CN108410658A - A kind of method of sorghum brewing whiskey - Google Patents
A kind of method of sorghum brewing whiskey Download PDFInfo
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- CN108410658A CN108410658A CN201810602581.4A CN201810602581A CN108410658A CN 108410658 A CN108410658 A CN 108410658A CN 201810602581 A CN201810602581 A CN 201810602581A CN 108410658 A CN108410658 A CN 108410658A
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- sorghum
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention discloses a kind of methods that sorghum makes whiskey, two the step of as committed step：Sorghum and wheat are pulverized, one layer of molecular sieve is put into brewing container, then the sorghum pulverized and wheat are placed on bottom molecular sieve, continues layer overlay molecular sieve in sorghum and wheat layer later；Step 3：Water is added in a reservoir；Step 4：First even 40 DEG C by water temperature, and it is packed into air pump in a reservoir so that water passes through sorghum, wheat layer from bottom molecular sieve, eventually passes through upper-class elements' sieve；Step 5：60 DEG C are continuously heating to, air pump is kept to open so that water passes through sorghum, wheat layer from bottom molecular sieve, eventually passes through upper-class elements' sieve；Step 6：It keeps air pump to open, is warming up to 85 DEG C.Make finally obtained whiskey stay in grade, it is easily controllable.
Description
Technical field
The present invention relates to a kind of brewing method, more particularly to a kind of method of sorghum brewing whiskey.
Background technology
Whiskey（Whisky、Whiskey）, it is that one kind is brewed by cereal such as barleys, in oak barrel after ageing for many years, adjusts
It is made into 43 degree or so of hard liquor.Englishman is referred to as " water of life ".It can be divided into according to the place of production：Scotland prestige scholar
Avoid, JAM.IRISH WHISK, American whisky and four major class of Canadian Whisky.
Whiskey in the prior art is largely brewed using barley, and the yield in CHINA SORGHUM is higher, while sorghum
The taste of wine is mellow, in the brewing process for also serving as whiskey, but due to the limitation in the place of production, sorghum is caused to participate in the prestige brewed
Scholar avoids, and quality is difficult to control.
Invention content
In view of the deficiencies of the prior art, the present invention intends to provide a kind of sorghum that quality is easily controllable brewing
The method of whiskey.
To achieve the above object, the present invention provides following technical solutions：
A kind of method of sorghum brewing whiskey,
Include the following steps：
Step 1：Prepare cereal materials, sorghum in following ratio：Wheat=20：5；
Step 2：Sorghum and wheat are pulverized, one layer of molecular sieve is put into brewing container, then the sorghum pulverized and wheat are put
It sets on bottom molecular sieve, continues layer overlay molecular sieve in sorghum and wheat layer later；
Step 3：Water is added in a reservoir；
Step 4：First even 40 DEG C by water temperature, and it is packed into air pump in a reservoir so that water passes through sorghum, small from bottom molecular sieve
Wheat layer eventually passes through upper-class elements' sieve；
Step 5：60 DEG C are continuously heating to, air pump is kept to open so that water passes through sorghum, wheat layer from bottom molecular sieve, finally
It is sieved across the upper-class elements；
Step 6：It keeps air pump to open, is warming up to 85 DEG C；
Step 7：Steaming, vapour pressure 0.1Mpa are carried out later；
Step 8：Keep 85 DEG C of carry out shelvings；
Step 9：Material unstrained spirits after bored heap is uniformly taped against and is dried in the air on bed, start rouse it is cool, the cool side of snare drum turns；
Step 10：Grain unstrained spirits enters cellar for storing things, controlling pH 0.1~0.6, temperature control at 15 ~ 20 DEG C, moisture control 45~48% into
Row is saccharified, and going out cellar for storing things when remaining starch is less than 10% is transferred to liquid state fermentation；
Step 11：Yeast, saccharic acid -1,4- lactones, xylitol, sodium alginate, zinc gluconate, quininic acid is added to be sent out
The matter with sorghum dosage of ferment, wherein yeast, saccharic acid-Isosorbide-5-Nitrae-lactone, xylitol, sodium alginate, zinc gluconate, quininic acid
Measuring ratio is
Sorghum：20
Yeast:0.5
Saccharic acid -1,4- lactones:0.2
Xylitol:0.1
Sodium alginate:0.5
Zinc gluconate：0.1
Quininic acid：0.5；
Step 12：After fermentation is more than or equal to 72 days, the face unstrained spirits loaded steamer formed after fermenting in pit is taken out, distills 25~35 points
Clock, vapo(u)rizing temperature are 25~28 DEG C, and the wine liquid distilled should be white, be impregnated 30 ~ 1000 days in oak barrel, wine liquid
Become light yellow and obtains color and luster crystal clear to brown color, light yellow to golden yellow, the whiskey of no suspended substance and sediment.
