CN101037649A - Brewing method of Yanghe blue classical wine - Google Patents
Brewing method of Yanghe blue classical wine Download PDFInfo
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- CN101037649A CN101037649A CN 200710020824 CN200710020824A CN101037649A CN 101037649 A CN101037649 A CN 101037649A CN 200710020824 CN200710020824 CN 200710020824 CN 200710020824 A CN200710020824 A CN 200710020824A CN 101037649 A CN101037649 A CN 101037649A
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Abstract
The invention discloses a brewing method of blue classic wine of Yanghe river, including leaven preparing method and brewing method, first leaven made by the leaven preparing method, then preparing original by the leaven wine via the brewing method, wherein, material of leaven including: 45% of wheat, 40% of barley, 5% of soybean, 10% of pea (calculated by weight); wherein, material of brewing calculated by weight including: 10% of sticky rice; 35% of Chinese sorghum, 25% of rice, 15% of corn, 5% of millet, 10% of wheat, wherein, product leaven is 30% by whole weight. The invention uses brewing method of combining solid and liquid phase, brewed wine has sweet, silk soft, simple and elegant characteristics to adapt to market and satisfy drinking habit of contemporary people.
Description
Technical field
The present invention relates to the brewing method of wine, be specifically related to brewing method of Yanghe blue classical wine.
Background technology
See according to the propensity to consume in recent years, along with improving constantly of standard of living, very big variation has also taken place in people's alcohol drinking patterns: by highly turning to minuent, by strong become simple and elegant, requirement to inherent quality is also more and more higher, especially likes pure and sweet, continuous gentle, simple and elegant wine.
Summary of the invention
The objective of the invention is to: a kind of brewing method of Yanghe blue classical wine is provided, the wine that adopts this method to brewage, the wine body is pure and sweet, continuous gentle, simple and elegant, and meeting the market requirement satisfies modern's alcohol drinking patterns.
Technical solution of the present invention is that this method comprises starter making method and brewing method, at first make the finished product song by starter making method, adopt the finished product triton to cross brewing method then and make former wine, wherein, the raw material of koji is counted according to weight percent: wheat 45%, barley 40%, soya bean 5%, pea 10%; Wherein, the raw material of brewageing is counted glutinous rice 10% according to weight percent, jowar 35%, rice 25%, corn 15%, millet 5%, wheat 10%; Wherein, the finished product song accounts for 30% of brewing materials total amount.
Wherein, starter making method may further comprise the steps: 1. prepare burden: get wheat 45% according to weight percent, barley 40%, soya bean 5%, pea 10%; 2. pulverize: by pulverizing behind the proportioning mixing raw material, by the sieve sheet of aperture Φ 1.5-3.0mm; 3. breading: add water in the pulverizing material and mix evenly, wherein the moisture weight percent is 36-40%, and no pimple, hydrophthalmia, the supercilious look promptly stir; 4. step on song: the machinery vanning is buckled, and keeps the case trunkful flat, and the four sides compresses neat, the every bent base thick 6-7mm in four limits, and the piece difference is no more than ± 200g; 5. bent down: shop 4～5cm thick one deck rice husk in deep closet ground before bent down, shakeout, upper berth bavin seat is spilt suitable quantity of water and some rice husks before the following song, down bent mode is taked one deck or two layers, and line space 2～4cm is apart from wall 15～20cm, 5～8 bavins of frame between layer and the layer will be set level, and avoid crooked; Making beating is covered grass and is decided on season, weather and bent room condition, every layer of song put well and broken a little bright slurry, cover wet grass or mat successively in case of necessity on the bent base of the second layer, the wet beyond the Great Wall grass in both sides and space, two is built mat, and suitably beat a little clear water more, bent base is all gone into the room, wet careless jam-pack, and mat is built, the sealing door and window impels microbial reproduction; 6. Primary Fermentation: after bent base is entered the room, microorganism natural propagations such as yeast, mould, bacterium promote to heat up, this stage generally was controlled at 3～6 days, the product temperature reached more than 45 ℃ before this crossed range request Primary Fermentation end, required fermentation saturating, and it is brown that crust is, a small amount of white dot is arranged, section is pale brown look, does not have the heart, the slightly acescency of giving birth to; 7. take off door and room: after the Primary Fermentation end, take off a humidity discharging immediately, throw off straw mat, remove wet grass, several rooms song is incorporated in the specified bent room, and room speed is wanted to guarantee that the Qu Pinwen fall is in 10 ℃ soon; 8. Qu cultivation: bent base is in the heat insulating culture process, should be specifically noted that the bent heart temperature that regulates bent base, this process can adopt manually turns over song or the shelf training method is carried out, wherein, bent cultivation has incubation period and supports the bent phase, wherein, incubation period from and the room, the bent heart temperature of Daqu rises to more than 50 ℃ gradually, the bent heart top temperature of control Daqu be top fire temperature at 58～62 ℃, account for the fire time promptly the product temperature be controlled at 6～8 days at fate more than 56 ℃, according to the fermentation situation timely adjustment door and window of song, regulate bent made-up article temperature, incubation period generally was controlled at 12～18 days; Wherein, support the bent phase generally to remain on 8～14 days, control bent heart temperature and descend gradually, the flat room temperature of minimum temperature, bent base spacing progressively tightens according to temperature variation, supports that bent phase Qu Xinshang is surplus water, should keep the bent heart warm, notices that many heat dry in the air less; 9. storage is put in the room that goes out of song in storage: generally bent was maturation in 20-32 days in the room cultivation, should in time go out the room and enter the storehouse, and for guaranteed performance is stablized, the ripe song in each room answers fusion to put storage in storage, puts the unsuitable tension of stacking in storage, should leave space and wind-tunnel, in order to avoid generate heat.
