WO2019242631A1 - Method for producing hop whiskey and hop whiskey - Google Patents

Method for producing hop whiskey and hop whiskey Download PDF

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Publication number
WO2019242631A1
WO2019242631A1 PCT/CN2019/091840 CN2019091840W WO2019242631A1 WO 2019242631 A1 WO2019242631 A1 WO 2019242631A1 CN 2019091840 W CN2019091840 W CN 2019091840W WO 2019242631 A1 WO2019242631 A1 WO 2019242631A1
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WIPO (PCT)
Prior art keywords
beer
vol
hop
whiskey
hops
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PCT/CN2019/091840
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French (fr)
Chinese (zh)
Inventor
尹花
董建军
樊伟
邢磊
常宗明
刘晓琳
钱中华
黄树丽
胡孝丛
闫鹏
王剑锋
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青岛啤酒股份有限公司
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Publication of WO2019242631A1 publication Critical patent/WO2019242631A1/en

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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

Definitions

  • the present application belongs to the technical field of beverage wine brewing, and particularly relates to a method for producing hop whiskey and hop whiskey.
  • Beverage wine can be divided into three categories: fermented wine, distilled wine, and formulated wine.
  • distilled wine is based on grains, potatoes, fruits, and milk as the main raw materials, and is made by fermentation, distillation, and blending.
  • Distilled spirits are the most alcoholic beverages in beverages. Due to the different territories, climates, products, cultures, habits and hobbies, various distilled spirits products have been created around the world, including liquor, brandy, whiskey, vodka, Rum, gin, milk (distilled) and other distilled spirits.
  • Whiskey is made from malt and grains, and is a distilled liquor made by saccharification, fermentation, distillation, aging, and blending. It is divided into malt whisky, grain whiskey, and blended whiskey.
  • malt whiskey is all whiskey made from barley malt, saccharified, fermented, distilled, and aged in oak barrels for at least two years
  • grain whiskey is made from various grains (such as rye, wheat, corn, barley, oats)
  • whisky that has been saccharified, fermented, distilled, and aged in oak barrels for at least two years
  • blended whiskey is a whisky that is mixed and blended with various monomeric whiskies (such as malt whisky and grain whiskey) at a certain ratio.
  • CN109652269A discloses a production method of sake whisky, which uses rice as raw material, uses Xiaoqu, a special flavor of Sichuan-style Xiaoqu fragrance-type liquor, as a saccharification starter, and after two-stage temperature-controlled fermentation, the fermentation lees are filtered to separate high boiling point substances Take the wine separately from the low-boiling fractions, store it in oak barrels, and blend it carefully.
  • the present application proposes a method for producing hopscotch and hopscotch.
  • the hopscotch is different from the existing whiskey, which retains the characteristics of whiskey, such as the aroma of wheat or grain, the aroma given by oak barrels, and contains wine in beer.
  • the floral substance, full-bodied, mellow and sweet solves the current situation of no real beer whiskey.
  • the present application provides a method for producing hops whiskey, including the following steps:
  • Malt and water are selected as the main raw materials, and after mixing at a feed water ratio of 1: 3-1: 4, the malt undergoes protein rest at 50-55 ° C and then saccharifies at 62-72 ° C;
  • the mashed mash was filtered at 73 ⁇ 1 ° C to obtain a clear wort and boiled, hops or hop products were added during the boiling process, and swirling precipitation was performed after boiling.
  • the hops or hop products were added or not during the turning process. Then it is cooled to 8-10 ° C, and at the same time, it is aerated to access the upper yeast or the lower yeast for fermentation. During the fermentation process, hops or hop products are added or not to obtain beer fermentation broth;
  • the beer fermentation broth is sent to the first tower or kettle type distillation at 78-95 ° C for a normal pressure distillation to obtain a crude distilled product with an alcohol content of 20-40% vol, and then the crude distillation product is sent to the second tower or Perform a second atmospheric distillation at 78-95 ° C in a pot-type still, remove the distilled head and tail, collect only the body part, and obtain a pre-treated beer distilled liquor with an alcohol content ⁇ 70% vol;
  • the beer fermentation broth is selected from the beer fermentation broth in the cold storage period; preferably, the yeast in the beer fermentation broth is removed by filtration.
  • the beer fermentation liquid is subjected to an exhaust treatment; preferably, the exhaust treatment is performed before performing atmospheric distillation once.
  • malt and water are selected as the main raw materials, and rice, corn, or syrup is used as an auxiliary material, and the ratio of water to water is 1: 3-1: 4.
  • rice or corn is used as an auxiliary material, the auxiliary material is crushed and then pulped. It is gelatinized at 80-90 ° C and then saccharified with malt after protein rest.
  • the ale beer is aerated with oxygen and the fermentation temperature is 16-20 ° C, and the fermentation time is 15-25 days; the ager is aerated with oxygen and the lower yeast is obtained, the fermentation temperature is 8-13 ° C and the fermentation time is 15-25 days.
  • the original wort concentration of the Ale beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 6-60EBC; preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° P, the alcohol content is 4.5-7.0% vol; the original wort concentration of the Lager beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 10-30 EBC.
  • the wine head accounts for 10-20% of the total volume
  • the wine tail accounts for 10-20% of the total volume
  • the wine body with an alcohol content of ⁇ 70% vol accounts for 60-80% of the total volume.
  • a part of the wine head is added to the wine body; preferably, an amount of 5-15% of the wine head is back-filled into the wine body.
  • the hops or hop products used during boiling, swirling, and fermentation are bitter flowers, fragrant flowers, or bitter incense, and may be selected from Qingdao big flower, Zha Yixiang flower, Hallertauer tradition, Tettanger, Hersbrucker, Herkules, Cascade, Citra, One or more of Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
  • the oak barrel is any one of a bourbon barrel, a sherry barrel, a potter barrel or a new barrel.
  • the present application also provides a hop whiskey, which is produced by using the method for producing hop hops according to any one of the foregoing technical solutions.
  • the alcohol content of the hop whisky is 40-60% vol, preferably 43%.
  • Conventional whiskey is produced by using a very rough fermentation broth as the wine base for distillation, and then distilling the distilled wine in oak barrels.
  • the type of distilled wine obtained is not included in the conventional wine base preparation process, including hops addition and boiling. It is also relatively rough and does not contain hops.
  • the hop whiskey developed in this application is a product based on some characteristics of beer and containing hop aroma substances.
  • the hop whiskey product provided by this application not only retains the characteristics of whiskey, but also has the aroma component of hops in beer, which solves the current situation of no real beer whiskey.
  • the obtained hopscotch product has wheat or grain flavor, oak. The barrel imparts the aroma, and at the same time contains hops in the beer, the body is full, mellow, and sweet.
  • the embodiment of the present application provides a method for producing hops whiskey, including the following steps:
  • saccharification may be performed after the main raw materials are processed alone, or saccharification may be performed with rice, corn, or syrup as an auxiliary material.
  • rice or corn is used as an auxiliary material, after the auxiliary material is crushed, it needs to be adjusted to paste at 80-90 ° C. to be gelatinized, and then saccharified with malt after protein rest.
  • Those skilled in the art can adjust the saccharification process according to actual production conditions. The addition of excipients can adjust the taste of beer and meet the needs of customers at different levels.
  • the beer fermentation liquor obtained in the above steps contains both the malt and hop bitterness components, and also contains the hop aroma component, which can lay a foundation for the subsequent distillation to obtain hops whisky with the desired taste. It should be noted that the boiling time in the above process is about 1 hour, and a small amount of syrup can be added for blending after the boiling is completed.
  • the beer fermentation mainly undergoes the main fermentation period, the post-ripening period (reduction period), and the cold storage period; the beer fermentation broth described in this application preferably filters the yeast beer fermentation liquid in the cold storage period, and the beer after the cold storage period has mature , Purity, refreshing and other advantages, while filtering out yeast, can reduce the bad flavor brought by yeast autolysis during distillation.
  • the beer fermentation broth is sent to the first tower or kettle type still at 78-100 ° C, preferably 78-95 ° C, and subjected to a normal pressure distillation to obtain a crude distilled product with an alcohol content of 20-40% vol. Distill the crude product into a second tower or pot still at 78-100 ° C, preferably 78-95 ° C, and carry out a second atmospheric distillation, remove the distilled head and tail, and only collect the body part to obtain alcohol. Pretreated beer distilled spirits with a degree of ⁇ 70% vol.
