Preparation method of wheat whisky and wheat whisky

Abstract

The invention provides a preparation method of wheat whisky, which comprises the following steps: (1) sequentially carrying out primary steaming, water braising and re-steaming treatment on pre-treated wheat to obtain gelatinized wheat; (2) the gelatinized wheat is sequentially subjected to first spreading for cooling, yeast scattering and bacterium cultivation treatment, and bacterium-cultivated wheat is obtained; (3) sequentially performing secondary spreading and cooling, groove matching and fermentation treatment on the cultivated wheat to obtain fermented grains; (4) sequentially carrying out retort loading treatment and distillation treatment on the fermented grains to obtain raw wine of which the alcoholic strength is not lower than 60% vol; (5) sequentially storing the raw wine in a pottery jar, blending, blending and purifying to obtain a wine body with the alcoholic strength of 43.0 + / -1.0% vol; (6) carrying out wooden barrel ageing treatment on the wine body to obtain wheat whisky; the wheat whisky is brewed in the modes of solid state fermentation, solid state distillation, pottery jar storage and wooden barrel ageing, and the wheat whisky not only has good wheat fragrance, fermentation fragrance, distillation fragrance and ageing fragrance, but also has unique Xiaoqu fragrance of Chinese liquor.

Description

Technical Field

[0001] The invention belongs to the technical field of winemaking, and particularly relates to a preparation method of wheat whiskey and the wheat whiskey. Background Art

[0002] In recent years, Chinese domestic whiskey has maintained a high growth trend and is gradually becoming a new source of alcohol consumption. According to statistics, the total production capacity of domestic whiskey has exceeded the total import volume, showing strong market growth potential. At present, there are 45 whiskey factories (including those under construction) in China.

[0003] Among its various brewing processes, Scotland (Scotch Whisky), Ireland (Irish Whisky), Canada (Canadian Whisky), the United States (American Whisky) and Japan (Japanese Whisky) are the five major whiskey schools, but there is a lack of Chinese whiskey (Chinese Whicky) with the unique attributes of the Chinese school. A whiskey with good wheat aroma, chestnut aroma and whiskey aroma is needed. Summary of the invention

[0004] The invention provides a preparation method of wheat whiskey and wheat whiskey, which are used to solve the problem that the prior art lacks whiskey with unique attributes of Chinese style and good wheat aroma, chestnut aroma and whiskey aroma.

[0005] In a first aspect, the present invention provides a method for preparing wheat whiskey, characterized in that it comprises the following steps:

[0006] (1) sequentially steaming, braising and re-steaming the pretreated wheat to obtain gelatinized wheat;

[0007] (2) sequentially performing a first cooling, koji spreading and bacterial culture treatment on the gelatinized wheat to obtain bacterial culture wheat;

[0008] (3) performing a second cooling, tank preparation and fermentation treatment on the cultured wheat in sequence to obtain fermented mash;

[0009] (4) subjecting the fermented mash to retort treatment and distillation treatment in sequence to obtain raw liquor having an alcohol content of not less than 60% vol.;

[0010] (5) sequentially performing pottery jar storage, blending and purification on the raw wine to obtain a wine with an alcohol content of 43.0±1.0%vol;

[0011] (6) subjecting the liquor to barrel aging treatment to obtain wheat whiskey.

[0012] Compared with the prior art, the invention has the advantages that wheat whiskey is brewed by solid-state fermentation, solid-state distillation, ceramic jar storage and wooden barrel aging, and the prepared wheat whiskey has a clear and transparent appearance, no precipitation, no suspended matter, and a golden color. As a kind of grain whiskey, it not only has good wheat aroma, fermentation aroma, distillation aroma and aging aroma (harmonious and rich wood aroma), but also has the unique Xiaoqu fragrance of Chinese liquor; the wine is full-bodied, mellow, sweet and refreshing, with a pleasant aftertaste, and has the unique style of wheat whiskey.

