CN110551587A - Compound wine and preparation method thereof - Google Patents
Compound wine and preparation method thereof Download PDFInfo
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- CN110551587A CN110551587A CN201910870801.6A CN201910870801A CN110551587A CN 110551587 A CN110551587 A CN 110551587A CN 201910870801 A CN201910870801 A CN 201910870801A CN 110551587 A CN110551587 A CN 110551587A
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- 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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- 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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- 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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
the invention relates to the technical field of wine making, in particular to a compound wine and a preparation method thereof, wherein the preparation method of the compound wine comprises the following steps: fermenting the base wine raw material by using distiller's yeast, and distilling to obtain base wine; fermenting the composite fermentation raw material by using yeast, adding the base wine when wine liquid is leached, and continuing to ferment to obtain the wine, wherein the base wine raw material comprises one or more of sorghum, wheat, barley or corn in any proportion, preferably the sorghum, and the composite fermentation raw material comprises one or more of glutinous rice, fragrant rice or millet in any proportion, preferably the glutinous rice and the fragrant rice. The invention brews the high-quality compound wine, so that the compound wine has the tastes of mellow and strong, slightly sweet and palatable, has the natural and elegant appearance of amber and white, and meets the requirements of the domestic leisure wine market on the elegant wine.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to compound wine and a preparation method thereof.
Background
The types of the wine are various, and the wine can be divided into five types of white spirit, yellow wine, fruit wine, medicinal liquor and beer according to commercial habits; if the wine is divided into three categories, namely distilled wine, fermented wine and prepared wine, according to different production methods; depending on the alcohol content, it can be classified into high-degree (above 40 degree), moderate-degree (below 40 degree and above 20 degree) and low-degree (below 20 degree). Wherein the fermented wine is low-alcohol wine prepared by fermenting grains, fruit juice and the like, and comprises wine, beer, rice wine, fruit wine and the like; the distilled liquor is highly distilled liquor obtained by distilling fermented wine base or fermented mash and fermented grains, and comprises Chinese liquor, French brandy, whisky, Holland wine, vodka, rum, Tekara wine, etc.; the compound wine is prepared by taking fermented wine base or distilled wine as wine base, matching with specific materials and blending through specific technological processes, and comprises cocktail, liqueur, medicinal liquor and the like.
chinese white spirit mainly uses sorghum as a brewing raw material, is brewed by a solid state fermentation method and a distillation method in sequence, has three basic aroma types of strong aroma type, soy sauce aroma type and faint scent type, has unique style among a plurality of alcoholic beverages, has incomparable flavor compared with white spirit in other countries in the world, has excellent quality and unique style, but still cannot meet the requirement of people who really understand the alcoholic beverage on 'elegant-style' wine, so how to prepare high-quality composite wine not only has mellow and thick taste and slightly sweet and palatable taste, but also has amber and platinum natural and elegant appearance, meets the requirement of domestic leisure wine market on 'elegant-style' wine, and is a technical problem to be solved in the field urgently.
Disclosure of Invention
The invention aims to solve the technical problem of how to brew a high-quality compound wine, so that the compound wine has mellow, slightly sweet and palatable taste and has a natural and elegant amber color appearance, and the demand of the domestic leisure wine market on 'elegant-taste' wine is met.
The technical scheme for solving the technical problems is as follows: a preparation method of compound wine comprises the following steps:
s1: fermenting the base wine raw material by using distiller's yeast, and distilling to obtain base wine;
S2: fermenting the composite fermentation raw material by using yeast, adding the base wine when wine liquid is leached, and continuing to ferment to obtain the wine.
