CN-122012213-A - Brewing method for reducing content of ethyl carbamate in white spirit

CN122012213ACN 122012213 ACN122012213 ACN 122012213ACN-122012213-A

Abstract

The invention belongs to the technical field of white spirit quality control, and relates to a brewing method for reducing the content of ethyl carbamate in Maotai-flavor white spirit. The method comprises the steps of (1) boiling ground water and tail wine, steaming, and (2) opening vapor pressure, collecting distilled liquor, and completing collection of round wine when the alcoholicity of the distilled liquor reaches a set value. Wherein the use times of the ground boiler water are 1-2 times, and the distillation vapor pressure of the tail wine is 0.08-0.10MPa. The invention is beneficial to reducing the content of the ethyl carbamate in the Maotai-flavor liquor, and does not influence the liquor yield and the content of flavor substances of the Maotai-flavor liquor.

Inventors

WANG JINLONG
LI JINYAN
YAN PENGCHENG
TIAN DONGWEI
LU LUNWEI
HU FENG

Assignees

贵州习酒股份有限公司

Dates

Publication Date: 20260512
Application Date: 20260203

Claims (10)

1.A method of brewing wine, wherein the wine is a Maotai-flavor liquor, the method comprising: (1) Boiling ground rice water, and steaming fermented grains; (2) Opening vapor pressure, collecting distilled liquor, and completing collection of round liquor when the alcoholicity of the distilled liquor reaches a set value; The round wine comprises round wine of a third round; When the collected round wine is the third round wine, the set value of the alcoholic strength of the distilled liquor is 55-55.8%vol.
2. The method of claim 1, wherein when the round wine is the round wine of the first round, the set value of the alcoholic strength of the distilled wine is 58.2-58.8%vol; preferably, when the round wine is the round wine of the second round, the set value of the alcoholic strength of the distilled wine is 56.2-56.8%vol; preferably, when the round wine is the round wine of the fourth round, the set value of the alcoholic strength of the distilled wine is 54.2-54.8%vol; preferably, when the round wine is the round wine of the fifth round, the set value of the alcoholic strength of the distilled wine is 54.2-54.8%vol; Preferably, when the round wine is the round wine of the sixth round, the set value of the alcoholic strength of the distilled wine is 54-54.8%vol; Preferably, when the round wine is the round wine of the seventh round, the set value of the alcoholic strength of the distilled wine is 53.2-53.8%vol; preferably, the vapor pressure of the round wine is 0.07MPa to 0.10MPa; Preferably, the vapor pressure of the round wine is 0.08MPa-0.09MPa; preferably, in the step (1), the ground boiler water is reusable ground boiler water; Preferably, the ground boiler water is ground boiler water with the use times of 1-4 times; preferably, the ground boiler water is ground boiler water with the use times of 1-3 times; Preferably, the ground boiler water is ground boiler water with the use times of 1-2 times.
3. The method according to claim 1, wherein in the step (2), when the round wine is the round wine of the first round, the set value of the alcoholic strength of the distilled wine is 58.4% vol-58.6% vol; preferably, when the round wine is the round wine of the second round, the set value of the alcoholic strength of the distilled wine is 56.4-56.6%vol; preferably, when the round wine is the round wine of the third round, the set value of the alcoholic strength of the distilled wine is 55.1-55.4%vol; preferably, when the round wine is the round wine of the fourth round, the set value of the alcoholic strength of the distilled wine is 54.4-54.6%vol; preferably, when the round wine is the round wine of the fifth round, the set value of the alcoholic strength of the distilled wine is 54.4-54.6%vol; preferably, when the round wine is the round wine of the sixth round, the set value of the alcoholic strength of the distilled wine is 54.1-54.4%vol; preferably, when the round wine is a round wine of a seventh round, the set value of the alcoholicity of the distilled liquor is 53.4% vol to 53.6% vol.
