CN111662796A - Production method for controlling content of ethyl caproate in Maotai-flavor liquor - Google Patents
Production method for controlling content of ethyl caproate in Maotai-flavor liquor Download PDFInfo
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- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 title claims abstract description 106
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 61
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 235000013339 cereals Nutrition 0.000 claims abstract description 154
- 230000000903 blocking effect Effects 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 239000004575 stone Substances 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000209094 Oryza Species 0.000 abstract description 12
- 239000010903 husk Substances 0.000 abstract description 4
- 238000005192 partition Methods 0.000 abstract description 4
- 238000002955 isolation Methods 0.000 abstract description 3
- 239000010410 layer Substances 0.000 description 76
- 230000001276 controlling effect Effects 0.000 description 9
- 238000004821 distillation Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019738 Limestone Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000006028 limestone Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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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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- 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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12L—PITCHING OR DEPITCHING MACHINES; CELLAR TOOLS
- C12L11/00—Cellar tools
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- Engineering & Computer Science (AREA)
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- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a production method for controlling the content of ethyl caproate in Maotai-flavor liquor, which comprises a fermented grain layer, a blocking layer and a pit bottom mud layer; the blocking layer is arranged between the pit bottom mud layer and the fermented grains layer, the blocking layer is uniformly paved at the bottom of the pit, then the fermented grains are laid on the blocking layer, and the pit mud is used for top sealing fermentation; the blocking layer is a rice shell layer and a cellar preserving layer; according to the invention, after the partition layer (cellar-preserving grains) is used, the fermented grain layer is not directly contacted with the cellar mud, but the cellar-preserving grains are directly contacted with the cellar mud in a fermentation manner, and rice husks are arranged for isolation, so that the produced ethyl caproate in the fermented grain layer is greatly reduced, the content of the produced ethyl caproate is more stable, and the control is more facilitated.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a production method for controlling the content of ethyl caproate in Maotai-flavor liquor.
Background
The content of ethyl caproate is taken as an important index for judging the grade of the Maotai-flavor liquor, so that the ethyl caproate is concerned by various Dajiang liquor enterprises all the time, and the ethyl caproate content is regulated in the national standard GB/T26760-2011 of the Maotai-flavor liquor:
therefore, controlling the content of ethyl caproate in the Maotai-flavor liquor is one of important control points for guaranteeing and improving the quality of the Maotai-flavor liquor.
However, in the prior art, in the process method for manufacturing the Maotai-flavor liquor, the fermented grains are often directly contacted with the pit bottom mud for fermentation, and the main source of the ethyl caproate is generated by anaerobic reaction of the fermented grains and the pit bottom mud, so that how to ensure the quality of the Maotai-flavor liquor and reduce the content of the ethyl caproate is a great difficulty problem for Maotai-flavor liquor brewing enterprises.
Disclosure of Invention
The invention aims to: aiming at the problems, the production method for controlling the content of ethyl caproate in the Maotai-flavor liquor is provided, and the problem that the quality of the Maotai-flavor liquor is influenced because the content of ethyl caproate in the Maotai-flavor liquor can not be controlled in the prior art is solved.
The scheme is realized as follows:
a production method for controlling the content of ethyl caproate in Maotai-flavor liquor comprises the following steps: comprises a fermented grain layer, a blocking layer and a pit bottom mud layer; the blocking layer is arranged between the pit bottom mud layer and the fermented grains layer, the blocking layer is uniformly paved at the bottom of the pit, then the fermented grains are laid on the blocking layer, and the pit mud is used for top sealing fermentation.
