CN106978319A - The production technology of the dense simultaneous Multiple-flavor liquor of many grains - Google Patents
The production technology of the dense simultaneous Multiple-flavor liquor of many grains Download PDFInfo
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- CN106978319A CN106978319A CN201710288350.6A CN201710288350A CN106978319A CN 106978319 A CN106978319 A CN 106978319A CN 201710288350 A CN201710288350 A CN 201710288350A CN 106978319 A CN106978319 A CN 106978319A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
It is as made from following steps the invention discloses the production technology of the dense simultaneous Multiple-flavor liquor of many grains：Raw material selection, raw material preparation, loaded steamer steaming, go out rice steamer, the short, bristly hair or beard that dries in the air plus it is bent, accumulate, enter cellar for storing things envelope cellar for storing things, going out cellar for storing things, loaded steamer and steam wine, amount quality picking wine and Type and grade storage.The dense simultaneous Multiple-flavor liquor of many grains of the present invention is the white wine of a kind of GOOD TASTE, top grade, health, with stronger vitality, quiet and tastefully laid out comfortably compound fragrance, sweet submissive, wine body exquisiteness, fragrance graceful bearing, the white wine comfortably blurted out meet market development demand, will be favored by more consumers.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of production technology of the dense simultaneous Multiple-flavor liquor of many grains.
Background technology
Aromatic Chinese spirit is the traditional liquor of China, and it has the production technology for improving maturation, and distilled spirit with sesame flavour is for I
State's only two innovations one of odor type since the establishment of the nation, in recent years, distilled spirit with sesame flavour make a breakthrough sexual development, multiple as Shandong wine
An emerging advantage wine kind, is also the representative of high-grade Shandong wine.National Spirits market is made a general survey of, aromatic Chinese spirit is still consumption main flow,
People are still favored the characteristics of Luzhou-flavor liquor pit aromatic strongly fragrant, sweet net refreshing, long times of aftertaste.
The production and consumption of China's wine is still based on aromatic Chinese spirit, Spirits market dog-eat-dog.Distilled spirit with sesame flavour is made
Constantly promoted and developed for the representative odor type of Shandong wine, production technology becomes better and approaching perfection day by day.The development of distilled spirit with sesame flavour into
The break-through point revived for whole Shandong wine industry, it is so that " fragrance is quiet and tastefully laid out, soft fine and smooth, pleasant impression long；And liked deeply by consumer
Love.If by the wine body of the fragrant elegant and delicate of sesame and paste flavor it is mellow, it is mellow and full it is plentiful be fused in giving off a strong fragrance wine, carry out organic knot
Close, have complementary advantages, it will make the graceful comfortably compound fragrance of the dense middle band of wine body, entrance is sweet submissive, and wine body is fine and smooth, fragrance is rich
Accumulate, form individual character and protrude, the dense simultaneous Multiple-flavor liquor of the quiet and tastefully laid out many grains of style will contain more rich demand than aromatic Chinese spirit
Composition, has greatly improved to product style.
The producer of domestic production white wine is a lot, and the natural conditions such as geographical environment of region residing for different manufacturers are different, produced
Vinosity is also different, different style, also has only a few dense and sesame aromatic white spirit, but be the wind for designing and changing wine body by wine body mostly
Lattice, without really research is developed from production technology, the dense and compound flavor white spirit of especially many grains has not been reported.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of sweet submissive, fine and smooth plentiful, mellow and full harmony, comfortable suitable
The production technology of the dense simultaneous Multiple-flavor liquor of many grains of mouth.