Wherein, brewing method may further comprise the steps: the 1. pre-treatment of supplementary material: sorghum flour is broken into 6～8 lobes, and rice, glutinous rice, wheat separated pulverizing become 2～4 lobes, Semen Maydis powder is broken into 6～8 lobes, the bent pulverizing of finished product was 2.5～4 millimeters aperture sieves of diameter, and raw material will steam in advance, 3～5min behind the circle vapour, going out rice steamer raises cool stand-by, concentrate the pre-60～100min of steaming before rice husk uses, use air blast cooling back, removes the assorted flavor that uncharms, if the Chinese sorghum particle is thick, hard, can suitably add the slurry material moistening before using; 2. mix: get glutinous rice 10% according to weight percent, jowar 35%, rice 25%, corn 15%, millet 5%, wheat 10%; 3. hang wine by traditional technology loaded steamer distillation for the first time: at first sweep the cellar for storing things head before going out the cellar for storing things, the baffle plate that uses when completing out the cellar for storing things or connect and put thing, must guarantee when going out to store that layering goes out unstrained spirits, the bucket bucket separately, loaded steamer uses wooden winnowing spade or spade, see that the time of tide evenly gently spreads, do not emit vapour, do not press vapour, do not run vapour, GPRS vapor pressure during last rice steamer operation, firepower is slightly little during beginning, at first pinch 2～3 kilograms of heads removals when heating up in a steamer wine, tasted once, accomplish that segmentation connects wine every 2 to 3 minutes, later stage is suitably strengthened firepower, chase after surplus to the greatest extent wine, grading connects wine and deposits, and warehouse-in grades; 4. go out the cooling of rice steamer reactor startup: before going out rice steamer, should put residual water clearly, note during reactor startup the meal unstrained spirits evenly is sprinkling upon on the air blast sickle, not vexed heap after reactor startup finishes, is gone up sickle with meal unstrained spirits cleaning on the scene, before the rice steamer bucket rapidly, in order to operation, turns over sickle and will turn over, and smash egg group with broom; 5. add slurry and add bent liquid state fermentation: get fermentation bottom wine unstrained spirits in the last round of pond, this wine unstrained spirits accounts for 1/5th of total wine unstrained spirits amount, 50% the finished product song that adds the yellow water of charging capacity 20%, 50 ℃ of warm pulp-waters, wine tail and total bent consumptions respectively, the 5 days total bent consumptions that ferment in vat are 30% of total wine unstrained spirits amount, all the other wine unstrained spirits are that 4/5ths wine unstrained spirits of total wine unstrained spirits amount is spilt the hot water slurry more than 90 ℃, moisture remains on 55～60%, adds up the bent heap fermentation of 10% finished product 5 days of bent consumption; 6. go into envelope cellar for storing things, pond solid state fermentation: take out the interior wine unstrained spirits of cylinder after 5 days and go into the pond after the wine unstrained spirits mixes with piling up, go into the pond temperature and be controlled at 15～22 ℃, go into the pond acidity control 1.4～2.0, at the bottom of going into Jiao Qianjiao, Jiao Bi cleans up, about 5～15 kilograms of the low alcohol of cellar for storing things end sprinkling 8～12% (V/V), remaining finished product song is admixed, copy and mix evenly, the meal unstrained spirits seals the cellar for storing things after all going into the pond immediately, want evenly at employing mudding cellar for storing things, sealing clay, no pimple, and sealing clay evenly applies on poor unstrained spirits, 10～15 centimetres of sealing clay thickness, pit entry fermentation 80 days; 7. go out pond, poor unstrained spirits for the second time, hang wine, warehouse-in by traditional technology.