  • the beer fermentation liquid may be subjected to exhaust treatment before being subjected to a normal-pressure distillation.
  • the addition of the exhaust process can effectively prevent the occurrence of overflow during the distillation process.
  • aging can effectively solve the problem of distilling new wines, and by aging in oak barrels, the aroma of oak barrels can be dipped into the wine, and finally, full-bodied, mellow, and refreshing hops whisky products can be obtained. .
  • the ale beer is oxygenated to obtain Ale beer
  • the fermentation temperature is 16-20 ° C
  • the fermentation time is 15-25 days
  • the ager is oxygenated to obtain Lager beer
  • the fermentation temperature is 8-13 ° C.
  • the fermentation time is 15-25 days.
  • the original wort concentration of the Ale beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 6-60 EBC; preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° P, the alcohol content is 4.5-7.0% vol; the original wort concentration of the Lager beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 10-30EBC.
  • the beer with high wort concentration and high hop usage in the above-mentioned Ale and Lager beer is preferably used.
  • this type of distilled base wine has a high alcohol content and reduces the distillation boiling point, which can reduce
  • the content of high-boiling substances such as higher alcohols increases the alcohol content of the product to more than 70% vol.
  • the high amount of hops is used to improve the hop aroma in hops whisky products.
  • the alcohol content of the pre-treated beer distilled spirit is ⁇ 70% vol.
  • the impurities in the wine can be effectively reduced, and the wine is cleaner.
  • the wine head accounts for 10-20% of the total volume
  • the wine tail accounts for 10-20% of the total volume
  • the wine body with an alcohol content ⁇ 70% vol accounts for 60-80% of the total volume.
  • the distillation process used in this embodiment can retain the fragrance of beer to the greatest extent, and at the same time, it can retain the wine body with an absolutely dominant volume, which is beneficial to use in large industrial production.
  • the choice of wine body can make the selected flavor more suitable for customer needs.
  • a part of the wine head can be added to the pretreated beer distilled wine, preferably 5-15% (both in volume and mass) of the wine head can be backfilled into the wine body, which can improve the ester flavor in the product. (Fruity) flavor, improving hop flavor in the product.
  • the beer fermentation broth can also be sent to the first tower or kettle type distiller, and the temperature is slowly raised to discharge the gas (such as carbon dioxide) at 78-100 ° C (preferably 78-95 ° C).
  • the gas such as carbon dioxide
  • One atmospheric distillation to obtain crude distillation with an alcohol content of 20-40% vol, and then send the crude distillation to a second column or pot still for a second atmospheric pressure at 78-100 ° C (preferably 78-95 ° C).
  • Distill collect the distilled head and body, and remove the tail; according to the flavor content of the head, backfill 5-15% of the head to the body to obtain a pretreated beer distilled spirit with an alcohol content ⁇ 70% vol.
  • the hops or hop products used during boiling, swirling, and fermentation are bitter flowers, fragrant flowers, or bitter incense, and are selected from Qingdao big flower, jasmine flower, Hallertauer tradition, Tettanger, Hersbrucker, Herkules, Cascade , Citra, Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
  • the Zhayi fragrant flower is produced in Xinjiang, China, and is the fragrant hop flower introduced from China, the world's high-quality scent Saaz.
  • the oak barrel is any one of a Bourbon barrel, a Shirley barrel, a Porter barrel or a new barrel.
  • the new barrel refers to a barrel in which wine has not been stored.
  • hops or hop products and oak barrels are not limited to those listed in the above embodiments, and may be other types familiar to those skilled in the art that can be reasonably replaced, but based on a variety of test certifications Using the hops or hop products and oak barrels provided in the above embodiments is more conducive to the preparation of full-bodied, mellow, and refreshing hops.
  • the embodiments of the present application further provide a hop whisky produced by using the method for producing hop hops described in any of the foregoing embodiments.
  • the hop whiskey product provided by this application not only retains the characteristics of whiskey, but also has the aroma component of hops in beer, which solves the current situation of no real beer whiskey.
  • the obtained hopscotch product has wheat or grain flavor, oak. The barrel imparts the aroma, and at the same time contains hops in the beer, the body is full, mellow, and sweet.
  • the alcohol content of the hop whiskey is 40-60% vol, preferably 43% vol.
  • a series of hopscotch whiskies with different alcoholicities can be obtained by diluting and blending with purified water on the basis of pre-treated hopscotch, with or without the addition of caramel color, for example, it can include 40% vol, 43% vol, 50% vol, 53% vol, 60% vol and other hops.
  • hop whisky products Take 11 ° P Lager beer and use a tower or kettle type distiller to prepare a pre-treated hop whisky product with an alcohol content of 75% vol twice, dilute it to 63% vol, age it in oak barrels for 2 years, and dilute it with purified water to 40% vol, adding or not adding caramel color and coloring to obtain hops whisky products.
  • Example 1 Take the 11 ° P Lager beer obtained in Example 1 and use a tower or pot still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 75% vol, diluted to 63% vol, and aged in oak barrels for 2 years , Use pure water to dilute to 43% vol, add or not add caramel color to color, to obtain hops whisky products.
  • Example 2 Take the 11 ° P Lager beer obtained in Example 1 and use a tower or kettle type distiller to prepare twice the pretreated hop whisky product with an alcohol content of 75% vol, dilute to 63% vol, and age for 2 years in oak barrels. , Use pure water to dilute to 50% vol, add or not add caramel color to color, then get hops whisky products.
  • Example 1 Take the 11 ° P Lager beer obtained in Example 1 and use a tower or pot still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 75% vol, diluted to 63% vol, and aged in oak barrels for 2 years , Use pure water to dilute to 53% vol, add or not add caramel color to color, to obtain hops whisky products.
  • Example 1 Take the 11 ° P Lager beer obtained in Example 1, and use a tower or pot still to distill twice to obtain a 75% vol pretreated hop whisky product, diluted to 68% vol, and aged in oak barrels for 2 years. , Use pure water to dilute to 60% vol, add or not add caramel color to color, to obtain hops whisky products.
  • Barley germ, wheat germ, and water are the main raw materials. After crushing ⁇ saccharification ⁇ filtration ⁇ boiling (requires hops or hop extract) ⁇ gyroprecipitation (requires hops) ⁇ cooling ⁇ oxygenation ⁇ adding yeast ⁇ fermentation (addition) Or without hops) ⁇ 14 ° P Ale beer.
  • hop whisky products Take 14 ° P Ale beer, use a tower or pot type distiller, and double-distill to obtain a pretreated hop whisky product with an alcohol content of 75% vol, dilute to 63% vol, and age for 2 years in oak barrels. Dilute with pure water to 40% vol, adding or not adding caramel color and coloring to obtain hops whisky products.
  • Example 6 Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle type distiller to prepare two pre-treated hops whisky products with an alcohol content of 75% vol, dilute to 63% vol, and age in oak barrels for 2 years. , Use pure water to dilute to 43% vol, add or not add caramel color to color, to obtain hops whisky products.
  • Example 6 Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle type distiller to prepare two pre-treated hops whisky products with an alcohol content of 75% vol, dilute to 63% vol, and age in oak barrels for 2 years. , Use pure water to dilute to 50% vol, add or not add caramel color to color, then get hops whisky products.
  • Example 6 Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle type distiller to prepare two pre-treated hops whisky products with an alcohol content of 75% vol, dilute to 63% vol, and age in oak barrels for 2 years. , Use pure water to dilute to 53% vol, add or not add caramel color to color, to obtain hops whisky products.
  • Example 6 Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle distiller to distill twice to obtain a pretreated hop whisky product with an alcohol content of 75% vol, dilute to 68% vol, and age for 2 years in oak barrels. , Use pure water to dilute to 60% vol, add or not add caramel color to color, to obtain hops whisky products.
  • crushed ⁇ saccharification ⁇ filtration ⁇ boiling (requires the addition of hops or hop extracts) ⁇ cyclotron precipitation ⁇ cooling ⁇ oxygenation ⁇ addition of yeast ⁇ fermentation ⁇ filtration ⁇ 11 ° Pale beer.
