CN103710203A - Production method of fermented wine - Google Patents
Production method of fermented wine Download PDFInfo
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- CN103710203A CN103710203A CN201210379583.4A CN201210379583A CN103710203A CN 103710203 A CN103710203 A CN 103710203A CN 201210379583 A CN201210379583 A CN 201210379583A CN 103710203 A CN103710203 A CN 103710203A
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Abstract
The invention discloses a production method of fermented wine, and belongs to the field of wine brewing technology. The preparation method comprises following steps: a fermentation broth <a> is obtained via Shaoxing rice wine preparation steps including rice immersing, rice steaming, and filling of fermentation vat, and a step of fermentation, wherein Chinese yeast and wheat koji are added in the step of filling of fermentation vat; a saccharification liquid <b> and vinasse are obtained via Xiangxue wine preparation steps including rice immersing, rice steaming, and filling of fermentation vat, wherein Chinese yeast and wheat koji are added in the step of filling of fermentation vat; a squeezing liquid <c> is obtained by squeezing the vinasse; a mixed liquid <d> is obtained by mixing <b> with <c>; the fermentation broth <a> and the mixed liquid <d> are mixed at a weight ratio of 0.5 to 2 for secondary fermentation; and then wine blending, filtering, sterilizing, sealing, and aging and storing are performed. According to the production method of the obtained fermented wine, the preparation steps of Shaoxing rice wine and Xiangxue wine are combined; taste of the obtained fermented wine is fresh, cool, light and harmonious; the fermented wine possesses both mouthfeel of yellow rice wine and classic characteristics of liquor, accords with development direction of wine industry at present, and is capable of meeting with new consumption demands.
Description
Technical field
The production technique that the present invention relates to a kind of fermented wine, belongs to brewing technical field.
Background technology
Shaoxing Rice Wine and fragrant snow wine are the Representative Cultivars in yellow rice wine, wherein Shaoxing Rice Wine mouthfeel is soft, mellow, but alcoholic strength is lower, it is more uncomfortable for some like the human consumer of the wine that beverage wine precision is higher, and fragrant snow wine alcoholic strength wants high with respect to rice wine, but mouthfeel is excessively sweet, also can cause some human consumers to be difficult to accept.
Summary of the invention
The object of the invention is to the production technique in conjunction with Shaoxing Rice Wine and fragrant snow wine, a kind of fermented wine of novelty is provided.
To achieve these goals, technical scheme of the present invention is: a kind of production technique of fermented wine, according to the production technique of Shaoxing Rice Wine, through rice dipping, steamed rice, the cylinder that falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, after fermentation, obtain fermented liquid a, according to the production technique of perfume (or spice) snow wine through rice dipping, steamed rice, cylinder falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, and obtain saccharified liquid b and vinasse, will after vinasse squeezing, obtain pressed liquor c, b and c are mixed to get to mixed solution d, further comprising the steps of:
(1) Secondary Fermentation: a and d are mixed and carry out Secondary Fermentation by weight 0.5～2 ratio, and leavening temperature is controlled at 12～17 ℃, and fermentation time is controlled at 28～37 days.
(2) altar wine is blent: its acidity of sample examination, then according to the control of arranging in pairs or groups of the height of acidity.
(3) filter: by just filtering after blending, filter and adopt initial filter and essence filter twice to filter, initial filter adopts filtered through gauze, and essence filter adopts 400 object stainless steel filtering nets to filter.
(4) decoct wine: the wine after filtering is decocted to wine, wine jar is carried out wet sterilization and dried before decocting wine, the temperature of decocting wine is 89～92 ℃.
(5) altar wine sealing: place and cover altar mouth by two intersections of lotus leaf, the stem face of lotus leaf will make progress; At altar mouth, place the transparent water-proof paper of two small cup and Fang Dan and indocalamus shell again, and slight wrapping altar mouth with bamboo, the wrapping of altar mouth is solid, not wine leaking.
(6) ageing storage: altar wine is placed in cellar ageing, and the temperature of cellar is controlled at 4～6 ℃.
