CN101928656A - Flavor barley wine and brewing method thereof - Google Patents

Flavor barley wine and brewing method thereof Download PDF

Info

Publication number
CN101928656A
CN101928656A CN2009101481008A CN200910148100A CN101928656A CN 101928656 A CN101928656 A CN 101928656A CN 2009101481008 A CN2009101481008 A CN 2009101481008A CN 200910148100 A CN200910148100 A CN 200910148100A CN 101928656 A CN101928656 A CN 101928656A
Authority
CN
China
Prior art keywords
wine
flavor
brewing
barley
luzhou
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
Application number
CN2009101481008A
Other languages
Chinese (zh)
Other versions
CN101928656B (en
Inventor
葛庆有
Original Assignee
葛庆有
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 葛庆有 filed Critical 葛庆有
Priority to CN2009101481008A priority Critical patent/CN101928656B/en
Publication of CN101928656A publication Critical patent/CN101928656A/en
Application granted granted Critical
Publication of CN101928656B publication Critical patent/CN101928656B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention relates to a flavor barley wine and a brewing method thereof. The brewing method comprises the following steps: selecting material, grinding, moistening material, stirring material, cooking, spreading and drying in the air, adding distiller's yeast to stir, moistening material again, fermenting, baking the wine, storing, blending and filtering. The invention adopts the technology combining solid natural fermentation with cooling and baking to brew the flavor barley wine, thus the liquor yield is high, the wine quality is good and nearly has no impurity; and the bitterness of the wine can be reduced by controlling the time of secondary material-moistening and the mouthfeel of the wine is good. The brewed flavor barley wine comprises the following components: 72vol.% of alcohol and 90-110g/100mL of acid. Therefore, the demand of people for drinking the high-degree flavor barley wine can be satisfied. The brewing method of the invention can be used in Tibet, thus the brewing cost is reduced and the economic development of Tibet can be promoted.

