CN104342339A - Highland barley wine with whisky flavor and preparation process thereof - Google Patents
Highland barley wine with whisky flavor and preparation process thereof Download PDFInfo
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- CN104342339A CN104342339A CN201410274331.4A CN201410274331A CN104342339A CN 104342339 A CN104342339 A CN 104342339A CN 201410274331 A CN201410274331 A CN 201410274331A CN 104342339 A CN104342339 A CN 104342339A
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Abstract
The invention relates to wine making techniques and in particular relates to highland barley wine with a whisky flavor and a preparation process thereof. The highland barley wine with a whisky flavor is characterized by being made from Plateau crops ('Black crow' and sky blue highland barley) in high-attitude areas in high Qinghai-Tibet Plateau by process steps of fermentation distillation, oak barrel aging and blending according to a wine making technique combining granite slab cellar solid-state saccharification with a liquid-state fermentation process, thus obtaining the highland barley wine with whisky flavor. Adopted QK6 yeast can generate good-flavor substances, the contents of all the generated total acid, total acetate and total ethyl ester are high, the flavor complexity of the raw highland barley wine is improved, and the highland barley wine has unique product characteristics in terms of fragrance, flavor and style. The highland barley wine with whisky flavor is clear and transparent, is pale yellow to golden yellow, is free of suspended solids and sediment, has harmonious and strong aromatic odor endowed by cereal and oak barrels and is elegant and fine; the body of the highland barley wine is plump, pure, mild and sweet and has aromatic odor endowed by cereal and oak barrels.
Description
Technical field
The present invention relates to brewing technology, particularly relate to a kind of whisky local flavor barley wine and preparation technology thereof.
Background technology
Existing barley wine take highland barley as raw material, and highland barley, also known as barley, hull-less barley, is a mutation of barley.Primary growth in Qinghai, Tibet, Sichuan and the height above sea level such as Yunnan, Gansu about 2700 meters highlands, non agricultural chemical residuum, rich in proteins and carbohydrate, grain look has Huang, brown, purple, blue, black etc., kind majority is hard, starch more than 60%, content of cellulose is about 2%, there is higher protein and carbohydrate, containing 18 seed amino acids, also containing 20 multi mineral prime elements such as zinc, iron, potassium, containing abundant 7 kinds of VITAMIN such as VA, VB1, VB2, VC, the beta-glucan especially contained and Flavonoid substances.Except being rich in several mineral materials and VITAMIN, more containing abundant anthocyanidin, there is abundant nutritive value.
Up to now, there is not yet with highland barley the barley wine of the whisky local flavor being raw material making.
Summary of the invention
The object of the invention is to enrich barley wine kind, providing with highland barley is raw material, is rich in several mineral materials and VITAMIN, more containing abundant anthocyanidin, has a kind of whisky local flavor barley wine of abundant nutritive value.
A kind of whisky local flavor barley wine of the present invention, it is characterized in that, described whisky local flavor barley wine is for raw material with the black crow of plateau farm crop of Qinghai-Tibet high altitude localities and light blue highland barley, the employing grouan rectangular slab of stone stores the brewing technique that solid-state saccharification combines with liquid-state fermentation technology, through fermented distilled, oak barrel during aging, is deployed into whisky local flavor barley wine.