[0013] Furthermore, in step (3), the fermentation treatment time is 8 to 12 days; and / or,

[0014] In step (4), the temperature of the flowing wine during distillation treatment is 25°C to 35°C; and / or,

[0015] In step (5), the pottery jar is stored for 1 to 2 years; and / or,

[0016] In step (6), the barrel aging treatment time is 1.5 to 2.5 years.

[0017] Further, in step (1), the preprocessing comprises the following steps:

[0018] The wheat raw materials are sequentially subjected to grain washing and grain soaking treatments.

[0019] Furthermore, the crude protein content of the wheat raw material is not less than 10.0%, the wet gluten content is not less than 20.0%, the water absorption rate is not less than 50.0%, and the impurities content is not more than 1.0%; and / or,

[0020] The grain is washed 5 to 6 times; and / or,

[0021] During the grain soaking process, the water covers the grain surface to a height of 20 to 25 cm, and the grain soaking time is 18 to 20 hours.

[0022] Furthermore, in step (1), the steam pressure of the initial steaming treatment is 0.2-0.3 MPa, and the time is 20-25 min; and / or,

[0023] The temperature of the stewing treatment is 40°C to 45°C and the time is 10 to 15 minutes; and / or,

[0024] The pressure of the re-steaming treatment is 0.4-0.5 MPa, and the time is 30-35 minutes.

[0025] Furthermore, in step (2), the first cooling process is performed until the temperature of the gelatinized wheat is 20-25° C.; and / or,

[0026] In the process of spreading koji, Xiaoqu is used, and the mass percentage of Xiaoqu in the gelatinized wheat is 0.30-0.50%; and / or,

[0027] The culture time is 18 to 20 hours, and the top temperature is 38°C.

[0028] Furthermore, in step (3), the second cooling treatment is performed until the temperature of the cultured wheat is 20° C. to 22° C.; and / or,

[0029] The volume ratio of grain to waste grain in the trough treatment is 1:(0.8~1.0).

[0030] Furthermore, in step (6), the barrel aging treatment uses chestnut barrels, and the age of the chestnut trees in the chestnut barrels is not less than 40 years; and / or,

[0031] The chestnut wood in the chestnut barrel has been moderately roasted at a temperature of 160°C to 190°C for 30 to 40 minutes.

[0032] In a second aspect, the present invention provides a wheat whisky prepared by the method for preparing the wheat whisky described in the first aspect.

[0033] Further, the alcohol content of the wheat whiskey is 43.0±1.0% vol; and / or,

[0034] The total acidity of the wheat whiskey is 0.50 to 0.80 [g / L (100% vol ethanol)] calculated as acetic acid; and / or

[0035] The total ester of wheat whiskey is 0.60 to 0.90 [g / L (100% vol ethanol)] calculated as ethyl acetate; and / or

[0036] Calculated as acetaldehyde, the total aldehyde content of wheat whiskey is 0.10 to 0.30 [g / L (100% vol ethanol)]. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 The effect of fermentation time on the physical and chemical indicators and sensory properties of wheat whiskey in the embodiments of the present invention;

[0038] Figure 2 The effect of distillation temperature on the yield and sensory perception of wheat whiskey in the embodiment of the present invention;

[0039] Figure 3 This is the sensory effect of the storage time of the original liquor on the wheat whiskey in the embodiment of the present invention;

[0040] Figure 4 The figure shows the sensory effect of the barrel aging time on wheat whiskey in the embodiment of the present invention. DETAILED DESCRIPTION

[0041] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination 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.