As a further improvement on the present invention, one layer of filter paper is equipped on the bottom molecular sieve, sorghum, wheat are located at should
On layer filter paper, one layer of filter paper is equipped between sorghum and wheat layer and upper-class elements' sieve.
As a further improvement on the present invention, it is that wheat and sorghum gross weight are equal that water is added in step 3.
As a further improvement on the present invention, in the step 4, kept for 40 DEG C 30 minutes.
As a further improvement on the present invention, in the step 5, kept for 60 DEG C 30 minutes.
As a further improvement on the present invention, in the step 6, kept for 85 DEG C 30 minutes.
As a further improvement on the present invention, the steaming time is 60 minutes in the step 7.
As a further improvement on the present invention, enclosing material time is 20 minutes in the step 8.
In the present invention, the committed step as control quality, as step 2, two layers point is placed on by sorghum and wheat
Between son sieve, pass through the use of air pump later, water is sieved from bottom molecular sieve across the upper-class elements so that raw material is in soaking process
In, water column is further broken up by molecular sieve, is fully infiltrated into raw material, can ensure the ingredient energy inside sorghum in this way
Enough it is exposed, to enable to the quality of finally obtained whiskey that can stablize in subsequent brewing process.
Specific implementation mode
A kind of method of sorghum brewing whiskey,
Include the following steps：
Step 1：Prepare cereal materials, sorghum in following ratio：Wheat=20：5；
Step 2：Sorghum and wheat are pulverized, one layer of molecular sieve is put into brewing container, then the sorghum pulverized and wheat are put
It sets on bottom molecular sieve, continues layer overlay molecular sieve in sorghum and wheat layer later；
Step 3：Water is added in a reservoir；
Step 4：First even 40 DEG C by water temperature, and it is packed into air pump in a reservoir so that water passes through sorghum, small from bottom molecular sieve
Wheat layer eventually passes through upper-class elements' sieve；
Step 5：60 DEG C are continuously heating to, air pump is kept to open so that water passes through sorghum, wheat layer from bottom molecular sieve, finally
It is sieved across the upper-class elements；
Step 6：It keeps air pump to open, is warming up to 85 DEG C；
Step 7：Steaming, vapour pressure 0.1Mpa are carried out later；
Step 8：Keep 85 DEG C of carry out shelvings；
Step 9：Material unstrained spirits after bored heap is uniformly taped against and is dried in the air on bed, start rouse it is cool, the cool side of snare drum turns；
Step 10：Grain unstrained spirits enters cellar for storing things, controlling pH 0.1~0.6, temperature control at 15 ~ 20 DEG C, moisture control 45~48% into
Row is saccharified, and going out cellar for storing things when remaining starch is less than 10% is transferred to liquid state fermentation；
Step 11：Yeast, saccharic acid -1,4- lactones, xylitol, sodium alginate, zinc gluconate, quininic acid is added to be sent out
The matter with sorghum dosage of ferment, wherein yeast, saccharic acid-Isosorbide-5-Nitrae-lactone, xylitol, sodium alginate, zinc gluconate, quininic acid
Measuring ratio is
Sorghum：20
Yeast:0.5
Saccharic acid -1,4- lactones:0.2
Xylitol:0.1
Sodium alginate:0.5
Zinc gluconate：0.1
Quininic acid：0.5；
Step 12：After fermentation is more than or equal to 72 days, the face unstrained spirits loaded steamer formed after fermenting in pit is taken out, distills 25~35 points
Clock, vapo(u)rizing temperature are 25~28 DEG C, and the wine liquid distilled should be white, be impregnated 30 ~ 1000 days in oak barrel, wine liquid
Become light yellow and obtains color and luster crystal clear to brown color, light yellow to golden yellow, the whiskey of no suspended substance and sediment.
