CN110846171A - Daqu fen-flavor highland barley wine and brewing method thereof - Google Patents
Daqu fen-flavor highland barley wine and brewing method thereof Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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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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- 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 belongs to the technical field of wine brewing, and particularly relates to a Daqu fen-flavor highland barley wine and a brewing method thereof. The invention aims to solve the technical problem of providing a Daqu fen-flavor highland barley wine and a brewing method thereof, wherein the brewing method comprises the following steps: (1) mixing semen Avenae Nudae powder and jowar powder to obtain wine-making raw grain, and moistening with water; (2) adding steamed bran shells after moistening the materials, and steaming grains to obtain steamed grains; (3) adding water into the steamed grain, then mixing with the mother grains, spreading and airing, adding the Daqu, and fermenting to obtain Daqu fen-flavor highland barley fermented grains; (4) and adding steamed bran shells into the fermented barley wine grains with the Daqu faint scent type, distilling, and collecting wine liquid to obtain the Daqu faint scent type barley wine. The method effectively improves the looseness, the starch utilization rate, the mellow and sweet feeling and the liquor yield of the fermented grains, and the prepared Daqu fen-flavor highland barley wine has the advantages of outstanding faint scent style, mellow and soft fragrance, fruity flavor and good mellow and sweet feeling.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a Daqu fen-flavor highland barley wine and a brewing method thereof.
Background
The highland barley belongs to one kind of barley, has the characteristics of cold resistance, drought resistance and alkaline soil, is mainly planted in high-altitude areas in China and is a local main grain crop, and the cold climate in the high-altitude areas enables people to have a large demand for wine, the highland barley wine brewed by taking the highland barley as raw grain becomes a local special alcohol beverage, and mainly comprises highland barley za wine, highland barley roasted wine, highland barley white spirit, highland barley liqueur and other types of products.
The traditional fen-flavor highland barley white spirit is prepared by taking pure highland barley as a raw material, taking middle and low temperature Daqu made of highland barley and peas as auxiliary materials with a certain amount of active dry yeast and saccharifying enzyme as saccharifying leaven, taking a ceramic tile cellar as a fermentation container, and performing primary grain feeding, steaming, cooking and four times of clear fermentation, and follows the principles of 'nourishing big, keeping second, squeezing third and tracing fourth' and the like, wherein the large and second fermentation is performed for 25d, and the third and fourth fermentation are performed for 15d respectively.
In order to improve the fermentation and taste of the highland barley wine, patent document with application number 201510874738.5 provides a five-grain highland barley wine added with mixed grains, which takes highland barley, rice, wheat, sorghum, corn and glutinous rice flour as raw grains, obtains the grains by the processes of grain-continuing mixing, steaming and mixing, burning, spreading, airing, cooling, fermenting in a cellar for 90-110 days, and distilling to obtain the five-grain highland barley wine. The method uses five kinds of grains, especially the addition of rice and glutinous rice results in high production cost. Secondly, after the five-grain highland barley powder is not moistened or soaked in grain and is directly and uniformly mixed with the brewing mother grains, the five-grain highland barley powder is steamed in a steamer and wine is steamed, the cooking gelatinization and liquefaction effects of grains can be seriously influenced, and the white wine fermentation is further influenced. In addition, the method does not add yeast, and fermentation is directly carried out, and the fermentation period is long, so that the wine yield and the quality of the basic wine are seriously influenced.
Disclosure of Invention
The invention aims to provide a Daqu fen-flavor highland barley wine and a brewing method thereof, and aims to reduce the production cost, shorten the fermentation period, improve the raw material utilization rate and the wine yield and obtain the Daqu fen-flavor highland barley wine with better quality.
