CN110305750A - A kind of red sorghum wine and its brewing method - Google Patents
A kind of red sorghum wine and its brewing method Download PDFInfo
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- CN110305750A CN110305750A CN201910593011.8A CN201910593011A CN110305750A CN 110305750 A CN110305750 A CN 110305750A CN 201910593011 A CN201910593011 A CN 201910593011A CN 110305750 A CN110305750 A CN 110305750A
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- sorghum
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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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The present invention relates to a kind of liquor made from sorghums, and in particular to a kind of red sorghum wine and its brewing method.Belong to liquor brewing technical field.The present invention provides a kind of red sorghum wine, the alcoholic strength of the liquor made from sorghum is 38-46%vol, and color is red；The liquor made from sorghum is divided into liquor made from sorghum magma 90%, sorghum red extract liquor 10% with mass percent group.The present invention also provides a kind of brewing methods of red sorghum wine, using sorghum liquor as wine base, impregnate sorghum, extraction obtains the primary colors and nutritional ingredient of sorghum；After filtering allotment, retain the genuineness of sorghum, production obtains a kind of new varieties of liquor made from sorghum, supplements the blank in market.
Description
Technical field
The present invention relates to a kind of liquor made from sorghums, and in particular to a kind of red sorghum wine and its brewing method.Belong to liquor brewing technology
Field.
Background technique
Liquor made from sorghum uses sorghum for brewing materials, is the time-honored traditional famous brand of wine in China.Liquor made from sorghum has wine body sparkling and crystal-clear
Mellow, fragrance is long, and taste is mellow, and fragrant in taste is long, each taste harmony, just right, the comprehensive individual style of vinosity.Liquor made from sorghum
The white wine for belonging to special odor type is that the fragrance blending gas constituted with ethyl acetate, ethyl lactate and high boiling flavor substance three is dashed forward
It is out its odor type feature.Liquor made from sorghum is mostly transparency liquid on the market at present, for the product diversity for increasing liquor made from sorghum, retains sorghum
The nutrition of coarse food grain itself, to need a kind of brewing method of sorghum primary colors wine.
Summary of the invention
It is red clear transparent that technical problem to be solved by the invention is to provide a kind of wine liquids, and fragrance is elegant pure, taste glycol,
The red sorghum wine that aftertaste is felt well smooth.
In order to solve the above technical problems, the present invention provides a kind of red sorghum wine, the alcoholic strength of the liquor made from sorghum is 38-
46%vol, color are red；The component of the liquor made from sorghum is using mass percent as liquor made from sorghum magma 90%, the extraction of sorghum red
Liquid 10%.
On the other hand, the present invention also provides a kind of brewing methods of red sorghum wine, including following preparation step:
Step 1: the preparation of liquor made from sorghum magma
The high quality sorghum that uses full grains, normative mineral matter water is raw materials, using Chinese yeast sugar as leavening, through conventional solid-state
It ferments, distill, display, blend, it is spare；
Step 2: the preparation of sorghum red extract liquor
(1) it chooses high quality sorghum to be sieved with 30-40 mesh, cleans, dries, it is spare,
(2) stainless steel separating still is added with gained liquor made from sorghum magma in step 1 to impregnate above-mentioned sorghum material 2-4 month,
It is (3) quiet to put clarification, separation sorghum residue and extraction clear liquid,
(4) extract liquor in middle section is extracted in stainless steel separating still,
(5) processing is filtered using diatom ooze filter to the extract liquor in gained middle section,
(6) spare up to sorghum red extract liquor；
Step 3: allotment mixing
(1) by the resulting liquor made from sorghum magma of step 1 in the resulting red extract liquor of step 2 with mass percent 90%:
10% is mixed,
(2) use stirs evenly,
(3) semi-finished product are obtained；
Step 4: the resulting mixed liquor of step 3 is filtered using millipore filter；
Step 5: encapsulation, finished product are to get to red liquor made from sorghum.
In the above-mentioned methods, the temperature of the solid state fermentation is 12-18 DEG C, and the time of solid state fermentation is 18-25 days.
In the above-mentioned methods, in step 1, the alcohol concentration of the liquor made from sorghum magma is 20 ° -60 °.
In the above-mentioned methods, in step 1, the temperature displayed is 18-22 DEG C, and the time displayed is 25-35 days.
In the above-mentioned methods, in step 3, the revolving speed of the stirring is 200-400r/min.
The beneficial effects of the present invention are:
(1) this method, which obtains red liquor made from sorghum, joined the original flavor of wine, equally there is the nutrition of sorghum, meanwhile, non-pigment addition
Color but the abundant product of addition.
(2) liquid is red clear transparent, and fragrance is elegant pure, taste glycol, and aftertaste is refreshing smooth.
Specific embodiment
Embodiment 1
Present embodiments providing a kind of red sorghum wine, which is characterized in that the alcoholic strength of the liquor made from sorghum is 38-46%vol,
Color is red；The component of the liquor made from sorghum is using mass percent as liquor made from sorghum magma 90%, sorghum red extract liquor 10%.
The present embodiment additionally provides a kind of brewing method of red sorghum wine, including following preparation step:
Step 1: the preparation of liquor made from sorghum magma
The high quality sorghum that uses full grains, normative mineral matter water is raw materials, using Chinese yeast sugar as leavening, through conventional solid-state
It ferments, distill, display, blend, it is spare；
Step 2: the preparation of sorghum red extract liquor
(1) it chooses high quality sorghum to be sieved with 30-40 mesh, cleans, dries, it is spare,
(2) stainless steel separating still is added with gained liquor made from sorghum magma in step 1 to impregnate above-mentioned sorghum material 2-4 month,
It is (3) quiet to put clarification, separation sorghum residue and extraction clear liquid,
(4) extract liquor in middle section is extracted in stainless steel separating still,
(5) processing is filtered using diatom ooze filter to the extract liquor in gained middle section,
(6) spare up to sorghum red extract liquor；
Step 3: allotment mixing
(1) by the resulting liquor made from sorghum magma of step 1 in the resulting red extract liquor of step 2 with mass percent 90%:
10% is mixed,
(2) use stirs evenly,
(3) semi-finished product are obtained；
Step 4: the resulting mixed liquor of step 3 is filtered using millipore filter；
Step 5: encapsulation, finished product are to get to red liquor made from sorghum.
