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CN-122012198-A - Method for improving flower and fruit flavor of white spirit

CN122012198ACN 122012198 ACN122012198 ACN 122012198ACN-122012198-A

Abstract

The invention discloses a method for improving the flower and fruit flavor of white spirit. The method takes pure waxy sorghum with the amylopectin content of more than or equal to 70 percent as the only fermentation raw material, adopts a pure grain solid state fermentation process without adding distillers grains, prepares four specific preservation strains into a solid microbial agent, prepares the compound microbial agent according to the weight ratio of 2-4:2-4:1-2:1-2, mixes the compound microbial agent with Daqu without adding exogenous functional microbial agent according to the weight ratio of 4-8:1-2, adds 0.1 percent of food grade silicon dioxide to prepare the strengthened distiller's yeast, and controls the adding amount of the strengthened distiller's yeast to be 1-2 percent of the dry weight of the pure waxy sorghum, and the fermentation temperature to be 20-24 ℃ and the period to be 14d, wherein the temperature control precision is +/-0.5 ℃. The invention can realize the remarkable promotion of the synergy of the flower and fruit fragrance esters, the content of the ethyl acetate, the isoamyl acetate and the phenethyl acetate is respectively promoted by more than or equal to 68 percent, more than or equal to 50 percent and more than or equal to 97 percent, the content of the n-propanol and the fusel oil is respectively reduced by more than or equal to 52 percent, more than or equal to 11 percent, the wine rate is more than or equal to 62 percent, and meanwhile, the typical style of the main body of the white spirit is completely reserved, and the waxy and elegant compound fragrance characteristics of the waxy-flavor white spirit are especially adapted. The method has the advantages of standardized process, strong repeatability, good industrial adaptability and easy large-scale popularization and application.

Inventors

  • TANG JIE
  • YANG QIANG
  • LIU TAOTAO
  • An Longxu
  • LI QUN
  • CHEN SHENXI
  • LI HONGJUN
  • LI RUI
  • SHAN YIMIN
  • YANG SHENGZHI

Assignees

  • 劲牌有限公司

Dates

Publication Date
20260512
Application Date
20260319

Claims (10)

