CN106381258A - Japanese sake and processing method thereof - Google Patents
Japanese sake and processing method thereof Download PDFInfo
- Publication number
- CN106381258A CN106381258A CN201610823390.1A CN201610823390A CN106381258A CN 106381258 A CN106381258 A CN 106381258A CN 201610823390 A CN201610823390 A CN 201610823390A CN 106381258 A CN106381258 A CN 106381258A
- Authority
- CN
- China
- Prior art keywords
- wine
- rice
- parts
- volume
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The invention discloses Japanese sake which comprises the following components in parts by volume: 26-95 parts of Xiaoqu fragrant liquor, 5-35 parts of rice wine and 1.8-6.2 parts of seasoning wine, wherein the Xiaoqu fragrant liquor consists of the following components in parts by volume: 5-30 parts of corn wine, 20-60 parts of kaoliang spirit and 1-5 parts of buckwheat wine; the seasoning wine consists of the following components in parts by volume: 0.1-1 part of first wine, 1.5.5 parts of last wine, 0.01-0.1 part of high-acidity seasoning wine and 0.01-0.1 part of high-ester seasoning wine. On the other hand, the invention further provides a processing method of the Japanese sake. The processing method comprises the following steps of: brewing the Xiaoqu fragrant liquor, brewing the rice wine, combining the wine and finely adjusting the wine. With the combination of the Xiaoqu fragrant liquor which is mellow and clean and the rice wine which is soft and sweet and fresh and clean, the advantage that the rice wine is high in wine yield is taken, and a proper amount of mixed-flavoring white spirit which is rich in trace elements and a trace amount of maotai-flavor white spirit are added, the Japanese sake is quietly elegant in fragrance, comfortable, fresh and clear in taste, mellow and good in taste, and people do not feel dizzy or thirsty after drinking the Japanese sake.
Description
Technical field
The present invention relates to food processing field is and in particular to a kind of pure mellow wine and its processing method.
Background technology
Yunnan little song fen-flavor type white spirit be with Cereals class as raw material, through solid-state saccharification, solid state fermentation, distillation white
Wine, is the white wine of single odor type of little altar fermentation, and fragrance is relatively weak, and wine soma is net, and taste is relatively short.Inventor solves clear
The single problem of wine aroma, taste, by production practices for many years and technical research, to traditional Yunnan little song delicate fragrance type wine,
Rice-fragrant type wine production technology carries out arranging perfect, connects from koji, raw material soaking, boiling, the saccharification of lower song, fermentation, distillation, segmentation
Wine, sub-prime storage, base liquor disk hooks, the crucial liquor production link of wine body hook tune 10 is quantified and perfect, and in wine body hook tune
During add appropriate mixed-flavouring liquor and micro Maotai-flavor liquor, thus defining the pure mellow wine of oneself uniqueness（White wine）Wine
Body production technology.
Content of the invention
It is an object of the invention to provide a kind of pure mellow wine and its processing method, solve the pure mellow wine of Xiaoqu fen-flavor type white spirit
Fragrance, taste are single, and high labor intensive, the problem of high cost.
For solving above-mentioned technical problem, the invention provides a kind of pure mellow wine, including little Qu Qingxiang white wine 26-95 volume
Part, rice wine 5-35 parts by volume and blending liquor 1.8-6.2 parts by volume.
As preferred, described little Qu Qingxiang white wine is by corn wine 5-30 parts by volume, liquor made from sorghum 20-60 parts by volume and buckwheat
Wine 1-5 parts by volume forms；Described blending liquor is by head wine 0.1-1 parts by volume, tail wine 1.5-5 parts by volume, high-acidity flavoring wine 0.01-
0.1 parts by volume and high-ester flavouring wine 0.01-0.1 parts by volume are constituted.
As preferred, described high-acidity flavoring wine total acid content is more than 2g/L, and high-ester flavouring wine total ester content is more than 4g/L.
On the other hand, present invention also offers a kind of processing method of described pure mellow wine, including the brewageing of little Qu Qingxiang white wine,
The brewageing, combine and finely tune of rice wine.