  • hops whisky products Take 11 ° P Ale beer, use a tower distillation, double distillation to obtain a pretreated hops whisky product with an alcohol content of 86% vol, diluted to 63% vol, aged in oak barrels for 2 years, and diluted to 40% vol with purified water , Add or not add caramel color to color, then get hops whisky products.
  • Example 11 Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 43% vol, add or not add caramel color to make the color, and get the hop whisky product.
  • Example 11 Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 50% vol, and add or not add caramel color to make a color tone.
  • Example 11 Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure It is diluted to 53% vol with water, and mixed with or without caramel color to obtain a hops whisky product.
  • Example 11 Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 68% vol, and age for 2 years in oak barrels.
  • Use pure Water was diluted to 63% vol, and caramel color was added or not added to the color mixture to obtain a hops whisky product.
  • hop whisky products Take 20 ° P Lager beer, use tower distillation, double distillation to obtain a pretreated hop whisky product with an alcohol content of 87% vol, diluted to 63% vol, aged in oak barrels for 2 years, and diluted to 40% vol with purified water , Add or not add caramel color to color, then get hops whisky products.
  • Example 16 Take the 20 ° P Lager beer obtained in Example 16, and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 43% vol, add or not add caramel color to make the color, and get the hop whisky product.
  • Example 16 Take the 20 ° P Lager beer obtained in Example 16, and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 50% vol, and add or not add caramel color to make a color tone.
  • Example 16 Take the 20 ° P Lager beer obtained in Example 16, and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure It is diluted to 53% vol with water, and mixed with or without caramel color to obtain a hops whisky product.
  • Example 16 Take the 20 ° P Lager beer obtained in Example 16 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 68% vol, and age for 2 years in oak barrels. Use pure Water was diluted to 63% vol, and caramel color was added or not added to the color mixture to obtain a hops whisky product.
  • hops whisky products Take 20 ° P Ale beer, use a pot distiller, double-distill to obtain a pretreated hops whisky product with an alcohol content of 72% vol, dilute to 63% vol, aged in oak barrels for 2 years, and dilute to 43% vol with purified water , Add caramel color and color to obtain hops whisky products.
  • Example 21 Take the 20 ° P Ale beer obtained in Example 21 and use a pot distiller to distill twice to obtain a pretreated hop whisky product with an alcohol content of 72% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 53% vol, add caramel color and color to obtain hops whisky product.
  • the hop whiskey products provided in the examples of the present application not only retain the characteristics of whiskey, such as the aroma of wheat or grain, the aroma given by oak barrels, but also contain the hop aroma substances (mainly terpenoids) in beer. , Including terpenes and terpene alcohols, as well as substances such as floral, fruity and spicy), full-bodied, mellow and sweet.

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Abstract

The present application relates to the technical field of brewing alcoholic beverages and provided thereby are a method for producing hop whiskey and hop whiskey, which may resolve the present situation in which there is currently beer whiskey on the market. The technical solution comprises the steps of preparing a beer fermentation broth, preparing a pre-processed beer distilled liquor, aging, diluting and blending, and so on. The hop whiskey provided in the present application is different from existing whiskey, while retaining the characteristics of whiskey, such as the scent of wheat or grain and an aroma imparted by an oak barrel, and simultaneously containing hop-scented substances from beer, the whiskey being full, mild, and sweet.

Description

酒花威士忌的生产方法及酒花威士忌Production method of hop whiskey and hop whiskey 技术领域Technical field
本申请属于饮料酒酿造技术领域，尤其涉及一种酒花威士忌的生产方法及酒花威士忌。The present application belongs to the technical field of beverage wine brewing, and particularly relates to a method for producing hop whiskey and hop whiskey.
背景技术Background technique
饮料酒可以分成发酵酒、蒸馏酒和配制酒三大类，其中蒸馏酒是以粮谷、薯类、水果、乳类为主要原料，经发酵、蒸馏、勾兑而成的饮料酒。蒸馏酒是饮料酒中含酒精最高的一类，世界各地因风土、气候、物产、文化、习惯和嗜好不同，创造出了多种多样的蒸馏酒产品，主要包括白酒、白兰地、威士忌、伏特加、朗姆酒、杜松子酒、奶酒(蒸馏型)以及其他蒸馏酒。Beverage wine can be divided into three categories: fermented wine, distilled wine, and formulated wine. Among them, distilled wine is based on grains, potatoes, fruits, and milk as the main raw materials, and is made by fermentation, distillation, and blending. Distilled spirits are the most alcoholic beverages in beverages. Due to the different territories, climates, products, cultures, habits and hobbies, various distilled spirits products have been created around the world, including liquor, brandy, whiskey, vodka, Rum, gin, milk (distilled) and other distilled spirits.
威士忌是以麦芽、谷物为原料，经糖化、发酵、蒸馏、陈酿、调配而成的蒸馏酒；分为麦芽威士忌、谷物威士忌、调和威士忌。其中，麦芽威士忌是全部以大麦芽为原料，经糖化、发酵、蒸馏、在橡木桶陈酿至少两年的威士忌；谷物威士忌是以各种谷物(如：黑麦、小麦、玉米、青稞、燕麦)为原料，经糖化、发酵、蒸馏、在橡木桶陈酿至少两年的威士忌；调和威士忌是用各种单体威士忌(如麦芽威士忌和谷物威士忌)按一定比例混合、调配而成的威士忌。Whiskey is made from malt and grains, and is a distilled liquor made by saccharification, fermentation, distillation, aging, and blending. It is divided into malt whisky, grain whiskey, and blended whiskey. Among them, malt whiskey is all whiskey made from barley malt, saccharified, fermented, distilled, and aged in oak barrels for at least two years; grain whiskey is made from various grains (such as rye, wheat, corn, barley, oats) As raw materials, whisky that has been saccharified, fermented, distilled, and aged in oak barrels for at least two years; blended whiskey is a whisky that is mixed and blended with various monomeric whiskies (such as malt whisky and grain whiskey) at a certain ratio.
CN109652269A公开了一种清酒威士忌的生产方法，以大米为原料，使用川法小曲清香型白酒专用的小曲作为糖化发酵剂，通过双段式控温发酵后，将发酵糟过滤，将高沸点物质馏分和低沸点馏分分开取酒，采用橡木桶贮存，精心勾兑而成。CN109652269A discloses a production method of sake whisky, which uses rice as raw material, uses Xiaoqu, a special flavor of Sichuan-style Xiaoqu fragrance-type liquor, as a saccharification starter, and after two-stage temperature-controlled fermentation, the fermentation lees are filtered to separate high boiling point substances Take the wine separately from the low-boiling fractions, store it in oak barrels, and blend it carefully.
发明内容Summary of the Invention
本申请提出一种酒花威士忌的生产方法及酒花威士忌，该酒花威士忌不同于现有威士忌，其既保留了威士忌的特点，如麦香或谷物香、橡木桶赋予的芳香，又含有啤酒中的酒花香物质，酒体丰满、醇和、甘爽，解决了目前无真正啤酒威士忌的现状。The present application proposes a method for producing hopscotch and hopscotch. The hopscotch is different from the existing whiskey, which retains the characteristics of whiskey, such as the aroma of wheat or grain, the aroma given by oak barrels, and contains wine in beer. The floral substance, full-bodied, mellow and sweet, solves the current situation of no real beer whiskey.
