CN-122012195-A - Strong-flavor white spirit quality improving process

CN122012195ACN 122012195 ACN122012195 ACN 122012195ACN-122012195-A

Abstract

The invention provides a quality improvement process for strong aromatic Chinese spirits, and belongs to the technical field of brewing of Chinese spirits. The method comprises the steps of raw material preparation, raw material pretreatment, raw material bacteria culturing, raw material fermentation, liquor distillation and the like, wherein liquor stored for 1 year is taken out for blending, and then sterilized and packaged to obtain the strong fragrance type white wine, and the method is characterized in that the raw materials are richer by adopting the cooperation of various grains, hawthorn, astragalus and other food materials, so that the fragrance in the wine is richer, the wine has mellow taste of the grains and natural warm and moist mouthfeel; secondly, the bacillus subtilis microbial inoculum is specially cultivated, the bacillus subtilis microbial inoculum is utilized to cultivate raw materials, subsequent fermentation treatment is carried out, and the temperature is accurately controlled during fermentation, so that the aroma substances in the wine are more sufficient, and the fragrance of esters is coordinated and not abrupt.

Inventors

TANG KAIYUN
GAO JIAN
XIANG XIA
LUO JING
WANG GUIMIN
ZHANG ZIYI
CAI YAO

Assignees

成都蜀之源酒业有限公司

Dates

Publication Date: 20260512
Application Date: 20251229

Claims (10)