The present invention has the following advantages: 1, product has the individual style of " water white transparency, fragrant quiet and tastefully laid out, mellow abundant, the sweet harmony in cellar for storing things, refreshing clean, the long times of aftertaste of tail flavor "; 2, solid-liquid combination fermentation mode, during liquid state fermentation, starch in the microbiological degradation raw material in the Daqu, form various acid, aldehyde material through complicated microbial reaction simultaneously, for the sweet mouthfeel of blue classical series wine is laid a good foundation, behind the solid-state heap fermentation, again through fermentation in the long-term low temperature cell, microorganism forms a large amount of Esters, makes blue classical series drinking utensils that strong aromatic smell be arranged, and this kind solid-liquid combination fermentation mode is produced alcohol product by domestic exclusive; 3, adopt the proportioning of glutinous rice 10%, Chinese sorghum 35%, rice 25%, corn 15%, millet 5%, wheat 10% to carry out the solid-liquid combination fermentation, greatly improved the continuous soft feeling of the multiplicity of wine body; 4, Yanghe River blue classical wine employing pea, soya bean, wheat, barley are that raw material is produced high-temperature daqu, wheat contains abundant starch, viscosity is big, the growth of optimum mould, barley is loose, good permeability, and at high temperature easily produce pleasant fragrance, pea and soya bean contain rich in protein and more fat, can not only provide competent nutrient to microorganism, and can give wine extremely many microcomponents.
Embodiment
Example 1: fs finished product song: get wheat 450kg during koji, barley 400kg, soya bean 50kg, pea 100kg; Mixing raw material is pulverized the sieve sheet by aperture Φ 1.5mm; Pulverize and to add water in the material and mix evenly, wherein the moisture weight percent is 36%, i.e. stir no pimple, hydrophthalmia, the supercilious look of noodles served with soy sauce, sesame butter, etc. machine; The mechanical base of buckling of casing, the every four thick 6mm in limit keeps the case trunkful flat, and the four sides compresses neatly, and the piece difference is no more than ± 200g; Following bent before the thick one deck rice husk of deep closet ground shop 4cm, shakeout, upper berth bavin seat, following bent mode is taked one deck or two layers, line space 2cm, apart from wall 15cm, 5 bavins of frame between layer and the layer, set level, avoid crooked, every layer of song put well and broken a little bright slurry, cover wet grass or mat successively in case of necessity on the bent base of the second layer, the wet beyond the Great Wall grass in both sides and space, two is built mat, and suitably beat a little clear water more, bent base is all gone into the room, wet careless jam-pack, after mat is built, seal door and window immediately, impel microbial reproduction; After bent base is entered the room, microorganism natural propagations such as yeast, mould, bacterium promote to heat up, this stage generally was controlled at 3 days, the product temperature reached more than 45 ℃ before this crossed range request Primary Fermentation end, and the specification of quality fermentation is saturating, and it is brown that crust is, a small amount of white dot is arranged, section is pale brown look, does not have the heart, the slightly acescency of giving birth to; Primary Fermentation is taken off a humidity discharging after finishing immediately, throws off straw mat, removes the grass that wets, and several rooms song is incorporated in the specified bent room simultaneously then, and room speed is wanted to guarantee that the Qu Pinwen fall is in 10 ℃ soon; Bent base is in the heat insulating culture process, should be specifically noted that the bent heart temperature that regulates bent base, this process can adopt manually turns over song or the shelf training method is carried out, wherein, bent cultivation has incubation period and supports the bent phase, from and the room, the bent heart temperature of Daqu rises to more than 50 ℃ gradually, the bent heart top temperature of control Daqu is that top fire temperature is at 58 ℃, account for the fire time promptly the product temperature be controlled at 6 days at fate more than 56 ℃, according to the fermentation situation timely adjustment door and window of song, regulate bent made-up article temperature, incubation period generally was controlled at 12 days; Supporting the bent phase generally remained on 8 days, and control bent heart temperature and descend gradually, the flat room temperature of minimum temperature, bent base spacing progressively tightens according to temperature variation, supports that bent phase Qu Xinshang is surplus water, should keep the bent heart warm, notices that many heat dry in the air less; General bent 30 days i.e. maturations of cultivating in the room should in time go out the room and enter the storehouse, and for guaranteed performance is stable, the ripe song in each room answers the fusion warehouse-in to store, and puts in storage and stacks unsuitable tension, should leave space and wind-tunnel, in order to avoid heating;
