CN110713872A - Process for brewing whisky by beer equipment - Google Patents
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- CN110713872A CN110713872A CN201911104588.4A CN201911104588A CN110713872A CN 110713872 A CN110713872 A CN 110713872A CN 201911104588 A CN201911104588 A CN 201911104588A CN 110713872 A CN110713872 A CN 110713872A
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- C—CHEMISTRY; METALLURGY
- 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
The invention discloses a process for brewing whisky by beer equipment, which relates to the field of brewing of wines and specifically comprises the following steps: s1 grinding; s2 saccharification: s3 fermentation: cooling the wort saccharified by S2 to 16-18 deg.C, pumping into a fermentation tank, introducing sterile compressed air or pure oxygen to make the oxygen content of the wort reach 10-12ppm, adding yeast liquid, controlling the fermentation temperature at 18-23 deg.C, and fermenting for 62-78 hr to obtain tender wine; s4 distilling; s5 aging. The invention carefully quantifies the technological parameters to obtain the whisky with mellow taste, fragrance and high quality. The production equipment used by the invention is mainly beer production equipment, and whisky distillation equipment, an oak barrel and other equipment are configured, so that high-quality whisky is brewed, the investment cost of enterprise equipment is reduced, the process is flexible to use, and the whisky can be produced while beer is produced.
Description
Technical Field
The invention relates to the technical field of wine brewing processes, in particular to a process for brewing whisky by beer equipment.
Background
The whisky is mainly produced in the countries of Scotland, Ireland, America, Canada and the like by brewing grains such as barley and the like through the processes of saccharification, fermentation, distillation and ageing. The brewing process is greatly different from the traditional Chinese liquor brewing process, and belongs to foreign liquor for China. The history of large-scale brewing of the whisky in China is short, and the brewing process needs to be improved, improved and mature so as to brew the whisky with local characteristics, unique flavor and mellow fragrance.
Chinese patent publication No. CN110272803A discloses a whisky brewing method, comprising the following steps: s1: germination treatment of raw materials: soaking 100% of high-quality wheat or cereal as raw material in warm water for 1-2 weeks; s2: grinding; s3: fermentation: adding yeast into the cooled wort, and fermenting; s4: and (3) distillation: adding the fermented raw materials into a distillation device, and distilling for a first distillation, a second distillation and a third distillation to obtain final vinasse; s5: aging: adding the distilled liquid into oak barrel, sealing and storing, wherein the aging time is divided into 3 years, 5 years and 8 years; s6: mixing: blending and blending a plurality of whisky wines with different tastes according to a certain proportion; s7: and (6) bottling.
The brewing method of the whisky is relatively simple, and the whisky is not meticulous and scientific in the aspects of water quality, raw material selection, yeast application, distillation ageing technology and the like, so that the contents of ester substances and aromatic hydrocarbon substances in the whisky are low, and the whisky is not mellow and thin in fragrance.
Disclosure of Invention
In view of the technical defects, the invention aims to provide the technology for brewing the whisky by using the beer equipment, and the brewed whisky has mellow taste and overflowing fragrance.
In order to achieve the purpose, the invention provides the following technical scheme:
a process for brewing whisky using beer equipment, comprising the steps of:
s1 crushing:
crushing malt raw materials by using a four-roller malt crusher or a double-roller malt crusher in a wet method or a moisture regain and humidifying method, and obtaining malt powder after crushing;
s2 saccharification:
firstly, adding brewing water into a saccharification pot, then adding edible lactic acid liquid, edible phosphoric acid liquid and edible gypsum powder, and adjusting the pH value to 5.8-6.2;
secondly, stirring and heating to 35-38 ℃, adding malt flour, continuing stirring and heating to 45-46 ℃ after the addition is finished, wherein the heating speed is less than or equal to 0.8 ℃/min, and then standing and preserving heat for 45-60 min;
thirdly, stirring and heating to 63-65 ℃, wherein the heating speed is 0.8-1.2 ℃/min, and then standing and preserving heat for 60-70 min;
fourthly, stirring and heating to 68-71 ℃, wherein the heating rate is 0.8-1.2 ℃/min, and standing and heat preservation are carried out for 40-60 min;
fifthly, stirring and heating to 76-78 ℃, wherein the heating speed is 1-1.2 ℃/min, standing and preserving heat for 5-6min, and then filtering;
sixthly, the filtered wort enters a boiling pot, is continuously stirred and heated to 102 ℃ at the temperature of 100-;
s3 fermentation:
pumping the wort saccharified by S2 into a plate heat exchanger, cooling the wort to 16-18 ℃, pumping into a fermentation tank, introducing sterile compressed air or pure oxygen to make the oxygen content of the wort reach 10-12ppm, adding yeast liquid, controlling the fermentation temperature at 18-23 ℃, and fermenting for 62-78 hours to obtain the tender wine;
s4 distillation:
firstly, pumping tender wine in a fermentation tank into a pot type continuous distiller, heating to 60-70.6 ℃, controlling the distilling time of a temperature zone to be 30-40min, distilling condensed substances as wine heads, and storing in a wine head tank;
secondly, continuously heating to 76-82.6 ℃, controlling the distillation time of a temperature zone to be 2.5-3.5h, and storing the distilled condensed substances serving as wine cores in a wine core tank;
thirdly, continuously heating to 98-100 ℃, distilling for 2.5-3.5h, distilling the condensed substances as feints, storing in a feint tank, taking the wine core as new wine, and blending the wine head and the feints with tender wine in the next distillation for redistilling;
s5 aging: filling new wine into oak barrel, storing oak barrel in cellar, horizontally stacking for 3-4 layers, aging for at least 3 years with temperature difference of 8-12 deg.C, minimum temperature higher than 10 deg.C, maximum temperature lower than 32 deg.C, and humidity of 55-70%;
s6 harmonizing: selecting aged wine of various years, blending in proportion, cooling to 0-4 deg.C with plate heat exchanger after blending, filtering with 0.6-1 μm polypropylene membrane, adding into blending tank, standing for 10-15 days, and bottling.
