CN106047591A - Wine making process adding microbial strains - Google Patents
Wine making process adding microbial strains Download PDFInfo
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- CN106047591A CN106047591A CN201610719445.4A CN201610719445A CN106047591A CN 106047591 A CN106047591 A CN 106047591A CN 201610719445 A CN201610719445 A CN 201610719445A CN 106047591 A CN106047591 A CN 106047591A
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
A wine making process adding microbial strains includes: selecting glutinous hard red granular sorghum rice, high-quality mature full rice, and full-grain sun-dried waxy corn; crushing the sorghum rice into sorghum particles, the rice into rice particles and the waxy corn into waxy corn particles; mixing 35-50 Kg of the sorghum particles, 30-40 Kg of the rice particles and 8-15 Kg of the waxy corn, and soaking; steaming the soaked materials; adding 0.5-0.8 Kg of Rhizopus and 0.6-1 Kg of Monascus into the steamed mixed cereals for primary fermentation; after primary fermentation, placing in a cellar, and adding 0.2-0.4 Kg of Schizosaccharomyces, 0.4-0.6 Kg of aroma-producing yeast and 0.6-0.8 Kg of Lactobacillus for cellar fermentation. The wine making process adding microbial strains provides reasonable burdening of wine-making materials, wine-making steps are effectively controlled, and the different microbial strains are added, providing palatability.
Description
Technical field
The present invention relates to wine-making technology technical field, be specifically related to a kind of wine-making technology adding microorganism fungus kind.
Background technology
Wine-making technology is with a long history in China, and the wine brewing related text that just had in summer Yu period is recorded according to legend.Make wine it
Matter is exactly the process utilizing fermentable to produce containing finite concentration alcoholic beverage.Liquor-making raw material and wine brewing container, be that corn is made
Two prerequisite of wine.Spirit brewing be mainly with starch-containing material as raw material, as Sorghum vulgare Pers., Semen Maydis, Fructus Hordei Vulgaris, Semen Tritici aestivi, rice,
Bowl bean etc..Secondly distillers yeast, mainly rich in yeast in general distillers yeast.This microorganism is amphimicrobian row, at aerobic bar
Aerobic respiration amount reproduction under part, and carry out under oxygen-free environment anaerobic respiration by the breakdown of glucose in grain be ethanol and
Water.Store sth. in a cellar after distillers yeast is mixed with substrate and seals, after a period of time will output wine, this wine also to accept some as filter
The process of sterilization etc..For the wine that brew different taste difference alcohol content is excellent, wine-making technology is also being updated, such as to wine
The carrying out of liquor raw material is finely screened, and adjusts wine brewing step, although improve the quality of wine to a certain extent.But owing to it is former
Material adapted is single and unreasonable, particular without conservative control fermentation process, causes attenuation degree inadequate, microorganism
Quality is few, have impact on the taste of wine, it is impossible to meet different crowd demand.And the wine spawned all has slight distiller grains taste, wine body
Coarse, lightly seasoned, fragrance is inharmonious, the pained mass discrepancy such as highly seasoned is the biggest.
Summary of the invention
For solving above-mentioned technical problem, the invention discloses a kind of rationally screening wine brewing raw material, effectively control wine brewing step
The rapid wine-making technology adding microorganism fungus kind.
A kind of wine-making technology adding microorganism fungus kind, comprises the following steps: (1) material choice: select waxy hard red
The sorghum rice of color tablets seed, selects the rice of fine quality mature and plump, selects the Glutinous Semen Maydis of full grains dryness in the sun；(2) former
Material processes: sorghum rice is ground into Sorghum vulgare Pers. granule, and Sorghum vulgare Pers. granule degree of grinding should be able to pass through 30 mesh hole sizers, and rice meal is broken into rice
Granule, rice pellets degree of grinding should be able to be passed through 30 mesh hole sizers, waxy corn powder is broken into Glutinous Semen Maydis granule, Glutinous Semen Maydis granule degree of grinding
30 mesh hole sizers should be able to be passed through；(3) raw material soaking: take the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 35～50Kg, rice pellets 30～
40Kg, Glutinous Semen Maydis 8～15Kg, mix and blend is put in water and is soaked 2～3 hours, soaks water temperature and remains 40～48 degrees Celsius；
(4) grain is steamed: soaked raw material is cooked, reaches raw material and mutually merge；(5) wooden barrel fermentation: the maslin cooked is added root
Mould 0.5～0.8Kg and monascus 0.6～1Kg put into wooden barrel and carry out initial fermentation, fermentation temperature is 45～48 degrees Celsius, fermentation
Time is 2～3 hours；(6) pit entry fermentation: put into wine cellar after wooden barrel fermentation and add fission yeast 0.2～0.4Kg, raw fragrant ferment
Mother 0.4～0.6Kg and lactobacillus 0.6～0.8Kg carry out wine cellar fermentation, and fermentation temperature is 36～38 degrees Celsius, fermentation time
It it is 3～4 days.
