CN106566750A - Preparation method of grain wine - Google Patents
Preparation method of grain wine Download PDFInfo
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- CN106566750A CN106566750A CN201610979633.0A CN201610979633A CN106566750A CN 106566750 A CN106566750 A CN 106566750A CN 201610979633 A CN201610979633 A CN 201610979633A CN 106566750 A CN106566750 A CN 106566750A
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- grain
- fermentation
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- wine
- liquor
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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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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
A preparation method of grain wine particularly includes the following steps: 1) steaming grains for 3 h; 2) directly adding prepared liquor Qu to perform fermentation, wherein the liquor Qu is prepared from rhizopus Qu and yeast according to the weight part ratio of 5:1, the weight ratio of the liquor Qu to the grain is 1:20, fermentation time is 7-8 days, fermentation temperature is 28-35 DEG C, and after the fermentation, a grain wine finish product is obtained. The preparation method has simple process and only needs about 2 h for steaming the grain. By adding the liquor Qu, a saccharification process is omitted, and blending of distiller grain is also unnecessary. Through control on other parameters, the preparation method is greatly reduced in process route and is greatly reduced in wine brewing time.
Description
Technical field
The present invention relates to a kind of brewing method, especially a kind of preparation method of grain wine.
Background technology
Grain neutral spirit is referred to the various grains such as Sorghum vulgare Pers., Semen Maydiss, rice, Oryza glutinosa, Fructus Hordei Vulgaris, Semen Tritici aestivi, Semen setariae, Semen avenae nudae as original
Material, after saccharifying, fermentation, the Chinese liquor brewed using distillating method.Most in famous brand of wine and excellent Chinese liquor is such Chinese liquor.
At present the time for brewageing needs of grain neutral spirit is longer：1st, grain 24 hours is steeped, half an hour turk water is just steamed, then to steam half an hour vexed
Water, steams again after vexed water.(just steaming to steaming overall process again needs 5 hours) becomes ripe grain.2nd, case cultivation (saccharifying) is done in ripe grain cooling,
Need with grain equal volume with grain insulation, winter will also separately add heat-preserving equipment, minimum to need more than 24 hours, this process
Quite important, if cultivation (saccharifying) is bad, liquor output rate is just low.3rd, cultivation has got well (after 24 hours) again the Chinese sorghum that cultivation is good
It is mounted in fermentation vat after cooling and is fermented.Need to add per hundred jin of grains equal volume with grain.
The content of the invention
For above-mentioned the deficiencies in the prior art, the invention provides a kind of system of the grain wine for being substantially shorter brewing time
Preparation Method.
For achieving the above object, the technical solution used in the present invention is：A kind of preparation method of grain wine, concrete steps are such as
Under：(1) grain is steamed into 3 hours；(2) be directly added into the distillers yeast for having configured to be fermented, described distillers yeast be by Rhizopus koji and
Yeast is according to 5：1 parts by weight proportioning is formed.The distillers yeast of addition is 1 with the weight proportion of grain：20.The time of fermentation is 7-
8 days, fermentation temperature was 28-35 DEG C, and wine is obtained into after the completion of fermentation.
Present invention process flow process is simple, only needs the steaming grain of 2 hours or so, and by adding distillers yeast the mistake of saccharifying is eliminated
Journey, and grain, and the control for passing through other specification need not be matched somebody with somebody, the technological process of wine brewing is greatlyd save, the wine for greatly shortening
The time of wine.
Specific embodiment
The technical scheme in the embodiment of the present invention will be carried out below clearly, be fully described by, it is clear that described enforcement
Example is only a part of embodiment of the invention, rather than the embodiment of whole.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
A kind of preparation method of grain wine, comprises the following steps that：(1) Sorghum vulgare Pers. for taking 100kg steams 3 hours with food steamer；(2)
The distillers yeast of 5kg is added to be fermented in Sorghum vulgare Pers. after cooking, described distillers yeast is according to 5 by Rhizopus koji and yeast：1 weight
Number proportioning is formed.The time of fermentation is 8 days, and fermentation temperature is 30 DEG C, and wine is obtained into after the completion of fermentation.
