Brewing method of white spirit with faint scent and Maotai scent

Abstract

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of white spirit with both flavor and sauce flavor. According to the production process, a unique brewing process including one-time feeding, four-round fermentation, four-time wine taking and one-time rectification is adopted, the first two rounds of faint scent fermentation and the second two rounds of Maotai-flavor fermentation are adopted, brewed raw wine is rectified through a red copper pot type distiller, and copper has good ductility and heat conductivity, so that heat energy consumption is reduced, the copper is a catalyst for esterification reaction, and the production cost is reduced. Meanwhile, good resistance to acidity of raw wine is achieved, butyric acid, hexanoic acid, decanoic acid, lauric acid and the like form insoluble copper salt to be separated out, bad smells are removed, the wine body is cleaner and softer, later aging of the wine body is accelerated, and the storage period is shortened by 6-8 months. The main raw material is cooked and fermented by sorghum. Medium-high-temperature yeast prepared from barley and peas is adopted in the first two rounds of saccharification leavening agent, and pure wheat high-temperature yeast is adopted in the second two rounds of saccharification

Description

Technical Field

[0001] This invention relates to the field of baijiu brewing technology, and in particular to a brewing method for a light-flavored baijiu with a blend of light and soy sauce aromas. Background Technology

[0002] Light aroma baijiu, also known as Fen aroma baijiu, is represented by brands such as Shanxi Fenjiu, Zhejiang Tongshan Shao, Henan Baofengjiu, Qingkejiu, Henan Longxingjiu, Xiamen Gaoliangjiu, and Tianchang Dijiu. It belongs to the Daqu (large-grain) baijiu category. It is smooth on the palate, sweet on the finish, and has a pure and clean aroma. It is mostly brewed using sorghum and highland barley. Sauce aroma baijiu is characterized by its prominent sauce aroma, elegant and delicate flavor, mellow body, long aftertaste, and persistent fragrance even in an empty glass.

[0003] As people's drinking habits have long shifted away from purely soy sauce-aroma and light-aroma baijiu, they have experienced taste fatigue with these two types of baijiu. A new baijiu aroma profile is needed to meet market demand. This invention addresses this market need by providing a multi-layered, complex aroma baijiu that combines light and soy sauce aromas. Summary of the Invention

[0004] This invention addresses the shortcomings of existing baijiu (Chinese liquor) with a single flavor profile by providing a mixed-aroma baijiu that combines light and soy sauce aromas, featuring a complex aroma dominated by light fragrance and complemented by soy sauce aroma.

