Preparation method of composite flavor type white spirit and composite flavor type white spirit

Abstract

According to the preparation method of the composite flavor type white spirit and the composite flavor type white spirit, three different fermentation types of fermented grains including Xiaoqu fragrant fermented grains (XQ), strong-flavor double-round fermented grains (ND) and Maotai-flavor six-round fermented grains (JS) are adopted for steaming end treatment, and the three different types of fermented grains are limited to be placed in lower, middle and upper different steaming position areas of the same steaming bucket respectively; and distilling in a steamer according to different proportions to obtain the composite aroma type white spirit which is colorless and transparent, has obvious Maotai aroma, harmonious and comfortable strong aroma, cellar aroma, faint scent and scorch aroma, is pure, soft and harmonious in wine body, and has better fullness and persistence.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and particularly relates to a preparation method of compound-flavor liquor and the compound-flavor liquor. Background Art

[0002] Most of the compound-flavor liquors are based on the three basic flavors of light, strong, and sauce, and are integrated through related processes (fermentation, distillation, blending) to brew unique liquor styles. The integration of fermentation processes (combined fermentation) has created the rich aroma, light fragrance, and light sauce aroma, and each has developed a corresponding well-known brand. Since the "Nine-Nine Plan" in 1992, the integration of blending processes (distillation by type) has also created scientific research results such as strong sauce and fragrance, light sauce and fragrance, Feng and strong, and Feng and strong sauce and fragrance.

[0003] However, at present, there is still no preparation process that can well coordinate the aromas of sauce, strong aroma, cellar aroma, light aroma and burnt aroma to prepare a composite-flavor liquor. Summary of the invention

[0004] The invention provides a preparation method of a composite-flavor liquor and the composite-flavor liquor, which are used to solve the problem that the prior art lacks a preparation process capable of well coordinating multiple aromas and tastes of liquor.

[0005] In a first aspect, the present invention provides a method for preparing a composite flavor liquor, comprising: performing a steamer-end treatment on three types of fermented grains;

[0006] Among them, the three types of fermented grains include Xiaoqu light-flavor fermented grains, Luzhou-flavor double-wheel fermented grains and Jiangxiang six-wheel fermented grains;

[0007] The end-steamer processing includes placing three types of fermented grains in a steamer barrel; the steamer barrel is divided into 10 equally divided steamer positions in height; among them, the steamer positions occupied by the Xiaoqu and light-fragrance fermented grains correspond to 0 to 3.5 steamer positions from the bottom to the top of the steamer barrel, the steamer positions occupied by the Luzhou-flavor double-wheel fermented grains correspond to 3.5 to 5.5 steamer positions from the bottom to the top of the steamer barrel, and the steamer positions occupied by the Jiang-flavor six-wheel fermented grains correspond to 5.5 to 10 steamer positions from the bottom to the top of the steamer barrel.

[0008] Compared with the prior art, the invention is beneficial in that: the preparation method of the composite-flavor liquor provided by the invention adopts three different fermentation types of mash for end-retort treatment, including Xiaoqu light-flavor mash (XQ), Luzhou-flavor double-wheel mash (ND) and sauce-flavor six-wheel mash (JS), and limits the three different mash to be placed in the lower, middle and upper different retort positions of the same retort barrel respectively, and retort distillation is performed in different proportions, so as to obtain a colorless and transparent composite-flavor liquor with obvious sauce aroma, coordinated and comfortable Luzhou aroma, cellar aroma, light aroma and burnt aroma, pure wine body, soft and coordinated, and good fullness and durability.

[0009] Furthermore, the Xiaoqu fragrant fermented grains are prepared by the following steps:

[0010] The sorghum raw material is sequentially subjected to a soaking process, a primary steaming process, a simmering process, a re-steaming process, a first cooling process, a first koji-adding process, a bacteria-cultivating process, a tank preparation process, a second cooling process and a first cellar fermentation process, and the Xiaoqu fragrant fermented grains and the Xiaoqu bottom fermented grains are obtained out of the cellar;

[0011] The distiller's yeast in the first koji-adding treatment is Xiaoqu, the amount of Xiaoqu added accounts for 0.30% to 0.60% of the mass of the sorghum raw material, and the temperature of spreading the Xiaoqu is 38 to 42°C.

[0012] Furthermore, the Luzhou-aroma double-wheel fermented grains are prepared by the following steps:

[0013] The batching system including the sorghum raw material and the fermented mash is sequentially subjected to a first steaming treatment, a cooling treatment, a second koji adding treatment, and a double-round fermentation treatment, and the double-round mash is taken out of the cellar to obtain the strong-flavored double-round mash;

[0014] Among them, the koji in the koji addition process is medium-temperature koji, the top-fire temperature of the medium-temperature koji is not higher than 55°C, the amount of the medium-temperature koji added accounts for 20% to 26% of the mass of the ingredient system, and the koji spreading temperature is 13 to 24°C.

[0015] Furthermore, the sauce-flavored six-wheel fermented grains are prepared by the following steps:

[0016] (1) performing a pulverizing process, a material moistening process, a steaming process, and a cooling process on a sorghum raw material in sequence to obtain a pre-fermented mash;

[0017] (2) sequentially performing a third koji-adding treatment, a stacking treatment, and a third cellar fermentation treatment on the fermented grains, and then removing the fermented grains from the cellar to obtain a round of fermented grains;

[0018] (3) subjecting the fermented grains obtained in step (2) to a retort distillation treatment, and subjecting the obtained material to the treatment in step (2) again;

[0019] Repeat step (3) five times to obtain two-round fermented grains, three-round fermented grains, four-round fermented grains, five-round fermented grains and the six-round fermented grains of sauce-flavor liquor respectively.