Further, step S1 specifically includes:
S11: screening, cleaning, soaking and cooking the base wine raw materials;
S12: mixing the steamed base wine raw materials with distiller's yeast, and sealing and fermenting to obtain fermentation liquor;
S13: distilling the fermentation liquor to obtain base liquor;
Step S2 specifically includes:
s21: screening, cleaning, soaking and cooking the composite fermentation raw material;
S22: mixing the steamed composite fermentation raw material with yeast, fermenting, and adding the base wine when liquid is continuously leached to obtain mixed fermentation liquid;
S23: heating, cooling, filtering and precipitating the mixed fermentation liquor in sequence to obtain the mixed fermentation liquor;
Wherein, the sequence of S21 and S11, S12 and S13 is not limited.
Further, the base wine raw material comprises one or more of sorghum, wheat, barley or corn in any proportion, preferably sorghum, and the composite fermentation raw material comprises one or more of glutinous rice, fragrant rice or millet in any proportion, preferably glutinous rice and fragrant rice.
Further, step S11 specifically includes: selecting glutinous red sorghum, ensuring full grains, washing in a manner of alternate fishing, soaking the cleaned sorghum in water, and steaming the soaked sorghum until the sorghum is cracked.
the fully soaked sorghum is steamed to crack, namely the sorghum is steamed to be in a flowering state.
Further, step S12 specifically includes: spreading and airing the steamed sorghum to below 30 ℃, mixing with distiller's yeast, sealing and keeping the room temperature for fermentation for 13-17 days to obtain fermentation liquor, wherein the amount of the distiller's yeast is 10-30% of the weight of the sorghum.
Thus, the sorghum is spread and dried to be below 30 ℃, then 10 to 30 percent of distiller's yeast is added, the mixture is sealed and fermented in a stainless steel barrel or a wooden barrel after being uniformly stirred, the room temperature is kept for fermentation for 13 to 17 days, and the stirring is not carried out in the period, and the strong and mellow sorghum base wine can be obtained by setting the specific fermentation conditions.
Further, the alcohol content of the base wine in the step S13 is preferably 40-65 degrees.
Thus, the sorghum is fermented to obtain the finished wine, and the wine is taken in a sectional manner in the distillation process of the finished wine, so that the base wine with different alcohol contents can be obtained.
Further, step S21 specifically includes: selecting round glutinous rice and original fragrant rice, ensuring full grains, washing by alternate fishing, soaking the cleaned glutinous rice and original fragrant rice in water, and steaming the soaked glutinous rice and original fragrant rice.
Thus, the cleaned glutinous rice and the original fragrant rice are soaked in water, usually, the glutinous rice and the original fragrant rice are twisted by hands and then are steamed.
Further, step S22 specifically includes: spreading and airing the steamed sticky rice and the original fragrant rice to be below 30 ℃, spraying water, mixing with yeast, stirring uniformly, sealing and fermenting, keeping the fermentation temperature at 33-37 ℃, and adding the base wine when yellow liquid is continuously leached to obtain mixed fermentation liquor; wherein the usage amount of the yeast is 10-30% of the total weight of the glutinous rice and the original fragrant rice; the yeast is a composition mixed by one or two of Daqu or Xiaoqu in any proportion.
Thus, yeast with the dosage of 10-30% of the total weight of the glutinous rice and the original fragrant rice is added into the glutinous rice and the original fragrant rice for fermentation, and when yellow liquid is continuously leached, base wine is added for continuous fermentation, so that the prepared compound wine has the mellow fragrance of wine and the sweet taste of honey.
Further, step S23 specifically includes: heating the mixed fermentation liquor to 4-5 ℃ every 8-12 days, stirring once every 15-25 days for 45-55 days, cooling to 8-12 ℃ every 8-12 days, cooling to room temperature, stopping heating, preserving heat for 5-7 months, and sequentially filtering and precipitating to obtain the product.
therefore, the compound wine obtained by compound fermentation can be delicious and healthy, has mellow and full mouthfeel and long aftertaste by a specific heating and cooling fermentation method.
