CN105802786A - Fine efficient wine brewing technology of raw grains - Google Patents
Fine efficient wine brewing technology of raw grains Download PDFInfo
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- CN105802786A CN105802786A CN201410845203.0A CN201410845203A CN105802786A CN 105802786 A CN105802786 A CN 105802786A CN 201410845203 A CN201410845203 A CN 201410845203A CN 105802786 A CN105802786 A CN 105802786A
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Abstract
The invention relates to a fine efficient wine brewing technology of raw rice. The technology consists of: screening, cleaning and purifying rice, adding clove, star anise or mint according to a raw grain/spice weight ratio of 100:1 and performing crushing grinding, pouring the crushed raw material into a fermentation vat, and adding koji for uncooked materials and purified water into the vat in order according to a weight ratio of the raw material, the koji and purified water of 100:6-8:290-300, stirring the materials evenly and performing sealing, stirring the substances once every 2-3 days, about 9 days later when the mash liquid turns into dark brown and is fermented well, putting the product into wine steaming equipment to perform wine steaming. The low alcohol mash liquid left after wine steaming can be used for rice vinegar and sauce production or re-fermentation, and the leftovers can be used for feed processing and livestock feeding, etc. The method provided by the invention has the advantages of practicability, exquisite process and easy operation, strong practicability and easy popularization, raw grain refinement, short fermentation period and excellent mash material quality, high yield, high quality and energy-saving, mellow wine quality and excellent aroma.
Description
Technical field
The present invention relates to a kind of raw grain wine-making technology, particularly a kind of raw grain to become more meticulous efficient wine-making technology.
Technical background
Town and country people's daily life, health care of body and celebrating, party, commercial affairs etc. dining all can not keep from drink, especially aromatic rice wine class.And current all kinds of breweries produce and the rice wine class sold on market, it is mostly adopt shelling new rice, Semen Tritici aestivi, Sorghum vulgare Pers. etc. after carrying out direct steaming and decocting, to add cooked material starter fermentation and not steaming and decocting directly adds koji for uncooked material fermentation, and namely the raw grain of rice such as substantial amounts of rice, Semen Tritici aestivi, Sorghum vulgare Pers. kept fowls when breeding feed processing and being directly used in without making full use of in country's grain depot and in peasant family, and raw grain need to just be made directly steaming and decocting and fermentation through shelling without micronization processes, cause artificial waste and cost to increase and fermentation is complete and liquor output rate is low.This not only lowers the use value of various raw grain, also result in the waste of great grain resource and economic benefit loss.Therefore, it is necessary to utilize waste problem to carry out corresponding technical support and solution for this important grain resource, namely after taking purification, refinement, optimized technology and utilizing the quick-acting high generation cooked material starter of speciality to carry out liquid fermentation wine brewing, the leftover bits and pieces of wine with dregs material is used for feed manufacturing preparation again and keeps fowls, to realize the good purpose of the wine brewing of raw grain and the utilization of feedstuff secondary and joint grain, consumption reduction, overall economic efficiency energy-conservation, efficient and development benefit.
Summary of the invention
It is an object of the invention to for the shortage of existing various raw grain brewing technologies and development need, there is provided a kind of practical, smart easy operation of technique, practical strong easily promote, the refinement of raw grain raw material, ferment phase short wine with dregs material is excellent, high yield and high quality is energy-conservation, vinosity alcohol fragrance is good, green safety environmental protection, promotes the use of the extremely obvious raw grain of overall economic efficiency and becomes more meticulous efficient wine-making technology technology.
The present invention be the technical scheme is that for achieving the above object
A kind of raw grain becomes more meticulous efficient wine-making technology, it is characterized in that: undertaken rice, Semen Tritici aestivi, the raw grain of Sorghum vulgare Pers. class screening, cleaning, it is that 100: 1 addition spice carry out dispersion and fining by raw grain rice and spice part by weight, the raw material crushed are poured in jar fermenter, and be the part by weight of 100: 6-8: 290-300 by raw material and distillers yeast, water purification, koji for uncooked material and water purification are sequentially added in cylinder, carry out automatic or manual stirring, sealing, within every 2-3 days, stir 1 time, steaming wine equipment can be put into when becoming dark brown fermenting-ripening to about 9 days wine with dregs material water and steam wine.
Described spice is that Flos Caryophylli or anise, Herba Menthae weigh on year-on-year basis.
Produce and the leftover bits and pieces of remaining wine with dregs material is used for feed manufacturing preparation after drinking again and keeps fowls, to realize saving food resource further and improving comprehensive utilization and the economic benefit thereof of raw grain.