By adopting the technical means, the crushing of S1 is required to achieve the effect of crushing skin and meat, the completeness of the malt husk and the fineness of the starch in the content are kept as far as possible, the filtering effect of wort and the brightness of the wort can be influenced by crushing the husk too thin, the yield of the wort can be influenced by crushing the husk too thick, and the dissolution of starch and protease can be influenced.
Through S2 saccharification, various amylases, proteases, glucanases, R-enzymes and the like in the malt are utilized to control the optimal temperature, time, PH value, substrate concentration and the like required by enzymolysis for saccharification so as to obtain the optimal components of the wort. The purpose of the wort boiling process is mainly to kill various active enzymes and miscellaneous bacteria, solidify partial protein, evaporate a small amount of water and add syrup to reach the wort concentration and corresponding physical and chemical indexes required by the process.
The second step of saccharification is mainly protein decomposition; the third step is mainly the function of beta-diastase; the fourth step is mainly the decomposition of alpha-amylase to obtain more fermentable sugars; the fifth step is mainly an enzyme resting process.
Fermenting by S3, using nutritional components such as fermentable saccharides and other amino acids in wort, absorbing and using by yeast cells, and performing anaerobic degradation to generate alcohol, carbon dioxide, water and a series of fermentation byproducts such as high-grade alcohols, aldehydes, acids, esters and sulfides, which form flavor basic substances of whisky.
After S4 distillation and S5 ageing, a series of biochemical and esterification reactions and wood component dissolution are generated to form the flavor style of the whisky.
Through S6 blending, the wine qualities of various individuality and special flavor are blended to reach harmony and balance.
The invention adopts the combination of dynamic temperature change curve and evaporation time to form the most reasonable distillation temperature and time control curve, distills out the most alcohol components and aromatic substances, and removes the most foreign flavor substances (such as sulfides DMS, DMDS, DMTS, acetone, acetaldehyde, methanol, etc.).
The invention carries out scientific principle analysis on the process parameters and carefully quantifies each index to obtain the whisky with high content of ester substances and aromatic hydrocarbon substances, and the whisky with mellow taste, fragrance overflow and high quality is obtained.
The production equipment used by the invention is mainly beer production equipment, and whisky distillation equipment, an oak barrel and other equipment are configured, so that high-quality whisky is brewed, the investment cost of enterprise equipment is reduced, the process is flexible to use, and the whisky can be produced while beer is produced.
The invention is further configured to: the malt material comprises 70-80wt% of basal malt, 1-2wt% of black malt, 5-8wt% of crystallized malt, 3-5wt% of burnt malt, 5-7wt% of wheat malt and 6-8wt% of malt syrup, which is added in the sixth saccharification step of S2.
By adopting the technical scheme, various finished malts are matched for use, so that the richness, the mellowness and the aromaticity of the wine body taste are increased.
The invention is further configured to: the standard requirements of the brewing water are as follows: the PH value is 6.5-7.2, the total dissolved salt content is 160mg/L, the organic matter is less than 3mg/L, the carbonate hardness is less than 0.5mmol/L, the non-carbonate hardness is 0.5-1.25mmol/L, the total hardness is 0.5-2mmol/L, the iron salt is less than 0.3mg/L, the manganese salt is less than 0.1mmol/L, the chloride is 20-50mg/L, the free chlorine is less than 0.1mg/L, and the silicate is less than 15 mg/L.
By adopting the technical scheme, all indexes of the brewing water are quantized, so that the brewed whisky has good taste.
The invention is further configured to: the specific filtration process in the S2 saccharification is as follows: pumping wort into a wort filter tank, standing for 15-20min, refluxing for 15-25min, filtering, and washing with 78-80 deg.C hot water for 2-3 times.
By adopting the technical scheme, the wort filtering effect is good, and the obtained wort is clear and transparent.
The invention is further configured to: the yeast liquid contains yeast 12-16wt%, including ABBAYE Belgium yard yeast and Belle SAISON Belgium season yeast, and the addition amount of the yeast liquid accounts for 1.2-1.6% of the total weight of the wort.
By adopting the technical scheme, the selection of the yeast for brewing the whisky is mainly high in fermentation degree, strong in fermentation capacity, fast in sedimentation after fermentation, high in alcohol production and ester production, and other indexes meet the general production requirements of the yeast. The flavor characteristics of the metabolites of the yeast strains are important style components for brewing whisky. The two yeast strains are determined through practice, the yeast settleability is good, the fermentation degree is high, the alcohol resistance is high, and the classical ester fragrance and the full-bodied fruit fragrance can be generated.
