CN104745356A - Liquid-state wine distillation residue liquid reuse fermentation - Google Patents
Liquid-state wine distillation residue liquid reuse fermentation Download PDFInfo
- Publication number
- CN104745356A CN104745356A CN201310724400.2A CN201310724400A CN104745356A CN 104745356 A CN104745356 A CN 104745356A CN 201310724400 A CN201310724400 A CN 201310724400A CN 104745356 A CN104745356 A CN 104745356A
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- liquid
- wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The present invention provides liquid-state wine distillation residue liquid reuse fermentation, and relates to a fermentation method. The residue liquid fermentation mainly comprises: vinasse residue liquid left after liquid- or semi-liquid-state fermentation distillation is filtered and separated; raw materials, distiller's yeast, the residue liquid and clean water are weighed and mixed according to a ratios\ of 100:0.4-0.6: 40-30:250-270, wherein if the temperature is higher than 30 DEG C, distiller's yeast, the residue liquid and clean water are used according to a ratio of 0.4:40:250, and if the temperature is lower than 30 DEG C, distiller's yeast, the residue liquid and clean water are used according to a ratio of 0.5:35:260, and if the temperature is lower than 20 DEG C, distiller's yeast, the residue liquid and clean water are used according to a ratio of 0.6:30:270; the mixed raw materials are put into a fermentation tank or pool and evenly stirred, and is subjected to sealed anaerobic fermentation for 10-12 days; and when the mash turns brown black and is fully fermented, the mash is put into wine distillation equipment and is heated and distilled for 2-3 hours, thereby obtaining mellow and luscious wine. The vinasse residue liquid fermentation provided by the present invention has the advantages of advanced technology, simplicity and quickness, wide application range, high yield, good quality, and energy-saving and environmental friendly properties, and has great economical benefits.
Description
Technical field
The present invention relates to liquid more than a kind of vinasse to utilize, particularly more than a kind of liquid brewing liquid again with fermentation.
Background technology
For a long time, various liquor-making enterprise mostly adopts grog and raw material and carries out semi liquid state, liquid state fermentation by raw grog with distiller's yeast, water purification different ratios, then drops into various steaming wine equipment and carry out steamings wine, has liquid more than vinasse more than steaming is equal after drinking.Because of problems such as reutilization technologies, more than remaining vinasse, liquid mostly carries out recycling and just makes the simple process such as waste material or feed without leaching remaining liquid and fall, and causes the waste of a large amount of wine brewing late resource and adds and produce chain cost and reduce comprehensive productivity effect.Certainly, some liquor-making enterprises also have and carry out remaining vinasse and remaining liquid filtering recycling, but because of the reason such as technological lag and improper use, fail to realize good result.For this reason, be necessary that a kind of more advanced technology of invention carries out scientific utilization to liquid more than the remaining vinasse of liquor-making enterprise and mixed economy develops.
Summary of the invention
The object of the invention is for after liquid state fermentation wine brewing that liquid can not scientific and effective Utilizing question more than remaining vinasse, there is provided that a kind of complex art is higher, technique smartly easy to operately, practical easily to be promoted by force, more than vinasse liquid divide filter, the fermentation of remaining liquid again with, quickness and high efficiency wine brewing, high yield and high quality is energy-conservation, vinosity alcohol fragrance is good, green safety environmental protection, promote the use of liquid more than the more obvious liquid brewing of overall economic efficiency and use fermentation technique again.
The technical scheme that the present invention is adopted for achieving the above object is: more than a kind of liquid brewing, liquid uses fermentation technique again, it is characterized in that, this fermentation technique mainly first utilizes filter plant to be filtered by liquid more than vinasse remaining after various ferment wine brewing, be separated with remaining liquid by poor slag, more remaining liquid be used in proportion the fermentation of next raw material liquid.Also according to various natural disposition or the condition such as dryness raw material moisture content and natural temperature, and science collocation and fermentation should be carried out by basal component such as raw material, remaining liquid, distiller's yeast, water purification during fermentation.The mash of fermenting-ripening is dropped into the distillation of self-control mono-block high-efficiency energy-saving wine steaming equipment again, the high-quality and efficient wine brewing of liquid more than vinasse can be realized.
