Since 1993, the author has experienced and presided over a number of winemaking process innovations, which have played a good role in improving the production and quality of wine. Combining years of work practice, this paper explores the good benefits brought by process innovation by analyzing the typical process improvement in liquor production.
1. Thin layer string steaming process
Traditionally, the thin layer string steaming process is applied to the string fragrant process, and after the improvement and innovation, the thin layer string steaming process is gradually grafted into the distillation process of the Luzhou-flavor liquor. Thin layer steaming means that when distilling, it is firstly installed according to the conventional method. When the dregs and sputum in the crucible are close to form a plane, the prepared two-wheel bottom or the bottom of the bottom, the sesame incense, etc. High quality dregs, gently spread on the surface of the clam, its thickness is 15cm-20cm. The principle is that when the steam enters the dregs from the bottom of the crucible, the alcohol in the dregs gradually dissolves into the steam, and the dregs in the crucible correspond to the filler in the packed tower, and the layer of the alcohol is continuously concentrated to the carcass. In the middle part, the highly concentrated "steam" is just right for extracting the aroma components in the dregs. For this thin layer, it is equivalent to a "string steaming" with semi-finished wine. The process is beneficial to improve the quality of the wine and moderately adjust the structure of the maternal grain, and is widely used in the production of the liquor of the liquor companies.
Second, acid-controlled fermentation
Controlling the acidity of the pool and maintaining a smooth acidification rate is the basis for ensuring the production and quality of liquor. In the production of Daqu liquor, the fermentation of the wine cellar requires a suitable acidity. If the acidity is too large, the fermentation temperature will be slow, which will seriously affect the normal saccharification and fermentation of the wine cellar, resulting in sticky wine cellar and high residual starch, resulting in a decline in yield and quality. . As the acidity of the wine cellar increases, the pH value decreases, and various enzyme systems are inhibited by acidity, which may cause passivation inactivation. If the acidity is too small, the fermentation heats up quickly and the acid is too much, which breaks the suitable fermentation environment of the wine cellar, causing some microbial growth to be poor, not only unfavorable for fermentation, but also causes abnormal fermentation.
Most of the beneficial microbial growth and reproduction during the winemaking process requires an acidic environment. It is extremely important to maintain proper acidity in the wine cellar during liquor production. At present, it is required to control the acidity of the pool as much as possible to 1.5-2.1, which is not the lower the acidity of the tank required by the conventional process. The acid in the "acid-free and ester-free" refers to the precursor substance forming the ester. If the acidity is too low, the wine body is not coordinated; if the acidity is too high, the wine cellar fermentation into the pool is affected. Therefore, it is necessary to change the "acid reduction" required by the conventional process to "control acid". Of course, summer production is another matter. It has been proved by experiments that the acidity is increased, ethyl hexanoate and ethyl acetate are increased, and ethyl lactate and ethyl butyrate are not changed much.
Third, suitable temperature into the pool, slow fermentation process
“Low temperature into the pool, slow fermentation†is the core of the traditional liquor brewing process and was once regarded as a classic theory. The growth and fermentation of the brewing microorganisms require certain temperature conditions. For example, the optimal growth temperature of the yeast is 28 ° C - 32 ° C, and the caproic acid bacteria is 30 ° C - 35 ° C, and to achieve both, it requires continuous practice and innovation.
1. The traditional process requires "low temperature into the pool, slow fermentation", and the temperature of the rice check-in pool is generally controlled at 13 ° C - 16 ° C. The advantages of the traditional process are: first, it is beneficial to the formation of alcoholic sweet substances and esters; secondly, it is beneficial to control the formation of higher alcohols and to reduce the ratio of alcohol to ester; third, it is beneficial to control acid production and sweetness. However, the disadvantages are: the temperature in the pool is low, the reactivation, reproduction and fermentation of the microorganisms in the wine cellar are inhibited, and the biochemical reaction is affected. The acidity of the wine cellar is low, and the ethyl hexanoate content is low.
2. At present, the production process requirements of the elegant-type Luzhou-flavor liquor are “appropriate temperature into the pool and slow fermentationâ€. According to the different seasons, the temperature of the pool is 15 °C-19 °C. If the temperature of the rice pool is too low, it will be difficult to ferment the wine cellar, which will affect the yield and quality of the liquor; if the temperature of the pool is too high, the fermentation speed of the wine cellar will be too fast, which will cause the original wine to be yellow and the tail to be net. Poor quality.
Enter the pool temperature to ensure slow fermentation. Low temperature into the pool, slow fermentation, the alcoholic sweet substances in the wine can be slowly formed and enriched; while the alcohol fermentation is less irritating due to the slow speed, the sweetness of ethanol is more prominent, but the content of esters is not high. When the temperature is in the pool, it can be slowly fermented. The maximum temperature during fermentation can be higher than 3 °C - 5 °C, which is beneficial to the fermentation and synthesis of esters, and produces higher alcohols and aldehydes.
3. Considering the process of “low temperature into the pool and slow fermentation†is the main factor affecting the yield and quality of liquor. Mainly because of the different production methods of single-grain and multi-grain, the varieties of koji are different from the previous ones; the traditional techniques mostly use medium-temperature koji. At present, most of them use medium-high temperature or medium-temperature and high-temperature koji, which cause temperature rise. Different from the rate of alcohol consumption.
