CN113512478A

CN113512478A - Brewing process of novel soft Maotai-flavor liquor

Info

Publication number: CN113512478A
Application number: CN202110873831.XA
Authority: CN
Inventors: 万禹
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-07-30
Filing date: 2021-07-30
Publication date: 2021-10-19

Abstract

The invention discloses a brewing process of a new type of soft Maotai-flavor liquor, comprising the following steps: S1, making koji during the Dragon Boat Festival; S2, Xiasha in Chongyang; S3, rough sand; S4, taking wine at the end of the year; S5, storing; S6, blending and seasoning; S7, store after mixing. The brewing method of Moutai, through the Moutai prepared by the present invention, has 1 production cycle per year, 2 feedings, 9 cooking, 8 fermentations and 7 wine extractions, wherein 7 wine extractions are the most critical and directly determine To improve the quality of Moutai, the wine was taken seven times, and each time the wine was taken, the temperature of the wine was required to be above 40 ° C, which was conducive to eliminating low-boiling and irritating substances, retaining high-boiling substances, and improving the aroma of sauce. To improve the quality of the wine, the aldehyde irritant substances in the wine are completely removed one by one when the wine is taken in multiple cycles, which ensures the taste and quality of the finished wine.

Description

Brewing process of novel soft Maotai-flavor liquor

Technical Field

The invention relates to the technical field of wine brewing, in particular to a brewing process of novel soft Maotai-flavor liquor.

Background

The spirit is a kind of distilled spirit made up by using grain as main raw material, using Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification leaven and through the processes of cooking, saccharifying, fermenting and distilling. The traditional thought that the white spirit has the functions of promoting blood circulation and invigorating pulse-beat, helping the efficacy of drugs, promoting appetite, eliminating fatigue, resisting cold and refreshing, and drinking a small amount of low-alcohol white spirit can expand small vessels, reduce the sugar content in blood, promote blood circulation, delay the deposition of lipid such as cholesterol and the like on blood vessel walls and is beneficial to a circulatory system and cardiovascular and cerebrovascular vessels, so the white spirit is favored by many people, wherein the best known white spirit is the Maotai spirit type.

However, in the existing brewing process of Maotai wine, the brewing environment temperature is too high, and the surrounding environment is not sanitary enough, so that the wine can pollute a large amount of mixed bacteria, particularly heterolactic acid bacteria, which can generate a large amount of irritant aldehydes, in addition, in the brewing process, fermentation is also a key link, if the fermentation time is too long and yeast is premature, more aldehydes can be generated, which belong to irritant substances dissolved in the wine, and the taste and quality of the wine are greatly damaged.

Therefore, a novel brewing process of the soft Maotai-flavor liquor is provided so as to solve the problems.

Disclosure of Invention

The invention aims to provide a novel brewing process of soft Maotai-flavor liquor, and aims to solve the problems that in the prior brewing process proposed by the background art, the brewing environment temperature is too high, the surrounding environment is not sanitary enough, the liquor pollutes a large amount of mixed bacteria, particularly lactobacillus heterosus, the lactobacillus heterosus can generate a large amount of irritant aldehydes, in addition, in the brewing process, the fermentation is also an important link, and if the fermentation time is too long and the yeast is premature aging, more aldehydes can be generated, the wine belongs to irritant substances dissolved in the liquor, and the taste and the quality of the liquor are greatly damaged.

In order to achieve the purpose, the invention provides the following technical scheme: a brewing process of novel soft Maotai-flavor liquor comprises the following steps:

s1, making starter at noon.

S2, sand falling in the heavy yang.

S3, brown sand.

S4, taking wine from the past.

And S5, storing.

S6, blending and seasoning.

And S7, storing after checking.

Preferably, in step S1, the koji making step at noon includes:

s101, taking wheat as a yeast medicine, crushing the wheat, adding water and the mother yeast, uniformly stirring, and placing the mixture in a wooden container to be continuously stepped on by feet.

S102, making the wheat into a yeast block after the step S101, wrapping the yeast block with the cereal grass, and warehousing.

S103, after 70-100 days of warehousing, cutting the yeast blocks into pieces.

Preferably, in step S2, the heavy sun sanding step includes:

s201, washing the sorghum for 3-5 times by using boiled water with the temperature of more than 90 ℃, so that on one hand, dregs can be washed away, and on the other hand, the sorghum can absorb water.

S202, filling the moistened sorghum into a steamer, completing a task of loading the sorghum into the steamer within 1 hour, steaming the sorghum for 2 to 4 hours after circular steaming, and steaming 65 to 75 percent of raw materials to be cooked, so that the sorghum can be discharged from the steamer and is not required to be overcooked.

