CN109943439A - The process for making of ancient method wine brewing and the formula of the wine distiller's yeast - Google Patents
The process for making of ancient method wine brewing and the formula of the wine distiller's yeast Download PDFInfo
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- CN109943439A CN109943439A CN201910341111.1A CN201910341111A CN109943439A CN 109943439 A CN109943439 A CN 109943439A CN 201910341111 A CN201910341111 A CN 201910341111A CN 109943439 A CN109943439 A CN 109943439A
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- distiller
- wine
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- glutinous rice
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Abstract
The present invention discloses the process for making of ancient method wine brewing, by pretreatment, processing, vinasse production, enters cylinder fermentation, filtering squeezing and thermophilic digestion and carry out brewing to wine, any preservative is not added, the wine spawned is more fragrant purer, furthermore, also distiller's yeast, pure hand-made are constituted using the mixing of polygonum flaccidum flower, rice, cassia tree leaf and orange tree leaf.
Description
Technical field
The invention belongs to liquor brewing technical fields, and in particular to a kind of process for making and the wine wine of the wine brewing of Gu method
Bent formula.
Background technique
There are following outstanding problems for existing rice wine: one, in order to make the holding time of wine elongated, it will usually in wine
Preservative is added to save；Two, rice wine storage time is too long can occur rotten problem.
Summary of the invention
The object of the present invention is to provide a kind of process for making of ancient method wine brewing and the formulas of the wine distiller's yeast, no
Any preservative is added, injury will not be generated to people.
The object of the present invention is to provide a kind of process for making of ancient method wine brewing and the formulas of the wine distiller's yeast, can
To save longer time, and the time purer perfume (or spice) of longer vinosity.
In order to achieve the above object, major technique solution of the invention is to provide the process for making of ancient method wine brewing,
It is characterized in that, comprising the following steps:
S1: glutinous rice pretreatment: by glutinous rice immersion treatment, soaking time was at 9 to 10 hours；
S2: glutinous rice processing: the glutinous rice after immersion is drained, and carries out boiling, and after boiling, spreading for cooling causes 30 ° to 40 °；
S3: vinasse production: distiller's yeast and glutinous rice are mixed, and the distiller's yeast of 0.6g to 0.8g is added needed for glutinous rice per jin, then
Water is mixed, water and glutinous rice volume ratio are 0.8:1；
S4: enter cylinder fermentation: the above-mentioned vinasse prepared being entered into cylinder and are fermented 40 days to 60 days；
S5: filtering squeezing: the vinasse fermented are filtered squeezing processing, obtain wine liquid, wine liquid is entered to cylinder wine again
System at least 90 days；
S6: thermophilic digestion: entering altar for the wine liquid in S5 and steam through high temperature, a length of 6 to 10 hours when steaming；
S7: envelope cylinder is placed: envelope cylinder ageing at least 1 year completes the production.
The step S3 is further included steps of
S31: distiller's yeast material processing: polygonum flaccidum flower, rice, cassia tree leaf and orange tree leaf are pulverized, and a small amount of wine starter powder is added, and
30 ° to 35 ° of warm water is added to be stirred, pinches into ball shape；
S32: distiller's yeast preparation；The S31 ball prepared is placed on temperature and is maintained in 25 ° of container that carry out fermentation 35 small
When, taking-up is tedded, and distiller's yeast preparation is completed.
The formula of distiller's yeast, which is characterized in that the main component weight ratio of the distiller's yeast is as follows: polygonum flaccidum flower: rice: sweet osmanthus
Leaf: orange tree leaf: wine starter powder is 50:350:1:1:1.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of one embodiment of the invention,
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art's every other embodiment obtained belong to what the present invention protected
Range.
It will be understood by those skilled in the art that in exposure of the invention, term " longitudinal direction ", " transverse direction ", "upper",
The orientation of the instructions such as "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom" "inner", "outside" or position are closed
System is to be based on the orientation or positional relationship shown in the drawings, and is merely for convenience of description of the present invention and simplification of the description, without referring to
Show or imply that signified device or element must have a particular orientation, be constructed and operated in a specific orientation, therefore above-mentioned art
Language is not considered as limiting the invention.
It is understood that term " one " is interpreted as " at least one " or " one or more ", i.e., in one embodiment,
The quantity of one element can be one, and in a further embodiment, the quantity of the element can be it is multiple, term " one " is no
It can be interpreted as the limitation to quantity.
Embodiment one:
S1: glutinous rice pretreatment: the present embodiment takes 100 jin of glutinous rice, and 100 jin of glutinous rice are impregnated 10 hours；
S2: glutinous rice processing: soaked sticky rice stewing is ripe, spreading for cooling processing is then carried out, cools the temperature to 30 °；
S3: vinasse production: 100 jin of glutinous rice that Xiang Shangshu is handled well are added 60 grams of distiller's yeast or koji are added, then mix
80 jin of water, i.e., 40 liters of water are stirred mixing；
Wherein, step S3 is further included steps of
S31: distiller's yeast material processing: first crumbing 10 grams of cassia tree leaves and 10 grams of orange tree leaves, remixes distiller's yeast flower (scientific name polygonum flaccidum
Flower) 500 grams, 3500 grams, 10 grams wine starter powders of rice and 30 ° of warm water is stirred, and pinched into the piller of oval
Sub- shape；
S32: distiller's yeast preparation: the S31 small ball prepared is placed in the container that temperature is 25 ° and is fermented 35 hours, then is taken
It teds out；
S4: enter cylinder fermentation: the vinasse that S3 is prepared enter cylinder and ferment 40 days；
S5: filtering squeezing: the vinasse fermented are filtered squeezing processing, obtain wine liquid, wine liquid is entered to cylinder wine again
System 90 days；
S6: thermophilic digestion: entering altar for the wine liquid in S5 and steam through high temperature, a length of 10 hours when steaming；
S7: envelope cylinder is placed: envelope cylinder ageing 1 year completes the production.
