CN103160402A - Brewing method for white wine - Google Patents
Brewing method for white wine Download PDFInfo
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- CN103160402A CN103160402A CN2011104082149A CN201110408214A CN103160402A CN 103160402 A CN103160402 A CN 103160402A CN 2011104082149 A CN2011104082149 A CN 2011104082149A CN 201110408214 A CN201110408214 A CN 201110408214A CN 103160402 A CN103160402 A CN 103160402A
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Abstract
The invention discloses a brewing method for white wine, which is a process for enabling husked grains containing starch to pass through the treatment steps of stir-frying, stewing, braising and bursting, blending a starter, fermenting, distilling, alcoholizing and the like. The brewing method for white wine disclosed by the invention is characterized in that the husks of the husked grains are embrittled via the stir-frying step; decomposing bacteria are added in the stewing step to decompose the husks of the husked grains; and the husks of the husked grains are burst in the braising and bursting step, thus urging the contact area of the kernels of the husked grains and saccharomycetes to be increased. In this way, the high-alcohol-degree white wine is prepared.
Description
Technical field
The present invention is relevant with wine-making technology, refers in more detail a kind of liquor brewing method.
Background technology
It is with a long history that the mankind drink, no matter the religious rite festival celebration, wine is all being played the part of very important role, and drinking more can be as a kind of mode of affection exchange and mental support, equally also can bring the dinner of offering to of people a kind of U.S..
Traditional Chinese style white wine of a great variety, but be mostly the liquor of brewageing with grain, mainly take the amyloid grains such as Chinese sorghum, barley, wheat, rice, corn or the plant that contains sugar as raw material, by the specific course of processing, and under the catalysis of microorganism, the liquor of the high density of making through candy, fermentation, distillation, the color of wine is water white transparency more.
Due to present human consumer's health idea uphold nature and health, do not like additionally adding the seasoning products such as spices in diet, therefore the white wine dealer releases original plasm wine one after another, original plasm wine is as the term suggests be exactly that 100% pure grain is brewageed, how to brew " fragrant, pure, dense, continuous, clean, suitable " be with weather, water quality, the production sort of quyi and the Technology in its place of production have absolute related, thereby the white wine of the various different flavors of output and characteristic.
and the roughly technique of traditional brewing white spirit is the process boiling, cooling, mix song, the steps such as fermentation and distillation, the white wine of blurting out in order to obtain sweet-smelling, the elite part of nutrition in must leave strip shell grain germ, but because of the cereal that has than hard coat, hinder the sort of quyi and paddy benevolence fully to react, so processes well known adopt more difficulty lower remove Shell cereal, adopt simultaneously open type fermented, easily produce variable and the pollution that unexpected bacterial classification participates in fermentation in manufacturing processed, therefore traditional brew mode vinosity rises and falls large, be difficult for reaching high standard " perfume (or spice), alcohol, dense, continuous, only, suitable " purpose, satisfy this, also there is the dealer can add artificial flavors or alcohol seasoning in addition, with the deficiency more than reinforcement, and then reach aromatic purpose.
Summary of the invention
The object of the present invention is to provide a kind of liquor brewing method, obtain high alcoholic degree, strong paddy in the most natural mode fragrant and be rich in the white wine of natural grain grease.
For achieving the above object, liquor brewing method provided by the invention is with the appropriate following treatment step of band shell cereal process:
(A) add appropriate water and decomposer in those band shell cereal, and carry out boiling with softening those band shell cereal;
(B) will through being placed under the environment of a preset temperature with shell cereal that processing of step A is crossed, with vexed quick-fried those husks with shell cereal, impel those paddy benevolence with shell cereal out exposed through a setting-up time;
(C) add appropriate yeast in the band shell cereal of processing through step B, so that those paddy benevolence convert carbohydrate to;
(D) this yeast and this carbohydrate under the environment of a preset temperature, generate one first alcohol liquid through a setting-up time with fermentation;
(E) this first alcohol liquid is distilled to obtain one second alcohol liquid.
Described liquor brewing method, wherein, in this steps A, this water is 5 for those part by weight with shell cereal: 1-8: 1, this decomposer is 0.005 with respect to those part by weight with shell cereal: 1-0.04: 1, and the suitable growth and reproduction temperature range of this decomposer is 15-100 degree Celsius.