A compound wine is prepared by the above preparation method.
compared with the prior art, the invention has the beneficial effects that:
the composite wine prepared by the method has fragrant, mellow and slightly sweet smell, is in a brownish red amber color, has the fragrance and color of rice wine and the strong and mellow performance of sorghum wine, has mellow, slightly sweet and palatable taste and has a natural and elegant appearance of the amber color, and effectively meets the requirements of the domestic leisure wine market on 'elegant-taste' wine.
The composite wine provided by the invention is prepared by preparing base wine with different alcohol contents by adopting a pure grain solid brewing method, then mixing yeast with steamed sticky rice and native fragrant rice for fermentation, and adding the base wine for composite fermentation when yellow clear liquid is continuously leached. Thus, selecting high-quality glutinous red sorghum, sequentially fermenting and distilling under specific conditions to prepare base wines with different alcohol contents, not only enabling the composite wine to obtain the richness and mellowness of the sorghum wine, but also enriching the alcohol contents of the composite wine, preferably fermenting glutinous rice and native fragrant rice, adding the base wine when yellow clear liquid is continuously leached, namely the liquid has the mellowness of the wine and the sweetness of honey, then carrying out composite fermentation, controlling the fermentation degree by adopting a fermentation mode combining heating and cooling in the composite fermentation process, and a large amount of research data show that distiller's yeast is added into the sorghum according to a corresponding proportion for fermentation, then taking the wine in sections in the distillation process to obtain the base wine, adding yeast into the glutinous rice and the fragrant rice according to a corresponding proportion for fermentation, adding the base wine in a specific stage, continuing the composite fermentation, and limiting a specific composite fermentation process, the strong and mellow mouthfeel of the sorghum wine can be improved to the utmost extent, and the sweet and glutinous fragrance and the brownish red amber color of the rice wine can be obtained.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.
hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
the parts of the examples which are not specified in the specific conditions were carried out according to the conventional conditions or conditions recommended by the manufacturer, and the reagents or instruments used therefor which are not specified by the manufacturer are all conventional products which are commercially available, and in addition, 1 part in the examples means 100 g.
Example 1
Selecting 5 parts of high-quality glutinous red sorghum in North China, 3 parts of round glutinous rice in North China and 1 part of original fragrant rice in North China, ensuring full grains without impurities, and washing the grains in an alternate fishing manner; soaking cleaned sorghum in water, and steaming the soaked sorghum until the sorghum blooms; soaking cleaned glutinous rice and native scented rice in water until twisted by hand and broken, and steaming the soaked glutinous rice and native scented rice; spreading and airing the steamed sorghum to below 30 ℃, adding 0.1 part of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 13 days to obtain fermentation liquor; distilling the fermentation liquor, and taking liquor in sections to obtain base liquor with the alcoholic strength of 40 degrees; spreading and drying the steamed sticky rice and the original fragrant rice to below 30 ℃, spraying water to rub the rice ball, adding 0.4 part of Daqu, uniformly stirring, sealing and fermenting, keeping the fermentation temperature at 33 ℃, and adding base wine when yellow clear liquid is continuously leached to obtain mixed fermentation liquor; heating the mixed fermentation broth to 4 deg.C every 8 days (37 deg.C, 41 deg.C, 45 deg.C, 49 deg.C, 53 deg.C in sequence), stirring every 15 days for 45 days, cooling to 8 deg.C every 8 days (45 deg.C, 37 deg.C, 29 deg.C) after chromaticity and taste meet basic requirements, cooling to room temperature, stopping heating, filtering and precipitating for 5 months to obtain the compound wine.
