CN110240983A - A kind of wine-making technology of the compound sort of quyi of high temperature stack-up - Google Patents
A kind of wine-making technology of the compound sort of quyi of high temperature stack-up Download PDFInfo
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- CN110240983A CN110240983A CN201910655473.8A CN201910655473A CN110240983A CN 110240983 A CN110240983 A CN 110240983A CN 201910655473 A CN201910655473 A CN 201910655473A CN 110240983 A CN110240983 A CN 110240983A
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- high temperature
- bent
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- song
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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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- 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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- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
A kind of wine-making technology of the compound sort of quyi of high temperature stack-up, including sorting, crushing, koji-making, training are bent, five big processes of brewing, brewing, which is broadly divided into accumulation material moistening-and enters to discriminate to steam grain-, to be entered cylinder fermentation-dress Zhen distills-seeing that flower connects wine-classification storage ---, and storage is old aging；Be added that clear stubble is bent, high temperature is bent and fragrant bent three kojis of sesame when accumulating material moistening, there are also 3% liquor tailings, accumulate 24-48 hour, accumulation shape be it is rectangular trapezoidal, accumulation temperature is at 45 DEG C；In banking process of the invention, each sort of quyi plays a role, and by high temperature action, generates flavor component and fragrance precursor abundant, achievees the effect that Multiple components natural fusion, make the former wine produced, and has mellow plentiful mouthfeel；The former wine produced after high temperature stack-up, total ester content increase, 2.60 grams per liter of average content, compared to 0.30 grams per liter of raising；The comfort level of entrance is increased, mouthfeel includes the style characteristic of " faint scent is strong fragrant, mellow refreshing net, long times of aftertaste ".
Description
Technical field
The invention belongs to brewing technical field more particularly to a kind of wine-making technologies of the compound sort of quyi of high temperature stack-up.
Background technique
Baofeng liquor brewing is using " steam in clear soup secondary clear, pure grain solid cylinder fermentation " production technology；I.e. steamed raw material, steams in clear soup auxiliary
Material cooks and stir clearly fermentation, clear Spirit, prominent peace and quiet process characteristic.This several years, we carried out process modification and wound to brewage process
Newly, based on fen-flavor type white spirit technique, the advantage technology in other odor type techniques is merged, using more sort of quyis, high temperature stack-up side
Formula promotes former wine quality.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of wine-making technology of compound sort of quyi of high temperature stack-up.
The technical solution adopted by the present invention are as follows:
A kind of wine-making technology of the compound sort of quyi of high temperature stack-up, including sorting, crushing, koji-making, training song, five big processes of brewing, koji-making
It is that the raw material that will be crushed adds water to mix uniformly according to a certain percentage, after being pressed into bent brick, song is trained into bent room, according to difference
Season is aerated, turns over song, and knee-piece maturation is alternative after 28 days；Brewing be broadly divided into accumulation material moistening-enter discriminate steam grain-enter cylinder hair
- dress Zhen distills-seeing that flower connects wine-classification storage ---, and storage is old aging for ferment；Be added that clear stubble is bent, high temperature is bent when accumulating material moistening and
Fragrant bent three kojis of sesame, there are also 3% liquor tailings, accumulate 24-48 hour, accumulation shape be it is rectangular trapezoidal, accumulation temperature is at 45 DEG C.
The additive amount of the clear stubble song is the 6% of inventory, and the additive amount of high temperature song is the 2.5% of inventory, and sesame is fragrant
Bent additive amount is the 4% of inventory.
It is described rectangular trapezoidal 3.5 meters of length, 2 meters wide, it is 45-50 centimetres high.
The raw material is at least one of sorghum, barley, wheat and pea.
The beneficial effects of the present invention are: each sort of quyi plays a role in banking process, by high temperature action, generate abundant
Flavor component and fragrance precursor, achieve the effect that Multiple components natural fusion, make the former wine produced, and have mellow plentiful
Mouthfeel；The former wine produced after high temperature stack-up, total ester content increase, 2.60 grams per liter of average content, compared to raising 0.30
Grams per liter；The comfort level of entrance is increased, mouthfeel includes the style characteristic of " faint scent is strong fragrant, mellow refreshing net, long times of aftertaste ".
