阅读说明：本技术 一种单一麦芽威士忌酒糖化发酵工艺 (Single malt whisky saccharification and fermentation process ) 是由 杨国棋 俞建午 邵俪黎 曹利丰 汤艳 潘春芳 龚景华 于 2021-09-18 设计创作，主要内容包括：本发明提供一种单一麦芽威士忌酒糖化发酵工艺,包括如下步骤：粉碎定容：对麦芽进行粉碎,将粉碎后的麦芽与水以1:2～3比例进行定容,并搅拌均匀；加热：对定容所得进行蒸煮,蒸煮温度设置在60℃～64℃；糖化：将加热所得定温在60℃～64℃,进行糖化,获得糖化醪液；发酵：对糖化醪液冷却并控温至28℃～30℃,按0.5%～0.7%比例接种入活化好的干酵母,搅拌均匀,每天检测发酵液的酒精度、糖度、酸度,检测结果达标后结束发酵；蒸馏：对麦芽发酵液进行压榨并蒸馏,再经橡木桶贮存获得单一麦芽威士忌酒。本发明通过减少投料中相对于麦芽的水比例,这一工艺酿造的单一麦芽威士忌具有威士忌独特典型风味和麦芽天然芳香。(The invention provides a saccharification and fermentation process of single malt whisky, which comprises the following steps: crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring; heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃; saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash; fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, uniformly stirring, detecting the alcoholic strength, the sugar degree and the acidity of the fermentation liquor every day, and finishing the fermentation after the detection result reaches the standard; and (3) distillation: the malt fermentation broth is squeezed and distilled, and then stored in an oak barrel to obtain the single malt whisky. The single malt whiskey brewed by this process has the unique typical flavour of whiskey and the natural aroma of malt by reducing the proportion of water relative to malt in the feed.)

1. A single malt whisky saccharification and fermentation process is characterized by comprising the following steps:

crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring;

heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃;

saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash;

fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, and uniformly stirring; detecting the alcoholic strength, sugar degree and acidity of the fermentation liquor every day until all indexes reach the fermentation standard;

and (3) distillation: the malt broth is pressed and distilled.

2. The single malt whisky saccharification and fermentation process of claim 1, wherein the malt is transported to a high-level tank by a vacuum transport system before being crushed and then crushed, and the crushing process adopts wet crushing to reduce dust pollution in the crushing process.

3. The single malt whisky mashing fermentation process of claim 1, wherein the grist is ground to a particle diameter of not more than 0.2mm in the grinding to volume step.

4. The single malt whisky saccharification and fermentation process of claim 1, wherein in the saccharification step, the temperature-fixed saccharification is maintained for 1.5-2 hours, and after stirring, sampling is carried out to detect the sugar degree until the sugar degree is 220-270 g/L.

5. The single malt whisky saccharification and fermentation process of claim 1, wherein the fermentation criteria for each index are: the alcohol concentration of the fermentation liquor is 11-14% vol, the acidity is 4.5g/L +/-1 g/L, and the residual sugar is less than 10 g/L.

6. The single malt whisky saccharifying and fermenting process of claim 1, wherein the step of crushing malt is performed in a wet crusher, the saccharifying step is performed in a thermal insulation saccharifying tank, the fermenting step is performed in a fermenting tank, and the high level material tank, the thermal insulation saccharifying tank and the fermenting tank are connected by pipeline.

7. The single malt whisky saccharifying and fermenting process of claim 6, wherein the overhead material tank, holding saccharifying tank, fermenting tank and piping are thoroughly cleaned before carrying out the comminuting operation.

Technical Field

The invention relates to a whisky brewing process, in particular to a single malt whisky saccharification and fermentation process.

Background

The traditional whisky is brewed by taking grains such as barley and the like as main raw materials, saccharifying and fermenting the grains, and then distilling, storing, blending and the like, originally starts from Scotland, is one of four distilled liquors in the world, is very popular in the international market, and is produced in Ireland, America, Canada and Japan except the Scotland. The current single malt crushing and saccharifying process is similar to beer brewing, and the proportion of malt and water is 1: 4, saccharifying and fermenting, which is caused by the fact that the finished beer product is required to be clear and transparent, has fresh and elegant mouthfeel and cannot be fermented with grains; in addition, in order to improve the wine yield, the spent grains are cleaned by hot water for 2-3 times, and maltose in the spent grains is cleaned. Based on this, it is currently the conventional brewing method to maintain a high water addition during beer brewing and traditional single malt whisky brewing. However, the larger amount of added water will undoubtedly increase the steam consumption in the production process, lower the utilization rate of the equipment relative to the same yield, and increase the discharge amount of sewage. Based on this, this application aims at guaranteeing the quality of single malt whisky, when reducing the water yield, compare the equal output of traditional brewing technology, save steam consumption, improve equipment utilization ratio, reduce sewage discharge.

