CN106754179A - A kind of fresh and sweet type white wine and its brewing method - Google Patents
A kind of fresh and sweet type white wine and its brewing method Download PDFInfo
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- CN106754179A CN106754179A CN201611187842.8A CN201611187842A CN106754179A CN 106754179 A CN106754179 A CN 106754179A CN 201611187842 A CN201611187842 A CN 201611187842A CN 106754179 A CN106754179 A CN 106754179A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention relates to liquor production technical field, and in particular to a kind of fresh and sweet type white wine and its brewing method；The white wine includes the raw material of following weight portion, 20 50 parts of sorghum, 20 30 parts of rice, 5 15 parts of grain, 5 15 parts of highland barley, 5 10 parts of naked oats；The brewing method include get the raw materials ready, material moistening, steaming, mixed song, be saccharified, go out cellar for storing things, distillation, curing, ageing etc. step；The present invention is fermented using multiple grain and improved distiller's yeast, obtained wine body aromatic flavour, mellow sweet net, elegant soft.
Description
Technical field
The present invention relates to liquor production technical field, and in particular to a kind of fresh and sweet type white wine and its brewing method.
Background technology
White wine is the exclusive Spirit of China, and traditional white wine has a four big odor types, respectively Maotai-flavor, Luzhou-flavor, clear
Odor type and rice-fragrant type.
With the development and the innovation of wine-making technology of brewing technology, in the market has been emerged much successively again in recent decades
Other aromatic white spirits, the medicinal-flavor white wine such as with Dong Jiu as representative, the Feng-flavor liquor with phoenix wine as representative is with white clouds side wine
The mixed-flavouring liquor of representative, the soybean-flavor liquor as representative, the distilled spirit with sesame flavour with scape sesame white spirit as representative etc. are burnt with beautiful ice.
The white wine of these different flavors is that the consumer that drinks brings fine enjoyment, promotes the development of China's Spirits.
Traditional fresh and sweet type white wine is brewageed by single grain of rice, and its fragrance is more dull, and wine body is thiner.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of wine body more aromatic sweet net fresh and sweet type white wine and its wine
Make method.
To realize object above, the present invention is achieved by the following technical programs：
A kind of fresh and sweet type white wine, including following weight portion raw material, sorghum 20-50 parts, rice 20-30 parts, grain 5-15 parts,
Highland barley 5-15 parts, naked oats 5-10 parts.
A kind of brewing method of fresh and sweet type white wine, comprises the following steps：
(1) get the raw materials ready：Choose the evengranular sorghum gone mouldy without damaged, nothing received new then, rice, grain, highland barley and oats
Wheat is raw material, and it is 3-5 valves that highland barley and naked oats are crushed；
(2) material moistening：After mixing raw material by weight, soaked 3-6 hours with 30-50 DEG C of clear water, it is standby；
(3) steaming：Raw material after treatment in step (2) is cleaned and is drained, add proper quantity of mineral water loaded steamer to cook, then be incubated
30-60 minutes, obtain ripe grain；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30~35 DEG C are air cooled to, distiller's yeast is uniformly sprinkled, is turned uniformly,
Obtain clinker；
(5) it is saccharified：The wheat bran skin that a layer thickness is 10-15cm is sprinkled at fermentation vat bottom, the clinker of step (4) is entered into fermentation
Pond fermentation saccharification, saccharificatinn period winter is 40-60 days, and summer is 25-35 days；
(6) cellar for storing things, distillation are gone out：After the completion of fermentation, the fermented grain in fermentation vat is risen, loaded steamer distillation；
(7) cure, be aged.
Further, the mineral water in the step (3) is selected from the mineral water trickled under Hinterland of The Dabie Mountains bamboo root, and passes through
Quartz sand and charcoal absorption are filtrated to get.
Further, the addition of distiller's yeast is the 22-28wt% of ripe grain quality in the step (4).
Further, the preparation method of distiller's yeast is in the step (4)：It is used for mixing by decocting for Chinese herbal medicine into extract, after cooling
Divine Comedy processed and wheat bran, then it is fermented and obtain.