Described liquor brewing method, wherein, the preset temperature in this step B is 60-100 degree Celsius, and this setting-up time is 1-3 days, impels this paddy benevolence to expose the 20-80% of the volume of this husk.
Described liquor brewing method, wherein, in this step C, this yeast is 0.02 with respect to those part by weight with shell cereal: 1-0.07: 1.
Described liquor brewing method, wherein, in this step D, the fermenting process that this starch is converted to carbohydrate is liquid state fermentation or solid state fermentation, preset temperature is the 15-35 degree, and this setting-up time is 7-120 days.
Described liquor brewing method, wherein, the alcohol number of degrees of this second alcohol liquid are greater than the alcohol number of degrees of this first alcohol liquid.
Described liquor brewing method wherein, includes the step that stir-fries before this steps A, be with those band shell cereal under a preset temperature, through a setting-up time to remove those with assorted flavor and moisture and the embrittlement husk of shell cereal.
Described liquor brewing method, wherein, the preset temperature in this stir-fries step is that 60-200 degree Celsius and this setting-up time are 10-60 minute.
Described liquor brewing method wherein, includes a distilation steps for the second time after this step e, purifying is to obtain one the 3rd alcohol liquid again with this second alcohol liquid, and the alcohol number of degrees of the 3rd alcohol liquid are the 30-80 degree.
Described liquor brewing method, wherein, those are Chinese sorghum paddy, one or more in Lai Gu, red rice, Semen setariae, barley king or wheat again with shell cereal.
Liquor brewing method provided by the present invention is different from known technology, increase three steps more, those steps are respectively the step that stir-fries, add decomposer and vexed quick-fried step in the boiling steps, this step that stir-fries intensifies husk embrittlement, cereal grease, removes simultaneously assorted flavor and moisture unnecessary in cereal; Add decomposer with softening and this husk with shell cereal of decomposition in the boiling step; This vexed quick-fried step pops husk, allow paddy benevolence can with yeast contact area maximization, multiplied into rapidly advantage mattress kind with fast decoupled paddy benevolence starch and yeast, allowing yeast fully ferment, and make to get high-quality white wine.
Description of drawings
Fig. 1 is the schema of a preferred embodiment of the present invention.
Primary clustering nomenclature in accompanying drawing:
10 steps that stir-fry; 20 boiling steps; 30 vexed quick-fried steps; 40 mix bent step; 50 fermentation steps; 60 distilation steps; 70 alcoholization steps.
Embodiment
Liquor brewing method provided by the present invention is with the appropriate following treatment step of band shell cereal process:
(A) add appropriate water, sugar and decomposer in those in shell cereal, and carry out boiling with softening those band shell cereal;
(B) will through being placed under the environment of a preset temperature with shell cereal that processing of step A is crossed, with vexed quick-fried those husks with shell cereal, impel those paddy benevolence with shell cereal out exposed through a setting-up time;
(C) add appropriate yeast in the band shell cereal of processing through step B, so that those paddy benevolence convert carbohydrate to;
(D) this yeast and this carbohydrate under the environment of a preset temperature, generate one first alcohol liquid through a setting-up time with fermentation;
(E) this first alcohol liquid is distilled to obtain one second alcohol liquid.
In embodiments of the invention, wherein in this steps A, this water is 5 for those part by weight with shell cereal: 1-8: 1, and this decomposer is 0.005 with respect to those part by weight with shell cereal: 1-0.04: 1.
In embodiments of the invention, wherein the preset temperature in this step B is that 60-100 degree Celsius and this setting-up time are 1-3 days, impels this paddy benevolence to expose the 20-80% of the volume of this husk.
In embodiments of the invention, wherein in this step C, this yeast is 0.02 with respect to those part by weight with shell cereal: 1-0.07: 1.
In embodiments of the invention, wherein in this step D, the fermenting process that this starch is converted to carbohydrate is liquid state fermentation or solid state fermentation, and preset temperature is the 15-35 degree, and this setting-up time is 7-120 days.
In embodiments of the invention, wherein the alcohol number of degrees of this second alcohol liquid are greater than the alcohol number of degrees of this first alcohol liquid.
In embodiments of the invention, wherein also include the step that stir-fries before this steps A, be those to be stir-fried 10-60 minute with shell cereal to remove those with the assorted flavor of shell cereal and moisture, embrittlement husk and intensify grease simultaneously under 60-200 degree Celsius.