More than described vinasse, liquid is liquid, that remaining vinasse are after drinking steamed in semi liquid state fermentation filter liquide, and containing low tail wine in this liquid;
Described distiller's yeast is self-control raw grog liquid state fermentation distiller's yeast.
Embodiment
1, Equipments Setting: first get raw material ready and stack place or warehouse and ventilating and thermal insulating fermenting house and fermentor tank or pond, weighing apparatus, filter plant, pulverizer, stirrer, take out pump machine, steam the settings such as wine equipment, wine degree device, heat sterilization equipment.2, batching fermentation: first various grog or raw material and liquid state thereof, semi liquid state fermentation are steamed remaining vinasse private filter or multilayer cloth bag after drinking and carried out filtering to isolate remaining liquid, gained vinasse can use it for anything else, and more than gained, liquid is used for fermenting again.Then with cleaner, staple food grain used or coarse cereals raw material and spices are cleaned, and drop into dispersion and fining in pulverizer together and become mixed raw material for subsequent use.Again in raw material, distiller's yeast, remaining liquid, water purification ratio be 100: 0.4-0.6: 40-30: 250-270 (temperature higher than 30 ° with bent 0.4 adding that remaining liquid 40 adds water 250, temperature lower than 30 ° with bent 0.5 adding that remaining liquid 35 adds water 260, temperature adds remaining liquid 30 lower than 20 ° with bent 0.6 and adds water 270) weigh and carry out mixture.3, efficiently distill: the mixture raw material of gained are dropped in fermentor tank or pond, and with stirrer or hand mixing evenly afterwards sealing carry out anaerobically fermenting, every 3 days of period stirred 1 time, within about 6 days, wine with dregs material all floats, within about 9 days, wine with dregs material all sinks, when within 10-12 days, wine with dregs material becomes not good merchantable fermenting-ripening, carry out adding thermal distillation 2-3 hour, when tail wine stops distillation lower than when 5 ° with taking out in pump machine or artificial input mono-block high-efficiency energy-saving wine steaming equipment.With wine degree device, distillation gained head wine, middle wine, tail wine are measured respectively, and progressively added, the vinosity of 30-50 ° can be obtained.4, vinosity standard: the raw material vinosity transparent color and luster and the inclusion-free throw out that add liquid fermented soy more than vinasse, and mouthfeel alcohol just, Gan Shuanrun and, natural faint scent, aggregative index meets or exceeds national vinosity standard.
Beneficial effect: the present invention is according to existing various liquid state, after the ferment wine brewings such as semi liquid state, more than remaining vinasse, liquid can not filtering separation and scientific and effective utilization, cause a large amount of available stock to waste and increase production cost, reduce economic benefit and affect technological deficiency and the drawback of development of liquor-making industry, there is provided a kind of complex art higher, technique essence is easy to operate, practical strong easily popularization, more than vinasse, liquid divides filter, remaining liquid fermentation is used again, quickness and high efficiency is made wine, high yield and high quality is energy-conservation, vinosity alcohol fragrance is good, more than the liquid brewing of green safety environmental protection, liquid uses fermentation technique again, it is promoted the use of and can save energy synergy more than 50%, and effectively improve wine-making industry technology and overall economic efficiency development.
