CN101550387A - Biological wine and preparation method thereof - Google Patents
Biological wine and preparation method thereof Download PDFInfo
- Publication number
- CN101550387A CN101550387A CN 200910011489 CN200910011489A CN101550387A CN 101550387 A CN101550387 A CN 101550387A CN 200910011489 CN200910011489 CN 200910011489 CN 200910011489 A CN200910011489 A CN 200910011489A CN 101550387 A CN101550387 A CN 101550387A
- Authority
- CN
- China
- Prior art keywords
- rice
- wine
- biological
- biological wine
- raw material
- 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.)
- Granted
Links
Images
Abstract
The invention relates to wine, particularly a biological wine which takes glutinous rice and rice as main materials with the weight ratio of 1.8 to 2.2:1, wherein the materials are also added with saccharified extracting solution, alcohol yeast and bioenergy archaeus essential. Compared with the traditional white wine, the wine of the invention has obvious characteristics that the human body harmless biological wine has an alcohol degree same to the white wine and is brewed completely by grains without adopting blending process; simultaneously, the wine degree is shaped with one step during the process of brewing, after drinking the biological wine, no vinosity is generated, and people do not feel thirsty and can sober up quickly. A plurality of inhomogeneous biological wines such as wild chrysanthemum biological wine, longan biological wine, medlar biological wine, topinamber biological wine, Chinese chestnut biological wine, blueberry biological wine and holothurian biological wine can be prepared to satisfy various needs of customers.
Description
One, technical field:
The present invention relates to drinks, particularly liquor also relates to its preparation method in addition.
Two, background technology:
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Three, summary of the invention:
The objective of the invention is to overcome above-mentioned not enough problem, a kind of biological wine is provided, have nutrition and mouthfeel concurrently, its preparation method also is provided in addition, technology is rationally simple, and is easy to operate.
The technical scheme that the present invention is adopted for achieving the above object is: biological wine, with glutinous rice and rice by weight 1.8-2.2: 1 is main raw material, wherein also is added with saccharification liquid koji, distillery yeast and bioenergy vigor element.
Described saccharification liquid koji addition is the 0.5-1.35% of main raw material gross weight; The distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
Also be added with fruit or the medicinal material of main raw material gross weight 5-18% in the described brewing wine.
Also be added with one or more following raw materials of main raw material gross weight 1-12% in the described brewing wine: Wild Chrysanthemum, longan, red date, matrimony vine, jerusalem artichoke, Chinese chestnut, blueberry or sea cucumber.
The preparation technology of brewing wine of the present invention:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt oak container splendid attire rice, the grain of rice steamed 10-15 minute down at temperature 100-130 ℃; (grain of rice does not add the water dry blowing to some semi-ripe condition)
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: cooled material is poured in the potter's clay container, carried out Secondary Fermentation, wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-4 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid squeezes, collect pressed liquor and filter transparent clear liquor, promptly make biological wine by metering packing.
Described the first step bubble, rice washing: adopt the bamboo basket rice washing during rice washing.
Described second step adopts oak barrel as container when steaming rice.
Described the 4th step fermentation: the potter's clay container adopts the boccaro cylinder; Once preferred 7 days with the Secondary Fermentation time.
Described the 4th step fermentation: add nutritive ingredients such as bioenergy vigor element and fruit, medicinal material when stirring during the Secondary Fermentation.
Described the 5th step squeezing: by underflow pump fermented liquid is failed the road in deckered stock chest along pipeline, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
The present invention compares with traditional liquor, has outstanding feature: have the alcohol number of degrees suitable with liquor, and do not adopt blending process production, brewage production by cereal fully, and the number of degrees of wine are once shaped in brewing process, and the biological beverage that makes does not have thirsty sensation with there not being fume (flavor) in the deutostoma, sober up fast, not wound body.And make multiple inhomogeneous biological wine, as the biological wine of Wild Chrysanthemum, longan red-face role thing wine, the biological wine of matrimony vine, the biological wine of jerusalem artichoke, Chinese chestnut biological wine, the biological wine of blueberry, sea cucumber bio wine etc., satisfy human consumer's various demands, and save grain consumption.Annotate: (number of degrees method that detects wine must adopt partition method to detect.)
Production technique of the present invention is rationally simple, and the wine brewing time is short, and the yield of liquor height is saved grain, finishes the adjustment of the alcohol number of degrees during the fermentation, and does not need blended liquor precision number, utilizes basic wine to modulate again, the wine of more can not faking.
Four, description of drawings:
Fig. 1 is a process flow sheet of the present invention.
Five, embodiment:
Below in conjunction with specific embodiment the present invention is described in further detail, but the present invention is not limited to specific embodiment.
Embodiment 1
Make biological wine by following proportioning raw materials and production technique, raw material was mixed into main raw material with glutinous rice and rice by weight 2: 1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.73% of a main raw material gross weight; The distillery yeast addition is 0.56% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.01% of a main raw material gross weight.