The preparation technology of above-mentioned whisky local flavor barley wine, it is characterized in that, its processing step is as follows:
(1) ingredient requirement and process:
Adopt high-quality black crow and light blue highland barley to be raw material, require full grains, free from insect pests, nothing are gone rotten rotten, pulverize after dedusting, removal of impurities etc. are selected;
(2) pulverize:
Adopt pair roller type pulverizer to carry out two grade pulverization, require after pulverizing to be no more than 15% by the fine powder in 12 mesh sieve holes, whole grain grain is no more than 0.5%;
(3) material moistening:
Highland barley after pulverizing will carry out material moistening before boiling, so that gelatinization, requires that the warm water adding 28 ~ 30 DEG C carries out material moistening, amount of water 45 ~ 55%, 16 ~ 18 hours material moistening time, does not drench slurry after running through, and hand rubbing is not sticky to be as the criterion;
(4) boiling:
Steam in clear soup piling up the grain unstrained spirits moistened, heresy in removing raw material is mixed taste, ensure that vinosity delicate fragrance is pure, first residual water is boiled before steaming, one deck chaff skin is spread again on rice steamer is combed, then large steam valve is suitably opened, by the even loaded steamer of raw material moistened, rice steamer in exploration steam, requirement is accomplished " gently ", " even ", " fall apart ", prevent from pressing vapour, run the phenomenons such as vapour, one deck chaff skin is put at Zeng Ding after loaded steamer, after circle vapour, the water of material quantity about 15% is spilled at grain unstrained spirits surface uniform, be commonly called as " silently starching ", and strengthen quantity of steam boiling 40 minutes, require that vapor pressure remains on 0.15 ~ 0.2Mpa, steaming requires to reach " ripe and do not glue, interior without the raw heart, there is grain unstrained spirits delicate fragrance, naivete is mixed taste ",
(5) ventilation cold scattering:
After grain unstrained spirits goes out rice steamer, airing is dried in the air on bed to ventilating, and ventilates to turning and lowers the temperature, make grain unstrained spirits cool as early as possible and loosen, prevent caking;
(6) piling up: the α-amylase adding charging capacity 2 ‰ when grain unstrained spirits temperature is down to 60 DEG C is piled up, and the accumulation time is 3 hours, improves Degree of Liquefaction further by piling up, promoting saccharifying, has piled up rear airing to ventilation and to have dried in the air cold scattering on bed;
(7) song is added:
When the cold scattering of grain unstrained spirits is to 35 ~ 38 DEG C, add the barley wine koji powder of the aspergillus oryzae strengthening through domestication, add-on is 15% of raw material, continues grain unstrained spirits to turn when being cooled to 18 ~ 21 DEG C to enter cellar for storing things;
(8) enter to store solid-state culture saccharification:
Grouan fermentation pit cleans up before entering cellar for storing things by grain unstrained spirits, keep storing interior sanitation and hygiene and yellow water pond unimpeded, enter to store acidity control 0.1 ~ 0.6, control summer and autumn at 16 ~ 19 DEG C, winter-spring season suitably improves 3 DEG C; Enter to store moisture controlled 45 ~ 48%, saccharification time is about 10 days, when remaining starch lower than 10% time go out cellar for storing things and proceed to liquid state fermentation;
(9) liquid state fermentation:
Grain unstrained spirits after saccharification is proceeded in the stainless steel fermentor tank that internal layer has thick 3cm, moderate baking oak floor is made, the QK6 yeast nutrient solution adding phreatic water and material quantity 10% in 1:3.5 ratio carries out liquid state fermentation, control starting temperature 17 DEG C slowly to ferment, serpentine tube and whipping appts is adopted to control fermentation product temperature between yeast phase, make mash temperature remain on 23 ~ 28 DEG C, fermentation time is 5 days;
QK6 yeast seed selection from traditional barley wine fermented wine unstrained spirits that liquid state fermentation adopts obtains, because morphological specificity and fermenting mechanism are different from existing S. cervisiae, the first letter name of the Chinese phonetic alphabet of " highland barley " raw material is got with the order of seed selection, belong to typical native country yeast, this yeast has following characteristic: 1, excellent QK6 yeast saccharomyces cerevisiae can produce good flavour substances, the total acid produced, total acetic ester, total ethyl ester content are all higher, improve highland barley former wine mouthfeel complexity, do not produce unpleasant odor material, improve the quality of the former wine of high-quality; 2, excellent QK6 yeast saccharomyces cerevisiae has higher product alcohol ability, learns that its ethanol final concentration content is higher according to fermentation kinetics parameter experiment; 3, excellent QK6 yeast saccharomyces cerevisiae screening and optimizing in the liquor-making environment of plateau obtains, strong adaptability, is easy to domestication, can really plays its performance advantage;
