CN105861220B - A kind of rose scent type white wine and its brew method - Google Patents
A kind of rose scent type white wine and its brew method Download PDFInfo
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- CN105861220B CN105861220B CN201610367176.XA CN201610367176A CN105861220B CN 105861220 B CN105861220 B CN 105861220B CN 201610367176 A CN201610367176 A CN 201610367176A CN 105861220 B CN105861220 B CN 105861220B
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- 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
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Abstract
The invention discloses a kind of white wine and its brew methods, more particularly to a kind of rose scent type white wine and its brew method, the present invention uses glutinous sorghum, glutinous rice, corn, wheat, eight street area polyphyll rose of Anning for primary raw material, including Chinese yeast faint scent solid fermented grain is made, cider semisolid fermented grain, distilation steps is made, wherein the cider semisolid fermented grain is that the post-fermentation for being mixed with beating roseleaf with pure water, syrup forms.Rose scent type white wine is brewed using the present invention, method is simple, and rose scent type white wine obtained preferably remains the original flavor of rose and nutritional ingredient, and rose scent is stronger, wine body is limpid, mouthfeel is fragrant, sweet smooth.
Description
Technical field
The present invention relates to a kind of white wine and its brew methods, and in particular to a kind of rose scent type white wine and its brew side
Method.
Background technique
Attention with people to plant nutrient health-care effect, many release one after another by the product of raw material of plant.It is modern
Studies have shown that rose has regulating the flow of vital energy and dispeling melancholy, promoting blood circulation to remove blood stasis, digestion-promoting spleen-invigorating and nourishing appearance and other effects.Rose is used as medicine, Hua Yin
It is dry, there are promoting the circulation of qi, promoting blood circulation and astriction.Sugar content is higher in rose, and contains vitamin C, vitamin E, B- carrotene
Deng it is many with human health and treat the related mineral nutrient element of disease it includes the content of common mineral element compare cereal
And the content of many fruit is also high, it is especially the most prominent with the content of Ca, Fe, Mn.Contain comprehensive amino acid composition in rose,
But also contain 8 kinds of amino acid needed by human.Endocrine can be improved and lose silk fabric, to eliminating, the conjunction of the tired and wound stasis of blood is also helpful,
Rose also has regulating the qi flowing in the channels blood, improves female pathology problem, promotes blood circulation, beauty, menstruation regulating, diuresis, mitigates stomach nerve,
Anti-wrinkle, anti-frostbite, skin maintenance and cosmetic benefits and other effects.
In recent years, with rose effect constantly be found, edible rose product have become it is a kind of consumption it is new when
Still.Cider is the alcoholic drink prepared using rose as raw material, currently, most cider on the market is impregnated using edible alcohol
It forms, the spontaneous fermentation time is short, complex process, cannot sufficiently extract the effective component of rose, manufactured rose wine flavour list
Thin, aroma and fragrance of a flower separation are only to hear fragrance, drink and fragrance, mouthfeel is poor, is not able to satisfy the market of " enjoyment is drunk "
Demand.
Summary of the invention
The purpose of the present invention is to provide a kind of rose scent type white wine and its brew methods, solve cider in the market
It is impregnated only with edible alcohol, cannot sufficiently extract the effective component of rose, manufactured rose wine flavour is thin, mouthfeel
Poor problem.
In order to solve the above technical problems, the invention adopts the following technical scheme: a kind of rose scent type white wine and its wine
Method processed, including Chinese yeast faint scent solid fermented grain is made, cider semisolid fermented grain, distilation steps is made.
The obtained Chinese yeast faint scent solid fermented grain comprises the steps of:
1) select grain: selecting glutinous sorghum, glutinous rice, corn, wheat is raw material, and weight ratio is glutinous sorghum: glutinous rice: corn: wheat
Son=7:1:1:11.
2) steep grain: above-mentioned grain is impregnated respectively with 90 DEG C~95 DEG C of hot water, soaking time be 10~12h of glutinous sorghum,
12~18h of corn, 8~10h of glutinous rice, 16~18h of wheat.
