阅读说明：本技术 一种贵腐酒风味的高酒精度甜啤酒的制作方法 (Method for making high-alcohol-content sweet beer with flavor of noble fermented bean curd wine ) 是由 郝俊光 黄丽 陈德强 邱彦兴 戴梓茹 陈静 范和良 庞庭才 杨仁旅 何荣茂 莫小 于 2019-10-23 设计创作，主要内容包括：本发明公开了一种利用加拿大大麦Schooner经特定工艺制得饴糖味浓郁的焦香麦芽和葡萄干味浓郁的琥珀麦芽后,与普通浅色麦芽按比例粉碎糖化得到全麦麦汁后,调整氨基氮,在冷麦汁发酵24h、发酵48h分别添加果葡糖浆、百香果蜂蜜和荔枝蜂蜜逐渐调高发酵液糖度,定量接种专用酵母,在优选的发酵条件下进行两罐式发酵,在倒罐时干加具有葡萄香气的酒花,然后低温冷贮、无菌膜过滤包装,进而得到一种醇酯含量高、口感醇美协调、可饮性强、具有类似富含蜂蜜味和葡萄等水果味的贵腐酒风味的高酒精度甜啤酒。本方法生产的啤酒风格独特、酒精度高和色泽宜人,与市面上常见的工业啤酒存在显著差异,为精酿爱好者提供了一种全新的选择。(The invention discloses a high-alcoholic-degree sweet beer which is prepared by utilizing Canadian barley Schooner to prepare burnt-flavor malt with rich maltose flavor and amber malt with rich raisin flavor through a specific process, crushing and saccharifying the burnt-flavor malt and the amber malt with rich maltose flavor with a common light-color malt in proportion to obtain whole wheat juice, adjusting amino nitrogen, respectively adding fructose-glucose syrup, passion fruit honey and litchi honey into the whole wheat juice for 24 hours and 48 hours of fermentation to gradually increase the sugar degree of the fermentation liquid, quantitatively inoculating special yeast, carrying out two-pot fermentation under the optimized fermentation condition, adding hops with grape flavor into the whole wheat juice in a dry mode during the reladling, then carrying out low-temperature cold storage and sterile membrane filtration packaging, and further obtaining the high-alcoholic-degree sweet beer with the flavor of noble rot wine which is rich in honey flavor, grape flavor and the like and has high alcohol ester content, mellow and harmonious taste. The beer produced by the method has unique style, high alcohol content and pleasant color, is obviously different from common industrial beer on the market, and provides a brand new choice for fine brewing enthusiasts.)

1. A high-alcohol-content sweet beer with rich maltose taste, mellow taste, strong drinkability, and rich taste of honey and grape fruit is prepared from Canadian barley Schooner through pulverizing, saccharifying, regulating amino nitrogen, fermenting in cold wheat juice for 24 hr and 48 hr, adding fructose-glucose syrup, passion fruit honey and litchi honey, fermenting in two containers, adding Hallertauu Blanc flower, low-temp cold storage, aseptic membrane filtering, and packing.

2. The bouillon-flavored, high-alcoholicity sweet beer according to claim 1, characterized by the main physicochemical indices of the caramelized malt, amber malt, malted barley varieties and the Schooner malted used for mashing: the barley varieties for preparing the burnt malt, the amber malt and the light-colored malt are Canadian barley Schooner, and the barley has strong germination capacity, moderate protein, strong enzyme activity and full grains; the germination rate is usually 99-100%, the protein content is 11.9-12.4%, and the thousand seed weight is 41-43 g; the main physicochemical indexes of the Schooner light-colored malt used for saccharification are respectively as follows: the saccharifying power is 330-.

3. The bouillon-flavored high-alcoholic sweet beer according to claim 2, wherein the production process and criteria for the caramel-rich caramel-flavor caramelized malt and the raisin-flavor amber malt used for mashing are: soaking the light color Schooner malt in warm water at 35 ℃ for 10 hours to ensure that malt particles fully absorb water, the water content reaches 43-48 percent, and then draining the water for 0.5-1 hour. And putting the drained malt into a drum roasting machine, heating to 68 +/-2 ℃, and saccharifying for 1.4-1.5 hours. Slowly heating to 90 ℃ for moisture elimination for 45min, and controlling the moisture after moisture elimination to be 28 +/-2%; . Then rapidly heating to 110 +/-2 ℃, and baking and coloring for 100 min. Spreading the malt thin after baking, naturally cooling, and packaging in a sealed bag for later use; the extraction rate of the obtained burnt malt is 65 +/-1.7%, the chroma is 190 +/-12 EBC, the L is 54.01 +/-0.27, the a is 30.951 +/-0.063, the b is 86.934 +/-0.419, the water content is 2.3 +/-0.03%, and the malt extract has rich maltose taste; soaking the light color Schooner malt in warm water of 35 deg.C for 4h, draining off water, placing into a drum roasting machine, heating to 68 + -2 deg.C, and maintaining the temperature for 0.5 h; slowly heating to 90 deg.C, removing damp for 30min, rapidly heating to 122 + -2 deg.C, baking and coloring for 90 min; after baking, the malt is spread thin and naturally cooled, and is put into a sealed bag for later use. The extraction rate of the obtained burnt malt is 59 + -0.7%, the chroma is 259 + -12 EBC, L is 38.563 + -0.193, a is 31.461 + -0.067, b is 79.379 + -0.303, the water content is 1.7 + -0.02%, and the dried grape taste of the wort is thick.