S203, shoveling the steamed sorghum out of the steamer, continuously turning over the sorghum by a wine worker with a shovel, cooling the sorghum, supplementing a proper amount of water lost due to evaporation, and reducing the temperature to 30-40 ℃.

S204, the total ratio of the sorghum to the distiller 'S yeast is 1: 1-2, and the distiller' S yeast is added in 9 different components, which is 10-15% of the sorghum on average.

S205, fermenting the treated sorghum.

Preferably, in the step S3, the brown sand step includes adding new sorghum according to a ratio of 1: 1-2, continuously steaming and boiling, spreading for cooling, adding yeast, collecting, fermenting, and then putting into the cellar again.

Preferably, in step S4, the step of taking liquor in the last year is that after 1 month, the 3 rd time of cooking is started, the 1 st time of taking liquor is started, and then the processes of spreading for cooling, adding yeast, collecting, placing in a cellar, cooking and taking liquor are performed, and the process is repeated in this way, once a month, and after the 7 th time of taking liquor is completed, 9 times of cooking are performed in total.

Preferably, in the step S5, the dish is hooked in the 1 st year, the same items are combined according to the three tastes of sauce, sweet and mellow, and the cellar bottom, and the mixture is stored for 3 years.

Preferably, in the step S6, the blending and seasoning step is that after 3 years, blending is performed according to the wine requirement, that is, several or even dozens of base wines are blended to form a wine according to different proportions to form a certain taste, mouthfeel and aroma effect, and after the blending is completed, seasoning is performed, and the seasoning wine is generally used for fine adjustment of taste.

Preferably, in the step S7, the storage step after blending includes that after the wine is blended and seasoned, the wine is stored for half a year to one year in batches, and then the wine can be bottled and delivered.

Preferably, in step S205, the step of fermenting the processed sorghum comprises:

s501, high-temperature piling and fermentation, namely piling the vinasse into a cone with the height of more than two meters.

S502, fermenting in a cellar, shoveling the vinasse into a cellar pit with the depth of 3-4 meters for sealing and storing, and starting closed fermentation.

Preferably, the temperature of the distilled liquor receiving is above 40 ℃ during the liquor taking step.

Compared with the prior art, the invention has the beneficial effects that:

the Maotai wine prepared by the method has 1 production period, 2 feeding, 9 times of stewing, 8 times of fermentation and 7 times of wine taking in 1 year, wherein the 7 times of wine taking is the most critical and directly determines the quality of the Maotai wine, the 7 times of wine taking is utilized, and the wine receiving temperature is required to be more than 40 ℃ when the wine is taken each time, so that the method is favorable for removing low-boiling-point and irritant substances, retaining high-boiling-point substances and improving the quality of the Maotai wine, and the aldehyde irritant substances in the wine are gradually and completely removed when the wine is taken repeatedly, so that the taste and the quality of the finished wine are ensured.

Drawings

FIG. 1 is a flow chart of the brewing process of the novel mild Maotai-flavor liquor.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Referring to fig. 1, the present invention provides a technical solution: a brewing process of novel soft Maotai-flavor liquor comprises the following steps:

step one, starter propagation at noon.

101) The yeast medicine is prepared with wheat as material, and through crushing wheat, adding water and mother yeast, stirring, and setting in wooden container with foot pedal.

102) And (4) making the wheat into a yeast block after the step S101, wrapping the yeast block with the cereal grass, and warehousing.

103) After 70-100 days of warehousing, cutting the yeast blocks into pieces.

And step two, discharging sand from the sun.

201) Washing sorghum for 3-5 times with boiling water of 90 deg.C or above to remove residue and absorb water.

202) Filling the moistened sorghum into a steamer, completing the task of loading the sorghum into the steamer within 1 hour, steaming the sorghum for 2 to 4 hours after circular steaming, and steaming 65 to 75 percent of raw materials to be cooked, so that the sorghum can be discharged from the steamer and is not overcooked.

203) The steamed sorghum is shoveled out of the steamer and is continuously turned over by a scoop for wine workers, the cooling is dissipated, and a proper amount of water lost due to evaporation is supplemented, and the temperature is reduced to 35 ℃.

204) The total ratio of sorghum to distiller's yeast is 1: 1, and the distiller's yeast is added in 9 different amounts, which is 10% of sorghum on average.

205) And (3) fermenting the treated sorghum, namely firstly performing high-temperature stacking fermentation, namely stacking the vinasse into a cone with the height more than two meters, then putting the cone into a cellar for fermentation, shoveling the vinasse into a cellar pit with the depth of 3-4 meters for sealing and storing, and starting closed fermentation.

And step three, adding new sorghum according to the proportion of 1: 1 into the brown sand, continuously steaming and boiling the brown sand in a steamer, adding the yeast after spreading and cooling, collecting and fermenting the mixture, and then putting the mixture into a cellar again.