[0020] Among them, the top-firing temperature of the high-temperature Daqu is not higher than 65°C, the sixth-round addition amount of the high-temperature Daqu accounts for 12-14% of the weight of the sorghum raw material, and the spreading temperature is 30-32°C.

[0021] Furthermore, the culture top temperature in the culture treatment is 38-40° C., and the culture time is 18-22 hours; and / or,

[0022] The first fermentation process is carried out at a temperature of 18 to 22°C, a fermentation period of 10 to 12 days, a brick cellar, and a volume of 1.25 to 1.35 m 3 .

[0023] Furthermore, in the batching system, the mass ratio of the sorghum raw material to the small koji bottom mash is 1:(4.5-5.0); and / or,

[0024] The batching system further includes auxiliary materials, and the mass ratio of the sorghum raw material to the auxiliary materials is 1:(0.15-0.20); and / or,

[0025] In the double-round fermentation process, the temperature of the cellar is 13-24°C, the fermentation period is 120-122 days, the cellar is made of mud cellar, and the volume of the cellar is 1.25-1.35m 3 .

[0026] Furthermore, in the pulverizing process, the pulverized material includes powder having a particle size passing through a 20-mesh sieve and particles having a particle size of whole particles, and the mass ratio of the powder to the particles is 2:8; and / or,

[0027] The stacking time of the stacking treatment is 24 to 72 hours, and the stacking temperature is 45 to 50° C.; and / or,

[0028] In the third fermentation process, the temperature of the fermentation pit is 32-34°C, the fermentation period is 30-32 days, the pit is made of bricks, and the volume of the pit is 1.25-1.35 m 3 .

[0029] Furthermore, the total ester content of the Xiaoqu fragrant fermented grains is 0.35-0.55 g / kg, and the alcohol content is 9.50-10.5 ml / 100 g; and / or,

[0030] The total ester content of the Luzhou-aroma double-wheeled fermented grains is 3.28-4.15 g / kg, and the alcohol content is 2.21-2.50 ml / 100 g; and / or,

[0031] The total ester content of the Maotai-flavor Liulun fermented grains is 1.35-2.25 g / kg, and the alcohol content is 1.26-1.55 ml / 100 g; and / or,

[0032] The sorghum raw material has a starch content of 70.0-75.0%, a tannin content of 1.0-1.4%, a protein content of 9.0-11.0%, and a moisture content of 11.0-13.0%; and / or,

[0033] The total height of the steamer barrel is 0.75~0.80m.

[0034] In a second aspect, the present invention provides a compound-flavor liquor, which is prepared by the method for preparing the compound-flavor liquor described in the first aspect.

[0035] Furthermore, the alcohol content of the composite-flavor liquor is 51.0-53.0% vol, the solid content is 0.08-0.11 g / L, the total acid is 2.16-2.35 g / L, the total ester is 4.25-4.50 g / L, the ethyl hexanoate is 0.27-0.35 g / L, and the methanol is 0.22-0.30 [g / L (100% vol ethanol)]. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The variation trend of total ester and alcohol content of XQ and JS with fermentation time in the test examples of the present invention;

[0037] Figure 2 The variation trend of ND total ester and alcohol content with fermentation time in the test examples of the present invention;

[0038] Figure 3 The variation trend of alcohol content and total ester of the original liquor made from three types of fermented grains with distillation time in the test examples of the present invention;

[0039] Figure 4 Schematic diagram of the positions of ND and XQ in the retort barrel in the test example of the present invention;

[0040] Figure 5 The total ester of the original wine at the highest alcohol content in the first stage of the test example of the present invention changes with the XQ retort position (X ZW ) Change curve diagram;

[0041] Figure 6 Schematic diagram of the retort position of three types of fermented grains in the retort barrel in the test example of the present invention;

[0042] Figure 7 The contents of ethyl caproate and ethyl acetate in the wine body in the test examples of the present invention vary with the ND "upper retort position" (N ZW ) Change curve diagram;

[0043] Figure 8 This is the aroma analysis of four wines in the test examples of the present invention;

[0044] Fig. 9 This is a taste analysis of four wines in the test examples of the present invention. DETAILED DESCRIPTION

[0045] 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.

[0046] In a first aspect, the present invention provides a method for preparing a composite flavor liquor, comprising: performing a steamer-end treatment on three types of fermented grains;

[0047] Among them, the three types of fermented grains include Xiaoqu Qingxiang fermented grains, Luzhou-flavor double-wheel fermented grains and Jiangxiang six-wheel fermented grains;

[0048] The end-steamer processing includes placing three types of fermented grains in a steamer barrel; the steamer barrel is divided into 10 equally divided steamer positions in height; among them, the steamer positions occupied by the Xiaoqu and light-fragrance fermented grains correspond to the steamer positions 0 to 3.5 from the bottom to the top of the steamer barrel, the steamer positions occupied by the Luzhou-flavor double-wheel fermented grains correspond to the steamer positions 3.5 to 5.5 from the bottom to the top of the steamer barrel, and the steamer positions occupied by the Jiang-flavor six-wheel fermented grains correspond to the steamer positions 5.5 to 10 from the bottom to the top of the steamer barrel.

[0049] The present invention does not limit the specific preparation process and raw materials of Xiaoqu Qingxiang fermented grains, Luzhou-flavor double-wheel fermented grains and Jiangxiang six-wheel fermented grains, and those skilled in the art can prepare them according to conventional processes in the art.