Preferably, the blocking layer is a rice husk layer and a cellar-preserving layer; the specific production method comprises the following steps:
A. selecting the cellar preservation vinasse:
1) selecting fermented grains which are not taken in the 7 th round of the last production batch as cellar-preserving grains for the next production batch;
2) during the production of next batch of sand, holding the fermented grains in each pit gradually;
3) adding the yeast into the cellar-preserving fermented grains, uniformly mixing, and flatly paving the mixture of the yeast and the cellar-preserving fermented grains at the bottom of the cellar pool;
4) flatly paving the rice hulls on the surface of the cellar preservation vinasse to be used as a mark;
5) the cellar is not preserved when the cellar is opened and the vinasse is distilled in each round;
6) before the fermented grains are put into the cellar in each saccharification and stacking process, adding yeast into the cellar-preserving grains again for uniform mixing, and then putting the saccharified fermented grains into the pool for fermentation;
7) and when the 7 th round of wine production is finished, selecting the high-quality fermented grains which are not taken in the 7 th round of wine as the cellar-preserving grains of the next batch again, and circulating the steps.
Step 2), 2-4 retorts are needed for the cellar-preserving fermented grains; the thickness of the cellar-storing groove reaches 10-20 cm, and thickening or thinning can be performed according to actual conditions.
And 3) 50-80 kg of the yeast, 2-4 steams of the fermented grains for cellar storage, and 20-25 kg/steamer of the standard.
Also comprises the following steps
B. The precise wine production process comprises the following steps:
1) after the fermented grains in the pool reach the fermentation period, opening the cellar and starting to distill grains for the next round of wine production;
2) the fermented grains are separated in layers, one layer of fermented grains is a steamer, and the cellar-surface fermented grains are distilled to obtain wine which is separately checked, accepted and stored;
3) distilling the fermented grains in the cellar to obtain wine, and separately checking, accepting and storing;
4) and distilling the fermented grains at the bottom of the cellar to obtain the wine, and separately checking, accepting and storing.
The cellar is characterized in that the central parts of 1-3 layers of cellar surface and 1-3 layers of cellar bottom are removed.
The bottom of the cellar is selected to be 1-3 layers upwards, and the top of the cellar is selected to be 1-3 layers downwards.
Preferably, the blocking layer is a green stone plate, the green stone plate is uniformly paved at the bottom of the pit, then the fermented grains are laid on the green stone plate, and the pit mud is used for capping fermentation.
The specific method comprises the following steps:
1) laying the fermented grains on a green stone plate, and sealing the top of the green stone plate with pit mud for fermentation; blocking the fermented grains from directly contacting the bottom of the pit through a green stone plate;
2) after the fermented grains in the pool reach the fermentation period, opening the cellar and starting to distill grains for the next round of wine production;
3) the fermented grains are separated in layers, one layer of fermented grains is a steamer, and the cellar-surface fermented grains are distilled to obtain wine which is separately checked, accepted and stored; 1-3 layers of the pit surface are selected from the top downwards;
4) distilling the fermented grains in the cellar to obtain wine, and separately checking, accepting and storing; the central part of 1-3 layers of the surface and 1-3 layers of the bottom of the cellar are removed in the cellar
5) Distilling the fermented grains at the bottom of the cellar to obtain liquor, and separately checking, accepting and storing; the bottom of the cellar is selected to be 1-3 layers upwards.
Preferably, the blocking layer is made of a material which has stable chemical properties, is not easily corroded by acidic substances in the production process and has no peculiar smell.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the invention, after the partition layer (cellar-preserving grains) is used, the fermented grain layer is not directly contacted with the cellar mud, but the cellar-preserving grains are directly contacted with the cellar mud in a fermentation manner, and rice husks are arranged for isolation, so that the produced ethyl caproate in the fermented grain layer is greatly reduced, the content of the produced ethyl caproate is more stable, and the control is more facilitated.
2. When the cellar-preserving grains are used, the cellar-preserving grains are directly fermented with cellar bottom mud for a long time, so that the cellar-preserving grains contain higher ethyl caproate content, strong-flavor liquor or other flavored seasoning liquor can be distilled from the grains, the added value of single fermentation is increased, and the enterprise profits are increased.
3. According to the invention, when the liquor is distilled and taken, a mode of independently distilling and taking the liquor in a grading mode (the cellar surface layer, the cellar middle layer and the cellar bottom layer) and independently checking and storing is adopted, so that the ethyl caproate can be further accurately controlled, the ethyl caproate is limited in a controllable range through the 2-step method, and the production quality of the sauce-flavor liquor is ensured.