3) it steams grain: being divided into and just steaming and stewing grain, after above-mentioned four kinds of grain soaks, carry out just steaming respectively, using dry blowing, when dry blowing
Between are as follows: 50~60min of glutinous sorghum, 60~80min of glutinous rice, 60~90min of corn, 50~80min of wheat are boiled in a covered pot over a slow fire after just steaming
The roasting drinks that temperature is 40~60 DEG C are added in grain, and amount of water flooded 30~50cm of grain face, and small torch water is added to be heated to water in boiling
Shape, after hand pinches the whole hearts thoroughly of internal layer, after sealing stewing 45~50min of grain, product temperature rises to 80 DEG C or more.
4) bent under, saccharification: by the ripe grain spreading for cooling through steaming grain, carrying out lower song for the first time, is added distiller's yeast, and lower Qu Wendu is 27~
It 35 DEG C, throws song and measures: 0.3~0.7%, the ripe grain for connecting strain is poured into saccharification case and is paved, then sprinkles 0.1% distiller's yeast, carries out sugar
Change, saccharificatinn period is 24~48h, is saccharified before outlet, is first turned over once in the case, spreads cooling after outlet out.
5) enter cylinder fermentation: the ripe grain after saccharification being placed in small altar, normal fermentation 30 days, measure Starch Conversion rate, it is remaining
Amount of starch obtains Chinese yeast faint scent solid fermented grain 15~20%.
The obtained cider semisolid fermented grain comprises the steps of:
A, be beaten: example is roseleaf in mass ratio: pure water: syrup=2:2:1 ratio is mixed, is beaten.
B, yeast ferments: yeast fermentation is added in the ratio of 200~300mg/L, fermentation obtains cider half after 15 days solid
Body fermented grain, alcoholic strength are 8~12%.
The distillation are as follows:
By obtained Chinese yeast faint scent fermented grain and cider semisolid fermented grain according to Chinese yeast faint scent fermented grain: cider semisolid wine
It being distilled after the mixing of unstrained spirits=1:9 ratio uniform, distillation process first has to carry out loose unstrained spirits, while vapour is worn, side loaded steamer, successively uniformly
Unstrained spirits rotation is sprinkled into rice steamer by ground, and after distillation, segmented section of wine obtains the rose scent type white wine of different alcoholic strengths, is cut wine temperature and is wanted
Ask: stream wine temperature should be controlled at 30~35 DEG C, advocated and distilled with " moderate heat ", to guarantee the content of effective ingredient in wine, it is desirable that point
Section cuts wine, classification tankage.
The rose scent type white wine distilled out can finally be stored 45 days or more in container, by storing one in container
After the section time, wine will become soft, and fragrance also increases, and taste seems pure and mild coordination.It is blent again, blends program: is first small
Full-page proof after sample will select wine reference standards according to laboratory basic data, and sample is physical and chemical, after organoleptic indicator is qualified, then herewith carries out
Full-page proof is blent, and does adjustment appropriate, is reached thumbnail criteria, is blent process, it is necessary to be sufficiently stirred.Wine is quiet after the completion of blending
It sets one day, the indices such as sampling Detection total acid, total ester, alcoholic strength, after indices are qualified, it is filling assembly line can be sent into.
Further technical solution is, depending on the lower bent temperature requirement in the brew method is with season, Winter-Spring 30
~35 DEG C；27~30 DEG C of summer and autumn；Throw bent amount: winter-spring season 0.3~0.7%, summer and autumn 0.4~0.6%.
Further technical solution is the distillation in the brew method, in Chinese yeast faint scent fermented grain and cider half
Solid fermented grain after evenly mixing, in mixing fermented grain surface layer overlay fresh roseleaf, is calculated, newly in proportion by volume fraction
Fresh rose lobe accounts for the 3~5% of mixing fermented grain, so that white wine distillation " Titian ", rose scent is stronger.