[0050] It can be understood that the preparation method of the compound-flavor liquor also includes: distilling the combined mash after the end-steamer treatment to obtain the raw liquor; and storing and blending the raw liquor to obtain the compound-flavor liquor.

[0051] The inventors speculate that the unique end-steamer method and fermentation process of the three types of fermented grains have created their uniqueness and the stability of their fermentation parameters. Xiaoqu Qingxiangxing fermented grains (XQ) has "more wine and less aroma", Nongxiangxing Double-round fermented grains (ND) and Jiangxiangxing Sixth round fermented grains (JS) have "more aroma and less wine", and the three types of fermented grains distilled together produce a perfect complementary effect. Placing XQ in a low steamer position allows it to gather a high alcohol concentration value, so that the high-concentration wine vapor can scan the largest possible steamer area, and collect more ethyl hexanoate and other alcohol-soluble components; at the same time, the higher the ethanol concentration, the greater the capacity for esters. It has the greatest dragging and dissolving capacity in the range of 40% to 60% (under boiling state) of alcohol content, and the steamer position of XQ just meets this condition. Placing ND with high moisture content in the middle retort area complies with the "two dry and one wet" retort loading principle, ensuring the smooth progress of distillation and aroma extraction processes; through retort loading and combined mash distillation with XQ, ND and JS, a complex-flavor liquor was produced.

[0052] The preparation method of the composite-flavor liquor provided by the invention adopts three different fermentation types of mash to carry out end-steamer treatment, including Xiaoqu light-flavor liquor (XQ), Luzhou-flavor double-wheel mash (ND) and sauce-flavor six-wheel mash (JS), and limits the three different mash to be respectively placed in different retort positions of the lower, middle and upper parts of the same retort barrel, and retort distillation is carried out in different proportions, so as to obtain a colorless and transparent composite-flavor liquor with obvious sauce aroma, coordinated and comfortable Luzhou aroma, cellar aroma, light aroma and burnt aroma, pure wine body, soft and coordinated, and good fullness and durability.

[0053] Further, the Xiaoqu fragrant fermented grains are prepared by the following steps:

[0054] The sorghum raw material is sequentially subjected to a soaking process, a primary steaming process, a simmering process, a re-steaming process, a first cooling process, a first koji-adding process, a bacteria-cultivating process, a tank preparation process, a second cooling process and a first cellar fermentation process, and a Xiaoqu-fragrant fermented grain and a Xiaoqu-bottom fermented grain are obtained after being taken out of the cellar;

[0055] In a specific embodiment, the distiller's yeast in the first koji-adding treatment is Xiaoqu, the amount of Xiaoqu added accounts for 0.30% to 0.60% of the mass of the sorghum raw material, and the temperature of spreading the koji is 38 to 42°C; the top temperature of the incubation treatment is 38 to 40°C, and the incubation time is 18 to 22h; the cellar temperature of the first cellar fermentation treatment is 18 to 22°C, the fermentation cycle is 10 to 12d, and the cellar material is a brick cellar.

[0056] By further limiting the preparation method and specific execution parameters of Xiaoqu fragrant mash, the alcohol content in Xiaoqu fragrant mash can be further increased and the total ester content can be reduced, making it more in line with the characteristics of "more wine and less aroma", further improving the synergistic effect in the end-steamer treatment, making the various flavors of the prepared liquor more coordinated and comfortable, and further improving the quality of complex-flavor liquor.

[0057] Furthermore, the Luzhou-aroma double-wheel fermented grains are prepared by the following steps:

[0058] The batching system including sorghum raw material and small koji base mash is sequentially subjected to a first steaming treatment, a cooling treatment, a second koji adding treatment, and a double-round fermentation treatment, and a strong-flavor double-round mash is obtained after being taken out of the cellar;

[0059] Among them, the koji in the koji addition treatment is medium-temperature Daqu, the top fire temperature of the medium-temperature Daqu is not higher than 55°C, the addition amount of the medium-temperature Daqu accounts for 20% to 26% of the mass of the ingredient system, and the koji spreading temperature is 13 to 24°C; in the ingredient system, the mass ratio of sorghum raw material and small koji bottom mash is 1: (4.5 to 5.0); the ingredient system also includes auxiliary materials, and the mass ratio of sorghum raw material to auxiliary materials is 1: (0.15 to 0.20); in the double-round fermentation treatment, the cellar temperature is 13 to 24°C, the fermentation cycle is 120 to 122 days, and the cellar material is a mud cellar.

[0060] By further limiting the preparation method and specific execution parameters of the Luzhou-aroma double-wheel mash, the alcohol content in the Luzhou-aroma double-wheel mash can be further reduced and the total ester content can be increased, making it more in line with the characteristics of "less wine and more aroma", in sharp contrast to the characteristics of XQ "more wine and less aroma", further improving the synergistic effect in the end-steamer processing, making the various flavors of the produced liquor more coordinated and comfortable, and further improving the quality of complex-flavor liquor.

