CN105695222A - Raw grain refined liquid state wine brewing technology - Google Patents
Raw grain refined liquid state wine brewing technology Download PDFInfo
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- CN105695222A CN105695222A CN201510905009.1A CN201510905009A CN105695222A CN 105695222 A CN105695222 A CN 105695222A CN 201510905009 A CN201510905009 A CN 201510905009A CN 105695222 A CN105695222 A CN 105695222A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention provides a raw grain refined liquid state wine brewing method.The method comprises the process steps of equipment arrangement, raw material refining, refined fermentation, wine steaming and quality upgrading and volume production, wherein cleaned raw rice, raw wheat and raw sorghum are separately weighted according to the ratio and pulverized into 40-mesh pulp state raw materials; then the raw rice material, the raw wheat material, the raw sorghum material, distiller's yeast and pure water are weighed according to the ratio of each of the raw rice material, the raw wheat material and the raw sorghum material to the distiller's yeast and pure water is (100-90): (0.8-1): (280-260), when the air temperature is higher than 30 DEG C, 0.8 part of distiller's yeast and 280 parts of water are added, when the air temperature is lower than 30 DEG C, 0.9 part of distiller's yeast and 270 parts of water are added, and when the air temperature is lower than 20 DEG C, 1 part of distiller's yeast and 260 parts of water are added, the raw materials, the distiller's yeast and the pure water are sequentially added into a fermentation tank to be stirred uniformly for anaerobic fermentation, 9 days later, when mash changes into light tawny and is fermented to be mature, the mixture is put into efficient and energy-saving wine steaming equipment, distillation is conducted for 2-3 hours, obtained vinosity is placed into standard bottles and cans and sealed for 13-15 days, and high-quality raw grain wine which is transparent in color and lustre, sweet, refreshing, moistening, mild, natural and slightly fragrant is obtained.
Description
Technical field
The present invention relates to a kind of brewing technology, particularly a kind of raw frumentum becomes more meticulous liquid brewing technology。
Background technology
Mankind's the Development of the Wine Culture is of long standing and well established, and so far, the dining such as town and country people's daily life, health care of body and celebrating, party, commercial affairs all can not keep from drink dawn Gu, and main forces of drinking are growing on and on。And current all kinds of breweries produce and the drinks sold on market, it is mostly adopt frumentum such as rice, Semen Tritici aestivi, Sorghum vulgare Pers. after shelling processing to become through steaming and decocting after grog, to carry out solid-state or semi liquid state ferment wine brewing again, frumentum is cracked rice produced by the shelling course of processing and rice husk and Testa oryzae are fallen when waste disposal, both wasted resource, strengthened production cost, and consumed again artificial and increase unnecessary expense。Simultaneously, rice husk class contains a large amount of natural oil fragrance component, carry out giving birth to frumentum and rice husk synchronize dispersion and fining pulp raw material after carry out raw material liquid ferment wine brewing in the lump, make produced vinosity keep raw frumentum essence aromatic, and can exempt need to be sun-dried and well winnowed time-consuming and later stage of raw frumentum and need the problems such as another perfuming。Therefore, it is necessary to invent a kind of to carry out the new technique of liquid fermentation wine brewing after giving birth to the direct dispersion and fining of frumentum, with scheme to realize further raw material liquid brewing technology joint grain, saving of labor, consumption reduction, quick, energy-saving and environmental protection, efficiently, the overall economic efficiency of high-quality。
Summary of the invention
It is an object of the invention to for the shortage of existing raw frumentum liquid raw material fermentation brewing technology and needs, there is provided that a kind of technical performance is advanced, the easily operation of technique essence, practical strong easily promote, the refinement of frumentum raw material, ferment phase short wine with dregs material is excellent, high yield and high quality is energy-conservation, vinosity alcohol fragrance is good, green safety environmental protection, promote the use of the particularly evident raw frumentum of overall economic efficiency and become more meticulous liquid brewing technology。
The present invention be the technical scheme is that a kind of raw frumentum becomes more meticulous liquid brewing technology for achieving the above object, it is characterized in that, this brewing method mainly first weighs direct dispersion and fining pulp raw material by cleaning clean raw frumentum in proportion respectively, further according to pulpous state raw material thickness and moisture and when conditions such as ground temperatures, weigh in proportion and add koji for uncooked material and filter water purification, and put into jar fermenter (tank with taking out pump machine, pond) in blender or manual stir after envelope cylinder rapidly and efficiently ferment, put in mono-block high-efficiency energy-saving wine steaming equipment and be heated steaming wine with taking out pump machine again after wine with dregs material fermenting-ripening, again raw for gained frumentum vinosity filling machine is filled in the special Bottle & Can of standard and seals preserves。
Described raw Gu Weiwei dries moisture and the Oryza glutinosa of shelling, Semen Tritici aestivi, Sorghum vulgare Pers.。
