Preparation technology of flower fragrance wine pool containing half-dry flower pollen and brewing method of flower fragrance wine

Abstract

The invention relates to the technical field of white spirit brewing, and discloses a preparation technology of a flower-fragrance wine pool containing half-dry flower pollen and a flower-fragrance wine brewing method.The preparation technology comprises the steps that mud, half-dry flowers, pollen, honey and rice husks in the ancient runner of the Yellow River are selected, and no exogenous water is added in the whole stirring and filling process; and after natural curing, a functional pool wall which is free from peeling and slag falling is formed. The brewing method comprises the following steps: soaking raw materials by adopting multi-temperature-section heating, and extracting half-dried petals by utilizing high-temperature waste heat; after distiller's yeast is added, the mixture is put into the floral wine pool for sealed fermentation; scattering and airing after fermentation is finished, performing circulating distillation for 3-5 times by virtue of small molecule distillation equipment, accurately cutting out wine cores of 70-85 degrees, and finally sealing and ripening the wine cores in a wooden barrel. According to the method, the problem that a traditional mud pool is prone to cracking is effectively solved, and the high-quality white spirit which is low in fusel oil content, rich and elegant in flower fragrance and clean, cool and soft in taste is obtained through the unique solid state fermentation interface and the circulation distillation technology.

Description

Technical Field

[0001] This invention relates to the field of baijiu brewing technology, specifically to the preparation process of floral-scented liquor pools containing semi-dried fresh flower pollen and the brewing method of floral-scented liquor. Background Technology

[0002] The brewing of floral-aroma baijiu mostly employs solid-state fermentation, in which the construction of fermentation vessels, raw material pretreatment, and distillation separation technology are key aspects that determine the quality of the liquor. However, existing technologies suffer from bottlenecks in these processes, including poor physical structural stability, low enzymatic hydrolysis efficiency, and incomplete impurity separation.

[0003] In terms of fermentation vessel construction, existing fermentation pit walls are typically made using a wet mud-mixing process, which involves introducing a large amount of liquid water to mix clay into a slurry for application. During the natural drying and solidification process of the wet mud layer, the evaporation of free water within the matrix generates capillary contraction tension, leading to cracking, peeling, or detachment of the pit wall structure. This structural defect disrupts the anaerobic, sealed environment required for fermentation, increasing the risk of microbial invasion and wine leakage. Furthermore, conventional inorganic mud lacks the readily available nutrients needed in the early stages of fermentation, resulting in a slow rate of microbial colonization and accumulation at the solid-liquid interface, making it difficult to form an effective aroma-producing microenvironment in the early stages of fermentation.

[0004] In the raw material pretreatment and saccharification stages, existing processes mostly employ single high-temperature cooking or extensive soaking treatments, failing to segmentally regulate the specific activity temperature ranges of different enzyme systems such as phytase, protease, and amylase in the raw materials. This results in incomplete enzymatic hydrolysis and insufficient accumulation of flavor precursors such as amino acids. For brewing raw materials containing floral aroma components, traditional methods often involve mixing fresh flowers with grain raw materials and heating them at high temperatures for extended periods. This leads to the significant loss of heat-sensitive volatile essential oils, and the aromatic components undergo thermal degradation reactions under sustained high temperatures, transforming characteristic floral aromas into off-flavors and reducing the sensory quality of the base spirit.

[0005] In the distillation separation process, traditional solid-state distillation often employs single distillation and wide fraction cutoff. Due to the complex azeotropic effect among ethanol, water, and trace components, conventional atmospheric distillation is difficult to efficiently separate higher alcohols and aldehydes with similar boiling points.

[0006] This inefficient separation method results in a high content of fusel oils and aldehydes in the finished wine, a low degree of association between ethanol and water molecules, a rough taste, and an urge to cause adverse physiological reactions such as headaches after drinking. It fails to meet the requirements of high-quality floral wines for cleanliness and comfort. Summary of the Invention

[0007] In a first aspect, the present invention provides a process for preparing floral-scented wine containing semi-dried fresh flower pollen, employing the following technical solution: A process for preparing floral-scented wine containing semi-dried fresh flower pollen includes the following steps: S1. Excavation and formwork fixing of fermentation tank: Select a semi-sand and semi-silt soil area, excavate a fermentation tank pit, set up a fixed formwork in the pit, and control the gap between the fixed formwork and the pit wall. S2. Preparation of Fragrance Fermentation Tank Soil: Select silt from the ancient Yellow River channel, semi-dried fresh flowers, fresh flower pollen, honey, and rice husks as raw materials and put them into a mixing container; do not add external water during the mixing process, and stir until all components are evenly mixed to obtain fragrance fermentation tank soil; S3. Filling and curing: Fill the gap between the fixed template and the pit wall described in step S1 with the soil from the floral fermentation tank obtained in step S2. Do not add any external water during the filling process. Fill and compact the soil. Let it stand and cure naturally until the wall surface does not peel or crumble, thus obtaining the floral wine tank containing semi-dried fresh flower pollen.

[0008] By adopting the above technical solution, this invention eliminates the need for large amounts of water in traditional pit mud cultivation processes, and constructs a solid functional pool wall with high structural strength and rich in active ingredients. Its specific mechanism of action is as follows: Non-hydraulic cement and microstructure reinforcement mechanism: The clay prepared by this invention is a natural organic-inorganic composite material. Under conditions of strict isolation from exogenous moisture, high-viscosity honey (mainly composed of reducing sugars) and lipids and proteins in pollen are used as natural binders to replace the role of water molecules between clay particles.