By having the beneficial effect that this technological means present invention obtains, this interpolation microorganism fungus kind wine-making technology is according to wine brewing
Feature, reasonable disposition liquor-making raw material, control wine brewing step by effective, add different microorganisms strain, give full play to it
Ferment effect, improves taste adaptability.And in good taste, soft and fine, promote the quality of wine.
Detailed description of the invention
Being described the present invention below in conjunction with example, example is served only for explaining invention, is not intended to limit this
The scope of invention.
Embodiment 1
Add the wine-making technology of microorganism fungus kind, comprise the following steps: (1) material choice: select waxy hard erythropterin seed
Sorghum rice, selects the rice of fine quality mature and plump, selects the Glutinous Semen Maydis of full grains dryness in the sun；(2) Feedstock treating: will
Sorghum rice is ground into Sorghum vulgare Pers. granule, and Sorghum vulgare Pers. granule degree of grinding should be able to pass through 30 mesh hole sizers, and rice meal is broken into rice pellets, rice
Granule degree of grinding should be able to pass through 30 mesh hole sizers, and waxy corn powder is broken into Glutinous Semen Maydis granule, and Glutinous Semen Maydis granule degree of grinding should be able to be passed through
30 mesh hole sizers；(3) raw material soaking: take the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 40Kg, rice pellets 38Kg, Glutinous Semen Maydis 10Kg,
Mix and blend is put in water and is soaked 3 hours, soaks water temperature and remains 40；(4) grain is steamed: soaked raw material is cooked, reaches former
Material mutually merges；(5) wooden barrel fermentation: the maslin cooked interpolation rhizopus 0.8Kg and monascus 0.6Kg is put at the beginning of wooden barrel carries out
Step fermentation, fermentation temperature is 45 degrees Celsius, and fermentation time is 2 hours；(6) pit entry fermentation: put into wine cellar after wooden barrel fermentation and add
Adding fission yeast 0.4Kg, SHENGXIANG yeast 0.6Kg and lactobacillus 0.6Kg and carry out wine cellar fermentation, fermentation temperature is 36 degrees Celsius,
Fermentation time is 4 days.
Embodiment 2
Add the wine-making technology of microorganism fungus kind, comprise the following steps: (1) material choice: select waxy hard erythropterin seed
Sorghum rice, selects the rice of fine quality mature and plump, selects the Glutinous Semen Maydis of full grains dryness in the sun；(2) Feedstock treating: will
Sorghum rice is ground into Sorghum vulgare Pers. granule, and Sorghum vulgare Pers. granule degree of grinding should be able to pass through 30 mesh hole sizers, and rice meal is broken into rice pellets, rice
Granule degree of grinding should be able to pass through 30 mesh hole sizers, and waxy corn powder is broken into Glutinous Semen Maydis granule, and Glutinous Semen Maydis granule degree of grinding should be able to be passed through
30 mesh hole sizers；(3) raw material soaking: take the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 35Kg, rice pellets 40Kg, Glutinous Semen Maydis 14Kg,
Mix and blend is put in water and is soaked 3 hours, soaks water temperature and remains 45 degrees Celsius；(4) grain is steamed: soaked raw material is cooked,
Reach raw material mutually to merge；(5) wooden barrel fermentation: the maslin cooked interpolation rhizopus 0.6Kg and monascus 0.6Kg is put into wooden barrel
Carrying out initial fermentation, fermentation temperature is 45 degrees Celsius, and fermentation time is 2 hours；(6) pit entry fermentation: put into wine after wooden barrel fermentation
Storing and add fission yeast 0.2Kg, SHENGXIANG yeast 0.6Kg and lactobacillus 0.6Kg and carry out wine cellar fermentation, fermentation temperature is 38 to take the photograph
Family name's degree, fermentation time is 4 days.
