CN107502527A - A kind of grain wine and its brewage process - Google Patents
A kind of grain wine and its brewage process Download PDFInfo
- Publication number
- CN107502527A CN107502527A CN201710958804.6A CN201710958804A CN107502527A CN 107502527 A CN107502527 A CN 107502527A CN 201710958804 A CN201710958804 A CN 201710958804A CN 107502527 A CN107502527 A CN 107502527A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- boiling
- immersion
- wheat
- buckwheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Abstract
The present invention relates to a kind of grain wine and its brewage process, the brewage process uses wheat, corn, sorghum, soya bean, buckwheat as raw material, it is fermented distilled by the way that each grain raw material to be carried out to soaking cooking successively respectively, finally by a variety of distillate mixed collections and precipitation is filtered, finally brewage obtained grain wine；Brewage process of the present invention, realize that each characteristic selects soaking water gentle time, boiling amount of water and water temperature, fermentation temperature and time and distiller's yeast addition for different grains, so as to obtain higher distillation yield, the wine and women-sensual pursuits for brewageing obtained grain wine is transparent limpid, fragrant odour is pure, and entrance is sweet refreshing net.
Description
Technical field
The present invention relates to the technical field of grain wine, and in particular to a kind of grain wine and its brewage process.
Background technology
White wine has blood circulation and channel invigorating, helps the efficacy of a drug, improves a poor appetite, dispelling fatigue, cultivates one's taste, and makes one brisk and has resisting cold to refresh oneself
Function.Thin vessels can be expanded by drinking a small amount of low alcohol white spirit, can reduce the sugar content in blood, stimulate circulation, prolong
Delay deposition of the lipids such as cholesterol in vascular wall, it is favourable to the circulatory system and cardiovascular and cerebrovascular.
Wine brewing is to utilize the process of microbial fermentation production alcoholic beverage containing finite concentration, different material and different works
Skill condition is very big to vinosity and taste-affect.When being made wine in the prior art using plurality of cereals as raw material, distillation yield
Grain wine that is relatively low, and brewing out, dense mix of wine and women-sensual pursuits is in faint yellow, and grain taste is too prominent, covers the fragrance of wine itself.
The content of the invention
In order to solve above mentioned problem existing for prior art, the invention provides a kind of grain wine and its brewage process.This
Invented technology is made wine suitable for plurality of cereals as raw material, and distillation yield is high, and the grain wine wine and women-sensual pursuits brewed is transparent limpid, gas
Taste fragrance is pure, and entrance is sweet refreshing net.
The technical solution adopted in the present invention is：
A kind of brewage process of grain wine, comprises the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, after immersion completely, pulls drying out, soaked
Wheat after bubble, buckwheat after soya bean, immersion after sorghum, immersion after corn, immersion after immersion；
(2) soya bean, leaching after sorghum, immersion after corn, immersion after wheat, immersion after the immersion obtained to step (1)
Buckwheat adds water to carry out boiling respectively after bubble, cools after the completion of boiling, obtain after boiling after wheat, boiling sorghum after corn, boiling,
Buckwheat after soya bean, boiling after boiling；
(3) soya bean, steaming after sorghum, boiling after corn, boiling after wheat, boiling after the boiling obtained to step (2)
Boil and add distiller's yeast in rear buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, after the completion of fermentation, wheat, hair after being fermented
Corn after ferment, buckwheat after soya bean, fermentation after sorghum, fermentation after fermentation；
(4) wheat after the fermentation obtained to step (3), soya bean, hair after sorghum, fermentation after corn, fermentation after fermentation
Add water to be distilled respectively respectively in buckwheat after ferment, distillate mixed collection, filtering precipitation, produce the grain wine.
It should be noted that being carried out to wheat, corn, sorghum, soya bean, buckwheat after fully soaking, grain skin can be produced, this
Application inventor is by after being separately separated out by grain skin and carrying out boiling, adding after the boiling and carrying out co-fermentation in wheat
And distillation, not only avoid wasting, moreover it is possible to play ventilative, fluffy effect in follow-up distillation process, advantageously form circulation ferment
It is female.