Detailed description of the invention
1, purify, refinement is processed with optimizing: undertaken raw grains of rice such as rice, Semen Tritici aestivi, Sorghum vulgare Pers. screening first with blower fan and the method such as screen apparatus or direct water purification, cleaning；Recycling pulverizer is add Flos Caryophyllis or anise, Herba Menthae etc. carry out pulverize (about 40 orders) refinement at 100: 1 by raw grains of rice such as rice, Semen Tritici aestivi, Sorghum vulgare Pers. and in rice and spice ratio；
2, quick-acting high yield raw material fermentations: the raw material crushed are poured into the jar fermenter (tank being placed in ventilation and the good fermenting cellar of air-proof condition, pond) in, and press raw material and distillers yeast, water purification ratio is 100: 6-8: 290-300, and (temperature lower than 20o with 8: 290) by koji for uncooked material and filters water purification and is sequentially added in cylinder, followed by transit mixer or craft, wine with dregs material in cylinder is stirred, by thin film and cuff, cylinder mouth is obturaged again, and often quickly stir 1 time and obturage 2-3 days (2 days summers), all float to about 6 days wine with dregs material, within about 9 days, wine with dregs material is sink to cylinder bottom again, and wine with dregs material water ferments ripe when becoming dark brown；
3, wine is produced in distillation in good time: after wine with dregs material fermenting-ripening, with pump or manually put into mono-block high-efficiency energy-saving wine steaming equipment (other common wine distiller, bucket also can be used, but the low vinosity of distillation yield is poor) in, then first carry out heat-flash value (i.e. big fire) and add thermal distillation, go out calorific value in using again after drinking (i.e. moderate heat) heating, when steam wine by complete namely occur lower than 10o tail wine time add thermal distillation certain time by heat-flash value again, until occur lower than 5o tail wine time can stop distillation.
4, quality standard: facts have proved, the koji for uncooked material and the steaming wine equipment that adopt the purification of described raw grain, refinement and optimization and advanced person are comprehensively made wine, 100 kilograms of rice, Semen Tritici aestivi, the raw grain raw material of Sorghum vulgare Pers. can produce transparent color and luster and free from admixture precipitate, mouthfeel alcohol just, Gan Shuanrun and, natural excessive perfume (or spice), and aggregative index exceedes the quality liquor (more than 35o) 140-160 kilogram of country's vinosity standard, thus realizing the purpose of described raw grain high yield and high quality wine brewing.
5, wine with dregs material waste material disposal: after distillation product wine terminates, treat that wine with dregs material leftover bits and pieces cools down substantially namely to open mono-block high-efficiency energy-saving wine steaming equipment and filter deslagging dual-purpose valve of holding concurrently and residue wine with dregs material water and wine with dregs material leftover bits and pieces be easily separated, to be used for rice vinegar containing low swort material water again, sauce produces or is used for raw grain raw material and again ferments, and directly or is used for after breeding feed processing preparation and directly stirring with greenfeed is fermented 1-3 days throwing something and feeding poultry, Fish etc. after dewatered and washed divides by the only heated wine with dregs material leftover bits and pieces once contain abundant vitamin substances.
Owing to taking above-mentioned technical matters, there is advantages that
The present invention is through putting into practice for many years and updating, its comprehensive ferment wine brewing technology is practical, the smart easy operation of technique, practical strong easily promote, the refinement of raw grain raw material, ferment phase short wine with dregs material is excellent, high yield and high quality is energy-conservation, vinosity alcohol fragrance is good, promotes the use of overall economic efficiency obvious.
Embodiment
Embodiment 1
1, purify, refine and optimize processing: with water purification by 100 kilograms of raw grain cleanings of rice, add Flos Caryophylli 1 kilogram, with pulverizer, rice and Flos Caryophylli are carried out dispersion and fining, cross 40 mesh sieves.
2, quick-acting high yield raw material fermentations: the raw material crushed are poured in the jar fermenter being placed in ventilation and the good fermenting cellar of air-proof condition, and addition is provided for oneself or commercially available koji for uncooked material 6 kilograms, filtration water purification 300 kilograms, with transit mixer or manually wine with dregs material in cylinder is stirred, by thin film and cuff, cylinder mouth is obturaged again, and often quickly stir 1 time and obturage 2-3 days (2 days summers), all float to about 6 days wine with dregs material, about 9 days wine with dregs material are sink to cylinder bottom and fermentation maturation when wine with dregs material water becomes dark brown again.
3, wine is produced in distillation in good time: after wine with dregs material fermenting-ripening, with pump or manually put in mono-block high-efficiency energy-saving wine steaming equipment, then first carry out heat-flash value and add thermal distillation, go out calorific value heating in using again after drinking, when steam wine by complete namely occur lower than 10o tail wine time add thermal distillation certain time by heat-flash value again, until occur lower than 5o tail wine time can stop distillation.