[0042] In a first aspect, the present invention provides a method for preparing wheat whiskey, comprising the following steps:

[0043] (1) sequentially steaming, braising and re-steaming the pretreated wheat to obtain gelatinized wheat;

[0044] (2) sequentially performing a first cooling, koji spreading and bacterial culture treatment on the gelatinized wheat to obtain bacterial culture wheat;

[0045] (3) performing a second cooling, tank preparation and fermentation treatment on the cultured wheat in sequence to obtain fermented mash;

[0046] (4) subjecting the cultured wheat to a retort treatment and a distillation treatment in sequence to obtain a raw liquor having an alcohol content of not less than 60% vol.;

[0047] (5) sequentially performing pottery jar storage, blending and purification on the raw wine to obtain a wine with an alcohol content of 43.0±1.0%vol;

[0048] (6) subjecting the liquor to barrel aging treatment to obtain wheat whiskey.

[0049] The preparation method of wheat whiskey provided by the invention brews wheat whiskey in the mode of solid-state fermentation, solid-state distillation, ceramic jar storage and wooden barrel aging. The prepared wheat whiskey has a clear and transparent appearance, is free of precipitation and suspended matter, and is golden in color. As a kind of grain whiskey, the wheat whiskey not only has good wheat aroma, fermentation aroma, distillation aroma and aging aroma (harmonious and rich wood aroma), but also has the unique Xiaoqu fragrance of Chinese liquor; the liquor is full-bodied, mellow, sweet and refreshing, with a pleasant aftertaste, and has the unique style of wheat whiskey.

[0050] Specifically, in step (1), the pretreatment includes the following steps: washing and soaking the wheat raw materials in sequence.

[0051] Among them, the crude protein content of wheat raw materials shall not be less than 10.0%, the wet gluten shall not be less than 20.0%, the water absorption rate shall not be less than 50.0%, and the impurities shall not exceed 1.0%.

[0052] Furthermore, the wheat raw material selected was Henong 6425 wheat, which is a medium-gluten wheat variety. It has a spindle-shaped spike, long awns, white shells, white grains, hard texture, fuller grains, 13.51% crude protein (dry basis), 27.9% wet gluten, and 60.3% water absorption, and is produced locally in Tangshan (specific requirements are shown in Table 1). Xiaoqu was produced by Huaxi Jiuqu Factory in Pengzhou City, Sichuan Province.

[0053] Table 1 Wheat acceptance requirements

[0054]

[0055] Optionally, the grain washing process in step (1) is performed 5 to 6 times; the water in the grain soaking process covers the grain surface by 20 to 25 cm, and the grain soaking time is 18 to 20 hours.

[0056] Optionally, the grain soaking pool is made of 304 stainless steel, with length×width×height=1.22m×1.22m×0.82m.

[0057] The steam pressure of the initial steaming treatment is 0.2~0.3MPa, and the time is 20~25min; the temperature of the braising treatment is 40℃~45℃, and the time is 10~15min; the pressure of the re-steaming treatment is 0.4~0.5MPa, and the time is 30~35min.

[0058] In step (2), the first cooling treatment is carried out until the temperature of the gelatinized wheat is 20°C to 25°C; Xiaoqu is used in the koji spreading treatment, and the mass percentage of Xiaoqu in the gelatinized wheat is 0.30% to 0.50%; the time of the incubation treatment is 18 to 20 hours, and the top temperature is 38°C.

[0059] In step (3), the second cooling treatment is performed until the temperature of the cultured wheat is 20°C to 22°C; and the grain-dregs ratio in the tank preparation treatment is 1:(0.8 to 1.0).

[0060] In step (3), the fermentation time is 8 to 12 days, and further, the fermentation time is 10 days.

[0061] In step (4), the temperature of the flowing wine in the distillation treatment is 25°C to 35°C. Optionally, the height of the retort barrel in the retort treatment is 0.78m, the upper diameter is 1.65m, the lower diameter is 1.55m, and the volume is 1.57m 3 .

[0062] In step (5), the pottery jar is stored for 1 to 2 years. Optionally, the volume of the pottery jar is 1m 3 , produced by Sichuan Rongxian Donghui Ceramics Co., Ltd.

