CN107312684A - A kind of brewing method of new formula grain wine - Google Patents
A kind of brewing method of new formula grain wine Download PDFInfo
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- CN107312684A CN107312684A CN201710757090.2A CN201710757090A CN107312684A CN 107312684 A CN107312684 A CN 107312684A CN 201710757090 A CN201710757090 A CN 201710757090A CN 107312684 A CN107312684 A CN 107312684A
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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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Abstract
A kind of brewing method of new formula grain wine, boil grain after mixing by paddy 18~22%, wheat 4~8%, sorghum 70~78% in mass ratio, and then continue to steam well-done grain 25~35 minutes, have water to squeeze grain but do not drip and be advisable；Steamed grain is put into stand grain bed and is cooled to 22~25 DEG C, wheat bran addition spreading for cooling has been dropped warm grain by mass ratio 0.5%~0.55% uniformly to be entered fermentation vat after mixing and be saccharified, ferment, and distilled obtains into wine after fermentation.The present invention can significantly shorten brewing time, improve production efficiency and liquor output rate, and the grain wine produced has happy pure fragrance, and wine body is full, with entrance it is pure, enter the mouthfeel that larynx is felt well only.
Description
Technical field
The present invention relates to a kind of grain wine brewing method technical field.
Background technology
Grain neutral spirit refers to using the various grains such as sorghum, corn, rice, glutinous rice, barley, wheat, millet, highland barley as original
Material, after saccharification, fermentation, the white wine brewed using distillating method.Most in famous brand of wine and excellent white wine is such white wine.
The brewing process of current grain neutral spirit includes substantially：(1) grain soaks 24 hours, then carries out boiling grain, grain vexed water is steamed afterwards, vexed
It is steamed into again after water as ripe grain, 5 hours is needed from first steam to multiple steaming overall process；(2) case cultivation is done in the ripe grain cooling cooked, that is, is entered
Row saccharification, saccharifying needs match somebody with somebody grain insulation with grain equal volume, and winter will also separately add heat-preserving equipment, and minimum needs 24 are small
When more than, this process is quite important, if cultivation (saccharification) is bad, liquor output rate is just low；(3) the grain groove for having trained bacterium is put into and sent out
The fermentation of progress 10 days or so in ferment pond.Whole brewing process expends overlong time, and the manpower and materials of input are big, production efficiency
Low, cost is high.
The content of the invention
For above-mentioned the deficiencies in the prior art, the present invention, which provides one kind, can significantly shorten brewing time, improve production efficiency
And liquor output rate, it is ensured that the brewing method of the new formula grain wine of product quality and good taste.
The technical solution adopted by the present invention is as follows：
A kind of brewing method of new formula grain wine, method and step is as follows：
(1) being used after in mass ratio mixing paddy 18~22%, wheat 4~8%, sorghum 70~78% 3 kind grain expired
The water level of grain boils grain, and boiling flower with grain is advisable, and then proceeds to steam by well-done grain, and it is 25~35 to steam the grain time
Minute, there is water to squeeze grain but do not drip and be advisable；
(2) steamed grain is put into stand grain bed and is cooled to 22~26 DEG C, the mass ratio of warm grain has been dropped by spreading for cooling
0.5%~0.55% ratio, has dropped warm grain by wheat bran addition spreading for cooling and uniformly enters fermentation vat after mixing and be saccharified, send out
Ferment, fermentation time is 7~10 days, and the fermentation temperature of vinasse is 35~40 DEG C in fermentation vat, and distilled obtains into wine after fermentation.
The present invention is proportionally added into paddy in brewing materials and wheat participates in sorghum using sorghum, paddy, wheat as raw material
Co-fermentation, makes the nutritional ingredient in grain interact, plays mutual supplement with each other's advantages to greatest extent.High grain distillation yield is high, and fragrance is pure
Just, mouthfeel alcohol is net.Paddy fermentation produces pure pleasant rice wine fragrance.It is fragrant that wheat can produce strong wheat.The new of the present invention is matched somebody with somebody
Side and the grain wine produced of brewing method have happy pure fragrance, and wine body is full, with entrance is pure, to enter larynx only refreshing
Mouthfeel.
