Brewage technique capable of enhancing trace ester content in fermented distilled white spirit

A technology of trace and esters, which is applied in the field of brewing technology to increase the content of trace esters in fermented and distilled liquor, which can solve the problems of liquor loss and achieve the effect of maintaining natural mellow aroma and improving mellow aroma

Inactive Publication Date: 2013-08-28
LUOYANG INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Distilled wine is a variety of alcoholic beverages with ethanol concentration higher than the original fermentation product. The raw materials of distilled wine are generally rich in natural sugar or starch that is easily converted into sugar. The sugar and starch are fermented by yeast to produce alcohol. Using the boiling point of alcohol The boiling point of water is different from the boiling point of water. The alcohol components can be evaporated and collected by heating the original fermentation liquid to between the boiling points of the two. The trace esters in liquor are the key to determine the aroma of liquor. Esters give liquor a fruity aroma. However, if esters are artificially added, the liquor will lose its natural mellow aroma. Therefore, it is a technical problem to be solved to study a brewing process that can improve the aroma of distilled liquor.

Method used

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  • Brewage technique capable of enhancing trace ester content in fermented distilled white spirit
  • Brewage technique capable of enhancing trace ester content in fermented distilled white spirit

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specific Embodiment

[0016] A wine-making process capable of increasing the content of trace esters in fermented and distilled liquor, comprising the following steps:

[0017] 1) Take cloves, nutmeg and woody incense, wash them, dry them, and grind them to 60-mesh powder for later use;

[0018] 2) Take 50 parts of cereal starchy raw materials by weight, wash them and add 5 parts of clove powder, 2 parts of nutmeg powder and 5 parts of woody powder, mix well and steam in a steamer for 1 to 2 hours , to obtain the clinker, and set aside; clove, nutmeg and woody spices have relatively high ester content, and the aroma after fermentation is pure, and the ester does not undergo structural transformation at the fermentation temperature;

[0019] 3) Naturally cool the clinker to 30°C, then transfer it to a fermentation container, take 0.2% of the weight of grain-based starchy raw material for brewing koji, add it to the fermentation container, stir evenly, add boiled water cooled to 30°C, and continue st...

Embodiment 1

[0027] A wine-making process capable of increasing the content of trace esters in fermented and distilled liquor, comprising the following steps:

[0028] 1) Take cloves, nutmeg and woody incense, wash them, dry them, and grind them to 60-mesh powder for later use; use a mechanical pulverizer to grind cloves, nutmeg and woody incense until they can pass through a 60-mesh sieve. The purpose is to facilitate the effective utilization of raw materials.

[0029] 2) Take 50Kg of clove powder, 20Kg of nutmeg powder, 50Kg of woody powder and 500Kg of rice in parts by weight, wash the rice, mix it evenly, put it in a steamer and steam for 1 hour to obtain clinker, and set aside;

[0030] 3) Naturally cool the clinker to 30°C, then transfer it to a fermentation container, add 5Kg of distiller's yeast, stir evenly, add boiled water cooled to 30°C, and continue stirring;

[0031] 4) Put the fermentation container into a constant temperature box, control the temperature at 36-38°C, a...

Embodiment 2

[0034] A wine-making process capable of increasing the content of trace esters in fermented and distilled liquor, comprising the following steps:

[0035] 1) Take cloves, nutmeg and woody incense, wash them, dry them, and grind them to 60-mesh powder for later use; use a mechanical pulverizer to grind cloves, nutmeg and woody incense until they can pass through a 60-mesh sieve. The purpose is to facilitate the effective utilization of raw materials.

[0036] 2) Take 50Kg of clove powder, 20Kg of nutmeg powder, 50Kg of woody powder and 500Kg of corn in parts by weight, wash the corn, mix them evenly, put them in a steamer and steam for 1 hour to obtain clinker, and set aside;

[0037] 3) Naturally cool the clinker to 30°C, then transfer it to a fermentation container, add 5Kg of distiller's yeast, stir evenly, add boiled water cooled to 30°C, and continue stirring;

[0038] 4) Put the fermentation container into a constant temperature box, control the temperature at 36-38°...

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Abstract

The invention relates to a brewage technique capable of enhancing trace ester content in fermented distilled white spirit, which comprises the following steps: 1. taking clove, netmeg and costus root, and pulverizing to 60 meshes for later use; 2. taking grain starchy material according to parts by weight, cleaning, adding the clove powder, netmeg powder and costus root powder, evenly mixing, steaming into a steam box, transferring into a fermentation vessel, adding yeast, putting in a thermostatic oven, fermenting for 72 hours, adding pure milk, stirring evenly, and continuing fermentation for 5 days, thereby obtaining the fermentation liquid after the fermentation finishes; and 3. carrying out primary distillation and secondary distillation to obtain the aromatic distilled white spirit. According to the technique provided by the invention, the flavors containing high ester components, milk and other substances are added before liquid-state fermentation of grains; the flavors and grains are fermented together, so that the aromatic substance naturally enters the fermentation liquid in the fermentation process to enhance the esters in the white spirit, thereby enhancing the aroma of the white spirit and keeping the natural aroma of the white spirit.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing process capable of increasing the content of trace esters in fermented and distilled liquor. Background technique [0002] Distilled wine is a variety of alcoholic beverages with ethanol concentration higher than the original fermentation product. The raw materials of distilled wine are generally rich in natural sugar or starch that is easily converted into sugar. The sugar and starch are fermented by yeast to produce alcohol. Using the boiling point of alcohol The boiling point of water is different from the boiling point of water. The alcohol components can be evaporated and collected by heating the original fermentation liquid to between the boiling points of the two. The trace esters in liquor are the key to determine the aroma of liquor. Esters give liquor a fruity aroma. However, if artificially adding ester components, liquor will lose its natural mellow a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/08C12G3/02
Inventor 白晓华白正玉石冬梅戴丽萍赵跃智
Owner LUOYANG INST OF SCI & TECH
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