CN110551594A - preparation method of fermented tea wine - Google Patents
preparation method of fermented tea wine Download PDFInfo
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- CN110551594A CN110551594A CN201910874919.6A CN201910874919A CN110551594A CN 110551594 A CN110551594 A CN 110551594A CN 201910874919 A CN201910874919 A CN 201910874919A CN 110551594 A CN110551594 A CN 110551594A
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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
- C12G3/02—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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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
the invention discloses a preparation method of fermented tea wine. The invention adopts the mode that grain fermented grains wrap products to be fermented for co-fermentation, and the fermented tea wine which does not influence the wine yield and can improve the polyphenol content of the finished wine tea is prepared.
Description
Technical Field
The invention relates to the technical field of wine making, and particularly relates to a fermented tea wine.
Background
Tea wine, the foreign language name Chartreuse, is a mixture of alcohol, generally containing a small amount of fusel and esters, and the light fragrance of tea. The main raw materials are tea, glucose and water.
In the week era of business three thousand years ago, Chinese originally created a yeast compound fermentation method and started to brew a large amount of yellow wine; by the Song Dynasty about one thousand years ago, Chinese people invented a distillation method, so that white spirit became the main liquor drunk by Chinese people, and thus liquor culture penetrated the whole civilization history of Chinese nationality for five thousand years, and liquor occupied an important position in many aspects of Chinese life. However, the tea wine is only rice wine soaked tea at the time, and the tea culture is not combined with the wine culture.
chinese patent application (application number: 2017108466427) discloses a tea wine, aiming at providing a tea wine with simple preparation method and rich nutrient components. The tea is prepared from 1-3 parts of tea, 20-40 parts of cane sugar, 0.25-0.6 part of yeast and 80-100 parts of water, and the method comprises the following steps: soaking and cleaning the tea leaves with clear water, and filtering the tea leaves for later use; putting the filtered tea leaves into water at the temperature of 80-90 ℃, and carrying out heat preservation and extraction for 20-40 minutes; filtering to obtain tea soup; adding sucrose, dissolving, and cooling to obtain sugar tea soup; taking out part of the sugar tea soup, adding yeast, and heating to 20-40 ℃; preserving heat and activating to obtain yeast tea soup; mixing the yeast tea soup with the rest sugar tea soup, and naturally fermenting to obtain wine base; clarifying, filtering, and aging.
Chinese patent application (application number: 201710894776.6) discloses a health tea wine, which is prepared from the following raw materials: 20-30 parts of tea, 12-18 parts of a traditional Chinese medicine composition, 15-20 parts of a fruit composition, 10-20 parts of rock candy and 4-8 parts of yeast.
chinese patent application (application number: 201810268843.8) discloses a fruit tea wine, which solves the problem that no beverage in the prior art meets the requirements of people on alcoholic beverages and simultaneously reserves the nutritional ingredients in fruits and tea leaves. The fruit tea wine is prepared from the following raw materials in parts by weight: 100 portions of cherry, 200 portions of grape and 400 portions of tippy tea leaves and 80 portions to 150 portions of tippy tea leaves.
Chinese patent application (application number: 201611194830.8) discloses an osmanthus tea wine, which is prepared from the following raw materials: sweet osmanthus, fresh tea, white spirit, snow pears, grapes, medlar, ginseng, codonopsis pilosula, honeysuckle, bighead atractylodes rhizome, angelica sinensis, snake gall, andrographis paniculata, sophora flower, longan pulp and red dates. The sweet osmanthus flower tea wine organically combines sweet osmanthus flower, wine, tea and traditional Chinese medicinal materials, makes full use of the fragrance and the drug effect of sweet osmanthus flower, enables the beneficial components in the Chinese medicinal herbs and the tea leaves, namely the sweet osmanthus flower, to be mutually synergistic in the soaking process of the white spirit, enables the prepared sweet osmanthus flower tea wine to be capable of improving the immunity of human bodies and enhancing the physique, and is multifunctional health wine suitable for popular taste.