Description

Luzhou-flavor barley wine brewing method and Luzhou-flavor barley wine thereof
Technical field
The present invention relates to a kind of brewing method of barley wine and the barley wine of brewageing with this method, be specifically related to a kind of brewing method of Luzhou-flavor barley wine and the Luzhou-flavor barley wine of brewageing with this method.
Background technology
Highland barley is the farm crop that originate under the plateau climate, be a kind of green natural food of nutritious, no industrial pollution, also cry highland barley, hull-less barley or naked barley, nutritive ingredient is not less than wheat, especially darker black highland barley and the light blue highland barley of color of the leather, β-glucose content is 50 times of average wheat up to 6.57%, total dietary fiber content 16% is the first-class raw material of wine brewing.With this kind farm crop is the barley wine that raw material is brewageed, and is rich in the trace element of multiple needed by human, studies show that, contained β-glucose cholesterol of effectively degrading, prevention colorectal carcinoma and diabetes are a kind of alcoholic drinks that people like very much, and alcoholic strength is generally about 5 degree.Progress along with society, the raising of people's living standard, not only the demand to barley wine increases, and needs the barley wine of the various different number of degrees, different taste, as height highland barley liquor and low highland barley liquor, and also there is not the higher highland barley liquor of alcoholic strength on the market.
At present, the Tibet region mainly adopts farmers''s indigenous method to brewage barley wine, and the barley wine of brewageing is a highland barley rice wine, the vinosity muddiness, and the alcohol number of degrees are low, and the shelf time is short, generally only is 20-30 days.
The brewing method of producing barley wine in batches has solid state fermentation and liquid fermentation method to brewage two kinds, the brewing process of solid state fermentation is: the song → fermentation of selecting materials → soak → boiling → airing → mix → distillation → filtration → refrigeration → allotment → sterilization → canned, the barley wine of this solid state fermentation making method preparation is the scent type barley wine, and raw material availability is low.
Application number is that 200710051019.9 Chinese patent has disclosed the technology that a kind of liquid fermentation method is brewageed barley wine, and its brewing process is as follows: when the boiling of the screening of raw material and cleaning → pulverizing → under the pressure of 0.1MPa~0.2MPa 1~2 hour → airing to 25 ℃~45 ℃ → admix " Lijing Other-of " → add water by fermentation was treated highland barley 70-90% come-up in 40 hours~60 hours → separate wine liquid → 2~3 times → wine of filtration deepfreeze → allotment → filtration → sterilization once more → canned → sterilization once more.The barley wine that adopts this liquid fermentation method to brewage is a kind of alcoholic drink, and alcoholic strength is generally about 5 degree, can not satisfy the demand of drinking the aromatic Chinese spirit people.
In addition, highland barley wheat itself to go out capacity for liquor lower, the cost of brewageing barley wine is higher, has restricted the development of highland barley wine brewing.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of Luzhou-flavor barley wine and making method, improve raw material availability, prolong shelf life of products, reduce precipitation, make wine liquid limpid, and the high spirit of ethanol content at 36~72 degree can be provided, satisfy the different demands of people to barley wine.
Solving the problems of the technologies described above the technical scheme of being taked is:
A kind of brewing method of Luzhou-flavor barley wine comprises following production stage:
(1) screening of raw material: comprise highland barley is screened;
(2), add the water material moistening then with the raw material pulverizing of choosing;
(3) after material moistening, admix grain unstrained spirits, chaff shell, carry out the secondary material moistening;
(4) put into the rice steamer boiling then;
(5) going out rice steamer after boiling finishes carries out airing, mixes song and fermentation;
(6) go out the cellar for storing things after the fermentation and bake wine.
Preferably, described raw material also comprises coarse cereals, and described coarse cereals comprise wheat, glutinous rice and the corn that hide to produce, and coarse cereals can be that one or more mix, the add-on of coarse cereals be the raw material gross weight 30% in.The adding of coarse cereals can make the balanced more coordination of the taste of wine.
Further preferably, in step (2), highland barley and coarse cereals are ground into below 30 orders, wherein are no less than 50% greater than 40 purpose meal.Material moistening is meant the water of the 90-100% that adds the raw material gross weight, places 50-70 minute.Material moistening makes raw material be easy to boiling, and helps starch and fully absorb moisture and starch pasting in the poor unstrained spirits.
