CN109706021A - A kind of wine-making technology - Google Patents
A kind of wine-making technology Download PDFInfo
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- CN109706021A CN109706021A CN201710988409.2A CN201710988409A CN109706021A CN 109706021 A CN109706021 A CN 109706021A CN 201710988409 A CN201710988409 A CN 201710988409A CN 109706021 A CN109706021 A CN 109706021A
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- wine
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- former wine
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention discloses a kind of wine-making technology, comprising the following steps: a, chooses raw material, chooses grain big full wheat, rock sugar and distiller's yeast；B, raw material proportioning, 50-60 portions of wheats, 4-8 portions of rock sugar, 1-2 parts of distiller's yeasts and 140-160 parts of water are carried out by following parts by weight；C, the raw material matched in b step is uniformly mixed, is subsequently placed in closed container at 18-24 DEG C anaerobic fermentation 100-140 days；D, fermentation material obtained in step c is distilled, collects the steam distilled, former wine can be obtained after cooling；E, the sealing of obtained former wine is stored sth. in a cellar 30-60 days.Present invention process process is simple, and subsequent plus water is omitted and blends step, ensure that the quality of former wine and the mouthfeel of former wine.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of wine-making technology.
Background technique
Currently, common wine-making technology is by grain such as rice, sorghum, wheat etc. as raw material, fermented, distillation is obtained
The higher former wine of purity, then blends a certain proportion of water for former wine, obtains the finished wine of commercial type.Former wine is by adding water
After dilution, the mouthfeel of obtained finished wine is substantially reduced.And the former wine alcohol concentration content that conventional brew technique obtains is high, directly
It connects and drinks and body can be caused to damage.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of wine-making technology.
The technical scheme adopted by the invention is that: a kind of wine-making technology, comprising the following steps:
A, raw material is chosen, grain big full wheat, rock sugar and distiller's yeast are chosen；
B, raw material proportioning, 50-60 portions of wheats, 4-8 portions of rock sugar, 1-2 parts of distiller's yeasts and 140-160 parts are carried out by following parts by weight
Water；
C, the raw material matched in b step is uniformly mixed, is subsequently placed in closed container the anaerobic fermentation at 18-24 DEG C
100-140 days；
D, fermentation material obtained in step c is distilled, collects the steam distilled, original can be obtained after cooling
Wine；
E, the sealing of obtained former wine is stored sth. in a cellar 30-60 days.
Preferably, the fermentation temperature in the step c is 25 degrees Celsius of ferment at constant temperature, ferment number of days 125 days.
Preferably, it is 45 days that the former wine sealing, which is stored sth. in a cellar,.
The beneficial effects of the present invention are: present invention process process is simple, and subsequent plus water is omitted and blends step, ensure that
The quality of former wine and the mouthfeel of former wine.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment
Wine-making technology provided in this embodiment, comprising the following steps:
A, raw material is chosen, grain big full wheat, rock sugar and distiller's yeast are chosen；
B, raw material proportioning, 50-60 portions of wheats, 4-8 portions of rock sugar, 1-2 parts of distiller's yeasts and 140-160 parts are carried out by following parts by weight
Water；
C, the raw material matched in b step is uniformly mixed, is subsequently placed in closed container the anaerobic fermentation at 18-24 DEG C
100-140 days；
D, fermentation material obtained in step c is distilled, collects the steam distilled, original can be obtained after cooling
Wine；
E, the sealing of obtained former wine is stored sth. in a cellar 30-60 days.
Preferably, the fermentation temperature in the step c is 25 degrees Celsius of ferment at constant temperature, ferment number of days 125 days.
Preferably, it is 45 days that the former wine sealing, which is stored sth. in a cellar,.
Present invention process process is simple, and subsequent plus water is omitted and blends step, ensure that the quality of former wine and the mouth of former wine
Sense.
Claims (3)
1. a kind of wine-making technology, it is characterised in that: the following steps are included:
A, raw material is chosen, grain big full wheat, rock sugar and distiller's yeast are chosen；
B, raw material proportioning, 50-60 portions of wheats, 4-8 portions of rock sugar, 1-2 parts of distiller's yeasts and 140-160 parts of water are carried out by following parts by weight；
C, the raw material matched in b step is uniformly mixed, is subsequently placed in closed container the anaerobic fermentation 100- at 18-24 DEG C
140 days；
D, fermentation material obtained in step c is distilled, collects the steam distilled, former wine can be obtained after cooling；
E, the sealing of obtained former wine is stored sth. in a cellar 30-60 days.
2. a kind of wine-making technology according to claim 1, it is characterised in that: the fermentation temperature in the step c is taken the photograph for 25
Family name's degree ferment at constant temperature ferments number of days 125 days.
3. a kind of wine-making technology according to claim 1, it is characterised in that: it is 45 days that the former wine sealing, which is stored sth. in a cellar,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710988409.2A CN109706021A (en) | 2017-10-21 | 2017-10-21 | A kind of wine-making technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710988409.2A CN109706021A (en) | 2017-10-21 | 2017-10-21 | A kind of wine-making technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109706021A true CN109706021A (en) | 2019-05-03 |
Family
ID=66251978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710988409.2A Pending CN109706021A (en) | 2017-10-21 | 2017-10-21 | A kind of wine-making technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109706021A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136302A (en) * | 2021-05-31 | 2021-07-20 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
-
2017
- 2017-10-21 CN CN201710988409.2A patent/CN109706021A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136302A (en) * | 2021-05-31 | 2021-07-20 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
| CN113136302B (en) * | 2021-05-31 | 2022-12-02 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190503 |
|
| WD01 | Invention patent application deemed withdrawn after publication |