Subordinate phase, select for use above-mentioned finished product triton to cross brewing method and make former wine: the 1. pre-treatment of supplementary material: sorghum flour is broken into 6 lobes; Rice, glutinous rice, wheat, separated pulverizing become 2 lobes; Semen Maydis powder is broken into 6 lobes, raw material will steam in advance, 3min behind the requirement circle vapour, go out rice steamer and raise cool stand-byly, the bent pulverizing of finished product was 2.5 millimeters aperture sieves of diameter, concentrated the pre-60min of steaming before rice husk uses, use air blast cooling back, remove the assorted flavor that uncharms,, can suitably add the slurry material moistening before using if the Chinese sorghum particle is thick, hard; 2. mix: get glutinous rice 1000kg during system wine, jowar 3500kg, rice 2500kg, corn 1500kg, millet 500kg, wheat 1000kg mixes; 3. hang wine by traditional technology loaded steamer distillation for the first time: at first sweep the cellar for storing things head before going out the cellar for storing things, the baffle plate that uses when completing out the cellar for storing things or connect and put thing, must guarantee when going out to store that layering goes out unstrained spirits, the bucket bucket separately, loaded steamer uses wooden winnowing spade or spade, see that the time of tide evenly gently spreads, do not emit vapour, do not press vapour, do not run vapour, GPRS vapor pressure during last rice steamer operation, firepower is slightly little during beginning, at first pinch 2 kilograms of heads removals when heating up in a steamer wine, tasted once, accomplish that segmentation connects wine every 2 minutes, later stage is suitably strengthened firepower, chase after surplus to the greatest extent wine, grading connects wine and deposits, and warehouse-in grades; 4. go out the cooling of rice steamer reactor startup: before going out rice steamer, should put residual water clearly, note during reactor startup the meal unstrained spirits evenly is sprinkling upon on the air blast sickle, not vexed heap after reactor startup finishes, is gone up sickle with meal unstrained spirits cleaning on the scene, before the rice steamer bucket rapidly, in order to operation, turns over sickle and will turn over, and smash egg group with broom; 5. add slurry and add bent liquid state fermentation: get bottom the fermentation 1000 kilograms of wine unstrained spirits in last round of the pond in, add 200 kilograms of yellow waters, 200 kilograms of 50 ℃ of warm pulp-waters, 200 kilograms and 750 kilograms finished product songs of wine tail and in vat, fermented 5 days; 4000 kilograms of all the other wine unstrained spirits are spilt the hot water slurry more than 90 ℃, add the slurry mode and can adopt and once add slurry, but will splash evenly, and moisture remains on 55%, adds the bent heap fermentations of 150 kilograms of finished products 5 days; 6. go into envelope cellar for storing things, pond solid state fermentation: take out the interior wine unstrained spirits of cylinder after 5 days and go into the pond after the wine unstrained spirits mixes with piling up, go into the pond temperature and be controlled at 15 ℃, go into the pond acidity control 1.4, require the end, cellar for storing things before going into the cellar for storing things, after Jiao Bi cleans up, about 5 kilograms of low alcohol to about the end, cellar for storing things sprinkling 8% (V/V), the wine unstrained spirits will shakeout after going into the cellar for storing things, little fork is opened with big fork gap, return cylinder and little fork gap and open, step on the cellar for storing things in case of necessity and slow down fermenting speed, remaining 600 kilograms of finished product songs are evenly admixed, the meal unstrained spirits seals the cellar for storing things after all going into the pond immediately, employing mudding cellar for storing things, sealing clay will guarantee evenly, no pimple, sealing clay must evenly be applied on poor unstrained spirits, sealing clay thickness guarantees 10 centimetres, after Chi Kou seals, cover plastic cloth, pit entry fermentation 80 days; 7. go out pond, poor unstrained spirits for the second time, hang wine, warehouse-in by traditional technology.
Example 2: fs finished product song: get wheat 450kg during koji, barley 400kg, soya bean 50kg, pea 100kg; Mixing raw material is pulverized the sieve sheet by aperture Φ 2.25mm; Pulverize and to add water in the material and mix evenly, wherein the moisture weight percent is 38%, i.e. stir no pimple, hydrophthalmia, the supercilious look of noodles served with soy sauce, sesame butter, etc. machine; The mechanical base of buckling of casing, the every four thick 6.5mm in limit keeps the case trunkful flat, and the four sides compresses neatly, and the piece difference is no more than ± 200g; Following bent before the thick one deck rice husk of deep closet ground shop 4.5cm, shakeout, upper berth bavin seat, following bent mode is taked one deck or two layers, line space 3cm, apart from wall 17.5cm, 6 bavins of frame between layer and the layer, set level, avoid crooked, every layer of song put well and broken a little bright slurry, cover wet grass or mat successively in case of necessity on the bent base of the second layer, the wet beyond the Great Wall grass in both sides and space, two is built mat, and suitably beat a little clear water more, bent base is all gone into the room, wet careless jam-pack, after mat is built, seal door and window immediately, impel microbial reproduction; After bent base is entered the room, microorganism natural propagations such as yeast, mould, bacterium promote to heat up, this stage generally was controlled at 4.5 days, the product temperature reached more than 45 ℃ before this crossed range request Primary Fermentation end, and the specification of quality fermentation is saturating, and it is brown that crust is, a small amount of white dot is arranged, section is pale brown look, does not have the heart, the slightly acescency of giving birth to; Primary Fermentation is taken off a humidity discharging after finishing immediately, throws off straw mat, removes the grass that wets, and several rooms song is incorporated in the specified bent room simultaneously then, and room speed is wanted to guarantee that the Qu Pinwen fall is in 