[0063] The original wine is stored in a ceramic jar at the original alcohol content, then the alcohol content is reduced to 43% vol with softened water, purified and filtered, and then put into a wooden barrel for aging after passing the test. Optionally, the purification process uses a CCGL-GZT plate diatomaceous earth filter, a CCGL-BA security filter, and a wine pump, all of which are produced by Tianjin Great Wall Filtration Equipment Co., Ltd.

[0064] In step (6), the barrel aging treatment lasts for 1.5 to 2.5 years. The barrel aging treatment uses chestnut barrels, the chestnut tree age of the chestnut barrel is not less than 40 years; the chestnut barrel is subjected to moderate baking treatment, the temperature of the moderate baking treatment is 160°C to 190°C, and the time is 30 to 40 minutes.

[0065] In a second aspect, the present invention provides a wheat whisky prepared by the method for preparing the wheat whisky of the first aspect.

[0066] Specifically, the alcohol content of wheat whiskey is 43.0±1.0% vol; calculated as acetic acid, the total acid of wheat whiskey is 0.50-0.80 [g / L (100% vol ethanol)]; calculated as ethyl acetate, the total ester of wheat whiskey is 0.60-0.90 [g / L (100% vol ethanol)]; calculated as acetaldehyde, the total aldehyde of wheat whiskey is 0.10-0.30 [g / L (100% vol ethanol)].

[0067] Hereinafter, a method for preparing wheat whiskey provided by the present invention is described in detail through specific examples.

[0068] The analysis and evaluation methods in the following embodiments include:

[0069] (1) Constant analysis: refer to national standard GB / T 11857-2008.

[0070] (2) Chromatographic analysis (analysis of wine before aging): GC9790Ⅱ gas chromatograph (GC); Agilent J&W GC Columns (30m×0.250mm×0.25μm); hydrogen flame ionization detector (FID), injection chamber temperature 250℃; detector 250℃; initial column temperature 40℃, maintained for 8min, then heated at a rate of 5.00℃ / min to 180℃, maintained for 4min.

[0071] The carrier gas flow rate is 1.0 mL / min; the hydrogen flow rate is 30 mL / min; the air flow rate is 350 mL / min; the tail gas flow rate is 25 mL / min; the output pressure of air, hydrogen and nitrogen is 0.4 MPa.

[0072] Take 0.2 mL of each of the three internal standards with a concentration of 2%, and make up to 10 mL with the wine sample. The injection volume is 0.4 μm, and the split ratio is 50:1.

[0073] (3) Sensory analysis

[0074] According to GB / T 11857-2008 whisky standard, the sensory evaluation of the aged whisky was carried out (see Table 2).

[0075] Table 2 Sensory score table of wheat whiskey

[0076]

[0077]

[0078] Example 1

[0079] In this example, four single factors (fermentation, distillation, storage and aging) were selected to conduct single factor experiments.

[0080] ① Factor A: The total acid, total ester, total aldehyde and sensory analysis of the finished wine were carried out at different fermentation times (6d, 8d, 10d, 12d, 14d). Other process conditions were: distillation temperature 30℃, storage time 1.0a, and barrel aging 1.5a.

[0081] ②Factor B: wine yield and sensory analysis at different distillation temperatures (20℃, 25℃, 30℃, 35℃, 40℃). Other process conditions: fermentation period 10d, storage time 1.0a, and barrel aging 1.5a.

[0082] ③Factor C: sensory analysis under different storage times (0.5a, 1.0a, 1.5a, 2.0a, 2.5a). Other process conditions: fermentation period 10d, distillation temperature 30℃, and barrel aging 1.5a.

[0083] ④Factor D: sensory analysis under different aging times (0.5a, 1.0a, 1.5a, 2.0a, 2.5a). Other process conditions: fermentation period 10d, distillation temperature 30℃, storage time 1.0a.

[0084] The experimental results are shown below.

