Henan Yangshao Wine Co., Ltd. is located in the Yellow River Basin. Its unique geographical environment and brewing process have made it a typical style of “inlet, sweet, and elegantâ€. Yangshao wine uses multi-grain as raw material, the use of compound songs and fortified strains, high temperature accumulation, storage of aged pottery altars, careful deduction and other processes have created its elegant quality. This paper discusses the formation of its style from the brewing process.
1. Characteristics of production process
Yangshao wine combines scientific and technological innovation on the basis of traditional Luzhou-flavor liquor, and combines the characteristics of liquors such as aroma, fragrance, sauce and sesame flavor. The main features are nine kinds of grain as raw materials, compound songs and fortified strains. Use, high temperature accumulation, high temperature fermentation of mud bottom stone, steaming and co-firing, long-term storage, careful blending, etc.
1.1 raw materials
The main raw materials are: sorghum, wheat, rice, glutinous rice, corn, peas, millet, buckwheat, barley and other nine kinds of food, of which peas are mainly used for koji making, such as Table 1 and Table 2.
1.1.1 Sorghum: Use high-quality sorghum, starch content of more than 60%, crushed to 4-6 petals when used. The sorghum shell is rich in tannins, and the content is more than 2%. The precursors of phenolic compounds such as vanillin and syringic acid can impart a special aroma to the wine; however, if the amount of tannin is too much, the yeast fermentation is inhibited. It is brought into the wine during distillation, so that the wine has a bitter taste and is subjected to shelling treatment before use, and the removal rate is 90% or more.
1.1.2 Wheat: Wheat contains more than 20 kinds of amino acids. These nitrogen-containing compounds form a precursor substance of a heterocyclic compound during fermentation, which can impart a complex aroma to the wine. The content of ferulic acid in the wheat husk is higher. The process can produce aroma substances, so that the wine body is long and fragrant. In addition to use in the raw materials, the amount used in medium temperature koji is 70%.
1.1.3 Corn: In addition to starch, corn contains more phytic acid, which can be fermented to cyclohexanol and phosphoric acid. Phosphoric acid can promote the formation of glycerol, which can give the wine a sweet feeling, but corn germ contains a lot of fat. After oxidation, odor is generated into the wine, affecting the quality of the wine, and de-embryo treatment is carried out before use.
1.1.4 Rice and glutinous rice: The starch content is high. In the process of brewing and distillation, the rice fragrant ingredients are brought into the wine to make the wine pure and sweet. At the same time, its protein content is rich, only 5%-7% is alkali-soluble, and the utilization rate in the acidic environment of fermentation is high, which plays a key role in the content of aroma components of protein in the wine as a precursor.
1.1.5 Buckwheat: The protein content of buckwheat is significantly higher than that of rice, millet, wheat, sorghum, corn, etc., containing 18 kinds of amino acids. Buckwheat also contains trace amounts of calcium, phosphorus, iron, copper, zinc, selenium and other mineral nutrients are also higher than other foods. Contains Vb, Vc, VPP, VP and other vitamins, of which VP and chlorophyll are not contained in other cereal crops.
1.1.6 Pea: The protein content of peas is more than 25%, and the thiamine content is highly degraded to produce compounds such as furan and thiazole, which makes the fragrant and elegant fragrance rich, thus enriching the aroma components of the wine. The amount of peas used in medium temperature Daqu is 10%.
1.1.7 Barley: Barley has a starch content of more than 60% and contains alcohol, acid, phenol, ketone and lactone pyrazine compounds, among which carbonyl compounds, lactones and pyrazines are high in content. Barley has the most maltose by glucoamylase, which is beneficial to the reproduction of various microorganisms. It can play loosening effect with wheat and peas, and increase the flavor of the wine, making the aroma of the wine rich and delicate.
1.1.8 millet: The protein content in millet is rich, the trace elements selenium and zinc are higher than other foods, and rich in vitamins B1 and B12. Its methionine, cysteine ​​and other S-containing amino acids are more, they are precursor substances containing S heterocyclic compounds, which produce strong flavor during fermentation, which plays a key role in the typical flavor of Yangshao wine. The millet used in the production of Yangshao wine is the Dianchi Dianwu millet protected by key areas. The content of various trace components is higher than that of other regions, in which selenium is three times to five times that of other millet, and Vp content is more than 10 times that of other regions.
1.1.9 Excipients, high-quality rice bran, should be screened for impurities before use, and used after steaming for 50 minutes, it is an excellent loosening agent.
1.2 mixed use of large bran
The complex and rich aroma components of Chinese liquor are the result of the combination of various microorganisms. The raw materials undergo a series of biochemical reactions such as decomposition, synthesis and metabolism of microorganisms to produce rich and complex components, which ultimately determine the style of the wine. In addition to the traditional medium and high temperature Daqu, the production of Yangshuo, such as Hanoi white yeast, ester-producing yeast, and alcohol yeast, not only provides a complex microbial source for fermentation, but also aroma substances and their precursor substances. .
