CN106350361A - Hmong's bangdang wine making method - Google Patents
Hmong's bangdang wine making method Download PDFInfo
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- CN106350361A CN106350361A CN201610784111.5A CN201610784111A CN106350361A CN 106350361 A CN106350361 A CN 106350361A CN 201610784111 A CN201610784111 A CN 201610784111A CN 106350361 A CN106350361 A CN 106350361A
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a Hmong's bangdang wine making method which comprises the following steps: (1) making a distiller's yeast from jiajianggei, polygonum hydropiper, orange leaves, stellaria media, hyacinth bean leaves and xinhe; (2) choosing 21 jin of high-quality rice, cooking the rice with fountain spring, mixing the distiller's yeast in the rice, putting the mixture in a jar, sealing and fermenting for 4 months; (4) making a rice wine by using firewood and an ancient wood utensil for steaming rice, respectively storing first rice wine and second rice wine made from first water and second water for later use; (4) cooking and fermenting the main materials of the 21 jin of sticky rice for 6 days, implementing mother-and-son fermentation to make a sweet sticky rice wine, adding the first rice wine with highest alcohol content, and then continuing to mix and ferment together. After the above scheme is adopted, the main materials of the 21 jin of sticky rice are cooked and fermented for 6 days, the mother-and-son fermentation is implemented to make a sweet sticky rice wine, and the first rice wine with highest alcohol content is added, continued to be mixed, and fermented together. The wine is pure, the color of the wine is brownish yellow, and the wine looks like diluted honey, has a strong fragrance, and is fresh and sweet.
Description
Technical field
The invention belongs to the brewing method of seedling man's wine.
Background technology
Wine is broadly divided into three major types, Chinese liquor, yellow wine (sweet wine), red wine, medicated beer.In Miao ethnic group's life, best wine is to store sth. in a cellar
" Double Ninth Festival wine ", the fermentation technique of Double Ninth Festival wine, is using the mixed fermentations such as rice wine, sticky rice wine, the method then carrying out hole Tibetan.
Content of the invention
The technical problem to be solved is to provide the brewing method of seedling man's wine.
The technical scheme that present invention solution above-mentioned technical problem is taken is as follows:
The brewing method of one seedling man's wine includes:
Step (1) is given with good Rhizoma Zingiberis Recens, Herba polygoni hydropiperiss, Fructus Citri tangerinae leaveves, TIANBIANCAO, Folium Dolichoriss, new standing grain make distillers yeast；
Step (2) 21 jin of high quality white rice of selection is good with spring water steaming and decocting, meal is mixed upper distillers yeast and contains into the fermentation of jar good seal
Four months；
Step (3) firewood, wooden rice steamer bake rice wine, spawn the slubbing rice wine coming and two road rice according to Tou Guoshui and two pot of water
Wine fill respectively keep stand-by；
After step (4) adopts 21 jin of Oryza glutinosa to ferment 6 days for primary raw material is cooked, make mother and sons' fermentation and make sticky rice sweet wine, plus
Enter number of degrees highest slubbing rice wine to be further continued for mixing co-fermentation.
Preferably, also include: in the ground or the cavern time is longer for step (5), cellar for storing things, and alcoholic strength is more pure.
The Seedling man wine that above method is prepared from.
After this invention takes such scheme, after being fermented 6 days for primary raw material is cooked using 21 jin of Oryza glutinosa, send out as mothers and sons
Ferment makes sticky rice sweet wine, adds number of degrees highest slubbing rice wine to be further continued for mixing co-fermentation.Become alcoholic strength pure, wine and women-sensual pursuits pool palm fibre
Huang, if the Mel of shape dilution, fragrance is strong fragrant, fresh and sweet tasty and refreshing
The Oryza glutinosa of delicate fragrance not only delicate mouthfeel, also splendid QI invigorating, warming the stomach health-care effect.
Wine is to be cooked with first-class Oryza glutinosa to be fermented into sweet wine as mothers and sons, and another number of degrees highest slubbing rice wine of brewing mixes
Co-fermentation is gone, it is pure to become alcoholic strength, wine body golden yellow color, if the Mel of shape dilution, fragrance is strong fragrant, fresh and sweet tasty and refreshing in sweet wine.
Existing rice wine, the mouthfeel original flavor of sticky rice wine.
Other features and advantages of the present invention will illustrate in the following description, and, partly become from description
Obtain it is clear that or being understood by implementing the present invention.The purpose of the present invention and other advantages can be by the explanations write
Specifically noted method in book, claims, step are realizing and to obtain.
