CN106479808A - A kind of brewing method of Mel Chinese liquor - Google Patents
A kind of brewing method of Mel Chinese liquor Download PDFInfo
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- CN106479808A CN106479808A CN201610981285.0A CN201610981285A CN106479808A CN 106479808 A CN106479808 A CN 106479808A CN 201610981285 A CN201610981285 A CN 201610981285A CN 106479808 A CN106479808 A CN 106479808A
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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 present invention relates to a kind of brewing method of Mel Chinese liquor.It chooses Sophora japonica L. honey and alkalescence mineral water, add in fermentation tank, fermented, ferment again, raw fragrant fermentation, filter sterilization step is brewed and is formed, the Chinese liquor colorless clear producing, Mel is aromatic, sour-sweet mellow, all taste harmonies, wine body is plentiful, wine degree is higher, mouthfeel is suitable to Chinese liquor crowd, for more general brewed wine, it is not subject to seasonal effect, nutritious, safety and Health, liquor quality stability, it is difficult microbiological contamination, long shelf-life, the crowd being suitable to all kinds of different age group drinks, long-term drink can be with body-building, nourishing the liver, improving eyesight, anti-ageing, get rid of illness, fatigue taking away, wide market prospect should be had, greatly improve economic benefit and social benefit.
Description
Technical field：
The present invention relates to a kind of brewing method of Mel Chinese liquor.
Background technology：
At present, Liquor-making Enterprises ＆ vinosity homogeneity increasingly, competition becomes a flash point increasingly, and consumer groups are mainly with middle-aging male
Based on, trace it to its cause：First, Chinese liquor taste rushes very much, mouthfeel is bad, and nutritive value is relatively low, is not suitable for youngster or Ms
Drink；Second, the occasion drinking Chinese liquor is limited, too formally, have more seasonal.This makes the development of Chinese liquor there is larger limitation
Property, it is one of Liquor-making Enterprises ＆ problem in the urgent need to address.
Brewed wine, also known as fermented wine, fumet wine, is by yeast effect, starch-containing and saccharine material material is carried out sending out
Ferment, produces alcoholic content and forms wine, and traditional fermentation wine refers to fruit, corn etc. for single raw material, fermented rear filtration
Or low Wine obtained by squeezing, because its mouthfeel height Chinese liquor is good, suitable crowd is wider, and is more and more subject to people
Welcome, but its wine of brewing, because its Alcohol degree is relatively low, be easily caused bacteria infection, stability relative mistake, shelf-life
Short, taste is also thiner, sour and astringent, is not suitable for liquor consumption crowd.Because of its feedstock property, Alcohol degree is difficult to more than 12 brewed wine
Degree, and want that the Chinese liquor obtaining the high number of degrees then needs distillation to carry out degree of carrying, purifying technique relatively is complex.Existing with Mel as raw material
The Chinese liquor allocated and distilled, though alcoholic strength is high, its poor taste is it is impossible to be promoted in liquor consumption crowd.
Content of the invention：
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of brewing method of Mel Chinese liquor, its manufacturing process
Simple and easy to control, fermented wine need not be distilled, the fermented wine colorless clear produced, Mel is aromatic, sour-sweet mellow, all taste harmonies, wine
Body is plentiful, and wine degree is higher, and mouthfeel is suitable to Chinese liquor crowd, and for more general brewed wine, it is not subject to seasonal effect, nutritious, peace
Health, liquor quality stability, are difficult microbiological contamination, long shelf-life, the crowd being suitable to all kinds of different age group drinks, long-term drink can be good for entirely
Body, nourishing the liver, improving eyesight, anti-ageing, get rid of illness, go tired, wide market prospect should be had, greatly improve economic benefit and social benefit,
Solve problems of the prior art.