4, quality standard: facts have proved, under the conditions such as fermentation and operating technology consummation, the koji for uncooked material and the mono-block high-efficiency energy-saving wine steaming equipment that adopt the purification of described raw grain, refinement and optimization and advanced person are comprehensively made wine, transparent color and luster and free from admixture precipitate can be produced, mouthfeel alcohol just, Gan Shuanrun and, natural flavor, and aggregative index exceedes high quality white rice wine (more than 35o) about 160 kilograms of country's vinosity standard, thus realizing the purpose of the raw grain high yield and high quality wine brewing of rice.
5, wine with dregs material waste material disposal: after distillation product wine terminates, treat that wine with dregs material leftover bits and pieces cools down substantially and namely open the double deslagging dual-purpose valve of mono-block high-efficiency energy-saving wine steaming equipment filtration, residue wine with dregs material water and wine with dregs material leftover bits and pieces are easily separated, to be used for rice vinegar containing low swort material water again, sauce produces or is used for raw grain raw material and again ferments, and directly or is used for after breeding feed processing preparation and directly stirring with greenfeed is fermented 1-3 days throwing something and feeding poultry, Fish etc. after dewatered and washed divides by the only heated wine with dregs material leftover bits and pieces once contain abundant vitamin substances.
Embodiment 2
1, undertaken screening, purifying by 100 kilograms of raw grains of Semen Tritici aestivi first with blower fan and screen apparatus, add anistree 1 kilogram, undertaken pulverizing (about 40 orders) refinement by Semen Tritici aestivi and anise with pulverizer.
2, the raw material crushed are poured in the jar fermenter being placed in ventilation and the good fermenting cellar of air-proof condition, and addition is provided for oneself or commercially available koji for uncooked material 8 kilograms, filtration water purification 290 kilograms, with transit mixer or manually wine with dregs material in cylinder is stirred, by thin film and cuff, cylinder mouth is obturaged again, and every 2 days (summer) quickly stir 1 time and obturage, all floating to about 6 days wine with dregs material, about 9 days wine with dregs material are sink to cylinder bottom and fermentation maturation when wine with dregs material water becomes dark brown again.
3, after wine with dregs material fermenting-ripening, with pump or manually put in mono-block high-efficiency energy-saving wine steaming equipment, then first carry out heat-flash value and add thermal distillation, go out calorific value heating in using again after drinking, when steam wine by complete namely occur lower than 10o tail wine time add thermal distillation certain time by heat-flash value again, until occur lower than 5o tail wine time can stop distillation.
4, quality standard: facts have proved, under the conditions such as fermentation and operating technology consummation, the koji for uncooked material and the mono-block high-efficiency energy-saving wine steaming equipment that adopt the purification of described raw grain, refinement and optimization and advanced person are comprehensively made wine, transparent color and luster and free from admixture precipitate can be produced, mouthfeel alcohol just, Gan Shuanrun and, natural flavor, and aggregative index exceedes good quality wheat wine (more than 35o) about 150 kilograms of country's vinosity standard, thus realizing the purpose of the raw grain high yield and high quality wine brewing of Semen Tritici aestivi.
5, wine with dregs material waste material disposal: after distillation product wine terminates, treat that wine with dregs material leftover bits and pieces cools down substantially and namely open the double deslagging dual-purpose valve of mono-block high-efficiency energy-saving wine steaming equipment filtration, residue wine with dregs material water and wine with dregs material leftover bits and pieces are easily separated, to be used for rice vinegar containing low swort material water again, sauce produces or is used for raw grain raw material and again ferments, and directly or is used for after breeding feed processing preparation and directly stirring with greenfeed is fermented 1-3 days throwing something and feeding poultry, Fish etc. after dewatered and washed divides by the only heated wine with dregs material leftover bits and pieces once contain abundant vitamin substances.
Embodiment 3
1, with water purification by 100 kilograms of raw grain cleanings of Sorghum vulgare Pers., add Herba Menthae 1 kilogram, undertaken pulverizing (about 40 orders) refinement by rice and Herba Menthae with pulverizer.
2, the raw material crushed are poured in the jar fermenter being placed in ventilation and the good fermenting cellar of air-proof condition, and addition is provided for oneself or commercially available koji for uncooked material 7 kilograms, filtration water purification 295 kilograms, by hand wine with dregs material in cylinder is stirred, by thin film and cuff, cylinder mouth is obturaged again, and quickly stir 1 time and obturage for every 3 days, all floating to about 6 days wine with dregs material, about 9 days wine with dregs material are sink to cylinder bottom and fermentation maturation when wine with dregs material water becomes dark brown again.
