CN103103065A - Method for brewing base liquor of soft continuous white spirit - Google Patents
Method for brewing base liquor of soft continuous white spirit Download PDFInfo
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- CN103103065A CN103103065A CN2013100355911A CN201310035591A CN103103065A CN 103103065 A CN103103065 A CN 103103065A CN 2013100355911 A CN2013100355911 A CN 2013100355911A CN 201310035591 A CN201310035591 A CN 201310035591A CN 103103065 A CN103103065 A CN 103103065A
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Abstract
The invention discloses a method for brewing base liquor of soft continuous white spirit. The method comprises the following steps of: (1) feeding the materials; (2) wetting the materials; (3) grain steaming; (4) accumulation cultivating; (5) fermenting in pits; (6) distilling; (7) storing. The soft continuous white spirit produced by using the base liquor in the method disclosed by the invention has the characteristics of quiet and pleasant fragrance before drinking, soft continuous and smooth feeling in throat, and comfortable feeling after drinking. The soft continuous white spirit has the style of being strong but not fierce, soft but not tasteless, continuous and aftertaste clear, plentiful and harmonious, so that the requirements of customers can be perfectly met.
Description
Technical field
The present invention relates to the brewing method of white wine, be specifically related to the brewing method of the basic wine of the gentle type white wine of a kind of silk floss.
Background technology
As everyone knows, traditional white wine has Luzhou-flavor, aromatic type and simple and elegant type, along with the concern of people to health, requirement to white wine rises to a new higher height, and comfort level after lay special stress on drink, key are to want " dense and not strong; gentle and not few, long and tail is clean, plentiful and coordinate ".
Summary of the invention
The object of the invention is to: the brewing method that the basic wine of the gentle type white wine of a kind of silk floss is provided, comply with basic wine production " the continuous gentle type " white wine that this brewing method obtains, before " continuous gentle type " white wine drink, fragrance is quiet and tastefully laid out pleasant, the continuous submissive larynx of entrance, comfortable after drink, have dense and not strong, gentle and not few, long tail is clean, the style of plentiful coordination, satisfy better consumer demand.
Technical solution of the present invention is that the brewing method of the basic wine of the gentle type white wine of this silk floss comprises the following steps:
(1) feeding: raw material is sent into mixing machine by transfer roller, raw material is comprised of following ingredients weight parts: wheat 50-150 part, barley 530-800 part, pea 50-100 part, rice husk 100-220 part, steamed 5-10 minute of wheat, barley and pea, rice husk is steamed more than 60-100 minute; Steamed temperature 60-100 ℃, vapor pressure 0.01-0.3Mpa;
(2) material moistening: raw material is sent into mixing machine and is fully mixed by scraper plate, adopts the water material moistening in mixing process, and water temperature 50-100 ℃, water consumption is the 20%-60% of material quantity, material moistening time 1-5h;
(3) steam grain: rice steamer mechanically after profit grain, uncap and steamed grain 30-120 minute, get the grain unstrained spirits, be delivered to the spreading-and-cooling machine spreading for cooling after the grain unstrained spirits addition water that boiling finishes, 60-100 ℃ of pulp-water temperature, the pulp-water consumption is the 5%-30% of grain unstrained spirits amount;
(4) trick layer culture: after spreading for cooling, the grain unstrained spirits adds song by adding bent machine, utilizes mesh-belt conveying to the accumulation incubator trick layer culture after adding song, piles up 18-62 ℃ of temperature, piling height 40-80cm, incubation time 24-96h; Wherein, song is comprised of following ingredients weight parts: wheat bran 100-400 part, middle high-temperature daqu 50-200 part, SHENGXIANG yeast 20-200 part, bacterium liquid 10-100 part; Song is 5% of grain unstrained spirits quality;
(5) Jiao Chi fermentation: with the grain unstrained spirits after trick layer culture through mesh-belt conveying to the transfer pond, by grab bucket, the grain unstrained spirits is transported to Jiao Chi, fermented 70 days, get the wine unstrained spirits; The grain unstrained spirits enters to store acidity in the 1.8-2.2 scope, and the starch content of grain unstrained spirits is at 20-22%, and the grain unstrained spirits enters to store moisture at 55.5%-56.5%, and the wine unstrained spirits goes out to store acidity and reaches more than 3.4, and the wine unstrained spirits goes out to store moisture at 63%-64%;
(6) heat up in a steamer wine: the wine unstrained spirits is grabbed into guipure by grab bucket be delivered to the rice steamer bucket, boiling goes out former wine, vapor pressure 0.01-0.3Mpa, 38-42 ℃ of stream wine temperature;
(7) store: with liquor base storage 3-8, get the basic wine of continuous gentle type white wine.