example 2
Selecting 5 parts of high-quality glutinous red sorghum in North China, 3 parts of round glutinous rice in North China and 1 part of original fragrant rice in North China, ensuring full grains without impurities, and washing the grains in an alternate fishing manner; soaking cleaned sorghum in water, and steaming the soaked sorghum until the sorghum blooms; soaking cleaned glutinous rice and native scented rice in water until twisted by hand and broken, and steaming the soaked glutinous rice and native scented rice; spreading and airing the steamed sorghum to below 30 ℃, adding 1.5 parts of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 17 days to obtain fermentation liquor; distilling the fermentation liquor, and taking wine in sections to obtain base wine with the alcoholic strength of 65 degrees; spreading and drying the steamed sticky rice and the original fragrant rice to below 30 ℃, spraying water to rub the rice ball, adding 1.2 parts of Daqu, uniformly stirring, sealing and fermenting, keeping the fermentation temperature at 37 ℃, and adding base wine when yellow clear liquid is continuously leached to obtain mixed fermentation liquor; heating the mixed fermentation broth to 6 deg.C (43 deg.C, 47 deg.C, 53 deg.C, 49 deg.C, 55 deg.C) every 12 days, stirring once every 25 days for 55 days, cooling to 12 deg.C (43 deg.C, 31 deg.C) every 12 days after the chromaticity and taste meet the basic requirements, cooling to room temperature, stopping heating, filtering and precipitating for 7 months to obtain the compound wine.
Example 3
Selecting 5 parts of high-quality glutinous red sorghum in North China, 3 parts of round glutinous rice in North China and 1 part of original fragrant rice in North China, ensuring full grains without impurities, and washing the grains in an alternate fishing manner; soaking cleaned sorghum in water, and steaming the soaked sorghum until the sorghum blooms; soaking cleaned glutinous rice and native scented rice in water until twisted by hand and broken, and steaming the soaked glutinous rice and native scented rice; spreading and airing the steamed sorghum to below 30 ℃, adding 1.0 part of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 15 days to obtain fermentation liquor; distilling the fermentation liquor, and taking liquor in sections to obtain base liquor with the alcoholic strength of 50 degrees; spreading and drying the steamed sticky rice and the original fragrant rice to below 30 ℃, spraying water to rub the rice ball, adding 0.8 part of Daqu, uniformly stirring, sealing and fermenting, keeping the fermentation temperature at 35 ℃, and adding base wine when yellow clear liquid is continuously leached to obtain mixed fermentation liquor; heating the mixed fermentation broth to 5 deg.C (40 deg.C, 45 deg.C, 50 deg.C, 55 deg.C, 60 deg.C) every 10 days, stirring once every 20 days for 50 days, cooling to 10 deg.C (50 deg.C, 40 deg.C, 30 deg.C) every 10 days after the chromaticity and taste meet the basic requirements, cooling to room temperature, stopping heating, filtering after 6 months, and precipitating to obtain the compound wine.
Example 4
selecting 5 parts of high-quality glutinous red sorghum in North China, 5 parts of wheat, 5 parts of barley, 3 parts of round glutinous rice in North China, 1 part of original fragrant rice in North China and 2 parts of rice in China, ensuring full grains and no impurities, and washing by taking over alternately; soaking cleaned sorghum, wheat and barley in water, and steaming the soaked sorghum, wheat and barley until the sorghum, wheat and barley bloom; soaking cleaned glutinous rice, native scented rice and rice in water until the glutinous rice is twisted by hands and then broken, and steaming the soaked glutinous rice, native scented rice and rice; spreading and airing the steamed sorghum, wheat and barley to below 30 ℃, adding 1.5 parts of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 15 days to obtain fermentation liquor; distilling the fermentation liquor, and taking wine in sections to obtain base wine with the alcohol content of 50 degrees; spreading and airing the steamed sticky rice, the native scented rice and the rice to be below 30 ℃, spraying water to rub the rice balls, adding 0.6 part of Daqu, uniformly stirring, sealing and fermenting, keeping the fermentation temperature at 35 ℃, and adding base wine when yellow clear liquid is continuously leached to obtain mixed fermentation liquor; heating the mixed fermentation broth to 5 deg.C (40 deg.C, 45 deg.C, 50 deg.C, 55 deg.C, 60 deg.C) every 10 days, stirring once every 20 days for 50 days, cooling to 10 deg.C (50 deg.C, 40 deg.C, 30 deg.C) every 10 days after the chromaticity and taste meet the basic requirements, cooling to room temperature, stopping heating, filtering after 6 months, and precipitating to obtain the compound wine.
