CN107586645A - A kind of three grain wine and its brew method - Google Patents
A kind of three grain wine and its brew method Download PDFInfo
- Publication number
- CN107586645A CN107586645A CN201710941124.3A CN201710941124A CN107586645A CN 107586645 A CN107586645 A CN 107586645A CN 201710941124 A CN201710941124 A CN 201710941124A CN 107586645 A CN107586645 A CN 107586645A
- Authority
- CN
- China
- Prior art keywords
- parts
- wine
- grain
- former wine
- former
- 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
- 235000014101 wine Nutrition 0.000 title claims abstract description 120
- 238000000034 method Methods 0.000 title abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 83
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 33
- 241000209140 Triticum Species 0.000 claims abstract description 32
- 235000021307 Triticum Nutrition 0.000 claims abstract description 32
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 238000004821 distillation Methods 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000013124 brewing process Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- 241000411851 herbal medicine Species 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 241000405414 Rehmannia Species 0.000 claims description 7
- 244000237330 gutta percha tree Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 241000601164 Clematis orientalis Species 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 241000209072 Sorghum Species 0.000 claims description 5
- 239000003814 drug Substances 0.000 claims description 5
- 229940079593 drug Drugs 0.000 claims description 2
- 239000002689 soil Substances 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000020097 white wine Nutrition 0.000 abstract description 16
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 10
- 235000007164 Oryza sativa Nutrition 0.000 description 10
- 235000009566 rice Nutrition 0.000 description 10
- 238000007654 immersion Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 4
- 238000012360 testing method Methods 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000227425 Pieris rapae crucivora Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 241000902900 cellular organisms Species 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of three grain wine and its brewing method, belong to wine and its technology and brewing technology；The present invention is formed by the 60%vol of following parts by weight single grain former wine allotment：Sorghum former wine 25~35%, wheat former wine 25~35%, glutinous paddy former wine 35~45%；The present invention uses single grain list method for brewing, and every kind of single grain former wine boils grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively according to respective optimum condition of brewageing, then is converted into 54% using the saccharification of native distiller's yeast, fermentation, averagely distillation yield, is improved distillation yield；Present invention employs special native distiller's yeast, the white wine being deployed into, delicate fragrance type style protrudes, wine body is plentiful, both had the sweet salubrious of delicate fragrance type, and had the fragrant continuous in sweet flavor of Luzhou-flavor concurrently again, its quality is greatly improved than the white wine that conventional method is brewageed, it is a kind of white wine of new high-quality, is particularly subject to southern area consumer and likes.
Description
Technical field
The present invention relates to a kind of white wine and its brewing method, and in particular to a kind of three grain wine and its brewing method.
Background technology
Brewageing for white wine has long history in China, numerous famous brands of wine occurs, and its brewing method is roughly the same, that is, passes through
Boil the steps such as grain, fermentation, distillation, cellar for storing things.Common white wine is usually to be brewageed using more than two kinds of grain mixing, such as three grains,
Five grains, several grains are mixed and boil grain, mixed fermentation, mixing distillation, mixing cellar for storing things, then hook tune bottling list marketing, according to
That brewages condition is differently formed different odor type styles such as delicate fragrance type, Luzhou-flavor, Maotai-flavor etc..
The more grain mixing brewing methods of traditional this white wine, operation sequence simply save trouble, no matter several grains, are all mixing
Grain, fermentation, distillation, cellar for storing things are boiled together, are once completed, without carrying out respectively.But the present inventor sends out in the practice of wine brewing
Existing, there is also defect for this more grain mixing brewing methods：Different grain, its optimum condition brewageed is simultaneously different, mixing one
Rise and boil grain, fermentation, distillation, it is impossible to take into account the optimum condition of brewageing of all grains, thus influence whole vinosity, it is difficult to brew most
The white wine of good merchantable brand matter, while have an effect on distillation yield, the white wine that five such as common grains mixing is brewageed, raw material is sorghum, corn, big
Rice, wheat, glutinous rice, the condition of brewing process generally soaks 4~5 hours time of 75 DEG C of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam again 70 minutes, stewing 85~95 DEG C of coolant-temperature gage duration 5 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%th, cultivation duration 22 hours, fermentation 7 days time of 35~38 DEG C of the highest temperature, distillation yield is about 46% (alcoholic strength 60%
vol)。
Chinese patent CN201210330639.7 discloses five grain fen-flavor type white spirits and preparation method thereof, to sorghum, rice,
After the liquor-making raw material whole co-grinding of glutinous rice, wheat and corn composition, the processing such as hot water infiltration, diastatic fermentation, distillation is added
Be prepared, the white wine brewageed taste alcohol and, it is sweet, have that sorghum perfume, Endosperm of Sweet Corn, rice are net, and glutinous rice is sweet, the wheat in wheat
The special aroma that collagen and glutenin are formed when fermenting, the deficiency of single grain brewing wine is significantly improved, without special gas
Taste；Another Chinese patent CN201510470089.2 discloses a kind of sorghum liquor brewing method, and sorghum liquor is by following weight
The composition composition of ratio：35~50 parts of sorghum, 5~10 parts of glutinous rice, 5~10 parts of wheat, 15~25 parts of distiller's yeast, 10~15 parts of distiller's yeast,
150~200 parts of water, it is by sorghum, glutinous rice, wheat crushing, is mixed and boils grain, fermentation, distillation, cellar for storing things produce a kind of original
Wine, the change space of follow-up hook tune is limited, and style is fixed, and consumer is passively to receive, it is difficult to meets different consumer needs, also lacks
Weary personalized consumption experience, also limits the market demand.
