CN110004008A - A kind of brew method of delicate fragrance type brewing grains white spirit - Google Patents
A kind of brew method of delicate fragrance type brewing grains white spirit Download PDFInfo
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- CN110004008A CN110004008A CN201910380516.6A CN201910380516A CN110004008A CN 110004008 A CN110004008 A CN 110004008A CN 201910380516 A CN201910380516 A CN 201910380516A CN 110004008 A CN110004008 A CN 110004008A
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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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Abstract
The invention discloses a kind of brew methods of delicate fragrance type brewing grains white spirit, comprising the following steps: raw material screening: after screening high-quality grain is cleaned, being put into after impregnating 12-24 hours in cylinder, drains；Boiling: grain after draining is packed into boiling in steaming kier, makes ripe uniform of the grain steamed by grain of stirring three times during boiling；Spreading for cooling: the grain cooked pinch is entered and strikes off spreading for cooling to 32-35 DEG C on the poor bed that dries in the air；Add distiller's yeast: distiller's yeast is added to the raw material for having already passed through spreading for cooling and stirs evenly, the distiller's yeast accounts for the 0.6-1.5% of raw material；Fermentation: the raw material for having mixed distiller's yeast is put into normal temperature fermentation 28-32 days in cylinder；Steam wine: wine is plucked in uploading in rice steamer distillation, segmentation, layering, is stored by matter, segmentation, layering and altar；Storage: by matter, classification storage.The wine clear alcohol produced by this method is simple and elegant, sweet submissive, and excitement, thinking are flexible after drink, drinks not top, non-dry more, without the liquor-saturated rear adverse reactions such as dizziness and nausea and short-term lassitude.
Description
Technical field
The present invention relates to a kind of brew methods of white wine, and in particular to a kind of brew method of delicate fragrance type brewing grains white spirit.
Background technique
Fen-flavor type white spirit possesses more and more extensive mass foundation due to the double dominant with quality and production；Faint scent
Type white wine has following advantage: fermentation period is short, and the storage wine time is short, and production cost is low, and capital turnover is fast, and manufacturer is more；Cause
To use clear stubble bent, liquor ratio of raw material is high, saves food, meets industrial policy；Using cellar, cold fermentation, production environment is defended
Raw, wine body taste is pure and mild, sweet, is suitble to the mouthfeel and health care requirement of modern times drinking person；Fen-flavor type white spirit is raw without special odor
Produce the best base liquor of liquid medicine, new functional liquor；The delicate fragrance type brewing grains white spirit of especially high-quality has the characteristics of so-called " not top "；
Fen-flavor type white spirit drinks first and feels stronger, feels all right after three mouthfuls, and white wine is the representative coupled hardness with softness, rigid, the water of wine
It is soft, it is just right, just with it is soft be different geographical mouthfeel embodiment；The quality heterosis of fen-flavor type white spirit is the thing of objective reality
Real, the fragrance of " graceful, elegant ", the mouthfeel of " elegant, pure ", the style of " graceful, light refreshing " have been achieved fen-flavor type white spirit and " have been heard
It is fragrant refined ", " entrance is net ", the brilliance of " it is refreshing to fall larynx " and distinguishing character；Simple and elegant mouthfeel, it is this it is " light " be not wine degree simple drop
It is low, but the light grace of mouthfeel；As gradually mature and rationality, the more and more consumer of market comsupton will further add
The deep understanding to white wine quality mentions to finally draw close to delicate fragrance type in the selection of liquor consumption with living standards of the people
High and dietary structure improves, and people have started generally " clear towards pursuit by past pursuit " thick and heavy " in the taste demand of diet
It is light ", by focus on " perfume " towards emphasis " taste " direction change；The taste variation drunk and the taste variation of diet are closely bound up,
The variation of above-mentioned taste of diet necessarily causes the white wine to give off a strong fragrance more and more unwelcome；White wine is to " simple and elegant, soft in recent years
The visible trend of type " transformation sufficiently has law of economic development and consumption demand to turn predictive of the recurrence of fen-flavor type white spirit
To historical background；As life and the level of consumption are promoted, people increasingly pay attention to healthy diet, healthy consumption；" health
Drink, drink the wine of health ", it will undoubtedly become fen-flavor type white spirit and win the fundamental driving force and huge energy that millions upon millions of wine people consumption turn to
Amount.