The present invention be employed technical scheme comprise that by solving above-mentioned technical problem：
A kind of brewing method of Mel Chinese liquor, comprises the steps：
(1) raw material is chosen：Choose 100 parts of Sophora japonica L. honey and 300-400 part alkalescence mineral water；
(2) ferment first：Pour the raw material in step (1) in the fermentation tank of cleaned sterilization into；Fermentation tank is heated to
70-80 DEG C, keep 20 minutes, after fermentation tank interior temperature degree is down to 35 DEG C, adds 0.8 portion of distillery yeast in fermentation tank, fill
After dividing uniform stirring 5-10 minute, it is placed in 25-30 DEG C of environment, place 14 days, obtain fermentation liquid first；
(3) ferment again：Measure the wine degree of fermentation liquid in fermentation tank, if the wine degree of the fermentation liquid recording is less than being wanted
Into fermentation tank, when the wine brewageed is spent, add the Sophora japonica L. honey of 8 × (the wine degree of wine degree-fermentation liquid to be brewageed) parts, then survey
Total sugar amount of this solution fixed, if the total sugar amount recording is less than total sugar amount of defined, add 6 into fermentation tank × (regulation
Total sugar amount of total sugar amount-record) part Sophora japonica L. honey, into fermentation tank, finally, add 0.8 part of distillery yeast, be placed in 25-30 DEG C
Environment in, place 7 days, fermented again, obtained fermentation liquid again；The wine degree and total sugar amount of fermentation liquid again is carried out
Measure, if the wine degree of the fermentation liquid again recording is less than wine degree to be brewageed with total sugar amount with total sugar amount, repeat above-mentioned
Step is fermented again, until the wine degree of solution and total sugar amount reach wine degree to be brewageed and total sugar in the fermentation tank recording
Amount；
(4) raw fragrant fermentation：Add 0.8 part of SHENGXIANG yeast into fermentation tank, after full and uniform stirring 5-10 minute, be placed in
In 25-30 DEG C of environment, place 7 days, fragrant solution must be given birth to；
(5) filtration sterilization：By the raw perfume solution obtaining in step (4), processed with 0.4-0.8 part Powdered Activated Carbon and filter,
Again to Clear colourless after pasteurization, that is, obtain satisfactory Mel Chinese liquor.
Also include step (6) and stablize aging：The Mel Chinese liquor being obtained in step (5), places and is stored at normal temperatures,
After storage was no less than 6 months, that is, obtain quality more preferable Mel Chinese liquor.
Also include step (7)：The Mel Chinese liquor that will obtain in step (6), through fine straining post-heating to 65-80 DEG C, keeps 15
After minute, sealing after 65-80 DEG C of Mel Chinese liquor is filled in the container sterilized in advance while hot, in 65-80 DEG C of hot bubbly water
After washing sterilization 10-15 minute, then pack and become finished product, dispatch from the factory after the assay was approved.
The brewing method of the present invention, its manufacturing process is simple and easy to control, need not distill fermented wine, and the fermented wine produced is colourless
Limpid, Mel is aromatic, sour-sweet mellow, all taste harmonies, and wine body is plentiful, and wine degree is higher, and mouthfeel is suitable to Chinese liquor crowd, more typically brewages
For wine, it is not subject to seasonal effect, nutritious, safety and Health, liquor quality stability, is difficult microbiological contamination, long shelf-life, be suitable to all kinds of not
Crowd with age bracket drinks, long-term drink can with body-building, nourishing the liver, improving eyesight, anti-ageing, get rid of illness, go tired, wide market should be had
Prospect, greatly improves economic benefit and social benefit.
Specific embodiment：
With reference to embodiment, the invention will be further described, but the invention is not limited in this, and embodiment is preferred
Technical scheme.
In brewed spirit industry, the scope of Chinese liquor measurement standard allowable error is:Positive and negative 1%vol is that is, white in defined
Each up and down 1 degree of the number of degrees of wine all meets the requirements.In addition, total sugar amount of this Chinese liquor meat dishes to go with liquor be divided into dry type wine, semi-sweet wine with
Sweet type wine, total sugar amount≤0.5g/100ml contained by it for dry type wine, total sugar amount 0.5g/100ml to 5g/100ml for
Semi-sweet wine, total sugar amount >=5g/100ml for sweet type wine.
Embodiment 1：
The brewing method of this Mel Chinese liquor, comprises the steps：
(1) raw material is chosen：Choose 100 parts of Sophora japonica L. honey and 400 parts of alkalescence mineral waters；
(2) ferment first：Pour the raw material in step (1) in the fermentation tank of cleaned sterilization into；Fermentation tank is heated to
80 DEG C, keep 20 minutes, after fermentation tank interior temperature degree is down to 35 DEG C, fermentation tank adds 0.8 portion of distillery yeast, fully all
After even stirring 5-10 minute, it is placed in 28 DEG C of environment, place 14 days, obtain fermentation liquid first；
(3) ferment again：The wine degree measuring fermentation liquid in fermentation tank is 8.0%vol, less than wine degree to be brewageed
12.0%vol, adds the Sophora japonica L. honey of 8 × (12-8) parts, as 32 parts of Sophora japonica L. honey into fermentation tank, then measures the total of this solution
Sugar amount, the total sugar amount recording is 0.3g/100ml, and the total sugar amount meeting defined requires, and finally, adds 0.8 part into fermentation tank
Distillery yeast, be placed in 25-30 DEG C of environment, place 7 days, fermented again, obtained fermentation liquid again；To fermenting again
The wine degree of solution and total sugar amount are measured, and the wine degree of the fermentation liquid again recording is 12.1%vol, total sugar amount of recording is
0.3g/100ml, is reached wine degree to be brewageed and is required with total sugar amount；
(4) raw fragrant fermentation：Add 0.8 part of SHENGXIANG yeast into fermentation tank, after full and uniform stirring 5-10 minute, be placed in
In 25-30 DEG C of environment, place 7 days, fragrant solution must be given birth to；
(5) filtration sterilization：By the raw perfume solution obtaining in step (4), processed with 0.4-0.8 part Powdered Activated Carbon and filter,
Again to Clear colourless after pasteurization, that is, obtain satisfactory Mel Chinese liquor.
