CN109504578A - A kind of the wine brewing formula and its brewage process of fen-flavor type white spirit - Google Patents
A kind of the wine brewing formula and its brewage process of fen-flavor type white spirit Download PDFInfo
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- CN109504578A CN109504578A CN201910058074.3A CN201910058074A CN109504578A CN 109504578 A CN109504578 A CN 109504578A CN 201910058074 A CN201910058074 A CN 201910058074A CN 109504578 A CN109504578 A CN 109504578A
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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 present invention relates to liquor production technical field, the wine brewing formula and its brewage process of especially a kind of fen-flavor type white spirit.Wheat 35-45 parts, 15-25 parts of glutinous rice, 5-15 parts of sorghum, 15-25 parts of corn, 8 parts of fresh litchi, 2 parts of honey are chosen, as raw material, obtains fen-flavor type white spirit after raw material preparation, material moistening, steaming, windrow, lower bent, fermentation and distillation.The present invention is base stock using four kinds of wheat, glutinous rice, sorghum, corn grains, draws the essence of plurality of cereals, realizes nutrition complement, enriches the mouthfeel and fragrance of white wine；Vitamin, amino acid and the microelement being rich in using fresh litchi and honey enrich the nutrition of white wine, while the mouthfeel and fragrance of white wine are enriched using the fructose that fresh litchi and honey are rich in；White wine made by the present invention can beautifying face and moistering lotion, tonifying kidney and nourishing stomach, adult and the elderly's long-term drinking are all beneficial to body, are easy to drinking person digestion and absorption, add the nutrition and health care function of wine.
Description
Technical field
The present invention relates to dynamic Control technical field, the wine brewing formula and its brewing work of especially a kind of fen-flavor type white spirit
Skill.
Background technique
Fragrant liquor is divided into national standard: Luzhou-flavor, delicate fragrance type, rice-fragrant type, Maotai-flavor, medicine odor type, special odor type, sesame
11 kinds of spicy hot type, fermented soya beans type, medicinal-flavor, dense sauce odor type and Laobaigan-flavour meter odor types.Wherein fen-flavor type white spirit the characteristics of
Clear and transparent in wine and women-sensual pursuits, taste is clean, and faint scent is pure, rear sweet.
With the development of society, people increasingly pay close attention to the health care of health, therefore requirement of the people to white wine
It is higher and higher, not only to focus on the mouthfeel of white wine, while also to focus on the health-caring function of white wine, therefore, how manufacture mouth
Feel, it is full of nutrition, it is provided simultaneously with the white wine of health-caring function, it has also become an emphasis of development and the research of liquor industry
Target and direction.
Summary of the invention
In view of the deficiency of the prior art, the purpose of the present invention is to provide a kind of wine brewing of fen-flavor type white spirit to match
Side and its brewage process.
To achieve the goals above, first technical solution that the present invention uses are as follows:
A kind of wine brewing formula of fen-flavor type white spirit, it is grouped as by the group of following parts by weight: 35-45 parts of wheat, glutinous rice 15-
25 parts, 5-15 parts of sorghum, 15-25 parts of corn, 8 parts of fresh litchi, 2 parts of honey.
Second technical solution that the present invention uses are as follows:
A kind of brewage process of fen-flavor type white spirit, it includes the following steps:
(1) raw material preparation: taking wheat, glutinous rice, sorghum, corn to be crushed respectively, every wheat crushing to 4-8 valve, often
Grain glutinous rice is crushed to 2-4 valve, and every sorghum is crushed to 4-8 valve, every crush maize to 6-10 valve.