In embodiments of the invention, wherein also include a distilation steps for the second time after this step e, with this second alcohol liquid again purifying to obtain one the 3rd alcohol liquid; The alcohol number of degrees of the 3rd alcohol liquid are the 30-80 degree.
In embodiments of the invention, wherein those are Chinese sorghum paddy, relevant five cereals such as Lai Gu, red rice, Semen setariae, barley king or wheat again with shell cereal.
In embodiments of the invention, wherein the suitable growth of this decomposer, the bread worm scope are 15-100 degree Celsius.
For being illustrated more clearly in the present invention, hereby lifting preferred embodiment and coordinate accompanying drawing to be described in detail as follows.
Liquor brewing method of the present invention is that band shell cereal take a predetermined quantity is as raw material, for ease of explanation, take the Chinese sorghum paddy of 10-18 kilogram as example, what only must state is, Chinese sorghum paddy only for illustration not as limit, such as amyloid band shell cereal all can be made highly purified white wine according to present method, and Lai Gu, red rice, Semen setariae, Chinese sorghum paddy, five cereals that the barley king is relevant to wheat etc. all can again such as gold.
Below see also shown in Figure 1, schema for a preferred embodiment of liquor brewing method of the present invention, this figure discloses that brewing method includes the step 10 that stir-fries, boiling step 20, vexed quick-fried step 30, mixes bent step 40, fermentation step 50, distilation steps 60 and alcoholization step 70, more distinctly is described below:
This step 10 that stir-fries is the first treatment step of the present embodiment, and being different from known first treatment step is boiling step 20.Its main purpose is for first to destroy those with the cellulosic of the husk of shell cereal.Its processing mode is for being positioned over those band shell cereal (Chinese sorghum paddy) in pot, and stir-fried at the temperature of 60-200 degree Celsius 10-60 minute, to remove those with the assorted flavor of shell cereal and unnecessary moisture itself, intensify simultaneously grease, promote and the former cereal uniqueness of purifying fragrant from Rangu, destroy simultaneously the cellulosic of this husk, cause the strength degradation of this husk.
Then, just carry out this boiling step 20, its purpose is mainly the paddy benevolence of those band shell cereal (Chinese sorghum paddy) of gelatinization.Its processing mode is added water, the sugar of 10-20 kilogram and the decomposer of 10-400 g of 60-120 litre for the band shell cereal (Chinese sorghum paddy) after stir-frying, continue to carry out boiling 30-120 minute with 60-100 degree Celsius in airtight smoldering pan, make those paddy benevolence with shell cereal be pasted into starchiness.Should be noted that, do not add decomposer to decompose or softening this husk in known boiling step 20, therefore the husk after boiling is still possessed suitable integrity degree, and allow paddy benevolence reach complete gelatinization as wish, need the long time, therefore the present embodiment adds decomposer in the boiling step.Those sugars that this boiling step 20 adds can promote this decomposer Fast-propagation, and the reaction of this decomposer of catalysis and husk, impel husk softening with decompose, syrup easily penetrates in this husk and allows this paddy benevolence be pasted into starchiness and to absorb a large amount of syrup.It is worth mentioning that, the suitable growth of most of bacterial classification, the bread worm are mostly at low temperature, and the suitable temperature range of growing, breeding of the decomposer of using in the present embodiment is extremely wide, is all its suitable growth, the bread worm from 15 degree Celsius to 100 degree.Therefore the present embodiment must not pass through temperature-fall period before adding decomposer, and the treatment temp of this boiling step 20 can carry out in high temperature, and is not subject to the low temperature bacterial classification.This hot environment not only is fit to decomposer growth, breeding and high temperature can accelerate softening husk and gelatinization paddy benevolence, impels paddy benevolence fully to change into starchiness.In this boiling step 20, the preferred proportion of institute's added ingredients is: water is 5 compared to those part by weight with shell cereal: 1-8: 1; Sugar is at most 2: 1 with respect to those part by weight with shell cereal; Decomposer is 0.005 compared to those part by weight with shell cereal: 1-0.04: 1.