Preparation technology:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 12 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 10 minutes down for 100 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container 65 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 30 ℃ of temperature, and sealing and fermenting 7 days is carried out 3 times and stirred during the Secondary Fermentation, add the biologos element during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine that the alcohol number of degrees are the 30-58 degree by metering packing.
Embodiment 2
Make biological wine by following proportioning raw materials and production technique, raw material was mixed into main raw material with glutinous rice and rice by weight 2.2: 1, wherein also be added with saccharification liquid koji, distillery yeast, bioenergy vigor element and Wild Chrysanthemum, saccharification liquid koji addition is 1.50% of a main raw material gross weight; The distillery yeast addition is 1.16% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.1% of a main raw material gross weight; The Wild Chrysanthemum addition is 10% of a main raw material gross weight.
Preparation technology:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 12 minutes down for 110 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 55 ℃ of temperature, sealing and fermenting 10 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 30 ℃ of temperature, and sealing and fermenting 8 days is carried out 2 times and stirred during the Secondary Fermentation, add biologos element and Wild Chrysanthemum during stirring, ferment fermented liquid;
The squeezing of the 5th step: adopt embodiment 1 described pressing method squeezing, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of Wild Chrysanthemum that the alcohol number of degrees are the 30-52 degree by metering packing.
Embodiment 3
Make biological wine by following proportioning raw materials and production technique, raw material was mixed into main raw material with glutinous rice and rice by weight 1.8: 1, wherein also was added with saccharification liquid koji, distillery yeast, bioenergy vigor element and Chinese chestnut, saccharification liquid koji addition is 1.00% of a main raw material gross weight; The distillery yeast addition is 0.80% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.5% of a main raw material gross weight; The Chinese chestnut addition is 9% of a main raw material gross weight.
Preparation technology:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 15 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 15 minutes down for 110 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 35 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 70 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 25 ℃ of temperature, and sealing and fermenting 15 days is carried out 4 times and stirred during the Secondary Fermentation, add during stirring bioenergy vigor element, Chinese chestnut ferment fermented liquid;
The squeezing of the 5th step: adopt embodiment 1 described pressing method squeezing, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the Chinese chestnut biological wine that the alcohol number of degrees are the 30-58 degree by metering packing.
Embodiment 4-8
Brewage high spirit according to embodiment 1 described preparation technology, raw materials used and proportioning such as following table:
Claims (10)
1, biological wine is characterized in that: with glutinous rice and rice by weight 1.8-2.2: 1 is main raw material, wherein also is added with saccharification extracting solution, distillery yeast and bioenergy vigor element.
2, biological wine according to claim 1 is characterized in that: saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; The distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
3, biological wine according to claim 1 is characterized in that: the fruit or the medicinal material that also are added with main raw material gross weight 5-18% in the brewing wine.
4, biological wine according to claim 1 is characterized in that: one or more following raw materials that also are added with main raw material gross weight 1-12% in the brewing wine: Wild Chrysanthemum, longan, red date, matrimony vine, jerusalem artichoke, Chinese chestnut, blueberry or sea cucumber.
5, the preparation technology of biological wine is characterized in that:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt oak container splendid attire rice, the grain of rice steamed 10-15 minute down at temperature 100-130 ℃; (grain of rice does not add the water dry blowing to some semi-ripe condition)
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: cooled material is poured in the potter's clay container, carried out Secondary Fermentation, wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-4 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid squeezes, collect pressed liquor and filter transparent clear liquor, promptly make the height brewing spirit by metering packing.
6, the preparation technology of biological wine according to claim 5 is characterized in that: the first step bubble, rice washing: adopt the bamboo basket rice washing during rice washing.
7, the preparation technology of biological wine according to claim 5 is characterized in that: second step adopted oak barrel as container when steaming rice.
8, the preparation technology of biological wine according to claim 5 is characterized in that: the fermentation of the 4th step: the potter's clay container adopts the boccaro cylinder; Once preferred 7 days with the Secondary Fermentation time.
9, the preparation technology of biological wine according to claim 5 is characterized in that: the fermentation of the 4th step: add nutritive ingredients such as bioenergy vigor element and fruit, medicinal material when stirring during the Secondary Fermentation.