1. The quality improvement process of the strong aromatic Chinese spirits is characterized by comprising the following steps of: Step one, preparing raw materials, namely 100-150 parts of barley, 50-80 parts of peas, 200-240 parts of wheat, 10-16 parts of hawthorns, 1-3 parts of astragalus membranaceus, 10-15 parts of Chinese dates, 4-6 parts of lophatherum gracile, 300-330 parts of sorghum, 150-180 parts of rice, 250-280 parts of polished glutinous rice and 50-58 parts of corns for standby; Step two, raw material pretreatment, namely sequentially carrying out soaking treatment, dry-foaming treatment, primary steaming treatment and cooking steaming treatment on the raw materials, and then carrying out mixing treatment to obtain mixed raw materials; Step three, raw material cultivation, namely packaging and molding the mixed raw materials into a yeast blank, adding the prepared solid microbial inoculum into the yeast blank for fermentation cultivation, wherein the highest fermentation product temperature is 60-75 ℃, and keeping for 6-8 days; Fermenting the mixed raw materials after bacteria culture; distilling the mixed raw materials obtained by fermentation to obtain wine, wherein the distillation temperature is 100-105 ℃, the vapor pressure of the distilled wine is 0.3-0.5 MPa, and the wine flowing temperature is 35-45 ℃, so as to obtain the strong fragrance raw wine; Precipitating the strong aromatic raw wine obtained in the step five, then carrying out adsorption treatment by using medical stone, filtering the raw wine by using a microporous filtering membrane, adding a small amount of sandalwood and agarwood into the filtered raw wine, carrying out open-air fermentation for 15-20 days for separation, clarifying and filtering, respectively placing the wine into new oak barrels with the volume of 300-550L, placing the wine into a cool and dry room, keeping the indoor temperature at 15-25 ℃ and the humidity at 55-75%, storing for 4-8 months in the new barrels, storing for 1 year by using old oak barrels under the same environmental condition, taking out the wine stored for 1 year, blending, and sterilizing and packaging to obtain the strong aromatic white wine.
2. The process for improving the quality of the strong aromatic Chinese spirits according to claim 1, wherein in the third step, the mixed raw materials are packed and molded into a yeast blank, and then the prepared solid microbial inoculum is added into the yeast blank for fermentation cultivation, and the preparation method of the solid microbial inoculum comprises the following steps: Strain activation, namely separating bacillus subtilis from high-temperature Daqu, placing the bacillus subtilis in a glycerol pipe for preservation, selecting a few thalli from the glycerol pipe, scribing on a solid culture medium plate, culturing for 18 hours at 37 ℃, selecting single bacterial colony after single bacterial colony is grown out, scribing again, repeating the steps for three times, and carrying out activation and purification treatment on the bacterial strain; First-stage seed liquid, namely picking a small number of single colony thalli from the activated bacillus subtilis flat plate, inoculating the single colony thalli to a liquid culture medium, and culturing the liquid culture medium to a growth stabilization period under the conditions of 15ml/150ml liquid loading volume, 37 ℃ and 200 r/min; And (2) inoculating 10% (V/V) of the primary seed solution into a liquid culture medium, and culturing at 37 ℃ and 200r/min until the growth is stable, wherein the liquid loading amount is 15ml/250 ml.
3. The process for improving the quality of the strong aromatic Chinese spirits according to claim 2, wherein the method for preparing the solid microbial inoculum further comprises the following steps: The preparation of the solid microbial inoculum comprises the steps of putting wheat sand and wheat flour into stainless steel basins, uniformly mixing the wheat flour and the wheat sand in the stainless steel basins according to a mass ratio of 1:1, adding 300 ml secondary seed liquid and 750 ml water into 3 kg raw materials of each basin, covering gauze on the stainless steel basins, putting into a high-temperature incubator for solid culture, culturing at 37 ℃ for 24 h on day 1, adjusting the culture temperature to 44 ℃ on day 2, continuously for 1d, adjusting the culture temperature to 52 ℃ on day 3, keeping high-temperature aroma generation for 2d, recycling twice under the condition, observing the fermentation condition in the fermentation process, and supplementing water, stirring and measuring the temperature according to humidity every day; and strengthening the solid microbial inoculum, namely naturally drying the prepared microbial inoculum, and grinding the microbial inoculum to obtain the strengthened solid microbial inoculum.
4. The process for improving the quality of the strong aromatic Chinese spirits according to claim 1, wherein the primary steaming treatment and the cooking steaming treatment in the second step comprise: primary steaming, namely steaming sorghum, rice, polished glutinous rice and corn in a steamer barrel after being uniformly mixed and stirred for 45-50min under the steam pressure of 0.5-0.8MPa, and obtaining the raw materials after primary steaming after finishing steaming; And (3) steaming, namely adding the raw materials subjected to primary steaming into steamed rice hulls, distilling at 100-105 ℃ in a steamer, and steaming wine under the pressure of 0.3-0.7MPa for 50-70min to obtain the raw materials subjected to primary steaming.
5. The process for improving the quality of the strong aromatic Chinese spirits according to claim 1 is characterized in that the preparation of the raw materials comprises the steps of carrying out preliminary screening on the selected raw materials according to grain characteristic differentiation to obtain high-quality raw materials meeting quality standards, selecting polished round-grained sorghum, fully and uniformly selecting polished sorghum, wherein the grain size is smaller than or equal to 1%, the moisture content is smaller than or equal to 14.5%, the volume weight is larger than or equal to 720g/L, the crushing degree is between 4 and 8, the sieve mesh passing rate is between 20 and 30% of 1.2mm, the raw materials are selected as the raw materials of the sorghum, the volume weight of wheat/barley/pea is larger than or equal to 770g/L, the impurity content is smaller than or equal to 1.0%, the pure yield of pea is larger than or equal to 95%, the crushing degree is referred to the screening standard of the sorghum, and the corn is crushed into 2 to 4 pieces, and the rice/polished glutinous rice is selected as full whole grain.
