CN107012053A - The brewage process of Rose Essentielle grain wine - Google Patents
The brewage process of Rose Essentielle grain wine Download PDFInfo
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- CN107012053A CN107012053A CN201710231374.8A CN201710231374A CN107012053A CN 107012053 A CN107012053 A CN 107012053A CN 201710231374 A CN201710231374 A CN 201710231374A CN 107012053 A CN107012053 A CN 107012053A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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Abstract
A kind of brewage process of Rose Essentielle grain wine, including getting the raw materials ready, soaking, boiling, proportioning water, accumulation cooling plus bent, fermentation, perfuming distillation, after-processing technology step, any processing such as wine-making technology plant petals of the present invention are without decomposing, synthesis, fermentation, it is that the natural fragrance for extracting fresh flower is dissolved in wine emphatically in production, increase wine product floral odor does not destroy the original mouthfeel of brewed wine again, improves the grade of wine.
Description
Technical field
The present invention relates to a kind of brewage process of grain wine, and in particular to a kind of brewage process of Rose Essentielle grain wine.
Background technology
Solid-state grain brewed wine is a kind of health beverages, can stimulate circulation, proceed blood cycle, wind-damp dispelling.Liquid is sent out
Ferment white wine, is wine based on the edible alcohol manufactured with sugarcane and the dry, corn of megasse, potato etc., adds flavouring seasoning thing
Matter simulates traditional grain white wine mouthfeel, formulated liquid white wine.Drink and blend type cocktail party appearance dizziness, nausea, dry
Etc. symptom.The wine that solid-state grain is brewageed is because using grain as raw material, through spontaneous fermentation and high temperature distillation, so there is the perfume (or spice) of uniqueness
Type, such as dense, clear, sauce, meter Si great odor types, are liked by many people, are also not in above-mentioned phenomenon.
With the development of liquor industry, requirement of the people to solid brewing type wine is increasingly enriched, and not only demand white wine enters
Mouthful alcohol and, it is fresh refreshing, in addition it is also necessary to wine corkage is suffused an exquisite fragrance all around, and induce one entrance.And in the prior art, for brewageing for fragrance of a flower brewed wine
Method, mostly soaks the method for dried flower using high spirit, fragrant light and not soft, the composition in spending of the hops being prepared
Excessively, causing vinosity to become, hardship, fragrance are indecency, influence the quality of fragrance of a flower brewed wine for dissolution.
The content of the invention
The problem of in order to overcome in prior art, the invention provides a kind of brewage process of Rose Essentielle grain wine, plant
Any processing such as thing petal is without decomposing, synthesis, fermentation, are that the natural fragrance for extracting fresh flower is dissolved in wine emphatically in production, increase
Plus wine product floral odor does not destroy the original mouthfeel of brewed wine again, the grade of wine is improved.
The present invention provides following technical scheme：
A kind of brewage process of Rose Essentielle grain wine, comprises the following steps：
Get the raw materials ready：Wine brewing grain is weighed in proportion；
Immersion：Brewing grain totality is not subjected to high temperature immersion, grain immersion is brewageed abundant；
Boiling：Wine brewing grain is placed in the pressurization of wine rice steamer high temperature and carries out boiling, grain heart completely well-done to wine brewing grain
Do not give birth to, outside is slightly split；
Proportioning water：Brewing grain food is kept the skin wet, water temperature is higher than 80 DEG C, make the immersion of wine brewing grain abundant；
Accumulation, cooling：After the high temperature immersion default accumulation time, cooling is aerated to wine brewing grain, temperature drops to 30-35
℃；
Plus it is bent：Plus bent amount is the percent by volume 15-30% of wine brewing grain；
Fermentation：Pair plus bent wine brewing grain carry out sealing and fermenting；
Perfuming distills：Fermented grain is loosely placed in wine rice steamer, the chaff steamed in clear soup one layer of interlayer upper berth, on tunning
Water sealed tank, is supplied water by portion's uniform fold edible rose petal, and steam pressure constant proceeds by distillation, steam in 0.05Mpa
By condenser pipe, condensation wine product are collected；
Post-processing：Wine product are subjected to ageing after coarse filtration, refined filtration.
Further, wine brewing grain is at least one of sorghum, corn, glutinous rice, rice, wheat.
Further, wine brewing grain is sorghum and rice, and percent by volume is 70-80%：20-30%, with 85-90 DEG C of water
Immersion, soak time 16-18 hours.
Further, edible fresh flowers are rose, apricot flower, Jasmine or sweet osmanthus.
Further, plus sort of quyi class be Daqu, addition be account for wine brewing grain percent by volume 26%.
Further, cooking pressure is 0.05Mpa, and temperature is 100-120 DEG C, and the time is 40-50 minutes.
Further, roseleaf cladding thickness is 50-80 centimeters, and the volume ratio of roseleaf and tunning is 1:8.
Using above-mentioned technical proposal, the present invention has the advantages that：
1st, preparation technology plant petals of the present invention are to extract emphatically without any processing such as decomposition, synthesis, fermentations, in production
The natural fragrance of fresh flower is dissolved in wine, and increase wine product floral odor does not destroy the original mouthfeel of brewed wine again, improves the grade of wine.