Further technical solution is that the roseleaf is eight street area polyphyll rose of Anning.
Further technical solution is the lower bent, saccharification in the brew method, spreads cooling out after outlet, is placed in
Dry in the air grain at 10~25 DEG C of shady and cool ventilations, airing 2h.
A kind of rose scent type white wine, is brewed using the above brew method.
Compared with prior art, the beneficial effects of the present invention are: brew method of the present invention is simple, rose scent type obtained
White wine preferably remains the original flavor of rose and nutritional ingredient, and rose scent is stronger, natural.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1:
A kind of rose scent type white wine and its brew method: comprising Chinese yeast faint scent solid fermented grain is made, cider half is made
Solid fermented grain, distilation steps.
The first step is made Chinese yeast faint scent solid fermented grain and comprises the steps of:
1) it steeps grain: being by weight glutinous sorghum by glutinous sorghum, glutinous rice, corn, wheat: glutinous rice: corn: wheat=7:1:1:
1 ratio steeps grain with 90 DEG C of hot water respectively, and the bubble grain time is glutinous sorghum 10h, corn 12h, glutinous rice 8h, wheat 16h.Grain
It after soaking, is then impregnated with cold water, excludes sour water and puckery water, it can loaded steamer after draining.
2) it steams grain: being divided into just steaming and stewing grain and first rice steamer castor is completed, is blocked with a little rice husk after above-mentioned four kinds of grain soaks
Above-mentioned grain difference loaded steamer just steam, using dry blowing, dry blowing time are as follows: glutinous sorghum 50min, glutinous rice 60min, jade by gap
Rice 60min, wheat 50min carry out stewing grain, open steaming cover after just steaming, it is 40 DEG C of roasting drinks, amount of water that temperature, which is added, by rice steamer bottom
Grain face 30cm was flooded, adds small torch water to be heated to water in boiling-like, after hand pinches the whole hearts thoroughly of internal layer, covers steaming cover and boil in a covered pot over a slow fire grain
After 45min, product temperature rises to 80 DEG C, can go out rice steamer.
3) bent under, saccharification: glutinous sorghum, glutinous rice, corn, wheat through steaming grain are gone out into rice steamer in spreading for cooling on bamboo couch, carry out first
Secondary lower song, lower Qu Wendu are 27 DEG C, throw song and measure: 0.3%, the ripe grain for connecting strain is poured into saccharification case and is paved, then sprinkles 0.1%
Distiller's yeast is saccharified, and saccharificatinn period is for 24 hours.It is saccharified before outlet, first turns in the case once, spread cooling after outlet out.Cultivation sugar
The condition of change see the table below:
4) enter cylinder fermentation: the ripe grain after saccharification being placed in small altar, normal fermentation 30 days, measure Starch Conversion rate, it is remaining
Amount of starch obtains Chinese yeast faint scent solid fermented grain 15%.
Second step is made cider semisolid fermented grain and comprises the steps of:
A, be beaten: example is roseleaf in mass ratio: pure water: syrup=2:2:1 ratio is mixed, is beaten.
B, yeast ferments: activated France's DBSFL yeast being added into above-mentioned rose pulp in the ratio of 200mg/L
(activation of DBSFL yeast: being heated to 38 DEG C with the syrup of 50ml 5% first, pours into 5g dry ferment, and total volume is container 1/5
Position is 15-20 minutes static), it ferments at 20 DEG C, fermentation obtained cider semisolid fermented grain, alcoholic strength 8% after 15 days.
Third step is distilled:
By obtained Chinese yeast faint scent fermented grain and cider semisolid fermented grain according to Chinese yeast faint scent fermented grain: cider semisolid wine
It being distilled after the mixing of unstrained spirits=1:9 ratio uniform, distillation process first has to carry out loose unstrained spirits, while vapour is worn, side loaded steamer, successively uniformly
Unstrained spirits rotation is sprinkled into rice steamer by ground, and after distillation, segmented section of wine obtains the rose scent type white wine of different alcoholic strengths, is cut wine temperature and is wanted
Ask: stream wine temperature should be controlled at 30 DEG C, advocated and distilled with " moderate heat ", to guarantee the content of effective ingredient in wine, it is desirable that segmentation is cut
Wine, classification tankage.
