CN107446787A - A kind of sorghum daughter red wine and its production technology - Google Patents
A kind of sorghum daughter red wine and its production technology Download PDFInfo
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- CN107446787A CN107446787A CN201710838146.7A CN201710838146A CN107446787A CN 107446787 A CN107446787 A CN 107446787A CN 201710838146 A CN201710838146 A CN 201710838146A CN 107446787 A CN107446787 A CN 107446787A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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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Abstract
The invention discloses a kind of sorghum daughter red wine and its production technology.Including procedure below：Original plasm wine processed, sugaringization glutinous sorghum, Titian polishing；Sugaringization glutinous sorghum includes：（1）Foam material：By glutinous sorghum hot-water soak；（2）Steaming：Soaking glutinous sorghum just steam, then carries out vexed water, then carries out multiple steaming；（3）Radiating：Glutinous sorghum after steaming spreads cooling out；（4）Saccharification：Glutinous sorghum after cooling is sprinkled into distiller's yeast, receives case cultivation, obtains the glutinous sorghum that is saccharified；Titian polishing includes：After original plasm wine seals more than 6 years up for safekeeping, sealed up for safekeeping after being mixed with saccharification glutinous sorghum, after 80 to 100 days, saccharification glutinous sorghum is pulled out, is put into new saccharification glutinous sorghum and seals up for safekeeping, after 5 to 7 months, saccharification glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum and seals up for safekeeping, again pull saccharification glutinous sorghum out after 1 year, continue to seal up for safekeeping more than 4 months, sorghum daughter's red wine is made.Sorghum Kinawa wine and women-sensual pursuits pool produced by the present invention is thoroughly red, gives off a strong fragrance, and it is not peppery to enter larynx.
Description
Technical field
The present invention relates to wine, and in particular to a kind of sorghum daughter red wine and its production technology.
Background technology
Contained from ancient times with sorghum-brewed wine emerging, typically will spread bent cultivation after sorghum boiling and fermented, carried out after the completion of fermentation
Distillation obtains original plasm wine, then by original plasm wine sealed storage, finally gives liquor made from sorghum, and uses sorghum made from traditional manufacturing technique
Wine flavour is not strong enough, and it is partially peppery to enter larynx.
The content of the invention
It is an object of the invention to provide a kind of sorghum daughter red wine and its production technology, to solve to use traditional fabrication work
Sorghum wine flavour is not strong enough made from skill, enters the problem of larynx is partially peppery.
To solve above-mentioned technical problem, the present invention uses following technical scheme：A kind of sorghum daughter red wine production technology,
Including procedure below：Original plasm wine processed, sugaringization glutinous sorghum, Titian polishing；
Described sugaring glutinous sorghum includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak；
（2）Steaming：Soaking glutinous sorghum just steam, then carries out vexed water, then carries out multiple steaming；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：Glutinous sorghum after cooling is sprinkled into distiller's yeast, receives case cultivation, obtains the glutinous sorghum that is saccharified；
Described Titian polishing includes procedure below：
After original plasm wine seals more than 6 years up for safekeeping, seal up for safekeeping after being mixed with saccharification glutinous sorghum, after 80 to 100 days, saccharification glutinous sorghum pulled out,
It is put into new saccharification glutinous sorghum to seal up for safekeeping, after 5 to 7 months, saccharification glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum and seals up for safekeeping, one
Nian Houzai pulls saccharification glutinous sorghum out, continues to seal up for safekeeping more than 4 months, sorghum daughter's red wine is made.
Glutinous sorghum obtains the glutinous sorghum that is saccharified after the process of sugaringization glutinous sorghum, rich in strong fragrance and active
Microorganism, then sealed up for safekeeping with sealing up for safekeeping after the original plasm wine of more than 6 years mixes, original plasm wine because the effect of saccharification glutinous sorghum is changed into red,
The fragrance of saccharification glutinous sorghum can be resided in original plasm wine, and saccharification glutinous sorghum causes the aldehyde material in original plasm wine to reduce, so as to change
Kind original plasm wine enters the partially peppery phenomenon of larynx, and after 80 to 100 days, saccharification glutinous sorghum is pulled out, is put into new saccharification glutinous sorghum, 5 to 7 months
Afterwards, saccharification glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum, saccharification glutinous sorghum is pulled out again after 1 year, is finally further continued for
Seal up for safekeeping more than 4 months, obtained sorghum Kinawa wine and women-sensual pursuits pool is thoroughly red, gives off a strong fragrance, and it is not peppery to enter larynx.