But there are the storage in preparation method complexity, high production cost, brewing process is longer for traditional fen-flavor type white spirit
Disadvantage；Therefore, the present invention provides a kind of brew method of delicate fragrance type brewing grains white spirit, which is traditional delicate fragrance type
The promotion and extension of white wine, it is excited after drink, thinking is flexible, not top, non-dry are drunk, without dizziness and nausea and short-term spirit after liquor-saturated more
Depressed equal adverse reactions.
Summary of the invention
The purpose of the present invention is to provide a kind of brew methods of delicate fragrance type brewing grains white spirit, to solve in above-mentioned background technique
The problem of proposition.
The purpose of the present invention can be achieved through the following technical solutions: a kind of brew method of delicate fragrance type brewing grains white spirit,
It is characterized in that, comprising the following steps:
S1, raw material screening: it after screening high-quality grain is cleaned, is put into after being impregnated 12-24 hours in cylinder, drains；
S2, boiling: the grain after draining is packed into boiling in steaming kier, makes steaming by grain of stirring three times during boiling
Ripe uniform of grain；
S3, spreading for cooling: the grain cooked pinch is entered and strikes off spreading for cooling to 32-35 DEG C on the poor bed that dries in the air；
S4 plus distiller's yeast: distiller's yeast is added to the raw material for having already passed through spreading for cooling and stirs evenly, the distiller's yeast accounts for the 0.6-1.5% of raw material；
S5, fermentation: the raw material for having mixed distiller's yeast is put into normal temperature fermentation 28-32 days in cylinder；
S6, steam wine: wine is plucked in uploading in rice steamer distillation, segmentation, layering, is stored by matter, segmentation, layering and altar；
S7, storage: by matter, classification storage.
The distiller's yeast uses Chinese yeast.
The poly- S1 of the step, raw material screening, select high quality white rice or glutinous rice, impregnate again after being cleaned with the mountain spring water of safety.
The step S2 boiling stir three times be respectively water boiling after 30-35 minute, 50-55 minutes, 65-70 divide
Clock.
Divided in the step S3 spreading for cooling with a thickness of 3-5 centimetres.
Beneficial effects of the present invention: the present invention, which has used to stir three times in brewing process, steams grain technique, guarantees that grain steams
The continuity uniformly realized between each process points such as the entire first steaming steamed in grain technique, stewing grain, multiple steaming is obtained, without carrying out
Interval operates in batches, has saved digestion time, has improved boiling efficiency；In digestion process, stewing grain water maintains always equipment
In, without discharge, greatly reduce the discharge amount of sewage；The simple process entirely made wine, the finished wine produced it is pure it is simple and elegant,
It is sweet submissive, not dry, non-top after drink.
Specific embodiment
Below with reference to embodiment, specific embodiments of the present invention will be described in further detail.
The present invention the following steps are included:
S1, raw material screening: it after screening high-quality grain is cleaned with mountain spring water, is put into after being impregnated 12-24 hours in cylinder, drains；
S2, boiling: the grain after draining is packed into boiling in steaming kier, makes steaming by grain of stirring three times during boiling
Ripe uniform of grain；
S3, spreading for cooling: the grain cooked pinch is entered and strikes off spreading for cooling to 32-35 DEG C on the poor bed that dries in the air；
S4 plus distiller's yeast: distiller's yeast is added to the raw material for having already passed through spreading for cooling and stirs evenly, the distiller's yeast accounts for the 0.6-1.5% of raw material；
S5, fermentation: the raw material for having mixed distiller's yeast is put into normal temperature fermentation 28-32 days in cylinder；
S6, steam wine: wine is plucked in uploading in rice steamer distillation, segmentation, layering, is stored by matter, segmentation, layering and altar；
S7, storage: by matter, classification storage.