Reference numerals
FIG. 1 is a schematic view of a pit bottom position of a pit for storing pit grains;
FIG. 2 is a schematic diagram of fermented grains layering.
Detailed Description
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Any feature disclosed in this specification (including any accompanying claims, abstract) may be replaced by alternative features serving equivalent or similar purposes, unless expressly stated otherwise. That is, unless expressly stated otherwise, each feature is only an example of a generic series of equivalent or similar features.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "left", "right", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred devices or elements must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
Furthermore, the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature.
Example 1
A production method for controlling content of ethyl caproate in Maotai-flavor Chinese liquor comprises fermenting fermented grains layer, blocking layer, and cellar bottom mud layer; the blocking layer is arranged between the pit bottom mud layer and the fermented grains layer, and the blocking layer prevents the fermented grains from directly contacting the pit bottom mud, so that the generation of ethyl caproate is reduced; the blocking layer is a rice shell layer and a cellar preserving layer;
the whole thought is as follows: uniformly paving the cellar-preserving grains at the bottom of the cellar pool, uniformly paving the rice hulls on the cellar-preserving grain layer, then laying the fermented grains on a rice hull layer, and carrying out top-sealing fermentation by using cellar mud;
the specific production method comprises the following steps:
A. selecting the cellar preservation vinasse:
1) selecting fermented grains which are not taken in the 7 th round of the last production batch as cellar-preserving grains for the next production batch;
2) during the production of next batch of sand, holding the fermented grains in each pit gradually; 2-4 retorts are needed for the cellar-preserving fermented grains; the thickness of the cellar-preserving groove reaches 10-20 cm, and thickening or thinning can be performed according to actual conditions;
3) adding the yeast into the cellar-preserving fermented grains, uniformly mixing, and flatly paving the mixture of the yeast and the cellar-preserving fermented grains at the bottom of the cellar pool; the amount of the yeast is 50-80 kg, the number of the fermented grains in the cellar is 2-4, and the standard is 20-25 kg per grain;
4) flatly paving the rice hulls on the surface of the cellar preservation vinasse to be used as a mark; the rice husk layer is 15-20 kg;
5) the cellar is not preserved when the cellar is opened and the vinasse is distilled in each round;
6) before the fermented grains are put into the cellar in each saccharification and stacking process, adding yeast into the cellar-preserving grains again for uniform mixing, and then putting the saccharified fermented grains into the pool for fermentation; the mass of the starter is 20-50 kg;
7) when the 7 th round of wine production is finished, selecting the high-quality fermented grains which are not taken in the 7 th round of wine as the cellar-preserving grains of the next batch again, and circulating the steps;
the cellar-preserving grains and the fermented grains can be effectively distinguished hierarchically through the rice hull layer, cellar mud and the fermented grains can be effectively isolated through the cellar-preserving grains, the aim of controlling the content of ethyl caproate in the produced wine is fulfilled, the cellar-preserving grains are in long-term contact with the cellar mud for fermentation, and a certain amount of seasoning wine with unique flavor can be obtained through grain-preserving distillation;
as shown in table 1, the ethyl hexanoate content of each run of wine before and after using the cellar-preserved grains is compared:
according to the experimental data, when the partition layer (cellar-storing grains) is not applied in the prior art, the fermented grains layer is directly contacted with the cellar mud to generate ethyl caproate in an anaerobic manner, and the content of the ethyl caproate is greatly increased along with the increase of the times;
after the partition layer (cellar-preserving grains) is used, the fermented grain layer is not directly contacted with cellar mud, but is directly contacted with the cellar mud in a fermentation mode by adopting the cellar-preserving grains, and rice hulls are arranged for isolation, so that the produced ethyl caproate in the fermented grain layer is greatly reduced, the content of the produced ethyl caproate is more stable, and the control is facilitated.
