CN110452822B - Composite wine brewing yeast for brewing wine by using vinasse fermentation and wine brewing method thereof - Google Patents
Composite wine brewing yeast for brewing wine by using vinasse fermentation and wine brewing method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention discloses a composite brewing yeast for brewing wine by using vinasse fermentation and a wine brewing method thereof, wherein the composite brewing yeast comprises the following components: 22-35 parts of rhizopus distiller yeast, 10-18 parts of esterified red yeast, 22-27.5 parts of saccharifying enzyme, 25-35 parts of fermented red yeast and 0.8-2.5 parts of high-activity high-temperature-resistant brewing dry yeast, wherein the esterifying power of the esterified red yeast is more than 70 mg/g.100 h, and the saccharifying power of the fermented red yeast is more than 4000 u/g; the method for brewing wine by fermenting vinasse with the method comprises the following steps: taking 10-15 wt% of residual starch, adjusting water content to 65-70 wt%, sterilizing, and cooling; adding compound fermented glutinous rice according to 1-2.5 wt% per mill, mixing, sealing, and fermenting at room temperature for 5-18 days; distilling at 100 deg.C and collecting distillate. The composite wine brewing yeast provided by the invention can effectively shorten the fermentation period of wine brewing by fermenting distiller's grains, improve the wine yield, improve the quality of brewed white wine and has good application prospect.
Description
Technical Field
The invention relates to the field of white spirit brewing, in particular to a composite distiller's yeast for brewing wine by utilizing distiller's grains through fermentation and a wine brewing method thereof.
Background
The process for brewing white spirit by the traditional Chinese solid-state method utilizes various grains including sorghum, wheat, barley, corn, rice and rye as raw materials, and produces complex substance energy metabolic reaction under the fermentation action of yeast and saccharifying enzyme, so that the unique product style and quality characteristics of the traditional Chinese solid-state method white spirit are formed, and simultaneously, a large amount of by-product vinasse is also produced, and the vinasse is a material which is produced in the brewing process and is not used for fermentation any more.
According to statistics, 2-4 tons of vinasse can be produced when 1 ton of white spirit is brewed, the vinasse yield per year in China is more than 3000 ten thousand tons, the vinasse is high in acidity and water content, and simultaneously contains starch, protein, cellulose, organic acid, amino acid, vitamin, fat and the like which cannot be completely fermented, so that the vinasse has the characteristics of strong biodegradability, easiness in putrefaction and inconvenience in storage, and if the vinasse is not effectively treated in time, the environment can be seriously polluted.
At present, the common treatment method of the vinasse comprises the steps of recycling the vinasse as animal feed and producing white spirit by secondary brewing; wherein, the former has lower utilization value and high feed cost, and the latter has long fermentation period, low alcoholization capacity and poor quality of the brewed white spirit due to the basically same process as the prior white spirit brewing process.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a composite wine brewing yeast for brewing wine by using vinasse fermentation and a wine brewing method thereof.
The invention adopts the following technical scheme:
a composite distiller's yeast for brewing wine by distiller's grains fermentation comprises the following components:
rhizopus distiller yeast, esterified red yeast, saccharifying enzyme, fermented red yeast and high-temperature-resistant brewing high-activity dry yeast.
Wherein:
the esterified red yeast rice is prepared by inoculating monascus onto bran for fermentation, and the esterifying power of the esterified red yeast rice is more than 70 mg/g.100 h;
the fermented red yeast rice is prepared by inoculating red yeast rice on rice and fermenting, and the saccharifying power of the fermented red yeast rice is more than 4000 u/g.
In detail, the esterified red yeast rice and the fermented red yeast rice are all products sold by Wuhan Jia biological product Limited company. The esterified red yeast rice is prepared by fermenting monascus on bran, is an ecological mixture of biological enzymes and living bacteria, is a multi-enzyme system microecological preparation mainly comprising the esterifying enzymes, has the esterifying power of more than 70 mg/g.100 h, has strong specificity and selectivity for synthesizing ethyl caproate, can accelerate the generation speed of the ethyl caproate in white spirit, improves the esterifying rate, has the acidophilic characteristic, particularly acidophilic lactic acid, can utilize lactic acid as a carbon source for reproduction and fermentation, removes the toxic action of acid on microbial cells, can reduce the content of the lactic acid and the ethyl lactate in fermented grains in the production of the white spirit, and achieves the aim of improving the high-quality wine rate.