Preferably, the grain unstrained spirits of admixing in the step (3) is vinasse, the amount of admixing is according to vinasse: the ratio of raw material is 1: 4-1: 5, the amount of admixing the chaff shell is the 17-22% of raw material gross weight, the water logging bubble that adds the 90-100% of raw material gross weight then carried out the secondary material moistening in 50-70 minute, and the time of control secondary material moistening can be reduced the bitter taste in the wine.
Go in the rice steamer boiling in the step (4) and treated behind the gas that the grain rate of cooking reached 70-80% boiling 50-70 minute, boiling can make starch pasting and reduce acidity.
Airing is to 18-22 ℃ after going out rice steamer in the step (5), and the bent medicine of admixing is middle high-temperature daqu, and the amount of admixing is (10-30) % of raw material gross weight, puts into long 70-90 days winter time, short 60-80 days of summer time then cellar anaerobic fermentation 60-90 days.
Preferably, the temperature of Jiao Chi is controlled at 18-25 ℃.
Periphery (being bottom, side and the top of Jiao Chi) at Jiao Chi is provided with radiator element, the light transmissive material sealing is adopted in the Jiao Chi workshop, makes full use of sun power, steams heat and/or the boiler heating modes such as (adopting in case of necessity) that the roasting wine of grain discharges and make pond, cellar for storing things temperature remain on 18-25 ℃.
The time of roasting wine is below 70 minutes in the step (6), preferred 50-70 minute.
Preferably, step (6) afterwards also in steps (7) store, allocate and filter, the time of described storage can be more than 1 year, the exchange once more of microorganism and objectionable impurities vapored away naturally during storage, the time of storage, long more mouthfeel was good more.Described allotment is meant and will adds water and flavouring wine in the original wine through storing (preferably storing more than a year) after for some time, adding 1 kg of water in per 100 kilograms of wine can make alcoholic strength reduce by 1 degree, flavouring wine can select for use foreshot, the wine tail or two in the wine brewing process to take turns wine, three-wheel wine, difference according to the quality of original wine adds different amounts, general add-on be the original wine quality 20% in, reach wine degree and the mouthfeel wanted, blend into the Luzhou-flavor base liquor that meets GB10781.1-89.Filter the high-precision filter that adopts 0.01 micron and filter, filter residues such as grain, poor unstrained spirits, avoid product cotton-shaped muddiness to occur at cold plateau area.Base liquor can be formulated into the liquor of the different number of degrees such as 36 °, 42 °, 53 °, 60 ° and sells to market after blending.
Preferably, after step (7), also to sterilize, canned and sterilization steps again, to guarantee the hygienic quality and the storage time of wine.
According to the Luzhou-flavor barley wine of above-described brewing method preparation, the composition of this wine is:
Alcoholic strength 36~72%,
Acidity 90-110 (g/100mL).
The flavour ingredient of this Luzhou-flavor barley wine is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, the content of described ethyl hexanoate is 1.5g/L-3.5g/L, the content of described ethyl acetate is 1.2g/L-1.5g/L, the content of described ethyl lactate is 1.0g/L-3.5g/L, and the content of described ethyl butyrate is 1.0g/L-1.5g/L.
The present invention utilizes solid-state aging process and roasting unification (boiling after promptly pulverizing and the roasting wine after the fermentation) technology of steaming to brewage the method for barley wine, the barley wine that brews is an aromatic Chinese spirit, alcoholic strength can reach 72%, satisfied the requirement of people to different mouthfeel barley wines, spontaneous fermentation makes the mouthfeel of the wine that spawns better.By the time of control secondary material moistening, reduce the bitter taste in the barley wine, mouthfeel is good.This brewing method is pulverized highland barley and coarse cereals, makes the highland barley the yield of liquor improve 2%.Do not have immersion process during wine brewing, improved the quality that wine.Adopt roasting wine technology to make the barley wine precipitation-free of preparation, reduced follow-up filtering workload, reduced and brewageed cost.Roasting increase storage process after drinking, microorganism is exchanged once more and make the objectionable impurities volatilization, further improved the mouthfeel of wine.Adopt the precipitation in the high-precision filter filtration wine before the can, improved the quality of wine.The quality guaranteed period of the barley wine that the present invention brewages meets national Chinese sprits standard GB10781.1-89.The highland barley liquor color and luster that utilizes the present invention to brewage is saturating clearly, and the wine sense is mellow, and giving off a strong fragrance assails the nostrils, and the mouthfeel uniqueness is not thirsty after the drink, headache not, and it is soft to enter the mouth, and smells to have light sauce fragrance, is the giving off a strong fragrance flavor when drinking.
Embodiment
Following examples are indefiniteness embodiment of the present invention.
Embodiment 1
