CN1858179A

CN1858179A - Brewing method for nine round fermented wine

Info

Publication number: CN1858179A
Application number: CN 200510096936
Authority: CN
Inventors: 许福林
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-05-08
Filing date: 2005-08-26
Publication date: 2006-11-08

Abstract

The brewing process of nine round fermented liquor includes the steps of: compounding material; steaming; high temperature yeast preparation; fermentation through mixing with yeast powder, high temperature piling, setting into cellar and fermentation in earth tank; adding material for the second time; distillation; fermentation for the second time; taking out raw liquor and storing; blending liquor through nine times of fermentation, seven times of taking out and nine times of storing; storing at high temperature; and packing. The nine round fermented liquors have special flavor, and is mellow, harmonious and rich in aftertaste.

Description

The brew method of nine round fermented wine

Technical field

The invention belongs to brewed spirit, specifically a kind of brew method of nine round fermented wine.

Background technology

It is aromatic strongly fragrant that aromatic Chinese spirit has the cellar for storing things, and the wine body is plentiful, thread flavor is coordinated, the clean fragrant long characteristics of tail, determined by the technology of mixed-steaming and mixed-heating.The typical case of aromatic type representative---Maotai, sauce is aromatic strongly fragrant and not gorgeous, and the wine degree is lower and not light, the mellow and Hui Tian of taste, empty cup is fragrant and lasting.After China white wine entered 21 century market, the human consumer had " giving off a strong fragrance " concurrently to the wine body and favors very much with the product of the organoleptic feature of " sauce perfume (or spice) ".At present, in liquor manufacturing field, employed raw material has multiple, the raw material difference, and the mouthfeel of the liquor of making also differs widely.Many liquor mouthfeels are not good enough, pungent thorn larynx, aging overlong time.

Summary of the invention

The brew method that the purpose of this invention is to provide the nine round fermented wine of a kind of having concurrently " giving off a strong fragrance " and " sauce perfume (or spice) " mouthfeel.

Production technique of the present invention comprises, the A. burden process: following sand, batching, profit grain; In weight percentage: with the jowar of 10-14% and the corn of 8-12%, the rice of 19-23%, the wheat of 7-12%, the barley of 12-19%, the glutinous rice of 3-5%, the black rice of 2-5%, the husky rice of 3-8%, the pea of 8-12%, the water of 10-20%, weighing mixing in proportion; B. steam material process: confected materials is cooked to cook; C. high temperature koji operation: with water with pulverize cultivations of entering the room behind the wheat forming ingredient, the Cheng Quhou storage is ground into bent powder then, wheat bran is added carry out in the pulverizing wheat of forming ingredient making the knee-piece temperature rise to the 65-70 degree after secondary turns over song; D. fermentation procedure: will steam the raw material spreading for cooling that cooks in the material process, and add bent powder, and turn back high temperature and pile up, light-water is gone into cellar for storing things, mud sump fermentation; When cellar for storing things mud was cultivated, bacterial classification adopted isolated acetic acid bacteria; Go out to store the wine unstrained spirits after fermenting; E. secondary batching: each raw material such as Chinese sorghum that goes out to store to drop into once more in the wine unstrained spirits in the D operation steams material, spreading for cooling, the bent powder of adding, turns back accumulation, pit entry fermentation, goes out to store the wine unstrained spirits after fermenting; F. distillation process: will ferment back wine unstrained spirits and steam wine, and carry out plucking wine first time, and produce former wine, the warehouse-in storage; G. fermentation once more: will time sample wine and the fermentation once more in the steaming material of the bent powder of adding of spreading for cooling of evenly splashing of tail wine; H. pluck wine once more: produce former wine, warehouse-in is stored; I. the former wine of will carry out nine fermentations, plucking wine for seven times divides nine to take turns storage, blending and tasting, high temperature storage wine more then, and test package is finished product.