Then increase this vexed quick-fried step 30 after boiling step 20, this vexed quick-fried step 30 is not yet to deliver in known technology.Its main purpose is that vexed quick-fried this husk causes this paddy benevolence exposed.This vexed quick-fried step 30 is the band shell cereal (Chinese sorghum paddy) of processing through boiling step 20 above-mentioned, high temperature with 60-100 degree Celsius continues 1-3 days, impel the husk of those band shell cereal (Chinese sorghum paddy) to pop, and paddy benevolence expose the 20-80% of this husk volume.
Then for mixing bent step 40, purpose is to make starchiness to change into carbohydrate.Bent step 40 is front first first to be cooled to vexed band shell cereal (Chinese sorghum paddy) after quick-fried below 40 degree Celsius in mixing, add again the yeast of 10-700 g in those cooled band shell cereal (Chinese sorghum paddy), because paddy benevolence fully exposes outside husk in vexed quick-fried step 30, therefore those yeast fully contact with those paddy benevolence, and starchiness is changed into carbohydrate.The preferred proportion of originally mixing the yeast interpolation in bent step 40 is: yeast is 0.02 compared to those part by weight with shell cereal: 1-0.07: 1.
Then carry out this fermentation step 50, purpose is to make carbohydrate to change into alcohol.This technique can be liquid state fermentation or solid state fermentation, the present invention is the liquid state fermentation of barreled closed, band shell cereal after mixing bent step 40 is placed in an airtight bucket, and this barrel wall only to stay diameter be the production well of 1 to 3 centimeter, the carbonic acid gas that produces in fermenting process can be discharged smoothly.This fermentation step 50 is to carry out under the environment of 15-35 degree Celsius 7-120 days, impels yeast catalysis carbohydrate to be fermented into the first alcohol liquid.
Then the first alcohol liquid is carried out distilation steps 60, the present embodiment is for carrying out twice distillation.The purpose of distillation is to remove impurity and obtains the second alcohol liquid purer and that ethanol concn is higher for the first time.The second alcohol liquid is distilled for the second time, its distillation time is 3-8 hour again, to obtain more highly purified the 3rd alcohol liquid.The ethanol concn of the 3rd alcohol liquid is the 30-80 degree.Ethanol concn through the alcohol liquid after distillation for the second time more promotes, and when sampling wine, delicate fragrance is honest more.
The 3rd alcohol liquid after distillation is refined step 70, to obtain the aromatic alcohol liquid of natural alcoholization.
Comprehensively above-mentioned, liquor brewing method provided by the present invention, the technique that is different from known brewing spirit is only passed through boiling, is mixed the processes such as song, fermentation, distillation and alcoholization.The present embodiment increases three steps more before mixing bent step 40, those steps are respectively the step 10 that stir-fries, add the technique of decomposer and vexed quick-fried step 30 in boiling step 20, to improve the sweet-smelling degree of brewing spirit.Only pass through the band shell cereal that boiling step 20 is processed in processes well known, its husk still has certain perfect degree, causes the area that Gu Ren contacts with yeast to reduce, and can't fully fermenting.The step 10 therefore first stir-fry before the boiling step 20 makes the husk embrittlement, intensifies the grease in cereal and removes assorted flavor and moisture in cereal; Add decomposer to impel husk softening in boiling step 20 again; Carry out again afterwards vexed quick-fried step 30, the purpose of utilizing the smoldering pan principle to continue to keep high temperature and reaching vexed quick-fried this husk, make this paddy benevolence fully contact with yeast and to be able to abundant fermentation, benefit will make the natural fragrance with shell cereal represent fully, can make eventually the alcohol liquid of high alcoholic degree.
Moreover the band shell cereal major part in known technology all must be passed through the fermenting twice process, just can make the higher white wine of purity.Be mainly that yeast is difficult to fully react with paddy benevolence because harder with the husk of shell cereal, therefore must carry out the fermenting twice process, so that brewing process is more permanent, and do not bring into play to the most perfect with the natural fragrance of shell cereal, and very unfortunate.Therefore the present embodiment is compared the difference of conventional art for to add decomposer in boiling step 20, front and back increase respectively stir-fry step 10 and vexed quick-fried step 30 again, process for the husk that quality is harder, impel husk to pop, make paddy benevolence be able to contact with yeast fully, the ratio that starch is changed into alcohol promotes, and makes the fragrant performance of the sky Rangu best with shell cereal.