And step four, taking liquor from the end of the year, starting 3 rd time of stewing after 1 month, starting 1 st time of liquor taking, then performing the processes of spreading for cooling, adding yeast, collecting, placing in a cellar, stewing and liquor taking, wherein the liquor receiving temperature during distillation is required to be more than 40 ℃, repeating the steps in such a way, once every month, and totally performing 9 times of stewing until 7 th time of liquor taking is finished.

And step five, storing, namely performing disc matching in the 1 st year, combining the same items according to the three tastes of sauce flavor, mellow and sweet taste and cellar bottom, and storing for 3 years.

And step six, blending and seasoning, blending according to the wine body requirement after 3 years, namely blending a wine by using a plurality of base wines or even dozens of base wines according to different proportions to form certain taste, mouthfeel and fragrance effects, seasoning after blending, and fine-tuning the taste by using a seasoning wine generally.

And step seven, blending and storing, wherein after the wine is blended and seasoned, the wine is stored for half a year to one year in batches, and then the wine can be bottled and delivered.

Example 2

The brewing process of the novel soft Maotai-flavor liquor provided by the embodiment is substantially the same as that of the embodiment 1, and the main differences are as follows:

in step S103, the koji is not cut after 70 to 100 days of binning.

In step S201, the sorghum is washed 3 times with boiled water at a temperature of below 90 ℃.

In step S204, the overall ratio of sorghum to distillers yeast is 1: 1.5, and distillers yeast is added in 9 different portions, which is 15% of sorghum on average.

In step S3, adding new sorghum according to the ratio of 1: 2, continuously steaming and boiling in a steamer, spreading for cooling, adding yeast, collecting, fermenting, and then putting into the cellar again.

In step S4, after 1 month, the 3 rd time of steaming is started, the 1 st time of wine taking is started, and then the processes of spreading for cooling, adding yeast, collecting, placing in a cellar, steaming and boiling and wine taking are carried out, the process is repeated in this way, once a month is carried out, until the 7 th time of wine taking is finished, the temperature of the distilled wine receiving is required to be below 40 ℃, and 9 times of steaming are carried out.

Example 3

in step S201, the sorghum is washed with boiled water at a temperature of 90 ℃ or lower for 2 times.

In step S204, the overall ratio of sorghum to distillers yeast is 1: 2, and distillers yeast is added in 4 different portions, which is 15% of sorghum on average.

In step S3, adding new sorghum according to the ratio of 1: 1.5, continuously steaming and boiling in a steamer, spreading for cooling, adding yeast, collecting, fermenting, and then putting into the cellar again.

In step S4, after 1 month, the 3 rd time of steaming is started, the 1 st time of wine taking is started, and then the processes of spreading for cooling, yeast adding, stacking, cellar placing, steaming and wine taking are performed, the process is repeated in this way, once every two months, until the 7 th time of wine taking is finished, the temperature of the distilled wine receiving is required to be below 40 ℃, and 9 times of steaming are performed in total.

Comparative example 1

The brewing process of the novel mild Maotai-flavor liquor provided by the embodiment is substantially the same as that of the embodiment 1, and the main differences are as follows: in step S103, the koji is not cut after 70 to 100 days of binning.

Comparative example 2

The brewing process of the novel mild Maotai-flavor liquor provided by the embodiment is substantially the same as that of the embodiment 1, and the main differences are as follows: in step S3, adding new sorghum according to the ratio of 1: 1.5, continuously steaming and boiling in a steamer, spreading for cooling, adding yeast, collecting, fermenting, and then putting into the cellar again.

Comparative example 3

The brewing process of the novel mild Maotai-flavor liquor provided by the embodiment is substantially the same as that of the embodiment 1, and the main differences are as follows: in step S4, the temperature of distilled liquor is required to be 40 ℃ or lower.

Assay analysis

Taking the Maotai wine prepared in the examples 1-3 and the comparative examples 1-3, and inspecting the relevant performance of the prepared Maotai wine, wherein the inspection method comprises the following steps:

the sensory evaluation of the Maotai wine is respectively tested according to the detection standard GB/T33405-2016, the total ester content of the Maotai wine is respectively tested according to the detection standard GB/T18356-2007, the solid content of the Maotai wine is respectively tested according to the detection standard GB/T18356-2007, and the obtained test results are recorded in the table 1;

TABLE 1 Maotai wine inspection chart

Test items	Sensory scoring	Total ester content	Solid content
				Example 1	99	0.7	0.1
Example 2	95	0.6	0.4
				Example 3	85	0.4	0.3
Comparative example 1	80	0.2	0.4
				Comparative example 2	70	0.5	0.7
Comparative example 3	85	0.4	0.2

According to the analysis of the relevant data in the table, the Maotai liquor prepared by the method has 1 production cycle, 2 times of feeding, 9 times of stewing, 8 times of fermentation and 7 times of liquor taking, wherein the 7 times of liquor taking is the most critical, the quality of the Maotai liquor is directly determined, the 7 times of liquor taking is utilized, the liquor receiving temperature is required to be above 40 ℃ when the liquor is taken each time, the low-boiling-point and irritant substances are favorably removed, the high-boiling-point substances are reserved, the quality of the Maotai liquor is favorably improved, the aldehyde irritant substances in the liquor are gradually removed when the liquor is taken repeatedly, and the taste and the quality of the finished liquor are ensured.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.