The purpose of the present invention is achieved by the following technical solution：
The production technology of the dense simultaneous Multiple-flavor liquor of many grains, it is characterised in that be as made from following steps：
1）Raw material is selected：Sorghum 50%, wheat 20%, rice 15%, glutinous rice 10% and corn 5% are selected by weight percentage；
2）Raw material prepares：By sorghum, wheat crushing into 4-6 valves, crush maize is into 6-8 valves, no whole grain；Sorghum, wheat, corn flour
After broken 20% is no more than by 20 mesh sieves；Sorghum, wheat, corn, rice and glutinous rice after crushing are made with 40-50 DEG C of water material moistening
Grain unstrained spirits moisture reaches 55%-57%, high temperature is bent, middle temperature starter powder it is broken after account for more than 60% by 20 mesh sieves；Rice husk uses preceding steamed
More than 20min, to reach the effect of abundant removal of impurities；
3）Loaded steamer steaming：Going out the poor unstrained spirits of rice steamer should be tapered, should in the form of sheets be sprinkled into, mix thoroughly from the vertex of a cone when poor unstrained spirits, grain unstrained spirits and auxiliary material addition,
Loaded steamer steams 50-60min, poor unstrained spirits after must steaming；
The auxiliary material is rice skin；
Loaded steamer requirement fills even, dress pine, dress and put down, and is cooked and is defined by grain, it is desirable to ripe without viscous, interior without the raw heart.
4）Go out rice steamer, dry in the air short, bristly hair or beard：Poor unstrained spirits after steaming is gone out into rice steamer in time, and rapidly and evenly shakeout on bed drying in the air, proportioning water measures water temperature
Spend for more than 80 DEG C, aeration-cooling 10-30s；Made a call to twice, manually turned over three times with quince machine again；
According to the reasonable adjusting time in season when aeration-cooling.
5）Plus it is bent：When poor unstrained spirits temperature is down to 35-40 DEG C, compound song is added, mix is uniform；
6）Accumulation：By step 5）Obtained poor unstrained spirits, which is placed in accumulation room, accumulates 20h, the high 60cm of heap or so, closing heap temperature：Summer and autumn
21-23 DEG C, 23-26 DEG C of Winter-Spring；Accumulation terminates rear 38-43 DEG C of temperature, pushes up 43 DEG C of Wen Buchao；
Accumulation makes it to produce sesame fragrance and the precursor of paste flavor, again will not sesame it is fragrant or paste flavor is protruded, poor unstrained spirits enters cellar for storing things
New compound fragrant material is produced after fermentation in the presence of microorganism.
7）Enter cellar for storing things envelope cellar for storing things：After accumulation terminates, enter strip cellar for storing things when being cooled to pit entry temperature rapidly, one is spread on the poor unstrained spirits surface in cellar for storing things top
Layer rice skin, then add more than 10cm lid grains, envelope cellar for storing things is then carried out with the pit sealing mud become reconciled in advance, the thickness of pit sealing mud is 10-15cm,
And flanging is capped with plastic foil, ferment 48 days；
Enter when storing to have the flat cellar for storing things of special messenger, step on cellar for storing things.Having entered will be tracked tramping behind cellar for storing things, clap light, and surrounding is cleaned up.It is timely with cellar for storing things,
Prevent crack.
Pit mud and the contact area of poor unstrained spirits are added to greatest extent, poor unstrained spirits is produced in the presence of microorganism with multiple
The fragrance matter of blending gas.
8）Go out cellar for storing things：Fermented grain goes out when storing, and a point upper, middle and lower-ranking goes out pond, should individually stack, individually steam wine, and steaming will be in table before wine
Last layer rice skin is spread in face, to reduce the volatilization of wine；
Go out cellar for storing things before cleared up pit periphery health, open plastic foil, take off net top layer pit mud and lid grain, by pit mud be transported into in mud sump
It is standby；
9）Loaded steamer steams wine：The bottom of a pan draining valve is first turned on, water in pot of draining, and cleaning pot bottom and double-edged fine-toothed comb.It is then shut off draining
Valve, adds liquor tailing；After installing, rapid shrouding disc buckled tracheae, filled it up with envelope edge water；
Should be first uniform by fermented grain mix during loaded steamer,, can when when fermented grain overly moist or excessively viscous because fermented grain acid is more and remaining starch is higher
It is sprinkled into a small amount of rice skin.Gas loaded steamer is visited, sees that tide is just spread, it is light, accurate, even, thin, do not calm the anger, do not become flat.