Present invention process flow is simple, eliminates grain immersion link, it is not required that with grain, it is only necessary to 2~3.5 hours
It is steaming mixed, saved 2/5ths fuel.Vinasse is directly entered fermenting tank for fermentation by the present invention, has saved pile training mattress sugar
The process of change, reduces process, has saved great amount of cost, and by strictly controlling fermentation temperature, enormously simplify the work of wine brewing
Skill flow, shortens the time of wine brewing, improves production efficiency, saving of work and time, and liquor output rate higher than conventional method by 5%.
Embodiment
Embodiment 1
The brewing method of new formula grain wine, method and step is as follows：
(1) after in mass ratio mixing paddy 18%, wheat 5%, sorghum 77%, grain is boiled with the water level for expiring grain,
Flower is boiled with grain to be advisable, water, which is then put into residual water position, continues to steam grain 30 minutes or so, and it is small that digestion time amounts to about 2.5
When；In foodstuff mixing ratio, the proportioning of wheat is unsuitable overweight, overweight to influence the compound perfume of entirety of wine body.
(2) steamed grain is put into stand grain bed and is cooled to 23 DEG C or so, the mass ratio of warm grain has been dropped by spreading for cooling
0.5% ratio, has dropped warm grain by wheat bran addition spreading for cooling and has uniformly mixed, then entered fermentation vat and be saccharified, fermented.24 is small
When after in procuratorial work fermentation vat vinasse temperature whether reach 38 DEG C, fermentation time is 10 days, in fermentation vat the fermentation temperature of vinasse with
35~40 DEG C are advisable, it is impossible to too high or too low, the too low not exclusively reduction distillation yield that causes to ferment, too high to burn bacto yeast, production to death
The cocktail party gone out occurs burning groove taste and different miscellaneous taste.Distilled is to obtain into wine after fermentation.Described wheat bran is to use wheat bran for culture medium
Contain substantial amounts of enzyme and bacto yeast in the saccharomycete produced, wheat bran, play saccharification and yeast fermentation.Wheat bran can be from market
Directly buy.
Embodiment 2
(1) after in mass ratio mixing paddy 22%, wheat 6%, sorghum 74%, grain is boiled with the water level for expiring grain,
Flower is boiled with grain to be advisable, water, which is then put into residual water position, continues to steam grain 25 minutes, and digestion time amounts to about 2 hours.
(2) steamed grain is put into stand grain bed and is cooled to 22 degree, the mass ratio 0.54% of warm grain has been dropped by spreading for cooling
Ratio, wheat bran addition spreading for cooling has been dropped warm grain and uniformly mixed, has then entered fermentation vat and is saccharified, fermented.After 24 hours
Whether vinasse temperature reaches 38 degree in procuratorial work fermentation vat, and fermentation time is 7~8 days, and the fermentation temperature of vinasse is 38 in fermentation vat
~40 DEG C, distilled is to obtain into wine after fermentation.
Embodiment 3
(1) after in mass ratio mixing paddy 18%, wheat 4%, sorghum 78%, grain is boiled with the water level for expiring grain,
Flower is boiled with grain to be advisable, water, which is then put into residual water position, continues to steam grain 32 minutes or so, and digestion time amounts to about 3 hours.
(2) steamed grain is put into stand grain bed and is cooled to 24 degree, the mass ratio 0.52% of warm grain has been dropped by spreading for cooling
Ratio, wheat bran addition spreading for cooling has been dropped warm grain and uniformly mixed, has then entered fermentation vat and is saccharified, fermented.After 24 hours
Whether vinasse temperature reaches 38 degree in procuratorial work fermentation vat, and fermentation time is 8~9 days, and the fermentation temperature of vinasse is 35 in fermentation vat
~38 DEG C, distilled is to obtain into wine after fermentation.
Embodiment 4
(1) after in mass ratio mixing paddy 15%, wheat 5%, sorghum 80%, grain is boiled with the water level for expiring grain,
Flower is boiled with grain to be advisable, water, which is then put into residual water position, continues to steam grain 35 minutes, and digestion time amounts to about 3.5 hours.
