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Saccharification and fermentation process for single malt whisky

A whiskey, saccharification and fermentation technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of low equipment utilization, increased steam consumption, increased sewage discharge, etc., to achieve the effect of increasing the degree of saccharification and improving the yield of alcohol

Pending Publication Date: 2021-12-14
浙江致中和实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a large amount of water will undoubtedly increase steam consumption in the production process, lower the utilization rate of equipment compared with the same output, and increase the discharge of sewage at the same time

Method used

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Examples

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Embodiment Construction

[0019] It should be pointed out that the following detailed description is exemplary and is intended to provide further explanation to the present application. Unless otherwise specified, all technical and scientific terms used in this embodiment have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0020] It should be noted that the terminology used here is only for describing specific implementations, and is not intended to limit the exemplary implementations according to the present application. As used herein, unless the context clearly dictates otherwise, the singular is intended to include the plural, and it should also be understood that when the terms "comprising" and / or "comprising" are used in this specification, they mean There are features, steps, operations, means, components and / or combinations thereof.

[0021] This embodiment provides to achieve the above purpose, the present invention provides a ...

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PUM

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Abstract

The invention provides a saccharification and fermentation process for single malt whisky, which comprises the following steps: crushing and fixing volume: crushing malt, fixing the volume of the crushed malt and water in a ratio of 1:(2-3), and uniformly stirring; heating: cooking the obtained mixture with the constant volume, wherein the cooking temperature is set to be 60-64 DEG C; saccharifying, namely saccharifying the heated mash at a constant temperature of 60-64 DEG C to obtain saccharified mash; fermenting: cooling the converted mash, controlling the temperature to 28-30 DEG C, inoculating activated dry yeast according to the proportion of 0.5-0.7%, uniformly stirring, detecting the alcoholic strength, sugar degree and acidity of the fermentation liquor every day, and ending the fermentation after the detection result reaches the standard; and distilling: squeezing and distilling the malt fermentation liquor, and storing in an oak barrel to obtain the single malt whisky. By reducing the proportion of water relative to malt during feeding, the single malt whisky brewed by the process has unique typical flavor of whisky and natural aroma of malt.

Description

technical field [0001] The invention relates to a whiskey brewing process, in particular to a single malt whiskey saccharification and fermentation process. Background technique [0002] Traditional whiskey is made of barley and other grains as the main raw materials. After saccharification and fermentation, it is brewed through distillation, storage, blending and other processes. It originated in Scotland and is one of the four famous distilled spirits in the world. It is very popular in the international market. , Ireland, the United States, Canada, and Japan all have whiskey production. The current single malt crushing and saccharification process is similar to beer brewing. Generally, the ratio of malt to water is 1:4 for saccharification and fermentation. To improve the alcohol yield, the malt grains must be washed with hot water 2 to 3 times to remove the maltose in the grains. Based on this, in the process of beer brewing and traditional single malt whiskey brewing,...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/021C12H6/02
Inventor 杨国棋俞建午邵俪黎曹利丰汤艳潘春芳龚景华
Owner 浙江致中和实业有限公司
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