Again, the white wine raw material of brewageing in the present embodiment is the natural plant cereal, naturally pure after distillation, and the made white wine of the present embodiment is the liquor of higher ethanol concn, strong aroma is that unique day Rangu of cereal is fragrant, need not to add any artificial flavors Titian or artificial alcohol again; In the wine liquid of the present embodiment, include natural Chinese sorghum grease fragrant with day Rangu, therefore when sampling wine, strong aroma is full of mouth and nose, although the high alcohol content number is arranged, can reach the benefit along larynx, difficult burn oral mucosa and throat vocal cords.Therefore the made high-quality white wine of the present embodiment has the characteristic of " fragrant, pure, dense, continuous, clean, suitable ".
The above only is the better possible embodiments of the present invention, such as uses the equivalent making method variation that specification sheets of the present invention and claim are done, and ought to be included in claim scope of the present invention.
Claims (10)
1. liquor brewing method, be with appropriate band shell cereal through following treatment step:
(A) add appropriate water and decomposer in those band shell cereal, and carry out boiling with softening those band shell cereal;
(B) will through being placed under the environment of a preset temperature with shell cereal that processing of step A is crossed, with vexed quick-fried those husks with shell cereal, impel those paddy benevolence with shell cereal out exposed through a setting-up time;
(C) add appropriate yeast in the band shell cereal of processing through step B, so that those paddy benevolence convert carbohydrate to;
(D) this yeast and this carbohydrate under the environment of a preset temperature, generate one first alcohol liquid through a setting-up time with fermentation;
(E) this first alcohol liquid is distilled to obtain one second alcohol liquid.
2. liquor brewing method according to claim 1, wherein, in this steps A, this water is 5 for those part by weight with shell cereal: 1-8: 1, this decomposer is 0.005 with respect to those part by weight with shell cereal: 1-0.04: 1, and the suitable growth and reproduction temperature range of this decomposer is 15-100 degree Celsius.
3. liquor brewing method according to claim 1, wherein, the preset temperature in this step B is 60-100 degree Celsius, and this setting-up time is 1-3 days, impels this paddy benevolence to expose the 20-80% of the volume of this husk.
4. liquor brewing method according to claim 1, wherein, in this step C, this yeast is 0.02 with respect to those part by weight with shell cereal: 1-0.07: 1.
5. liquor brewing method according to claim 1, wherein, in this step D, the fermenting process that this starch is converted to carbohydrate is liquid state fermentation or solid state fermentation, preset temperature is the 15-35 degree, and this setting-up time is 7-120 days.
6. liquor brewing method according to claim 1, wherein, the alcohol number of degrees of this second alcohol liquid are greater than the alcohol number of degrees of this first alcohol liquid.
7. liquor brewing method according to claim 1 wherein, includes the step that stir-fries before this steps A, be with those band shell cereal under a preset temperature, through a setting-up time to remove those with assorted flavor and moisture and the embrittlement husk of shell cereal.
8. liquor brewing method according to claim 7, wherein, the preset temperature in this stir-fries step is that 60-200 degree Celsius and this setting-up time are 10-60 minute.
9. liquor brewing method according to claim 1 wherein, includes a distilation steps for the second time after this step e, purifying is to obtain one the 3rd alcohol liquid again with this second alcohol liquid, and the alcohol number of degrees of the 3rd alcohol liquid are the 30-80 degree.
10. liquor brewing method according to claim 1, wherein, those are Chinese sorghum paddy, one or more in Lai Gu, red rice, Semen setariae, barley king or wheat again with shell cereal.
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| CN2011104082149A CN103160402A (en) | 2011-12-09 | 2011-12-09 | Brewing method for white wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106221985A (en) * | 2016-09-27 | 2016-12-14 | 新疆盛世龟兹葡萄酒有限公司 | Wine distillation fractional distillation and anhydrous allocating technology |
| CN106350388A (en) * | 2016-11-25 | 2017-01-25 | 贵州省仁怀市同乐春酒业营销有限公司 | Fermenting and aging process of Baijiu |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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| CN106350388A (en) * | 2016-11-25 | 2017-01-25 | 贵州省仁怀市同乐春酒业营销有限公司 | Fermenting and aging process of Baijiu |
| CN113801749A (en) * | 2021-10-08 | 2021-12-17 | 安徽明光酒业有限公司 | Preparation method and application of green bean koji |
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Application publication date: 20130619 |