The brewing method of the Daqu fen-flavor highland barley wine comprises the following steps:
(1) mixing semen Avenae Nudae powder and jowar powder to obtain wine-making raw grain, and moistening with water;
(2) adding steamed bran shells after moistening the materials, and steaming grains to obtain steamed grains;
(3) adding water into the steamed grain, then mixing with the mother grains, spreading and airing, adding the Daqu, and fermenting to obtain Daqu fen-flavor highland barley fermented grains;
(4) and adding steamed bran shells into the fermented barley wine grains with the Daqu faint scent type, distilling, and collecting wine liquid to obtain the Daqu faint scent type barley wine.
Specifically, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (1), the particle size of the highland barley powder is 20-30% of the highland barley powder passing through a 20-mesh screen. The grain size of the sorghum flour is 20-30% of the part passing through a 20-mesh screen.
Further, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (1), the weight ratio of the highland barley to the sorghum is 4: 1-1: 4.
Specifically, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (1), the addition amount of water is 50-65% of the weight of the brewing raw grain.
Further, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (1), the temperature of the water is 65-90 ℃.
Specifically, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (1), the moistening time is 2-5 hours.
Specifically, in the brewing method step (2) of the Daqu fen-flavor highland barley wine, the addition amount of the steamed bran shells is 5-15% of the weight of the brewing raw grain.
Specifically, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (2), the grain steaming time is 45-70 min.
Specifically, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (3), the addition amount of the water is 15-35% of the weight of the brewing raw grain.
Further, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (3), the temperature of the water is 70-90 ℃.
Specifically, in the step (3) of the brewing method of the Daqu fen-flavor highland barley wine, the mother grains are fermented grains obtained by distilling the wine in batches in the process. When the process is operated for the first time, the mother grains can be selected from traditional Xiaoqu fen-flavor distilled spirit grains or Daqu fen-flavor distilled spirit grains.
Further, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (3), the addition amount of the mother lees is 1: 2-5 of the weight ratio of the raw wine grains to the mother lees.
Specifically, in the brewing method step (3) of the Daqu fen-flavor highland barley wine, the Daqu is medium-temperature Daqu.
Further, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (3), the addition amount of the Daqu is 10-25% of the weight of the brewing raw grain.
Specifically, in the brewing method step (3) of the Daqu fen-flavor highland barley wine, the fermentation temperature is 18-35 ℃. The fermentation time is 20-40 days.
Specifically, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (4), the addition amount of the steamed bran shells is 2.5-3.6% of the weight of the Daqu fen-flavor highland barley wine fermented grains.
Specifically, in the brewing method of the Daqu fen-flavor highland barley wine, in the step (4), the temperature of distilled liquor flowing is 25-35 ℃.
The invention also provides the Daqu fen-flavor highland barley wine brewed by the Daqu fen-flavor highland barley wine brewing method.
The brewing method of the Daqu fen-flavor highland barley wine can obtain the Daqu fen-flavor highland barley wine at one time through the process steps of moistening grains, steaming grains, adding the mother grains, adding the yeast, fermenting, distilling and the like, greatly shortens the fermentation period, effectively improves the porosity of fermented grains, the utilization rate of starch and the wine yield, and the wine yield can reach 35-46%; meanwhile, due to the fact that a certain proportion of sorghum is added, appropriate process and other factors are controlled, the yield of the basic wine is improved, the taste of the highland barley wine is effectively improved, the mellow and sweet feeling and the fragrance of the highland barley wine are increased, and the prepared Daqu fen-flavor highland barley wine is outstanding in fragrant style, mellow and soft, and has fruity flavor and good mellow and sweet feeling.
Detailed Description
The brewing method of the Daqu fen-flavor highland barley wine comprises the following steps:
(1) uniformly mixing sorghum powder and highland barley powder according to a certain proportion to obtain wine-making raw grain powder;
preferably, the granularity of the highland barley flour is controlled to be 20-30% of the part passing through a 20-mesh screen, and the granularity of the sorghum flour is controlled to be 20-30% of the part passing through the 20-mesh screen. The too coarse or too fine degree of pulverization can affect the cooking saccharification effect, the too coarse degree of pulverization can easily cause insufficient water absorption of grains, the cooking saccharification effect is poor, and the too fine degree of pulverization can easily cause excessive gelatinization, stickiness and pimple formation of grains.