  1. 1. A method for improving the flower and fruit flavor of white spirit is characterized by comprising the following steps of taking pure waxy sorghum with the amylopectin content of more than or equal to 70% as the only fermentation raw material, adopting a pure grain solid state fermentation process without adding distillers grains, adding enhanced distiller's yeast prepared from flower and fruit flavor compound microbial inoculant in the fermentation process to complete the brewing of white spirit, wherein the addition amount of the enhanced distiller's yeast is 1-2% of the dry weight of the pure waxy sorghum, the temperature in the fermentation process is controlled to be 20-24 ℃, and the fermentation period is 14 days.
  2. 2. The method of claim 1, wherein the composite microbial inoculum is prepared by mixing solid microbial inoculum of Wick yeast Y87, wick yeast Y348, wick yeast Y162 and Pichia pastoris Y10 in a weight ratio of 2-4:2-4:1-2:1-2, wherein the collection number of Wick yeast Y87 is CCTCC NO: M2017048, the collection number of Wick yeast Y348 is CCTCC NO: M20241944, the collection number of Wick yeast Y162 is CCTCC NO: M2022245, the collection number of Pichia pastoris Y10 is CCTCC NO: M2022527, the strains are all collected in Wu Han university of Wu district of Hubei province at a collection address of eight-way 299, wherein the collection date of Wick yeast Y87 is 20 months of 7, the collection date of Wick yeast Y348 is 2024 months 2029, and the collection date of Pichia pastoris Y10 is 2024 months of 2029, and the collection date of Pichia pastoris Y10 is 2022527.
  3. 3. The method of claim 2, wherein the preparation method of each yeast solid microbial inoculum comprises inoculating yeast cells in YPD liquid culture medium, shake culturing at 30deg.C and 160r/min for 24h to obtain primary seed, transferring the primary seed to wort culture medium according to 10% inoculum size, shake culturing at 30deg.C and 160r/min until viable count is not less than 1×10 9 cfu/mL to obtain secondary seed, inoculating the secondary seed to wheat bran solid culture medium according to 15% inoculum size, culturing at 30 deg.C and constant temperature for 2-3d, drying at 40 deg.C for two stages, and adding 88h at each stage to obtain solid microbial inoculum with viable count not less than 1×10 9 cfu/g; the YPD liquid culture medium is an aqueous solution containing 2% of glucose, 1% of yeast extract and 2% of peptone, and the pH is natural; the wort culture medium is prepared by mixing malt extract powder and water according to a weight ratio of 1:8, the sugar degree is controlled to be 11-12BX, and the pH is natural; The solid culture medium is prepared by mixing bran and rice flour according to a weight ratio of 10:1, adding 30-40% of water, and naturally pH.
  4. 4. The method of claim 2, wherein the preparation method of the reinforced distiller's yeast comprises the steps of uniformly mixing the composite microbial agent and the basic distiller's yeast according to a weight ratio of 4-8:1-2, adding food grade silicon dioxide accounting for 0.1% of the total weight of the composite microbial agent and the basic distiller's yeast as an anti-caking mildew inhibitor, and uniformly mixing to obtain light yellow and odorless powdery reinforced distiller's yeast; The basic Daqu is white spirit Daqu without adding exogenous functional microbial agents, the physical and chemical indexes of the basic Daqu are that the moisture is less than or equal to 5%, the saccharification force is more than or equal to 19g/100g, the fermentation force is more than or equal to 30.0%, and the sensory characteristics are that the yellow green hypha of the yeast surface is uniform, the cross section of the yeast is compact, and the yeast is free from black heart mildew and Qu Xiang pure.
  5. 5. The method according to claim 4, wherein the physical and chemical indexes of the reinforced distiller's yeast are that fineness is not less than 85%, moisture is not more than 10.5%, saccharification force is 26-32g/100g, and fermentation force is not less than 33.0%.
  6. 6. The method according to claim 1, wherein the pretreatment process of the pure waxy sorghum comprises the steps of soaking the pure waxy sorghum in 70 ℃ hot water for 17-19h, steaming, stewing, re-steaming, taking out of a steamer, spreading and cooling to 30 ℃ plus or minus 2 ℃, and controlling the moisture of cooked grains to 52-54%; the primary steaming condition is 115 ℃ and 20-30min, the stewing condition is 50+/-1 ℃ and 5min, and the re-steaming condition is 110 ℃ and 10-20min.
  7. 7. The method of claim 1, wherein the solid fermentation of pure grains further comprises a bacteria cultivation saccharification step, namely placing waxy sorghum added with strengthened distiller's yeast into a saccharification tank, uniformly paving chaff with 5-8% of dry weight of the pure waxy sorghum on the bottom of a basin of the saccharification tank and the surface layer of the waxy sorghum, covering and moisturizing the chaff with canvas or filter cloth, saccharifying the chaff at 30 ℃ for 24 hours to obtain saccharified grains, and then putting the saccharified grains into a barrel for fermentation; Sterilizing the chaff for 30min at 121 ℃ and sieving the chaff by a 20-mesh sieve, wherein the number of mixed bacteria is reduced by more than 99 percent after sterilization, and the saccharification completion judging standard is that the content of reducing sugar is more than or equal to 15 percent or iodine solution is color-developed and has no blue color according to glucose, and the saccharification completion can be judged if the reducing sugar content and the iodine solution meet one of the two.
  8. 8. The method according to claim 1, wherein the fermentation process adopts a jacket temperature control system to control the temperature with the temperature control precision of +/-0.5 ℃, and if the pH of the fermented grains is less than 3.5 in the fermentation process, food-grade calcium carbonate is added to adjust the pH of the fermented grains to 4.0-4.5.
  9. 9. The method of claim 1, wherein the fermented grains after fermentation are subjected to distillation and connected to obtain the white spirit base wine, the distillation step is that a retort is preheated for 5min under the steam pressure of 0.1-0.15MPa, the steaming distillation wine is added after the bottom fermented grains are added, 100mL of the wine head is connected, the main body wine is connected to the alcohol degree of 63+/-1%vol, the wine tail is connected to the alcohol outlet degree of less than 6%vol, and the wine head, the main body wine and the wine tail are combined to obtain the white spirit base wine.
  10. 10. A white spirit, characterized in that it is brewed by the method of any one of claims 1 to 9.