(2) material moistening: smashed wheat is added to the water immersion, water temperature is room temperature, and autumn and winter soaking time is that 12-14 is small
When, spring and summer soaking time is 10-12 hours；Smashed glutinous rice is added to the water immersion, water temperature is room temperature, and autumn and winter impregnates
Time is 12-14 hours, and spring and summer soaking time is 10-12 hours；Smashed sorghum is added to the water immersion, water temperature is normal
Temperature, autumn and winter soaking time are 14-16 hours, and spring and summer soaking time is 12-14 hours；Smashed corn is added to the water
It impregnates, water temperature is room temperature, and autumn and winter soaking time is 16-20 hours, and spring and summer soaking time is 12-16 hours；Divide after immersion
Placement 1-2 hours is not drained；
(3) steaming: the wheat after impregnating in step (2), glutinous rice, sorghum, corn are uniformly mixed, water 140-160 is added
Part, while fresh litchi is added and honey is again stirring for uniformly, cooking to perfume (or spice) of putting out cereal；
(4) wheat, glutinous rice, sorghum, the corn that cook in step (3) windrow: are changed into taper, bored heap 10 when adding cold water
Minute；
(5) bent under: slowly to spread out, after being cooled to 20-30 DEG C, distiller's yeast is added, then cock, stacks 1 hour
Mixture；
(6) ferment: altogether in three steps, step 1 enters cylinder by several times: being equably sprinkled with one layer of distiller's yeast in cylinder bottom, repaves one
Layer mixture, then it is sprinkled with one layer of distiller's yeast, one layer of mixture is repaved, is circuited sequentially, until all mixtures enter cylinder and finish, master cylinder
It 26-28 DEG C of ambient temperature, places 3 days；Step 2 seals cylinder: uniformly having padded cylinder mouth with envelope cylinder material, upper cover slabstone carries out close
Envelope；Step 2, fermentation: fermentation period is 25-30 days；Obtain fermented grain；
(7) it distills: fermented grain being distilled, fen-flavor type white spirit is obtained, be packaged in the storage of wine tank.
Preferably, the step (2), (3), water used in (4) are all made of the mountain spring water that PH is 7.4-7.6.
Preferably, the thickness of every layer of mixture is consistent in the step (6), and the number of plies of mixture is at least 5 layers.
Preferably, in the step (7), fermented grain addition honey is stirred evenly and is distilled again.
As the above scheme is adopted, the beneficial effects of the present invention are:
1, it is base stock using four kinds of wheat, glutinous rice, sorghum, corn grains, the essence of plurality of cereals is drawn, using each
Proportion adjustment between a grain, Lai Shixian nutrition complement；The refreshing of wheat, the cunning of glutinous rice, the perfume (or spice) of sorghum and corn are utilized simultaneously
Sweet tea enriches the mouthfeel and fragrance of white wine；
2, vitamin, amino acid and the microelement being rich in using fresh litchi is enriched the nutrition of white wine, while utilizing fresh litchi
The fructose that branch is rich in enriches the mouthfeel and fragrance of white wine；
3, using be rich in honey amino acid, vitamin, multiple beneficial health microelement enrich white wine
Alimentary health-care function, while the fructose, the glucose that are rich in using honey enrich the mouthfeel and fragrance of white wine；Honey has battalion
The feature of body-building, nourishing and body-strengthening, health and beauty, anti-aging is supported, it is very popular；
4, water used in entire production process is alkalescent mountain spring water of the pH value in 7.4-7.6, and people can be made to drink
The alkalescent water to play an important role to human health is taken in while wine；
5, beautifying face and moistering lotion of the present invention, tonifying kidney and nourishing stomach, adult and the elderly's long-term drinking are all beneficial to body, are easy to drink
Person digests and assimilates, and adds the nutrition and health care function of wine.
Specific embodiment
The embodiment of the present invention is described in detail below, but what the present invention can be defined by the claims and cover
Multitude of different ways is implemented.
Embodiment one
A kind of wine brewing formula of fen-flavor type white spirit, it is grouped as by the group of following parts by weight: 35 parts of wheat, 25 parts of glutinous rice,
5 parts of sorghum, 25 parts of corn, 8 parts of fresh litchi, 2 parts of honey.
