CN108823015A - A kind of production method and gained wheat perfume (or spice) Spirit of wheat perfume (or spice) Spirit - Google Patents
A kind of production method and gained wheat perfume (or spice) Spirit of wheat perfume (or spice) Spirit Download PDFInfo
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- CN108823015A CN108823015A CN201810629917.6A CN201810629917A CN108823015A CN 108823015 A CN108823015 A CN 108823015A CN 201810629917 A CN201810629917 A CN 201810629917A CN 108823015 A CN108823015 A CN 108823015A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
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Abstract
The present invention proposes the production method and gained wheat perfume (or spice) Spirit of a kind of wheat perfume (or spice) Spirit, belongs to alcoholic drink brewing technology field, is able to solve the status in the market at present without wheat perfume (or spice) Spirit.Burnt malt is blent and is extracted in preparation, ageing, the dilution that the technical solution includes the preparation of beer fermentation liquid, pre-processes beer Spirit.The characteristics of wheat perfume (or spice) Spirit provided by the present invention is different from existing Spirit, has not only remained Spirit, but also the wheat Flavor with burnt malt, mouthfeel is full, and slightly sweet, potableness is good.
Description
Technical field
The invention belongs to the production methods and gained wheat of alcoholic drink brewing technology field more particularly to a kind of wheat perfume (or spice) Spirit
Fragrant Spirit.
Background technique
Alcoholic drink is segmented into fermented wine, Spirit and assembled alcoholic drinks three categories, and wherein Spirit is with Cereals, potato, water
Fruit, newborn class are primary raw material, it is fermented, distill, blend made of alcoholic drink.Spirit is spirituosity highest one in alcoholic drink
Class has createed diversified distillation wine product all over the world because natural conditions and social customs of a place, weather, produce, culture, habit and hobby are different,
It mainly include white wine, brandy, whiskey, vodka, Rum, gin tonic, fermented milk (distillation type) and other Spirits.
Burnt malt is widely used in beer, and especially usage amount is higher in dark beer, is mainly used for improving beer
Wine full weight strengthens malt flavor, improves beer color.China's beer volume of production and marketing the first in the world, while being Spirit production and marketing again
How one big country of flow control, combine Spirit and burnt malt, and researching and developing novel has fragrant malt wheat Flavor
The Spirit product category current for extension Spirit is of great significance.
Summary of the invention
The present invention proposes the production method and gained wheat perfume (or spice) Spirit of a kind of wheat perfume (or spice) Spirit, which is different from
Existing Spirit, the characteristics of both having remained Spirit, cool, Gan Shuan, and have the characteristics that hops, slight bitter, pure and fresh hops are fragrant,
Potableness is good.
In order to achieve the above object, the present invention provides a kind of production method of wheat perfume (or spice) Spirit, include the following steps：
Selecting malt, water is primary raw material, with material-water ratio 1:3-1:After 4 mixing, malt is stopped in 50-55 DEG C of progress albumen
Only, it is then saccharified in 62-72 DEG C；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, obtains clarification wheat juice and boiled, added in boiling part
Hopping or hop product carry out convolution precipitating after boiling, hops or hop product are added or do not added in precipitation process of circling round,
Be subsequently cooled to 8-10 DEG C, at the same be oxygenated access top yeast or bottom yeast ferment, in fermentation process add or do not add
Hopping or hop product, obtain beer fermentation liquid；
Beer fermentation liquid is sent into tower or kettle formula distiller in air-distillation of 78-95 DEG C of progress, alcohol is obtained
The distillation crude product of 20%vol-40%vol is spent, then distillation crude product is sent into tower or kettle formula distiller and is carried out in 78-95 DEG C
Foreshot, the liquor tailing of distillation are removed in secondary air-distillation, only collect wine body part, obtain alcoholic strength >=60%vol pretreatment beer
Wine Spirit；
Will pretreatment beer Spirit ageing 2 months or more in tank, then with pure water to pretreatment beer distill into
Row is diluted and is blent, and obtains the beer Spirit of different alcoholic strengths；
Burnt malt is soaked in the beer Spirit of different alcoholic strengths by 1%-5% additive amount, for 24 hours mistake after -36h
Filter, obtains the wheat perfume (or spice) Spirit of different alcoholic strengths.