为了达到上述目的，本申请提供了一种酒花威士忌的生产方法，包括以下步骤：In order to achieve the above purpose, the present application provides a method for producing hops whiskey, including the following steps:
选用麦芽、水为主要原料，以料水比1:3-1:4混合后，麦芽于50-55℃进行蛋白休止，然后于62-72℃进行糖化；Malt and water are selected as the main raw materials, and after mixing at a feed water ratio of 1: 3-1: 4, the malt undergoes protein rest at 50-55 ° C and then saccharifies at 62-72 ° C;
糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花制品，煮沸后进行回旋沉淀，回旋过程中选择添加或不添加酒花或酒花制品，然后冷却至8-10℃，同时充氧接入上面酵母或下面酵母进行发酵，发酵过程中选择添加或不添加酒花或酒花制品，得到啤酒发酵液；After saccharification, the mashed mash was filtered at 73 ± 1 ° C to obtain a clear wort and boiled, hops or hop products were added during the boiling process, and swirling precipitation was performed after boiling. The hops or hop products were added or not during the turning process. Then it is cooled to 8-10 ° C, and at the same time, it is aerated to access the upper yeast or the lower yeast for fermentation. During the fermentation process, hops or hop products are added or not to obtain beer fermentation broth;
将啤酒发酵液送入第一塔式或壶式蒸馏器中于78-95℃进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-95℃进行二次常压蒸馏，去掉蒸馏的酒头、酒尾，只收取酒身部分，获得酒精度≥70％vol的预处理啤酒蒸馏酒；The beer fermentation broth is sent to the first tower or kettle type distillation at 78-95 ° C for a normal pressure distillation to obtain a crude distilled product with an alcohol content of 20-40% vol, and then the crude distillation product is sent to the second tower or Perform a second atmospheric distillation at 78-95 ° C in a pot-type still, remove the distilled head and tail, collect only the body part, and obtain a pre-treated beer distilled liquor with an alcohol content ≥70% vol;
将预处理啤酒蒸馏酒稀释至63-68％vol在橡木桶中贮存2年以上，然后用纯净水对预处理啤酒蒸馏进行稀释和勾兑，添加或不添加焦糖色进行调色，得到不同酒精度的酒花威士忌。Dilute the pretreated beer distilled spirit to 63-68% vol and store in oak barrels for more than 2 years, then dilute and blend the pretreated beer distillation with pure water, add or not add caramel color to color, and get different alcohol content Hops whiskey.
作为优选，所述啤酒发酵液选择冷贮期的啤酒发酵液；优选过滤除去啤酒发酵液中的酵母。Preferably, the beer fermentation broth is selected from the beer fermentation broth in the cold storage period; preferably, the yeast in the beer fermentation broth is removed by filtration.
作为优选，对所述啤酒发酵液进行排气处理；优选所述排气处理在进行一次常压蒸馏前进行。Preferably, the beer fermentation liquid is subjected to an exhaust treatment; preferably, the exhaust treatment is performed before performing atmospheric distillation once.
作为优选，选用麦芽、水为主要原料，配以大米、玉米或糖浆作为辅料，以料水比1:3-1:4混合；其中，使用大米或玉米为辅料时，辅料粉碎后调浆于80-90℃进行糊化，然后与蛋白休止后的麦芽进行糖化。Preferably, malt and water are selected as the main raw materials, and rice, corn, or syrup is used as an auxiliary material, and the ratio of water to water is 1: 3-1: 4. When rice or corn is used as an auxiliary material, the auxiliary material is crushed and then pulped. It is gelatinized at 80-90 ° C and then saccharified with malt after protein rest.
作为优选，充氧接入上面酵母得到Ale啤酒，发酵温度为16-20℃，发酵时间为15-25天；充氧接入下面酵母得到Lager啤酒，发酵温度为8-13℃，发酵时间为15-25天。As a preference, the ale beer is aerated with oxygen and the fermentation temperature is 16-20 ° C, and the fermentation time is 15-25 days; the ager is aerated with oxygen and the lower yeast is obtained, the fermentation temperature is 8-13 ° C and the fermentation time is 15-25 days.
作为优选，所述Ale啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为6-60EBC；优选所述Ale啤酒的原麦汁浓度为10.9-14.5°P，酒精度 为4.5-7.0％vol；所述Lager啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为10-30EBC。Preferably, the original wort concentration of the Ale beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 6-60EBC; preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° P, the alcohol content is 4.5-7.0% vol; the original wort concentration of the Lager beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 10-30 EBC.
作为优选，所述酒头占总体积的10-20％，酒尾占总体积的10-20％，酒精度≥70％vol的酒身占总体积的60-80％。Preferably, the wine head accounts for 10-20% of the total volume, the wine tail accounts for 10-20% of the total volume, and the wine body with an alcohol content of ≥70% vol accounts for 60-80% of the total volume.
作为优选，将部分酒头加入酒身中；优选将酒头的5-15％的量回填至酒身中。Preferably, a part of the wine head is added to the wine body; preferably, an amount of 5-15% of the wine head is back-filled into the wine body.
作为优选，煮沸、回旋、发酵时使用的酒花或酒花制品为苦花、香花或苦香兼型，可选自青岛大花、札一香花、Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、Nugget、Spalter Select和Northern Brewer中的一种或几种。Preferably, the hops or hop products used during boiling, swirling, and fermentation are bitter flowers, fragrant flowers, or bitter incense, and may be selected from Qingdao big flower, Zha Yixiang flower, Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Cascade, Citra, One or more of Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
作为优选，所述橡木桶为波本桶、雪莉桶、波特桶或新桶的任一种。Preferably, the oak barrel is any one of a bourbon barrel, a sherry barrel, a potter barrel or a new barrel.
本申请还提供了一种酒花威士忌，其采用上述任一项技术方案所述的酒花威士忌的生产方法生产得到。The present application also provides a hop whiskey, which is produced by using the method for producing hop hops according to any one of the foregoing technical solutions.
作为优选，所述酒花威士忌的酒精度为40-60％vol，优选为43％。Preferably, the alcohol content of the hop whisky is 40-60% vol, preferably 43%.
与现有技术相比，本申请的优点和积极效果在于：Compared with the prior art, the advantages and positive effects of this application are:
常规威士忌在生产时使用非常粗糙的发酵液作为酒基进行蒸馏，然后将蒸馏酒置于橡木桶陈酿获得的蒸馏酒类型；由于常规的酒基制备过程不包含添加酒花，煮沸等工艺，因此威士忌也相对粗糙且不含有酒花香物质。本申请所开发的酒花威士忌是以啤酒的一些特性为酒基，同时含有酒花香物质的产品。Conventional whiskey is produced by using a very rough fermentation broth as the wine base for distillation, and then distilling the distilled wine in oak barrels. The type of distilled wine obtained is not included in the conventional wine base preparation process, including hops addition and boiling. It is also relatively rough and does not contain hops. The hop whiskey developed in this application is a product based on some characteristics of beer and containing hop aroma substances.
本申请所提供的酒花威士忌产品既保留了威士忌的特点，同时口味上又具有啤酒中酒花的香气成分，解决了目前无真正啤酒威士忌的现状，得到的酒花威士忌产品具有麦香或谷物香，橡木桶赋予的芳香，同时又含有啤酒中的酒花香物质，酒体丰满、醇和、甘爽。The hop whiskey product provided by this application not only retains the characteristics of whiskey, but also has the aroma component of hops in beer, which solves the current situation of no real beer whiskey. The obtained hopscotch product has wheat or grain flavor, oak. The barrel imparts the aroma, and at the same time contains hops in the beer, the body is full, mellow, and sweet.
具体实施方式detailed description
下面将对本申请实施例中的技术方案进行清楚、完整地描述，显然，所描 述的实施例仅仅是本申请一部分实施例，而不是全部的实施例。基于本申请中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本申请保护的范围。The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present application, but not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by a person of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.
本申请实施例提供了一种酒花威士忌的生产方法，包括以下步骤：The embodiment of the present application provides a method for producing hops whiskey, including the following steps:
S1：选用麦芽、水为主要原料，以料水比1:3-1:4(即麦芽和水的质量比为1：3-4)混合后，麦芽于50-55℃进行蛋白休止，然后于62-72℃进行糖化。S1: Use malt and water as the main raw materials, mix with the material-water ratio of 1: 3-1: 4 (that is, the mass ratio of malt and water is 1: 3-4), and then malt at 50-55 ℃ for protein rest, and then Saccharification was performed at 62-72 ° C.