It is finally stored, blending and loading:
The rose scent type white wine distilled out is stored 45 days or more in container, by storing a period of time in container
Afterwards, wine will become soft, and fragrance also increases, and taste seems pure and mild coordination.It is blent again, blends program: is big after first sample
Sample will select wine reference standards according to laboratory basic data, and sample is physical and chemical, after organoleptic indicator is qualified, then herewith carry out full-page proof hook
It converts, and does adjustment appropriate, reach thumbnail criteria, blend process, it is necessary to be sufficiently stirred.Wine stands one after the completion of blending
It, the indices such as sampling Detection total acid, total ester, alcoholic strength, after indices are qualified, it is filling to be sent into assembly line, that is, makes
Obtain rose scent type white wine finished product.
Embodiment 2:
A kind of rose scent type white wine and its brew method: comprising Chinese yeast faint scent solid fermented grain is made, cider half is made
Solid fermented grain, distillation.
The first step is made Chinese yeast faint scent solid fermented grain and comprises the steps of:
1) it steeps grain: being by weight glutinous sorghum by glutinous sorghum, glutinous rice, corn, wheat: glutinous rice: corn: wheat=7:1:1:
1 ratio steeps grain with 95 DEG C of hot water respectively, and the bubble grain time is glutinous high 12h, corn 18h, high 10h, wheat 18h.Grain soaks
Afterwards, it is then impregnated with cold water, excludes sour water and puckery water, it can loaded steamer after draining.
2) it steams grain: being divided into just steaming and stewing grain and first rice steamer castor is completed, is blocked with a little rice husk after above-mentioned four kinds of grain soaks
Above-mentioned grain difference loaded steamer just steam, using dry blowing, digestion time are as follows: glutinous sorghum 60min, glutinous rice 80min, jade by gap
Rice 90min, wheat 80min carry out stewing grain, open steaming cover after just steaming, it is 60 DEG C of roasting drinks, amount of water that temperature, which is added, by rice steamer bottom
Grain face 50cm was flooded, adds small torch water to be heated to water in boiling-like, after hand pinches the whole hearts thoroughly of internal layer, covers steaming cover and boil in a covered pot over a slow fire grain
After 50min, product temperature rises to 80 DEG C or more, can go out rice steamer.
3) bent under, saccharification: glutinous sorghum, glutinous rice, corn, wheat through steaming grain are gone out into rice steamer in spreading for cooling on bamboo couch, carry out first
Secondary lower song, lower Qu Wendu are 35 DEG C, throw song and measure: 0.7%, the ripe grain for connecting strain is poured into saccharification case and is paved, then sprinkles 0.1%
Distiller's yeast is saccharified, saccharificatinn period 48h, is saccharified before outlet, is first turned over once in the case, spreads cooling after outlet out.Cultivation sugar
The condition of change see the table below:
4) enter cylinder fermentation: the ripe grain after saccharification being placed in small altar, normal fermentation 30 days, measure Starch Conversion rate, it is remaining
Amount of starch obtains Chinese yeast faint scent solid fermented grain 15~20%.
Second step is made cider semisolid fermented grain and comprises the steps of:
A, be beaten: example is roseleaf in mass ratio: pure water: syrup=2:2:1 ratio is mixed, is beaten.
B, yeast ferment: is added in the ratio of 300mg/L into above-mentioned rose pulp yeast fermentation, ratio be added activate
French DBSFL yeast (activation of DBSFL yeast: being heated to 38 DEG C with the syrup of 50ml 5% first, pours into 5g dry ferment,
Total volume is that 1/5 position of container is 15-20 minutes static), it ferments at 20 DEG C, fermentation obtained cider semisolid fermented grain after 15 days,
Its alcoholic strength is 12%.
