CN108102855A - Nourishment wine and mixed fermentation method - Google Patents
Nourishment wine and mixed fermentation method Download PDFInfo
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- CN108102855A CN108102855A CN201810177494.9A CN201810177494A CN108102855A CN 108102855 A CN108102855 A CN 108102855A CN 201810177494 A CN201810177494 A CN 201810177494A CN 108102855 A CN108102855 A CN 108102855A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of nourishment wine and mixed fermentation method, including：Five cereals after diastatic fermentation in controlling fermentation device are subjected to initial fermentation, then fruit raw material is added in controlling fermentation device and carries out co-fermentation with five cereals；Controlling fermentation device includes round body, filtering spacing body is provided in round body, round body is divided into top fermentation chamber and lower fermentation chamber by filtering spacing body, five cereals and fruit are placed in when fermenting in top fermentation chamber, lower fermentation chamber is provided with the return duct connected with the top of top fermentation chamber, zymotic fluid is constantly back to by return duct on the indoor fermentation materials of top fermentation chamber, and top fermentation chamber is additionally provided with breather valve.Five cereals and fruit raw material are subjected to co-fermentation, microorganism mutually competing close is promoted to evolve, increases white wine and fruit wine micro substance quantity on the original basis, promotes white wine and fruit wine quality, spawn the health product of different health care demands.
Description
Technical field
The present invention relates to wine fermentation technical field, in particular to a kind of nourishment wine and mixed fermentation method.
Background technology
Fruit wine is in natural environment, by the interaction spontaneous fermentation of microbial starter bacterium, the sugar in mature fruit
Divide the process for being converted into ethyl alcohol, form complete liquid state fermentation mode.
China white wine be Chinese ancients on the basis of fruit wine spontaneous fermentation is summarized, it is same by increasing rhizopus, Aspergillus
Saccharomycete is cooperatively acted on to be fermented together with five cereals, then has gone out white wine by high temperature distillation, and white wine is solid state fermentation.
In traditional fermentation method, microorganism after aerobic microbiological is exhausted oxygen in container under encapsulation situations
It would not have an effect again；Anaerobe cannot have an effect again under complete opening status, it is impossible at the same meet it is aerobic, detest
The microbial environments such as oxygen, high temperature, low temperature, drawback are larger.
Fruit wine and liquor fermentation are in addition to the microorganism artificially added, microorganism and participation fermentation raw material in working environment
Self-contained microorganism has also participated in fermentation, and the micro substance in product is also because the microorganism of its participation fermentation increases also phase
It should increase, because fermentation method is different, nutriment cannot be merged mutually for traditional white wine and fruit wine, and microorganism cannot be complementary.
The content of the invention
First a kind of mixed fermentation method for being designed to provide white wine and fruit wine of the present invention, enables to white wine
The nutriment of fermentation raw material and wine fermentation raw material can be merged mutually, and microorganism can be complementary.
Second object of the present invention is to provide a kind of nourishment wine, to integrate the trace content of liquor fermentation and wine fermentation
The quantity of matter obtains nutritive value and quality higher than white wine and the wine of fruit wine.
The present invention is solved its technical problem and is realized using following technical scheme.
A kind of mixed fermentation method provided by the invention, including：By the five cereals after diastatic fermentation in controlling fermentation
Initial fermentation is carried out in device, then fruit raw material is added in controlling fermentation device and carries out co-fermentation with five cereals；
Wherein, controlling fermentation device includes round body, is provided with filtering spacing body in round body, filter every
Round body is divided into top fermentation chamber and lower fermentation chamber by part, and five cereals and fruit are placed in top fermentation when fermenting
In chamber, lower fermentation chamber is provided with the return duct connected with the top of top fermentation chamber, initial fermentation and common fermentation processes
In, zymotic fluid is constantly back to by return duct on the indoor fermentation materials of top fermentation chamber, and round body is corresponded to and sent out
The indoor chamber wall of ferment chamber is additionally provided with breather valve.
The invention further relates to a kind of nourishment wines, ferment to obtain by above-mentioned mixed fermentation method.
