CN108315153A - A kind of preparation process of novel taste wine - Google Patents
A kind of preparation process of novel taste wine Download PDFInfo
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- CN108315153A CN108315153A CN201810382590.7A CN201810382590A CN108315153A CN 108315153 A CN108315153 A CN 108315153A CN 201810382590 A CN201810382590 A CN 201810382590A CN 108315153 A CN108315153 A CN 108315153A
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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 discloses a kind of preparation processes of novel taste wine, including select glutinous rice, Qu meters of Xuan Hong, select water, wash a meter rice steeping, expanding species, steamed rice, the rice that dries in the air, fall cylinder diastatic fermentation, buy wine, sealing cylinder fermentation, distillation, secondary fermentation, filtering clarification process.The invention belongs to wine preparing technical field, raw material proportioning and processing step, each processing step are fitted close layer by layer that type taste wine of the present invention is adapted to by optimal screening, synergistic effect, obtained novel taste wine are the wine of secondary fermentation, and wine and women-sensual pursuits is in amber, wine body is full, aroma is strong, and wine degree is moderate, and taste sweetness is mellow, long times of aftertaste, health is naturally, GOOD TASTE, is the superfine product in wine.
Description
Technical field
The invention belongs to wine preparing technical field, in particular to a kind of preparation processes of novel taste wine.
Background technology
China is the native place of wine and the cradle of spirits culture, is earliest one of country of making wine in the world.The wine of wine
It makes, has quite long history in China.In Chinese thousands of years of development of civilization history, the development of wine and culture is substantially
Synchronous progress.Wine is a kind of culture, and Chinese 5,000-year and down is exactly the culture of a wine, is exactly the history of a wine, so
As people are more comprehensive to the cognition in the world, higher is sampled, the taste requirements of wine are also gradually being promoted, this is allowed for
Wine product with novel characteristic taste have broad mass market.In addition, drinks currently on the market be generally it is alcohol concocted be made,
Mouthfeel is poor.
Invention content
To solve above-mentioned existing problem, raw material proportioning and close-fitting work layer by layer that the present invention is adapted to by optimal screening
Skill step prepares a kind of novel taste wine, a new consumption choice channel is increased for Market Consumer, without being limited to
Numerous alcohol concocted wine gaudy currently on the market.
The technical solution adopted by the present invention is as follows：A kind of preparation process of novel taste wine, including select rice glutinous rice, Xuan Hong Qu
Rice selects water, washes a meter rice steeping, expanding species, steamed rice, the rice that dries in the air, fall cylinder diastatic fermentation, buy wine, sealing cylinder fermentation, distillation, secondary fermentation, filtering
Process is clarified, is as follows：
1) glutinous rice is selected：Choose market quality glutinous rice, it is desirable that full grains, quality is hard, and color and luster is pure, and rice grain is glossy, fragrant
Taste is strong；
2) Xuan Hong Qu meters：Qu meters of Hong Yaos that Qiu Qu is full, and appearance luster is naturally, there is a kind of Te Shu Qu fragrance；Qu meters of Hong
It is both Chinese medicine and food, it is safe and non-toxic, there is stronger tinting strength, tinting power to protein；
3) water is selected：Wet concentration takes the selenium-rich subset mineral water before Mengshan；
4) a meter rice steeping is washed：He Qu meters of Hong will generally impregnate 12 hours or more, temperature is controlled at 18~22 DEG C, in glutinous rice glutinous rice
After Qu meters of He Hong fully impregnate, eluriate repeatedly several times, the purpose of rice steeping is to make the starch in rice for rice water swelling
It is gradually loose between grain, certain acidity is generated in fermentation, is convenient for cooking aging, and without half-cooked, diastatic fermentation forms wine
Unique style；
5) expanding species：By the selenium-rich subset mineral water before glutinous rice, Mengshan Ji Qu meters of Hong is according to weight ratio 10：15:
1.5, lower rice, which is put into wine vat, to stir evenly, and microorganism selfdecomposition is made to produce raw Qu perfume for amino acid and other nutriments；
6) steamed rice：Steamed rice is to make glutinous rice He the heating starch in Qu meters of Hong cures, and convenient for diastatic fermentation, steamed rice is certain
Reach ripe without pasting, it is interior without the white heart, it is ripe consistent thoroughly without rotten；
