CN106434144A - Wine making method - Google Patents
Wine making method Download PDFInfo
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- CN106434144A CN106434144A CN201611009540.1A CN201611009540A CN106434144A CN 106434144 A CN106434144 A CN 106434144A CN 201611009540 A CN201611009540 A CN 201611009540A CN 106434144 A CN106434144 A CN 106434144A
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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 relates to the field of wine making, in particular to a wine making method. The wine making method comprises the following steps of 1 rice cooking, 2 rapid cooling, 3 distiller's yeast mixing, 4 exhausting, 5 heat preserving and fermenting and 6 fermenting stopping. According to the wine making method, the rice wine making time is shortened, and in the fermenting process, the temperature in a container is kept at about 30 DEG C to ensure the mouthfeel of rice wine.
Description
Technical field
The present invention relates to wine brewing making field, especially a kind of method of wine brewing.
Background technology
From ancient times to the present, wine becomes a kind of national culture, inherits the achievement elite of working people, and wine with grain is mainly
Raw material is fermented to be brewageed.Wherein, the species of wine is a lot, such as：The fragrant and sweet alcohol of taste of rice wine, fruit wine etc., wherein rice wine
U.S., ethanol content is few, is therefore deeply liked by people and drinks, in the making of some dish, rice wine is also frequently as important
Flavoring.
And rice or glutinous rice, still based on traditional brewing method, are washed dry by present rice wine preparation method first
Only, after being cooked with steamer, be put into fermentation container in, with spoon stir several under, it is cooled to the temperature of non-scald on hand,
General 30 DEG C about suitable, because rice is too warm or too cool, all can affect distiller's yeast fermentation.With spoon, distiller's yeast is sprinkling upon rice or glutinous
Meter Shang, stirs to its mixture, so that it is even that distiller's yeast is mixed as far as possible.Then, container cover is covered tightly reality, be placed on suitable temperature
Under degree, that is, 30 DEG C about, carry out the fermentation of a period of time, finally stop fermentation.
There is problems with traditional rice wine preparation method：1st, in traditional brewing method, by by the rice cooking or
Person's glutinous rice cools naturally to reach the suitable temperature of fermentation, so spend time long, extend wine brewing work when
Between；2nd, in rice or glutinous rice during the fermentation, in container, rice fermentation can produce certain heat by nature, but cannot protect
Temperature in container during card fermentation is always held at 30 DEG C about, and temperature can be less than 30 DEG C, and distiller's yeast is inactive, and miscellaneous bacteria breeding can increase
Many, for this reason it is easy to the mouthfeel of impact rice wine.
Content of the invention
It is an object of the invention to provide a kind of method of wine brewing, decrease the Production Time of rice wine, and in sweat
In, the temperature in holding container at 30 DEG C about, to ensure the mouthfeel of rice wine.
For reaching above-mentioned purpose, the technical scheme is that：A kind of method of wine brewing, comprises the following steps：
S1：Cooking rice：First with water, rice is cleaned up, remove dust and impurity；Put water in steamer, until burning
Boiling water, rice is placed in the steaming tray of steamer, boiling 10～15min；
S2：Rapid cooling：Steamed rice is contained in the container of fermentation, is provided with container and specially holds distiller's yeast
Cavity volume, distiller's yeast is placed in cavity volume, is covered with lid and sealed at the opening of container, stretch into along at the pore of lid
In container, it is passed through liquid nitrogen in container, the time being passed through liquid nitrogen is 2～4min, it is reduced to 30 when the temperature of rice in container～
When 35 DEG C, stop being passed through of liquid nitrogen；
S3：Mix distiller's yeast：Promote the cavity volume in container, distiller's yeast is mixed with the rice in container, and pass through stirring side
Formula carries out mixing to mixture and mixes thoroughly, and pours cold water into by the pore of container lid；
S4：Exhaust：Liquid nitrogen is heated, the heat time is 15～18min, until liquid nitrogen becomes nitrogen, nitrogen is full of
The container of fermentation；
S5：Heat-preservation fermentation：The container of fermentation is placed in warming tank, to pouring into hot water, the height of hot water in warming tank
Less than the height of the lid of container, the temperature of hot water is 40～50 DEG C；Every 10～14 minutes, the water in warming tank is taken out one
Part, then rejoins a part of hot water, keeps the hot water temperature in warming tank always at 40～50 DEG C；Fermentation time is 32
～40h；
S6：Stop fermentation：After the completion of fermentation, open the lid of container, fill it up with cold water in container, then close the lid,
Container is put in refrigerator, cool time is 30～40min.