A kind of brewage process of fen-flavor type white spirit, it includes the following steps:
(1) raw material preparation: take 35 parts of wheat, 25 parts of glutinous rice, 5 parts of sorghum, 25 parts of corn crushed respectively, every wheat
It is crushed to 4-8 valve, every glutinous rice is crushed to 2-4 valve, and every sorghum is crushed to 4-8 valve, every crush maize to 6-10 valve.
(2) material moistening: smashed wheat is added to the water immersion, water temperature is room temperature, and autumn and winter soaking time is that 12-14 is small
When, spring and summer soaking time is 10-12 hours；Smashed glutinous rice is added to the water immersion, water temperature is room temperature, and autumn and winter impregnates
Time is 12-14 hours, and spring and summer soaking time is 10-12 hours；Smashed sorghum is added to the water immersion, water temperature is normal
Temperature, autumn and winter soaking time are 14-16 hours, and spring and summer soaking time is 12-14 hours；Smashed corn is added to the water
It impregnates, water temperature is room temperature, and autumn and winter soaking time is 16-20 hours, and spring and summer soaking time is 12-16 hours；Divide after immersion
Placement 1-2 hours is not drained；
(3) steaming: the wheat after impregnating in step (2), glutinous rice, sorghum, corn are uniformly mixed, are added 140 parts of water, together
When 8 parts of fresh litchi is added and 2 parts of honey are again stirring for uniformly, cooking to perfume (or spice) of putting out cereal；
(4) wheat, glutinous rice, sorghum, the corn that cook in step (3) windrow: are changed into taper, bored heap 10 when adding cold water
Minute；
(5) bent under: slowly to spread out, after being cooled to 20-30 DEG C, distiller's yeast is added, then cock, stacks 1 hour
Mixture；
(6) ferment: altogether in three steps, step 1 enters cylinder by several times: being equably sprinkled with one layer of distiller's yeast in cylinder bottom, repaves one
Layer mixture, then it is sprinkled with one layer of distiller's yeast, one layer of mixture is repaved, is circuited sequentially, the thickness of every layer of mixture is consistent, and mixed
The number of plies for closing material is at least 5 layers, until all mixtures enter cylinder and finish, 26-28 DEG C of master cylinder ambient temperature is placed 3 days；
Step 2 seals cylinder: uniformly having padded cylinder mouth with envelope cylinder material, upper cover slabstone is sealed；Step 2, fermentation: fermentation period 25-
30 days；Obtain fermented grain；
(7) it distills: 2 parts of honey of fermented grain addition being stirred evenly and is distilled again, fen-flavor type white spirit is obtained, is packaged in wine tank
Storage.
Above-mentioned steps (2), (3), water used in (4) are all made of the mountain spring water that PH is 7.4-7.6.
Honey used in above-mentioned steps (1), (7) is preferably all flower honey.
Embodiment two
A kind of wine brewing formula of fen-flavor type white spirit, it is grouped as by the group of following parts by weight: 40 parts of wheat, 20 parts of glutinous rice,
10 parts of sorghum, 20 parts of corn, 8 parts of fresh litchi, 2 parts of honey.
A kind of brewage process of fen-flavor type white spirit, it includes the following steps:
(1) raw material preparation: take 40 parts of wheat, 20 parts of glutinous rice, 10 parts of sorghum, 20 parts of corn crushed respectively, it is every small
Flour is broken to 4-8 valve, and every glutinous rice is crushed to 2-4 valve, and every sorghum is crushed to 4-8 valve, every crush maize to 6-10 valve.