[0009] Cementation effect: The sugar in honey penetrates the interlayer structure of the silt particles and forms a tight adsorption layer with aluminosilicate minerals through hydrogen bonds and van der Waals forces. This sugar-mud cementing system does not generate huge capillary tension due to water loss after solidification, unlike hydrated clay, thus fundamentally solving the problem of cracking and peeling during the drying process of the pool wall.

[0010] Skeleton support: Rice husks are uniformly dispersed in the matrix as a physical reinforcing phase, bearing the shrinkage stress during the curing process and improving the shear strength and overall stability of the pool wall.

[0011] Aroma generation mechanism of solid-state active interface: The pool walls prepared by this process have a unique microporous structure and biological activity.

[0012] Nutrient slow release: Because they are not diluted with water, pollen and honey are solidified in a high concentration in the tank walls, forming a long-lasting nutrient slow-release reservoir. During subsequent fermentation, water from the mash slowly seeps in, gradually dissolving and releasing these nutrients, inducing functional bacteria such as caproic acid bacteria to accumulate at the tank wall interface.

[0013] In-situ esterification: Terpenes preserved in semi-dried fresh flowers react in situ with ethanol produced from mash at the mud-wine interface, giving the wine a unique floral aroma.

[0014] Preferably, in step S1, the gap between the fixed template and the pit wall is set to 10 cm to 20 cm; in step S3, the time for natural curing is 25 days to 35 days.

[0015] By adopting the above technical solution: A mud layer thickness of 10 to 20 centimeters is an optimized choice based on thermodynamics and mass transfer. This thickness forms an effective thermal buffer layer, making the temperature change curve during fermentation smoother and conducive to the stable metabolism of the microbial community; at the same time, this thickness is sufficient to maintain long-term material exchange needs and prevent the depletion of aroma precursors due to an excessively thin mud layer.

[0016] The natural solidification period of 25 to 35 days allows the sugar and mineral particles in the soil mixture to complete sufficient physical sedimentation and initial chemical adsorption equilibrium, forming a dense hydrophobic protective film to prevent the wine from penetrating too quickly in the early stages of fermentation, which could lead to the collapse of the pool wall structure.

[0017] Preferably, in step S2, the semi-dried fresh flowers are freshly picked flowers that have been naturally dried to a semi-dried state; the silt of the ancient Yellow River channel is mineral-rich sediment that has undergone physical impurity removal.

[0018] By adopting the above technical solution: The use of semi-dried fresh flowers effectively balances the conflict between preserving active ingredients and controlling moisture. Fully dried flowers lose a significant amount of volatile essential oils, while excessively high water activity in fresh flowers can easily lead to the growth of miscellaneous bacteria and introduce uncontrollable moisture. The semi-dried state maximizes the preservation of floral precursors while inhibiting the growth of spoilage bacteria.

[0019] The silt from the ancient Yellow River channel, after physical impurity removal, eliminates large particles such as stones that can easily damage the cemented structure. Furthermore, the rich iron, zinc, and calcium ions it contains are important coenzyme factors for esterification enzyme systems, which can enhance the rate of subsequent fermentation biochemical reactions.

[0020] Secondly, this invention provides a method for brewing floral-scented wine, employing the following technical solution: A method for brewing floral-scented wine, using a floral-scented wine tank prepared by the process described in the first aspect, the method comprising the following steps: (a) Raw material soaking and saccharification: The brewing raw materials are placed in water and soaked using a multi-temperature-stage heating method, and semi-dried flower petals are added after soaking; (b) Fermentation: Cool the soaked raw materials, add fresh petals, dried petals and yeast, stir well, put into the flower-fragrant wine tank, seal and ferment; (c) Distillation: After fermentation, the material is taken out, broken up and dried, and then distilled in a circulating manner using a small molecule distillation device. (d) Storage: The distilled spirit is placed in wooden barrels and sealed to mature.

[0021] By adopting the above technical solution, this invention achieves a deep fusion of floral and wine aromas through segmented control of raw material state and refined separation technology. Its innovative mechanism is as follows: Mechanism of stepwise enzymatic hydrolysis and flavor precursor construction (corresponding to soaking and saccharification steps): The multi-temperature-segment heating soaking process is essentially an in vitro stepwise enzyme reactor.

[0022] By employing precise temperature steps, endogenous phytase, protease, β-amylase, and α-amylase in the raw materials are activated sequentially. This stepwise treatment not only achieves starch liquefaction and saccharification but, more importantly, generates abundant peptides and amino acids (taste precursors) through moderate protein hydrolysis, providing ample substrates for the Maillard reaction in subsequent fermentation.

[0023] Semi-dried petals are added later and hot extraction is carried out using residual heat at high temperature. This not only avoids the off-flavors caused by prolonged boiling of petals, but also achieves the effective transfer of floral essential oils to the aqueous phase.

[0024] Two-way osmosis and interfacial synergistic fermentation mechanism (corresponding fermentation steps): During fermentation, a dynamic mass exchange equilibrium is formed between the floral wine tank and the mash.

[0025] Ethanol molecules in the mash act as a solvent, penetrating into the dry pool walls to extract pollen phospholipids, honey polysaccharides, and trace elements solidified in the soil. Meanwhile, the organic acids produced by the metabolism of caproic acid bacteria enriched in the pool walls diffuse back into the mash.

[0026] This two-way permeation promotes complex esterification reactions in an anaerobic environment, giving the wine a complex cellar aroma and honey aroma in addition to the aroma of the raw materials.