Embodiment 3
Add the wine-making technology of microorganism fungus kind, comprise the following steps: (1) material choice: select waxy hard erythropterin seed
Sorghum rice, selects the rice of fine quality mature and plump, selects the Glutinous Semen Maydis of full grains dryness in the sun；(2) Feedstock treating: will
Sorghum rice is ground into Sorghum vulgare Pers. granule, and Sorghum vulgare Pers. granule degree of grinding should be able to pass through 30 mesh hole sizers, and rice meal is broken into rice pellets, rice
Granule degree of grinding should be able to pass through 30 mesh hole sizers, and waxy corn powder is broken into Glutinous Semen Maydis granule, and Glutinous Semen Maydis granule degree of grinding should be able to be passed through
30 mesh hole sizers；(3) raw material soaking: take the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 48Kg, rice pellets 35Kg, Glutinous Semen Maydis 15Kg,
Mix and blend is put in water and is soaked 3 hours, soaks water temperature and remains 46 degrees Celsius；(4) grain is steamed: soaked raw material is cooked,
Reach raw material mutually to merge；(5) wooden barrel fermentation: the maslin cooked interpolation rhizopus 0.8Kg and monascus 1Kg is put into wooden barrel and enters
Row initial fermentation, fermentation temperature is 48 degrees Celsius, and fermentation time is 3 hours；(6) pit entry fermentation: put into wine cellar after wooden barrel fermentation
And add fission yeast 0.4Kg, SHENGXIANG yeast 0.6Kg and lactobacillus 0.8Kg and carry out wine cellar fermentation, fermentation temperature is 38 Celsius
Degree, fermentation time is 3 days.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (4)
1. the wine-making technology adding microorganism fungus kind, it is characterised in that: comprise the following steps:
(1) material choice: select the sorghum rice of waxy hard erythropterin seed, selects the rice of fine quality mature and plump, selects
The Glutinous Semen Maydis of full grains dryness in the sun；
(2) Feedstock treating: sorghum rice is ground into Sorghum vulgare Pers. granule, Sorghum vulgare Pers. granule degree of grinding should be able to pass through 30 mesh hole sizers, by rice
Being ground into rice pellets, rice pellets degree of grinding should be able to pass through 30 mesh hole sizers, and waxy corn powder is broken into Glutinous Semen Maydis granule, Glutinous Semen Maydis
Granule degree of grinding should be able to pass through 30 mesh hole sizers；
(3) raw material soaking: take the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 35～50Kg, rice pellets 30～40Kg, Glutinous Semen Maydis 8
～15Kg, mix and blend is put in water and is soaked 2～3 hours, soaks water temperature and remains 40～48 degrees Celsius；
(4) grain is steamed: soaked raw material is cooked, reaches raw material and mutually merge；
(5) wooden barrel fermentation: the maslin cooked is added rhizopus 0.5～0.8Kg and monascus 0.6～1Kg is put into wooden barrel and carried out
Initial fermentation, fermentation temperature is 45～48 degrees Celsius, and fermentation time is 2～3 hours；
(6) pit entry fermentation: put into wine cellar and add fission yeast 0.2～0.4Kg, SHENGXIANG yeast 0.4～0.6Kg after wooden barrel fermentation
Carrying out wine cellar fermentation with lactobacillus 0.6～0.8Kg, fermentation temperature is 36～38 degrees Celsius, and fermentation time is 3～4 days.
The wine-making technology adding microorganism fungus kind the most according to claim 1, it is characterised in that: described (3) raw material soaking:
Taking the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 40Kg, rice pellets 38Kg, Glutinous Semen Maydis 10Kg, mix and blend is put into and is soaked 3 in water
Hour, soak water temperature and remain 40；(5) wooden barrel fermentation: the maslin cooked interpolation rhizopus 0.8Kg and monascus 0.6Kg is put
Entering wooden barrel and carry out initial fermentation, fermentation temperature is 45 degrees Celsius, and fermentation time is 2 hours；(6) pit entry fermentation: after wooden barrel fermentation
Put into wine cellar and add fission yeast 0.4Kg, SHENGXIANG yeast 0.6Kg and lactobacillus 0.6Kg and carry out wine cellar fermentation, fermentation temperature
For 36 degrees Celsius, fermentation time is 4 days.