[0085] (1) Fermentation time

[0086] Single factor fermentation time (T A ) on the physical and chemical indicators and sensory properties of wheat whiskey. Figure 1 shown.

[0087] Depend on Figure 1 It can be seen that with the fermentation time T AIn order to control the physical and chemical indicators of the whisky body not to exceed the upper limit of the national standard GB / T 11857-2008 for whisky, and to take into account the sensory score, this process selects T A ∈[8, 12]d, and the fermentation time of 10d was used as the single factor experimental condition.

[0088] (2) Distillation temperature

[0089] Single factor distillation temperature (T B ) on the yield and sensory properties of wheat whiskey Figure 2 shown.

[0090] Depend on Figure 2 It can be seen that as the distillation temperature increases, the wine yield tends to decrease, and the sensory indicators of the wine body increase. B When ∈(20, 25)℃, the wine yield is high, but the sensory score is low; T B At ∈(35, 40)℃, although the sensory score is high, the wine yield is significantly reduced. B ∈[25, 35]℃, and the distillation temperature of 30℃ was used as the single factor experimental condition.

[0091] (3) Storage time

[0092] Single factor original whiskey storage time (T C ) on the sensory indicators of wheat whiskey Figure 3 shown.

[0093] Depend on Figure 3 It can be seen that as the storage time of the original liquor in the pottery jar increases, the sensory experience of wheat whiskey continues to increase. C When <1.0a, the sensory perception is poor; when T C When the sensory score is >2.0a, the increase is narrowed. C ∈[1.0, 2.0]a, and the storage time of 1.5a was used as the single factor experimental condition.

[0094] (4) Aging time

[0095] Single factor barrel aging time (T D ) on the sensory indicators of wheat whiskey Figure 4 shown.

[0096] Depend on Figure 4 It can be seen that with the aging time (T D ) is extended, the sensory score of whiskey increases accordingly. D When <1.0, the sensory perception is poor; when T DThe sensory perception is better when ∈[1.5, 2.5]a. This process uses an aging time of 2.0a as the single-factor experimental condition.

[0097] Example 2

[0098] According to the single factor experimental results in Example 1, L 9 (3 4 ) were used for orthogonal test, each factor was taken at three levels, and the corresponding wine was scored for sensory evaluation. The selected factor levels are shown in Table 3, and the experimental results are shown in Table 4.

[0099] Table 3 Orthogonal test factor level table

[0100]

[0101] Table 4 Test results analysis

[0102]

[0103]

[0104] From the orthogonal experimental analysis results in Table 4, it can be seen that the order of influence of the four factors on the sensory perception of wheat whiskey is barrel aging time T D >Distillation temperature T B >Fermentation time T A >Storage time T C The best process conditions (optimal combination of four factors) are: A 2 B 3 C 2 D 3 , that is, the fermentation cycle is 10 days, the distillation temperature is 35℃, the storage time in pottery jars is 1.5 years, and the aging time in chestnut barrels is 2.5 years. Under these conditions, the optimization experiment was carried out (repeated three times), and the sensory score of wheat whiskey was 95 points on average.

[0105] The wheat whiskey (solid-state fermentation) obtained in the optimization experiment has a clear and transparent appearance, without precipitation or suspended matter; its color is golden yellow; as a kind of grain whiskey, it not only has good raw material aroma (comfortable wheat aroma), fermentation aroma, distillation aroma and aging aroma (harmonious and rich wood aroma), but also has the unique Xiaoqu aroma of Chinese liquor; the wine is full-bodied, mellow and sweet, with a pleasant aftertaste, and has the unique style of wheat whiskey.

[0106] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein by equivalents. If these modifications and variations fall within the scope of the claims of the present invention and their equivalent technologies, they should be considered to be within the protection scope of the present invention.