[0027] Molecular separation and purification mechanism (corresponding to distillation steps): The process employs a small molecule distillation apparatus (a precision fractionation device with high separation efficiency) for cyclic operation, utilizing the differences in molecular polarity and boiling point of each component for deep purification.

[0028] Through multiple cycles, the azeotropic system of ethanol and water was disrupted, effectively stripping away fusel oil homologues (such as isoamyl alcohol) with boiling points close to ethanol.

[0029] Precise temperature control and fraction extraction remove higher alcohols that cause headaches and aldehydes that cause spiciness, while retaining ethyl acetate, ethyl lactate, and terpenoids that have floral and fruity aromas.

[0030] Micro-oxygen association and stabilization mechanism (corresponding storage steps): Wooden barrel storage creates a micro-oxygen environment. Oxygen slowly enters through the micropores of the wood, promoting the formation of hydrogen bonds between ethanol and water molecules, resulting in a more compact structure and a smoother taste. At the same time, trace amounts of oxygen promote the shift in chemical balance between alcohols, acids, and esters, making floral aroma components more stable and lasting.

[0031] Preferably, the specific steps of the multi-temperature-segment heating method in step (a) are as follows: first, soak in water at 30℃-40℃ for 3-5 hours; then, heat to 50℃-60℃ and soak for 1.5-2.5 hours; then heat to 60℃-70℃ and soak for 1.5-2.5 hours; then heat to 75℃-85℃ and soak for 0.5-1.5 hours; then heat to 85℃-95℃ and soak for 0.5-1.5 hours; finally, heat to 95℃-100℃, turn off the heat, and add the semi-dried petals; throughout the soaking process, stir every 15 to 30 minutes.

[0032] By adopting the above technical solution, the biochemical effects in each temperature range are as follows: 30℃-40℃: The raw materials absorb water and swell, activating endogenous phytase, decomposing phytic acid, and releasing bound mineral elements, which is beneficial for subsequent yeast growth.

[0033] 50℃-60℃: The optimal range for protease activity, promoting the degradation of proteins into amino acids, increasing the α-amino nitrogen content of the fermentation liquid, and giving the wine a savory and mellow taste.

[0034] 60℃-70℃: β-amylase is active during this period, accumulating a large amount of maltose to provide sufficient fermentable sugars for the initial stage of fermentation.

[0035] 75℃-85℃: α-amylase activity and starch gelatinization period, rapidly reducing the viscosity of the mash and exposing the internal structure of the starch granules.

[0036] 85℃-95℃ and 95℃-100℃: Thorough sterilization, inactivation of enzymes, and prevention of contamination by miscellaneous bacteria; using the final high temperature to extract the aroma of flower petals, establishing the floral aroma base of the base wine.

[0037] Preferably, in step (b), the specific operation of fermentation is as follows: after cooling the raw materials to 32℃-40℃, add auxiliary materials and yeast and mix well, put them into the solidified floral wine tank and compact them, pile the raw materials into a drum shape, and seal them with food-grade plastic wrap and soil, and the sealing process does not come into contact with raw water and oil; the fermentation time is 3 to 6 months.

[0038] By adopting the above technical solution: Food-grade plastic wrap combined with soil sealing creates a double barrier of physical and biological barriers, strictly isolating oxygen, forcing yeast to produce ethanol through anaerobic respiration, and preventing the excessive proliferation of aerobic acid-producing bacteria that would cause the wine to spoil.

[0039] The long fermentation cycle of 3-6 months is a typical low-temperature long fermentation process. In the later stages of fermentation, microbial growth stagnates, and slow biochemical reactions mainly take place, which is conducive to the synthesis and accumulation of macromolecular esters, enhancing the elegance of the wine.

[0040] Preferably, in step (c), the specific operation of the circulating distillation is as follows: the material is broken into granules and dried for 0.5 to 2 hours; the material is placed in a small molecule distillation apparatus to extract the liquor. When extracting the liquor, the heads with an alcohol content of more than 90 degrees are removed, the core liquor with an alcohol content of 70 to 85 degrees is collected, and the tail liquor with an alcohol content of less than 40 to 50 degrees is not collected; the collected liquor is poured into a small molecule still for a second distillation, and then the distillation process is repeated again, for a total of 3 to 5 cycles of circulating distillation.

[0041] By adopting the above technical solution: Sun-drying oxidation: Spreading out the material for sun-drying increases the contact area between the material and the air. Through moderate oxidation, volatile odor substances such as hydrogen sulfide and mercaptans produced during fermentation (which usually have a rotten egg smell or a raw, grassy smell) are volatilized and removed, thus purifying the flavor of the wine.

[0042] Extremely narrow fraction capture and multi-stage purification: Discard the high-volatility fractions above 90 degrees (containing methanol and acetaldehyde) and the high-boiling-point fractions below 40-50 degrees (containing fusel oil and high-boiling-point fatty acids), retaining only the golden core fraction of 70-85 degrees.

[0043] Through 3-5 cycles of redistillation, the phase equilibrium of the ethanol-water system is essentially adjusted repeatedly, causing the trace components in the wine to redistribute, reducing the impurity content, and resulting in a wine with a small molecular cluster taste that exhibits extremely high purity and harmony.

[0044] Preferably, in step (d), the specific requirements for storage are: the barrel is filled with wine at once, no new wine is added during storage, and the barrel is not opened midway.