10）Amount quality picking wine：Fermented grain upper, middle and lower layer individually steams wine, obtains wine and poor unstrained spirits, the step of poor unstrained spirits adds downstream
3）It is middle to repeat to make wine；Pinched respectively when connecing wine and take foreshot and liquor tailing, cut connects wine, middle cut alcoholic strength control respectively before, during and after
More than 60 degree, remaining liquor tailing is individually picked out, return next pit identical strike number steamed again, before, during and after cut wine distinguish product
Taste and storage is put in storage after Type and grade；
11）Type and grade is stored：By step 10）The wine classification parting Tao Tan of acquirement is deposited more than 1 year, remerges storage 3 years
More than, you can；
Not only improve and remove new fume as early as possible, quick aging, increase Chen Xiang senses are conducive to the effective of different micro fragrance components again
Association, while being conducive to the formation of dense and compound fragrant natural stype.
The weight ratio of the grain unstrained spirits, poor unstrained spirits and auxiliary material is 1：4-4.5：0.18-0.2.
The compound bent addition is the 30-35% of grain unstrained spirits weight.
The compound song is high temperature starter powder, middle temperature starter powder and the special song of sesame-flavor white spirit are according to 6-8：15-17：9-10 weight
Amount is than composition.
22-25 DEG C of the pit entry temperature summer and autumn, 25-28 DEG C of winter in spring；It is described to enter to store moisture：50-52%；It is described to enter to store
Acidity：1.6-2.0；It is described to enter to store starch：18-20%.
The strip cellar for storing things is mud cellar for storing things, and size is 1*5*1.8m, the cellar for storing things ㎡ of body surface area 26.6.
The loaded steamer steam pressure is 0.08-0.12Mpa, loaded steamer time 35-45min, and when steaming wine, Steam pressure control exists
0.05-0.10MPa, stream wine speed is maintained at 2.5-3.0kg/min in a balanced way, and stream wine temperature is 28-33 DEG C, accomplishes that slow fire steams
Evaporate, the stream wine time is 30-45min, the air pressure that knocks into the back can be increased in right amount.
For make many grains dense and the style characteristic of compound flavor white spirit reach " the quiet and tastefully laid out comfortable compound fragrant, entrance of giving off a strong fragrance band is mellow and full,
Wine body is fine and smooth, fragrance is plump, comfortable net refreshing, and the happy smooth, individual character of charm is protruded, the dense and compound fragrant breeze lattice of many grains are quiet and tastefully laid out, uniqueness " mark
Standard, the former wine for first having to deposit Tao Tan half a year carries out judging screening and altar, and former wine carries out strict choosing again after storing 1 year
Take, remerge storage more than 3 years.To reaching Storage period former wine, the method being combined using sensory evaluation with chromatography will
The former wine of different characteristic and individual character, mutually fusion reach wine body " balance ", comply fully with company's Q/LMS 0005S-2016 finished products
Wine sense organ and physical and chemical standards requirement.
Beneficial effects of the present invention：
1. the dense simultaneous Multiple-flavor liquor of many grains of the invention is the white wine of a kind of GOOD TASTE, top grade, health, with stronger
Vitality, quiet and tastefully laid out comfortably compound fragrance, sweet submissive, wine body exquisiteness, fragrance graceful bearing, the white wine comfortably blurted out meet market hair
Exhibition demand, will be favored by more consumers.
2. the reasonably combined plus appropriate special song of sesame-flavor white spirit of medium and high temperature song of the present invention is used in mixed way.The kind of microorganism
Class and quantity relative ratio relationship, the formation of dense to many grains and compound flavor white spirit style play vital effect.