(2) steamed grain is put into stand grain bed and is cooled to 25 degree, the mass ratio 0.55% of warm grain has been dropped by spreading for cooling
Ratio, wheat bran addition spreading for cooling has been dropped warm grain and uniformly mixed, has then entered fermentation vat and is saccharified, fermented.After 24 hours
Whether vinasse temperature reaches 38 degree in procuratorial work fermentation vat, and fermentation time is 7 days, and the fermentation temperature of vinasse is 35~36 in fermentation vat
DEG C, distilled is to obtain into wine after fermentation.
Embodiment 5
(1) after in mass ratio mixing paddy 22%, wheat 6%, sorghum 72%, grain is boiled with the water level for expiring grain,
Flower is boiled with grain to be advisable, water, which is then put into residual water position, continues to steam grain 30 minutes or so, and it is small that digestion time amounts to about 3.5
When.
(2) steamed grain is put into stand grain bed and is cooled to 24 degree or so, the mass ratio of warm grain has been dropped by spreading for cooling
0.55% ratio, has dropped warm grain by wheat bran addition spreading for cooling and has uniformly mixed, then entered fermentation vat and be saccharified, fermented.24
Whether vinasse temperature reaches 38 degree in procuratorial work fermentation vat after hour, and fermentation time is 9 days, and the fermentation temperature of vinasse is in fermentation vat
36~38 DEG C, distilled is to obtain into wine after fermentation.
Claims (1)
1. a kind of brewing method of new formula grain wine, it is characterised in that method and step is as follows：
(1) being used after in mass ratio mixing paddy 18~22%, wheat 4~8%, sorghum 70~78% 3 kind grain expired grain
Water level boil grain, with grain boil flower be advisable, then well-done grain is proceeded to steam, steam the grain time be 25~35 points
Clock, has water but does not drip and be advisable to squeeze grain；
(2) steamed grain is put into stand grain bed and is cooled to 22~25 DEG C, dropped by spreading for cooling the mass ratio 0.5% of warm grain~
0.55% ratio, has dropped warm grain by wheat bran addition spreading for cooling and uniformly enters fermentation vat after mixing and be saccharified, ferment, during fermentation
Between be 7~10 days, in fermentation vat the fermentation temperature of vinasse be 35~40 DEG C, distilled obtains into wine after fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710757090.2A CN107312684A (en) | 2017-08-29 | 2017-08-29 | A kind of brewing method of new formula grain wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710757090.2A CN107312684A (en) | 2017-08-29 | 2017-08-29 | A kind of brewing method of new formula grain wine |
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| CN107312684A true CN107312684A (en) | 2017-11-03 |
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| CN201710757090.2A Pending CN107312684A (en) | 2017-08-29 | 2017-08-29 | A kind of brewing method of new formula grain wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109576106A (en) * | 2019-01-18 | 2019-04-05 | 湖北工业大学 | A kind of production method of more grain fen-flavor type white spirits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589560A (en) * | 2013-10-31 | 2014-02-19 | 巫溪县渝达酒业有限公司 | Five-cereal liquor and its brewing method |
| CN104830590A (en) * | 2015-06-08 | 2015-08-12 | 麦巨和 | Fermentation yeast and manufacturing method for grain and grape liquor |
| CN106566750A (en) * | 2016-11-08 | 2017-04-19 | 梁平县金钥匙科技有限公司 | Preparation method of grain wine |
-
2017
- 2017-08-29 CN CN201710757090.2A patent/CN107312684A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589560A (en) * | 2013-10-31 | 2014-02-19 | 巫溪县渝达酒业有限公司 | Five-cereal liquor and its brewing method |
| CN104830590A (en) * | 2015-06-08 | 2015-08-12 | 麦巨和 | Fermentation yeast and manufacturing method for grain and grape liquor |
| CN106566750A (en) * | 2016-11-08 | 2017-04-19 | 梁平县金钥匙科技有限公司 | Preparation method of grain wine |
Non-Patent Citations (1)
| Title |
|---|
| 余乾伟，: "《传统白酒酿造技术 第2版》", 31 March 2017, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109576106A (en) * | 2019-01-18 | 2019-04-05 | 湖北工业大学 | A kind of production method of more grain fen-flavor type white spirits |
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