CN106434169A - Wine making distiller's yeast and method for preparing same - Google Patents

Wine making distiller's yeast and method for preparing same Download PDF

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Publication number
CN106434169A
CN106434169A CN201611116385.3A CN201611116385A CN106434169A CN 106434169 A CN106434169 A CN 106434169A CN 201611116385 A CN201611116385 A CN 201611116385A CN 106434169 A CN106434169 A CN 106434169A
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CN
China
Prior art keywords
wine
raw material
material ball
yeast
testa oryzae
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Pending
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CN201611116385.3A
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Chinese (zh)
Inventor
陈继君
张传军
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张传军
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Priority to CN201611116385.3A priority Critical patent/CN106434169A/en
Publication of CN106434169A publication Critical patent/CN106434169A/en
Pending legal-status Critical Current

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention belongs to the technical field of wine making, and particularly relates to wine making distiller's yeast and a method for preparing the same. The wine making distiller's yeast is made of main materials and auxiliary materials. The main materials include wheat and aged materials of distiller's yeast, and the auxiliary materials comprise millet bran. The wine making distiller's yeast and the method have the advantages that the wine making distiller's yeast comprises simple ingredients, the ingredients are easy to find, and accordingly the problem of trouble due to shortage of raw materials can be solved; processes for manufacturing the wine making distiller's yeast are simple and convenient, workers are easy to learn and master the processes, the wine making distiller's yeast is long in storage time and difficult to deteriorate.