The fermented red yeast rice is also an ecological mixture of biological enzyme and living bacteria, has the general characteristics of the red yeast rice and also has strong saccharification capacity, and the saccharification capacity is more than 4000 u/g.
In the technical scheme, the composite fermented glutinous rice comprises the following components in parts by weight:
22-35 parts of rhizopus distiller yeast, 10-18 parts of esterified red yeast, 22-27.5 parts of saccharifying enzyme, 25-35 parts of fermented red yeast and 0.8-2.5 parts of high-temperature-resistant high-activity brewing dry yeast.
Further, in the technical scheme, the compound fermented glutinous rice comprises the following components in parts by weight:
25-30 parts of rhizopus distiller yeast, 12-16 parts of esterified red yeast, 23-26 parts of saccharifying enzyme, 27-32 parts of fermented red yeast and 1-2 parts of high-temperature-resistant high-activity saccharomyces cerevisiae dry yeast.
In a preferred embodiment of the invention, the compound distiller's yeast comprises the following components in parts by weight:
26.8 parts of rhizopus distiller yeast, 14.3 parts of esterified red yeast, 24.5 parts of saccharifying enzyme, 28.6 parts of fermented red yeast and 1.25 parts of high-temperature-resistant high-activity saccharomyces cerevisiae dry yeast.
Specifically, in the compound fermented glutinous rice, the rhizopus koji is rhizopus koji Q303, the saccharifying power of the rhizopus koji is more than 800u/g, and the acidity of the rhizopus koji is 0.48-0.55.
Specifically, in the compound distiller's yeast, the enzyme activity of the saccharifying enzyme is more than 100000 u/g.
Specifically, in the composite distiller's yeast, the high-temperature-resistant high-activity brewing dry yeast is prepared by inoculating and fermenting a molasses liquid fermentation medium, and the number of the high-temperature-resistant brewing high-activity dry yeast is more than 200 hundred million/g.
The preparation method of the compound fermented glutinous rice provided by the invention comprises the steps of weighing the components according to the proportion, uniformly mixing, crushing and sieving by a 60-mesh sieve to obtain the compound fermented glutinous rice. The weight can be increased or decreased according to the corresponding proportion when the composite fermented glutinous rice is actually produced, for example, the weight can be increased or decreased by taking kilogram as a unit in large-scale production and taking gram as a unit in small-scale production, but the weight proportion of the raw materials among the components is unchanged.
The invention also provides a method for brewing wine by fermenting the vinasse by using the composite brewing yeast, which comprises the following steps:
s1, taking vinasse with residual starch content of 10-15 wt%, adjusting the water content to 65-70 wt%, sterilizing and cooling to normal temperature;
s2, adding the compound fermented glutinous rice according to the proportion of 1-2.5 wt%, uniformly mixing, sealing and fermenting for 5-18 days at normal temperature;
s3, distilling the vinasse fermented in the step S2 at 100 ℃, and collecting distillate to obtain the white spirit.
Specifically, in the above technical solution, in step S2, the fermentation temperature of the distiller' S grains is 25-32 ℃, preferably 30 ℃.
Specifically, in the above technical solution, in step S2, the fermentation time of the distiller' S grains is 7 to 14 days, preferably 7 to 12 days.