(2) material moistening: smashed wheat is added to the water immersion, water temperature is room temperature, and autumn and winter soaking time is that 12-14 is small
When, spring and summer soaking time is 10-12 hours；Smashed glutinous rice is added to the water immersion, water temperature is room temperature, and autumn and winter impregnates
Time is 12-14 hours, and spring and summer soaking time is 10-12 hours；Smashed sorghum is added to the water immersion, water temperature is normal
Temperature, autumn and winter soaking time are 14-16 hours, and spring and summer soaking time is 12-14 hours；Smashed corn is added to the water
It impregnates, water temperature is room temperature, and autumn and winter soaking time is 16-20 hours, and spring and summer soaking time is 12-16 hours；Divide after immersion
Placement 1-2 hours is not drained；
(3) steaming: the wheat after impregnating in step (2), glutinous rice, sorghum, corn are uniformly mixed, are added 150 parts of water, together
When 8 parts of fresh litchi is added and 2 parts of honey are again stirring for uniformly, cooking to perfume (or spice) of putting out cereal；
(4) wheat, glutinous rice, sorghum, the corn that cook in step (3) windrow: are changed into taper, bored heap 10 when adding cold water
Minute；
(5) bent under: slowly to spread out, after being cooled to 20-30 DEG C, distiller's yeast is added, then cock, stacks 1 hour
Mixture；
(6) ferment: altogether in three steps, step 1 enters cylinder by several times: being equably sprinkled with one layer of distiller's yeast in cylinder bottom, repaves one
Layer mixture, then it is sprinkled with one layer of distiller's yeast, one layer of mixture is repaved, is circuited sequentially, the thickness of every layer of mixture is consistent, and mixed
The number of plies for closing material is at least 5 layers, until all mixtures enter cylinder and finish, 26-28 DEG C of master cylinder ambient temperature is placed 3 days；
Step 2 seals cylinder: uniformly having padded cylinder mouth with envelope cylinder material, upper cover slabstone is sealed；Step 2, fermentation: fermentation period 25-
30 days；Obtain fermented grain；
(7) it distills: 2 parts of honey of fermented grain addition being stirred evenly and is distilled again, fen-flavor type white spirit is obtained, is packaged in wine tank
Storage.
Above-mentioned steps (2), (3), water used in (4) are all made of the mountain spring water that PH is 7.4-7.6.
Honey used in above-mentioned steps (1), (7) is preferably all flower honey.
Embodiment three
A kind of wine brewing formula of fen-flavor type white spirit, it is grouped as by the group of following parts by weight: 45 parts of wheat, 15 parts of glutinous rice,
15 parts of sorghum, 15 parts of corn, 8 parts of fresh litchi, 2 parts of honey.
A kind of brewage process of fen-flavor type white spirit, it includes the following steps:
(1) raw material preparation: take 45 parts of wheat, 15 parts of glutinous rice, 15 parts of sorghum, 15 parts of corn crushed respectively, it is every small
Flour is broken to 4-8 valve, and every glutinous rice is crushed to 2-4 valve, and every sorghum is crushed to 4-8 valve, every crush maize to 6-10 valve.
(2) material moistening: smashed wheat is added to the water immersion, water temperature is room temperature, and autumn and winter soaking time is that 12-14 is small
When, spring and summer soaking time is 10-12 hours；Smashed glutinous rice is added to the water immersion, water temperature is room temperature, and autumn and winter impregnates
Time is 12-14 hours, and spring and summer soaking time is 10-12 hours；Smashed sorghum is added to the water immersion, water temperature is normal
Temperature, autumn and winter soaking time are 14-16 hours, and spring and summer soaking time is 12-14 hours；Smashed corn is added to the water
It impregnates, water temperature is room temperature, and autumn and winter soaking time is 16-20 hours, and spring and summer soaking time is 12-16 hours；Divide after immersion
Placement 1-2 hours is not drained；
(3) steaming: the wheat after impregnating in step (2), glutinous rice, sorghum, corn are uniformly mixed, are added 160 parts of water, together
When 8 parts of fresh litchi is added and 2 parts of honey are again stirring for uniformly, cooking to perfume (or spice) of putting out cereal；
(4) wheat, glutinous rice, sorghum, the corn that cook in step (3) windrow: are changed into taper, bored heap 10 when adding cold water
Minute；
(5) bent under: slowly to spread out, after being cooled to 20-30 DEG C, distiller's yeast is added, then cock, stacks 1 hour
Mixture；
(6) ferment: altogether in three steps, step 1 enters cylinder by several times: being equably sprinkled with one layer of distiller's yeast in cylinder bottom, repaves one
Layer mixture, then it is sprinkled with one layer of distiller's yeast, one layer of mixture is repaved, is circuited sequentially, the thickness of every layer of mixture is consistent, and mixed
The number of plies for closing material is at least 5 layers, until all mixtures enter cylinder and finish, 26-28 DEG C of master cylinder ambient temperature is placed 3 days；
Step 2 seals cylinder: uniformly having padded cylinder mouth with envelope cylinder material, upper cover slabstone is sealed；Step 2, fermentation: fermentation period 25-
30 days；Obtain fermented grain；
(7) it distills: 2 parts of honey of fermented grain addition being stirred evenly and is distilled again, fen-flavor type white spirit is obtained, is packaged in wine tank
Storage.