Third step is distilled:
By obtained Chinese yeast faint scent fermented grain and cider semisolid fermented grain according to Chinese yeast faint scent fermented grain: cider semisolid wine
It being distilled after the mixing of unstrained spirits=1:9 ratio uniform, distillation process first has to carry out loose unstrained spirits, while vapour is worn, side loaded steamer, successively uniformly
Unstrained spirits rotation is sprinkled into rice steamer by ground, and after distillation, segmented section of wine obtains the rose scent type white wine of different alcoholic strengths, is cut wine temperature and is wanted
Ask: stream wine temperature should be controlled at 35 DEG C, advocated and distilled with " moderate heat ", to guarantee the content of effective ingredient in wine, it is desirable that segmentation is cut
Wine, classification tankage.
It is finally stored, blending and loading:
The rose scent type white wine distilled out is stored 45 days or more in container, by storing a period of time in container
Afterwards, wine will become soft, and fragrance also increases, and taste seems pure and mild coordination.It is blent again, blends program: is big after first sample
Sample will select wine reference standards according to laboratory basic data, and sample is physical and chemical, after organoleptic indicator is qualified, then herewith carry out full-page proof hook
It converts, and does adjustment appropriate, reach thumbnail criteria, blend process, it is necessary to be sufficiently stirred.Wine stands one after the completion of blending
It, the indices such as sampling Detection total acid, total ester, alcoholic strength, after indices are qualified, it is filling to be sent into assembly line, that is, makes
Obtain rose scent type white wine finished product.
Embodiment 3:
A kind of rose scent type white wine and its brew method: including Chinese yeast faint scent solid fermented grain is made, cider half is made
Solid fermented grain, distilation steps.
The first step be made Chinese yeast faint scent solid fermented grain the following steps are included:
1) it steeps grain: being by weight glutinous sorghum by glutinous sorghum, glutinous rice, corn, wheat: glutinous rice: corn: wheat=7:1:1:
1 ratio steeps grain with 90 DEG C of hot water respectively, and the bubble grain time is glutinous sorghum 10h, corn 12h, glutinous rice 8h, wheat 16h.Grain
It after soaking, is then impregnated with cold water, excludes sour water and puckery water, it can loaded steamer after draining.
2) it steams grain: being divided into just steaming and stewing grain and first rice steamer castor is completed, is blocked with a little rice husk after above-mentioned four kinds of grain soaks
Above-mentioned grain difference loaded steamer just steam, using dry blowing, dry blowing time are as follows: glutinous sorghum 50min, glutinous rice 60min, jade by gap
Rice 60min, wheat 50min carry out stewing grain, open steaming cover after just steaming, it is 40 DEG C of roasting drinks, amount of water that temperature, which is added, by rice steamer bottom
Grain face 30cm was flooded, adds small torch water to be heated to water in boiling-like, after hand pinches the whole hearts thoroughly of internal layer, covers steaming cover and boil in a covered pot over a slow fire grain
After 45min, product temperature rises to 80 DEG C, can go out rice steamer.
3) bent under, saccharification: glutinous sorghum, glutinous rice, corn, wheat through steaming grain are gone out into rice steamer in spreading for cooling on bamboo couch, carry out first
Secondary lower song, depending on lower song temperature requirement is with season, 30 DEG C of Winter-Spring；27 DEG C of summer and autumn；Throw bent amount: winter-spring season 0.3%, summer and autumn
0.4%, the ripe grain for connecting strain is poured into saccharification case and is paved, then sprinkles 0.1% distiller's yeast, is saccharified, saccharificatinn period is for 24 hours.
It is saccharified before outlet, first turns in the case once, spread cooling after outlet out, be placed at 25 DEG C of shady and cool ventilations the grain that dries in the air, airing 2h.Cultivation
The condition of saccharification see the table below:
4) enter cylinder fermentation: the ripe grain after saccharification being placed in small altar, normal fermentation 30 days, measure Starch Conversion rate, it is remaining
Amount of starch obtains Chinese yeast faint scent solid fermented grain 15%.