(10) press filtration:
Mash after having fermented gets supernatant liquor, and throw out plate and frame(type)filter press squeezing is extracted, and 2 filtrates are merged standby distillation, and residue is as lees feeds;
(11) distill:
Kettle formula distiller steam heating is adopted to carry out second distillation,
First time distillation.First being heated to 50 ~ 60 DEG C through preheater during filtrate distillation carries out pre-
Heat, then enter the distillation of kettle formula still pot employing steam heating, the serpentine tube of wine vapour stream in water cooler enters storage drinking vessel through exchanging cooling formation phlegma, distill the wine obtained for the first time to be called and slightly to heat up in a steamer wine, wine degree is lower, more containing the impurity such as higher alcohols, aldoketones, needs second time rectifying;
Second time distillation, carry out rectifying by slightly heating up in a steamer wine loading kettle formula still pot, cut is divided into three sections, is leading portion, stage casing and back segment wine, and wherein the wine liquid in stage casing 65% intercepts for subsequent use, and leading portion and the recovery of back segment wine are incorporated to slightly heating up in a steamer in wine of distillation next time and carry out rectifying;
(12) former wine process:
Former wine after distillation adopts cryogenic freezing turbidity removal equipment to carry out purifying treatment under-15 DEG C of conditions, to mix taste to remove wine Fatty Acids ester and other heresy affect vinosity, ensure that the vinosity after process is as clear as crystal, colourless, without muddy, without precipitating;
(13) oak barrel during aging stores:
Treated former wine carries out ageing storage in oak barrel, the ageing shelf lives is not less than 2 years, and keep storing temp at 15 DEG C, relative humidity is 60 ~ 70%, oak barrel used adopts import ripple this whisky oak barrel and Spain's Sherry oak barrel, namely this oak barrel is the old oak barrel storing this whisky of ripple and Sherry, for storing former wine after the renovation of surface, storing oak taste and former wine specific to the whisky of oak barrel internal layer attachment in traditional aging process and Sherry composition and oak barrel and formed after organically blending the peculiar style of whisky local flavor barley wine,
(14) allocate:
According to target level of product quality, need the former wine of different shelf lives to carry out mixing preparation, ensure the stable of quality product and conformance with standard requirement;
(15) ageing:
Wine liquid after allotment needs to use nanotechnology to carry out aging hastening, reaches the harmony of color and the submissive harmony of wine body;
(16) detect, judge:
Urge old wine liquid to carry out strict Physico-chemical tests and sensory evaluation according to product standard, fine setting is also needed to the wine liquid of existing defects, the next process until conformance with standard regulation is allowed for access;
(17) filter, filling:
After testing, judge qualified work in-process wine employing diatomite filter coarse filtration and the filter of Membrane filtering machine essence, remove insoluble material, glittering and translucent to ensure wine body, namely the wine liquid after essence filter become whisky local flavor barley wine through packing.
The present invention's advantage compared to the prior art and effect
unique production technique and equipment:
The whisky local flavor barley wine employing grouan rectangular slab of stone stores the brewing technique that solid-state saccharification combines with liquid-state fermentation technology, QK6 yeast seed selection from traditional barley wine fermented wine unstrained spirits that liquid state fermentation adopts obtains, because morphological specificity and fermenting mechanism are different from existing S. cervisiae, the first letter name of the Chinese phonetic alphabet of " highland barley " raw material is got with the order of seed selection, belong to typical native country yeast, this yeast has following characteristic: 1, excellent QK6 yeast saccharomyces cerevisiae can produce good flavour substances, the total acid produced, total acetic ester, total ethyl ester content is all higher, improve highland barley former wine mouthfeel complexity, do not produce unpleasant odor material, improve the quality of the former wine of high-quality, 2, excellent QK6 yeast saccharomyces cerevisiae has higher product alcohol ability, learns that its ethanol final concentration content is higher according to fermentation kinetics parameter experiment, 3, excellent QK6 yeast saccharomyces cerevisiae screening and optimizing in the liquor-making environment of plateau obtains, strong adaptability, is easy to domestication, can really plays its performance advantage.