By the way that five cereals and fruit raw material are carried out co-fermentation in controlling fermentation device so that solid state fermentation and liquid
Body fermentation is carried out at the same time, and microorganism mutually competing close is promoted to evolve, increases white wine and fruit wine micro substance quantity on the original basis,
White wine and fruit wine quality are promoted, spawns the health product of different health care demands.
Description of the drawings
It, below will be to required use in embodiment in order to illustrate more clearly of the technical solution of embodiment of the present invention
Attached drawing be briefly described, it should be understood that the following drawings illustrates only certain embodiments of the present invention, therefore is not to be seen as
It is the restriction to scope, it for those of ordinary skill in the art, without creative efforts, can be with root
Other relevant attached drawings are obtained according to these attached drawings.
Fig. 1 is the structure diagram of the controlling fermentation device in embodiments of the present invention；
Fig. 2 is the structure diagram of the filtering spacing body of the controlling fermentation device in embodiments of the present invention；
Fig. 3 is the structure diagram of the nozzle of the controlling fermentation device in embodiments of the present invention.
Icon：100- controlling fermentation devices；110- round bodies；111- material inlets；112- filters spacing body；113-
Breather valve；114- air pressure difference monitoring devices；120- heat exchanger tubes；121- temperature control liquid inlet pipes；122- bottoms temperature control pipeline；
The first transfer pipelines of 123-；Temperature control pipeline at the top of 124-；The second transfer pipelines of 125-；126- temperature control liquid outlet tubes road；In 127-
Portion's circulation line；131- zymotic fluids export；132- zymotic fluid efferent ducts；133- return ducts；134- nozzles；1341- nozzles input
Pipe；1342- nozzle locking caps；1343- nozzle branch pipes；1344- hole for water sprayings；140- memories.
Specific embodiment
It, below will be to embodiment party of the present invention to make the purpose, technical scheme and advantage of embodiment of the present invention clearer
Technical solution in formula is clearly and completely described.The person that is not specified actual conditions in embodiment or embodiment, according to routine
The condition that condition or manufacturer suggest carries out.Reagents or instruments used without specified manufacturer, being can be by commercially available purchase
Buy the conventional products of acquisition.
The mixed fermentation method of the nourishment wine to embodiment of the present invention and white wine and fruit wine is specifically described below.
Some embodiments of the present invention provide a kind of mixed fermentation method, including：By the five cereals after diastatic fermentation
Coarse cereals carry out initial fermentation in controlling fermentation device 100, then will be miscellaneous with five cereals in fruit raw material addition controlling fermentation device 100
Grain carries out co-fermentation；
Referring to Fig. 1, controlling fermentation device 100 includes round body 110, is provided in round body 110
Filter spacing body 112, round body 110 is divided into top fermentation chamber and lower fermentation chamber by filtering spacing body 112, five cereals and
Fruit is placed in when fermenting in top fermentation chamber, and lower fermentation chamber is provided with the return duct connected with the top of top fermentation chamber
133, in initial fermentation and common fermentation processes, zymotic fluid is constantly back to the indoor hair of top fermentation chamber by return duct 133
On ferment material, round body 110 corresponds to the indoor chamber wall of top fermentation chamber and is additionally provided with breather valve 113.
The fermentation process of five cereals is aerobic fermentation process, and the zymotic fluid containing fruit nutrition ingredient is in lower fermentation chamber
Middle progress is anaerobic fermentation process, and by return duct 133 constantly by the supreme fermentation chamber of fermentation liquid circulation, zymotic fluid is falling
It is contacted, and then is fallen when on fermentation materials, zymotic fluid with the indoor air of top fermentation chamber during entering on fermentation materials
The amount of oxygen contained gradually increases, zymotic fluid from fermentation materials constantly toward its progress aerobic fermentation during leakage flow,
Its amount of oxygen is gradually reduced, and carries out anaerobic fermentation process when being entered by filtering spacing body 112 in lower fermentation chamber, with this constantly
The characteristics of cycling, combining white wine and wine fermentation so that the nutritional ingredient of various raw materials preferably merges, five cereals and water
The collective effect for the microorganism that fruit carries and mutually fusion promote microorganism mutually competing close to evolve, increase white wine and fruit wine exists
Micro substance quantity on original base promotes white wine and fruit wine quality.
