CN106834005A - A kind of brewage process of white wine - Google Patents
A kind of brewage process of white wine Download PDFInfo
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- CN106834005A CN106834005A CN201510874326.1A CN201510874326A CN106834005A CN 106834005 A CN106834005 A CN 106834005A CN 201510874326 A CN201510874326 A CN 201510874326A CN 106834005 A CN106834005 A CN 106834005A
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Abstract
The present invention provides a kind of brewage process of white wine, comprises the following steps：Raw material screening-immersion-boiling-spreading for cooling-mixed song-fermentation-distillation-Solid state fermentation-wastewater treatment.The present invention carries out brewageing for white wine with organic paddy, sorghum as raw material, improves the nutritive value of wine, makes the wine more delicate fragrance produced.Present invention process flow is simple, and global timing constant temperature, process is easily made, and distillation yield is high, and transparency is good, and without turbidity and precipitation, aroma is strong, sweet mouthfeel.
Description
Technical field
The present invention relates to brewage production technical field, in particular to a kind of brewage process of white wine.
Background technology
White wine is a kind of drinks that Chinese have passed on thousands of years, is also a kind of drinks that Chinese most often drink.But it is not gentle enough that the white wine generally existing that now traditional White wine brewing process is brewageed mouthfeel, therefore the taste of people changes to aloof from politics and material pursuits refined direction, delicate fragrance type meets this trend just, number is drunk gradually to expand, increasingly favored by consumer, and the white wine of traditional handicraft manufacture is had drunk too much and body can be damaged, while existing white wine manufacturing cost is higher.
The content of the invention
The present invention provides a kind of brewage process of white wine, solves the problems, such as existing white wine mouthfeel not enough gentle and white wine manufacturing cost.
To solve the technical problem, the technical solution adopted in the present invention is：A kind of brewage process of white wine, it is characterised in that comprise the following steps：
1）Raw material screening：With organic paddy and jowar as raw material, the mass fraction of each raw material is：
Organic paddy：92%-96%,
Jowar：2.5%-6.5%；
2）Immersion：Raw material is placed in warm water and is soaked；
3）Boiling：Soaking raw material is put into saucepan, carries out adding a cover boiling using the steam produced by electric heating steam boiler；
4）Spreading for cooling：Spreading for cooling cooling is carried out to the raw material by boiling；
5）Mixed song：Chinese yeast is added to the raw material for passing through spreading for cooling；
6）Fermentation：To be fitted into pithos through the bent raw material of overmulling, add a cover, seal, fermented；
7）Distillation：The raw material for completing fermentation is put into retort to be distilled, foreshot's liquor tailing is then clipped and is connected into wine；
8）Solid state fermentation：The waste residue completed after distillation is used as organic fertilizer；
9）Wastewater treatment：The waste water that any of the above-described step is produced is discharged into bio-oxidation pond carries out biological treatment.
Further, the temperature of the water of immersion is 60-70 DEG C, and immersion lasts 5-10h.
Further, the concrete operations of boiling are：Saucepan is poured into after the raw material of immersion is drained the water, while the raw material in saucepan is evened out, opening steam carries out boiling, toward sprinkling first time cold water in saucepan after boiling 25 minutes, after continuing boiling 10 minutes, second cold water is sprinkled toward saucepan, while the raw material in saucepan is turned, raw material is evened out therewith carry out boiling, continue boiling 25-35min after after vapo(u)rous, adding a cover, then stop providing steam, stewing material 10min, the temperature in digestion process is 110-120 DEG C.
Further, the temperature of spreading for cooling is 32-35 DEG C.
Further, it is the 1.5% of material quality to mix the Chinese yeast added in song, and raw material is turned over into even after adding Chinese yeast, continuous 3 times, and the raw material concentration that will then turn is in heaps to be carried out expanding bacterium saccharification, and thickness is 8-15cm.
Further, ferment to seal diastatic fermentation, the time of fermentation is 60-90 days, the fermentation phase first 5 days is lord ferment period, and the temperature of lord ferment period is 30-38 DEG C, and the fermentation temperature of remaining time is 29-32 DEG C.
Further, the basic preparation technology of Chinese yeast is：By organic rice soak and smash, then with flour mix, therewith boiling, cooling, inoculation, room culture and go out room dry, ultimately form Chinese yeast.