该步骤中，可单独将主要原料处理后进行糖化，也可以配以大米、玉米或糖浆作为辅料进行糖化。其中，使用大米或玉米为辅料时，辅料粉碎后需调浆于80-90℃进行糊化，然后与蛋白休止后的麦芽进行糖化。糖化过程本领域技术人员可根据实际生产情况进行调整。辅料的加入可以调节啤酒的口味，适应不同层次客户的需求。In this step, saccharification may be performed after the main raw materials are processed alone, or saccharification may be performed with rice, corn, or syrup as an auxiliary material. Among them, when rice or corn is used as an auxiliary material, after the auxiliary material is crushed, it needs to be adjusted to paste at 80-90 ° C. to be gelatinized, and then saccharified with malt after protein rest. Those skilled in the art can adjust the saccharification process according to actual production conditions. The addition of excipients can adjust the taste of beer and meet the needs of customers at different levels.
S2：糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花制品，煮沸后进行回旋沉淀，回旋过程中可选择添加或不添加酒花或酒花制品，然后冷却至8-10℃，同时充氧接入上面酵母或下面酵母进行发酵，发酵过程中可选择添加或不添加酒花或酒花制品，得到啤酒发酵液；S2: After saccharification, the mashed mash is filtered at 73 ± 1 ° C to obtain a clear wort and boiled. Hops or hop products are added during the boiling process. After boiling, swirling precipitation is performed. With or without hops or The hop product is then cooled to 8-10 ° C, and at the same time, oxygen is connected to the upper yeast or the lower yeast for fermentation. During the fermentation process, hops or hop products can be added or not to obtain a beer fermentation liquid;
上述步骤中所得到的啤酒发酵液中既含有麦香及酒花苦味成分，同时又含有酒花香气成分，可为后续蒸馏得到预期口感的酒花威士忌奠定先期准备。需要说明的是，上述过程中煮沸的时间在1小时左右，且在煮沸结束后可添加少量糖浆进行调和。The beer fermentation liquor obtained in the above steps contains both the malt and hop bitterness components, and also contains the hop aroma component, which can lay a foundation for the subsequent distillation to obtain hops whisky with the desired taste. It should be noted that the boiling time in the above process is about 1 hour, and a small amount of syrup can be added for blending after the boiling is completed.
啤酒发酵主要会经历主酵期、后熟期(还原期)和冷贮期；本申请所述啤酒发酵液优选冷贮期的过滤掉酵母的啤酒发酵液，其冷贮期后的啤酒具有成熟、纯净、爽口等优点，同时过滤掉酵母，可以减少蒸馏过程中酵母自溶带来的不良风味。The beer fermentation mainly undergoes the main fermentation period, the post-ripening period (reduction period), and the cold storage period; the beer fermentation broth described in this application preferably filters the yeast beer fermentation liquid in the cold storage period, and the beer after the cold storage period has mature , Purity, refreshing and other advantages, while filtering out yeast, can reduce the bad flavor brought by yeast autolysis during distillation.
S3：将啤酒发酵液送入第一塔式或壶式蒸馏器中于78-100℃，优选78-95℃，进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-100℃，优选78-95℃，进行二次常压蒸馏，去掉蒸馏的酒头、酒尾，只收取酒身部分，获得酒精度≥70％vol的预 处理啤酒蒸馏酒。S3: The beer fermentation broth is sent to the first tower or kettle type still at 78-100 ° C, preferably 78-95 ° C, and subjected to a normal pressure distillation to obtain a crude distilled product with an alcohol content of 20-40% vol. Distill the crude product into a second tower or pot still at 78-100 ° C, preferably 78-95 ° C, and carry out a second atmospheric distillation, remove the distilled head and tail, and only collect the body part to obtain alcohol. Pretreated beer distilled spirits with a degree of ≥70% vol.
本步骤中，可对所述啤酒发酵液在进行一次常压蒸馏前进行排气处理。排气过程的添加可以有效地防止蒸馏过程中的溢流的发生。In this step, the beer fermentation liquid may be subjected to exhaust treatment before being subjected to a normal-pressure distillation. The addition of the exhaust process can effectively prevent the occurrence of overflow during the distillation process.
本步骤中，在获得不同类型啤酒发酵液的基础上，通过使用不同的蒸馏设备，可以获得不同风味的预处理啤酒蒸馏酒产品。采用二次常压蒸馏工艺优化后，不仅可获得高酒精度的预处理啤酒蒸馏酒，而且还可达到有效降低醛类、高级醇物质含量的目的，避免饮后上头现象。并且，相对于真空低压蒸馏，常压蒸馏可使风味物质含量更丰富，醇酯含量更高。In this step, on the basis of obtaining different types of beer fermentation broths, by using different distillation equipment, different flavors of pretreated beer distilled liquor products can be obtained. After the optimization of the secondary atmospheric distillation process, not only can high-alcohol pretreated beer distilled spirits be obtained, but also the purpose of effectively reducing the content of aldehydes and higher alcohols can be avoided to avoid the phenomenon of over-drinking after drinking. Moreover, compared with vacuum low pressure distillation, atmospheric pressure distillation can enrich the content of flavor substances and the content of alcohol esters is higher.
S4：将预处理啤酒蒸馏酒稀释至63-68％vol在橡木桶中贮存2年以上，然后用纯净水对预处理啤酒蒸馏进行稀释和勾兑，添加或不添加焦糖色进行调色，得到不同酒精度的酒花威士忌产品。S4: Dilute the pretreated beer distilled spirit to 63-68% vol and store it in oak barrels for more than 2 years, then dilute and blend the pretreated beer distillation with pure water, add or not add caramel color to color, get different Alcoholic hops whisky product.
本步骤中，通过陈酿可以有效解决蒸馏酒新酒冲辣的问题，同时通过橡木桶陈酿，可将橡木桶的芳香物质浸提到酒中，最终得到酒体丰满、醇和、甘爽的酒花威士忌产品。In this step, aging can effectively solve the problem of distilling new wines, and by aging in oak barrels, the aroma of oak barrels can be dipped into the wine, and finally, full-bodied, mellow, and refreshing hops whisky products can be obtained. .
在一优选实施例中，充氧接入上面酵母得到Ale啤酒，发酵温度为16-20℃，发酵时间为15-25天；充氧接入下面酵母得到Lager啤酒，发酵温度为8-13℃，发酵时间为15-25天。本实施例中列出了当添加不同发酵酵母时的发酵温度和时间，有利于整体工艺的调控。需说明的是，本实施例中列出的仅为上述啤酒的适合发酵温度和时间，本领域技术人员可根据实际情况在上述范围内进行合理调整。In a preferred embodiment, the ale beer is oxygenated to obtain Ale beer, the fermentation temperature is 16-20 ° C, and the fermentation time is 15-25 days; the ager is oxygenated to obtain Lager beer, and the fermentation temperature is 8-13 ° C. The fermentation time is 15-25 days. This embodiment lists the fermentation temperature and time when different fermentation yeasts are added, which is beneficial to the overall process control. It should be noted that what is listed in this embodiment is only the suitable fermentation temperature and time of the above beer, and those skilled in the art can make reasonable adjustments within the above range according to actual conditions.
在一优选实施例中，所述Ale啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为6-60EBC；优选所述Ale啤酒的原麦汁浓度为10.9-14.5°P，酒精度为4.5-7.0％vol；所述Lager啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为10-30EBC。在进一可选实施例中，优选使用上述Ale和Lager啤酒中原麦汁浓度高、酒花使用量高的啤酒，其原因在于该类蒸馏基酒酒精度高，降低蒸馏沸点，从而可减少产品中高级醇等高沸点物质的含量，提高产品酒精度至70％vol以上；同时酒花使用量高，有利于提高酒花威士忌产品中的酒花香气。In a preferred embodiment, the original wort concentration of the Ale beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 6-60 EBC; preferably, the original wort concentration of the Ale beer is 10.9-14.5 ° P, the alcohol content is 4.5-7.0% vol; the original wort concentration of the Lager beer is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 10-30EBC. In a further optional embodiment, the beer with high wort concentration and high hop usage in the above-mentioned Ale and Lager beer is preferably used. The reason is that this type of distilled base wine has a high alcohol content and reduces the distillation boiling point, which can reduce The content of high-boiling substances such as higher alcohols increases the alcohol content of the product to more than 70% vol. At the same time, the high amount of hops is used to improve the hop aroma in hops whisky products.