[0045] By adopting the above technical solution: The strategy of holding the barrels in full minimizes the headspace volume within the barrels. This effectively prevents the violent oxidation reactions in the early stages of storage, avoiding the excessive oxidation of ethanol into acetic acid (which would cause the wine to turn sour). This stable liquid level maintains a constant rate of micro-oxidation, ensuring the controllability of the maturation process and the consistency of the wine's quality.

[0046] Preferably, the brewing raw materials include sorghum, barley, rice, and wheat; the yeast is made from peas and barley.

[0047] By adopting the above technical solution: Sorghum contains tannins, which give the spirit its structure and aroma; rice starch has a pure structure, giving the spirit a clean and refreshing feel; barley and wheat provide rich protein and minerals, giving the spirit its power and fullness. The four elements work together to create a full-bodied spirit.

[0048] The koji made from peas and barley (usually medium-temperature koji) combines the aroma of peas and the aroma of barley. Furthermore, peas are rich in protein, which allows them to accumulate more microorganisms and enzymes during the koji-making process, providing a powerful driving force for the brewing process.

[0049] This invention provides a process for preparing floral-scented wine using a pool containing semi-dried fresh flower pollen, and a method for brewing floral-scented wine. It has the following beneficial effects: 1. The floral wine tank prepared by this invention adopts a dry mud mixing and natural solidification process without the addition of external water throughout the entire process. Honey and pollen are used as natural binders to replace water, avoiding the cracking and peeling phenomenon caused by water evaporation during the drying process of traditional wet mud tank walls, and improving the mechanical strength and sealing of the tank walls. The semi-dried fresh flowers and nutrients solidified in the tank walls construct a fermentation interface rich in active precursors, which continuously endows the wine with a unique complex floral aroma and cellar aroma through bidirectional osmosis during the fermentation process.

[0050] 2. This invention employs a refined multi-temperature-segment heating and soaking saccharification method. By setting stepped temperatures that match the activity ranges of phytase, protease, and amylase, deep enzymatic hydrolysis of starch and protein in the raw materials is achieved, enriching the fermentation substrate and flavor precursors. The process of extracting semi-dried petals using high-temperature residual heat after the fire is extinguished effectively kills miscellaneous bacteria, avoids the volatilization and loss of floral essential oils and the generation of off-flavors from high-temperature cooking, and establishes a pure floral aroma base for the base liquor.

[0051] 3. This invention combines small molecule circulating distillation with precise fractional distillation technology. Through 3 to 5 cycles of redistillation and extremely narrow fraction extraction (70-85 degrees of the heart of the spirit), the azeotropic system of ethanol-water-impurities is broken, and higher alcohols (fusel oils) that cause headaches and aldehydes that cause spiciness are efficiently removed. This process results in an orderly arrangement of molecules in the final spirit, with extremely low impurity content, exhibiting elegant aroma, smooth taste, clean finish, and high post-drinking comfort. Detailed Implementation

[0052] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0053] Preparation example: This preparation example provides a special floral-scented soil for fermentation tanks used in the brewing of floral-scented wine. The main material is mineral-rich silt from the ancient Yellow River channel. Freshly picked flowers are naturally sun-dried until semi-dry. The Yellow River channel silt, semi-dry fresh flowers, flower pollen, honey, rice husks, and other natural plant matter are mixed in a mixing container. Throughout the mixing process, no external moisture is added (not a single drop). The mixture is thoroughly stirred until all components are evenly combined, thus obtaining the floral-scented fermentation tank soil.

[0054] Examples 1-3: Example 1: This embodiment provides a process for preparing floral-scented wine pools containing semi-dried fresh flower pollen and a method for brewing floral-scented wine, including the following steps: First, the site selection and construction of the fermentation tank were carried out. A site with a soil layer of half sand and half silt was selected. The pit was dug on flat ground, with a width of 2 meters, a length of 3 meters, and a depth of 1.5 meters, ensuring that the walls and bottom of the pit were clean. The pit was fixed with a template in a circular shape, and the distance between the template and the pit wall was set at 10 centimeters. The floral fragrance fermentation tank soil obtained in Example 1 was filled into the 10-centimeter gap between the template and the wall of the fermentation tank pit, and then filled and compacted. No water was allowed to be added during the filling process. After that, one month was allowed to be waited for the silt mixture to solidify naturally until the wall surface no longer peeled or crumbled.

[0055] The brewing raw materials are then processed and soaked for saccharification. Sorghum, barley, rice, and wheat are selected as the main brewing raw materials. The raw materials are soaked in water at 35 degrees Celsius for 4 hours; then the temperature is raised to 55 degrees Celsius and soaked for 2 hours; then the temperature is raised to 66 degrees Celsius and soaked for 2 hours; then the temperature is raised to 79 degrees Celsius and soaked for 1 hour; then the temperature is raised to 89 degrees Celsius and soaked for 1 hour; finally, the temperature is raised to 99 degrees Celsius and the heat is turned off. The pre-prepared semi-dried flower petals are added to the pot and stirred evenly before removing from the pot. During the entire soaking process, the pot is stirred every 15 minutes to prevent the grains from overlapping in the pot and causing incomplete soaking.

[0056] Next, fermentation begins. The cooked grains are quickly poured into a designated area and spread out. Heat is exchanged and dissipated through the bottom radiator, allowing the grain temperature to drop to 36 degrees Celsius. At this temperature, fresh and dried flower petals, along with yeast made from peas and barley, are sprinkled in and quickly mixed evenly with the grains. The mixed material is then poured into the solidified fermentation tank and compacted, piling the grains into a bulging shape. Food-grade plastic wrap is used to seal the mixture with soil. During this stage, it is strictly controlled that not a single drop of raw water or oil can come into contact with the grains. The fermentation process proceeds as usual, with a fermentation period of 3 months.

