CN109456866A

CN109456866A - A kind of wooden brewage process of Korean nationality three

Info

Publication number: CN109456866A
Application number: CN201811200696.7A
Authority: CN
Inventors: 王丽善
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-10-16
Filing date: 2018-10-16
Publication date: 2019-03-12

Abstract

The invention belongs to Liquor Making Technology fields, more particularly to a kind of Korean nationality " three wood " brewage process, it is raw material by sorghum, corn, millet, by the fermentation of wood cellar, the wooden pot steams wine, the wooden sea storage is made, comprising the following steps: (1) raw material: weighs each raw material in parts by weight and be crushed to 50-80 mesh；(2) steaming: by uniformly mixed raw material boiling 40-50 minutes under conditions of 110-150 DEG C, pot cover is not detained within first 10 minutes and carries out impurities removal；(3) plus the raw material spreading for cooling after boiling is added distiller's yeast by the 6-8 ﹪ of raw material to 30-38 DEG C by distiller's yeast, yeast, and 9-11 ﹪ adds yeast, stirs evenly；(4) it ferments: distiller's yeast will be admixed, the fermented grain investment wood cellar fermentation of yeast divides three phases to ferment, the first stage: being kept for 20-28 DEG C, 1-2 days of wine cellar temperature.Second stage: kept for 32-36 DEG C, 3-6 days of wine cellar temperature.Phase III: it is kept for the 28-33 DEG C of stage of wine cellar temperature, 7-12 days；Finally by steaming wine and storage, distilled spirit fragrance is pure, and vinosity is mellow, and entrance is soft.

Description

A kind of wooden brewage process of Korean nationality three

Technical field

The invention belongs to Liquor Making Technology fields, and in particular to a kind of wooden brewage process of Korean nationality three.

Background technique

There is long liquor-making history in Korean nationality, poor through traditional culture edifying and region in thousands of years historical floods Not, wine-making technology has been obtained being continuously improved and improved, and forms the distinctive traditional handicraft of Korean nationality.Therefore, white wine also becomes Korean nationality people live indispensable a part.

For traditional stone cellar, mud cellar or the brick in modern age cellar, the cement kiln fermentation white wine, either white wine Fragrance or taste have different styles;And Korean nationality aggregation region the Korea peninsula and China northeast, due to original The ecology that begins keeps good, and afforestation rate is higher, and timber becomes the preferred raw material of Korean nationality's wine brewing;The present invention is in deep digging While digging Korean nationality's conventional brew technique, in conjunction with modern brewing technology, spy's application Korean nationality " three wood " brewage process patent.

Summary of the invention

For existing liquor fermentation, storage problem, the present invention provides a kind of Korean nationality three the wooden brewage process.Court of the invention The wooden brewage process of fresh race three, being characterized by by sorghum, corn, millet is raw material, and by the fermentation of wood cellar, the wooden pot steams wine, the storage of wood sea It deposits and is made, comprising the following steps: (1) raw material: weighing each raw material in parts by weight and be crushed to 50-80 mesh；(2) it steaming: will mix Uniform raw material does not detain pot cover for first 10 minutes and carries out impurities removal boiling 40-50 minutes under conditions of 110-150 DEG C；(3) add wine Raw material spreading for cooling after boiling is added distiller's yeast by the 6-8 ﹪ of raw material to 30-38 DEG C by song, yeast, and 9-11 ﹪ adds yeast, stirs evenly； (4) it ferments: distiller's yeast will be admixed, the fermented grain investment wood cellar fermentation of yeast divides three phases to ferment, the first stage: keeping wine cellar temperature 20-28 DEG C, 1-2 days of degree.Second stage: kept for 32-36 DEG C, 3-6 days of wine cellar temperature.Phase III: wine cellar temperature 28-33 is kept DEG C stage, 7-12 days；(5) it steams wine: the fermented grain fermented is taken out, be packed into the wooden pot and steam wine, the time is 30-35 minutes；(6) it stores Deposit: the white wine that will be distilled is divided into one, two grades and is packed into the storage of wood sea, can dispatch from the factory after 1 year；Wood cellar fermentation: fermenting cellar Pond plank made of Changbai Mountain a century Korean pine (or other tree species) is fabricated to four wall of pit and bottom, allows sorghum, corn, big Rice, rice husk and yeast do not contact other materials during mixed fermentation, are conducive to the generation and cellar temperature of fermentation process beneficial bacterium Control；The wooden fragrance of Korean pine can be allowed to be doped into grain fermentation process during fermentation, leave wooden fresh and elegant fragrance；The wooden pot steams Wine: discriminating pot inside and outside and tie up patch with Korean pine plank completely, first is that the temperature of Zhen pot can be protected, second is that can make wooden perfume (or spice) in distillation process Gas continuation invades in distillation process, increases the wooden fresh, simple and elegant fragrance of wine body；The wooden sea storage: it is to use speciality plank that wood is Mare Nectairs, Including plank made of other tree species such as Changbai Mountain a century Korean pine, cabinet, inner wall mulberry skin is made through traditional mortise and tenon occlusion technique Rice paper is papered using the mixture of the benefit materials such as deer blood, egg white, beeswax as adhesive；Reach non-leakage and thermal insulation effect, By the Mare Nectairs storage of former wine input wood, continue radix aucklandiae, wine body natural aging；The beneficial effects of the present invention are: utilizing such technique The distilled spirit fragrance brewed is pure, and vinosity is mellow, and entrance is soft, and quiet and tastefully laid out sweet tea is net, and wine body is coordinated, and has radix aucklandiae fresh and elegant solely Special style.

Detailed description of the invention

Fig. 1 is process flow diagram of the invention.

Specific embodiment

The present invention will be further described with reference to the accompanying drawing.