Further, the step of Chinese yeast manufacture craft is：
A, rice in steep：Rice is soaked in being put into fermentation vat, and soak time is 2-6h, and cleaning is drained；
B, rice are crushed：The rice for draining the water is carried out into crushing and is made rice meal, it is standby；
C, wheat crushing：By wheat crushing into wheat flour；
D, mixing：Rice meal and wheat flour are mixed and made into raw material powder, 25~30% water, uniform mixing is added, and use the sieve of 20 mesh sieves.
E, boiling：Steam is passed through in digester, then raw material powder is uniformly sprinkled into digester, it is fully contacted with steam during addition raw material powder.
F, cooling, inoculation：Raw material powder after cooking is put in and dries in the air on bed, adds 15~20% sterilized waters, is cooled down after mixing thoroughly, when being cooled to 36 DEG C, accesses 1.5~2% head mold kinds and 0.8% yeast kind, using the sieve of 20 mesh sieves after stirring, forms zymogenic.
G, room culture；Before zymogenic enters room, bent room is first standby with sterilized 30 minutes of ultraviolet lamp；In the bent room of zymogenic immigration, it is sub-packed on bamboo sieve, 2-3kg is sieved per bamboo, shakeout, thickness is 2-2.5cm, is put on bent room yoke, is covered as lid with another bamboo sieve；Enter the temperature control in room Shi Qu rooms at 28~30 DEG C, cultivate 31-33h, carry out turning over song；Cultivation temperature is controlled at 35~36 DEG C after turning over song, the wet difference of temperature cultivates 71-73h, aspergillus growth and maturity at 1~1.5 DEG C.
H, go out room drying：After aspergillus growth and maturity, zymogenic is moved to and is dried in houselet, be dried, the temperature of drying is 35-38 DEG C, the moisture for controlling into song is less than 13%.
I, Cheng Qu：The outward appearance of zymogenic is treated without miscellaneous bacteria, without the raw heart, nigrescence phenomenon, with special faint scent, acidity reaches 0.6~2.0%, and moisture reaches 11.5~12.5%, when saccharifying power reaches 18~25 μ/g, and Chinese yeast makes and finishes.
Further, the ripe quality requirement of fermentation：Acidity is 2.5%-4.5%, and remaining starch is 8%-10%, residual sugar ﹤ 0.8%.
Beneficial effects of the present invention：The present invention carries out brewageing for white wine with organic paddy, sorghum as raw material, and wherein Chinese yeast is homemade Chinese yeast, to cause the wine special taste of production, improves the nutritive value of wine, makes the wine more delicate fragrance produced.Present invention process flow is simple, and global timing constant temperature, process is easily made, and distillation yield is high, and transparency is good, and without turbidity and precipitation, aroma is strong, sweet mouthfeel.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, the accompanying drawing to be used needed for embodiment or description of the prior art will be briefly described below, apparently, drawings in the following description are only some embodiments of the present invention, for those of ordinary skill in the art, on the premise of not paying creative work, other accompanying drawings can also be obtained according to these accompanying drawings.
Fig. 1 is flow chart of the invention.
Specific embodiment
Below in conjunction with the accompanying drawing in the present invention, the technical scheme in the present invention is clearly and completely described, it is clear that described is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained on the premise of creative work is not made belongs to the scope of protection of the invention.
