CN108913431A - A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained - Google Patents
A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained Download PDFInfo
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- CN108913431A CN108913431A CN201810824328.3A CN201810824328A CN108913431A CN 108913431 A CN108913431 A CN 108913431A CN 201810824328 A CN201810824328 A CN 201810824328A CN 108913431 A CN108913431 A CN 108913431A
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- red
- wine
- kaoliang
- manufacture craft
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention belongs to brewing technical fields, the kaoliang red wine manufacture craft being specifically related to, red sorghum is fermented, be saccharified after be added together with rock sugar and impregnated into white wine, the color of kaoliang red wine can be made to become natural clear red, and make the mellow in taste of high degree white wine, fragrance is pure, reaches peppery mouth stimulation drawback caused by improving the white wine Alcohol degree height of sorghum direct fermentation.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of kaoliang red wine manufacture craft and kaoliang red wine obtained.
Background technique
White wine is that fermented grain or karusen is made by starch or saccharine material to obtain through distillation, wine system it is colourless (or) it is micro- it is yellow thoroughly
Bright, fragrant odour is pure.Wherein, the wine body of sorghum brewing spirit is sparkling and crystal-clear mellow, and fragrance is long, and taste is mellow, and fragrant in taste is long.
But if traditional liquor alcohol content is higher, the peppery peppery larynx of mouth, the low then taste of degree is not pure and smell is not light strong.Closely
Red sorghum wine on the market gradually grow by reputation over year, and general red sorghum wine is brewed using red sorghum as raw material or directly to brew
Good white wine is added red sorghum shell and impregnates, and wine body is presented red, and vinosity has no material change, and it is white still to can not change tradition
The drawbacks of wine.
Summary of the invention
Based on problem above, one purpose of the invention is to provide a kind of kaoliang red wine manufacture craft, changes traditional liquor
Mouthfeel drawback, make kaoliang red wine wine body obtained in natural red, mellow in taste, fragrance is pure.
The technical scheme is that：
The present invention provides a kind of kaoliang red wine manufacture craft, includes the following steps：
(1) red sorghum is cleaned, and after boiling cooling, distiller's yeast fermentation is added；
(2) red sorghum after step (1) fermentation is saccharified, obtains saccharification red sorghum；
(3) the saccharification red sorghum and rock sugar are added in white wine and are dipped to wine body and redden, complete the kaoliang red wine
Production；
The weight ratio of the white wine, red sorghum and rock sugar is 550-630:80-110:3-8.
The rock sugar may be replaced by white sugar.
Kaoliang red wine manufacture craft of the invention, is added together with rock sugar after red sorghum is fermented, is saccharified to white wine
Middle immersion can make the mellow in taste of height number white wine, and fragrance is pure, reach the white wine Alcohol degree for improving sorghum direct fermentation
Peppery mouth caused by height stimulates drawback, and wherein the additive amount of red sorghum and rock sugar determines the final wine bodily form of final kaoliang red wine
State and mouthfeel, additional amount is few, and clear red cannot be presented in wine body, and mouthfeel cannot be improved very well, and additional amount is excessive, then can
Cover the fragrance of wine body itself.
Rock sugar is replaced with sugarcane, sugarcane is removed the peel by kaoliang red wine manufacture craft according to the present invention in step (3)
The saccharification red sorghum is closed after smashing be added in white wine and be dipped to after wine body reddens, distilled, obtaining distillate is height
Fine strain of millet red wine；The white wine, red sorghum and the weight ratio of sugarcane are 550-630:80-110:15-20.By rock sugar replace with sugarcane into
When row impregnates ageing, the fragrance of obtained kaoliang red wine is stronger, even the white wine essence of easy top adds because fusel content is high
After adding sugarcane and saccharification red sorghum to carry out prolonged immersion ageing, it can also become mellow in taste, aromatic flavour is not easy
Head.Crude fibre in sugarcane plays the role of reconciling temperature compensation well impregnating for a long time in traditional aging process.
