CN105176738A - Making method of empyreumatic type wine - Google Patents

Making method of empyreumatic type wine Download PDF

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Publication number
CN105176738A
CN105176738A CN201510586656.0A CN201510586656A CN105176738A CN 105176738 A CN105176738 A CN 105176738A CN 201510586656 A CN201510586656 A CN 201510586656A CN 105176738 A CN105176738 A CN 105176738A
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China
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yeast
wine
making
distiller
fermented
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CN201510586656.0A
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Chinese (zh)
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迟新军
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迟新军
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Priority to CN201510586656.0A priority Critical patent/CN105176738A/en
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Abstract

The invention belongs to the development technology field of making methods of grain wines, and in particular relates to a making method of an empyreumatic type wine. The making method comprises the following steps: 1, selecting and treating raw materials; 2, fermenting; and 3, sterilizing, filtering, and bottling. Grains are fried or fried until an empyreumatic fragrance is generated to increase the fragrance, so that the fragrance types of wines are increased and filled up, and the empyreumatic type wine with a totally unexpected taste is obtained. The empyreumatic type wine is empyreumatic in taste, and the natural fragrances of oil in the grains are put to good use to the maximum extent.

Description

The making method of burnt odor type wine
Technical field
The invention belongs to the Development Techniques field of the making method of grain wine, particularly relate to a kind of making method of burnt odor type wine.
Background technology
Along with the development of China's economy and improving constantly of people's living standard, people more and more advocate healthy living.Also more and more higher to the demand of effect such as local flavor and mouthfeel, nutritive value, health care of drinks.
White wine divides according to odor type to be had: aromatic type, Luzhou-flavor, scent type, rice-fragrant type, phoenix odor type, Dong's odor type, fermented soya beans, salted or other wise odor type, sesame-flavor, odor type etc. of holding concurrently, but burnt odor type wine is but be difficult to find trace on the market.
Summary of the invention
The object of the invention is to: by carrying out the research and development of brewing method after carrying out frying to food crop again, to obtaining the burnt odor type wine do not had on the market at present.Fill up the kind of odor type, more comprehensively meet different popular taste and hobby.
The object of the present invention is achieved like this, and the making method of burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, be 120-260 DEG C without insect pest, without the grain raw material that goes mouldy in temperature, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, pulverizing 40-200 order, for subsequent use;
Two, ferment: insert in pot to add water and cook or boil preparing raw material in step one, temperature 100-120 DEG C, 25-35 minute, then, after being cooled to 35-45 DEG C, add distiller's yeast, active dry yeast and water, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
Described grain raw material is wheat and/or rice and/or glutinous rice and/or corn and/or Chinese sorghum.
Described distiller's yeast is herbal medicine distiller's yeast and/or koji for uncooked material and/or distiller's yeast and/or grog wine brewing distiller's yeast.
Described active dry yeast is fruit wine distiller's yeast dry yeast or grape wine dry yeast or white wine distiller's yeast dry yeast or active dry yeast.
Of the present invention effective: grain to be tarted up by frying perfume (or spice) or frying to burnt odor, thus increases the kind filling up drinks odor type, obtain the complete beyond thought burnt odor type wine of taste.Its taste burnt odor, has played the natural fragrance of grease in grain to greatest extent.
Embodiment
The making method of embodiment 1, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, without insect pest, without the wheat 5000g gone mouldy, be 120 DEG C in temperature, evenly stir-fry 10 minutes, occur oleaginous burnt odor, after cooling, for subsequent use;
Two, ferment: insert in pot to add water and cook by preparing raw material in step one or boil, temperature 100-120 DEG C, 25 minutes, after being cooled to 35-45 DEG C, be crushed to 40-100 order, add the water of 25g distiller's yeast, 10g active dry yeast and raw materials quality 160-180%, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 2, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, without insect pest, without the rice 5000g gone mouldy, be 180 DEG C in temperature, evenly stir-fry 30 minutes, occur oleaginous burnt odor, after cooling, for subsequent use;
Two, ferment: insert in pot to add water and cook by preparing raw material in step one or boil, temperature 100-120 DEG C, 30 minutes, after being cooled to 35-45 DEG C, be crushed to 40-100 order, add the water of 25g, 10g active dry yeast and raw materials quality 160-180%, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 3, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, without insect pest, without the corn 5000g gone mouldy, be 260 DEG C in temperature, evenly stir-fry 45 minutes, occur oleaginous burnt odor, after cooling, pulverize 40-200 order, for subsequent use;
Two, ferment: prepare raw material by step one, add 25g distiller's yeast, 10g active dry yeast 8000g water, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 4, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, be 200 DEG C and 260 DEG C in temperature respectively without insect pest, without the glutinous rice 5000g that goes mouldy, corn 5000g, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, is crushed to 40-200 order and mixes, for subsequent use;
Two, ferment: by the raw material prepared in step one, add 70g distiller's yeast and account for the water that raw materials quality is 220-280%, after uniform stirring, 20-45 DEG C of sealing non-oxidation fermentation 9-21 days, raw material sinks to the bottom substantially, and fermentation produces wine liquid, wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 5, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, be 180 DEG C and 260 DEG C in temperature respectively without insect pest, without the Chinese sorghum 5000g that goes mouldy, corn 5000g, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, is crushed to 40-200 order and mixes, for subsequent use;
Two, ferment: by the raw material prepared in step one, add koji for uncooked material 15g, herbal medicine distiller's yeast 15g, cooked material starter 15g, active dry yeast 15g and account for raw materials quality than the water for 220-280%, after uniform stirring, 20-45 DEG C of sealing non-oxidation fermentation 9-21 days, raw material sinks to the bottom substantially, and fermentation produces wine liquid, wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.

