CN110835591A - Purple glutinous wheat white spirit and brewing method thereof - Google Patents
Purple glutinous wheat white spirit and brewing method thereof Download PDFInfo
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- CN110835591A CN110835591A CN201911317577.4A CN201911317577A CN110835591A CN 110835591 A CN110835591 A CN 110835591A CN 201911317577 A CN201911317577 A CN 201911317577A CN 110835591 A CN110835591 A CN 110835591A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12G3/00—Preparation of other alcoholic beverages
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- 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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Abstract
The invention relates to a purple waxy wheat white spirit and a brewing method thereof, which comprises the steps of adding water until the upper surface of purple waxy wheat is submerged for 5-10 cm, and soaking grains at the temperature of 30 ℃; draining off the grain soaking water, transferring the grain soaking water into a steamer, and starting timing when the grain steaming water is fully boiled and the steamer is filled with hot steam, wherein the grain steaming time is 1 hour; after the raw materials are steamed, taking out of the steaming steamer, placing the steaming steamer in a yeast mixing tank, adding saccharomyces cerevisiae and yeast medicine, and uniformly stirring; wrapping the raw materials after yeast mixing with gauze, putting a saccharification system into a culture room at 37 ℃, and saccharifying for 24 hours; placing the saccharified raw material in a fermentation tank, and starting anaerobic fermentation at the temperature of 30 ℃; transferring the fermented grains into a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine. The wine yield of the purple waxy wheat wine reaches over 60 percent, the wine yield is improved, and the brewed white wine has the characteristics of clear and transparent wine color, fragrant and pure taste, elegant honey aroma, soft and sweet taste, pleasant aftertaste and the like.
Description
Technical Field
The invention relates to a brewing method of white spirit, and in particular relates to purple glutinous wheat white spirit and a brewing method thereof.
Background
China has the problems of luxury of high-end wine, poor quality of low-end wine and the like, and the problems are closely and indiscriminately connected with the limitation of waxy raw materials. The brewing of the white spirit has high requirements on raw materials, the raw materials are not only required to be adapted to a complex and tedious brewing process, but also are matched with good spirit yield and white spirit quality, and waxy grains such as waxy wheat and the like are indispensable raw materials in the brewing of high-quality white spirit.
The development of a novel waxy brewing raw material is beneficial to realizing the innovation of the traditional Chinese liquor brewing technology, which has important significance for improving the yield of liquor production and the liquor quality, waxy wheat is special starch wheat which is bred in recent years, and the composition, the structure and the functional characteristics of starch in grains of the waxy wheat are obviously different from those of common wheat and have a plurality of similarities with the existing brewing waxy raw material.
The traditional Chinese liquor brewing process is relatively complex, and not only ethanol is generated, but also aromatic substances and impurities of the liquor are generated. The method for applying waxy wheat to traditional liquor brewing is not many at present, the research on brewing characteristics of waxy wheat is developed, and the method has important value for the utilization of waxy wheat in the brewing industry.
Disclosure of Invention
The invention provides a purple glutinous wheat white spirit and a brewing method thereof for solving the technical problems, and the specific technical scheme is as follows:
the brewing method of the purple glutinous wheat white spirit comprises the following steps:
(1) grain moistening: the purple waxy wheat is used as a raw material, water is added until the upper surface of the grain is submerged for 5-10 cm, grain soaking is carried out at 30 ℃, the grain soaking lasts for about 12 hours, grain cores of transverse and longitudinal sections of the grain are white when the grain soaking is finished, and the dry area is less than 5% of the total area of the sections.
(2) Draining and steaming the grains: draining off the grain soaking water, transferring the grain soaking water into a steamer, and starting timing when the grain steaming water is fully boiled and the steamer is filled with hot steam, wherein the grain steaming time is about 1 hour.
(3) Spreading and cooling yeast for mixing: after the raw materials are steamed, taking out the steamed materials and placing the steamed materials in a yeast mixing tank, and selecting the saccharomyces cerevisiae with the preservation number of CGMCC No. 10694. Turning over the mixture gently, adding yeast when the temperature is reduced to about 55 deg.C, and mixing quickly. When the temperature is reduced to 40 ℃, adding the starter, and quickly mixing uniformly to ensure that the raw materials are fully contacted with the starter.