Fourth, slow addition, back steaming process
The steaming of the steamer is one of the methods for improving the quality of the base wine from the distillation step, and has been extended to one process to date. It extracts the aroma from the dregs by utilizing the alcohol-soluble characteristics of various aroma substances and the towing effect of steam. In the 1990s, when the company stopped the production of sorghum solids and prepared the process of starting the alcoholic scent, the process was modified (the market was not produced due to market and technological progress, etc.). At that time, considering the dilution of alcohol, the ethanol content was not too low. When it was directly added to the hot bottom pot, the volatilization loss would be larger. For this reason, the bottom pot of the movable crucible was improved accordingly, that is, one additional can be used in the condenser wine connection. The small stainless steel groove of the stainless steel valve is opened and closed to connect with the bottom pot. After each exit, the movable raft is installed first, and then the scented liquid is added from the small stainless steel tank, so that not only the yellow water can be greatly increased, The ethanol recovery rate of the wine tail and the string incense liquid, and after high-quality dregs and multiple rounds of steaming, can improve the original wine grade, improve the quality of the wine, and can also be convenient to pick up the wine tail.
Five, the tilt effect of the lid
The solid-state liquor is distilled by a binary cooling method to carry out solid-liquid separation. The so-called binary cooling method refers to the distillation process in which the steam cannot be directly completed after the steam rises to the lid, and another cooler is required.
In the binary cooling system, the condensing phase change of the wine steam requires a long period of steam flow transport path and airflow splitting process. After the wine steam is separated from the bad surface, it converges in a certain cavity volume and heat intensity space. It will affect the overall quality of the distillation; after the liquid phase of the wine is vaporized, the movement state of the saturated wine vapor in the cavity changes, and the shape of the lid is one of the key factors affecting the volume of the cavity.
The barrel distillation is mainly divided into two types: "conical cover" and "flat cover".
The entire appearance of the conical cover is a cone, and the outlet opening of the cone is connected to the steam pipe. The material of the conical cover is generally wood, aluminum or stainless steel, etc. The cone height is about 50cm, and the heat preservation effect is poor. When the rising saturated wine vapor reaches the crucible, there is partial condensation backflow, a portion of the reflux falls into the bad surface, and a portion of the reflux liquid slides down the crucible lid into the water seal groove (or the periphery) and the surrounding area of ​​the crucible. The flat cover (approximate flat shape) is the limit of the conical cover when the cone height tends to zero. It is made of thick cedar or lining aluminum (stainless steel), and the heat preservation effect is good, but some wine vapor condensation will still flow back. The difference from the conical cover is that most of the reflux liquid falls vertically into the bad surface under the action of gravity, and rarely enters the water seal groove (or the rim) and the area around the stern barrel. Comparing the two different shapes of the clamshell, there are different points and different points: the same point is that both have a boundary effect, there will be partial condensation reflow; the difference is that the conical cover has a dip effect and the flat cover has no dip Due to the inclination angle, the reflux liquid of the cone cover mostly enters the peripheral area of ​​the water seal and the barrel; the flat cover has no inclination angle, and the reflux liquid falls vertically into the bad surface under the action of gravity; after the wine steam reaches the cone cover, the movement direction The change is small, the moving direction of the flat-shaped wine vapour changes greatly; the vortex phenomenon in the cavity of the conical cover is small, the order flow is fast, the stagnation time of the wine vapor is short, and the vortex phenomenon in the cavity of the flat cover is strong, orderly flow Slow, the wine has a long stagnation time; the conical cover has little damage to the alcohol vapor molecular network, and the flat cover has a great destructive effect on the wine vapor molecular network.
The "tapered lid" and the "flat lid" were used for the production test. As a result, the ethyl hexanoate and the ethyl lactate in the wine obtained by the flat lid distillation were less. It can be seen that the "flat lid" effect is better than the cone in the operation. cover.
In order to reduce the wine steam reflux liquid sliding into the water seal groove along the lid of the cone in the conical cover, the company has taken effective measures in the conical cover, that is, adding an anti-alcohol in the appropriate position of the water seal groove under the lid The liquid sliding device can greatly reduce the return of the wine into the water seal groove or the rim, and reduce the loss of the wine.
Sixth, the role of yellow water soaking dregs
High-quality yellow water contains a large number of Clostridium difficile, which can be attached to the dregs and the bottom mud. When conditions are appropriate, the Clostridium botulinum is produced for reproduction and ester production, thereby promoting the scent and the new sputum. The mud is constantly ripe; at the same time, the high-quality yellow water contains a large amount of alcohol, aldehydes, acids, esters and precursors of various flavor substances, which will be brought together to the dregs, so that after a round of reincarnation, the original The texture of the dregs will change significantly. From simple alcohols, aldehydes and acids to complex flavor components, the dregs will become "every year" to a certain extent, with the production of Luzhou-flavor liquor. Worse" should have the function.
At the same time, yellow water as a solution can also play a role in the conduction of various substances and microorganisms between the mud and the dregs.
In order to better play the effective role of Huangshui, after more than one year of single-shift test, the company will promote it according to the following methods: before the dregs, the Huangshui pit will be filled with clear water, and the Huangshui pit cover will be drilled. The sanitary hose is led to the corner of the Dianchi Lake above the ground. After the seal is closed, the pipe mouth is closed, and the interface between the mink mud and the plastic cloth and the hose is handled; the yellow water droplets are pumped out three days before the opening. In this way, basically the yellow water can be soaked to more than 1/3 of the dregs, the brewed wine is full and full, the ester content is high, and the quality is obviously improved.
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