Disclosure of Invention

In order to solve the above technical problems, it is an object of the present invention to provide a single malt whisky mashing fermentation process that allows brewing of single malt whisky that combines the characteristic typical flavour of whisky with the natural aroma of malt by reducing the ratio of water to malt in the batch.

In order to achieve the above object, the present invention provides a single malt whisky saccharification and fermentation process, which comprises the following steps:

crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring;

heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃;

saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash;

fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, and uniformly stirring; detecting the alcoholic strength, sugar degree and acidity of the fermentation liquor every day until all indexes reach the fermentation standard;

and (3) distillation: the malt broth is pressed and distilled.

Preferably, before the crushing, the malt is conveyed to a high-level charging bucket through a vacuum conveying system and then crushed, and the wet crushing is adopted in the crushing process to reduce dust pollution in the crushing process.

Preferably, in the pulverizing and volume metering step, the malt is pulverized until the particle diameter is not more than 0.2 mm.

Preferably, in the saccharification step, the constant temperature saccharification is maintained for 1.5-2 hours, and after stirring, sampling is carried out to detect the sugar degree until the sugar degree is 220-270 g/L.

Preferably, the fermentation standards of the indexes are as follows: the alcohol concentration of the fermentation liquor is 11-14% vol, the acidity is 4.5g/L +/-1 g/L, and the residual sugar is less than 10 g/L.

Preferably, the step of grinding the malt is performed in a wet grinder, the saccharification step is performed in a warm saccharification tank, the fermentation step is performed in a fermentation tank, and the high-level material tank, the warm saccharification tank and the fermentation tank are connected through a pipeline.

Preferably, the high-level material tank, the heat-preservation saccharification tank, the fermentation tank and the pipeline are thoroughly cleaned before the crushing operation is carried out.

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

the method has the advantages that the grain washing process for 2-3 times in the traditional saccharification process is improved by reducing the water ratio relative to malt in the feed; after the saccharification is finished, cooling, inoculating and fermenting at controlled temperature are directly carried out, so that the spent grains are fermented, the problems of increased water consumption caused by spent grain washing and residual sugar loss in the spent grains after saccharification are solved, the wine yield can be obviously improved, and meanwhile, the single malt whisky brewed by the process has the unique typical flavor of the whisky and the natural aroma of the malt;

in addition, the malt saccharification temperature is controlled to be 60-64 ℃, the malt is saccharified for 1.5-2 hours, the single malt and water are subjected to constant volume according to the proportion of 1: 2-3 so as to improve the saccharification degree as much as possible, and the problems of poor mash liquidity, high acidity, prolonged fermentation time and change of liquor yield caused by increase of viscosity of material mash after the water consumption proportion is reduced are solved.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.

In order to achieve the above objects, the present invention provides a single malt whisky saccharification and fermentation process, comprising the following steps:

crushing and fixing the volume: crushing malt, performing constant volume on the crushed malt and water according to the ratio of 1: 2-3, and uniformly stirring;

heating: steaming the obtained product with constant volume, wherein the steaming temperature is set to be 60-64 ℃;

saccharification: heating to obtain a fixed temperature of 60-64 ℃, and saccharifying to obtain a saccharified mash;

fermentation: cooling the saccharified mash, controlling the temperature to be between 28 and 30 ℃, inoculating activated dry yeast according to the proportion of between 0.5 and 0.7 percent, uniformly stirring, detecting the alcoholic strength, the sugar degree and the acidity of the fermentation liquor every day, and finishing the fermentation after the detection result reaches the standard;

and (3) distillation: the malt broth is pressed and distilled, preferably in oak barrels for a period to obtain a single malt whisky.

As a preferred embodiment, before the grist is crushed, the grist is transported to a high-level bucket by a vacuum transportation system and is subjected to wet grinding, so as to avoid dust generation in the production process.

In a preferred embodiment, the grist is ground to a particle diameter of not more than 0.2mm in the grinding volume fixing step.