Preferably, described original plasm wine processed includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak；
（2）Steaming：Soaking glutinous sorghum just steam, then carries out vexed water, then carries out multiple steaming；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：Glutinous sorghum after cooling is sprinkled into distiller's yeast, receives case cultivation, obtains the glutinous sorghum that is saccharified；
（5）Fermentation：Fermentation vat sealing and fermenting is put into after vinasse are added in saccharification glutinous sorghum；
（6）Distillation：The glutinous sorghum fermented is distilled, by blue bamboo trunk condense flow out, when still-process carry out three/
For the moment, start to collect original plasm wine, stop collecting when carrying out 5/6ths from still-process, original plasm wine is put into lower cellar for storing things envelope in soil pottery
Deposit.
Condensed and flowed out by blue bamboo trunk, hot alcohol steam can absorb the delicate fragrance of blue bamboo, so as to improve the peppery larynx of its entrance
Phenomenon, when still-process carries out 1/3rd, start to collect original plasm wine, stop receiving when carrying out 5/6ths from still-process
Collection, the original plasm wine concentration for collecting to obtain are higher.
Preferably, during described sugaring glutinous sorghum：Foam material process hot water temperature is 80~90 DEG C, and water level is higher than
More than the ㎝ of glutinous sorghum 20, soak time 10~12 hours, steaming process are just steamed 12~17 minutes, and vexed water 12~28 minutes is multiple to steam
50~70 minutes.High temperature foam material, make glutinous sorghum expansion semi-curing, then pass through just steaming, vexed water, the multiple fragrance quilt for steaming, making glutinous sorghum
It is proposed.
Preferably, during described sugaring glutinous sorghum：Saccharifying is that will be cooled to 35~40 DEG C of glutinous sorghum
Distiller's yeast is sprinkled, then case cultivation is received after being cooled to 28~32 DEG C, obtains the glutinous sorghum that is saccharified.
Preferably,：During described sugaring glutinous sorghum：The saccharifying, in parts by weight, glutinous sorghum
For 100 parts, distiller's yeast is 0.10~0.2 ㎏.
Preferably, during described Titian polishing：Calculate according to the mass fraction, the saccharification glutinous sorghum being put into every time and original
The ratio for starching wine is 1:1.
Preferably, during described original plasm wine processed：Foam material process hot water temperature is 80~90 DEG C, and water level is higher than glutinous height
More than the ㎝ of fine strain of millet 20, soak time 10~12 hours；Steaming process just steam 13~15 minutes, vexed water 15~25 minutes, again steam 50~
70 minutes, saccharifying was that the glutinous sorghum for being cooled to 35~40 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum 100
Part, distiller's yeast is 0.15~0.175 ㎏, then is cooled to cultivation 22~26 hours in the bamboo case that blue bamboo work is closed at after 28~30 DEG C,
Obtain the glutinous sorghum that is saccharified.
The parameters such as temperature, time from sugaringization glutinous sorghum process are different, and use cultivation in the bamboo case of blue bamboo work,
The more mellow delicate fragrance of obtained original plasm wine.
During preferably described original plasm wine processed：In parts by weight, be saccharified fermentation process glutinous sorghum and vinasse
Ratio be 1:3, vinasse temperature is 21~25 DEG C, and fermentation time is 5~7 days.
A kind of sorghum daughter red wine, it is made using a kind of sorghum daughter red wine production technology described in any of the above one.
