Wine seed production process for improving quality of white spirit and application of wine seed production process

Abstract

The invention discloses a wine seed production process for improving the quality of white spirit and application, and the wine seed production process comprises the following steps: recycling vinasse in a wine brewing process, and then dehydrating the vinasse by adopting a centrifugal machine or a dehydrator; the dewatered vinasse is conveyed to an outdoor site to be dried through sunlight and natural wind power, and the moisture content is further reduced; adjusting the crushing granularity of the crusher, and crushing the dried lumpy vinasse; putting the crushed dry vinasse into a container, then adding bottom vinasse, flour vinasse and paste water, and mixing and stirring; adding the pasty glutinous rice paste into a container, stirring, and then standing for a period of time to form and solidify substances in the container; the formed coagulum is put into a constant-temperature fermentation chamber to be fermented, and then the fermented formed coagulum is sent outdoors to be naturally dried in the sun. According to the scheme, vinasse is recycled and dried in the sun to prepare a special wine seed, and the wine seed is used for improving the quality of white spirit.

Description

Technical Field

[0001] The invention relates to the technical field of liquor, and in particular to a liquor production process for improving the quality of liquor. Background Art

[0002] As a special flavor food, liquor is fundamentally safe and flavor is its life. The liquor industry has entered an era where there is no shortage of liquor, but a shortage of good liquor. Personalized flavor has become an important label for good liquor, and adhering to traditional brewing, natural brewing and unique craftsmanship is the key to improving quality.

[0003] Currently, there are various methods to accelerate the aging and maturation of liquor, involving multiple fields such as physics, chemistry and biology. For example, high-temperature maturation is to increase the storage temperature of liquor, accelerate the chemical reaction in the liquor, and volatilize low-boiling point substances to improve the quality of the liquor. Microwave energy is used to intervene in the liquor to speed up chemical reactions, increase the degree of esterification reaction, and promote the improvement of the aroma of the wine. However, the above methods all use additional substances and products to improve the quality of liquor and the improvement effect is not ideal. The above methods also lack the use of by-products in the winemaking process to accelerate the improvement of liquor quality and realize the recyclability of products.

[0004] Therefore, in view of this, the inventor has conducted research and improvement on the existing technology and its deficiencies, and provided a wine production process for improving the quality of white wine, in order to achieve a more practical purpose. Summary of the invention

[0005] In order to solve the problems mentioned in the above background technology, the present invention provides a wine production process and application for improving the quality of white wine.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A liquor production process for improving the quality of liquor, comprising the following steps:

[0008] S1. Recover the lees produced during the winemaking process, and then use a centrifuge or a dehydrator to dehydrate the lees;

[0009] S2, sending the dehydrated lees to an outdoor site for drying using sunlight and natural wind to further reduce the moisture content;

[0010] S3, adjusting the crushing particle size of the crusher, and crushing the dried distiller's grains into blocks according to the required particle size;

[0011] S4, put the lees that are crushed evenly into a steamer and cook until cooked, take it out immediately and cool it to 30 degrees Celsius, sprinkle it evenly with wine yeast, the use standard of yeast refers to the use standard of liquor, 100 grains 8-10 jin of yeast, then put the lees and yeast into a blender, stir evenly, put it into the cellar for fermentation for 25 days, take it out for use;

[0012] S5, taking out the product to be used from the cellar and putting it into a container, then adding paste water and bottom dregs for brewing to mix and stir;

[0013] S6, washing the glutinous rice, soaking it for several hours, and then steaming it, and stirring the steamed glutinous rice into a paste after it is slightly cooled;

[0014] S7, adding the glutinous rice paste in a paste state into the container of step S4 and stirring, and then leaving it for a period of time to allow the material in the container to be formed and solidified;

[0015] S8, placing the formed solidified product of step S6 into a constant temperature fermentation chamber for fermentation, and then sending the fermented formed solidified product outdoors for natural drying to form a wine.