As a kind of improved specific implementation mode, one layer of filter paper, sorghum, wheat position are equipped on the bottom molecular sieve
In on this layer of filter paper, one layer of filter paper is equipped between sorghum and wheat layer and upper-class elements' sieve.
It is that wheat and sorghum gross weight are equal that water is added as a kind of improved specific implementation mode, in step 3.
As a kind of improved specific implementation mode, in the step 4, kept for 40 DEG C 30 minutes.
As a kind of improved specific implementation mode, in the step 5, kept for 60 DEG C 30 minutes.
As a kind of improved specific implementation mode, in the step 6, kept for 85 DEG C 30 minutes.
As a kind of improved specific implementation mode, the steaming time is 60 minutes in the step 7.
As a kind of improved specific implementation mode, enclosing material time is 20 minutes in the step 8.
In the present invention, the committed step as control quality, as step 2, two layers point is placed on by sorghum and wheat
Between son sieve, pass through the use of air pump later, water is sieved from bottom molecular sieve across the upper-class elements so that raw material is in soaking process
In, water column is further broken up by molecular sieve, is fully infiltrated into raw material, can ensure the ingredient energy inside sorghum in this way
Enough it is exposed, to enable to the quality of finally obtained whiskey that can stablize in subsequent brewing process.
Simultaneously by the setting of two layers of filter paper, more easily sorghum and wheat can be taken out.
Sensory evaluation：
Color and luster：Crystal clear, light yellow to golden yellow, no suspended substance and sediment；
Fragrance：Strong aromatic odor；
Taste：Wine body is plentiful, alcohol and Gan Shuan；
Physical and chemical index：
Alcoholic strength >=25%vol,
Total ester（In terms of ethyl acetate, 100%vol ethyl alcohol, g/L）：Top grade >=4.0；Level-one >=3.2；
Total acid（With Acetometer, 100%vol ethyl alcohol, g/L)：Top grade >=2.0；Level-one >=1.6；
Total aldehyde（In terms of acetaldehyde, 100%vol ethyl alcohol, g/L)：Top grade≤0.5；Level-one≤0.8,
30 batches are made, alcoholic strength, total ester, total aldehyde variance are 0.01.
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (8)
1. a kind of method of sorghum brewing whiskey, it is characterised in that：
Include the following steps：
Step 1：Prepare cereal materials, sorghum in following ratio：Wheat=20：5；
Step 2：Sorghum and wheat are pulverized, one layer of molecular sieve is put into brewing container, then the sorghum pulverized and wheat are put
It sets on bottom molecular sieve, continues layer overlay molecular sieve in sorghum and wheat layer later；
Step 3：Water is added in a reservoir；
Step 4：First even 40 DEG C by water temperature, and it is packed into air pump in a reservoir so that water passes through sorghum, small from bottom molecular sieve
Wheat layer eventually passes through upper-class elements' sieve；
Step 5：60 DEG C are continuously heating to, air pump is kept to open so that water passes through sorghum, wheat layer from bottom molecular sieve, finally
It is sieved across the upper-class elements；
Step 6：It keeps air pump to open, is warming up to 85 DEG C；
Step 7：Steaming, vapour pressure 0.1Mpa are carried out later；
Step 8：Keep 85 DEG C of carry out shelvings；
Step 9：Material unstrained spirits after bored heap is uniformly taped against and is dried in the air on bed, start rouse it is cool, the cool side of snare drum turns；
Step 10：Grain unstrained spirits enters cellar for storing things, controlling pH 0.1~0.6, temperature control at 15 ~ 20 DEG C, moisture control 45~48% into
Row is saccharified, and going out cellar for storing things when remaining starch is less than 10% is transferred to liquid state fermentation；
Step 11：Yeast, saccharic acid -1,4- lactones, xylitol, sodium alginate, zinc gluconate, quininic acid is added to be sent out
The matter with sorghum dosage of ferment, wherein yeast, saccharic acid-Isosorbide-5-Nitrae-lactone, xylitol, sodium alginate, zinc gluconate, quininic acid
Measuring ratio is
Sorghum：20
Yeast:0.5
Saccharic acid -1,4- lactones:0.2
Xylitol:0.1
Sodium alginate:0.5
Zinc gluconate：0.1
Quininic acid：0.5；
Step 12：After fermentation is more than or equal to 72 days, the face unstrained spirits loaded steamer formed after fermenting in pit is taken out, distills 25~35 points
Clock, vapo(u)rizing temperature are 25~28 DEG C, and the wine liquid distilled should be white, be impregnated 30 ~ 1000 days in oak barrel, wine liquid
Become light yellow and obtains color and luster crystal clear to brown color, light yellow to golden yellow, the whiskey of no suspended substance and sediment.
