CN110157568A - A kind of glutinous sorghum wine and its brewing method - Google Patents
A kind of glutinous sorghum wine and its brewing method Download PDFInfo
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- CN110157568A CN110157568A CN201910605160.1A CN201910605160A CN110157568A CN 110157568 A CN110157568 A CN 110157568A CN 201910605160 A CN201910605160 A CN 201910605160A CN 110157568 A CN110157568 A CN 110157568A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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Abstract
The present invention relates to brewed spirit fields, specifically disclose a kind of glutinous sorghum wine, raw material including following mass parts: 1 part of the glutinous sorghum with shell, 1~5 part of white wine, 0.004 part of distiller's yeast, the glutinous sorghum wine color being prepared is in light red or light brown red, alcoholic strength is the preparation method of 25~45 ° of glutinous sorghum wine, pretreatment and immersion including raw material, it steams, airing, add song, saccharification and fermentation, add bent process using secondary plus bent completion, primary plus song is carried out when glutinous sorghum is cooled to 45~50 DEG C, primary plus bent amount is the 0.2% of glutinous sorghum quality, secondary plus song is carried out after stirring when glutinous sorghum is cooled to 35~38 DEG C, secondary plus bent amount is the 0.2% of glutinous sorghum quality；Fermentation process pours into the white wine that alcoholic strength is 45~75 ° into the glutinous sorghum after saccharification and obtains fermentation liquid, obtains finished wine after fermentation liquid is sealed by fermentation three months.The glutinous sorghum wine color that the technical program is prepared is reddish brown, gives off a strong fragrance, solve the problems, such as in the prior art white wine because caused by exterior quality and mouthfeel audient limit to.
Description
Technical field
The present invention relates to brewed spirit fields, and in particular to a kind of glutinous sorghum wine and its brewing method.
Background technique
Sorghum is the main cereal crop in one of staple food crop and energy crop and China in the world, according to " in
State's agriculture history " it records, sorghum is planted in the history that China has had thousands of years.Numerous in variety, the face taken care of oneself according to sorghum of sorghum
Color is divided into white sorghum, yellow sorghum and red sorghum；There are non glutinous sorghum and glutinous sorghum according to starch molecular structure point；According to source area point
There are CHINA SORGHUM, India sorghum, Kaffir corn etc..Due to sorghum starch rich content, there is unique processing quality and flavor
Quality, thus one of its primary raw material for becoming wine brewing.
Liquor made from sorghum is the white wine using sorghum as main material production, is had in China using sorghum as raw material brewing spirit
More than 700 years history.The brewing of liquor made from sorghum at present is usually to steam after crushing sorghum, and koji fermentation is added after steaming, after
Former wine is obtained by distillation.Currently, can just obtain former wine by distillation, after distillation, liquor made from sorghum is then due to during wine brewing
In colourless transparent liquid.With the gradually transformation of people's consumption idea, people also deepen continuously for seeking for fangle, more
Carry out more young men to have a preference for coloured wine, with this condition, the audient of white wine then has certain limitation.
Summary of the invention
The invention is intended to provide a kind of glutinous sorghum wine and its brewing method, to improve the organoleptic quality of current liquor made from sorghum, solution
The problem of certainly white wine audient limits in the prior art.
In order to achieve the above objectives, technical scheme is as follows: a kind of glutinous sorghum wine, the original including following mass parts
Material: 1 part of the glutinous sorghum with shell, 1~5 part of white wine, 0.004 part of distiller's yeast, the glutinous sorghum wine color being prepared is in light red or shallowly
Brownish red, alcoholic strength are 25~45 °.
A kind of brewing method of glutinous sorghum wine, includes the following steps:
Step A, raw material select and pretreatment: select the glutinous sorghum with shell for liquor-making raw material；
Step B impregnates: boiled water being added in glutinous sorghum and impregnates 12~14h, is dehydrated after immersion；
Step C, steams: the glutinous sorghum after immersion is steamed；
Step D, airing: it is cooling that the glutinous sorghum after steaming carries out airing；
Step E, adds song: primary plus song is carried out when glutinous sorghum is cooled to 45~50 DEG C, primary plus bent amount is glutinous sorghum matter
The 0.2% of amount carries out secondary plus song when glutinous sorghum is cooled to 35~38 DEG C after stirring, secondary plus bent amount is glutinous sorghum quality
0.2%；
Step F, saccharification: glutinous sorghum is saccharified to 12 at 28~30 DEG C~for 24 hours；
Fermentation: step G pours into the white wine that alcoholic strength is 45~75 ° into the glutinous sorghum after saccharification and obtains fermentation liquid, will ferment
Liquid obtains finished wine after being sealed by fermentation three months, the additive amount of white wine is 1~5 times of glutinous sorghum quality.