10, the preparation technology of biological wine according to claim 5, it is characterized in that: the squeezing of the 5th step: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910011489 CN101550387B (en) | 2009-05-11 | 2009-05-11 | Preparation method of biological wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910011489 CN101550387B (en) | 2009-05-11 | 2009-05-11 | Preparation method of biological wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101550387A true CN101550387A (en) | 2009-10-07 |
| CN101550387B CN101550387B (en) | 2013-01-16 |
Family
ID=41154879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200910011489 Expired - Fee Related CN101550387B (en) | 2009-05-11 | 2009-05-11 | Preparation method of biological wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101550387B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899375A (en) * | 2010-07-26 | 2010-12-01 | 大连理工大学 | Method for preparing fermented sea cucumber and blueberry mixed health wine |
| CN102488269A (en) * | 2011-04-21 | 2012-06-13 | 深圳市唤然生物科技开发有限公司 | Blueberry health-care beverage and its preparation method |
| CN104893889A (en) * | 2014-03-03 | 2015-09-09 | 西北农林科技大学 | Brewing method for Pleurotus eryngii wine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241849C (en) * | 2002-10-09 | 2006-02-15 | 金日光 | Multifunctional biological-energy activation and gene optimization regulating agent, preparing method and use thereof |
| CN101362991B (en) * | 2008-09-18 | 2011-11-02 | 时闻讯 | Fruity rice original plasmogen wine and brew method thereof |
| CN101423791B (en) * | 2008-09-18 | 2012-06-27 | 时闻讯 | Original plasm wine brewed by rice and mountain spring water through biofermentation and brewing method thereof |
| CN101358162B (en) * | 2008-09-18 | 2012-02-29 | 时闻讯 | (Gold sophora flower) original plasm wine brewed by wild sophora flower and rice and brewing method thereof |
-
2009
- 2009-05-11 CN CN 200910011489 patent/CN101550387B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899375A (en) * | 2010-07-26 | 2010-12-01 | 大连理工大学 | Method for preparing fermented sea cucumber and blueberry mixed health wine |
| CN102488269A (en) * | 2011-04-21 | 2012-06-13 | 深圳市唤然生物科技开发有限公司 | Blueberry health-care beverage and its preparation method |
| CN102488269B (en) * | 2011-04-21 | 2013-04-24 | 深圳市唤然生物科技开发有限公司 | Blueberry health-care beverage and its preparation method |
| CN104893889A (en) * | 2014-03-03 | 2015-09-09 | 西北农林科技大学 | Brewing method for Pleurotus eryngii wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101550387B (en) | 2013-01-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105238607B (en) | A kind of brewing method of no alcohol plasmogen beer | |
| CN103266037B (en) | Tea fruit wine and preparation method thereof | |
| CN103173318B (en) | Preparation method of semi-sweat red rice yellow wine | |
| CN103387904B (en) | Method for brewing foaming saki | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN102277260A (en) | Green tea biological wine and brewing process thereof | |
| CN106635734A (en) | Application method of various enzymic preparations in solid acetic fermentation process of full-grain mature vinegar | |
| CN102250701A (en) | Functional beer and brewing method thereof | |
| CN104893889A (en) | Brewing method for Pleurotus eryngii wine | |
| CN102277268A (en) | Grain biological wine and brewing process thereof | |
| CN103103101B (en) | Mulberry white spirit and preparation method of mulberry white spirit | |
| CN103992911B (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN103881872A (en) | Process for preparing low-alcohol content liquor from multi-grain rice wine | |
| CN102277272A (en) | Medlar biological wine and brewing process thereof | |
| CN101550387B (en) | Preparation method of biological wine | |
| CN109234109A (en) | The preparation method of low-alcohol rice wine | |
| CN102286317A (en) | Hunan arrowroot liquor as well as formula and production method thereof | |
| CN102277275A (en) | Blueberry biological wine and brewing process thereof | |
| CN102277278A (en) | Jerusalem artichoke biological wine and brewing process thereof | |
| CN103865741B (en) | Method for preparing high-degree liquid state white spirit by using yellow rice wine | |
| CN102443503A (en) | Sprouted rice ecological beer and production method thereof | |
| CN102424781A (en) | Carrot wine brewing process | |
| CN102827729A (en) | Chinese yam liquor and brewing method thereof | |
| CN107858228A (en) | Full fermentation nutrient tea wine and its brewing method | |
| CN102277279A (en) | Ginkgo biological wine and brewing process 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 | ||
| ASS | Succession or assignment of patent right |
Owner name: DALIAN SANJUN WINE CO., LTD. Free format text: FORMER OWNER: QU MINGHONG Effective date: 20110906 Free format text: FORMER OWNER: WEI CHUNHUA YAO MEI SU YUSHU |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20110906 Address after: 116011 No. 33, scenery street, Xigang District, Liaoning, Dalian Applicant after: Dalian Sanjun Wine Co.,Ltd. Address before: 116011 No. 33, scenery street, Xigang District, Liaoning, Dalian Applicant before: Qu Minghong Co-applicant before: Wei Chunhua Co-applicant before: Tao Mei Co-applicant before: Su Yushu |
|
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wei Chunhua Inventor after: Qu Minghong Inventor before: Wei Chunhua |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: WEI CHUNHUA TO: WEI CHUNHUA QU MINGHONG |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130116 Termination date: 20140511 |