7) dry in the air rice：By steamed glutinous rice He Qu meters of Hong takes out out of pot, it is poured on and dries in the air on meter platform, spread out in order to radiate, dry in the air
To a few minutes, make the temperature of rice between 25~30C degree；
8) cylinder diastatic fermentation is fallen：Material cylinder is put into, is stirred evenly, by the glutinous rice stirred evenly He Qu meters of Hong is put into jar fermenter
In, continue to stir evenly, the addition saccharomycete, Aspergillus, the mould abundant combinations of rhizopus, Hong Qu into wine vat and interaction,
Diastatic fermentation is promoted to obtain mash；
9) it buys wine：Mash is stirred in jar fermenter with wooden rake daily, and at least 3 times daily, mash can be adjusted by buying wine
Temperature up and down, make fermentation composition uniformity, and reduce the content of carbon dioxide, supplement oxygen, inhibit miscellaneous bacteria intrusion it is numerous
It grows, keeps fermentation normal；
10) envelope cylinder fermentation：It buys wine and carries out envelope cylinder after a few days, the purpose for sealing cylinder is the contact surface for making semi-finished product reduce with air
Product, does not make alcohol excessively volatilize, and control miscellaneous bacteria intrusion breeding improves vinosity, general fermenting cellar temperature control system is at 18~22 DEG C；
11) it distills：After being fermented into fermented grain by 48~52 day time, so that it may to be distilled, the wine vat of fermenting-ripening
In containing complicated ingredient, alcohol, water, higher alcohol, acids and other beneficials in wine vat are evaporated to by distilling
Vapour, then can be obtained that as clear as crystal, mellowness is elegant, the height fen-flavor type white spirit of smell coordination through cooling；
12) secondary fermentation：By glutinous rice He after Qu meters of Hong immersions 12 hours, eluriates repeatedly several times, be put into steamer and cook, mistake
After take out, set and spread heat dissipation out on meter platform that dries in the air；It is 10 by weight proportion:5:20:1.5 weigh the selenium-rich before the glutinous rice dried well, Mengshan
Qu meters of subset mineral water, height fen-flavor type white spirit He Hong, by the selenium-rich subset mineral water before glutinous rice, Mengshan He Hong Qu
Rice is put into blender by weight proportion to stir evenly, and is put into jar fermenter, spontaneous fermentation 3~5 days reinjects height delicate fragrance type
White wine carries out dextrine conversion fermentation；
13) filtering clarification：The wine of secondary fermentation is extracted out, is placed in vial, low temperature clarification after a week, natural cost
Invent novel taste wine.
The present invention is obtained and is had the beneficial effect that using the above scheme：The novel taste wine of the present invention is adapted to by optimal screening
Raw material proportioning and processing step layer by layer, each processing step is fitted close, and synergistic effect, obtained novel taste wine is secondary
The wine of fermentation, wine and women-sensual pursuits are in amber, and wine body is full, and aroma is strong, and wine degree is moderate, and taste sweetness is mellow, long times of aftertaste, and health is certainly
So, GOOD TASTE is the superfine product in wine.By detection, containing abundant nutriment, heat is 66 kJ (kilojoule)s, egg in every liter
White matter 1.6G%ml, amino acid 440mg%ml, calcium 36mg%ml, magnesium 174mg%L, potassium 176mg%L, phosphorus 176mg%L, vb1
0.02mg%L, vb2 0.05mg%L, zinc 3mg%L, copper 0.1mg%L, iron 2mg%L, selenium 0.012mg%L and other are a variety of
Trace element, and be easily absorbed by the body.It drinks in right amount, has and help blood circulation, boost metabolism, blood-enriching face-nourishing, relaxing muscles and tendons
The effect of invigorating blood circulation, keep fit and healthy, promoting longevity.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
All other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1, a kind of preparation process of novel taste wine of the present invention, including select glutinous rice, Qu meters of Xuan Hong, select water, wash rice
Rice steeping expanding species, steamed rice, the rice that dries in the air, falls cylinder diastatic fermentation, buys wine, sealing cylinder fermentation, distillation, secondary fermentation, filtering clarification process, tool
Steps are as follows for body：
1) glutinous rice is selected：Choose market quality glutinous rice, it is desirable that full grains, quality is hard, and color and luster is pure, and rice grain is glossy, fragrant
Taste is strong；
2) Xuan Hong Qu meters：Qu meters of Hong Yaos that Qiu Qu is full, and appearance luster is naturally, there is a kind of Te Shu Qu fragrance；Qu meters of Hong
It is both Chinese medicine and food, it is safe and non-toxic, there is stronger tinting strength, tinting power to protein；
