CN103602547A - Rye wine preparation method - Google Patents
Rye wine preparation method Download PDFInfo
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- CN103602547A CN103602547A CN201310597483.3A CN201310597483A CN103602547A CN 103602547 A CN103602547 A CN 103602547A CN 201310597483 A CN201310597483 A CN 201310597483A CN 103602547 A CN103602547 A CN 103602547A
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Abstract
The invention discloses a rye wine preparation method which comprises the following steps of taking triticale, green wheat and quinoa as raw materials for wine preparation; mixing the three kinds of wheat (hereinafter referred to as Sanmai) according to a certain proportion, and fermenting; preparing rye raw wine from the fermented product by a distillation process; blending the raw wine to obtain the rye wine meeting the wine drinking standard. The rye wine prepared by the method disclosed by the invention not only maintains the ingredients beneficial to human bodies in the raw materials, but also improves the clear and fresh taste and soft feel of the wine and increases the nutritional ingredients of the wine.
Description
Technical field
The present invention relates to wine field, be specially the making method of kornbranntwein.
Background technology
In all cereal, rye best embodies lubricated, fragrant characteristic, this-select from rye bread and just can feel out.Rye is quite nutritious, rich in proteins, amino acid, iron, calcium, zinc, selenium and VITAMIN etc.
It is dry that existing white wine starting material mostly are corn, wheat, high grain, melon, and mouthfeel is puckery, bitter, pungent, peppery.On market, mostly be the alcohol wine of liquid state fermentation, nutritive ingredient is extremely low simultaneously.
Summary of the invention
Technical problem solved by the invention is to provide a kind of kornbranntwein making method, to solve the problem proposing in above-mentioned background technology.
Technical problem solved by the invention realizes by the following technical solutions:
Kornbranntwein making method, comprises the following steps:
(1) using triticale, green wheat, lamb's-quarters wheat as alcoholic raw material, the shared weight part ratio of wheat, barley and highland barley is as follows:
Triticale 1-100 part
Green wheat 0.55-49.5 part
Lamb's-quarters wheat 0.55-49.5 part
By proportionally weight mixing of wheat, barley and highland barley;
(2) raw material pulverizing
The raw material being equipped with is pulverized, and the fineness requirement of pulverizing will have more than 60% raw material powder can pass through 20 hole sizers;
The object of raw material pulverizing is to be convenient to abundant fermentation, and the effective constituent in raw material is fully utilized;
(3) boiling
By pulverizing qualified powder, carry out boiling, make starch pasting, boiling is to expecting that intragranular is without the raw heart;
(4) cooling
The raw material cooking, with raising slag or the method for the slag that dries in the air, will expect cooling rapidly, make it to reach the temperature of microorganism suitable growth, if temperature in the time of 5～10 ℃, material temperature should be down to 30～32 ℃, if temperature is in the time of 10～20 ℃, material temperature should be down to 25～28 ℃, will be down to summer till material temperature no longer declines;
(5) spice: after raising slag, add distiller's yeast and distiller's yeast, the consumption of distiller's yeast is 8～10% of wheat, barley and highland barley major ingredient total weight parts simultaneously, and distiller's yeast consumption is 4～6% of wheat, barley and highland barley major ingredient total weight parts;
(6) pit entry fermentation
While entering to store, material temperature should be 18～20 ℃ (being no more than 26 ℃ summer), and in every cubic metre of volume, charging is 610～650 kilograms, after installing, at material upper cover last layer chaff, with cellar for storing things mud sealing, stay 1-2 temperature survey hole, when material temperature rises to 36～37 ℃ in cellar for storing things, can finish fermentation;
(7) steam wine
The material of fermenting-ripening coolingly can obtain kornbranntwein by distilling, during distillation, should try one's best the steamings such as aromatoising substance, alcohol sweet substance and micro-organic element in material are taken out, and utilize the method for leaving out the beginning and the end to remove after impurity as far as possible, through ageing, allotment, can obtain meeting the kornbranntwein of standard for drinking.
Described boiling steaming time under normal pressure is 20～30 minutes.
Described step (5) should add suitable quantity of water when spice, and while controlling into pond, the moisture content of raw material is 58～62%.