在一优选实施例中，预处理啤酒蒸馏酒的酒精度≥70％vol。当预处理啤酒蒸馏酒的酒精度提高至70％vol以上时，可有效降低酒中杂质，使酒更为干净。In a preferred embodiment, the alcohol content of the pre-treated beer distilled spirit is ≥70% vol. When the alcohol content of the pre-treated beer distilled spirit is increased to more than 70% vol, the impurities in the wine can be effectively reduced, and the wine is cleaner.
在一优选实施例中，所述酒头占总体积的10-20％，酒尾占总体积的10-20％，酒精度≥70％vol的酒身占总体积的60-80％。本实施例采用的蒸馏工艺可在最大程度上保留啤酒的清香，同时，可保留绝对优势体积的酒身，有利于大工业生产中使用。酒身的选择可以使得选取的风味更适合客户需求。In a preferred embodiment, the wine head accounts for 10-20% of the total volume, the wine tail accounts for 10-20% of the total volume, and the wine body with an alcohol content ≥70% vol accounts for 60-80% of the total volume. The distillation process used in this embodiment can retain the fragrance of beer to the greatest extent, and at the same time, it can retain the wine body with an absolutely dominant volume, which is beneficial to use in large industrial production. The choice of wine body can make the selected flavor more suitable for customer needs.
在一优选实施例中，可以将部分酒头加入预处理啤酒蒸馏酒中，优选将所述酒头的5-15％(体积或质量均可)回填至酒身中，可以提高产品中酯香(果香)风味，提高产品中的酒花香风味。In a preferred embodiment, a part of the wine head can be added to the pretreated beer distilled wine, preferably 5-15% (both in volume and mass) of the wine head can be backfilled into the wine body, which can improve the ester flavor in the product. (Fruity) flavor, improving hop flavor in the product.
因此对于S3，具体地，还可将啤酒发酵液送入第一塔式或壶式蒸馏器中，缓慢升温，将气体(如二氧化碳)排出，于78-100℃(优选78-95℃)进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-100℃(优选78-95℃)进行二次常压蒸馏，收集蒸馏的酒头、酒身，去掉酒尾；根据酒头风味物质含量，将5-15％的酒头回填至酒身，获得酒精度≥70％vol的预处理啤酒蒸馏酒。Therefore, for S3, specifically, the beer fermentation broth can also be sent to the first tower or kettle type distiller, and the temperature is slowly raised to discharge the gas (such as carbon dioxide) at 78-100 ° C (preferably 78-95 ° C). One atmospheric distillation to obtain crude distillation with an alcohol content of 20-40% vol, and then send the crude distillation to a second column or pot still for a second atmospheric pressure at 78-100 ° C (preferably 78-95 ° C). Distill, collect the distilled head and body, and remove the tail; according to the flavor content of the head, backfill 5-15% of the head to the body to obtain a pretreated beer distilled spirit with an alcohol content ≥70% vol.
在一优选实施例中，煮沸、回旋、发酵时使用的酒花或酒花制品为苦花、香花或苦香兼型，选自青岛大花、札一香花、Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、Nugget、Spalter Select和Northern Brewer中的一种或几种。In a preferred embodiment, the hops or hop products used during boiling, swirling, and fermentation are bitter flowers, fragrant flowers, or bitter incense, and are selected from Qingdao big flower, jasmine flower, Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Cascade , Citra, Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
其中所述札一香花为产自中国新疆，是在中国引种了源自世界优质香型品种Saaz的香型酒花。Among them, the Zhayi fragrant flower is produced in Xinjiang, China, and is the fragrant hop flower introduced from China, the world's high-quality scent Saaz.
在一优选实施例中，所述橡木桶为波本桶、雪莉桶、波特桶或新桶的任一种。所述新桶指尚未贮存过酒的桶。In a preferred embodiment, the oak barrel is any one of a Bourbon barrel, a Shirley barrel, a Porter barrel or a new barrel. The new barrel refers to a barrel in which wine has not been stored.
可以理解的是，对于酒花或酒花制品、橡木桶的选择可并不局限于上述实施例所列举的，还可以是本领域技术人员所熟悉可合理替换使用的其他种类，但基于多方面试验证明，选用上述实施例所提供的酒花或酒花制品、橡木桶更有利于制备得到酒体丰满、醇和、甘爽的酒花威士忌。It can be understood that the choice of hops or hop products and oak barrels is not limited to those listed in the above embodiments, and may be other types familiar to those skilled in the art that can be reasonably replaced, but based on a variety of test certifications Using the hops or hop products and oak barrels provided in the above embodiments is more conducive to the preparation of full-bodied, mellow, and refreshing hops.
本申请实施例还提供了一种利用上述任一实施例所述的酒花威士忌的生产方法生产得到的酒花威士忌。本申请所提供的酒花威士忌产品既保留了威士忌的特点，同时口味上又具有啤酒中酒花的香气成分，解决了目前无真正啤酒威士忌的现状，得到的酒花威士忌产品具有麦香或谷物香，橡木桶赋予的芳香，同时又含有啤酒中的酒花香物质，酒体丰满、醇和、甘爽。The embodiments of the present application further provide a hop whisky produced by using the method for producing hop hops described in any of the foregoing embodiments. The hop whiskey product provided by this application not only retains the characteristics of whiskey, but also has the aroma component of hops in beer, which solves the current situation of no real beer whiskey. The obtained hopscotch product has wheat or grain flavor, oak. The barrel imparts the aroma, and at the same time contains hops in the beer, the body is full, mellow, and sweet.
在一优选实施例中，所述酒花威士忌的酒精度为40-60％vol，优选为43％vol。本实施例通过在预处理酒花威士忌的基础上用纯净水进行稀释和勾兑，添加或不添加焦糖色进行调色，可获得一系列不同酒精度的酒花威士忌，例如可包括40％vol、43％vol、50％vol、53％vol、60％vol等多款酒花威士忌。In a preferred embodiment, the alcohol content of the hop whiskey is 40-60% vol, preferably 43% vol. In this embodiment, a series of hopscotch whiskies with different alcoholicities can be obtained by diluting and blending with purified water on the basis of pre-treated hopscotch, with or without the addition of caramel color, for example, it can include 40% vol, 43% vol, 50% vol, 53% vol, 60% vol and other hops.
为了更清楚详细地介绍本申请实施例所提供的酒花威士忌生产方法及所得酒花威士忌，下面将结合具体实施例进行描述。In order to introduce the production method of hops whiskey and the obtained hops whisker provided in the embodiments of the present application more clearly and in detail, the following will be described in combination with specific embodiments.
实施例1Example 1
以大麦芽、水为主要原料，经粉碎→糖化→过滤→煮沸(需添加酒花或酒花浸膏)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→即得11°P Lager啤酒。Using barley malt and water as the main raw materials, crushing → saccharification → filtration → boiling (requires hops or hop extract) → swirling sedimentation → cooling → oxygenation → adding the following yeast → fermentation → filtering → you get 11 ° P Lager beer .
取11°P Lager啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至40％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take 11 ° P Lager beer and use a tower or kettle type distiller to prepare a pre-treated hop whisky product with an alcohol content of 75% vol twice, dilute it to 63% vol, age it in oak barrels for 2 years, and dilute it with purified water to 40% vol, adding or not adding caramel color and coloring to obtain hops whisky products.
实施例2Example 2
取实施例1中得到的11°P Lager啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至43％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Lager beer obtained in Example 1 and use a tower or pot still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 75% vol, diluted to 63% vol, and aged in oak barrels for 2 years , Use pure water to dilute to 43% vol, add or not add caramel color to color, to obtain hops whisky products.
实施例3Example 3
取实施例1中得到的11°P Lager啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2 年，使用纯净水稀释至50％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Lager beer obtained in Example 1 and use a tower or kettle type distiller to prepare twice the pretreated hop whisky product with an alcohol content of 75% vol, dilute to 63% vol, and age for 2 years in oak barrels. , Use pure water to dilute to 50% vol, add or not add caramel color to color, then get hops whisky products.
实施例4Example 4
取实施例1中得到的11°P Lager啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至53％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Lager beer obtained in Example 1 and use a tower or pot still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 75% vol, diluted to 63% vol, and aged in oak barrels for 2 years , Use pure water to dilute to 53% vol, add or not add caramel color to color, to obtain hops whisky products.
