Precise and quantitative production technology of liquor multi-round fermentation

Abstract

The precise quantitative production process of liquor fermentation in multiple rounds is to mix the fermented grains in the cellar after two rounds of 180-240 days of fermentation and three rounds of 270-330 days of fermentation in a large cycle of one year with the fermented grains in the normal fermentation period in an appropriate proportion according to the different seasonal arrangements, and then add grain, auxiliary materials, distill, add koji, add pulp, and then ferment in the cellar. The process of the present invention adopts the precise quantitative technology of multiple rounds of fermentation, which greatly improves the high-quality rate of liquor. At the same time, the beneficial microorganisms are strengthened through the survival of the fittest, and the poor bottom fermented grains can be pushed out of the cellar, the high-quality fermented grains increase, and the fermentation achieves a virtuous cycle.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor fermentation, and in particular to a precise quantitative production process of liquor fermentation over multiple rounds. Background Art

[0002] The wine just produced from the winemaking workshop is mostly dry and spicy, not mellow and soft, which is usually called "new wine taste". However, after a period of storage, the dry and spicy taste of the wine is significantly reduced, the wine taste is soft, the fragrance increases, and the wine body becomes harmonious. This process is generally called aging, also known as the aging process. "Aged wine must be fragrant" is an experience summarized from winemaking practice, and it is also a traditional method of natural aging wine since ancient times. There are three major effects of liquor aging: 1. Volatilization: New liquor that has just been distilled often contains volatile sulfides such as hydrogen sulfide and mercaptan; it also contains volatile substances with strong irritation such as aldehydes, which are the main components that cause the strong irritation of new liquor. During the aging period, these components can evaporate naturally; 2. Intermolecular association: Alcohol and water are both polar molecules. After storage, the arrangement of ethanol molecules and water molecules is gradually straightened out, thereby strengthening the binding force of ethanol molecules, reducing the activity of ethanol molecules, and making the taste of liquor softer. At the same time, other aromatic molecules in liquor will also produce the above-mentioned association. When the number of associated macromolecular groups in the liquor increases, the more polar molecules are bound, and the softer and softer the liquor will be; 3. Chemical changes: Liquor can also undergo slow chemical changes during storage. For example, in the process of alcohol acidification, new product esters are generated, which can give liquor an ester aroma.

[0003] At present, most liquors are made by solid-state fermentation technology. Daqu is naturally enriched and inoculated with various microorganisms in the environment and then fermented and cultured. It can use raw materials to produce a wide variety of flavor substances or their precursors. However, traditional Daqu often has the problem of low ester production efficiency when used, which in turn affects the aroma of the wine and leads to a low rate of high-quality products. Summary of the invention

[0004] The present invention provides a precise quantitative production process for multiple rounds of fermentation of liquor, so as to solve the problem of low ester production efficiency in the existing liquor fermentation process.

[0005] The technical solution adopted by the present invention to solve its technical problem is:

[0006] A precise quantitative production process for multi-round fermentation of liquor, wherein the fermented grains that have undergone two rounds of fermentation for 180 to 240 days and three rounds of fermentation for 270 to 330 days in the cellar are mixed with the fermented grains in the normal fermentation period in an appropriate proportion according to the different seasonal arrangements within a large cycle of one year, and then added with grain, auxiliary materials, distilled, added with koji, added with pulp, and then fermented in the cellar. The specific process steps are as follows:

[0007] (1) From April to June each year, select high-quality normally fermented mash from the lower layer of the cellar for 90 days, add medium-high temperature bag koji, stir and mix, and then spread it on the bottom of the cellar for secondary fermentation. From September to November each year, the first row of cellars is selected. According to the ambient temperature from September to November, mash that has not been soaked in yellow water after secondary fermentation and normally fermented mash are added in a mass ratio of 1:4 per steamer, and the mash is put into the cellar again for fermentation after mixing materials, mixing bran, bottom pulp, distillation, adding koji, beating and other links;

[0008] (2) From September to November each year, select high-quality fermented mash from the lower layer of the cellar for 150 days, add medium-high temperature Baobaoqu and third-grade wine with a temperature of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the fermented mash that has undergone secondary fermentation and soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. From December to February of the following year, it is the second row of the cellar. According to the low temperature of the external environment from December to February, select the fermented mash that has not been soaked in yellow water after the secondary fermentation and the third fermentation and the normal fermented mash in the same row according to the mass ratio of 0.5:1:3 of the third fermented mash per steamer: the second fermented mash: the normal fermented mash, and then go through mixing, mixing with bran, bottom pulp, distillation, adding koji and beating, and finally put into the cellar for fermentation;