4. The method according to claim 1, wherein in the step (2), when the round wine is the round wine of the first round, the set value of the alcoholic strength of the distilled wine is 58.5% vol-58.6% vol; Preferably, when the round wine is the round wine of the second round, the set value of the alcoholic strength of the distilled wine is 56.5-56.6%vol; Preferably, when the round wine is the round wine of the third round, the set value of the alcoholic strength of the distilled wine is 55.1-55.2%vol; Preferably, when the round wine is the round wine of the fourth round, the set value of the alcoholic strength of the distilled wine is 54.5-54.6%vol; preferably, when the round wine is the round wine of the fifth round, the set value of the alcoholic strength of the distilled wine is 54.5-54.6%vol; preferably, when the round wine is the round wine of the sixth round, the set value of the alcoholic strength of the distilled wine is 54.1-54.2%vol; preferably, when the round wine is a round wine of a seventh round, the set value of the alcoholicity of the distilled liquor is 53.5% vol to 53.6% vol.
5. The method of claim 2, wherein the ground boiler water comprises water; Preferably, the ground water comprises potable water; Preferably, the ground rice water further comprises tail wine; Preferably, the ground rice water is a combination of domestic drinking water and tail wine.
6. The method according to claim 5, wherein the method for obtaining the wine tail comprises the following steps: (a) Boiling ground rice water, and steaming fermented grains; (b) When the alcohol content of the distilled liquor reaches a set value, regulating the vapor pressure to carry out distillation again after finishing the collection of the primary round of liquor, and collecting the distilled liquor again to obtain the tail liquor; Preferably, in the step (b), when the round wine is the round wine of the first round, the set value of the alcoholic strength of the distilled liquor is 58.5-58.6%vol; preferably, in the step (b), when the round wine is the round wine of the second round, the set value of the alcoholic strength of the distillate wine is 56.5-56.6%vol; Preferably, in the step (b), when the round wine is the round wine of the third round, the set value of the alcoholic strength of the distilled liquor is 55.1-55.2%vol; preferably, in the step (b), when the round wine is the round wine of the fourth round, the set value of the alcoholic strength of the distillate wine is 54.5% vol-54.6% vol; Preferably, in the step (b), when the round wine is the round wine of the fifth round, the set value of the alcoholic strength of the distillate wine is 54.5% vol-54.6% vol; Preferably, in the step (b), when the round wine is the round wine of the sixth round, the set value of the alcoholic strength of the distillate wine is 54.1% vol-54.2% vol; Preferably, in the step (b), when the round wine is the seventh round wine, the set value of the alcoholicity of the distilled liquor is 53.5% vol to 53.6% vol.
7. The method of claim 6, wherein in step (b), the vapor pressure is from 0.06MPa to 0.12MPa; Preferably, in step (b), the vapor pressure is from 0.07MPa to 0.11MPa; Preferably, in step (b), the vapor pressure is from 0.08MPa to 0.10MPa; Preferably, in step (b), the vapor pressure is from 0.08MPa to 0.09MPa.
8. The method of claim 1, wherein the step (2) further comprises removing a front-end distilled liquor, wherein the front-end distilled liquor is 0.1-0.5% of the fermented grains; Preferably, the mass of the front-stage distilled liquor accounts for 0.1-0.3% of the mass of the fermented grains; preferably, in the step (2), the temperature of the distilled liquor is 35-45 ℃; Preferably, in the step (2), the temperature of the distilled liquor is 40-45 ℃.
9. Use of the method according to any one of claims 1-8 for brewing white spirit; Preferably, the white spirit is Maotai-flavor white spirit.
10. Use of the method according to any one of claims 1-8 for reducing the urethane content of white spirit; Preferably, the white spirit is Maotai-flavor white spirit.

