CN1053216C

CN1053216C - Distiller's yeast and method for producing wine by said distiller's yeast

Info

Publication number: CN1053216C
Application number: CN96118029A
Authority: CN
Inventors: 唐镜欧
Original assignee: TANG JING'OU
Current assignee: TANG JING'OU
Priority date: 1996-01-30
Filing date: 1996-01-30
Publication date: 2000-06-07
Anticipated expiration: 2016-01-30
Also published as: CN1156176A

Abstract

The present invention relates to wine yeast and a method for producing wines by the wine yeast. The wine yeast is mainly composed of rice flour fermentation substrates and Chinese herbal medicines, the wine yeast is used for fermenting the wines to prepare blanks of rice distilled wines and glutinous rice wines, four kinds of traditional Chinese medicines of eucommia bark, matrimony vine, cassia bark and Radix Rehmanniae Preparata are added and are soaked in the blanks, and prepared wines are sterilized by steam. The prepared wines are clear and delicious, the mouth feeling is good, the wines can be perennially prepared, the quality is stable, the yield is high, and the wines can be stored for a long time.

Description

Distiller's yeast and the method for producing wine with this distiller's yeast

The present invention relates to a kind of distiller's yeast and wine.

After the Tang Shengshi view of chastity, the Yongzhou common people produce " signature wine ", " pressure wine " " aunt's wine " (wine is several) from practice, after annual the Beginning of Winter, be soaked among the wine base that glutinous rice makes with rice liquor, through 30-40 days, to get wine and remove groove, its vinosity is sweet, reserve strength is arranged, once praised and be " good merchantable brand of wine " by famous poet willow ancestor unit (Tang Dynasty once for continent Sima) forever.But this wine output is not high, and the quality instability often has inefficacy in the brew, and this wine is confined to the brew in winter, and spring one, therefore, the brew all the year round of this wine more can not long-term storage to its vinosity souring.

The object of the present invention is to provide and a kind ofly can improve output, make steady quality, and can produce throughout the year, the distiller's yeast of long-term storage and method for preparing wine thereof.

The objective of the invention is to realize in the following manner: a kind of distiller's yeast, mainly by ground rice fermented substrate, Herba polygoni hydropiperis, Chinese ephedra, official osmanthus, Gui Zi, power song, the root of straight ladybell, people's Macrophylla, sweet osmanthus is dried forms.In 100 parts of weight, the proportioning of each component is: ground rice fermented substrate 80-85, Herba polygoni hydropiperis 3-4, Chinese ephedra 2-3, official osmanthus 2-2.5, Gui Zi 1-2, the bent 2-3 of power, the root of straight ladybell 2-3, people's Macrophylla 1-2, sweet osmanthus 1-2.Produce wine by being made by following step with above-mentioned distiller's yeast: (material all by weight) (a) boils into rice by whenever getting 100 portions of rice, puts into distiller's yeast 1.2-1.5 part, and mix is even under 10 ℃ of-50 ℃ of temperature, the wine base is made in following cylinder fermentation 18-24 hour; (b) the wine base of fermentation is put into pot, add water 10-20 part, get angry and scorch by per 100 parts of wine bases; (c) steam cooling that will scorch out becomes the distillation drinks, and good with the sealing barreled, the wine degree mixes into 30 °～35 °, deposits 3～5 days, promptly becomes rice liquor; (d) put into 0.5～0.8 part in distiller's yeast by 100 parts of glutinous rice, even mix under 10 ℃～40 ℃ temperature, following cylinder was put ferment 18～24 hours, made the wine base; (e) the wine base that ferments was deposited 24～30 hours, added respectively 1～2 part in the bark of eucommia, matrimony vine, Chinese cassia tree, cultivated land by per 100 parts of rice liquors, and immerse in 100 parts of sticky rice wine bases, after 30～40 days, go groove to get steam sterilizing after drinking.

Below in conjunction with embodiment the present invention is described in further detail.

Embodiment 1

Get 82 grammeter powder and make fermented substrate, other gets Herba polygoni hydropiperis 3 grams, Chinese ephedra 2 grams, official osmanthus 2.5 grams, osmanthus 2 restrains, bent 2 grams of power, and sweet osmanthus does 1.5 gram mixing and grinds, and it is all even wet to add water and ground rice, 30 ℃-40 ℃ bottom fermentation 24-48 hour, back cooling is cooled to 10-15 ℃, promptly makes wine.Each herbal pharmacology is as follows in the distiller's yeast:

Herba polygoni hydropiperis-suffering, temperature, dehumidifying, change stagnate, detoxify, subside a swelling;

Chinese ephedra---suffering, hardship, temperature, the sweating of inducing sweat, Li Shui relievings asthma;

Official osmanthus---suffering, temperature, warming the spleen and stomach, dispersing wind and cold, promoting blood circulation;

Gui Zi---hot, warm, sweet, sweating expelling pathogenic factors from muscles and skin, temperature are proficient in sun;

The power song---sweet, hot, warm, help digestion and close stomach;

The root of straight ladybell---sweet, be slightly cold, hot lung yin-nourishing, preventing phlegm from forming and stopping coughing;

People's Macrophylla---bitter, hot, put down, go wind to remove temperature, bring down a fever and separate steaming;

Sweet osmanthus does---delicate fragrance, pleasant.