3. Maillard reaction is combined with aromatic Chinese spirit mud cellar for storing things fermentation manufacturing technique, sesame is produced through heap fermentation
Forerunner's fragrance matter of fragrant and paste flavor, in the fermentation process of mud cellar for storing things, poor unstrained spirits produces compound fragrant material in the presence of microorganism,
Make wine body on the basis of aromatic Chinese spirit base style is kept, add the compound fragrance components such as sesame perfume and paste flavor, make wine
Body, which is protruded, embodies that " the quiet and tastefully laid out comfortable compound fragrant, entrance of giving off a strong fragrance band is mellow and full, wine body is fine and smooth, fragrance is plump, comfortable net refreshing, charm
Happy smooth, individual character is protruded, the dense and compound fragrant breeze lattice of many grains are quiet and tastefully laid out, uniqueness ".
Embodiment
With reference to embodiment, the present invention is described further.
Water is one of most important raw material of wine brewing, accounts for percentage composition in the composition of white wine reclaimed water more.Just have that " water is from ancient times
The saying of the blood of wine ", therefore the good and bad quality close relation directly with water of vinosity, dense sesame are combined fragrant brewing water and taken
From Mengshan underground deep layer spring.Mengshan underground is contained substantial amounts of " medical stone ", and springwater oozed " medical stone " layer throughout the year, from
Several mineral materials, such as potassium, calcium, magnesium, iron, sulphur, phosphorus, manganese, copper, zinc, selenium so are brought into.Directly drink, it is in sweet flavor tasty.Cause
This, the formation that " medical stone " spring of Mengshan underground is combined liquor style and liquor to dense sesame perfume plays most important effect.Dense sesame is combined
Flavor white spirit brewing water index is shown in Table 1.
The brewing water index of table 1
| Project | Numerical value |
| PH value | 7.0-7.2 |
| Total hardness (degree) | 1-2 |
| Total number of bacteria（Individual/ml） | Nothing |
| Coliform（Individual/l） | Nothing |
| Nitric nitrogen（mg/l） | 0.1 |
| Free chlorine residual（mg/l） | Nothing |
Embodiment 1
The production technology of the dense simultaneous Multiple-flavor liquor of many grains, it is characterised in that be as made from following steps：
1）Raw material is selected：Sorghum 50%, wheat 20%, rice 15%, glutinous rice 10% and corn 5% are selected by weight percentage；
2）Raw material prepares：By sorghum, wheat crushing into 4-6 valves, crush maize is into 6-8 valves, no whole grain；Sorghum, wheat, corn flour
After broken 20% is no more than by 20 mesh sieves；Sorghum, wheat, corn, rice and glutinous rice after crushing are made with 40-50 DEG C of water material moistening
Grain unstrained spirits moisture reaches 55%-57%, high temperature is bent, middle temperature starter powder it is broken after account for more than 60% by 20 mesh sieves；Rice husk uses preceding steamed
More than 20min, to reach the effect of abundant removal of impurities；
3）Loaded steamer steaming：Going out the poor unstrained spirits of rice steamer should be tapered, should in the form of sheets be sprinkled into, mix thoroughly from the vertex of a cone when poor unstrained spirits, grain unstrained spirits and auxiliary material addition,
Loaded steamer steams 50-60min, poor unstrained spirits after must steaming；
The auxiliary material is rice skin；
Loaded steamer requirement fills even, dress pine, dress and put down, and is cooked and is defined by grain, it is desirable to ripe without viscous, interior without the raw heart.
4）Go out rice steamer, dry in the air short, bristly hair or beard：Poor unstrained spirits after steaming is gone out into rice steamer in time, and rapidly and evenly shakeout on bed drying in the air, proportioning water measures water temperature
Spend for more than 80 DEG C, aeration-cooling 10-30s；Made a call to twice, manually turned over three times with quince machine again；
5）Plus it is bent：When poor unstrained spirits temperature is down to 35-40 DEG C, compound song is added, mix is uniform；
6）Accumulation：By step 5）Obtained poor unstrained spirits, which is placed in accumulation room, accumulates 20h, the high 60cm of heap or so, closing heap temperature：Summer and autumn
21-23 DEG C, 23-26 DEG C of Winter-Spring；Accumulation terminates rear 38-43 DEG C of temperature, pushes up 43 DEG C of Wen Buchao；
Accumulation makes it to produce sesame fragrance and the precursor of paste flavor, again will not sesame it is fragrant or paste flavor is protruded, poor unstrained spirits enters cellar for storing things
New compound fragrant material is produced after fermentation in the presence of microorganism.