Investigation has found that the definition of tea wine in the market today and published literature on tea wine also stays in the wine with tea flavor. Wherein the tea polyphenol content of the tea wine is very low through detection. Many studies on how to make up tea wine by changing the components, such as fruits, traditional Chinese medicine components and even more, by directly adding tea polyphenol. A technical scheme of a real fermentation type tea wine belongs to the blank.
Disclosure of Invention
The invention aims to provide the fermented tea wine which is prepared by fermenting tea leaves and grain fermented grains in a real sense and has better taste and higher tea polyphenol content.
In order to achieve the purpose, the invention adopts the following technical scheme:
A preparation method of fermented tea wine comprises the following steps:
1) soaking and wetting dry green tea in cold water, putting the wet dry green tea in a steamer, adding the cold water into the steamer for steaming, continuing steaming for 2-3 min after the water is boiled, stopping steaming, taking out, uniformly spreading and cooling to 18-20 ℃; adding distiller's yeast accounting for 5-6% of the weight of the dried green tea, and uniformly mixing to obtain a product to be fermented for later use;
2) Crushing sorghum, rice and wheat, adding water, soaking until the sorghum, the rice and the wheat are completely wetted, putting the mixture into a steamer for steaming, taking out the mixture and uniformly spreading the mixture, and cooling the mixture to 18-20 ℃; mixing the steamed sorghum, rice and wheat according to the mass ratio of 6:3:1, adding distiller's yeast accounting for 2.5-3.5% of the total mass of the sorghum, the rice and the wheat, uniformly mixing, adding dry rice hulls accounting for 5-10% of the total mass of the sorghum, the rice and the wheat, and mixing to prepare grain fermented grains for later use;
3) Uniformly paving the grain fermented grains at the bottom of a wine cellar pool, and paving 1/5 with the thickness being the height of the wine cellar pool; uniformly mixing the product to be fermented and the grain fermented grains according to the mass ratio of 1:20, adding the mixture into the middle area of the cellar pool, laying the grain fermented grains around the middle area of the cellar pool and at the top of the middle area of the cellar pool, and sealing the cellar pool for fermenting for 60 days after laying is finished;
4) And taking out the fermented grain wine grains and the product to be fermented, uniformly mixing, and distilling to obtain the fermented tea wine.
Since the addition of tea has an inhibiting effect in the process of fermenting fermented grains into wine, the wine yield is reduced although the wine contains tea polyphenol. However, if the ratio of tea leaves to fermented grains is simply reduced and then the tea leaves and the fermented grains are directly mixed and fermented, the yield of the wine is correspondingly increased, but the content of tea polyphenol in the finished wine is reduced. The wine yield and the tea polyphenol content in the final finished wine are key evaluation indexes of the tea wine, and the wine yield and the tea polyphenol content in the finished wine have mutual resistance, namely the wine yield is inhibited by the addition of the tea, so that the tea polyphenol content of the finished wine is directly influenced by the addition of the tea.
Researches find that the key points of preparing the fermented tea wine are the proportion of the tea leaves and the fermented grains and whether the fermented grains are used for wrapping the product to be fermented for co-fermentation. By adopting the packaging type fermentation mode in the step 3), balance can be found between the wine yield and the tea polyphenol content, namely the tea polyphenol content of the wine directly fermented is improved without influencing the wine yield. Making into a fermented tea wine.
Preferably, the mode that the grain fermented grains wrap the product to be fermented in a more proper proportion is that the distances from the middle area of the cellar pool to the bottom and the top of the cellar pool are 1/5 the height of the cellar pool, and the distance from the middle area to the periphery of the cellar pool is 2/5 the distance from the central line of the cellar pool to the periphery of the cellar pool.
preferably, in the process of making the tea wine, in order to guide the fermentation direction, the tea wine with higher tea polyphenol content and more tea fragrance is made,
Adding distiller's yeast and wine guide accounting for 1% of the weight of the dry green tea into the tea in the step 1); the wine guiding agent is prepared by the following method:
a. Fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, adding distiller's yeast accounting for 1% of the total mass of the dry tea leaves and the rice, and sealing and fermenting for 15 days to obtain primary fermentation liquor;
b. Fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, and adding primary fermentation liquor accounting for 16-18% of the total mass of the dry tea leaves and the rice; sealing and fermenting for 15 days to obtain secondary fermentation liquor;
c. Fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, and adding secondary fermentation liquor accounting for 16-18% of the total mass of the dry tea leaves and the rice; sealing and fermenting for 15 days to obtain the guiding wine.