In step (1), wheat is soaked using 15-22 DEG C of water, the time of the immersion is 25-35min；
Corn is soaked using 22-32 DEG C of water, the time of the immersion is 2.5-3.5h；
Sorghum is soaked using 22-32 DEG C of water, the time of the immersion is 2.5-3.5h；
Soya bean is soaked using 25-32 DEG C of water, the time of the immersion is 2.5-3.5h；
Buckwheat is soaked using 22-25 DEG C of water, the time of the immersion is 1.5-2.5h.
When carrying out the immersion, grain is 6 with the mass ratio for adding water:9-8:9.
Dry the moisture content 32-42wt% into grain.
In step (2), when carrying out the boiling, grain is 4 with the mass ratio for adding water:4-4:5, add the temperature of water
For 15-22 DEG C；
Until when addition water is evaporated, the boiling is completed；The cooling is to be cooled to 25-32 DEG C.
In step (3), when being fermented to wheat, the amount for adding distiller's yeast accounts for the 18-21% of wheat quality after the boiling,
Fermentation temperature is 32-38 DEG C, and fermentation time is 4-6 days；
When being fermented to corn, the amount for adding distiller's yeast accounts for the 19-22% of corn quality after the boiling, fermentation temperature
For 32-42 DEG C, fermentation time is 6-8 days；
When being fermented to sorghum, the amount for adding distiller's yeast accounts for the 22-23% of sorghum quality after the boiling, fermentation temperature
For 32-42 DEG C, fermentation time is 8-9 days；
When being fermented to soya bean, the amount for adding distiller's yeast accounts for the 19-22% of soya bean quality after the boiling, fermentation temperature
For 32-42 DEG C, fermentation time is 7-8 days；
When being fermented to buckwheat, the amount for adding distiller's yeast accounts for the 22-23% of buckwheat quality after the boiling, fermentation temperature
For 32-42 DEG C, fermentation time is 7-9 days.
Wheat after the fermentation, after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation buckwheat mass ratio
For 5-7:3-6:2-5:1-3:2-4.
When carrying out the distillation, grain is 1 with the mass ratio for adding water:1.2-1:1.6, carry out the temperature of the distillation
For 92-122 DEG C.
The technique brewages obtained grain wine.
Beneficial effects of the present invention are：
The brewage process of grain wine of the present invention, use wheat, corn, sorghum, soya bean, buckwheat as raw material, pass through by
Each grain raw material carries out soaking-boiling-fermentation-distillation respectively successively, finally by a variety of distillate mixed collections and filters precipitation,
Finally brewage obtained grain wine；Brewage process of the present invention, realize for different grains each characteristic come select immersion water temperature
With time, boiling amount of water and water temperature, fermentation temperature and time and distiller's yeast addition, so as to obtain higher distillation yield,
Brewage that the wine and women-sensual pursuits of obtained grain wine is transparent limpid, and fragrant odour is pure, entrance is sweet refreshing net.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belong to the scope that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of brewage process of grain wine, comprises the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, is specially：Into wheat add 15 DEG C,
1.29 times of quality water carry out immersion 32min to wheat, and into corn, 22 DEG C of addition, 1.29 times of quality water soak to corn
3h, into sorghum, 22 DEG C of addition, 1.29 times of quality water carry out immersion 3h to sorghum, and 25 DEG C, 1.29 times of quality are added into soya bean
Water carries out immersion 3h to soya bean, and into buckwheat, 22 DEG C of addition, 1.29 times of quality water carry out immersion 2h to buckwheat；
After immersion completely, it is 42wt% (four one-tenth are done) to pull grain out and be placed on drying moisture content into grain on cool cloth, is obtained
Wheat after immersion, buckwheat after soya bean, immersion after sorghum, immersion after corn, immersion after immersion；
(2) soya bean, leaching after sorghum, immersion after corn, immersion after wheat, immersion after the immersion obtained to step (1)
Added in buckwheat after bubble 15 DEG C, 1.25 times of quality water carry out boiling respectively, until adding water boiling completion when being evaporated, afterwards will
The well-done grain of boiling treats that temperature is down to 25 DEG C down to being cooled on the cool cloth of cloth list, produces beautiful after wheat, boiling after boiling
Rice, buckwheat after soya bean, boiling after sorghum, boiling after boiling；