Also include step (6) and stablize aging：The Mel Chinese liquor being obtained in step (5), places and is stored at normal temperatures,
After storage was no less than 6 months, that is, obtain quality more preferable Mel Chinese liquor.
Also include step (7)：The Mel Chinese liquor that will obtain in step (6), through fine straining post-heating to 65-80 DEG C, keeps 15
After minute, sealing after 65-80 DEG C of Mel Chinese liquor is filled in the container sterilized in advance while hot, in 65-80 DEG C of hot bubbly water
After washing sterilization 10-15 minute, then pack and become finished product, dispatch from the factory after the assay was approved.
In the brewing method of above-mentioned Mel Chinese liquor, Sophora japonica L. honey preferred color of choice is shallow, white texture, aroma of pure, taste no an unusually sweet smell
Preferably, distillery yeast preferably produces the strong AS2.399 distillery yeast of ethanol preferably, the preferably raw fragrant AS2.296 producing ester of SHENGXIANG yeast
As SHENGXIANG yeast preferably.
Embodiment 2
The brewing method of this Mel Chinese liquor, comprises the steps：
(1) raw material is chosen：Choose 100 parts of Sophora japonica L. honey and 300 parts of alkalescence mineral waters；
(2) ferment first：Pour the raw material in step (1) in the fermentation tank of cleaned sterilization into；Fermentation tank is heated to
80 DEG C, keep 20 minutes, after fermentation tank interior temperature degree is down to 35 DEG C, fermentation tank adds 0.8 portion of distillery yeast, fully all
After even stirring 5 minutes, it is placed in 26 DEG C of environment, place 14 days, obtain fermentation liquid first；
(3) ferment again：The wine degree measuring fermentation liquid in fermentation tank is 12.3%vol, less than wine degree to be brewageed
16%vol, adds the Sophora japonica L. honey of 8 × (16-12.3) parts, as 29.6 parts of Sophora japonica L. honey into fermentation tank, then measures this solution
Total sugar amount, the total sugar amount recording be 0.5g/100ml, less than total sugar amount 7.0g/100ml of defined, into fermentation tank add
The Sophora japonica L. honey of 6 × (7.0-0.5) parts, that is, 39 parts of Sophora japonica L. honey, then, adds 0.8 part of distillery yeast into fermentation tank, is placed in
In 25-30 DEG C of environment, place 7 days, fermented again, obtain fermentation liquid again；To the wine degree of fermentation liquid again with total
Sugar amount is measured, and the wine degree of the fermentation liquid again recording is 15.2%vol, less than wine degree 16%vol to be brewageed, to
Add the Sophora japonica L. honey of 8 × (16-15.2) parts, as 6.4 parts of Sophora japonica L. honey in fermentation tank, then measure total sugar amount of this solution, survey
The total sugar amount obtaining is 7.2g/100ml, meets total sugar amount to be brewageed and requires, finally, adds 0.8 part of wine into fermentation tank
Smart yeast, is placed in 25-30 DEG C of environment, places 7 days, carries out third time and ferments, in the fermentation tank recording, the wine degree of solution is
16.1%vol, the total sugar amount recording is 7.1g/100ml, reaches wine degree to be brewageed and requires with total sugar amount；
(4) raw fragrant fermentation：Add 0.8 part of SHENGXIANG yeast into fermentation tank, after full and uniform stirring 5-10 minute, be placed in
In 25-30 DEG C of environment, place 7 days, fragrant solution must be given birth to；
(5) filtration sterilization：By the raw perfume solution obtaining in step (4), processed with 0.4-0.8 part Powdered Activated Carbon and filter,
Again to Clear colourless after pasteurization, that is, obtain satisfactory Mel Chinese liquor.
Also include step (6) and stablize aging：The Mel Chinese liquor being obtained in step (5), places and is stored at normal temperatures,
After storage was no less than 6 months, that is, obtain quality more preferable Mel Chinese liquor.