Example 5
selecting 5 parts of high-quality glutinous red sorghum in North China, 5 parts of wheat, 5 parts of corn, 3 parts of round glutinous rice in North China, 1 part of original fragrant rice in North China and 2 parts of selected millet, ensuring full grains and no impurities, and washing by taking over alternately; soaking cleaned sorghum, wheat and corn in water, and steaming the soaked sorghum, wheat and corn until the sorghum, wheat and corn blossom; soaking cleaned glutinous rice, native scented rice and millet in water until the glutinous rice, the native scented rice and the millet are twisted by hands and then crushed, and steaming the soaked glutinous rice, the native scented rice and the millet; spreading and airing the steamed sorghum, wheat and corn to below 30 ℃, adding 1.5 parts of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 15 days to obtain fermentation liquor; distilling the fermentation liquor, and taking wine in sections to obtain base wine with the alcohol content of 50 degrees; spreading and drying the steamed sticky rice, the original fragrant rice and the millet to below 30 ℃, spraying water to rub the rice ball, adding 0.6 part of Daqu, uniformly stirring, sealing and fermenting, keeping the fermentation temperature at 35 ℃, and adding base wine when yellow clear liquid is continuously leached to obtain mixed fermentation liquor; heating the mixed fermentation liquor to 5 ℃ (40 ℃, 45 ℃, 50 ℃, 55 ℃ and 60 ℃) every 10 days, stirring once every 20 days, keeping for 50 days, cooling for management after the chroma and the taste meet basic requirements, cooling to 10 ℃ (50 ℃, 40 ℃ and 30 ℃) every 10 days, stopping heating after cooling to room temperature, and filtering and precipitating in sequence after 6 months to obtain the compound wine.
Example 6
Selecting 5 parts of high-quality glutinous red sorghum in North China, 5 parts of barley, 5 parts of corn, 3 parts of round glutinous rice in North China and 1 part of original fragrant rice in North China, ensuring full grains and no impurities, and washing the grains in an alternate fishing manner; soaking cleaned sorghum, barley and corn in water, and steaming the soaked sorghum, barley and corn until the sorghum, barley and corn blossom; soaking cleaned glutinous rice and native scented rice in water until twisted by hand and broken, and steaming the soaked glutinous rice and native scented rice; spreading and airing the steamed sorghum, barley and corn to below 30 ℃, adding 1.5 parts of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 15 days to obtain fermentation liquor; distilling the fermentation liquor, and taking wine in sections to obtain base wine with the alcohol content of 50 degrees; spreading and drying the steamed sticky rice and the original fragrant rice to below 30 ℃, spraying water to rub the rice ball, adding 0.4 part of Daqu, uniformly stirring, sealing and fermenting, keeping the fermentation temperature at 35 ℃, and adding base wine when yellow clear liquid is continuously leached to obtain mixed fermentation liquor; heating the mixed fermentation broth to 5 deg.C (40 deg.C, 45 deg.C, 50 deg.C, 55 deg.C, 60 deg.C) every 10 days, stirring once every 20 days for 50 days, cooling to 10 deg.C (50 deg.C, 40 deg.C, 30 deg.C) every 10 days after the chromaticity and taste meet the basic requirements, cooling to room temperature, stopping heating, filtering after 6 months, and precipitating to obtain the compound wine.