Three grain Chinese liquors are a kind of white wine brewageed by three kinds of pure grains through special distiller's yeast, nutritious, in good taste, thus it is deep by
The masses like.
The content of the invention
The present invention provides one kind and prepared with three kinds of sorghum, wheat and glutinous paddy grains to overcome deficiency of the prior art
The three grain wine formed, the wine use single grain list method for brewing, every kind of single grain former wine according to it is respective brewage optimum condition boil respectively grain,
Fermentation, respectively distillation, respectively cellar for storing things respectively, then it is obtained using the saccharification of native distiller's yeast, fermentation, the wine is nutritious, in good taste, goes out wine
Rate significantly improves.
A kind of three grain wine provided by the invention, formed with the 60%vol of following parts by weight single grain former wine allotment：Sorghum is former
Wine 25~35%, wheat former wine 25~35%, glutinous paddy former wine 35~45%.
Preferably, the parts by weight of single grain former wine are respectively sorghum former wine 30%, wheat former wine 30%, glutinous paddy former wine
40%, this proportioning, mouthfeel is best.
The method for preparing the above-mentioned three grain wine of the present invention comprises the following steps：
A. each single grain former wine is first brewageed respectively, i.e., boils grain, respectively fermentation, respectively distillation, respectively cellar for storing things respectively, adopt
It is saccharified with native distiller's yeast, fermentation；
B. by the above-mentioned three kinds of single grain former wines brewageed respectively mixing preparation on demand, order by merging for first by sorghum former wine and
Wheat former wine mixes, and then stands 1 hour, is blended into glutinous paddy former wine.
The brewing process of the sorghum former wine, its condition are immersion 4~5 hours time of 75 DEG C of water temperature, steam steaming at the beginning of the grain time
30 minutes, steam 70 minutes again, boil in a covered pot over a slow fire 85~95 DEG C of coolant-temperature gage duration 5 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
In season 0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature.
The brewing process of the glutinous paddy former wine, its condition are 5~6 hours cold water soak time, steam 30 points at the beginning of steaming the grain time
Clock, steam 70 minutes again, boil in a covered pot over a slow fire 80~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.3%, cultivation duration 20 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature.
The brewing process of the wheat former wine, its condition are immersion 65 DEG C of time 2 hs of water temperature, steam 30 points at the beginning of steaming the grain time
Clock, steam 70 minutes again, boil in a covered pot over a slow fire 85~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature.
The native distiller's yeast, by wheat, barley, sorghum and Chinese herbal medicine formula with weight ratio 8:1:0.5:0.5 proportioning.
The native distiller's yeast, described Chinese herbal medicine formula, prescription component is in terms of weight：1~3 part of cassia twig, climb and come fragrant 2
~4 parts, it is 2~5 parts of dried orange peel, 2~4 parts of Bark of Eucommia Ulmoides, 2~5 parts of rhizoma cyperi, 3~5 parts of the dried rhizome of rehmannia, 1~6 part of radix glycyrrhizae, 1~3 part of Divine Comedy, small
Fragrant 2~4 parts, 3~5 parts of fructus corni, 1~3 part of Daqu, 3~6 parts of native skin, 2~5 parts of double balls, female bent 1~3 part, 2~3 parts of baiyao, prestige
3~6 parts of medicine xiaolingxian.