As preferred, described rice wine brewage including：
Neck material, rice and purple rice are pressed rice 4-10 weight portion and the mixing of purple rice 1 weight portion；
Soak, the mixture of rice and purple rice is soaked 1-2 hour in water, obtains mixture A；
Steamed rice, the mixture soaking is pulled out, steams 1-2 hour, obtain steamed rice in water vapour；
Blow on lower song, and cool for mixture A to 18-25 degree Celsius is added thereto to distiller's yeast；
Enter tub sugar, the mixture A adding distiller's yeast is entered tub sugar 16-18 hour under 18-25 degree Celsius, going out bath temperature degree is
28-32 degree Celsius, obtain converted mash；
Enter tank fermentation, add the water of 1-2 weight portion in converted mash, be placed in 30-33 degree Celsius and ferment 10-15 days；
Distillation, after distiller's wort fermentation, with steam heating, distills, the head that every rice steamer meets 1-1.5kg starts to pluck wine after drinking, until rice wine
Alcoholic strength is collected to rice wine during 50%vol and is finished, and remaining cut is tail wine.
As preferred, the described lower song that blows on is by weight 2 by Angel distiller's yeast, refined big distiller's yeast and rhizopus distiller's yeast:1:2
Add in mixture A, three kinds of bacterium weight and account for rice and the 5-6 ‰ of purple rice raw material gross weight.
As preferred, described little Qu Qingxiang white wine brewage including：
Neck material, with Chinese sorghum, corn, buckwheat or barley, any one is as raw material；
Soak, 18-20 hour is soaked with 70-80 degree Celsius of warm water, the water yield there was not raw material；
Just steam, the raw material soaking is steamed 30 minutes under water vapour；
Stewing grain, the first product steaming is boiled in a covered pot over a slow fire grain 1-3 hour in water vapour, obtains mixture B；
Multiple steaming, mixture B is being steamed grain 20-30 minute under water vapour；
Blow on lower song, the product after multiple steaming is dried in the air cool, is added thereto to distiller's yeast, obtains mixture C；
Cartonning saccharification, blowing mixt C enters tub sugar 18-22 hour under 18-25 degree Celsius, and outlet temperature is 34-36 degree Celsius,
Obtain saccharification unstrained spirits；
Join grain, add the vinasse of 0.6-0.8 volume to join grain in every volume saccharification unstrained spirits, in the 26-32 degree Celsius of 28-35 that ferments
My god；
Distillation, the saccharification unstrained spirits after fermentation is distilled with steam heating, and the head that every rice steamer meets 1-1.5kg starts to pluck wine after drinking, until wine
Precision is collected to Qu Qingxiang white wine little during 50%vol and is finished, and remaining cut is tail wine.
As preferred, the described lower song that blows on is by weight 6 by Angel, refined big and rhizopus:2:After 2 add multiple steaming
In mixture B, three kinds of bacterium weight and the 5-6 ‰ accounting for raw material weight；Wherein, it is down in multiple steaming product temperatur after three kinds of bacterium mix
Lower bent respectively when 50-60 degree Celsius, 40-45 degree Celsius and 30-35 degree Celsius, under three times, bent ratio is 1:1:1.
As preferred, described combination is to mix liquor made from sorghum, corn wine, rice wine and buckwheat wine by a certain percentage；Fine setting
It is to be added thereto to a certain proportion of described blending liquor.
As preferred, the charcoal absorption that also includes after described combination carrying out successively, filtration, fine setting, storage, mistake
Filter, filling, finished product, detection warehouse-in.
The little Qu Qingxiang white wine that different material is processed by the present invention and the rice wine with rice and purple rice as raw material are by one
Certainty ratio mixes, and adds a wine, tail wine, high fat blending liquor and high-acidity flavoring wine, overcomes Xiaoqu delicate fragrance white wine fragrant
The single problem of gas, taste.
Except by different wine with certain proportion assorted in addition to, the processing method of rice wine and little Qu Qingxiang white wine has been also carried out excellent
Change., due to being with Chinese sorghum, corn, buckwheat or barley as raw material, these raw material surface containment vessels are harder, are difficult for little Qu Qingxiang white wine
Boiling, prior art is soaked raw material with normal-temperature water and is changed to soak raw material with 70-80 degree Celsius of warm water by the present invention, on the one hand makes
The saturating heart rate of steeped grain is high, can shorten process time, and on the other hand can also carry out disinfection sterilization to raw material.The present invention goes back root
According to local climate condition, lower song ratio is divided under the hot season bent ratio and bent ratio under the shitivi, bent few under the hot season, 5 ‰ about；Cool
Bent many under season, 6 ‰ about, to ensure to close the optimum efficiency of grain unstrained spirits saccharification.Three is will to join poor quantity and fermentation phase also according to locality
Weather conditions are divided into the hot season to join grain amount and join grain amount, fermentation phase in hot season and fermentation phase in shitivi with the shitivi, to ensure poor unstrained spirits fermentation
Good effect.It is many that hot season joins grain amount, joins poor ratio about 0.8, the phase of fermenting is short；Shitivi joins grain amount less, joins poor ratio about 0.6, ferments the phase
Long.