[0057] After fermentation, the fermented solid and semi-solid petals and grains are removed and broken into granules using physical methods. The grains are then dried for about an hour. The fine grain granules are then placed into a small-molecule distillation apparatus and distilled at high temperatures. During the distillation process, 96% alcohol is removed, and 78% alcohol is used for collection. Distillation is stopped when the alcohol content is below 45%. The distilled alcohol is then poured into a small-molecule still for a second distillation. The alcohol from the second distillation is then poured back into the still for redistillation. This process is repeated for a total of three distillations.

[0058] Finally, the spirit is stored in wooden barrels. The barrels are filled to the top at once during storage, and no new spirit is added. The barrels are not opened at will, allowing the floral and woody aromas to blend and mature.

[0059] Example 2: This embodiment provides a process for preparing floral-scented wine pools containing semi-dried fresh flower pollen and a method for brewing floral-scented wine, including the following steps: First, the site selection and construction of the fermentation tank were carried out. A site with a soil layer of half sand and half silt was selected. The pit was dug on flat ground, with a width of 2 meters, a length of 3 meters, and a depth of 1.5 meters, ensuring that the walls and bottom of the pit were clean. The pit was fixed with a template in a circular shape, and the distance between the template and the pit wall was set at 15 centimeters. The floral fragrance fermentation tank soil obtained in Example 1 was filled into the 15-centimeter gap between the template and the wall of the fermentation tank pit, and it was filled and compacted. No water was allowed to be added during the filling process. Then, one month was waited for the silt mixture to solidify naturally until the wall surface no longer peeled or crumbled.

[0060] The brewing raw materials are then processed and soaked for saccharification. Sorghum, barley, rice, and wheat are selected as the main brewing raw materials. The raw materials are soaked in water at 35 degrees Celsius for 4 hours; then the temperature is raised to 55 degrees Celsius and soaked for 2 hours; then the temperature is raised to 66 degrees Celsius and soaked for 2 hours; then the temperature is raised to 79 degrees Celsius and soaked for 1 hour; then the temperature is raised to 89 degrees Celsius and soaked for 1 hour; finally, the temperature is raised to 99 degrees Celsius and the heat is turned off. The pre-prepared semi-dried flower petals are added to the pot and stirred evenly before removing from the pot. During the entire soaking process, the pot is stirred every 20 minutes to prevent the grains from overlapping in the pot and causing incomplete soaking.

[0061] Next, fermentation begins. The cooked grain is quickly poured into a designated area and spread out. Heat is exchanged and dissipated through the bottom radiator, allowing the grain temperature to drop to 36 degrees Celsius. At this temperature, fresh and dried flower petals, along with yeast made from peas and barley, are sprinkled in and quickly mixed evenly with the grain. The mixed material is then poured into the solidified fermentation tank and compacted, piling the grain into a bulging shape. Food-grade plastic wrap is used to seal the mixture with soil. During this stage, it is strictly controlled to prevent any contact with raw water or oil. The fermentation period is set at 4.5 months.

[0062] After fermentation, the fermented solid and semi-solid petals and grains are removed and broken into granules using physical methods. The grains are then dried for about an hour. The fine grain granules are then placed into a small-molecule distillation apparatus and distilled at high temperatures. During the distillation process, 96% alcohol is removed, and 78% alcohol is used for collection. Distillation is stopped when the alcohol content is below 45%. The distilled alcohol is then poured into a small-molecule still for a second distillation. The alcohol from the second distillation is then poured back into the still for redistillation. This process is repeated for a total of four distillations.

[0063] Finally, the spirit is stored in wooden barrels. The barrels are filled to the top at once during storage, and no new spirit is added. The barrels are not opened at will, allowing the floral and woody aromas to blend and mature.

[0064] Example 3: This embodiment provides a process for preparing floral-scented wine pools containing semi-dried fresh flower pollen and a method for brewing floral-scented wine, including the following steps: First, the site selection and construction of the fermentation tank were carried out. A site with a soil layer of half sand and half silt was selected. The pit was dug on flat ground, with a width of 2 meters, a length of 3 meters, and a depth of 1.5 meters, ensuring that the walls and bottom of the pit were clean. The pit was fixed with a template in a circular shape, and the distance between the template and the pit wall was set at 20 centimeters. The floral fragrance fermentation tank soil obtained in Example 1 was filled into the 20-centimeter gap between the template and the wall of the fermentation tank pit, and then filled and compacted. No water was allowed to be added during the filling process. After that, one month was allowed to be waited for the silt mixture to solidify naturally until the wall surface no longer peeled or crumbled.

[0065] The brewing raw materials are then processed and soaked for saccharification. Sorghum, barley, rice, and wheat are selected as the main brewing raw materials. The raw materials are soaked in water at 35 degrees Celsius for 4 hours; then the temperature is raised to 55 degrees Celsius and soaked for 2 hours; then the temperature is raised to 66 degrees Celsius and soaked for 2 hours; then the temperature is raised to 79 degrees Celsius and soaked for 1 hour; then the temperature is raised to 89 degrees Celsius and soaked for 1 hour; finally, the temperature is raised to 99 degrees Celsius and the heat is turned off. The pre-prepared semi-dried flower petals are added to the pot and stirred evenly before removing from the pot. During the entire soaking process, the pot is stirred every 30 minutes to prevent the grains from overlapping in the pot and causing incomplete soaking.