[0061] Furthermore, the sauce-flavored six-wheel fermented grains are prepared by the following steps:

[0062] (1) performing a crushing process, a material moistening process, a second steaming process, and a third airing process on the sorghum raw material in sequence to obtain a pre-fermented mash;

[0063] (2) sequentially performing a third koji-adding treatment, a stacking treatment, and a third cellar fermentation treatment on the front material of the fermented grains, and then taking the fermented grains out of the cellar to obtain a round of fermented grains;

[0064] (3) performing a retort distillation process on the fermented grains obtained in step (2), and performing the process in step (2) again on the obtained material;

[0065] Repeat step (3) five times to obtain two-round fermented grains, three-round fermented grains, four-round fermented grains, five-round fermented grains and six-round fermented grains of sauce-flavored liquor respectively;

[0066] Among them, the koji in the third koji addition treatment is high-temperature Daqu, the top-fire temperature of the high-temperature Daqu is not higher than 65°C, the amount of high-temperature Daqu added in the sixth round accounts for 12-14% of the weight of the sorghum raw material, and the koji spreading temperature is 30-32°C; in the crushing treatment, the crushed material includes powder with a particle size passing through a 20-mesh sieve and granules with a particle size of whole grains, and the mass ratio of powder to granules is 2:8; the stacking time of the stacking treatment is 24-72h, and the stacking temperature is 45-50°C; in the third cellar fermentation treatment, the cellar temperature is 30-32°C, the fermentation cycle is 30-32d, and the cellar material is a brick cellar.

[0067] By further limiting the preparation method and specific execution parameters of the sauce-flavored six-wheeled mash, the alcohol content in the sauce-flavored six-wheeled mash can be further reduced and the total ester content can be increased, making it more in line with the characteristics of "less wine and more aroma", further synergizing with ND and forming a sharp contrast with the characteristics of XQ "more wine and less aroma", further improving the synergistic effect in the end-steamer processing, making the various flavors of the prepared liquor more coordinated and comfortable, and further improving the quality of complex-flavor liquor.

[0068] Furthermore, the total ester content of the Xiaoqu fragrant mash is 0.35-0.55 g / kg, the alcohol content is 9.50-10.5 ml / 100 g, the moisture content is 60-62%, the acidity is 1.26-1.35 mmol / 10 g, and the residual starch is 10.25-11.20%.

[0069] The total ester content of Luzhou-aroma Shuanglun fermented grains is 3.28-4.15 g / kg, the alcohol content is 2.21-2.50 ml / 100 g, the water content is 62.0-63.0%, the acidity is 3.5-4.0 mmol / 10 g, and the residual starch is 9.0-10.0%.

[0070] The total ester content of the Maotai-flavor Liulun mash is 1.35-2.25 g / kg, the alcohol content is 1.26-1.55 ml / 100 g, the moisture content is 55.0-57.0%, the acidity is 2.80-3.00 mmol / 10 g, and the residual starch is 8.0-9.0%.

[0071] Optionally, the sorghum raw material has a starch content of 70.0-75.0%, a tannin content of 1.0-1.4%, a protein content of 9.0-11.0%, and a moisture content of 11.0-13.0%. In a specific embodiment, the sorghum raw material is Ji Niang No. 2 sorghum, which is grown and produced locally in Zunhua City, Tangshan.

[0072] In a specific embodiment, Xiaoqu is produced by Huaxi Jiuqu Factory in Pengzhou City, Sichuan Province; medium-temperature Daqu and high-temperature Daqu are both produced by Xu Shu Bioengineering Co., Ltd. in Liangshan County, Shandong Province.

[0073] In another specific embodiment, the fermentation tanks are all 1.25m 3 The experimental micro-cellar has a length × width × depth = 1.5m × 0.64m × 1.3m. Limiting the size of the fermentation tank can further improve the uniformity of fermentation aroma, and further improve the uniformity and complexity of the aroma of the liquor produced by the fermentation of the three types of mash.

[0074] The grain soaking tank is made of 304 stainless steel (length × width × height = 1.22m × 1.22m × 0.82m). The condenser and the culture box (set in the culture room) are all produced by Jiangsu Xindaneng Thermal Energy Environmental Protection Technology Co., Ltd. The volume of the ceramic jar for storage and treatment is 1m 3 , produced by Sichuan Rongxian Donghui Ceramics Co., Ltd.; 20T stainless steel wine storage tanks and 10T stainless steel blending tanks are both produced by Langfang Dacheng County Hongsheng Steel and Aluminum Container Co., Ltd.

[0075] Optionally, the total height of the retort is 0.75-0.80 m; in a specific embodiment, the volume of the retort is 1.57 m 3 , 0.78m high, upper diameter 1.65m, lower diameter 1.55m.

[0076] In a second aspect, the present invention provides a compound-flavor liquor prepared by the method for preparing the compound-flavor liquor of any one of the first aspects.

[0077] Furthermore, the alcohol content of the composite-flavor liquor is 51.0-53.0% vol, the solid content is 0.08-0.11 g / L, the total acid is 2.16-2.35 g / L, the total ester is 4.25-4.50 g / L, the ethyl hexanoate is 0.27-0.35 g / L, and the methanol is 0.22-0.30 [g / L (100% vol ethanol)].

[0078] Hereinafter, the preparation method of the composite flavor liquor provided by the present invention is introduced in detail through specific test examples.

[0079] The test methods for all test cases are as follows:

[0080] The analysis method of fermented grains shall be in accordance with the "Analysis Method of Fermented Grains for Solid-State Fermentation" DB 34 / T 2264-2014. Total ester content of the Alcoholic fermentative material, T A ) Analysis: For the total ester content of Xiaoqu Qingxiang wine mash T A (XQ), total ester content of Luzhou-flavor Shuanglun fermented grains T A (ND) and total ester content of Maotai-flavor Liulun fermented grains T A(JS), which is determined by saponification back titration. Sample pretreatment: Weigh 10 g of fermented grains sample and dissolve it in 90 mL of 50% ethanol. After shaking at room temperature for 15 minutes, the filtrate is fixed to 100 mL.