[0005] The technical solution adopted by this invention to solve its technical problem is as follows: A method for brewing a light-aroma baijiu (Chinese liquor) with a mixed aroma, comprising the following steps: A. First round of feeding, first fermentation, first distillation Sieve plump, mold-free sorghum grains and crush them to a fineness of 60% whole sorghum. Add 70% hot water (90°C or higher) to moisten the grains for 12 hours. Then mix in 5%-10% steamed rice husks and steam for 120 minutes. After steaming, remove from the pot and let cool. Mix in 15% high-temperature koji powder from barley and peas and put into a fermentation pit for the first fermentation. After fermentation for about 30 days, remove from the pit and mix in 6% steamed rice husks. Stir well and then distill. Use slow heat for distillation, removing the heads and tails. After the alcohol flows out, remove 2.0-3.0 kg of the heads and use a high-pressure steam to finish the distillation. The steam pressure is controlled at about 0.1 MPa and the temperature of the flowing alcohol is 20-30°C. The alcohol content of the alcohol in the storage is above 60%, which is the first batch of alcohol. B. Second fermentation and second distillation After the first fermentation and distillation, the mother mash is cooled with water and mixed with 15% high-temperature koji powder from barley and peas. It is then put back into the fermentation pit for fermentation. After entering the pit, the tails from the first fermentation are evenly sprinkled in for a second fermentation. After fermentation for about 25 days, the mash is taken out of the pit and mixed with 6% steamed rice husks. After mixing evenly, it is distilled. The distillation is carried out over a slow fire, and the heads and tails are removed. After the liquor flows out, 2.0-3.0 kg of the heads are removed and the tails are cut off. The tails are then followed by a large amount of steam. The steam pressure is controlled at about 0.1 MPa and the temperature of the flowing liquor is 20-30°C. The alcohol content of the liquor entering the warehouse is above 55%, which yields the second liquor. C. Three fermentations and three extractions of alcohol After the secondary fermentation and distillation, the lees are spread out to cool naturally on the ground. When the temperature drops to 30-35°C, some of the tail liquor is sprinkled in, mixed with 12% pure wheat high-temperature koji powder, and then piled up at about 30°C for 4 days. When the temperature at the center of the pile reaches 45-50°C, it is put into a fermentation pit. When it is put into the pit, the remaining tail liquor from the previous fermentation is sprinkled on it, and esters are increased by adding aroma-producing yeast and flavor mold. At the same time, koji powder is sprinkled at the bottom of the pit. The temperature in the pit is about 35°C, and the fermentation cycle is about 25-30 days. After being taken out of the pit, it is distilled. The distillation is carried out by slow steam distillation, raising the temperature to 25-35°C to get the liquor. The heads and tails are removed to obtain three-stage liquor. D. Four fermentations and four extractions of alcohol After the lees from the three fermentations and distillations are removed from the distillation vessel, they are naturally spread out to cool on the ground. When the temperature drops to 30-35°C, some of the tail liquor is sprinkled in, and 15% pure wheat high-temperature koji powder is mixed in. The mixture is then piled up at a temperature of about 30°C for 4 days. When the temperature at the center of the pile reaches 45-50°C, it is placed in a fermentation pit. When entering the pit, the remaining tail liquor from the previous fermentation is sprinkled on top, and esters are increased by adding aroma-producing yeasts and flavor molds. At the same time, koji powder is sprinkled at the bottom of the pit. The temperature in the pit is about 35°C, and the fermentation cycle is about 25-30 days. After being removed from the pit, the liquor is distilled using slow steam distillation, raising the temperature to 25-35°C. The heads and tails are discarded to obtain four batches of liquor. E. Secondary distillation The base spirits obtained from the first, second, third, and fourth distillations are sequentially distilled in a copper pot still, with the heads and tails being removed again. During the distillation, a slow-fire distillation is used, with the pressure gradually increasing from low to high. The steam pressure is gradually increased from 0.06 MPa to 0.1 MPa. 10 kg of the heads are removed from each pot, and the alcohol content is reduced to 20% before the tails are removed. The purified base spirits are then stored in a warehouse for aging. The finished product is a blend of the four base spirits.

[0006] The first, second, third, and fourth distillations were all carried out using slow-fire distillation, in which the steam pressure was gradually increased from 0.06 MPa to 0.1 MPa.

[0007] The aroma-producing yeasts in the three and four fermentations are Hansenula polymorpha, Globosa polymorpha, and Zygomyces rouxii; the flavor molds are Rhizopus, Aspergillus oryzae, and Ascomycetes.

[0008] After the first and second distillation, 2.0-3.0 kg of the distillate heads are removed before the distillate is collected by quality and quantity.

[0009] The primary and secondary fermentation processes are carried out in stone pits, which are constructed of layers of stone strips and ant stones. The physical properties of the ant stones are a porosity of 0.3–0.7%, a water absorption rate of 0.15–0.46%, and a density of 2.63–2.75 g / cm³.

[0010] The first and second fermentations use a set of stone pits, which are constructed of layers of stone strips and ant stones. The third and fourth fermentations use another set of stone pits, which are constructed of layers of stone strips and pit mud.