Description

Wine brewing wine and preparation method thereof
Technical field
The invention belongs to brewing technical field, and in particular to a kind of wine brewing wine and preparation method thereof.
Background technology
The method and skill of conventional brew is pollution-free because of raw material tunnel, perfect in workmanship, whole process no any chemicals Matter is added, pure manual brew, limpid in sight, sweet-smelling is strong, and deep favored by consumers in general, product such as Semen setariae yellow wine, soft Supply falls short of demand for Fructus Jujubae fruit wine, jowar wine etc..But in recent years, due to the increase of cost, cause to make coarse, interpolation confusion, from Ethanol, spice are to thickening agent, or even fermentation saccharifying enzyme, employ various industrial chemicals in a large number, have had a strong impact on the matter of product Amount and prestige, produce large area atrophy, traditional brewage skill and raw material almost break off with lost.Especially used by conventional brew Wine (saccharifying enzyme) and manufacture method, be raw material due to originally using broomcorn millet and Sorghum vulgare Pers., broomcorn millet is extremely low because of its yield, uses The shortcomings of way is lacked, peasant household is no longer planted now, it is difficult to find, causes that there is lack of raw materials.In addition the inheritance people of traditional technique, all year Thing is high, faces lost danger.
Content of the invention
It is an object of the invention to provide a kind of wine brewing wine, Easy dosing, it is easy to find, solve and carry because there is lack of raw materials The puzzlement for coming;Invention also provides the preparation method of wine brewing wine, scientific and reasonable, simple.
Wine brewing wine of the present invention is made up of major ingredient and adjuvant, and major ingredient is that Semen Tritici aestivi and wine are expected always, and adjuvant is Semen setariae Testa oryzae.
The mass ratio that described Semen Tritici aestivi and wine are expected always is 100:1.
The preparation method of wine brewing wine of the present invention, step is as follows:
(1) wheat processing is become whole wheat coarse granule, wine expects to be crushed into powder to be added to the water with whole wheat coarse granule fully to mix always Close, then roll into a ball into raw material ball;
(2) by Semen setariae Testa oryzae place mat in bubble chamber bottom, then raw material ball is placed in above one by one, then covers one layer little Rice Testa oryzae, one layer of raw material ball, one layer of Semen setariae Testa oryzae is to case is occupied;
(3) bubble chamber for occupying raw material ball is positioned over indoor fermentation;
(4) when fermentation carried out for the first time case to 7-10 days, then proceed to fall case once by 7-10 days, 3-4 time, extremely former Till pellet is fermented for white, obtain final product.
Coarse granule described in step (1) is crushed to four to fifty percent.
Semen Tritici aestivi described in step (1) is 1 with the mass ratio of water:0.3.
A diameter of 4-5 centimetre of raw material ball described in step (1).
The thickness of the Semen setariae Testa oryzae described in step (2) is 2 centimetres.
Fermentation temperature described in step (3) is 18-22 DEG C.
The preparation method of wine brewing wine of the present invention, comprises the following steps that:
(1) selected when the dry Semen Tritici aestivi for producing pure no insect population, full seed, no living contaminantses per year, the old pellet of wine one.Will Wheat processing becomes whole wheat coarse granule (being crushed to four to fifty percent), and wine expects to be crushed into powder with whole wheat coarse granule to be added to the water fully always Mixing, then rolls into a ball into the raw material ball of 4-5 centimetre of diameter.
(2) by the Semen setariae Testa oryzae place mat of two cm thicks in bubble chamber bottom, then raw material ball is placed in above one by one, then Cover one layer of Semen setariae Testa oryzae.To case is occupied, (topmost covers the Semen setariae of one layer of 2 cm thick to one layer of raw material ball, one layer of Semen setariae Testa oryzae Testa oryzae).
(3) bubble chamber for occupying raw material ball is positioned over cleaning, loses light, draughty interior, indoor temperature controls Ferment at 18-22 DEG C.
(4) when fermentation carried out for the first time case to 7-10 days, then proceed to fall case once by 7-10 days, 3-4 time, extremely former Till pellet fermentation is for white (whole world covers with white pili), you can terminate sweat.
(5) after the completion of above-mentioned fermentation, white wine ball is taken out one by one, airing at shady and cool lucifuge is placed in, be placed on dry In the net no container of living contaminantses, sealing preserve is stand-by.
The author have found suitable raw material substitution thing-Semen Tritici aestivi finally through testing for many years and exploring.
The present invention compared with prior art, has the advantages that:
1. wine Easy dosing of the present invention, it is easy to find, solves the puzzlement because there is lack of raw materials brings.
2. processing technology is simple and convenient and easy to study, good grasp, and the wine holding time is long, is unlikely to deteriorate.
3. this method adds wine and expects always, and fermentation is abundant, yeast quality high-quality, content height.
4. the wine that this method makes, during wine brewing, power is long, reserve strength foot, liquor output rate height.
5. this wine is used in traditional brewing process, and limpid in sight transparent, aroma is strong, and Mai Xiang is long, refreshing.
Specific embodiment
With reference to embodiments the present invention is described further.
Embodiment 1
(1) selected when the dry Semen Tritici aestivi 5kg for producing pure no insect population, full seed, no living contaminantses per year, the old pellet of wine one 50g.Wheat processing is become whole wheat coarse granule (being crushed to four one-tenth), material is crushed into powder and whole wheat coarse granule addition 1.5kg wine always It is sufficiently mixed in water, then rolls into a ball into the raw material ball of 4 centimetres of diameter.
(2) by the Semen setariae Testa oryzae place mat of two cm thicks in bubble chamber bottom, then raw material ball is placed in above one by one, then Cover one layer of Semen setariae Testa oryzae.To case is occupied, (topmost covers the Semen setariae of one layer of 2 cm thick to one layer of raw material ball, one layer of Semen setariae Testa oryzae Testa oryzae).
(3) bubble chamber for occupying raw material ball is positioned over cleaning, loses light, draughty interior, indoor temperature controls Ferment at 18 DEG C.
(4) when fermentation carried out for the first time case to 7 days, then proceed to case be fallen once by 7 days, 3 times, ferment to raw material ball Till white (whole world covers with white pili), you can terminate sweat.
(5) after the completion of above-mentioned fermentation, white wine ball is taken out one by one, airing at shady and cool lucifuge is placed in, be placed on dry In the net no container of living contaminantses, sealing preserve is stand-by.
Embodiment 2
(1) selected when the dry Semen Tritici aestivi 5kg for producing pure no insect population, full seed, no living contaminantses per year, the old pellet of wine one 50g.Wheat processing is become whole wheat coarse granule (being crushed to fifty percent), material is crushed into powder and whole wheat coarse granule addition 1.5kg wine always It is sufficiently mixed in water, then rolls into a ball into the raw material ball of 5 centimetres of diameter.
(2) by the Semen setariae Testa oryzae place mat of two cm thicks in bubble chamber bottom, then raw material ball is placed in above one by one, then Cover one layer of Semen setariae Testa oryzae.To case is occupied, (topmost covers the Semen setariae of one layer of 2 cm thick to one layer of raw material ball, one layer of Semen setariae Testa oryzae Testa oryzae).
(3) bubble chamber for occupying raw material ball is positioned over cleaning, loses light, draughty interior, indoor temperature controls Ferment at 22 DEG C.
(4) when fermentation carried out for the first time case to 10 days, then proceed to case be fallen once by 10 days, 4 times, send out to raw material ball Till ferment is for white (whole world covers with white pili), you can terminate sweat.
(5) after the completion of above-mentioned fermentation, white wine ball is taken out one by one, airing at shady and cool lucifuge is placed in, be placed on dry In the net no container of living contaminantses, sealing preserve is stand-by.
Embodiment 3
(1) selected when the dry Semen Tritici aestivi 5kg for producing pure no insect population, full seed, no living contaminantses per year, the old pellet of wine one 50g.Wheat processing is become whole wheat coarse granule (being crushed to fifty percent), material is crushed into powder and whole wheat coarse granule addition 1.5kg wine always It is sufficiently mixed in water, then rolls into a ball into the raw material ball of 4.5 centimetres of diameter.
(2) by the Semen setariae Testa oryzae place mat of two cm thicks in bubble chamber bottom, then raw material ball is placed in above one by one, then Cover one layer of Semen setariae Testa oryzae.To case is occupied, (topmost covers the Semen setariae of one layer of 2 cm thick to one layer of raw material ball, one layer of Semen setariae Testa oryzae Testa oryzae).
(3) bubble chamber for occupying raw material ball is positioned over cleaning, loses light, draughty interior, indoor temperature controls Ferment at 20 DEG C.
(4) when fermentation carried out for the first time case to 8 days, then proceed to case be fallen once by 8 days, 3 times, ferment to raw material ball Till white (whole world covers with white pili), you can terminate sweat.
(5) after the completion of above-mentioned fermentation, white wine ball is taken out one by one, airing at shady and cool lucifuge is placed in, be placed on dry In the net no container of living contaminantses, sealing preserve is stand-by.