Comparative example 1
Selecting 5 parts of high-quality glutinous red sorghum in North China, 3 parts of round glutinous rice in North China and 1 part of original fragrant rice in North China, ensuring full grains without impurities, and washing the grains in an alternate fishing manner; soaking cleaned sorghum in water, and steaming the soaked sorghum until the sorghum blooms; soaking cleaned glutinous rice and native scented rice in water until twisted by hand and broken, and steaming the soaked glutinous rice and native scented rice; spreading and airing the steamed sorghum to below 30 ℃, adding 1.5 parts of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 15 days to obtain fermentation liquor; distilling the fermentation liquor, and taking wine in sections to obtain base wine with the alcohol content of 50 degrees; spreading and drying the steamed sticky rice and the original fragrant rice to below 30 ℃, spraying water to rub the rice ball, adding 0.4 part of Daqu, uniformly stirring, adding base wine, keeping the fermentation temperature at 35 ℃, and sealing and fermenting to obtain mixed fermentation liquor; heating the mixed fermentation broth to 5 deg.C (40 deg.C, 45 deg.C, 50 deg.C, 55 deg.C, 60 deg.C) every 10 days, stirring once every 20 days for 50 days, cooling to 10 deg.C (50 deg.C, 40 deg.C, 30 deg.C) every 10 days after the chromaticity and taste meet the basic requirements, cooling to room temperature, stopping heating, filtering after 6 months, and precipitating to obtain the compound wine.
Comparative example 2
selecting 5 parts of high-quality glutinous red sorghum in North China, 3 parts of round glutinous rice in North China and 1 part of original fragrant rice in North China, ensuring full grains without impurities, and washing the grains in an alternate fishing manner; soaking cleaned sorghum in water, and steaming the soaked sorghum until the sorghum blooms; soaking cleaned glutinous rice and native scented rice in water until twisted by hand and broken, and steaming the soaked glutinous rice and native scented rice; spreading and airing the steamed sorghum to below 30 ℃, adding 1.5 parts of distiller's yeast, sealing in a stainless steel barrel, keeping the temperature at room temperature, and fermenting for 15 days to obtain fermentation liquor; distilling the fermentation liquor, and taking wine in sections to obtain base wine with the alcohol content of 50 degrees; spreading and drying the steamed sticky rice and the original fragrant rice to below 30 ℃, spraying water to rub the rice roll, adding 0.4 part of Daqu, stirring uniformly, sealing and fermenting, keeping the fermentation temperature at 35 ℃, and adding base wine when yellow clear liquid is continuously leached to obtain mixed fermentation liquor; and (3) maintaining the mixed fermentation liquor at 40 ℃ for fermenting for 50 days, stirring once every 20 days, then cooling to room temperature, maintaining for 30 days, and filtering and precipitating in sequence after 6 months to obtain the compound wine.
Sensory evaluation was performed on the compound liquors provided in examples 1 to 6 and comparative examples 1 to 2, and Table 2 shows comparative results.
Sensory evaluation method: the evaluation group consisted of 50 members who rated the color, aroma, taste and texture of the composite wine individually according to the evaluation criteria in table 1, and the average of the cumulative total scores was used as the sensory score of the product, table 1 being the sensory score criteria.
TABLE 1 composite alcohol sensory score criteria
TABLE 2 sensory evaluation results
Experiments prove that the composite wine provided by the invention has sweet and glutinous fragrance and color of rice wine and the strong and mellow taste of sorghum wine, wherein the embodiment 3 is the best embodiment. The compound wines prepared in the comparative examples 1 and 2 are poor in color, texture, taste and aroma, because the comparative example 1 cannot guarantee the mellow and sweet taste of the compound wine and cannot obtain the natural delicate appearance of the brownish red amber color without strictly controlling the adding time of the base wine, and the comparative example 2 does not use a heating management and cooling management method for compound fermentation, so that the prepared compound wine is poor in color and taste.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation method of the compound wine is characterized by comprising the following steps:
s1: fermenting the base wine raw material by using distiller's yeast, and distilling to obtain base wine;
s2: fermenting the composite fermentation raw material by using yeast, adding the base wine when wine liquid is leached, and continuing to ferment to obtain the wine.