The time of described pit entry fermentation is 40-100 days, depending on material attenuation degree
The present invention compares with liquor-making raw material in the past, has the following advantages:
The inventive method is manufactured the kornbranntwein forming with rye, both retained the beneficiating ingredient to human body in raw material, has increased again clean refreshing, the continuous soft feeling of wine, has improved the nutritive ingredient of wine simultaneously.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Kornbranntwein making method, comprises the following steps:
(1) batching, using triticale, green wheat, lamb's-quarters wheat as alcoholic raw material, the shared weight part ratio of wheat, barley and highland barley is as follows:
Triticale 1-100 part
Green wheat 0.55-49.5 part
Lamb's-quarters wheat 0.55-49.5 part
By proportionally weight mixing of wheat, barley and highland barley;
(2) raw material pulverizing
The raw material being equipped with is pulverized, and the fineness requirement of pulverizing will have more than 60% raw material powder can pass through 20 hole sizers;
The object of raw material pulverizing is to be convenient to abundant fermentation, and the effective constituent in raw material is fully utilized;
(3) boiling
By pulverizing qualified powder, carry out boiling, make starch pasting, boiling is to expecting that intragranular is without the raw heart;
(4) cooling
The raw material cooking, with raising slag or the method for the slag that dries in the air, will expect cooling rapidly, make it to reach the temperature of microorganism suitable growth, if temperature in the time of 5～10 ℃, material temperature should be down to 30～32 ℃, if temperature is in the time of 10～20 ℃, material temperature should be down to 25～28 ℃, will be down to summer till material temperature no longer declines;
(5) spice: after raising slag, add distiller's yeast and distiller's yeast, the consumption of distiller's yeast is 8～10% of wheat, barley and highland barley major ingredient total weight parts simultaneously, and distiller's yeast consumption is 4～6% of wheat, barley and highland barley major ingredient total weight parts;
(6) pit entry fermentation
While entering to store, material temperature should be 18～20 ℃ (being no more than 26 ℃ summer), and in every cubic metre of volume, charging is 610～650 kilograms, after installing, at material upper cover last layer chaff, with cellar for storing things mud sealing, stay 1-2 temperature survey hole, when material temperature rises to 36～37 ℃ in cellar for storing things, can finish fermentation;
(7) steam wine
The material of fermenting-ripening coolingly can obtain kornbranntwein by distilling, during distillation, should try one's best the steamings such as aromatoising substance, alcohol sweet substance and micro-organic element in material are taken out, and utilize the method for leaving out the beginning and the end to remove after impurity as far as possible, through ageing, allotment, can obtain meeting the kornbranntwein of standard for drinking.
Described boiling steaming time under normal pressure is 20～30 minutes.
Described step (5) should add suitable quantity of water when spice, and while controlling into pond, the moisture content of raw material is 58～62%.
The time of described pit entry fermentation is 40-100 days, depending on material attenuation degree.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other specific form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to include in the present invention dropping on the implication that is equal to important document of claim and all changes in scope.
In addition, be to be understood that, although this specification sheets is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of specification sheets is only for clarity sake, those skilled in the art should make specification sheets as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. kornbranntwein making method, is characterized in that, comprises the following steps:
(1) using triticale, green wheat, lamb's-quarters wheat as alcoholic raw material, the shared weight part ratio of wheat, barley and highland barley is as follows:
Triticale 1-100 part
Green wheat 0.55-49.5 part
Lamb's-quarters wheat 0.55-49.5 part
Wheat, barley and highland barley is proportionally mixed
(2) raw material pulverizing
The raw material being equipped with is pulverized, and the fineness requirement of pulverizing will have more than 60% raw material powder can pass through 20 hole sizers;
(3) boiling
By pulverizing qualified powder, carry out boiling, make starch pasting, boiling is to expecting that intragranular is without the raw heart;
(4) cooling
The raw material cooking, with raising slag or the method for the slag that dries in the air, will expect cooling rapidly, make it to reach the temperature of microorganism suitable growth, if temperature in the time of 5～10 ℃, material temperature should be down to 30～32 ℃, if temperature is in the time of 10～20 ℃, material temperature should be down to 25～28 ℃, will be down to summer till material temperature no longer declines;
(5) spice: after cooling, distiller's yeast and distiller's yeast are added simultaneously, the consumption of distiller's yeast is 8～10% of wheat, barley and highland barley major ingredient total weight parts, and distiller's yeast consumption is 4～6% of wheat, barley and highland barley major ingredient total weight parts;
(6) pit entry fermentation
While entering to store, material temperature should be 18～20 ℃ (being no more than 26 ℃ summer), and in every cubic metre of volume, charging is 610～650 kilograms, after installing, at material upper cover last layer chaff, with cellar for storing things mud sealing, stay 1-2 temperature survey hole, when material temperature rises to 36～37 ℃ in cellar for storing things, can finish fermentation;
(7) steam wine
The material of fermenting-ripening coolingly can obtain kornbranntwein by distilling.
