CN105062850A - Brewing method of tartary buckwheat ecological Xiaoqu liquor - Google Patents
Brewing method of tartary buckwheat ecological Xiaoqu liquor Download PDFInfo
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Abstract
The invention relates to a brewing method of tartary buckwheat ecological Xiaoqu liquor. The brewing method comprises 12 steps of material preparation, primary moistening, soaking, material steaming, material braising, re-steaming, saccharification, fermentation, liquor steaming, cellaring and obtaining of finished products. The brewing method has the beneficial effect that the primary moistening is carried out before the formal soaking, so that a cell membrane is more likely to break, and sufficient gelatinization is facilitated; tartary buckwheat seedling water is used for soaking, so that the tartary buckwheat flavor can be better maintained and enhanced; more sufficiency in swelling and breaking can be realized by virtue of repeated soaking and moistening; when in saccharification and fermentation, an ambient temperature can be directly lowered, so that the saccharification and fermentation time can be prolonged, and more sufficiency in saccharification and fermentation can be realized, and not only can the starch utilization rate and liquor yield be increased, but also the liquor is softer in taste, alcohol sweeter and thicker in fragrance; when in cellaring, a special pottery pot selenium-carbon cover plate is used, so that the liquor can be better aged.
Description
Technical field
The present invention relates to the processing technique field of Liquor Products, particularly the brewing method of the ecological Xiaoqu wine of a kind of bitter buckwheat.
Background technology
Xiaoqu wine is one of main wine kind of China white wine, and annual production accounts for 35% of white wine ultimate production.In south China, southwest throughout town and country, with Chinese sorghum, bitter buckwheat, rice, corn etc. for raw material, adopt whole grain material cooking, box solid-state culture saccharification, join unstrained spirits fermentation, the solid state process distilled liquor of solid state distillation, extensively be distributed in the provinces such as Sichuan, Yunnan, Guizhou, Hunan, Jiangxi, and especially with Sichuan Xiaoqu Liquor be the representative of China's solid state process distilled liquor, Sichuan Xiaoqu Liquor is with a long history, and output is large, has complete process system, fragrance ingredient has the quantity relative ratio relationship of self, and has independently style.Be characterized in less investment, instant effect, handiness is high.
Xiaoqu wine is for raw material with whole grain grain, use the liquor that little song is brewageed for saccharifying ferment, the manufacture craft of the bent wine of existing little Bai is generally: raw material, bubble grain, loaded steamer, just steam, stewing water, multiple steamings, taking out from retort and cooling, turn over grain, add bent enzyme-added, inlet and be incubated, join grain, outlet, spreading for cooling, mix, enter pond, fermentation, distill, store sth. in a cellar.
The object of wherein steeping grain is that the gap in starch small grain is full of water in order to make feed particles fully absorb moisture, increases the water content of grain grain, starch small grain is expanded gradually, to make cytolemma easily break, reaches the object of better gelatinization.Saccharification is the head mold, the yeast growth and breeding under adapt circumstance that make to be in dormant state, to make Starch Conversion be sugar, then makes sugar be converted into wine.
In existing bitter buckwheat Xiaoqu wine brewing process, its bubble grain generally adopts clear water, and is directly steep grain when tentatively not swelling, and makes cytolemma when starch small grain expands in feed particles also steep so simultaneously and sends out, be unfavorable for membranolysis, make gelatinization insufficient.In addition, when saccharification, because internal and external temperature is relatively more consistent, makes saccharification excessive velocities, saccharification can be made insufficient, so both can affect the yield of liquor, also can affect the quality of wine.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned technical problem, formally steeps grain again, and in low temperature environment, carry out saccharification to extend saccharification time, to improve the yield of liquor and the mouthfeel of bitter buckwheat Xiaoqu wine after providing one to carry out first profit.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is the brewing method of the ecological Xiaoqu wine of a kind of bitter buckwheat, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, multiple steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, finished product totally ten two large steps, it is characterized in that concrete steps and method as follows:
(1) get the raw materials ready: Radix Et Rhizoma Fagopyri Tatarici and the rice of getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce, according to weight part, Radix Et Rhizoma Fagopyri Tatarici 2 parts and rice 5-9 part are mixed, obtain liquor-making raw material.
(2) just moisten: first liquor-making raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 5-7min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 20-30min simultaneously.