7）Enter cellar for storing things envelope cellar for storing things：After accumulation terminates, enter strip cellar for storing things when being cooled to pit entry temperature rapidly, one is spread on the poor unstrained spirits surface in cellar for storing things top
Layer rice skin, then add more than 10cm lid grains, envelope cellar for storing things is then carried out with the pit sealing mud become reconciled in advance, the thickness of pit sealing mud is 10-15cm,
And flanging is capped with plastic foil, ferment 48 days；
Enter when storing to have the flat cellar for storing things of special messenger, step on cellar for storing things.Having entered will be tracked tramping behind cellar for storing things, clap light, and surrounding is cleaned up.It is timely with cellar for storing things,
Prevent crack.
Pit mud and the contact area of poor unstrained spirits are added to greatest extent, poor unstrained spirits is produced in the presence of microorganism with multiple
The fragrance matter of blending gas.
8）Go out cellar for storing things：Fermented grain goes out when storing, and a point upper, middle and lower-ranking goes out pond, should individually stack, individually steam wine, and steaming will be in table before wine
Last layer rice skin is spread in face, to reduce the volatilization of wine；
Go out cellar for storing things before cleared up pit periphery health, open plastic foil, take off net top layer pit mud and lid grain, by pit mud be transported into in mud sump
It is standby；
9）Loaded steamer steams wine：The bottom of a pan draining valve is first turned on, water in pot of draining, and cleaning pot bottom and double-edged fine-toothed comb.It is then shut off draining
Valve, adds liquor tailing；After installing, rapid shrouding disc buckled tracheae, filled it up with envelope edge water；
Should be first uniform by fermented grain mix during loaded steamer,, can when when fermented grain overly moist or excessively viscous because fermented grain acid is more and remaining starch is higher
It is sprinkled into a small amount of rice skin.Gas loaded steamer is visited, sees that tide is just spread, it is light, accurate, even, thin, do not calm the anger, do not become flat.
10）Amount quality picking wine：Fermented grain upper, middle and lower layer individually steams wine, obtains wine and poor unstrained spirits, the step of poor unstrained spirits adds downstream
3）It is middle to repeat to make wine；Pinched respectively when connecing wine and take foreshot and liquor tailing, cut connects wine, middle cut alcoholic strength control respectively before, during and after
More than 60 degree, remaining liquor tailing is individually picked out, return next pit identical strike number steamed again, before, during and after cut wine distinguish product
Taste and storage is put in storage after Type and grade；
11）Type and grade is stored：By step 10）The wine classification parting Tao Tan of acquirement is deposited more than 1 year, remerges storage 3 years
More than, you can；
Not only improve and remove new fume as early as possible, quick aging, increase Chen Xiang senses are conducive to the effective of different micro fragrance components again
Association, while being conducive to the formation of dense and compound fragrant natural stype.
The weight ratio of the grain unstrained spirits, poor unstrained spirits and auxiliary material is 1：4-4.5：0.18-0.2.
The compound bent addition is the 30-35% of grain unstrained spirits weight.
The compound song is high temperature starter powder, middle temperature starter powder and the special song of sesame-flavor white spirit are according to 6-8：15-17：9-10 weight
Amount is than composition.
22-25 DEG C of the pit entry temperature summer and autumn, 25-28 DEG C of winter in spring；It is described to enter to store moisture：50-52%；It is described to enter to store
Acidity：1.6-2.0；It is described to enter to store starch：18-20%.