When the cellar-preserving grains are used, the cellar-preserving grains are directly fermented with cellar bottom mud for a long time, so that the cellar-preserving grains contain high ethyl caproate content, strong-flavor liquor or seasoning liquor with other flavors can be distilled from the grains, the added value of single fermentation is increased, and the enterprise profits are increased.
The traditional manufacturing process of the Maotai-flavor liquor comprises the following steps: the method is characterized in that 2 times of grain feeding, 9 times of stewing, 8 times of fermentation and 7 times of wine taking are needed, the data in the table 1 can show that the content of ethyl caproate is gradually increased along with the increase of the wine taking times, when the wine is taken at the 6 th time, the content of the ethyl caproate is suddenly and greatly increased, the original wine taken at the moment needs more processes to be processed, multiple groups of factors are considered comprehensively, the fermented grains which are not produced in the 7 th round are selected as the cellar-preserving grains, the operability is better, the economic benefit is better, and the loss cost is lower.
Certainly, the cellar-preserving vinasse can be fermented grains which do not produce wine or produce wine in any turn, but after the fermented grains are selected as the cellar-preserving vinasse, subsequent wine taking operation cannot be carried out, so that the manufacturing cost of enterprises is increased; for example; the fermented grains which are not produced or produced for the 4 th time are selected as the cellar-preserving grains, and the subsequent 5 th, 6 th and 7 th times of wine taking can not be carried out, which means that 4 times of wine taking operation is lost, thereby increasing the manufacturing cost of enterprises.
Therefore, it is the most economic consideration and practice to select the 7 th round of unstrained spirits or fermented grains which produce wine as the cellar-preserving grains.
The invention also provides a method for producing wine by layers by using the fermented grains in the whole cellar:
B. the precise wine production process comprises the following steps:
1) after the fermented grains in the pool reach the fermentation period, opening the cellar and starting to distill grains for the next round of wine production;
2) the fermented grains are separated in layers, one layer of fermented grains is a steamer, and the cellar-surface fermented grains are distilled to obtain wine which is separately checked, accepted and stored; 1-3 layers of the pit surface are selected from the top downwards;
3) distilling the fermented grains in the cellar to obtain wine, and separately checking, accepting and storing; the central part of the cellar is removed from 1-3 layers of the cellar surface and 1-3 layers of the cellar bottom
4) Distilling the fermented grains at the bottom of the cellar to obtain liquor, and separately checking, accepting and storing; the bottom of the cellar is selected to be 1-3 layers upwards.
The produced wine in 1-3 layers of the cellar surface, the cellar middle and 1-3 layers of the cellar bottom is separated, so that the effect of controlling the content of ethyl caproate is achieved;
because the part of the fermented grains close to the bottom level still generates part of ethyl caproate, and because the fermented grains close to the top level are sealed by pit mud, the part close to the top still generates a small amount of ethyl caproate; the ethyl caproate generated by the fermented grains at the central level has low content and relatively stable content, the ethyl caproate can be further accurately controlled by taking wine through fractional independent distillation and separately checking, accepting and storing, and the ethyl caproate is limited in a controllable range by the 2-step method, so that the yield quality of the sauce-flavor wine is ensured.
Of course, when selecting the pit surface and the pit bottom, 1 layer or more layers can be selected.
Example 2
The embodiment is similar to the embodiment 1, and is different in that a green stone plate is adopted as a blocking layer, the green stone plate is uniformly paved at the bottom of a pit, then fermented grains are laid on the green stone plate, and capping fermentation is carried out by pit mud; the fermented grains are blocked by the green stone plate to be directly contacted with the bottom of the pit, so that the production of the bottom of the pit is reduced.