Preferably, selecting malt, water is primary raw material, rice, corn or syrup are equipped with as auxiliary material, with material-water ratio 1:
3-1:4 mixing；Wherein, it when using rice or corn as auxiliary material, sizes mixing after auxiliary material is crushed and is gelatinized in 80-90 DEG C, so
It is saccharified afterwards with the malt after protein hydrolysis.
Preferably, oxygenation access top yeast obtains Ale beer, fermentation temperature is 16-20 DEG C, fermentation time 15-
25 days；Oxygenation access bottom yeast obtains Lager beer, and fermentation temperature is 8-13 DEG C, and fermentation time is 15-25 days.
Preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° of P, alcoholic strength 4.5-7.0%vol, hardship
Taste matter is 6-60EBC；The original wort concentration of the Lager beer is 10 ° of P-21 ° of P, alcoholic strength 4%vol-10%vol, hardship
Taste matter is 10-30EBC.
Preferably, alcoholic strength >=70%vol of pretreatment beer Spirit.
Preferably, the foreshot 1%-10% of the total volume, liquor tailing 5%-10% of the total volume, alcoholic strength >=
The wine body of 60%vol 80%-94% of the total volume.
Preferably, boil, circle round precipitating, fermentation, ageing when the hops that use or hop product be bitter flower, fragrant flower or hardship
Fragrant inclusive type, selected from Qingdao great Hua, prick a fragrant flower, Hallertauer Tradition, Tettanger, Hersbrucker,
Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、
One or more of Nugget, Spalter Select and Northern Brewer.
Preferably, the burnt malt is in Pearson's burnt malt, Vienna malt and amber burnt malt
At least one.
The present invention also provides a kind of production method using wheat perfume (or spice) Spirit described in any of the above-described technical solution is raw
Produce obtained wheat perfume (or spice) Spirit.
Preferably, the alcoholic strength of the wheat perfume (or spice) Spirit is 10%vol-60%vol, preferably 20%vol-50%
Vol, more preferably 40%vol-50%vol.
Compared with prior art, the advantages and positive effects of the present invention are：
Wheat perfume (or spice) distillation wine product provided by the present invention is different from existing Spirit, solves at present without wheat perfume (or spice) Spirit
The characteristics of status, obtained wheat perfume (or spice) distillation wine product had both remained Spirit, cool, Gan Shuan, and the wheat with burnt malt is fragrant
Flavor, mouthfeel is full, slightly sweet.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the invention provides a kind of production methods of beer Spirit, include the following steps：
S1：Selecting malt, water is primary raw material, with material-water ratio 1:3-1:After 4 mixing, malt is in 50-55 DEG C of progress albumen
Stop, is then saccharified in 62-72 DEG C.
It in the step, is saccharified after can individually handling primary raw material, rice, corn or syrup conduct can also be equipped with
Auxiliary material is saccharified.Wherein, when the use of rice or corn being auxiliary material, auxiliary material needs to size mixing and is gelatinized in 80-90 DEG C after crushing, so
It is saccharified afterwards with the malt after protein hydrolysis.Saccharifying those skilled in the art can adjust according to practical condition
It is whole.
S2：After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, obtains clarification wheat juice and boiled, in boiling part
Hops or hop product are added, convolution precipitating is carried out after boiling, hops or hops system are added or do not added in precipitation process of circling round
Product are subsequently cooled to 8-10 DEG C, at the same be oxygenated access top yeast or bottom yeast ferment, in fermentation process addition or not
Hops or hop product are added, beer fermentation liquid is obtained.It should be noted that the time boiled in the above process was on 1 hour left side
The right side, and a small amount of syrup can be added after boiling and reconciled.
S3：Beer fermentation liquid is sent into tower or kettle formula distiller in air-distillation of 78-95 DEG C of progress, wine is obtained
The distillation crude product of precision 20%vol-40%vol, then will distillation crude product be sent into tower or kettle formula distiller in 78-95 DEG C into
The secondary air-distillation of row, removes foreshot, the liquor tailing of distillation, only collects wine body part, obtains alcoholic strength >=60%vol pretreatment
Beer Spirit.
It,, can be with by using different distillation equipments on the basis of obtaining different type beer fermentation liquid in this step
Obtain differently flavoured pretreatment beer distillation wine product.After secondary air-distillation process optimization, high wine not only can get
The pretreatment beer Spirit of precision, but also can reach the purpose that aldehydes, higher alcohol content of material is effectively reduced, after avoiding drink
Top phenomenon.Also, it is distilled relative to vacuum low-pressure, air-distillation can make flavor substance content richer, and alcohol ester content is higher.