The present invention has the following advantages:
1, fermentation time is long, and fermentation period is 70 days, makes grain unstrained spirits and cellar for storing things mud that be arranged more duration of contact, and organic acid and alcohols again through long period fermentation lentamente, enrichment and esterification, make the mouthfeel of basic wine good, pure and sweet like this, and main body fragrant is outstanding.
2, raising enters to store grain unstrained spirits acidity, makes the acetic ester content of output wine on average increase 50-80mg/100ml.
3, improve the starch content enter to store the grain unstrained spirits, during the fermentation, solve the grain unstrained spirits acid height azymous drawback that do not heat up through the microbial process characteristics that temperature is rising with the conversion of starch, be conducive to the generation of various fragrance matters in wine.
4, the grain unstrained spirits enters to store moisture at 55.5%-56.5%, goes out to store moisture at 63%-64%, and the acetic ester content of base liquor is just high.
5, pile up 18-62 ℃ of temperature, more be conducive to normal fermentation, produce ester, the wine giving off a strong fragrance of output, pure and mild, no impurity taste has typical style: light yellow complexion, fragrance is quiet and tastefully laid out, and entrance burnt odor flavor is outstanding, and is fine and smooth plentiful, mellow and full pure and mild, and continuous gentle refreshing clean, lasting is lasting, happy smooth happy people.
Embodiment
Further illustrate technical solution of the present invention below in conjunction with specific embodiment, these embodiment can not be interpreted as it is restriction to technical scheme.
Embodiment 1: the basic wine of brewageing continuous gentle type white wine according to following steps
(1) feeding: raw material is sent into mixing machine by transfer roller, and raw material is comprised of following ingredients weight parts: 50 parts of wheats, 800 parts of barleys, 50 parts of peas, 100 parts, rice husk, and steamed 5 minutes of wheat, barley and pea, rice husk is steamed more than 60 minutes; 100 ℃ of steamed temperature, vapor pressure 0.3Mpa;
(2) material moistening: raw material is sent into mixing machine and is fully mixed by scraper plate, adopts the water material moistening in mixing process, and 50 ℃ of water temperatures, water consumption are 60% of material quantity, material moistening time 5h;
(3) steam grain: rice steamer mechanically after profit grain, uncap and steamed grain 30 minutes, get the grain unstrained spirits, be delivered to the spreading-and-cooling machine spreading for cooling after the grain unstrained spirits addition water that boiling finishes, pulp-water temperature 60 C, pulp-water consumption are 5% of grain unstrained spirits amount;
(4) trick layer culture: after spreading for cooling, the grain unstrained spirits adds song by adding bent machine, utilizes mesh-belt conveying to the accumulation incubator trick layer culture after adding song, piles up 18 ℃ of temperature, piling height 40cm, incubation time 24h; Wherein, song is comprised of following ingredients weight parts: 100 parts, wheat bran, 50 parts of middle high-temperature daqus, 20 parts of SHENGXIANG yeast, 10 parts of bacterium liquid; Song is 5% of grain unstrained spirits quality;
(5) Jiao Chi fermentation: with the grain unstrained spirits after trick layer culture through mesh-belt conveying to the transfer pond, by grab bucket, the grain unstrained spirits is transported to Jiao Chi, fermented 70 days, get the wine unstrained spirits; The grain unstrained spirits enters to store acidity in 1.8 scopes, and the starch content of grain unstrained spirits is 20%, and the grain unstrained spirits enters to store moisture 55.5%, and the wine unstrained spirits goes out to store acidity and reaches more than 3.4, and the wine unstrained spirits goes out to store moisture 63%;
(6) heat up in a steamer wine: the wine unstrained spirits is grabbed into guipure by grab bucket be delivered to the rice steamer bucket, boiling goes out former wine, vapor pressure 0.01Mpa, 38 ℃ of stream wine temperature;
(7) store: with liquor base storage 3 years, get the basic wine of continuous gentle type white wine.