Kaoliang red wine manufacture craft according to the present invention, in step (1), fermentation temperature is 35-42 DEG C, time 20-
30 hours.
Kaoliang red wine manufacture craft according to the present invention, in step (1), the weight ratio of red sorghum and distiller's yeast is 100:
0.9-1.2。
Kaoliang red wine manufacture craft according to the present invention, in step (2), saccharification temperature is 20-28 DEG C, time 6-48
Hour.
After the saccharification red sorghum that above fermentation temperature, saccharification temperature and the saccharificatinn period determines immerses white wine, ageing
The wine body note taste and mouthfeel of obtained kaoliang red wine, temperature is excessively high, and the fragrance that will affect kaoliang red wine immerses degree, too low, sugar
Change degree is inadequate, and reconciliation effect cannot also embody very well.
Kaoliang red wine manufacture craft according to the present invention, in step (3), soaking time is 3-24 months.It is tested, is soaked
When the bubble time is 3-4 months or so, wine body shows light red or orange red, and soaking time is more than 1 year, and wine body presents dark red
Color.
Kaoliang red wine manufacture craft according to the present invention, the white wine degree are 42-60 °.White wine degree is too low, obtains
The vinosity of kaoliang red wine does not protrude, and taste is not mellow enough.
Kaoliang red wine manufacture craft according to the present invention, raw material includes galanga galangal seed 8-10 in parts by weight in the distiller's yeast
Part, 5-7 parts of polygonum flaccidum, 2-4 parts of fructus lycii, 3-5 parts of wheat bran, 50-60 parts of red yeast rice and 10-15 parts of carbohydrase.According to the temperature of kaoliang red wine
The characteristics of stimulating while the benefits of blood promotes blood circulation, expelling wind and clearing away cold taste, reconciles relationship according to the compatibility of tcm theory, in the wine
The components such as suitable galanga galangal seed and polygonum flaccidum are added in song, so that the saccharification red sorghum is gradually discharged effect in soaking process, dispels
Wind, dissipating cold while removing toxic substances dissipates the stasis of blood, improves kaoliang red wine to liver gastric irritation, regulating spleen and stomach liver kidney, but additional amount is not easy excessively,
It is excessive then a presumptuous guest usurps the role of the host, it influences to be saccharified red sorghum and rock sugar or sugarcane immerses the taste after white wine and mouthfeel, also influence wine itself
Bent saccharification and fermentation.
Kaoliang red wine manufacture craft according to the present invention advanced optimizes distiller's yeast composition, further includes wheat bran in the distiller's yeast
10-15 parts and Chinese yeast 7-10 parts.
The present invention provides a kind of kaoliang red wine, is made by above-described kaoliang red wine manufacture craft.
Beneficial effects of the present invention are：
Kaoliang red wine manufacture craft of the invention, is added together with rock sugar after red sorghum is fermented, is saccharified to white wine
Middle immersion can make the color of kaoliang red wine become natural clear red, and make the mellow in taste of high degree white wine, pure fragrance
Just, reach peppery mouth stimulation drawback caused by improving the white wine Alcohol degree height of sorghum direct fermentation.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present invention provides a kind of kaoliang red wine manufacture craft, includes the following steps：
(1) red sorghum is cleaned, and after boiling cooling, distiller's yeast is added and ferments 30 hours at 35 DEG C；Red sorghum and distiller's yeast
Weight ratio be 100:0.9；
(2) red sorghum after step (1) fermentation is saccharified, obtains saccharification red sorghum；Saccharification temperature is 28 DEG C, the time
It is 6 hours；
(3) the saccharification red sorghum and rock sugar are added in white wine to impregnate 24 months and are reddened to wine body, complete the height
The production of fine strain of millet red wine；The white wine degree is 42 °；
The weight ratio of the white wine, red sorghum and rock sugar is 630:80:8.