An example of the present invention is given below.
Embodiment 1
After S1, raw material screening: screening high-quality rice 100kg are cleaned with mountain spring water, it is put into after being impregnated 12 hours in cylinder, drains；
S2, boiling: the rice after draining is packed into boiling in steaming kier, stirring for 30 minutes for the first time, after 20 points after water boiling
Clock stirs second, then it is equal stir within 10 minutes for the third time, steaming 10 minutes rice after turning over again can uniformly cook；
S3, spreading for cooling: the grain cooked pinch is entered scraped on the poor bed that dries in the air divide it is cool to 32 DEG C to 3 cm thicks；
S4 plus distiller's yeast: distiller's yeast is added to the raw material for having already passed through spreading for cooling and stirs evenly, the distiller's yeast accounts for the 0.6% of raw material；
S5, fermentation: the raw material for having mixed distiller's yeast is put into summer normal temperature fermentation 28 days in cylinder；
S6, steam wine: wine is plucked in uploading in rice steamer distillation, segmentation, layering, is stored by matter, segmentation, layering and altar；
S7, storage: by matter, classification storage 48 hours, packaging factory can be carried out by customer requirement.
Embodiment 2
After S1, raw material screening: screening high-quality rice 100kg are cleaned with mountain spring water, it is put into after being impregnated 16 hours in cylinder, drains；
S2, boiling: the rice after draining is packed into boiling in steaming kier, stirring for 35 minutes for the first time, after 15 points after water boiling
Clock stirs second, then it is equal stir within 10 minutes for the third time, steaming 10 minutes rice after turning over again can uniformly cook；
S3, spreading for cooling: the grain cooked pinch is entered scraped on the poor bed that dries in the air divide it is cool to 35 DEG C to 5 cm thicks；
S4 plus distiller's yeast: distiller's yeast is added to the raw material for having already passed through spreading for cooling and stirs evenly, the distiller's yeast accounts for the 1.5% of raw material；
S5, fermentation: the raw material for having mixed distiller's yeast is put into winter normal temperature fermentation 32 days in cylinder；
S6, steam wine: wine is plucked in uploading in rice steamer distillation, segmentation, layering, is stored by matter, segmentation, layering and altar；
S7, storage: by matter, classification storage 48 hours, packaging factory can be carried out by customer requirement.
Embodiment 3
After S1, raw material screening: screening high-quality rice 100kg are cleaned with mountain spring water, it is put into after being impregnated 20 hours in cylinder, drains；
S2, boiling: the rice after draining is packed into boiling in steaming kier, stirring for 30 minutes for the first time, after 15 points after water boiling
Clock stirs second, then it is equal stir within 15 minutes for the third time, steaming 10 minutes rice after turning over again can uniformly cook；
S3, spreading for cooling: the grain cooked pinch is entered scraped on the poor bed that dries in the air divide it is cool to 33 DEG C to 4 cm thicks；
S4 plus distiller's yeast: distiller's yeast is added to the raw material for having already passed through spreading for cooling and stirs evenly, the distiller's yeast accounts for the 1% of raw material；
S5, fermentation: the raw material for having mixed distiller's yeast is put into winter normal temperature fermentation 30 days in cylinder；
S6, steam wine: wine is plucked in uploading in rice steamer distillation, segmentation, layering, is stored by matter, segmentation, layering and altar；
S7, storage: by matter, classification storage 48 hours, packaging factory can be carried out by customer requirement.