[0081] For XQ, during the distillation process, as the distillation time increases, the alcohol content continues to decrease, and it is divided into: 70%vol and above is the front end, 70%vol to 60%vol is the middle end, and 60%vol to 50%vol is the back end. For ND and JS, during the distillation process, the part with the highest alcohol content after cutting off the head (1.0kg) is the front end.

[0082] Total ester content of the Foretaste, T F ) Analysis: For the total ester content of Xiaoqu Qingxiang wine mash T F (XQ), total ester content of Luzhou-flavor Shuanglun fermented grains T F (ND), total ester content of six-wheel fermented grains of sauce-flavor T F (JS), and its detection methods are all based on the analysis of physical and chemical indicators of liquor with reference to the national standard "Analysis Method of Liquor" GB / T 10345-2022.

[0083] The physical and chemical properties of fermented grains and liquor were analyzed by liquid chromatography: injection chamber temperature 250℃; detector 250℃; initial column temperature 40℃, maintained for 8min, then heating rate 5.00℃ / min, to 180℃, maintained for 4min. Carrier gas flow rate 1.0mL / min; hydrogen flow rate 30mL / min; air flow rate 350mL / min; tail gas flow rate 25mL / min; air, hydrogen, nitrogen, output pressure are all 0.4MPa. Take 0.2mL of each of the three internal standards with a concentration of 2%, and make up to 10mL with the liquor sample. Injection volume 0.4μm, split ratio 50:1.

[0084] WPS office 2024 (19302) 32-bit version spreadsheet software was used for data analysis, and relevant clustered column-secondary axis line charts were drawn; the quantitative descriptive analysis (QDA) method was used to analyze the five flavors (strong aroma, sauce aroma, light aroma, burnt aroma and cellar aroma) and five degrees (purity, softness, coordination, fullness and persistence) of the relevant wines with a nine-point scale, and relevant radar charts were drawn.

[0085] Test Example 1

[0086] The fermented grains used in this test example were Xiaoqu Qingxiang fermented grains (XQ), Luzhou-flavor double-wheel fermented grains (ND), and Jiangxiang six-wheel fermented grains (JS). The total ester content and alcohol content of the three types of fermented grains changed with fermentation time. Figure 1 and Figure 2 As shown (the data obtained are the average values ​​of mash fermented in three cellars with the same aroma type).

[0087] Depend on Figure 1 It can be seen that when the fermentation time is 30 days, XQ has always maintained a high alcohol content and a low total ester content. When the fermentation time is 10 days, the alcohol content reaches a maximum of 9.50ml / 100g. At this time, the total ester T A (XQ) = 0.35 g / kg (gradually increased). "More wine, less aroma" is the most prominent feature of XQ. In contrast, JS presents low alcohol content and high total ester content. When the fermentation is 30 days, the alcohol content is only 1.21 ml / 100 g, accounting for only 12.7% of XQ (fermentation 10 days); while the total ester content T A (JS) can reach 1.35g / kg, which is T A (XQ) is 3.86 times. “Less wine, more aroma” is one of the characteristics of JS.

[0088] Depend on Figure 2 It can be seen that during the fermentation process of ND, after 10 days of fermentation, the alcohol content accumulated reached a maximum of 4.25 ml / 100 g, and the alcohol content gradually decreased with the extension of fermentation time. After 120 days (double rounds), it dropped to 2.21 ml / 100 g, and the wine loss could reach 48%. A (ND) increased significantly, reaching 3.28g / kg, which is T A "Less wine, more aroma" is also a notable feature of ND, which is more prominent than JS and forms a sharp contrast with the feature of XQ, "more wine, less aroma".

[0089] While analyzing the alcohol content and total ester content of the mash out of the cellar, this test example conducted routine tests on its moisture, acidity, residual starch and other parameters. The results are shown in Table 1.

[0090] Table 1 Parameters of some fermented grains out of the cellar

[0091]

[0092] As shown in Table 1, the fermentation time used in this experiment is 10d, 120d, 30d for fermented mash XQ, ND, and JS. The relevant parameters obtained in the table are the constant analysis results of the fermented mash after reaching the fermentation time (the average value of three fermentation pits of the same type), and the end-steamer distillation experiment was carried out on this basis.

[0093] Test Example 2

[0094] The three types of fermented grains (XQ, ND, JS) were distilled separately in a retort, one cellar and one retort, and the head and tail were cut off to obtain the trend of the alcohol content and total ester of the original liquor with the distillation time (the average value of the relevant data of the original liquor obtained by distilling fermented grains from three cellars of the same type was taken). The analysis results are as follows Figure 3 shown.

[0095] Depend on Figure 3 It can be seen that the distillation time (from covering the plate to removing the tail) of the three types of mash (XQ, ND, JS) is 21.0min, 10.0min, and 8.0min respectively. The amount of wine collected (60%vol) is 248.6L, 57.8L, and 31.7L respectively. The highest alcohol content of the original wine in the front wine can reach 80.4%vol, 60.7%vol, and 56.5%vol respectively, and the corresponding total ester content is: T F (XQ) = 2.06 g / L, T F (ND) = 5.36 g / L, T F (JS) = 3.33 g / L. During the distillation period, the alcohol content increases from low to high and then gradually decreases, and the total esters also fluctuate accordingly (the increase in total esters in the latter part of the wine is mainly due to the increase in esters such as ethyl lactate).