Further, the Chinese medicine is made up of the raw material of following parts by weight：Root of Dahurain angelica 2-5 parts, cloves 3-6 parts, sweet osmanthus 2-4
Part, anise 1-3 parts, Radix Glycyrrhizae 2-5 parts, banksia rose 2-5 parts, cortex acanthopanacis 1-3 parts, Poria cocos 1-2 parts, red bean 2-5 parts, mung bean 2-4 parts.
Beneficial effects of the present invention are：
Multiple grain wine brewing is conducive to giving full play to the advantage of various raw materials, draws the elite of various grains, and the present invention is using high
Fine strain of millet, rice, grain, highland barley and naked oats are raw material, are conducive to slow fermentation, and the wine body for obtaining is felt well and mellow more only；In sorghum
Tannin and aldehydes matter are higher in its epidermis content, can be converted into aromatic substance, make wine body aromatic flavour.
The present invention processes distiller's yeast to compound Chinese medicine preparation so that fermentation liquor flavor out assails the nostrils, mellow sweet net, clearly
It is refined soft.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with implementation of the invention
Example, is clearly and completely described to the technical scheme in the embodiment of the present invention.Based on the embodiment in the present invention, this area
The every other embodiment that those of ordinary skill is obtained under the premise of creative work is not made, belongs to protection of the present invention
Scope.
Embodiment 1：
A kind of fresh and sweet type white wine, including following weight portion raw material, 38 parts of sorghum, 24 parts of rice, 8 parts of grain, 12 parts of highland barley,
6 parts of naked oats.
Its brewing method, comprises the following steps：
(1) get the raw materials ready：Choose the evengranular sorghum gone mouldy without damaged, nothing received new then, rice, grain, highland barley and oats
Wheat is raw material, and it is 3-5 valves that highland barley and naked oats are crushed；
(2) material moistening：After mixing raw material by weight, soaked 5 hours with 30-50 DEG C of clear water, it is standby；
(3) steaming：Raw material after treatment in step (2) is cleaned and is drained, add proper quantity of mineral water loaded steamer to cook, then be incubated
30 minutes, obtain ripe grain；Wife, mineral water is selected from the mineral water trickled under Hinterland of The Dabie Mountains bamboo root, and by quartz sand and activity
Charcoal adsorption filtration is obtained；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30~35 DEG C are air cooled to, is uniformly sprinkled and is accounted for ripe grain quality
The distiller's yeast of 25wt%, turns uniformly, obtains clinker；Wherein, the preparation method of distiller's yeast is：Count by weight, by 4 parts of the root of Dahurain angelica, fourth
It is fragrant 5 parts, 3 parts of sweet osmanthus, 2 parts of anise, 3 parts of Radix Glycyrrhizae, 3 parts of the banksia rose, 2 parts of cortex acanthopanacis, 1 part of Poria cocos, 4 parts of red bean, 3 parts of decoctions of mung bean
Into extract, mixing Divine Comedy and wheat bran are used for after cooling, then it is fermented and obtain；
(5) it is saccharified：The wheat bran skin that a layer thickness is 10-15cm is sprinkled at fermentation vat bottom, the clinker of step (4) is entered into fermentation
Pond fermentation saccharification, saccharificatinn period is 45 days；
(6) cellar for storing things, distillation are gone out：After the completion of fermentation, the fermented grain in fermentation vat is risen, loaded steamer distillation；
(7) cure, be aged.
Embodiment 2：
A kind of fresh and sweet type white wine, including following weight portion raw material, 20 parts of sorghum, 30 parts of rice, 5 parts of grain, 15 parts of highland barley,
5 parts of naked oats.