Implementation of the invention is described in detail with reference to accompanying drawing below, as shown in figure 1, carrying out the production of white wine according to technical solution of the present invention, specific production process is as follows：
Specific embodiment 1：
1）Raw material screening：With organic paddy and jowar as raw material, the mass fraction of each raw material is：
Organic paddy：96%,
Jowar：2.5%；
2）Immersion：Raw material is placed in warm water and is soaked, the temperature of the water of immersion is 60 DEG C, and immersion lasts 5h；
3）Boiling：Soaking raw material is put into saucepan, carries out adding a cover boiling using the steam produced by electric heating steam boiler, the concrete operations of boiling are：Saucepan is poured into after the raw material of immersion is drained the water, while the raw material in saucepan is evened out, opening steam carries out boiling, toward sprinkling first time cold water in saucepan after boiling 25 minutes, after continuing boiling 10 minutes, second cold water is sprinkled toward saucepan, while the raw material in saucepan is turned, raw material is evened out therewith carry out boiling, continue boiling 25min after after vapo(u)rous, adding a cover, then stop providing steam, stewing material 10min, the temperature in digestion process is 110 DEG C；
4）Spreading for cooling：Spreading for cooling cooling is carried out to the raw material by boiling, the temperature of spreading for cooling is 32 DEG C；
5）Mixed song：Chinese yeast is added to the raw material for passing through spreading for cooling, the Chinese yeast added in mixed song is the 1.5% of material quality, depending on the consumption of Chinese yeast is according to weather, Chinese yeast amount during summer is less than Chinese yeast amount during winter, and raw material is turned over into even after being homogeneously added into Chinese yeast, continuous 3 times；The subsequent raw material concentration that will be turned is in heaps to be carried out expanding bacterium saccharification, wherein thickness in heaps can also change according to the change in season, thickness can be 8cm during summer, and thickness can be 15cm during winter；The basic preparation technology of wherein Chinese yeast is：Organic rice is soaked and smashed, is then mixed with flour, boiling, cooling, inoculation, room culture and gone out room and dry therewith, be the step of ultimately form Chinese yeast, wherein Chinese yeast manufacture craft：
A, rice in steep：Rice is soaked in being put into fermentation vat, and soak time is 2-6h, and soak time can be varied from according to Changes in weather, and such as summer soak time can be 2h, and the soaking temperature in winter is 6h, and cleaning is drained；
B, rice are crushed：The rice for draining the water is carried out into crushing and is made rice meal, it is standby, wherein the requirement crushed passes through 80 mesh sieves；
C, wheat crushing：By wheat crushing wheat flour, the requirement of crushing is by 20 mesh sieves；
D, mixing：Rice meal and wheat flour are mixed and made into raw material powder, 25% water, uniform mixing is added, and use the sieve of 20 mesh sieves.
E, boiling：Well mixed raw material powder is put into digester, steam is then passed through in digester, treat steaming 1-2h after vapo(u)rous.
F, cooling, inoculation：Raw material powder after cooking is put in and dries in the air on bed, adds 15% sterilized water, is cooled down after mixing thoroughly, when being cooled to 36 DEG C, accesses 1.5% head mold kind and 0.8% yeast kind, using the sieve of 20 mesh sieves after stirring, forms zymogenic.
G, room culture；Before zymogenic enters room, bent room is first standby with sterilized 30 minutes of ultraviolet lamp；In the bent room of zymogenic immigration, it is sub-packed on bamboo sieve, 2kg is sieved per bamboo, shakeout, thickness is 2cm, is put on bent room yoke, is covered as lid with another bamboo sieve；Enter the temperature control in room Shi Qu rooms at 28 DEG C, cultivate 30h, carry out turning over song；Cultivation temperature is controlled at 35 DEG C after turning over song, the wet difference of temperature cultivates 71h, aspergillus growth and maturity at 1 DEG C.
H, go out room drying：After aspergillus growth and maturity, zymogenic is moved to and is dried in houselet, be dried, the temperature of drying is 35 DEG C, the moisture for controlling into song is 13%.
I, Cheng Qu：After the completion of above step, without miscellaneous bacteria, without the raw heart, nigrescence phenomenon, with special faint scent, acidity is 2.0% to the outward appearance of zymogenic, and moisture is 12.5%, and saccharifying power is 25 μ/g, meets Chinese yeast manufacturer's standard, and Chinese yeast makes and finishes；
6）Fermentation：To be fitted into pithos through the bent raw material of overmulling, add a cover, sealing, is fermented, and is fermented to seal diastatic fermentation, the time of fermentation is 60 days, first 5 days of fermentation phase are lord ferment period, and the temperature of lord ferment period is 35 DEG C, and the fermentation temperature of remaining time is 30 DEG C, if the fermentation period is by winter, it is to avoid winter temperature is relatively low to add a cover insulation quilt；Indices are after the completion of being fermented according to above step：Acidity is 4.5%, and remaining starch is 10%, and residual sugar is 0.8%, meets the ripe quality requirement of fermentation, wherein saccharomycete is had been added in the preparation process of Chinese yeast, therefore without adding again in fermentation step；
7）Distillation：The raw material for completing fermentation is put into retort to be distilled, foreshot's liquor tailing is then clipped and is connected into wine；
8）Solid state fermentation：The waste residue completed after distillation is used as organic fertilizer；
9）Wastewater treatment：The waste water that any of the above-described step is produced is discharged into bio-oxidation pond carries out biological treatment.
