CN1332015C - Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem - Google Patents

Abstract

The invention discloses a process for preparing distilled wine by fermenting sisal stalks. The main process is as follows: cut the sisal stalk into pieces; cook it, chop it after cooling, and squeeze the juice; adjust the total sugar of the ingredients to 15-20% with granulated sugar syrup, adjust the pH of the sisal juice to 3.5-4.5 with citric acid, and then Add 50 mg/L of SO ₂ ; then inoculate 4-5% brewer's active dry yeast and 1-2% aroma-producing active dry yeast; keep the temperature at 28-30°C for fermentation; then distill; add clay tablets to the wine , sealed, and aged for half a year in a cool place; the supernatant was absorbed by siphon method, filtered; blended; inspected and bottled, it was the finished sisal wine. The invention utilizes wastes such as sisal stems to ferment wine to achieve the purpose of comprehensive utilization of wastes such as sisal stems.

Description

Process of preparing distilled wine by fermentation of sisal stalk

technical field

The invention relates to a wine making process, in particular to a process for preparing distilled wine by fermenting sisal stalks.

Background technique

Sisal is a leaf fiber crop of the Agave genus in the Agave family. It is native to the Longatan Peninsula in Mexico, and its scientific name is Agave Sisalana Perrine. English name: Sisal. Alias: Sisar hemp. The main producing countries are Mexico, Brazil, Tanzania and other countries. In China, it mainly grows in Leizhou Peninsula and parts of Guangxi.

Sisal products are indispensable materials for national defense, industrial and mining, fishing, aviation, agriculture, commerce, medical and health care, etc. From industry to agriculture, from professional supplies to daily necessities, from large projects to ordinary households, sisal products are everywhere. According to the report of the Food and Agriculture Organization of the United Nations, the annual demand for sisal fiber in the world is about 800,000 to 1 million tons, and the demand will still increase at an annual rate of 10 to 15%. The sisal industry has become a veritable sunrise industry.

In the production process of sisal fiber, a large number of by-products sisal stalks are left, all of which are discarded. The development and utilization of these by-products has positive significance for making full use of sisal as a natural resource. The use of sisal stalks to ferment distilled wine The formula and process of it have not been reported yet.

Contents of the invention

The purpose of the present invention is to provide a process for preparing distilled wine by fermenting the by-product sisal stalk left in the production process of sisal fiber.

The preparation process steps are as follows:

Use sisal stalks, cut into pieces; add water and high-pressure cook for 3 hours, chop and squeeze the juice after cooling; adjust the total sugar of the ingredients to 15-20% with granulated sugar syrup, adjust the pH value of the sisal juice to 3.5-4.5 with citric acid, and then Add 50 mg/L of SO ₂ ; then inoculate 4-5% brewer's active dry yeast and 1-2% aroma-producing active dry yeast; keep the temperature at 28-30°C and ferment for 8-10 days; then distill and produce wine The temperature is generally controlled below 30°C, and the mixed alcohol content of middle-distilled wine and wine reaches 50°C; clay pottery pieces are added to the wine, sealed, and aged in a cool place for half a year; the supernatant is sucked up by siphon method and filtered; the orthogonal test is adopted According to the method, the main components of alcohol content, total sugar and total acid that affect the taste are selected as the experimental factors, and the sisal wine is prepared; after inspection and bottling, the finished sisal wine is obtained.

The present invention utilizes sisal stalks and other wastes to ferment wine to achieve the purpose of comprehensive utilization of sisal stalks and other wastes. The technical parameters and results are satisfactory. It is expected that the work and results of the present invention will produce social and economic double benefits.

Description of drawings

Accompanying drawing is process flow chart of the present invention.

Detailed ways

1. Raw materials: fresh sisal stalk, brewing high active dry yeast, aroma producing active dry yeast, sugar syrup, S0 ₂ , purified water.

2. Cut into pieces and cook:

High-pressure cooking: Cut the sisal handle into pieces, weigh 10 kg of sisal pieces and put them into a pressure cooker, add about 20 liters of distilled water, and cook for about 3 hours.

3. Cooling and juicing: Cool after steaming, then chop and squeeze the juice.

4. Adjust the ingredients: adjust the total sugar of the sisal juice to 17% with syrup, adjust the pH value of the sisal juice to about 4 with citric acid, and then add 50 mg/liter of S0 ₂ .

5. Inoculation: Disinfect the mouth of the inoculation bottle with 75% alcohol, and then inoculate 5% brewing active dry yeast and 1% aroma-producing active dry yeast. The volume of the fermentation liquid after inoculation should not exceed 3/4 of the fermentation volume.

6. Fermentation: Keep the fermentation temperature at 28-30°C, and pay attention to ventilation and exhaust. If the temperature is found to be too high, lower the temperature in time and stir the fermentation liquid frequently in the early stage of fermentation to replenish air and promote yeast proliferation. After 2 days of fermentation, the sugar content of the fermentation liquid decreases, and syrup should be added to make the sugar content of the fermentation liquid reach about 17%. , and then close the fermenter to promote the yeast to carry out alcoholic fermentation. After the 8th day of fermentation, the fermented liquid was light beige, clear and transparent, and the fermentation was stopped.

7. Distillation: After filtering the fermented mash, put it into the distillation kettle, and pay attention to the filling volume not exceeding 2/3 of the distillation kettle. When the wine starts to be released, it can be relaxed, and when it is near the end, the temperature needs to be increased. Do not make the temperature of the wine too high, generally controlled below 30 ℃. When the wine is served, first pick the head of the wine and put it alone; when the middle-distilled wine is mixed with the wine, the alcohol content reaches 50°, and when the alcohol content reaches about 5%, the wine is broken and picked.

8. Aging: Add earthen pottery slices to the wine, seal it, store it in a cool place for half a year, use siphon method to absorb the supernatant, and filter.

9. Blending: The sisal wine was blended by using the orthogonal test method. Alcohol content, total sugar, and total acid, which affect the taste, were selected as the main components of the test, and the samples were prepared by orthogonal experiments, and the best formula was determined through evaluation, scoring, and differential analysis.

10. After blending, inspection and bottling, it is the finished sisal wine.

Claims (1)

1. A method for preparing distilled wine by sisal stalk fermentation is characterized in that its process steps are: adopt sisal stalk, cut into pieces; add water and high-pressure cooking for 3 hours, chop up after cooling, squeeze the juice; adjust the total amount of ingredients with granulated sugar syrup Sugar up to 15-20%, use citric acid to adjust the pH of sisal juice to 3.5-4.5, then add 50 mg/L of SO2; then inoculate 4-5% brewing active dry yeast and 1-2% aroma-producing active dry yeast Keep the temperature at 28-30°C and ferment for 8-10 days; then distill, control the temperature of the wine below 30°C, and mix the middle-distilled wine with the wine to reach 50°C; Aging in a cool place for half a year; use the siphon method to absorb the supernatant, and filter; adopt the orthogonal test method, select the main components of alcohol content, total sugar, and total acid that affect the taste as the test factors, and deploy the sisal wine; inspection, bottling After that, it is the finished product of sisal wine.

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