Beneficial effects of the present invention：
1st, in the present invention, using being passed through fraction of liquid nitrogen, by the low temperature feature of liquid nitrogen, the rice cooking is carried out rapidly
Cooling, with traditional naturally cool mode compared with, cooling rate faster, meanwhile, is passed through the part that liquid nitrogen can be drained in container
Oxygen, after distiller's yeast is mixed with rice, is passed through nitrogen for the second time, but different from first time, and this nitrogen is normal pressure nitrogen, only
For the oxygen in container of draining, make to keep oxygen-free environment in container, by being passed through nitrogen twice, can be quickly by oxygen in container
Discharge, and effect is more preferable.
2nd, in the present invention, using during the fermentation, container is placed in warming tank, and keeps the heat in warming tank
Always at 40～50 DEG C, so heat of this hot water carries out heat transfer by container to coolant-temperature gage, understands some loss, therefore,
Can ensure the mixture of rice in container and distiller's yeast temperature be 30 DEG C about so that distiller's yeast is constantly in active state, send out
Ferment effect is more preferable；Meanwhile, by the way of outside of containers is with hot water encirclement, the temperature of differing heights in container can be made consistent,
Compared with electrical heating, heat is more evenly distributed, and the rice wine mouthfeel after fermentation is more preferable.
3rd, in the present invention, by the pore of container lid into, cold water is poured to the mixture of distiller's yeast and rice, can dissolve
Distiller's yeast so that distiller's yeast and rice mixing more preferable, ferment effect is more preferable.
The preferred version 1 that the improvement of base case is obtained, after also including in S1 step cleaning by rice inside clear water
Soak, soak time is 3～5h.The water content that rice so can be made increases, in digestion process, it is possible to achieve from inside to outside
Cook, viscosity increases, it is to avoid the phenomenon of the outer ripe interior life of rice.
The preferred version 2 that the improvement of preferred version 1 is obtained, the agitating mode in S3 step be using pipe to distiller's yeast and
Rice is stirred, and pipe is stretched in container by pore.Distiller's yeast and rice so can be made to stir, and this pipe was both
Can be used as the entrance being passed through cold water, also can be used as the device of stirring.
The preferred version 3 that the improvement of preferred version 2 is obtained, also includes in S3 step inserting rice with the pipe of stirring
Middle part, pushes a pit aside, and cold water is filled in undercut hole.Water, slowly to extravasation, can mix the wine in rice with uniform dissolution
Song, is conducive to uniform fermentation.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Taking embodiment 1 as a example describe a kind of method of wine brewing, other embodiment and comparative example body in Table 1 below in detail
Existing, unshowned partly same as Example 1.
Embodiment 1：
A kind of method of wine brewing, comprises the following steps：
S1：Cooking rice：First with water, rice is cleaned up, remove dust and impurity；Put water in steamer, until burning
Boiling water, rice is placed in the steaming tray of steamer, boiling 10min；
S2：Rapid cooling：Steamed rice is contained in the container of fermentation, is provided with container and specially holds distiller's yeast
Cavity volume, distiller's yeast is placed in cavity volume, is covered with lid and sealed at the opening of container, stretch into along at the pore of lid
In container, it is passed through liquid nitrogen in container, the time being passed through liquid nitrogen is 2min, when the temperature of rice in container is reduced to 30～35 DEG C
When, stop being passed through of liquid nitrogen；
S3：Mix distiller's yeast：Promote the cavity volume in container, distiller's yeast is mixed with the rice in container, and pass through stirring side
Formula carries out mixing to mixture and mixes thoroughly, and pours cold water into by the pore of container lid；
S4：Exhaust：Liquid nitrogen is heated, until liquid nitrogen becomes nitrogen, nitrogen is full of the container of fermentation；
S5：Heat-preservation fermentation：The container of fermentation is placed in warming tank, to pouring into hot water, the height of hot water in warming tank
Less than the height of the lid of container, the temperature of hot water is 40 DEG C；Every 10 minutes, the water in warming tank is taken out a part, so
After rejoin a part of hot water, keep the hot water temperature in warming tank always at 40 DEG C；Fermentation time is 40h；
S6：Stop fermentation：After the completion of fermentation, open the lid of container, fill it up with cold water in container, then close the lid,
Container is put in refrigerator, cool time is 36min.