Second step is made cider semisolid fermented grain and comprises the steps of:
A, be beaten: example is eight street area polyphyll rose of Anning: pure water: syrup=2:2:1 ratio in mass ratio
Example is mixed, is beaten.
B, yeast ferments: activated France's DBSFL yeast being added into above-mentioned rose pulp in the ratio of 200mg/L
(activation of DBSFL yeast: being heated to 38 DEG C with the syrup of 50ml 5% first, pours into 5g dry ferment, and total volume is container 1/5
Position is 15-20 minutes static), it ferments at 20 DEG C, fermentation obtained cider semisolid fermented grain, alcoholic strength 8% after 15 days.
Third step is distilled:
By obtained Chinese yeast faint scent fermented grain and cider semisolid fermented grain according to Chinese yeast faint scent fermented grain: cider semisolid wine
The mixing of unstrained spirits=1:9 ratio uniform, distillation process first has to carry out loose unstrained spirits, while wearing vapour, side loaded steamer successively equably spreads unstrained spirits rotation
Enter rice steamer, in the mixing fresh eight street area polyphyll rose of Anning of fermented grain surface layer overlay after filling, by volume fraction
It calculates, fresh roseleaf accounts for the 3% of mixing fermented grain, and after distillation, segmented section of wine obtains the rose scent of different alcoholic strengths
Type white wine cuts wine temperature requirement: stream wine temperature should be controlled at 30 DEG C, advocated and distilled with " moderate heat ", to guarantee effective ingredient in wine
Content, it is desirable that segmentation cut a wine, classification tankage.
It is finally stored, blending and loading:
The rose scent type white wine distilled out is stored 45 days or more in container, by storing a period of time in container
Afterwards, wine will become soft, and fragrance also increases, and taste seems pure and mild coordination.It is blent again, blends program: is big after first sample
Sample will select wine reference standards according to laboratory basic data, and sample is physical and chemical, after organoleptic indicator is qualified, then herewith carry out full-page proof hook
It converts, and does adjustment appropriate, reach thumbnail criteria, blend process, it is necessary to be sufficiently stirred.Wine stands one after the completion of blending
It, the indices such as sampling Detection total acid, total ester, alcoholic strength, after indices are qualified, it is filling to be sent into assembly line, that is, makes
Obtain rose scent type white wine finished product.
As preferred:
A kind of rose scent type white wine and its brew method: comprising Chinese yeast faint scent solid fermented grain is made, cider half is made
Solid fermented grain, distillation, storage, blending and loading step.
The first step is made Chinese yeast faint scent solid fermented grain and comprises the steps of:
1) it steeps grain: being by weight glutinous sorghum by glutinous sorghum, glutinous rice, corn, wheat: glutinous rice: corn: wheat=7:1:1:
1 ratio steeps grain with 90 DEG C of hot water respectively, and the bubble grain time is glutinous sorghum 11h, corn 15h, glutinous rice 9h, wheat 17h.Grain
It after soaking, is then impregnated with cold water, excludes sour water and puckery water, it can loaded steamer after draining.
2) it steams grain: being divided into just steaming and stewing grain and first rice steamer castor is completed, is blocked with a little rice husk after above-mentioned four kinds of grain soaks
Above-mentioned grain difference loaded steamer just steam, using dry blowing, dry blowing time are as follows: glutinous sorghum 50min, glutinous rice 60min, jade by gap
Rice 60min, wheat 50min carry out stewing grain, open steaming cover after just steaming, it is 40 DEG C of roasting drinks, amount of water that temperature, which is added, by rice steamer bottom
Grain face 40cm was flooded, adds small torch water to be heated to water in boiling-like, after hand pinches the whole hearts thoroughly of internal layer, covers steaming cover and boil in a covered pot over a slow fire grain
After 45min, product temperature rises to 80 DEG C, can go out rice steamer.