Embodiment 2

Get high-grade early rice rice double centner and boil into rice, put into 1.2 kilograms of embodiment 1 distiller's yeasts, mix under 25 ℃ of temperature, following cylinder fermentation 20 hours, treat that fermentation is finished after, the wine base of fermentation is placed in the pot, add 15 kilograms in water by every double centner wine base, get angry and scorch, on pot cover, install steam-pipe, steam through pipeline to water cooler, after cooling, become the distillation drinks, the drinks mix and match is distilled in front and back become 30 ° of-35 ° of wine degree and good with the sealing barreled, deposited 3-5 days, it is standby just to obtain rice liquor.Other gets the glutinous material double centner of high-quality, puts 0.6 kilogram of embodiment 1 distiller's yeast, mix under 20 ℃ of temperature, following cylinder fermentation 20 hours, treat that fermentation is finished after, the wine base of making was deposited 28 hours, get the double centner rice liquor, add the herbal medicine bark of eucommia, matrimony vine, Chinese cassia tree, each 1.5 gram of cultivated land, and immerse in the double centner sticky rice wine base, after 35 days, go to be pickled with grains or in wine and get wine, and put into the steam box sterilization, filter packing, obtain wine, its wine degree is 28-30 °

Its four kinds of herbal medicine pharmacology are as follows:

The bark of eucommia---sweet, little suffering, temperature, invigorating the liver and kidney, strengthening the bones and muscles, antiabortive hypotensive

Chinese cassia tree---supporing yang, dispersing cold for relieving pain in hot, sweet, big heat, the temperature.

Matrimony vine---sweet, flat, nourishing kidney and replenishing pneuma, tonifying liver make eye bright, moistening lung.

Cultivated land---sweet, tepor, nourishing YIN and supplementing blood.

The production method of distiller's yeast of the present invention and wine, can make the wine of making reach that look is clear, flavor is fragrant, sweet and pure, mouthfeel is good, reserve strength foot and since this wine sheerly rice and herbal medicine make, do not have any chemical objectionable impurities, and contain the various nutritions of needed by human body, tonic effect is arranged, brew throughout the year, steady quality, output height, but long-term storage.

Claims

1. distiller's yeast, it is characterized in that: it mainly by ground rice fermented substrate, Herba polygoni hydropiperis, Chinese ephedra, official osmanthus, Gui Zi, power song, the root of straight ladybell, people's Macrophylla, sweet osmanthus is dried forms, in 100 parts of weight, the proportioning of each component is: ground rice fermented substrate 80-85, Herba polygoni hydropiperis 3-4, Chinese ephedra 2-3, official osmanthus 2-2.5, Gui Zi 1-2, the bent 2-3 of power, the root of straight ladybell 2-3, people's Macrophylla 1-2, sweet osmanthus 1-2; It is to adopt following method preparation: get 80-85 part ground rice fermented substrate by said ratio, other gets Herba polygoni hydropiperis 3-4 part, Chinese ephedra 2-3 part, official osmanthus 2-2.5 part, Gui Zi 1-2 part, the bent 2-3 part of power, the root of straight ladybell 2-3 part, people's Macrophylla 1-2 part, the mixing of sweet osmanthus 1-2 part grind, it is all even wet to add water and ground rice, 30 ℃-40 ℃ bottom fermentation 24-48 hour, back cooling is cooled to 10 ℃-15 ℃.

2. a method of producing wine with the described distiller's yeast of claim 1 is characterized in that it is made by following step: (material all by weight)

(a) boil into rice by whenever getting 100 portions of rice, put into distiller's yeast 1.2-1.5 part, mix is even under 10 ℃ of-50 ℃ of temperature, and the wine base is made in following cylinder fermentation 18-24 hour;

(b) the wine base of fermentation is put into pot, add water 10-20 part, get angry and scorch by per 100 parts of wine bases;

(c) steam cooling that will scorch out becomes the distillation drinks, and good with the sealing barreled, the wine degree mixes into 30 °～35 °, deposits 3～5 days, promptly becomes rice liquor;

(d) put into 0.5～0.8 part in distiller's yeast by 100 parts of glutinous rice, even mix under 10 ℃～40 ℃ temperature, following cylinder was put ferment 18～24 hours, made the wine base;

(e) the wine base that ferments was deposited 24～30 hours, added respectively 1～2 part in the bark of eucommia, matrimony vine, Chinese cassia tree, cultivated land by per 100 parts of rice liquors, and immerse in 100 parts of sticky rice wine bases, after 30～40 days, go the poor steam sterilizing after drinking of getting.