The present invention provides kaoliang red wine made from above-mentioned manufacture craft.
Embodiment 2
The present invention provides a kind of kaoliang red wine manufacture craft, includes the following steps：
(1) red sorghum is cleaned, and after boiling cooling, distiller's yeast is added and ferments 20 hours at 42 DEG C；Red sorghum and distiller's yeast
Weight ratio be 100:1.2；
Raw material includes 8 parts of galanga galangal seed, 7 parts of polygonum flaccidum, 2 parts of fructus lycii, 5 parts of wheat bran, red yeast rice 50 in parts by weight in the distiller's yeast
Part and 15 parts of carbohydrase；
(2) red sorghum after step (1) fermentation is saccharified, obtains saccharification red sorghum；Saccharification temperature is 20 DEG C, the time
It is 48 hours；
(3) the saccharification red sorghum and rock sugar are added in white wine to impregnate 3 months and are reddened to wine body, complete the sorghum
The production of red wine；The white wine degree is 60 °；
The weight ratio of the white wine, red sorghum and rock sugar is 550:110:3.
The present invention provides kaoliang red wine made from above-mentioned manufacture craft.
Embodiment 3
The present invention provides a kind of kaoliang red wine manufacture craft, includes the following steps：
(1) red sorghum is cleaned, and after boiling cooling, distiller's yeast is added and ferments 24 hours at 38 DEG C；Red sorghum and distiller's yeast
Weight ratio be 100:1；
Raw material includes 10 parts of galanga galangal seed, 5 parts of polygonum flaccidum, 4 parts of fructus lycii, 3 parts of wheat bran, red yeast rice 60 in parts by weight in the distiller's yeast
Part, 10 parts of wheat bran, 10 parts of Chinese yeast and 10 parts of carbohydrase；
(2) red sorghum after step (1) fermentation is saccharified, obtains saccharification red sorghum；Saccharification temperature is 25 DEG C, the time
It is 24 hours；
(3) it is added in white wine and is dipped to after wine body reddens with the saccharification red sorghum after smashing sugarcane peeling, progress
Distillation, obtaining distillate is kaoliang red wine；The white wine degree is 50 °；
The white wine, red sorghum and the weight ratio of sugarcane are 600:100:17.
The present invention provides kaoliang red wine made from above-mentioned manufacture craft.
Embodiment 4
The present invention provides a kind of kaoliang red wine manufacture craft, includes the following steps：
(1) red sorghum is cleaned, and after boiling cooling, distiller's yeast is added and ferments 24 hours at 40 DEG C；Red sorghum and distiller's yeast
Weight ratio be 100:1；
Raw material includes 9 parts of galanga galangal seed, 6 parts of polygonum flaccidum, 3 parts of fructus lycii, 4 parts of wheat bran, red yeast rice 55 in parts by weight in the distiller's yeast
Part, 12 parts of wheat bran, 8 parts of Chinese yeast and 12 parts of carbohydrase；
(2) red sorghum after step (1) fermentation is saccharified, obtains saccharification red sorghum；Saccharification temperature is 24 DEG C, the time
It is 30 hours；
(3) it is added in white wine and is dipped to after wine body reddens with the saccharification red sorghum after smashing sugarcane peeling, progress
Distillation, obtaining distillate is kaoliang red wine；The white wine degree is 45 °；
The white wine, red sorghum and the weight ratio of sugarcane are 600:100:17.
The present invention provides kaoliang red wine made from above-mentioned manufacture craft.