2. kornbranntwein making method according to claim 1, is characterized in that, in described step (3), boiling steaming time under normal pressure is 20～30 minutes.
3. kornbranntwein making method according to claim 1, is characterized in that, described step (5) should add suitable quantity of water when spice, and while controlling into pond, the moisture content of raw material is 58～62%.
4. kornbranntwein making method according to claim 1, is characterized in that, the time of described pit entry fermentation is 40-100 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310597483.3A CN103602547A (en) | 2013-11-25 | 2013-11-25 | Rye wine preparation method |
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| CN201310597483.3A CN103602547A (en) | 2013-11-25 | 2013-11-25 | Rye wine preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109613A (en) * | 2014-06-23 | 2014-10-22 | 汪从新 | Tea liquor for auxiliary treatment of cervical spondylosi and preparation method thereof |
| CN105695228A (en) * | 2016-03-08 | 2016-06-22 | 上海应用技术学院 | Preparation method of germinated quinoa thick wine |
| CN105950335A (en) * | 2016-04-28 | 2016-09-21 | 王学领 | Quinoa rice wine and dioscorea opposita thunb juice and preparation method thereof |
| CN106701437A (en) * | 2017-03-07 | 2017-05-24 | 姜新 | Triticale starter liquor production method and triticale starter liquor |
| CN110951567A (en) * | 2019-12-09 | 2020-04-03 | 东明一品农夫农业开发有限公司 | Temperature control system and method for rye wine fermentation process |
| CN111484912A (en) * | 2020-06-19 | 2020-08-04 | 山西省农业科学院生物技术研究中心 | Triticale yellow wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341702A (en) * | 2000-09-07 | 2002-03-27 | 刘国忠 | Sanmaijin wine |
| CN101698814A (en) * | 2008-09-19 | 2010-04-28 | 苏桄显 | Black grain wine |
-
2013
- 2013-11-25 CN CN201310597483.3A patent/CN103602547A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341702A (en) * | 2000-09-07 | 2002-03-27 | 刘国忠 | Sanmaijin wine |
| CN101698814A (en) * | 2008-09-19 | 2010-04-28 | 苏桄显 | Black grain wine |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109613A (en) * | 2014-06-23 | 2014-10-22 | 汪从新 | Tea liquor for auxiliary treatment of cervical spondylosi and preparation method thereof |
| CN104109613B (en) * | 2014-06-23 | 2015-11-25 | 汪从新 | Tea wine of a kind of assisting therapy cervical spondylosis and preparation method thereof |
| CN105695228A (en) * | 2016-03-08 | 2016-06-22 | 上海应用技术学院 | Preparation method of germinated quinoa thick wine |
| CN105695228B (en) * | 2016-03-08 | 2018-11-13 | 上海应用技术学院 | A kind of preparation method for sprouting the thick wine of quinoa |
| CN105950335A (en) * | 2016-04-28 | 2016-09-21 | 王学领 | Quinoa rice wine and dioscorea opposita thunb juice and preparation method thereof |
| CN106701437A (en) * | 2017-03-07 | 2017-05-24 | 姜新 | Triticale starter liquor production method and triticale starter liquor |
| CN110951567A (en) * | 2019-12-09 | 2020-04-03 | 东明一品农夫农业开发有限公司 | Temperature control system and method for rye wine fermentation process |
| CN111484912A (en) * | 2020-06-19 | 2020-08-04 | 山西省农业科学院生物技术研究中心 | Triticale yellow wine and preparation method thereof |
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Application publication date: 20140226 |