[0016] Preferably, the ratio of the crushed dry distiller's grains, bottom grains, flour grains and paste water is 100:10:5:10.

[0017] Furthermore, the bottom dregs are taken from 4-5 steamers of distiller's grains remaining at the bottom of the cellar, and the surface dregs are taken from the steamer of surface dregs next to the cellar sealing mud.

[0018] As a preferred solution of the present invention, the paste water is the yellow slurry water that leaks from the mash in the cellar to the lower layer.

[0019] Preferably, the ratio of the glutinous rice paste and the distiller's grains mixture is determined according to the hardness of the shaped solidified product.

[0020] Preferably, the shaping and solidification can also be performed by pouring the mixture in the container and the mixed glutinous rice paste into a pre-prepared mold, and the mold is square, round or a specific artistic shape.

[0021] Preferably, the mixture in the mold is compacted using a spatula or the back of a spoon to smooth the surface, and then the mold containing the mixture is placed at room temperature to allow it to solidify naturally.

[0022] Preferably, in step S2, the dehydrated wine lees are evenly spread on the site, and the spreading thickness is between 5-10 cm.

[0023] An application of wine varieties for improving the quality of liquor, wherein the wine varieties are placed in a wine warehouse or wine cellar storing finished liquor, wherein the proportion of the wine varieties placed is one ton of the wine varieties per 100 square meters of the wine warehouse or wine cellar.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention adopts a special process to prepare wine varieties, and puts the wine varieties in the wine cellar where finished wine is stored. The wine varieties of this scheme will increase the microbial diversity in the wine cellar or wine cellar, thereby improving the flavor of the liquor. Putting one ton of wine varieties in a 100-square-meter wine cellar or wine cellar can ensure that the number and types of microorganisms in the wine cellar or wine cellar reach a balance point that is conducive to the aging and maturation of the liquor. DETAILED DESCRIPTION

[0026] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Unless otherwise specified, the raw materials used in the present invention are all conventional products purchased from the market, and some of the raw materials can be obtained by oneself.

[0028] Preparation Example 1

[0029] The preparation of glutinous rice paste specifically comprises the following steps:

[0030] (1) Prepare the ingredients: First, make sure you have enough dry distiller's grains and glutinous rice. The glutinous rice needs to be soaked in advance so that it can fully absorb water and swell, which is convenient for subsequent gelatinization.

[0031] (2) Soaking glutinous rice: After washing the glutinous rice, soak it for several hours until the glutinous rice grains become plump. The soaking time depends on the type of glutinous rice and the desired degree of gelatinization.

[0032] (3) Steaming glutinous rice: Steam the soaked glutinous rice. The purpose of steaming is to gelatinize the glutinous rice starch and increase its viscosity. During the steaming process, the outer layer of the glutinous rice becomes hard and the inner layer becomes soft, forming a suitable gelatinization state.

[0033] (4) Making glutinous rice paste: After the steamed glutinous rice has cooled slightly, it can be stirred into a paste. The consistency of the glutinous rice paste can be adjusted by adding an appropriate amount of water as needed.

[0034] Example 1

[0035] A liquor production process for improving the quality of liquor, comprising the following steps:

[0036] S1, recovering the lees produced during the winemaking process, taking the bottom lees and the surface lees from the lees for recovery, the bottom lees are taken from the lees of 4-5 steamers left at the bottom of the cellar, and the surface lees are taken from the steamer of surface lees close to the cellar mud, and then using a centrifuge or a dehydrator to dehydrate the lees;

[0037] S2. Send the dehydrated lees to an outdoor site to dry them with sunlight and natural wind to further reduce the moisture content. The lees are evenly spread on the site with a thickness of 5-10 cm to ensure that air can circulate between the lees to accelerate the drying process. This process can also use some simple natural wind drying devices to improve the drying efficiency. For example, a pneumatic device is connected to a fan through a power transmission device. The fan is set at the bottom of the warehouse to convert any horizontal wind at a high altitude into vertical wind, which is blown directly from the bottom for rapid drying. Once the lees reach the required degree of dryness, they should be collected and stored in time. A dry and well-ventilated environment should be selected for storage to prevent the lees from getting damp or moldy.