Specific embodiment 2：
1）Raw material screening：With organic paddy and jowar as raw material, the mass fraction of each raw material is：
Organic paddy：94%,
Jowar：4.5%；
2）Immersion：Raw material is placed in warm water and is soaked, the temperature of the water of immersion is 65 DEG C, and immersion lasts 8h；
3）Boiling：Soaking raw material is put into saucepan, carries out adding a cover boiling using the steam produced by electric heating steam boiler, the concrete operations of boiling are：Saucepan is poured into after the raw material of immersion is drained the water, while the raw material in saucepan is evened out, opening steam carries out boiling, toward sprinkling first time cold water in saucepan after boiling 25 minutes, after continuing boiling 10 minutes, second cold water is sprinkled toward saucepan, while the raw material in saucepan is turned, raw material is evened out therewith carry out boiling, continue boiling 30min after after vapo(u)rous, adding a cover, then stop providing steam, stewing material 10min, the temperature in digestion process is 115 DEG C；
4）Spreading for cooling：Spreading for cooling cooling is carried out to the raw material by boiling, the temperature of spreading for cooling is 33 DEG C；
5）Mixed song：Chinese yeast is added to the raw material for passing through spreading for cooling, the Chinese yeast added in mixed song is the 1.5% of material quality, depending on the consumption of Chinese yeast is according to weather, Chinese yeast amount during summer is less than Chinese yeast amount during winter, and raw material is turned over into even after being homogeneously added into Chinese yeast, continuous 3 times, the subsequent raw material concentration that will be turned is in heaps to be carried out expanding bacterium saccharification, thickness wherein in heaps can also change according to the change in season, and thickness can be 8cm during summer, and thickness can be 12cm during winter；The basic preparation technology of wherein Chinese yeast is：Organic rice is soaked and smashed, is then mixed with wheat bran, boiling, cooling, inoculation, room culture and gone out room and dry therewith, be the step of ultimately form Chinese yeast, wherein Chinese yeast manufacture craft：
A, rice in steep：Rice is soaked in being put into fermentation vat, and soak time is 2-6h, and soak time can be varied from according to Changes in weather, and such as summer soak time can be 2-3h, and winter 5-6h, cleaning is drained；
B, rice are crushed：The rice for draining the water is carried out into crushing and is made rice meal, it is standby, wherein the requirement crushed passes through 80 mesh sieves；
C, wheat crushing：By wheat crushing wheat flour, the requirement of crushing is by 20 mesh sieves；
D, mixing：Rice meal and wheat flour are mixed and made into raw material powder, 27% water, uniform mixing is added, and use the sieve of 20 mesh sieves.
E, boiling：Water in digester is heated, well mixed raw material powder is put into digester when steam occurs, treated steaming 1.5h after vapo(u)rous.
F, cooling, inoculation：Raw material powder after cooking is put on bamboo couch, adds 18% sterilized water, is cooled down after mixing thoroughly, when being cooled to 36 DEG C, accesses 1.5% head mold kind and 0.8% yeast kind, using the sieve of 20 mesh sieves after stirring, forms zymogenic.
G, room culture；Before zymogenic enters room, bent room is first standby with sterilized 30 minutes of ultraviolet lamp；In the bent room of zymogenic immigration, it is sub-packed on bamboo sieve, 2.5kg is sieved per bamboo, shakeout, thickness is 2cm, is put on bent room yoke, is covered as lid with another bamboo sieve；Enter the temperature control in room Shi Qu rooms at 29 DEG C, cultivate 32h, carry out turning over song；Cultivation temperature is controlled at 35 DEG C after turning over song, the wet difference of temperature cultivates 72h, aspergillus growth and maturity at 1.5 DEG C.
H, go out room drying：After aspergillus growth and maturity, zymogenic is moved to and is dried in houselet, be dried, the temperature of drying is 37 DEG C, the moisture for controlling into song is 13%.
