Technical paper on liquor brewing

China liquor industry is a special field in the world liquor industry, which has many unique technical characteristics and advantages. This is a paper on liquor brewing technology compiled by me for your reference only!

On the innovation and development of liquor-making technology-liquor is a regional industry, and liquor-making process is a process of biological fermentation, microbial community enrichment and growth, which directly affects the flavor and quality of liquor, so it is highly dependent on the environment. The particularity of technology requires us to closely combine the development of brewing industry with the protection and construction of natural ecological environment. The scientific method is to break through the complete dependence on the environment and protect, construct and utilize the ecological environment reasonably.

Liquor brewing; Technology; reform

There are many kinds of wine. As far as the production method is concerned, there are two kinds of wine: fermented wine and distilled wine. Brew wine, such as wine, beer, yellow wine, green wine, etc. , appeared earlier. Distilled liquor is a highly alcoholic beverage obtained by distillation after fermentation, mainly including white wine, brandy, whisky, vodka, etc., which appeared late.

Raw wine is an organic substance naturally formed by sugar-containing substances under the action of yeast. There are a lot of wild fruits with sugar in nature, and yeast is attached to the air, dust and peel. Under proper moisture and temperature conditions, yeast may turn fruit juice into wine pulp and naturally form wine.

1. Innovation and development of liquor technology

1. 1 Application of modern biotechnology in brewing

Modern biotechnology is more and more widely used in food industry, not only for making some foods with special flavor; It is also used to improve food processing technology and provide new food resources. Food biotechnology has become the pillar of food industry and one of the fastest-growing food industry technologies in the future, with broad development prospects and bright prospects.

The solid-state fermentation process of Luzhou-flavor liquor is a typical microecological community succession process, and it is also a regulation process of fermentation metabolism among strains, which directly affects the yield and quality of liquor. The composition and changes of microbial flora in various koji and pit mud were developed, and the formation mechanism of flavor factors of China liquor was studied, so as to effectively control environmental conditions and realize the production of high-quality liquor.

Brief introduction of 1.2 enzyme catalysis engineering

Compared with chemical catalysts, enzymes have the characteristics of high efficiency and environmental improvement, and have been widely used in food, medicine, fine chemicals and other fields. The development of modern molecular biology, genomics, microbiology and other disciplines has provided us with new technical means. Enzyme engineering and liquor technological innovation are now inseparable. On the one hand, we get rich new enzyme sources from nature; On the other hand, the existing enzymes can be modified by molecules to obtain engineering enzymes which are suitable for industrial application and have excellent performance. Therefore, biocatalysis has become one of the core contents of bioengineering.

1.3 physical and chemical innovation

Physical and chemical innovation refers to a series of technical measures to improve the quality of liquor by using molecular motion theory and colloid theory in liquor storage and filtration.

1.4 Maillard reaction

Maillard reaction is a new technology of liquor flavoring initiated by liquor expert Zhuang. His discussion promoted the research of liquor, and made it develop from lower chromatographic skeleton components such as esters, acids and alcohols to higher trace components. Maillard reaction is a non-enzymatic browning widely existing in food industry, also called carbonyl ammonia reaction, which is the reaction of amino acids with reducing sugar and its decomposition products. Its influence on liquor is that it can produce the aroma needed by people, and it is a cross reaction of condensation, decomposition, decarboxylation, deamination and dehydrogenation.

Technical innovation of 1.5 low-alcohol liquor

In order to solve the technical problems of low-alcohol liquor, the shelf-life stability of low-alcohol liquor should be studied. In order to effectively solve the shelf-life stability problem of low-alcohol wine, we must start from the following aspects: (1) Study on the hydrolysis mechanism of low-alcohol wine; (2) Improve the quality of base wine, flavoring wine and blended water; (3) Study on blending technology; (4) Study on treatment technology of low-alcohol liquor. With good water treatment equipment, ultrafiltration equipment and the scheme of inhibiting the reversible hydrolysis reaction of esters, the quality problem of low-alcohol liquor can be well solved.

2. New technology liquor

With the development of science and technology, people discovered different substances that make wine have different aromas, and developed artificial flavors, so some people put artificial flavors, edible alcohol and water together in proportion? Blending? Out? Wine? Come on, this is a new technology wine.

