CN102424779B - Production method of za wine - Google Patents
Production method of za wine Download PDFInfo
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- CN102424779B CN102424779B CN 201110443356 CN201110443356A CN102424779B CN 102424779 B CN102424779 B CN 102424779B CN 201110443356 CN201110443356 CN 201110443356 CN 201110443356 A CN201110443356 A CN 201110443356A CN 102424779 B CN102424779 B CN 102424779B
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Abstract
The invention discloses a production method of a za wine. The production method is characterized in that by adopting a yeast three-putting technology, a yellow wine modification technology, a grain saccharification liquid subsection adding technology and a novel mixing technology, cooking, starter addition mixing, saccharification, primary fermentation, secondary fermentation, squeezing and clarifying, color control, fine filtration, index allocation, sterilization and filling and the like are carried out on raw materials, namely 6-8 parts of highland barley and 4-2 parts of rice, so as to prepare the za wine finished product. The property indexes of the za wine are as follows: the content of total sugar is 40-80g/L, the alcohol degree is 12-16%, the content of total acid is 5-9g/L, the pH value is 3.5-4.6, the content of volatilized ester is 0.18-0.26g/L, the content of amino acid state nitrogen is 0.31-0.52g/L, the content of total phenol is 130-200mu g/ml, and the yield of the za wine is 200%-230%. The sanitation requirement of the za wine meets the provision of the fermented wine sanitation standard namely GB 2758; and the za wine has amber wine liquid and good quality, is clear and bright and has no precipitation and muddy phenomena after being naturally placed for 10-13 months.
Description
Technical field
The present invention relates to a kind of production method of sipping wine, belong to agricultural byproducts deep processing fermentation preparation brewing wine field.
Background technology
Sipping wine is the peculiar a kind of drink of Southwestern China ethnic minority.It is to boil with whole grain highland barley to mix bent rear direct fill altar solid state fermentation a couple of days or longer time that tradition is sipped brewageing of wine, inserts hollow bamboo trunk collective after the brew maturation and sip drink in altar, and the while adds warm water gradually, till sucking is extremely lightly seasoned.It is solid state fermentation that tradition is sipped wine technique, and used Koji is common little song, and raw material is whole grain, and it is insufficient to cause fermenting, and raw material availability is not high, and the yield of liquor is low.Liu Xuewen etc. have reported Sippen Wine by Semi-solid Fermentation [wine brewing, 2003,30 (3): 84～85] and solid state fermentation and semi-solid ferment on sipping the impact research [food science and technology of wine quality, 2003 (7): 91～98], its main contents are made for adopting solid state fermentation and Semi-solid Process to sip wine.It is identical that its solid state fermentation and tradition are sipped wine technique, and Semi-solid Process is that immersion → boiling after first highland barley being pulverized → cool off → add song adds water by fermentation.Cause easily the starch loss excessive but soak after its raw material pulverizing, amount of water too large (5 times to raw material) in its Semi-solid Process must make the Koji dilution and fermenting power is poor, and it is thin that gained is sipped the wine taste; The finished wine alcoholic strength of its report is 15～18%, total reducing sugar is 3-5g/100ml, warp and highland barley starch content 53～65% comparing calculations, this alcoholic strength and pol are blent realization (saying that " wine that will fall apart is blent chemical examination " also arranged in the article) by additional substance; Wang Song has reported production technique and the DEVELOPMENT PROSPECT [Sichuan food and fermentation, 2008,44 (1): 11～13] of sipping wine, and it is simplified summary tradition fermentation and the DEVELOPMENT PROSPECT of sipping wine to the effect that, does not have the concrete technology content; Above-mentioned document does not all relate to first solid-state saccharification and adds the techniques such as water by fermentation and raw grain saccharified liquid segmentation adding technique, the two cover of improvement wine technology with wine again.Have a small amount of commodity to sip wine on the Vehicles Collected from Market and sell, but it is traditional technology production substantially that quality is uneven, vinosity is all thin, and is inharmonious.
