CN106987502A - A kind of zymotechnique for fragrant type brewing - Google Patents
A kind of zymotechnique for fragrant type brewing Download PDFInfo
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- CN106987502A CN106987502A CN201710431510.8A CN201710431510A CN106987502A CN 106987502 A CN106987502 A CN 106987502A CN 201710431510 A CN201710431510 A CN 201710431510A CN 106987502 A CN106987502 A CN 106987502A
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- fermentation
- zymotechnique
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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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- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
It is when postponing a deadline before secondary fermentation technology, fermentation, to carry out first time fermentation the invention discloses a kind of zymotechnique for fragrant type brewing：The bent wine raw material, the auxiliary material that are soaked with auxiliary liquid are put into pit sealing and fermenting, when enduring the phase in fermentation, apple vinegar, distiller's yeast, knotweed leaf juice is added；The auxiliary liquid is pear juice.The present invention can effectively control the rise of acid during the fermentation, and reduction rises sour amplitude, keeps high wine degree and reduces out vinic acid degree, improves the quality of wine.
Description
Technical field
The present invention relates to wine brewing field, and in particular to a kind of zymotechnique for fragrant type brewing.
Background technology
Fermentation refer to people and prepared by vital movement of the microorganism under aerobic or oxygen free condition microbial cells in itself,
Or the process of direct metabolite or secondary metabolite.Fermentation also Xie Zuo Fermentation ferment sometimes, it is defined by use occasion not
It is different together.Usually said fermentation, refers to certain decomposable process of organism for organic matter more.Fermentation is that the mankind more early connect
A kind of tactile biochemical reaction, is nowadays widely used in food industry, biological and chemical industry.
Also zymotechnique can be used during wine brewing.In existing bent wine production process, fermenting step is for wine
Quality there is material impact.
The content of the invention
It is an object of the invention to provide a kind of zymotechnique for fragrant type brewing, the zymotechnique can be in fermentation
During effective control acid rise, reduction rises sour amplitude, keeps high wine degree and reduce out vinic acid degree, improve the quality of wine.
The present invention is achieved through the following technical solutions：
A kind of zymotechnique for fragrant type brewing, is when postponing a deadline before secondary fermentation technology, fermentation, to carry out first time hair
Ferment：The bent wine raw material, the auxiliary material that are soaked with auxiliary liquid are put into pit sealing and fermenting, in fermentation endure the phase when, add apple vinegar, distiller's yeast,
Knotweed leaf juice；The auxiliary liquid is pear juice.
Auxiliary liquid is the 5-10% of the weight of bent wine raw material.
Apple vinegar, distiller's yeast, the 20-25% that the gross mass of knotweed leaf juice is bent wine raw material weight.
The distiller's yeast is the rice, koji powder, quinoa wheat bran being cooked.
When entering pit fermentation, control ph is 1-1.4.Under such acidity, be conducive to the progress of fermentation.
The present invention infiltrates bent wine raw material and auxiliary material with pear juice when fermenting first time, can fit during the fermentation
PH value in control fermentation pit, in order to avoid sour elevation amplitude is excessively fierce in fermentation process, influences wine degree, and in fermentation very
During the phase, apple vinegar, distiller's yeast, knotweed leaf juice are added, due to the addition of first stage pear juice, apple vinegar cooperation can be added at this moment
Distiller's yeast and knotweed leaf juice promote the progress being esterified in fermentation.On the one hand the liter degree of acid is controlled, on the other hand increase distillation yield.Existing skill
Art often because worry acidity rise fiercer, thus will not use apple vinegar, the present invention it is ingenious setting such scheme can gram
The such technology prejudice of clothes.
Auxiliary material can select rice husk, sorghum husk, rice bran etc. in the present invention.Distiller's yeast in the present invention from the rice being cooked,
Koji powder and quinoa wheat bran can be efficiently promoting fermentation esterification, improve distillation yield.Bent wine raw material in the present invention can be with
Selection barley, wheat, pea etc. brewage conventional raw material as desired.
The present invention compared with prior art, has the following advantages and advantages：
The present invention can effectively control the rise of acid during the fermentation, and reduction rises sour amplitude, keeps high wine degree and reduction
Go out vinic acid degree, improve the quality of wine.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, to present invention work
Further to describe in detail, exemplary embodiment and its explanation of the invention is only used for explaining the present invention, is not intended as to this
The restriction of invention.
Embodiment 1
A kind of zymotechnique for fragrant type brewing, is when postponing a deadline before secondary fermentation technology, fermentation, to carry out first time hair
Ferment：The bent wine raw material, the auxiliary material that are soaked with auxiliary liquid are put into pit sealing and fermenting, in fermentation endure the phase when, add apple vinegar, distiller's yeast,
Knotweed leaf juice；The auxiliary liquid is pear juice.
Auxiliary liquid is the 5% of the weight of bent wine raw material.
Apple vinegar, distiller's yeast, the gross mass of knotweed leaf juice are the 20% of bent wine raw material weight.
The distiller's yeast is the rice, koji powder, quinoa wheat bran being cooked.
When entering pit fermentation, control ph is 1-1.4.