The strip cellar for storing things is mud cellar for storing things, and size is 1*5*1.8m, the cellar for storing things ㎡ of body surface area 26.6.
The loaded steamer steam pressure is 0.08-0.12Mpa, loaded steamer time 35-45min, and when steaming wine, Steam pressure control exists
0.05-0.10MPa, stream wine speed is maintained at 2.5-3.0kg/min in a balanced way, and stream wine temperature is 28-33 DEG C, accomplishes that slow fire steams
Evaporate, the stream wine time is 30-45min, the air pressure that knocks into the back can be increased in right amount.
Many grains prepared by embodiment 1 are dense and Multiple-flavor liquor conventionally prepares 52%vol white wine and 38%vol
White wine is tested according to GB/T10345-2007, GB/T5009.48-2003 and GB/T5009.12-2010, as a result such as the institute of table 2
Show.
The testing result of table 2
| Inspection project | 52%vol white wine | 38%vol white wine |
| Alcoholic strength/（%vol） | 51.4 | 38.5 |
| Total acid（With Acetometer）/（g/L） | 1.00 | 0.93 |
| Total ester（In terms of ethyl acetate）/（g/L） | 2.85 | 2.44 |
| Ethyl acetate/（g/L） | 1.66 | 1.35 |
| Solid content/（g/L） | 0.10 | 0.20 |
| Methanol/（g/L） | 0.09 | 0.09 |
| Lead（In terms of Pb）/（mg/kg） | Do not detect（＜ 0.01） | Do not detect（＜ 0.01） |
| Cyanide（In terms of HCN）/（mg/kg） | Do not detect（＜ 0.05） | Do not detect（＜ 0.05） |
According to company's Q/LMS 0005S-2016 standard tests, many grains prepared by embodiment 1 are dense and Multiple-flavor liquor is colourless, clearly
Bright transparent, no suspended substance, without precipitation, the compound fragrance being the theme with stronger ethyl hexanoate is wine body alcohol and coordination, sweet
Refreshing net, pleasant impression is longer, with the typical style of this product.
Claims (7)
1. more than grain is dense and the production technology of Multiple-flavor liquor, it is characterised in that be as made from following steps：
1）Raw material is selected：Sorghum 50%, wheat 20%, rice 15%, glutinous rice 10% and corn 5% are selected by weight percentage；
2）Raw material prepares：By sorghum, wheat crushing into 4-6 valves, crush maize is into 6-8 valves, no whole grain；Sorghum, wheat, corn flour
After broken 20% is no more than by 20 mesh sieves；Sorghum, wheat, corn, rice and glutinous rice after crushing are made with 40-50 DEG C of water material moistening
Grain unstrained spirits moisture reaches 55%-57%, high temperature is bent, middle temperature starter powder it is broken after account for more than 60% by 20 mesh sieves；Rice husk uses preceding steamed
More than 20min, to reach the effect of abundant removal of impurities；
3）Loaded steamer steaming：Going out the poor unstrained spirits of rice steamer should be tapered, should in the form of sheets be sprinkled into, mix thoroughly from the vertex of a cone when poor unstrained spirits, grain unstrained spirits and auxiliary material addition,
Loaded steamer steams 50-60min, poor unstrained spirits after must steaming；
The auxiliary material is rice skin；
4）Go out rice steamer, dry in the air short, bristly hair or beard：Poor unstrained spirits after steaming is gone out into rice steamer in time, and rapidly and evenly shakeout on bed drying in the air, proportioning water, amount coolant-temperature gage is
More than 80 DEG C, aeration-cooling 10-30s；Made a call to twice, manually turned over three times with quince machine again；
5）Plus it is bent：When poor unstrained spirits temperature is down to 35-40 DEG C, compound song is added, mix is uniform；