(3) soya bean, steaming after sorghum, boiling after corn, boiling after wheat, boiling after the boiling obtained to step (2)
Boil and add distiller's yeast in rear buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, be specially：
18% distiller's yeast is added after to boiling in wheat, fermentation 6 days is carried out at 32 DEG C；
19% distiller's yeast is added after to boiling in corn, fermentation 8 days is carried out at 32 DEG C；
22% distiller's yeast is added after to boiling in sorghum, fermentation 9 days is carried out at 32 DEG C；
19% distiller's yeast is added after to boiling in soya bean, fermentation 8 days is carried out at 32 DEG C；
22% distiller's yeast is added after to boiling in buckwheat, fermentation 9 days is carried out at 32 DEG C；
After the completion of fermentation, wheat after being fermented, buckwheat after soya bean and fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat；
(4) wheat after step (3) described fermentation is taken, buckwheat after soya bean, fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat and control wheat after the fermentation, after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation buckwheat mass ratio
For 6:5:4:2:3, to the fermentation after after wheat, fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation in buckwheat point
1.2 times of quality water, distilled not plus respectively at 92 DEG C, five kinds of distillates flow into same cartridge filters and carry out mixed collection and mistake
Filter precipitation, produces the grain wine.
Embodiment 2
The present embodiment provides a kind of brewage process of grain wine, comprises the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, is specially：22 DEG C of addition, 1.5 into wheat
Times quality water carries out immersion 25min to wheat, added into corn 32 DEG C, 1.5 times of quality water immersion 2.5h is carried out to corn, to
32 DEG C of addition, 1.5 times of quality water carry out immersion 2.5h to sorghum in sorghum, and into soya bean, 32 DEG C of addition, 1.5 times of quality water are to Huang
Beans carry out immersion 2.5h, and into buckwheat, 25 DEG C of addition, 1.5 times of quality water carry out immersion 1.5h to buckwheat；
After immersion completely, it is 32wt% (three one-tenth are done) to pull grain out and be placed on drying moisture content into grain on cool cloth, is obtained
Wheat after immersion, buckwheat after soya bean, immersion after sorghum, immersion after corn, immersion after immersion；
(2) soya bean, leaching after sorghum, immersion after corn, immersion after wheat, immersion after the immersion obtained to step (1)
Added in buckwheat after bubble 22 DEG C, 1.25 times of quality water carry out boiling respectively, until adding water boiling completion when being evaporated, afterwards will
The well-done grain of boiling treats that temperature is down to 32 DEG C down to being cooled on the cool cloth of cloth list, produces beautiful after wheat, boiling after boiling
Rice, buckwheat after soya bean, boiling after sorghum, boiling after boiling；
(3) soya bean, steaming after sorghum, boiling after corn, boiling after wheat, boiling after the boiling obtained to step (2)
Boil and add distiller's yeast in rear buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, be specially：
21% distiller's yeast is added after to boiling in wheat, fermentation 4 days is carried out at 38 DEG C；
22% distiller's yeast is added after to boiling in corn, fermentation 6 days is carried out at 42 DEG C；
23% distiller's yeast is added after to boiling in sorghum, fermentation 8 days is carried out at 42 DEG C；
22% distiller's yeast is added after to boiling in soya bean, fermentation 7 days is carried out at 42 DEG C；
22% distiller's yeast is added after to boiling in buckwheat, fermentation 7 days is carried out at 42 DEG C；
After the completion of fermentation, wheat after being fermented, buckwheat after soya bean and fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat；
(4) wheat after step (3) described fermentation is taken, buckwheat after soya bean, fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat and control wheat after the fermentation, after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation buckwheat mass ratio
For 5:3:2:1:2, to the fermentation after after wheat, fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation in buckwheat point
1.6 times of quality water, distilled not plus respectively at 122 DEG C, five kinds of distillates flow into same cartridge filters carry out mixed collection and
Filtering precipitation, produces the grain wine.