[0038] S3, adjusting the crushing particle size of the crusher, and crushing the dried distiller's grains into blocks according to the required particle size;

[0039] S4, put the lees that are crushed evenly into a steamer and cook until cooked, take it out immediately and cool it to 30 degrees Celsius, and sprinkle it evenly with wine yeast. The standard for using yeast refers to the standard for using liquor, 8-10 jin of yeast for 100 grains, then put the lees and yeast into a blender and stir them evenly, put them into a cellar for fermentation for 25 days, take them out for standby, and then put them into a container, then add paste water and bottom lees for brewing to mix and stir, the ratio of crushed dry lees, bottom lees, surface lees, and paste water is 100:10:5:10, wherein the bottom lees is taken from 4-5 steamers of lees left at the bottom of the cellar, and the surface lees is taken from the steamer of surface lees next to the cellar mud, and the paste water is the yellow slurry water that leaks from the fermented grains in the cellar to the lower layer, and the paste water is selected from the by-products produced by brewing Daqu liquor in a high-quality winery, and the paste water is collected by extracting 100 jin from the winery every day, and the paste water can also be extracted from the winery and continue to be sealed and fermented, so that the microbial content is richer;

[0040] S5, washing the glutinous rice, soaking it for several hours after washing, and then steaming it, and stirring the steamed glutinous rice into a paste after it is slightly cooled;

[0041] S6, adding the pasty glutinous rice paste into the container of step S4 and stirring, and then leaving it for a period of time to allow the material in the container to be formed and solidified. During this process, the container can be slightly heated as needed to make the pasty glutinous rice paste easier to mix with the lees and help the subsequent solidification process;

[0042] S7, placing the formed solidified product of step S6 into a constant temperature fermentation chamber for fermentation, and then sending the fermented formed solidified product outdoors for natural drying to form a wine.

[0043] Example 2

[0044] S1, recovering the lees produced during the winemaking process, taking the bottom lees and the surface lees from the lees for recovery, the bottom lees are taken from the lees of 4-5 steamers left at the bottom of the cellar, and the surface lees are taken from the steamer of surface lees close to the cellar mud, and then using a centrifuge or a dehydrator to dehydrate the lees;

[0045] S2. Send the dehydrated lees to an outdoor site to be dried by sunlight and natural wind to further reduce the moisture content, wherein the lees are evenly spread on the site with a thickness of 5-10 cm to ensure that air can circulate among the lees to accelerate the drying process;

[0046] S3, adjusting the crushing particle size of the crusher, and crushing the dried distiller's grains into blocks according to the required particle size;

[0047] S4, putting the crushed dry distiller's grains into a container, then adding bottom dregs, surface dregs and paste water to mix and stir, the ratio of the crushed dry distiller's grains, bottom dregs, surface dregs and paste water is 100:10:5:10, wherein the bottom dregs are taken from 4-5 steamers of distiller's grains left at the bottom of the cellar, the surface dregs are taken from the steamer of surface dregs close to the cellar mud, the paste water is the yellow slurry water that leaks from the fermented grains in the cellar to the lower layer, the paste water is selected from the by-products produced by brewing Daqu liquor in high-quality wineries, and the paste water is collected by extracting 100 kilograms from the winery every day. The paste water can also be extracted from the winery and then continue to be sealed and fermented to make the microbial content richer;

[0048] S5, washing the glutinous rice, soaking it for several hours after washing, and then steaming it, and stirring the steamed glutinous rice into a paste after it is slightly cooled;

[0049] S6, adding the pasty glutinous rice paste into the container of step S4 and stirring, pouring the pasty mixture into a pre-prepared mold, using a spatula or the back of a spoon to compact the mixture in the mold, smoothing the surface, and then placing the mold containing the mixture at room temperature to allow it to solidify naturally;

[0050] S7, placing the formed solidified product of step S6 into a constant temperature fermentation chamber for fermentation, and then sending the fermented formed solidified product outdoors for natural drying to form a wine.