Summary of the invention
The objective of the invention is provides a kind of production method of sipping wine for the deficiencies in the prior art.Be characterized in that the method adopts yeast three throwing technology, the two cover of improvement wine technology, raw grain saccharified liquid segmentation adding technique and novel blending technology, raw material is fully used, sip the wine the yield of liquor and improve, sip the wine product good quality.
Purpose of the present invention is realized that by following technical measures wherein said raw material umber is parts by weight except specified otherwise.
The production method of sipping wine comprises following processing step:
1) processing of raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 6～8 parts, and rice accounts for 4～2 parts;
(1) processing of highland barley
A soaks: after highland barley was cleaned, with water heat-insulation soaking 12～15h of 40～60 ℃, the water surface exceeded 15～20cm.
B crushing: after the highland barley after will soaking drains the water, with crusher for brewage highland barley is crushed to and splits and the state that do not fall apart.
(2) processing of rice
After rice washed 1～2 time with tap water, with water soaking 12～15h of 16～28 ℃, the water surface exceeded 15～20cm.
(3) material cooking:
Highland barley after above-mentioned (1) and (2) processing and rice mixing are placed pulp digester, begin timing behind circle gas, cooking time is 30～50min.Use 40～60 ℃ hot water spray 2～3 times therebetween;
2) saccharification
(1) adds bent the mixing
With the highland barley after the above-mentioned boiling and rice, trickle is chilled to 30～35 ℃ of temperature, and the head mold song of 70% part adding raw material weight 0.3～1% wherein, 5～15% Mi Qu and 2～5% concentration are 1～3 * 10
8Cfu/ml aroma-producing yeast distiller's yeast mixing, tinning; 30% part in addition only adds the head mold song of raw material weight 0.3～1%, 5～15% Mi Qu, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
(2) saccharification
The 1d temperature is controlled to be 28～30 ℃, and the 2nd～3d temperature is controlled at 40～45 ℃;
(3) after saccharification finishes, draw 2) do not add the saccharified liquid of the fermentor tank the inside of aroma-producing yeast distiller's yeast in (1), be concentrated into original volume 60% after airtight cold storage under ℃ condition of temperature≤4;
3) primary fermentation
With 2) in do not get saccharified liquid fermentor tank adopt the two cover of improvement wine technology to carry out primary fermentation: adding concentration is 1～3 * 10
8The yeast saccharomyces cerevisiae distiller's yeast of cfu/ml, add-on are the 7-10% of total mash; Add simultaneously 0.4～0.6 times to the water of raw material and 0.4～0.6 times to the wine of sipping of raw material, this sips wine by 2) (3) raw material of having drawn saccharified liquid adds 0.7 times of fermentation of water and gets, and its alcoholic strength is 3～6%, total reducing sugar 15～30g/L, alcoholic strength is in volume ratio, and total reducing sugar is with glucose meter, and is lower same;
The primary fermentation temperature is controlled at 24～32 ℃, stirs upset 1～3 time, each 1～2min every day; Adding by 2 at 3d) 50～60% the saccharified liquid of looking ahead of (3) cold storage carries out the raw grain saccharified liquid and adds fermentation, and primary fermentation total time is controlled to be 5～6d;
4) secondary fermentation
Primary fermentation mash temperature is down to 16～18 ℃ enters secondary fermentation, the Active Dry Yeast that adds wine with dregs amount 0.05～0.1 ‰, stir 1～2 every day in the front 5d, adding by 2 at 5d) dried orange peel of 20～25% look ahead saccharified liquid and the raw material weight 0.1-0.3 ‰ of (3) cold storage or dried lemonade tablet are in the secondary fermentation wine with dregs and stir, then standing for fermentation 10～15d allows wine unstrained spirits natural maturity;
5) main quality index test and adjustment
The ripe front test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits.On the basis of test result, with look ahead saccharified liquid and an amount of poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 40～80g/L, alcoholic strength 12～16%;
6) squeezing and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out initial filter with 200 order pressure filter, and first filtrate is at 10～15 ℃ of lower clarification 16～24h; Then cut off the wine pin, supernatant liquor filters with 5 μ m filters;
7) chroma control and smart filter
Adjust colourity with edible caramel colour, then at 10～15 ℃ of lower clarification 4-6h, supernatant liquor is filtered with 0.45 μ m filter is smart;
8) main quality index is tested and is finely tuned
Total reducing sugar, alcoholic strength and the total acid of wine liquid after the filter of again test essence.Total acid is in lactic acid, and is lower same; Carry out trimming with an amount of poor liquor, look ahead saccharified liquid and the different former wine of other batch of acidity, making the total reducing sugar of sipping wine is 40～80g/L, alcoholic strength 12～16%, total acid 5-9g/L;
9) secondary fine filtering, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out secondary fine filtering, heat sterilization then, 70～80 ℃ of sterilising temps, time 15～20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 2-3d naturally, sterile filling then, and labeling is packaged into finished product and sips wine.