I, Cheng Qu：After the completion of above step, without miscellaneous bacteria, without the raw heart, nigrescence phenomenon, with special faint scent, acidity is 1% to the outward appearance of zymogenic, and moisture is 12%, and saccharifying power is 20 μ/g, meets Chinese yeast manufacturer's standard, and Chinese yeast makes and finishes；
6）Fermentation：It is fitted into pithos toward through the bent raw material of overmulling, add a cover, sealing, is fermented, and is fermented to seal diastatic fermentation, the time of fermentation is 80 days, first 5 days of fermentation phase are lord ferment period, and the temperature of lord ferment period is 35 DEG C, and the fermentation temperature of remaining time is 30 DEG C, if the fermentation period is by winter, it is to avoid winter temperature is relatively low to add a cover insulation quilt；Indices are after the completion of being fermented according to above step：Acidity is 3.5%, and remaining starch is 9%, and residual sugar is 0.6%, meets the ripe quality requirement of fermentation, wherein saccharomycete is had been added in the preparation process of Chinese yeast, because without adding again in fermentation step；
7）Distillation：The raw material for completing fermentation is put into retort to be distilled, foreshot's liquor tailing is then clipped and is connected into wine；
8）Solid state fermentation：The waste residue completed after distillation is used as organic fertilizer；
9）Wastewater treatment：The waste water that any of the above-described step is produced is discharged into bio-oxidation pond carries out biological treatment.
Specific embodiment 3：
1）Raw material screening：With organic paddy and jowar as raw material, the mass fraction of each raw material is：
Organic paddy：92%,
Jowar：6.5%；
2）Immersion：Raw material is placed in warm water and is soaked, the temperature of the water of immersion is 70 DEG C, and immersion lasts 10h；
3）Boiling：Soaking raw material is put into saucepan, carries out adding a cover boiling using the steam produced by electric heating steam boiler, the concrete operations of boiling are：Saucepan is poured into after the raw material of immersion is drained the water, while the raw material in saucepan is evened out, opening steam carries out boiling, toward sprinkling first time cold water in saucepan after boiling 25 minutes, after continuing boiling 10 minutes, second cold water is sprinkled toward saucepan, while the raw material in saucepan is turned, raw material is evened out therewith carry out boiling, continue boiling 35min after after vapo(u)rous, adding a cover, then stop providing steam, stewing material 10min, the temperature in digestion process is 120 DEG C；
4）Spreading for cooling：Spreading for cooling cooling is carried out to the raw material by boiling, the temperature of spreading for cooling is 35 DEG C；
5）Mixed song：Chinese yeast is added to the raw material for passing through spreading for cooling, the Chinese yeast added in mixed song is the 1.5% of material quality, depending on the consumption of Chinese yeast is according to weather, Chinese yeast amount during summer is less than Chinese yeast amount during winter, and raw material is turned over into even after being homogeneously added into Chinese yeast, continuous 3 times, the subsequent raw material concentration that will be turned is in heaps to be carried out expanding bacterium saccharification, thickness wherein in heaps can also change according to the change in season, and thickness can be 8cm during summer, and thickness can be 15cm during winter；The basic preparation technology of wherein Chinese yeast is：Organic rice is soaked and smashed, is then mixed with flour, boiling, cooling, inoculation, room culture and gone out room and dry therewith, be the step of ultimately form Chinese yeast, wherein Chinese yeast manufacture craft：
A, rice in steep：Rice is soaked in being put into fermentation vat, and soak time can be varied from according to Changes in weather, and such as summer soak time can be 3h, and winter 6h, cleaning is drained；
B, rice are crushed：The rice for draining the water is carried out into crushing and is made rice meal, it is standby, wherein the requirement crushed passes through 80 mesh sieves；
C, wheat crushing：By wheat crushing into wheat flour, the requirement of crushing is by 20 mesh sieves；
D, mixing：Rice meal and wheat flour are mixed and made into raw material powder, 30% water, uniform mixing is added, and use the sieve of 20 mesh sieves.
E, boiling：Steam is passed through in digester, then raw material powder is uniformly sprinkled into digester, it is fully contacted with steam during addition raw material powder.
F, cooling, inoculation：Raw material powder after cooking is put in and dries in the air on bed, adds 20% sterilized water, is cooled down after mixing thoroughly, when being cooled to 36 DEG C, accesses 2% head mold kind and 0.8% yeast kind, using the sieve of 20 mesh sieves after stirring, forms zymogenic.
G, room culture；Before zymogenic enters room, bent room is first standby with sterilized 30 minutes of ultraviolet lamp；In the bent room of zymogenic immigration, it is sub-packed on bamboo sieve, 3kg is sieved per bamboo, shakeout, thickness is 2.5cm, is put on bent room yoke, is covered as lid with another bamboo sieve；Enter the temperature control in room Shi Qu rooms at 30 DEG C, cultivate 33h, carry out turning over song；Cultivation temperature is controlled at 36 DEG C after turning over song, the wet difference of temperature cultivates 73h, aspergillus growth and maturity at 1.5 DEG C.