1.2.1 Medium temperature and high temperature Daqu
Medium temperature Daqu uses barley, wheat and pea as raw materials. The ratio is 2:7:1. This article is derived from the ratio of Huaxia wine, which guarantees that Daqu starch is in a suitable content. The looseness of raw materials after crushing is suitable, it is easy to ensure moisture, easy to form, and ensure reasonable protein content. The various aroma components and aroma substances contained in peas, barley and wheat provide a rich material basis for the formation of music, and are a major source of the complex aroma of wine. The temperature of the medium temperature Daqu is controlled at 55 ° C - 58 °C, guarantees high saccharification power (≥600) and fermenting power.
High temperature Daqu uses wheat as raw material and is inoculated with bacterial bran. The highest temperature of koji is controlled at 62 °C-65 °C, and the high koji-curing temperature promotes the Maillard reaction and enzymatic browning reaction. The Maillard reaction produces a higher temperature which is conducive to the growth of high temperature resistant Bacillus, thereby producing a rich enzyme system, which decomposes the starch in the raw material into sugar, and the protein is decomposed into amino acids. Under the action of Maillard reaction, a variety of ketones, aldehydes, alcohols, and furan and pyrazine heterocyclic compounds are finally formed. These nitrogen-containing and heterocyclic compounds play a decisive role in the complex aroma of Yangshao wine. The finished high-temperature koji is brown, has a strong smell of sauce, and has a weak saccharifying power (≤300). It can be used in both production and medium-temperature from:cnwinenews.com, which can improve the content of aroma components and provide fermentation. Motive force.
1.2.2 bran culture, esterification and aroma
Pure culture bran and medium-high temperature Daqu are mixed in a certain proportion and applied to production. In the past two years, Yangshao wine industry has tried on the basis of production techniques such as sesame, sauce and fragrant liquor. It mainly introduced three strains of white koji in Hanoi, four strains of ester-producing and wine-producing yeast, and eight strains of bacteria. The use of these complex strains plays a key role in the production and flavor and flavor of the original wine.
Hanoi Baiqu has rich enzyme system and high saccharification power. It has high acid proteinase content, strong acid and alcohol resistance. In the case of wine cellar with high acidity, its acidic protein has strong ability to decompose protein. The proteins in high-temperature bacteria are not mostly alkaline or neutral proteases. In Hanoi, Baiqu is decomposed into amino acids during the accumulation and fermentation process, and further produces a rich flavor of flavoring substances or precursors, which is a complex aroma of Yangshao wine. Another key source.
Shengxiang Yeast is a purebred yeast introduced by the company. It is cultivated in purebred bran. It has strong ester-producing ability and can withstand high temperatures above 45 °C. Its synergistic effect can produce sauce, coke and ester flavor, metabolism. The various organic acids, esters and alcohols of the product provide a rich material basis for the flavor of the wine. Alcohol yeast has a strong ability to produce alcohol and can fully utilize residual starch to increase production. Bacterial bran is a mixture of eight pure-breeding bacteria, which are mixed and cultured. They have a certain saccharifying power and high protein decomposition power, which promote the formation of various trace components.
The combination of Daqu and bran is not only enriched the microbial strains in the fermentation environment, but also the bran culture is used in these pure culture strains, which increases the content of bran in the raw materials, the rich protein content in the bran and the high content. Ferulic acid provides a good material basis for the scent of the wine, and increases the coke aroma of the wine, making the wine elegant and delicate.
1.3 high temperature accumulation
Stacking conditions: The accumulated ambient temperature is kept above 10 °C. In winter, it is better to have heating facilities. The temperature is too low and the temperature rises slowly. It is unfavorable for the growth of accumulated microorganisms. The environmental humidity is kept at 65%-70% relative humidity. Alcohol and aroma volatilize, causing loss, excessive growth of mold and so on, and introduction of odor in the wine. The initial temperature of accumulation is 26°C-28°C in spring and summer, 30°C-32°C in autumn and winter, and the square piles are 50cm-55cm high. Each pile is suitable for 2500-3000kg, requiring loose piles and uniform moisture and temperature. The maximum temperature is controlled at 45 °C - 50 °C, generally about 24h - 36h. The surface of the bad pile produces a large number of white spotted bacteria, the depth can reach 10cm-15cm, the dregs are slightly sticky, can smell the obvious fruit aroma, the counting microorganisms in 1.2 - 1.5 × 1010 / g, you can turn into the pool. When entering the pool, the dregs can be dried in the drying room to the temperature of the pool (30 °C - 33 °C), avoid blowing cold, so as not to lose alcohol and flavor.