Preferably, in step 1, the temperature of the solid state fermentation is 12-18 DEG C, and the time of solid state fermentation is 18-25 days.
Preferably, in step 1, the alcohol concentration of the liquor made from sorghum magma is 20 ° -60 °.
Preferably, the temperature displayed is 18-22 DEG C, and the time displayed is 25-35 days.
Preferably, in step 3, the revolving speed of the stirring is 200-400r/min.
The above examples only illustrate the technical idea of the present invention, and this does not limit the scope of protection of the present invention, all
According to the technical idea provided by the invention, any changes made on the basis of the technical scheme each falls within the scope of the present invention
Within.
Claims (6)
1. a kind of red sorghum wine, which is characterized in that the alcoholic strength of the liquor made from sorghum is 38-46%vol, and color is red；It is described
The component of liquor made from sorghum is using mass percent as liquor made from sorghum magma 90%, sorghum red extract liquor 10%.
2. a kind of brewing method of red sorghum wine, which is characterized in that including following preparation step:
Step 1: the preparation of liquor made from sorghum magma
The high quality sorghum that uses full grains, normative mineral matter water, using Chinese yeast sugar as leavening, are sent out for raw material through conventional solid-state
Ferment is distilled, is displayed, blending, spare；
Step 2: the preparation of sorghum red extract liquor
(1) it chooses high quality sorghum to be sieved with 30-40 mesh, cleans, dries, it is spare,
(2) stainless steel separating still is added with gained liquor made from sorghum magma in step 1 to impregnate above-mentioned sorghum material 2-4 month,
It is (3) quiet to put clarification, separation sorghum residue and extraction clear liquid,
(4) extract liquor in middle section is extracted in stainless steel separating still,
(5) processing is filtered using diatom ooze filter to the extract liquor in gained middle section,
(6) spare up to sorghum red extract liquor；
Step 3: allotment mixing
(1) by the resulting liquor made from sorghum magma of step 1 in the resulting red extract liquor of step 2 with mass percent 90%:10%
It is mixed,
(2) use stirs evenly,
(3) semi-finished product are obtained；
Step 4: the resulting mixed liquor of step 3 is filtered using millipore filter；
Step 5: encapsulation, finished product are to get to red liquor made from sorghum.
3. the brewing method of red sorghum wine according to claim 2, which is characterized in that in step 1, the solid state fermentation
Temperature be 12-18 DEG C, time of solid state fermentation is 18-25 days.
4. the brewing method of red sorghum wine according to claim 2, which is characterized in that in step 1, the liquor made from sorghum is former
The alcohol concentration of slurry is 20 ° -60 °.
5. the brewing method of red sorghum wine according to claim 2, which is characterized in that in step 1, the temperature displayed
Degree is 18-22 DEG C, and the time displayed is 25-35 days.
6. the brewing method of red sorghum wine according to claim 2, which is characterized in that in step 3, the stirring
Revolving speed is 200-400r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910593011.8A CN110305750A (en) | 2019-07-03 | 2019-07-03 | A kind of red sorghum wine and its brewing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910593011.8A CN110305750A (en) | 2019-07-03 | 2019-07-03 | A kind of red sorghum wine and its brewing method |
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| CN110305750A true CN110305750A (en) | 2019-10-08 |
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Citations (8)
| 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 |
| CN1733886A (en) * | 2004-08-02 | 2006-02-15 | 黄中富 | Coloured white spirit and method for making same |
| 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 |
| CN104371350A (en) * | 2014-10-23 | 2015-02-25 | 西安莹朴生物科技股份有限公司 | Method for extracting and separating symbiotic pigment of red sorghum starch |
| CN106497724A (en) * | 2016-11-08 | 2017-03-15 | 梁平县金钥匙科技有限公司 | A kind of new brewing method |
| CN107446787A (en) * | 2017-09-15 | 2017-12-08 | 钟太贵 | A kind of sorghum daughter red wine and its production technology |
| CN108143678A (en) * | 2016-12-06 | 2018-06-12 | 欧莱德国际股份有限公司 | Sorghum vinasse extract |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
-
2019
- 2019-07-03 CN CN201910593011.8A patent/CN110305750A/en active Pending
Patent Citations (8)
| 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 |
| CN1733886A (en) * | 2004-08-02 | 2006-02-15 | 黄中富 | Coloured white spirit and method for making same |
| 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 |
| CN104371350A (en) * | 2014-10-23 | 2015-02-25 | 西安莹朴生物科技股份有限公司 | Method for extracting and separating symbiotic pigment of red sorghum starch |
| CN106497724A (en) * | 2016-11-08 | 2017-03-15 | 梁平县金钥匙科技有限公司 | A kind of new brewing method |
| CN108143678A (en) * | 2016-12-06 | 2018-06-12 | 欧莱德国际股份有限公司 | Sorghum vinasse extract |
| 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 |
Non-Patent Citations (2)
| Title |
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| 李巴: "红高粱色素的提取", 《精细化工中间体》 * |
| 李竹英等: "红高粱色素的提取工艺及结构的初步分析", 《中国农学通报》 * |
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