H, go out room drying：After aspergillus growth and maturity, zymogenic is moved to and is dried in houselet, be dried, the temperature of drying is 38 DEG C, the moisture for controlling into song is 10%.
I, Cheng Qu：After the completion of above step, without miscellaneous bacteria, without the raw heart, nigrescence phenomenon, with special faint scent, acidity is 0.6% to the outward appearance of zymogenic, and moisture is 9%, and saccharifying power is 18 μ/g, meets Chinese yeast manufacturer's standard, and Chinese yeast makes and finishes；
6）Fermentation：To be fitted into pithos through the bent raw material of overmulling, add a cover, sealing, is fermented, and is fermented to seal diastatic fermentation, the time of fermentation is 90 days, first 5 days of fermentation phase are lord ferment period, and the temperature of lord ferment period is 38 DEG C, and the fermentation temperature of remaining time is 30 DEG C, if the fermentation period is by winter, it is to avoid winter temperature is relatively low to add a cover insulation quilt；Indices are after the completion of being fermented according to above step：Acidity is 2.5%, and remaining starch is 8%, and residual sugar is 0.5%, meets the ripe quality requirement of fermentation, wherein saccharomycete is had been added in the preparation process of Chinese yeast, therefore without adding again in fermentation step；
7）Distillation：The raw material for completing fermentation is put into retort to be distilled, foreshot's liquor tailing is then clipped and is connected into wine；
8）Solid state fermentation：The waste residue completed after distillation is used as organic fertilizer；
9）Wastewater treatment：The waste water that any of the above-described step is produced is discharged into bio-oxidation pond carries out biological treatment.
The present invention carries out brewageing for white wine with organic paddy, sorghum as raw material, and wherein Chinese yeast is homemade Chinese yeast, so that special taste, improves the nutritive value of wine, makes the wine more delicate fragrance produced.Present invention process flow is simple, and global timing constant temperature, process is easily made, and distillation yield is high, and transparency is good, and without turbidity and precipitation, aroma is strong, sweet mouthfeel.
The above, present disclosure is not limited to cited by embodiment, and those of ordinary skill in the art take the present invention program the conversion of any equivalence by reading description of the invention, are claim of the invention and are covered.
Claims (9)
1. a kind of brewage process of white wine, it is characterised in that comprise the following steps：
1）Raw material screening：With organic paddy and jowar as raw material, the mass fraction of each raw material is：
Organic paddy：92%-96%,
Jowar：2.5%-6.5%；
2）Immersion：Raw material is placed in warm water and is soaked；
3）Boiling：To be put into saucepan through the raw material of the immersion, carry out adding a cover boiling using the steam produced by electric heating steam boiler；
4）Spreading for cooling：Spreading for cooling cooling is carried out to the raw material by the boiling；
5）Mixed song：Chinese yeast is added to the raw material for passing through the spreading for cooling；
6）Fermentation：To be fitted into pithos by the mixed bent raw material, add a cover, seal, fermented；
7）Distillation：The raw material for completing the fermentation is put into the retort to be distilled, foreshot's liquor tailing is then clipped and is connected into wine；
8）Solid state fermentation：The waste residue completed after the distillation is used as organic fertilizer；
9）Wastewater treatment：The waste water that any of the above-described step is produced is discharged into bio-oxidation pond carries out biological treatment.
2. the brewage process of a kind of white wine according to claim 1, it is characterised in that the temperature of the water of the immersion is 60-70 DEG C, and the immersion lasts 5-10h.
3. the brewage process of a kind of white wine according to claim 1, it is characterised in that the concrete operations of the boiling are：The saucepan is poured into after the raw material of the immersion is drained the water, the raw material in the saucepan is evened out simultaneously, opening steam carries out boiling, toward sprinkling first time cold water in the saucepan after boiling 25 minutes, after continuing boiling 10 minutes, second cold water is sprinkled toward the saucepan, the raw material in the saucepan is turned simultaneously, raw material is evened out therewith carry out boiling, continue boiling 25-35min after after vapo(u)rous, adding a cover, then stop providing steam, stewing material 10min, the temperature in digestion process is 110-120 DEG C.