Above-mentioned steps (2), (3), water used in (4) are all made of the mountain spring water that PH is 7.4-7.6.
Honey used in above-mentioned steps (1), (7) is preferably all flower honey.
Wine brewing formula and brewage process based on above-mentioned fen-flavor type white spirit, the beneficial effects of the present invention are:
1, it is base stock using four kinds of wheat, glutinous rice, sorghum, corn grains, the essence of plurality of cereals is drawn, using each
Proportion adjustment between a grain, Lai Shixian nutrition complement；The refreshing of wheat, the cunning of glutinous rice, the perfume (or spice) of sorghum and corn are utilized simultaneously
Sweet tea enriches the mouthfeel and fragrance of white wine；
2, vitamin, amino acid and the microelement being rich in using fresh litchi is enriched the nutrition of white wine, while utilizing fresh litchi
The fructose that branch is rich in enriches the mouthfeel and fragrance of white wine；
3, using be rich in honey amino acid, vitamin, multiple beneficial health microelement enrich white wine
Alimentary health-care function, while the fructose, the glucose that are rich in using honey enrich the mouthfeel and fragrance of white wine；Honey has battalion
The feature of body-building, nourishing and body-strengthening, health and beauty, anti-aging is supported, it is very popular；
4, water used in entire production process is alkalescent mountain spring water of the pH value in 7.4-7.6, and people can be made to drink
The alkalescent water to play an important role to human health is taken in while wine；
5, beautifying face and moistering lotion of the present invention, tonifying kidney and nourishing stomach, adult and the elderly's long-term drinking are all beneficial to body, are easy to drink
Person digests and assimilates, and adds the nutrition and health care function of wine.
The above description is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, all utilizations
Equivalent structure or equivalent flow shift made by present specification is applied directly or indirectly in other relevant technologies
Field is included within the scope of the present invention.
Claims (5)
1. a kind of wine brewing formula of fen-flavor type white spirit, it is characterised in that: be grouped as by the group of following parts by weight: 35-45 parts of wheat,
15-25 parts of glutinous rice, 5-15 parts of sorghum, 15-25 parts of corn, 8 parts of fresh litchi, 2 parts of honey.
2. a kind of brewage process of fen-flavor type white spirit, it is characterised in that: it includes the following steps:
(1) raw material preparation: taking wheat, glutinous rice, sorghum, corn to be crushed respectively, and for every wheat crushing to 4-8 valve, every glutinous
Rice flour is broken to 2-4 valve, and every sorghum is crushed to 4-8 valve, every crush maize to 6-10 valve.