4. The high-alcoholicity sweet beer with noble rot wine flavor according to claim 3, wherein the formulation ratio of malt used for mashing and the mashing process are as follows: schooner light malt: burnt malt: mass ratio of amber malt 85:3:12, stopping protein at 45 ℃ for 25min, heating to 65 +/-0.2 ℃, saccharifying for 60min, and washing the grains with brewing water once to make the concentration of the mixed wort reach 12.5 +/-0.2 DEG P.

5. The high-alcoholic sweet beer with noble rot wine flavor according to claim 4, wherein the wort boiling process and the hop addition process are as follows: boiling for 80min after initial boiling, wherein the concentration of the wort after boiling is 13 + -0.2 ° P, the chroma is 38 + -0.5 EBC, and the content of alpha-amino nitrogen is 240 + -10 mg/L; the added hop particles are German hop Hallertauu Blanc, the alpha-acid is 9.0-12.0% w/w, the Total Oil is 0.8-1.5mL/100g, and the hop has strong flower and fruit fragrance of white wine; after the initial boiling, 45 minutes after the initial boiling and the final boiling, the weight ratio of 1: 3:1, to make the bitter value of the cooled wort to be 18 +/-0.5 BU.

6. The high-alcoholicity sweet beer with the flavor of noble fermented bean curd as claimed in claim 5, characterized in that the yeast species used and their propagation and addition methodFormula (II): selecting a yeast strain BBW-07 which can generate a rose flower fragrance similar to that of the rose flower through fermentation from an own microorganism bank of the university of northern gulf for fermentation; during expanding culture, 10-degree P whole malt wort is cultured at 16 ℃, and from one bacterial colony, the bacterial colony is gradually amplified through a small test tube, a large test tube, a 100ml triangular flask and a 1000 ml triangular flask until the yeast amount corresponding to the fermentation requirement is reached; during the expanding culture process, the concentration of the yeast reaches 6 x 10⁷Switching is carried out when the strain per mL is detected, and the switching ratio is less than 10; the concentration of the last stage of expanding culture yeast reaches 4 x 10⁷When the yeast is cultured per mL, centrifuging the fermentation liquor for 4 minutes by using a low-temperature centrifuge at 6000rpm to obtain yeast paste; inoculating in an aseptic operation, weighing a proper amount of yeast paste according to the weight ratio of the yeast paste to the wort of 1: 100, then feeding into a fermentation tank to make the corresponding fermentation liquor inoculum size reach 8 x 10⁶Completing inoculation when the strain is per mL; calculation of yeast addition amount: 1g of centrifuged BBW-07 yeast is about 50 hundred million, so that 200mL of fermentation liquor can reach the required inoculation concentration by 1g of yeast; dividing the target fermentation broth volume by 200ml to obtain the required added wet yeast mud gram.

7. The high-alcoholicity sweet beer with noble hum flavor according to claim 6, wherein the adjustment of the wort sugar source and nitrogen source: adjusting sugar degree for three times, namely adding appropriate amount of fructose-glucose syrup, passion fruit honey and litchi honey into wort 5min before the rotation is finished, fermentation liquor fermented for 24h and fermentation liquor fermented for 48h respectively to make corresponding initial concentration reach 25, 30 and 33 degrees P; the nitrogen source was added to the wort in the form of ammonium sulfate so that the content of alpha-amino nitrogen was 490. + -. 10 mg/L5 min before completion of the whirling.

8. The high-alcoholicity sweet beer with noble rot wine flavor according to claim 7, wherein the fermentation conditions and the process of fermenting the dry hop are: controlling the dissolved oxygen of wort at 21-23mg/L by charging pure oxygen; fermenting at 25-26 deg.C for 5-5.5 days, recovering yeast, transferring to another tank, and performing after-fermentation at 19-20 deg.C; before reladling, adding a proper amount of Hallertauu Blanc particle hops in a rear fermentation tank, reladling, pumping liquor into the rear fermentation tank from a main fermentation tank, fully mixing the hops and the liquor, and extracting hop components; performing after-fermentation for 8-10 days, performing after-fermentation for 24h, sealing the tank, controlling the pressure of carbon dioxide to be 0.06MPa, and discharging yeast from the conical bottom of the fermentation tank every 3 days in the after-fermentation process. Discharging yeast once again when the residual total sugar reaches 7.5-8.5 ° P, cooling to 4 deg.C, cold storing for 7 days, and discharging condensed solids from the conical bottom of the fermentation tank once every two days during cold storage.