The head mold song is produced for rice and Q303, C-24, AS3.851, AS3.866 or AS3.867 rhizopus.
Mi Quwei rice and AS3.800 or 16 aspergillus oryzaes of reviving are produced.
Yeast saccharomyces cerevisiae is any in SZ-E8, No. 2, No. 501 yeast of alcohol or the Angel TH highly active dry yeast.
Aroma-producing yeast is any in LII1-1, AS2.300 or the Angel TH SHENGXIANG yeast.
The Active Dry Yeast that the secondary fermentation initial stage adds is the Angel TH highly active dry yeast.
The preparation of head mold song, Mi Qu, distiller's yeast is the prior art that those of ordinary skills know.
Performance test
It is 200%～230% that the present invention produces the yield of liquor of sipping wine, wherein the yield of liquor=finished wine/raw material; Hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758.
Adopting the yellow rice wine national standard is that to be method shown in the GB 17946-2000 and forint phenol reagent process to the present invention produce sips wine and carry out performance test for GB/T13662-2008 and shaohsing wine national standard, detected altogether the indexs such as total reducing sugar, alcoholic strength, total acid, pH, volatilization ester, amino-acid nitrogen and total phenol, its total reducing sugar is 40～80g/L, alcoholic strength 12～16%, total acid 5～9g/L, pH3.5～4.6, volatilization ester 0.18～0.26g/L, amino-acid nitrogen 0.31～0.52g/L, total phenol 130～200ug/ml.
The present invention has following advantage:
1, adopt first saccharification secondary fermentation technique, the distiller's yeast consumption is few, and fermenting raw materials is abundant, and the yield of liquor is high.
2, adopt the novelty production technology such as raw grain saccharified liquid segmentation adding technique, improvement two cover wine technology and novel blending technology, produce sip Quality of Liquors tradition sip wine and the current commercially available wine of sipping greatly improves: sour-sweet tasty and refreshing, sweet profit is mellow, ester is fragrant pleasant, slightly fruital.Sipping in the wine except edible caramel colour, without any non-self fermented material, is the green health drink.
3, adopt yeast three throwing technology: the fragrant yeast of going into operation at the beginning of during the solid-state saccharification of raw material, conventional the interpolation when liquid is more conducive to produce ester and gives birth to fragrant; The yeast saccharomyces cerevisiae master throws in the primary fermentation mash, is beneficial to product wine; The secondary fermentation initial stage is dropped into a small amount of Active Dry Yeast again, can prevent that mash from becoming sour and strengthen secondary fermentation power.
4, the squeeze and filter programdesign is reasonable, and obtained wine thereby liquid color and luster amber is limpid bright, naturally places without precipitation and turbid phenomenon through 10～13 months, has higher exterior quality.
5, the present invention also have with short production cycle, method is grasped easily, lectotype selection reaches the advantages such as raw materials cost is low easily.
Embodiment
Below by embodiment the present invention is carried out concrete description; be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the content of the invention described above.