Also include step (7)：The Mel Chinese liquor that will obtain in step (6), through fine straining post-heating to 65-80 DEG C, keeps 15
After minute, sealing after 65-80 DEG C of Mel Chinese liquor is filled in the container sterilized in advance while hot, in 65-80 DEG C of hot bubbly water
After washing sterilization 10-15 minute, then pack and become finished product, dispatch from the factory after the assay was approved.
In the brewing method of above-mentioned Mel Chinese liquor, Sophora japonica L. honey preferred color of choice is shallow, white texture, aroma of pure, taste no an unusually sweet smell
Preferably, distillery yeast preferably produces the strong AS2.399 distillery yeast of ethanol preferably, the preferably raw fragrant AS2.296 producing ester of SHENGXIANG yeast
As SHENGXIANG yeast preferably.
Embodiment 3
The brewing method of this Mel Chinese liquor, comprises the steps：
(1) raw material is chosen：Choose 100 parts of Sophora japonica L. honey and 300 parts of alkalescence mineral waters；
(2) ferment first：Pour the raw material in step (1) in the fermentation tank of cleaned sterilization into；Fermentation tank is heated to
80 DEG C, keep 20 minutes, after fermentation tank interior temperature degree is down to 35 DEG C, fermentation tank adds 0.8 portion of distillery yeast, fully all
After even stirring 8 minutes, it is placed in 28 DEG C of environment, place 14 days, obtain fermentation liquid first；
(3) ferment again：The wine degree measuring fermentation liquid in fermentation tank is 12.1%vol, less than wine degree to be brewageed
13.5%vol, adds the Sophora japonica L. honey of 8 × (13.5-12.1) parts, as 11.2 parts of Sophora japonica L. honey into fermentation tank, then measures this
Total sugar amount of solution, the total sugar amount recording is 0.5g/100ml, less than total sugar amount 2.5g/100ml of defined, into fermentation tank
Add the Sophora japonica L. honey of 6 × (2.5-0.5) parts, that is, 12 parts of Sophora japonica L. honey, then, adds 0.8 part of distillery yeast into fermentation tank,
It is placed in 25-30 DEG C of environment, place 7 days, fermented again, obtain fermentation liquid again；Wine degree to fermentation liquid again
It is measured with total sugar amount, the wine degree of the fermentation liquid again recording is 13.6%vol, meets wine degree to be brewageed and requires,
Measure total sugar amount of this solution again, the total sugar amount recording is 2.6g/100ml, meet total sugar amount to be brewageed and require；
(4) raw fragrant fermentation：Add 0.8 part of SHENGXIANG yeast into fermentation tank, after full and uniform stirring 5-10 minute, be placed in
In 25-30 DEG C of environment, place 7 days, fragrant solution must be given birth to；
(5) filtration sterilization：By the raw perfume solution obtaining in step (4), processed with 0.4-0.8 part Powdered Activated Carbon and filter,
Again to Clear colourless after pasteurization, that is, obtain satisfactory Mel Chinese liquor.
Also include step (6) and stablize aging：The Mel Chinese liquor being obtained in step (5), places and is stored at normal temperatures,
After storage was no less than 6 months, that is, obtain quality more preferable Mel Chinese liquor.
Also include step (7)：The Mel Chinese liquor that will obtain in step (6), through fine straining post-heating to 65-80 DEG C, keeps 15
After minute, sealing after 65-80 DEG C of Mel Chinese liquor is filled in the container sterilized in advance while hot, in 65-80 DEG C of hot bubbly water
After washing sterilization 10-15 minute, then pack and become finished product, dispatch from the factory after the assay was approved.
In the brewing method of above-mentioned Mel Chinese liquor, Sophora japonica L. honey preferred color of choice is shallow, white texture, aroma of pure, taste no an unusually sweet smell
Preferably, distillery yeast preferably produces the strong AS2.399 distillery yeast of ethanol preferably, the preferably raw fragrant AS2.296 producing ester of SHENGXIANG yeast
As SHENGXIANG yeast preferably.
The present invention does not describe part in detail, is the known technology of those skilled in the art of the present technique.