9. The high-alcoholicity sweet beer with the bougainvillea flavor according to claim 8, wherein the filtration and canning process of the beer: the filtering process is divided into pre-filtering and final filtering, and the filtering system consists of one pre-filtering tank and two final filtering tanks. Firstly, prefiltering a deep layer membrane with the aperture phi of 0.7 mu m and 14mm in a prefiltering tank, then filtering sulfonated polyether sulfone membranes with the apertures of 0.65 mu m and 0.45 mu m in two serially-connected final filtering tanks to thoroughly remove harmful bacteria, and finally, carrying out aseptic canning and packaging under strict aseptic conditions.

10. The high-alcoholicity sweet beer with noble rot wine flavor according to claim 9, characterized in that the physical and chemical properties of the finished beer and the flavor index control: alcohol degree 15-15.8% (v/v), chroma 33-35EBC, total sugar 7.4-8.1P, pH3.27-3.38, soaking time 210 + 220s, bitterness 13-14BU, residual amino nitrogen 190 + 210mg/L, L ═ 64.563 + -0.195, a ═ 24.461 + -0.077, b ═ 88.379 + -0.303; 35-40mg/L of ethyl acetate, 20-24mg/L of isoamyl acetate, 25-29mg/L of isobutanol, 82-86mg/L of isoamyl alcohol, 2.8-3.5mg/L of linalool, 0.12mg/L of diacetyl and 76-80mg/L of phenethyl alcohol, and the finished wine is mellow and harmonious in liquor, strong in drinkability and similar in flavor to noble rot wine, integrates the flower and fruit flavors of honey, white wine, lychee, mango and rose, tastes sweet and can distinguish soft bitter taste.

Technical Field

A method for preparing high-alcoholic-strength sweet beer with the flavor of noble rot wine comprises the steps of preparing Schooner burnt malt and amber malt by a specific process, matching and saccharifying the Schooner burnt malt and the amber malt with common malt, adjusting the sugar source and nitrogen source levels of wort by syrup and ammonium sulfate, inoculating special yeast, fermenting in two tanks under specific fermentation conditions, adjusting the sugar content by honey for 24 hours and 48 hours of fermentation, adding Hallertauu Blanc during tank inversion, and carrying out cold storage, membrane filtration and packaging to realize the high-alcoholic-strength sweet beer with the taste similar to that of the noble rot wine.

Background

The beer is a foam beverage containing carbon dioxide and low alcoholic strength, which is prepared by proportionally adding and fermenting malt, yeast, hops and water as main raw materials and rice and starch as auxiliary materials. The domestic industrialized beer is mainly light-colored Lager beer and a small amount of dark beer and wheat beer. In order to improve the efficiency, a high-concentration dilution process is mostly adopted in the large-scale production, namely, wort with higher concentration (>15 DEG P) is firstly fermented, and then deoxygenated water is used for diluting to obtain light beer with low concentration, wherein the alcoholic strength is lower than 4% v/v.

With the continuous progress of science and technology and culture, beer is also developing from simplification to diversification. At present, the different army prominence of the refined beer, and non-light-color Lager beer such as IPA, wheat beer, red ALE, brown ALE and the like are gradually recognized by more consumers. It is worth noting that the foreign beer with high alcohol degree also goes into the sight of people in the form of on-line selling, such as 12% Belgian BushTriple beer (12% v/v proof, 24 ° P raw wort concentration), Schlangan Snake & Veno m female Snake venom beer (67.5% v/v proof, 22.3 ° P raw wort concentration), German Orangeboom orange bomb (67.5% v/v proof, 28 ° P raw wort concentration), Scotland Armageddon world end day (67.5% v/v proof, however, no domestic high-alcohol beer is reported, how to prepare the foreign high-concentration beer is unknown, however, if fermentation is completely relied on, only beer with an alcohol content of less than 18% v/v can be produced without carrying out treatments such as distillation, external addition and freeze concentration, because the alcohol tolerance limit of natural yeast is 18% v/v.