(2) material moistening: being added to the water immersion for smashed wheat, and water temperature is room temperature, and autumn and winter soaking time is 12-14 hours,
Spring and summer soaking time is 10-12 hours；Smashed glutinous rice is added to the water immersion, water temperature is room temperature, when autumn and winter impregnates
Between be 12-14 hour, spring and summer soaking time be 10-12 hours；Smashed sorghum is added to the water immersion, water temperature is normal
Temperature, autumn and winter soaking time are 14-16 hours, and spring and summer soaking time is 12-14 hours；Smashed corn is added to the water
It impregnates, water temperature is room temperature, and autumn and winter soaking time is 16-20 hours, and spring and summer soaking time is 12-16 hours；Divide after immersion
Placement 1-2 hours is not drained；
(3) steaming: the wheat after impregnating in step (2), glutinous rice, sorghum, corn are uniformly mixed, are added water 140-160 parts, together
When fresh litchi and honey be added be again stirring for uniformly, cooking to perfume (or spice) of putting out cereal；
(4) windrow: the wheat, glutinous rice, sorghum, the corn that cook in step (3) are changed into taper when adding cold water, bored heap 10 divides
Clock；
(5) bent under: slowly to spread out, after being cooled to 20-30 DEG C, distiller's yeast is added, then cock, stacking 1 hour must mix
Material；
(6) ferment: altogether in three steps, step 1 enters cylinder by several times: being equably sprinkled with one layer of distiller's yeast in cylinder bottom, repaves one layer and mix
Material is closed, then is sprinkled with one layer of distiller's yeast, one layer of mixture is repaved, circuits sequentially, until all mixtures enter cylinder and finish, around master cylinder
It 26-28 DEG C of environment temperature, places 3 days；Step 2 seals cylinder: uniformly having padded cylinder mouth with envelope cylinder material, upper cover slabstone is sealed；
Step 2, fermentation: fermentation period is 25-30 days；Obtain fermented grain；
(7) it distills: fermented grain being distilled, fen-flavor type white spirit is obtained, be packaged in the storage of wine tank.
3. a kind of the wine brewing formula and its brewage process of fen-flavor type white spirit as described in claim 1, it is characterised in that: the step
Suddenly (2), (3), water used in (4) are all made of the mountain spring water that PH is 7.4-7.6.
4. a kind of the wine brewing formula and its brewage process of fen-flavor type white spirit as described in claim 1, it is characterised in that: the step
Suddenly the thickness of every layer of mixture is consistent in (6), and the number of plies of mixture is at least 5 layers.
5. a kind of the wine brewing formula and its brewage process of fen-flavor type white spirit as described in claim 1, it is characterised in that: the step
Suddenly in (7), fermented grain addition honey is stirred evenly and is distilled again.
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|---|---|---|---|
| CN201910058074.3A CN109504578A (en) | 2019-01-22 | 2019-01-22 | A kind of the wine brewing formula and its brewage process of fen-flavor type white spirit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910058074.3A CN109504578A (en) | 2019-01-22 | 2019-01-22 | A kind of the wine brewing formula and its brewage process of fen-flavor type white spirit |
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| CN109504578A true CN109504578A (en) | 2019-03-22 |
Family
ID=65758142
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184151A (en) * | 2019-06-18 | 2019-08-30 | 刘钟安 | A kind of red pear wine of selenium-rich |
| CN112646676A (en) * | 2020-09-25 | 2021-04-13 | 张燕军 | A nutritious solid alcoholic beverage and its preparation method |
| CN112640976A (en) * | 2020-11-24 | 2021-04-13 | 张燕军 | Solid wine tea and its making method |
| CN112831385A (en) * | 2021-03-22 | 2021-05-25 | 胡业涛 | Dried orange peel five-grain brewed white spirit and production method thereof |
-
2019
- 2019-01-22 CN CN201910058074.3A patent/CN109504578A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184151A (en) * | 2019-06-18 | 2019-08-30 | 刘钟安 | A kind of red pear wine of selenium-rich |
| CN112646676A (en) * | 2020-09-25 | 2021-04-13 | 张燕军 | A nutritious solid alcoholic beverage and its preparation method |
| CN112640976A (en) * | 2020-11-24 | 2021-04-13 | 张燕军 | Solid wine tea and its making method |
| CN112831385A (en) * | 2021-03-22 | 2021-05-25 | 胡业涛 | Dried orange peel five-grain brewed white spirit and production method thereof |
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Application publication date: 20190322 |
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