CN107325916A - A kind of brewing wine with raw materials technique - Google Patents
A kind of brewing wine with raw materials technique Download PDFInfo
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- CN107325916A CN107325916A CN201710626439.9A CN201710626439A CN107325916A CN 107325916 A CN107325916 A CN 107325916A CN 201710626439 A CN201710626439 A CN 201710626439A CN 107325916 A CN107325916 A CN 107325916A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 99
- 239000002994 raw material Substances 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 69
- 238000000855 fermentation Methods 0.000 claims abstract description 67
- 230000004151 fermentation Effects 0.000 claims abstract description 67
- 238000004821 distillation Methods 0.000 claims abstract description 30
- 235000013339 cereals Nutrition 0.000 claims description 56
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 26
- 241000235527 Rhizopus Species 0.000 claims description 14
- 239000002304 perfume Substances 0.000 claims description 14
- 238000007689 inspection Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 8
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 8
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 8
- 101000798333 Arabidopsis thaliana Beta-amylase 7 Proteins 0.000 claims description 6
- 101000906492 Arabidopsis thaliana Endoglucanase 1 Proteins 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 101001036014 Ruminiclostridium josui Endoglucanase 2 Proteins 0.000 claims description 6
- 108010019077 beta-Amylase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 101710094657 Beta-amylase 5 Proteins 0.000 claims description 2
- 101710178124 Endoglucanase 3 Proteins 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 3
- 210000000481 breast Anatomy 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 9
- 238000009835 boiling Methods 0.000 abstract description 6
- 238000005265 energy consumption Methods 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000000446 fuel Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000006394 Sorghum bicolor Species 0.000 description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 240000000359 Triticum dicoccon Species 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000004568 cement Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000010903 husk Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 2
- 206010000496 acne Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 241000345212 Pitho Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
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- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
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- 238000012216 screening Methods 0.000 description 1
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Classifications
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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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)
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- Food Science & Technology (AREA)
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Abstract
The present invention relates to food processing and brewing technical field, more particularly to a kind of brewing wine with raw materials technique.Brewing wine with raw materials technique of the present invention comprises the following steps：Raw material is crushed, dispensing is fermented, distilled out wine, bottled.Raw material are without boiling in present invention process, can direct fermentation, so that production process is simplified, compared with conventional brew technique, present invention process fermentation time substantially shortens, and can save 70 80% artificial and energy consumption, and present invention process distillation yield is high, superior product quality, it is higher as nutrient composition contents such as protein in the vinasse of byproduct, preferably inexpensive feedstuff can be used as.
Description
Technical field
The present invention relates to food processing and brewing technical field, more particularly to a kind of brewing wine with raw materials technique.
Background technology
Wine brewing, refers to the process of the alcoholic beverage containing finite concentration using microbial fermentation cereal or fruit raw material production.Pass
The brewing method of system need to typically crush → soak by raw material → repeats boiling → cooling → mixed song → with boiler and enters cylinder to send out
Ferment → go out cylinder mix chaff → distillation → first planting wine → cooling again → mixed song → enter cylinder fermentation → redistillation → regrowth hair wine → tune convert →
Cellar deposit more than 6 months → it is filling.
During wine brewing, the quality of distiller's yeast is most important, is directly connected to the quality and yield of made wine product, therefore
There is saying for " mother that song is wine ".In addition, the time of each processing step and control of heating duration are to the efficiency of brew and the grade of product
Also there is important influence.
Be present various disadvantages in above-mentioned conventional brew technique, mainly include：(1) complex manufacturing, need to carry out multiple boiling,
Cooling, distillation etc.；(2) energy consumption is big, and 500 kilograms of grain wines of processing need to expend 400-500 kilograms of fuel；(3) labour demand is high,
Labor intensity is big, and requires higher to the skilled operation degree of workman；(4) fermentation time is up to more than 28 days, and temperature needs to protect
Hold more than 30 DEG C；(5) containing impurity such as rice wheat husk, corncobs in vinasse, protein content is low, and nutritional ingredient is few, is unfavorable for wine
Grain is recycled.