Its brewing method, comprises the following steps：
(1) get the raw materials ready：Choose the evengranular sorghum gone mouldy without damaged, nothing received new then, rice, grain, highland barley and oats
Wheat is raw material, and it is 3-5 valves that highland barley and naked oats are crushed；
(2) material moistening：After mixing raw material by weight, soaked 6 hours with 30-50 DEG C of clear water, it is standby；
(3) steaming：Raw material after treatment in step (2) is cleaned and is drained, add proper quantity of mineral water loaded steamer to cook, then be incubated
45 minutes, obtain ripe grain；Wife, mineral water is selected from the mineral water trickled under Hinterland of The Dabie Mountains bamboo root, and by quartz sand and activity
Charcoal adsorption filtration is obtained；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30~35 DEG C are air cooled to, is uniformly sprinkled and is accounted for ripe grain quality
The distiller's yeast of 28wt%, turns uniformly, obtains clinker；Wherein, the preparation method of distiller's yeast is：Count by weight, by 2 parts of the root of Dahurain angelica, fourth
It is fragrant 6 parts, 2 parts of sweet osmanthus, 3 parts of anise, 2 parts of Radix Glycyrrhizae, 5 parts of the banksia rose, 1 part of cortex acanthopanacis, 2 parts of Poria cocos, 2 parts of red bean, mung bean 2-4 parts is decocted
Extract is cooked into, mixing Divine Comedy and wheat bran are used for after cooling, then it is fermented and obtain；
(5) it is saccharified：The wheat bran skin that a layer thickness is 10-15cm is sprinkled at fermentation vat bottom, the clinker of step (4) is entered into fermentation
Pond fermentation saccharification, saccharificatinn period is 25 days；
(6) cellar for storing things, distillation are gone out：After the completion of fermentation, the fermented grain in fermentation vat is risen, loaded steamer distillation；
(7) cure, be aged.
Embodiment 3：
A kind of fresh and sweet type white wine, including following weight portion raw material, 50 parts of sorghum, 20 parts of rice, 15 parts of grain, 5 parts of highland barley,
10 parts of naked oats.
Its brewing method, comprises the following steps：
(1) get the raw materials ready：Choose the evengranular sorghum gone mouldy without damaged, nothing received new then, rice, grain, highland barley and oats
Wheat is raw material, and it is 3-5 valves that highland barley and naked oats are crushed；
(2) material moistening：After mixing raw material by weight, soaked 3 hours with 30-50 DEG C of clear water, it is standby；
(3) steaming：Raw material after treatment in step (2) is cleaned and is drained, add proper quantity of mineral water loaded steamer to cook, then be incubated
60 minutes, obtain ripe grain；Wife, mineral water is selected from the mineral water trickled under Hinterland of The Dabie Mountains bamboo root, and by quartz sand and activity
Charcoal adsorption filtration is obtained；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30~35 DEG C are air cooled to, is uniformly sprinkled and is accounted for ripe grain quality
The distiller's yeast of 22wt%, turns uniformly, obtains clinker；Wherein, the preparation method of distiller's yeast is：Count by weight, by 5 parts of the root of Dahurain angelica, fourth
It is fragrant 3 parts, 4 parts of sweet osmanthus, 1 part of anise, 5 parts of Radix Glycyrrhizae, 2 parts of the banksia rose, 3 parts of cortex acanthopanacis, 1 part of Poria cocos, 5 parts of red bean, 2 parts of decoctions of mung bean
Into extract, mixing Divine Comedy and wheat bran are used for after cooling, then it is fermented and obtain；
(5) it is saccharified：The wheat bran skin that a layer thickness is 10-15cm is sprinkled at fermentation vat bottom, the clinker of step (4) is entered into fermentation
Pond fermentation saccharification, saccharificatinn period is 35 days；
(6) cellar for storing things, distillation are gone out：After the completion of fermentation, the fermented grain in fermentation vat is risen, loaded steamer distillation；
(7) cure, be aged.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention has been described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent to which part technical characteristic；And these modification or
Replace, do not make the spirit and scope of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution.
Claims (6)
1. a kind of fresh and sweet type white wine, it is characterised in that the raw material including following weight portion, sorghum 20-50 parts, rice 20-30 parts,
Grain 5-15 parts, highland barley 5-15 parts, naked oats 5-10 parts.