Embodiment 1
The processing of one raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 7 parts, and rice accounts for 3 parts;
The processing of 1 highland barley
(1) soak: after highland barley was cleaned, with 60 ℃ water heat-insulation soaking 12h, the water surface exceeded 20cm;
(2) crushing: after the highland barley after will soaking drains the water, with crusher for brewage highland barley is crushed to and splits and the state that do not fall apart;
The processing of 2 rice
After rice washed 1 time with tap water, with 24 ℃ water soaking 12h, the water surface exceeded 20cm;
3 material cookings
Highland barley after above-mentioned 1 and 2 processing and rice mixing are placed pulp digester, begin timing behind circle gas, cooking time is 45min.Spray 60 ℃ of water 3 times therebetween;
Two saccharification
1 adds bent the mixing
With the highland barley after the above-mentioned boiling and rice, trickle is chilled to 35 ℃ of temperature, and the Q303 head mold song of 70% part adding raw material weight 1% wherein, 16 meters songs of Soviet Union of 15% and 5% concentration are 2.8 * 10
8The LII1-1 aroma-producing yeast distiller's yeast of cfu/ml, mixing, tinning; 30% part in addition only adds the Q303 head mold song of raw material weight 1%, 16 meters songs of Soviet Union of 15%, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
2 saccharification
The 1d temperature is controlled to be 30 ℃, and the 2nd～3d temperature is controlled at 40 ℃;
After 3 saccharification finish, draw the saccharified liquid of the fermentor tank the inside that does not add the aroma-producing yeast distiller's yeast, 50 ℃ of water-baths be concentrated into original volume 60% after in 4 ℃ of airtight cold storages;
Three primary fermentations
Adopt the two cover of improvement wine technology to carry out primary fermentation the raw material of not getting the fermentor tank of saccharified liquid: adding concentration is 2.8 * 10
8The distiller's yeast of being produced by the Angel TH highly active dry yeast of cfu/ml, add-on is 10% of total mash; Add simultaneously 0.4 times to the water of raw material and 0.6 times to the wine of sipping of raw material, this is sipped wine and adds 0.7 times of fermentation of water by 23 raw materials of having drawn saccharified liquid and get, and its alcoholic strength is 4.7%, total reducing sugar 28g/L.Leavening temperature is controlled at 27 ℃, stirs upset 3 times every day, each 2min;
60% the saccharified liquid of looking ahead that adds cold storage at 3d carries out the raw grain saccharified liquid and adds fermentation, and primary fermentation total time is controlled to be 5d.
Four secondary fermentation
Primary fermentation mash temperature is down to 16 ℃ enters secondary fermentation, the Angel TH highly active dry yeast that adds wine with dregs amount 0.1 ‰, stir 2 every day in the front 5d, the dried lemonade tablet of 25% look ahead raw grain saccharified liquid and raw material weight 0.1 ‰ that adds cold storage at 5d is in the secondary fermentation wine with dregs and stir, then standing for fermentation 12d allows wine unstrained spirits natural maturity;
Five main quality index tests and adjustment
The ripe front test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits.Total reducing sugar is 73g/L, alcoholic strength 14.2% as a result; With look ahead saccharified liquid and an amount of poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 82g/L, alcoholic strength 16.5%.
Six squeezings and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out initial filter with 200 order pressure filter, and first filtrate was 13 ℃ of lower clarifications 24 hours; Then cut off the wine pin, supernatant liquor filters with 5 μ m filters;
Seven chroma control and smart filter
Adjust colourity with edible caramel colour, then 12 ℃ of lower clarifications 6 hours, supernatant liquor is filtered with 0.45 μ m filter is smart;
Eight main quality index are tested and are finely tuned
Again measure total reducing sugar, alcoholic strength and the total acid of the rear wine liquid of smart filter.Total reducing sugar is 78g/L, alcoholic strength 15.6%, total acid 7.2g/L as a result.Carry out trimming with an amount of poor liquor, look ahead raw grain saccharified liquid and the former wine of high acidity, making the total reducing sugar of sipping wine is 82g/L, alcoholic strength 16.5%, total acid 8.0g/L;
Nine secondary fine filterings, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out secondary fine filtering, heat sterilization then, 75 ℃ of sterilising temps, the time is 20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 3d naturally, sterile filling then, and labeling is packaged into finished product and sips wine.