3, after wine with dregs material fermenting-ripening, with pump or manually put in mono-block high-efficiency energy-saving wine steaming equipment, then first carry out heat-flash value and add thermal distillation, go out calorific value heating in using again after drinking, when steam wine by complete namely occur lower than 10o tail wine time add thermal distillation certain time by heat-flash value again, until occur lower than 5o tail wine time can stop distillation.
4, quality standard: facts have proved, under the conditions such as fermentation and operating technology consummation, the koji for uncooked material and the mono-block high-efficiency energy-saving wine steaming equipment that adopt the purification of described raw grain, refinement and optimization and advanced person are comprehensively made wine, transparent color and luster and free from admixture precipitate can be produced, mouthfeel alcohol just, Gan Shuanrun and, natural flavor, and aggregative index exceedes good quality wheat wine (more than 35o) about 145 kilograms of country's vinosity standard, thus realizing the purpose of the raw grain high yield and high quality wine brewing of Sorghum vulgare Pers..
5, wine with dregs material waste material disposal: after distillation product wine terminates, treat that wine with dregs material leftover bits and pieces cools down substantially and namely open the double deslagging dual-purpose valve of mono-block high-efficiency energy-saving wine steaming equipment filtration, residue wine with dregs material water and wine with dregs material leftover bits and pieces are easily separated, to be used for rice vinegar containing low swort material water again, sauce produces or is used for raw grain raw material and again ferments, and directly or is used for after breeding feed processing preparation and directly stirring with greenfeed is fermented 1-3 days throwing something and feeding poultry, Fish etc. after dewatered and washed divides by the only heated wine with dregs material leftover bits and pieces once contain abundant vitamin substances.
Claims (4)
1. a raw grain becomes more meticulous efficient wine-making technology, it is characterized in that: undertaken rice, Semen Tritici aestivi, the raw grain of Sorghum vulgare Pers. class screening, cleaning, it is that 100: 1 addition Flos Caryophyllis carry out dispersion and fining by raw grain raw material and spice part by weight, the raw material crushed are poured in jar fermenter, and be the part by weight of 100: 6-8: 290-300 by raw material and distillers yeast, water purification, koji for uncooked material and water purification are sequentially added in cylinder, seal after stirring, and often within 2-3 days, stir 1 time, mono-block high-efficiency energy-saving wine steaming equipment can be put into when becoming dark brown fermenting-ripening to about 9 days wine with dregs material water and steam wine.
2. raw grain as claimed in claim 1 becomes more meticulous efficient wine-making technology, it is characterized in that: described raw grain can be rice, Semen Tritici aestivi, Sorghum vulgare Pers. or Semen Maydis, Semen setariae, Semen Fagopyri Esculenti.
3. raw grain as claimed in claim 1 becomes more meticulous efficient wine-making technology, it is characterized in that: described spice is that Flos Caryophylli or anise, Herba Menthae weigh on year-on-year basis.
4. raw grain as claimed in claim 1 becomes more meticulous efficient wine-making technology, it is characterized in that: described raw grain dispersion and fining is to 40 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410845203.0A CN105802786A (en) | 2014-12-31 | 2014-12-31 | Fine efficient wine brewing technology of raw grains |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410845203.0A CN105802786A (en) | 2014-12-31 | 2014-12-31 | Fine efficient wine brewing technology of raw grains |
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| CN105802786A true CN105802786A (en) | 2016-07-27 |
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| CN201410845203.0A Withdrawn CN105802786A (en) | 2014-12-31 | 2014-12-31 | Fine efficient wine brewing technology of raw grains |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106318791A (en) * | 2016-11-29 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Wine brewing method |
| CN106350375A (en) * | 2016-10-21 | 2017-01-25 | 武建国 | Brewing method for improving yield of high-quality wine |
| CN106497724A (en) * | 2016-11-08 | 2017-03-15 | 梁平县金钥匙科技有限公司 | A kind of new brewing method |
| CN108315128A (en) * | 2018-03-16 | 2018-07-24 | 金兴华 | Further processing of grains integration system for Spirit, rice vinegar and feed production technology |
-
2014
- 2014-12-31 CN CN201410845203.0A patent/CN105802786A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350375A (en) * | 2016-10-21 | 2017-01-25 | 武建国 | Brewing method for improving yield of high-quality wine |
| CN106497724A (en) * | 2016-11-08 | 2017-03-15 | 梁平县金钥匙科技有限公司 | A kind of new brewing method |
| CN106318791A (en) * | 2016-11-29 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Wine brewing method |
| CN108315128A (en) * | 2018-03-16 | 2018-07-24 | 金兴华 | Further processing of grains integration system for Spirit, rice vinegar and feed production technology |
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Application publication date: 20160727 |
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