The principle and beneficial effect of the technical program are: in the technical program, in the raw material selection of wine brewing, and selection branch
The high glutinous sorghum of chain content of starch, the glucose unit in glutinous sorghum is more, and the inversion quantity in saccharifying is higher.It will be glutinous
Sorghum not decladding processing, on the one hand makes the red sorghum pigment (apiolin and quercimeritrin) in sorghum husk can be in sorghum fermented glutinous rice
It is dissolved in wine liquid during making, so that rufous is presented in the wine and women-sensual pursuits of finished wine；On the other hand, the nutritional ingredient in sorghum husk is such as
The microelements such as protein, iron, calcium, phosphorus can play booster action to the nutrition of finished wine, so that liquor made from sorghum made of brewing
Sense organ, nutrition are all good；Immersion can make sorghum adequately absorb moisture, so that the sorghum grain of rice is full；Select boiled water immersion that can make height
Starch in fine strain of millet can adequately Peng be dirty, rupture, preliminary gelatinization；The process of steaming is that glutinous sorghum is made further to be gelatinized, be saccharified, just
In the fermentation in later period；In the technical program, add bent process using song is added twice, on the one hand can guarantee that distiller's yeast can be with sorghum original
Material is sufficiently mixed uniformly, on the other hand by temperature when adding song and adding the control of bent amount, can guarantee distiller's yeast activity and
The ferment effect of later period liquor made from sorghum.
In addition, fermentation process is that glutinous sorghum is placed in white wine to ferment, on the one hand, the sorghum in glutinous sorghum is red
Element is soluble in white wine (alcohols), can promote the color of finished wine；On the other hand, the substances such as the moisture in glutinous sorghum, carbohydrate
It is dissolved in ethyl alcohol, fermentation is carried out under alcohols environment can be improved the process of fermentation.The liquor made from sorghum prepared in the technical program, due to
It ferments under conditions of white wine base liquor, and the operation of distillation is needed not move through after fermentation, not only simplifies processing step, and
It has been effectively maintained highlighted haematochrome, has avoided red sorghum pigment from being decomposed in distillation process destruction, is allowed to promote finished wine
Color, keeps finished wine color sense organ good, also solves the problems, such as what white wine limited to by audient caused by wine and women-sensual pursuits to a certain extent
Problem.
Further, white wine is liquor made from sorghum, and the alcoholic strength of white wine is 45~75 °.
Since the liquor-making raw material of the technical program is glutinous sorghum, white wine, which is selected as liquor made from sorghum, can guarantee finished product liquor raw material
Whole homology, guarantees that the mouthfeel of finished wine is pure single.
Further, in step C, the process that steams include just steam and it is secondary steam, just steaming the time is 20min, secondary to steam
Time is 1h.
By being defined to first steaming and the secondary time for steaming process, sorghum gelatinization can be made completely, be conducive to subsequent
Fermentation process.
Further, before secondary steam, the glutinous sorghum just steamed is added after boiled water impregnates 20min and is discharged water.
After first steam, the rupture of the glutinous sorghum grain of rice is impregnated again after first steam, can make the absorption water of sorghum again
Point, during secondary steam, guarantee grain of rice pasting effect, the grain of rice is avoided to generate hard core.
Further, in step E, be sufficiently stirred after secondary plus bent, and will add the glutinous sorghum after song throw heap place 0.5~
1h。
After secondary plus bent, glutinous sorghum is thrown into the table that heap can make distiller's yeast be adhered to the glutinous sorghum grain of rice under the waste heat of glutinous sorghum
Face is conducive to subsequent fermentation process.
Further, in step G, periodically fermentation liquid is stirred in fermentation process.
It jacks up to be stirred fermentation liquid in fermentation process and facilitates course of fermentation, fermentation liquid is avoided to generate deposited phenomenon.
Further, the mode of stirring is to stir.
Fermentation liquid can be made to be stirred by way of stirring, so that mixing effect is good.
Further, the frequency of stirring is 1 times/week.
An one week time of stirring is more suitable.
Further, after fermentation, finished wine is filtered, is filling.
It is filtered before filling the container after fermentation, it is ensured that the clarification of finished product wine and women-sensual pursuits.
Specific embodiment
It is further described below by specific embodiment:
1~embodiment of embodiment 6 is the embodiment of the present invention, and 1~comparative example of comparative example 6 is comparative example of the invention,
In it is polo-neck be selected as red sorghum, white wine is selected as liquor made from sorghum, and distiller's yeast additive amount is total addition level, is added in bent mode, secondary plus song
Distiller's yeast additive amount it is identical, be each 100g；Agitating mode is to stir, and drive spring liquor made from sorghum and Lu with a century now on the market
Liquor made from sorghum is stored as a comparison case in state always, and the raw material additive amount of each embodiment and comparative example is as shown in the table.