Specific embodiment
To describe embodiments of the present invention below with reference to embodiment in detail, whereby to the present invention how application technology handss
Section is solving technical problem, and reaches realizing process and fully understanding and implement according to this of technique effect.It should be noted that only
Otherwise constitute conflict, each embodiment in the present invention and each feature in each embodiment can be combined with each other, and formed
Technical scheme all within protection scope of the present invention.
Wherein, the brewing method of seedling man's wine includes:
Step (1) is given with good Rhizoma Zingiberis Recens, Herba polygoni hydropiperiss, Fructus Citri tangerinae leaveves, TIANBIANCAO, Folium Dolichoriss, new standing grain make distillers yeast；
Step (2) 21 jin of high quality white rice of selection is good with spring water steaming and decocting, meal is mixed upper distillers yeast and contains into the fermentation of jar good seal
Four months；
Step (3) firewood, wooden rice steamer bake rice wine, spawn the slubbing rice wine coming and two road rice according to Tou Guoshui and two pot of water
Wine fill respectively keep stand-by；
After step (4) adopts 21 jin of Oryza glutinosa to ferment 6 days for primary raw material is cooked, make mother and sons' fermentation and make sticky rice sweet wine, plus
Enter number of degrees highest slubbing rice wine to be further continued for mixing co-fermentation.
Preferably, also include: in the ground or the cavern time is longer for step (5), cellar for storing things, and alcoholic strength is more pure.
The Seedling man wine that above method is prepared from.
It is further preferred that the brewing method of seedling man's wine, the steps include:
(1), given with traditional good Rhizoma Zingiberis Recens of Chinese herbal medicine, the material such as Herba polygoni hydropiperiss, Fructus Citri tangerinae leaveves, TIANBIANCAO, Folium Dolichoriss, new standing grain makes wine
Bent；
(2) 21 jin of high quality white rice is good with spring water steaming and decocting, meal is mixed upper distillers yeast and is contained and ferments four months into jar good seal.
(3), bake rice wine with firewood, wooden rice steamer, according to Tou Guoshui and two pot of water spawn the rice wine coming fill respectively keep stand-by.
(4), after, adopting 21 jin of Oryza glutinosa to ferment 6 days for primary raw material is cooked, make mother and sons' fermentation and make sticky rice sweet wine, addition degree
Number highest slubbing rice wine is further continued for mixing co-fermentation.Become alcoholic strength pure, wine and women-sensual pursuits pool is pale brown, if the Mel of shape dilution, fragrant
Taste is strong fragrant, fresh and sweet tasty and refreshing.
(5), cellar for storing things is in the ground or the cavern time is longer, and alcoholic strength is more pure.This wine entrance is fresh and sweet, allows people unconsciously
In just in the pot, be commonly called as " seeing wind-fall " or " wine ".
Rice wine has invigorating QI and blood, invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, relaxing muscles and tendons to promote blood circulation, skin care in the function such as appearance, dispelling cold and dehumidification.
Fragrance is strong fragrant, fresh and sweet tasty and refreshing, Foeniculi is lasting, entrance is mellow, clear away heart-fire refresh oneself, relieving fatigue and non-top, be that people from Miao ethnic group is long-lived
One of secret formula, is also the vintage wine that people from Miao ethnic group receives honored guests.Ming Dynasty's Li Shizhen Compendium of Material Medica lists rice wine first of medicated wine class in.Existing
Generation research finds, the heat that rice wine provides for human body is 4 times of medicated beer, is 2 times about of wine.Rice wine contains more than 10
Plant aminoacid, wherein 8 kinds is that human body itself can not synthesize and necessary.In every liter of rice wine, the content of lysine will than wine
Exceed several times, rare by other nutrition wine apoplexy due to endogenous wind of the world.
Oryza glutinosa: " Bencao Jingshu opinion " is recorded: " Oryza glutinosa tonifying the spleen and stomach, the paddy of lung benefiting gas.Taste are got profit, then in from temperature, power is just also
Solid；Temperature can be fostered the spirit of nobility, gas along then body from frequent fever, spleen and lung deficiency and coldness person preferably it.”
It should be noted that for said method embodiment, in order to be briefly described, therefore it is all expressed as a series of
Combination of actions, but those skilled in the art should know, the application is not limited by described sequence of movement because
According to the application, some steps can be carried out using other orders or simultaneously.Secondly, those skilled in the art also should know
Know, embodiment described in this description belongs to preferred embodiment, involved action and module not necessarily the application
Necessary.