(3) soak: the bitter buckwheat seedling water soaking then using 60-70 DEG C, first the bitter Qiao Youmiaoshui boiled is poured in soaking barrel during immersion, pour into when dropping to below 70 DEG C eluriating the liquor-making raw material after leaving standstill until water temperature, then to the bucket heart, raw material is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 60 DEG C and adds a cover insulation, check after 100-120min once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 6-8h divides, then 12h is left standstill, and then with normal temperature bitter buckwheat seedling water saturates 50-60min, take out drop hydrostatic again to divide, the bitter buckwheat seedling herb just growing 2-4 sheet leaf is cleaned to dry by described bitter Qiao Youmiaoshui, make dry product, get 1-6 part bitter buckwheat seedling dry product according to weight part in use and put in 100 parts of clear water and soak 1-3h, then big fire boils, little baked wheaten cake boils 10-20min again, then filters the water obtained.
(4) steaming: put into by the liquor-making raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 25-35min, then cool.
(5) stewing material: the bitter Qiao Youmiaoshui then adding 45-55 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again bitter Qiao Youmiaoshui is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 75-85 DEG C, then stewing material 35-45min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 50-70min, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 25-35min of big fire, then take off and cover uncovered, the large decatize 25-35min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 5-10 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 41-43 DEG C, lower bent according to 1 ‰ first times of raw material weight, when the temperature of unstrained spirits material is down to 37-39 DEG C, lower bent according to 2 ‰ second time of raw material weight, then mixing thoroughly, when mixing heap group thoroughly according to bent under 0.5 ‰ third times of raw material weight, then putting into 29 DEG C of constant incubator saccharification 27-35h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 5-10 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, and fermentation 13-17 days, obtains wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the Radix Et Rhizoma Fagopyri Tatarici wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of Radix Et Rhizoma Fagopyri Tatarici wine base time segment is stored sth. in a cellar 1-3.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar and get product for 3-5 month.
Further, when brewageing the ecological Xiaoqu wine of bitter buckwheat, described in store sth. in a cellar be adopt terrine dress wine to store sth. in a cellar, the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 80-200 mesh sieve and obtained selenium soil powder, bamboo charcoal was pulverized 80-200 mesh sieve and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 80-200 mesh sieve and obtain kaolin powder by selenium-rich mine earth; Get 8-10 part selenium soil powder, 8-10 part bamboo charcoal powder, 1-3 part kaolin powder, 5-7 part water according to weight part, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
The dedicated steaming wine rice steamer that rice steamer in above steps can adopt applicant to invent, the end pot of this steaming wine rice steamer is made up of S shape ring-type pot limit and the inversion shape the bottom of a pan, and can keep away non-burnt frying-pan and be sticking, this steaming wine rice steamer is applied for a patent, and number of patent application is 201520687679.6.
Step (5) in the stewing water drum special stewing water drum that applicant can be adopted to invent, the bottom of this stewing water drum is centrum shape, be provided with some intensive pores, water directly can be passed at the bottom of rice steamer, water is outwards stretched from bottom, submergence raw material gradually, this stewing water drum is applied for a patent, and number of patent application is 201520687358.6.
The invention has the beneficial effects as follows and carry out first profit before formal immersion, more easily can break by cytolemma, be convenient to abundant gelatinization; Adopt bitter Qiao Youmiaoshui during immersion, can keep and strengthen bitter buckwheat local flavor better; Repeatedly soaking infiltration can make swelling fracture more abundant; Envrionment temperature directly turned down when saccharification and fermentation, can extend saccharification and fermentation time, make saccharification and fermentation more abundant, not only can improve starch utilization ratio and the yield of liquor, vinosity can also be made softer, pure and sweet, fragrance is denseer more lasting; Adopting special terrine selenium charcoal cover plate when storing sth. in a cellar, wine can be made to obtain ageing better.
Embodiment
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, should not limit the scope of the invention with this.
Embodiment 1.
Brewage the ecological Xiaoqu wine of a kind of bitter buckwheat, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, the step such as finished product, concrete grammar is as follows:
(1) get the raw materials ready: Radix Et Rhizoma Fagopyri Tatarici and the rice of getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce, according to weight part, Radix Et Rhizoma Fagopyri Tatarici 2 parts and 5 parts, rice are mixed, obtain liquor-making raw material, get 500kg liquor-making raw material.