The invention has the following advantages:
(1) according to the composite distiller's yeast for brewing wine by fermenting distiller's grains, the esterified red yeast and the fermented red yeast are added on the basis of the rhizopus-containing distiller's yeast, the saccharifying enzyme and the high-activity high-temperature-resistant brewing dry yeast, and through the cooperation and synergistic effect of the esterified red yeast and the fermented red yeast, the taste of the wine is richer, the theme fragrance of ethyl caproate is more prominent, and the quality of the wine is greatly improved;
(2) the wine brewed by the composite wine brewing yeast fermented distiller's grains has the style of solid-state method white spirit, rich fragrance precursor substances and trace components in the distiller's grains can be further converted and utilized, and the quality of the brewed wine is obviously improved compared with the wine brewed by the distiller's grains fermented in the prior art;
(3) the composite distiller's yeast for brewing wine provided by the invention has the advantages of simple and quick process, convenient operation, suitability for industrial preparation and large-scale production application, simple and controllable method for brewing wine by fermenting distiller's grains, low cost, capability of obviously and effectively improving the utilization rate of the distilled grains in the distilled spirit, short fermentation time, contribution to comprehensive utilization of the distilled spirit by-products and environmental protection, good application prospect and great practical significance.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention.
The following examples are intended to illustrate the present invention, but not to limit the scope of the invention, which is defined by the claims.
Unless otherwise specified, the test reagents and materials used in the examples of the present invention are commercially available.
Unless otherwise specified, the technical means used in the examples of the present invention are conventional means well known to those skilled in the art.
The raw material sources used in the examples of the invention and the comparative examples are as follows:
rhizopus distiller's yeast, a commercial rhizopus distiller's yeast Q303 product, with a saccharifying power of 900u/g and an acidity of 0.50;
esterified red yeast rice, Wuhanjia, is a commercial product of biological products, and the esterification force is more than 70 mg/g.100 h;
saccharifying enzyme, a commercial product, the enzyme activity of which is more than 100000 u/g;
fermenting red yeast rice, wherein Wuhanjia is a commercial product of biological products, and the saccharifying power of the product is more than 4000 u/g;
the high-temperature-resistant brewing high-activity dry yeast is prepared by inoculating and fermenting a molasses liquid fermentation medium, and the number of the high-temperature-resistant brewing high-activity dry yeast is 240 hundred million/g.
Vinasse, namely fresh vinasse without mildew after a certain well-known wine industry company in Hubei takes wine in a normal fermentation period, and the residual starch content of the vinasse is 10-11 percent.
Example 1
1. Composite wine brewing yeast
A. Consists of the following components:
B. preparation method
Weighing the components according to the proportion, uniformly mixing at the temperature of lower than 45 ℃, crushing and sieving by a 60-mesh sieve to obtain the composition.
2. Specific process for brewing wine by fermenting distiller's grains
S1, weighing 300g of vinasse, adjusting the water content to 65-70 wt%, putting the vinasse into a 1L triangular flask, sterilizing at 121 ℃ for 30min, and cooling to normal temperature;
s2, adding the compound fermented glutinous rice according to the proportion of 1.5 per mill by weight, mixing uniformly, sealing the bottle mouth, and fermenting for 15 days at the temperature of 30 ℃;
s3, distilling the vinasse fermented in the step S2 at 100 ℃, and collecting distillate to obtain the white spirit.
Example 2
1. Composite wine brewing yeast
A. Consists of the following components:
B. preparation method
Weighing the components according to the proportion, uniformly mixing at the temperature of lower than 45 ℃, crushing and sieving by a 60-mesh sieve to obtain the composition.
2. Specific process for brewing wine by fermenting distiller's grains
S1, weighing 300g of vinasse, adjusting the water content to 65-70 wt%, putting the vinasse into a 1L triangular flask, sterilizing at 121 ℃ for 30min, and cooling to normal temperature;
s2, adding the compound fermented glutinous rice according to the proportion of 1.5 per mill by weight, mixing uniformly, sealing the bottle mouth, and fermenting for 7 days at the temperature of 30 ℃;
s3, distilling the vinasse fermented in the step S2 at 100 ℃, and collecting distillate to obtain the white spirit.
Example 3
1. Composite wine brewing yeast
A. Consists of the following components:
B. preparation method
Weighing the components according to the proportion, uniformly mixing at the temperature of lower than 45 ℃, crushing and sieving by a 60-mesh sieve to obtain the composition.