Specific embodiment
A kind of wine-making technology of the compound sort of quyi of high temperature stack-up, including sorting, crushing, koji-making, training song, five big processes of brewing,
Koji-making is that the raw material that will be crushed adds water to mix uniformly according to a certain percentage, after being pressed into bent brick, trains song into bent room, according to
Various Seasonal is aerated, turns over song, and knee-piece maturation is alternative after 28 days；Brewing be broadly divided into accumulation material moistening-enter discriminate steam grain-enter cylinder
- dress Zhen distills-seeing that flower connects wine-classification storage ---, and storage is old aging for fermentation；It is bent that clear stubble song, high temperature are added when accumulating material moistening
With fragrant bent three kojis of sesame, there are also 3% liquor tailings, accumulate 24-48 hour, accumulation shape be it is rectangular trapezoidal, accumulation temperature is 45
℃。
The additive amount of the clear stubble song is the 6% of inventory, and the additive amount of high temperature song is the 2.5% of inventory, and sesame is fragrant
Bent additive amount is the 4% of inventory.
It is described rectangular trapezoidal 3.5 meters of length, 2 meters wide, it is 45-50 centimetres high.
The raw material is at least one of sorghum, barley, wheat and pea.
Embodiment
Baofeng wine is by sorting, crushing, koji-making, training are bent, five big processes of brewing, can effectively exclude heresy in supplementary material,
Miscellaneous taste sufficiently maintains the individual style of pure, the plentiful coordination of wine body faint scent.
First step sorting, the selected high quality sorghum in Baofeng, barley, wheat, pea are raw material.During sorting, each ring
Section is rigid in checking up, and has really realized that grain has made wine.
Second step crushes, and the grain of selected mistake is uniformly ground into 4,6,8 valves, more crushed grains lack face and are advisable.It can just make to send out in this way
Ferment is more abundant, and the ingredient of generation is more plentiful.
The raw material crushed is added water to mix uniformly by third step koji-making by a certain percentage, after being pressed into bent brick, into bent room
Training is bent.It is aerated according to Various Seasonal, turns over song, knee-piece is mature stand-by after 28 days.
4th step brewing, be broadly divided into heap material moistening-enter rice steamer steam grain-enter cylinder fermentation-loaded steamer distills-see flower cut a wine-
It is classified the old links such as aging of storage-storage.Core link therein be exactly " steam in clear soup secondary clear " technique most it is representative enter rice steamer steam
Grain enters cylinder fermentation and loaded steamer distillation.The sorghum of crushing and 95 DEG C or more of high-temperature water are mixed in proportion and are packed into wine rice steamer after heaping,
The material crushed is added in steamed sorghum cooling again, cylinder fermentation can be entered.After 25 days fermented grains are mature according to " it is light, loose, thin,
It is even, scattered, neat " six word method loaded steamers distillation.
The present invention is that bent clear stubble, high temperature song and fragrant bent three kojis of sesame are added when accumulating material moistening, various according to inventory
Bent proportion are as follows: 6% clear stubble is bent, and 2.5% high temperature is bent, and 4% sesame perfume (or spice) Qu Jinhang accumulation adds 3% liquor tailing；Accumulation 24-48 hours；
Accumulate shape be it is rectangular trapezoidal, long 3.5 meters, 2 meters wide, 45-50 centimetres high, accumulation temperature control is at 45 DEG C or so.
In banking process, each sort of quyi plays a role, and by high temperature action, generates flavor component and fragrance predecessor abundant
Matter achievees the effect that Multiple components natural fusion, makes the former wine produced, and has mellow plentiful mouthfeel.By high temperature stack-up
The former wine produced afterwards, total ester content increase, 2.60 grams per liter of average content, compared to 0.30 grams per liter of raising；Increase relaxing for entrance
Appropriateness, mouthfeel include the style characteristic of " faint scent is strong fragrant, mellow refreshing net, long times of aftertaste ".
Claims (4)
1. a kind of wine-making technology of the compound sort of quyi of high temperature stack-up, including sorting, crushing, koji-making, training song, five big processes of brewing, system
Song is that the raw material that will be crushed adds water to mix uniformly according to a certain percentage, after being pressed into bent brick, song is trained into bent room, according to not
It is aerated with season, turns over song, knee-piece maturation is alternative after 28 days；Brewing be broadly divided into accumulation material moistening-enter discriminate steam grain-enter cylinder hair
- dress Zhen distills-seeing that flower connects wine-classification storage ---, and storage is old aging for ferment；It is characterized by: clear stubble is added when accumulating material moistening
Bent, high temperature song and fragrant bent three kojis of sesame, there are also 3% liquor tailings, accumulate 24-48 hours, and accumulating shape is rectangular trapezoidal, accumulation
Temperature is at 45 DEG C.