6）Accumulation：By step 5）Obtained poor unstrained spirits, which is placed in accumulation room, accumulates 20h, the high 60cm of heap or so, closing heap temperature：Summer and autumn
21-23 DEG C, 23-26 DEG C of Winter-Spring；Accumulation terminates rear 38-43 DEG C of temperature, pushes up 43 DEG C of Wen Buchao；
7）Enter cellar for storing things envelope cellar for storing things：After accumulation terminates, enter strip cellar for storing things when being cooled to pit entry temperature rapidly, one layer of rice is spread on the poor unstrained spirits surface in cellar for storing things top
Skin, then add more than 10cm lid grains, envelope cellar for storing things is then carried out with the pit sealing mud become reconciled in advance, the thickness of pit sealing mud is 10-15cm, is used in combination
Plastic foil is capped flanging, ferments 48 days；
8）Go out cellar for storing things：Fermented grain goes out when storing, and a point upper, middle and lower-ranking goes out pond, should individually stack, individually steam wine, to be spread before steaming wine on surface
Last layer rice skin, to reduce the volatilization of wine；
9）Loaded steamer steams wine：The bottom of a pan draining valve is first turned on, water in pot of draining, and cleaning pot bottom and double-edged fine-toothed comb；
Draining valve is then shut off, liquor tailing is added；After installing, rapid shrouding disc buckled tracheae, filled it up with envelope edge water；
10）Amount quality picking wine：Fermented grain upper, middle and lower layer individually steams wine, obtains wine and poor unstrained spirits, and poor unstrained spirits returns to the step 3 of next process）In
Repeat to make wine；Pinched respectively when connecing wine and take foreshot and liquor tailing, cut connects wine respectively before, during and after, and middle cut alcoholic strength control is 60
More than degree, remaining liquor tailing is individually picked out, and is returned next pit identical strike number and is steamed again, before, during and after cut wine taste respectively point
Storage is put in storage after type classification；
11）Type and grade is stored：By step 10）The wine classification parting Tao Tan of acquirement is deposited more than 1 year, remerges storage 3 years
More than, you can.
2. production technology according to claim 1, it is characterised in that the weight ratio of the grain unstrained spirits, poor unstrained spirits and auxiliary material is 1：
4-4.5：0.18-0.2.
3. production technology according to claim 1, it is characterised in that the compound bent addition is grain unstrained spirits weight
30-35%。
4. production technology according to claim 3, it is characterised in that it is described it is compound it is bent for high temperature starter powder, middle temperature starter powder and
The special song of sesame-flavor white spirit is according to 6-8：15-17：9-10 weight is than composition.
5. production technology according to claim 1, it is characterised in that 22-25 DEG C of the pit entry temperature summer and autumn, winter in spring
25-28℃；It is described to enter to store moisture：50-52%；It is described to enter to store acidity：1.6-2.0；It is described to enter to store starch：18-20%.
6. production technology according to claim 1, it is characterised in that the strip cellar for storing things is mud cellar for storing things, and size is 1*5*1.8m,
Store the ㎡ of body surface area 26.6.