The highland barley wheat originates in the highlands, and plateau climate is not suitable for the required microorganism species of cultivation and fermentation, the highland barley wheat need be transported to ground such as cloud, expensive, river, at cloud, expensive, river brewing aroma type barley wine, brewing method carries out according to the following steps: the wheat of highland barley and Tibetan product is cleaned up and remove impurity, with the highland barley after the screening and wheat by 7: 3 mixed, and take out 120kg and pulverize with pulverizer, pulverizing the back median size is 40 orders, wherein, pulverize the back and be no less than 50% greater than 40 purpose meal; The water of adding 100kg is also placed and was carried out material moistening in 50 minutes, to moisten good highland barley and coarse cereals then and put into rice steamer, and the grain unstrained spirits of adding 30kg, and the chaff shell of 20kg, the vinasse of grain unstrained spirits for having fermented in the pond, cellar for storing things, and with the grain unstrained spirits, chaff shell and highland barley are mixed thoroughly, the water logging that adds 140kg was again steeped 50 minutes, pressure be under the 0.08-0.098MPa on boiling 50 minutes behind the gas, treat in the rice steamer that it (is that grain is ripe and glutinous that the rate of cooking reaches 70-80%, the living heart state of interior nothing) goes out rice steamer the time, airing is admixed the commercially available middle high-temperature daqu of 12kg then to 18-22 ℃, puts into 18 ℃ cellar spontaneous fermentation 60 days again; Go out to store straight run distillation (promptly roasting wine) then 70 minutes, and will look the hops amount quality picking wine during distillation, obtain the 50kg alcoholic strength and be 65%, the original wine of acidity 70g/100mL., recycle as the grain unstrained spirits of making wine next time through the vinasse after the distillation.Go out after drinking original wine is stored half a year, microorganism is exchanged once more and make the objectionable impurities volatilization; Add 14.5kg water and 7kg foreshot afterwards and allocate, original wine can be blent into 36 ° wine; With 0.01 micron high-precision filter filtration, remove buoyant impurity in the wine then, carry out ultraviolet disinfection, canned and sterilization more again, to reach national Chinese sprits standard GB10781.1-89.
The main body flavour ingredient of the barley wine that spawns with above-mentioned brewing method is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, ethyl hexanoate content 1.5g/L, ethyl acetate content 1.20g/L, content of ethyl lactate 1.0g/L, ethyl butyrate content 1.0g/L.
Embodiment 2
The brewing method of Luzhou-flavor barley wine, carry out according to the following steps: highland barley and coarse cereals are cleaned up and remove impurity, coarse cereals are glutinous rice and corn by being to mix at 1: 1, with the highland barley after the screening and coarse cereals by 8: 2 mixed, and take out 120kg and pulverize with pulverizer, pulverizing the back median size is 40 orders, wherein, pulverizes the back and is no less than 50% greater than 40 purpose meal; The water of adding 90kg is also placed and was carried out material moistening in 60 minutes, to moisten good highland barley and coarse cereals then and put into rice steamer, and the grain unstrained spirits of adding 26kg, and the chaff shell of 24kg, the vinasse of grain unstrained spirits for fermenting in the pond, cellar for storing things, and with the grain unstrained spirits, chaff shell and highland barley are mixed thoroughly, the water logging that adds 120kg was again steeped 50-70 minute, pressure be under the 0.08-0.098MPa on boiling 60 minutes behind the gas, treat in the rice steamer that it (is that grain is ripe and glutinous that the rate of cooking reaches 70-80%, the living heart state of interior nothing) go out rice steamer the time, airing is admixed the middle high-temperature daqu of 24kg then to 18-22 ℃, put into the pond, cellar again, 20 ℃ of following spontaneous fermentations 75 days; Went out to store straight run distillation then 60 minutes, and looked the hops amount quality picking wine during distillation, obtain the 45kg alcoholic strength and be 68%, the vinasse of the original wine of acidity 90g/100mL after through distillation are as the grain unstrained spirits of wine brewing next time, recycle.Go out after drinking original wine is stored 1 year, microorganism is exchanged once more and make the objectionable impurities volatilization, add 5kg water and 3kg foreshot afterwards or the wine tail is allocated, original wine is blent into 53 ° wine; With 0.01 micron high-precision filter filtration, remove buoyant impurity in the wine then, carry out ultraviolet disinfection, canned and sterilization more again, to reach national Chinese sprits standard GB10781.1-89.
The main body flavour ingredient of the barley wine that spawns with above-mentioned brewing method is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, ethyl hexanoate content 2.5g/L, ethyl acetate content 1.30g/L, content of ethyl lactate 2.5g/L, ethyl butyrate content 1.2g/L.
Embodiment 3