As early as 1960s, China began to develop new technology-based liquor. This is to solve the problem of insufficient raw materials. However, due to the poor quality of alcohol and the lack of flavors and fragrances at that time, the new technology-based liquor was not well developed. After 1990s, China implemented the industrial production license system in the alcohol industry, which made the alcohol industry develop rapidly.

2. 1 new technology When it comes to flavors and fragrances, people usually think of them. Three essences and one water? This is actually a wrong idea.

The blending of new technology liquor in China should meet the requirements of GB 10343-2002 "Edible Alcohol Standard". Flavors and fragrances must meet the GB2760 standard; Most additives must also meet the requirements of FCC (Codex Alimentarius) and FDA (stratton Food and Drug Administration). As long as the enterprise strictly follows the standards, it will not cause harm to the human body.

2.2 There is no essential difference between new technology liquor and pure grain brewing.

Pure grain brewing is the technical specification of traditional craft liquor in large liquor enterprises. The production of pure grain solid-state fermented liquor must have good environmental conditions, and the production enterprises must have complete production equipment and necessary detection means. Pure grain solid-state fermented liquor should be produced in strict accordance with ISO9000 quality assurance system, ISO 14000 environmental assurance system, HACCP food safety assurance system and perfect product quality inspection system. Products marked with pure grain solid-state fermented liquor must have sufficient production capacity (such as the number of pits, etc.). ) to match.

2.3 About additives

The national standard has formulated the standard of distilled liquor, and the light industry has formulated the standard of QB 1498-92 liquid liquor. But almost all liquor on the market is marked in the ingredient list: water, sorghum and wheat (that is, distilled liquor). Liquor-making by liquid method often does not contain alcohol and other spices and additives. Marked in the liquor standard? Not allowed to add non-self-fermented products? Obviously, this is just an unnecessary sentence. Of course, some liquid liquors with good flavoring and blending techniques can be compared with traditional distilled spirits in sensory and physical and chemical quality indexes, and are especially suitable for consumers' needs, but because? Ready? The word "two" always makes these producers be regarded as different by their peers with traditional ideas.

Without good alcohol, it is impossible to blend good liquor. The key is to adopt scientific alcohol treatment methods to reduce the fusel content in alcohol, purify alcohol and create qualified and standardized blended liquor body. Here, we should also get rid of a misunderstanding: we think that all blended liquors are low-grade liquors, and high prices are cheating consumers. In fact, high-purity new wine is also high-grade wine, which is also in line with international practice. Only in this way can China's high-purity modern liquor appear, survive and develop.

In fact, there are additives in the food and tobacco industries. Why not ask too much for liquor? In the liquor industry, no matter whether it is pure grain brewing or liquid fermentation, almost all industries are implementing the standard GB 1078 1, and almost no enterprises are implementing the standard of liquid liquor. At a technical meeting, the author once talked with the great-grandfather of liquor expert to train senior engineers about new liquor technology. It is considered that additives should be allowed to be used as long as they are in line with personal safety and health and do not exceed the standard. The author also mentioned that alcohol can not be treated with potassium permanganate, and activated carbon or other adsorption materials can be used to reduce the harm of heavy metals to human body.

3. Application of new solid-liquid blending technology in liquor production.

Solid-liquid blending technology refers to blending solid high-quality liquor with diluted edible alcohol in a certain proportion, or blending with essence to form. When the proportion of high-quality solid wine is large, the cost of blending wine will increase accordingly. When flavoring with chemical essence ethyl caproate, the fragrance will be short and will not stay in the mouth for a long time. Fragrance? , lack of truth? Jiao Xiang? 、? Bad smell? Solid wine style.