10 ℃ soon; Bent base is in the heat insulating culture process, should be specifically noted that the bent heart temperature that regulates bent base, this process can adopt manually turns over song or the shelf training method is carried out, wherein, bent cultivation has incubation period and supports the bent phase, from and the room, the bent heart temperature of Daqu rises to more than 50 ℃ gradually, the bent heart top temperature of control Daqu is that top fire temperature is at 60 ℃, account for the fire time promptly the product temperature be controlled at 7 days at fate more than 56 ℃, according to the fermentation situation timely adjustment door and window of song, regulate bent made-up article temperature, incubation period generally was controlled at 5 days; Supporting the bent phase generally remained on 11 days, and control bent heart temperature and descend gradually, the flat room temperature of minimum temperature, bent base spacing progressively tightens according to temperature variation, supports that bent phase Qu Xinshang is surplus water, should keep the bent heart warm, notices that many heat dry in the air less; General bent 30 days i.e. maturations of cultivating in the room should in time go out the room and enter the storehouse, and for guaranteed performance is stable, the ripe song in each room answers the fusion warehouse-in to store, and puts in storage and stacks unsuitable tension, should leave space and wind-tunnel, in order to avoid heating;
Subordinate phase, select for use above-mentioned finished product triton to cross brewing method and make former wine: the 1. pre-treatment of supplementary material: sorghum flour is broken into 7 lobes; Rice, glutinous rice, wheat, separated pulverizing become 3 lobes; Semen Maydis powder is broken into 7 lobes, raw material will steam in advance, 4min behind the requirement circle vapour, go out rice steamer and raise cool stand-byly, it was 3.6 millimeters aperture sieves of diameter that the bent matter of finished product is pulverized, and concentrated the pre-80min of steaming before rice husk uses, use air blast cooling back, remove the assorted flavor that uncharms,, can suitably add the slurry material moistening before using if the Chinese sorghum particle is thick, hard; 2. mix: get glutinous rice 1000kg during system wine, jowar 3500kg, rice 2500kg, corn 1500kg, millet 500kg, wheat 1000kg mixes; 3. hang wine by traditional technology loaded steamer distillation for the first time: at first sweep the cellar for storing things head before going out the cellar for storing things, the baffle plate that uses when completing out the cellar for storing things or connect and put thing, must guarantee when going out to store that layering goes out unstrained spirits, the bucket bucket separately, loaded steamer uses wooden winnowing spade or spade, see that the time of tide evenly gently spreads, do not emit vapour, do not press vapour, do not run vapour, GPRS vapor pressure during last rice steamer operation, firepower is slightly little during beginning, at first pinch 2.5 kilograms of heads removals when heating up in a steamer wine, tasted once, accomplish that segmentation connects wine every 2.5 minutes, later stage is suitably strengthened firepower, chase after surplus to the greatest extent wine, grading connects wine and deposits, and warehouse-in grades; 4. go out the cooling of rice steamer reactor startup: before going out rice steamer, should put residual water clearly, note during reactor startup the meal unstrained spirits evenly is sprinkling upon on the air blast sickle, not vexed heap after reactor startup finishes, is gone up sickle with meal unstrained spirits cleaning on the scene, before the rice steamer bucket rapidly, in order to operation, turns over sickle and will turn over, and smash egg group with broom; 5. add slurry and add bent liquid state fermentation: get bottom the fermentation 1000 kilograms of wine unstrained spirits in last round of the pond in, add 200 kilograms of yellow waters, 200 kilograms of 50 ℃ of warm pulp-waters, 200 kilograms and 750 kilograms finished product songs of wine tail and in vat, fermented 5 days; 4000 kilograms of all the other wine unstrained spirits are spilt the hot water slurry more than 90 ℃, add the slurry mode and can adopt and once add slurry, but will splash evenly, and moisture remains on 57%, adds the bent heap fermentations of 150 kilograms of finished products 5 days; 6. go into envelope cellar for storing things, pond solid state fermentation: take out the interior wine unstrained spirits of cylinder after 5 days and go into the pond after the wine unstrained spirits mixes with piling up, go into the pond temperature and be controlled at 18 ℃, go into the pond acidity control 1.7, require the end, cellar for storing things before going into the cellar for storing things, after Jiao Bi cleans up, about 10 kilograms of low alcohol to about the end, cellar for storing things sprinkling 8% (V/V), the wine unstrained spirits will shakeout after going into the cellar for storing things, little fork is opened with big fork gap, return cylinder and little fork gap and open, step on the cellar for storing things in case of necessity and slow down fermenting speed, remaining 600 kilograms of finished product songs are evenly admixed, the meal unstrained spirits seals the cellar for storing things after all going into the pond immediately, employing mudding cellar for storing things, sealing clay will guarantee evenly, no pimple, sealing clay must evenly be applied on poor unstrained spirits, sealing clay thickness guarantees 12 centimetres, after Chi Kou seals, cover plastic cloth, pit entry fermentation 80 days; 7. go out pond, poor unstrained spirits for the second time, hang wine, warehouse-in by traditional technology.