The invention has the beneficial effects as follows: the fermented wine that the present invention produces combines the technique of Shaoxing Rice Wine and fragrant snow wine, the fermented wine taste produced refreshing happy light and, wine body coordinates, there is the mouthfeel of yellow rice wine and the typical style of white wine, meet current drinks market development direction and new consumer need.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
Below in conjunction with accompanying drawing, and in conjunction with the embodiments, the present invention will be further described.
Embodiment 1:
A kind of production technique of fermented wine, according to the production technique of Shaoxing Rice Wine through rice dipping, steamed rice, cylinder falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, after fermentation, obtain fermented liquid a, according to the production technique of perfume (or spice) snow wine, through rice dipping, steamed rice, the cylinder that falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, obtain saccharified liquid b and vinasse, by obtaining pressed liquor c after vinasse squeezing, b and c are mixed to get to mixed solution d, further comprising the steps of:
(1) Secondary Fermentation: a and d are mixed and carry out Secondary Fermentation by weight the ratio of 1:2, and leavening temperature is controlled at 12 ℃, and fermentation time is controlled at 28 days.
(2) altar wine is blent: its acidity of sample examination, then according to the control of arranging in pairs or groups of the height of acidity.
(3) filter: by just filtering after blending, filter and adopt initial filter and essence filter twice to filter, initial filter adopts filtered through gauze, and essence filter adopts 400 object stainless steel filtering nets to filter.
(4) decoct wine: the wine after filtering is decocted to wine, wine jar is carried out wet sterilization and dried before decocting wine, the temperature of decocting wine is 89 ℃.
(5) altar wine sealing: place and cover altar mouth by two intersections of lotus leaf, the stem face of lotus leaf will make progress; At altar mouth, place the transparent water-proof paper of two small cup and Fang Dan and indocalamus shell again, and slight wrapping altar mouth with bamboo, the wrapping of altar mouth is solid, not wine leaking.
(6) ageing storage: altar wine is placed in cellar ageing, and the temperature of cellar is controlled at 4 ℃.
Embodiment 2:
A kind of production technique of fermented wine, according to the production technique of Shaoxing Rice Wine through rice dipping, steamed rice, cylinder falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, after fermentation, obtain fermented liquid a, according to the production technique of perfume (or spice) snow wine, through rice dipping, steamed rice, the cylinder that falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, obtain saccharified liquid b and vinasse, by obtaining pressed liquor c after vinasse squeezing, b and c are mixed to get to mixed solution d, further comprising the steps of:
(1) Secondary Fermentation: a and d are mixed and carry out Secondary Fermentation by weight the ratio of 2: 1, and leavening temperature is controlled at 17 ℃, and fermentation time is controlled at 37 days.
(2) altar wine is blent: its acidity of sample examination, then according to the control of arranging in pairs or groups of the height of acidity.
(3) filter: by just filtering after blending, filter and adopt initial filter and essence filter twice to filter, initial filter adopts filtered through gauze, and essence filter adopts 400 object stainless steel filtering nets to filter.
(4) decoct wine: the wine after filtering is decocted to wine, wine jar is carried out wet sterilization and dried before decocting wine, the temperature of decocting wine is 92 ℃.
(5) altar wine sealing: place and cover altar mouth by two intersections of lotus leaf, the stem face of lotus leaf will make progress; At altar mouth, place the transparent water-proof paper of two small cup and Fang Dan and indocalamus shell again, and slight wrapping altar mouth with bamboo, the wrapping of altar mouth is solid, not wine leaking.
(6) ageing storage: altar wine is placed in cellar ageing, and the temperature of cellar is controlled at 6 ℃.
Embodiment 3:
A kind of production technique of fermented wine, according to the production technique of Shaoxing Rice Wine through rice dipping, steamed rice, cylinder falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, after fermentation, obtain fermented liquid a, according to the production technique of perfume (or spice) snow wine, through rice dipping, steamed rice, the cylinder that falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, obtain saccharified liquid b and vinasse, by obtaining pressed liquor c after vinasse squeezing, b and c are mixed to get to mixed solution d, further comprising the steps of:
(1) Secondary Fermentation: a and d are mixed and carry out Secondary Fermentation by weight the ratio of 1: 1, and leavening temperature is controlled at 15 ℃, and fermentation time is controlled at 32 days.