The invention is further configured to: the concentration of the wort entering the tank in the S3 fermentation is 18.2-19.2 degrees BX, and the specific fermentation steps are as follows:
(1) in the foaming period, the temperature is controlled to be 18-20 ℃, the sugar-reducing rate is 0.6-0.8 degrees BX/8h, the fermentation is carried out for 8h under normal pressure;
(2) in high-foaming period, controlling the temperature at 21-23 deg.C, reducing blood sugar rate at 1.6-2.1 ° BX/8 hr, fermenting at normal pressure for 46-62 hr,
(3) in the stage of foam falling, the temperature is controlled to be 18-20 ℃, the sugar-reducing rate is 0.8-1.0 degree BX/8h, the pressure is 0.035-0.055MPa, and the fermentation is carried out for 8 h.
By adopting the technical scheme, the product temperature of the fermentation liquor is controlled to reach the optimal fermentation temperature of the yeast. The fermentation is carried out under low pressure in the bubble falling period, so that a large amount of esters can be produced, and the generation of diacetyl is reduced.
The invention is further configured to: the S4 distilled tender wine is added with husk of burnt malt which accounts for 0.5-0.8% of the total mass of tender wine.
By adopting the technical scheme, the distillate is endowed with rich malt toast flavor, and the flavor characteristic of the whisky is improved
The invention is further configured to: the temperature of the wine flowing out in the S4 distillation is controlled to be 18.5-21.5 ℃.
By adopting the technical scheme, the whisky can obtain more malt flavor and fruit aroma.
The invention is further configured to: the rubber barrel in the S5 aging process is selected from American white oak barrel or European red oak barrel, and the size of the barrel is 50-225L.
By adopting the technical scheme, the whisky aged oak barrels are various in variety, the barrel making process is distinctive, the influence on the flavor of the wine body is different, and the significance of the whisky wine is shown by the saying that the oak barrel determines 60% of the flavor of the whisky in the influence degree industry.
The invention is further configured to: the S6 temper was supplemented with E150a caramel color and deionized water.
By adopting the technical scheme, caramel is added for coloring, so that the color consistency of the wine body is ensured.
In conclusion, the invention has the following beneficial effects:
1. in the aspect of brewing water quality, various indexes are quantized in detail; in the aspect of malt ingredients, various types of malt are uniquely matched; in the aspect of saccharification technology, the optimal temperature for enzymolysis is accurately controlled to obtain the optimal components of wort; in the aspect of fermentation process, proper yeast is selected for composite use, so that the flavor of whisky has characteristics; in the aspect of distillation process, the burnt malt husks are added and the temperature of the wine is controlled, so that the whisky has more malt fragrance and fruit fragrance. The invention is improved in the aspects, and the brewed whisky has unique taste and style, and accords with the national taste, the sensory index and the physicochemical index superior grade;
2. the production equipment used by the invention is mainly beer production equipment, and whisky distillation equipment, an oak barrel and other equipment are configured, so that high-quality whisky is brewed, the investment cost of enterprise equipment is reduced, the process is flexible to use, and the whisky can be produced while beer is produced.
Drawings
Fig. 1 is a schematic flow chart of the first to third embodiments.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
The water quality standards of the brew water of the following examples are shown by the ideal requirements in table 1.
TABLE 1 Water quality requirement of whisky brew Water
Malt quality criteria requirements for the following examples are shown in table 2.
TABLE 2 malt quality Standard requirements
The yeast quality index requirements of the following examples are shown in Table 3.
TABLE 3 Yeast quality index requirements
The first embodiment is as follows:
the total weight 675kg of malt material specifically included 540kg of basal malt, 6.75kg of black malt, 33.75kg of crystalline malt, 20.25kg of malt having burnt aroma, 33.75kg of wheat malt and 40.5kg of malt syrup having a concentration of 80 wt%.
The brewing water can be spring water, river water, lake water and underground water, the water quality is mainly soft water, and the surface spring water is preferred in the embodiment. The indexes of the brewing water need to meet the table 1, and if the indexes do not meet the table, the brewing water needs to be treated by water quality.
The water quality treatment process comprises the following steps:
if the water quality is high in total dissolved salts, high in total hardness and high in heavy metal ion content, the water can be treated by Reverse Osmosis (RO) membrane equipment, and the conductivity is less than or equal to 50 mu s/cm, so that the water can be used by feeding;
if the water quality has high content of organic matter, suspended matter and high turbidity, the sand filtration and the activated carbon filtration can be carried out, and then the filtration can be carried out by a 0.45 mu polypropylene film for feeding.