Example 3: fs finished product song: get wheat 450kg during koji, barley 400kg, soya bean 50kg, pea 100kg; Mixing raw material is pulverized the sieve sheet by aperture Φ 3.0mm; Pulverize and to add water in the material and mix evenly, wherein the moisture weight percent is 40%, i.e. stir no pimple, hydrophthalmia, the supercilious look of noodles served with soy sauce, sesame butter, etc. machine; The mechanical base of buckling of casing, the every four thick 7mm in limit keeps the case trunkful flat, and the four sides compresses neatly, and the piece difference is no more than ± 200g; Following bent before the thick one deck rice husk of deep closet ground shop 5cm, shakeout, upper berth bavin seat, following bent mode is taked one deck or two layers, line space 4cm, apart from wall 20cm, 8 bavins of frame between layer and the layer, set level, avoid crooked, every layer of song put well and broken a little bright slurry, cover wet grass or mat successively in case of necessity on the bent base of the second layer, the wet beyond the Great Wall grass in both sides and space, two is built mat, and suitably beat a little clear water more, bent base is all gone into the room, wet careless jam-pack, after mat is built, seal door and window immediately, impel microbial reproduction; After bent base is entered the room, microorganism natural propagations such as yeast, mould, bacterium promote to heat up, this stage generally was controlled at 6 days, the product temperature reached more than 45 ℃ before this crossed range request Primary Fermentation end, and the specification of quality fermentation is saturating, and it is brown that crust is, a small amount of white dot is arranged, section is pale brown look, does not have the heart, the slightly acescency of giving birth to; Primary Fermentation is taken off a humidity discharging after finishing immediately, throws off straw mat, removes the grass that wets, and several rooms song is incorporated in the specified bent room simultaneously then, and room speed is wanted to guarantee that the Qu Pinwen fall is in 10 ℃ soon; Bent base is in the heat insulating culture process, should be specifically noted that the bent heart temperature that regulates bent base, this process can adopt manually turns over song or the shelf training method is carried out, wherein, bent cultivation has incubation period and supports the bent phase, from and the room, the bent heart temperature of Daqu rises to more than 50 ℃ gradually, the bent heart top temperature of control Daqu is that top fire temperature is at 62 ℃, account for the fire time promptly the product temperature be controlled at 8 days at fate more than 56 ℃, according to the fermentation situation timely adjustment door and window of song, regulate bent made-up article temperature, incubation period generally was controlled at 18 days; Supporting the bent phase generally remained on 14 days, and control bent heart temperature and descend gradually, the flat room temperature of minimum temperature, bent base spacing progressively tightens according to temperature variation, supports that bent phase Qu Xinshang is surplus water, should keep the bent heart warm, notices that many heat dry in the air less; General bent 30 days i.e. maturations of cultivating in the room should in time go out the room and enter the storehouse, and for guaranteed performance is stable, the ripe song in each room answers the fusion warehouse-in to store, and puts in storage and stacks unsuitable tension, should leave space and wind-tunnel, in order to avoid heating;
Subordinate phase, select for use above-mentioned finished product triton to cross brewing method and make former wine: the 1. pre-treatment of supplementary material: sorghum flour is broken into 8 lobes; Rice, glutinous rice, wheat, separated pulverizing become 4 lobes; Semen Maydis powder is broken into 8 lobes, raw material will steam in advance, 5min behind the requirement circle vapour, go out rice steamer and raise cool stand-byly, it was 4 millimeters aperture sieves of diameter that the bent matter of finished product is pulverized, and concentrated the pre-100min of steaming before rice husk uses, use air blast cooling back, remove the assorted flavor that uncharms,, can suitably add the slurry material moistening before using if the Chinese sorghum particle is thick, hard; 2. mix: get glutinous rice 1000kg during system wine, jowar 3500kg, rice 2500kg, corn 1500kg, millet 500kg, wheat 1000kg mixes; 3. hang wine by traditional technology loaded steamer distillation for the first time: at first sweep the cellar for storing things head before going out the cellar for storing things, the baffle plate that uses when completing out the cellar for storing things or connect and put thing, must guarantee when going out to store that layering goes out unstrained spirits, the bucket bucket separately, loaded steamer uses wooden winnowing spade or spade, see that the time of tide evenly gently spreads, do not emit vapour, do not press vapour, do not run vapour, GPRS vapor pressure during last rice steamer operation, firepower is slightly little during beginning, at first pinch 3 kilograms of heads removals when heating up in a steamer wine, tasted once, accomplish that segmentation connects wine every 3 minutes, later stage is suitably strengthened firepower, chase after surplus to the greatest extent wine, grading connects wine and deposits, and warehouse-in grades; 4. go out the cooling of rice steamer reactor startup: before going out rice steamer, should put residual water clearly, note during reactor startup the meal unstrained spirits evenly is sprinkling upon on the air blast sickle, not vexed heap after reactor startup finishes, is gone up sickle with meal unstrained spirits cleaning on the scene, before the rice steamer bucket rapidly, in order to operation, turns over sickle and will turn over, and smash egg group with broom; 5. add slurry and add bent liquid state fermentation: get bottom the fermentation 1000 kilograms of wine unstrained spirits in last round of the pond in, add 200 kilograms of yellow waters, 200 kilograms of 50 ℃ of warm pulp-waters, 200 kilograms and 750 kilograms finished product songs of wine tail and in vat, fermented 5 days; All the other 4000 kilograms of wine unstrained spirits are spilt the hot water slurry more than 90 ℃, add the slurry mode and can adopt and once add slurry, but will splash evenly, and moisture remains on 60%, adds the bent heap fermentations of 150 kilograms of finished products 5 days; 6. go into envelope cellar for storing things, pond solid state fermentation: take out the interior wine unstrained spirits of cylinder after 5 days and go into the pond after the wine unstrained spirits mixes with piling up, go into the pond temperature and be controlled at 22 ℃, go into the pond acidity control 2.0, require the end, cellar for storing things before going into the cellar for storing things, after Jiao Bi cleans up, about 15 kilograms of low alcohol to about the end, cellar for storing things sprinkling 12% (V/V), the wine unstrained spirits will shakeout after going into the cellar for storing things, little fork is opened with big fork gap, return cylinder and little fork gap and open, step on the cellar for storing things in case of necessity and slow down fermenting speed, remaining 600kg finished product song is evenly admixed, the meal unstrained spirits seals the cellar for storing things after all going into the pond immediately, employing mudding cellar for storing things, sealing clay will guarantee evenly, no pimple, sealing clay must evenly be applied on poor unstrained spirits, sealing clay thickness guarantees 15 centimetres, after Chi Kou seals, cover plastic cloth, pit entry fermentation 80 days; 7. go out pond, poor unstrained spirits for the second time, hang wine, warehouse-in by traditional technology.