After this invention takes such scheme, after being fermented 6 days for primary raw material is cooked using 21 jin of Oryza glutinosa, send out as mothers and sons
Ferment makes sticky rice sweet wine, adds number of degrees highest slubbing rice wine to be further continued for mixing co-fermentation.Become alcoholic strength pure, wine and women-sensual pursuits pool palm fibre
Huang, if the Mel of shape dilution, fragrance is strong fragrant, fresh and sweet tasty and refreshing.The Oryza glutinosa of delicate fragrance not only delicate mouthfeel, also splendid QI invigorating, warm
Stomach health-care effect.
Wine is to be cooked with first-class Oryza glutinosa to be fermented into sweet wine as mothers and sons, and another number of degrees highest slubbing rice wine of brewing mixes
Co-fermentation is gone, it is pure to become alcoholic strength, wine body golden yellow color, if the Mel of shape dilution, fragrance is strong fragrant, fresh and sweet tasty and refreshing in sweet wine.
Existing rice wine, the mouthfeel original flavor of sticky rice wine.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to wherein some technical characteristics.
All any modification, equivalent substitution and improvement within the spirit and principles in the present invention, made etc., should be included in the present invention's
Within protection domain.
Claims (3)
1. the brewing method of seedling man's wine is it is characterised in that include:
Step (1) is given with good Rhizoma Zingiberis Recens, Herba polygoni hydropiperiss, Fructus Citri tangerinae leaveves, TIANBIANCAO, Folium Dolichoriss, new standing grain make distillers yeast；
Step (2) 21 jin of high quality white rice of selection is good with spring water steaming and decocting, meal is mixed upper distillers yeast and is contained and ferments four into jar good seal
Month；
Step (3) firewood, wooden rice steamer bake rice wine, spawn, according to Tou Guoshui and two pot of water, the slubbing rice wine taking and two road rice wine divide
Zhuan not keep stand-by；
After step (4) adopts 21 jin of Oryza glutinosa to ferment 6 days for primary raw material is cooked, make mother and sons' fermentation and make sticky rice sweet wine, addition degree
Number highest slubbing rice wine is further continued for mixing co-fermentation.
2. the brewing method of Seedling man according to claim 1 wine is it is characterised in that also include: step (5), cellar for storing things exist
In ground or the cavern time is longer, alcoholic strength is more pure.
3. the Seedling man wine being prepared from according to above claim 1-2 either method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784111.5A CN106350361A (en) | 2016-08-31 | 2016-08-31 | Hmong's bangdang wine making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784111.5A CN106350361A (en) | 2016-08-31 | 2016-08-31 | Hmong's bangdang wine making method |
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| CN106350361A true CN106350361A (en) | 2017-01-25 |
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| CN201610784111.5A Pending CN106350361A (en) | 2016-08-31 | 2016-08-31 | Hmong's bangdang wine making method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108165426A (en) * | 2018-04-04 | 2018-06-15 | 务川自治县深山源种养农民专业合作社 | A kind of health care wine brewing method |
| CN109423391A (en) * | 2017-08-31 | 2019-03-05 | 贵州省台江县乡土农业科技开发有限公司 | The production method of one seedling person's blood rattan wine |
| CN109943439A (en) * | 2019-04-25 | 2019-06-28 | 邵永增 | The process for making of ancient method wine brewing and the formula of the wine distiller's yeast |
| CN110257207A (en) * | 2019-08-07 | 2019-09-20 | 葫芦岛博远酒业有限公司 | A kind of brewage process of double-fermented wine wine |
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2016
- 2016-08-31 CN CN201610784111.5A patent/CN106350361A/en active Pending
Patent Citations (6)
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| CN1597910A (en) * | 2004-07-22 | 2005-03-23 | 黄福洪 | Preparation process for making mixed wine by polished glutinous rice sweet wine with spirit |
| CN101182439A (en) * | 2007-11-15 | 2008-05-21 | 黄湖清 | Watery wine and preparation method thereof |
| CN101993802A (en) * | 2009-08-13 | 2011-03-30 | 黄志林 | Production method of rice wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109423391A (en) * | 2017-08-31 | 2019-03-05 | 贵州省台江县乡土农业科技开发有限公司 | The production method of one seedling person's blood rattan wine |
| CN108165426A (en) * | 2018-04-04 | 2018-06-15 | 务川自治县深山源种养农民专业合作社 | A kind of health care wine brewing method |
| CN109943439A (en) * | 2019-04-25 | 2019-06-28 | 邵永增 | The process for making of ancient method wine brewing and the formula of the wine distiller's yeast |
| CN110257207A (en) * | 2019-08-07 | 2019-09-20 | 葫芦岛博远酒业有限公司 | A kind of brewage process of double-fermented wine wine |
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