Preferably, after the inventive concept is formed, in order to obtain better effect, improve the wine yield and not reduce the essence of the self-fermented tea wine, the following technical scheme is adopted:
Uniformly mixing the product to be fermented and the grain fermented grains according to the mass ratio of 1:4 in the step 3), adding the mixture into a bamboo tube, and then uniformly laying the bamboo tube in the middle area of the wine cellar at intervals; gaps among the bamboo tubes are 5-10 cm; the middle area except the bamboo tube is fully paved with grain fermented grains.
through the addition of the bamboo tube, the inhibition effect of the addition of the tea in the process of fermenting the grain fermented grains into the wine is well isolated.
Preferably, in order to facilitate the operation of the technical scheme and not increase the inhibition effect of the tea on the fermented grains and the fermented grains, the bamboo tube is hollow, and has an open end and a closed end; and a group of filtering holes are formed in the wall, close to the opening end, of the bamboo tube, and the length of the area provided with the filtering holes is 4/5-9/10 of the length of the whole bamboo tube.
microorganisms generated in the process of fermenting the grain fermented grains into wine and other liquid substances of related fermentation semi-finished products enter the bamboo tube through the aperture of the bamboo tube, so that the fermentation of tea leaves in the bamboo tube is promoted, and a better effect is achieved.
further preferably, the bamboo tube is obliquely placed in the cellar pool, and the inclination angle is 15-30 degrees. The bamboo tube is uniformly placed in the middle of a fermented grain fermentation pool at an included angle of 15-30 degrees, so that the process operation of making fermented tea wine is facilitated, the fermented liquid in the bamboo tube does not directly enter the fermented grain fermentation pool to participate in fermentation, and the wine yield is inhibited.
The fermented tea wine has the beneficial effects that by adopting the technical scheme, the fermented tea wine which is high in tea polyphenol content and does not influence the yield of fermented grains and fermented grains to be wine is prepared.
drawings
FIG. 1 is a sectional view of a cellar in example 1 of the present invention.
Fig. 2 is a cross-sectional view of a cellar in examples 2 and 3 of the present invention.
Fig. 3 is a schematic perspective view of the bamboo tube of the present invention.
Reference numerals: 1-cellar pool, 2-middle area of cellar pool, 3-bamboo tube, 31-filtering hole.
Detailed Description
Example 1 preparation of a fermented tea wine
A preparation method of fermented tea wine comprises the following steps:
1) Soaking and wetting dry green tea in cold water, putting the wet dry green tea in a steamer, adding the cold water into the steamer for steaming, continuing steaming for 2-3 min after the water is boiled, stopping steaming, taking out, uniformly spreading and cooling to 18-20 ℃; adding distiller's yeast accounting for 5-6% of the weight of the dried green tea, and uniformly mixing to obtain a product to be fermented for later use;
2) Crushing sorghum, rice and wheat, adding water, soaking until the sorghum, the rice and the wheat are completely wetted, putting the mixture into a steamer for steaming, taking out the mixture and uniformly spreading the mixture, and cooling the mixture to 18-20 ℃; mixing the steamed sorghum, rice and wheat according to the mass ratio of 6:3:1, adding distiller's yeast accounting for 2.5-3.5% of the total mass of the sorghum, the rice and the wheat, uniformly mixing, adding dry rice hulls accounting for 5-10% of the total mass of the sorghum, the rice and the wheat, and mixing to prepare grain fermented grains for later use;
3) as shown in fig. 1, uniformly paving the grain fermented grains at the bottom of a cellar 1, and paving 1/5 with the thickness of the height of the cellar; uniformly mixing the product to be fermented and the grain fermented grains according to the mass ratio of 1:20, adding the mixture into a middle area 2 of a cellar pool, laying the grain fermented grains around and at the top of the middle area 2 of the cellar pool, sealing and fermenting the cellar pool 1 for 60 days after laying is finished, wherein the fermentation temperature of the cellar pool 1 is 26-30 ℃; the distances from the middle area 2 to the bottom and the top of the cellar pool 1 are 1/5 of the height of the cellar pool, and the distance from the middle area 2 to the periphery of the cellar pool is 2/5 of the distance from the center line of the cellar pool to the periphery of the cellar pool; the cellar 1 can be rectangular structure, also can be other shapes such as circular, if rectangle, the distance of the middle part region 2 of cellar to 1 broadside of cellar is 1/5 of cellar length, and the distance of the middle part region 2 of cellar to 1 long limit of cellar is 1/5 of cellar width. If the pit is circular, the distance from the middle area 2 to the periphery of the pit is 1/5 of the diameter of the pit. The limitation of the middle area of the wine cellar is the preferred scheme obtained through multiple tests, and the fine adjustment of the parameters is within the protection scope of the invention.