(2) just moisten: first liquor-making raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 5min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 20min simultaneously.
(3) soak: the bitter buckwheat seedling water soaking then using 60-70 DEG C, first the bitter Qiao Youmiaoshui boiled is poured in soaking barrel during immersion, pour into when dropping to below 70 DEG C eluriating the liquor-making raw material after leaving standstill until water temperature, then to the bucket heart, raw material is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 60 DEG C and adds a cover insulation, check after 100min once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 6h divides, leave standstill 12h, and then with normal temperature bitter buckwheat seedling water saturates 50min, take out drop hydrostatic again to divide, obtain the liquor-making raw material 845.7kg after soaking into, the bitter buckwheat seedling herb just growing 2-4 sheet leaf is cleaned to dry by described bitter Qiao Youmiaoshui, make dry product, get 50kg bitter buckwheat seedling dry product in use and put in 5000kg clear water and soak 1h, then big fire boils, little baked wheaten cake boils 20min again, then filters the water obtained.
(4) steaming: put into by the liquor-making raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 25min, then cool.
(5) stewing material: the bitter Qiao Youmiaoshui then adding 45-55 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again bitter Qiao Youmiaoshui is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 75-85 DEG C, then stewing material 35min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 50min, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 25min of big fire, then take off and cover uncovered, the large decatize 25min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 5 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 41-43 DEG C, get 0.5kg distiller's yeast and carry out first time lower song, when the temperature of unstrained spirits material is down to 37-39 DEG C, getting 1kg distiller's yeast carries out under second time bent, then mix thoroughly, get 0.25kg distiller's yeast when mixing heap group thoroughly and carry out song under third time, then put into 29 DEG C of constant incubator saccharification 35h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 5 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, ferments 17 days, obtain wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the Radix Et Rhizoma Fagopyri Tatarici wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of Radix Et Rhizoma Fagopyri Tatarici wine base time segment is stored sth. in a cellar 1 year.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar the bitter buckwheat ecological Xiaoqu wine finished product 256.5kg namely obtaining 52 ° for 3 months, the yield of liquor reaches 51.3%.The vinosity sense spawned like this is soft, mouthfeel is pure and sweet, fragrance is elegant, and sweet-smelling is lasting, and color and luster is limpid transparent, and the yield of liquor is high.
When brewageing bitter buckwheat ecology Xiaoqu wine, wherein storing sth. in a cellar is adopt terrine dress wine to store sth. in a cellar, and the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 80 mesh sieves and obtained selenium soil powder, bamboo charcoal was pulverized 80 mesh sieves and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 80 mesh sieves and obtain kaolin powder by selenium-rich mine earth; Get 8kg selenium soil powder, 8kg bamboo charcoal powder, 1kg kaolin powder, 5kg water, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
Embodiment 2.
Brewage the ecological Xiaoqu wine of a kind of bitter buckwheat, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, the step such as finished product, concrete grammar is as follows:
(1) get the raw materials ready: Radix Et Rhizoma Fagopyri Tatarici and the rice of getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce, according to weight part, Radix Et Rhizoma Fagopyri Tatarici 2 parts and 5 parts, rice are mixed, obtain liquor-making raw material, get 600kg liquor-making raw material.
(2) just moisten: first liquor-making raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 6min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 25min simultaneously.
(3) soak: the bitter buckwheat seedling water soaking then using 60-70 DEG C, first the bitter Qiao Youmiaoshui boiled is poured in soaking barrel during immersion, pour into when dropping to below 70 DEG C eluriating the liquor-making raw material after leaving standstill until water temperature, then to the bucket heart, raw material is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 60 DEG C and adds a cover insulation, check after 110min once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 7h divides, leave standstill 12h, and then with normal temperature bitter buckwheat seedling water saturates 55min, take out drop hydrostatic again to divide, obtain the liquor-making raw material 1032.1kg after soaking into, the bitter buckwheat seedling herb just growing 2-4 sheet leaf is cleaned to dry by described bitter Qiao Youmiaoshui, make dry product, get 175kg bitter buckwheat seedling dry product in use and put in 5000kg clear water and soak 2h, then big fire boils, little baked wheaten cake boils 15min again, then filters the water obtained.
(4) steaming: put into by the liquor-making raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 30min, then cool.