The different grades of base liquor of different flavor such as Yunnan little song fen-flavor type white spirit, rice-fragrant type wine, during storage, are first pressed
The disk that certain ratio is carried out between same odor type wine hooks, and will combine according to a certain percentage with the different grades of base liquor of odor type, with
Reach more excellent or overall quality better quality grade, the referred to as large wine of this base liquor.Then large wine of different flavor is pressed spy
Fixed ratio is combined into wine body so as to have chromatogram framework ingredient and the organoleptic indicator of uniqueness, adds micro high-quality sauce in seasoning
Aromatic white spirit, makes the more plentiful coordination of wine body.
The process characteristic of the fermentation of Yunnan Xiaoqu wine little altar and solid state distillation, so as to wine body is mellow clean, is formed with acetic acid second
Chromatogram framework ingredient based on ester, ethyl lactate, lactic acid and acetic acid.Rice-fragrant type wine adopts semi-solid ferment and still distillation, wine
Body is sweet refreshing net, and distillation yield is high, but fusel oil and content of ethyl lactate are higher.By Yunnan Xiaoqu wine and rice-fragrant type wine press certain than
Example combination, can balance the chromatogram framework ingredient of wine body, and Xiaoqu wine is mellow clean, and the sweet refreshing net phase of rice wine combines, and fills
Point using the high advantage of rice wine distillation yield, and add the mixed-flavouring liquor of appropriate micro constitutent rich content, and micro
Maotai-flavor liquor, it is elegant, pure to form fragrance sweet-smelling, and entrance wine body alcohol and harmony are felt well net, happy smooth, the sweet ice-cold pure mellow wine allusion quotation of aftertaste
Type style.
Compared with prior art, beneficial effects of the present invention be at least one of following：
1）The present invention is mellow clean by Xiaoqu wine, and the sweet refreshing net phase of rice wine combines, and makes full use of high excellent of rice wine distillation yield
Gesture, and add the mixed-flavouring liquor of appropriate micro constitutent rich content, and micro Maotai-flavor liquor, form wine body note gas
Simple and elegant, comfortable, taste is felt well net, mellow.
2）Pure mellow wine of the present invention is in good taste, not top, non-dry after drink.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment 1：
For solving above-mentioned technical problem, present embodiments provide a kind of pure mellow wine, including corn wine 5 parts by volume, liquor made from sorghum 20 body
Long-pending part and buckwheat wine 1 parts by volume, rice wine 5 parts by volume, head wine 0.1 parts by volume, tail wine 1.5 parts by volume, high-acidity flavoring wine 0.01 body
Long-pending part and high-ester flavouring wine 0.01 parts by volume are constituted, and wherein, high-acidity flavoring wine total acid content is more than 2g/L, the total ester of high-ester flavouring wine
Content is more than 4g/L.
The present embodiment additionally provides a kind of processing method of above-mentioned pure mellow wine, and wherein rice wine is brewageed in accordance with the following steps：
Neck material, rice and purple rice are pressed rice 4 weight portion and the mixing of purple rice 1 weight portion；
Soak, the mixture of rice and purple rice is soaked 1 hour in water；
Steamed rice, the mixture soaking is pulled out, steams 1 hour in water vapour, obtains that rice is soft, the mixture A of the no raw heart；
Blow on lower song, is added thereto to distiller's yeast by cool for mixture A to 18 degrees Celsius, will Angel distiller's yeast, refined big distiller's yeast and head mold
Bacterium distiller's yeast by weight 2:1:2 add in mixture A, three kinds of bacterium weight and account for the 5 ‰ of rice and purple rice raw material gross weight；
Enter tub sugar, the steamed rice adding distiller's yeast is entered tub sugarization 16 hours under 18 degrees Celsius, go out bath temperature degree and be 28 degrees Celsius, obtain
To converted mash；
Enter tank fermentation, add the water of 1 weight portion in converted mash, be placed in 30 degrees Celsius and ferment 10 days；
Distillation, after distiller's wort fermentation, with steam heating, distills, the head that every rice steamer meets 1kg starts to pluck wine after drinking, until rice wine alcohol
Spend to collect to rice wine during 50%vol and finish, remaining cut is tail wine.
