Method for preparing high-concentration ester flavoring wine from chi-flavour Baijiu byproducts

A seasoning wine and by-product technology, which is applied in the field of wine making, can solve the problems of high technical requirements, high equipment cost, and difficulty in popularization, and achieve the effects of simple process flow, low equipment investment, and convenient operation

Inactive Publication Date: 2019-01-15
GUANGDONG SHIWAN WINE GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems and shortcomings of these technologies are: 1) high equipment cost, low processing capacity, difficult to be used in large-scale production; popularize

Method used

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  • Method for preparing high-concentration ester flavoring wine from chi-flavour Baijiu byproducts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] refer to figure 1 , a method for preparing high-concentration ester flavored wine by using the by-product of soya-flavored liquor according to the present invention, comprising the following steps:

[0024] Step S1: Adsorption and enrichment of ethyl lactate through a macroporous polar resin column for soy-flavored wine tail, and then eluting with high-grade wine with an alcohol content of 95%vol to obtain ethyl lactate with a concentration of 1.5-2.0g / L Ester seasoning wine, the remaining liquid after passing through the column is used for later use;

[0025] Step S2: Obtain the aroma yeast through screening, separation and purification in the soy-flavored wine cake;

[0026] Step S3: Use the residual liquid and distiller's grains obtained in step S1 as fermentation substrates, the amount of distiller's grains added is 25% to 30% of the total mass, and the residual liquid is added to adjust the alcohol content of the liquid to 2%, and then use waste molasses to adjust...

Embodiment 2

[0037] Example 2: Compared with Example 1, the difference is that in step S3, the amount of distiller's grains added is 30%, and waste molasses is used to adjust the mash so that the sugar content is 15.5%.

Embodiment 3

[0038] Embodiment 3: Compared with Embodiment 1, the difference is that the addition of distiller's grains is 28%, and the mash is adjusted with waste molasses so that the sugar content is 14%.

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Abstract

The invention provides a method for preparing high-concentration ester flavoring wine from chi-flavour Baijiu byproducts. The method comprises the following steps of S1, performing adsorption and ethyl lactate enriching on chi-flavour feints through a polar resin column; then performing elution to obtain ethyl lactate flavoring wine and rest liquid for later use; S2, performing screening, separation and purification in the chi-flavour big caky starter to obtain aroma producing yeast; S3, using the rest liquid and vinasse as fermentation substrates; then, adding waste molasses and acetic acid;regulating the initial pH of mash to be 3.0 and the inoculation quantity being 7.5 percent; adding the aroma producing yeast in the step S2; performing static fermentation for 9 days to reach the peakvalue of the yield of ethyl lactate; S4, obtaining distillates from mash through distillation; then performing enriching and elution to obtain ethyl acetate flavoring wine; S5, proportioning the ethyl lactate flavoring wine and the ethyl acetate flavoring wine to obtain ester flavoring wine. The rest feints left after the chi-flavour Baijiu distillation and rich substances retained in the vinassecan be subjected to fermentation, distillation and enriching recovery; the flavoring wine with the unique flavor is prepared.

Description

technical field [0001] The invention belongs to the field of brewing, in particular to a method for preparing high-concentration ester seasoning wine by using by-products of soy-flavored liquor. Background technique [0002] Chixiang Baijiu is a traditional and unique real estate liquor in Guangdong Province. It has a unique flavor of soy sauce. It uses rice as raw material and a large wine cake prepared by traditional techniques as a saccharification starter. Water is added and fermented while saccharifying. It is still distilled 30% volume of vegetarian wine is harvested, and the vegetarian wine is made after meat brewing, aging, blending, filtering and other processes. The distillation process of Chixiang baijiu will produce a large number of by-products, such as a large amount of low-alcohol tailings left after the liquor is cut, and a large amount of bad water needs to be discharged after the distillation. There are many subsidiary products with high boiling points suc...

Claims

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Application Information

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IPC IPC(8): A23L27/24C12G3/02C12R1/865
CPCA23V2002/00A23L27/24C12G3/02A23V2250/76
Inventor 吴月娜谭莹梁思宇
Owner GUANGDONG SHIWAN WINE GRP CO LTD
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