(4) Saccharification: wrapping the raw materials after yeast mixing with gauze, placing in a saccharification tank, adding proper amount of tap water at the bottom to ensure humidity, and suspending the saccharification raw materials without contacting water. The saccharification system is placed in a 37 ℃ culture room and saccharified for 24 hours.
(5) And (3) sealing fermentation: placing the saccharified raw material in a fermentation tank, and starting anaerobic fermentation at 30 ℃.
(6) Distilling to obtain wine: transferring the fermented grains into a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
In the step (1), the waxy wheat has stronger water absorption capacity and faster water absorption speed in the grain moistening process compared with the japonica sorghum and the common wheat.
In the step (2), compared with non-waxy wheat starch, the waxy wheat starch has low gelatinization temperature, is easy to gelatinize, has low retrogradation speed after gelatinization, is beneficial to saving energy when grains are steamed, and has longer operation time for mixing koji and the like after grains are steamed.
In the step (4), compared with polished round-grained sorghum and common wheat, the waxy wheat has the advantages of high starch consumption speed, high reducing sugar content of mash, high saccharification temperature and better saccharification effect than common wheat.
In the step (5), the waxy wheat has relatively higher saccharide conversion efficiency in the liquid fermentation process compared with non-waxy wheat, and the fermentation conversion rate is correspondingly improved under the condition of supplementing a nitrogen source.
In the step (6), under the production conditions of a winery, the waxy wheat white spirit has relatively high yield and content of fusel substances, moderate content of acid and ester substances and low content of aldehyde substances.
In the step (6), the waxy wheat has the characteristic of being suitable for the traditional white spirit process. Compared with polished round-grained sorghum and common wheat, the waxy wheat has higher liquor yield, better smell and taste of liquor, and development and utilization potential in traditional Chinese liquor brewing.
Compared with common wine brewing raw materials, the invention has the following outstanding effects:
the wine yield of the purple waxy wheat wine is over 60 percent, the wine yield is greatly improved, and the brewed white wine has the characteristics of clear and transparent wine color, fragrant and pure taste, elegant honey aroma, soft and sweet taste, pleasant aftertaste and the like. The wine does not make people feel unhealthy and dry mouth after drinking, and has certain health care effect after being drunk in a proper amount.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
(1) Grain moistening: taking 150kg of purple waxy wheat raw material, adding water until the grain surface is submerged by about 5cm, soaking the grain at 30 ℃ for about 12 hours, wherein the grain core of the grain in the transverse and longitudinal sections is white when the grain soaking is finished, and the dry area is less than 5% of the total area of the sections.
(2) Draining and steaming the grains: draining off water of soaked grains, transferring into a steamer, starting timing when the water of the steamed grains is fully boiled and the steamer is filled with hot steam, and steaming the grains for 55 min.
(3) Spreading and cooling yeast for mixing: after the raw materials are steamed, taking out the steamed materials and placing the steamed materials in a yeast mixing tank, and selecting the saccharomyces cerevisiae with the preservation number of CGMCC No. 10694. Turning over the mixture gently, adding 0.15% of yeast when the temperature is reduced to about 55 deg.C, and mixing quickly. When the temperature is reduced to 40 ℃, 0.2 percent of yeast is added, and the mixture is quickly and uniformly mixed to ensure that the raw materials are fully contacted with the yeast.
(4) Saccharification: wrapping the raw materials after yeast mixing with gauze, placing in a saccharification tank, adding proper amount of tap water at the bottom to ensure humidity, and suspending the saccharification raw materials without contacting water. The saccharification system is placed in a 37 ℃ culture room and saccharified for 21 hours.
(5) And (3) sealing fermentation: and (3) placing the saccharified raw material in a fermentation tank, starting anaerobic fermentation at the temperature of 30 ℃ for timing, and fermenting for 4 d.
(6) Distilling to obtain wine: transferring the fermented grains into a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
Example 2
(1) Grain moistening: taking 150kg of purple waxy wheat raw material, adding water until the grain surface is submerged by about 5cm, soaking the grain at 30 ℃ for about 12 hours, wherein the grain core of the grain in the transverse and longitudinal sections is white when the grain soaking is finished, and the dry area is less than 5% of the total area of the sections.