If the strain is produced by using the existing beer, the strain needs to be transformed and bred to realize the high alcoholic strength of fermentation. At present, domestic research mainly focuses on obtaining high-concentration-resistant beer yeast through traditional breeding, and then the high-concentration-resistant beer yeast is applied to the practice of preparing low-alcohol light beer (such as 8-degree P and 9-degree P) through high-concentration dilution in production, and no report of directly supplying high concentration to markets is seen. It is clear that these highly diluted production processes are designed to serve the taste and flavor of light beer, without regard to the specific flavor substances produced by yeast tolerant to high alcohol. Screening of glucose-repressing resistant lager brewing yeasts under ultra-high gravity brewing (food industry science, 2012,33(15), 153-: selecting a strain of saccharomyces cerevisiae below as an initial strain, and screening out a strain C M23 with glucose repression effect resistance through directional domestication of 2-deoxy-D-glucose, primary screening by resistant plate separation and secondary screening. The strain is fermented smoothly at the temperature of 18-DEG P wort and 15 ℃, the true fermentation degree reaches 66%, and the diacetyl reducing capability is strong. The influence of high concentration and high temperature on the fermentation performance of beer yeast (Chinese brewing, 2016, 35(2)9-12) reports: a strain of beer yeast S-6 can be used for smoothly fermenting high-concentration (18-degree P) wort at 16 ℃, and can be diluted by deoxygenated water to obtain a brewing mode with the alcoholic strength and the higher alcohol content basically the same as those of the normal-concentration fermentation liquor. Preliminary studies on high-alcoholicity beer (university of Jiangnan Master's paper 2012) reported a beer brewing strain and method that fermented 18 ° P wort to an alcohol content of 8.6% v/v or more. In addition, CN201110123311.3 'A method for brewing extra-high gravity beer by using extra-high gravity beer yeast', provides a strain G25 capable of fermenting extra-high gravity wort of 28 degrees P, and the strain can greatly improve the production efficiency and reduce the production cost when being applied to the large-scale production of high gravity dilution.

"noble rot Wine" (Nobel Wine), also known as "noble rot sweet white Wine", is a top-grade Wine recognized in the world, originating from hungary, and is a sweet white Wine brewed with white grapes which are excessively ripe and infected with pythium nobilis (Noblerot). After the mature white grapes are infected with pythium biocompanium, holes appear in the peel, and water volatilizes, so that the glucose content is high. During brewing, part of sugar is converted into alcohol by yeast, when the concentration of the alcohol formed by fermentation exceeds 16%, the yeast can die to stop fermentation, more sugar is remained, the wine has very strong flavor, is full of heavy weight, is continuously fine and smooth, has the fruity fragrance of honey, preserved apricot and peach, and has the smell of pythium aphanidermatum. The world's three top-grade noble rot wines come from Tokaji, Hungary, Rheinnah, Germany (Rheinnau) and three regions of origin of Poldo Sudai, Fangguo. The grape varieties suitable for brewing noble rot wine are, in order, Se million, Sauvignon blanc, Muscadelle, and their growth environment and cortex make up determine their susceptibility to infection by Pythium species (Botrytis cinerea).

In view of the high quality flavor, high added value and strong alcohol degree beer of the noble rot wine, in order to meet the hunter of the refined brewing enthusiasts, the development of the high alcohol degree domestic beer with the flavor of the noble rot wine is necessary. The high gravity brewer's yeast and its corresponding high gravity brewing technology reported to produce light beer by high gravity dilution are clearly not suitable for the brewing development of this kind of beer, as they serve to emphasize light style Lager beer, i.e. are not likely to be suitable for the development of the flower-flavor intense beer sought by the present invention.

In order to realize the rich bouquet of flowers and fruits in the beer, the selection of yeast which can generate the bouquet of flowers and fruits, the preparation of malt which can highlight the cerealose and the grape dry flavor, the introduction of sugar source of the bouquet of flowers and fruits in the process of improving the sugar degree, the selection of hop which can embody the grape fragrance, the selection of fermentation conditions which can reduce the dissipation of the bouquet of flowers and fruits in the fermentation process, the selection of sterilization modes which can not damage the bouquet of flowers and fruits and the like must be started. The flavors of caramel-flavored malt and raisin-flavored amber malt have a direct correspondence with the colors. CIEL a b color space can effectively indicate the lightness, red-green value, yellow-blue value of a color, L indicates the lightness value, a indicates greater than/green, b indicates the value of yellow/; the colors of the burnt aroma and the amber malt are expressed by CIEL a b color space, the color value of the malt can be more specifically expressed than the traditional chromaticity expression mode, and the uniqueness of the flavor characteristics under the colors can be well indicated due to the correspondence of the colors and the flavors.

With respect to the provision of floral and fruity notes by hops, it is inspired from the IPA hop dry-add technology. The reason is that the flower and fruit fragrance of the hops mainly depends on volatile terpene components, a terpene oxidation component linalool which needs not to be volatile, and the like; boiling and adding hops can only obtain terpene oxides, while adding dried hops in the fermentation liquor can effectively extract terpene components with flower and fruit fragrance. In order to avoid the loss of the fragrance of the flowers and fruits caused by heat sterilization, the membrane filtration cold sterilization technology of the draft beer is inspired. Discussion of other floral scent introduction and retention routes requires the invention team to acquire through experimentation. In addition, in consideration of the floral aroma of the raw material, the influence of the flavor-producing ability of yeast itself and the intensity of fermentation on the floral aroma component is also considered. Considering the stress effect of high-concentration fermentation liquor on yeast, how to optimize a saccharification formula and fermentation conditions, control the generation of fermentation flavor substances, highlight the flower and fruit fragrance of beer, realize high-alcoholic strength fermentation of more than 15% v/v, prepare high-alcoholic strength sweet beer with high alcohol ester content, mellow and harmonious taste, strong drinkability and flavor similar to noble rot wine, and is a very challenging subject.