The wine-making technology adding microorganism fungus kind the most according to claim 1, it is characterised in that: described (3) raw material soaking:
Taking the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 35Kg, rice pellets 40Kg, Glutinous Semen Maydis 14Kg, mix and blend is put into and is soaked 3 in water
Hour, soak water temperature and remain 45 degrees Celsius；(5) wooden barrel fermentation: the maslin cooked is added rhizopus 0.6Kg and monascus
0.6Kg puts into wooden barrel and carries out initial fermentation, and fermentation temperature is 45 degrees Celsius, and fermentation time is 2 hours；(6) pit entry fermentation: wooden barrel
Put into wine cellar after fermentation and add fission yeast 0.2Kg, SHENGXIANG yeast 0.6Kg and lactobacillus 0.6Kg and carry out wine cellar fermentation, sending out
Ferment temperature is 38 degrees Celsius, and fermentation time is 4 days.
The wine-making technology adding microorganism fungus kind the most according to claim 1, it is characterised in that: described (3) raw material soaking:
Taking the above-mentioned raw material handled well, Sorghum vulgare Pers. granule 48Kg, rice pellets 35Kg, Glutinous Semen Maydis 15Kg, mix and blend is put into and is soaked 3 in water
Hour, soak water temperature and remain 46 degrees Celsius；(5) wooden barrel fermentation: the maslin cooked is added rhizopus 0.8Kg and monascus
1Kg puts into wooden barrel and carries out initial fermentation, and fermentation temperature is 48 degrees Celsius, and fermentation time is 3 hours；(6) pit entry fermentation: wooden barrel is sent out
Put into wine cellar after ferment and add fission yeast 0.4Kg, SHENGXIANG yeast 0.6Kg and lactobacillus 0.8Kg and carry out wine cellar fermentation, fermentation
Temperature is 38 degrees Celsius, and fermentation time is 3 days.
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| CN201610719445.4A CN106047591A (en) | 2016-08-25 | 2016-08-25 | Wine making process adding microbial strains |
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| CN201610719445.4A CN106047591A (en) | 2016-08-25 | 2016-08-25 | Wine making process adding microbial strains |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109628254A (en) * | 2018-12-21 | 2019-04-16 | 曲靖市滇冠种业有限公司 | A kind of corn and Chinese sorghum mixing wine and brewing method |
| CN110564546A (en) * | 2019-09-25 | 2019-12-13 | 江苏食品药品职业技术学院 | method for brewing wine by utilizing microbial strains |
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| CN86108653A (en) * | 1986-12-17 | 1988-07-06 | 中国科学院成都生物研究所 | Method with konjaku " fly powder " system liquor and feed |
| CN101423791A (en) * | 2008-09-18 | 2009-05-06 | 时闻讯 | Original plasm wine brewed by rice and mountain spring water through biofermentation and brewing method thereof |
| CN101775349A (en) * | 2010-02-05 | 2010-07-14 | 中山大学 | Health-care vinegar, brewing method and hyperglycemic reduction application thereof |
| CN105754789A (en) * | 2016-03-01 | 2016-07-13 | 武汉千汇德科技有限公司 | Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof |
-
2016
- 2016-08-25 CN CN201610719445.4A patent/CN106047591A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6087782A (en) * | 1983-10-21 | 1985-05-17 | Kizakura Syuzo Kk | Brewing of japanese sake |
| CN86108653A (en) * | 1986-12-17 | 1988-07-06 | 中国科学院成都生物研究所 | Method with konjaku " fly powder " system liquor and feed |
| CN101423791A (en) * | 2008-09-18 | 2009-05-06 | 时闻讯 | Original plasm wine brewed by rice and mountain spring water through biofermentation and brewing method thereof |
| CN101775349A (en) * | 2010-02-05 | 2010-07-14 | 中山大学 | Health-care vinegar, brewing method and hyperglycemic reduction application thereof |
| CN105754789A (en) * | 2016-03-01 | 2016-07-13 | 武汉千汇德科技有限公司 | Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 冯阳 等: "酒化菌", 《微生物学辞典》 * |
| 周恒刚 等: "酿酒微生物", 《麸曲白酒生产基本知识》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109628254A (en) * | 2018-12-21 | 2019-04-16 | 曲靖市滇冠种业有限公司 | A kind of corn and Chinese sorghum mixing wine and brewing method |
| CN110564546A (en) * | 2019-09-25 | 2019-12-13 | 江苏食品药品职业技术学院 | method for brewing wine by utilizing microbial strains |
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Application publication date: 20161026 |
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