The brewing method of Luzhou-flavor barley wine, carry out according to the following steps: highland barley and coarse cereals are cleaned up and remove impurity, coarse cereals are that glutinous rice, wheat and corn are by being mixing in 1: 2: 3, and the highland barley after will screening and coarse cereals were by 9: 1 mixed, and take out 120kg and pulverize with pulverizer, pulverizing the back median size is 40 orders, wherein, is no less than 50% greater than 40 purpose meal; The water of adding 120kg is also placed and was carried out material moistening in 70 minutes, to moisten good highland barley and coarse cereals then and put into rice steamer, and the grain unstrained spirits of adding 24kg, and the chaff shell of 26kg, the vinasse of grain unstrained spirits for fermenting in the pond, cellar for storing things, and with the grain unstrained spirits, chaff shell and highland barley are mixed thoroughly, the water logging that adds 170kg was again steeped 70 minutes, pressure be under the 0.08-0.098MPa on boiling 70 minutes behind the gas, treat in the rice steamer that it (is that grain is ripe and glutinous that the rate of cooking reaches 70-80%, the living heart state of interior nothing) goes out rice steamer the time, airing is admixed the middle high-temperature daqu of 36kg then to 18-22 ℃, puts into Jiao Chi again 25 ℃ of bottom fermentations 90 days; Go out the directly roasting wine in cellar for storing things then, the time of roasting wine is 50 minutes, and looks the hops amount quality picking wine, obtains the 40kg alcoholic strength and be 72%, the original wine of acidity 110g/100mL, recycles as the grain unstrained spirits of wine brewing next time through roasting vinasse after drinking.Go out after drinking original wine is stored 2 years, microorganism is exchanged once more and make the objectionable impurities volatilization, add afterwards that 4.8kg water and 2kg two take turns wine or three-wheel wine is allocated, original wine is blent into 60 ° wine; Filter with high-precision filter then, remove buoyant impurity in the wine, carrying out ultraviolet disinfection, canned and sterilization again, to reach national Chinese sprits standard GB10781.1-89.
The main body flavour ingredient of the barley wine composition that spawns with above-mentioned brewing method is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, ethyl hexanoate content 3.5g/L, ethyl acetate content 1.5g/L, content of ethyl lactate 3.5g/L, ethyl butyrate content 1.5g/L.
In above-mentioned three embodiment, coarse cereals can be one or more in glutinous rice, wheat and the corn that hide to produce, glutinous rice, wheat and corn can mix by arbitrary proportion, are not limited to above-mentioned three kinds of ratios, and mixed coarse cereals mix with highland barley according to the above ratio and carry out subsequent technique.
When allotment wine, the flavouring wine of adding can be that foreshot, wine tail, two are taken turns one or more mixing in wine, the three-wheel wine, is not limited to above-mentioned three kinds of adding modes.When adding the water adjusting wine number of degrees, add 1 kg of water in per 100 kilograms of wine and can make alcoholic strength reduce by 1 degree, regulate the number of degrees of wine with this standard.
Content and the quality of raw material and the relating to parameters of pit entry fermentation of ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate in the Luzhou-flavor barley wine that employing the foregoing description is brewageed, the time of pit entry fermentation is long more, temperature is high more, and the content of these materials is just high more.Tannin, xylogen, Protein content are high more in the raw material, and fragrance is just dense more.
Embodiment 4
Brewage cost in order to reduce, need be at highland barley place of production brewing aroma type barley wines such as Tibet, but the average temperature of the whole year of Tibet region is lower, top temperature in 1 year only has about 25 ℃, and day and night temperature is big, most time all is unfavorable for the growth of flora, therefore, needs the subenvironment of a suitable flora growth of design.
When adopting brewing aroma type barley wine of the present invention, the cellar temperature is suitable for the flora growth when being 18-25 ℃, and therefore, heating and insulation measure, the thermal source that utilizes all to utilize need be taked in the cellar of Tibet region.In the present embodiment, adopt following several modes to utilize different thermals source: (1) is installed The Glass House at the top in workshop, cellar or is covered with film, and can assemble solar heat daytime, can stop the loss of heat night again.(2) Tibet region sun power is abundant, gets up with solar panels collection sun power and with energy storage, when the cellar temperature is lower than 18 ℃, discharges energy stored and heats the cellar.(3) imbed radiator element at bottom, side and the top of cellar, heat the cellar by radiator element steaming the heat of discharging when grain is baked wine.(4) in the time of necessary, utilize boiler heating radiator element, to keep the temperature of cellar.Adopt above several modes can satisfy the growth temperature of flora in the cellar, can reduce to greatest extent again and brewage cost, to be implemented in the purpose of Tibet region brewing aroma type barley wine.
The making method of present embodiment is identical with the making method of embodiment 1-3, repeats no more here.Can be implemented in the hope that barley wine is brewageed in the highland barley place of production by present embodiment, the transportation cost of conservation, the expense of reduction brewing aroma type barley wine, also the Economic development for the Tibet region provides power.