Disclosure of Invention

Aiming at the technical key points and scientific problems to be solved, the team of the invention takes a professional wine tasting team to manufacture special beer with the flavor of noble rot wine with high alcoholic strength, sweet type and rich flower and fruit fragrance as an aim, carries out optimization research on the aspects of preparation of special malt, proportioning of the malt, setting of saccharification and boiling processes, selection of yeast strains, sugar and nitrogen regulation of wort, control of dissolved oxygen, determination of fermentation temperature and time, dry addition process of hops, sterilization mode of beer and the like, and finally researches a manufacturing method of the high-alcoholic strength sweet beer with the flavor similar to the flavor of the noble rot wine through hundreds of tests.

The process route of the invention is shown in the attached figure 2 in the specification,

the technical scheme is as follows: a high-alcohol-degree sweet beer with high alcohol ester content, mellow and harmonious taste, strong drinkability, similar honey taste and rich fruit flavor of grapes and the like is prepared by utilizing a Canadian barley Schooner to prepare burnt-flavor malt with rich maltose flavor and amber malt with rich raisin flavor by a specific process, crushing and saccharifying the burnt-flavor malt and the amber malt with rich raisin flavor in proportion to obtain whole wheat juice, adjusting amino nitrogen, respectively adding high fructose corn syrup, passion fruit honey and litchi honey into the whole wheat juice for fermentation for 24 hours and 48 hours, gradually improving the sugar degree of the fermentation liquor, quantitatively inoculating special yeast, performing two-pot fermentation under the optimized fermentation condition, adding the Hallertauau Blanc with grape flavor into the fermented wheat juice in a dry mode during the reladling process, then performing low-temperature cold storage, filtering by an aseptic film and packaging.

The optimized barley varieties of burnt malt, amber malt and light-colored malt for saccharification and the main physicochemical indexes of the Schooner light-colored malt for saccharification are as follows: the barley varieties for preparing the burnt malt, the amber malt and the light-colored malt are Canadian barley Schooner, and the barley has strong germination capacity, moderate protein, strong enzyme activity and full grains; the germination rate is usually 99-100%, the protein content is 11.9-12.4%, and the thousand seed weight is 41-43 g; the main physicochemical indexes of the Schooner light-colored malt used for saccharification are respectively as follows: the saccharifying power is 330-.

The preparation process and indexes of the scorched aroma malt with rich maltose flavor and the raisin amber malt with rich flavor used for the preferable saccharification are as follows: soaking the light color Schooner malt in warm water at 35 ℃ for 10 hours to ensure that malt particles fully absorb water, the water content reaches 43-48 percent, and then draining the water for 0.5-1 hour. And putting the drained malt into a drum roasting machine, heating to 68 +/-2 ℃, and saccharifying for 1.4-1.5 hours. Slowly heating to 90 ℃ for moisture elimination for 45min, and controlling the moisture after moisture elimination to be 28 +/-2%; . Then rapidly heating to 110 +/-2 ℃, and baking and coloring for 100 min. Spreading the malt thin after baking, naturally cooling, and packaging in a sealed bag for later use; the extraction rate of the obtained burnt malt is 65 +/-1.7%, the chroma is 190 +/-12 EBC, the L is 54.01 +/-0.27, the a is 30.951 +/-0.063, the b is 86.934 +/-0.419, the water content is 2.3 +/-0.03%, and the malt extract has rich maltose taste; soaking the light color Schooner malt in warm water of 35 deg.C for 4h, draining off water, placing into a drum roasting machine, heating to 68 + -2 deg.C, and maintaining the temperature for 0.5 h; slowly heating to 90 deg.C, removing damp for 30min, rapidly heating to 122 + -2 deg.C, baking and coloring for 90 min; after baking, the malt is spread thin and naturally cooled, and is put into a sealed bag for later use. The extraction rate of the obtained burnt malt is 59 + -0.7%, the chroma is 259 + -12 EBC, L is 38.563 + -0.193, a is 31.461 + -0.067, b is 79.379 + -0.303, the water content is 1.7 + -0.02%, and the dried grape taste of the wort is thick.

The preferable formula proportion and the saccharifying process of the malt used for saccharifying are as follows: schooner light malt: burnt malt: mass ratio of amber malt 85:3:12, stopping protein at 45 ℃ for 25min, heating to 65 +/-0.2 ℃, saccharifying for 60min, and washing the grains with brewing water once to make the concentration of the mixed wort reach 12.5 +/-0.2 DEG P.

The preferable wort boiling process and hop adding process comprise the following steps: boiling for 80min after initial boiling, wherein the concentration of the wort after boiling is 13 + -0.2 ° P, the chroma is 38 + -0.5 EBC, and the content of alpha-amino nitrogen is 240 + -10 mg/L; the added hop particles are German hop Hallertaublanc, the alpha-acid is 9.0-12.0% w/w, the Total Oil is 0.8-1.5mL/100g, and the hop has strong flower and fruit fragrance of white wine; after the initial boiling, 45 minutes after the initial boiling and the final boiling, the weight ratio of 1: 3:1, to make the bitter value of the cooled wort to be 18 +/-0.5 BU.