Claims

1. a brewing process of novel soft sauce-flavor liquor, is characterized in that, comprises the following steps:

S1, Dragon Boat Festival music making;

S2, Chongyang Xiasha;

S3, rough sand;

S4. Take wine at the end of the year;

S5, storage;

S6, blending and seasoning;

S7. Save after checking.

2. the brewing process of a kind of novel soft sauce-flavor liquor according to claim 1, is characterized in that, in described step S1, the Dragon Boat Festival Koji-making step, comprises:

S101, using wheat as the raw material for the koji medicine, pulverizing the wheat, adding water and mother koji and stirring evenly, placing it in a wooden container and stepping on it with the feet;

S102, the wheat is made into a curved block after step S101, wrapped with straw, and loaded into a warehouse;

S103. After 70-100 days of storage, chop the curved pieces.

3. the brewing process of a kind of novel soft Maotai-flavor liquor according to claim 1, is characterized in that, in described step S2, the sanding step of Chongyang, comprising:

S201. Wash the sorghum with boiling water above 90°C for 3-5 times, on the one hand, the scum can be washed away, and on the other hand, the sorghum can be made to absorb water;

S202, put the moistened sorghum into the retort, complete the task of loading the retort within 1 hour, steam the material for 2-4 hours after steaming, and when 65-75% of the raw materials are steamed, the retort can be released, and should not be overcooked;

S203, shovel the steamed sorghum out of the retort, keep turning it over with a shovel by the winemaker, disperse the cooling, and supplement the water lost due to evaporation in an appropriate amount, and the temperature is lowered to 30-40°C;

S204, the overall ratio of sorghum to koji is 1:1-2, the koji is added in 9 different weights, and the average is 10-15% of sorghum;

S205, the processed sorghum is fermented.

4. the brewing process of a kind of novel soft Maotai-flavor liquor according to claim 1, is characterized in that, in described step S3, the rough sand step is, according to the ratio of 1: 1-2, adds new sorghum, Continue to cook in the upper retort, add the koji medicine after cooling, collect and ferment, and then go down to the cellar again.

5. the brewing technique of a kind of novel soft Maotai-flavor liquor according to claim 1, is characterized in that, in described step S4, the step of taking wine at the end of the year is, after 1 month, start cooking for the 3rd time, just before 1 month. Begin the first time to take wine, and then carry out the process of cooling, adding koji, collecting piles, lowering the cellar, cooking and collecting wine, and so on, once a month, until the seventh time after the wine is collected, a total of 9 times of cooking.

6. the brewing process of a kind of novel soft sauce-flavor liquor according to claim 1, is characterized in that, in described step S5, carry out dish hook in the 1st year, according to three kinds of tastes of sauce-flavored, mellow-sweet and pit bottom Consolidate similar items and store them for another 3 years.

7. the brewing process of a kind of novel soft sauce-flavor liquor according to claim 1, is characterized in that, in described step S6, blending and seasoning step are, after 3 years, carry out blending according to the requirement of wine body, ready-to-use Several base wines or even dozens of base wines are blended according to different proportions to form a certain taste, texture and aroma effect. After the blending is completed, seasoning is performed, and seasoning wine is generally used to fine-tune the taste.

8. the brewing process of a kind of novel soft sauce-flavor liquor according to claim 1, is characterized in that, in described step S7, the storage step after the blending is, after the wine completes blending and seasoning, the wine also needs to be divided into batches Continue to store for half a year to a year before it can be bottled out of the factory.

9. the brewing process of a kind of novel soft Maotai-flavor liquor according to claim 3, is characterized in that, described step S205, the sorghum fermentation step that is processed comprises:

S501. High temperature stacking and fermentation, that is, stacking the lees into a cone with a height of more than two meters;

S502, enter the cellar for fermentation, shovel the distiller's grains into the cellar pit with a depth of 3-4 meters for storage, and start the closed fermentation.

10. The brewing process of a new type of soft Maotai-flavor liquor according to claim 5, characterized in that, during the wine-taking step, the temperature of distillation and wine-receiving is required to be above 40°C.