S4：Will pretreatment beer Spirit ageing 2 months or more in tank, in traditional aging process add or do not add hops or
Then hop product is diluted and is blent to pretreatment beer distillation with pure water, obtains the beer distillation of different alcoholic strengths
Wine.
In this step, it is peppery can effectively to solve the problems, such as that the new wine of beer Spirit rushes by ageing, mouthfeel can be made cool, refreshing
Mouthful, potableness is preferable.
S5：Burnt malt is soaked in the beer Spirit of different alcoholic strengths by 1%-5% additive amount, for 24 hours after -36h
Filtering, obtains the wheat perfume (or spice) Spirit of different alcoholic strengths.
In this step, by impregnating burnt malt, the effective component in burnt malt can be leached out, be finally obtained
Wheat perfume (or spice) with burnt malt wheat Flavor distills wine product.
In a preferred embodiment, oxygenation access top yeast obtains Ale beer, and fermentation temperature is 16-20 DEG C, when fermentation
Between be 15-25 days；Oxygenation access bottom yeast obtains Lager beer, and fermentation temperature is 8-13 DEG C, and fermentation time is 15-25 days.
The fermentation temperature when adding different fermentations yeast and time are listed in the present embodiment, are conducive to the regulation of integrated artistic.It needs
Illustrate, listed in the present embodiment be only above-mentioned beer suitable fermentation temperature and time, those skilled in the art can root
It is reasonably adjusted within the above range according to actual conditions.
In a preferred embodiment, the original wort concentration of the Ale beer is 10.9-14.5 ° of P, alcoholic strength 4.5-
7.0%vol, amaroid 6-60EBC；The original wort concentration of the Lager beer is 10 ° of P-21 ° of P, alcoholic strength 4%vol-
10%vol, amaroid 10-30EBC.Into in an alternative embodiment, it is preferable to use above-mentioned 20 ° of P Lager beer, reason
It is that this kind of beer is highly concentrated brewing, is conducive to improve distillation base liquor alcoholic strength, reduces distillation boiling point, to reduces high in product
The content of the high boiling substances such as grade alcohol, while product alcohol is improved to 70%vol or more.
In a preferred embodiment, alcoholic strength >=70%vol of beer Spirit is pre-processed.When pretreatment beer Spirit
Alcoholic strength when improving to 70 or more, can effectively reduce impurity in wine, keep wine more clean.
In a preferred embodiment, foreshot 1%-10% of the total volume, liquor tailing 5%-10% of the total volume, wine
Precision >=60%vol wine body 80%-94% of the total volume.The distillation technique that the present embodiment uses can protect to the full extent
The faint scent of beer is stayed, meanwhile, the wine body of absolute predominance volume can be retained, be conducive to use in big industrial production.
In a preferred embodiment, boil, circle round precipitating, fermentation, ageing when the hops that use or hop product be bitter flower,
Fragrant flower or bitter fragrant inclusive type, selected from Qingdao great Hua, prick a fragrant flower, Hallertauer Tradition, Tettanger,
Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、
One or more of Tettnanger, Nugget, Spalter Select and Northern Brewer.It is preferably implemented one
Example in, the burnt malt be selected from Pearson's burnt malt (coloration 3-5EBC), Vienna malt (coloration 25-30EBC) and
At least one of amber burnt malt (75-150EBC).It is understood that for hops or hop product, burnt malt
Selection can be not limited to cited by above-described embodiment, can also be that familiar to those skilled in the art can rationally replace makes
Other types, but proved through various aspects test, using hops provided by above-described embodiment or hop product, burnt malt
It is more advantageous to production and obtains not only having the characteristics that Spirit, but also there is burnt malt wheat Flavor, the Mai Xiangzheng that mouthfeel is full, slightly sweet
Evaporate wine.
The embodiment of the invention also provides a kind of production method productions using wheat perfume (or spice) Spirit described in above-described embodiment
Obtained wheat perfume (or spice) Spirit.Wheat perfume (or spice) distillation wine product provided by the present invention is different from existing Spirit, both remains Spirit
The characteristics of, cool, Gan Shuan, and the wheat Flavor with burnt malt, mouthfeel is full, and slightly sweet, potableness is good.