A process for brewing whisky using a brewery facility, as shown in figure 1, comprising the steps of:
s1 crushing:
removing impurities, removing stones, removing iron and grading malt raw materials except for malt syrup, then respectively weighing, storing and respectively crushing the malt raw materials according to the formula, crushing the malt raw materials by a crusher by using a double-roller malt crusher in a damping and humidifying manner, wherein the effect of crushing skin and meat is required to be achieved, and obtaining malt powder after crushing;
s2 saccharification:
firstly, adding 2400L of brewing water into a saccharifying pot, adding 100ml of edible lactic acid solution, 50ml of edible phosphoric acid solution and 100g of edible gypsum powder, and adjusting the pH value to 6;
secondly, stirring and heating to 38 ℃, adding the crushed malt flour, starting stirring and starting steam after the addition is finished, continuously stirring and heating to 45 ℃, wherein the heating speed is 0.8 ℃/min, then stopping stirring and steam, standing and keeping the temperature for 50 min;
thirdly, starting stirring and steam, stirring and heating to 63 ℃, wherein the heating speed is 1.2 ℃/min, then turning off the stirring and the steam, standing and preserving the heat for 60 min;
fourthly, starting stirring and steam, stirring and heating to 68 ℃, wherein the heating speed is 1.2 ℃/min, then stopping stirring and steam, standing and preserving heat for 60min, and detecting the saccharification degree by using 0.02N iodine solution, wherein the non-color development is taken as the end of saccharification;
and fifthly, starting stirring and steam starting, stirring and heating to 78 ℃, heating at the speed of 1.2 ℃/min, then closing stirring and steam closing, standing and keeping the temperature for 5min, pumping into a wort filter tank, standing for 15min, then starting a reflux pump, performing reflux operation, continuing for 25min to enable wort to be clear and transparent, then performing filtration, starting to require a wort valve to be opened, allowing wort to uniformly flow into a boiling pot, quickly flowing clear wort out through the wort valve after the wort is clear, stopping filtration until a small amount of spent grains in the filter tank are exposed, then measuring the concentration of the original wort, performing tank washing operation, wherein the tank washing operation is divided into 2 times, namely pumping out 80 ℃ hot water prepared in the hot water pot, quantitatively pumping into a water distributor in the filter tank for uniform rotary spraying, and simultaneously starting a spent grain device of the filter tank to plough at the speed of one turn every 3 min. The first time of washing the distilled grain water is 220L, and the second time is 200L;
sixthly, the filtered wort enters a boiling pot, stirring can be started when the wort is full of 10cm above the upper surface of an inner heater, steam is started to heat and raise the temperature, stirring is continuously carried out, the temperature is raised to 102 ℃, malt syrup required by the formula is added, the concentration and the pH value of the wort are detected, the process concentration is required to reach 18.6 degrees BX, the pH value is required to reach 5.2, if the process concentration is higher than the process concentration, a small amount of phosphoric acid is added for adjustment, the wort is boiled for 20min and then stands for 15min, and a thermal solidified substance is precipitated;
s3 fermentation:
pumping the wort saccharified by S2 into a plate heat exchanger, cooling by using ice water at 8 ℃ to cool the wort to 18 ℃, pumping into a fermentation tank, introducing sterile compressed air or pure oxygen within 25min to make the oxygen content of the wort reach 12ppm, adding yeast liquid within 15min, wherein the yeast concentration in the yeast liquid is 14 wt%, the yeast comprises 70 wt% of ABBAYEBILITY DAWAO yard yeast and 30 wt% of BELLE SAISON BILITY season yeast, the yeast liquid accounts for 1.6% of the total mass of the wort, the inoculation amount reaches (2.5-3.0) x 107/ml, adjusting the pH to 5, and the fermentation process is divided into the steps of
(1) In the foaming period, the temperature is controlled to be 18 ℃, the sugar reduction rate is 0.8 degrees BX/8h, the reaction is carried out for 8h under normal pressure;
(2) in the high-foaming period, the temperature is controlled to be 21 ℃, the blood sugar reduction rate is 1.6 degrees BX/8h, the reaction is carried out for 56h under normal pressure;
(3) in the bubble falling period, the temperature is controlled to be 18 ℃, the sugar reducing rate is 0.8 degrees BX/8h, the pressure is 0.035MPa, and the reaction is carried out for 8 h;
after the fermentation is finished, the residual sugar is controlled at 4.2 degrees BX, and the alcoholic strength generated by the fermentation is 7.5 percent ABV;
s4 distillation:
firstly, driving 500L of 2100L of tender wine, the last time of the wine head and the wine tail in a fermentation tank into a 3000L kettle type continuous distiller, heating jacket steam by taking pure copper (T2) as a main material, adding 15kg of husk of scorched and fragrant malt, stirring for 46r/min, heating the jacket steam, controlling the steam pressure to be 0.3MPa, the heating rate to be about 1.0 ℃/min, heating the temperature to be 70.6 ℃, controlling the distillation time of a temperature region to be 30min, and storing distilled condensate as the wine head in a wine head tank;
secondly, continuously heating to 78 ℃, controlling the distillation time of a temperature zone to be 3 hours, and storing the distilled condensed substances serving as wine cores in a wine core tank; controlling the temperature of the wine to be 20 ℃;
thirdly, continuously heating to 100 ℃, distilling for 3 hours, taking distilled condensed substances as feints, storing in a feint tank, taking wine cores as new wine, enabling the alcohol content to be 56% ABV, and blending tender wine with the feints in the next distillation to distill again;
s5 aging: filling 210L of fresh wine into an oak barrel, wherein the rubber barrel is an American white oak barrel, the specification of the oak barrel is 225L, storing the oak barrel in a cellar, horizontally stacking 4 layers, controlling the temperature difference between day and night to be 10 ℃, the lowest temperature to be higher than 10 ℃, the highest temperature to be lower than 32 ℃, controlling the temperature of the cellar to be 10-22-32 ℃ and the fluctuation frequency and the humidity to be 65%, circularly ventilating by a refrigerating air duct of an air conditioner, keeping the wine quality of the upper and lower barrels uniform, and aging for at least 3 years;
s6 harmonizing: selecting aged wine of various years, blending according to the taste results of a brewer in proportion, adding deionized water to adjust the alcoholic strength, adding E150a caramel pigment accounting for 0.07 wt% of the wine mass for coloring, cooling to 4 ℃ through a plate heat exchanger after blending, then pressing, filtering through a 0.6 mu m polypropylene membrane, then adding into a blending tank, standing and blending for 10 days, and finally bottling.
Example two:
the total weight 675kg of malt material specifically included 472.5kg of basal malt, 13.5kg of black malt, 54kg of crystallized malt, 33.75kg of malt having burnt aroma, 47.25kg of wheat malt and 54kg of malt syrup having a concentration of 80 wt%.