Tradition whisky adopts stainless steel large tank liquid-state fermentation technology, adds pure species yeast bacterium ferment at fermentor tank, adopts kettle formula still pot steam heating, slightly heat up in a steamer with rectifying twice distillation mode after obtain former wine.
individual style:
The whisky local flavor barley wine employing grouan rectangular slab of stone stores the brewing technique that solid-state saccharification combines with liquid-state fermentation technology, QK6 yeast seed selection from traditional barley wine fermented wine unstrained spirits that liquid state fermentation adopts obtains, because morphological specificity and fermenting mechanism are different from existing S. cervisiae, excellent QK6 yeast saccharomyces cerevisiae screening and optimizing in the liquor-making environment of plateau obtains, strong adaptability, be easy to domestication, can really play its performance advantage; Produce excellent flavor material, the total acid produced, total acetic ester, total ethyl ester content are all higher, improve highland barley former wine mouthfeel complexity, the relatively low style of China white wine distinctive Ester content high alcohols material content is made to be different from the style that traditional whisky is then feature with alcohols material, present unique product feature from fragrance, taste and style, thus form novelty and the originality of whisky local flavor barley wine.
Accompanying drawing explanation
Fig. 1 is whisky local flavor barley wine production technological process.
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Embodiment
A kind of whisky local flavor barley wine of the present invention, it is characterized in that, described whisky local flavor barley wine is for raw material with the black crow of plateau farm crop of Qinghai-Tibet high altitude localities and light blue highland barley, the employing grouan rectangular slab of stone stores the brewing technique that solid-state saccharification combines with liquid-state fermentation technology, through fermented distilled, oak barrel during aging, is deployed into whisky local flavor barley wine.
The preparation technology of above-mentioned whisky local flavor barley wine, it is characterized in that, its processing step is as follows:
(1) ingredient requirement and process:
Adopt high-quality black crow and light blue highland barley to be raw material, require full grains, free from insect pests, nothing are gone rotten rotten, pulverize after dedusting, removal of impurities etc. are selected;
(2) pulverize:
Adopt pair roller type pulverizer to carry out two grade pulverization, require after pulverizing to be no more than 15% by the fine powder in 12 mesh sieve holes, whole grain grain is no more than 0.5%;
(3) material moistening:
Highland barley after pulverizing will carry out material moistening before boiling, so that gelatinization, requires that the warm water adding 28 ~ 30 DEG C carries out material moistening, amount of water 45 ~ 55%, 16 ~ 18 hours material moistening time, does not drench slurry after running through, and hand rubbing is not sticky to be as the criterion;
(4) boiling:
Steam in clear soup piling up the grain unstrained spirits moistened, heresy in removing raw material is mixed taste, ensure that vinosity delicate fragrance is pure, first residual water is boiled before steaming, one deck chaff skin is spread again on rice steamer is combed, then large steam valve is suitably opened, by the even loaded steamer of raw material moistened, rice steamer in exploration steam, requirement is accomplished " gently ", " even ", " fall apart ", prevent from pressing vapour, run the phenomenons such as vapour, one deck chaff skin is put at Zeng Ding after loaded steamer, after circle vapour, the water of material quantity about 15% is spilled at grain unstrained spirits surface uniform, be commonly called as " silently starching ", and strengthen quantity of steam boiling 40 minutes, require that vapor pressure remains on 0.15 ~ 0.2Mpa, steaming requires to reach " ripe and do not glue, interior without the raw heart, there is grain unstrained spirits delicate fragrance, naivete is mixed taste ",