The preferred yeast variety and the expanding culture and adding mode thereof are as follows: from northSelecting yeast strains BBW-07 capable of fermenting to produce a rose flower fragrance from an own microbial pool of the university of gulf for fermentation; during expanding culture, 10-degree P whole malt wort is cultured at 16 ℃, and from one bacterial colony, the bacterial colony is gradually amplified through a small test tube, a large test tube, a 100ml triangular flask and a 1000 ml triangular flask until the yeast amount corresponding to the fermentation requirement is reached; during the expanding culture process, the concentration of the yeast reaches 6 x 10⁷Switching is carried out when the strain per mL is detected, and the switching ratio is less than 10; the concentration of the last stage of expanding culture yeast reaches 4 x 10⁷When the yeast is cultured per mL, centrifuging the fermentation liquor for 4 minutes by using a low-temperature centrifuge at 6000rpm to obtain yeast paste; inoculating in an aseptic operation, weighing a proper amount of yeast paste according to the weight ratio of the yeast paste to the wort of 1: 100, then adding the mixture into a fermentation tank to ensure that the inoculation amount of the corresponding fermentation liquor reaches 8 x 10⁶Completing inoculation when the strain is per mL; calculation of yeast addition amount: 1g of centrifuged BBW-07 yeast is about 50 hundred million, so that 200mL of fermentation liquor can reach the required inoculation concentration by 1g of yeast; dividing the target fermentation broth volume by 200ml to obtain the required added wet yeast mud gram.

Adjustment of preferred wort sugar source and nitrogen source: adjusting sugar degree for three times, namely adding appropriate amount of fructose-glucose syrup, passion fruit honey and litchi honey into wort 5min before the rotation is finished, fermentation liquor fermented for 24h and fermentation liquor fermented for 48h respectively to make corresponding initial concentration reach 25, 30 and 33 degrees P; the nitrogen source was added to the wort in the form of ammonium sulfate so that the content of alpha-amino nitrogen was 490. + -. 10 mg/L5 min before completion of the whirling.

The preferable fermentation conditions and the operation process of fermenting the dry hop comprise the following steps: controlling the dissolved oxygen of wort at 21-23mg/L by charging pure oxygen; fermenting at 25-26 deg.C for 5-5.5 days, recovering yeast, transferring to another tank, and performing after-fermentation at 19-20 deg.C; before reladling, adding a proper amount of Hallertaublanc particle hops into a rear fermentation tank, reladling, pumping liquor into the rear fermentation tank from a main fermentation tank, fully mixing the hops and the liquor, and extracting hop components; performing after-fermentation for 8-10 days, performing after-fermentation for 24h, sealing the tank, controlling the pressure of carbon dioxide to be 0.06MPa, and discharging yeast from the conical bottom of the fermentation tank every 3 days in the after-fermentation process. Discharging yeast once again when the residual total sugar reaches 7.5-8.5 ° P, cooling to 4 deg.C, cold storing for 7 days, and discharging condensed solids from the conical bottom of the fermentation tank once every two days during cold storage.

It is preferably a beer filtration and canning process: the filtering process is divided into pre-filtering and final filtering, and the filtering system consists of one pre-filtering tank and two final filtering tanks. Firstly, pre-filtering a deep layer membrane with the aperture phi of 0.7 mu m and the aperture of 14mm in a pre-filtering tank, and then filtering sulfonated polyether sulfone membranes with the apertures of 0.65 mu m and 0.45 mu m in two serially connected final filtering tanks to thoroughly remove harmful bacteria; and finally, carrying out aseptic canning and packaging under strict aseptic conditions.

The physical and chemical properties and flavor index control of the beer finished product are optimized: alcohol degree 15-15.8% (v/v), chroma 33-35EBC, total sugar 7.4-8.1P, pH3.27-3.38, soaking time 210 + 220s, bitterness 13-14BU, residual amino nitrogen 190 + 210mg/L, L + 64.563 + -0.195, a + 24.461 + -0.077, b + 88.379 + -0.303, ethyl acetate 35-40mg/L, isoamyl acetate 20-24mg/L, isobutanol 25-29mg/L, isoamyl alcohol 82-86mg/L, linalool 2.8-3.5mg/L, diacetyl 0.12mg/L, phenethyl alcohol 76-80mg/L, finished wine liquid is mellow, harmonious, strong in drinkability, similar in flavor and fused with honey taste, white wine taste, litchi, mango, rose flower and fruit aroma, sweet taste and soft bitter taste.