Compared with prior art, the present invention can at least produce a kind of following beneficial effect：The present invention is on the basis of original plasm wine
On, saccharification glutinous sorghum is added, improves its color and luster, fragrance, mouthfeel, obtained sorghum Kinawa wine and women-sensual pursuits pool is thoroughly red, gives off a strong fragrance, and
And it is not peppery to enter larynx；The present invention is condensed by blue bamboo trunk, and hot alcohol steam can absorb the delicate fragrance of blue bamboo, peppery so as to improve its entrance
The phenomenon of larynx；The present invention controls the parameters such as each process temperature, time, the more mellow delicate fragrance of obtained original plasm wine.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, following examples are enumerated, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
A kind of sorghum daughter red wine production technology, including procedure below：Original plasm wine processed, sugaringization glutinous sorghum, Titian polishing；
Described original plasm wine processed includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, temperature is 90 DEG C, and water level is higher than more than the ㎝ of glutinous sorghum 20, soak time 12
Hour；
（2）Steaming：Soaking glutinous sorghum just steam 15 minutes, then carries out vexed water 25 minutes, then carries out multiple steam 70 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 40 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, distiller's yeast
For 0.175 ㎏, then cultivation 26 hours in the bamboo case that blue bamboo work is closed at after 30 DEG C are cooled to, obtain the glutinous sorghum that is saccharified；
（5）Fermentation：Fermentation vat sealing and fermenting is put into after vinasse are added in saccharification glutinous sorghum, in parts by weight, be saccharified glutinous height
The ratio of fine strain of millet and vinasse is 1:3, vinasse temperature is 25 DEG C, and fermentation time is 7 days；
（6）Distillation：The glutinous sorghum fermented is distilled, by blue bamboo trunk condense flow out, when still-process carry out three/
For the moment, start to collect original plasm wine, stop collecting when carrying out 5/6ths from still-process, original plasm wine is put into lower cellar for storing things envelope in soil pottery
Deposit.
Described sugaring glutinous sorghum includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, foam material process hot water temperature is 90 DEG C, water level higher than the ㎝ of glutinous sorghum 20 with
On, soak time 12 hours；
（2）Steaming：Soaking glutinous sorghum just steam 17 minutes, then carries out vexed water 28 minutes, then carries out multiple steam 70 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 40 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, and distiller's yeast is
0.2 ㎏, then case cultivation is received after being cooled to 32 DEG C, obtain the glutinous sorghum that is saccharified；
Described Titian polishing includes procedure below：
After original plasm wine seals 7 years up for safekeeping, sealed up for safekeeping after being mixed with saccharification glutinous sorghum, after 100 days, saccharification glutinous sorghum is pulled out, is put into new sugar
Change glutinous sorghum to seal up for safekeeping, after 7 months, saccharification glutinous sorghum is pulled out, be placed again into new saccharification glutinous sorghum and seal up for safekeeping, again will saccharification after 1 year
Glutinous sorghum is pulled out, continues to seal up for safekeeping more than 4 months, and sorghum daughter's red wine is made.Calculate according to the mass fraction, the saccharification being put into every time is glutinous
The ratio of sorghum and original plasm wine is 1:1.
Glutinous sorghum obtains the glutinous sorghum that is saccharified after the process of sugaringization glutinous sorghum, rich in strong fragrance and active
Microorganism, then sealed up for safekeeping with sealing up for safekeeping after the original plasm wine of 7 years mixes, original plasm wine is because the effect of saccharification glutinous sorghum is changed into red, saccharification
The fragrance of glutinous sorghum can be resided in original plasm wine, and saccharification glutinous sorghum causes the aldehyde material in original plasm wine to reduce, so as to improve original
Slurry wine enters the partially peppery phenomenon of larynx, and after 100 days, saccharification glutinous sorghum is pulled out, is put into new saccharification glutinous sorghum, after 7 months, will be saccharified
Glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum, again pulls saccharification glutinous sorghum out after 1 year, be finally further continued for sealing up for safekeeping 4 months
More than, obtained sorghum Kinawa wine and women-sensual pursuits pool is thoroughly red, gives off a strong fragrance, and it is not peppery to enter larynx.