It should be noted that five cereals include paddy, wheat, soybean, corn, potato and other cereal crops.
With further reference to attached drawing 1, the top of round body 110 is provided with material inlet 111, five cereals and fruit
Raw material is added to top fermentation chamber by material inlet 111, and 110 bottom of round body is additionally provided with zymotic fluid outlet
131 and with the 131 zymotic fluid efferent ducts 132 that connects of zymotic fluid outlet, return duct 133 connects with zymotic fluid efferent duct 132, time
Kinetic pump is provided in flow tube 133, zymotic fluid is constantly transmitted back to by top fermentation chamber from zymotic fluid efferent duct 132 by kinetic pump
It is interior, carry out circulating fermentation.Zymotic fluid efferent duct 132 is provided with control valve (not shown), and it is defeated that control valve is arranged on zymotic fluid
Between the delivery outlet of the connectivity part and zymotic fluid efferent duct 132 of outlet pipe 132 and return duct 133, and then when progress self-loopa fermentation
When, control valve is closed, and zymotic fluid circulating fermentation constantly in round body 110 after the completion of fermentation process, passes through control
Valve opening processed discharges zymotic fluid from round body 110.Zymotic fluid constantly Xun Huan also ensures the humidity of fermentation materials
Stabilization so that ferment effect is more preferable.
Round body 110 is additionally provided with discharge gas or sucks the breather valve 113 of gas, and breather valve 113 is arranged at
On the chamber wall of round body 110.Air is sucked in 113 top fermentation chamber fermentation process of breather valve, adjusts oxygen in tank
Gas content is conducive to that the demand of oxygen is adjusted for different types of microorganisms.
It should be noted that breather valve 113 needs certain pressure that could open, it will be unable to open less than the pressure, work as hair
Zymotic fluid enters top fermentation chamber, while fermentation materials carry out aerobic fermentation generation carbon dioxide and internal pressure is caused to be higher than normal pressure,
And then gas exchanges are carried out, carbon dioxide is discharged, sucks air, supplemental oxygen content.
Further, it is additionally provided with to detect the gas of 110 inner and outer air pressure of round body on round body 110
Pressure difference monitoring device 114, in order to which the situation to inside fermentation understands.
Referring once again to Fig. 1, controlling fermentation device 100 further includes memory 140, the delivery outlet of zymotic fluid efferent duct 132
It is connected with memory 140.Referring to attached drawing 1 and attached drawing 2, round body 110 is separated into top fermentation by filtering spacing body 112
Chamber and lower fermentation chamber, filtering spacing body 112 can be filter plate or filter screen, and as shown in Figure 3 its has equally distributed filtering
Hole, the inner wall for filtering the edge and round body 110 of spacing body 112 are fixed.
It should be noted that solid material is added in from material inlet 111, during the fermentation by filtering spacing body 112 into
Row separation of solid and liquid, zymotic fluid are stored in the lower fermentation chamber of 112 lower section of filtering spacing body.Memory 140 can be arranged at fermentation
The occupied space of whole device is reduced in the bottom of vessel 110, makes storage and utilizes more convenient.In other embodiment
In, memory 140 can also be independent tank body, and position is without limiting.
Further, return duct 133 is extended into round body 110, and outlet end is additionally provided with nozzle 134,
It can make the distribution of tank interior zymotic fluid more uniform by way of sprinkling, be advantageously implemented the consistent of temperature and humidity, and
And be conducive to zymotic fluid and come into full contact with the air in top fermentation chamber, oxygen content is improved, and then is contacted with fermentation materials
The performance of Shi Tigao fermentation materials aerobic fermentations.
Specifically, return duct 133 can extend to the location mid-shaft of container into round body 110, make return duct
133 outlet is positioned at the center of container top, convenient for equably being sprayed to fermentation materials.