[0096] This test example also uses the aroma coefficient to evaluate the aroma-enhancing ability of the fermented grains. Under ideal solid-state distillation, for a specific fermented grain under the same end-steamer process, T F Should be with T A If the linear relationship between the two holds, then for a single type of mash, its ratio (Ratio, R) should be a constant, which is called the aroma coefficient, that is:

[0097] T F =R·T A Formula (1)

[0098] So:

[0099] Where: T F ——Total ester content of the original wine at the highest alcohol content in the first part of the wine, unit: g / L

[0100] T A ——Total ester content of the fermented grains used for distillation in the upper retort, unit: g / kg

[0101] R——Aroma coefficient of fermented grains distillation, unit: kg / L

[0102] From the formula (1) and formula (2), T F and T AUnit, the dimension of R is: kg / L, and its physical meaning is the aroma enhancement ability (or level) achieved by 1L of original wine to 1kg of fermented grains. XQ , Luzhou R ND , sauce-flavored R JS ) value, the better the fragrance effect. Figure 1 , Figure 2 , Table 1 and Figure 3 , T F (XQ), T F (ND), T F (JS) and T A (XQ), T A (ND), T A Substituting the corresponding value of (JS) into formula (2) yields:

[0103] XQ's fragrance coefficient:

[0104] ND's fragrance coefficient:

[0105] JS's fragrance coefficient:

[0106] Therefore, we can know that R XQ >R JS >R ND , T A (XQ) is the lowest, but its R XQ The maximum value indicates the best fragrance effect; T A (ND) is the highest, and its R ND The value is the smallest and the aroma-enhancing effect is the worst. It can be determined that there are still a large number of alcohol-soluble ester aroma substances in the mash that have not been extracted.

[0107] The inventors analyzed that the reasons for the difference in R values ​​should be in two aspects: the first is the internal factors, the natural properties of the mash formed in the fermentation process, such as the alcohol content, moisture, acidity, etc. of the mash; the second is the external factors, the process measures that the mash undergoes in the process of the end steamer, such as return distillation, return steamer, gas exploration and material spreading. Among them, the high alcohol content of the mash (such as XQ) is the main reason for its significant advantage in R. Although the alcohol content of ND (2.21g / 100g) is higher than that of JS (1.26g / 100g), its moisture (see Table 1) is 1.14 times higher than that of JS (the looseness of the mash is relatively poor), which may be the reason for R JS >R ND The reason.

[0108] Test Example 3

[0109] In this test example, the vertical height line of the steamer drum is used as a ruler to divide the steamer drum into ten equal parts, namely ten "steamer positions" ZW (0-10). Figure 4 Place ND and XQ in different proportions in the upper and lower retort areas of the same retort barrel: N ZW and X ZW During the distillation process, the lower steamer area (X ZW ) to obtain high alcohol content accumulation in XQ fermented grains to enhance the effect of the upper steamer area (N ZW )ND is an effective way to enhance the flavor of wine mash.

[0110] In order to achieve the best aroma effect at the appropriate steamer position, lock the lower steamer position of XQ ZW (0) As XQ's "upper steamer position" ZW (10) Gradually reduce, while locking ND fermented grains into N ZW (10), and then follow up with the "filling position" from the "upper steamer position". The total ester content change curve of the original wine at the highest alcohol content obtained by parallel distillation of three steamers is as follows: Figure 5 shown.

[0111] Depend on Figure 5 It can be seen that as the "upper steamer position" of XQ fermented grains decreases (ND follows), the total esters of the original wine at the highest alcohol content are the "comprehensive" total esters of XQ and ND (T Z ), whose value varies with N ZW In the process of following up from top to bottom, it presents a convex curve that increases first and then decreases. ZW =3.5, that is, X ZW ∈[3.5, 0], N ZW ∈[10,3.5] (see Figure 6 Right), total ester T Z The highest peak was 13.43 g / L (the average value of three-barrel distillation experiments).

[0112] According to the ratio of XQ to ND mash occupied in the retort area, that is, XQ:ND = 3.5:6.5 (ratio of retort width), the comprehensive aroma coefficient R is obtained. Z for:

[0113]

[0114] T Z =13.43g / L, T A (XQ) = 0.35 g / kg, T A (ND) = 3.28 g / kg Substituting into formula (3) we get: R Z =5.96 (kg / L). Therefore, R Z Slightly higher than R XQ , is R NDThe aroma enhancement effect is significantly enhanced. ZW (3.5) should be the best position for Titian.

[0115] Test Example 4

[0116] This test example locks the XQ "lower steamer position area" X ZW ∈[3.5, 0] remains unchanged to ensure the best aroma level of combined mash distillation. ZW ∈[10, 3.5] is the initial state of the end retort, and the “lower retort position” N of the ND fermented grains is locked. ZW (3.5) unchanged, from the "upper steamer position" N ZW (10) Gradually decrease to N ZW (3.5), then lock JS "upper steamer position" JZ W (10), then follow down to the "lower steamer position" J ZW (3.5), JS completely replaces ND, such as Figure 6 shown.

[0117] For each adjustment of the position of the mash steamer, the changing trend of the ethyl hexanoate and ethyl acetate contents in the original wine at the highest alcohol content obtained by the three-steamer distillation barrel is as follows: Figure 7 shown.