Table 1
The preparation method of glutinous sorghum wine of the present invention is illustrated by taking embodiment 4 as an example, the specific steps are as follows:
Step A, raw material select and pretreatment: selecting the red glutinous sorghum best in quality with shell is liquor-making raw material, remove
It is spare after impurity；
Step B impregnates: taking 50kg glutinous sorghum, and boiled water is added in glutinous sorghum and impregnates 12h, is dehydrated after immersion；
Step C, steams: the glutinous sorghum after immersion being carried out first steaming 20min, and is added again in the glutinous sorghum after just steaming backward
After entering boiled water immersion 20min, progress is secondary to be steamed, and the secondary time steamed is 1h；
Airing: glutinous sorghum after secondary steam it is cooling to be carried out airing by step D；
Step E, adds song: primary plus song is carried out when glutinous sorghum is cooled to 50 DEG C, primary plus bent amount is glutinous sorghum quality
0.2%, secondary plus song is carried out after stirring when glutinous sorghum is cooled to 38 DEG C, secondary plus bent amount is also the 0.2% of glutinous sorghum quality,
Heap is thrown after stirring places 30min；
Saccharification: step F will add the glutinous sorghum after song to be saccharified for 24 hours at 30 DEG C；
Step G, fermentation: the white wine (liquor made from sorghum) that 250L alcoholic strength is 60 ° is poured into the glutinous sorghum after saccharification to ferment
Fermentation liquid is placed in wine vat and is sealed by fermentation by liquid, during fermentation liquid fermentation, is periodically manually stirred to fermentation liquid,
The frequency of stirring is a week/time, and the time stirred for the first time is the latter week of fermenting, and continues to be sealed fermentation after stirring, three
Finished wine is obtained after a month；
Step H, finished wine is filtered it is filling, finished wine wine and women-sensual pursuits obtained be brownish red, alcoholic strength be 40 °.
Sensory evaluation, sensory evaluation method are carried out to the liquor made from sorghum of 1~embodiment of embodiment 6 and 1~comparative example of comparative example 6
It is carried out referring to GB/T15038, randomly selects consumer and evaluate, every group takes 10 people, is as a result expressed as average, sensory evaluation
Standard is as shown in the table.
Table 2
Analyses Methods for Sensory Evaluation Results is as shown in table 3, and the glutinous sorghum wine color that 1~embodiment of embodiment 6 is prepared is in reddish brown
Color or light brown red can give good sensory experience, this is because 1~embodiment of the embodiment of the present invention 6 is prepared
Glutinous sorghum wine in the pretreatment of raw material, glutinous sorghum is not subjected to decladding processing, the red sorghum pigment in sorghum husk is dissolved in
It in wine liquid, is saved well, keeps finished wine color obtained reddish brown.And comparative example, raw material are the sorghums without shell, preparation
Made of finished wine it is colorless and transparent or be in micro- Huang, be normal white wine color.On fragrance, the embodiment of the present invention 3~implementation
6 fragrance of example and taste are since secondary plus bent, secondary steam can make distiller's yeast and original more preferably compared to embodiment 1, embodiment 2
Material adequately mixing, is more favorable for fermenting, and glutinous sorghum can be made to make sorghum gelatinization during steaming completely, is conducive to the later period
Saccharification and fermentation process so that fermentation sufficiently, finished product wine aroma, taste are all good, and all embodiments and comparative example are being clarified
Difference is little on degree.
The present invention is placed in white wine base liquor using the band shell glutinous sorghum after steaming ferments, and can make in glutinous sorghum
Red sorghum pigment is dissolved in ethyl alcohol, has enhancement effect to the color of finished wine, and by the tune for steaming and adding bent process
Control, so that finished wine feels that mouthfeel is all good, and the technical program is equally applicable to the brewing of non glutinous sorghum wine.
Table 3
| Color | Fragrance | Taste | Clarity | |
| Embodiment 1 | 20 | 17 | 18 | 20 |
| Embodiment 2 | 20 | 17 | 18 | 18 |
| Embodiment 3 | 20 | 18 | 18 | 19 |
| Embodiment 4 | 20 | 19 | 19 | 18 |
| Embodiment 5 | 20 | 19 | 17 | 19 |
| Embodiment 6 | 20 | 20 | 15 | 20 |
| Comparative example 1 | 14 | 17 | 17 | 20 |
| Comparative example 2 | 14 | 18 | 19 | 20 |
| Comparative example 3 | 14 | 20 | 17 | 20 |
| Comparative example 4 | 14 | 17 | 17 | 19 |
| Comparative example 5 | 14 | 20 | 19 | 20 |
| Comparative example 6 | 14 | 20 | 18 | 20 |
What has been described above is only an embodiment of the present invention, the common sense such as well known specific technical solution and/or characteristic in scheme
It does not describe excessively herein.It should be pointed out that for those skilled in the art, before not departing from technical solution of the present invention
It puts, several modifications and improvements can also be made, these also should be considered as protection scope of the present invention, these all will not influence this
Invent the effect and patent practicability implemented.The scope of protection required by this application should be based on the content of the claims,
The records such as the specific embodiment in specification can be used for explaining the content of claim.