Description

Brewing method for reducing content of ethyl carbamate in white spirit Technical Field The invention belongs to the technical field of white spirit quality control, and relates to a brewing method for reducing the content of ethyl carbamate in white spirit. Background Ethyl Carbamate (EC) is an endogenous safety risk factor in alcoholic beverages, and as consumer safety awareness increases, how to control the ethyl carbamate has become a concern for industry researchers. At present, the control measures for the ethyl carbamate mainly comprise an enzymolysis method, a gene modification method, a chemical cracking method, a physical adsorption method, a secondary distillation method and the like, and although the methods are various and have a certain elimination effect, no method is popularized and applied by industries. The reasons for this are that there are some side effects in the use process, such as exogenous addition, loss of fragrance and quality. The solid distillation of white spirit is different from fermented spirit and western liquid distillation, and is characterized in that solid fermentation materials (fermented grains) are directly put into a steamer barrel, steam permeation fermented grains are generated by heating ground water, and a multilayer concentrated unique production process is formed, so that the solid distillation is one of important links for endowing the white spirit with special flavor. Because the solid distillation of the white spirit is accompanied with the distillation of high-concentration ethanol and a large amount of water vapor, the mass transfer of the whole system is influenced by a solvent effect, and the method has complexity and difficult regulation and control. In the white spirit production process, the ethyl carbamate and its precursor material enter new white spirit through distillation process, and the ethyl carbamate with hard volatilization and strong water solubility is distilled out mainly in the tail section and the tail wine. Thus, taking measures to reduce the EC entry into the round of liquor during the distillation stage is an effective way to control the urethane in the liquor. Disclosure of Invention In some embodiments, the present invention provides a method of brewing wine, the wine being a Maotai-flavor liquor, the method comprising: (1) Boiling ground rice water, and steaming fermented grains; (2) Opening vapor pressure, collecting distilled liquor, and completing collection of round liquor when the alcoholicity of the distilled liquor reaches a set value; The round wine comprises round wine of a third round; When the collected round wine is the third round wine, the set value of the alcoholic strength of the distilled liquor is 55-55.8%vol. In some embodiments, when the round wine is the first round wine, the set point of the alcoholic strength of the distillate wine is 58.2% vol to 58.8% vol. In some embodiments, when the round wine is the second round wine, the set point of the alcoholic strength of the distillate wine is 56.2% vol to 56.8% vol. In some embodiments, when the round wine is the fourth round wine, the set point of the alcoholic strength of the distillate wine is 54.2% vol-54.8% vol. In some embodiments, when the round wine is the fifth round wine, the set point of the alcoholic strength of the distillate wine is 54.2% vol-54.8% vol. In some embodiments, when the round of wine is the sixth round of wine, the set point of the alcoholic strength of the distillate wine is 54% vol-54.8% vol. In some embodiments, when the round wine is the seventh round wine, the set point of the alcoholic strength of the distillate wine is 53.2% vol to 53.8% vol. In some embodiments, the round wine is obtained with a vapor pressure of 0.07MPa to 0.10MPa. In some embodiments, the round wine is obtained with a vapor pressure of 0.08MPa to 0.09MPa. In some embodiments, in step (1), the ground boiler water is a reused ground boiler water. In some embodiments, the ground boiler water is ground boiler water used from 1 to 4 times. In some embodiments, the ground boiler water is ground boiler water used 1-3 times. In some embodiments, the ground boiler water is ground boiler water used 1-2 times. In some embodiments, in step (2), the set point of the alcoholic strength of the distillate liquor is 58.4% vol to 58.6% vol when the round liquor is the first round of round liquor. In some embodiments, when the round wine is the second round wine, the set point of the alcoholic strength of the distillate wine is 56.4% vol to 56.6% vol. In some embodiments, when the round wine is the third round wine, the set point of the alcoholic strength of the distillate wine is 55.1% vol to 55.4% vol. In some embodiments, when the round wine is the fourth round wine, the set point of the alcoholic strength of the distillate wine is 54.4% vol-54.6% vol. In some embodiments, when the round wine is the fifth round wine, the set point of the alcoholic strength of the distillate