Claims (3)
1. a kind of brewing method of Mel Chinese liquor it is characterised in that：Comprise the steps：
(1) raw material is chosen：Choose 100 parts of Sophora japonica L. honey and 300-400 part alkalescence mineral water；
(2) ferment first：Pour the raw material in step (1) in the fermentation tank of cleaned sterilization into；Fermentation tank is heated to 70-
80 DEG C, keep 20 minutes, after fermentation tank interior temperature degree is down to 35 DEG C, fermentation tank adds 0.8 portion of distillery yeast, fully all
After even stirring 5-10 minute, it is placed in 25-30 DEG C of environment, place 14 days, obtain fermentation liquid first；
(3) ferment again：Measure the wine degree of fermentation liquid in fermentation tank, if the wine degree of the fermentation liquid recording is less than will brewage
Wine when spending, add the Sophora japonica L. of 8 × (the wine degree of wine degree-fermentation liquid to be brewageed) parts sweet into fermentation tank, then measure this
Total sugar amount of solution, if the total sugar amount recording is less than total sugar amount of defined, adds the 6 × (total sugar of regulation into fermentation tank
The total sugar amount measured-record) part Sophora japonica L. honey, finally, add 0.8 part of distillery yeast into fermentation tank, be placed in 25-30 DEG C of ring
In border, place 7 days, fermented again, obtain fermentation liquid again；The wine degree and total sugar amount of fermentation liquid again is surveyed
Fixed, if the wine degree of the fermentation liquid again recording or total sugar amount are less than wine degree to be brewageed or total sugar amount, repeat above-mentioned step
Suddenly fermented again, until the wine degree of solution or total sugar amount reach wine degree to be brewageed and total sugar in the fermentation tank recording
Amount；
(4) raw fragrant fermentation：Add 0.8 part of SHENGXIANG yeast into fermentation tank, after full and uniform stirring 5-10 minute, be placed in 25-30
DEG C environment in, place 7 days, must give birth to perfume solution；
(5) filtration sterilization：By the raw perfume solution obtaining in step (4), processed with 0.4-0.8 part Powdered Activated Carbon and filter, then warp
To Clear colourless after pasteurization, that is, obtain satisfactory Mel Chinese liquor.
2. a kind of Mel Chinese liquor according to claim 1 brewing method it is characterised in that：Also include step (6) stable
Aging：The Mel Chinese liquor being obtained in step (5), places and is stored at normal temperatures, after storage was no less than 6 months, that is, obtains
Quality more preferable Mel Chinese liquor.
3. a kind of Mel Chinese liquor according to claim 2 brewing method it is characterised in that：Also include step (7)：To walk
Suddenly the Mel Chinese liquor obtaining in (6), through fine straining post-heating to 65-80 DEG C, after keeping 15 minutes, 65-80 DEG C of Mel Chinese liquor
Sealing after being filled into while hot in the container sterilized in advance, after foam washing sterilization 10-15 minute in 65-80 DEG C of hot water, then is packaged into
For finished product, dispatch from the factory after the assay was approved.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610981285.0A CN106479808A (en) | 2016-11-08 | 2016-11-08 | A kind of brewing method of Mel Chinese liquor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610981285.0A CN106479808A (en) | 2016-11-08 | 2016-11-08 | A kind of brewing method of Mel Chinese liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109762691A (en) * | 2018-08-21 | 2019-05-17 | 叶昊 | The preparation method of white wine fermented grain and the mode for utilizing the fermented grain home-brewed |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260399A (en) * | 1999-10-14 | 2000-07-19 | 清华大学 | Technological method for producing alcohol by high-effective fermentation with waste molasses used as raw material |
| CN102161951A (en) * | 2011-02-18 | 2011-08-24 | 陕西师范大学 | Method for preparing mead with fruit flavor |
| CN103740568A (en) * | 2014-01-02 | 2014-04-23 | 中国科学院近代物理研究所 | Production method of sweet sorghum juice liquor |
| CN103937637A (en) * | 2014-04-03 | 2014-07-23 | 宝鸡建忠佳家乐食品有限公司 | Honey wine brewing technology |
-
2016
- 2016-11-08 CN CN201610981285.0A patent/CN106479808A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260399A (en) * | 1999-10-14 | 2000-07-19 | 清华大学 | Technological method for producing alcohol by high-effective fermentation with waste molasses used as raw material |
| CN102161951A (en) * | 2011-02-18 | 2011-08-24 | 陕西师范大学 | Method for preparing mead with fruit flavor |
| CN103740568A (en) * | 2014-01-02 | 2014-04-23 | 中国科学院近代物理研究所 | Production method of sweet sorghum juice liquor |
| CN103937637A (en) * | 2014-04-03 | 2014-07-23 | 宝鸡建忠佳家乐食品有限公司 | Honey wine brewing technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109762691A (en) * | 2018-08-21 | 2019-05-17 | 叶昊 | The preparation method of white wine fermented grain and the mode for utilizing the fermented grain home-brewed |
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