CN107022449A - A kind of method for improving bent wine quality - Google Patents
A kind of method for improving bent wine quality Download PDFInfo
- Publication number
- CN107022449A CN107022449A CN201710437368.8A CN201710437368A CN107022449A CN 107022449 A CN107022449 A CN 107022449A CN 201710437368 A CN201710437368 A CN 201710437368A CN 107022449 A CN107022449 A CN 107022449A
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- mud
- parts
- liquid
- cellar
- storing things
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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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- Chemical & Material Sciences (AREA)
- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses it is a kind of improve bent wine quality method, by bent wine material cooking be gelatinized after, proportioning water, plus distiller's yeast, be put into mud cellar for storing things fermentation, it is characterised in that mud store in be provided with place fermented grain folder mud layer, the folder mud layer by following technique cultivation get：Heat-preservation fermentation is made after 30 days after being stirred with yellow mud, mud cellar for storing things pit skin mud, poor unstrained spirits, strain liquid, fruit liquid, knotweed leaf juice, and strain liquid is caproic acid bacteria, butyric, the mixed liquor of saccharomyces cerevisiae.Fermented grain to be fermented is arranged in the folder mud layer that artificial culture is got by the present invention, the interaction between fermented grain and folder mud layer, can obtain the bent wine of high-quality.
Description
Technical field
The present invention relates to wine brewing field, and in particular to a kind of method of raising bent wine quality.
Background technology
The process of the alcoholic beverage containing finite concentration is produced using microbial fermentation.Liquor-making raw material and wine brewing container, are cereal
Two prerequisites of wine brewing.Show according to Unearthed when Archaeological Studies away from modern more than 5,000 years wine brewing utensil：Legendary Yellow Emperor, a legendary ruler's period, Xia Yu
There is this industry of making wine in the epoch, and the origin of wine brewing is also before this.People may first touch some natural hairs during time immemorial
The wine of ferment, is then copied.Distiller's yeast wine brewing is the elite place of China's wine brewing.
Mud cellar for storing things is the unique apparatus used in Production of Luzhou-flavor Liquor.Pit mud is the basis of fermentation, containing abundant in pit mud
Beneficial microorganism flora based on caproic acid bacteria.These microorganisms are associated with each other during the fermentation, interaction, using in poor unstrained spirits
The raw ester of nutriment production acid.Wherein it is mainly the main body flavor component ethyl hexanoate of aromatic Chinese spirit, therefore pit mud was being produced
Conclusive effect is played to aromatic Chinese spirit quality in journey.The nutritious equilibrium of pit mud, environment is suitable, beneficial microbe species
Many eurythmies are measured totally, then pit mud activity is high, and the former wine quality produced is also better.
The structure and quality of pit mud are also to influence a factor of bent wine quality.
The content of the invention
It is an object of the invention to provide a kind of method for improving bent wine quality, fermented grain to be fermented is arranged on by this method
In the folder mud layer that artificial culture is got, the interaction between fermented grain and folder mud layer can obtain the bent wine of high-quality.
The present invention is achieved through the following technical solutions：
It is a kind of improve bent wine quality method, by bent wine material cooking be gelatinized after, proportioning water, plus distiller's yeast, be put into mud cellar for storing things hair
Ferment, is provided with the folder mud layer for placing fermented grain in mud cellar for storing things, and the folder mud layer is cultivated by following technique and got：With yellow mud, mud Jiao Jiao
Heat-preservation fermentation is made after 30 days after skin mud, poor unstrained spirits, strain liquid, fruit liquid, the stirring of knotweed leaf juice, strain liquid be caproic acid bacteria, butyric,
The mixed liquor of saccharomyces cerevisiae.
Fruit liquid is alkaline fruit liquid.
Holding temperature is 35-36 DEG C.
By weight, yellow mud 100-180 parts, 20-40 parts of pit skin mud, poor 20-30 parts of unstrained spirits, 20-25 parts of strain liquid, fruit liquid
5-10 parts, 5-10 parts of knotweed leaf juice.