Embodiment 2：
A kind of sorghum daughter red wine production technology, including procedure below：Original plasm wine processed, sugaringization glutinous sorghum, Titian polishing；
Described original plasm wine processed includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, temperature is 80 DEG C, and water level is higher than more than the ㎝ of glutinous sorghum 20, soak time 10
Hour；
（2）Steaming：Soaking glutinous sorghum just steam 13 minutes, then carries out vexed water 15 minutes, then carries out multiple steam 50 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 35 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, distiller's yeast
For 0.15 ㎏, then cultivation 22 hours in the bamboo case that blue bamboo work is closed at after 28 DEG C are cooled to, obtain the glutinous sorghum that is saccharified；
（5）Fermentation：Fermentation vat sealing and fermenting is put into after vinasse are added in saccharification glutinous sorghum, in parts by weight, be saccharified glutinous height
The ratio of fine strain of millet and vinasse is 1:3, vinasse temperature is 21 DEG C, and fermentation time is 5 days；
（6）Distillation：The glutinous sorghum fermented is distilled, by blue bamboo trunk condense flow out, when still-process carry out three/
For the moment, start to collect original plasm wine, stop collecting when carrying out 5/6ths from still-process, original plasm wine is put into lower cellar for storing things envelope in soil pottery
Deposit.
Described sugaring glutinous sorghum includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, foam material process hot water temperature is 80 DEG C, water level higher than the ㎝ of glutinous sorghum 20 with
On, soak time 10 hours；
（2）Steaming：Soaking glutinous sorghum just steam 12 minutes, then carries out vexed water 12 minutes, then carries out multiple steam 50 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 35 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, and distiller's yeast is
0.10 ㎏, then case cultivation is received after being cooled to 28 DEG C, obtain the glutinous sorghum that is saccharified；
Described Titian polishing includes procedure below：
After original plasm wine seals 9 years up for safekeeping, sealed up for safekeeping after being mixed with saccharification glutinous sorghum, after 80 days, saccharification glutinous sorghum is pulled out, is put into new saccharification
Glutinous sorghum is sealed up for safekeeping, and after 5 months, saccharification glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum and is sealed up for safekeeping, will be saccharified again after 1 year glutinous
Sorghum is pulled out, continues to seal up for safekeeping more than 4 months, and sorghum daughter's red wine is made.Calculate according to the mass fraction, the glutinous height of the saccharification being put into every time
The ratio of fine strain of millet and original plasm wine is 1:1.
Glutinous sorghum obtains the glutinous sorghum that is saccharified after the process of sugaringization glutinous sorghum, rich in strong fragrance and active
Microorganism, then sealed up for safekeeping with sealing up for safekeeping after the original plasm wine of 9 years mixes, original plasm wine is because the effect of saccharification glutinous sorghum is changed into red, saccharification
The fragrance of glutinous sorghum can be resided in original plasm wine, and saccharification glutinous sorghum causes the aldehyde material in original plasm wine to reduce, so as to improve original
Slurry wine enters the partially peppery phenomenon of larynx, and after 80 days, saccharification glutinous sorghum is pulled out, is put into new saccharification glutinous sorghum, after 5 months, will be saccharified glutinous
Sorghum is pulled out, is placed again into new saccharification glutinous sorghum, again pulls saccharification glutinous sorghum out after 1 year, be finally further continued for sealing up for safekeeping 4 months with
On, obtained sorghum Kinawa wine and women-sensual pursuits pool is thoroughly red, gives off a strong fragrance, and it is not peppery to enter larynx.
Embodiment 3：
A kind of sorghum daughter red wine production technology, including procedure below：Original plasm wine processed, sugaringization glutinous sorghum, Titian polishing；
Described original plasm wine processed includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, temperature is 83 DEG C, and water level is higher than more than the ㎝ of glutinous sorghum 20, soak time 11
Hour；
（2）Steaming：Soaking glutinous sorghum just steam 13 minutes, then carries out vexed water 25 minutes, then carries out multiple steam 50 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 38 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, distiller's yeast
For 0.15 ㎏, then cultivation 26 hours in the bamboo case that blue bamboo work is closed at after 28 DEG C are cooled to, obtain the glutinous sorghum that is saccharified；
（5）Fermentation：Fermentation vat sealing and fermenting is put into after vinasse are added in saccharification glutinous sorghum, in parts by weight, be saccharified glutinous height
The ratio of fine strain of millet and vinasse is 1:3, vinasse temperature is 24 DEG C, and fermentation time is 5 days；
（6）Distillation：The glutinous sorghum fermented is distilled, by blue bamboo trunk condense flow out, when still-process carry out three/
For the moment, start to collect original plasm wine, stop collecting when carrying out 5/6ths from still-process, original plasm wine is put into lower cellar for storing things envelope in soil pottery
Deposit.