Claims (8)

1. a kind of wine brewing wine, it is characterised in that be made up of major ingredient and adjuvant, major ingredient is that Semen Tritici aestivi and wine are expected always, adjuvant be Testa oryzae.
2. wine brewing wine according to claim 1, it is characterised in that the mass ratio of described Semen Tritici aestivi and wine material always is 100:1.
3. described in a kind of claim 1 or 2 wine brewing wine preparation method, it is characterised in that step is as follows:
(1) wheat processing is become whole wheat coarse granule, wine expects to be crushed into powder to be added to the water with whole wheat coarse granule to be sufficiently mixed always, so After roll into a ball into raw material ball;
(2) by Semen setariae Testa oryzae place mat in bubble chamber bottom, then raw material ball is placed in above one by one, then covers one layer of Semen setariae rice Bran, one layer of raw material ball, one layer of Semen setariae Testa oryzae is to case is occupied;
(3) bubble chamber for occupying raw material ball is positioned over indoor fermentation;
(4) when fermentation carried out for the first time case to 7-10 days, then proceed to fall case once by 7-10 days, 3-4 time, to raw material ball Till fermenting for white, obtain final product.
4. the preparation method of wine brewing wine according to claim 3, it is characterised in that coarse granule described in step (1) breaks It is broken to four to fifty percent.
5. according to claim 3 wine brewing wine preparation method, it is characterised in that the Semen Tritici aestivi described in step (1) and water Mass ratio be 1:0.3.
6. according to claim 3 wine brewing wine preparation method, it is characterised in that the raw material ball described in step (1) A diameter of 4-5 centimetre.
7. according to claim 3 wine brewing wine preparation method, it is characterised in that the Semen setariae Testa oryzae described in step (2) Thickness be 2 centimetres.
8. according to claim 3 wine brewing wine preparation method, it is characterised in that the fermentation temperature described in step (3) For 18-22 DEG C.
CN201611116385.3A 2016-12-07 2016-12-07 Wine making distiller's yeast and method for preparing same Pending CN106434169A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107446760A (en) * 2017-09-29 2017-12-08 雷山县苗家草本曲酒业有限公司 A kind of draft distiller's yeast rice wine and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101696378A (en) * 2009-11-02 2010-04-21 涂志龙 Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof
CN102311904A (en) * 2011-09-07 2012-01-11 四川省春之源酒业有限公司 Use method of monascus in sesame-flavor liquor processing
CN105725055A (en) * 2016-02-04 2016-07-06 衡东胜春绿色农产品科技开发有限公司 Chinese yeast cakes and making method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101696378A (en) * 2009-11-02 2010-04-21 涂志龙 Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof
CN102311904A (en) * 2011-09-07 2012-01-11 四川省春之源酒业有限公司 Use method of monascus in sesame-flavor liquor processing
CN105725055A (en) * 2016-02-04 2016-07-06 衡东胜春绿色农产品科技开发有限公司 Chinese yeast cakes and making method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
洪光佳: "《中国酿酒科技发展史》", 31 January 2001 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107446760A (en) * 2017-09-29 2017-12-08 雷山县苗家草本曲酒业有限公司 A kind of draft distiller's yeast rice wine and preparation method thereof
CN107446760B (en) * 2017-09-29 2020-12-01 雷山县苗家草本曲酒业有限公司 Herbal distiller's yeast rice wine and preparation method thereof

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Application publication date: 20170222

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