[0009] (3) From December to February of the following year, select high-quality fermented mash from the bottom layer of the cellar that has been fermented normally for 90 days, add medium-high temperature Baobaoqu and third-grade liquor with a concentration of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, the part of the mash that has been secondarily fermented for 240 days and soaked in yellow water is selected and kept in a corner of the cellar for three rounds of fermentation. March to May each year is the third row of the cellar. According to the external ambient temperature from March to May and the low fermentation amplitude and slow fermentation of the previous row, and the formation of less ester substances in normal mash, the amount of second fermentation mash and third fermentation mash is appropriately increased, and the mash that has not been soaked in yellow water after the second and third fermentations is selected and used in combination with the normal fermentation mash. The mass ratio of the combination is 1:1.5:3 for each steamer of third fermentation mash: second fermentation mash: normal fermentation mash, and it is mixed with materials, bran, bottom pulp, distillation, koji and beating, and finally put into the cellar for fermentation;

[0010] (4) In March of each year, select high-quality fermented mash from the lower layer of the cellar that has been fermented normally for 90 days, add medium-high temperature Baobaoqu and third-grade wine with an alcohol content of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the mash that has been fermented for 180 days and soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. June of each year is the fourth row of the cellar. According to the increase in the external environment temperature in June, continue to increase the amount of secondary fermentation mash and tertiary fermentation mash to control the temperature rise in the cellar. Select the mash that has not been soaked in yellow water after the secondary fermentation and tertiary fermentation and use it with the normally fermented mash. The mass ratio of the mash is 1.5:1.5:3 per steamer of tertiary fermentation mash: secondary fermentation mash: normal fermentation mash. After mixing, mixing bran, bottom pulp, distillation, koji and beating, finally put it into the cellar for fermentation;

[0011] (5) Before distillation, normal mash is first mixed with grain and rice husk and evenly stirred. The mixed mash is then placed on the bottom layer of the steamer. The mash from the second round of fermentation is placed in the middle of the steamer and the mash from the third round of fermentation is placed on the top layer of the steamer. The layered loading of the steamer is conducive to the extraction of the aroma of the mash from each round of fermentation, and ultimately a complex aroma is formed. After steaming the wine and grain, the mixture is mixed again before adding the koji to ensure that the mash is fully mixed with the grain.

[0012] The main innovative points of the process of the present invention are: 1. The fermentation period of the mash is different. The mash of different fermentation periods is mixed and put into the cellar for fermentation, which changes the parameters such as moisture, acidity, starch, etc. of the mash in the cellar. 2. The mash from the two rounds and the three rounds of mash retained are selected from specific positions for blending. 3. The blending ratio is matched according to the seasonal temperature and different orders within a large cycle of one year, and the ratio is different. 4. The distillation and mixing methods are different: during distillation, the normal mash, mixed materials, and bran are first placed in the lower layer of the steamer, the second round of fermented mash is placed in the middle position of the steamer, and the third round of fermented mash is placed at the top of the steamer. After the steaming of wine and grain is completed, the steamer is taken out and mixed with the next koji again and put into the cellar.

[0013] The process of the present invention adopts multiple rounds of fermentation, which greatly improves the high-quality rate of liquor. At the same time, beneficial microorganisms are strengthened through the survival of the fittest, and poor bottom mash can be pushed out of the cellar, thereby increasing high-quality mash and achieving a virtuous cycle of fermentation. DETAILED DESCRIPTION

[0014] A precise quantitative production process for multi-round fermentation of liquor, wherein the fermented grains that have undergone two rounds of fermentation for 180 to 240 days and three rounds of fermentation for 270 to 330 days in the cellar are mixed with the fermented grains in the normal fermentation period in an appropriate proportion according to the different seasonal arrangements within a large cycle of one year, and then added with grain, auxiliary materials, distilled, added with koji, added with pulp, and then fermented in the cellar. The specific process steps are as follows:

[0015] 1. From April to June every year, select the high-quality, normally fermented mash in the lower layer of the cellar for 90 days, add 30 kilograms of medium-high temperature bag koji, stir and mix, then spread it on the bottom of the cellar for secondary fermentation. From September to November every year is the first row of the cellar. At this time, the normal mash in the cellar has the following characteristics after it is taken out of the cellar: the mash in the cellar has gone through the high-temperature pressing period from July to August, the fermentation time is long, the water loss is serious, the overall activity of the mash is poor, and the acidity is high. It is necessary to mix a large amount of auxiliary material rice husk to adjust the activity of the mash, and at the same time add more water to meet the fermentation needs. This leads to the problem that the quality of the liquor is affected by the excessive water content of the auxiliary materials and bottom pulp during the mixed steaming and picking. After the second round of fermentation and the 240-day pressing period from July to August, the activity of the fermented mash is slightly weaker than that of the normal mash, but the acid, ester, alcohol, aldehyde and other substances formed in the mash after the super-long fermentation are extremely rich, and the quality of the beneficial microbial flora formed by the survival of the fittest after a long fermentation in the cellar is better than that of other layers of mash in the cellar. According to the ambient temperature from September to November, the mash that was not soaked in yellow water after the second fermentation was selected and added to the normal fermented mash at a ratio of 1:4 per steamer, and then fermented in the cellar again after mixing, mixing bran, bottom pulp, distillation, koji, beating and other links. The parameters of this batch of mash entering the cellar are shown in Table 1, and the wine output and wine output indicators of this batch of mash are shown in Table 2.

[0016] Table 1: Comparison of cellaring parameters

[0017]

[0018] Table 2: Status of various indicators

[0019]

[0020] 2. From September to November every year, select the high-quality fermented mash in the lower layer of the cellar that has been fermented normally for 150 days, add 30 catties of medium-high temperature Baobaoqu and 50 catties of third-grade wine with a temperature of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the fermented mash that has been soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. From December to February of the following year is the second row of the cellar. At this time, the normal mash in the cellar has the following characteristics after it is taken out of the cellar: the fermentation period of the mash in the cellar is 90 days, and the mash has strong vitality after adjustment in the previous row, and the acidity out of the cellar is moderate. The second round of fermentation of this batch of mash experienced a high temperature period from July to August, and the fermentation period was 240 days. The activity was slightly weaker than normal mash, but the acid, ester, alcohol, aldehyde and other substances formed in the mash after the super-long fermentation were extremely rich, and the quality of the beneficial microbial flora formed after a long fermentation in the cellar was better than that of other layers of mash in the cellar. The fermentation period of the third round of fermentation of this batch was 330 days. The characteristics of the mash after it was taken out of the cellar were: the activity of the mash was relatively small, and the ester substances formed in the mash after the super-long fermentation were extremely rich, and the proportion of the four major ester substances was very coordinated, and the content of ethyl hexanoate was the most prominent. According to the low external temperature from December to February, the mash that was not soaked in yellow water after the second fermentation and the third fermentation was selected and mixed with the normal fermentation mash at a ratio of 0.5:1:3 per steamer of the third fermentation mash: the second fermentation mash: the normal fermentation mash, and then put it into the cellar for fermentation again after mixing, mixing bran, bottom pulp, distillation, koji, beating, etc. The parameters of this batch of mash entering the cellar are shown in Table 3, and the wine output and wine output indicators of this batch of mash are shown in Table 4.

[0021] Table 3: Comparison of cellaring parameters

[0022] Liquor fermented grains Moisture entering the pool Acidity Starch in the pool Normal fermentation mash 55 1.6 21 Mixed fermented grains 53 1.8 22

[0023] Table 4: Status of various indicators

[0024] Liquor fermented grains Wine yield Best Rate Normal fermentation mash 32％ 44％ Mixed fermented grains 33.5％ 45.5％

[0025] 3. From December to February of the following year, select the high-quality fermented mash in the lower layer of the cellar that has been fermented normally for 90 days, add 50 kilograms of medium-high temperature Baobaoqu and 80 kilograms of third-grade wine with a temperature of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the mash that has been fermented for 240 days and soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. March to May of each year is the third row of cellars. At this time, the characteristics of the normal mash in the cellar after leaving the cellar are: the fermentation period of the mash in the cellar is 90 days, and the activity of the mash is enhanced again after the ingredients are added to the cellar, and the acidity out of the pool is moderate. The fermentation period of the mash after the second round of fermentation in this row is 180 days, the activity of the mash is enhanced, and the acid, ester, alcohol, aldehyde and other substances formed in the mash after the ultra-long fermentation are extremely rich, and the quality of the beneficial microbial flora formed after a long fermentation in the cellar through the survival of the fittest is better than that of the mash in other layers in the cellar. The fermentation period of the three-round fermentation mash in this batch is 330 days. The characteristics of the mash after leaving the cellar are: the mash has relatively low activity, and the ester substances formed in the mash after a very long fermentation are extremely rich, and the ratio of the four ester substances is very coordinated, and the content of ethyl hexanoate is the most prominent. According to the external environmental temperature from March to May and the low fermentation amplitude and slow fermentation of the previous batch, the formation of less ester substances in normal mash, the amount of secondary fermentation mash and tertiary fermentation mash is appropriately increased, and the mash that is not soaked in yellow water after the secondary and tertiary fermentation is selected for use with the normal fermentation mash. The matching ratio is 1:1.5:3 per steamer: tertiary fermentation mash: secondary fermentation mash: normal fermentation mash = 1:1.5:3, and it is put into the cellar again for fermentation after mixing, mixing bran, bottom pulp, distillation, koji, beating and other links. The parameters for this batch of mash entering the cellar are shown in Table 5, and the wine output conditions and wine output indicators of this batch of mash are shown in Table 6.