By weight, yellow mud 120-160 parts, 30-40 parts of pit skin mud, poor 25-30 parts of unstrained spirits, 25 parts of strain liquid, fruit liquid 10
Part, 5 parts of knotweed leaf juice.
The composition of mud cellar for storing things pit mud is as follows：Yellow mud, pit skin mud, poor unstrained spirits, strain liquid, fruit liquid, yellow water.
The pit mud cultivated specially is prepared into folder mud layer by the present invention, is carried out by fermented grain and by the folder mud layer taken pains to foster
Interaction so that resulted in fermentation process more cross ethyl hexanoate, press from both sides mud layer component by mud, mud store pit skin mud,
Poor unstrained spirits, strain liquid, fruit liquid, the collocation of knotweed leaf juice can produce more beneficial bacterium, and can suppress the generation of polyacid, carry
The high quality of wine.
The present invention compared with prior art, has the following advantages and advantages：
Fermented grain to be fermented is arranged in the folder mud layer that artificial culture is got by the present invention, the phase between fermented grain and folder mud layer
Interaction, can obtain the bent wine of high-quality.
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
It is a kind of improve bent wine quality method, by bent wine material cooking be gelatinized after, proportioning water, plus distiller's yeast, be put into mud cellar for storing things hair
Ferment, it is characterised in that the folder mud layer for placing fermented grain is provided with mud cellar for storing things, the folder mud layer is cultivated by following technique and got：With
Heat-preservation fermentation is made after 30 days after yellow mud, mud cellar for storing things pit skin mud, poor unstrained spirits, strain liquid, fruit liquid, the stirring of knotweed leaf juice, and strain liquid is for oneself
Sour bacterium, butyric, the mixed liquor of saccharomyces cerevisiae.
Fruit liquid is alkaline fruit liquid.
Holding temperature is 35-36 DEG C.
By weight, 100 parts of yellow mud, 20 parts of pit skin mud, poor 20 parts of unstrained spirits, 20 parts of strain liquid, 5- parts of fruit liquid, knotweed leaf juice 10
Part.
Embodiment 2
It is a kind of improve bent wine quality method, by bent wine material cooking be gelatinized after, proportioning water, plus distiller's yeast, be put into mud cellar for storing things hair
Ferment, it is characterised in that the folder mud layer for placing fermented grain is provided with mud cellar for storing things, the folder mud layer is cultivated by following technique and got：With
Heat-preservation fermentation is made after 30 days after yellow mud, mud cellar for storing things pit skin mud, poor unstrained spirits, strain liquid, fruit liquid, the stirring of knotweed leaf juice, and strain liquid is for oneself
Sour bacterium, butyric, the mixed liquor of saccharomyces cerevisiae.
Fruit liquid is alkaline fruit liquid.
Holding temperature is 35-36 DEG C.
By weight, 180 parts of yellow mud, 30 parts of pit skin mud, poor 25 parts of unstrained spirits, 25 parts of strain liquid, 8 parts of fruit liquid, knotweed leaf juice 8
Part.
Embodiment 3
It is a kind of improve bent wine quality method, by bent wine material cooking be gelatinized after, proportioning water, plus distiller's yeast, be put into mud cellar for storing things hair
Ferment, it is characterised in that the folder mud layer for placing fermented grain is provided with mud cellar for storing things, the folder mud layer is cultivated by following technique and got：With
Heat-preservation fermentation is made after 30 days after yellow mud, mud cellar for storing things pit skin mud, poor unstrained spirits, strain liquid, fruit liquid, the stirring of knotweed leaf juice, and strain liquid is for oneself
Sour bacterium, butyric, the mixed liquor of saccharomyces cerevisiae.
Fruit liquid is alkaline fruit liquid.
Holding temperature is 35-36 DEG C.
By weight, 120 parts of yellow mud, 40 parts of pit skin mud, poor 30 parts of unstrained spirits, 25 parts of strain liquid, 10 parts of fruit liquid, knotweed leaf juice 5
Part.
The composition of mud cellar for storing things pit mud is as follows：Yellow mud, pit skin mud, poor unstrained spirits, strain liquid, fruit liquid, yellow water.