In a preferred embodiment, the alcoholic strength of the wheat perfume (or spice) Spirit be 10%vol-60%vol, preferably 20%
Vol-50%vol, more preferably 40%vol-50%vol.The present embodiment on the basis of pre-processing beer Spirit by using
Pure water after being then immersed in burnt malt, can get a series of wheat perfume (or spice) Spirit of different alcoholic strengths to being diluted and blending,
Such as may include 10%vol, 14%vol, 28%vol, 38%vol, 40%vol, 43%vol, 46%vol, 52%vol,
A plurality of wheat perfume (or spice) Spirits such as 53%vol, 60%vol.
The distillation method for preparing medicated wine of wheat perfume (or spice) provided by the embodiment of the present invention and gained wheat perfume are introduced in detail in order to become apparent from
Spirit is described below in conjunction with specific embodiment.
Embodiment 1
Using fructus hordei germinatus, water as primary raw material, through crushing, → saccharification → is filtered → is boiled and (need to add hops or hop extract)
→ convolution precipitating → cooling → oxygenation → addition bottom yeast → fermentation → up to 20 ° of P Lager beer.
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months or more, is diluted to 20%vol, by the burnt malt not crushed (CaraHell) by 1% additive amount
It is soaked in beer Spirit for 24 hours, filtering distills wine product to get to wheat perfume (or spice)
Embodiment 2
11 ° of P Ale beer are taken, using tower still, distill the pretreatment beer steaming that alcoholic strength 86%vol is made twice
Wine product is evaporated, ageing 2 months or more, is diluted to 50%vol, smashed burnt malt (CaraHell) is pressed into 2% additive amount
It is soaked in beer Spirit for 24 hours, filtering distills wine product to get to wheat perfume (or spice)
Embodiment 3
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months or more, is diluted to 50%vol, by smashed burnt malt (CaraHell) by 5% addition
Amount is soaked in beer Spirit for 24 hours, and filtering distills wine product to get to wheat perfume (or spice)
Embodiment 4
20 ° of P Lager beer are taken, using tower still, distill the pretreatment beer that alcoholic strength 87%vol is made twice
Wine product is distilled, ageing 2 months or more, is diluted to 40%vol, by smashed burnt malt (CaraAmber) by 5% addition
Amount is soaked in beer Spirit for 24 hours, and filtering distills wine product to get to wheat perfume (or spice)
Wheat perfumery quality detection in wheat perfume (or spice) Spirit
1 embodiment 1-4 wheat Studies of The Aromatic Substances testing result of table
| Embodiment | 2-AP(μg/L) |
| Embodiment 1 | 2.04 |
| Embodiment 2 | 6.79 |
| Embodiment 3 | 7.78 |
| Embodiment 4 | 59.76 |
From the data in table 1, it can be seen that containing typical wheat Studies of The Aromatic Substances in wheat perfume (or spice) Spirit provided by the embodiment of the present invention.
Flavor evaluation
Flavor evaluation measurement is carried out to the obtained wheat perfume (or spice) Spirit of above-described embodiment 1-4, the results are shown in Table 2.
The obtained wheat perfume (or spice) Spirit product special flavour of 2 embodiment 1-4 of table judges result
As seen from the results in Table 2, wheat perfume (or spice) distillation wine product provided by the present invention is different from existing Spirit, has both remained steaming
The characteristics of evaporating wine, and the wheat Flavor with burnt malt, mouthfeel is full, and slightly sweet, potableness is good, effectively extends current steaming
Evaporate the optional Varieties of wine.
Claims (10)
1. a kind of production method of wheat perfume (or spice) Spirit, which is characterized in that include the following steps：
Selecting malt, water is primary raw material, with material-water ratio 1:3-1:After 4 mixing, malt is in 50-55 DEG C of progress protein hydrolysis, so
It is saccharified afterwards in 62-72 DEG C；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, obtains clarification wheat juice and boiled, wine is added in boiling part
Colored or hop product carries out convolution precipitating after boiling, add in precipitation process of circling round or do not add hops or hop product, then
It is cooled to 8-10 DEG C, while being oxygenated access top yeast or bottom yeast ferments, adds in fermentation process or does not add wine
Colored or hop product, obtains beer fermentation liquid；
Beer fermentation liquid is sent into tower or kettle formula distiller in air-distillation of 78-95 DEG C of progress, alcoholic strength is obtained
Then distillation crude product is sent into tower or kettle formula distiller and carries out two in 78-95 DEG C by the distillation crude product of 20%vol-40%vol
Sub-atmospheric pressure distillation, removes foreshot, the liquor tailing of distillation, only collects wine body part, obtains alcoholic strength >=60%vol pretreatment beer
Spirit；
Beer Spirit will be pre-processed ageing 2 months or more in tank, then pretreatment beer distillation will be carried out with pure water dilute
It releases and blends, obtain the beer Spirit of different alcoholic strengths；
Burnt malt is soaked in the beer Spirit of different alcoholic strengths by 1%-5% additive amount, filters, obtains after -36h for 24 hours
To the wheat perfume (or spice) Spirit of different alcoholic strengths.