Described sugaring glutinous sorghum includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, foam material process hot water temperature is 85 DEG C, water level higher than the ㎝ of glutinous sorghum 20 with
On, soak time 11 hours；
（2）Steaming：Soaking glutinous sorghum just steam 15 minutes, then carries out vexed water 25 minutes, then carries out multiple steam 60 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 40 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, and distiller's yeast is
0.2 ㎏, then case cultivation is received after being cooled to 30 DEG C, obtain the glutinous sorghum that is saccharified；
Described Titian polishing includes procedure below：
After original plasm wine seals 7 years up for safekeeping, after sealing 90 days up for safekeeping after being mixed with saccharification glutinous sorghum, saccharification glutinous sorghum is pulled out, is put into new saccharification
Glutinous sorghum is sealed up for safekeeping, and after 5 months, saccharification glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum and is sealed up for safekeeping, will be saccharified again after 1 year glutinous
Sorghum is pulled out, continues to seal up for safekeeping more than 4 months, and sorghum daughter's red wine is made.Calculate according to the mass fraction, the glutinous height of the saccharification being put into every time
The ratio of fine strain of millet and original plasm wine is 1:1.
Glutinous sorghum obtains the glutinous sorghum that is saccharified after the process of sugaringization glutinous sorghum, rich in strong fragrance and active
Microorganism, then sealed up for safekeeping with sealing up for safekeeping after the original plasm wine of 7 years mixes, original plasm wine is because the effect of saccharification glutinous sorghum is changed into red, saccharification
The fragrance of glutinous sorghum can be resided in original plasm wine, and saccharification glutinous sorghum causes the aldehyde material in original plasm wine to reduce, so as to improve original
Slurry wine enters the partially peppery phenomenon of larynx, and after 90 days, saccharification glutinous sorghum is pulled out, is put into new saccharification glutinous sorghum, after 5 months, will be saccharified glutinous
Sorghum is pulled out, is placed again into new saccharification glutinous sorghum, again pulls saccharification glutinous sorghum out after 1 year, be finally further continued for sealing up for safekeeping 4 months with
On, obtained sorghum Kinawa wine and women-sensual pursuits pool is thoroughly red, gives off a strong fragrance, and it is not peppery to enter larynx.
Optimum embodiment：
A kind of sorghum daughter red wine production technology, including procedure below：Original plasm wine processed, sugaringization glutinous sorghum, Titian polishing；
Described original plasm wine processed includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, temperature is 85 DEG C, and water level is higher than more than the ㎝ of glutinous sorghum 20, soak time 11
Hour；
（2）Steaming：Soaking glutinous sorghum just steam 14 minutes, then carries out vexed water 20 minutes, then carries out multiple steam 60 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 38 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, distiller's yeast
For 0.16 ㎏, then cultivation 24 hours in the bamboo case that blue bamboo work is closed at after 30 DEG C are cooled to, obtain the glutinous sorghum that is saccharified；
（5）Fermentation：Fermentation vat sealing and fermenting is put into after vinasse are added in saccharification glutinous sorghum, in parts by weight, be saccharified glutinous height
The ratio of fine strain of millet and vinasse is 1:3, vinasse temperature is 23 DEG C, and fermentation time is 5 days；
（6）Distillation：The glutinous sorghum fermented is distilled, by blue bamboo trunk condense flow out, when still-process carry out three/
For the moment, start to collect original plasm wine, stop collecting when carrying out 5/6ths from still-process, original plasm wine is put into lower cellar for storing things envelope in soil pottery
Deposit.