Claims (5)
1. a kind of brew method of delicate fragrance type brewing grains white spirit, which comprises the following steps:
S1, raw material screening: it after screening high-quality grain is cleaned, is put into after being impregnated 12-24 hours in cylinder, drains；
S2, boiling: the grain after draining is packed into boiling in steaming kier, makes steaming by grain of stirring three times during boiling
Ripe uniform of grain；
S3, spreading for cooling: the grain cooked pinch is entered and strikes off spreading for cooling to 32-35 DEG C on the poor bed that dries in the air；
S4 plus distiller's yeast: distiller's yeast is added to the raw material for having already passed through spreading for cooling and stirs evenly, the distiller's yeast accounts for the 0.6-1.5% of raw material；
S5, fermentation: the raw material for having mixed distiller's yeast is put into normal temperature fermentation 28-32 days in cylinder；
S6, steam wine: wine is plucked in uploading in rice steamer distillation, segmentation, layering, is stored by matter, segmentation, layering and altar；
S7, storage: by matter, classification storage.
2. a kind of brew method of delicate fragrance type brewing grains white spirit according to claim 1, it is characterised in that the distiller's yeast uses
Chinese yeast.
3. a kind of brew method of delicate fragrance type brewing grains white spirit according to claim 2, it is characterised in that the poly- S1 of the step, original
Material screen choosing, selects high quality white rice or glutinous rice, impregnates again after being cleaned with the mountain spring water of safety.
4. a kind of brew method of delicate fragrance type brewing grains white spirit according to claim 3, it is characterised in that the step S2 steams
Stirring three times of boiling is the 30-35 minute after water boiling respectively, 50-55 minutes, 65-70 minutes.
5. a kind of brew method of delicate fragrance type brewing grains white spirit according to claim 4, it is characterised in that the booth step S3
Divided in cool with a thickness of 3-5 centimetres.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910380516.6A CN110004008A (en) | 2019-05-08 | 2019-05-08 | A kind of brew method of delicate fragrance type brewing grains white spirit |
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| CN201910380516.6A CN110004008A (en) | 2019-05-08 | 2019-05-08 | A kind of brew method of delicate fragrance type brewing grains white spirit |
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| CN110004008A true CN110004008A (en) | 2019-07-12 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113322145A (en) * | 2021-05-27 | 2021-08-31 | 邵阳县四峰生态旅游开发有限公司 | A raw stock wine brewed by biological fermentation of spring water, and its brewing method |
Citations (4)
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|---|---|---|---|---|
| KR101373000B1 (en) * | 2013-04-30 | 2014-03-14 | 대풍년영농조합법인 | Manufacturing method of rice wine using chili |
| CN107325930A (en) * | 2017-09-08 | 2017-11-07 | 泸州老窖集团有限责任公司 | A kind of brewing method of Chinese yeast fen-flavor type white spirit |
| CN107723156A (en) * | 2017-09-19 | 2018-02-23 | 泸州老窖集团有限责任公司 | Grain continuous digesting apparatus and technique |
| CN109679803A (en) * | 2019-01-31 | 2019-04-26 | 四川省春源品悟酒业有限公司 | A kind of preparation method of Chinese yeast fen-flavor type white spirit |
-
2019
- 2019-05-08 CN CN201910380516.6A patent/CN110004008A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101373000B1 (en) * | 2013-04-30 | 2014-03-14 | 대풍년영농조합법인 | Manufacturing method of rice wine using chili |
| CN107325930A (en) * | 2017-09-08 | 2017-11-07 | 泸州老窖集团有限责任公司 | A kind of brewing method of Chinese yeast fen-flavor type white spirit |
| CN107723156A (en) * | 2017-09-19 | 2018-02-23 | 泸州老窖集团有限责任公司 | Grain continuous digesting apparatus and technique |
| CN109679803A (en) * | 2019-01-31 | 2019-04-26 | 四川省春源品悟酒业有限公司 | A kind of preparation method of Chinese yeast fen-flavor type white spirit |
Non-Patent Citations (1)
| Title |
|---|
| 林洁等: "《白酒生产工艺与流程》", 30 September 2013 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113322145A (en) * | 2021-05-27 | 2021-08-31 | 邵阳县四峰生态旅游开发有限公司 | A raw stock wine brewed by biological fermentation of spring water, and its brewing method |
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Application publication date: 20190712 |