Little Qu Qingxiang white wine, brewages according to the following step successively including liquor made from sorghum, corn wine, buckwheat wine and barley broo：
Neck material, respectively with Chinese sorghum, corn, buckwheat and barley as raw material；
Soak, soaked 18 hours with 70 degrees Celsius of warm water, the water yield there was not raw material；
Just steam, the raw material soaking is steamed 30 minutes under water vapour；
Stewing grain, the first product steaming is boiled in a covered pot over a slow fire grain 1 hour in water vapour, obtains mixture B；
Multiple steaming, mixture B is steamed grain 20 minutes under water vapour；
Blow on lower song, steamed raw material is dried in the air cool, by Angel, refined big and rhizopus by weight 6:2:2 add mixing after steaming again
In compound B, three kinds of bacterium weight and account for the 5 ‰ of raw material weight；Wherein, it is down to 50 in multiple steaming product temperatur after three kinds of bacterium mix to take the photograph
Family name's degree, 40 degrees Celsius and 30 degrees Celsius lower song respectively, under three times, bent ratio is 1:1:1；
Product is entered tub sugarization 18 hours after the lower song that blows on, outlet temperature is 34 degrees Celsius, obtains under 18 degrees Celsius by cartonning saccharification
To saccharification unstrained spirits；
Join grain, add the vinasse of 0.6 volume to join grain in every volume saccharification unstrained spirits, ferment 28 days at 26 degrees Celsius；
Distillation, the saccharification unstrained spirits after fermentation is distilled with steam heating, and the head that every rice steamer meets 1kg starts to pluck wine after drinking, until alcoholic strength
Collect to Qu Qingxiang white wine little during 50%vol and finish, remaining cut is tail wine.
After liquor made from sorghum, corn wine, rice wine and buckwheat wine are mixed by a certain percentage, with charcoal absorption impurity therein,
Filter；A certain proportion of described blending liquor is added again, storage is stand-by in wine to after filter；Refilter before filling, make into
Monitoring warehouse-in after product.
In the present invention, the processing of rice wine adopts rice and purple rice is raw material, the main component of purple rice be lysine, tryptophan,
Multiple nutriment such as vitamin B1, vitamin B2, folic acid, protein, fat, the needed by human body ore deposit such as Yi Jitie, zinc, calcium, phosphorus
Matter-element element, is the fine work in rice, and in the rice wine finished product of processing, volatile substance content is high, distinctive aroma.Little song delicate fragrance in the present invention
The lower song of white wine and rice wine is to be mixed by a certain percentage with three kinds of bacterium, is added in steamed rice, the ratio of three kinds of bacterial classifications, lower song
Number, the temperature of saccharification, the time of saccharification, the time of fermentation and temperature etc. all can affect to obtain the taste and aroma of wine, this
Each process conditions of invention are the practical experiences that inventor passes through for many years, obtain through constantly groping and improving, this technique bar
The wine aroma in the road under part, taste are optimum.It is carried out in three steps so that wine under the lower Qu San temperature conditionss of little Qu Qingxiang white wine
Song can be sufficiently mixed with grain, has an effect, and preferably ferments.
Embodiment 2：
For solving above-mentioned technical problem, present embodiments provide a kind of pure mellow wine, including corn wine 30 parts by volume, liquor made from sorghum 60 body
Long-pending part and buckwheat wine 5 parts by volume, rice wine 35 parts by volume, head wine 1 parts by volume, tail wine 5 parts by volume, high-acidity flavoring wine 0.01-0.1 body
Long-pending part and high-ester flavouring wine 0.1 parts by volume are constituted, and wherein, high-acidity flavoring wine total acid content is more than 2g/L, the total ester of high-ester flavouring wine
Content is more than 4g/L.