(5) ventilation cold scattering:
After grain unstrained spirits goes out rice steamer, airing is dried in the air on bed to ventilating, and ventilates to turning and lowers the temperature, make grain unstrained spirits cool as early as possible and loosen, prevent caking;
(6) piling up: the α-amylase adding charging capacity 2 ‰ when grain unstrained spirits temperature is down to 60 DEG C is piled up, and the accumulation time is 3 hours, improves Degree of Liquefaction further by piling up, promoting saccharifying, has piled up rear airing to ventilation and to have dried in the air cold scattering on bed;
(7) song is added:
When the cold scattering of grain unstrained spirits is to 35 ~ 38 DEG C, add the barley wine koji powder of the aspergillus oryzae strengthening through domestication, add-on is 15% of raw material, continues grain unstrained spirits to turn when being cooled to 18 ~ 21 DEG C to enter cellar for storing things;
(8) enter to store solid-state culture saccharification:
Grouan fermentation pit cleans up before entering cellar for storing things by grain unstrained spirits, keep storing interior sanitation and hygiene and yellow water pond unimpeded, enter to store acidity control 0.1 ~ 0.6, control summer and autumn at 16 ~ 19 DEG C, winter-spring season suitably improves 3 DEG C; Enter to store moisture controlled 45 ~ 48%, saccharification time is about 10 days, when remaining starch lower than 10% time go out cellar for storing things and proceed to liquid state fermentation;
(9) liquid state fermentation:
Grain unstrained spirits after saccharification is proceeded in the stainless steel fermentor tank that internal layer has thick 3cm, moderate baking oak floor is made, the QK6 yeast nutrient solution adding phreatic water and material quantity 10% in 1:3.5 ratio carries out liquid state fermentation, control starting temperature 17 DEG C slowly to ferment, serpentine tube and whipping appts is adopted to control fermentation product temperature between yeast phase, make mash temperature remain on 23 ~ 28 DEG C, fermentation time is 5 days;
QK6 yeast seed selection from traditional barley wine fermented wine unstrained spirits that liquid state fermentation adopts obtains, because morphological specificity and fermenting mechanism are different from existing S. cervisiae, the first letter name of the Chinese phonetic alphabet of " highland barley " raw material is got with the order of seed selection, belong to typical native country yeast, this yeast has following characteristic: 1, excellent QK6 yeast saccharomyces cerevisiae can produce good flavour substances, the total acid produced, total acetic ester, total ethyl ester content are all higher, improve highland barley former wine mouthfeel complexity, do not produce unpleasant odor material, improve the quality of the former wine of high-quality; 2, excellent QK6 yeast saccharomyces cerevisiae has higher product alcohol ability, learns that its ethanol final concentration content is higher according to fermentation kinetics parameter experiment; 3, excellent QK6 yeast saccharomyces cerevisiae screening and optimizing in the liquor-making environment of plateau obtains, strong adaptability, is easy to domestication, can really plays its performance advantage;
(10) press filtration:
Mash after having fermented gets supernatant liquor, and throw out plate and frame(type)filter press squeezing is extracted, and 2 filtrates are merged standby distillation, and residue is as lees feeds;
(11) distill:
Kettle formula distiller steam heating is adopted to carry out second distillation,
First time distillation.First being heated to 50 ~ 60 DEG C through preheater during filtrate distillation carries out pre-