2. Specific process for brewing wine by fermenting distiller's grains
S1, weighing 300g of vinasse, adjusting the water content to 65-70 wt%, putting the vinasse into a 1L triangular flask, sterilizing at 121 ℃ for 30min, and cooling to normal temperature;
s2, adding the compound fermented glutinous rice according to the proportion of 1.5 per mill by weight, mixing uniformly, sealing the bottle mouth, and fermenting for 15 days at the temperature of 30 ℃;
s3, distilling the vinasse fermented in the step S2 at 100 ℃, and collecting distillate to obtain the white spirit.
Comparative example 1
1. Composite wine brewing yeast
A. Consists of the following components:
B. preparation method
Weighing the components according to the proportion, uniformly mixing at the temperature of lower than 45 ℃, crushing and sieving by a 60-mesh sieve to obtain the composition.
2. Specific process for brewing wine by fermenting distiller's grains
S1, weighing 300g of vinasse, adjusting the water content to 65-70 wt%, putting the vinasse into a 1L triangular flask, sterilizing at 121 ℃ for 30min, and cooling to normal temperature;
s2, adding the compound fermented glutinous rice according to the proportion of 1.5 per mill by weight, mixing uniformly, sealing the bottle mouth, and fermenting for 7 days at the temperature of 30 ℃;
s3, distilling the vinasse fermented in the step S2 at 100 ℃, and collecting distillate to obtain the white spirit.
Comparative example 2
1. Composite wine brewing yeast
A. Consists of the following components:
B. preparation method
Weighing the components according to the proportion, uniformly mixing at the temperature of lower than 45 ℃, crushing and sieving by a 60-mesh sieve to obtain the composition.
2. Specific process for brewing wine by fermenting distiller's grains
S1, weighing 300g of vinasse, adjusting the water content to 65-70 wt%, putting the vinasse into a 1L triangular flask, sterilizing at 121 ℃ for 30min, and cooling to normal temperature;
s2, adding the compound fermented glutinous rice according to the proportion of 1.5 per mill by weight, mixing uniformly, sealing the bottle mouth, and fermenting for 15 days at the temperature of 30 ℃;
s3, distilling the vinasse fermented in the step S2 at 100 ℃, and collecting distillate to obtain the white spirit.
The white spirits brewed in examples 1-3 and comparative examples 1-2 of the present invention were randomly distributed to 80 persons for tasting, and compared in terms of taste (aroma, fineness, cleanness) and color (crystal clear, cup hanging effect and presence of precipitate after long-term storage).
The evaluation results are shown in table 1 below.
TABLE 1 taste evaluation results
In addition, the secondary distiller's grains after the white spirit is obtained by fermenting and brewing the composite brewing yeast in the examples 1-3 and the comparative examples 1-2 are respectively taken, the starch content of the secondary distiller's grains is measured and compared with the raw material of the distiller's grains from a certain well-known wine industry company in Hubei, and the starch utilization rate of the secondary distiller's grains is calculated.
Specific results are shown in table 2 below.
TABLE 2 starch utilization results
In conclusion, the analysis results show that the proper amount of esterified red yeast rice and fermented red yeast rice are added into rhizopus distiller's yeast, saccharifying enzyme and high-temperature-resistant brewing high-activity dry yeast, and the combination of the esterified red yeast rice and the fermented red yeast rice has synergistic effect, so that the taste of the wine is richer by utilizing the action of multiple enzyme systems of the combination, and the quality of the wine is greatly improved; the embodiment of the invention utilizes the composite wine brewing yeast to ferment the vinasse for brewing wine, can further convert and utilize starch, fragrance precursor substances and trace components in the vinasse, and the brewed wine has better quality; in addition, the process for brewing the wine by fermenting the vinasse is simple and controllable, the cost is low, the utilization rate of the distilled grain of the white spirit can be obviously and effectively improved, the fermentation time is short, the comprehensive utilization of the auxiliary waste of the white spirit and the environmental protection are facilitated, the application prospect is good, and the practical significance is great.