Preparing process: 1, equipment is put and joined: get fermenting cellar and clean pulper (processing of also can asking someone), blender (also can replace by hand), jar fermenter (tank, pond), mono-block high-efficiency energy-saving wine steaming equipment (other common wine distiller also can be used, but the low vinosity of distillation yield is poor), the high-efficiency raw material liquid fermentation distillers yeast of health, ventilation and good seal ready, filter water purification。2, raw material refinement: first life frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. are cleaned totally respectively, then weigh in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulper。3, fine fermentation: different according to raw frumentum raw material moisture and weather, by Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. raw material respectively with distillers yeast, water purification ratio is that 100-90: 0.8-1: 280-260(temperature adds water 280 higher than 30o bent 0.8, temperature adds water 270 lower than 30o bent 0.9, temperature adds water 260 lower than 20o bent 1) weigh Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. raw material and distillers yeast, water purification, and put into the interior blender of jar fermenter successively or be manually stirred uniformly, anaerobic fermentation is carried out again with the cylinder mouth of obturaging such as thin film and cuff, every 3 days of period is stirring 1 time quickly, after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, mash becomes fermenting-ripening during Sandy。4, wine dipper matter is steamed: put into by the raw frumentum wine with dregs material of fermenting-ripening in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement carry out heated in real-time and distill 2-3 hour, namely the vinosity that raw frumentum taste is strong is obtained, again gained vinosity filling machine is filled in the bottle tank of standard sanitary and seals up for safekeeping more than 13-15 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw frumentum wine of the high-quality of natural light perfume (or spice)。5, batch production: by 1-4 item technological process repetitive operation, can constantly produce the Oryza glutinosa wine of unique flavor in batches。
Beneficial effect: the present invention takes to become direct for life frumentum dispersion and fining 40 order pulpous state raw material, then envelope cylinder carries out raw material liquid high-efficiency fermenting and brewages the new method of raw frumentum wine after weighing respectively by pulpous state raw material and liquid distillers yeast, water purification part by weight and stir evenly。The method had both improve raw frumentum and had produced Quality of Liquors, had been maintained with raw frumentum tegument fat fragrance component, made produced vinosity both keep raw frumentum essence aromatic, and the release later stage need to separately add fragrant hook tune problem again。And effectively overcome current all kinds of breweries production rice wine, need to adopt after drying and shelling without after the direct steaming and decocting ripe material of the rice of process of refinement, extensive style carries out grog solid-state or semi liquid state ferment wine brewing again, cause raw frumentum to crack rice produced by the shelling course of processing and rice husk and Testa oryzae are fallen when waste disposal, both wasted resource, strengthened production cost, and consumed again artificial and increase the drawbacks such as relevant unnecessary expense。Therefore, the present invention has not only filled up raw frumentum and has directly refined the technological gap carrying out raw material liquid fermentation high yield and high quality wine brewing, and drastically increase raw frumentum raw material liquid brewing technology joint grain, saving of labor, consumption reduction, quick, energy-saving and environmental protection, efficiently, the resultant effect such as high-quality。
Embodiment 1: first by raw frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. is cleaned totally respectively, then weighs in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulper, and different by raw frumentum raw material moisture and weather, by Oryza glutinosa raw material respectively with distillers yeast, water purification ratio is that 100: 0.8: 280(temperature adds water 280 higher than 30o bent 0.8) weigh Oryza glutinosa 100kg, distillers yeast 0.8kg, water purification 280kg, by Semen Tritici aestivi raw material respectively with distillers yeast, water purification ratio is that 100: 0.8: 280(temperature adds water 280 higher than 30o bent 0.8) weigh Semen Tritici aestivi 100kg, distillers yeast 0.8kg, water purification 280kg, by Sorghum vulgare Pers. raw material respectively with distillers yeast, water purification ratio is that 100: 0.8: 280(temperature adds water 280 higher than 30o bent 0.8) weigh Sorghum vulgare Pers. 100kg, distillers yeast 0.8kg, water purification 280kg, by weighed raw frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. raw material put into the interior blender of jar fermenter respectively or are manually stirred uniformly, carrying out anaerobic fermentation with the cylinder mouth of obturaging such as thin film and cuff again, every 3 days of period is stirring 1 time quickly, and after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, and mash becomes fermenting-ripening during Sandy。The raw frumentum wine with dregs material of fermenting-ripening is put in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement carry out heated in real-time and distill 2 hours, namely the vinosity that raw frumentum taste is strong is obtained, be filled in the bottle tank of standard sanitary by gained vinosity filling machine again to seal up for safekeeping more than 13 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw frumentum wine of the high-quality of natural light perfume (or spice)。