Finished product is sipped alcoholic strength energy index:
The yield of liquor is 226%, and hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758, and total reducing sugar is 79g/L, alcoholic strength 16%, total acid 8.0g/L, pH3.9, volatilization ester 0.21g/L, amino-acid nitrogen 0.45g/L, total phenol 166ug/ml.
Embodiment 2
The processing of one raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 8 parts, and rice accounts for 2 parts;
The processing of 1 highland barley
(1) soak: after highland barley was cleaned, with 60 ℃ water heat-insulation soaking 12h, the water surface exceeded 20cm.
(2) crushing: after the highland barley after will soaking drains the water, with crusher for brewage highland barley is crushed to and splits and the state that do not fall apart.
The processing of 2 rice
After rice washed 2 times with tap water, with 20 ℃ water soaking 12h, the water surface exceeded 15cm.
3 material cookings
Highland barley after above-mentioned 1 and 2 processing and rice mixing are placed pulp digester, begin timing behind circle gas, cooking time is 40min.Spray 50 ℃ of water 2 times therebetween;
Two saccharification
1 adds bent the mixing
With highland barley and rice after the above-mentioned boiling, trickle is chilled to 32 ℃ of temperature, and C-24 head mold AS3.800 rice bent, 5% the concentration bent and 2% that 70% part wherein adds raw material weight 0.3% is 1.3 * 10
8The AS2.300 aroma-producing yeast distiller's yeast of cfu/ml, mixing, tinning; 30% part in addition only adds the C-24 head mold song of raw material weight 0.3%, 5% AS3.800 rice song, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
2 saccharification
The 1d temperature is controlled to be 30 ℃, and the 2nd～3d temperature is controlled at 40 ℃;
After 3 saccharification finish, draw the saccharified liquid of the fermentor tank the inside that does not add the aroma-producing yeast distiller's yeast, 65 ℃ of water-baths be concentrated into original volume 60% after in 4 ℃ of airtight cold storages;
Three primary fermentations
Adopt the two cover of improvement wine technology to carry out primary fermentation the raw material of not getting the fermentor tank of saccharified liquid: adding concentration is 2.2 * 10
8The distiller's yeast of being produced by Saccharomyces Cerevisiae in S Z-E8 of cfu/ml, add-on is 7% of total mash; Add simultaneously 0.6 times to the water of raw material and 0.4 times to the wine of sipping of raw material, this is sipped wine and adds 0.7 times of fermentation of water by 23 raw materials of having drawn saccharified liquid and get, and its alcoholic strength is 3.8%, total reducing sugar 20g/L;
Leavening temperature is controlled at 30 ℃, stirs upset 1 time every day, each 1min; 50% the saccharified liquid of looking ahead that adds cold storage at 3d carries out the raw grain saccharified liquid and adds fermentation, and primary fermentation total time is controlled to be 6d;
Four secondary fermentation
Primary fermentation mash temperature is down to 18 ℃ enters secondary fermentation, add the Angel TH highly active dry yeast of wine with dregs amount 0.05 ‰, stir 1 every day in the front 5d; The dried orange peel of 25% look ahead saccharified liquid and raw material weight 0.3 ‰ that adds cold storage at 5d is in the secondary fermentation wine with dregs and stir, and standing for fermentation 15d then allows wine unstrained spirits natural maturity;
Five main quality index tests and adjustment
The ripe front test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits, total reducing sugar is 43g/L, alcoholic strength 10.8% as a result; With look ahead saccharified liquid and an amount of poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 50g/L, alcoholic strength 13.0%;
Six squeezings and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out initial filter with 200 order pressure filter, and first filtrate was 15 ℃ of lower clarifications 18 hours; Then cut off the wine pin, supernatant liquor filters with 5 μ m filters;
Seven chroma control and smart filter
Adjust colourity with edible caramel colour, then 15 ℃ of lower clarifications 5 hours, supernatant liquor is filtered with 0.45 μ m filter is smart;
Eight main quality index are tested and are finely tuned
Total reducing sugar, alcoholic strength and the total acid of wine liquid after the filter of again test essence, total reducing sugar is 47g/L, alcoholic strength 12.3%, total acid 8.8g/L as a result; Carry out trimming with an amount of poor liquor, the saccharified liquid of looking ahead and the low former wine of acidity, making the total reducing sugar of sipping wine is 50g/L, alcoholic strength 13.0%, total acid 8.5g/L;
Nine secondary fine filterings, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out secondary fine filtering, heat sterilization then, 80 ℃ of sterilising temps, time 15min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 2d naturally, sterile filling then, and labeling is packaged into finished product and sips wine.