3) bent under, saccharification: glutinous sorghum, glutinous rice, corn, wheat through steaming grain are gone out into rice steamer in spreading for cooling on bamboo couch, carry out first
Secondary lower song, depending on lower song temperature requirement is with season, 35 DEG C of Winter-Spring；27 DEG C of summer and autumn；Throw bent amount: winter-spring season 0.3%, summer and autumn
0.5%, the ripe grain for connecting strain is poured into saccharification case and is paved, then sprinkles 0.1% distiller's yeast, is saccharified, saccharificatinn period is for 24 hours.
It is saccharified before outlet, first turns in the case once, spread cooling after outlet out, be placed at 25 DEG C of shady and cool ventilations the grain that dries in the air, airing 2h.Cultivation
The condition of saccharification see the table below:
4) enter cylinder fermentation: the ripe grain after saccharification being placed in small altar, normal fermentation 30 days, measure Starch Conversion rate, it is remaining
Amount of starch obtains Chinese yeast faint scent solid fermented grain 15%.
Second step is made cider semisolid fermented grain and comprises the steps of:
A, be beaten: example is eight street area polyphyll rose of Anning: pure water: syrup=2:2:1 ratio in mass ratio
Example is mixed, is beaten.
B, yeast ferments: activated France's DBSFL yeast being added into above-mentioned rose pulp in the ratio of 250mg/L
(activation of DBSFL yeast: being heated to 38 DEG C with the syrup of 50ml 5% first, pours into 5g dry ferment, and total volume is container 1/5
Position is 15-20 minutes static), it ferments at 20 DEG C, fermentation obtained cider semisolid fermented grain, alcoholic strength 8% after 15 days.
Third step is distilled:
By obtained Chinese yeast faint scent fermented grain and cider semisolid fermented grain according to Chinese yeast faint scent fermented grain: cider semisolid wine
The mixing of unstrained spirits=1:9 ratio uniform, distillation process first has to carry out loose unstrained spirits, while wearing vapour, side loaded steamer successively equably spreads unstrained spirits rotation
Enter rice steamer, in the mixing fresh eight street area polyphyll rose of Anning of fermented grain surface layer overlay after filling, by volume fraction
It calculates, fresh eight street area polyphyll rose valve of Anning accounts for the 5% of mixing fermented grain, and after distillation, segmented section of wine is obtained
The rose scent type white wine of different alcoholic strengths cuts wine temperature requirement: stream wine temperature should be controlled at 33 DEG C, advocated and steamed with " moderate heat "
It evaporates, to guarantee the content of effective ingredient in wine, it is desirable that segmentation cuts wine, classification tankage.
It is finally stored, blending and loading:
The rose scent type white wine distilled out is stored 45 days or more in container, by storing a period of time in container
Afterwards, wine will become soft, and fragrance also increases, and taste seems pure and mild coordination.It is blent again, blends program: is big after first sample
Sample will select wine reference standards according to laboratory basic data, and sample is physical and chemical, after organoleptic indicator is qualified, then herewith carry out full-page proof hook
It converts, and does adjustment appropriate, reach thumbnail criteria, blend process, it is necessary to be sufficiently stirred.Wine stands one after the completion of blending
It, the indices such as sampling Detection total acid, total ester, alcoholic strength, after indices are qualified, it is filling to be sent into assembly line, that is, makes
Rose scent type white wine finished product is obtained, rose scent type white wine wine body obtained is limpid, the fragrance of flowers is strong naturally, mouthfeel is fragrant, sweet
It is smooth.
Multiple explanatory embodiments spoken of in the present specification refer to the specific method packet for combining embodiment description
It includes at least one embodiment of the application generality description.It is not certain that statement of the same race, which occur, in multiple places in the description
Refer to the same embodiment.Furthermore, it is understood that is advocated is to combine when describing a method in conjunction with any one embodiment
Other embodiments realize that this method is fallen within the scope of the present invention.