[0011] The beneficial effects of this invention are: 1. Employing a unique brewing process involving one-time feeding, four rounds of fermentation, four distillations, and one-time distillation, the single-time feeding fully utilizes grain resources. The resulting raw liquor is then distilled using a copper pot still. Copper's excellent ductility and thermal conductivity reduce heat consumption and act as a catalyst for esterification. Furthermore, copper exhibits good resistance to the acidity of the raw liquor, causing butyric acid, hexanoic acid, decanoic acid, and lauric acid to precipitate as insoluble copper salts. This removes unpleasant odors, resulting in a cleaner, smoother liquor and accelerating aging, shortening the storage period by 6-8 months.

[0012] 2. The primary raw material for the first and second fermentations is sorghum, which is steamed and fermented. The first and second fermentations primarily involve saccharification and fermentation, using medium-high temperature koji made from barley and peas in the first two rounds for pre-fermentation of the light-aroma baijiu base, ensuring a clean and fragrant flavor. The latter two rounds, the third and fourth fermentations, use pure wheat high-temperature koji, combined with aroma-producing yeasts and flavor molds to increase esters and enhance the complex aroma, with soy sauce aroma as a secondary component. This method differs from mixing light-aroma and soy sauce aroma bases, resulting in a unique overall aroma. The baijiu is characterized by a predominantly light aroma with hints of soy sauce aroma, a smooth and sweet entry, and a long finish.

[0013] 3. The first distillation involves a distillation temperature of 20-30°C, with an alcohol content of over 60% upon aging, yielding the first-stage distillate. The second distillation involves a distillation temperature of 20-30°C, with an alcohol content of over 55% upon aging, yielding the second-stage distillate. The first-stage distillate has an alcohol content of 60%, and the second-stage distillate has an alcohol content of 55%, ensuring effective distillation and preserving the light aroma. Simultaneously, a certain alcohol content is retained to facilitate the incorporation of soy sauce-like aromatic compounds into the distillate during the third and fourth fermentations. Furthermore, the third and fourth distillations involve raising the distillation temperature to 25-35°C to facilitate the extraction of esters, which contribute to the complex aroma of the distillate. Attached Figure Description

[0014] Figure 1 This is a process flow diagram of the present invention. Detailed Implementation