The wooden brewage process of Korean nationality three of the present invention not only takes " three wood " technology, Er Qie on brewage process Also there is oneself hair feature in raw material proportioning；It is raw material by sorghum, corn, millet, by the fermentation of wood cellar, the wooden pot steams wine, the storage of wood sea It deposits and is made, comprising the following steps: (1) raw material: weighing each raw material in parts by weight and be crushed to 50-80 mesh；Such as major ingredient proportion: high 70-80 parts of fine strain of millet；10-15 parts of corn；5-10 parts of millet；It is as follows according to the proportion ratio of adjuvant of major ingredient: 9-11 parts of wheat bran, rice husk 20-25 parts；(2) it steaming: by uniformly mixed raw material boiling 40-50 minutes under conditions of 110-150 DEG C, does not detain within first 10 minutes Pot cover carries out impurities removal；(3) plus the raw material spreading for cooling after boiling is added distiller's yeast, 9- by the 6-8 ﹪ of raw material to 30-38 DEG C by distiller's yeast, yeast 11 ﹪ add yeast, stir evenly；(4) it ferments: distiller's yeast will be admixed, the fermented grain investment wood cellar fermentation of yeast divides three phases to ferment, First stage: kept for 20-28 DEG C, 1-2 days of wine cellar temperature.Second stage: kept for 32-36 DEG C, 3-6 days of wine cellar temperature.Third rank Section: it is kept for the 28-33 DEG C of stage of wine cellar temperature, 7-12 days；(5) it steams wine: the fermented grain fermented is taken out, be packed into the wooden pot and steam wine, when Between be 30-35 minutes；(6) store: the white wine that will be distilled is divided into one, two grades and is packed into the storage of wood sea, can go out after 1 year Factory；The fermentation of wood cellar: fermentation pit plank made of Changbai Mountain a century Korean pine (or other tree species) is fabricated to four wall of pit and bottom Portion allows sorghum, corn, rice, rice husk and yeast not to contact other materials during mixed fermentation, and being conducive to fermentation process has The generation and cellar temperature control system of beneficial bacteria；The wooden fragrance of Korean pine can be allowed to be doped into grain fermentation process during fermentation, left wooden pure and fresh light Refined fragrance；Wooden pot steams wine: discriminating pot inside and outside and ties up patch with Korean pine plank completely, first is that the temperature of Zhen pot can be protected in distillation process Degree increases the wooden fresh, simple and elegant fragrance of wine body second is that wooden fragrance continuation can be made to invade in distillation process；The wooden sea storage: wood Mare Nectairs is the plank made of other tree species such as speciality plank, including Changbai Mountain a century Korean pine, is engaged technique system through traditional mortise and tenon At cabinet, inner wall mulberry skin rice paper is papered using the mixture of the benefit materials such as deer blood, egg white, beeswax as adhesive；Reach The Mare Nectairs storage of former wine input wood continues radix aucklandiae, wine body natural aging by non-leakage and thermal insulation effect；Distilled spirit fragrance is pure, wine Taste is mellow, and entrance is soft, and quiet and tastefully laid out sweet tea is net, and wine body is coordinated.

Claims

1. a kind of Korean nationality " three wood " brewage process, it is characterised in that it by sorghum, corn, millet is raw material, by the fermentation of wood cellar, The wooden pot steams wine, and the storage of wood sea is made, comprising the following steps:

(1) raw material: each raw material is weighed in parts by weight and is crushed to 50-80 mesh；

(2) steaming: by uniformly mixed raw material boiling 40-50 minutes under conditions of 110-150 DEG C, pot cover is not detained within first 10 minutes Carry out impurities removal；

(3) plus the raw material spreading for cooling after boiling is added distiller's yeast by the 6-8 ﹪ of raw material to 30-38 DEG C by distiller's yeast, yeast, and 9-11 ﹪ adds ferment Mother stirs evenly；

(4) it ferments: distiller's yeast will be admixed, the fermented grain investment wood cellar fermentation of yeast divides three phases to ferment, the first stage: keeping wine 20-28 DEG C of temperature, 1-2 days of cellar；

Second stage: kept for 32-36 DEG C, 3-6 days of wine cellar temperature；

Phase III: it is kept for the 28-33 DEG C of stage of wine cellar temperature, 7-12 days；

(5) it steams wine: the fermented grain fermented is taken out, be packed into the wooden pot and steam wine, the time is 30-35 minutes；

(6) store: the white wine that will be distilled is divided into one, two grades and is packed into the storage of wood sea, can dispatch from the factory after 1 year；

The fermentation of wood cellar: fermentation pit plank made of Changbai Mountain a century Korean pine (or other tree species) is fabricated to four wall of pit and bottom Portion allows sorghum, corn, rice, rice husk and yeast not to contact other materials during mixed fermentation, and being conducive to fermentation process has The generation and cellar temperature control system of beneficial bacteria；The wooden fragrance of Korean pine can be allowed to be doped into grain fermentation process during fermentation, left wooden pure and fresh light Refined fragrance；

Wooden pot steams wine: discriminates pot inside and outside and ties up patch with Korean pine plank completely, first is that the temperature of Zhen pot can be protected in distillation process, second is that Wooden fragrance continuation can be made to invade in distillation process, increase the wooden fresh, simple and elegant fragrance of wine body；

The wooden sea storage: it is the plank made of other tree species such as speciality plank, including Changbai Mountain a century Korean pine that wood is Mare Nectairs, through tradition Cabinet is made in mortise and tenon occlusion technique, and inner wall mulberry skin rice paper is bonding with the mixture of the benefit materials such as deer blood, egg white, beeswax Agent papers；Reach non-leakage and thermal insulation effect, by the Mare Nectairs storage of former wine input wood, continues radix aucklandiae, wine body natural aging.