[0118] Depend on Figure 7 It can be seen that after the parallel distillation experiment results of three steamer barrels (I, II, III): when ND is from the "upper steamer position" N ZW (10) Reduced to N ZW (8.5), the content of ethyl hexanoate is high, much greater than the content of ethyl acetate, and the two are in the slow decline and slow rise range respectively. The composite aroma style of the original wine obtained by distillation with strong aroma as the main body is basically maintained; when ND is from the "upper steamer position" N ZW (8) Reduce to N ZW (6), the content of ethyl hexanoate dropped sharply, while ethyl acetate increased significantly. In this interval, the two appeared a cross node, and the main style of the original wine achieved a significant leap-forward change in a "short distance", which made it more difficult to control the flavor style of the wine and increased the unpredictability. Therefore, this experiment will not discuss this interval for the time being; when ND "upper steamer position" from N ZW (5.5) down to N ZW (3.5), the ethyl acetate content is high, much greater than the ethyl caproate content, and the two are in the slow rise and slow fall range respectively. The composite aroma style of the original liquor obtained by distillation with sauce aroma as the main body is basically maintained; when ND is raised to the "upper steamer position" and dropped to N ZW (3.5), that is, ND completely withdraws and is completely replaced by JS, that is, JS completely occupies the "upper steamer area", that is, J ZW∈[10, 3.5], at this time the original liquor obtained by distillation is of light sauce-flavored style.

[0119] Test Example 5

[0120] For ND fermented mash "upper steamer position" ZW (10), at this time, JS fermented grains have not yet been involved. The original liquor obtained by distillation at this position is stored and blended to obtain 52% vol Baijiu (B) B 10 . In this way, follow the "upper steamer position" N ZW Reduce, get 52% vol liquor B 8.5 , B 5.5 , B 3.5 .

[0121] The quantitative descriptive analysis (QDA) method was used to analyze the five flavors (strong aroma, sauce aroma, light aroma, burnt aroma and cellar aroma) and five degrees (purity, softness, coordination, fullness and persistence) of the four wines on a nine-point scale. Figure 8 and Fig. 9 shown.

[0122] Depend on Figure 8 and Fig. 9 It can be seen that B 10 The wine has strong aroma and cellar aroma, slightly light aroma, weak sauce aroma and caramel aroma, good purity, moderate fullness and persistence, soft and harmonious; B 3.5 The light sauce is harmonious, with a good caramel aroma, lacking strong aroma and cellar aroma, pure and soft, but not full and lasting; B 8.5 Strong aroma, cellar aroma, sauce aroma, burnt aroma, slightly light aroma, relatively pure, soft and harmonious, with a certain degree of fullness and persistence; B 5.5 The wine is colorless and transparent, with obvious sauce aroma, and harmonious and comfortable aromas of strong aroma, cellar aroma, light aroma and burnt aroma. The wine is pure, soft and coordinated, with good fullness and persistence. It is a representative product of complex-flavor liquor.

[0123] The compound flavor liquor (B 5.5 )The physical, chemical and hygiene indicators are shown in Table 2.

[0124] Table 2 Composite flavor liquor (B 55 )Physical, chemical and hygiene indicators

[0125]

[0126] As shown in Table 2, the physical and chemical indicators of the composite flavor liquor provided by the present invention can meet the standard requirements of "Liquor Quality Standard Part 4: Maotai-flavor Liquor" (GB / T 10781.4-2024), and the content of ethyl hexanoate (0.27 g / L) is close to the upper limit of the standard (0.3 g / L); although the wine body has obvious Maotai aroma, it is actually a complex of multiple flavors; the hygiene indicators fully meet the requirements of GB 2757. Based on this, it is believed that the composite flavor liquor provided by the present invention has practical significance for process promotion.

[0127] The composite flavor liquor provided by the present invention is based on the uniformity of aroma produced by micro-cellar fermentation, the uniqueness of three types of fermented grains due to different fermentation processes and the stability of fermentation parameters. Xiaoqu Qingxiang fermented grains (XQ) have "more wine and less aroma", Luzhou-flavor double-wheel fermented grains (ND) and sauce-flavor six-wheel fermented grains (JS) have "more aroma and less wine", and the three combined fermented grains distillation produces a perfect complementary effect. XQ is placed in a low retort position to gather a high alcohol concentration value, so that the high-concentration wine vapor can scan through the largest possible retort area range, and collect more ethyl hexanoate and other alcohol-soluble components; at the same time, the higher the ethanol concentration, the greater the capacity for esters, and the alcohol content has the maximum entrainment and dissolution capacity within the range of 40% to 60% (under boiling state), and the retort position of XQ just meets this condition. Placing ND with high moisture content in the middle retort position area complies with the retort loading principle of "two dry and one wet", ensuring the smooth progress of the distillation and aroma extraction process; through the distillation experiment of three types of combined mash, XQ, ND and JS, it was concluded that the retort position occupied by Xiaoqu light-fragrance mash corresponds to the 0-3.5 retort position area from bottom to top of the retort barrel, the retort position occupied by the strong-flavor double-wheel mash corresponds to the 3.5-5.5 retort position area from bottom to top of the retort barrel, and the retort position occupied by the sauce-flavor six-wheel mash corresponds to the 5.5-10 retort position area from bottom to top of the retort barrel, which is the best end-retort process for complex-flavor liquor.

[0128] 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 a composite flavor liquor, characterized in that: include: The three types of fermented grains are treated with a steamer; Among them, the three types of fermented grains include Xiaoqu light-flavor fermented grains, Luzhou-flavor double-wheel fermented grains and Jiangxiang six-wheel fermented grains; The end-steamer processing includes placing three types of fermented grains in a steamer barrel; the steamer barrel is divided into 10 equally divided steamer positions in height; among them, the steamer position occupied by the Xiaoqu and light-fragrance fermented grains corresponds to the steamer position area of ​​0 to 3.5 from the bottom to the top of the steamer barrel, the steamer position occupied by the Luzhou-flavor double-wheel fermented grains corresponds to the steamer position area of ​​3.5 to 5.5 from the bottom to the top of the steamer barrel, and the steamer position occupied by the sauce-flavor six-wheel fermented grains corresponds to the steamer position area of ​​5.5 to 10 from the bottom to the top of the steamer barrel.