Finished product is sipped alcoholic strength energy index:
The yield of liquor is 213%, and hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758, and total reducing sugar is 45g/L, alcoholic strength 12.2%, total acid 8.5g/L, pH3.7, volatilization ester 0.24g/L, amino-acid nitrogen 0.48g/L, total phenol 187ug/ml.
Embodiment 3
The processing of one raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 6 parts, and rice accounts for 4 parts;
The processing of 1 highland barley
(1) soak: after highland barley was cleaned, with 50 ℃ water heat-insulation soaking 14h, the water surface exceeded 15cm;
(2) crushing: after the highland barley after will soaking drains the water, with crusher for brewage highland barley is crushed to and splits and the state that do not fall apart;
The processing of 2 rice
After rice washed 2 times with tap water, with 23 ℃ water soaking 15h, the water surface exceeded 17cm;
3 material cookings
Highland barley after above-mentioned 1 and 2 processing and rice mixing are placed pulp digester, begin timing behind circle gas, cooking time is 50min.Spray 55 ℃ of water 2 times therebetween;
Two saccharification
1 adds bent the mixing
With the highland barley after the above-mentioned boiling and rice, trickle is chilled to 33 ℃ of temperature, and the 3.867 head molds song of 70% part adding raw material weight 0.7% wherein, 16 meters songs of Soviet Union of 10% and 4% concentration are 2.1 * 10
8The Angel TH SHENGXIANG yeast distiller's yeast of cfu/ml, mixing, tinning; 30% part in addition only adds the 3.867 head molds song of raw material weight 0.7%, 16 meters songs of Soviet Union of 10%, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
2 saccharification
The 1d temperature is controlled to be 30 ℃, and the 2nd～3d temperature is controlled at 42 ℃;
After 3 saccharification finish, draw the saccharified liquid of the fermentor tank the inside that does not add the aroma-producing yeast distiller's yeast, 60 ℃ of water-baths be concentrated into original volume 60% after in 4 ℃ of airtight cold storages;
Three primary fermentations
Adopt the two cover of improvement wine technology to carry out primary fermentation the raw material of not getting the fermentor tank of saccharified liquid: adding concentration is 1.2 * 10
8The distiller's yeast of being produced for No. 2 by yeast saccharomyces cerevisiae alcohol of cfu/ml, add-on is 8% of total mash; Add simultaneously 0.5 times to the water of raw material and 0.5 times to the wine of sipping of raw material, this is sipped wine and adds 0.7 times of fermentation of water by 23 raw materials of having drawn saccharified liquid and get, and its alcoholic strength is 3.2%, total reducing sugar 20g/L;
The primary fermentation temperature is controlled at 28 ℃, stirs upset 2 times every day, each 1.5min; 50% the saccharified liquid of looking ahead that adds cold storage at 3d carries out the raw grain saccharified liquid and adds fermentation, and primary fermentation total time is controlled to be 6d;
Four secondary fermentation
Primary fermentation mash temperature is down to 16 ℃ enters secondary fermentation, add the Angel TH highly active dry yeast of wine with dregs amount 0.08 ‰; Stir 2 every day in the front 5d, and the dried lemonade tablet of 20% look ahead saccharified liquid and raw material weight 0.2 ‰ that adds cold storage at 5d is in the secondary fermentation wine with dregs and stir, and standing for fermentation 15d then allows wine unstrained spirits natural maturity;
Five main quality index tests and adjustment
The ripe front test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits, total reducing sugar is 61g/L, alcoholic strength 13.6% as a result; With the saccharified liquid of looking ahead, poor liquor the wine unstrained spirits is adjusted, making total reducing sugar is 65g/L, alcoholic strength 14.5%;
Six squeezings and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out initial filter with 200 order pressure filter, and first filtrate was 15 ℃ of lower clarifications 24 hours; Then cut off the wine pin, supernatant liquor filters with 5 μ m filters;
Seven chroma control and smart filter
Adjust colourity with edible caramel colour, then 12 ℃ of lower clarifications 6 hours, supernatant liquor is filtered with 0.45 μ m filter is smart.