The present invention has developed a kind of new brewing wine with raw materials technique, by right on the basis of existing brewing technology
The screening of processing step and relevant parameter is improved, and employs new distiller's yeast, is achieved preferable wine product and is brewed effect.Utilize this
Invention process for brewing wine with raw materials, can greatly simplify traditional processing technology, shorten the production cycle, save artificial and energy consumption, obtain simultaneously
Get Geng Gao distillation yield.
The content of the invention
The present invention is intended to provide a kind of new brewing wine with raw materials technique, compared to conventional brew technique, when present invention process ferments
Between substantially shorten, it is more simple and easy to do, be more suitable for industrialized production.
Brewing wine with raw materials technique of the present invention can save substantial amounts of artificial and energy consumption, and through measuring and calculating, present invention process can shorten production
In the cycle 3/4, about 70-80% artificial and fuel is saved, whole production process is pollution-free, non-toxic by-products discharge, safety and sanitation.
Brewing wine with raw materials technique of the present invention can effectively improve distillation yield, and it is good to produce wine product taste quality.In addition, work of the present invention
Contain multiple nutritional components in vinasse obtained by skill, and be good feedstuff without impurity such as rice wheat husk, corncobs.
The invention provides a kind of brewing wine with raw materials technique, it is characterised in that comprises the following steps：Raw material crushing → dispensing hair
Ferment → distill out wine → bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 80-300 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding,
It is eventually adding distiller's yeast；The temperature of water is 15-24 DEG C, and the ratio of cereal materialses and water is 1：2-3, the addition of distiller's yeast is former for cereal
The 0.6-0.8% of material, keeps environment with respect to constant temperature, temperature range is controlled within 2 DEG C during fermentation；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine
System is in 1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
Further, the distiller's yeast added in brewing wine with raw materials technique of the present invention in (2) step dispensing fermentation step is by following
What the raw material of parts by weight was made：Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, cellulase 2-3, acidophilus
Lactobacillus 1.5-1.6, beta amylase 4-5, raw perfume active dry yeasr 1.5-2.5.
As a preferred embodiment, brewing wine with raw materials technique of the present invention, comprises the following steps：Raw material crushing → dispensing fermentation → distillation
Go out wine → bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 100 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding,
Distiller's yeast is eventually adding, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 8, rhizopus koji 14, black mold
60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4, raw perfume active dry yeasr 1.5；The temperature of water is 20 DEG C, cereal materialses
Ratio with water is 1：2.5, the addition of distiller's yeast is the 0.6% of cereal materialses, and environment is kept during fermentation with respect to constant temperature, temperature difference model
System is contained within 2 DEG C；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine
System is in 1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
Further, the distiller's yeast added in brewing wine with raw materials technique of the present invention in (2) step dispensing fermentation step can also be by
The raw material of following weight parts is made：Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, and cellulase 2-3 is thermophilic
Lactobacillus lactis 1.5-1.6, beta amylase 4-5, raw perfume active dry yeasr 1.5-2.5, oxidoreducing enzyme 0.6-0.8.
As it is another preferably, brewing wine with raw materials technique of the present invention comprises the following steps：Raw material crushing → dispensing fermentation → steaming
Distillate wine → bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 300 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding,
Distiller's yeast is eventually adding, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 12, rhizopus koji 16, black song
Enzyme 62, cellulase 3, lactobacillus acidophilus 1.6, beta amylase 5, raw perfume active dry yeasr 2.5, oxidoreducing enzyme 0.6；The temperature of water
For 15 DEG C, the ratio of cereal materialses and water is 1：2, the addition of distiller's yeast is the 0.8% of cereal materialses, and environment phase is kept during fermentation
To constant temperature, temperature range is controlled within 2 DEG C；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine
System is in 1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
Further, the distiller's yeast added in brewing wine with raw materials technique of the present invention in (2) step dispensing fermentation step can also be by
The raw material of following weight parts is made：Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, and cellulase 2-3 is thermophilic
Lactobacillus lactis 1.5-1.6, beta amylase 4-5, raw perfume active dry yeasr 1.5-2.5, nitrifier 2.2-2.5.