The present embodiment additionally provides a kind of processing method of above-mentioned pure mellow wine, and wherein rice wine is brewageed in accordance with the following steps：
Neck material, rice and purple rice are pressed rice 10 weight portion and the mixing of purple rice 1 weight portion；
Soak, the mixture of rice and purple rice is soaked 2 hours in water；
Steamed rice, the mixture soaking is pulled out, steams 2 hours in water vapour, to soft, the no raw heart of meal, obtains mixture A；
Blow on lower song, is added thereto to distiller's yeast by cool for mixture A to 25 degrees Celsius, by Angel distiller's yeast, refined big distiller's yeast and rhizopus
Distiller's yeast by weight 2:1:2 add in mixture A, three kinds of bacterium weight and account for the 6 ‰ of rice and purple rice raw material gross weight；
Enter tub sugar, the mixture A adding distiller's yeast is entered tub sugarization 18 hours under 25 degrees Celsius, go out bath temperature degree Celsius for 32
Degree, obtains converted mash；
Enter tank fermentation, add the water of 2 weight portions in converted mash, be placed in 33 degrees Celsius and ferment 15 days；
Distillation, after distiller's wort fermentation, with steam heating, distills, the head that every rice steamer meets 1.5kg starts to pluck wine after drinking, until rice wine
Precision is collected to rice wine during 50%vol and is finished, and remaining cut is tail wine.
Little Qu Qingxiang white wine, brewages according to the following step successively including liquor made from sorghum, corn wine, buckwheat wine and barley broo：
Neck material, with Chinese sorghum, corn, buckwheat or barley, any one is as raw material；
Soak, soaked 20 hours with 80 degrees Celsius of warm water, the water yield there was not raw material；
Just steam, the raw material soaking is steamed 30 minutes under water vapour；
Stewing grain, the first product steaming is being boiled in a covered pot over a slow fire grain 3 hours in water vapour, is obtaining mixture B；
Multiple steaming, mixture B is steamed grain 30 minutes under water vapour；
Blow on lower song, the product after multiple steaming is dried in the air cool, by Angel, refined big and rhizopus by weight 6:2:After 2 add multiple steaming
In mixture B, three kinds of bacterium weight of addition and the 6 ‰ of raw material weight；Wherein, in multiple steaming product temperatur fall after three kinds of bacterium mix
To 60 degrees Celsius, 45 degrees Celsius and 35 degrees Celsius lower song respectively, under three times, bent ratio is 1:1:1, mixed after the completion of lower song
Compound C；
Cartonning saccharification, mixture C is entered tub sugarization 22 hours under 25 degrees Celsius, and outlet temperature is 36 degrees Celsius, obtains saccharification
Unstrained spirits；
Join grain, add the vinasse of 0.8 volume to join grain in every volume saccharification unstrained spirits, ferment 35 days at 32 degrees Celsius；
Distillation, the saccharification unstrained spirits after fermentation is distilled with steam heating, and the head that every rice steamer meets 1.5kg starts to pluck wine after drinking, until alcohol
Spend to collect to Qu Qingxiang white wine little during 50%vol and finish, remaining cut is tail wine.
After liquor made from sorghum, corn wine, rice wine and buckwheat wine are mixed by a certain percentage, with charcoal absorption impurity therein,
Filter；A certain proportion of described blending liquor is added again, storage is stand-by in wine to after filter；Refilter before filling, make into
Monitoring warehouse-in after product.
Embodiment 3：
For solving above-mentioned technical problem, present embodiments provide a kind of pure mellow wine, including corn wine 20 parts by volume, liquor made from sorghum 30 body
Long-pending part and buckwheat wine 3 parts by volume, rice wine 20 parts by volume, head wine 0.6 parts by volume, tail wine 3.5 parts by volume, high-acidity flavoring wine 0.05 body
Long-pending part and high-ester flavouring wine 0.06 parts by volume are constituted, and wherein, high-acidity flavoring wine total acid content is more than 2g/L, the total ester of high-ester flavouring wine
Content is more than 4g/L.
The present embodiment additionally provides a kind of processing method of above-mentioned pure mellow wine, and wherein rice wine is brewageed in accordance with the following steps：
Neck material, rice and purple rice are pressed rice 7 weight portion and the mixing of purple rice 1 weight portion；
Soak, the mixture of rice and purple rice is soaked 1.5 hours in water；
Steamed rice, the mixture soaking is pulled out, steams 1.5 hours in water vapour, to soft, the no raw heart of meal, obtains mixture A；
Blow on lower song, is added thereto to distiller's yeast by cool for mixture A to 22 degrees Celsius, by Angel distiller's yeast, refined big distiller's yeast and rhizopus
Distiller's yeast by weight 2:1:2 add in mixture A, three kinds of bacterium weight and account for the 5.5 ‰ of rice and purple rice raw material gross weight；
Enter tub sugar, the mixture A adding distiller's yeast is entered tub sugarization 17 hours under 22 degrees Celsius, go out bath temperature degree Celsius for 30
Degree, obtains converted mash；
Enter tank fermentation, add the water of 1.7 weight portions in converted mash, be placed in 31 degrees Celsius and ferment 13 days；
Distillation, after distiller's wort fermentation, with steam heating, distills, the head that every rice steamer meets 1.25kg starts to pluck wine after drinking, until rice wine
Precision is collected to rice wine during 50%vol and is finished, and remaining cut is tail wine.