The invention has the beneficial effects that:

firstly, the method comprises the following steps: the selected pale base malt is Canadian barley Schooner pale malt which has high saccharinity, sufficient solubility and high amino nitrogen content, and the following effects are realized in the invention: providing a nitrogen source for yeast assimilation to ensure the smooth propagation and fermentation of the yeast; a carbon-nitrogen source of color and flavor required for baking specific burnt malt and amber malt; reasonable protein molecular weight distribution and higher bubble holding of the finished product.

Secondly, the method comprises the following steps: the Schooner amber malt is produced by adopting a specific process, and a foundation is laid for molding the flavor and color of the finished beer. When the amber malt is prepared, saccharifying at 68 +/-2 ℃ and preserving heat for 0.5 h; removing moisture at 90 deg.C for 30 min; after moisture removal, the temperature is quickly raised to 122 +/-2 ℃, and the baking time is 90 min. The malt prepared in the way has a specific Lab color tone and a rich raisin flavor, is rich in the hetero-oxygen compound furanone instead of the hetero-nitrogen compound pyrazine with strong burning flavor, provides more macromolecular Maillard products for forming high-alcohol beer, and lays a foundation for forming color and taste matched with the high-alcohol degree of the beer for final products. The malt is used in a large proportion in the formula, and the produced high-concentration beer is completely different from the light taste of the high-alcoholic strength original pulp beer in the high-concentration dilution process only by using light-colored malt and is also different from the black beer made by using the black malt with strong burning flavor.

Thirdly, the method comprises the following steps: the Schooner burnt malt is produced by adopting a specific process and is cooperated with amber malt to play a role in supplementing the molding of the flavor and color of the finished beer. When the scorched and fragrant malt is produced, saccharifying at 68 +/-2 ℃ and preserving heat for 1.4-1.5 h; removing moisture at 90 deg.C for 45 min; after moisture removal, the temperature is quickly raised to 110 +/-2 ℃, and the baking time is 100 min. The malt thus obtained has a specific Lab color and a rich malt flavor. The malt is small in using proportion, but the layering sense of the flavor can be increased, and the amber malt can be cooperated, so that a foundation is laid for the final product to form color and taste matched with the high alcoholic strength of beer.

Fourthly: specific malt formulations and mashing process, namely Schooner light malt: burnt malt: succinum malt at 85:3:12, protein stop at 45 deg.C for 25min, and saccharification at 65 + -0.2 deg.C for 60 min. The process ensures amino nitrogen and sugar source required by yeast fermentation and provides proper foam protein to ensure beer foam through proper protein pause.

Fifth, the method comprises the following steps: specific boiling process and hop selection: boiling for 80min after initial boiling to ensure the concentration and chromaticity of wort. The variety of the added hop particles is German hop Hallertaublanc with strong white wine aroma, and the hop is respectively boiled at the initial stage, 45 minutes after the initial stage and the final stage according to the proportion of 1: 3:1, the purposes of pressing foam, providing bitter quality and providing hop fragrance are sequentially achieved. The third hop addition at the end of the cook, unlike the conventional 10 minute addition before the end. The late addition process after the end of cooking can keep the fragrance of the hop oil to a certain degree, and a certain white wine flavor can be kept for the hop variety, while the addition process before the last 5 minutes can completely eliminate the terpene substances in the hop oil and further eliminate the white wine flavor.

Sixth: in the research, a high-alcohol-tolerance strain selected by Saccharomyces cerevisiae is not used, but a yeast strain BBW-07 strain which is selected from an own microbial pool of northern gulf university and can be fermented to generate a rose fragrance is used. The common Lager yeast has weak capability of generating flower and fruit aroma flavor, and BBW-07 is a yeast for fruit wine fermentation, has the characteristics of high yield of phenethyl alcohol and other special flavor substances, and can enrich the flower and fruit aroma of the product when applied to the development of the product; the yeast inoculation amount reaches 8 x 10⁶The number of cells per mL is also critical, and both too high and too low can affect the yeast multiplication factor and the alcohol ester flavor profile.

Seventh: reasonable adjustment of the sugar source and the nitrogen source not only ensures the smooth fermentation, but also introduces the flavors of passion fruit and lychee by adding honey. The nitrogen source was adjusted to a level of 490. + -. 10mg/L alpha-amino nitrogen by adding ammonium sulfate 5min before the end of the whirling. The low amino nitrogen can affect the yeast starting speed; the generation of higher alcohol and volatilization are aggravated due to the overhigh amino nitrogen, the pungent taste of the alcohol is increased, and the flower and fruit fragrance of the product is reduced. High fructose syrup is added into the wort 5min before the end of the whirling, malt syrup and cane sugar are not adopted, and the concentration of the wort is increased to 25 DEG P. Fructose and glucose can be utilized by freely diffusing into the yeast body, and the purpose is that the monosaccharides are well utilized and are beneficial to high-alcoholic fermentation. Adding appropriate amount of passion fruit honey and litchi honey into fermentation liquor fermented for 24h and 48h respectively to make corresponding initial concentration reach 30 and 33P, and introducing fragrance of passion fruit and litchi on the basis of providing sugar source. The sugar degree is changed in a gradient way at a proper time, so that the stress effect of high sugar osmotic pressure at the initial stage of fermentation on the yeast can be reduced, and the propagation of the yeast and the alcohol fermentation can be conveniently carried out.