Further, Fig. 3 is refer to, nozzle 134 includes nozzle input pipe 1341, nozzle locking cap 1342 and multiple nozzles
Branch pipe 1343, nozzle input pipe 1341 extend to one section in round body 110 for return duct 133, nozzle input pipe
1341 output terminal is rotatablely connected with nozzle locking cap 1342, is formed to convey the conveying of zymotic fluid in nozzle locking cap 1342
Cavity, conveying cavity are connected with return duct 133, and the input terminal of multiple nozzle branch pipes 1343 is connected with conveying cavity, each
Multiple hole for water sprayings 1344 are both provided on nozzle branch pipe 1343, and the direction of hole for water spraying 1344 is consistent.
It should be noted that zymotic fluid is entered from nozzle input pipe 1341 by the conveying cavity on nozzle locking cap 1342
Multiple nozzle branch pipes 1343, and sprayed from multiple hole for water sprayings 1344, since the direction of hole for water spraying 1344 is consistent, the anti-work of zymotic fluid
It is also consistent with direction, nozzle locking cap 1342 can be driven to rotate, the effect for making sprinkling is more uniform.
More equally distributed heat exchanger tubes 120 are additionally provided in round body 110, five cereals and fruit raw material are put
It is placed between more heat exchanger tubes 120, the temperature of initial fermentation and co-fermentation is controlled by more heat exchanger tubes 120.It is logical
Crossing heat exchanger tube 120 fully with fermentation materials can contact so that the temperature inside fermentation materials is more uniform, so that hair
Ferment effect is more preferable.In the case that temperature is relatively stable in usual fermentation carries out, hot water or cold water point is passed through using heat exchanger tube 120
It is not heated up and is cooled down, can effectively regulate and control the temperature of fermentation materials.
Further, more heat exchanger tubes 120 go out including temperature control liquid inlet pipe 121, circulation tube road 127 and temperature control liquid
Liquid pipeline 126, temperature control liquid inlet pipe 121 are connected by circulation tube road 127 with temperature control liquid outlet tube road 126.Specifically
Ground, the structure on circulation tube road 127 is unlimited, can reach and be come into full contact with the fermentation materials in round body 110, be had
It imitates and regulates and controls into trip temperature.
Specifically, temperature control liquid inlet pipe 121 could be provided as the bottom or top of round body 110, temperature control liquid
126 installation position of outlet tube road does not also limit, to realize that temperature control liquid effectively flows.Temperature control liquid generally uses recirculated water,
Cost is relatively low and the specific heat of water is big, is conducive to Quick temperature adjustment.
Further, circulation tube road 127 includes the bottom temperature control pipeline 122, the first transfer pipeline that are sequentially connected
123rd, 124 and second transfer pipeline 125 of top temperature control pipeline, the first transfer pipeline 123 and the second transfer pipeline 125 are from fermentation
The bottom of vessel 110 extends to the top of round body 110, the import of bottom temperature control pipeline 122 and temperature control liquid into
Liquid pipeline 121 is connected, and the outlet of the second transfer pipeline 125 is connected with temperature control liquid outlet tube road 126.
It should be noted that temperature control fluid from temperature control liquid inlet pipe 121 entrance after successively by bottom temperature control pipeline 122,
First transfer pipeline 123, top temperature control pipeline 124 and the second transfer pipeline 125, then exported by temperature control liquid outlet tube road 126.Temperature
It experienced from bottom to top in draining operational process, then the process of bottom returned by top, regulated and controled entire fermentation well
Temperature in vessel 110.Specifically, the shape of bottom temperature control pipeline 122 and top temperature control pipeline 124 is unlimited, Ke Yigen
According to needing to be designed as annular, increase and the contact area of material.
Further, the quantity of the first transfer pipeline 123 is multiple, the export volume and first of bottom temperature control pipeline 122
Transfer pipeline 123 is corresponding.The first transfer pipeline 123 between bottom temperature control pipeline 122 and top temperature control pipeline 124 is designed
For multiple contacts area that can effectively increase with material, be conducive to make the temperature in round body 110 more balanced.