(1) mean value that goes out pond wine unstrained spirits analysis data of the mean value that goes out pond wine unstrained spirits laboratory analysis of data of above embodiment and traditional Yang He Da Qu is as shown in table 1:
Table 1
(2) the former wine output quality mean value of the former wine product mass average value of above embodiment and traditional Yang He Da Qu is as shown in table 2:
Table 2
(3) mean value of the former wine and women-sensual pursuits spectrum microcomponent analysis of the mean value of the former wine and women-sensual pursuits spectrum microcomponent analysis of above embodiment and traditional Yang He Da Qu is as shown in table 3:
Table 3
(4) the former wine sense organ of above embodiment is tasted and appraised and style is identified and to be tasted and appraised with the former wine sense organ of traditional Yang He Da Qu and style is identified as shown in table 4:
Table 4
Claims (3)
1. brewing method of Yanghe blue classical wine, this method comprises starter making method and brewing method, at first make the finished product song by starter making method, adopt the finished product triton to cross brewing method then and make former wine, wherein, the raw material of koji is counted according to weight percent: wheat 45%, barley 40%, soya bean 5%, pea 10%; Wherein, the raw material of brewageing is counted glutinous rice 10% according to weight percent, jowar 35%, and rice 25%, corn 15%, millet 5%, wheat 10%, wherein, the finished product song accounts for 30% of total wine unstrained spirits amount.
2. brewing method of Yanghe blue classical wine according to claim 1, wherein, starter making method may further comprise the steps: 1. prepare burden: get wheat 45% according to weight percent, barley 40%, soya bean 5%, pea 10%; 2. pulverize: by pulverizing behind the proportioning mixing raw material, by the sieve sheet of aperture Φ 1.5-3.0mm; 3. breading: add water in the pulverizing material and mix evenly, wherein the moisture weight percent is 36-40%, and no pimple, hydrophthalmia, the supercilious look promptly stir; 4. step on song: the mechanical base of buckling of casing, keep the case trunkful flat, the four sides compresses neatly, the every four thick 6-7mm in limit, the piece difference is no more than ± 200g; 5. bent down: shop 4～5cm thick one deck rice husk in deep closet ground before bent down, shakeout upper berth bavin seat, spill suitable quantity of water and some rice husks before the following song, down bent mode is taked one deck or two layers, and line space 2～4cm is apart from wall 15～20cm, 5～8 bavins of frame between layer and the layer, set level, avoid crooked, making beating is covered grass and is looked season, weather and bent room condition and decide, every layer of song put well and broken a little bright slurry, cover wet grass or mat successively in case of necessity on the bent base of the second layer, the wet beyond the Great Wall grass in both sides and space, two is built mat, and suitably beat a little clear water more, bent base is all gone into the room, wet careless jam-pack, and mat is built, the sealing door and window impels microbial reproduction; 6. Primary Fermentation: after bent base is entered the room, microorganism natural propagations such as yeast, mould, bacterium promote to heat up, this stage generally was controlled at 3～6 days, the product temperature reached more than 45 ℃ before this crossed range request Primary Fermentation end, required fermentation saturating, and it is brown that crust is, a small amount of white dot is arranged, section is pale brown look, does not have the heart, the slightly acescency of giving birth to; 7. take off door and room: Primary Fermentation is taken off a humidity discharging after finishing immediately, throws off straw mat, the wet grass of removing, and several rooms song is simultaneously incorporated in the specified bent room, and room speed is wanted to guarantee that the Qu Pinwen fall is in 10 ℃ soon; 8. Qu cultivation: bent base is in the heat insulating culture process, should be specifically noted that the bent heart temperature that regulates bent base, this process can adopt manually turns over song or the shelf training method is carried out, wherein, bent cultivation has incubation period and supports the bent phase, wherein, incubation period from and the room, the bent heart temperature of Daqu rises to more than 50 ℃ gradually, the bent heart top temperature of control Daqu be top fire temperature at 58～62 ℃, account for the fire time promptly the product temperature be controlled at 6～8 days at fate more than 56 ℃, according to the fermentation situation timely adjustment door and window of song, regulate bent made-up article temperature, incubation period generally was controlled at 12～18 days; Wherein, support the bent phase generally to remain on 8～14 days, control bent heart temperature and descend gradually, the flat room temperature of minimum temperature, bent base spacing progressively tightens according to temperature variation, supports that bent phase Qu Xinshang is surplus water, should keep the bent heart warm, notices that many heat dry in the air less; 9. storage is put in the room that goes out of song in storage: generally bent was maturation in 20-32 days in the room cultivation, should in time go out the room and enter the storehouse, and for guaranteed performance is stablized, the ripe song in each room answers fusion to put storage in storage, puts the unsuitable tension of stacking in storage, should leave space and wind-tunnel, in order to avoid generate heat.