The native distiller's yeast, described Chinese herbal medicine formula, prescription component is in terms of weight：2 parts of cassia twig, climb come fragrant 3 parts,
4 parts of dried orange peel, 3 parts of Bark of Eucommia Ulmoides, 3 parts of rhizoma cyperi, 4 parts of the dried rhizome of rehmannia, 4 parts of radix glycyrrhizae, 2 parts of Divine Comedy, small fragrant 3 parts, 4 parts of fructus corni, 2 parts of Daqu, soil
4 parts of skin, 3 parts of double balls, female bent 2 parts, 2 parts of baiyao, 5 parts of the root of Chinese clematis.
Beneficial effects of the present invention：
(1) present invention uses single grain list method for brewing, and every kind of single grain former wine is brewageed optimum condition and brewageed respectively according to respective,
White spirit original wine distillation yield (alcoholic strength 60%vol) respectively up to sorghum former wine 56%, wheat former wine 56%, glutinous paddy former wine 50%,
Average distillation yield is converted into 54%, far above the distillation yield that the mixing of existing five grain brewages 46%, improves distillation yield.
(2) native distiller's yeast of the present invention contains a certain proportion of Chinese herbal medicine formula, on the one hand, in Chinese medicine it is effective into
Divide and be brought into wine, there is facilitation to beneficial microorganism, have the function that to suppress for miscellaneous bacteria.On the other hand, it is formulated
In incense drug have strong medicine fragrance, the fragrance of wine can be promoted, the growth of superior microorganism can be promoted again so that this is slightly
Biota abundant growth and breeding in bent embryo.
(3) the glutinous paddy former wine of the present invention is fermented using glutinous paddy rather than glutinous rice, can be overcome because glutinous rice glues excessively gives operation band
A series of adverse effects come, while also add paddy fragrance.Through repetition test, come out using this method order mixing preparation
Three grain wine, especially first sorghum former wine and wheat former wine are mixed, then 1 hour is stood, is blended into glutinous paddy former wine, mouthfeel is obvious
It is better than the wine of other order mixing preparations, feels more mellow.
(4) present invention is formed using three kinds of 60%V/V single grain former wine allotment, the white wine being deployed into, delicate fragrance type style
Prominent, wine body is plentiful, has both had the sweet salubrious of delicate fragrance type, has the fragrant continuous in sweet flavor of Luzhou-flavor concurrently again, its quality is made than conventional method
The white wine made is greatly improved, and is a kind of white wine of new high-quality, is particularly subject to southern area consumer and likes.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment one
A kind of three grain wine, formed with parts by weight 60%vol single grain former wine allotment：Sorghum former wine 35%, wheat former wine
35%th, glutinous paddy former wine 30%；Each single grain former wine is first brewageed respectively, i.e., boils grain, respectively fermentation, respectively distillation, difference respectively
Cellar for storing things, then with native distiller's yeast be saccharified, fermentation；
The brewing process of sorghum former wine, its condition are immersion 4~5 hours time of 75 DEG C of water temperature, steam 30 points at the beginning of steaming the grain time
Clock, steam 70 minutes again, boil in a covered pot over a slow fire 85~95 DEG C of coolant-temperature gage duration 5 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature；
The brewing process of glutinous paddy former wine, its condition are 5~6 hours cold water soak time, and 30 minutes are steamed at the beginning of steaming the grain time, is answered
Steam 70 minutes, boil in a covered pot over a slow fire 80~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn 0.3%, training
Bacterium duration 20 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature；
The brewing process of wheat former wine, its condition for immersion 65 DEG C of time 2 hs of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, boil in a covered pot over a slow fire 85~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature；
By the above-mentioned three kinds of single grain former wines brewageed respectively, first 35% sorghum former wine and 35% wheat former wine are mixed, then
1 hour is stood, is blended into 30% glutinous paddy former wine；
Native distiller's yeast used, composition of raw materials are in formula：Wheat 4.96kg, barley 0.62kg, sorghum 0.31kg, Chinese herbal medicine are matched somebody with somebody
Square 0.31kg；
Wherein Chinese herbal medicine formula is in parts by weight, cassia twig 10g, climbs and comes fragrant 20g, dried orange peel 20g, Bark of Eucommia Ulmoides 20g, rhizoma cyperi
20g, dried rhizome of rehmannia 30g, radix glycyrrhizae 10g, Divine Comedy 10g, small fragrant 20g, fructus corni 30g, Daqu 10g, native skin 30g, double ball 20g, female bent 10g,
Baiyao 20g, root of Chinese clematis 30g.