Embodiment 2: the basic wine of brewageing continuous gentle type white wine according to following steps
(1) feeding: raw material is sent into mixing machine by transfer roller, and raw material is comprised of following ingredients weight parts: 100 parts of wheats, 665 parts of barleys, 75 parts of peas, 160 parts, rice husk, and steamed 8 minutes of wheat, barley and pea, rice husk is steamed more than 80 minutes; 80 ℃ of steamed temperature, vapor pressure 0.1Mpa;
(2) material moistening: raw material is sent into mixing machine and is fully mixed by scraper plate, adopts the water material moistening in mixing process, and 75 ℃ of water temperatures, water consumption are 40% of material quantity, material moistening time 3h;
(3) steam grain: rice steamer mechanically after profit grain, uncap and steamed grain 75 minutes, get the grain unstrained spirits, be delivered to the spreading-and-cooling machine spreading for cooling after the grain unstrained spirits addition water that boiling finishes, 80 ℃ of pulp-water temperature, the pulp-water consumption is 17% of grain unstrained spirits amount;
(4) trick layer culture: after spreading for cooling, the grain unstrained spirits adds song by adding bent machine, utilizes mesh-belt conveying to the accumulation incubator trick layer culture after adding song, piles up 40 ℃ of temperature, piling height 60cm, incubation time 60h; Wherein, song is comprised of following ingredients weight parts: 250 parts, wheat bran, 125 parts of middle high-temperature daqus, 110 parts of SHENGXIANG yeast, 55 parts of bacterium liquid; Song is 5% of grain unstrained spirits quality;
(5) Jiao Chi fermentation: with the grain unstrained spirits after trick layer culture through mesh-belt conveying to the transfer pond, by grab bucket, the grain unstrained spirits is transported to Jiao Chi, fermented 70 days, get the wine unstrained spirits; The grain unstrained spirits enters to store acidity in 2.0 scopes, and the starch content of grain unstrained spirits is 21%, and the grain unstrained spirits enters to store moisture 56.0%, and the wine unstrained spirits goes out to store acidity and reaches more than 3.4, and the wine unstrained spirits goes out to store moisture 63.5%;
(6) heat up in a steamer wine: the wine unstrained spirits is grabbed into guipure by grab bucket be delivered to the rice steamer bucket, boiling goes out former wine, vapor pressure 0.1Mpa, 40 ℃ of stream wine temperature;
(7) store: with liquor base storage 5 years, get the basic wine of continuous gentle type white wine.
Embodiment 3: the basic wine of brewageing continuous gentle type white wine according to following steps
(1) feeding: raw material is sent into mixing machine by transfer roller, and raw material is comprised of following ingredients weight parts: 150 parts of wheats, 530 parts of barleys, 100 parts of peas, 220 parts, rice husk, and steamed 10 minutes of wheat, barley and pea, rice husk is steamed more than 100 minutes; Steamed temperature 60 C, vapor pressure 0.01Mpa;
(2) material moistening: raw material is sent into mixing machine and is fully mixed by scraper plate, adopts the water material moistening in mixing process, and 100 ℃ of water temperatures, water consumption are 20% of material quantity, material moistening time 1h;
(3) steam grain: rice steamer mechanically after profit grain, uncap and steamed grain 120 minutes, get the grain unstrained spirits, be delivered to the spreading-and-cooling machine spreading for cooling after the grain unstrained spirits addition water that boiling finishes, 100 ℃ of pulp-water temperature, the pulp-water consumption is 30% of grain unstrained spirits amount;
(4) trick layer culture: after spreading for cooling, the grain unstrained spirits adds song by adding bent machine, utilizes mesh-belt conveying to the accumulation incubator trick layer culture after adding song, piles up 62 ℃ of temperature, piling height 80cm, incubation time 96h; Wherein, song is comprised of following ingredients weight parts: 400 parts, wheat bran, 200 parts of middle high-temperature daqus, 200 parts of SHENGXIANG yeast, 100 parts of bacterium liquid; Song is 5% of grain unstrained spirits quality;
(5) Jiao Chi fermentation: with the grain unstrained spirits after trick layer culture through mesh-belt conveying to the transfer pond, by grab bucket, the grain unstrained spirits is transported to Jiao Chi, fermented 70 days, get the wine unstrained spirits; The grain unstrained spirits enters to store acidity in 2.2 scopes, and the starch content of grain unstrained spirits is 22%, and the grain unstrained spirits enters to store moisture 56.5%, and the wine unstrained spirits goes out to store acidity and reaches more than 3.4, and the wine unstrained spirits goes out to store moisture 64%;
(6) heat up in a steamer wine: the wine unstrained spirits is grabbed into guipure by grab bucket be delivered to the rice steamer bucket, boiling goes out former wine, vapor pressure 0.3Mpa, 42 ℃ of stream wine temperature;
(7) store: with liquor base storage 8 years, get the basic wine of continuous gentle type white wine.