2. The production method according to claim 1,
Step S1 specifically includes:
S11: screening, cleaning, soaking and cooking the base wine raw materials;
S12: mixing the steamed base wine raw materials with distiller's yeast, and sealing and fermenting to obtain fermentation liquor;
S13: distilling the fermentation liquor to obtain base liquor;
step S2 specifically includes:
S21: screening, cleaning, soaking and cooking the composite fermentation raw material;
S22: mixing the steamed composite fermentation raw material with yeast, fermenting, and adding the base wine when liquid is continuously leached to obtain mixed fermentation liquid;
S23: heating, cooling, filtering and precipitating the mixed fermentation liquor in sequence to obtain the mixed fermentation liquor;
Wherein, the sequence of S21 and S11, S12 and S13 is not limited.
3. The preparation method according to claim 2, wherein the base wine raw material comprises a mixture of one or more of sorghum, wheat, barley or corn in any proportion, preferably sorghum, and the composite fermentation raw material comprises a mixture of one or more of glutinous rice, scented rice or millet in any proportion, preferably glutinous rice and scented rice.
4. the method according to claim 3, wherein step S11 specifically includes: selecting glutinous red sorghum, ensuring full grains, washing in a manner of alternate fishing, soaking the cleaned sorghum in water, and steaming the soaked sorghum until the sorghum is cracked.
5. The method according to claim 3, wherein step S12 specifically includes: spreading and airing the steamed sorghum to below 30 ℃, mixing with distiller's yeast, sealing and keeping the room temperature for fermentation for 13-17 days to obtain fermentation liquor, wherein the amount of the distiller's yeast is 10-30% of the weight of the sorghum.
6. The method for preparing as claimed in claim 3 wherein the alcohol content of the base wine in step S13 is preferably 40-65 degrees.
7. The method according to claim 3, wherein step S21 specifically includes: selecting round glutinous rice and original fragrant rice, ensuring full grains, washing by alternate fishing, soaking the cleaned glutinous rice and original fragrant rice in water, and steaming the soaked glutinous rice and original fragrant rice.
8. The method according to claim 3, wherein step S22 specifically includes: spreading and airing the steamed sticky rice and the original fragrant rice to be below 30 ℃, spraying water, mixing with yeast, stirring uniformly, sealing and fermenting, keeping the fermentation temperature at 33-37 ℃, and adding the base wine when yellow liquid is continuously leached to obtain mixed fermentation liquor; wherein the usage amount of the yeast is 10-30% of the total weight of the glutinous rice and the original fragrant rice; the yeast is a composition mixed by one or two of Daqu or Xiaoqu in any proportion.
9. The method according to claim 3, wherein step S23 specifically includes: heating the mixed fermentation liquor to 4-5 ℃ every 8-12 days, stirring once every 15-25 days for 45-55 days, cooling to 8-12 ℃ every 8-12 days, cooling to room temperature, stopping heating, preserving heat for 5-7 months, and sequentially filtering and precipitating to obtain the product.
10. A composite wine prepared by the method according to any one of claims 1 to 9.
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| CN201910870801.6A CN110551587A (en) | 2019-09-16 | 2019-09-16 | Compound wine and preparation method thereof |
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| CN201910870801.6A CN110551587A (en) | 2019-09-16 | 2019-09-16 | Compound wine and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724531A (en) * | 2008-10-15 | 2010-06-09 | 时闻讯 | Method for preparing rice puree spirit |
| 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 |
| CN105670861A (en) * | 2016-03-19 | 2016-06-15 | 辽宁村井坊酒业有限公司 | Burnt-smell sauced Baijiu and brewing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724531A (en) * | 2008-10-15 | 2010-06-09 | 时闻讯 | Method for preparing rice puree spirit |
| 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 |
| CN105670861A (en) * | 2016-03-19 | 2016-06-15 | 辽宁村井坊酒业有限公司 | Burnt-smell sauced Baijiu and brewing method thereof |
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Application publication date: 20191210 |