Embodiment 3
The present embodiment provides a kind of brewage process of grain wine, comprises the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, is specially：Into wheat add 18 DEG C,
1.125 times of quality water carry out immersion 35min to wheat, and into corn, 25 DEG C of addition, 1.125 times of quality water soak to corn
3.5h, into sorghum, 25 DEG C of addition, 1.125 times of quality water carry out immersion 3.5h to sorghum, 28 DEG C of addition, 1.125 into soya bean
Times quality water carries out immersion 3.5h to soya bean, added into buckwheat 22 DEG C, 1.125 times of quality water immersion 2h is carried out to buckwheat；
After immersion completely, it is 42wt% (four one-tenth are done) to pull grain out and be placed on drying moisture content into grain on cool cloth, is obtained
Wheat after immersion, buckwheat after soya bean, immersion after sorghum, immersion after corn, immersion after immersion；
(2) soya bean, leaching after sorghum, immersion after corn, immersion after wheat, immersion after the immersion obtained to step (1)
Added in buckwheat after bubble 18 DEG C, 4.5 times of quality water carry out boiling respectively, until adding water boiling completion when being evaporated, afterwards will
The well-done grain of boiling treats that temperature is down to 28 DEG C down to being cooled on the cool cloth of cloth list, produces beautiful after wheat, boiling after boiling
Rice, buckwheat after soya bean, boiling after sorghum, boiling after boiling；
(3) soya bean, steaming after sorghum, boiling after corn, boiling after wheat, boiling after the boiling obtained to step (2)
Boil and add distiller's yeast in rear buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, be specially：
22% distiller's yeast is added after to boiling in wheat, fermentation 5 days is carried out at 35 DEG C；
21% distiller's yeast is added after to boiling in corn, fermentation 7 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in sorghum, fermentation 9 days is carried out at 35 DEG C；
21% distiller's yeast is added after to boiling in soya bean, fermentation 7 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in buckwheat, fermentation 8 days is carried out at 35 DEG C；
After the completion of fermentation, wheat after being fermented, buckwheat after soya bean and fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat；
(4) wheat after step (3) described fermentation is taken, buckwheat after soya bean, fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat and control wheat after the fermentation, after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation buckwheat mass ratio
For 7:6:5:3:4, to the fermentation after after wheat, fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation in buckwheat point
1.5 times of quality water, distilled not plus respectively at 92 DEG C, five kinds of distillates flow into same cartridge filters and carry out mixed collection and mistake
Filter precipitation, produces the grain wine.