Eight main quality index are tested and are finely tuned
Total reducing sugar, alcoholic strength and the total acid of wine liquid after the filter of again test essence, total reducing sugar is 62g/L, alcoholic strength 13.4%, total acid 6.7g/L as a result; Carry out trimming with poor liquor and the saccharified liquid of looking ahead, the low former wine of acidity, making the total reducing sugar of sipping wine is that 65g/L, alcoholic strength 14.5%, total acid are 6.5g/L;
Nine secondary fine filterings, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out secondary fine filtering, heat sterilization then, 70 ℃ of sterilising temps, time 20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 3d naturally, sterile filling then, and labeling is packaged into finished product and sips wine.
Finished product is sipped alcoholic strength energy index:
The yield of liquor is 220%, and hygienic requirements meets the regulation that the fermented wine hygienic standard is GB 2758, and total reducing sugar is 61g/L, alcoholic strength 13.2%, total acid 6.4g/L, pH4.2, volatilization ester 0.19g/L, amino-acid nitrogen 0.32g/L, total phenol 143ug/ml.
Annotate: Q303 is provided by Guizhou light industry institute; C-24, LII1-1, No. 2, alcohol, SZ-E8, No. 501 yeast are provided by Research for Industrial Microbial Germ preservation center, Sichuan Province; AS2.300, AS3.800, AS3.851, AS3.866 and AS3.867 are provided by Chinese science research institute institute of microbiology; Soviet Union 16 is provided by Suzhou brewery of Wu; Angel TH highly active dry yeast and Angel TH SHENGXIANG yeast are provided by Hubei Angel Yeast company.
Claims (1)
1. production method of sipping wine is characterized in that the method comprises following processing step, counts by weight:
1) processing of raw material
Raw material adopts highland barley and rice mixed fermentation, and highland barley accounts for 6～8 parts, and rice accounts for 4～2 parts;
(1) processing of highland barley
A soaks: after highland barley was cleaned, with water heat-insulation soaking 12～15h of 40～60 ℃, the water surface exceeded 15～20cm;
B crushing: after the highland barley after will soaking drains the water, with crusher for brewage highland barley is crushed to and splits and the state that do not fall apart;
(2) processing of rice
After rice washed 1～2 time with tap water, with water soaking 12～15h of 16～28 ℃, the water surface exceeded 15～20cm;
(3) material cooking
Highland barley and rice mixing after above-mentioned (1) and (2) processed place pulp digester, begin timing behind circle gas, and cooking time is 30～50min, use 40～60 ℃ hot water spray 2～3 times therebetween;
2) saccharification
(1) adds bent the mixing
With the highland barley after the above-mentioned boiling and rice, trickle is chilled to 30～35 ℃ of temperature, and the head mold song of 70% part adding raw material weight 0.3～1% wherein, 5～15% Mi Qu and 2～5% concentration are 1～3 * 10
8The aroma-producing yeast distiller's yeast mixing of cfu/ml, tinning; 30% part in addition only adds the head mold song of raw material weight 0.3～1% and 5～15% Mi Qu, does not add the aroma-producing yeast distiller's yeast, mixing, tinning;
(2) saccharification
The 1d temperature is controlled to be 28～30 ℃, and the 2nd～3d temperature is controlled at 40～45 ℃;
(3) after saccharification finishes, draw 2) do not add the saccharified liquid of the fermentor tank the inside of aroma-producing yeast distiller's yeast in (1), be concentrated into original volume 60% after airtight cold storage under ℃ condition of temperature≤4;
3) primary fermentation
Adopt the two cover of improvement wine technology to carry out primary fermentation the fermentor tank of not getting saccharified liquid: adding concentration is 1～3 * 10