(5) stewing material: the bitter Qiao Youmiaoshui then adding 45-55 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again bitter Qiao Youmiaoshui is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 75-85 DEG C, then stewing material 40min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 60min, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 30min of big fire, then take off and cover uncovered, the large decatize 30min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 7.5 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 41-43 DEG C, get 0.6kg distiller's yeast and carry out first time lower song, when the temperature of unstrained spirits material is down to 37-39 DEG C, getting 1.2kg distiller's yeast carries out under second time bent, then mix thoroughly, get 0.3kg distiller's yeast when mixing heap group thoroughly and carry out song under third time, then put into 29 DEG C of constant incubator saccharification 31h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 7.5 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, ferments 15 days, obtain wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the Radix Et Rhizoma Fagopyri Tatarici wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of Radix Et Rhizoma Fagopyri Tatarici wine base time segment is stored sth. in a cellar 2 years.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar the bitter buckwheat ecological Xiaoqu wine finished product 311.4kg namely obtaining 52 ° for 4 months, the yield of liquor reaches 51.9%.The vinosity sense spawned like this is soft, mouthfeel is pure and sweet, fragrance is elegant, and sweet-smelling is lasting, and color and luster is limpid transparent, and the yield of liquor is high.
When brewageing bitter buckwheat ecology Xiaoqu wine, wherein storing sth. in a cellar is adopt terrine dress wine to store sth. in a cellar, and the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 150 mesh sieves and obtained selenium soil powder, bamboo charcoal was pulverized 150 mesh sieves and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 150 mesh sieves and obtain kaolin powder by selenium-rich mine earth; Get 9kg selenium soil powder, 9kg bamboo charcoal powder, 2kg kaolin powder, 6kg water, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
Embodiment 3.
Brewage the ecological Xiaoqu wine of a kind of bitter buckwheat, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, the step such as finished product, concrete grammar is as follows:
(1) get the raw materials ready: Radix Et Rhizoma Fagopyri Tatarici and the rice of getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce, according to weight part, Radix Et Rhizoma Fagopyri Tatarici 2 parts and 5 parts, rice are mixed, obtain liquor-making raw material, get 700kg liquor-making raw material.
(2) just moisten: first liquor-making raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 7min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 30min simultaneously.
(3) soak: the bitter buckwheat seedling water soaking then using 60-70 DEG C, first the bitter Qiao Youmiaoshui boiled is poured in soaking barrel during immersion, pour into when dropping to below 70 DEG C eluriating the liquor-making raw material after leaving standstill until water temperature, then to the bucket heart, raw material is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 60 DEG C and adds a cover insulation, check after 120min once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 8h divides, leave standstill 12h, and then with normal temperature bitter buckwheat seedling water saturates 60min, take out drop hydrostatic again to divide, obtain the liquor-making raw material 1219.7kg after soaking into, the bitter buckwheat seedling herb just growing 2-4 sheet leaf is cleaned to dry by described bitter Qiao Youmiaoshui, make dry product, get 300kg bitter buckwheat seedling dry product in use and put in 5000 parts of clear water and soak 3h, then big fire boils, little baked wheaten cake boils 10min again, then filters the water obtained.
(4) steaming: put into by the liquor-making raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 35min, then cool.
(5) stewing material: the bitter Qiao Youmiaoshui then adding 45-55 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again bitter Qiao Youmiaoshui is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 75-85 DEG C, then stewing material 45min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 70min, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 35min of big fire, then take off and cover uncovered, the large decatize 35min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 10 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 41-43 DEG C, get 0.7kg distiller's yeast and carry out first time lower song, when the temperature of unstrained spirits material is down to 37-39 DEG C, getting 1.4kg distiller's yeast carries out under second time bent, then mix thoroughly, get 0.35kg distiller's yeast when mixing heap group thoroughly and carry out song under third time, then put into 29 DEG C of constant incubator saccharification 27h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 10 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, ferments 13 days, obtain wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the Radix Et Rhizoma Fagopyri Tatarici wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of Radix Et Rhizoma Fagopyri Tatarici wine base time segment is stored sth. in a cellar 3 years.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar the bitter buckwheat ecological Xiaoqu wine finished product 357.7kg namely obtaining 52 ° for 5 months, the yield of liquor reaches 51.1%.The vinosity sense spawned like this is soft, mouthfeel is pure and sweet, fragrance is elegant, and sweet-smelling is lasting, and color and luster is limpid transparent, and the yield of liquor is high.