7. production technology according to claim 1, it is characterised in that the loaded steamer steam pressure is 0.08-0.12Mpa,
Loaded steamer time 35-45min, when steaming wine, Steam pressure control is maintained at 2.5- in a balanced way in 0.05-0.10MPa, stream wine speed
3.0kg/min, stream wine temperature is 28-33 DEG C, accomplishes slow fire distillation, the stream wine time is 30-45min, and the air pressure that knocks into the back can add in right amount
Greatly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710288350.6A CN106978319A (en) | 2017-04-27 | 2017-04-27 | The production technology of the dense simultaneous Multiple-flavor liquor of many grains |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710288350.6A CN106978319A (en) | 2017-04-27 | 2017-04-27 | The production technology of the dense simultaneous Multiple-flavor liquor of many grains |
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| Publication Number | Publication Date |
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| CN106978319A true CN106978319A (en) | 2017-07-25 |
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Cited By (13)
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| CN107354079A (en) * | 2017-08-07 | 2017-11-17 | 重庆江记酒庄有限公司 | Double-deck rice steamer grate distillating method |
| CN107779348A (en) * | 2017-11-24 | 2018-03-09 | 安徽瑞思威尔科技有限公司 | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield |
| CN108179089A (en) * | 2018-03-22 | 2018-06-19 | 安徽文王酿酒股份有限公司 | A kind of production method of white wine |
| CN108220074A (en) * | 2018-04-12 | 2018-06-29 | 河北古顺酿酒股份有限公司 | A kind of manufacture craft of white wine |
| CN108441381A (en) * | 2018-05-28 | 2018-08-24 | 河南蔡洪坊酒业有限公司 | A kind of giving off a strong fragrance White wine brewing process |
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
| CN109280602A (en) * | 2018-11-29 | 2019-01-29 | 济南趵突泉酿酒有限责任公司 | A kind of spring aromatic white spirit and its production method |
| CN109294793A (en) * | 2018-08-21 | 2019-02-01 | 陕西金醇古酒业有限责任公司 | A kind of liquor production process |
| CN110343587A (en) * | 2019-07-23 | 2019-10-18 | 湖北尧治河楚翁泉酒业有限公司 | A kind of novel and flavor white spirit brewing method |
| CN110699209A (en) * | 2019-12-09 | 2020-01-17 | 江西陶令酒业有限公司 | Brewing method of multi-grain special-flavor liquor |
| CN111057629A (en) * | 2020-02-21 | 2020-04-24 | 樊海麟 | Brewing method of multi-grain special-flavor liquor |
| CN112592789A (en) * | 2020-12-29 | 2021-04-02 | 四川省酒类科研所 | Production process of strong and clear sauce composite flavor type white spirit |
| CN112662499A (en) * | 2020-12-29 | 2021-04-16 | 四川省酒类科研所 | Production process of fresh and strong flavor type white spirit |
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| CN107354079A (en) * | 2017-08-07 | 2017-11-17 | 重庆江记酒庄有限公司 | Double-deck rice steamer grate distillating method |
| CN107779348A (en) * | 2017-11-24 | 2018-03-09 | 安徽瑞思威尔科技有限公司 | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield |
| CN108179089A (en) * | 2018-03-22 | 2018-06-19 | 安徽文王酿酒股份有限公司 | A kind of production method of white wine |
| CN108220074A (en) * | 2018-04-12 | 2018-06-29 | 河北古顺酿酒股份有限公司 | A kind of manufacture craft of white wine |
| CN108441381A (en) * | 2018-05-28 | 2018-08-24 | 河南蔡洪坊酒业有限公司 | A kind of giving off a strong fragrance White wine brewing process |
| CN109294793A (en) * | 2018-08-21 | 2019-02-01 | 陕西金醇古酒业有限责任公司 | A kind of liquor production process |
| CN108929829A (en) * | 2018-08-30 | 2018-12-04 | 河北凤来仪酒业有限公司 | A kind of brewing method of Strong-flavor spirit base |
| CN109280602A (en) * | 2018-11-29 | 2019-01-29 | 济南趵突泉酿酒有限责任公司 | A kind of spring aromatic white spirit and its production method |
| CN110343587A (en) * | 2019-07-23 | 2019-10-18 | 湖北尧治河楚翁泉酒业有限公司 | A kind of novel and flavor white spirit brewing method |
| CN110699209A (en) * | 2019-12-09 | 2020-01-17 | 江西陶令酒业有限公司 | Brewing method of multi-grain special-flavor liquor |
| CN111057629A (en) * | 2020-02-21 | 2020-04-24 | 樊海麟 | Brewing method of multi-grain special-flavor liquor |
| CN112592789A (en) * | 2020-12-29 | 2021-04-02 | 四川省酒类科研所 | Production process of strong and clear sauce composite flavor type white spirit |
| CN112662499A (en) * | 2020-12-29 | 2021-04-16 | 四川省酒类科研所 | Production process of fresh and strong flavor type white spirit |
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