[0026] Table 5: Comparison of cellaring parameters

[0027] Liquor fermented grains Moisture entering the pool Acidity Starch in the pool Normal fermentation mash 55 1.5 21 Mixed fermented grains 53 1.8 22.5

[0028] Table 6: Status of various indicators

[0029] Liquor fermented grains Wine yield Best Rate Normal fermentation mash 34％ 44％ Mixed fermented grains 35.5％ 46％

[0030] 4. In March of each year, select the high-quality fermented mash in the lower layer of the cellar that has been fermented normally for 90 days, add 50 kilograms of medium-high temperature Baobaoqu and 80 kilograms of third-grade wine above 50 degrees, stir and mix well, and spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the mash that has been fermented for 180 days and soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. June of each year is the fourth row of the cellar. At this time, the characteristics of the normal mash in the cellar after it is out of the cellar are: the fermentation period of the mash in the cellar is 90 days, and the activity of the mash is enhanced again after the ingredients are added to the cellar, and the acidity out of the pool is moderate. The fermentation period of the mash after the second round of fermentation in this row is 180 days, the activity of the mash is enhanced, and the acid, ester, alcohol, aldehyde and other substances formed in the mash after the super-long fermentation are extremely rich, and the quality of the beneficial microbial flora formed after a long fermentation in the cellar through the survival of the fittest is better than that of the mash at other levels in the cellar. The fermentation period of the three-round fermentation mash in this batch is 270 days. The characteristics of the mash after leaving the cellar are: the mash has relatively low activity, and the ester substances formed in the mash after a very long fermentation are extremely rich, and the ratio of the four ester substances is very coordinated, and the content of ethyl hexanoate is the most prominent. According to the increase in the external environment temperature in June, the amount of secondary fermentation mash and tertiary fermentation mash is continued to increase to control the temperature rise in the cellar. The mash that is not soaked in yellow water after the secondary and tertiary fermentation is selected and used with the normal fermentation mash. The ratio of each steamer: tertiary fermentation mash: secondary fermentation mash: normal fermentation mash = 1.5:1.5:3 is added and put into the cellar again through mixing, mixing bran, bottom pulp, distillation, koji, beating and other links. The parameters of this batch of mash entering the cellar are shown in Table 7, and the wine output and wine output indicators of this batch of mash are shown in Table 8.

[0031] Table 7: Comparison of cellaring parameters

[0032] Liquor fermented grains Moisture entering the pool Acidity Starch in the pool Normal fermentation mash 55 1.4 20 Mixed fermented grains 54 1.6 20.5

[0033] Table 8: Status of various indicators

[0034] Liquor fermented grains Wine yield Best Rate Normal fermentation mash 34％ 43％ Mixed fermented grains 36％ 45％

[0035] 5. Distillation and mixing methods:

[0036] Before distillation, normal mash is mixed with grain and rice husk, and then the mixed mash is placed in the bottom layer of the steamer. The second round of fermented mash is placed in the middle of the steamer, and the third round of fermented mash is placed in the top layer of the steamer. The characteristics of each round of fermented mash are different: after the normal mash is mixed with the ingredients, the wine and grain aroma is prominent, the second round of fermented mash has a stronger cellar aroma, and the third round of fermented mash has prominent cellar aroma and ester aroma. Loading the steamer in layers is conducive to the extraction of the aroma of each round of fermented mash, and finally forms a complex aroma. After steaming the wine and grain, mix again before adding the koji to fully mix the mash with the grain.