Little Qu Qingxiang white wine, brewages according to the following step successively including liquor made from sorghum, corn wine, buckwheat wine and barley broo：
Neck material, with Chinese sorghum, corn, buckwheat or barley, any one is as raw material；
Soak, soaked 19 hours with 75 degrees Celsius of warm water, the water yield there was not raw material；
Just steam, the raw material soaking is steamed 30 minutes under water vapour；
Stewing grain, the first product steaming is boiled in a covered pot over a slow fire grain 2 hours in water vapour, obtains mixture B；
Multiple steaming, mixture B is steamed grain 25 minutes under water vapour；
Blow on lower song, the product after multiple steaming is dried in the air cool, by Angel, refined big and rhizopus by weight 6:2:After 2 add multiple steaming
In mixture B, three kinds of bacterium weight of addition and account for the 5.5 ‰ of raw material weight；Wherein, in multiple steaming product temperature after three kinds of bacterium mix
Degree is down to 55 degrees Celsius, 43 degrees Celsius and 33 degrees Celsius lower song respectively, and under three times, bent ratio is 1:1:1, after the completion of lower song
To mixture C；
Cartonning saccharification, mixture C is entered tub sugarization 20 hours under 22 degrees Celsius, and outlet temperature is 35 degrees Celsius, obtains saccharification
Unstrained spirits；
Join grain, add the vinasse of 0.7 volume in every volume saccharification unstrained spirits, ferment 31 days at 29 degrees Celsius；
Distillation, the saccharification unstrained spirits after fermentation is distilled with steam heating, and the head that every rice steamer meets 1.25kg starts to pluck wine after drinking, until alcohol
Spend to collect to Qu Qingxiang white wine little during 50%vol and finish, remaining cut is tail wine.
After liquor made from sorghum, corn wine, rice wine and buckwheat wine are mixed by a certain percentage, with charcoal absorption impurity therein,
Filter；A certain proportion of described blending liquor is added again, storage is stand-by in wine to after filter；Refilter before filling, make into
Monitoring warehouse-in after product.
Corn wine, liquor made from sorghum and buckwheat wine, rice wine are mixed by the present invention according to a certain percentage, and add a small amount of head wine, tail
Wine, high-acidity flavoring wine and high-ester flavouring wine, so as to have chromatogram framework ingredient and the organoleptic indicator of uniqueness, add micro- in seasoning
Amount blending liquor, makes the more plentiful coordination of wine body.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the present invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modifications and embodiment, and these modifications and embodiment will fall in this Shen
Please be within disclosed spirit and spirit.More specifically, in the range of disclosure and claim, can be to master
The building block of topic composite configuration and/or layout carry out multiple modifications and improvement.Except carry out to building block and/or layout
Deformation and improvement are outer, and to those skilled in the art, other purposes also will be apparent from.
Claims (10)
1. a kind of pure mellow wine is it is characterised in that include little Qu Qingxiang white wine 26-95 parts by volume, rice wine 5-35 parts by volume and blending liquor
1.8-6.2 parts by volume.
2. pure mellow wine according to claim 1 it is characterised in that：Described little Qu Qingxiang white wine by corn wine 5-30 parts by volume,
Liquor made from sorghum 20-60 parts by volume and buckwheat wine 1-5 parts by volume composition；Described blending liquor is by head wine 0.1-1 parts by volume, tail wine 1.5-5
Parts by volume, high-acidity flavoring wine 0.01-0.1 parts by volume and high-ester flavouring wine 0.01-0.1 parts by volume are constituted.
3. pure mellow wine according to claim 2 it is characterised in that：Described high-acidity flavoring wine total acid content is more than 2g/L, high ester
Blending liquor total ester content is more than 4g/L.
4. a kind of processing method of pure mellow wine described in claim 1-3 any one is it is characterised in that include little Qu Qingxiang white wine
Brewage, the brewageing, combine and finely tune of rice wine.