4) And taking out the fermented grain wine grains and the product to be fermented, uniformly mixing, and distilling to obtain the fermented tea wine.
Example 2 preparation of a fermented tea wine
a preparation method of fermented tea wine comprises the following steps:
1) soaking and wetting dry green tea in cold water, putting the wet dry green tea in a steamer, adding the cold water into the steamer for steaming, continuing steaming for 2-3 min after the water is boiled, stopping steaming, taking out, uniformly spreading and cooling to 18-20 ℃; adding distiller's yeast accounting for 5-6% of the weight of the dried green tea, and uniformly mixing to obtain a product to be fermented for later use;
2) Crushing sorghum, rice and wheat, adding water, soaking until the sorghum, the rice and the wheat are completely wetted, putting the mixture into a steamer for steaming, taking out the mixture and uniformly spreading the mixture, and cooling the mixture to 18-20 ℃; mixing the steamed sorghum, rice and wheat according to the mass ratio of 6:3:1, adding distiller's yeast accounting for 2.5-3.5% of the total mass of the sorghum, the rice and the wheat, uniformly mixing, adding dry rice hulls accounting for 5-10% of the total mass of the sorghum, the rice and the wheat, and mixing to prepare grain fermented grains for later use;
3) as shown in fig. 2 and 3, the fermented grains are uniformly paved at the bottom of a cellar 1, and 1/5 with the thickness equal to the height of the cellar 1 is paved; then, uniformly mixing the product to be fermented and grain fermented grains according to the mass ratio of 1:4, adding the mixture into a bamboo tube 3, and then uniformly laying the bamboo tubes 3 in the middle area 2 of the wine cellar at intervals, wherein the gap between the bamboo tubes is 5-10 cm; the middle area 2 except the bamboo tube 3 is fully paved with grain fermented grains. The bamboo tube 3 is of a structure with a hollow interior, one end is open, and the other end is closed; the wall of the bamboo tube close to the opening end is provided with a group of filtering holes 31, and the length of the area provided with the filtering holes 31 is 4/5-9/10 of the length of the whole bamboo tube. The bamboo tube 3 is obliquely placed in the wine cellar 1, the inclination angle is 15-30 degrees, and the opening end faces upwards. Laying grain fermented grains around and at the top of the middle area 2 of the cellar pool, sealing and fermenting the cellar pool for 60 days after laying is finished, wherein the fermentation temperature of the cellar pool 1 is 26-30 ℃;
4) and taking out the fermented grain wine grains and the product to be fermented, uniformly mixing, and distilling to obtain the fermented tea wine.
example 3 preparation of a fermented tea wine
a preparation method of fermented tea wine comprises the following steps:
1) Soaking and wetting dry green tea in cold water, putting the wet dry green tea in a steamer, adding the cold water into the steamer for steaming, continuing steaming for 2-3 min after the water is boiled, stopping steaming, taking out, uniformly spreading and cooling to 18-20 ℃; adding distiller's yeast accounting for 5-6% of the weight of the dry green tea and guiding the distiller's yeast accounting for 1% of the weight of the dry green tea, and uniformly mixing to obtain a product to be fermented for later use;
The wine guiding agent is prepared by the following method: a. fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, adding distiller's yeast accounting for 1% of the total mass of the dry tea leaves and the rice, and sealing and fermenting for 15 days to obtain primary fermentation liquor; b. fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, and adding primary fermentation liquor accounting for 16-18% of the total mass of the dry tea leaves and the rice; sealing and fermenting for 15 days to obtain secondary fermentation liquor; c. fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, and adding secondary fermentation liquor accounting for 16-18% of the total mass of the dry tea leaves and the rice; sealing and fermenting for 15 days to obtain the guiding wine.