4. the brewage process of a kind of white wine according to claim 1, it is characterised in that the temperature of the spreading for cooling is 32-35 DEG C.
5. the brewage process of a kind of white wine according to claim 1, it is characterised in that the Chinese yeast added in the mixed song is the 1.5% of material quality, raw material is turned over even after adding Chinese yeast, continuous 3 times, the raw material that will then turn concentrate it is in heaps carry out expanding bacterium saccharification, thickness is 8-15cm.
6. the brewage process of a kind of white wine according to claim 1, it is characterised in that the fermentation is to seal diastatic fermentation, the time of fermentation is 60-90 days, first 5 days of fermentation phase are lord ferment period, and the temperature of lord ferment period is 30-38 DEG C, and the fermentation temperature of remaining time is 29-32 DEG C.
7. the brewage process of a kind of white wine according to claim 1, it is characterised in that the basic preparation technology of the Chinese yeast is：By organic rice soak and smash, then with flour mix, therewith boiling, cooling, inoculation, room culture and go out room dry, ultimately form Chinese yeast.
8. the brewage process of a kind of white wine according to claim 7, it is characterised in that be the step of the Chinese yeast manufacture craft：
A, rice in steep：Rice is soaked in being put into fermentation vat, and soak time is 2-6h, and cleaning is drained；
B, rice are crushed：The rice for draining the water is carried out into crushing and is made rice meal, it is standby；
C, wheat crushing：By wheat crushing into wheat flour；
D, mixing：Rice meal and wheat flour are mixed and made into raw material powder, 25~30% water, uniform mixing is added, and use the sieve of 20 mesh sieves；
E, boiling：Steam is passed through in digester, then raw material powder is uniformly sprinkled into digester, it is fully contacted with steam during addition raw material powder；
F, cooling, inoculation：Raw material powder after cooking is put in and dries in the air on bed, adds 15~20% sterilized waters, is cooled down after mixing thoroughly, when being cooled to 36 DEG C, accesses 1.5~2% head mold kinds and 0.8% yeast kind, using the sieve of 20 mesh sieves after stirring, forms zymogenic；
G, room culture；Before zymogenic enters room, bent room is first standby with sterilized 30 minutes of ultraviolet lamp；In the bent room of zymogenic immigration, it is sub-packed on bamboo sieve, 2-3kg is sieved per bamboo, shakeout, thickness is 2-2.5cm, is put on bent room yoke, is covered as lid with another bamboo sieve；Enter the temperature control in room Shi Qu rooms at 28~30 DEG C, cultivate 31-33h, carry out turning over song；Cultivation temperature is controlled at 35~36 DEG C after turning over song, the wet difference of temperature cultivates 71-73h, aspergillus growth and maturity at 1~1.5 DEG C；
H, go out room drying：After aspergillus growth and maturity, zymogenic is moved to and is dried in houselet, be dried, the temperature of drying is 35-38 DEG C, the moisture for controlling into song is less than 13%；
I, Cheng Qu：The outward appearance of zymogenic is treated without miscellaneous bacteria, without the raw heart, nigrescence phenomenon, with special faint scent, acidity reaches 0.6~2.0%, and moisture reaches 11.5~12.5%, when saccharifying power reaches 18~25 μ/g, and Chinese yeast makes and finishes.
9. a kind of brewage process of the white wine according to claim 1, it is characterised in that the ripe quality requirement of the fermentation：Acidity is 2.5%-4.5%, and remaining starch is 8%-10%, residual sugar ﹤ 0.8%.
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| CN201510874326.1A CN106834005A (en) | 2015-12-03 | 2015-12-03 | A kind of brewage process of white wine |
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| CN201510874326.1A Pending CN106834005A (en) | 2015-12-03 | 2015-12-03 | A kind of brewage process of white wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102660447A (en) * | 2012-05-28 | 2012-09-12 | 德阳华宇瑞得智能科技有限公司 | Comprehensive treatment and resource recycling method for wine brewing wastes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102660447A (en) * | 2012-05-28 | 2012-09-12 | 德阳华宇瑞得智能科技有限公司 | Comprehensive treatment and resource recycling method for wine brewing wastes |
Non-Patent Citations (1)
| Title |
|---|
| 陆寿鹏，等: "《酿造工艺 上册》", 30 April 2005, 泛海国际 * |
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