[0066] Next, fermentation begins. The cooked grains are quickly poured into a designated area and spread out. Heat is dissipated through the bottom radiator, allowing the grain temperature to drop to 36 degrees Celsius. At this temperature, fresh and dried flower petals, along with yeast made from peas and barley, are sprinkled in and quickly mixed evenly with the grains. The mixed material is then poured into the solidified fermentation tank and compacted, piling the grains into a bulging shape. Food-grade plastic wrap is used to seal the mixture with soil. During this stage, it is strictly controlled to prevent any contact with raw water or oil. The fermentation process takes 6 months.

[0067] After fermentation, the fermented solid and semi-solid petals and grains are removed and broken into granules using physical methods. The grains are then dried for about an hour. The fine grain granules are then placed into a small-molecule distillation apparatus and distilled at high temperatures. During the distillation process, 96% alcohol is removed, and 78% alcohol is used for collection. Distillation is stopped when the alcohol content is below 45%. The distilled alcohol is then poured into a small-molecule still for a second distillation. The alcohol from the second distillation is then poured back into the still for redistillation. This process is repeated for a total of five distillations.

[0068] Finally, the spirit is stored in wooden barrels. The barrels are filled to the top at once during storage, and no new spirit is added. The barrels are not opened at will, allowing the floral and woody aromas to blend and mature.

[0069] Comparative Examples 1-7: Comparative Example 1: Compared with Example 2, the difference is that in the preparation process of the fermentation tank soil, an appropriate amount of water (15% of the weight of the sludge) was added to the sludge mixture to facilitate stirring, and the requirement that not a single drop of water should be added was not strictly followed. The rest of the steps and parameters are the same.

[0070] Comparative Example 2: Compared with Example 2, the difference is that the formula for the fermentation tank soil only uses silt from the ancient Yellow River channel and rice husks, without adding fresh flowers, flower pollen, honey or other natural plants, while the rest of the steps and parameters are the same.

[0071] Comparative Example 3: Compared with Example 2, the difference is that in the brewing raw material processing and soaking saccharification stage, the multi-temperature-segment step-by-step heating and soaking process is not adopted. Instead, the traditional single high-temperature soaking method is adopted, that is, the raw material is directly heated to 99 degrees and soaked for 10 hours. The remaining steps and parameters are the same.

[0072] Comparative Example 4: Compared with Example 2, the difference is that during the soaking period, instead of stirring every 20 minutes, the food is left to soak until just before being taken out of the pot, and then stirred once. All other steps and parameters are the same.

[0073] Comparative Example 5: Compared with Example 2, the difference is that in the fermentation sealing process, food-grade plastic wrap was not used for isolation. Instead, soil was directly used to cover the grain pile for sealing. The remaining steps and parameters are the same.

[0074] Comparative Example 6: Compared with Example 2, the difference is that in the distillation process, only one conventional distillation is performed, without the subsequent two distillations in a small molecule still or repeated cyclic distillation. All other steps and parameters are the same.

[0075] Comparative Example 7: Compared with Example 2, the difference is that stainless steel tanks are used instead of wooden barrels for storing the wine, while the other steps and parameters are the same.

[0076] Test Example 1-2: Test Example 1: This test case aims to verify the physical stability and brewing performance of the processes described in Examples 1 to 3 above in a real production environment. The test was conducted in a controlled brewing workshop with the ambient temperature maintained between 20°C and 25°C.

[0077] After the fermentation tank walls were filled with soil as described in Examples 1-3 and allowed to solidify for one month, physical testing was conducted on the fermentation tank walls.

[0078] Visual inspection: visually inspect the flatness of the wall surface and record whether there are cracks, peeling or flaking phenomena with a diameter greater than 1mm.

[0079] Adhesion strength test: Apply a lateral force of about 50N to the wall surface using a standard scraper and observe whether the mud layer separates from the pit wall or falls off in chunks due to the external force.

[0080] The saccharification effect was monitored immediately after the soaking and saccharification step was completed, the material was cooled to 36℃, and the yeast was added and mixed evenly. A 500g sample was taken immediately. The reducing sugar content (calculated as glucose) in the mixture was determined according to the Fehling's reagent method specified in GB / T15038-2006 "General Analytical Methods for Wines and Fruit Wines" to characterize the starch conversion efficiency of the multi-temperature soaking process.

[0081] After all fermentation and distillation processes are completed, the raw wine obtained from each example is collected to determine the yield and physicochemical properties of the raw wine.

[0082] Yield calculation: Record the total amount of raw materials input and the volume of the final 65% vol standard liquor obtained, and calculate the raw material yield (% = [65% vol standard liquor weight / raw material weight] × 100).

[0083] Physicochemical composition analysis: According to GB / T10345-2007 "Analytical Methods for Baijiu", the total acid (calculated as acetic acid) and total ester (calculated as ethyl acetate) content in the raw liquor were determined.

[0084] Experimental data: Table 1. Test data on process feasibility and basic physicochemical properties of Examples 1-3 Conclusion Analysis: Fermentation tank structural stability: In Examples 1 to 3, Yellow River ancient channel silt was mixed with semi-dried fresh flowers, pollen, honey, and other auxiliary materials. During the preparation process, no water was added, effectively avoiding volume shrinkage and cracking caused by rapid moisture evaporation during conventional wet mud drying. The viscous substances in honey and pollen, along with the mineral colloids in the silt, form a dense network structure supported by the rice husk framework. Data shows that after one month of curing, the wall surface exhibited excellent adhesion and anti-peeling properties at different thicknesses (10-20cm), meeting the requirements for sealing and a hygienic environment during long-term fermentation.