3. brewing method of Yanghe blue classical wine according to claim 1, wherein, brewing method may further comprise the steps: the 1. pre-treatment of supplementary material: sorghum flour is broken into 6～8 lobes, rice, glutinous rice, wheat separated pulverizing become 2～4 lobes, Semen Maydis powder is broken into 6～8 lobes, the bent pulverizing of finished product was 2.5～4 millimeters aperture sieves of diameter, raw material will steam in advance, 3～5min behind the circle vapour goes out rice steamer and raises cool stand-byly, concentrates the pre-60～100min of steaming before rice husk uses, use air blast cooling back, remove the assorted flavor that uncharms,, can suitably add the slurry material moistening before using if the Chinese sorghum particle is thick, hard; 2. mix: get glutinous rice 10% according to weight percent, jowar 35%, rice 25%, corn 15%, millet 5%, wheat 10%; 3. hang wine by traditional technology loaded steamer distillation for the first time: at first sweep the cellar for storing things head before going out the cellar for storing things, the baffle plate that uses when completing out the cellar for storing things or connect and put thing, must guarantee when going out to store that layering goes out unstrained spirits, the bucket bucket separately, loaded steamer uses wooden winnowing spade or spade, see that the time of tide evenly gently spreads, do not emit vapour, do not press vapour, do not run vapour, GPRS vapor pressure during last rice steamer operation, firepower is slightly little during beginning, at first pinch 2～3 kilograms of heads removals when heating up in a steamer wine, tasted once, accomplish that segmentation connects wine every 2 to 3 minutes, later stage is suitably strengthened firepower, chase after surplus to the greatest extent wine, grading connects wine and deposits, and warehouse-in grades; 4. go out the cooling of rice steamer reactor startup: before going out rice steamer, should put residual water clearly, note during reactor startup the meal unstrained spirits evenly is sprinkling upon on the air blast sickle, not vexed heap after reactor startup finishes, is gone up sickle with meal unstrained spirits cleaning on the scene, before the rice steamer bucket rapidly, in order to operation, turns over sickle and will turn over, and smash egg group with broom; 5. add slurry and add bent liquid state fermentation: get fermentation bottom wine unstrained spirits in last round of the pond in, 50% the finished product song that this wine unstrained spirits accounts for the yellow water that 1/5th of total wine unstrained spirits amount adds charging capacity 20% respectively, 50 ℃ of warm pulp-waters, wine tail and total bent consumptions in vat, ferment 5 days total bent and to measure be 30% of total wine unstrained spirits amount; 4/5ths the wine unstrained spirits that all the other wine unstrained spirits promptly account for total capacity for liquor is spilt the hot water slurry more than 90 ℃, and moisture remains on 55～60%, adds up 100% the bent heap fermentation of finished product 5 days of bent consumption; 6. go into envelope cellar for storing things, pond solid state fermentation: take out the interior wine unstrained spirits of cylinder after 5 days and go into the pond after the wine unstrained spirits mixes with piling up, go into the pond temperature and be controlled at 15～22 ℃, go into the pond acidity control 1.4～2.0, go into Jiao Qianjiao at the bottom of, Jiao Bi cleans up, about 5～15 kilograms of the low alcohol of cellar for storing things end sprinkling 8～12% (V/V), remaining finished product song is evenly admixed, and the meal unstrained spirits seals the cellar for storing things after all going into the pond immediately, adopts the mudding cellar for storing things, sealing clay is wanted evenly, no pimple, sealing clay evenly applies on poor unstrained spirits, 10～15 centimetres of sealing clay thickness, pit entry fermentation 80 days; 7. go out pond, poor unstrained spirits for the second time, hang wine, warehouse-in by traditional technology.
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