To improve the new technology of solid-liquid liquor, the following measures and guarantees must be taken:

The traditional solid high-quality liquor production base can provide high-quality base liquor and flavoring liquor; There is a high-quality corn edible alcohol base; Have perfect analytical techniques; Can comprehensively analyze the original wine, solid base wine, edible spices, finished wine and so on. Organically combine with biological enzyme to form liquid aromatic ester; Measures to enhance aroma by Maillard reaction outside cellar: These measures can successfully blend high-quality new solid-phase liquor. [partial]

Brief Analysis of Liquor Technological Innovation Part II: China liquor industry is a special field in the world liquor industry, with many unique technical characteristics and advantages. Moreover, China's liquor industry has great influence all over the world. Of course, if the impact is positive, it must be negative. Undoubtedly, there are some shortcomings in liquor production in China, such as high grain consumption, high energy consumption, long production cycle and low production efficiency, which restrict its development. With the continuous improvement of production technology in China, liquor production technology should also be effectively improved.

Keywords: wine industry; Technology; reform

China Library Classification Number: TS262.3 Document Identification Number: A Document Number:

With the continuous development of liquor manufacturing technology, higher requirements are put forward for liquor manufacturing industry in China. As we all know, liquor technology is the most important factor affecting liquor quality. With the development of economy and technology, the traditional liquor technology has obviously failed to meet the new needs of society. We should analyze the shortcomings and defects of the existing liquor technology, and then make targeted improvements and innovations.

Under the current technical conditions, the shortcomings of liquor technology exist.

1. 1 Liquor has many flavors and complicated technology. Liquor is divided into Luzhou-flavor, Maotai-flavor, Fen-flavor, Rice-flavor and Maotai-flavor. According to different starter cultures, it can be divided into Daqu liquor and Xiaoqu liquor. According to different production processes, it can be divided into solid wine, liquid wine and solid-liquid wine. At present, Luzhou-flavor liquor accounts for a large part of the whole market. Pure grains such as pure wheat or peas are used as koji, and sorghum, wheat, corn and rice are used as raw materials, which are fermented by mixed steaming, mixed burning and continuous mud pit fermentation. In this process, due to strict requirements on the proportion and dosage of various crops, the process is inevitably complicated.

1.2 The liquor industry system is not perfect. In China's liquor industry, there is a certain gap between its hardware facilities and the national food hygiene standards. The problem reflected from this is that the standardization system of liquor industry is not perfect enough. In terms of technology, due to various reasons, it has not been able to develop by leaps and bounds. Moreover, after the introduction of new standards in liquor industry, satisfactory results will never be obtained. The new standards are not strong enough, and the development of industry technical standards is unbalanced, which can't keep up with the technological progress of the industry. What is lacking under the new standard is a sound system. Our previous system failed to meet the basic requirements of the Food Safety Law, which also hindered the healthy development of the liquor industry to some extent. Therefore, under such conditions, it is particularly important to establish and improve the standardization system suitable for the national conditions of China liquor.

1.3 is mostly in the liquor industry with manual operation or relatively backward technology. Most liquor production processes use mud pits for fermentation, so it is necessary to build mud pits, and the cultivation of fermented mud needs to be selected, collected and dried. The processes of breaking soil, making fermented mud and stacking fermentation all need manual operation, so the degree of mechanization and automation is relatively low. Moreover, in China, compared with beer, wine and other industries, it can be clearly found that the liquor equipment in China is very old. Some enterprises just cling to the previous technology, only know the inheritance and ignore the significance of innovation. The consequence of this view is that they don't pay attention to the investment in scientific research, talents and equipment. Moreover, many enterprises' detection methods are also relatively backward. The identification of sensory quality of liquor products is also based on human nose, smell and taste, and sensory evaluation is more important than the analysis of physical, chemical and sanitary indicators.

2. Innovation of liquor technology.

2. 1 Innovation in low-alcohol liquor technology. With the change of China's consumption concept and lifestyle, China's liquor also appeared? Aging? Phenomenon. Nowadays, the younger generation pays more attention to taste and personality. Most young people refuse to drink. Therefore, on the basis of existing consumption psychology, we should make corresponding changes to our liquor. It can be seen from the low-alcohol Daqu liquor that the production technology of low-alcohol liquor is innovating and the quality is improving day by day. At present, adsorption filtration technology is widely used in the production process of low-alcohol liquor in China, and innovations have been made in biological koji-making technology, fermentation, flavor, storage and blending. Blending is an important link in liquor innovation. By blending liquor, we can make up for the defects of semi-finished liquor caused by objective factors, improve the quality of liquor, solve the technical problems of low-alcohol liquor, and form fine and fashionable low-alcohol liquor. But we should pay attention to keep our own style when blending liquor. On this basis, different types of liquor were blended with each other to produce elegant, delicate, mellow and pure low-alcohol liquor base.