Heat, then enter the distillation of kettle formula still pot employing steam heating, the serpentine tube of wine vapour stream in water cooler enters storage drinking vessel through exchanging cooling formation phlegma, distill the wine obtained for the first time to be called and slightly to heat up in a steamer wine, wine degree is lower, more containing the impurity such as higher alcohols, aldoketones, needs second time rectifying;
Second time distillation, carry out rectifying by slightly heating up in a steamer wine loading kettle formula still pot, cut is divided into three sections, is leading portion, stage casing and back segment wine, and wherein the wine liquid of stage casing 65%vol intercepts for subsequent use, and leading portion and the recovery of back segment wine are incorporated to slightly heating up in a steamer in wine of distillation next time and carry out rectifying;
(12) former wine process:
Former wine after distillation adopts cryogenic freezing turbidity removal equipment to carry out purifying treatment under-15 DEG C of conditions, to mix taste to remove wine Fatty Acids ester and other heresy affect vinosity, ensure that the vinosity after process is as clear as crystal, colourless, without muddy, without precipitating;
(13) oak barrel during aging stores:
Treated former wine carries out ageing storage in oak barrel, the ageing shelf lives is not less than 2 years, and keep storing temp at 15 DEG C, relative humidity is 60 ~ 70%, oak barrel used adopts import ripple this whisky oak barrel and Spain's Sherry oak barrel, namely this oak barrel is the old oak barrel storing this whisky of ripple and Sherry, for storing former wine after the renovation of surface, storing oak taste and former wine specific to the whisky of oak barrel internal layer attachment in traditional aging process and Sherry composition and oak barrel and formed after organically blending the peculiar style of whisky local flavor barley wine,
(14) allocate:
According to target level of product quality, need the former wine of different shelf lives to carry out mixing preparation, ensure the stable of quality product and conformance with standard requirement;
(15) ageing:
Wine liquid after allotment needs to use nanotechnology to carry out aging hastening, reaches the harmony of color and the submissive harmony of wine body;
(16) detect, judge:
Urge old wine liquid to carry out strict Physico-chemical tests and sensory evaluation according to product standard, fine setting is also needed to the wine liquid of existing defects, the next process until conformance with standard regulation is allowed for access;
16.1 organoleptic requirements
16.1.1 color and luster: crystal clear, light yellow to golden yellow, no suspended substance, without precipitation.
16.1.2 fragrance: that there is the coordination of cereal and oak barrel imparting, strong aromatic odour, elegant exquisiteness
16.1.3 taste: wine body is plentiful, alcohol and, Gan Shuan, there is the fragrant taste that cereal and oak barrel give
16.1.4 style: this product idiosyncrasy.
16.2 physicochemical requirements
16.2.1 alcoholic strength: >=30%vol.
16.2.2 total ester (in ethyl acetate g/L100%vol ethanol): >=1.2;
16.2.3 total acid (with acetometer, g/L100%vol ethanol): >=0.6;
16.2.4 total aldehyde (in acetaldehyde, g/L100%vol ethanol) :≤1;
16.3 hygienic requirements
Meet GB 2757 to specify.
(17) filter, filling:
After testing, judge qualified work in-process wine employing diatomite filter coarse filtration and the filter of Membrane filtering machine essence, remove insoluble material, glittering and translucent to ensure wine body, namely the wine liquid after essence filter become whisky local flavor barley wine through packing.
Claims (2)
1. a whisky local flavor barley wine, it is characterized in that, described whisky local flavor barley wine is for raw material with the black crow of plateau farm crop of Qinghai-Tibet high altitude localities and light blue highland barley, the employing grouan rectangular slab of stone stores the brewing technique that solid-state saccharification combines with liquid-state fermentation technology, through fermented distilled, oak barrel during aging, is deployed into whisky local flavor barley wine.