[0037] 6. Comparison of physical and chemical indicators of raw liquor

[0038] Quantitative component analysis table of mixed mash samples

[0039]

[0040] Quantitative component analysis table of normal fermented mash

[0041]

[0042] Comparative analysis table of quantitative components of wine samples

[0043] Unit: ppm

[0044]

[0045] From the above table, we can see that the mixed fermented grains have higher esters, alcohols and acids than the normal fermented grains. In terms of the four major esters, the proportion of the four major esters in the mixed fermented grains is better than that in the normal fermented grains.

Claims

1. A precise quantitative production process for liquor multi-round fermentation, characterized by: The fermented grains that have undergone two rounds of fermentation for 180 to 240 days and three rounds of fermentation for 270 to 330 days in the cellar are mixed with the fermented grains in the normal fermentation period in an appropriate proportion according to the different seasons within a large cycle of one year. After adding grain, auxiliary materials, mixing, distillation, adding koji, adding pulp, and then fermenting in the cellar, the specific process steps are as follows: (1) From April to June each year, select high-quality normally fermented mash from the lower layer of the cellar for 90 days, add medium-high temperature bag koji, stir and mix, and then spread it on the bottom of the cellar for secondary fermentation. From September to November each year, the first row of cellars is selected. According to the ambient temperature from September to November, mash that has not been soaked in yellow water after secondary fermentation and normally fermented mash are added in a mass ratio of 1:4 per steamer, and then put into the cellar for fermentation again after mixing, mixing bran, bottom pulp, distillation, adding koji, and beating; (2) From September to November each year, select high-quality fermented mash from the lower layer of the cellar that has been fermented normally for 150 days, add medium-high temperature Baobaoqu and third-grade wine with a temperature of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the mash that has undergone secondary fermentation and soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. From December to February of the following year, it is the second row of the cellar. According to the low external temperature from December to February, select the mash that has not been soaked in yellow water after the second fermentation and the third fermentation and the normal fermentation mash in the same row according to the mass ratio of 0.5:1:3 of the third fermentation mash per steamer: the second fermentation mash: the normal fermentation mash. Then go through mixing, mixing with bran, bottom pulp, distillation, adding koji and beating, and finally put it into the cellar for fermentation; (3) From December to February of the following year, select high-quality fermented mash from the lower layer of the cellar that has been fermented for 90 days, add medium-high temperature Baobaoqu and third-grade liquor with a temperature of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the fermented mash that has been fermented for 240 days and soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. March to May of each year is the third row of the cellar. According to the external environment temperature from March to May and the temperature of the upper row, the fermented mash is fermented for three rounds. In the case of low fermentation amplitude and slow fermentation, and less ester substances are formed in normal fermented mash, the dosage of secondary fermented mash and tertiary fermented mash is appropriately increased, and the mash that has not been soaked in yellow water after secondary fermentation and tertiary fermentation is selected for use with normal fermented mash. The mass ratio of tertiary fermented mash: secondary fermented mash: normal fermented mash is 1:1.5:3 per steamer, and the mixture is mixed with materials, bran, bottom pulp, distillation, koji and pulping, and finally put into the cellar for fermentation; (4) In March of each year, select high-quality fermented mash from the lower layer of the cellar that has been fermented normally for 90 days, add medium-high temperature Baobaoqu and third-grade wine with an alcohol content of more than 50 degrees, stir and mix well, and then spread it on the bottom of the cellar for secondary fermentation. At the same time, select the part of the mash that has been fermented for 180 days and soaked in yellow water and leave it in a corner of the cellar for three rounds of fermentation. June of each year is the fourth row of the cellar. According to the increase in external ambient temperature in June, continue to increase the amount of secondary fermented mash and tertiary fermented mash to control the temperature rise in the cellar. Select the mash that has not been soaked in yellow water after the secondary fermentation and tertiary fermentation and use it in combination with the normally fermented mash. The mass ratio of the mash is 1.5:1.5:3 per steamer of tertiary fermentation mash: secondary fermentation mash: normal fermentation mash. After mixing, mixing with bran, bottom pulp, distillation, adding koji and beating, finally put it into the cellar for fermentation; (5) Before distillation, normal mash is first mixed with grain and rice husk and evenly stirred. The mixed mash is then placed on the bottom layer of the steamer. The mash from the second round of fermentation is placed in the middle of the steamer and the mash from the third round of fermentation is placed on the top layer of the steamer. The layered loading of the steamer is conducive to the extraction of the aroma of the mash from each round of fermentation, and ultimately a complex aroma is formed. After the wine and grain are steamed, they are mixed again before the koji is added to ensure that the mash is fully mixed with the grain.

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