Claims (4)

1. the making method of burnt odor type wine, is characterized in that: this making method comprises the steps:
One, material choice and process: select no-sundries, be 120-260 DEG C without insect pest, without the grain raw material that goes mouldy in temperature, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, pulverizing 40-200 order, for subsequent use;
Two, ferment: insert in pot to add water and cook or boil preparing raw material in step one, temperature 100-120 DEG C, 25-35 minute, then, after being cooled to 35-45 DEG C, add distiller's yeast, active dry yeast and water, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
2. making method according to claim 1, is characterized in that: described grain raw material is wheat and/or rice and/or glutinous rice and/or corn and/or Chinese sorghum.
3. making method according to claim 1, is characterized in that: described distiller's yeast is herbal medicine distiller's yeast and/or koji for uncooked material and/or distiller's yeast and/or grog wine brewing distiller's yeast.
4. making method according to claim 1, is characterized in that: described active dry yeast is fruit wine distiller's yeast dry yeast or grape wine dry yeast or white wine distiller's yeast dry yeast or active dry yeast.
CN201510586656.0A 2015-09-16 2015-09-16 Making method of empyreumatic type wine Pending CN105176738A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105670857A (en) * 2016-01-22 2016-06-15 青岛农业大学 Preparation method of cholesterol-lowering Lentinula edodes unstrained wine
CN105670861A (en) * 2016-03-19 2016-06-15 辽宁村井坊酒业有限公司 Burnt-smell sauced Baijiu and brewing method thereof
CN107446761A (en) * 2017-09-30 2017-12-08 禄炳宪 A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method
CN109468188A (en) * 2019-01-16 2019-03-15 重庆市八粮壹酒业有限公司 One kind eight grain, one wine and its preparation process

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50101560A (en) * 1974-01-17 1975-08-12
JPH06113811A (en) * 1992-10-08 1994-04-26 Nikaidou Shuzo Kk Preparation of roast barley 'shochu' by superheated steam
CN101168708A (en) * 2007-10-24 2008-04-30 陈世刚 Novel sweet wine
CN103897919A (en) * 2013-08-01 2014-07-02 段开红 Preparation method of oat yellow wine
CN104611168A (en) * 2014-12-08 2015-05-13 西华大学 Manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50101560A (en) * 1974-01-17 1975-08-12
JPH06113811A (en) * 1992-10-08 1994-04-26 Nikaidou Shuzo Kk Preparation of roast barley 'shochu' by superheated steam
CN101168708A (en) * 2007-10-24 2008-04-30 陈世刚 Novel sweet wine
CN103897919A (en) * 2013-08-01 2014-07-02 段开红 Preparation method of oat yellow wine
CN104611168A (en) * 2014-12-08 2015-05-13 西华大学 Manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
史晓华等: "改善黄酒焦香物质的技术研究", 《酿酒》 *
知味斋: "对酱香型白酒中焦香成分的估计", 《酿酒科技》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105670857A (en) * 2016-01-22 2016-06-15 青岛农业大学 Preparation method of cholesterol-lowering Lentinula edodes unstrained wine
CN105670861A (en) * 2016-03-19 2016-06-15 辽宁村井坊酒业有限公司 Burnt-smell sauced Baijiu and brewing method thereof
CN107446761A (en) * 2017-09-30 2017-12-08 禄炳宪 A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method
CN107446761B (en) * 2017-09-30 2020-11-13 禄炳宪 Fragrant liquor containing cymbidium faberi and amaranth grains and brewing method thereof
CN109468188A (en) * 2019-01-16 2019-03-15 重庆市八粮壹酒业有限公司 One kind eight grain, one wine and its preparation process

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