3) water is selected：Wet concentration takes the selenium-rich subset mineral water before Mengshan；
4) a meter rice steeping is washed：He Qu meters of Hong will generally impregnate 12 hours or more, temperature is controlled at 18~22 DEG C, in glutinous rice glutinous rice
After Qu meters of He Hong fully impregnate, eluriate repeatedly several times, the purpose of rice steeping is to make the starch in rice for rice water swelling
It is gradually loose between grain, certain acidity is generated in fermentation, is convenient for cooking aging, and without half-cooked, diastatic fermentation forms wine
Unique style；
5) expanding species：By the selenium-rich subset mineral water before glutinous rice, Mengshan Ji Qu meters of Hong is according to weight ratio 10：15:
1.5, lower rice, which is put into wine vat, to stir evenly, and microorganism selfdecomposition is made to produce raw Qu perfume for amino acid and other nutriments；
6) steamed rice：Steamed rice is to make glutinous rice He the heating starch in Qu meters of Hong cures, and convenient for diastatic fermentation, steamed rice is certain
Reach ripe without pasting, it is interior without the white heart, it is ripe consistent thoroughly without rotten；
7) dry in the air rice：By steamed glutinous rice He Qu meters of Hong takes out out of pot, it is poured on and dries in the air on meter platform, spread out in order to radiate, dry in the air
To a few minutes, make the temperature of rice between 25~30C degree；
8) cylinder diastatic fermentation is fallen：Material cylinder is put into, is stirred evenly, by the glutinous rice stirred evenly He Qu meters of Hong is put into jar fermenter
In, continue to stir evenly, the addition saccharomycete, Aspergillus, the mould abundant combinations of rhizopus, Hong Qu into wine vat and interaction,
Diastatic fermentation is promoted to obtain mash；
9) it buys wine：Mash is stirred in jar fermenter with wooden rake daily, and at least 3 times daily, mash can be adjusted by buying wine
Temperature up and down, make fermentation composition uniformity, and reduce the content of carbon dioxide, supplement oxygen, inhibit miscellaneous bacteria intrusion it is numerous
It grows, keeps fermentation normal；
10) envelope cylinder fermentation：It buys wine and carries out envelope cylinder after a few days, the purpose for sealing cylinder is the contact surface for making semi-finished product reduce with air
Product, does not make alcohol excessively volatilize, and control miscellaneous bacteria intrusion breeding improves vinosity, general fermenting cellar temperature control system is at 18~22 DEG C；
11) it distills：After being fermented into fermented grain by 48~52 day time, so that it may to be distilled, the wine vat of fermenting-ripening
In containing complicated ingredient, alcohol, water, higher alcohol, acids and other beneficials in wine vat are evaporated to by distilling
Vapour, then can be obtained that as clear as crystal, mellowness is elegant, the height fen-flavor type white spirit of smell coordination through cooling；
12) secondary fermentation：By glutinous rice He after Qu meters of Hong immersions 12 hours, eluriates repeatedly several times, be put into steamer and cook, mistake
After take out, set and spread heat dissipation out on meter platform that dries in the air；It is 10 by weight proportion:5:20:1.5 weigh the selenium-rich before the glutinous rice dried well, Mengshan
Qu meters of subset mineral water, height fen-flavor type white spirit He Hong, by the selenium-rich subset mineral water before glutinous rice, Mengshan He Hong Qu
Rice is put into blender by weight proportion to stir evenly, and is put into jar fermenter, spontaneous fermentation 3~5 days reinjects height delicate fragrance type
White wine carries out dextrine conversion fermentation；
13) filtering clarification：The wine of secondary fermentation is extracted out, is placed in vial, low temperature clarification after a week, natural cost
Invent novel taste wine.
Novel taste wine obtained by the present invention is the wine of secondary fermentation, and wine and women-sensual pursuits is in amber, and wine body is full, and aroma is dense
Strongly fragrant, wine degree is moderate, and taste sweetness is mellow, long times of aftertaste, and health is naturally, GOOD TASTE, is the superfine product in wine.By detection, contain
Abundant nutriment, heat is 66 kJ (kilojoule)s, protein 1.6G%ml, amino acid 440mg%ml, calcium 36mg% in every liter
Ml, magnesium 174mg%L, potassium 176mg%L, phosphorus 176mg%L, vb1 0.02mg%L, vb2 0.05mg%L, zinc 3mg%L, copper
0.1mg%L, iron 2mg%L, selenium 0.012mg%L and other various trace elements, and be easily absorbed by the body.It drinks, has in right amount
Helpful blood circulation, boost metabolism, blood-enriching face-nourishing, the effect of relaxing tendons and activating collaterals, keeping fit and healthy, promoting longevity.