(2) altar wine is blent: its acidity of sample examination, then according to the control of arranging in pairs or groups of the height of acidity.
(3) filter: by just filtering after blending, filter and adopt initial filter and essence filter twice to filter, initial filter adopts filtered through gauze, and essence filter adopts 400 object stainless steel filtering nets to filter.
(4) decoct wine: the wine after filtering is decocted to wine, wine jar is carried out wet sterilization and dried before decocting wine, the temperature of decocting wine is 91.
(5) altar wine sealing: place and cover altar mouth by two intersections of lotus leaf, the stem face of lotus leaf will make progress; At altar mouth, place the transparent water-proof paper of two small cup and Fang Dan and indocalamus shell again, and slight wrapping altar mouth with bamboo, the wrapping of altar mouth is solid, not wine leaking.
(6) ageing storage: altar wine is placed in cellar ageing, and the temperature of cellar is controlled at 5 ℃.
Embodiment 4:
A kind of production technique of fermented wine, according to the production technique of Shaoxing Rice Wine through rice dipping, steamed rice, cylinder falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, after fermentation, obtain fermented liquid a, according to the production technique of perfume (or spice) snow wine, through rice dipping, steamed rice, the cylinder that falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, obtain saccharified liquid b and vinasse, by obtaining pressed liquor c after vinasse squeezing, b and c are mixed to get to mixed solution d, further comprising the steps of:
(1) Secondary Fermentation: a and d are mixed and carry out Secondary Fermentation by weight the ratio of 7: 5, and leavening temperature is controlled at 14 ℃, and fermentation time is controlled at 30 days.
(2) altar wine is blent: its acidity of sample examination, then according to the control of arranging in pairs or groups of the height of acidity.
(3) filter: by just filtering after blending, filter and adopt initial filter and essence filter twice to filter, initial filter adopts filtered through gauze, and essence filter adopts 400 object stainless steel filtering nets to filter.
(4) decoct wine: the wine after filtering is decocted to wine, wine jar is carried out wet sterilization and dried before decocting wine, the temperature of decocting wine is 90 ℃.
(5) altar wine sealing: place and cover altar mouth by two intersections of lotus leaf, the stem face of lotus leaf will make progress; At altar mouth, place the transparent water-proof paper of two small cup and Fang Dan and indocalamus shell again, and slight wrapping altar mouth with bamboo, the wrapping of altar mouth is solid, not wine leaking.
(6) ageing storage: altar wine is placed in cellar ageing, and the temperature of cellar is controlled at 5 ℃.
Claims (1)
1. the production technique of a fermented wine, according to the production technique of Shaoxing Rice Wine through rice dipping, steamed rice, cylinder falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, after fermentation, obtain fermented liquid a, according to the production technique of perfume (or spice) snow wine, through rice dipping, steamed rice, the cylinder that falls, and when falling cylinder, add yeast for brewing rice wine and wheat koji, obtain saccharified liquid b and vinasse, by obtaining pressed liquor c after vinasse squeezing, b and c are mixed to get to mixed solution d, characterized by further comprising following steps:
(1) Secondary Fermentation: a and d are mixed and carry out Secondary Fermentation by weight 0.5～2 ratio, and leavening temperature is controlled at 12～17 ℃, and fermentation time is controlled at 28～37 days.
(2) altar wine is blent: its acidity of sample examination, then according to the control of arranging in pairs or groups of the height of acidity.
(3) filter: by just filtering after blending, filter and adopt initial filter and essence filter twice to filter, initial filter adopts filtered through gauze, and essence filter adopts 400 object stainless steel filtering nets to filter.
(4) decoct wine: the wine after filtering is decocted to wine, wine jar is carried out wet sterilization and dried before decocting wine, the temperature of decocting wine is 89～92 ℃.
(5) altar wine sealing: place and cover altar mouth by two intersections of lotus leaf, the stem face of lotus leaf will make progress; At altar mouth, place the transparent water-proof paper of two small cup and Fang Dan and indocalamus shell again, and slight wrapping altar mouth with bamboo, the wrapping of altar mouth is solid, not wine leaking.