(2) Draining and steaming the grains: draining off water of soaked grains, transferring into a steamer, starting timing when the water of the steamed grains is fully boiled and the steamer is filled with hot steam, and steaming the grains for 45 min.
(3) Spreading and cooling yeast for mixing: after the raw materials are steamed, taking out the steamed materials and placing the steamed materials in a yeast mixing tank, and selecting the saccharomyces cerevisiae with the preservation number of CGMCC No. 10694. Turning over the mixture gently, adding 0.15% of yeast when the temperature is reduced to about 55 deg.C, and mixing quickly. When the temperature is reduced to 40 ℃, 0.2 percent of yeast is added, and the mixture is quickly and uniformly mixed to ensure that the raw materials are fully contacted with the yeast.
(4) Saccharification: wrapping the raw materials after yeast mixing with gauze, placing in a saccharification tank, adding proper amount of tap water at the bottom to ensure humidity, and suspending the saccharification raw materials without contacting water. And (3) putting the saccharification system into an incubator at 37 ℃ for saccharification for 18 h.
(5) And (3) sealing fermentation: and (3) placing the saccharified raw material in a fermentation tank, starting anaerobic fermentation at the temperature of 30 ℃ for timing, and fermenting for 4 d.
(6) Distilling to obtain wine: transferring the fermented grains into a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
Example 3
(1) Grain moistening: taking 150kg of purple waxy wheat raw material, adding water until the grain surface is submerged by about 5cm, soaking the grain at 30 ℃ for about 12 hours, wherein the grain core of the grain in the transverse and longitudinal sections is white when the grain soaking is finished, and the dry area is less than 5% of the total area of the sections.
(2) Draining and steaming the grains: draining off water of soaked grains, transferring into a steamer, starting timing when the water of the steamed grains is fully boiled and the steamer is filled with hot steam, and steaming the grains for 35 min.
(3) Spreading and cooling yeast for mixing: after the raw materials are steamed, taking out the steamed materials and placing the steamed materials in a yeast mixing tank, and selecting the saccharomyces cerevisiae with the preservation number of CGMCC No. 10694. Turning over the mixture gently, adding 0.15% of yeast when the temperature is reduced to about 55 deg.C, and mixing quickly. When the temperature is reduced to 40 ℃, 0.2 percent of yeast is added, and the mixture is quickly and uniformly mixed to ensure that the raw materials are fully contacted with the yeast.
(4) Saccharification: wrapping the raw materials after yeast mixing with gauze, placing in a saccharification tank, adding proper amount of tap water at the bottom to ensure humidity, and suspending the saccharification raw materials without contacting water. The saccharification system is placed in a 37 ℃ culture room and saccharified for 24 hours.
(5) And (3) sealing fermentation: and (3) placing the saccharified raw material in a fermentation tank, starting anaerobic fermentation at the temperature of 30 ℃ for timing, and fermenting for 6 d.
(6) Distilling to obtain wine: transferring the fermented grains into a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
TABLE 1 brewing indexes of purple waxy wheat at different time
| Grain steaming time (m) | Glycation time (h) | Fermentation time (d) | Percentage of alcohol production (%) | Total acid (g/L) | Total esters (g/L) |
| 35 | 24 | 6 | 40.8 | 0.71 | 0.19 |
| 45 | 18 | 4 | 49.2 | 0.21 | 0.13 |
| 55 | 21 | 4 | 61.5 | 0.6 | 0.15 |
It can be seen from this that: when the grains are steamed for 55min, saccharified for 21h and fermented for 4d, the highest wine yield is 61.5 percent, which is the best wine yield process; when the grains are steamed for 45min, saccharified for 18h and fermented for 4d, the minimum total acid is 0.21 percent, which is the best acid reducing process; when the grains are steamed for 35min, saccharified for 24h and fermented for 6d, the maximum total ester content is 0.19 percent, which is the best ester increasing process.