Embodiment 2
A kind of three grain wine, formed with parts by weight 60%vol single grain former wine allotment：Sorghum former wine 30%, wheat former wine
30%th, glutinous paddy former wine 40%.Each single grain former wine is first brewageed respectively, i.e., boils grain, respectively fermentation, respectively distillation, difference respectively
Cellar for storing things, then with native distiller's yeast be saccharified, fermentation；
The brewing process of sorghum former wine, its condition are immersion 4~5 hours time of 75 DEG C of water temperature, steam 30 points at the beginning of steaming the grain time
Clock, steam 70 minutes again, boil in a covered pot over a slow fire 85~95 DEG C of coolant-temperature gage duration 5 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature；
The brewing process of glutinous paddy former wine, its condition are 5~6 hours cold water soak time, and 30 minutes are steamed at the beginning of steaming the grain time, is answered
Steam 70 minutes, boil in a covered pot over a slow fire 80~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn 0.3%, training
Bacterium duration 20 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature；
The brewing process of wheat former wine, its condition for immersion 65 DEG C of time 2 hs of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, boil in a covered pot over a slow fire 85~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature；
The above-mentioned three kinds of single grains brewageed, first 30% sorghum former wine and 30% wheat former wine are mixed, then stand 1 hour,
It is blended into 40% glutinous paddy former wine.
Native distiller's yeast composition of raw materials used is in formula：Wheat 11.2kg, barley 1.4kg, sorghum 0.7kg, Chinese herbal medicine formula
0.7kg。
Wherein Chinese herbal medicine formula is in parts by weight, cassia twig 30g, climbs and comes fragrant 40g, dried orange peel 50g, Bark of Eucommia Ulmoides 40g, rhizoma cyperi
50g, dried rhizome of rehmannia 50g, radix glycyrrhizae 60g, Divine Comedy 30g, small fragrant 40g, fructus corni 50g, Daqu 30g, native skin 60g, double ball 50g, female bent 30g,
Baiyao 30g, root of Chinese clematis 60g.
Embodiment 3
A kind of three grain wine, formed with parts by weight 60%vol single grain former wine allotment：Sorghum former wine 30%, wheat former wine
25%th, glutinous paddy former wine 45%.Each single grain former wine is first brewageed respectively, i.e., boils grain, respectively fermentation, respectively distillation, difference respectively
Cellar for storing things, then with native distiller's yeast be saccharified, fermentation；
The brewing process of sorghum former wine, its condition are immersion 4~5 hours time of 75 DEG C of water temperature, steam 30 points at the beginning of steaming the grain time
Clock, steam 70 minutes again, boil in a covered pot over a slow fire 85~95 DEG C of coolant-temperature gage duration 5 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature.
The brewing process of glutinous paddy former wine, its condition are 5~6 hours cold water soak time, and 30 minutes are steamed at the beginning of steaming the grain time, is answered
Steam 70 minutes, boil in a covered pot over a slow fire 80~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn 0.3%, training
Bacterium duration 20 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature.
The brewing process of wheat former wine, its condition for immersion 65 DEG C of time 2 hs of water temperature, steam the grain time at the beginning of steam 30 minutes,
Steam 70 minutes again, boil in a covered pot over a slow fire 85~90 DEG C of coolant-temperature gage duration 3 minutes, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn
0.35%, cultivation duration 22 hours, ferment the highest 7 days time of 35~38 DEG C of product temperature.
The above-mentioned three kinds of single grains brewageed, first 30% sorghum former wine and 25% wheat former wine are mixed, then stand 1 hour,
It is blended into 45% glutinous paddy former wine.
Native distiller's yeast composition of raw materials used is in formula：Wheat 8kg, barley 1kg, sorghum 0.5kg, Chinese herbal medicine formula 0.5kg.
Described Chinese herbal medicine formula include be in parts by weight, cassia twig 20g, climb come fragrant 30g, dried orange peel 40g, Bark of Eucommia Ulmoides 30g,
Rhizoma cyperi 30g, dried rhizome of rehmannia 40g, radix glycyrrhizae 40g, Divine Comedy 20g, small fragrant 30g, fructus corni 40g, Daqu 20g, native skin 40g, double ball 30g, female song
20g, baiyao 20g, root of Chinese clematis 50g.