Claims (6)
1. a kind of brew method of rose scent type white wine, it is characterised in that including Chinese yeast faint scent solid fermented grain is made, rose is made
Rare wine semisolid fermented grain, distilation steps:
The obtained Chinese yeast faint scent solid fermented grain the following steps are included:
1) select grain: selecting glutinous sorghum, glutinous rice, corn, wheat is raw material, and weight ratio is glutinous sorghum: glutinous rice: corn: wheat=
7:1:1:1；
2) it steeps grain: above-mentioned grain is impregnated respectively with 90 DEG C~95 DEG C of hot water, soaking time is 10~12h of glutinous sorghum, corn
12~18h, 8~10h of glutinous rice, 16~18h of wheat；
3) it steams grain: being divided into just steaming and stewing grain, after above-mentioned four kinds of grain soaks, carry out just steaming respectively, using dry blowing, dry blowing time
Are as follows: 50~60min of glutinous sorghum, 60~80min of glutinous rice, 60~90min of corn, 50~80min of wheat are boiled in a covered pot over a slow fire after just steaming
The roasting drinks that temperature is 40~60 DEG C are added in grain, and amount of water flooded 30~50cm of grain face, are heated to water in boiling, seal stewing grain
After 45~50min, product temperature rises to 80 DEG C or more；
4) bent under, saccharification: by the ripe grain spreading for cooling through steaming grain, carrying out lower song, lower Qu Wendu for the first time is 27~35 DEG C, throws bent amount:
0.3~0.7%, the ripe grain for connecting strain is sprinkled into 0.1% distiller's yeast, is saccharified, saccharificatinn period is 24~48h, and saccharification terminates
After spread cooling out；
5) enter cylinder fermentation: the ripe grain after saccharification being placed in container, normal fermentation 30 days, measure Starch Conversion rate, remaining starch
Amount obtains Chinese yeast faint scent solid fermented grain 15~20%；
The obtained cider semisolid fermented grain comprises the steps of:
A, be beaten: example is roseleaf in mass ratio: pure water: syrup=2:2:1 ratio is mixed, is beaten；
B, yeast ferments: yeast fermentation is added in the ratio of 200~300mg/L, fermentation obtained cider semisolid wine after 15 days
Unstrained spirits, alcoholic strength are 8~12%；
The distillation are as follows:
By obtained Chinese yeast faint scent fermented grain and cider semisolid fermented grain according to Chinese yeast faint scent fermented grain: cider semisolid fermented grain=
Distilled to obtain rose scent type white wine after the ratio uniform mixing of 1:9, cut wine temperature requirement: stream wine temperature should be controlled 30
~35 DEG C.
2. a kind of brew method of rose scent type white wine according to claim 1, it is characterised in that: the brew side
Depending on lower bent temperature requirement in method is with season, 30~35 DEG C of Winter-Spring；27~30 DEG C of summer and autumn；Song is thrown to measure: winter-spring season 0.3~
0.7%, summer and autumn 0.4~0.6%.
3. a kind of brew method of rose scent type white wine according to claim 1, it is characterised in that: the brew side
Distillation in method, Chinese yeast faint scent fermented grain and cider semisolid fermented grain in proportion after evenly mixing, spread on mixing fermented grain surface
Upper one layer of fresh roseleaf is calculated by volume fraction, and fresh roseleaf accounts for the 3~5% of mixing fermented grain.
4. a kind of brew method of rose scent type white wine according to claim 1, it is characterised in that: the rose
Valve is eight street area polyphyll rose of Anning.
5. a kind of brew method of rose scent type white wine according to claim 1, it is characterised in that: the brew side
Cooling is spread out after lower bent, saccharification in method, is placed at 10~25 DEG C of shady and cool ventilations the grain that dries in the air, airing 2h.
6. a kind of rose scent type white wine, it is characterised in that using any one brew method brew in claim 1 to 5
At.
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| CN110577870A (en) * | 2019-09-20 | 2019-12-17 | 云南云酒酒业有限责任公司 | Brewing method of sesame-flavor liquor |
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