Preferably, the weight ratio of the highland barley flour to the sorghum flour is controlled to be 4: 1-1: 4. The sorghum powder is mainly used for reducing the consumption of highland barley, reducing the viscosity of fermented grains, improving the utilization rate of starch and the yield of wine, and increasing the aroma and the sweet and mellow feeling of the fen-flavor highland barley wine.
(2) Adding hot water accounting for 50-65% of the weight of the raw wine grain powder into the raw wine grain powder, uniformly stirring, and stacking and moistening the materials;
the moistening material is not only beneficial to the full water absorption and expansion of the starch, but also can prevent the loss of the starch. Preferably, the temperature of the hot water is controlled to be 65-90 ℃. And controlling the material moistening time to be 2-5 h.
(3) Adding steamed bran shells into the accumulated and moistened raw grain powder, filling into a steamer, steaming grains, and taking out of the steamer to obtain steamed grain powder;
the addition of the bran shells mainly increases the porosity of the grain powder and prevents the grain from lumping and sticking after cooking. Preferably, the adding amount of the steamed bran shells is controlled to be 5-15% of the weight of the raw grain for brewing wine before moistening. And controlling the grain steaming time to be 45-70 min.
(4) After the grain steaming is finished, hot water accounting for 15-35% of the weight of the wine-making raw grain before moistening is supplemented into the steamed grain powder, and the hot water is fully mixed to ensure that the grains fully absorb water to reach the water required by entering a cellar;
preferably, the temperature of the supplemented hot water is 70-90 ℃, so that the cooked raw grains can rapidly and fully absorb the water which reaches the requirement and enters the cellar.
(5) Mixing a certain proportion of mother grains (the mother grains are fermented grains obtained after liquor is distilled in the process of the invention in batches) into the steamed grain powder after water is supplemented, fully and uniformly mixing, spreading and drying, then adding a certain proportion of medium-temperature Daqu, and controlling the cellar entry temperature to be 18-23 ℃;
preferably, the addition amount of the mother grains is calculated according to the weight ratio of the raw grains to the mother grains before material moistening of 1: 2-5, and the addition of the mother grains in a certain proportion is favorable for adjusting the starch density and viscosity of the fermented grains and promoting the normal fermentation. When the process is operated for the first time, the mother grains can be selected from traditional Xiaoqu fen-flavor distilled spirit grains or Daqu fen-flavor distilled spirit grains. The using amount of the Daqu is 10-25% of the weight of the raw grain for brewing wine before grain moistening. The fermentation time is 20-40 d, and the fermentation environment temperature is 18-35 ℃.
(6) And (3) after fermentation is finished, mixing steamed bran shells accounting for 2.5-3.6% of the weight of the Daqu fen-flavor highland barley wine grains with the steamed bran shells, filling the mixture into a steamer and steaming the wine to obtain the Daqu fen-flavor highland barley wine, wherein the temperature of the flowing wine is controlled to be 25-35 ℃.
The invention also provides the Daqu fen-flavor highland barley wine brewed by the Daqu fen-flavor highland barley wine brewing method. The Daqu fen-flavor highland barley wine has the advantages of outstanding faint scent style, mellow and soft fragrance, fruity flavor and good mellow and sweet feeling.
The barley wine with the yeast fragrance and the brewing method thereof will be further described with reference to specific examples.
Example 1
Uniformly mixing 120kg of highland barley powder and 120kg of sorghum powder, adding 120kg of hot water with the temperature of 70 ℃, stacking and moistening for 3 hours after uniformly stirring, then adding 12kg of steamed bran shells, filling into a steamer to steam grains for 65 minutes, taking out of the steamer, adding 36kg of hot water with the temperature of 75 ℃, fully and uniformly stirring, adding into 480kg of fermented grains obtained after steaming and taking wine, uniformly mixing, spreading and drying in the air, adding 24kg of medium-temperature Daqu, controlling the cellar entry temperature to be 18-23 ℃, fermenting in the cellar for 30 days, controlling the fermentation temperature to be 18-35 ℃, mixing 20kg of steamed bran shells into the fermented grains after fermentation is finished, and distilling on the steamer to obtain the Daqu fen-flavor highland barley wine.