5. pure mellow wine according to claim 4 processing method it is characterised in that：Described rice wine brewage including：
Neck material, rice and purple rice are pressed rice 4-10 weight portion and the mixing of purple rice 1 weight portion；
Soak, the mixture of rice and purple rice is soaked in water 1-2 hour；
Steamed rice, the mixture soaking is pulled out, steams 1-2 hour, obtain mixture A in water vapour；
Blow on lower song, and cool for mixture A to 18-25 degree Celsius is added thereto to distiller's yeast；
Enter tub sugar, the mixture A adding distiller's yeast is entered tub sugar 16-18 hour under 18-25 degree Celsius, going out bath temperature degree is
28-32 degree Celsius, obtain converted mash；
Enter tank fermentation, add the water of 1-2 weight portion in converted mash, be placed in 30-33 degree Celsius and ferment 10-15 days；
Distillation, after distiller's wort fermentation, with steam heating, distills, the head that every rice steamer meets 1-1.5kg starts to pluck wine after drinking, until rice wine
Alcoholic strength is collected to rice wine during 50%vol and is finished, and remaining cut is tail wine.
6. pure mellow wine according to claim 5 processing method it is characterised in that：The described lower song that blows on be by Angel distiller's yeast,
Refined big distiller's yeast and rhizopus distiller's yeast by weight 2:1:2 add in mixture A, three kinds of bacterium weight and account for rice and purple rice raw material is total
The 5-6 ‰ of weight.
7. pure mellow wine according to claim 4 processing method it is characterised in that：Described little Qu Qingxiang white wine brewage bag
Include：
Neck material, with Chinese sorghum, corn, buckwheat or barley, any one is as raw material；
Soak, 18-20 hour is soaked with 70-80 degree Celsius of warm water, the water yield there was not raw material；
Just steam, the raw material soaking is steamed 30 minutes under water vapour；
Stewing grain, the first product steaming is boiled in a covered pot over a slow fire grain 1-3 hour in water vapour, obtains mixture B；
Multiple steaming, mixture B is steamed under water vapour 20-30 minute；
Blow on lower song, the product after multiple steaming is dried in the air cool, is added thereto to distiller's yeast, obtains mixture C；
Cartonning saccharification, mixture C is entered under 18-25 degree Celsius tub sugar 18-22 hour, and outlet temperature is 34-36 degree Celsius,
Obtain saccharification unstrained spirits；
Join grain, add the vinasse of 0.6-0.8 volume in every volume saccharification unstrained spirits, ferment 28-35 days at 26-32 degree Celsius；
Distillation, the saccharification unstrained spirits after fermentation is distilled with steam heating, and the head that every rice steamer meets 1-1.5kg starts to pluck wine after drinking, until wine
Precision is collected to Qu Qingxiang white wine little during 50%vol and is finished, and remaining cut is tail wine.
8. pure mellow wine according to claim 7 processing method it is characterised in that：The described lower song that blows on is by Angel, refined big
With rhizopus by weight 6:2:2 add multiple steaming after mixture B in, three kinds of bacterium weight and the 5-6 ‰ accounting for raw material weight；Its
In, three kinds of bacterium are steamed when product temperatur is down to 50-60 degree Celsius, 40-45 degree Celsius and 30-35 degree Celsius respectively multiple after mixing
Lower song, under three times, bent ratio is 1:1:1.
9. pure mellow wine according to claim 4 processing method it is characterised in that：Described combination be by liquor made from sorghum, corn wine,
Rice wine and buckwheat wine mix by a certain percentage；Fine setting is to be added thereto to a certain proportion of described blending liquor.