2. a kind of method of sorghum brewing whiskey according to claim 1, it is characterised in that：On the bottom molecular sieve
It is equipped with one layer of filter paper, sorghum, wheat are located on this layer of filter paper, and one is equipped between sorghum and wheat layer and upper-class elements' sieve
Layer filter paper.
3. a kind of method of sorghum brewing whiskey according to claim 2, it is characterised in that：Water is added in step 3
It is equal for wheat and sorghum gross weight.
4. a kind of method of sorghum brewing whiskey according to claim 3, it is characterised in that：In the step 4, protect
Hold 40 DEG C 30 minutes.
5. a kind of method of sorghum brewing whiskey according to claim 4, it is characterised in that：In the step 5, protect
Hold 60 DEG C 30 minutes.
6. a kind of method of sorghum brewing whiskey according to claim 5, it is characterised in that：In the step 6, protect
Hold 85 DEG C 30 minutes.
7. a kind of method of sorghum brewing whiskey according to claim 6, it is characterised in that：Steaming in the step 7
Time is 60 minutes.
8. a kind of method of sorghum brewing whiskey according to claim 7, it is characterised in that：Shelving in the step 8
Time is 20 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810602581.4A CN108410658A (en) | 2018-06-12 | 2018-06-12 | A kind of method of sorghum brewing whiskey |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810602581.4A CN108410658A (en) | 2018-06-12 | 2018-06-12 | A kind of method of sorghum brewing whiskey |
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| CN108410658A true CN108410658A (en) | 2018-08-17 |
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| CN201810602581.4A Pending CN108410658A (en) | 2018-06-12 | 2018-06-12 | A kind of method of sorghum brewing whiskey |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753530A (en) * | 2018-06-19 | 2018-11-06 | 青岛啤酒股份有限公司 | A kind of production method and gained hops whiskey of hops whiskey |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200630484A (en) * | 2005-02-25 | 2006-09-01 | Kingmen Far East Liquor & Tobacco Co Ltd | Process for the sorghum whisky |
| CN103436411A (en) * | 2013-09-17 | 2013-12-11 | 山东社汇酒业有限公司 | Production method of whisky with thick fragrance, herbal fragrance and oak fragrance |
| CN106893661A (en) * | 2017-03-24 | 2017-06-27 | 山东三茵威士忌有限公司 | A kind of production method of solid-state Chinese style whiskey |
-
2018
- 2018-06-12 CN CN201810602581.4A patent/CN108410658A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200630484A (en) * | 2005-02-25 | 2006-09-01 | Kingmen Far East Liquor & Tobacco Co Ltd | Process for the sorghum whisky |
| CN103436411A (en) * | 2013-09-17 | 2013-12-11 | 山东社汇酒业有限公司 | Production method of whisky with thick fragrance, herbal fragrance and oak fragrance |
| CN106893661A (en) * | 2017-03-24 | 2017-06-27 | 山东三茵威士忌有限公司 | A kind of production method of solid-state Chinese style whiskey |
Non-Patent Citations (1)
| Title |
|---|
| 杨小兰: "高粱威士忌酒的生产工艺 ", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753530A (en) * | 2018-06-19 | 2018-11-06 | 青岛啤酒股份有限公司 | A kind of production method and gained hops whiskey of hops whiskey |
| CN108753530B (en) * | 2018-06-19 | 2021-06-01 | 青岛啤酒股份有限公司 | Production method of hop whisky and obtained hop whisky |
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Application publication date: 20180817 |
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