Example 2
Uniformly mixing 200kg of highland barley powder and 120kg of sorghum powder, adding 208kg of hot water with the temperature of 65 ℃, uniformly stirring, stacking and moistening for 5 hours, then adding 48kg of steamed bran shells, filling into a steamer to steam grains for 70 minutes, taking out of the steamer, adding 112kg of hot water with the temperature of 80 ℃, fully and uniformly stirring, adding into 800kg of fermented grains obtained by steaming, uniformly mixing, spreading and drying in the air, adding 80kg of medium-temperature Daqu, controlling the cellar entry temperature to 18-23 ℃, fermenting for 40 days in the cellar, controlling the fermentation temperature to 18-35 ℃, after the fermentation is finished, adding 34kg of steamed bran shells into the fermented grains, and distilling on the steamer to obtain the Daqu fen-flavor highland barley wine.
Example 3
50kg of highland barley powder and 200kg of sorghum powder are uniformly mixed, 130kg of hot water with the temperature of 90 ℃ is added, after the mixture is uniformly stirred, the mixture is accumulated for moistening for 4 hours, then 25kg of steamed bran shells are added, the mixture is filled into a steamer for steaming grains for 45min, after the grains are taken out of the steamer, 75kg of hot water with the temperature of 85 ℃ is added, the mixture is fully and uniformly stirred, the mixture is added into 1000kg of fermented grains after the wine is steamed, the mixture is uniformly mixed, 30kg of medium-temperature Daqu is added after the spread and airing, the cellar entry temperature is controlled to be 18-23 ℃, the cellar entry temperature is controlled to be 20d, the fermentation temperature is controlled to be 18-35 ℃, after the fermentation is finished, 40kg of steamed bran shells are added into the fermented grains, and the Daqu fen-type highland.
The barley wine with the yeast faint scent obtained in the above embodiment is colorless and transparent in appearance, has the typical flavor of faint scent white spirit, also has the compound flavor of the barley wine with fruit fragrance, flower fragrance and the like, has obvious grain fragrance, is mellow, sweet and sweet, and has no foreign flavor (table 1, obtained by arranging the taste evaluation results of 3 national evaluation committees of the unit). The wine yield (calculated by 60% vol wine content) is 35-46%, and the wine content of the basic wine is 63-68%. The results of GC-MS detection of volatile flavor substances in the base wine are shown in Table 2, and the contents of main volatile components of ethyl acetate, isobutanol, isoamyl alcohol and ethyl lactate are respectively 87.39-98.39 mg/L, 10.00-19.93 mg/L, 46.24-63.75 mg/L and 39.50-41.60 mg/L.
TABLE 1 sensory evaluation of base wine
TABLE 2 volatile flavor components (mg/L) in Daqu fen-flavor barley wine
Claims (10)
1. The brewing method of the Daqu fen-flavor highland barley wine is characterized by comprising the following steps: the method comprises the following steps:
(1) mixing semen Avenae Nudae powder and jowar powder to obtain wine-making raw grain, and moistening with water;
(2) adding steamed bran shells after moistening the materials, and steaming grains to obtain steamed grains;
(3) adding water into the steamed grain, then mixing with the mother grains, spreading and airing, adding the Daqu, and fermenting to obtain Daqu fen-flavor highland barley fermented grains;
(4) and adding steamed bran shells into the fermented barley wine grains with the Daqu faint scent type, distilling, and collecting wine liquid to obtain the Daqu faint scent type barley wine.