Finally, while the invention has been described in detail by way of general description and specific embodiments, it will be apparent to those skilled in the art that certain changes and modifications may be made thereto without departing from the scope of the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (8)
1. The composite distiller's yeast for brewing wine by fermenting distiller's grains is characterized by comprising the following components in parts by weight:
22-35 parts of rhizopus distiller yeast, 10-18 parts of esterified red yeast, 22-27.5 parts of saccharifying enzyme, 25-35 parts of fermented red yeast and 0.8-2.5 parts of high-temperature-resistant brewing high-activity dry yeast;
wherein:
the rhizopus distiller's yeast is rhizopus distiller's yeast Q303, and the saccharifying power is more than 800u/g, and the acidity is 0.48-0.55;
the esterified red yeast rice is prepared by inoculating monascus onto bran for fermentation, and the esterifying power of the esterified red yeast rice is more than 70mg/g for 100 hours;
the fermented red yeast rice is prepared by inoculating monascus onto rice and fermenting, and the saccharifying power of the fermented red yeast rice is more than 4000 u/g;
the enzyme activity of the saccharifying enzyme is more than 100000 u/g;
the high-temperature-resistant brewing high-activity dry yeast is prepared by inoculating and fermenting a molasses liquid fermentation medium, and the number of the high-temperature-resistant brewing high-activity dry yeast is more than 200 hundred million/g.
2. The compound distiller's yeast of claim 1, comprising the following ingredients in parts by weight:
25-30 parts of rhizopus distiller yeast, 12-16 parts of esterified red yeast, 23-26 parts of saccharifying enzyme, 27-32 parts of fermented red yeast and 1-2 parts of high-temperature-resistant high-activity saccharomyces cerevisiae dry yeast.
3. The composite distiller's yeast of claim 2, characterized by consisting of the following ingredients in parts by weight:
26.8 parts of rhizopus distiller yeast, 14.3 parts of esterified red yeast, 24.5 parts of saccharifying enzyme, 28.6 parts of fermented red yeast and 1.25 parts of high-temperature-resistant high-activity saccharomyces cerevisiae dry yeast.
4. A method for brewing wine by fermenting vinasse by using the composite saccharomyces cerevisiae yeast as claimed in any one of claims 1 to 3, which comprises the following steps:
s1, taking vinasse with residual starch content of 10-15 wt%, adjusting the water content to 65-70 wt%, sterilizing and cooling to normal temperature;
s2, adding the compound fermented glutinous rice according to the proportion of 1-2.5 wt%, uniformly mixing, sealing and fermenting for 5-18 days at normal temperature;
s3, distilling the vinasse fermented in the step S2 at 100 ℃, and collecting distillate to obtain the white spirit.
5. The method of claim 4, wherein the fermentation temperature of the distiller' S grains is 25-32 ℃ in the step S2.
6. The method of claim 5, wherein the fermentation temperature of the whole stillage is 30 ℃.
7. The method of claim 4, wherein the fermentation time of the distiller' S grains in the step S2 is 7-14 days.
8. The method of claim 7, wherein the fermentation time of the whole stillage is 7 to 12 days.
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| CN86106638A (en) * | 1986-09-23 | 1988-04-06 | 辽宁省食品工业研究所 | A kind of vinasse wine-making technology of utilizing |
| CN1478877A (en) * | 2002-08-26 | 2004-03-03 | 陈远德 | Complete set type high yield yeast and its fast brewing technology |
| CN103952316A (en) * | 2013-04-11 | 2014-07-30 | 武汉佳成生物制品有限公司 | Fermentation Monascus strain and production process thereof |
| CN103952317B (en) * | 2013-04-11 | 2019-08-20 | 武汉佳成生物制品有限公司 | Esterified red yeast strain and its production technology |
| CN103627574B (en) * | 2013-10-30 | 2016-01-20 | 湖北东方明珠酒业有限公司 | Discarded aromatic type vinasse are utilized to produce the method for white wine |
| CN105018282B (en) * | 2015-07-15 | 2017-05-10 | 绍兴国家黄酒工程技术研究中心有限公司 | Process for using yellow vinasse to produce arrack |
| CN105039077B (en) * | 2015-07-27 | 2017-12-12 | 会稽山绍兴酒股份有限公司 | A kind of method that white wine is made of yellow wine lees |
| CN105255644A (en) * | 2015-11-13 | 2016-01-20 | 四川新华扬山野生物有限公司 | White spirit distiller grain yeast and white spirit brewing method |
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