实施例5Example 5
取实施例1中得到的11°P Lager啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至68％vol，橡木桶陈酿2年，使用纯净水稀释至60％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Lager beer obtained in Example 1, and use a tower or pot still to distill twice to obtain a 75% vol pretreated hop whisky product, diluted to 68% vol, and aged in oak barrels for 2 years. , Use pure water to dilute to 60% vol, add or not add caramel color to color, to obtain hops whisky products.
实施例6Example 6
以大麦芽、小麦芽、水为主要原料，经粉碎→糖化→过滤→煮沸(需添加酒花或酒花浸膏)→回旋沉淀(需添加酒花)→冷却→充氧→添加上面酵母→发酵(添加或不添加酒花)→即得14°P Ale啤酒。Barley germ, wheat germ, and water are the main raw materials. After crushing → saccharification → filtration → boiling (requires hops or hop extract) → gyroprecipitation (requires hops) → cooling → oxygenation → adding yeast → fermentation (addition) Or without hops) → 14 ° P Ale beer.
取14°P Ale啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至40％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take 14 ° P Ale beer, use a tower or pot type distiller, and double-distill to obtain a pretreated hop whisky product with an alcohol content of 75% vol, dilute to 63% vol, and age for 2 years in oak barrels. Dilute with pure water to 40% vol, adding or not adding caramel color and coloring to obtain hops whisky products.
实施例7Example 7
取实施例6中得到的14°P Ale啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至43％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle type distiller to prepare two pre-treated hops whisky products with an alcohol content of 75% vol, dilute to 63% vol, and age in oak barrels for 2 years. , Use pure water to dilute to 43% vol, add or not add caramel color to color, to obtain hops whisky products.
实施例8Example 8
取实施例6中得到的14°P Ale啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年， 使用纯净水稀释至50％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle type distiller to prepare two pre-treated hops whisky products with an alcohol content of 75% vol, dilute to 63% vol, and age in oak barrels for 2 years. , Use pure water to dilute to 50% vol, add or not add caramel color to color, then get hops whisky products.
实施例9Example 9
取实施例6中得到的14°P Ale啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至53％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle type distiller to prepare two pre-treated hops whisky products with an alcohol content of 75% vol, dilute to 63% vol, and age in oak barrels for 2 years. , Use pure water to dilute to 53% vol, add or not add caramel color to color, to obtain hops whisky products.
实施例10Example 10
取实施例6中得到的14°P Ale啤酒，使用塔式或壶式蒸馏器，两次蒸馏制得酒精度75％vol的预处理酒花威士忌产品，稀释至68％vol，橡木桶陈酿2年，使用纯净水稀释至60％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 14 ° P Ale beer obtained in Example 6 and use a tower or kettle distiller to distill twice to obtain a pretreated hop whisky product with an alcohol content of 75% vol, dilute to 68% vol, and age for 2 years in oak barrels. , Use pure water to dilute to 60% vol, add or not add caramel color to color, to obtain hops whisky products.
实施例11Example 11
以大麦芽、小麦芽、水为主要原料，经粉碎→糖化→过滤→煮沸(需添加酒花或酒花浸膏)→回旋沉淀→冷却→充氧→添加上面酵母→发酵→过滤→即得11°P Ale啤酒。Using barley malt, wheat germ, and water as the main raw materials, crushed → saccharification → filtration → boiling (requires the addition of hops or hop extracts) → cyclotron precipitation → cooling → oxygenation → addition of yeast → fermentation → filtration → 11 ° Pale beer.
取11°P Ale啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至40％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take 11 ° P Ale beer, use a tower distillation, double distillation to obtain a pretreated hops whisky product with an alcohol content of 86% vol, diluted to 63% vol, aged in oak barrels for 2 years, and diluted to 40% vol with purified water , Add or not add caramel color to color, then get hops whisky products.
实施例12Example 12
取实施例11中得到的11°P Ale啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至43％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 43% vol, add or not add caramel color to make the color, and get the hop whisky product.
实施例13Example 13
取实施例11中得到的11°P Ale啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至50％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 50% vol, and add or not add caramel color to make a color tone.
实施例14Example 14
取实施例11中得到的11°P Ale啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至53％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure It is diluted to 53% vol with water, and mixed with or without caramel color to obtain a hops whisky product.
实施例15Example 15
取实施例11中得到的11°P Ale啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度86％vol的预处理酒花威士忌产品，稀释至68％vol，橡木桶陈酿2年，使用纯净水稀释至63％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 11 ° P Ale beer obtained in Example 11 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 86% vol, dilute to 68% vol, and age for 2 years in oak barrels. Use pure Water was diluted to 63% vol, and caramel color was added or not added to the color mixture to obtain a hops whisky product.
实施例16Example 16
以大麦芽、水为主要原料，经粉碎→糖化→过滤→煮沸(需添加酒花或酒花浸膏)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→即得20°P Lager啤酒。Using barley malt and water as main raw materials, crushing → saccharification → filtering → boiling (requires hops or hop extract) → swirling precipitation → cooling → oxygenation → adding the following yeast → fermentation → filtering → 20 ° P Lager beer .
取20°P Lager啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度87％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至40％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take 20 ° P Lager beer, use tower distillation, double distillation to obtain a pretreated hop whisky product with an alcohol content of 87% vol, diluted to 63% vol, aged in oak barrels for 2 years, and diluted to 40% vol with purified water , Add or not add caramel color to color, then get hops whisky products.
实施例17Example 17
取实施例16中得到的20°P Lager啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度87％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至43％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 20 ° P Lager beer obtained in Example 16, and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 43% vol, add or not add caramel color to make the color, and get the hop whisky product.
实施例18Example 18
取实施例16中得到的20°P Lager啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度87％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至50％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 20 ° P Lager beer obtained in Example 16, and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 50% vol, and add or not add caramel color to make a color tone.
实施例19Example 19
取实施例16中得到的20°P Lager啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度87％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至53％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 20 ° P Lager beer obtained in Example 16, and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure It is diluted to 53% vol with water, and mixed with or without caramel color to obtain a hops whisky product.
实施例20Example 20
取实施例16中得到的20°P Lager啤酒，使用塔式蒸馏器，两次蒸馏制得酒精度87％vol的预处理酒花威士忌产品，稀释至68％vol，橡木桶陈酿2年，使用纯净水稀释至63％vol，添加或不添加焦糖色进行调色，即得到酒花威士忌产品。Take the 20 ° P Lager beer obtained in Example 16 and use a tower still to distill twice to obtain a pretreated hop whisky product with an alcohol content of 87% vol, dilute to 68% vol, and age for 2 years in oak barrels. Use pure Water was diluted to 63% vol, and caramel color was added or not added to the color mixture to obtain a hops whisky product.
实施例21Example 21
以大麦芽、水为主要原料，经粉碎→糖化→过滤→煮沸(需添加酒花或酒花浸膏)→回旋沉淀→冷却→充氧→添加上面酵母→发酵→过滤→即得20°P Ale啤酒。Using barley malt and water as the main raw materials, crushing → saccharification → filtration → boiling (requires hops or hop extract) → swirling precipitation → cooling → oxygenation → adding yeast on top → fermentation → filtering → 20 ° P Ale beer .
取20°P Ale啤酒，使用壶式蒸馏器，两次蒸馏制得酒精度72％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至43％vol，添加焦糖色进行调色，即得到酒花威士忌产品。Take 20 ° P Ale beer, use a pot distiller, double-distill to obtain a pretreated hops whisky product with an alcohol content of 72% vol, dilute to 63% vol, aged in oak barrels for 2 years, and dilute to 43% vol with purified water , Add caramel color and color to obtain hops whisky products.
实施例22Example 22
取实施例21中得到的20°P Ale啤酒，使用壶式蒸馏器，两次蒸馏制得酒精度72％vol的预处理酒花威士忌产品，稀释至63％vol，橡木桶陈酿2年，使用纯净水稀释至53％vol，添加焦糖色进行调色，即得到酒花威士忌产品。Take the 20 ° P Ale beer obtained in Example 21 and use a pot distiller to distill twice to obtain a pretreated hop whisky product with an alcohol content of 72% vol, dilute to 63% vol, and age for 2 years in oak barrels. Use pure Dilute it with water to 53% vol, add caramel color and color to obtain hops whisky product.