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 (6)
1. it is a kind of improve bent wine quality method, by bent wine material cooking be gelatinized after, proportioning water, plus distiller's yeast, be put into mud cellar for storing things fermentation,
Characterized in that, being provided with the folder mud layer for placing fermented grain in mud cellar for storing things, the folder mud layer is cultivated by following technique and got：With Huang
Heat-preservation fermentation is made after 30 days after mud, mud cellar for storing things pit skin mud, poor unstrained spirits, strain liquid, fruit liquid, the stirring of knotweed leaf juice, and strain liquid is caproic acid
Bacterium, butyric, the mixed liquor of saccharomyces cerevisiae.
2. according to the method described in claim 1, it is characterised in that fruit liquid is alkaline fruit liquid.
3. according to the method described in claim 1, it is characterised in that holding temperature is 35-36 DEG C.
4. according to the method described in claim 1, it is characterised in that by weight, yellow mud 100-180 parts, pit skin mud 20-40
Part, poor 20-30 parts of unstrained spirits, 20-25 parts of strain liquid, 5-10 parts of fruit liquid, 5-10 parts of knotweed leaf juice.
5. according to the method described in claim 1, it is characterised in that by weight, yellow mud 120-160 parts, pit skin mud 30-40
Part, poor 25-30 parts of unstrained spirits, 25 parts of strain liquid, 10 parts of fruit liquid, 5 parts of knotweed leaf juice.
6. according to the method described in claim 1, it is characterised in that the composition of mud cellar for storing things pit mud is as follows：Yellow mud, pit skin mud, poor unstrained spirits,
Strain liquid, fruit liquid, yellow water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710437368.8A CN107022449A (en) | 2017-06-09 | 2017-06-09 | A kind of method for improving bent wine quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710437368.8A CN107022449A (en) | 2017-06-09 | 2017-06-09 | A kind of method for improving bent wine quality |
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| Publication Number | Publication Date |
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| CN107022449A true CN107022449A (en) | 2017-08-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710437368.8A Withdrawn CN107022449A (en) | 2017-06-09 | 2017-06-09 | A kind of method for improving bent wine quality |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109468189A (en) * | 2019-01-09 | 2019-03-15 | 劲牌神农架酒业有限公司 | The production method of yeast maotai-flavor flavoring wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02203776A (en) * | 1989-01-31 | 1990-08-13 | Okesa Syuzo Kk | Production of wine of japanese persimmon |
| CN101503654A (en) * | 2009-01-21 | 2009-08-12 | 江苏双沟酒业股份有限公司 | Aromatic Qu liquor pit mud and preparation thereof |
| CN205893215U (en) * | 2016-06-24 | 2017-01-18 | 四川理工学院 | A press from both sides mud fermenting installation for giving off a strong fragrance type baijiu fermentation |
| CN106635624A (en) * | 2016-11-29 | 2017-05-10 | 山东品液酿酒有限公司 | Method for preparing aged pit mud |
-
2017
- 2017-06-09 CN CN201710437368.8A patent/CN107022449A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02203776A (en) * | 1989-01-31 | 1990-08-13 | Okesa Syuzo Kk | Production of wine of japanese persimmon |
| CN101503654A (en) * | 2009-01-21 | 2009-08-12 | 江苏双沟酒业股份有限公司 | Aromatic Qu liquor pit mud and preparation thereof |
| CN205893215U (en) * | 2016-06-24 | 2017-01-18 | 四川理工学院 | A press from both sides mud fermenting installation for giving off a strong fragrance type baijiu fermentation |
| CN106635624A (en) * | 2016-11-29 | 2017-05-10 | 山东品液酿酒有限公司 | Method for preparing aged pit mud |
Non-Patent Citations (2)
| Title |
|---|
| 侯红萍等: "《发酵食品工艺学》", 31 March 2016 * |
| 杨玺: "《走出痛风认识和防治误区》", 31 January 2016 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109468189A (en) * | 2019-01-09 | 2019-03-15 | 劲牌神农架酒业有限公司 | The production method of yeast maotai-flavor flavoring wine |
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Application publication date: 20170808 |