Finally, the above embodiments are only for illustrating the technical solution of the present invention and not for limiting, it should be understood by those skilled in the art that the present invention is not limited by the above embodiments, the above embodiments and the description are only for illustrating the principle of the present invention, and the present invention may have various changes and modifications without departing from the spirit and scope of the present invention, and these changes and modifications fall within the scope of the claimed invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. The brewing method of the purple glutinous wheat white spirit is characterized by comprising the following steps:
(1) grain moistening: taking purple waxy wheat as a raw material, adding water until the upper surface of the purple waxy wheat is submerged for 5-10 cm, and soaking the grains at the temperature of 30 ℃;
(2) draining and steaming the grains: draining off the grain soaking water, transferring the grain soaking water into a steamer, and starting timing when the grain steaming water is fully boiled and the steamer is filled with hot steam, wherein the grain steaming time is 1 hour;
(3) spreading and cooling yeast for mixing: after the raw materials are steamed, taking out of the steaming steamer, placing the steaming steamer in a yeast mixing tank, adding saccharomyces cerevisiae and yeast medicine, and uniformly stirring;
(4) saccharification: wrapping the raw materials after yeast mixing with gauze, placing in a saccharification tank, adding a proper amount of tap water at the bottom to ensure humidity, and suspending the saccharification raw materials in the air without contacting water; putting the saccharification system into a 37 ℃ culture room, and saccharifying for 24 hours;
(5) and (3) sealing fermentation: placing the saccharified raw material in a fermentation tank, and starting anaerobic fermentation at the temperature of 30 ℃;
(6) distilling to obtain wine: transferring the fermented grains into a steamer, connecting with a white spirit condensing device, and distilling to obtain the wine.
2. The brewing method of purple waxy wheat white spirit according to claim 1, characterized in that the grain soaking in step (1) is finished, the grain core of the transverse section and the longitudinal section of the purple waxy wheat is white, and the dry area is less than 5% of the total area of the section.
3. The brewing method of purple waxy wheat white spirit according to claim 1, characterized in that the saccharomyces cerevisiae and yeast are added in the step (3), and the saccharomyces cerevisiae with the preservation number of CGMCC No.10694 is selected; continuously and softly turning over the mixture up and down uniformly, adding the yeast when the temperature of the mixture is reduced to 55 ℃, and rapidly and uniformly mixing the mixture; when the temperature is reduced to 40 ℃, adding the starter, and quickly mixing uniformly to ensure that the raw materials are fully contacted with the starter.
4. A purple waxy wheat white spirit, characterized by being prepared according to any one of claims 1 to 3.
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| CN201911317577.4A CN110835591A (en) | 2019-12-19 | 2019-12-19 | Purple glutinous wheat white spirit and brewing method thereof |
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| CN201911317577.4A CN110835591A (en) | 2019-12-19 | 2019-12-19 | Purple glutinous wheat white spirit and brewing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113403159A (en) * | 2021-07-16 | 2021-09-17 | 贵州特征微生物研究院有限公司 | White spirit steaming brewing process based on drum-type automatic integrated brewing system |
| CN113831980A (en) * | 2021-11-04 | 2021-12-24 | 四川大学 | Preparation method of purple waxy wheat strong-flavor liquor |
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| CN104893946A (en) * | 2015-07-06 | 2015-09-09 | 龙均忠 | Brewing method for sticky rice fragrance type white wine |
| CN109797065A (en) * | 2019-04-04 | 2019-05-24 | 云南农业大学 | A kind of Waxy wheat wine and preparation method thereof |
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
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2019
- 2019-12-19 CN CN201911317577.4A patent/CN110835591A/en active Pending
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| CN102559431A (en) * | 2010-12-20 | 2012-07-11 | 中国科学院成都生物研究所 | Method for producing edible wine by saccharification and fermentation of waxy wheat |
| CN104893946A (en) * | 2015-07-06 | 2015-09-09 | 龙均忠 | Brewing method for sticky rice fragrance type white wine |
| CN109797065A (en) * | 2019-04-04 | 2019-05-24 | 云南农业大学 | A kind of Waxy wheat wine and preparation method thereof |
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113403159A (en) * | 2021-07-16 | 2021-09-17 | 贵州特征微生物研究院有限公司 | White spirit steaming brewing process based on drum-type automatic integrated brewing system |
| CN113831980A (en) * | 2021-11-04 | 2021-12-24 | 四川大学 | Preparation method of purple waxy wheat strong-flavor liquor |
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Application publication date: 20200225 |