The brewing water can be spring water, river water, lake water and underground water, the water quality is mainly soft water, and the surface spring water is preferred in the embodiment. The indexes of the brewing water need to meet the table 1, and if the indexes do not meet the table, the brewing water needs to be treated by water quality.
The water quality treatment process comprises the following steps:
if the water quality is high in total dissolved salts, high in total hardness and high in heavy metal ion content, the water can be treated by Reverse Osmosis (RO) membrane equipment, and the conductivity is less than or equal to 50 mu s/cm, so that the water can be used by feeding;
if the water quality has high content of organic matter, suspended matter and high turbidity, the sand filtration and the activated carbon filtration can be carried out, and then the filtration can be carried out by a 0.45 mu polypropylene film for feeding.
A process for brewing whisky using a brewery facility, as shown in figure 1, comprising the steps of:
s1 crushing:
removing impurities, removing stones, removing iron and grading malt raw materials except for malt syrup, then respectively weighing, storing and respectively crushing the malt raw materials according to the formula, crushing the malt raw materials by using a four-roller malt crusher by using a wet method in a crushing mode, wherein the effect of crushing skin and meat is required to be achieved, and obtaining malt powder after crushing;
s2 saccharification:
firstly, adding 2400L of brewing water into a saccharifying pot, adding 100ml of edible lactic acid solution, 50ml of edible phosphoric acid solution and 100g of edible gypsum powder, and adjusting the pH value to 5.8;
secondly, stirring and heating to 35 ℃, adding the crushed malt flour, starting stirring and starting steam after the addition is finished, continuously stirring and heating to 46 ℃, heating at a speed of 0.7 ℃/min, then stopping stirring and steam, standing and preserving heat for 60 min;
thirdly, starting stirring and steam, stirring and heating to 64 ℃, heating at the speed of 0.8 ℃/min, then turning off the stirring and the steam, standing and preserving the heat for 65 min;
fourthly, starting stirring and steam, stirring and heating to 71 ℃, heating at the speed of 1 ℃/min, then stopping stirring and steam, standing and keeping the temperature for 50min, checking the saccharification degree by using 0.02N iodine solution, and finishing saccharification by taking non-coloration as the end of saccharification;
and fifthly, starting stirring and steam starting, stirring and heating to 77 ℃, heating at the speed of 1 ℃/min, then closing stirring and steam closing, standing and keeping the temperature for 5.5min, pumping into a wort filter tank, standing for 18min, then starting a reflux pump, performing reflux operation, continuing for 20min to enable wort to be clear and transparent, then performing filtration, starting to require a wort valve to be opened, enabling the wort to uniformly flow into a boiling pot, quickly flowing clear wort out through the wort valve after the wort is clear, stopping filtration until a small amount of spent grains in the filter tank are exposed, then measuring the concentration of the original wort, performing tank washing operation, wherein the spent grain washing operation is divided into 3 times, namely pumping out 78 ℃ hot water prepared in the hot water pot, quantitatively pumping into a water distributor in the filter tank for uniform rotary spraying, and simultaneously starting a spent grain device of the filter tank to plough at the speed of one turn every 3 min. The water amount of the first time spent grains washing is 170L, and the water amount of the second time spent grains washing is 125L in both the 2 nd time and the 3 rd time;
sixthly, the filtered wort enters a boiling pot, stirring can be started when the wort is full of 10cm above the upper surface of an inner heater, steam is started to heat and raise the temperature, stirring is continuously carried out, the temperature is raised to 100 ℃, malt syrup required by the formula is added, the concentration and the pH value of the wort are detected, the process concentration is required to be 19.2 degrees BX, the pH value is required to be 5.4, if the process concentration is higher than the process concentration, a small amount of phosphoric acid is added for adjustment, the wort is boiled for 18min and then stands for 18min, and a thermal solidified substance is precipitated;
s3 fermentation:
pumping the saccharified wort of S2 into a plate heat exchanger, cooling with ice water of 8 deg.C to 17 deg.C, pumping into a fermentation tank, and introducingCompressing air or pure oxygen to make oxygen content of wort reach 10ppm, adding yeast liquid containing yeast 12 wt%, 70 wt% ABBAYE Belgium yard yeast and 30 wt% Bellesaison Belgium season yeast, wherein the yeast liquid accounts for 1.2% of total mass of wort, and the inoculation amount reaches (2.5-3.0) × 107Adjusting pH to 5.2 per ml, and performing fermentation process in the following steps
(1) In the foaming period, the temperature is controlled to be 19 ℃, the sugar reduction rate is 0.7 degrees BX/8h, the reaction is carried out for 8h under normal pressure;
(2) in the high-foaming period, the temperature is controlled to be 22 ℃, the sugar-reducing rate is 2.1 degrees BX/8h, the reaction is carried out for 62h under normal pressure;
(3) in the bubble falling period, the temperature is controlled to be 20 ℃, the sugar reduction rate is 1.0 degree BX/8h, the pressure is 0.04MPa, and the reaction is carried out for 8 h;
after the fermentation is finished, the residual sugar is controlled at 4.0 degrees BX, and the alcoholic strength generated by the fermentation is about 7.5 percent ABV;