2. a preparation technology for whisky local flavor barley wine described in claim 1, it is characterized in that, its processing step is as follows:
(1) ingredient requirement and process:
Adopt high-quality black crow and light blue highland barley to be raw material, require full grains, free from insect pests, nothing are gone rotten rotten, pulverize after dedusting, removal of impurities etc. are selected;
(2) pulverize:
Adopt pair roller type pulverizer to carry out two grade pulverization, require after pulverizing to be no more than 15% by the fine powder in 12 mesh sieve holes, whole grain grain is no more than 0.5%;
(3) material moistening:
Highland barley after pulverizing will carry out material moistening before boiling, so that gelatinization, requires that the warm water adding 28 ~ 30 DEG C carries out material moistening, amount of water 45 ~ 55%, 16 ~ 18 hours material moistening time, does not drench slurry after running through, and hand rubbing is not sticky to be as the criterion;
(4) boiling:
Steam in clear soup piling up the grain unstrained spirits moistened, heresy in removing raw material is mixed taste, ensure that vinosity delicate fragrance is pure, first residual water is boiled before steaming, one deck chaff skin is spread again on rice steamer is combed, then large steam valve is suitably opened, by the even loaded steamer of raw material moistened, rice steamer in exploration steam, requirement is accomplished " gently ", " even ", " fall apart ", prevent from pressing vapour, run the phenomenons such as vapour, one deck chaff skin is put at Zeng Ding after loaded steamer, after circle vapour, the water of material quantity about 15% is spilled at grain unstrained spirits surface uniform, be commonly called as " silently starching ", and strengthen quantity of steam boiling 40 minutes, require that vapor pressure remains on 0.15 ~ 0.2Mpa, steaming requires to reach " ripe and do not glue, interior without the raw heart, there is grain unstrained spirits delicate fragrance, naivete is mixed taste ",
(5) ventilation cold scattering:
After grain unstrained spirits goes out rice steamer, airing is dried in the air on bed to ventilating, and ventilates to turning and lowers the temperature, make grain unstrained spirits cool as early as possible and loosen, prevent caking;
(6) piling up: the α-amylase adding charging capacity 2 ‰ when grain unstrained spirits temperature is down to 60 DEG C is piled up, and the accumulation time is 3 hours, improves Degree of Liquefaction further by piling up, promoting saccharifying, has piled up rear airing to ventilation and to have dried in the air cold scattering on bed;
(7) song is added:
When the cold scattering of grain unstrained spirits is to 35 ~ 38 DEG C, add the barley wine koji powder of the aspergillus oryzae strengthening through domestication, add-on is 15% of raw material, continues grain unstrained spirits to turn when being cooled to 18 ~ 21 DEG C to enter cellar for storing things;
(8) enter to store solid-state culture saccharification:
Grouan fermentation pit cleans up before entering cellar for storing things by grain unstrained spirits, keep storing interior sanitation and hygiene and yellow water pond unimpeded, enter to store acidity control 0.1 ~ 0.6, control summer and autumn at 16 ~ 19 DEG C, winter-spring season suitably improves 3 DEG C; Enter to store moisture controlled 45 ~ 48%, saccharification time is about 10 days, when remaining starch lower than 10% time go out cellar for storing things and proceed to liquid state fermentation;
(9) liquid state fermentation:
Grain unstrained spirits after saccharification is proceeded in the stainless steel fermentor tank that internal layer has thick 3cm, moderate baking oak floor is made, the QK6 yeast nutrient solution adding phreatic water and material quantity 10% in 1:3.5 ratio carries out liquid state fermentation, control starting temperature 17 DEG C slowly to ferment, serpentine tube and whipping appts is adopted to control fermentation product temperature between yeast phase, make mash temperature remain on 23 ~ 28 DEG C, fermentation time is 5 days;
QK6 yeast seed selection from traditional barley wine fermented wine unstrained spirits that liquid state fermentation adopts obtains, because morphological specificity and fermenting mechanism are different from existing S. cervisiae, the first letter name of the Chinese phonetic alphabet of " highland barley " raw material is got with the order of seed selection, belong to typical native country yeast, this yeast has following characteristic: 1, excellent QK6 yeast saccharomyces cerevisiae can produce good flavour substances, the total acid produced, total acetic ester, total ethyl ester content are all higher, improve highland barley former wine mouthfeel complexity, do not produce unpleasant odor material, improve the quality of the former wine of high-quality; 2, excellent QK6 yeast saccharomyces cerevisiae has higher product alcohol ability, learns that its ethanol final concentration content is higher according to fermentation kinetics parameter experiment; 3, excellent QK6 yeast saccharomyces cerevisiae screening and optimizing in the liquor-making environment of plateau obtains, strong adaptability, is easy to domestication, can really plays its performance advantage;