2. production method according to claim 1, which is characterized in that select malt, water be primary raw material, be equipped with rice,
Corn or syrup are as auxiliary material, with material-water ratio 1:3-1:4 mixing；Wherein, when using rice or corn as auxiliary material, by ingredient powder
It sizes mixing after broken and is gelatinized in 80-90 DEG C, is then saccharified with the malt after protein hydrolysis.
3. production method according to claim 1, which is characterized in that oxygenation access top yeast obtains Ale beer, ferments
Temperature is 16-20 DEG C, and fermentation time is 15-25 days；Oxygenation access bottom yeast obtains Lager beer, fermentation temperature 8-13
DEG C, fermentation time is 15-25 days.
4. production method according to claim 3, which is characterized in that the original wort concentration of the Ale beer is 10.9-
14.5 ° of P, alcoholic strength 4.5-7.0%vol, amaroid 6-60EBC；The original wort concentration of the Lager beer is 10 ° of P-
21 ° of P, alcoholic strength 4%vol-10%vol, amaroid 10-30EBC.
5. production method according to claim 1, which is characterized in that alcoholic strength >=70% of pretreatment beer Spirit
vol。
6. production method according to claim 1, which is characterized in that the foreshot 1%-10% of the total volume, liquor tailing
5%-10% of the total volume, alcoholic strength >=60%vol wine body 80%-94% of the total volume.
7. production method according to claim 1, which is characterized in that boil, circle round precipitating, fermentation, ageing when use
Hops or hop product are bitter flower, fragrant flower or bitter fragrant inclusive type, selected from Qingdao great Hua, prick a fragrant flower, Hallertauer
Tradition、Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、
One of EKGolding, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer or several
Kind.
8. production method according to claim 1, which is characterized in that the burnt malt be selected from Pearson's burnt malt,
At least one of Vienna malt and amber burnt malt.
9. a kind of wheat perfume (or spice) that the production method using such as the described in any item wheat perfume (or spice) Spirits of claim 1-8 produces distills
Wine.
10. wheat perfume (or spice) Spirit according to claim 9, which is characterized in that the alcoholic strength of the wheat perfume (or spice) Spirit is 10%
Vol-60%vol, preferably 20%vol-50%vol, more preferably 40%vol-50%vol.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810629917.6A CN108823015B (en) | 2018-06-19 | 2018-06-19 | Production method of wheat-flavor distilled liquor and wheat-flavor distilled liquor obtained by production method |
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| CN201810629917.6A CN108823015B (en) | 2018-06-19 | 2018-06-19 | Production method of wheat-flavor distilled liquor and wheat-flavor distilled liquor obtained by production method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713872A (en) * | 2019-11-12 | 2020-01-21 | 温州市啤酒设备成套有限公司 | Process for brewing whisky by beer equipment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154070A (en) * | 2010-12-27 | 2011-08-17 | 北京燕京啤酒股份有限公司 | Method for preparing alcoholic beverages from non-alcoholic beer distilled spirit |
| CN106010847A (en) * | 2016-08-02 | 2016-10-12 | 青岛啤酒股份有限公司 | Method for brewing muddy whole-malt white beer |
-
2018
- 2018-06-19 CN CN201810629917.6A patent/CN108823015B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154070A (en) * | 2010-12-27 | 2011-08-17 | 北京燕京啤酒股份有限公司 | Method for preparing alcoholic beverages from non-alcoholic beer distilled spirit |
| CN106010847A (en) * | 2016-08-02 | 2016-10-12 | 青岛啤酒股份有限公司 | Method for brewing muddy whole-malt white beer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713872A (en) * | 2019-11-12 | 2020-01-21 | 温州市啤酒设备成套有限公司 | Process for brewing whisky by beer equipment |
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