s4 distillation:
firstly, driving 500L of 2100L of tender wine, the last time of the wine head and the wine tail in a fermentation tank into a 3000L kettle type continuous distiller, heating the materials by jacket steam with pure copper (T2) as a main material, adding a husk of burnt and fragrant malt accounting for 0.5 wt% of the total mass of the tender wine, stirring for 46r/min, heating the jacket steam with the steam pressure of 0.3MPa at the temperature rise speed of about 1.0 ℃/min, raising the temperature to 65 ℃, controlling the distillation time of a temperature region to be 35min, and storing distilled and condensed substances as the wine head in a wine head tank;
secondly, continuously heating to 82.6 ℃, controlling the distillation time of a temperature zone to be 2.5h, and storing the distilled condensed substances serving as wine cores in a wine core tank; controlling the temperature of the wine to be 18.5 ℃;
thirdly, continuously heating to 98 ℃, distilling for 2.5h, storing distilled condensed substances serving as feints in a feint tank, taking wine cores as new wine, enabling the alcohol content to be 54 percent ABV, and blending tender wine with the feints in the next distillation to distill again;
s5 aging: filling 210L of fresh wine into an oak barrel, wherein the rubber barrel is an American white oak barrel with the specification of 225L, storing the oak barrel in a cellar, horizontally stacking for 3 layers, controlling the temperature difference between day and night to be 8 ℃, controlling the lowest temperature to be higher than 10 ℃, controlling the highest temperature to be lower than 32 ℃ and controlling the humidity to be 55%, circularly ventilating by a refrigerating air duct of an air conditioner, and keeping the upper and lower barrels to be uniform in wine quality and close in maturation time for at least 3 years;
s6 harmonizing: selecting aged wine of various years, blending in proportion, optionally adding deionized water to adjust alcohol content, adding 0.05 wt% of E150a for coloring, cooling to 2 deg.C by plate heat exchanger, pressing, filtering with 0.8 μm polypropylene membrane, adding into blending tank, standing for 12d, and bottling.
Example three:
the total weight 675kg of malt material specifically included 506.25kg of basal malt, 6.75kg of black malt, 47.25kg of crystalline malt, 27kg of malt having burnt aroma, 40.5kg of wheat malt and 47.25kg of malt syrup having a concentration of 80 wt%.
The brewing water can be spring water, river water, lake water and underground water, the water quality is mainly soft water, and the surface spring water is preferred in the embodiment. The indexes of the brewing water need to meet the table 1, and if the indexes do not meet the table, the brewing water needs to be treated by water quality.
The water quality treatment process comprises the following steps:
if the water quality is high in total dissolved salts, high in total hardness and high in heavy metal ion content, the water can be treated by Reverse Osmosis (RO) membrane equipment, and the conductivity is less than or equal to 50 mu s/cm, so that the water can be used by feeding;
if the water quality has high content of organic matter, suspended matter and high turbidity, the sand filtration and the activated carbon filtration can be carried out, and then the filtration can be carried out by a 0.45 mu polypropylene film for feeding.
A process for brewing whisky using a brewery facility, as shown in figure 1, comprising the steps of:
s1 crushing:
removing impurities, removing stones, removing iron and grading malt raw materials except for malt syrup, then respectively weighing, storing and respectively crushing the malt raw materials according to the formula, crushing the malt raw materials by a crusher by using a double-roller malt crusher in a damping and humidifying manner, wherein the effect of crushing skin and meat is required to be achieved, and obtaining malt powder after crushing;
s2 saccharification:
firstly, adding 2400L of brewing water into a saccharification pot, then adding 100ml of edible lactic acid liquid, 50ml of edible phosphoric acid liquid and 100g of edible gypsum powder, and adjusting the pH value to 6.2;
secondly, stirring and heating to 36 ℃, adding the crushed malt flour, starting stirring and starting steam after the addition is finished, continuously stirring and heating to 45 ℃, heating at a speed of 0.7 ℃/min, then stopping stirring and steam, standing and keeping the temperature for 45 min;
thirdly, starting stirring and steam, stirring and heating to 65 ℃, heating at the speed of 1 ℃/min, then closing stirring and steam, standing and preserving heat for 70 min;
fourthly, starting stirring and steam, stirring and heating to 70 ℃, heating at the speed of 0.8 ℃/min, then stopping stirring and steam, standing and preserving heat for 40min, checking the saccharification degree by using 0.02N iodine solution, and finishing saccharification by taking non-coloration as the end of saccharification;
and fifthly, starting stirring and steam starting, stirring and heating to 76 ℃, heating at the speed of 1.1 ℃/min, then closing stirring and steam closing, standing and keeping the temperature for 6min, pumping into a wort filter tank, standing for 20min, then starting a reflux pump, performing reflux operation, continuing for 25min to enable wort to be clear and transparent, then performing filtration, starting to require a wort valve to be opened, allowing wort to uniformly flow into a boiling pot, quickly flowing clear wort out through the wort valve after the wort is clear, stopping filtration until a small amount of spent grains in the filter tank are exposed, then measuring the concentration of the original wort, performing tank washing operation, wherein the tank washing operation is divided into 2 times, namely pumping out prepared hot water at 79 ℃ in the hot water pot, quantitatively pumping into a water distributor in the filter tank for uniform rotary spraying, and simultaneously starting a spent grain device of the filter tank to plough at the speed of one turn every 3 min. The first time of washing the distilled grain water is 220L, and the 2 nd time is 200L;