Embodiment 4
The present embodiment provides a kind of brewage process of grain wine, comprises the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, is specially：18 DEG C of addition, 1.5 into wheat
Times quality water carries out immersion 32min to wheat, added into corn 25 DEG C, 1.5 times of quality water immersion 3h, Xiang Gao are carried out to corn
25 DEG C of addition, 1.5 times of quality water carry out immersion 3h to sorghum in fine strain of millet, and into soya bean, 28 DEG C of addition, 1.5 times of quality water enter to soya bean
Row immersion 3h, into buckwheat, 22 DEG C of addition, 1.5 times of quality water carry out immersion 2h to buckwheat；
After immersion completely, it is 35wt% to pull grain out and be placed on drying moisture content into grain on cool cloth, small after being soaked
Wheat, immersion after corn, immersion after sorghum, immersion after soya bean, immersion after buckwheat；
(2) soya bean, leaching after sorghum, immersion after corn, immersion after wheat, immersion after the immersion obtained to step (1)
Added in buckwheat after bubble 18 DEG C, 4.5 times of quality water carry out boiling respectively, until adding water boiling completion when being evaporated, afterwards will
The well-done grain of boiling treats that temperature is down to 28 DEG C down to being cooled on the cool cloth of cloth list, produces beautiful after wheat, boiling after boiling
Rice, buckwheat after soya bean, boiling after sorghum, boiling after boiling；
(3) soya bean, steaming after sorghum, boiling after corn, boiling after wheat, boiling after the boiling obtained to step (2)
Boil and add distiller's yeast in rear buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, be specially：
22% distiller's yeast is added after to boiling in wheat, fermentation 5 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in corn, fermentation 7 days is carried out at 35 DEG C；
23% distiller's yeast is added after to boiling in sorghum, fermentation 9 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in soya bean, fermentation 8 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in buckwheat, fermentation 8 days is carried out at 35 DEG C；
After the completion of fermentation, wheat after being fermented, buckwheat after soya bean and fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat；
(4) wheat after step (3) described fermentation is taken, buckwheat after soya bean, fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat and control wheat after the fermentation, after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation buckwheat mass ratio
For 12:8:8:4:3, to the fermentation after after wheat, fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation in buckwheat point
1.5 times of quality water, distilled not plus respectively at 95 DEG C, five kinds of distillates flow into same cartridge filters and carry out mixed collection and mistake
Filter precipitation, produces the grain wine.
Embodiment 5
The present embodiment provides a kind of brewage process of grain wine, comprises the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, is specially：Into wheat add 18 DEG C,
1.125 times of quality water carry out immersion 35min to wheat, and into corn, 25 DEG C of addition, 1.125 times of quality water soak to corn
3.5h, into sorghum, 25 DEG C of addition, 1.125 times of quality water carry out immersion 3.5h to sorghum, 28 DEG C of addition, 1.125 into soya bean
Times quality water carries out immersion 3.5h to soya bean, added into buckwheat 22 DEG C, 1.125 times of quality water immersion 2h is carried out to buckwheat；
After immersion completely, it is 42wt% (four one-tenth are done) to pull grain out and be placed on drying moisture content into grain on cool cloth, is obtained
Wheat after immersion, buckwheat after soya bean, immersion after sorghum, immersion after corn, immersion after immersion；
(2) soya bean, leaching after sorghum, immersion after corn, immersion after wheat, immersion after the immersion obtained to step (1)
Added in buckwheat after bubble 18 DEG C, 4.5 times of quality water carry out boiling respectively, until adding water boiling completion when being evaporated, afterwards will
The well-done grain of boiling treats that temperature is down to 28 DEG C down to being cooled on the cool cloth of cloth list, produces beautiful after wheat, boiling after boiling
Rice, buckwheat after soya bean, boiling after sorghum, boiling after boiling；
(3) soya bean, steaming after sorghum, boiling after corn, boiling after wheat, boiling after the boiling obtained to step (2)
Boil and add distiller's yeast in rear buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, be specially：
22% distiller's yeast is added after to boiling in wheat, fermentation 5 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in corn, fermentation 8 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in sorghum, fermentation 8 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in soya bean, fermentation 8 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in buckwheat, fermentation 8 days is carried out at 35 DEG C；
After the completion of fermentation, wheat after being fermented, buckwheat after soya bean and fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat；
(4) wheat after step (3) described fermentation is taken, buckwheat after soya bean, fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat and control wheat after the fermentation, after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation buckwheat mass ratio
For 7:6:5:3:4, to the fermentation after after wheat, fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation in buckwheat point
1.5 times of quality water, distilled not plus respectively at 92 DEG C, five kinds of distillates flow into same cartridge filters and carry out mixed collection and mistake
Filter precipitation, produces the grain wine.