Claims (13)

1. the brewing method of Luzhou-flavor barley wine is characterized in that brewing method may further comprise the steps:
(1) screening of raw material: comprise highland barley is screened;
(2), add the water material moistening then with the raw material pulverizing of choosing;
(3) admix grain unstrained spirits, chaff shell after the material moistening, carry out the secondary material moistening;
(4) put into the rice steamer boiling then;
(5) going out rice steamer after boiling finishes carries out airing, mixes song and pit entry fermentation;
(6) go out the cellar for storing things after the fermentation and bake wine.
2. the brewing method of Luzhou-flavor barley wine according to claim 1, it is characterized in that described raw material also comprises coarse cereals, described coarse cereals comprise wheat, glutinous rice and the corn that hide to produce, and coarse cereals can be that one or more mix, the add-on of coarse cereals be the raw material gross weight 30% in.
3. the brewing method of Luzhou-flavor barley wine according to claim 1, it is characterized in that in step (2), raw material powder is broken into below 30 orders, wherein is no less than 50% greater than 40 purpose meal, material moistening was steeped 50-70 minute for the water logging of the 90-100% of adding raw material gross weight.
4. the brewing method of Luzhou-flavor barley wine according to claim 1, the grain unstrained spirits that it is characterized in that admixing in the step (3) is for storing the vinasse that fermented in the pond, the amount of admixing is according to vinasse: the ratio of raw material is 1: 4-1: 5, the amount of admixing the chaff shell is the 17-22% of raw material gross weight, and the secondary material moistening is meant water logging bubble 50-70 minute of admixing the 90-100% that adds the raw material gross weight behind grain unstrained spirits and the chaff shell in the raw material.
5. the brewing method of Luzhou-flavor barley wine according to claim 1 is characterized in that putting in the step (4) the rice steamer boiling and treated behind the gas that the grain rate of cooking reached 70-80% boiling 50-70 minute.
6. the brewing method of Luzhou-flavor barley wine according to claim 5, airing is to 18-22 ℃ after it is characterized in that going out in the step (5) rice steamer, the bent medicine of admixing is middle high-temperature daqu, the amount of admixing is the 10-30% of raw material gross weight, go into the Jiao Chi fermentation, leavening temperature is 18-25 ℃, and fermentation time is 60-90 days.
7. the brewing method of Luzhou-flavor barley wine according to claim 6, it is characterized in that storing the pond periphery radiator element is set, top, Jiao Chi workshop seals with light transmissive material, utilizes the heat of sun power, the roasting wine discharge of steaming grain and/or the mode of boiler heating to make pond, cellar for storing things temperature remain on 18-25 ℃.
8. the brewing method of Luzhou-flavor barley wine according to claim 1 is characterized in that the time of roasting wine in the step (6) is below 70 minutes, preferred 50-70 minute.
9. the brewing method of Luzhou-flavor barley wine according to claim 1, it is characterized in that in step (6) (7) storage, allotment and filtration also in steps afterwards, the time of described storage can be more than 1 year, described allotment is meant and will adds entry and flavouring wine in the original wine after storage for some time, filters the high-precision filter that adopts 0.01 micron and filters.
10. the brewing method of Luzhou-flavor barley wine according to claim 9, it is characterized in that adding in per 100 kilograms of wine 1 kg of water can make alcoholic strength reduce by 1 degree, flavouring wine selects for use foreshot, the wine tail or two in the wine brewing process to take turns wine, three-wheel wine, add-on be original wine weight 20% in.
11. the brewing method of Luzhou-flavor barley wine according to claim 10 is characterized in that also will sterilizing afterwards in step (7), canned and sterilization steps again.
12. the Luzhou-flavor barley wine of the method for one of claim 1-11 preparation is characterized in that Luzhou-flavor barley wine composition is an alcoholic strength below 72%, acidity 90-110g/100mL.
13. Luzhou-flavor barley wine according to claim 12, the flavour ingredient that it is characterized in that this Luzhou-flavor barley wine comprises ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, the content of described ethyl hexanoate is 1.5g/L-3.5g/L, the content of described ethyl acetate is 1.2g/L-1.5g/L, the content of described ethyl lactate is 1.0g/L-3.5g/L, and the content of described ethyl butyrate is 1.0g/L-1.5g/L.
CN2009101481008A 2009-06-24 2009-06-24 Flavor barley wine and brewing method thereof Active CN101928656B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2009101481008A CN101928656B (en) 2009-06-24 2009-06-24 Flavor barley wine and brewing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2009101481008A CN101928656B (en) 2009-06-24 2009-06-24 Flavor barley wine and brewing method thereof