sixthly, the filtered wort enters a boiling pot, stirring can be started when the wort is full of 15cm above the upper surface of an inner heater, steam is started to heat and raise the temperature, stirring is continuously carried out, the temperature is raised to 101 ℃, malt syrup required by the formula is added, the concentration and the pH value of the wort are detected, the process concentration is required to reach 18.2 degrees BX and the pH value is required to reach 5.2, if the process concentration is higher than the process concentration, a small amount of phosphoric acid is added for adjustment, the wort is boiled for 15min and then stands for 20min, and a thermal solidified substance is precipitated;
s3 fermentation:
pumping the wort saccharified by S2 into a plate heat exchanger, cooling by using ice water at 8 ℃ to cool the wort to 16 ℃, pumping into a fermentation tank, introducing sterile compressed air or pure oxygen to ensure that the oxygen content of the wort reaches 11ppm, and simultaneously adding yeast liquid, wherein the yeast concentration in the yeast liquid is 16wt%, the yeast comprises 70 wt% of ABBAYE Belgian yard yeast and 30 wt% of BELLESASON Belgian season yeast, the yeast liquid accounts for 1.4% of the total mass of the wort, the inoculation amount reaches (2.5-3.0) x 107/ml, adjusting the pH to 5.1, and the fermentation process is divided into
(1) In the foaming period, the temperature is controlled to be 20 ℃, the sugar reduction rate is 0.6 degrees BX/8h, the reaction is carried out for 8h under normal pressure;
(2) in the high-foaming period, the temperature is controlled to be 23 ℃, the blood sugar reduction rate is 1.9 degrees BX/8h, the reaction is carried out for 46h under normal pressure;
(3) in the foam falling period, the temperature is controlled to be 19 ℃, the sugar reduction rate is 0.9 degrees BX/8h, the pressure is 0.055MPa, and the reaction is carried out for 8 h;
after the fermentation is finished, the residual sugar is controlled at 4.2 degrees BX, and the alcoholic strength generated by the fermentation is about 7.5 percent ABV;
s4 distillation:
firstly, driving 500L of 2100L of tender wine, the last time of the wine head and the wine tail in a fermentation tank into a 3000L kettle type continuous distiller, heating the materials by jacket steam with pure copper (T2) as a main material, adding a husk of burnt and fragrant malt accounting for 0.8 wt% of the total mass of the tender wine, stirring for 46r/min, heating the jacket steam with the steam pressure of 0.3MPa at the temperature rise speed of about 1.0 ℃/min, raising the temperature to 60 ℃, controlling the distillation time of a temperature region to be 40min, and storing the distilled and condensed substances as the wine head in a wine head tank;
secondly, continuously heating to 76 ℃, controlling the distillation time of a temperature zone to be 3.5 hours, and storing the distilled condensed substances as wine cores in a wine core tank; controlling the temperature of the discharged wine to be 21.5 ℃;
thirdly, continuously heating to 99 ℃, distilling for 3.5 hours, storing distilled condensed substances serving as feints in a feint tank, taking wine cores as new wine, enabling the alcohol content to be 52% ABV, and blending tender wine with the feints in the next distillation to distill again;
s5 aging: filling 210L of fresh wine into an oak barrel, wherein the rubber barrel is an European red oak barrel, the specification of the oak barrel is 225L, then storing the oak barrel in a cellar, horizontally stacking 4 layers, controlling the temperature difference between day and night to be 12 ℃, controlling the lowest temperature to be higher than 10 ℃, controlling the highest temperature to be lower than 32 ℃, controlling the humidity to be 70%, circularly ventilating by a refrigerating air duct of an air conditioner, keeping the upper and lower layers of barrels to be uniform in wine quality, ensuring the maturation time to be close, and aging for at least 3 years;
s6 harmonizing: selecting aged wine of various years, blending in proportion, adjusting alcohol content with deionized water, adding 0.08 wt% of E150a for coloring, cooling to 1 deg.C with a plate heat exchanger, pressure-feeding, filtering with 1 μm polypropylene membrane, adding into a blending tank, standing for 15d, and bottling.
Example four:
the difference from example one is that the yeast is ABBAYE Belgium Dawley yeast.
Example five:
the difference from example one is that the yeast is Belle SAISON Belgium season yeast.
Example six:
the difference from example one is that the yeast is a DIAMOND bottom fermenting yeast.
Example seven:
the difference from example one is that the yeast is WINDSOR winstar subsurface yeast.
Whisky testing:
according to the method recorded in the national industry standard GB/T11857-2008 whisky, the whisky is subjected to sensory evaluation and physicochemical index test. The test subjects were whisky brewed 3 years according to the brewing process of examples one to seven and adjusted to an alcoholic degree of 43.8 degrees using only deionized water without S6 tempering.
Sensory evaluation:
the sensory evaluation results of examples one to three are shown in table 4.
TABLE 4 sensory evaluation results recording sheet
Physical and chemical indexes:
sensory evaluation results of the first and fourth to seventh examples are shown in table 5.