Table 1
The time that the time in embodiment 1 to comparative example 1, the cooling cooking rice being spent and whole wine brewing are spent enters
Row record, this record data such as table 2：
Table 2
From the test data of table 2, in embodiment 1- embodiment 3, it is passed through liquid nitrogen, the time to the rice cooling cooking
Short, cooling rate is fast, and is not passed through liquid nitrogen in comparative example 1, so that rice is lowered the temperature, during the cooling of cost by way of naturally cooling
Between long, cooling rate is slow.Meanwhile, the wine brewing time in embodiment 2 is the shortest.
According to GB/T15038-2006《Grape wine, fruit wine universaling analysis method》With revise wine sample sensory evaluation scores, with rice wine
Color and luster, fragrance, flavour and state as set of factors, the rice wine that embodiment 1 is made to comparative example 5 is cooked detection test, test
Data is as shown in table 3：
Table 3
From the data of table 3, the rice wine quality that embodiment 1- embodiment 3 is made is preferable, clear, and no miscellaneous bacteria.
Embodiment 2, compared with comparative example 2, does not pass through protective gas nitrogen in comparative example 2, container is contained within a small amount of oxygen
Gas, the effect of exclusion oxygen, not as good as the state having protective gas nitrogen in embodiment 2, easily produces a small amount of miscellaneous bacteria.
Embodiment 2 compared with comparative example 3, the rice wine inferior quality that comparative example 3 is made, the warming temperature in comparative example 3 is low
In 40 DEG C, by heat transfer, have Some thermal heat loss so that not up to 30 DEG C of the temperature of rice in container, the wine in rice
Bent inactive, varied bacteria growing is relatively more, and mouthfeel is not good enough.
Embodiment 2 compared with comparative example 4, the rice wine inferior quality that comparative example 4 is made.Warming temperature in comparative example 4 is high
In 50 DEG C, more than more than 38 DEG C, the distiller's yeast in rice is overheated and inactive for the rice temperature in container, and fermentation is uneven, exists
Partly unfermentable rice.
, compared with comparative example 5, the rice wine quality that comparative example 5 is made is worst for embodiment 2.Comparative example 5 is not in rice fermentation mistake
Cheng Zhong, is incubated to rice so that the fermentation temperature of rice is less than 15 DEG C, produces substantial amounts of miscellaneous bacteria, and produce in container
Strong acid smell is it is impossible to drink for people.
Above-described is only embodiments of the invention, and in scheme, the general knowledge here such as known characteristic excessively describes.
It should be pointed out that for a person skilled in the art, without departing from the inventive concept of the premise, some changes can also be made
Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without the effect affecting present invention enforcement and patent
Practicality.This application claims protection domain should be defined by the content of its claim, the specific embodiment party in specification
Formula etc. records the content that can be used for explaining claim.