(6) ageing storage: altar wine is placed in cellar ageing, and the temperature of cellar is controlled at 4～6 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210379583.4A CN103710203A (en) | 2012-09-28 | 2012-09-28 | Production method of fermented wine |
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| CN201210379583.4A CN103710203A (en) | 2012-09-28 | 2012-09-28 | Production method of fermented wine |
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| CN103710203A true CN103710203A (en) | 2014-04-09 |
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| CN201210379583.4A Pending CN103710203A (en) | 2012-09-28 | 2012-09-28 | Production method of fermented wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099212A (en) * | 2014-06-10 | 2014-10-15 | 会稽山绍兴酒股份有限公司 | Automated yellow wine production process |
| CN107245414A (en) * | 2017-08-15 | 2017-10-13 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes half-dried yellow rice wine |
| CN107475007A (en) * | 2017-08-15 | 2017-12-15 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes the dry yellow rice wine of special type |
| CN107475008A (en) * | 2017-08-15 | 2017-12-15 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes half sweet yellow rice wine |
| CN107751945A (en) * | 2017-09-28 | 2018-03-06 | 浙江农林大学 | A kind of preparation method rich in the partially fresh sweet tea capsule ball cooking wine partially of edible mushroom |
| CN108384679A (en) * | 2018-04-24 | 2018-08-10 | 绍兴咸亨食品股份有限公司 | A kind of high sugar is low always along the preparation method of safe carving wine |
| CN113136303A (en) * | 2021-05-26 | 2021-07-20 | 嘉善姚福盛食品有限公司 | Bingning old wine and production process thereof |
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| CN1254005A (en) * | 1999-08-07 | 2000-05-24 | 林金儿 | Brewing method of wine in wine and its product |
| CN1687364A (en) * | 2005-03-28 | 2005-10-26 | 周卫芳 | Technique for preparing low sugar Huadiao wine |
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2012
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Patent Citations (2)
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| CN1254005A (en) * | 1999-08-07 | 2000-05-24 | 林金儿 | Brewing method of wine in wine and its product |
| CN1687364A (en) * | 2005-03-28 | 2005-10-26 | 周卫芳 | Technique for preparing low sugar Huadiao wine |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099212A (en) * | 2014-06-10 | 2014-10-15 | 会稽山绍兴酒股份有限公司 | Automated yellow wine production process |
| CN104099212B (en) * | 2014-06-10 | 2015-07-08 | 会稽山绍兴酒股份有限公司 | Automated yellow wine production process |
| CN107245414A (en) * | 2017-08-15 | 2017-10-13 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes half-dried yellow rice wine |
| CN107475007A (en) * | 2017-08-15 | 2017-12-15 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes the dry yellow rice wine of special type |
| CN107475008A (en) * | 2017-08-15 | 2017-12-15 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes half sweet yellow rice wine |
| CN107475008B (en) * | 2017-08-15 | 2021-01-19 | 会稽山绍兴酒股份有限公司 | Method for preparing semi-sweet yellow wine through low-temperature main fermentation |
| CN107245414B (en) * | 2017-08-15 | 2021-01-19 | 会稽山绍兴酒股份有限公司 | Method for preparing half-dry yellow wine through low-temperature main fermentation |
| CN107751945A (en) * | 2017-09-28 | 2018-03-06 | 浙江农林大学 | A kind of preparation method rich in the partially fresh sweet tea capsule ball cooking wine partially of edible mushroom |
| CN107751945B (en) * | 2017-09-28 | 2020-11-17 | 浙江农林大学 | Preparation method of capsule ball cooking wine rich in edible fungi and slightly fresh and sweet |
| CN108384679A (en) * | 2018-04-24 | 2018-08-10 | 绍兴咸亨食品股份有限公司 | A kind of high sugar is low always along the preparation method of safe carving wine |
| CN108384679B (en) * | 2018-04-24 | 2021-07-06 | 绍兴咸亨食品股份有限公司 | Preparation method of high-sugar low-alcohol yellow wine |
| CN113136303A (en) * | 2021-05-26 | 2021-07-20 | 嘉善姚福盛食品有限公司 | Bingning old wine and production process thereof |
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Application publication date: 20140409 |