As it is another preferably, brewing wine with raw materials technique of the present invention comprises the following steps：Raw material crushing → dispensing fermentation → steaming
Distillate wine → bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 80 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding,
Distiller's yeast is eventually adding, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 8, rhizopus koji 14, black mold
60, cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4, raw perfume active dry yeasr 1.5, nitrifier 2.2；The temperature of water is 24
DEG C, the ratio of cereal materialses and water is 1：3, the addition of distiller's yeast is the 0.65% of cereal materialses, keeps environment relative during fermentation
Constant temperature, temperature range is controlled within 2 DEG C；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine
System is in 1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
Further, brewing wine with raw materials technique of the present invention, it is described to distill out when material in wine step loads distillation equipment
Coefficient is controlled in 65-70%.
Brewing wine with raw materials technique of the present invention uses liquid state fermentation technology, and through experiment, the smashing fineness of cereal materialses is in 80-300
Most appropriate between mesh, such grain fineness was both easily waterlogged, and promoted mould to be contacted extensively with starch material, to enter
Row fully enzymolysis, reaches more than 95% starch sugar rate, and then improves distillation yield, can avoid causing because powder is meticulous again
Starch gelatinization.
Fermented using present invention process, its fermentation time is relevant with temperature, typically about 7-10 days, compared to traditional handicraft hair
The ferment time substantially shortens.This technique has no particular/special requirement to round, can select pithos, plastics according to specific working condition
The containers such as bucket, Aluminum Drum, cement pit.
Still-process in present invention process, to thermal source also without particular/special requirement, can use fire coal, steam, natural gas, electric heating
Deng heating source, when cereal materialses ferment to full maturity, (i.e. when surface of material bubble-free is produced, top is faint yellow limpid liquid
Body, aroma is protruded, and bottom sediment has pinched loose sense with hand), you can distilled, material loads charging system during distillation equipment
Number should be controlled between 40-80%, preferably 65-70%.
Compared with existing conventional brew technique, brewing wine with raw materials technique of the present invention has the characteristics that and advantage：
(1) simple production process, conventional brew technique need to boiling repeatedly, be sent out again after processing ripe material repeatedly by raw material
Ferment, and fermentation temperature need to be more than 30 DEG C, and fermentation time is up to more than 28 days, and present invention process is non-evaporating before fermentation to be boiled, directly
Connect by raw material fermentation, fermentation can be carried out under normal temperature and low temperature, and only distillation once, makes brewing process shorten 3/4 after fermentation,
The wine brewing time was shortened to 7-10 days by original 28-30 days；
(2) distillation yield is high, and present invention process can improve starch utilization ratio and distillation yield；
(3) energy consumption is saved, traditionally processing 500 kilograms of grain wines needs nearly 500 kilograms of fuel, and uses this hair
Bright technique processes the grain wine of same amount, only needs 100-150 kilograms of fuel, can save energy consumption about 70-80%；
(4) manpower is saved, using conventional brew technique, 500 kilograms of grain wines of processing need 5 workmans, and labor intensity
Very big, present invention process processes the grain wine of same amount due to enormously simplify production process, and 1 people is equipped with necessary instrument and is
Operation can be completed, artificial 80% is saved；
(5) quality of white spirit that present invention process is brewed is good, and as clear as crystal, aroma is strong, pure taste, can reach country excellent
Matter Chinese sprits standard；
(6) use and contain the impurity such as rice wheat husk, corncob in conventional brew technique, vinasse, the nutrient composition content such as albumen
Low, being unfavorable for raw material in vinasse recycling, present invention process need to only distill once, therefore protein content is high in vinasse, is preferable
Inexpensive feed.
Embodiment
Illustrate embodiments of the present invention below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through specific realities different in addition
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.
Before the specific embodiment of the invention is further described, it should be appreciated that protection scope of the present invention is not limited to down
State specific specific embodiment；It is also understood that the term used in the embodiment of the present invention is specific specific in order to describe
Embodiment, the protection domain being not intended to be limiting of the invention.