Embodiment 6
The present embodiment provides a kind of brewage process of grain wine, comprises the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, is specially：18 DEG C of addition, 1.5 into wheat
Times quality water carries out immersion 32min to wheat, added into corn 25 DEG C, 1.5 times of quality water immersion 3h, Xiang Gao are carried out to corn
25 DEG C of addition, 1.5 times of quality water carry out immersion 3h to sorghum in fine strain of millet, and into soya bean, 28 DEG C of addition, 1.5 times of quality water enter to soya bean
Row immersion 3h, into buckwheat, 22 DEG C of addition, 1.5 times of quality water carry out immersion 2h to buckwheat；
After immersion completely, it is 35wt% to pull grain out and be placed on drying moisture content into grain on cool cloth, small after being soaked
Wheat, immersion after corn, immersion after sorghum, immersion after soya bean, immersion after buckwheat；
(2) soya bean, leaching after sorghum, immersion after corn, immersion after wheat, immersion after the immersion obtained to step (1)
Added in buckwheat after bubble 18 DEG C, 4.5 times of quality water carry out boiling respectively, until adding water boiling completion when being evaporated, afterwards will
The well-done grain of boiling treats that temperature is down to 28 DEG C down to being cooled on the cool cloth of cloth list, produces beautiful after wheat, boiling after boiling
Rice, buckwheat after soya bean, boiling after sorghum, boiling after boiling；
(3) soya bean, steaming after sorghum, boiling after corn, boiling after wheat, boiling after the boiling obtained to step (2)
Boil and add distiller's yeast in rear buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, be specially：
22% distiller's yeast is added after to boiling in wheat, fermentation 5 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in corn, fermentation 7 days is carried out at 35 DEG C；
23% distiller's yeast is added after to boiling in sorghum, fermentation 9 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in soya bean, fermentation 8 days is carried out at 35 DEG C；
22% distiller's yeast is added after to boiling in buckwheat, fermentation 8 days is carried out at 35 DEG C；
After the completion of fermentation, wheat after being fermented, buckwheat after soya bean and fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat；
(4) wheat after step (3) described fermentation is taken, buckwheat after soya bean, fermentation after sorghum, fermentation after corn, fermentation after fermentation
Wheat and control wheat after the fermentation, after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation buckwheat mass ratio
For 5:6:5:3:3, to the fermentation after after wheat, fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation in buckwheat point
1.5 times of quality water, distilled not plus respectively at 95 DEG C, five kinds of distillates flow into same cartridge filters and carry out mixed collection and mistake
Filter precipitation, produces the grain wine.
Experimental example
Obtained grain wine is brewageed to 1-6 of the embodiment of the present invention and carries out performance detection, testing result is as shown in table 1.
The performance indications of table 1- grain wines of the present invention
Table 1 as can be seen that grain wine of the present invention total acid and total ester content in critical field, methanol content
Low, content of heavy metal lead is low.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of brewage process of grain wine, it is characterised in that comprise the following steps：
(1) wheat, corn, sorghum, soya bean, buckwheat are soaked respectively, after immersion completely, drying is pulled out, after obtaining immersion
Wheat, immersion after corn, immersion after sorghum, immersion after soya bean, immersion after buckwheat；
(2) wheat after the immersion obtained to step (1), after immersion after corn, immersion after sorghum, immersion after soya bean, immersion
Buckwheat adds water to carry out boiling respectively, cools after the completion of boiling, obtains sorghum, boiling after corn, boiling after wheat, boiling after boiling
Buckwheat after soya bean, boiling afterwards；
(3) after the boiling obtained to step (2) after wheat, boiling after corn, boiling after sorghum, boiling after soya bean, boiling
Add distiller's yeast in buckwheat respectively, fermented respectively after being sufficiently mixed uniformly, after the completion of fermentation, after being fermented after wheat, fermentation
Corn, fermentation after sorghum, fermentation after soya bean, fermentation after buckwheat；
(4) wheat after the fermentation obtained to step (3), after fermentation after corn, fermentation after sorghum, fermentation after soya bean, fermentation
Add water to be distilled respectively respectively in buckwheat, distillate mixed collection, filtering precipitation, produce the grain wine.