As a preferred embodiment, in the saccharification step, the constant temperature saccharification is maintained for 1.5-2 hours, and the sample is taken after stirring to detect the sugar degree until the sugar degree is 220-270 g/L.

As a preferred embodiment, the fermentation standard of each index is as follows: the alcohol content of the fermentation liquor reaches 11-14% vol, the acidity is 4.5g/L +/-1 g/L, and the residual sugar content is less than 10 g/L.

In a preferred embodiment, the step of crushing the malt is performed in a high-level material tank, the saccharification step is performed in a heat-preservation saccharification tank, and the fermentation step is performed in a fermentation tank, wherein the high-level material tank, the heat-preservation saccharification tank and the fermentation tank are connected through pipelines.

As a better implementation mode, the high-level material tank, the heat-preservation saccharification tank, the fermentation tank and the pipeline are thoroughly cleaned before the crushing operation is carried out.

The single malt whisky prepared according to the above embodiment has unique flavor and typicality, and has elegant malt aroma, and the wine body is mellow and full.

3. Body contrast of wine

Item(s) Eyes of a user	60% vol wine body	60% vol wine body	60% vol wine body	60% vol wine body	60% vol wine body
						Material Water (W) Ratio of	1：4	1：3.5	1：3	1：2.5	1：2
Incense stick Qi (Qi)	Typical whisky Mellow and fragrant malt Light fragrance	Typical whisky Mellow with malt Incense stick	Typical whisky alcohols The aroma of the malt is better	Typical whisky alcohols Fragrant and elegant wheat Bud fragrance	Typical whisky alcohols Fragrant and elegant wheat Bud fragrance
						Taste of Chinese herbs	Soft and soft in mouth and wine Plump and mellow Sweet and cool	Soft in mouth and wine body Mellow and full Sweet and cool	Soft in mouth and round in body Moist, full and mellow aftertaste Sweet refreshing agent	Soft in mouth and round in body Moist, full and mellow aftertaste Long-lasting and refreshing detergent	Soft in mouth and round in body Moistening and fullness, aftertaste and afterfragrance Long-lasting and refreshing detergent
Grid (C)	Has a single malto-methane Typical style of shiba	Has a single malto-methane Typical style of shiba	Has a single malto-methane Typical style of shiba	Typical single malt warrior Contraindicated style	Typical single malt warrior Contraindicated style
						Heald Combination of Chinese herbs Review of Is divided into	85.8	86.4	85.5	88.3	87.1

The method has the advantages that the grain washing process for 2-3 times in the traditional saccharification process is improved by reducing the water ratio relative to malt in the feed; after the saccharification is finished, cooling, inoculating and fermenting at controlled temperature are directly carried out, so that the spent grains are fermented, the problem of residual sugar loss in the spent grains due to the multipurpose water amount of spent grains after saccharification is solved, the wine yield can be obviously improved, and meanwhile, the single malt whisky brewed by the process has the unique typical flavor of the whisky and the natural aroma of the malt;

in addition, the saccharifying temperature of the malt is controlled to be 60-64 ℃, saccharifying is carried out for 1.5-2 hours, the malt and water are subjected to constant volume according to the proportion of 1: 2-3, the saccharifying degree is improved as much as possible, and the problems of poor mash liquidity, high acidity, prolonged fermentation time and change of liquor yield caused by increase of viscosity of material mash after the water consumption proportion is reduced are solved.

In the subsequent distillation process, in order to solve the problem that the distillation efficiency is influenced by the foam generated in the fermentation distillation process, experimental tests and production verification confirm that the solid-liquid separation is carried out on the fermented grains, a plate and frame type presser for producing yellow rice wine is adopted for equipment selection, and the problems that the distillation is influenced by the foam are solved in the distillation process through the large using and processing capacity, the solid content of filter cakes is high, and filtrate is clear. Experiments prove that by adopting the process, the fermented liquor of the malt per ton is reduced by 20-40%, steam can be saved by 20-40% in the distillation stage, the utilization rates of fermentation equipment and distillation equipment are improved by 20-40%, the discharge of waste water is reduced by 40-45% compared with the traditional process, and the economic benefit is obvious.

Although the embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and not to be construed as limiting the present invention, and those skilled in the art can make changes, modifications, substitutions and alterations to the above embodiments without departing from the principle and spirit of the present invention, and any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention still fall within the technical scope of the present invention.