8The yeast saccharomyces cerevisiae distiller's yeast of cfu/ml, add-on are the 7-10% of total mash; Add simultaneously 0.4～0.6 times to the water of raw material and 0.4～0.6 times to the wine of sipping of raw material, this sips wine by 2) (3) raw material of having drawn saccharified liquid adds 0.7 times of fermentation of water and gets, and its alcoholic strength is 3～6%, total reducing sugar 15～30g/L, alcoholic strength is in volume ratio, and total reducing sugar is with glucose meter, and is lower same;
The primary fermentation temperature is controlled at 24～32 ℃, stirs upset 1～3 time, each 1～2min every day; Adding by 2 at 3d) 50～60% the saccharified liquid of looking ahead of (3) cold storage carries out the raw grain saccharified liquid and adds fermentation, and primary fermentation total time is controlled to be 5～6d;
4) secondary fermentation
Primary fermentation mash temperature is down to 16～18 ℃ enters secondary fermentation, the Active Dry Yeast that adds wine with dregs amount 0.05～0.1 ‰, stir 1～2 every day in the front 5d, adding by 2 at 5d) dried orange peel of 20～25% look ahead saccharified liquid and the raw material weight 0.1-0.3 ‰ of (3) cold storage or dried lemonade tablet are in the secondary fermentation wine with dregs and stir, then standing for fermentation 10～15d allows wine unstrained spirits natural maturity;
5) main quality index test and adjustment
The ripe front test of carrying out total reducing sugar and alcoholic strength in 2 days of wine unstrained spirits on the basis of test result, is adjusted the wine unstrained spirits with look ahead saccharified liquid and an amount of poor liquor, and making total reducing sugar is 40～80g/L, alcoholic strength 12～16%;
6) squeezing and clarification
Wine unstrained spirits after the above-mentioned maturation is carried out initial filter with 200 order pressure filter, and first filtrate is at 10～15 ℃ of lower clarification 16～24h; Then cut off the wine pin, supernatant liquor filters with 5 μ m filters;
7) chroma control and smart filter
Adjust colourity with edible caramel colour, then at 10～15 ℃ of lower clarification 4-6h, supernatant liquor is filtered with 0.45 μ m filter is smart;
8) main quality index is tested and is finely tuned
Again total reducing sugar, alcoholic strength and the total acid of wine liquid after the smart filter of test, total acid be in lactic acid, lower with; Carry out trimming with an amount of poor liquor, look ahead saccharified liquid and the different former wine of other batch of acidity, making the total reducing sugar of sipping wine is 40～80g/L, alcoholic strength 12～16%, total acid 5-9g/L;
9) secondary fine filtering, sterilization and bottling
With 0.22 μ m filter wine liquid is carried out secondary fine filtering, heat sterilization then, 70～80 ℃ of sterilising temps, time 15～20min; The wine of sipping after the sterilization is stored in sterile chamber, and clarification is cut off the wine pin behind the 2-3d naturally, sterile filling then, and labeling is packaged into finished product and sips wine.
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| CN104293559B (en) * | 2013-07-18 | 2016-04-06 | 陶育照 | The making method of wine is sipped in a kind of wild thorn pear fermentation |
| CN103436403B (en) * | 2013-08-23 | 2015-05-20 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
| CN104087493B (en) * | 2014-07-24 | 2015-08-12 | 四川省宕府王食品有限责任公司 | The preparation method of wine liquid is sipped in a kind of fully natural green health care |
| CN104099217A (en) * | 2014-07-24 | 2014-10-15 | 四川省宕府王食品有限责任公司 | Preparation method for pure natural sipping wine |
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| CN110499225A (en) * | 2019-09-24 | 2019-11-26 | 赫章县醉翁养身砸酒厂 | One kind sipping wine and preparation method thereof |
| CN110982650A (en) * | 2020-01-05 | 2020-04-10 | 安徽马头墙酒业有限公司 | Dry yellow wine containing highland barley and brewing method thereof |
| CN111117858B (en) * | 2020-01-16 | 2023-06-23 | 西藏自治区农牧科学院农业资源与环境研究所 | Highland barley vinegar and preparation method thereof |
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