2. brewage process according to claim 1, it is characterised in that in step (1),
Wheat is soaked using 15-22 DEG C of water, the time of the immersion is 25-35min；
Corn is soaked using 22-32 DEG C of water, the time of the immersion is 2.5-3.5h；
Sorghum is soaked using 22-32 DEG C of water, the time of the immersion is 2.5-3.5h；
Soya bean is soaked using 25-32 DEG C of water, the time of the immersion is 2.5-3.5h；
Buckwheat is soaked using 22-25 DEG C of water, the time of the immersion is 1.5-2.5h.
3. brewage process according to claim 1, it is characterised in that when carrying out the immersion, grain and the matter for adding water
The ratio between amount is 6:9-8:9.
4. brewage process according to claim 1, it is characterised in that dry the moisture content 32-42wt% into grain.
5. brewage process according to claim 1, it is characterised in that in step (2), when carrying out the boiling, grain with
The mass ratio for adding water is 4:4-4:5, the temperature for adding water is 15-22 DEG C.
6. brewage process according to claim 1, it is characterised in that until when addition water is evaporated, the boiling is completed；Institute
Cooling is stated to be cooled to 25-32 DEG C.
7. brewage process according to claim 1, it is characterised in that in step (3),
When being fermented to wheat, the amount for adding distiller's yeast accounts for the 18-21% of wheat quality after the boiling, fermentation temperature 32-
38 DEG C, fermentation time is 4-6 days；
When being fermented to corn, the amount for adding distiller's yeast accounts for the 19-22% of corn quality after the boiling, and fermentation temperature is
32-42 DEG C, fermentation time is 6-8 days；
When being fermented to sorghum, the amount for adding distiller's yeast accounts for the 22-23% of sorghum quality after the boiling, and fermentation temperature is
32-42 DEG C, fermentation time is 8-9 days；
When being fermented to soya bean, the amount for adding distiller's yeast accounts for the 19-22% of soya bean quality after the boiling, and fermentation temperature is
32-42 DEG C, fermentation time is 7-8 days；
When being fermented to buckwheat, the amount for adding distiller's yeast accounts for the 22-23% of buckwheat quality after the boiling, and fermentation temperature is
32-42 DEG C, fermentation time is 7-9 days.
8. brewage process according to claim 1, it is characterised in that after the fermentation after wheat, fermentation after corn, fermentation
The mass ratio of buckwheat is 5-7 after soya bean, fermentation after sorghum, fermentation:3-6:2-5:1-3:2-4.
9. brewage process according to claim 1, it is characterised in that when carrying out the distillation, grain and the matter for adding water
The ratio between amount is 1:1.2-1:1.6, the temperature for carrying out the distillation is 92-122 DEG C.