[0015] A method for brewing a light-aroma baijiu (Chinese liquor) with a mixed aroma, comprising the following steps: A. First round of feeding, first fermentation, first distillation Sieve plump, mold-free sorghum grains and crush them to a fineness of 60% whole sorghum. Add 70% hot water (90°C or higher) to moisten the grains for 12 hours. Then mix in 5%-10% steamed rice husks and steam for 120 minutes. After steaming, remove from the pot and let cool. Mix in 15% high-temperature koji powder from barley and peas and put into a fermentation pit for the first fermentation. After fermentation for about 30 days, remove from the pit and mix in 6% steamed rice husks. Stir well and then distill. Use slow heat for distillation, removing the heads and tails. After the alcohol flows out, remove 2.0-3.0 kg of the heads and use a high-pressure steam to finish the distillation. The steam pressure is controlled at about 0.1 MPa and the temperature of the flowing alcohol is 20-30°C. The alcohol content of the alcohol in the storage is above 60%, which is the first batch of alcohol. B. Second fermentation and second distillation After the first fermentation and distillation, the mother mash is cooled with water and mixed with 15% high-temperature koji powder from barley and peas. It is then put back into the fermentation pit for fermentation. After entering the pit, the tails from the first fermentation are evenly sprinkled in for a second fermentation. After fermentation for about 25 days, the mash is taken out of the pit and mixed with 6% steamed rice husks. After mixing evenly, it is distilled. The distillation is carried out over a slow fire, and the heads and tails are removed. After the liquor flows out, 2.0-3.0 kg of the heads are removed and the tails are cut off. The tails are then followed by a large amount of steam. The steam pressure is controlled at about 0.1 MPa and the temperature of the flowing liquor is 20-30°C. The alcohol content of the liquor entering the warehouse is above 55%, which yields the second liquor. C. Three fermentations and three extractions of alcohol After the secondary fermentation and distillation, the lees are spread out to cool naturally on the ground. When the temperature drops to 30-35°C, some of the tail liquor is sprinkled in, mixed with 12% pure wheat high-temperature koji powder, and then piled up at about 30°C for 4 days. When the temperature at the center of the pile reaches 45-50°C, it is put into a fermentation pit. When it is put into the pit, the remaining tail liquor from the previous fermentation is sprinkled on it, and esters are increased by adding aroma-producing yeast and flavor mold. At the same time, koji powder is sprinkled at the bottom of the pit. The temperature in the pit is about 35°C, and the fermentation cycle is about 25-30 days. After being taken out of the pit, it is distilled. The distillation is carried out by slow steam distillation, raising the temperature to 25-35°C to get the liquor. The heads and tails are removed to obtain three-stage liquor. D. Four fermentations and four extractions of alcohol After the lees from the three fermentations and distillations are removed from the distillation vessel, they are naturally spread out to cool on the ground. When the temperature drops to 30-35°C, some of the tail liquor is sprinkled in, and 15% pure wheat high-temperature koji powder is mixed in. The mixture is then piled up at a temperature of about 30°C for 4 days. When the temperature at the center of the pile reaches 45-50°C, it is placed in a fermentation pit. When entering the pit, the remaining tail liquor from the previous fermentation is sprinkled on top, and esters are increased by adding aroma-producing yeasts and flavor molds. At the same time, koji powder is sprinkled at the bottom of the pit. The temperature in the pit is about 35°C, and the fermentation cycle is about 25-30 days. After being removed from the pit, the liquor is distilled using slow steam distillation, raising the temperature to 25-35°C. The heads and tails are discarded to obtain four batches of liquor. E. Secondary distillation The base spirits obtained from the first, second, third, and fourth distillations are sequentially redistilled in a copper pot still. This process effectively resists the acidity of the original spirit, causing butyric acid, hexanoic acid, decanoic acid, lauric acid, and other acids to precipitate as insoluble copper salts. This removes the aforementioned undesirable gases and odors, accelerates the later aging of the spirit, and shortens the storage period by 6-8 months. The heads and tails are then removed during the second redistillation. The distillation is carried out over a slow fire with the pressure gradually increasing from low to high. The steam pressure is gradually increased from 0.06 MPa to 0.1 MPa. 10 kg of the heads are removed from each pot, and the alcohol content is reduced to 20%. The purified base spirits are then stored in a warehouse. The finished spirit is a blend of the four base spirits.

[0016] The first, second, third, and fourth distillations were all carried out using slow-fire distillation, in which the steam pressure was gradually increased from 0.06 MPa to 0.1 MPa.

[0017] The aroma-producing yeasts in the three and four fermentations are Hansenula polymorpha, Globosa polymorpha, and Zygomyces rouxii; the flavor molds are Rhizopus, Aspergillus oryzae, and Ascomycetes.

[0018] After the first and second distillation, 2.0-3.0 kg of the distillate heads are removed before the distillate is collected by quality and quantity.

[0019] The primary and secondary fermentation processes are carried out in stone pits, which are constructed of layers of stone strips and ant stones. The physical properties of the ant stones are a porosity of 0.3–0.7%, a water absorption rate of 0.15–0.46%, and a density of 2.63–2.75 g / cm³.

[0020] The first and second fermentations use a set of stone pits, which are constructed of layers of stone strips and ant stones. The third and fourth fermentations use another set of stone pits, which are constructed of layers of stone strips and pit mud.