Embodiment 2
A kind of zymotechnique for fragrant type brewing, is when postponing a deadline before secondary fermentation technology, fermentation, to carry out first time hair
Ferment：The bent wine raw material, the auxiliary material that are soaked with auxiliary liquid are put into pit sealing and fermenting, in fermentation endure the phase when, add apple vinegar, distiller's yeast,
Knotweed leaf juice；The auxiliary liquid is pear juice.
Auxiliary liquid is the 8% of the weight of bent wine raw material.
Apple vinegar, distiller's yeast, the gross mass of knotweed leaf juice are the 21% of bent wine raw material weight.
The distiller's yeast is the rice, koji powder, quinoa wheat bran being cooked.
When entering pit fermentation, control ph is 1-1.4.
Embodiment 3
A kind of zymotechnique for fragrant type brewing, is when postponing a deadline before secondary fermentation technology, fermentation, to carry out first time hair
Ferment：The bent wine raw material, the auxiliary material that are soaked with auxiliary liquid are put into pit sealing and fermenting, in fermentation endure the phase when, add apple vinegar, distiller's yeast,
Knotweed leaf juice；The auxiliary liquid is pear juice.
Auxiliary liquid is the 10% of the weight of bent wine raw material.
Apple vinegar, distiller's yeast, the gross mass of knotweed leaf juice are the 25% of bent wine raw material weight.
The distiller's yeast is the rice, koji powder, quinoa wheat bran being cooked.
When entering pit fermentation, control ph is 1-1.4.
Above-described embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect
Describe in detail, should be understood that the embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution and improvements done etc. all should be included
Within protection scope of the present invention.
Claims (5)
1. a kind of zymotechnique for fragrant type brewing, is secondary fermentation technology, it is characterised in that when postponing a deadline before fermentation, enter
Row ferments for the first time：The bent wine raw material, the auxiliary material that are soaked with auxiliary liquid are put into pit sealing and fermenting, when enduring the phase in fermentation, apple is added
Fruit vinegar, distiller's yeast, knotweed leaf juice；The auxiliary liquid is pear juice.
2. zymotechnique according to claim 1, it is characterised in that auxiliary liquid is the 5-10% of the weight of bent wine raw material.
3. zymotechnique according to claim 1, it is characterised in that apple vinegar, distiller's yeast, the gross mass of knotweed leaf juice are bent wine
The 20-25% of raw material weight.
4. zymotechnique according to claim 1, it is characterised in that the distiller's yeast is the rice, koji powder, quinoa being cooked
Wheat bran.
5. zymotechnique according to claim 1, it is characterised in that when entering pit fermentation, control ph is 1-1.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710431510.8A CN106987502A (en) | 2017-06-09 | 2017-06-09 | A kind of zymotechnique for fragrant type brewing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710431510.8A CN106987502A (en) | 2017-06-09 | 2017-06-09 | A kind of zymotechnique for fragrant type brewing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106987502A true CN106987502A (en) | 2017-07-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710431510.8A Withdrawn CN106987502A (en) | 2017-06-09 | 2017-06-09 | A kind of zymotechnique for fragrant type brewing |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN1537931A (en) * | 2003-10-23 | 2004-10-20 | 刘应海 | Formula of brewed pine tuckahoe wine and its technological method |
| CN102344867A (en) * | 2011-10-24 | 2012-02-08 | 泸州品创科技有限公司 | Solid fermentation method of fragrant white spirit |
| CN102533506A (en) * | 2012-02-26 | 2012-07-04 | 刘松林 | Herbal starter medicinal liquor and brewing method thereof |
| CN104031794A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Method for improving mellowness of strong flavor white spirit |
| CN104560585A (en) * | 2015-01-05 | 2015-04-29 | 泸州施可富大曲酒厂有限责任公司 | Production process of strong aromatic white wine |
| CN105907514A (en) * | 2016-05-12 | 2016-08-31 | 安徽安庆市金徽酒业有限公司 | Strong aromatic Baijiu |
| CN106318833A (en) * | 2016-11-17 | 2017-01-11 | 贵州省仁怀市茅台镇汉室酒业（集团）有限公司 | Production technology for baijiu with improvement in fragrance |
-
2017
- 2017-06-09 CN CN201710431510.8A patent/CN106987502A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN1537931A (en) * | 2003-10-23 | 2004-10-20 | 刘应海 | Formula of brewed pine tuckahoe wine and its technological method |
| CN102344867A (en) * | 2011-10-24 | 2012-02-08 | 泸州品创科技有限公司 | Solid fermentation method of fragrant white spirit |
| CN102533506A (en) * | 2012-02-26 | 2012-07-04 | 刘松林 | Herbal starter medicinal liquor and brewing method thereof |
| CN104031794A (en) * | 2014-05-28 | 2014-09-10 | 江苏洋河酒厂股份有限公司 | Method for improving mellowness of strong flavor white spirit |
| CN104560585A (en) * | 2015-01-05 | 2015-04-29 | 泸州施可富大曲酒厂有限责任公司 | Production process of strong aromatic white wine |
| CN105907514A (en) * | 2016-05-12 | 2016-08-31 | 安徽安庆市金徽酒业有限公司 | Strong aromatic Baijiu |
| CN106318833A (en) * | 2016-11-17 | 2017-01-11 | 贵州省仁怀市茅台镇汉室酒业（集团）有限公司 | Production technology for baijiu with improvement in fragrance |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170728 |
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