Embodiment 1: first various grog or raw material and liquid state thereof, semi liquid state fermentation being steamed remaining vinasse special filtering equipment or multilayer cloth bag after drinking, to carry out filtering to isolate remaining liquid for subsequent use.Then with cleaner, staple food grain used or coarse cereals raw material and spices are cleaned, and drop into dispersion and fining in pulverizer together and become mixed raw material for subsequent use.Again in raw material, distiller's yeast, remaining liquid, water purification ratio be 100: 0.4: 40: 250 (temperature adds remaining liquid 40 higher than 30 ° with bent 0.4 and adds water 250) weighed raw material 100kg, distiller's yeast 0.4kg, remaining liquid 40kg, water purification 250kg carry out mixture.Again the mixture raw material of gained are dropped in fermentor tank or pond, and with stirrer or hand mixing evenly afterwards sealing carry out anaerobically fermenting, every 3 days of period stirred 1 time, and within about 6 days, wine with dregs material all floats, within about 9 days, wine with dregs material all sinks, and within 10 days, wine with dregs material becomes not good merchantable fermenting-ripening.Carry out adding thermal distillation 2 hours, when tail wine stops distillation lower than when 5 ° with taking out pump machine or manually the wine with dregs material of fermenting-ripening being dropped in mono-block high-efficiency energy-saving wine steaming equipment.With wine degree device, distillation gained head wine, middle wine, tail wine are measured respectively, and progressively added, the vinosity of 30-50 ° can be obtained.
Embodiment 2: first various grog or raw material and liquid state thereof, semi liquid state fermentation being steamed remaining vinasse special filtering equipment or multilayer cloth bag after drinking, to carry out filtering to isolate remaining liquid for subsequent use.Then with cleaner, staple food grain used or coarse cereals raw material and spices are cleaned, and drop into dispersion and fining in pulverizer together and become mixed raw material for subsequent use.Again in raw material, distiller's yeast, remaining liquid, water purification ratio be 100: 0.5: 35: 260 (temperature adds remaining liquid 35 lower than 30 ° with bent 0.5 and adds water 260) weighed raw material 100kg, distiller's yeast 0.5kg, remaining liquid 35kg, water purification 260kg carry out mixture.Again the mixture raw material of gained are dropped in fermentor tank or pond, and with stirrer or hand mixing evenly afterwards sealing carry out anaerobically fermenting, every 3 days of period stirred 1 time, and within about 6 days, wine with dregs material all floats, within about 9 days, wine with dregs material all sinks, and within 11 days, wine with dregs material becomes not good merchantable fermenting-ripening.Carry out adding thermal distillation 2.5 hours, when tail wine stops distillation lower than when 5 ° with taking out pump machine or manually the wine with dregs material of fermenting-ripening being dropped in mono-block high-efficiency energy-saving wine steaming equipment.With wine degree device, distillation gained head wine, middle wine, tail wine are measured respectively, and progressively added, the vinosity of 30-50 ° can be obtained.
Embodiment 3: first various grog or raw material and liquid state thereof, semi liquid state fermentation being steamed remaining vinasse special filtering equipment or multilayer cloth bag after drinking, to carry out filtering to isolate remaining liquid for subsequent use.Then with cleaner, staple food grain used or coarse cereals raw material and spices are cleaned, and drop into dispersion and fining in pulverizer together and become mixed raw material for subsequent use.Again in raw material, distiller's yeast, remaining liquid, water purification ratio be 100: 0.6: 30: 270 (temperature adds remaining liquid 30 lower than 20 ° with bent 0.6 and adds water 270) weighed raw material 100kg, distiller's yeast 0.6kg, remaining liquid 30kg, water purification 270kg carry out mixture.Again the mixture raw material of gained are dropped in fermentor tank or pond, and with stirrer or hand mixing evenly afterwards sealing carry out anaerobically fermenting, every 3 days of period stirred 1 time, and within about 6 days, wine with dregs material all floats, within about 9 days, wine with dregs material all sinks, and within 12 days, wine with dregs material becomes not good merchantable fermenting-ripening.Carry out adding thermal distillation 3 hours, when tail wine stops distillation lower than when 5 ° with taking out pump machine or manually the wine with dregs material of fermenting-ripening being dropped in mono-block high-efficiency energy-saving wine steaming equipment.With wine degree device, distillation gained head wine, middle wine, tail wine are measured respectively, and progressively added, the vinosity of 30-50 ° can be obtained.
In embodiment add raw material vinosity transparent color and luster and the inclusion-free throw out of liquid fermented soy more than vinasse, and mouthfeel alcohol just, Gan Shuanrun and, natural faint scent, aggregative index meets or exceeds national vinosity standard.