Specifically, the second transfer pipeline 125 can be arranged as required to fermenting as the pipeline for returning to bottom from top
The middle part of vessel 110, and be the shape more than 123 diameter of the first transfer pipeline by the diameter design of the second transfer pipeline 125
Formula.
According to some embodiments, the temperature of initial fermentation is controlled at 15~38 DEG C, preferably 20~35 DEG C, more preferable 28~
32 DEG C, for example, preferably 30 DEG C of fermentation temperature.The time of initial fermentation be 8~13 days, preferably 9~12 days, more preferable 10~11
My god.For example, the initial fermentation time can be selected as 10 days, the fermentation that can select to adapt to according to the fermentation materials of different white wine
Temperature and fermentation time.Five cereals can be completed to the hair of first stage by above-mentioned temperature and the initial fermentation of fermentation time
Ferment, and then co-fermentation can be combined with fruit raw material.
According to some embodiments, the temperature of co-fermentation is controlled at 15~38 DEG C, preferably 20~35 DEG C, more preferable 28~
32 DEG C, for example, fermentation temperature can be controlled at 30 DEG C, 31 DEG C, 28 DEG C, 29 DEG C or 27 DEG C etc..The time of co-fermentation is 20
~35 days, preferably 25~33 days, more preferable 28~32 days.
According to some embodiments, in initial fermentation and common fermentation processes, zymotic fluid is constantly back to controlling fermentation
For the top spray of device 100 on fermentation materials, which can cause zymotic fluid in the upper space of fermentation materials, can be with
It is come into full contact with the air in space, improves the oxygen content of zymotic fluid, zymotic fluid, can when being contacted with fermentation materials
So that fermentation materials and zymotic fluid can preferably carry out aerobic fermentation.
According to some embodiments, the thickness that fermentation materials are stacked on filtering spacing body 112 is less than or equal to top fermentation chamber
The 1/2 of the 2/3 of the height of room, the preferably lower than or equal to height of top fermentation chamber.Zymotic fluid can be enabled to have abundance
Ferment effect is improved in the space contacted with air.
According to some embodiments, in initial fermentation and common fermentation processes, the air that breather valve 114 is passed through is from fermentation
The top of material enters top fermentation chamber, is conducive to come into full contact with air, improves oxygen content.
According to some embodiments, diastatic fermentation is to stack five cereals indoors, and nature hair is carried out after adding in distiller's yeast
When ferment 20~32 is small, and indoor temperature is controlled at 15~25 DEG C.Fermentation time long point when temperature is relatively low, when fermenting when temperature is higher
Between slightly short point.
According to some embodiments, fruit raw material include mulberries, Kiwi berry, jujube, passion fruit, apple, strawberry, grape,
At least one of pear and peach, in some embodiments, fruit raw material is for the raw material that will be obtained after fruit smashing or by water
The fruit slurry that fruit obtains.In other embodiment, fruit raw material can also select other to eat medicine according to actual nutritional need
Homologous fruit is used as fruit raw material, is not limited to the species of above-mentioned fruit raw material.
The invention further relates to a kind of nourishment wine, by the mixed fermentation of the white wine and fruit wine of any one above-mentioned embodiment
Method ferments to obtain.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
Five cereals are stacked indoors, when progress spontaneous fermentation 32 is small after addition distiller's yeast, and control indoor temperature 15
℃。
Five cereals after diastatic fermentation in controlling fermentation device 100 are subjected to initial fermentation, then fruit raw material is added
Enter in controlling fermentation device 100 and five cereals carry out co-fermentation.Wherein, the temperature of initial fermentation is controlled at 16 DEG C, tentatively
The time of fermentation is 13 days.At 16 DEG C, the time of co-fermentation is 35 days for the temperature control of co-fermentation.Fruit raw material is mulberry
The crushed material of the mixture of Shen, Kiwi berry and jujube.