[0051] Application of the wine in this application: put the wine in a wine warehouse or wine cellar where finished wine is stored, and the ratio of putting the wine is 100 square meters of wine warehouse or wine cellar. One ton of wine is put in. After three days, the quality of the liquor is rapidly improved. The pottery jar in the wine warehouse or wine cellar is a container for storing liquor, because its microporous structure helps the wine body to "breathe", promote the aging of the wine and enhance the aroma. The pottery jar container has good air permeability, which is conducive to the oxidation and esterification reactions. At the same time, the trace elements contained in the jar body can promote the combination of wine molecules, so that the wine body contains more and richer trace elements.

[0052] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A liquor production process for improving the quality of liquor, characterized in that: The following steps are involved: S1. Recover the lees produced during the winemaking process, and then use a centrifuge or a dehydrator to dehydrate the lees; S2, sending the dehydrated lees to an outdoor site for drying using sunlight and natural wind to further reduce the moisture content; S3, adjusting the crushing particle size of the crusher, and crushing the dried distiller's grains into blocks according to the required particle size; S4, put the lees that are crushed evenly into a steamer and cook until cooked, take it out immediately and cool it to 30 degrees Celsius, sprinkle it evenly with wine yeast, the use standard of yeast refers to the use standard of liquor, 100 grains 8-10 jin of yeast, then put the lees and yeast into a blender, stir evenly, put it into the cellar for fermentation for 25 days, take it out for use; S5, taking out the product to be used from the cellar and putting it into a container, then adding paste water and bottom dregs for brewing to mix and stir; S6, washing the glutinous rice, soaking it for several hours, and then steaming it, and stirring the steamed glutinous rice into a paste after it is slightly cooled; S7, adding the glutinous rice paste in a paste state into the container of step S4 and stirring, and then leaving it for a period of time to allow the material in the container to be formed and solidified; S8, placing the formed solidified product of step S6 into a constant temperature fermentation chamber for fermentation, and then sending the fermented formed solidified product outdoors for natural drying to form a wine.

2. A liquor production process for improving liquor quality according to claim 1, characterized in that: The crushed dry distiller's grains include base grains and surface grains, and the ratio of the base grains, surface grains, and paste water is 100:10:5:

10.

3. The wine production process for improving the quality of liquor according to claim 1, characterized in that: The bottom dregs are taken from 4-5 steamers of distiller's grains left at the bottom of the cellar, and the surface dregs are taken from the steamer of surface dregs next to the cellar sealing mud.

4. The wine production process for improving the quality of liquor according to claim 1, characterized in that: The paste water is the yellow oozing water that leaks from the mash in the cellar to the lower layer, and the paste water is a by-product of brewing Daqu liquor.

5. The liquor production process for improving the quality of liquor according to claim 1, characterized in that: The molding and solidification process determines the ratio of the glutinous rice paste to the sake lees mixture according to the hardness of the molded solidified product.

6. The liquor production process for improving the quality of liquor according to claim 1, characterized in that: The shaping and solidification can also be performed by pouring the mixture in the container and the mixed glutinous rice paste into a pre-prepared mold, wherein the mold is square, round or a specific artistic shape.

7. The liquor production process for improving the quality of liquor according to claim 6, characterized in that: Use a spatula or the back of a spoon to compact the mixture in the mold and smooth the surface. Then leave the mold with the mixture at room temperature to let it solidify naturally.

8. The liquor production process for improving the quality of liquor according to claim 6, characterized in that: In the step S2, the dehydrated wine lees are evenly spread on the site, and the spreading thickness is between 5-10 cm.

9. An application of liquor to improve the quality of liquor, characterized in that: The wine varieties are placed in a wine warehouse or wine cellar storing finished wines, and the proportion of the wine varieties placed is one ton of the wine varieties per 100 square meters of the wine warehouse or wine cellar.