6. The process for improving the quality of the strong aromatic Chinese spirits according to claim 1 is characterized in that the soaking treatment mode of the raw materials in sequence in the second step is that soaking treatment of different modes is carried out according to the characteristic difference of the raw materials, sorghum, rice and polished glutinous rice are soaked at a high temperature for 87-90 ℃ for 18-24 hours, starch expansion is promoted, wheat is soaked at a medium temperature for 40-45 ℃ for 16-20 hours, protein invariance is protected, and corn is soaked at a high temperature for 87-90 ℃ for 40-48 hours, so that a compact starch structure is broken.
7. The process for improving the quality of the strong aromatic Chinese spirits according to claim 1, wherein in the fourth step, the method for fermenting the mixed raw material after the bacteria culture comprises the following steps: preparation before fermentation: Sterilizing the ground jar by adopting a traditional ceramic jar, washing 3 times with boiling water in advance, and coating a layer of sterile cooked lard on the jar wall after airing; Adding the fermented old grains according to the proportion of the culture raw materials of the fermented old grains of 1:3-3.5, wherein the microbial community contained in the fermented old grains can assist fermentation, and the acidity is regulated to 0.1-0.3, so that a proper acid-base environment is provided for fermentation; And (3) fermenting in a jar: Uniformly mixing the mixed raw materials after bacteria cultivation with the grain, placing the mixed raw materials into a ground jar, placing the ground jar at a height of 10cm from a jar opening, spreading the surface of the ground jar, covering sterile rice hulls with a thickness of 2cm, sealing the jar opening by using a plastic film, tightly binding the ground jar, covering a gunny bag, and preserving heat; Controlling the cylinder entering temperature, namely controlling the cylinder entering temperature below 10 ℃ in the cold season to be 22-24 ℃ and controlling the cylinder entering temperature above 25 ℃ in the hot season to be 18-20 ℃; And (3) sectional regulation and control of the fermentation process: The primary fermentation period is 1-5 days, so that starch is converted into sugar and then into alcohol, natural temperature rise is carried out, the temperature of the material is raised to 28-30 ℃ in the 3 rd day, the temperature is kept by adjusting the thickness of the gunny bag, the material is uncapped for 3 minutes every day, ventilation is carried out, the alcohol content is detected at the same time, the alcohol content is more than or equal to 8% vol in the 5 th day, and if the alcohol content is too low, 0.1% of saccharifying enzyme activator is required to be added; The main fermentation period is 6-12 days, a large amount of faint scent core flavor substances are generated, the temperature of the material is maintained at 26-28 ℃ to avoid exceeding 30 ℃, the acidity is detected every 2 days, the acidity is maintained at 0.8-1.2, if the acidity is more than 1.5, 0.2% calcium carbonate is added for regulation to inhibit acid-producing miscellaneous bacteria, and meanwhile, the content of ethyl acetate is detected, and the content of ethyl acetate is more than or equal to 0.8g/L on the 12 th day; The post fermentation period is 13-30 days, the flavor substances are mutually converted, the temperature is naturally reduced to 20-22 ℃, the slow fermentation is carried out, the alcoholicity is stabilized at 12-14% vol, the acidity is 0.1.4-1.8, the raw materials have no raw grain taste and no sour odor, the pure fragrance is emitted, and the fermentation is completed.
8. The process for improving the quality of the strong aromatic Chinese spirits according to claim 1 is characterized in that the process further comprises the steps of preprocessing fermentation raw materials before distilling the mixed raw materials obtained by fermentation, opening a mud pit cover after fermentation is completed, taking out fermented and mature fermented grains, checking the state of the fermented grains, wherein the state of the fermented grains is required to meet the requirements of brown red color, loose texture, no sour odor/spoilage taste and proper pit mud chips, scattering the fermented grains by using a sterile tool if the fermented grains are adhered and agglomerated, controlling the water content of the fermented grains to be 58% -60%, controlling the acidity to be 1.4-1.8, spraying 35 ℃ warm water to adjust the water content if the water content is too high, preparing the operation before distillation, selecting a traditional ceramic steamer barrel or a 304 stainless steel steamer barrel, flushing 3 times in advance, spreading sterile rice hulls at the joint of the steamer cover and the steamer barrel at the bottom after airing, sealing the joint of the steamer cover and the steamer barrel by using sterile gauze to avoid steam leakage, and installing a thermometer (the precision of +/-0.5 ℃ C) at a condenser water temperature, and controlling the condenser water temperature to be 15-20 ℃.
9. The process for improving the quality of the strong aromatic Chinese spirits according to claim 8, wherein in the fifth step, the mixed raw materials obtained by fermentation are distilled, wherein the temperature of a retort cover needs to be monitored in real time in the distillation process, if the temperature is suddenly increased by more than 105 ℃, the water of fermented grains is insufficient, the temperature needs to be sprayed with warm water at 35 ℃ for adjustment, and if the temperature is continuously lower than 90 ℃, the equipment leakage exists, and the sealing is needed in time.
10. The process for improving the quality of the strong aromatic Chinese spirits according to claim 4, wherein the steaming temperature of the steamed rice hulls is 100-105 ℃, the steam pressure is 0.7-0.9 MPa, and the steaming time is 35-45min.