[0021] The processing of the light-aroma liquor during the primary and secondary fermentation stages can refer to the technology of an invention for brewing a light-and-strong aroma baijiu (application publication number: CN113862098A). Fermentation is carried out in stone fermentation pits, particularly with a layer of ant-stone lining above the pit mud layer. The ant-stone has physical properties including a porosity of 0.3–0.7%, a water absorption rate of 0.15–0.46%, and a density of 2.63–2.75 g / cm³. This structure is particularly suitable for the early-stage light-aroma fermentation of the liquor. Further fermentation, including three or four stages, makes it easier to achieve a light-and-soy sauce aroma. The fermentation pits are durable and retain the aroma of the liquor over long-term use, effectively ensuring the stable fermentation and taste of the finished light-aroma liquor. The third and fourth fermentations are not conducted in stone cellars. This ensures the initial wine retains its fresh aroma and clarity, facilitating blending with the wine from subsequent fermentations. Therefore, this technique uses the same batch of raw materials. The first and second fermentations utilize one set of stone cellars, constructed with layers of stone strips and pebbles. The third and fourth fermentations use a different set of stone cellars, constructed with layers of stone strips and mud. Fermentation in different cellars allows for the gradual accumulation and preservation of the wine's complex aromas.

[0022] The specific process and technical requirements are as follows: 1. Technical Requirements Raw material and auxiliary material requirements Raw materials – Sorghum: Should comply with GB / T 8231. Wheat: Should comply with GB 1351. Production water: Should comply with GB 5749. Auxiliary material – Rice husk: Should comply with T / AHFIA 009.

[0023] Sensory requirements – should comply with the requirements in Table 1.

[0024] Table 1 Sensory Requirements Physicochemical properties should conform to the requirements in Table 2.

[0025] Table 2 Physicochemical Indicators Limits for hazardous substances should comply with the provisions of Table 3.

[0026] Table 3 Limits for Hazardous Substances Net content should comply with the requirements of the "Regulations on the Supervision and Administration of Metrology of Quantitatively Packaged Commodities" and be determined according to the method specified in JJF 1070.

[0027] 2. Food additives The quality of food additives shall comply with the relevant standards and regulations. The types and amounts of food additives used shall comply with the relevant provisions of GB 2760.

[0028] 3. Hygiene requirements during production and processing It should comply with the provisions of GB 8951.