The present invention should not be few with grain, steaming grain time, has saved 2/5ths fuel, procedure is done less, save five points
Two it is artificial, and the taste of wine is better than traditional method, (different without what is produced in course of cultivating the microorganism because with grain and chaff shell
Taste) distillation yield be higher than traditional method.
Claims (1)
1. a kind of preparation method of grain wine, comprises the following steps that：(1) grain is steamed into 3 hours；(2) it is directly added into and configures
Distillers yeast fermented, described distillers yeast is according to 5 by Rhizopus koji and yeast：1 parts by weight proportioning is formed, the distillers yeast of addition
It is 1 with the weight proportion of grain：20, the time of fermentation is 7-8 days, and fermentation temperature is 28-35 DEG C, is obtained into after the completion of fermentation
Wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610979633.0A CN106566750A (en) | 2016-11-08 | 2016-11-08 | Preparation method of grain wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610979633.0A CN106566750A (en) | 2016-11-08 | 2016-11-08 | Preparation method of grain wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106566750A true CN106566750A (en) | 2017-04-19 |
Family
ID=58540331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610979633.0A Pending CN106566750A (en) | 2016-11-08 | 2016-11-08 | Preparation method of grain wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106566750A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312684A (en) * | 2017-08-29 | 2017-11-03 | 水富古渡酒业有限公司 | A kind of brewing method of new formula grain wine |
| CN108102846A (en) * | 2018-01-30 | 2018-06-01 | 和政县宁河春酒业有限责任公司 | A kind of brewing method of raw grain wine |
| CN108315168A (en) * | 2018-05-09 | 2018-07-24 | 刘仲均 | The production method of seed of jog's tears wine |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
| CN102329709A (en) * | 2011-09-29 | 2012-01-25 | 河北瑞禾庄园酒业有限公司 | Millet sake and preparation method thereof |
| CN103952264A (en) * | 2014-05-26 | 2014-07-30 | 董长河 | Method of preparing white spirit by virtue of solid fermentation and liquid distilling of raw materials |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
| CN105400635A (en) * | 2015-10-19 | 2016-03-16 | 上海工微所科技有限公司 | Production process of old baijiu |
| CN105861241A (en) * | 2016-06-29 | 2016-08-17 | 颜红英 | Multi-grain yellow wine preparation method |
| CN105969574A (en) * | 2016-06-15 | 2016-09-28 | 江苏农林职业技术学院 | Fermented glutinous rice making method |
-
2016
- 2016-11-08 CN CN201610979633.0A patent/CN106566750A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
| CN102329709A (en) * | 2011-09-29 | 2012-01-25 | 河北瑞禾庄园酒业有限公司 | Millet sake and preparation method thereof |
| CN103952264A (en) * | 2014-05-26 | 2014-07-30 | 董长河 | Method of preparing white spirit by virtue of solid fermentation and liquid distilling of raw materials |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
| CN105400635A (en) * | 2015-10-19 | 2016-03-16 | 上海工微所科技有限公司 | Production process of old baijiu |
| CN105969574A (en) * | 2016-06-15 | 2016-09-28 | 江苏农林职业技术学院 | Fermented glutinous rice making method |
| CN105861241A (en) * | 2016-06-29 | 2016-08-17 | 颜红英 | Multi-grain yellow wine preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312684A (en) * | 2017-08-29 | 2017-11-03 | 水富古渡酒业有限公司 | A kind of brewing method of new formula grain wine |
| CN108102846A (en) * | 2018-01-30 | 2018-06-01 | 和政县宁河春酒业有限责任公司 | A kind of brewing method of raw grain wine |
| CN108315168A (en) * | 2018-05-09 | 2018-07-24 | 刘仲均 | The production method of seed of jog's tears wine |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170419 |
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| RJ01 | Rejection of invention patent application after publication |