Described sugaring glutinous sorghum includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak, foam material process hot water temperature is 90 DEG C, water level higher than the ㎝ of glutinous sorghum 20 with
On, soak time 12 hours；
（2）Steaming：Soaking glutinous sorghum just steam 15 minutes, then carries out vexed water 12~28 minutes, then carry out it is multiple steam 50~
70 minutes；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：The glutinous sorghum for being cooled to 38 DEG C is sprinkled into distiller's yeast, in parts by weight, glutinous sorghum is 100 parts, and distiller's yeast is
0.15 ㎏, then case cultivation is received after being cooled to 32 DEG C, obtain the glutinous sorghum that is saccharified；
Described Titian polishing includes procedure below：
Original plasm wine is sealed up for safekeeping 8 years, with saccharification glutinous sorghum mix after seal up for safekeeping, after 90 days, will be saccharified glutinous sorghum pull out, be put into newly be saccharified it is glutinous
Sorghum is sealed up for safekeeping, and after 6 months, saccharification glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum and is sealed up for safekeeping, will be saccharified glutinous height again after 1 year
Fine strain of millet is pulled out, continues to seal up for safekeeping more than 4 months, and sorghum daughter's red wine is made.Calculate according to the mass fraction, the saccharification glutinous sorghum being put into every time
Ratio with original plasm wine is 1:1.
Glutinous sorghum obtains the glutinous sorghum that is saccharified after the process of sugaringization glutinous sorghum, rich in strong fragrance and active
Microorganism, then sealed up for safekeeping with sealing up for safekeeping after the original plasm wine of more than 8 years mixes, original plasm wine because the effect of saccharification glutinous sorghum is changed into red,
The fragrance of saccharification glutinous sorghum can be resided in original plasm wine, and saccharification glutinous sorghum causes the aldehyde material in original plasm wine to reduce, so as to change
Kind original plasm wine enters the partially peppery phenomenon of larynx, and after 90 days, saccharification glutinous sorghum is pulled out, new saccharification glutinous sorghum is put into, after 6 months, by sugar
Change glutinous sorghum to pull out, be placed again into new saccharification glutinous sorghum, saccharification glutinous sorghum is pulled out again after 1 year, is finally further continued for sealing 4 up for safekeeping
More than month, obtained sorghum Kinawa wine and women-sensual pursuits pool is thoroughly red, gives off a strong fragrance, and it is not peppery to enter larynx.
Multiple explanatory embodiments spoken of in this manual, refer to combining the specific method bag of embodiment description
Include at least one embodiment of the application generality description.It is not certain that statement of the same race, which occur, in multiple places in the description
Refer to same embodiment.Furthermore, it is understood that when describing a method with reference to any one embodiment, what is advocated is to combine
Other embodiment realizes that this method is fallen within the scope of the present invention.
Claims (9)
1. a kind of sorghum daughter red wine production technology, including procedure below：Original plasm wine processed, sugaringization glutinous sorghum, Titian polishing, its
It is characterised by：
Described sugaring glutinous sorghum includes procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak；
（2）Steaming：Soaking glutinous sorghum just steam, then carries out vexed water, then carries out multiple steaming；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：Glutinous sorghum after cooling is sprinkled into distiller's yeast, receives case cultivation, obtains the glutinous sorghum that is saccharified；
Described Titian polishing includes procedure below：
After original plasm wine seals more than 6 years up for safekeeping, seal up for safekeeping after being mixed with saccharification glutinous sorghum, after 80 to 100 days, saccharification glutinous sorghum pulled out,
It is put into new saccharification glutinous sorghum to seal up for safekeeping, after 5 to 7 months, saccharification glutinous sorghum is pulled out, is placed again into new saccharification glutinous sorghum and seals up for safekeeping, one
Nian Houzai pulls saccharification glutinous sorghum out, continues to seal up for safekeeping more than 4 months, sorghum daughter's red wine is made.
A kind of 2. sorghum daughter red wine production technology according to claim 1, it is characterised in that：Described original plasm wine bag processed
Include procedure below：
（1）Foam material：Glutinous sorghum is used into hot-water soak；
（2）Steaming：Soaking glutinous sorghum just steam, then carries out vexed water, then carries out multiple steaming；
（3）Radiating：Glutinous sorghum after steaming spreads cooling out；
（4）Saccharification：Glutinous sorghum after cooling is sprinkled into distiller's yeast, receives case cultivation, obtains the glutinous sorghum that is saccharified；
（5）Fermentation：Fermentation vat sealing and fermenting is put into after vinasse are added in saccharification glutinous sorghum；
（6）Distillation：The glutinous sorghum fermented is distilled, by blue bamboo trunk condense flow out, when still-process carry out three/
For the moment, start to collect original plasm wine, stop collecting when carrying out 5/6ths from still-process, original plasm wine is put into lower cellar for storing things envelope in soil pottery
Deposit.
