CN101665750A

CN101665750A - Blended grain fermented wine and brewing method thereof

Info

Publication number: CN101665750A
Application number: CN200810042390A
Authority: CN
Inventors: 董兆宏
Original assignee: Shanghai Junzhengbao Xichuan Technology & Trade Co Ltd
Current assignee: Shanghai Junzhengbao Xichuan Technology & Trade Co Ltd
Priority date: 2008-09-02
Filing date: 2008-09-02
Publication date: 2010-03-10

Abstract

The invention provides blended grain fermented wine and a brewing method thereof. The method comprises the following steps: performing the liquid-phase fermentation of 33 to 37 weight portions of sticky rice, 25 to 29 weight portions of rice, 11 to 15 weight portions of sorghum, 10 to 14 weight portions of wheat and 10 to 14 weight portions of corn in the presence of microbial bacteria by using adouble bottom or double double bottom fermentation technology, wherein the fermentation temperature is 30 to 45 DEG C and the fermentation time is 12 to 20 days; and distilling the fermentation product and collecting wine to obtain finished wine. The wine prepared by the method has a long-lasting fragrance, a rich aftertaste, a sweet and fine mouth feel and a fresh and cool throat feel.

Description

Blended grain fermented wine and brewing method thereof

Technical field

The present invention relates to a kind of wine and preparation method thereof, being specifically related to adopt cereal is the wine of feedstock production.

Background technology

As everyone knows, wine generally is feedstock production with grain, as: (1) Chinese patent 98114123.4 discloses a kind of brewing method of edible fungus fermented cereal, is characterized in inoculating edible fungus species on the cereal substratum, under normal culture condition, make mycelial growth, produce edible mushrooms rice song, again through yeast system wine fermentation, squeeze and filter, deslagging is sterilized, and must contain the drinks drink of edible mushrooms.(2) Chinese patent 200610010130.9 disclosed natural Other-of brewing methods and the characteristic wine brewageed, comprise: take by weighing grain raw material, remove impurity, clean, it is characterized in that: described raw material comprises that barley and/or corn and/or wheat are contained in thick bucket shape of 5-10 centimetre or the bench-type fermentation box, sign indicating number rises, and highly is 12-18, and initial temperature is 10-20 ℃, be with wherein spontaneous fermentation to 25 ℃, the control leavening temperature per hour rises 1 ℃, and the temperature in the top fermentation box reaches 30 ℃, bottom generally is 26 ℃, at this moment pour out the raw material in the fermentation box, mixing again packs into carries out box once, and later temperature is controlled at 33-35 ℃, last time fell behind the box to fall box once in 4-8 hour, fermentation in 20-30 hour is natural Other-of, distillation, system wine, and the technology of (3) Chinese patent 200810000124.4 reports.

In above-mentioned disclosed brewing method, all be raw material with cereal, still, described method is not all considered the ratio of various cereal, therefore, the wine that is obtained, fragrance inadequately alcohol just, strong, need improve.

Summary of the invention

The purpose of this invention is to provide a kind of blended grain fermented wine and brewing method thereof, to overcome the defective that prior art exists.

Method of the present invention comprises the steps:

With glutinous rice, rice, jowar, wheat and corn, in the presence of the beneficial microorganism bacterium, carry out liquid phase fermentation, adopt Double bottom wheel or return pulley zymotechnique in pairs, leavening temperature is 30～45 ℃, and fermentation time is 12～20 days, then, distill and get wine, obtain finished wine;

Wherein, the ratio of weight and number of glutinous rice, rice, jowar, wheat and corn is for example down:

33～37 parts in glutinous rice, 25～29 parts in rice, 11～15 parts of jowar, 10～14 parts of wheats, 10～14 parts of corns, preferred, 35 parts in glutinous rice, 27 parts in rice, 13 parts of jowar, 12 parts of wheats, 12 parts of corns;

Described Double bottom wheel or return pulley zymotechnique in pairs are technology well known in the art, and as the making method of five-Grain Liquor wine, the present invention repeats no more;

Described beneficial microorganism bacterium can be adopted this area yeast commonly used; Adopt the wine of method preparation of the present invention, fragrance is long, and aftertaste is abundant, and it is sweet and refreshing to enter the mouth, and goes into larynx and feels well only.

Embodiment

Embodiment 1

With glutinous rice, rice, jowar, wheat and corn, in the presence of the beneficial microorganism bacterium, carry out the liquid phase fermentation, adopt Double bottom wheel zymotechnique, leavening temperature is 30 ℃, fermentation time is 20 days, then, distills and gets wine, obtains finished wine;

35 parts in glutinous rice, 27 parts in rice, 13 parts of jowar, 12 parts of wheats, 12 parts of corns;

Described beneficial microorganism bacterium is adopted yeast.

Obtain finished wine, fragrance is long, and aftertaste is abundant, and it is sweet and refreshing to enter the mouth, and goes into larynx and feels well only.

Embodiment 2

With glutinous rice, rice, jowar, wheat and corn, in the presence of the beneficial microorganism bacterium, carry out the liquid phase fermentation, adopt return pulley zymotechnique in pairs, leavening temperature is 45 ℃, fermentation time is 12 days, then, distills and gets wine, obtains finished wine;

33 parts in glutinous rice, 25 parts in rice, 11 parts of jowar, 10 parts of wheats, 14 parts of corns; Described beneficial microorganism bacterium is adopted yeast.

Claims

1. the brewing method of a blended grain fermented wine, it is characterized in that, comprise the steps: glutinous rice, rice, jowar, wheat and corn, carry out liquid phase fermentation in the presence of the beneficial microorganism bacterium, adopt Double bottom wheel or return pulley zymotechnique in pairs, leavening temperature is 30～45 ℃, fermentation time is 12～20 days, then, distill and get wine, obtain finished wine;

33～37 parts in glutinous rice, 25～29 parts in rice, 11～15 parts of jowar, 10～14 parts of wheats, 10～14 parts of corns.

2. method according to claim 1 is characterized in that, the ratio of weight and number of glutinous rice, rice, jowar, wheat and corn is for example following: 35 parts in glutinous rice, 27 parts in rice, 13 parts of jowar, 12 parts of wheats, 12 parts of corns.

3. according to claim 1 or 1 described method, it is characterized in that described beneficial microorganism bacterium is a yeast.

4. according to the wine of claim 1, the preparation of 2 or 2 described methods.