When the blocking layer is selected, the blocking layer is not simply selected to be forcibly isolated, and the water permeability and the stable chemical property need to be considered, particularly in a fermentation environment; and the blocking layer must be considered to have no other influence on the fermentation process, such as generating other substances, introducing other impurities, etc.;
the inventor selects the limestone plate with stable chemical property, difficult corrosion by acid substances in the production process and no peculiar smell as the blocking layer through a plurality of tests to achieve better advantages
Compared with the method in the embodiment 1, the unstrained fermented grains are adopted as the blocking layer, the unstrained fermented grains can be not used, the times of taking the wine can be increased, and the profits of enterprises can be increased;
the specific method comprises the following steps:
1) laying the fermented grains on a green stone plate, and sealing the top of the green stone plate with pit mud for fermentation; blocking the fermented grains from directly contacting the bottom of the pit through a green stone plate;
2) after the fermented grains in the pool reach the fermentation period, opening the cellar and starting to distill grains for the next round of wine production;
3) the fermented grains are separated in layers, one layer of fermented grains is a steamer, and the cellar-surface fermented grains are distilled to obtain wine which is separately checked, accepted and stored; 1-3 layers of the pit surface are selected from the top downwards;
4) distilling the fermented grains in the cellar to obtain wine, and separately checking, accepting and storing; the central part of 1-3 layers of the surface and 1-3 layers of the bottom of the cellar are removed in the cellar
5) Distilling the fermented grains at the bottom of the cellar to obtain liquor, and separately checking, accepting and storing; the bottom of the cellar is selected to be 1-3 layers upwards.
The produced wine in 1-3 layers of the surface of the cellar, in the cellar and at 1-3 layers of the bottom of the cellar is separated, so that the effect of controlling the content of ethyl caproate is achieved;
because the part of the fermented grains close to the bottom level still generates part of ethyl caproate, and because the fermented grains close to the top level are sealed by pit mud, the part close to the top still generates a small amount of ethyl caproate; the ethyl caproate generated by the fermented grains at the central level has low content and relatively stable content, the ethyl caproate can be further accurately controlled by taking wine through fractional independent distillation and separately checking, accepting and storing, and the ethyl caproate is limited in a controllable range by the 2-step method, so that the yield quality of the sauce-flavor wine is ensured.
Of course, when the cellar surface and the cellar bottom are selected, 1 layer or a plurality of layers can be selected;
the adopted specifications of the green stone plate are that the length is more than or equal to 80cm, the width is more than or equal to 40cm, and the thickness is more than or equal to 20cm, and other stone materials can be selected, as long as the chemical properties of the green stone plate are stable, the green stone plate is not easy to be corroded by acid substances in the production process, and the green stone plate is made of materials without peculiar smell.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A production method for controlling the content of ethyl caproate in Maotai-flavor liquor is characterized by comprising the following steps: comprises a fermented grain layer, a blocking layer and a pit bottom mud layer; the blocking layer is arranged between the pit bottom mud layer and the fermented grains layer, the blocking layer is uniformly paved at the bottom of the pit, then the fermented grains are laid on the blocking layer, and the pit mud is used for top sealing fermentation.
2. The production method for controlling the content of ethyl caproate in Maotai-flavor liquor as claimed in claim 1, wherein the production method comprises the following steps: the blocking layer is a rice shell layer and a cellar preserving layer; the specific production method comprises the following steps:
A. selecting the cellar preservation vinasse:
1) selecting fermented grains which are not taken in the 7 th round of the last production batch as cellar-preserving grains for the next production batch;
2) during the production of next batch of sand, holding the fermented grains in each pit gradually;
3) adding the yeast into the cellar-preserving fermented grains, uniformly mixing, and flatly paving the mixture of the yeast and the cellar-preserving fermented grains at the bottom of the cellar pool;
4) flatly paving the rice hulls on the surface of the cellar preservation vinasse to be used as a mark;
5) the cellar is not preserved when the cellar is opened and the vinasse is distilled in each round;
6) before the fermented grains are put into the cellar in each saccharification and stacking process, adding yeast into the cellar-preserving grains again for uniform mixing, and then putting the saccharified fermented grains into the pool for fermentation;
7) and when the 7 th round of wine production is finished, selecting the high-quality fermented grains which are not taken in the 7 th round of wine as the cellar-preserving grains of the next batch again, and circulating the steps.