When embodiment provides number range, it should be appreciated that except non-invention is otherwise noted, two ends of each number range
Any one numerical value can select between point and two end points.Unless otherwise defined, in the present invention all technologies for using and
Scientific terminology is identical with the meaning that those skilled in the art of the present technique are generally understood that.Except the specific method used in embodiment, equipment,
Outside material, according to those skilled in the art to the grasp of prior art and the record of the present invention, it can also use and this
Any method, equipment and the material of the similar or equivalent prior art of method, equipment described in inventive embodiments, material come real
The existing present invention.
Embodiment 1
A kind of brewing wine with raw materials technique, comprises the following steps：Raw material crushing → dispensing is fermented → distills out wine → bottling；Its
In：
(1) raw material is crushed, and raw material is from cereal such as rice, corn, wheat, sorghums, and cereal materialses are crushed into fineness is
100 mesh；
(2) dispensing is fermented, and is 0.2-1.0m from volume3Pithos, Plastic Drum, Aluminum Drum or cement pit as fermentation tank,
Water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding, to agglomerate, pimple is eliminated, finally
Distiller's yeast is added, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60,
Cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4, raw perfume active dry yeasr 1.5；The temperature of water is 20 DEG C, cereal materialses and water
Ratio be 1：2.5, the addition of distiller's yeast is the 0.6% of cereal materialses, and environment is kept during fermentation with respect to constant temperature, temperature range control
System is within 2 DEG C, fermentation time 7-10 days；
(3) wine is distilled out, distillation equipment uses the flat cylindrical steamer that stainless steel plate is made, when material fermentation is to complete
It is ripe that (surface of material bubble-free is produced, and top is faint yellow clear liquid, and aroma is protruded, and bottom sediment has pinched loose with hand
Sense), material is moved into distillation equipment, coefficient is 65%, is distilled, the discharge of wine is controlled in 1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
Embodiment 2
A kind of brewing wine with raw materials technique, comprises the following steps：Raw material crushing → dispensing is fermented → distills out wine → bottling；Its
In：
(1) raw material is crushed, and raw material is from cereal such as rice, corn, wheat, sorghums, and cereal materialses are crushed into fineness is
80 mesh；
(2) dispensing is fermented, and is 0.2-1.0m from volume3Pithos, Plastic Drum, Aluminum Drum or cement pit as fermentation tank,
Water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding, to agglomerate, pimple is eliminated, finally
Distiller's yeast is added, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60,
Cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4, raw perfume active dry yeasr 1.5, nitrifier 2.2；The temperature of water is 24 DEG C, paddy
The ratio of raw material and water is 1：3, the addition of distiller's yeast is the 0.65% of cereal materialses, and environment is kept during fermentation with respect to constant temperature,
Temperature range is controlled within 2 DEG C, fermentation time 7-10 days；
(3) wine is distilled out, distillation equipment uses the flat cylindrical steamer that stainless steel plate is made, when material fermentation is to complete
It is ripe that (surface of material bubble-free is produced, and top is faint yellow clear liquid, and aroma is protruded, and bottom sediment has pinched loose with hand
Sense), material is moved into distillation equipment, coefficient is 70%, is distilled, the discharge of wine is controlled in 1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
Comparative example
Conventional brew technique, comprises the following steps：
(1) Feedstock treating, raw material is from cereal such as rice, corn, wheat, sorghums, and cereal materialses are crushed into fineness is
80 mesh, the cereal materialses after crushing are soaked 24 hours；
(2) boiling, the raw material after immersion is moved into steamer and carries out boiling, after cereal materialses are completely well-done, is taken out
Cooling；
(3) added into the raw material after cooling after the completion of Daqu, mixed song and enter cylinder fermentation, the addition of distiller's yeast is cereal materialses
0.8%, fermentation temperature remains 32 DEG C, and temperature range is controlled within 2 DEG C, and fermentation time is 28 days；
(4) distill, material goes out cylinder after the completion of fermentation, admixes after cavings and is distilled, and obtains first planting wine；
(5) above-mentioned cooling → mixed song → is repeated to the cereal residue after distillation to enter cylinder fermentation process, steam again after the completion of fermentation
Evaporate and obtain regrowth hair wine；Carried out after first planting wine and regrowth hair wine mixing tune are converted filling.