2. The brewing method of the Daqu fen-flavor highland barley wine as claimed in claim 1, which is characterized in that: in the step (1), the granularity of the highland barley powder is 20-30% of the highland barley powder passing through a 20-mesh screen; the grain size of the sorghum flour is 20-30% of the part passing through a 20-mesh screen; furthermore, the weight ratio of the highland barley to the sorghum is 4: 1-1: 4.
3. The brewing method of the Daqu fen-flavor highland barley wine as claimed in claim 1 or 2, which is characterized in that: in the step (1), the adding amount of the water is 50-65% of the weight of the wine-making raw grain; the temperature of the water is 65-90 ℃; the material moistening time is 2-5 h.
4. The brewing method of the Daqu fen-flavor highland barley wine as claimed in any one of claims 1 to 3, which is characterized in that: in the step (2), the addition amount of the steamed bran shells is 5-15% of the weight of the brewing raw grain; the grain steaming time is 45-70 min.
5. The brewing method of the Daqu fen-flavor highland barley wine as claimed in any one of claims 1 to 4, which is characterized in that: in the step (3), the adding amount of the water is 15-35% of the weight of the wine-making raw grain; the temperature of the water is 70-90 ℃.
6. The brewing method of the Daqu fen-flavor highland barley wine as claimed in any one of claims 1 to 5, which is characterized in that: in the step (3), the mother grains are fermented grains obtained after the last batch of distillation and liquor taking; further, the addition amount of the mother lees is the weight ratio of the raw grain for wine brewing to the mother lees of 1: 2-5.
7. The brewing method of the Daqu fen-flavor highland barley wine as claimed in any one of claims 1 to 6, which is characterized in that: in the step (3), the yeast is medium-temperature yeast; further, the addition amount of the Daqu is 10-25% of the weight of the wine-making raw grain.
8. The brewing method of the Daqu fen-flavor highland barley wine as claimed in any one of claims 1 to 7, which is characterized in that: in the step (3), the fermentation temperature is 18-35 ℃; the fermentation time is 20-40 days.
9. The brewing method of the Daqu fen-flavor highland barley wine as claimed in any one of claims 1 to 8, which is characterized in that: in the step (4), the addition amount of the steamed bran shells is 2.5-3.6% of the weight of the Daqu fen-flavor highland barley fermented grains; the temperature of the distilled liquor is 25-35 ℃.
10. The barley wine with the yeast delicate fragrance, which is brewed by the brewing method of the barley wine with the yeast delicate fragrance as claimed in any one of claims 1 to 9.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111647479A (en) * | 2020-07-23 | 2020-09-11 | 湖北枫林酒业酿造有限公司 | Brewing process of medium-temperature-yeast highland barley wine |
| CN111676104A (en) * | 2020-06-10 | 2020-09-18 | 山西省农业科学院生物技术研究中心 | Faint scent type multi-grain wine and preparation method thereof |
| CN112522045A (en) * | 2020-12-25 | 2021-03-19 | 泸州品创科技有限公司 | Brewing method for continuous vinasse mixed steaming and mixed burning of Daqu fen-flavor liquor |
| CN113150909A (en) * | 2021-04-06 | 2021-07-23 | 青海稞能酒业有限公司 | Brewing method of Qingyun flavor type white spirit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111676104A (en) * | 2020-06-10 | 2020-09-18 | 山西省农业科学院生物技术研究中心 | Faint scent type multi-grain wine and preparation method thereof |
| CN111647479A (en) * | 2020-07-23 | 2020-09-11 | 湖北枫林酒业酿造有限公司 | Brewing process of medium-temperature-yeast highland barley wine |
| CN112522045A (en) * | 2020-12-25 | 2021-03-19 | 泸州品创科技有限公司 | Brewing method for continuous vinasse mixed steaming and mixed burning of Daqu fen-flavor liquor |
| CN113150909A (en) * | 2021-04-06 | 2021-07-23 | 青海稞能酒业有限公司 | Brewing method of Qingyun flavor type white spirit |
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