Embodiment 2
Five cereals are stacked indoors, when progress spontaneous fermentation 28 is small after addition distiller's yeast, and control indoor temperature 18
℃。
Five cereals after diastatic fermentation in controlling fermentation device 100 are subjected to initial fermentation, then fruit raw material is added
Enter in controlling fermentation device 100 and five cereals carry out co-fermentation.Wherein, the temperature of initial fermentation is controlled at 20 DEG C, tentatively
The time of fermentation is 10 days.At 20 DEG C, the time of co-fermentation is 30 days for the temperature control of co-fermentation.Fruit raw material is macaque
Peach, jujube, passion fruit, the crushed material of apple mixture.
Embodiment 3
Five cereals are stacked indoors, when progress spontaneous fermentation 23 is small after addition distiller's yeast, and control indoor temperature 24
℃。
Five cereals after diastatic fermentation in controlling fermentation device 100 are subjected to initial fermentation, then fruit raw material is added
Enter in controlling fermentation device 100 and five cereals carry out co-fermentation.Wherein, the temperature of initial fermentation is controlled at 28 DEG C, tentatively
The time of fermentation is 9 days.At 28 DEG C, the time of co-fermentation is 31 days for the temperature control of co-fermentation.Fruit raw material is mulberries
Pulp.
Embodiment 4
Five cereals are stacked indoors, when progress spontaneous fermentation 25 is small after addition distiller's yeast, and control indoor temperature 22
℃。
Five cereals after diastatic fermentation in controlling fermentation device 100 are subjected to initial fermentation, then fruit raw material is added
Enter in controlling fermentation device 100 and five cereals carry out co-fermentation.Wherein, the temperature of initial fermentation is controlled at 30 DEG C, tentatively
The time of fermentation is 10 days.At 30 DEG C, the time of co-fermentation is 30 days for the temperature control of co-fermentation.Fruit raw material is grape
Pulp.
Embodiment 5
Five cereals are stacked indoors, when progress spontaneous fermentation 24 is small after addition distiller's yeast, and control indoor temperature 20
℃。
Five cereals after diastatic fermentation in controlling fermentation device 100 are subjected to initial fermentation, then fruit raw material is added
Enter in controlling fermentation device 100 and five cereals carry out co-fermentation.Wherein, the temperature of initial fermentation is controlled at 31 DEG C, tentatively
The time of fermentation is 9 days.At 31 DEG C, the time of co-fermentation is 29 days for the temperature control of co-fermentation.Fruit raw material is fragrant for hundred
The crushed material of fruit.
In conclusion the five cereals that diastatic fermentation finishes be introduced into controlling fermentation device 100 complete initial fermentation, then
Other meet the fruit raw material of food and medicament dual-purpose specification and other food materials and are added in after crushing or other methods are processed by design requirement
Controlling fermentation device 100, microorganism collective effect using liquor fermentation microorganism and newly self-contained into material, passes through control
Temperature, control is wet, controls oxygen, creates the procreation condition of each quasi-microorganism, then by liquid pump circulation, creates all kinds of nutrients material nutrient objects
The fusion of matter, microorganism is aerobic, anaerobism and humidity condition transformation, promotion microorganism mutually competing close are evolved, and increases white wine and fruit
The quantity of wine micro substance on the original basis promotes the quality of white wine and fruit wine, can also because of the difference of its participation fermentation food materials,
Brew the health product of health care demand.
Embodiments described above is part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
- A kind of 1. mixed fermentation method, which is characterized in that it includes：By the five cereals after diastatic fermentation in controlling fermentation device Interior carry out initial fermentation, then fruit raw material is added in the controlling fermentation device and carries out co-fermentation with the five cereals；Wherein, the controlling fermentation device includes round body, and filtering spacing body, institute are provided in the round body It states filtering spacing body and the round body is divided into top fermentation chamber and lower fermentation chamber, the five cereals and the water Fruit is placed in when fermenting in the top fermentation chamber, and the lower fermentation chamber is provided with to be connected with the top of the top fermentation chamber Return duct, in the initial fermentation and the common fermentation processes, zymotic fluid is constantly back to institute by the return duct It states on the indoor fermentation materials of top fermentation chamber, the round body corresponds to the indoor chamber wall of top fermentation chamber and also sets up There is breather valve.