2. The method for preparing the composite flavor liquor according to claim 1, characterized in that: The Xiaoqu fragrant fermented grains are prepared by the following steps: The sorghum raw material is sequentially subjected to a soaking process, a primary steaming process, a simmering process, a re-steaming process, a first cooling process, a first koji-adding process, a bacteria-cultivating process, a tank preparation process, a second cooling process and a first cellar fermentation process, and the Xiaoqu fragrant fermented grains and the Xiaoqu bottom fermented grains are obtained out of the cellar; The distiller's yeast in the first koji-adding treatment is Xiaoqu, the amount of Xiaoqu added accounts for 0.30% to 0.60% of the mass of the sorghum raw material, and the temperature of spreading the Xiaoqu is 38 to 42°C.

3. The method for preparing the composite flavor liquor according to claim 2, characterized in that: The Luzhou-flavor double-wheel fermented grains are prepared by the following steps: The batching system including the sorghum raw material and the fermented mash is sequentially subjected to a first steaming treatment, a cooling treatment, a second koji adding treatment, and a double-round fermentation treatment, and the double-round mash is taken out of the cellar to obtain the strong-flavored double-round mash; Among them, the koji in the koji addition process is medium-temperature koji, the top-fire temperature of the medium-temperature koji is not higher than 55°C, the amount of the medium-temperature koji added accounts for 20% to 26% of the mass of the ingredient system, and the koji spreading temperature is 13 to 24°C.

4. The method for preparing the composite flavor liquor according to claim 3, characterized in that: The sauce-flavored six-wheel fermented grains are prepared by the following steps: (1) performing a pulverizing process, a material moistening process, a steaming process, and a cooling process on a sorghum raw material in sequence to obtain a pre-fermented mash; (2) sequentially performing a third koji-adding treatment, a stacking treatment, and a third cellar fermentation treatment on the fermented grains, and then removing the fermented grains from the cellar to obtain a round of fermented grains; (3) subjecting the fermented grains obtained in step (2) to a retort distillation treatment, and subjecting the obtained material to the treatment in step (2) again; Repeat step (3) five times to obtain two-round fermented grains, three-round fermented grains, four-round fermented grains, five-round fermented grains and the six-round fermented grains of sauce-flavor liquor respectively. Among them, the top-firing temperature of the high-temperature Daqu is not higher than 65°C, the sixth-round addition amount of the high-temperature Daqu accounts for 12-14% of the weight of the sorghum raw material, and the spreading temperature is 30-32°C.

5. The method for preparing the composite flavor liquor according to claim 2, characterized in that: The culture top temperature in the culture treatment is 38-40° C. and the culture time is 18-22 hours; and / or, The first fermentation process is carried out at a temperature of 18 to 22°C, a fermentation period of 10 to 12 days, a brick cellar, and a volume of 1.25 to 1.35 m 3 .

6. The method for preparing the composite flavor liquor according to claim 3, characterized in that: In the batching system, the mass ratio of the sorghum raw material to the small koji bottom mash is 1:(4.5-5.0); and / or, The batching system further includes auxiliary materials, and the mass ratio of the sorghum raw material to the auxiliary materials is 1:(0.15-0.20); and / or, In the double-round fermentation process, the temperature of the cellar is 13-24°C, the fermentation period is 120-122 days, the cellar is made of mud cellar, and the volume of the cellar is 1.25-1.35m 3 .

7. The method for preparing the composite flavor liquor according to claim 4, characterized in that: In the pulverizing process, the pulverized material includes powder having a particle size passing through a 20-mesh sieve and particles having a particle size of whole particles, and the mass ratio of the powder to the particles is 2:8; and / or, The stacking time of the stacking treatment is 24 to 72 hours, and the stacking temperature is 45 to 50° C.; and / or, In the third fermentation process, the temperature of the fermentation pit is 32-34°C, the fermentation period is 30-32 days, the pit is made of bricks, and the volume of the pit is 1.25-1.35 m 3 .

8. The method for preparing the composite flavor liquor according to claims 2 to 7, characterized in that: The total ester content of the Xiaoqu fragrant fermented grains is 0.35-0.55 g / kg, and the alcohol content is 9.50-10.5 ml / 100 g; and / or, The total ester content of the Luzhou-aroma double-wheeled fermented grains is 3.28-4.15 g / kg, and the alcohol content is 2.21-2.50 ml / 100 g; and / or, The total ester content of the Maotai-flavor Liulun fermented grains is 1.35-2.25 g / kg, and the alcohol content is 1.26-1.55 ml / 100 g; and / or, The sorghum raw material has a starch content of 70.0-75.0%, a tannin content of 1.0-1.4%, a protein content of 9.0-11.0%, and a moisture content of 11.0-13.0%; and / or, The total height of the steamer barrel is 0.75~0.80m.

9. A compound flavor liquor, characterized in that: The compound-flavor liquor is prepared by the preparation method of the compound-flavor liquor according to any one of claims 1 to 8.

10. The composite flavor liquor according to claim 9, characterized in that: The alcohol content of the composite flavor liquor is 51.0-53.0% vol, the solid content is 0.08-0.11 g / L, the total acid is 2.16-2.35 g / L, the total ester is 4.25-4.50 g / L, the ethyl hexanoate is 0.27-0.35 g / L, and the methanol is 0.22-0.30 [g / L (100% vol ethanol)].

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