Claims (1)
1. the brewing method of the basic wine of continuous gentle type white wine is characterized in that the brewing method of the basic wine of the gentle type white wine of this silk floss comprises the following steps:
(1) feeding: raw material is sent into mixing machine by transfer roller, raw material is comprised of following ingredients weight parts: wheat 50-150 part, barley 530-800 part, pea 50-100 part, rice husk 100-220 part, steamed 5-10 minute of wheat, barley and pea, rice husk is steamed more than 60-100 minute; Steamed temperature 60-100 ℃, vapor pressure 0.01-0.3Mpa;
(2) material moistening: raw material is sent into mixing machine and is fully mixed by scraper plate, adopts the water material moistening in mixing process, and water temperature 50-100 ℃, water consumption is the 20%-60% of material quantity, material moistening time 1-5h;
(3) steam grain: rice steamer mechanically after profit grain, uncap and steamed grain 30-120 minute, get the grain unstrained spirits, be delivered to the spreading-and-cooling machine spreading for cooling after the grain unstrained spirits addition water that boiling finishes, 60-100 ℃ of pulp-water temperature, the pulp-water consumption is the 5%-30% of grain unstrained spirits amount;
(4) trick layer culture: after spreading for cooling, the grain unstrained spirits adds song by adding bent machine, utilizes mesh-belt conveying to the accumulation incubator trick layer culture after adding song, piles up 18-62 ℃ of temperature, piling height 40-80cm, incubation time 24-96h; Wherein, song is comprised of following ingredients weight parts: wheat bran 100-400 part, middle high-temperature daqu 50-200 part, SHENGXIANG yeast 20-200 part, bacterium liquid 10-100 part; Song is 5% of grain unstrained spirits quality;
(5) Jiao Chi fermentation: with the grain unstrained spirits after trick layer culture through mesh-belt conveying to the transfer pond, by grab bucket, the grain unstrained spirits is transported to Jiao Chi, fermented 70 days, get the wine unstrained spirits; The grain unstrained spirits enters to store acidity in the 1.8-2.2 scope, and the starch content of grain unstrained spirits is at 20-22%, and the grain unstrained spirits enters to store moisture at 55.5%-56.5%, and the wine unstrained spirits goes out to store acidity and reaches more than 3.4, and the wine unstrained spirits goes out to store moisture at 63%-64%;
(6) heat up in a steamer wine: the wine unstrained spirits is grabbed into guipure by grab bucket be delivered to the rice steamer bucket, boiling goes out former wine, vapor pressure 0.01-0.3Mpa, 38-42 ℃ of stream wine temperature;
(7) store: with liquor base storage 3-8, get the basic wine of continuous gentle type white wine.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031795A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Method for producing mellow base liquor |
| CN105985874A (en) * | 2015-02-02 | 2016-10-05 | 江苏乾天酒业有限公司 | Soft-taste type sesame-flavor composite multi-microbe functional starter and culture method thereof |
| CN106635606A (en) * | 2015-11-03 | 2017-05-10 | 宿迁楚霸菌业有限公司 | Production process of cordyceps militaris health-preserving liquor |
| CN106635607A (en) * | 2015-11-03 | 2017-05-10 | 宿迁楚霸菌业有限公司 | Method for preparing Luzhou-flavor healthcare baijiu by cordyceps militaris culture medium |
| CN109666559A (en) * | 2019-01-24 | 2019-04-23 | 河北山庄老酒股份有限公司 | A kind of soft-taste style blending liquor and its production method with antialcoholism function |
| CN114657037A (en) * | 2022-05-05 | 2022-06-24 | 河南牧业经济学院 | Brewing process of soft and strong fragrant white spirit |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031795A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Method for producing mellow base liquor |
| CN105985874A (en) * | 2015-02-02 | 2016-10-05 | 江苏乾天酒业有限公司 | Soft-taste type sesame-flavor composite multi-microbe functional starter and culture method thereof |
| CN106635606A (en) * | 2015-11-03 | 2017-05-10 | 宿迁楚霸菌业有限公司 | Production process of cordyceps militaris health-preserving liquor |
| CN106635607A (en) * | 2015-11-03 | 2017-05-10 | 宿迁楚霸菌业有限公司 | Method for preparing Luzhou-flavor healthcare baijiu by cordyceps militaris culture medium |
| CN109666559A (en) * | 2019-01-24 | 2019-04-23 | 河北山庄老酒股份有限公司 | A kind of soft-taste style blending liquor and its production method with antialcoholism function |
| CN114657037A (en) * | 2022-05-05 | 2022-06-24 | 河南牧业经济学院 | Brewing process of soft and strong fragrant white spirit |
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Application publication date: 20130515 |