When brewageing bitter buckwheat ecology Xiaoqu wine, wherein storing sth. in a cellar is adopt terrine dress wine to store sth. in a cellar, and the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 200 mesh sieves and obtained selenium soil powder, bamboo charcoal was pulverized 200 mesh sieves and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 200 mesh sieves and obtain kaolin powder by selenium-rich mine earth; Get 10kg selenium soil powder, 10kg bamboo charcoal powder, 3kg kaolin powder, 7kg water according to weight part, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
Claims (2)
1. a brewing method for the ecological Xiaoqu wine of bitter buckwheat, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, finished product totally ten two large steps, it is characterized in that concrete steps and method as follows:
(1) get the raw materials ready: Radix Et Rhizoma Fagopyri Tatarici and the rice of getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce, according to weight part, Radix Et Rhizoma Fagopyri Tatarici 2 parts and rice 5-9 part are mixed, obtain liquor-making raw material;
(2) just moisten: first liquor-making raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 5-7min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 20-30min simultaneously;
(3) soak: the bitter buckwheat seedling water soaking then using 60-70 DEG C, first the bitter Qiao Youmiaoshui boiled is poured in soaking barrel during immersion, until water temperature by when dropping to below 70 DEG C by just profit after liquor-making raw material pour into, then to the bucket heart, raw material is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 60 DEG C and adds a cover insulation, check after 100-120min once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 6-8h divides, then 12h is left standstill, and then with normal temperature bitter buckwheat seedling water saturates 50-60min, take out drop hydrostatic again to divide, the bitter buckwheat seedling herb just growing 2-4 sheet leaf is cleaned to dry by described bitter Qiao Youmiaoshui, make dry product, get 1-6 part bitter buckwheat seedling dry product according to weight part in use and put in 100 parts of clear water and soak 1-3h, then big fire boils, little baked wheaten cake boils 10-20min again, then filters the water obtained,
(4) steaming: put into by the liquor-making raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 25-35min, then cool;
(5) stewing material: the bitter Qiao Youmiaoshui then adding 45-55 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again bitter Qiao Youmiaoshui is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 75-85 DEG C, then stewing material 35-45min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm;
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 50-70min, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 25-35min of big fire, then take off and cover uncovered, the large decatize 25-35min of continuation big fire, obtains unstrained spirits material;
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 5-10 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 41-43 DEG C, lower bent according to 1 ‰ first times of raw material weight, when the temperature of unstrained spirits material is down to 37-39 DEG C, lower bent according to 2 ‰ second time of raw material weight, then mixing thoroughly, when mixing heap group thoroughly according to bent under 0.5 ‰ third times of raw material weight, then putting into 29 DEG C of constant incubator saccharification 27-35h;
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 5-10 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, and fermentation 13-17 days, obtains wine unstrained spirits;
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the Radix Et Rhizoma Fagopyri Tatarici wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively;
(10) store sth. in a cellar: each section of Radix Et Rhizoma Fagopyri Tatarici wine base time segment is stored sth. in a cellar 1-3;
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar and get product for 3-5 month.
2. the brew method of the ecological Xiaoqu wine of bitter buckwheat according to claim 1, store sth. in a cellar described in it is characterized in that is adopt terrine dress wine to store sth. in a cellar, the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 80-200 mesh sieve and obtained selenium soil powder, bamboo charcoal was pulverized 80-200 mesh sieve and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 80-200 mesh sieve and obtain kaolin powder by selenium-rich mine earth; Get 8-10 part selenium soil powder, 8-10 part bamboo charcoal powder, 1-3 part kaolin powder, 5-7 part water according to weight part, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
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| CN108251242A (en) * | 2018-04-20 | 2018-07-06 | 山西大同大学 | A kind of bitter buckwheat seedling brandy brew method |
| CN109593622A (en) * | 2019-01-30 | 2019-04-09 | 宣汉巴人地窖酒厂 | A kind of bitter buckwheat wine cellar hiding brewing method |
| CN110004006A (en) * | 2019-05-23 | 2019-07-12 | 王静 | A kind of small paste flavor wine-making technology |
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Application publication date: 20151118 |