Embodiment 5
The present invention provides a kind of kaoliang red wine manufacture craft, includes the following steps：
(1) red sorghum is cleaned, and after boiling cooling, distiller's yeast is added and ferments 24 hours at 35 DEG C；Red sorghum and distiller's yeast
Weight ratio be 100:0.9；
Raw material includes 9 parts of galanga galangal seed, 6 parts of polygonum flaccidum, 3 parts of fructus lycii, 4 parts of wheat bran, red yeast rice 55 in parts by weight in the distiller's yeast
Part, 15 parts of wheat bran, 7 parts of Chinese yeast and 12 parts of carbohydrase；
(2) red sorghum after step (1) fermentation is saccharified, obtains saccharification red sorghum；Saccharification temperature is 28 DEG C, the time
It is 30 hours；
(3) the saccharification red sorghum and rock sugar are added in white wine to impregnate 24 months and are reddened to wine body, complete the height
The production of fine strain of millet red wine；The white wine degree is 42 °；
The weight ratio of the white wine, red sorghum and rock sugar is 630:80:8.
The present invention provides kaoliang red wine made from above-mentioned manufacture craft.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is 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 kaoliang red wine manufacture craft, which is characterized in that include the following steps：
(1) red sorghum is cleaned, and after boiling cooling, distiller's yeast fermentation is added；
(2) red sorghum after step (1) fermentation is saccharified, obtains saccharification red sorghum；
(3) the saccharification red sorghum and rock sugar are added in white wine and are dipped to wine body and redden, complete the system of the kaoliang red wine
Make；
The weight ratio of the white wine, red sorghum and rock sugar is 550-630:80-110:3-8.
2. kaoliang red wine manufacture craft according to claim 1, which is characterized in that in step (3), rock sugar is replaced with
Sugarcane is added in white wine and is dipped to after wine body reddens with the saccharification red sorghum after smashing sugarcane peeling, distilled, obtained
It is kaoliang red wine to distillate；The white wine, red sorghum and the weight ratio of sugarcane are 550-630:80-110:15-20.
3. kaoliang red wine manufacture craft according to claim 1, which is characterized in that in step (1), fermentation temperature is
35-42 DEG C, the time is 20-30 hours.
4. kaoliang red wine manufacture craft according to claim 1, which is characterized in that in step (1), red sorghum and distiller's yeast
Weight ratio be 100:0.9-1.2.
5. kaoliang red wine manufacture craft according to claim 1, which is characterized in that in step (2), saccharification temperature is
20-28 DEG C, the time is 6-48 hours.
6. kaoliang red wine manufacture craft according to claim 1, which is characterized in that in step (3), soaking time 3-
24 months.
7. kaoliang red wine manufacture craft according to claim 1, which is characterized in that the white wine degree is 42-60 °.
8. kaoliang red wine manufacture craft according to claim 1, which is characterized in that raw material is in parts by weight in the distiller's yeast
Including 8-10 parts of galanga galangal seed, 5-7 parts of polygonum flaccidum, 2-4 parts of fructus lycii, 3-5 parts of wheat bran, 50-60 parts of red yeast rice and 10-15 parts of carbohydrase.
9. kaoliang red wine manufacture craft according to claim 8, which is characterized in that further include wheat bran 10- in the distiller's yeast
15 parts and Chinese yeast 7-10 parts.
10. a kind of kaoliang red wine, which is characterized in that be made by any manufacture craft of claim 1-9.
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| CN201810824328.3A CN108913431A (en) | 2018-07-24 | 2018-07-24 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
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| CN201810824328.3A CN108913431A (en) | 2018-07-24 | 2018-07-24 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107641574A (en) * | 2017-05-15 | 2018-01-30 | 朱运桃 | Distiller's yeast class molasses class mixed fermentation brewing glutinous rice red wine |
| CN109576121A (en) * | 2019-01-30 | 2019-04-05 | 赵壮志 | A kind of sorghum alcoholic drink mixed with fruit juice production method |
| CN110157568A (en) * | 2019-07-05 | 2019-08-23 | 重庆度量酒业有限责任公司 | A kind of glutinous sorghum wine and its brewing method |
| CN110305750A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of red sorghum wine and its brewing method |
| CN111484911A (en) * | 2019-01-28 | 2020-08-04 | 张桓 | Secondary saccharification preparation method of sorghum liquor |
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