风味品评Flavor review
对上述实施例1-20所得到的酒花威士忌进行风味品评测定，结果见表1。The hopscotch whiskies obtained in the above-mentioned Examples 1 to 20 were subjected to flavor evaluation measurement, and the results are shown in Table 1.
表1：Table 1:
Figure PCTCN2019091840-appb-000001
Figure PCTCN2019091840-appb-000001
Figure PCTCN2019091840-appb-000002
Figure PCTCN2019091840-appb-000002
由表1结果可知，本申请实施例提供的酒花威士忌产品既保留了威士忌的特点，如麦香或谷物香、橡木桶赋予的芳香，同时又含有啤酒中的酒花香物质(主要是萜类物质，包括萜烯和萜烯醇以及带来花香、果香和辛香等物质)，酒体丰满、醇和、甘爽。From the results in Table 1, it can be seen that the hop whiskey products provided in the examples of the present application not only retain the characteristics of whiskey, such as the aroma of wheat or grain, the aroma given by oak barrels, but also contain the hop aroma substances (mainly terpenoids) in beer. , Including terpenes and terpene alcohols, as well as substances such as floral, fruity and spicy), full-bodied, mellow and sweet.

Claims (12)

  1. 一种酒花威士忌的生产方法，其特征在于，包括以下步骤：A method for producing hops whiskey, which comprises the following steps:
    选用麦芽、水为主要原料，以料水比1:3-1:4混合后，麦芽于50-55℃进行蛋白休止，然后于62-72℃进行糖化；Malt and water are selected as the main raw materials, and after mixing at a feed water ratio of 1: 3-1: 4, the malt undergoes protein rest at 50-55 ° C and then saccharifies at 62-72 ° C;
    糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花制品，煮沸后进行回旋沉淀，回旋过程中选择添加或不添加酒花或酒花制品，然后冷却至8-10℃，同时充氧接入上面酵母或下面酵母进行发酵，发酵过程中选择添加或不添加酒花或酒花制品，得到啤酒发酵液；After saccharification, the mashed mash was filtered at 73 ± 1 ° C to obtain a clear wort and boiled, hops or hop products were added during the boiling process, and swirling precipitation was performed after boiling. The hops or hop products were added or not during the turning process. Then it is cooled to 8-10 ° C, and at the same time, it is aerated to access the upper yeast or the lower yeast for fermentation. During the fermentation process, hops or hop products are added or not to obtain beer fermentation broth;
    将啤酒发酵液送入第一塔式或壶式蒸馏器中于78-95℃进行一次常压蒸馏，获得酒精度20-40％vol的蒸馏粗品，然后将蒸馏粗品送入第二塔式或壶式蒸馏器中于78-95℃进行二次常压蒸馏，去掉蒸馏的酒头、酒尾，只收取酒身部分，获得酒精度≥70％vol的预处理啤酒蒸馏酒；The beer fermentation broth is sent to the first tower or kettle type distillation at 78-95 ° C for a normal pressure distillation to obtain a crude distilled product with an alcohol content of 20-40% vol, and then the crude distillation product is sent to the second tower or Perform a second atmospheric distillation at 78-95 ° C in a pot-type still, remove the distilled head and tail, collect only the body part, and obtain a pre-treated beer distilled liquor with an alcohol content ≥70% vol;
    将预处理啤酒蒸馏酒稀释至63-68％vol在橡木桶中贮存2年以上，然后用纯净水对预处理啤酒蒸馏进行稀释和勾兑，添加或不添加焦糖色进行调色，得到不同酒精度的酒花威士忌。Dilute the pretreated beer distilled spirit to 63-68% vol and store in oak barrels for more than 2 years, then dilute and blend the pretreated beer distillation with pure water, add or not add caramel color to color, and get different alcohol content Hops whiskey.
  2. 根据权利要求1所述的生产方法，其特征在于，所述啤酒发酵液选择冷贮期的啤酒发酵液。The production method according to claim 1, wherein the beer fermentation liquid is selected from a beer fermentation liquid in a cold storage period.
  3. 根据权利要求1所述的生产方法，其特征在于，对所述啤酒发酵液进行排气处理。The production method according to claim 1, wherein the beer fermentation liquid is subjected to exhaust treatment.
  4. 根据权利要求1-3任一项所述的生产方法，其特征在于，选用麦芽、水为主要原料，配以大米、玉米或糖浆作为辅料，以料水比1:3-1:4混合；其中，使用大米或玉米为辅料时，辅料粉碎后调浆于80-90℃进行糊化，然后与蛋白休止后的麦芽进行糖化。The production method according to any one of claims 1-3, characterized in that malt and water are selected as the main raw materials, rice, corn or syrup is used as an auxiliary material, and the material-water ratio is 1: 3-1: 4; Among them, when rice or corn is used as an auxiliary material, the auxiliary material is crushed and then pulped at 80-90 ° C. to be gelatinized, and then mashed with malt after protein rest.
  5. 根据权利要求1-3任一项所述的生产方法，其特征在于，充氧接入上面酵母得到Ale啤酒，发酵温度为16-20℃，发酵时间为15-25天；充氧接入下面酵母得到Lager啤酒，发酵温度为8-13℃，发酵时间为15-25天。The production method according to any one of claims 1 to 3, characterized in that the yeast is aerated with oxygen to obtain Ale beer, the fermentation temperature is 16-20 ° C, and the fermentation time is 15-25 days; Lager beer is obtained from yeast, the fermentation temperature is 8-13 ° C, and the fermentation time is 15-25 days.
  6. 根据权利要求5所述的生产方法，其特征在于，所述Ale啤酒的原麦汁浓度为10.9-14.5°P,酒精度为4.5-7.0％vol，苦味质为6-60EBC；所述Lager啤酒的原麦汁浓度为10-21°P，酒精度为4-10％vol，苦味质为10-30EBC。The production method according to claim 5, wherein the original wort concentration of the Ale beer is 10.9-14.5 ° P, the alcohol content is 4.5-7.0% vol, and the bitterness is 6-60EBC; the Lager beer The original wort concentration is 10-21 ° P, the alcohol content is 4-10% vol, and the bitterness is 10-30EBC.
  7. 根据权利要求1-3任一项所述的生产方法，其特征在于，所述酒头占总体积的10-20％，酒尾占总体积的10-20％，酒精度≥70％vol的酒身占总体积的60-80％。The production method according to any one of claims 1 to 3, wherein the wine head accounts for 10-20% of the total volume, the wine tail accounts for 10-20% of the total volume, and the alcohol content ≥70% vol The wine body accounts for 60-80% of the total volume.
  8. 根据权利要求7所述的生产方法，其特征在于，将所述酒头的5-15％的量回填至酒身中。The production method according to claim 7, characterized in that the amount of 5-15% of the wine head is backfilled into the wine body.
  9. 根据权利要求1-3任一项所述的生产方法，其特征在于，煮沸、回旋、发酵时使用的酒花或酒花制品为苦花、香花或苦香兼型，选自青岛大花、札一香花、Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Cascade、Citra、Saaz、Herkules、Magnum、EK Golding、Perle、Tettnanger、Nugget、Spalter Select和Northern Brewer中的一种或几种。The production method according to any one of claims 1 to 3, wherein the hops or hop products used in boiling, swirling, and fermentation are bitter flowers, fragrant flowers, or bitter incense, and are selected from Qingdao Dahua, Zhayi One or more of Fragrant Flower, Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
  10. 根据权利要求1-3任一项所述的生产方法，其特征在于，所述橡木桶为波本桶、雪莉桶、波特桶或新桶的任一种。The production method according to any one of claims 1-3, wherein the oak barrel is any one of a bourbon barrel, a sherry barrel, a potter barrel or a new barrel.
  11. 一种酒花威士忌，采用如权利要求1-10任一项所述的酒花威士忌的生产方法生产得到。A hopscotch is produced by the method for producing hopscotch according to any one of claims 1-10.
  12. 根据权利要求11所述的酒花威士忌，其特征在于，所述酒花威士忌的酒精度为40-60％vol，优选为43％。The hop whiskey according to claim 11, wherein the alcohol content of the hop whiskey is 40-60% vol, preferably 43%.
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