2. a kind of brewing method of fresh and sweet type white wine as claimed in claim 1, it is characterised in that comprise the following steps：
(1) get the raw materials ready：The selection evengranular sorghum gone mouldy without damaged, nothing received new then, rice, grain, highland barley and naked oats are
Raw material, it is 3-5 valves that highland barley and naked oats are crushed；
(2) material moistening：After mixing raw material by weight, soaked 3-6 hours with 30-50 DEG C of clear water, it is standby；
(3) steaming：Raw material after treatment in step (2) is cleaned and is drained, add proper quantity of mineral water loaded steamer to cook, then be incubated 30-
60 minutes, obtain ripe grain；
(4) mixed song：The ripe grain that step (3) is obtained is spread out, 30~35 DEG C are air cooled to, distiller's yeast is uniformly sprinkled, is turned uniformly, obtain ripe
Material；
(5) it is saccharified：The wheat bran skin that a layer thickness is 10-15cm is sprinkled at fermentation vat bottom, the clinker of step (4) is entered into fermentation vat hair
Ferment is saccharified, and saccharificatinn period winter is 40-60 days, and summer is 25-35 days；
(6) cellar for storing things, distillation are gone out：After the completion of fermentation, the fermented grain in fermentation vat is risen, loaded steamer distillation；
(7) cure, be aged.
3. the brewing method of fresh and sweet type white wine as claimed in claim 2, it is characterised in that the mineral water in the step (3)
Selected from the mineral water trickled under Hinterland of The Dabie Mountains bamboo root, and it is filtrated to get by quartz sand and charcoal absorption.
4. the brewing method of fresh and sweet type white wine as claimed in claim 2, it is characterised in that in the step (4) distiller's yeast plus
Enter the 22-28wt% that amount is ripe grain quality.
5. the brewing method of fresh and sweet type white wine as claimed in claim 2, it is characterised in that the system of distiller's yeast in the step (4)
It is as method：By decocting for Chinese herbal medicine into extract, mixing Divine Comedy and wheat bran are used for after cooling, then it is fermented and obtain.
6. the brewing method of fresh and sweet type white wine as claimed in claim 5, it is characterised in that the Chinese medicine is by following parts by weight
Raw material composition：Root of Dahurain angelica 2-5 parts, cloves 3-6 parts, sweet osmanthus 2-4 parts, anise 1-3 parts, Radix Glycyrrhizae 2-5 parts, banksia rose 2-5 parts, slender acanthopanax
Skin 1-3 parts, Poria cocos 1-2 parts, red bean 2-5 parts, mung bean 2-4 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611187842.8A CN106754179A (en) | 2016-12-20 | 2016-12-20 | A kind of fresh and sweet type white wine and its brewing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611187842.8A CN106754179A (en) | 2016-12-20 | 2016-12-20 | A kind of fresh and sweet type white wine and its brewing method |
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| Publication Number | Publication Date |
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| CN106754179A true CN106754179A (en) | 2017-05-31 |
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| CN201611187842.8A Withdrawn CN106754179A (en) | 2016-12-20 | 2016-12-20 | A kind of fresh and sweet type white wine and its brewing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107164147A (en) * | 2017-06-09 | 2017-09-15 | 韦朝胜 | A kind of woody type white wine and preparation method thereof |
| CN108315164A (en) * | 2018-05-03 | 2018-07-24 | 李高仙 | A kind of sorghum lily wine and preparation method thereof |
| CN108913446A (en) * | 2018-07-30 | 2018-11-30 | 莫英 | A kind of liquor brewing method reducing methanol content |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194349A (en) * | 2012-01-06 | 2013-07-10 | 宁夏香山酒业(集团)有限公司 | Naked oat flavor type white wine and brewing method thereof |
| CN105820937A (en) * | 2016-05-13 | 2016-08-03 | 宜宾惠氏酒业有限公司 | Brewing formula and brewing process of heavy-flavor baijiu |
-
2016
- 2016-12-20 CN CN201611187842.8A patent/CN106754179A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194349A (en) * | 2012-01-06 | 2013-07-10 | 宁夏香山酒业(集团)有限公司 | Naked oat flavor type white wine and brewing method thereof |
| CN105820937A (en) * | 2016-05-13 | 2016-08-03 | 宜宾惠氏酒业有限公司 | Brewing formula and brewing process of heavy-flavor baijiu |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107164147A (en) * | 2017-06-09 | 2017-09-15 | 韦朝胜 | A kind of woody type white wine and preparation method thereof |
| CN108315164A (en) * | 2018-05-03 | 2018-07-24 | 李高仙 | A kind of sorghum lily wine and preparation method thereof |
| CN108913446A (en) * | 2018-07-30 | 2018-11-30 | 莫英 | A kind of liquor brewing method reducing methanol content |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170531 |