Publications (2)

Publication Number Publication Date
CN101928656A true CN101928656A (en) 2010-12-29
CN101928656B CN101928656B (en) 2013-03-27

Family

ID=43368088

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2009101481008A Active CN101928656B (en) 2009-06-24 2009-06-24 Flavor barley wine and brewing method thereof

Country Status (1)

Country Link
CN (1) CN101928656B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103103065A (en) * 2013-01-30 2013-05-15 江苏洋河酒厂股份有限公司 Method for brewing base liquor of soft continuous white spirit
CN103146524A (en) * 2013-03-07 2013-06-12 江苏洋河酒厂股份有限公司 Production method of soft type white spirit
CN103320297A (en) * 2013-06-25 2013-09-25 山东金钢山酒业有限公司 Production method of sesame-flavor white spirit by fragrance-flavor technique
CN104762162A (en) * 2015-04-03 2015-07-08 四川大学 Soft-taste style highland barley wine and preparation method thereof
CN105316170A (en) * 2015-12-03 2016-02-10 泸州醇窖酒厂 Five-grain highland barley wine and preparation method thereof
CN106190746A (en) * 2016-09-07 2016-12-07 四川坛岁月酒业有限公司 A kind of technique of production 18.0 to 30.5%vol aromatic Chinese spirit
CN106916695A (en) * 2017-05-12 2017-07-04 安徽省运酒厂集团有限公司 A kind of preparation method of low delicate fragrance type barley wine
CN109181949A (en) * 2018-09-11 2019-01-11 四川粮品道酒业有限公司 A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1371968A (en) * 2001-02-23 2002-10-02 王荣强 Bamboo fragrant barley wine
CN1273580C (en) * 2004-07-22 2006-09-06 滕传文 Fresh brewing spilit and its preparation process
CN100999701A (en) * 2006-01-12 2007-07-18 龚茂春 Spirit formula

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103103065A (en) * 2013-01-30 2013-05-15 江苏洋河酒厂股份有限公司 Method for brewing base liquor of soft continuous white spirit
CN103146524A (en) * 2013-03-07 2013-06-12 江苏洋河酒厂股份有限公司 Production method of soft type white spirit
CN103146524B (en) * 2013-03-07 2014-09-17 江苏洋河酒厂股份有限公司 Production method of soft type white spirit
CN103320297A (en) * 2013-06-25 2013-09-25 山东金钢山酒业有限公司 Production method of sesame-flavor white spirit by fragrance-flavor technique
CN104762162A (en) * 2015-04-03 2015-07-08 四川大学 Soft-taste style highland barley wine and preparation method thereof
CN105316170A (en) * 2015-12-03 2016-02-10 泸州醇窖酒厂 Five-grain highland barley wine and preparation method thereof
CN106190746A (en) * 2016-09-07 2016-12-07 四川坛岁月酒业有限公司 A kind of technique of production 18.0 to 30.5%vol aromatic Chinese spirit
CN106916695A (en) * 2017-05-12 2017-07-04 安徽省运酒厂集团有限公司 A kind of preparation method of low delicate fragrance type barley wine
CN109181949A (en) * 2018-09-11 2019-01-11 四川粮品道酒业有限公司 A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method

Also Published As

Publication number Publication date
CN101928656B (en) 2013-03-27

Similar Documents

Publication Publication Date Title
CN101928656B (en) Flavor barley wine and brewing method thereof
CN102899217B (en) Five-grain fen-flavor liquor and preparation method thereof
CN102134539B (en) Glutinous sorghum wine and preparation process thereof
CN104099218B (en) Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu
CN103627613B (en) Black tea wine and preparation method thereof
CN101906361A (en) Concentrate hopped wort and preparation method thereof
CN102382740A (en) White spirit and preparation method thereof
CN103555554A (en) Black rice vinegar and preparation method thereof
KR101159173B1 (en) Method for preparing beer with ginseng and rice
CN101696378A (en) Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof
CN101805676A (en) Use yeast extract beer flavor beverage method for improving fragrance and improve fragrance after beer flavor beverage
CN101195794B (en) Home-brew beer and production method thereof
CN103695242A (en) Method for brewing citrus-flavor maize yellow wine
CN104694367A (en) Potato spirit and manufacturing technology thereof
CN106148158A (en) A kind of brewing method of mature vinegar
JP2003325157A (en) Sparkling liquor of bitter gourd and method for producing the same
CN101805677A (en) Use the beer flavor beverage and the manufacture method thereof of colored malt and brown rice
CN101195793B (en) Home-brew beer complete feed and production method thereof
CN105316170A (en) Five-grain highland barley wine and preparation method thereof
CN101019637A (en) Automatic soy sauce and vinegar pouring method
CN108441367A (en) A kind of Chinese chestnut beer brewage process
CN104312837B (en) The making method of lotus seeds sticky rice wine
CN101712919A (en) Rice wine brewed through hulled sprouting rice, and production process thereof
CN109486591A (en) One seed pod grain mixing Spirit and its brewing method
RU2441064C2 (en) naBEERlin LIGHT BEER PRODUCTION METHOD

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model