Claims (3)
1. more than a liquid brewing, liquid uses fermentation again, it is characterized in that, more than described liquid brewing, liquid is again with fermentation, and raw material of mainly first having purchased is stacked place or warehouse and ventilating and thermal insulating fermenting house and fermentor tank or pond, weighing apparatus, cleaner, filter plant, pulverizer, stirrer, takes out pump machine, steamed the settings such as wine equipment, wine degree device, heat sterilization equipment;
Various grog or raw material and liquid state thereof, semi liquid state fermentation are steamed remaining vinasse private filter or multilayer cloth bag after drinking and carried out filtering to isolate remaining liquid, and gained vinasse can use it for anything else, and more than gained, liquid is used for fermenting again;
Then with cleaner, staple food grain used or coarse cereals raw material and spices are cleaned, and drop into dispersion and fining in pulverizer together and become mixed raw material for subsequent use;
Again in raw material, distiller's yeast, remaining liquid, water purification ratio be 100: 0.4-0.6: 40-30: 250-270 (temperature higher than 30 ° with bent 0.4 adding that remaining liquid 40 adds water 250, temperature lower than 30 ° with bent 0.5 adding that remaining liquid 35 adds water 260, temperature adds remaining liquid 30 lower than 20 ° with bent 0.6 and adds water 270) weigh and carry out mixture;
Again the mixture raw material of gained are dropped in fermentor tank or pond, and with stirrer or hand mixing evenly afterwards sealing carry out anaerobically fermenting, every 3 days of period stirred 1 time, within about 6 days, wine with dregs material all floats, within about 9 days, wine with dregs material all sinks, when within 10-12 days, wine with dregs material becomes not good merchantable fermenting-ripening, carry out adding thermal distillation 2-3 hour, when tail wine stops distillation lower than when 5 ° with taking out in pump machine or artificial input mono-block high-efficiency energy-saving wine steaming equipment;
With wine degree device, distillation gained head wine, middle wine, tail wine are measured respectively, and progressively add, 30-50 ° of transparent color and luster and inclusion-free throw out can be obtained, and mouthfeel alcohol just, Gan Shuanrun and, natural faint scent, aggregative index meets or exceeds the vinosity of national vinosity standard.
2. more than liquid brewing as claimed in claim 1, liquid, again with fermentation, is characterized in that, more than described vinasse, liquid is liquid, that remaining vinasse are after drinking steamed in semi liquid state fermentation filter liquide, and containing low tail wine in this liquid.
3. more than liquid brewing as claimed in claim 4, liquid is again with fermentation, and it is characterized in that, described distiller's yeast is commercially available raw grog liquid state fermentation distiller's yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310724400.2A CN104745356A (en) | 2013-12-25 | 2013-12-25 | Liquid-state wine distillation residue liquid reuse fermentation |
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| CN201310724400.2A CN104745356A (en) | 2013-12-25 | 2013-12-25 | Liquid-state wine distillation residue liquid reuse fermentation |
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| CN104745356A true CN104745356A (en) | 2015-07-01 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105695223A (en) * | 2015-12-10 | 2016-06-22 | 柳州市京阳节能科技研发有限公司 | Secondary fermentation method for brewing residual liquid |
| CN105733866A (en) * | 2016-05-11 | 2016-07-06 | 山东省葡萄研究院 | Method for preparing health ready-to-drink by using brandy distillation residue |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851175A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Fermentation through reuse of liquid brewing residual liquid |
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- 2013-12-25 CN CN201310724400.2A patent/CN104745356A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851175A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Fermentation through reuse of liquid brewing residual liquid |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105695223A (en) * | 2015-12-10 | 2016-06-22 | 柳州市京阳节能科技研发有限公司 | Secondary fermentation method for brewing residual liquid |
| CN105733866A (en) * | 2016-05-11 | 2016-07-06 | 山东省葡萄研究院 | Method for preparing health ready-to-drink by using brandy distillation residue |
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Application publication date: 20150701 |
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