Description

Method for improving flower and fruit flavor of white spirit Technical Field The invention belongs to the technical field of white spirit brewing, and particularly relates to a method for improving the flower and fruit flavor of white spirit. Background The distilled spirit is a traditional distilled spirit with long history in China, and is one of the core varieties of domestic wine consumption. Along with the diversified development of consumption upgrading and market demands, the quality requirements of consumers on the white spirit are gradually changed from basic palatability to richness, layering and pleasure of the flavor, wherein natural and coordinated flower and fruit flavor becomes one of the core competitiveness of high-quality white spirit, and how to directionally and stably improve the flower and fruit flavor of the wine body on the basis of keeping the typical style of the white spirit main body is an important research and development direction in the white spirit brewing field. The technical schemes for improving the flower and fruit flavor of the white spirit in the current industry are mainly divided into three types: The first category is to adjust fermentation process parameters, such as adjusting fermentation temperature, extending fermentation period, optimizing saccharification and fermentation conditions, etc. However, the improvement effect of the scheme on the flower and fruit fragrance characteristic esters is limited, unbalance of the proportion of flavor components in the wine body is easy to occur, the typical style of the main body of the white wine is destroyed, and the directional and controllable improvement of the flower and fruit fragrance cannot be realized. The second is to add artificial flavoring substances in the later blending step. Although the method can rapidly promote the flower and fruit fragrance of the wine body, the fragrance is hard, the taste is cracked, the layering sense is poor, the natural coordination of solid state fermentation of pure grains is lost, the quality positioning of pure grain brewing is not met, the acceptance of the artificial added components by consumers is low, and the quality requirement of high-end white spirit cannot be met. The third type is a microorganism strengthening technology, and the directional regulation and control of the flavor are realized from a fermentation source by adding functional microorganism strains in the brewing process, so that the method is a core technical direction which is recognized in the industry at present and can give consideration to natural flavor and improving effect. However, when the existing microorganism strengthening technology is applied to the promotion of the flower and fruit fragrance of the white spirit, a plurality of unbroken industry bottlenecks still exist: firstly, single strain reinforcement is adopted, so that the problem of single aroma production exists, only limited promotion of single esters can be realized, the cooperative promotion of various flower and fruit aroma characteristic esters such as ethyl acetate, isoamyl acetate, phenethyl acetate and the like can not be realized, and the flavor level of the wine body is difficult to enrich. Secondly, the combination of single strain or non-targeted compound strain is easy to produce antagonism of nutrition and living space with inherent flora in a white wine fermentation system, not only results in incomplete fermentation of raw materials and obviously reduced wine yield, but also easily causes the increase of the content of defective flavor substances such as n-propanol, fusel oil and the like, and the problem of 'aroma improvement and quality reduction' occurs. Thirdly, the strain compounding lacks targeting, metabolic complementarity and synergy among strains are not considered, the strain is simply overlapped by single functional strains, no synergy is achieved, and even antagonism among strains exists, so that batch stability in industrial production is poor, and large-scale amplification is difficult. Fourthly, the common curing technology prejudices in the industry, namely that the low-temperature fermentation at 20-24 ℃ can lead to the reduction of yeast fermentation activity, incomplete saccharification of starch, reduced utilization rate of raw materials and sharp reduction of wine yield, so that the conventional fermentation temperature of 25-30 ℃ is mostly adopted in the traditional white wine brewing, the propagation of mixed bacteria such as lactobacillus, acetic acid bacteria and the like can be accelerated in the high-temperature fermentation, the generation probability of defective flavor substances is further improved, meanwhile, the synthesis and accumulation of flower and fruit fragrant esters are inhibited, and the industry dilemma that the fragrance improvement and the stable quality cannot be achieved is formed. In addition, for waxy-flavor white spirit with pure waxy sorghum with amylopectin more th