The present invention adopts high temperature koji, high temperature to pile up, mud sump ferments, light-water goes into to store, feed intake, ferment for nine times, pluck for seven times wine for twice, minute wheel is stored, meticulous blending, the liquor of making makes the fragrant and giving off a strong fragrance one integrated mass of sauce dexterously, other tool style: dense sauce is harmonious, fragrance is quiet and tastefully laid out, fine and smooth mellow, aftertaste is refreshing clean, long times of aftertaste.Trimestral period of storage can reach the effect of traditional storage method more than 1 year.

Embodiment

The following examples can make those skilled in the art understand the present invention better, but do not limit the present invention in any way.

Embodiment 1:A. burden process: following sand, batching, profit grain; With 12kg jowar and 10kg corn, 21kg rice, 10kg wheat, 15kg barley, 4kg glutinous rice, 3kg black rice, the husky rice of 5kg, 10kg pea, 10kg water, weighing mixing in proportion; B. steam material process: confected materials is cooked to cook; C. high temperature koji operation: with water with pulverize cultivations of entering the room behind the wheat forming ingredient, the Cheng Quhou storage is ground into bent powder then, wheat bran is added carry out in the pulverizing wheat of forming ingredient making the knee-piece temperature rise to the 65-70 degree after secondary turns over song; D. fermentation procedure: will steam the raw material spreading for cooling that cooks in the material process, and add bent powder, and turn back high temperature and pile up, light-water is gone into cellar for storing things, mud sump fermentation; When cellar for storing things mud was cultivated, bacterial classification adopted isolated acetic acid bacteria; Go out to store the wine unstrained spirits after fermenting; E. secondary batching: each raw material such as Chinese sorghum that goes out to store to drop into once more in the wine unstrained spirits in the D operation steams material, spreading for cooling, the bent powder of adding, turns back accumulation, pit entry fermentation, goes out to store the wine unstrained spirits after fermenting; F. distillation process: will ferment back wine unstrained spirits and steam wine, and carry out plucking wine first time, and produce former wine, the warehouse-in storage; G. fermentation once more: will time sample wine and the fermentation once more in the steaming material of the bent powder of adding of spreading for cooling of evenly splashing of tail wine; H. pluck wine once more: produce former wine, warehouse-in is stored; I. the former wine of will carry out nine fermentations, plucking wine for seven times divides nine to take turns storage, blending and tasting, high temperature storage wine more then, and test package is finished product.

Claims

1, a kind of brew method of nine round fermented wine is characterized in that: its production technique comprises,

A. burden process: husky down, batching, profit grain; In weight percentage: with the jowar of 10-14% and the corn of 8-12%, the rice of 19-23%, the wheat of 7-12%, the barley of 12-19%, the glutinous rice of 3-5%, the black rice of 2-5%, the husky rice of 3-8%, the pea of 8-12%, the water of 10-20%, weighing mixing in proportion;

B. steam material process: confected materials is cooked to cook;

C. high temperature koji operation: with water with pulverize cultivations of entering the room behind the wheat forming ingredient, the Cheng Quhou storage is ground into bent powder then, wheat bran is added carry out in the pulverizing wheat of forming ingredient making the knee-piece temperature rise to the 65-70 degree after secondary turns over song;

D. fermentation procedure: will steam the raw material spreading for cooling that cooks in the material process, and add bent powder, and turn back high temperature and pile up, light-water is gone into cellar for storing things, mud sump fermentation; When cellar for storing things mud was cultivated, bacterial classification adopted isolated acetic acid bacteria; Go out to store the wine unstrained spirits after fermenting;

E. secondary batching: each raw material such as Chinese sorghum that goes out to store to drop into once more in the wine unstrained spirits in the D operation steams material, spreading for cooling, the bent powder of adding, turns back accumulation, pit entry fermentation, goes out to store the wine unstrained spirits after fermenting;

F. distillation process: will ferment back wine unstrained spirits and steam wine, and carry out plucking wine first time, and produce former wine, the warehouse-in storage;

G. fermentation once more: will time sample wine and the fermentation once more in the steaming material of the bent powder of adding of spreading for cooling of evenly splashing of tail wine;

H. pluck wine once more: produce former wine, warehouse-in is stored;

I. the former wine of will carry out nine fermentations, plucking wine for seven times divides nine to take turns storage, blending and tasting, high temperature storage wine more then, and test package is finished product.