Claims

1. A method for preparing wheat whiskey, characterized in that: The following steps are involved: (1) sequentially steaming, braising and re-steaming the pretreated wheat to obtain gelatinized wheat; (2) sequentially performing a first cooling, koji spreading and bacterial culture treatment on the gelatinized wheat to obtain bacterial culture wheat; (3) performing a second cooling, tank preparation and fermentation treatment on the cultured wheat in sequence to obtain fermented mash; (4) subjecting the fermented mash to retort treatment and distillation treatment in sequence to obtain raw liquor having an alcohol content of not less than 60% vol.; (5) sequentially performing pottery jar storage, blending and purification on the raw wine to obtain a wine with an alcohol content of 43.0±1.0%vol; (6) subjecting the liquor to barrel aging treatment to obtain wheat whiskey.

2. The method for preparing wheat whiskey according to claim 1, characterized in that: In step (3), the fermentation treatment time is 8 to 12 days; and / or, In step (4), the temperature of the flowing wine during distillation treatment is 25°C to 35°C; and / or, In step (5), the pottery jar is stored for 1 to 2 years; and / or, In step (6), the barrel aging treatment time is 1.5 to 2.5 years.

3. The method for preparing wheat whiskey according to claim 1, characterized in that: In step (1), the pretreatment comprises the following steps: The wheat raw materials are sequentially subjected to grain washing and grain soaking treatments.

4. The method for preparing wheat whiskey according to claim 3, characterized in that: The crude protein content of wheat raw materials shall not be less than 10.0%, the wet gluten content shall not be less than 20.0%, the water absorption rate shall not be less than 50.0%, and the impurities content shall not exceed 1.0%; and / or, The grain is washed 5 to 6 times; and / or, During the grain soaking process, the water covers the grain surface to a height of 20 to 25 cm, and the grain soaking time is 18 to 20 hours.

5. The method for preparing wheat whiskey according to claim 1, characterized in that: In step (1), the steam pressure of the initial steaming treatment is 0.2-0.3 MPa, and the time is 20-25 min; and / or, The temperature of the stewing treatment is 40°C to 45°C and the time is 10 to 15 minutes; and / or, The pressure of the re-steaming treatment is 0.4-0.5 MPa, and the time is 30-35 minutes.

6. The method for preparing wheat whiskey according to claim 1, characterized in that: In step (2), the first cooling treatment is performed until the temperature of the gelatinized wheat is 20° C. to 25° C.; and / or, In the process of spreading koji, Xiaoqu is used, and the mass percentage of Xiaoqu in the gelatinized wheat is 0.30% to 0.50%; and / or, The culture time is 18 to 20 hours, and the top temperature is 38°C.

7. The method for preparing wheat whiskey according to claim 1, characterized in that: In step (3), the second cooling treatment is performed until the temperature of the cultured wheat is 20°C to 22°C; and / or, The volume ratio of grain to waste grain in the trough treatment is 1:(0.8~1.0).

8. The method for preparing wheat whiskey according to claim 1, characterized in that: In step (6), the barrel aging treatment uses chestnut barrels, and the age of the chestnut trees in the chestnut barrels is not less than 40 years; and / or, The chestnut wood in the chestnut barrel has been moderately roasted at a temperature of 160°C to 190°C for 30 to 40 minutes.

9. A wheat whisky, characterized in that: The wheat whisky is prepared by the method for preparing the wheat whisky according to any one of claims 1 to 8.

10. The wheat whiskey according to claim 9, characterized in that Wheat whisky having an alcohol content of 43.0 ± 1.0% vol.; and / or, The total acidity of the wheat whiskey is 0.50 to 0.80 [g / L (100% vol ethanol)] calculated as acetic acid; and / or The total ester of wheat whiskey is 0.60 to 0.90 [g / L (100% vol ethanol)] calculated as ethyl acetate; and / or Calculated as acetaldehyde, the total aldehyde content of wheat whiskey is 0.10 to 0.30 [g / L (100% vol ethanol)].

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