3. The production method for controlling the content of ethyl caproate in Maotai-flavor liquor as claimed in claim 2, wherein the production method comprises the following steps: step 2), 2-4 retorts are needed for the cellar-preserving fermented grains; the thickness of the cellar-storing groove reaches 10-20 cm, and thickening or thinning can be performed according to actual conditions.
4. The production method for controlling the content of ethyl caproate in Maotai-flavor liquor as claimed in claim 2, wherein the production method comprises the following steps: and 3) 50-80 kg of the yeast, 2-4 steams of the fermented grains for cellar storage, and 20-25 kg/steamer of the standard.
5. The production method for controlling the content of ethyl hexanoate in Maotai-flavor liquor as claimed in claim 1, 2, 3 or 4, wherein the production method comprises the following steps: also comprises the following steps
B. The precise wine production process comprises the following steps:
1) after the fermented grains in the pool reach the fermentation period, opening the cellar and starting to distill grains for the next round of wine production;
2) the fermented grains are separated in layers, one layer of fermented grains is a steamer, and the cellar-surface fermented grains are distilled to obtain wine which is separately checked, accepted and stored;
3) distilling the fermented grains in the cellar to obtain wine, and separately checking, accepting and storing;
4) and distilling the fermented grains at the bottom of the cellar to obtain the wine, and separately checking, accepting and storing.
6. The production method for controlling the content of ethyl caproate in Maotai-flavor liquor as claimed in claim 5, wherein the production method comprises the following steps: the cellar is characterized in that the central parts of 1-3 layers of cellar surface and 1-3 layers of cellar bottom are removed.
7. The production method for controlling the content of ethyl hexanoate in Maotai-flavor liquor as claimed in claim 5 or 6, wherein the production method comprises the following steps: the bottom of the cellar is selected to be 1-3 layers upwards, and the top of the cellar is selected to be 1-3 layers downwards.
8. The production method for controlling the content of ethyl caproate in Maotai-flavor liquor as claimed in claim 1, wherein the production method comprises the following steps: the blocking layer is a green stone plate, the green stone plate is uniformly paved at the bottom of the pit, then fermented grains are laid on the green stone plate, and capping fermentation is carried out by using pit mud.
9. The production method for controlling the content of ethyl hexanoate in Maotai-flavor liquor as claimed in claim 8, wherein the production method comprises the following steps: the specific method comprises the following steps:
1) laying the fermented grains on a green stone plate, and sealing the top of the green stone plate with pit mud for fermentation; blocking the fermented grains from directly contacting the bottom of the pit through a green stone plate;
2) after the fermented grains in the pool reach the fermentation period, opening the cellar and starting to distill grains for the next round of wine production;
3) the fermented grains are separated in layers, one layer of fermented grains is a steamer, and the cellar-surface fermented grains are distilled to obtain wine which is separately checked, accepted and stored; 1-3 layers of the pit surface are selected from the top downwards;
4) distilling the fermented grains in the cellar to obtain wine, and separately checking, accepting and storing; the central parts of 1-3 layers of the pit surface and 1-3 layers of the pit bottom are removed in the pit;
5) distilling the fermented grains at the bottom of the cellar to obtain liquor, and separately checking, accepting and storing; the bottom of the cellar is selected to be 1-3 layers upwards.
10. The production method for controlling the content of ethyl caproate in Maotai-flavor liquor as claimed in claim 1, wherein the production method comprises the following steps: the blocking layer is made of a material which has stable chemical property, is not easily corroded by acidic substances in the production process and has no peculiar smell.
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| CN113403161A (en) * | 2021-08-10 | 2021-09-17 | 四川郎酒股份有限公司 | Production method of strong aromatic Chinese spirits |
| CN113755290A (en) * | 2021-09-08 | 2021-12-07 | 四川郎酒股份有限公司 | Maotai-flavor flavoring wine and preparation method thereof |
| CN115746995A (en) * | 2022-12-16 | 2023-03-07 | 四川郎酒股份有限公司 | Method for improving quality of pit sealing mud for brewing wine |
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