Claims

1. A method for brewing a light-aroma / soy sauce-aroma type of baijiu, characterized in that... Includes the following steps: A. First round of feeding, first fermentation, first distillation Sieve plump, mold-free sorghum grains and crush them to a fineness of 60% whole sorghum. Add 70% hot water (90°C or higher) to moisten the grains for 12 hours. Then mix in 5%-10% steamed rice husks and steam for 120 minutes. After steaming, remove from the pot and let cool. Mix in 15% high-temperature koji powder from barley and peas and put into a fermentation pit for the first fermentation. After fermentation for about 30 days, remove from the pit and mix in 6% steamed rice husks. Stir well and then distill. Use slow heat for distillation, removing the heads and tails. After the alcohol flows out, remove 2.0-3.0 kg of the heads and use a high-pressure steam to finish the distillation. The steam pressure is controlled at about 0.1 MPa and the temperature of the flowing alcohol is 20-30°C. The alcohol content of the alcohol in the storage is above 60%, which is the first batch of alcohol. B. Second fermentation and second distillation After the first fermentation and distillation, the mother mash is cooled with water and mixed with 15% high-temperature koji powder from barley and peas. It is then put back into the fermentation pit for fermentation. After entering the pit, the tails from the first fermentation are evenly sprinkled in for a second fermentation. After fermentation for about 25 days, the mash is taken out of the pit and mixed with 6% steamed rice husks. After mixing evenly, it is distilled. The distillation is carried out over a slow fire, and the heads and tails are removed. After the liquor flows out, 2.0-3.0 kg of the heads are removed and the tails are cut off. The tails are then followed by a large amount of steam. The steam pressure is controlled at about 0.1 MPa and the temperature of the flowing liquor is 20-30°C. The alcohol content of the liquor entering the warehouse is above 55%, which yields the second liquor. C. Three fermentations and three extractions of alcohol After the secondary fermentation and distillation, the lees are spread out to cool naturally on the ground. When the temperature drops to 30-35°C, some of the tail liquor is sprinkled in, mixed with 12% pure wheat high-temperature koji powder, and then piled up at about 30°C for 4 days. When the temperature at the center of the pile reaches 45-50°C, it is put into a fermentation pit. When it is put into the pit, the remaining tail liquor from the previous fermentation is sprinkled on it, and esters are increased by adding aroma-producing yeast and flavor mold. At the same time, koji powder is sprinkled at the bottom of the pit. The temperature in the pit is about 35°C, and the fermentation cycle is about 25-30 days. After being taken out of the pit, it is distilled. The distillation is carried out by slow steam distillation, raising the temperature to 25-35°C to get the liquor. The heads and tails are removed to obtain three-stage liquor. D. Four fermentations and four extractions of alcohol After the lees from the three fermentations and distillations are removed from the distillation vessel, they are naturally spread out on the ground to cool. When the temperature drops to 30-35°C, some of the tail liquor is sprinkled in, and 15% pure wheat high-temperature koji powder is mixed in. The mixture is then piled up at a temperature of about 30°C for 4 days. When the temperature at the center of the pile reaches 45-50°C, it is placed in a fermentation pit. When entering the pit, the remaining tail liquor from the previous fermentation is sprinkled on top, and esters are increased by adding aroma-producing yeasts and flavor molds. At the same time, koji powder is sprinkled at the bottom of the pit. The temperature in the pit is about 35°C, and the fermentation cycle is about 25-30 days. After being removed from the pit, the liquor is distilled using slow steam distillation, raising the temperature to 25-35°C. The heads and tails are discarded to obtain four batches of liquor. E. Secondary distillation The base spirits obtained from the first, second, third, and fourth distillations are sequentially distilled in a copper pot still, with the heads and tails being removed again. During the distillation, a slow-fire distillation is used, with the pressure gradually increasing from low to high. The steam pressure is gradually increased from 0.06 MPa to 0.1 MPa. 10 kg of the heads are removed from each pot, and the alcohol content is reduced to 20% before the tails are removed. The purified base spirits are then stored in a warehouse for aging. The finished product is a blend of the four base spirits.

2. The brewing method of a light-aroma and soy-sauce-aroma type of Baijiu according to claim 1, characterized in that... The first, second, third, and fourth distillations were all carried out using slow-fire distillation, in which the steam pressure was gradually increased from 0.06 MPa to 0.1 MPa.

3. The brewing method of a light-aroma and soy-sauce-aroma type of Baijiu according to claim 1, characterized in that... The aroma-producing yeasts in the three and four fermentations are Hansenula polymorpha, Globosa polymorpha, and Zygomyces rouxii; the flavor molds are Rhizopus, Aspergillus oryzae, and Ascomycetes.

4. The brewing method of a light-aroma and soy-sauce-aroma type of Baijiu according to claim 1, characterized in that... After the first and second distillation, 2.0-3.0 kg of the distillate heads are removed before the distillate is collected by quality and quantity.

5. The brewing method of a light-aroma and soy-sauce-aroma type of baijiu according to claim 1, characterized in that... The primary and secondary fermentation processes are carried out in stone pits, which are constructed of layers of stone strips and ant stones. The physical properties of the ant stones are a porosity of 0.3–0.7%, a water absorption rate of 0.15–0.46%, and a density of 2.63–2.75 g / cm³.

6. The brewing method of a light-aroma and soy-sauce-aroma type of Baijiu according to claim 5, characterized in that... The first and second fermentations use a set of stone pits, which are constructed of layers of stone strips and ant stones. The third and fourth fermentations use another set of stone pits, which are constructed of layers of stone strips and pit mud.

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