Claims (4)
1. a kind of method of wine brewing is it is characterised in that comprise the following steps：
S1：Cooking rice：First with water, rice is cleaned up, remove dust and impurity；Put water in steamer, until boiling of heating up water
Rise, rice is placed in the steaming tray of steamer, boiling 10～15min；
S2：Rapid cooling：Steamed rice is contained in the container of fermentation, is provided with the appearance specially holding distiller's yeast in container
Chamber, distiller's yeast is placed in cavity volume, is covered with lid and sealed at the opening of container, stretches into container along at the pore of lid
Interior, it is passed through liquid nitrogen in container, the time being passed through liquid nitrogen is 2～4min, when the temperature of rice in container is reduced to 30～35 DEG C
When, stop being passed through of liquid nitrogen；
S3：Mix distiller's yeast：Promote the cavity volume in container, distiller's yeast is mixed with the rice in container, and pass through agitating mode pair
Mixture carries out mixing and mixes thoroughly, and pours cold water into by the pore of container lid；
S4：Exhaust：Liquid nitrogen is heated, the heat time is 15～18min, until liquid nitrogen becomes nitrogen, nitrogen is full of fermentation
Container；
S5：Heat-preservation fermentation：The container of fermentation is placed in warming tank, to pouring into hot water in warming tank, the height of hot water is less than
The height of the lid of container, the temperature of hot water is 40～50 DEG C；Every 10～14 minutes, the water in warming tank is taken out one
Point, then rejoin a part of hot water, keep the hot water temperature in warming tank always at 40～50 DEG C；Fermentation time be 32～
40h；
S6：Stop fermentation：After the completion of fermentation, open the lid of container, fill it up with cold water in container, then close the lid, will hold
Device is put in refrigerator, and cool time is 30～40min.
2. a kind of wine brewing according to claim 1 method it is characterised in that：Will after also including cleaning in described S1 step
Rice soaks inside clear water, and soak time is 3～5h.
3. a kind of wine brewing according to claim 2 method it is characterised in that：Agitating mode in described S3 step is to adopt
With pipe, distiller's yeast and rice are stirred, pipe stretches into container by pore.
4. a kind of wine brewing according to claim 3 method it is characterised in that：Also include in described S3 step with stirring
Pipe inserts the middle part of rice, pushes a pit aside, and cold water is filled undercut hole.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611009540.1A CN106434144A (en) | 2016-11-16 | 2016-11-16 | Wine making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611009540.1A CN106434144A (en) | 2016-11-16 | 2016-11-16 | Wine making method |
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| Publication Number | Publication Date |
|---|---|
| CN106434144A true CN106434144A (en) | 2017-02-22 |
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ID=58220007
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611009540.1A Pending CN106434144A (en) | 2016-11-16 | 2016-11-16 | Wine making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109797065A (en) * | 2019-04-04 | 2019-05-24 | 云南农业大学 | A kind of Waxy wheat wine and preparation method thereof |
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|---|---|---|---|---|
| CN1594530A (en) * | 2004-07-12 | 2005-03-16 | 贵州大学 | Technology for producing Rosa-roxburghii-Tratt dry type fermented fruit wine (dry red wine and dry white wine) |
| CN102102071A (en) * | 2009-12-18 | 2011-06-22 | 杨玉生 | Production process for brewing fermented glutinous millet wine |
| CN202610215U (en) * | 2012-04-25 | 2012-12-19 | 中航工业贵州航空动力有限公司 | Domestic miniature white spirit distillation equipment employing liquid nitrogen as coolant |
| CN103409276A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Preparation method of glutinous rice wine |
| CN103820263A (en) * | 2013-11-26 | 2014-05-28 | 湖北三杰农业产业化有限公司 | Wheat germ rice wine and preparation method thereof |
| CN104342333A (en) * | 2013-08-02 | 2015-02-11 | 吴强 | Making method for domestic rice wine |
-
2016
- 2016-11-16 CN CN201611009540.1A patent/CN106434144A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1594530A (en) * | 2004-07-12 | 2005-03-16 | 贵州大学 | Technology for producing Rosa-roxburghii-Tratt dry type fermented fruit wine (dry red wine and dry white wine) |
| CN102102071A (en) * | 2009-12-18 | 2011-06-22 | 杨玉生 | Production process for brewing fermented glutinous millet wine |
| CN202610215U (en) * | 2012-04-25 | 2012-12-19 | 中航工业贵州航空动力有限公司 | Domestic miniature white spirit distillation equipment employing liquid nitrogen as coolant |
| CN103409276A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Preparation method of glutinous rice wine |
| CN104342333A (en) * | 2013-08-02 | 2015-02-11 | 吴强 | Making method for domestic rice wine |
| CN103820263A (en) * | 2013-11-26 | 2014-05-28 | 湖北三杰农业产业化有限公司 | Wheat germ rice wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109797065A (en) * | 2019-04-04 | 2019-05-24 | 云南农业大学 | A kind of Waxy wheat wine and preparation method thereof |
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Application publication date: 20170222 |