The sensory test of test example 1
To the embodiment of the present invention 1~3 and Chinese patent CN201510470089.2, Chinese patent
The white wine that CN201210330639.7 is provided carries out organoleptic examination, and specific method is as follows：
Transparency：Bottle is taken up, then gently shaken, is with top view wine by facing after making wine liquid travelling
It is no to have suspension, sediment or other debris.
Smell：Nose starts slowly at the uniform velocity air-breathing away from 1~3cm of wineglass, experiences the fragrance of wine sample.
Flavour：Wineglass is sent to mouth, wine is kept in the mouth, about 4 to 10 milliliters, wine stays time in the oral cavity about
10 seconds.Gargled with tea.
Comment wine environment：Cup of sampling wine is water white transparency, without decorative pattern, the goblet that cup is bright and clean, thickness is uniform, the big mouth of tripe is small,
Capacity is 50ml, is handled through clean dried.Comment wine room bright and clear, soft, temperature is 20~25 DEG C, humidity 60%, air
It is fresh, no fragrance and evil miscellaneous smell.
Evaluation criteria uses integration method：
As seen from the above table, the three grain wine that the present invention is brewageed score more than 90 points, belong to a kind of white wine.
Specific case used herein is set forth to the principle and embodiment of the present invention, and above example is said
It is bright to be only intended to help the core concept for understanding the present invention.It should be pointed out that for those skilled in the art,
Without departing from the principles of the invention, some improvement and modification can also be carried out to the present invention.These are improved and modification also should
When falling into the protection domain of the claims in the present invention.
Claims (9)
1. a kind of three grain wine, it is characterised in that formed by the 60%vol of following parts by weight single grain former wine allotment：Sorghum former wine
25~35%, wheat former wine 25~35%, glutinous paddy former wine 35~45%.
2. three grain wine according to claim 1, it is characterised in that the parts by weight of single grain former wine are respectively sorghum former wine
30%th, wheat former wine 30%, glutinous paddy former wine 40%.
3. prepare three grain wine described in claim 1 or 2, it is characterised in that comprise the following steps：
A. each single grain former wine is first brewageed respectively, i.e., grain, respectively fermentation, respectively distillation, respectively cellar for storing things is boiled respectively, using soil
Distiller's yeast saccharification, fermentation；
B. by the above-mentioned three kinds of single grain former wines brewageed respectively, mixing preparation, order by merging are first by sorghum former wine and wheat on demand
Former wine mixes, and then stands 1 hour, is blended into glutinous paddy former wine.
4. preparation method according to claim 3, it is characterised in that the brewing process of the sorghum former wine, its condition are
4~5 hours time of 75 DEG C of water temperature is soaked, 30 minutes are steamed at the beginning of steaming the grain time, is steamed 70 minutes again, boils in a covered pot over a slow fire 85~95 DEG C of durations 5 of coolant-temperature gage
Minute, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn 0.35%, cultivation duration 22 hours, fermentation highest product temperature 35~
38 DEG C of 7 days times.
5. preparation method according to claim 3, it is characterised in that the brewing process of the glutinous paddy former wine, its condition are
5~6 hours cold water soak times, 30 minutes are steamed at the beginning of steaming the grain time, is steamed 70 minutes again, boils in a covered pot over a slow fire 80~90 DEG C of coolant-temperature gage duration 3 minutes,
40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn 0.3%, cultivation duration 20 hours, during 35~38 DEG C of fermentation highest product temperature
Between 7 days.
6. preparation method according to claim 3, it is characterised in that the brewing process of the wheat former wine, its condition are
65 DEG C of time 2 hs of water temperature are soaked, 30 minutes are steamed at the beginning of steaming the grain time, is steamed 70 minutes again, stewing 85~90 DEG C of durations 3 of coolant-temperature gage divide
Clock, 40 DEG C of lower Qu Wendu winter in dosage spring 0.4%, summer and autumn 0.35%, cultivation duration 22 hours, fermentation highest product temperature 35~38
DEG C 7 days time.
7. preparation method according to claim 3, it is characterised in that the native distiller's yeast is by wheat, barley, sorghum and medium-height grass
Medicine composition is with weight than 8:1:0.5:0.5 proportioning forms.
8. preparation method according to claim 7, it is characterised in that the Chinese herbal medicine formula in the native bent wine, prescription group
Divide in terms of following weight：1~3 part of cassia twig, climb next fragrant 2~4 parts, 2~5 parts of dried orange peel, 2~4 parts of Bark of Eucommia Ulmoides, rhizoma cyperi 2~5
Part, 3~5 parts of the dried rhizome of rehmannia, 1~6 part of radix glycyrrhizae, 1~3 part of Divine Comedy, small fragrant 2~4 parts, 3~5 parts of fructus corni, 1~3 part of Daqu, native skin 3~6
Part, 2~5 parts of double balls, female bent 1~3 part, 2~3 parts of baiyao, 3~6 parts of the root of Chinese clematis.