10. pure mellow wine according to claim 4 processing method it is characterised in that：Also include entering successively after described combination
The charcoal absorption of row, filtration, fine setting, storage, filtration, filling, finished product, detection warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610823390.1A CN106381258A (en) | 2016-09-14 | 2016-09-14 | Japanese sake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610823390.1A CN106381258A (en) | 2016-09-14 | 2016-09-14 | Japanese sake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106381258A true CN106381258A (en) | 2017-02-08 |
Family
ID=57935787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610823390.1A Pending CN106381258A (en) | 2016-09-14 | 2016-09-14 | Japanese sake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106381258A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157584A (en) * | 2019-06-04 | 2019-08-23 | 韩计勇 | A kind of Gu wine and preparation method |
| CN110305760A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of green hill spring wine and its brewing method |
| CN111171991A (en) * | 2019-12-31 | 2020-05-19 | 广西天龙泉酒业有限公司 | Method for recycling wine groove in rice-flavor liquor brewing |
| CN111196972A (en) * | 2020-03-16 | 2020-05-26 | 墨江地道酒业有限公司 | Composite fragrant Xiaoqu liquor |
| CN114989917A (en) * | 2022-07-20 | 2022-09-02 | 劲牌有限公司 | Brewing process of high-acid high-ester fen-flavor Xiaoqu liquor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269401A (en) * | 2000-03-06 | 2000-10-11 | 四川省天府名优酒研究中心 | Wine mate and its production process and usage |
| CN101434898A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | White spirit blending process |
| CN102286335A (en) * | 2011-08-19 | 2011-12-21 | 刘巧 | Brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation and small-capacity ceramic jar |
| CN102732406A (en) * | 2012-07-20 | 2012-10-17 | 梅县莲泉酒液酿制有限公司 | Sticky-rice-flavor-type liqueur brewing method |
-
2016
- 2016-09-14 CN CN201610823390.1A patent/CN106381258A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269401A (en) * | 2000-03-06 | 2000-10-11 | 四川省天府名优酒研究中心 | Wine mate and its production process and usage |
| CN101434898A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | White spirit blending process |
| CN102286335A (en) * | 2011-08-19 | 2011-12-21 | 刘巧 | Brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation and small-capacity ceramic jar |
| CN102732406A (en) * | 2012-07-20 | 2012-10-17 | 梅县莲泉酒液酿制有限公司 | Sticky-rice-flavor-type liqueur brewing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157584A (en) * | 2019-06-04 | 2019-08-23 | 韩计勇 | A kind of Gu wine and preparation method |
| CN110305760A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of green hill spring wine and its brewing method |
| CN111171991A (en) * | 2019-12-31 | 2020-05-19 | 广西天龙泉酒业有限公司 | Method for recycling wine groove in rice-flavor liquor brewing |
| CN111196972A (en) * | 2020-03-16 | 2020-05-26 | 墨江地道酒业有限公司 | Composite fragrant Xiaoqu liquor |
| CN114989917A (en) * | 2022-07-20 | 2022-09-02 | 劲牌有限公司 | Brewing process of high-acid high-ester fen-flavor Xiaoqu liquor |
| CN114989917B (en) * | 2022-07-20 | 2023-11-17 | 劲牌有限公司 | Brewing process of high-acid high-ester faint scent type Xiaoqu liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102234603B (en) | Multi-flavor combined scented white spirit and preparation method thereof | |
| CN102899217B (en) | Five-grain fen-flavor liquor and preparation method thereof | |
| CN104031794B (en) | Improve the method for the refreshing degree of aromatic Chinese spirit silk floss | |
| CN106381258A (en) | Japanese sake and processing method thereof | |
| CN101544936B (en) | Strongly-aromatic white wine produced by using lake plants such as water caltrop, gordon euryale seed, lotus seed, and the like as raw materials and preparation method thereof | |
| CN110894444A (en) | Multi-grain rice-flavor liquor and brewing process thereof | |
| CN105441259B (en) | A kind of production method of Multiple-flavor liquor | |
| CN104357296B (en) | A kind of tea wine and production method thereof | |
| CN102643737B (en) | Bamboo tea wine and preparation method thereof | |
| CN112852570B (en) | Brewing process of northern Jingya type wine base | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN104140912A (en) | Soybean-flavour white wine and brewing process thereof | |
| CN103266038B (en) | Preparation method of red date brandy on basis of Daqu solid state fermentation | |
| CN104694367B (en) | A kind of potato wine and its production technology | |
| KR101320580B1 (en) | Method for Preparing Yam Alcohol Containing Polished Barley | |
| CN107541374A (en) | A kind of tea wine and preparation method thereof | |
| CN103642648B (en) | Coix seed wine and making method thereof | |
| CN108865616A (en) | A kind of RHIIZOMA DIOSCOREAE from Henan of China liquor method for making | |
| CN105296282A (en) | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos | |
| JP4503002B2 (en) | Manufacturing method of plum spirits | |
| CN109486587A (en) | A kind of formula and preparation method thereof of honey grain neutral spirit | |
| CN110408495A (en) | A kind of strong aromatic flavoring liquor and its production technology | |
| CN105273963A (en) | Technological method for preparing fen-flavor bamboo wine by mixing four kinds of bamboos in proportion | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN101560457B (en) | Health foodgrain wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170208 |