A kind of 3. sorghum daughter red wine production technology according to claim 1, it is characterised in that：The glutinous height of described sugaringization
During fine strain of millet：Foam material process hot water temperature is 80~90 DEG C, and water level is higher than more than the ㎝ of glutinous sorghum 20, and soak time 10~12 is small
When, steaming process is just steamed 12~17 minutes, vexed water 12~28 minutes, is steamed 50~70 minutes again.
A kind of 4. sorghum daughter red wine production technology according to claim 1, it is characterised in that：The glutinous height of described sugaringization
During fine strain of millet：Saccharifying is that the glutinous sorghum for being cooled to 35~40 DEG C is sprinkled into distiller's yeast, then case training is received after being cooled to 28~32 DEG C
Bacterium, obtain the glutinous sorghum that is saccharified.
A kind of 5. sorghum daughter red wine production technology according to claim 1, it is characterised in that：The glutinous height of described sugaringization
During fine strain of millet：The saccharifying, in parts by weight, glutinous sorghum are 100 parts, and distiller's yeast is 0.10~0.2 ㎏.
A kind of 6. sorghum daughter red wine production technology according to claim 1, it is characterised in that：Described Titian was polished
Cheng Zhong：Calculate according to the mass fraction, the saccharification glutinous sorghum being put into every time and the ratio of original plasm wine are 1:1.
A kind of 7. sorghum daughter red wine production technology according to claim 2, it is characterised in that：Described original plasm wine mistake processed
Cheng Zhong：Foam material process hot water temperature is 80~90 DEG C, and water level is higher than more than the ㎝ of glutinous sorghum 20, soak time 10~12 hours；Steam
Material process is just steamed 13~15 minutes, vexed water 15~25 minutes, is steamed 50~70 minutes again, and saccharifying is that will be cooled to 35~40 DEG C
Glutinous sorghum sprinkle distiller's yeast, in parts by weight, glutinous sorghum be 100 parts, distiller's yeast is 0.15~0.175 ㎏, then is cooled to 28
Cultivation 22~26 hours in the bamboo case of blue bamboo work are closed at after~30 DEG C, obtain the glutinous sorghum that is saccharified.
A kind of 8. sorghum daughter red wine production technology according to claim 2, it is characterised in that：Described original plasm wine mistake processed
Cheng Zhong：In parts by weight, the ratio of saccharification glutinous sorghum and vinasse is 1 to fermentation process:3, vinasse temperature is 21~25 DEG C, hair
The ferment time is 5~7 days.
9. a kind of sorghum daughter red wine, work is produced using a kind of sorghum daughter red wine described in any one in claim 1 to 8
Skill is made.
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| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
| CN109576121A (en) * | 2019-01-30 | 2019-04-05 | 赵壮志 | A kind of sorghum alcoholic drink mixed with fruit juice production method |
| CN110157568A (en) * | 2019-07-05 | 2019-08-23 | 重庆度量酒业有限责任公司 | A kind of glutinous sorghum wine and its brewing method |
| CN110305750A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of red sorghum wine and its brewing method |
| CN111484911A (en) * | 2019-01-28 | 2020-08-04 | 张桓 | Secondary saccharification preparation method of sorghum liquor |
| CN111690492A (en) * | 2020-08-13 | 2020-09-22 | 大连老井源酒业有限公司 | Wine brewing process and wine |
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| CN105695278A (en) * | 2016-04-06 | 2016-06-22 | 祥云源海酒业有限公司 | Pure sorghum distilled fen-flavor liquor and manufacturing method thereof |
| CN107058025A (en) * | 2017-05-27 | 2017-08-18 | 湖北楚园春酒业有限公司 | A kind of trophism bitter buckwheat wine and its production method |
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| CN1362506A (en) * | 2001-12-29 | 2002-08-07 | 左长春 | Kaoliang red wine and its production process |
| CN105695278A (en) * | 2016-04-06 | 2016-06-22 | 祥云源海酒业有限公司 | Pure sorghum distilled fen-flavor liquor and manufacturing method thereof |
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| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
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| CN109576121A (en) * | 2019-01-30 | 2019-04-05 | 赵壮志 | A kind of sorghum alcoholic drink mixed with fruit juice production method |
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