Eighth: the dissolved oxygen of the wort is controlled to be 21-23mg/L by charging pure oxygen, thereby ensuring the proliferation of high-concentration yeast; the traditional compressed air charging method cannot provide the oxygen requirement for high concentration fermentation yeast proliferation because the saturation partial pressure is too low. The main fermentation temperature is 25-26 deg.C, and the fermentation time is 5 days to ensure yeast proliferation and generation of specific flavor substances. If the main fermentation temperature is too high, the higher alcohol is generated too much, the fermentation is too violent, the loss of the flower and fruit fragrance brought by hops, malt and honey is large, the yeast is easy to senilism, the alcohol fermentation is not thorough, and the aim of high alcohol content cannot be achieved; if the main fermentation temperature is too low, the yeast is slowly added, the fermentation is not thorough, and the aim of high alcoholic strength cannot be achieved. The post-fermentation temperature is 19-20 ℃, and the fermentation lasts 8-10 days so as to fuse the flavor; the cold storage at 4 ℃ for 7 days and the yeast discharging process are used for clarifying the wine and preventing the generation of yeast autolysis flavor.

Ninth: during the tank-inverting period, Hallertauu Blanc granular hops are added in a dry mode, so that the hops and the liquor are mixed fully, and the flower and fruit fragrance components of the hops are extracted effectively by using alcohol generated by main fermentation. At the moment, the violent main fermentation is finished and then the fermentation is not violent, so that more volatile flower and fruit flavor substances can be remained in the wine.

Tenth: the membrane filtration technology is adopted for sterilization and aseptic filling, and pasteurization is not needed, so that the stable existence of heat-sensitive flower and fruit fragrant substances is ensured.

Eleventh: the physical and chemical index distribution and the flavor control corresponding to the finished beer product ensure that the flavor of the finished product is similar to that of noble rot wine and the texture characteristic of beer is reflected. The alcohol degree of the product is 15-15.8% (v/v), the total sugar is 7.4-8.1 DEG P, the chroma is 33-35EBC, the pH value is 3.27-3.38, the soaking time is 210-fold for 220s, the diacetyl concentration is 0.12mg/L, the bitterness value is 16-17BU, and the residual amino nitrogen is 190-fold for 210mg/L, so that the product has the characteristics of sweet taste and soft and bitter taste distinguished high-alcohol beer. Meanwhile, 35-40mg/L of ethyl acetate, 20-24mg/L of isoamyl acetate, 25-29mg/L of isobutanol, 82-86mg/L of isoamyl alcohol, 2.8-3.5mg/L of linalool and 76-80mg/L of phenethyl alcohol ensure that the beer is mellow and harmonious and has strong drinkability, and is fused with a plurality of fruity flavors such as honey flavor, white wine flavor, litchi, mango flavor, rose flavor and the like, and the flavor is similar to that of noble rot wine.

In the optimization process of the method, the quantification of process indexes is considered, and the style and quality of the product are evaluated mainly by means of sensory evaluation, because the flower and fruit fragrance and the complex taste involved in the research cannot be quantified simply by using known chemical indexes. As shown in FIG. 1, which is a graph of the GC-FID detection of the final product, 56 integratable peaks can be seen, which is much higher than the 8 alcohol esters that have been quantified using the standard.

The beer is innovative and has the characteristics of high alcohol degree beer, namely, the strong and sweet taste of the noble rot wine, can meet the dual pursuit of fine brewing enthusiasts on high alcohol degree and the flavor of the noble rot wine, has good market prospect, and can realize high-valued production of domestic beer.

Drawings

FIG. 1 graphical representation of the volatile substance complexity detected by the flavour GC-FID of the finished beer

The chemical names of the identified components in the figure are directly indicated on the peaks; no component of the chemical component was identified with the corresponding retention time on the peak.

FIG. 2 is a schematic diagram of a process

Detailed Description

The present invention is further described in detail with reference to specific examples, so that those skilled in the art can implement the invention with reference to the description.

The invention aims to develop a fermented beer with both the flavor of noble rot wine and high alcoholic strength, and the key points of the development are realization of the flavor of noble rot wine and coordination and matching of the flavor of flower and fruit and the high alcoholic strength beer. The sensory indexes of the food are important quality indexes, and the sensory evaluation is a scientific method for observing, analyzing, describing, defining and grading the product by using vision, smell and taste so as to judge the quality. In the development process, the development of a product optimization method is guided by response surface design and by means of sensory evaluation (the evaluation is shown in table 1), particularly by means of similarity evaluation of the flavor of the noble rot wine, and index control and operation specifications of key control points in the process are refined so as to expect repeatability and feasibility of the established method.

TABLE 1 organoleptic evaluation chart of finished beer