2.2 Technological innovation of liquor blending. In liquor blending, higher requirements are put forward for blending division, because as we all know, wine tasting and blending are closely related, and they are inseparable. According to the sensitivity of different organs, the wine produced by different blenders may be very different. This puts forward higher requirements for the wine evaluation ability and experience of the blender. If you want to improve the above qualities, you need to go through long-term and arduous training. In addition, a down-to-earth work attitude and good professional ethics are also necessary for an excellent wine critic. The so-called blending refers to the scientific establishment of wine body fingerprint and expert evaluation system from the perspectives of wine physics and chemistry, statistical input and chromatographic composition treatment, which greatly reduces the labor of manual data query, controls the low cost of blending and stabilizes the high quality of products. In addition, attention should be paid to the balance of acid esters in liquor blending. On the premise of knowing the total acid, the total ester content can be calculated by the reaction formula and equilibrium constant, or the content of organic acid ester can be calculated on the premise of knowing the content of organic acid, so that the liquor can reach the ester balance through blending. Traditional liquor blending experience tells us that blending is liquor blending without adding other ingredients. To bring out high-quality products, high-quality base wine and technology are needed. In addition, the purity of the flavors and fragrances used and their influence on the taste can not be ignored.

2.3 liquor storage technology innovation. Most people in our country think that old wine is good, and the older it gets, the more fragrant it gets. In fact, the older the wine, the better it smells. According to the chemical knowledge, we know that when the esterification reaction of liquor reaches equilibrium, if it is stored continuously, the alcohol content will decrease, the taste of liquor will weaken and the volatilization loss will increase. In order to scientifically arrange the aging period of liquor storage, the innovation of liquor storage method is the key. At present, researchers have developed a compound liquor aging device, which consists of an ultrasonic liquor aging device, a chemical aging agent releaser hanging basket and a chemical aging agent releaser installed on the inner wall of the ultrasonic liquor aging device. When the wine to be aged is treated by ultrasonic wave in the aging tank, the aging process of the wine can be accelerated and the quality and taste of the wine can be improved. Therefore, the way to make money is to introduce advanced technology in the storage of liquor and make maximum use of the flavor of liquor.

2.4 Innovation of liquor-making technology. First of all, the innovation of mechanized blank making technology. In view of the shortcomings of low labor productivity caused by traditional manual stirring and manual stepping on koji blank, mechanical stirring, manual stepping on koji blank, mechanical stirring and mechanical blank making were studied and realized, which greatly reduced the labor intensity of workers and significantly improved the labor productivity. Secondly, the innovation of koji-making technology in micro-oxygen environment. In view of the objective situation that the mechanical assembly line has poor blank making and pulp lifting effect, resulting in no nutritional advantage on the surface of curved blank, a new method is established. Yeast fermentation in micro-oxygen environment? Theoretically speaking, using the micro-oxygen environment to keep the moisture of koji blank and the moisture formed by it to carry out bacteria-carrying fermentation can enhance the moisturizing effect on the surface of koji blank, and the microorganisms on the surface of koji blank grow and reproduce well, which significantly improves the dressing of koji-making culture bacteria in the fermentation process. Microorganism of distiller's yeast cultured in the micro-oxygen environment enhanced its fermentation performance in the micro-oxygen environment formed after the pit was closed.

Conclusion: Liquor technology involves many aspects of production technology. There are many factors to be considered in reform and innovation. We should not only consider the current production technology, but also combine the current technology. Moreover, the liquor industry is an epic of constant innovation, so we should always keep in mind the important role of innovation in the liquor industry. At the same time, we should also take into account the integration of China liquor industry with the world liquor industry, so as to achieve the goal of real technological innovation.

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[2] Chen. Science and Practice of Smell and Taste of China Liquor [M]. Chengdu: Sichuan University Press, 1996.

Xu, Zhou Chunhong. Analysis of storage changes of organic esters in low-carbon alcohol aqueous solution [J]. Brewing, 2004, (4): 52- 53.