2. a kind of wine-making technology of the compound sort of quyi of high temperature stack-up according to claim 1, it is characterised in that: the clear stubble
Bent additive amount is the 6% of inventory, and the additive amount of high temperature song is the 2.5% of inventory, and the fragrant bent additive amount of sesame is inventory
4%.
3. a kind of wine-making technology of the compound sort of quyi of high temperature stack-up according to claim 1, it is characterised in that: described is rectangular
3.5 meters of trapezoidal length, it is 2 meters wide, it is 45-50 centimetres high.
4. a kind of wine-making technology of the compound sort of quyi of high temperature stack-up according to claim 1, it is characterised in that: the raw material
For at least one of sorghum, barley, wheat and pea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910655473.8A CN110240983A (en) | 2019-07-19 | 2019-07-19 | A kind of wine-making technology of the compound sort of quyi of high temperature stack-up |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910655473.8A CN110240983A (en) | 2019-07-19 | 2019-07-19 | A kind of wine-making technology of the compound sort of quyi of high temperature stack-up |
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| Publication Number | Publication Date |
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| CN110240983A true CN110240983A (en) | 2019-09-17 |
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| CN201910655473.8A Pending CN110240983A (en) | 2019-07-19 | 2019-07-19 | A kind of wine-making technology of the compound sort of quyi of high temperature stack-up |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101020877A (en) * | 2007-03-07 | 2007-08-22 | 山东景芝酒业股份有限公司 | Process of producing sesame fragrance type white liquor through Daqu yeast and bran yeast mixing fermentation |
| CN102899219A (en) * | 2012-09-24 | 2013-01-30 | 河南棠河酒业股份有限公司 | Processing method for improving quality of multi-grain strong-flavor liquor |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN105733879A (en) * | 2016-04-06 | 2016-07-06 | 河南省养生殿酒业有限公司 | Production process of pure, mellow, soft, harmonious and palatable Yu-flavor Baijiu |
| CN107384722A (en) * | 2017-09-07 | 2017-11-24 | 安徽乐天酿酒有限公司 | A kind of method of brewing for the Maotai-flavor liquor for improving raw material availability |
| CN109401891A (en) * | 2018-12-28 | 2019-03-01 | 海宁佬咖食品科技有限公司 | Luzhou-flavor liquo and its processing method |
| CN109486588A (en) * | 2019-01-09 | 2019-03-19 | 劲牌神农架酒业有限公司 | The production method of yeast Maotai-flavor high-ester flavouring wine |
-
2019
- 2019-07-19 CN CN201910655473.8A patent/CN110240983A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101020877A (en) * | 2007-03-07 | 2007-08-22 | 山东景芝酒业股份有限公司 | Process of producing sesame fragrance type white liquor through Daqu yeast and bran yeast mixing fermentation |
| CN102899219A (en) * | 2012-09-24 | 2013-01-30 | 河南棠河酒业股份有限公司 | Processing method for improving quality of multi-grain strong-flavor liquor |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN105733879A (en) * | 2016-04-06 | 2016-07-06 | 河南省养生殿酒业有限公司 | Production process of pure, mellow, soft, harmonious and palatable Yu-flavor Baijiu |
| CN107384722A (en) * | 2017-09-07 | 2017-11-24 | 安徽乐天酿酒有限公司 | A kind of method of brewing for the Maotai-flavor liquor for improving raw material availability |
| CN109401891A (en) * | 2018-12-28 | 2019-03-01 | 海宁佬咖食品科技有限公司 | Luzhou-flavor liquo and its processing method |
| CN109486588A (en) * | 2019-01-09 | 2019-03-19 | 劲牌神农架酒业有限公司 | The production method of yeast Maotai-flavor high-ester flavouring wine |
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| Title |
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| 彭奎等: "柔雅风格白酒的生产", 《酿酒科技》 * |
| 邢晓晰，余海: "应用活性干酵母对清香型宝丰酒质量影响的探讨", 《酿酒科技》 * |
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Application publication date: 20190917 |
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| RJ01 | Rejection of invention patent application after publication |