TABLE 5 record chart of physical and chemical index test results
According to the test results, the whisky of the first embodiment achieves the superior grade of the national standard and has higher quality than the whisky of the fourth to seventh embodiments.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (10)
1. A process for brewing whisky by beer equipment is characterized by comprising the following steps:
s1 crushing:
crushing malt raw materials by using a four-roller malt crusher or a double-roller malt crusher in a wet method or a moisture regain and humidifying method, and obtaining malt powder after crushing;
s2 saccharification:
firstly, adding brewing water into a saccharification pot, then adding edible lactic acid liquid, edible phosphoric acid liquid and edible gypsum powder, and adjusting the pH value to 5.8-6.2;
secondly, stirring and heating to 35-38 ℃, adding malt flour, continuing stirring and heating to 45-46 ℃ after the addition is finished, wherein the heating speed is less than or equal to 0.8 ℃/min, and then standing and preserving heat for 45-60 min;
thirdly, stirring and heating to 63-65 ℃, wherein the heating speed is 0.8-1.2 ℃/min, and then standing and preserving heat for 60-70 min;
fourthly, stirring and heating to 68-71 ℃, wherein the heating rate is 0.8-1.2 ℃/min, and standing and heat preservation are carried out for 40-60 min;
fifthly, stirring and heating to 76-78 ℃, wherein the heating speed is 1-1.2 ℃/min, standing and preserving heat for 5-6min, and then filtering;
sixthly, the filtered wort enters a boiling pot, is continuously stirred and heated to 102 ℃ at the temperature of 100-;
s3 fermentation:
pumping the wort saccharified by S2 into a plate heat exchanger, cooling the wort to 16-18 ℃, pumping into a fermentation tank, introducing sterile compressed air or pure oxygen to make the oxygen content of the wort reach 10-12ppm, adding yeast liquid, controlling the fermentation temperature at 18-23 ℃, and fermenting for 62-78 hours to obtain the tender wine;
s4 distillation:
firstly, pumping tender wine in a fermentation tank into a pot type continuous distiller, heating to 60-70.6 ℃, controlling the distilling time of a temperature zone to be 30-40min, distilling condensed substances as wine heads, and storing in a wine head tank;
secondly, continuously heating to 76-82.6 ℃, controlling the distillation time of a temperature zone to be 2.5-3.5h, and storing the distilled condensed substances serving as wine cores in a wine core tank;
thirdly, continuously heating to 98-100 ℃, distilling for 2.5-3.5h, distilling the condensed substances as feints, storing in a feint tank, taking the wine core as new wine, and blending the wine head and the feints with tender wine in the next distillation for redistilling;
s5 aging: filling new wine into oak barrel, storing oak barrel in cellar, horizontally stacking for 3-4 layers, aging for at least 3 years with temperature difference of 8-12 deg.C, minimum temperature higher than 10 deg.C, maximum temperature lower than 32 deg.C, and humidity of 55-70%;
s6 harmonizing: selecting aged wine of various years, blending in proportion, cooling to 0-4 deg.C with plate heat exchanger after blending, filtering with 0.6-1 μm polypropylene membrane, adding into blending tank, standing for 10-15 days, and bottling.
2. A process for brewing whisky using a brewery plant according to claim 1, wherein: the malt material comprises 70-80wt% of basal malt, 1-2wt% of black malt, 5-8wt% of crystallized malt, 3-5wt% of burnt malt, 5-7wt% of wheat malt and 6-8wt% of malt syrup, which is added in the sixth saccharification step of S2.
3. A process for brewing whisky using a brewery plant according to claim 1, wherein: the standard requirements of the brewing water are as follows: the PH value is 6.5-7.2, the total dissolved salt content is 160mg/L, the organic matter is less than 3mg/L, the carbonate hardness is less than 0.5mmol/L, the non-carbonate hardness is 0.5-1.25mmol/L, the total hardness is 0.5-2mmol/L, the iron salt is less than 0.3mg/L, the manganese salt is less than 0.1mmol/L, the chloride is 20-50mg/L, the free chlorine is less than 0.1mg/L, and the silicate is less than 15 mg/L.
4. A process for brewing whisky using a brewery plant according to claim 1, wherein: the specific filtration process in the S2 saccharification is as follows: pumping wort into a wort filter tank, standing for 15-20min, refluxing for 15-25min, filtering, and washing with 78-80 deg.C hot water for 2-3 times.
5. A process for brewing whisky using a brewery plant according to claim 1, wherein: the yeast liquid contains yeast 12-16wt%, including ABBAYE Belgium yard yeast and Belle SAISON Belgium season yeast, and the addition amount of the yeast liquid accounts for 1.2-1.6% of the total weight of the wort.
6. A process for brewing whisky using a brewery plant according to claim 1, wherein: the concentration of wort put into the tank in the S3 fermentation is 18.2-19.2 degrees BX, and the specific fermentation steps are as follows:
(1) in the foaming period, the temperature is controlled to be 18-20 ℃, the sugar reduction rate is 0.6-0.8 ℃ BX/8h, the fermentation is carried out for 8h under normal pressure;
(2) in the high-foaming period, the temperature is controlled to be 21-23 ℃, the sugar-reducing rate is 1.6-2.1 ℃ BX/8h, the fermentation is carried out for 46-62h under normal pressure,
(3) and in the foam falling period, the temperature is controlled to be 18-20 ℃, the sugar reduction rate is 0.8-1.0 ℃ BX/8h, the pressure is 0.035-0.055MPa, and the fermentation is carried out for 8 h.
7. A process for brewing whisky using a brewery plant according to claim 1, wherein: the S4 distilled tender wine is added with husk of burnt malt which accounts for 0.5-0.8% of the total mass of tender wine.
8. A process for brewing whisky using a brewery plant according to claim 1, wherein: the temperature of the wine flowing out in the S4 distillation is controlled to be 18.5-21.5 ℃.
9. A process for brewing whisky using a brewery plant according to claim 1, wherein: the rubber barrel in the S5 aging process is selected from American white oak barrel or European red oak barrel, and the size of the barrel is 50-225L.
10. A process for brewing whisky using a brewery plant according to claim 1, wherein: the S6 temper was supplemented with E150a caramel color and deionized water.
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