Distillation yield is tested
Using rice as brewing materials, the liquor ratio of raw material of difference testing example 1-2 techniques and comparative example technique.
Liquor ratio of raw material calculation formula：
Each group raw materials technology distillation yield test result is as shown in table 1 below.
The liquor ratio of raw material test result of each group technique of table 1
| Group | Raw material total burn-off (kg) | Former wine yield (kg) | Liquor ratio of raw material (%) |
| Embodiment 1 | 100 | 76.0 | 76.0 |
| Embodiment 2 | 100 | 85.3 | 85.3 |
| Comparative example | 100 | 41.9 | 41.9 |
The raw material of present invention process (embodiment 1-2) is can be seen that by the distillation yield test result of each group technique in table 1
Distillation yield is significantly larger than conventional brew technique.Moreover, the fermentation time of present invention process is only 7-10 days, and traditional handicraft
First planting wine and regrowth hair wine have then fermented 28 days respectively, and total fermentation time is 56 days.In addition, present invention process fermentation is at normal temperatures
(15-24 DEG C) carried out, and traditional handicraft fermentation temperature need to be maintained at more than 30 DEG C, not only increase technology difficulty, Er Qieneng
Consumption is huge.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples, in the knowledge that those skilled in the art possess, can also not depart from the present invention
Various changes can be made on the premise of design.
Claims (8)
1. a kind of brewing wine with raw materials technique, it is characterised in that comprise the following steps：Raw material crushing → dispensing is fermented → distill out wine →
Bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 80-300 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding, finally
Add distiller's yeast；The temperature of water is 15-24 DEG C, and the ratio of cereal materialses and water is 1：2-3, the addition of distiller's yeast is cereal materialses
0.6-0.8%, keeps environment with respect to constant temperature, temperature range is controlled within 2 DEG C during fermentation；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine exists
1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
2. the distiller's yeast added in brewing wine with raw materials technique as claimed in claim 1, the dispensing fermentation step is by following weight
What the raw material of part was made：Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, cellulase 2-3, acidophilus breast bar
Bacterium 1.5-1.6, beta amylase 4-5, raw perfume active dry yeasr 1.5-2.5.
3. brewing wine with raw materials technique as claimed in claim 2, comprises the following steps：Raw material crushing → dispensing is fermented → distills out wine
→ bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 100 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding, finally
Distiller's yeast is added, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60,
Cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4, raw perfume active dry yeasr 1.5；The temperature of water is 20 DEG C, cereal materialses and water
Ratio be 1：2.5, the addition of distiller's yeast is the 0.6% of cereal materialses, and environment is kept during fermentation with respect to constant temperature, temperature range control
System is within 2 DEG C；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine exists
1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
4. the distiller's yeast added in brewing wine with raw materials technique as claimed in claim 1, the dispensing fermentation step is by following weight
What the raw material of part was made：Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, cellulase 2-3, acidophilus breast bar
Bacterium 1.5-1.6, beta amylase 4-5, raw perfume active dry yeasr 1.5-2.5, oxidoreducing enzyme 0.6-0.8.
5. brewing wine with raw materials technique as claimed in claim 4, comprises the following steps：Raw material crushing → dispensing is fermented → distills out wine
→ bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 300 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding, finally
Distiller's yeast is added, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 12, rhizopus koji 16, black mold 62,
Cellulase 3, lactobacillus acidophilus 1.6, beta amylase 5, raw perfume active dry yeasr 2.5, oxidoreducing enzyme 0.6；The temperature of water is 15
DEG C, the ratio of cereal materialses and water is 1：2, the addition of distiller's yeast is the 0.8% of cereal materialses, keeps environment relatively permanent during fermentation
Temperature, temperature range is controlled within 2 DEG C；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine exists
1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
6. the distiller's yeast added in brewing wine with raw materials technique as claimed in claim 1, the dispensing fermentation step is by following weight
What the raw material of part was made：Make wine active dry yeasr 8-12, rhizopus koji 14-16, black mold 60-62, cellulase 2-3, acidophilus breast bar
Bacterium 1.5-1.6, beta amylase 4-5, raw perfume active dry yeasr 1.5-2.5, nitrifier 2.2-2.5.