2nd, the wine product of technique productions of the invention can chill out, balance endocrine, replenishing blood and vital energy, U.S.'s face skin care, to liver and
Stomach have opsonic action and can dispelling fatigue, improve constitution, relieve it is depressed, endocrinopathy can be improved, released and had a pain in the back, grow
Moisten beauty treatment, stimulate circulation.
Brief description of the drawings
Fig. 1 is preparation technology flow chart of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with the accompanying drawings and embodiment, it is right
The present invention is further elaborated.It should be appreciated that structure chart described herein and specific embodiment are only to explain this
Invention, is not intended to limit the present invention.
As shown in figure 1, a kind of brewage process of Rose Essentielle grain wine, comprises the following steps：
Get the raw materials ready：Wine brewing grain is weighed in proportion, wine brewing grain can be in sorghum, corn, glutinous rice, rice, wheat
It is at least one.
Immersion：Brewing grain totality is not subjected to high temperature immersion, grain immersion is brewageed abundant, it is preferable that wine brewing grain is height
Fine strain of millet and rice, percent by volume are 70-80%：20-30%, is soaked, soak time 16-18 hours with 85-90 DEG C of water.
Boiling：Wine brewing grain is placed in the pressurization of wine rice steamer high temperature and carries out boiling, grain heart completely well-done to wine brewing grain
Do not give birth to, outside is slightly split, cooking pressure is 0.05Mpa, temperature is 100-120 DEG C, and the time is 40-50 minutes.
Proportioning water：Brewing grain food is kept the skin wet, water temperature is higher than 80 DEG C, make the immersion of wine brewing grain abundant.
Accumulation, cooling：After the high temperature immersion default accumulation time, cooling is aerated to wine brewing grain, temperature drops to 30-35
℃。
Plus it is bent：Plus bent amount is the percent by volume 15-30% of wine brewing grain, it is preferable that plus sort of quyi class is Daqu, addition
To account for the percent by volume 26% of wine brewing grain.
Fermentation：Pair plus bent wine brewing grain carry out sealing and fermenting.
Perfuming distills：Fermented grain is loosely placed in wine rice steamer, the chaff steamed in clear soup one layer of interlayer upper berth, on tunning
Portion's uniform fold edible rose petal, roseleaf cladding thickness is 50-80 centimeters, the volume ratio of roseleaf and tunning
It is 1:8.Water sealed tank is supplied water, steam pressure constant proceeds by distillation in 0.05Mpa, and steam passes through condenser pipe, collects cold
Solidifying wine product.
Post-processing：Wine product are subjected to ageing after coarse filtration, refined filtration.
The wine product of the present invention are compared with common white spirit, color and luster：Water white transparency, no muddiness, no precipitation, no suspended substance.Fragrance：
Possess the characteristic aroma of fixed Rose Essentielle, put fragrant good, fragrance is pure, and fragrance is good.
The wine product of the present invention can chill out, balance endocrine, replenishing blood and vital energy, U.S.'s face skin care, have to liver and stomach opsonic action,
And can dispelling fatigue, improve constitution, relieve it is depressed, endocrinopathy can be improved, released and had a pain in the back, moisten beauty treatment, promote blood
Liquid is circulated.
Embodiment described above only expresses embodiments of the present invention, and it describes more specific and detailed, but can not
Therefore it is interpreted as the limitation to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection model of the present invention
Enclose.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (7)
1. a kind of brewage process of Rose Essentielle grain wine, it is characterised in that comprise the following steps：
Get the raw materials ready：Wine brewing grain is weighed in proportion；
Immersion：Brewing grain totality is not subjected to high temperature immersion, grain immersion is brewageed abundant；
Boiling：Wine brewing grain is placed in the pressurization of wine rice steamer high temperature and carries out boiling, completely well-done to wine brewing grain, grain heart is not
Slightly split raw, outside；
Proportioning water：Brewing grain food is kept the skin wet, water temperature is higher than 80 DEG C, make the immersion of wine brewing grain abundant；
Accumulation, cooling：After the high temperature immersion default accumulation time, cooling is aerated to wine brewing grain, temperature drops to 30-35 DEG C；
Plus it is bent：Plus bent amount is the percent by volume 15-30% of wine brewing grain；
Fermentation：Pair plus bent wine brewing grain carry out sealing and fermenting；
Perfuming distills：Fermented grain is loosely placed in wine rice steamer, the chaff steamed in clear soup one layer of interlayer upper berth is equal on tunning top
Water sealed tank, is supplied water by even covering edible rose petal, and steam pressure constant proceeds by distillation in 0.05Mpa, and steam passes through
Condenser pipe, collects condensation wine product；
Post-processing：Wine product are subjected to ageing after coarse filtration, refined filtration.
2. the brewage process of Rose Essentielle grain wine according to claim 1, it is characterised in that wine brewing grain be sorghum,
At least one of corn, glutinous rice, rice, wheat.
3. the brewage process of Rose Essentielle grain wine according to claim 1, it is characterised in that wine brewing grain be sorghum and
Rice, percent by volume is 70-80%：20-30%, is soaked, soak time 16-18 hours with 85-90 DEG C of water.