(10) press filtration:
Mash after having fermented gets supernatant liquor, and throw out plate and frame(type)filter press squeezing is extracted, and 2 filtrates are merged standby distillation, and residue is as lees feeds;
(11) distill:
Kettle formula distiller steam heating is adopted to carry out second distillation,
First time distillation,
first being heated to 50 ~ 60 DEG C through preheater during filtrate distillation carries out pre-
Heat, then enter the distillation of kettle formula still pot employing steam heating, the serpentine tube of wine vapour stream in water cooler enters storage drinking vessel through exchanging cooling formation phlegma, distill the wine obtained for the first time to be called and slightly to heat up in a steamer wine, wine degree is lower, more containing the impurity such as higher alcohols, aldoketones, needs second time rectifying;
Second time distillation, carry out rectifying by slightly heating up in a steamer wine loading kettle formula still pot, cut is divided into three sections, is leading portion, stage casing and back segment wine, and wherein the wine liquid of stage casing 65%vol intercepts for subsequent use, and leading portion and the recovery of back segment wine are incorporated to slightly heating up in a steamer in wine of distillation next time and carry out rectifying;
(12) former wine process:
Former wine after distillation adopts cryogenic freezing turbidity removal equipment to carry out purifying treatment under-15 DEG C of conditions, to mix taste to remove wine Fatty Acids ester and other heresy affect vinosity, ensure that the vinosity after process is as clear as crystal, colourless, without muddy, without precipitating;
(13) oak barrel during aging stores:
Treated former wine carries out ageing storage in oak barrel, the ageing shelf lives is not less than 2 years, and keep storing temp at 15 DEG C, relative humidity is 60 ~ 70%, oak barrel used adopts import ripple this whisky oak barrel and Spain's Sherry oak barrel, namely this oak barrel is the old oak barrel storing this whisky of ripple and Sherry, for storing former wine after the renovation of surface, storing oak taste and former wine specific to the whisky of oak barrel internal layer attachment in traditional aging process and Sherry composition and oak barrel and formed after organically blending the peculiar style of whisky local flavor barley wine,
(14) allocate:
According to target level of product quality, need the former wine of different shelf lives to carry out mixing preparation, ensure the stable of quality product and conformance with standard requirement;
(15) ageing:
Wine liquid after allotment needs to use nanotechnology to carry out aging hastening, reaches the harmony of color and the submissive harmony of wine body;
(16) detect, judge:
Urge old wine liquid to carry out strict Physico-chemical tests and sensory evaluation according to product standard, fine setting is also needed to the wine liquid of existing defects, the next process until conformance with standard regulation is allowed for access;
16.1 organoleptic requirements
16.1.1 color and luster: crystal clear, light yellow to golden yellow, no suspended substance, without precipitation,
16.1.2 fragrance: that there is the coordination of cereal and oak barrel imparting, strong aromatic odour, elegant exquisiteness
16.1.3 taste: wine body is plentiful, alcohol and, Gan Shuan, there is the fragrant taste that cereal and oak barrel give
16.1.4 style: this product idiosyncrasy,
16.2 physicochemical requirements
16.2.1 alcoholic strength: >=30%vol,
16.2.2 total ester is in ethyl acetate, g/L100%vol ethanol: >=1.2;
16.2.3 total acid is with acetometer, g/L100%vol ethanol: >=0.6;
16.2.4 total aldehyde is in acetaldehyde, g/L100%vol ethanol :≤1;
(17) filter, filling:
After testing, judge qualified work in-process wine employing diatomite filter coarse filtration and the filter of Membrane filtering machine essence, remove insoluble material, glittering and translucent to ensure wine body, namely the wine liquid after essence filter become whisky local flavor barley wine through packing.
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Application publication date: 20150211 |