Various embodiments provided by the invention can be combined with each other in any way as needed, be obtained by this combination
Technical solution, it is also within the scope of the invention.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (1)
1. a kind of preparation process of novel taste wine, which is characterized in that including select glutinous rice, Qu meters of Xuan Hong, select water, wash a meter rice steeping,
Expanding species, steamed rice the rice that dries in the air, fall cylinder diastatic fermentation, buy wine, sealing cylinder fermentation, distillation, secondary fermentation, filtering clarification process, specific steps
It is as follows：
1) glutinous rice is selected：Choose market quality glutinous rice, it is desirable that full grains, quality is hard, and color and luster is pure, and rice grain is glossy, thick flavor
It is strongly fragrant；
2) Xuan Hong Qu meters：Qu meters of Hong Yaos that Qiu Qu is full, and appearance luster is naturally, there is a kind of Te Shu Qu fragrance；Qu meters of Hong is both
Chinese medicine is food again, safe and non-toxic, has stronger tinting strength, tinting power to protein；
3) water is selected：Wet concentration takes the selenium-rich subset mineral water before Mengshan；
4) a meter rice steeping is washed：He Qu meters of Hong will generally impregnate 12 hours or more, temperature is controlled at 18~22 DEG C glutinous rice, in glutinous rice and red
After Qu meters are fully impregnated, eluriate repeatedly several times, the purpose of rice steeping be for rice water swelling, make starch granules in rice it
Between it is gradually loose, generate certain acidity in fermentation, be convenient for cooking aging, without half-cooked, diastatic fermentation forms the only of wine
Special style；
5) expanding species：By the selenium-rich subset mineral water before glutinous rice, Mengshan Ji Qu meters of Hong is according to weight ratio 10：15:1.5, under
Rice, which is put into wine vat, to stir evenly, and microorganism selfdecomposition is made to produce raw Qu perfume for amino acid and other nutriments；
6) steamed rice：Steamed rice is to make glutinous rice He the heating starch in Qu meters of Hong cures, and convenient for diastatic fermentation, steamed rice has to reach
It is interior without the white heart to ripe without pasting, it is ripe consistent thoroughly without rotten；
7) dry in the air rice：By steamed glutinous rice He Qu meters of Hong takes out out of pot, it is poured on and dries in the air on meter platform, spread out in order to radiate, dry in the air to several
Minute, make the temperature of rice between 25~30C degree；
8) cylinder diastatic fermentation is fallen：Material cylinder is put into, is stirred evenly, by the glutinous rice stirred evenly He Qu meters of Hong is put into jar fermenter, after
Continuous to stir evenly, the addition saccharomycete, Aspergillus, the mould abundant combinations of rhizopus, Hong Qu into wine vat and interaction promote sugar
Change the mash that ferments to obtain；
9) it buys wine：Mash is stirred in jar fermenter with wooden rake daily, and at least 3 times daily, the upper of mash can be adjusted by buying wine
Lower temperature makes fermentation composition uniformity, and reduces the content of carbon dioxide, supplements oxygen, inhibits miscellaneous bacteria intrusion breeding, makes
Fermentation is normal；
10) envelope cylinder fermentation：It buys wine and carries out envelope cylinder after a few days, the purpose for sealing cylinder is the contact area for making semi-finished product reduce with air,
Alcohol is not set excessively to volatilize, control miscellaneous bacteria intrusion breeding improves vinosity, general fermenting cellar temperature control system is at 18~22 DEG C；
11) it distills：After being fermented into fermented grain by 48~52 day time, so that it may to be distilled, contain in the wine vat of fermenting-ripening
There is complicated ingredient, alcohol, water, higher alcohol, acids and other beneficials in wine vat are evaporated to steam by distilling, then
It can be obtained that as clear as crystal, mellowness is elegant, the height fen-flavor type white spirit of smell coordination through cooling；
12) secondary fermentation：By glutinous rice He after Qu meters of Hong immersions 12 hours, eluriates repeatedly several times, be put into steamer and cook, take later
Go out, sets and spread heat dissipation out on meter platform that dries in the air；It is 10 by weight proportion:5:20:1.5 weigh small point of selenium-rich before the glutinous rice dried well, Mengshan
Qu meters of sub- nodulizing spring, height fen-flavor type white spirit He Hong, by the selenium-rich subset mineral water before glutinous rice, Mengshan He Qu meters of Hong is pressed
Weight ratio is put into blender and stirs evenly, and is put into jar fermenter, and it is white to reinject height delicate fragrance type for spontaneous fermentation 3~5 days
Wine carries out dextrine conversion fermentation；
13) filtering clarification：The wine of secondary fermentation is extracted out, is placed in vial, low temperature clarification is after a week, natural at the present invention
Novel taste wine.
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| CN201810382590.7A CN108315153A (en) | 2018-04-26 | 2018-04-26 | A kind of preparation process of novel taste wine |
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| CN201810382590.7A CN108315153A (en) | 2018-04-26 | 2018-04-26 | A kind of preparation process of novel taste wine |
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|---|---|---|---|---|
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2018
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| CN101544940A (en) * | 2009-03-30 | 2009-09-30 | 陈清 | Process for brewing yellow wine with high alcohol content |
| CN102690741A (en) * | 2012-06-18 | 2012-09-26 | 福建师范大学 | Brewing method of dry type red rice yellow millet wine |
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