- 2. mixed fermentation method according to claim 1, which is characterized in that the temperature control of the initial fermentation 15~ 38 DEG C, preferably 20~35 DEG C, more preferable 28~32 DEG C, the time of the initial fermentation is 8~13 days, preferably 9~12 days, more excellent It selects 10~11 days.
- 3. mixed fermentation method according to claim 1, which is characterized in that the temperature control of the co-fermentation 15~ 38 DEG C, preferably 20~35 DEG C, more preferable 28~32 DEG C, time of the co-fermentation is 20~35 days, preferably 25~33 days, more It is preferred that 28~32 days.
- 4. the mixed fermentation method according to Claims 2 or 3, which is characterized in that also set up in the controlling fermentation device There are more equally distributed heat exchanger tubes, the five cereals and the fruit raw material are positioned between the more heat exchanger tubes, institute The temperature for stating initial fermentation and the co-fermentation is controlled by the more heat exchanger tubes.
- 5. mixed fermentation method according to claim 1, which is characterized in that the initial fermentation and the co-fermentation mistake Cheng Zhong, the zymotic fluid are constantly back to the top spray of the controlling fermentation device on the fermentation materials.
- 6. mixed fermentation method according to claim 1, which is characterized in that the fermentation materials are on the filtering spacing body The thickness of stacking is less than or equal to the 2/3 of the height of the top fermentation chamber, is preferably lower than or equal to the top fermentation chamber The 1/2 of height.
- 7. mixed fermentation method according to claim 1, which is characterized in that the initial fermentation and the co-fermentation mistake Cheng Zhong, the air that the breather valve is passed through are to enter the top fermentation chamber from the top of the fermentation materials.
- 8. mixed fermentation method according to claim 1, which is characterized in that the diastatic fermentation is by the five cereals It stacks indoors, when progress spontaneous fermentation 20~32 is small after addition distiller's yeast, and controls indoor temperature at 15~25 DEG C.
- 9. mixed fermentation method according to claim 1, which is characterized in that the fruit raw material include mulberries, Kiwi berry, At least one of jujube, passion fruit, apple, strawberry, grape, pear and peach, it is preferable that the fruit raw material is by fruit Obtained raw material or the fruit slurry obtained by fruit after broken.
- 10. a kind of nourishment wine, which is characterized in that its by white wine as claimed in any one of claims 1 to 9 wherein and fruit wine mixing Fermentation process ferments to obtain.
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| CN201810177494.9A CN108102855A (en) | 2018-03-05 | 2018-03-05 | Nourishment wine and mixed fermentation method |
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|---|---|---|---|---|
| CN101338264A (en) * | 2008-08-08 | 2009-01-07 | 江苏世业红酒业有限公司 | Mulberry yellow wine and preparation thereof |
| CN106834018A (en) * | 2017-03-30 | 2017-06-13 | 贵州穗蓝酒业科技有限公司 | A kind of blueberry rice wine and preparation method thereof |
| CN107287113A (en) * | 2017-08-15 | 2017-10-24 | 鲁周 | A kind of installation for fermenting and fermentation system |
| KR20170139797A (en) * | 2016-06-10 | 2017-12-20 | 김혜미 | [Mango rice wine manufacturing techniques] |
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2018
- 2018-03-05 CN CN201810177494.9A patent/CN108102855A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338264A (en) * | 2008-08-08 | 2009-01-07 | 江苏世业红酒业有限公司 | Mulberry yellow wine and preparation thereof |
| KR20170139797A (en) * | 2016-06-10 | 2017-12-20 | 김혜미 | [Mango rice wine manufacturing techniques] |
| CN106834018A (en) * | 2017-03-30 | 2017-06-13 | 贵州穗蓝酒业科技有限公司 | A kind of blueberry rice wine and preparation method thereof |
| CN107287113A (en) * | 2017-08-15 | 2017-10-24 | 鲁周 | A kind of installation for fermenting and fermentation system |
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| Title |
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