Embodiment 2: first by raw frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. is cleaned totally respectively, then weighs in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulper, and different by raw frumentum raw material moisture and weather, by Oryza glutinosa raw material respectively with distillers yeast, water purification ratio is that 95: 0.9: 270(temperature adds water 270 lower than 30o bent 0.9) weigh Oryza glutinosa 95kg, distillers yeast 0.9kg, water purification 270kg, by Semen Tritici aestivi raw material respectively with distillers yeast, water purification ratio is that 95: 0.9: 270(temperature adds water 270 lower than 30o bent 0.9) weigh Semen Tritici aestivi 95kg, distillers yeast 0.9kg, water purification 270kg, by Sorghum vulgare Pers. raw material respectively with distillers yeast, water purification ratio is that 95: 0.9: 270(temperature adds water 270 lower than 30o bent 0.9) weigh Sorghum vulgare Pers. 95kg, distillers yeast 0.9kg, water purification 270kg, by weighed raw frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. raw material put into the interior blender of jar fermenter respectively or are manually stirred uniformly, carrying out anaerobic fermentation with the cylinder mouth of obturaging such as thin film and cuff again, every 3 days of period is stirring 1 time quickly, and after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, and mash becomes fermenting-ripening during Sandy。The raw frumentum wine with dregs material of fermenting-ripening is put in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement carry out heated in real-time and distill 2.5 hours, namely the vinosity that raw frumentum taste is strong is obtained, be filled in the bottle tank of standard sanitary by gained vinosity filling machine again to seal up for safekeeping more than 14 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw frumentum wine of the high-quality of natural light perfume (or spice)。
Embodiment 3: first by raw frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. is cleaned totally respectively, then weighs in proportion and be ground into 40 relatively uniform order pulpous state raw material with pulper, and different by raw frumentum raw material moisture and weather, by Oryza glutinosa raw material respectively with distillers yeast, water purification ratio is that 90: 1: 260(temperature adds water 260 lower than 20o bent 1) weigh Oryza glutinosa 90kg, distillers yeast 1kg, water purification 260kg, by Semen Tritici aestivi raw material respectively with distillers yeast, water purification ratio is that 90: 1: 260(temperature adds water 260 lower than 20o bent 1) weigh Oryza glutinosa 90kg, distillers yeast 1kg, water purification 260kg, by Sorghum vulgare Pers. raw material respectively with distillers yeast, water purification ratio is that 90: 1: 260(temperature adds water 260 lower than 20o bent 1) weigh Oryza glutinosa 90kg, distillers yeast 1kg, water purification 260kg, by weighed raw frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. raw material put into the interior blender of jar fermenter respectively or are manually stirred uniformly, carrying out anaerobic fermentation with the cylinder mouth of obturaging such as thin film and cuff again, every 3 days of period is stirring 1 time quickly, and after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, and mash becomes fermenting-ripening during Sandy。The raw frumentum wine with dregs material of fermenting-ripening is put in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement carry out heated in real-time and distill 3 hours, namely the vinosity that raw frumentum taste is strong is obtained, be filled in the bottle tank of standard sanitary by gained vinosity filling machine again to seal up for safekeeping more than 15 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw frumentum wine of the high-quality of natural light perfume (or spice)。
Claims (2)
1. raw frumentum refinement liquid brewing method, it is characterised in that: life frumentum Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. are mainly first cleaned totally by this excise law respectively, then weighing to be ground into 40 relatively uniform order pulpous state raw material with pulper standby in proportion；
Different further according to raw frumentum raw material moisture and weather, by Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. raw material respectively with distillers yeast, water purification ratio is that 100-90: 0.8-1: 280-260(temperature adds water 280 higher than 30o bent 0.8, temperature adds water 270 lower than 30o bent 0.9, temperature adds water 260 lower than 20o bent 1) weigh Oryza glutinosa, Semen Tritici aestivi, Sorghum vulgare Pers. raw material and distillers yeast, water purification, and put into the interior blender of jar fermenter successively or be manually stirred uniformly, anaerobic fermentation is carried out again with the cylinder mouth of obturaging such as thin film and cuff, every 3 days of period is stirring 1 time quickly, after 6 days, wine with dregs material all floats, after 9 days, wine with dregs material all sinks, mash becomes fermenting-ripening during Sandy；
The raw frumentum wine with dregs material of fermenting-ripening is put in mono-block high-efficiency energy-saving wine steaming equipment, and by specification and requirement carry out heated in real-time and distill 2-3 hour, namely the vinosity that raw frumentum taste is strong is obtained, again gained vinosity filling machine is filled in the bottle tank of standard sanitary and seals up for safekeeping more than 13-15 days, namely obtain transparent color and luster, mouthfeel alcohol just, Gan Shuanrun and, the raw frumentum wine of the high-quality of natural light perfume (or spice)。
2. raw frumentum refinement liquid brewing method as claimed in claim 1, it is characterised in that: described raw Gu Weiwei dries moisture and the Oryza glutinosa of shelling, Semen Tritici aestivi, Sorghum vulgare Pers.。
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| CN201510905009.1A CN105695222A (en) | 2015-12-09 | 2015-12-09 | Raw grain refined liquid state wine brewing technology |
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| CN104745360A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Liquid-state wine distillation method using refined crude cereals |
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| CN104745360A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Liquid-state wine distillation method using refined crude cereals |
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Application publication date: 20160622 |