[0085] Saccharification and fermentation efficiency: Test data showed that the reducing sugar content in all embodiments remained at a high level (7.82-8.45g / 100g), proving the effectiveness of the multi-temperature stepped soaking process from 35℃ to 99℃. This process utilizes different temperature ranges to activate the activity of multiple enzyme systems in the raw materials and strains, allowing the grain starch to be fully hydrolyzed into fermentable sugars. Combined with a sealed fermentation period of 3 to 6 months, a high yield of alcohol from the raw materials was achieved (up to 42.1%).

[0086] Fundamentals of Baijiu Quality: Total acidity and total esters are key indicators for assessing the complexity of Baijiu's flavor. The raw spirits obtained in the examples had significantly higher total ester content (2.67-3.12 g / L). This is due to the introduction of fresh flowers and pollen, which provided abundant esterification precursors. Simultaneously, the multiple small-molecule distillation process effectively preserved aromatic ester compounds with suitable boiling points while removing impurities. This balanced acid-ester ratio lays the material foundation for subsequent barrel aging and a smooth, non-pungent, and non-headache-inducing sensory experience.

[0087] In summary, the preparation process provided by this invention is feasible in engineering implementation and performs excellently in key brewing indicators.

[0088] Test Example 2: This test case aims to verify the technical effectiveness of each process step of the present invention by comparing the differences between Example 2 and each comparative example in terms of wine flavor, drinking comfort and safety indicators through sensory evaluation and analysis of key chemical components.

[0089] Sensory quality evaluation experiment: The final wine samples prepared in Examples 1 to 3 and Comparative Examples 1 to 7 were selected as the test samples. A sensory evaluation panel consisting of 10 members with provincial or higher-level baijiu (Chinese liquor) judging qualifications was formed. The experiment adopted a double-blind coding method and was conducted in a standard tasting room. The evaluation criteria were formulated based on GB / T10345-2007 and combined with the product characteristics of this invention, with a total score of 100 points. The evaluation dimensions are set as follows: Aroma (30 points): Examine the typicality and elegance of the floral aroma, as well as its complex layers with the aromas of grains and woods.

[0090] Taste (30 points): Examine the fullness, roundness, cleanliness, and irritation to the mouth (whether it is spicy).

[0091] Comfort (20 points): Assess the body's reaction after drinking (whether it causes headache or dry mouth).

[0092] Aftertaste (20 points): Examine the persistence of the sweet aftertaste and the purity of the remaining flavor.

[0093] Chromatographic analysis of key trace components: Gas chromatography (GC-2010Plus, equipped with an FID detector) was used to perform quantitative analysis of trace components in each group of wine samples. Key monitoring indicators: Total fusel oil content (g / L): mainly includes higher alcohols such as isoamyl alcohol and isobutanol. This indicator is positively correlated with headaches, dizziness, and other symptoms of intoxication after drinking, and directly affects the harshness and spiciness of the wine.

[0094] Methanol (g / L): used as a safety control indicator.

[0095] Total esters (g / L): Characterizes the abundance of aroma compounds in a wine.

[0096] Experimental data: Table 2. Comparison of sensory scores and key physicochemical components of each group of wine samples. Conclusion Analysis: Multiple small-molecule cyclic distillation is the decisive factor in reducing fusel oil and improving drinking comfort. Data shows that Comparative Example 6 (which underwent only a single conventional distillation) had a fusel oil content as high as 1.58 g / L and a methanol content of 0.41 g / L, significantly higher than Example 2 (0.17 g / L fusel oil and 0.04 g / L methanol). Correspondingly, Comparative Example 6 had the lowest taste score (15.8 points) and the lowest comfort score (12.3 points), exhibiting a noticeable dryness and discomfort after drinking. The examples, through 3 to 5 cycles of small-molecule distillation, utilized the differences in boiling points and intermolecular forces of different substances to efficiently separate high-boiling-point fusel oils and low-boiling-point aldehydes, thus achieving a non-spicy and non-headache-inducing effect.

[0097] Anhydrous floral clay formulations have a significant effect on aroma enrichment and fermentation environment. Comparing Example 2 with Comparative Example 1 (mixed clay with water) and Comparative Example 2 (no floral additives), Example 2 showed the highest levels of individual aroma components and total ester content. Comparative Example 1, due to the introduction of exogenous moisture, disrupted the natural colloidal structure of the mud and easily introduced miscellaneous bacteria, leading to a decrease in total ester content and the generation of off-flavors. Comparative Example 2, lacking natural nutrients such as pollen and honey, as well as aroma precursors, resulted in a weak floral aroma in the finished wine (aroma score only 18.2). This confirms that specific clay formulations and anhydrous preparation processes provide a unique solid-state microenvironment for microbial metabolism, promoting the generation and accumulation of floral aroma substances.

[0098] The multi-temperature maceration and stirring process effectively ensures the purity of the base liquor. The fusel oil content of Comparative Example 3 (single-temperature maceration) and Comparative Example 4 (less stirring) (0.48 g / L and 0.59 g / L, respectively) was significantly higher than that of Example 2. This is because single high-temperature maceration or insufficient stirring leads to uneven heating and localized oxygen deficiency in the raw materials, promoting protein degradation and producing excessive higher alcohols, accompanied by the formation of burnt and bitter substances. The stepwise heating from 35°C to 99°C combined with high-frequency stirring used in this invention optimizes the enzymatic hydrolysis pathway, resulting in purer starch saccharification and reduced byproduct formation.