7. brewing wine with raw materials technique as claimed in claim 6, comprises the following steps：Raw material crushing → dispensing is fermented → distills out wine
→ bottling；Wherein：
(1) raw material is crushed, and cereal materialses are crushed into fineness for 80 mesh；
(2) dispensing is fermented, and water is first added into fermentation tank, the cereal materialses crushed is then added, stirs while adding, finally
Distiller's yeast is added, the distiller's yeast is made up of the raw material of following weight parts：Wine brewing active dry yeasr 8, rhizopus koji 14, black mold 60,
Cellulase 2, lactobacillus acidophilus 1.5, beta amylase 4, raw perfume active dry yeasr 1.5, nitrifier 2.2；The temperature of water is 24 DEG C, paddy
The ratio of raw material and water is 1：3, the addition of distiller's yeast is the 0.65% of cereal materialses, and environment is kept during fermentation with respect to constant temperature,
Temperature range is controlled within 2 DEG C；
(3) wine is distilled out, when fermentation is to full maturity, material is moved into distillation equipment, distilled, the discharge control of wine exists
1-2 kg/minutes；
(4) bottle, after quality inspection is qualified, bottling, packaging and storage.
8. the brewing wine with raw materials technique as described in claim any one of 1-7, it is described distill out material in wine step and load distillation set
Coefficient when standby is controlled in 65-70%.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108148706A (en) * | 2018-02-08 | 2018-06-12 | 平南县科力酿酒机械制造有限公司 | The brew method of white wine |
| CN108330051A (en) * | 2018-03-01 | 2018-07-27 | 安徽焦陂酒业有限责任公司 | A kind of method of distillation yield in raising white wine |
| CN108410625A (en) * | 2018-04-18 | 2018-08-17 | 安徽中淮食品饮料有限公司 | A kind of wine-making technology |
| CN108865627A (en) * | 2018-09-01 | 2018-11-23 | 吉林省农业科学院 | A kind of preparation method of jerusalem artichoke formula brewing wine with raw materials |
| CN108977307A (en) * | 2018-07-14 | 2018-12-11 | 句容茅山宝地黑香猪专业合作社 | A kind of simple cooked material fermentation wine-making technology |
| CN110747087A (en) * | 2019-11-29 | 2020-02-04 | 桃源县兴隆米业科技开发有限公司 | Process for rice-saving brewing wine by using high-essential amino acid |
| CN113308320A (en) * | 2020-02-27 | 2021-08-27 | 醴丰实业有限公司 | Process for brewing wine by fermenting high-temp raw material of wheat |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108148706A (en) * | 2018-02-08 | 2018-06-12 | 平南县科力酿酒机械制造有限公司 | The brew method of white wine |
| CN108330051A (en) * | 2018-03-01 | 2018-07-27 | 安徽焦陂酒业有限责任公司 | A kind of method of distillation yield in raising white wine |
| CN108410625A (en) * | 2018-04-18 | 2018-08-17 | 安徽中淮食品饮料有限公司 | A kind of wine-making technology |
| CN108977307A (en) * | 2018-07-14 | 2018-12-11 | 句容茅山宝地黑香猪专业合作社 | A kind of simple cooked material fermentation wine-making technology |
| CN108865627A (en) * | 2018-09-01 | 2018-11-23 | 吉林省农业科学院 | A kind of preparation method of jerusalem artichoke formula brewing wine with raw materials |
| CN110747087A (en) * | 2019-11-29 | 2020-02-04 | 桃源县兴隆米业科技开发有限公司 | Process for rice-saving brewing wine by using high-essential amino acid |
| CN113308320A (en) * | 2020-02-27 | 2021-08-27 | 醴丰实业有限公司 | Process for brewing wine by fermenting high-temp raw material of wheat |
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