Description

Strong-flavor white spirit quality improving process Technical Field The invention relates to the technical field of white spirit brewing, in particular to a quality improvement process for strong aromatic white spirit. Background The distilled spirit is one of seven distilled spirits in the world, which is colorless or yellowish, transparent, fragrant and pure in smell, soft and sweet in mouth, high in alcohol content, and after being stored and aged, has compound fragrance mainly comprising esters, especially strong fragrance distilled spirit, and has strong fragrance, and is popular with people. The strong aromatic white spirit on the market is various in variety, the strong aromatic white spirit is favored by consumers more and more in sense of unique sensory flavor and more comfortable post-drinking physical sign feeling, the wine body of the strong aromatic white spirit contains more abundant flavor substances and living active components, the brewing process of each strong aromatic white spirit is also different, the taste of the strong aromatic white spirit is uneven, the quality of the strong aromatic white spirit is different, and the strong aromatic white spirit quality improving process is provided. Disclosure of Invention The invention aims to solve the technical problems that the wine body of the strong aromatic Chinese spirits contains more abundant flavor substances and living active components, and the brewing process of each strong aromatic Chinese spirits is also quite different, so that the problem that the taste of the strong aromatic Chinese spirits is uneven, the quality of the strong aromatic Chinese spirits is different, and the quality of the strong aromatic Chinese spirits is improved is solved. In order to solve the technical problems, the invention provides the following technical scheme that the quality improvement process of the strong aromatic Chinese spirits comprises the following steps: Step one, preparing raw materials, namely 100-150 parts of barley, 50-80 parts of peas, 200-240 parts of wheat, 10-16 parts of hawthorns, 1-3 parts of astragalus membranaceus, 10-15 parts of Chinese dates, 4-6 parts of lophatherum gracile, 300-330 parts of sorghum, 150-180 parts of rice, 250-280 parts of polished glutinous rice and 50-58 parts of corns for standby; Step two, raw material pretreatment, namely sequentially carrying out soaking treatment, dry-foaming treatment, primary steaming treatment and cooking steaming treatment on the raw materials, and then carrying out mixing treatment to obtain mixed raw materials; Step three, raw material cultivation, namely packaging and molding the mixed raw materials into a yeast blank, adding the prepared solid microbial inoculum into the yeast blank for fermentation cultivation, wherein the highest fermentation product temperature is 60-75 ℃, and keeping for 6-8 days; Fermenting the mixed raw materials after bacteria culture; distilling the mixed raw materials obtained by fermentation to obtain wine, wherein the distillation temperature is 100-105 ℃, the vapor pressure of the distilled wine is 0.3-0.5 MPa, and the wine flowing temperature is 35-45 ℃, so as to obtain the strong fragrance raw wine; Precipitating the strong aromatic raw wine obtained in the step five, then carrying out adsorption treatment by using medical stone, filtering the raw wine by using a microporous filtering membrane, adding a small amount of sandalwood and agarwood into the filtered raw wine, carrying out open-air fermentation for 15-20 days for separation, clarifying and filtering, respectively placing the wine into new oak barrels with the volume of 300-550L, placing the wine into a cool and dry room, keeping the indoor temperature at 15-25 ℃ and the humidity at 55-75%, storing for 4-8 months in the new barrels, storing for 1 year by using old oak barrels under the same environmental condition, taking out the wine stored for 1 year, blending, and sterilizing and packaging to obtain the strong aromatic white wine. Preferably, in the third step, the mixed raw materials are filled and molded into a yeast blank, and then the prepared solid microbial inoculum is added into the yeast blank for fermentation cultivation, wherein the preparation method of the solid microbial inoculum comprises the following steps: Strain activation, namely separating bacillus subtilis from high-temperature Daqu, placing the bacillus subtilis in a glycerol pipe for preservation, selecting a few thalli from the glycerol pipe, scribing on a solid culture medium plate, culturing for 18 hours at 37 ℃, selecting single bacterial colony after single bacterial colony is grown out, scribing again, repeating the steps for three times, and carrying out activation and purification treatment on the bacterial strain; First-stage seed liquid, namely picking a small number of single colony thalli from the activated bacillus subtilis flat plate, inoculating the single colony thalli to a liquid culture medium,