[0099] The sealing and storage processes have a final effect on quality. Comparative Example 5 (without membrane sealing) had a higher fusel oil content and a lower taste score, indicating that the double seal of the plastic wrap and soil effectively isolated harmful bacteria. Although the physicochemical indicators of Comparative Example 7 (storage in steel tanks) were similar to those of the examples, its total sensory score was nearly 9 points lower, indicating that barrel storage plays an irreplaceable role in eliminating raw wine aromas, promoting the integration of floral and woody aromas, and enhancing the roundness of the wine.

Claims

1. A process for preparing floral-scented wine containing semi-dried fresh flower pollen, characterized in that, Includes the following steps: S1. Excavation and formwork fixing of fermentation tank: Select a semi-sand and semi-silt soil area, excavate a fermentation tank pit, set up a fixed formwork in the pit, and control the gap between the fixed formwork and the pit wall. S2. Preparation of Fragrance Fermentation Tank Soil: Select silt from the ancient Yellow River channel, semi-dried fresh flowers, fresh flower pollen, honey, and rice husks as raw materials and put them into a mixing container; do not add external water during the mixing process, and stir until all components are evenly mixed to obtain fragrance fermentation tank soil; S3. Filling and solidification: Fill the gap between the fixed template and the wall of the pit obtained in step S1 with the soil from the flower fragrance fermentation tank obtained in step S2. Do not add external water during the filling process. Fill and compact the soil. Let it stand and cure naturally until the wall surface does not peel or flake, and you will get the floral wine pool containing semi-dried fresh flower pollen.

2. The process for preparing floral-scented wine containing semi-dried fresh flower pollen according to claim 1, characterized in that, In step S1, the gap between the fixed template and the wall of the pit is set to 10 cm to 20 cm. In step S3, the time for natural curing is 25 to 35 days.

3. The process for preparing floral-scented wine containing semi-dried fresh flower pollen according to claim 1, characterized in that, In step S2, the semi-dried fresh flowers are freshly picked flowers that have been naturally dried to a semi-dried state; the silt of the ancient Yellow River channel is mineral-rich sediment that has undergone physical impurity removal.

4. A method for brewing floral wine containing semi-dried fresh flower pollen, characterized in that, The process for preparing floral-scented wine containing semi-dried fresh flower pollen according to any one of claims 1-3 includes the following steps: (a) Raw material soaking and saccharification: The brewing raw materials are placed in water and soaked using a multi-temperature-stage heating method, and semi-dried flower petals are added after soaking; (b) Fermentation: Cool the soaked raw materials, add fresh petals, dried petals and yeast, stir well, put into the flower-fragrant wine tank, seal and ferment; (c) Distillation: After fermentation, the material is taken out, broken up and dried, and then distilled in a circulating manner using a small molecule distillation device. (d) Storage: The distilled spirit is placed in wooden barrels and sealed to mature.

5. The method for brewing floral wine containing semi-dried fresh flower pollen according to claim 4, characterized in that, The specific steps of the multi-stage heating method in step (a) are as follows: Soak in water at 30℃-40℃ for 3-5 hours; Then, heat to 50℃-60℃ and soak for 1.5-2.5 hours; then heat to 60℃-70℃ and soak for another 1.5-2.5 hours. Reheat the water to 75℃-85℃ and soak for 0.5-1.5 hours; Reheat the water to 85℃-95℃ and soak for 0.5-1.5 hours; Finally, after heating to 95℃-100℃, turn off the heat and add the semi-dried petals; Stir every 15 to 30 minutes throughout the soaking process.

6. The method for brewing floral wine containing semi-dried fresh flower pollen according to claim 4, characterized in that, In step (b), the specific operation of fermentation is as follows: After cooling the raw materials to 32℃-40℃, add the auxiliary materials and yeast and mix well. Put the mixture into the solidified floral wine tank and compact it. Pile the raw materials into a drum shape and seal it with food-grade plastic wrap and soil. The sealing process should not come into contact with raw water or oil. The fermentation time is 3 to 6 months.

7. The method for brewing floral wine containing semi-dried fresh flower pollen according to claim 4, characterized in that, In step (c), the specific operation of the circulating distillation to obtain alcohol is as follows: Break the material into granules and dry it for 0.5 to 2 hours; The spirit is placed in a small molecule distillation equipment to extract the spirit. When extracting the spirit, the heads with an alcohol content of more than 90 degrees are removed, the heart of the spirit with an alcohol content of 70-85 degrees is collected, and the tails of the spirit with an alcohol content of less than 40-50 degrees are not collected. The extracted liquor is poured into a small molecule still for a second distillation, and then the distillation process is repeated, for a total of 3 to 5 cycles.

8. The method for brewing floral wine containing semi-dried fresh flower pollen according to claim 4, characterized in that, In step (d), the specific requirements for storage are as follows: The barrel is filled with wine all at once, and no new wine is added during storage, nor is it opened midway.

9. The method for brewing floral wine containing semi-dried fresh flower pollen according to claim 4, characterized in that, The brewing ingredients include sorghum, barley, rice, and wheat.

10. The method for brewing floral wine containing semi-dried fresh flower pollen according to claim 4, characterized in that, The yeast is made from peas and barley.

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