4. the brewage process of Rose Essentielle grain wine according to claim 1, it is characterised in that edible fresh flowers are rose
Flower, apricot flower, Jasmine or sweet osmanthus.
5. the brewage process of Rose Essentielle grain wine according to claim 1, it is characterised in that plus sort of quyi class is Daqu,
Addition is the percent by volume 26% of war wine brewing grain.
6. the brewage process of Rose Essentielle grain wine according to claim 1, it is characterised in that cooking pressure is
0.05Mpa, temperature is 100-120 DEG C, and the time is 40-50 minutes.
7. the brewage process of Rose Essentielle grain wine according to claim 1, it is characterised in that roseleaf cladding thickness
For 50-80 centimeters, the volume ratio of roseleaf and tunning is 1:8.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710231374.8A CN107012053A (en) | 2017-04-11 | 2017-04-11 | The brewage process of Rose Essentielle grain wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710231374.8A CN107012053A (en) | 2017-04-11 | 2017-04-11 | The brewage process of Rose Essentielle grain wine |
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| CN107012053A true CN107012053A (en) | 2017-08-04 |
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| CN201710231374.8A Pending CN107012053A (en) | 2017-04-11 | 2017-04-11 | The brewage process of Rose Essentielle grain wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108179093A (en) * | 2018-02-15 | 2018-06-19 | 文山学院 | A kind of preparation method of Radix Notoginseng fermentation liquor |
| CN108359561A (en) * | 2018-02-28 | 2018-08-03 | 普安县应宏酒厂 | A kind of fragrance of a flower white wine and preparation method thereof |
| CN108485857A (en) * | 2018-05-01 | 2018-09-04 | 山西大同大学 | A kind of shiny-leaved yellowhorn flower brandy brew method |
| CN108587829A (en) * | 2018-04-30 | 2018-09-28 | 山西大同大学 | One kind forgetting sorrow grass brandy brew method |
| CN110295096A (en) * | 2019-07-09 | 2019-10-01 | 宁夏红枸杞产业有限公司 | A kind of brewing method of Qi odor type fructus lycii distilled spirit |
| CN110408498A (en) * | 2019-07-20 | 2019-11-05 | 北京皇家京都酒业有限公司 | A kind of delicate fragrance type Daqu spirit of China and its brewage process |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
| CN113278482A (en) * | 2021-06-22 | 2021-08-20 | 吉林省新怀德酒业有限公司 | Technological method for preparing fen-flavor rose wine by matching five grains with ice and snow roses |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103981074A (en) * | 2014-05-16 | 2014-08-13 | 临洮县边城酒业有限责任公司 | Technology for producing paeonia rockii wine |
| CN104531458A (en) * | 2015-01-28 | 2015-04-22 | 山东扳倒井股份有限公司 | Preparation method of rose-flavor white spirit |
| CN104694366A (en) * | 2015-03-25 | 2015-06-10 | 泸州品创科技有限公司 | Rose fragrant rice arrack and making method thereof |
| CN106479831A (en) * | 2016-12-28 | 2017-03-08 | 吕刚 | A kind of Maotai-flavor cider and preparation method thereof |
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2017
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103981074A (en) * | 2014-05-16 | 2014-08-13 | 临洮县边城酒业有限责任公司 | Technology for producing paeonia rockii wine |
| CN104531458A (en) * | 2015-01-28 | 2015-04-22 | 山东扳倒井股份有限公司 | Preparation method of rose-flavor white spirit |
| CN104694366A (en) * | 2015-03-25 | 2015-06-10 | 泸州品创科技有限公司 | Rose fragrant rice arrack and making method thereof |
| CN106479831A (en) * | 2016-12-28 | 2017-03-08 | 吕刚 | A kind of Maotai-flavor cider and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108179093A (en) * | 2018-02-15 | 2018-06-19 | 文山学院 | A kind of preparation method of Radix Notoginseng fermentation liquor |
| CN108359561A (en) * | 2018-02-28 | 2018-08-03 | 普安县应宏酒厂 | A kind of fragrance of a flower white wine and preparation method thereof |
| CN108587829A (en) * | 2018-04-30 | 2018-09-28 | 山西大同大学 | One kind forgetting sorrow grass brandy brew method |
| CN108485857A (en) * | 2018-05-01 | 2018-09-04 | 山西大同大学 | A kind of shiny-leaved yellowhorn flower brandy brew method |
| CN110295096A (en) * | 2019-07-09 | 2019-10-01 | 宁夏红枸杞产业有限公司 | A kind of brewing method of Qi odor type fructus lycii distilled spirit |
| CN110408498A (en) * | 2019-07-20 | 2019-11-05 | 北京皇家京都酒业有限公司 | A kind of delicate fragrance type Daqu spirit of China and its brewage process |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
| CN113278482A (en) * | 2021-06-22 | 2021-08-20 | 吉林省新怀德酒业有限公司 | Technological method for preparing fen-flavor rose wine by matching five grains with ice and snow roses |
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Application publication date: 20170804 |