9. preparation method according to claim 8, it is characterised in that the Chinese herbal medicine formula in the native bent wine, prescription group
Divide in terms of weight：2 parts of cassia twig, climb come fragrant 3 parts, 4 parts of dried orange peel, 3 parts of Bark of Eucommia Ulmoides, 3 parts of rhizoma cyperi, 4 parts of the dried rhizome of rehmannia, 4 parts of radix glycyrrhizae,
2 parts of Divine Comedy, small fragrant 3 parts, 4 parts of fructus corni, 2 parts of Daqu, 4 parts of native skin, 3 parts of double balls, female bent 2 parts, 2 parts of baiyao, 5 parts of the root of Chinese clematis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710941124.3A CN107586645A (en) | 2017-10-11 | 2017-10-11 | A kind of three grain wine and its brew method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710941124.3A CN107586645A (en) | 2017-10-11 | 2017-10-11 | A kind of three grain wine and its brew method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107586645A true CN107586645A (en) | 2018-01-16 |
Family
ID=61052971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710941124.3A Pending CN107586645A (en) | 2017-10-11 | 2017-10-11 | A kind of three grain wine and its brew method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107586645A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110467988A (en) * | 2018-05-08 | 2019-11-19 | 杨易 | Hot mixing nine eats wine |
| CN110564548A (en) * | 2019-09-29 | 2019-12-13 | 朱小其 | Brewing method of sauce-flavor selenium-rich rice wine |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421646A (en) * | 2013-08-28 | 2013-12-04 | 宝丰禧丰酒业有限公司 | Distiller yeast, preparation process of distiller yeast and process for preparing health care liquor by utilizing distiller yeast |
| CN104987987A (en) * | 2015-07-22 | 2015-10-21 | 威宁县高原大西门荞业有限公司 | Distiller's yeast and preparation method thereof |
| 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
- 2017-10-11 CN CN201710941124.3A patent/CN107586645A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421646A (en) * | 2013-08-28 | 2013-12-04 | 宝丰禧丰酒业有限公司 | Distiller yeast, preparation process of distiller yeast and process for preparing health care liquor by utilizing distiller yeast |
| CN104987987A (en) * | 2015-07-22 | 2015-10-21 | 威宁县高原大西门荞业有限公司 | Distiller's yeast and preparation method thereof |
| 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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110467988A (en) * | 2018-05-08 | 2019-11-19 | 杨易 | Hot mixing nine eats wine |
| CN110564548A (en) * | 2019-09-29 | 2019-12-13 | 朱小其 | Brewing method of sauce-flavor selenium-rich rice wine |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hornsey | Brewing | |
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN101649275B (en) | Preparation method of herb-tea fruit/vegetable yellow wine | |
| CN103289860B (en) | White spirit and brewing method thereof | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| CN101397530B (en) | Brewing method of tea plant flower yellow wine | |
| CN109943438B (en) | A preparation method of red koji health wine added fermented by Trichomonas coronis | |
| CN103087875B (en) | Honey-scented white spirit and brewing method thereof | |
| CN102268348A (en) | Jiuzhen-element health preserving yellow wine and production process thereof | |
| CN103289871B (en) | Pawpaw distilled liquor and preparation method thereof | |
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| Kumari et al. | Indigenous alcoholic beverages of South Asia | |
| CN101285027A (en) | Fermented fresh fructus momordicae wine and brewing process thereof | |
| CN105385531B (en) | A kind of rose honey wine and preparation method thereof | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN101818111A (en) | Method for producing turbid and scented distilled spirit | |
| CN104140912A (en) | Soybean-flavour white wine and brewing process thereof | |
| Beck | Caffeine, alcohol, and sweeteners | |
| CN108102854A (en) | A kind of distiller's yeast and the fruit of Cherokee rose yellow rice wine being prepared by distiller's yeast | |
| CN107586645A (en) | A kind of three grain wine and its brew method | |
| CN104152315A (en) | Pineapple-black glutinous rice wine and preparation method thereof | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN109181974A (en) | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method | |
| CN106148158A (en) | A kind of brewing method of mature vinegar | |
| CN108715779A (en) | Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180116 |