The present invention is not limited to above-mentioned preferred forms, anyone can show that other are various under the inspiration of the present invention
The product of form, however, make any variation in its shape or structure, it is all that there is skill identical or similar to the present application
Art scheme, is within the scope of the present invention.
Claims (3)
1. the process for making of ancient method wine brewing, which comprises the following steps:
S1: glutinous rice pretreatment: by glutinous rice immersion treatment, soaking time was at 9 to 10 hours；
S2: glutinous rice processing: the glutinous rice after immersion is drained, and carries out boiling, and after boiling, spreading for cooling causes 30 ° to 40 °；
S3: vinasse production: distiller's yeast and glutinous rice are mixed, and the distiller's yeast of 0.6g to 0.8g is added needed for glutinous rice per jin, then are mixed
Water, water and glutinous rice volume ratio are 0.8:1；
S4: enter cylinder fermentation: the above-mentioned vinasse prepared being entered into cylinder and are fermented 40 days to 60 days；
S5: filtering squeezing: by the vinasse fermented be filtered squeezing processing, obtain wine liquid, wine liquid is entered again cylinder brew to
It is 90 days few；
S6: thermophilic digestion: entering altar for the wine liquid in S5 and steam through high temperature, a length of 6 to 10 hours when steaming；
S7: envelope cylinder is placed: envelope cylinder ageing at least 1 year completes the production.
2. the process for making of Gu method wine brewing according to claim 1, which is characterized in that the step S3 is further wrapped
Include following steps:
S31: distiller's yeast material processing: polygonum flaccidum flower, rice, cassia tree leaf and orange tree leaf are pulverized, and a small amount of wine starter powder are added, and be added
30 ° to 35 ° of warm water is stirred, and pinches into ball shape；
S32: distiller's yeast preparation；It the S31 ball prepared is placed on temperature is maintained in 25 ° of container and carry out fermentation 35 hours, take
It teds out, distiller's yeast preparation is completed.
3. the formula of distiller's yeast according to claim 2, which is characterized in that the main component ratio of the distiller's yeast is as follows: peppery
Knotweed flower: rice: sweet osmanthus leaf: orange tree leaf: wine starter powder is 50:350:1:1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910341111.1A CN109943439A (en) | 2019-04-25 | 2019-04-25 | The process for making of ancient method wine brewing and the formula of the wine distiller's yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910341111.1A CN109943439A (en) | 2019-04-25 | 2019-04-25 | The process for making of ancient method wine brewing and the formula of the wine distiller's yeast |
Publications (1)
| Publication Number | Publication Date |
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| CN109943439A true CN109943439A (en) | 2019-06-28 |
Family
ID=67016282
Family Applications (1)
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| CN201910341111.1A Pending CN109943439A (en) | 2019-04-25 | 2019-04-25 | The process for making of ancient method wine brewing and the formula of the wine distiller's yeast |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101696378A (en) * | 2009-11-02 | 2010-04-21 | 涂志龙 | Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof |
| CN103627593A (en) * | 2013-12-20 | 2014-03-12 | 黄山市休宁县山清泉米酒厂 | Wine yeast and method for producing rice wine by using same |
| CN106350361A (en) * | 2016-08-31 | 2017-01-25 | 沈飞 | Hmong's bangdang wine making method |
| CN106867783A (en) * | 2017-03-28 | 2017-06-20 | 雷山县里顺五行本草有限公司 | A kind of brewing process of rice wine |
| CN107881055A (en) * | 2017-12-01 | 2018-04-06 | 左中国 | A kind of rice wine processing technology |
| CN108728319A (en) * | 2018-06-25 | 2018-11-02 | 镇安县古法酿酒有限公司 | A kind of innovative technology method of the koji-making and fermentation of the wine brewing of honey raisin tree Gu method |
| CN109393322A (en) * | 2018-10-11 | 2019-03-01 | 郭军 | A kind of fermented glutinour rice, fermented glutinour rice fresh flower song and preparation method thereof |
-
2019
- 2019-04-25 CN CN201910341111.1A patent/CN109943439A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101696378A (en) * | 2009-11-02 | 2010-04-21 | 涂志龙 | Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof |
| CN103627593A (en) * | 2013-12-20 | 2014-03-12 | 黄山市休宁县山清泉米酒厂 | Wine yeast and method for producing rice wine by using same |
| CN106350361A (en) * | 2016-08-31 | 2017-01-25 | 沈飞 | Hmong's bangdang wine making method |
| CN106867783A (en) * | 2017-03-28 | 2017-06-20 | 雷山县里顺五行本草有限公司 | A kind of brewing process of rice wine |
| CN107881055A (en) * | 2017-12-01 | 2018-04-06 | 左中国 | A kind of rice wine processing technology |
| CN108728319A (en) * | 2018-06-25 | 2018-11-02 | 镇安县古法酿酒有限公司 | A kind of innovative technology method of the koji-making and fermentation of the wine brewing of honey raisin tree Gu method |
| CN109393322A (en) * | 2018-10-11 | 2019-03-01 | 郭军 | A kind of fermented glutinour rice, fermented glutinour rice fresh flower song and preparation method thereof |
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Application publication date: 20190628 |