Claims (10)
1. a kind of glutinous sorghum wine, which is characterized in that the raw material including following mass parts: 1 part of the glutinous sorghum with shell, white wine 1~5
Part, 0.004 part of distiller's yeast, the glutinous sorghum wine color being prepared are in light red or light brown red, and alcoholic strength is 25~45 °.
2. a kind of glutinous sorghum wine according to claim 1, it is characterised in that: the white wine is liquor made from sorghum, the alcohol of white wine
Degree is 45~75 °.
3. a kind of brewing method of glutinous sorghum wine according to claim 1 or 2, which comprises the steps of:
Step A, raw material select and pretreatment: select the glutinous sorghum with shell for liquor-making raw material；
Step B impregnates: boiled water being added in glutinous sorghum and impregnates 12~14h, is dehydrated after immersion；
Step C, steams: the glutinous sorghum after immersion is steamed；
Step D, airing: it is cooling that the glutinous sorghum after steaming carries out airing；
Step E, adds song: primary plus song is carried out when glutinous sorghum is cooled to 45~50 DEG C, primary plus bent amount is glutinous sorghum quality
0.2%, secondary plus song is carried out after stirring when glutinous sorghum is cooled to 35~38 DEG C, secondary plus bent amount is glutinous sorghum quality
0.2%；
Step F, saccharification: glutinous sorghum is saccharified to 12 at 28~30 DEG C~for 24 hours；
Step G, fermentation: pouring into the white wine that alcoholic strength is 45~75 ° into the glutinous sorghum after saccharification and obtain fermentation liquid, and fermentation liquid is close
Seal ferment obtains finished wine after three months, the additive amount of white wine is 1~5 times of glutinous sorghum quality.
4. a kind of brewing method of glutinous sorghum wine according to claim 3, it is characterised in that: in step C, steam process packet
It includes just to steam and be steamed with secondary, just steaming the time is 20min, and the secondary time steamed is 1h.
5. a kind of brewing method of glutinous sorghum wine according to claim 4, it is characterised in that:, will be first before secondary steam
The glutinous sorghum of steaming is added after boiled water impregnates 20min and discharges water.
6. a kind of brewing method of glutinous sorghum wine according to claim 5, it is characterised in that: in step E, after secondary plus bent
It is sufficiently stirred, and the glutinous sorghum after song will be added to throw 0.5~1h of heap placement.
7. a kind of brewing method of glutinous sorghum wine according to claim 6, it is characterised in that: in step G, in fermentation process
Periodically fermentation liquid is stirred.
8. a kind of brewing method of glutinous sorghum wine according to claim 7, it is characterised in that: the mode of the stirring is to turn over
It stirs.
9. a kind of brewing method of glutinous sorghum wine according to claim 8, it is characterised in that: the frequency of the stirring is 1
Times/week.
10. a kind of brewing method of glutinous sorghum wine according to claim 9, it is characterised in that: after fermentation, to finished wine into
Row filters, is filling.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111100775A (en) * | 2020-03-10 | 2020-05-05 | 敖亮 | Red sorghum wine and brewing method thereof |
| CN116162513A (en) * | 2022-12-09 | 2023-05-26 | 安徽艾可豪生物科技有限公司 | Sorghum liquor brewing process |
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| CN107446787A (en) * | 2017-09-15 | 2017-12-08 | 钟太贵 | A kind of sorghum daughter red wine and its production technology |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362506A (en) * | 2001-12-29 | 2002-08-07 | 左长春 | Kaoliang red wine and its production process |
| CN101892144A (en) * | 2009-05-21 | 2010-11-24 | 诸暨市同山醉美人酒业有限公司 | Rubichrome Kaoliang spirit and production process thereof |
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| CN104830616A (en) * | 2015-05-12 | 2015-08-12 | 重庆市柚神酒业有限责任公司 | Method for preparing sorghum red wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111100775A (en) * | 2020-03-10 | 2020-05-05 | 敖亮 | Red sorghum wine and brewing method thereof |
| CN116162513A (en) * | 2022-12-09 | 2023-05-26 | 安徽艾可豪生物科技有限公司 | Sorghum liquor brewing process |
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