10. any one of the claim 1-9 techniques brewage obtained grain wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710958804.6A CN107502527A (en) | 2017-10-13 | 2017-10-13 | A kind of grain wine and its brewage process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710958804.6A CN107502527A (en) | 2017-10-13 | 2017-10-13 | A kind of grain wine and its brewage process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107502527A true CN107502527A (en) | 2017-12-22 |
Family
ID=60701336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710958804.6A Pending CN107502527A (en) | 2017-10-13 | 2017-10-13 | A kind of grain wine and its brewage process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107502527A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109468188A (en) * | 2019-01-16 | 2019-03-15 | 重庆市八粮壹酒业有限公司 | One kind eight grain, one wine and its preparation process |
| CN109536334A (en) * | 2018-12-25 | 2019-03-29 | 重庆市江津区学腾酒厂 | A kind of tea wine and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046934A (en) * | 1989-05-01 | 1990-11-14 | 四川省内江市政协咨询服务部 | Method of making white spirit |
| CN1206042A (en) * | 1997-07-19 | 1999-01-27 | 李永朝 | Wine and its brewage |
| CN1699532A (en) * | 2005-05-20 | 2005-11-23 | 黄艳文 | Method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing technology |
| CN103992914A (en) * | 2014-06-05 | 2014-08-20 | 重庆乙德美农业开发有限责任公司 | Grain wine brewing process |
| CN106434167A (en) * | 2016-12-05 | 2017-02-22 | 湖南湘昆酒业有限公司 | Brewing method for novel solid Baijiu and novel solid Baijiu |
-
2017
- 2017-10-13 CN CN201710958804.6A patent/CN107502527A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046934A (en) * | 1989-05-01 | 1990-11-14 | 四川省内江市政协咨询服务部 | Method of making white spirit |
| CN1206042A (en) * | 1997-07-19 | 1999-01-27 | 李永朝 | Wine and its brewage |
| CN1699532A (en) * | 2005-05-20 | 2005-11-23 | 黄艳文 | Method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing technology |
| CN103992914A (en) * | 2014-06-05 | 2014-08-20 | 重庆乙德美农业开发有限责任公司 | Grain wine brewing process |
| CN106434167A (en) * | 2016-12-05 | 2017-02-22 | 湖南湘昆酒业有限公司 | Brewing method for novel solid Baijiu and novel solid Baijiu |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109536334A (en) * | 2018-12-25 | 2019-03-29 | 重庆市江津区学腾酒厂 | A kind of tea wine and preparation method thereof |
| CN109468188A (en) * | 2019-01-16 | 2019-03-15 | 重庆市八粮壹酒业有限公司 | One kind eight grain, one wine and its preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101045896B (en) | Red date fruit wine, red date liquor and their preparation process | |
| CN106119009B (en) | A kind of fruity pure rice wine and its brewing method | |
| CN101649278B (en) | Red jujube fruit wine and red jujube wine as well as preparation methods thereof | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN104830616B (en) | Method for preparing sorghum red wine | |
| CN105886211A (en) | Low-sugar-content red yeast yellow wine and brewing method thereof | |
| CN102899219B (en) | Processing method for improving quality of multi-grain strong-flavor liquor | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN111434760A (en) | Brewing method of fruity white spirit | |
| CN112280632A (en) | Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing | |
| CN105349335B (en) | A kind of Production of Luzhou-flavor Liquor method | |
| CN105950346A (en) | Method for reducing content of fusel oil in Xiaoqu liquor | |
| CN104789411A (en) | Production method of lotus seed liquor | |
| CN112592789A (en) | Production process of strong and clear sauce composite flavor type white spirit | |
| CN107502527A (en) | A kind of grain wine and its brewage process | |
| US20210123001A1 (en) | Cardamine hupingshanensis Selenium-enriched Chinese Yellow Rice Wine and Production Method | |
| CN107325907A (en) | One seed pod grain type white wine and its brewing method | |
| JP2017221111A (en) | Distilled liquor, jia type shochu, sake, fruit-containing alcoholic beverage, and method for producing distilled alcoholic liquor or sake | |
| CN105754788A (en) | Method for brewing sorghum baijiu | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN109486587A (en) | A kind of formula and preparation method thereof of honey grain neutral spirit | |
| CN110004011A (en) | A kind of the morat formula and production method of solid-liquid fermentation combination | |
| CN104450449A (en) | Method for preparing Chinese herbaceous coffee health-care beauty liquor | |
| CN106434145A (en) | Production method of Maotai-flavour liquor | |
| JPS59162870A (en) | Preparation of safflower shochu (low-class distilled spirits) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171222 |
|
| WD01 | Invention patent application deemed withdrawn after publication |