2) Crushing sorghum, rice and wheat, adding water, soaking until the sorghum, the rice and the wheat are completely wetted, putting the mixture into a steamer for steaming, taking out the mixture and uniformly spreading the mixture, and cooling the mixture to 18-20 ℃; mixing the steamed sorghum, rice and wheat according to the mass ratio of 6:3:1, adding distiller's yeast accounting for 2.5-3.5% of the total mass of the sorghum, the rice and the wheat, uniformly mixing, adding dry rice hulls accounting for 5-10% of the total mass of the sorghum, the rice and the wheat, and mixing to prepare grain fermented grains for later use;
3) as shown in fig. 2 and 3, the fermented grains are uniformly paved at the bottom of a cellar 1, and 1/5 with the thickness equal to the height of the cellar 1 is paved; then, uniformly mixing the product to be fermented and grain fermented grains according to the mass ratio of 1:4, adding the mixture into a bamboo tube 3, and then uniformly laying the bamboo tubes 3 in the middle area 2 of the wine cellar at intervals, wherein the gap between the bamboo tubes 3 is 5-10 cm; the middle area 2 except the bamboo tube 3 is fully paved with grain fermented grains. The bamboo tube 3 is of a structure with a hollow interior, one end is open, and the other end is closed; the wall of the bamboo tube 3 close to the opening end is provided with a group of filter holes 31, and the length of the area provided with the filter holes 31 is 4/5-9/10 of the length of the whole bamboo tube. The bamboo tube 3 is obliquely placed in the cellar pool, the inclination angle is 15-30 degrees, and the opening end faces upwards. Laying grain fermented grains around and at the top of the middle area 2 of the cellar pool, sealing and fermenting the cellar pool for 60 days after laying is finished, wherein the fermentation temperature of the cellar pool 1 is 26-30 ℃;
4) And taking out the fermented grain wine grains and the product to be fermented, uniformly mixing, and distilling to obtain the fermented tea wine.
Comparative example 1:
a preparation method of fermented wine comprises the following steps: crushing sorghum, rice and wheat, adding water, soaking until the sorghum, the rice and the wheat are completely wetted, putting the mixture into a steamer for steaming, taking out the mixture and uniformly spreading the mixture, and cooling the mixture to 18-20 ℃; mixing the steamed sorghum, rice and wheat according to the mass ratio of 6:3:1, adding distiller's yeast accounting for 2.5-3.5% of the total mass of the sorghum, the rice and the wheat, uniformly mixing, adding dry rice hulls accounting for 5-10% of the total mass of the sorghum, the rice and the wheat, mixing to prepare grain fermented grains, and adding the grain fermented grains into a cellar for sealed fermentation for 60 days; distilling the fermented grains to obtain fermented wine.
Comparative example 2:
A preparation method of fermented tea wine comprises the following steps:
1) soaking and wetting dry green tea in cold water, putting the wet dry green tea in a steamer, adding the cold water into the steamer for steaming, continuing steaming for 2-3 min after the water is boiled, stopping steaming, taking out, uniformly spreading and cooling to 18-20 ℃; adding distiller's yeast accounting for 5-6% of the weight of the dried green tea, and uniformly mixing to obtain a product to be fermented for later use;
2) Crushing sorghum, rice and wheat, adding water, soaking until the sorghum, the rice and the wheat are completely wetted, putting the mixture into a steamer for steaming, taking out the mixture and uniformly spreading the mixture, and cooling the mixture to 18-20 ℃; mixing the steamed sorghum, rice and wheat according to the mass ratio of 6:3:1, adding distiller's yeast accounting for 2.5-3.5% of the total mass of the sorghum, the rice and the wheat, uniformly mixing, adding dry rice hulls accounting for 5-10% of the total mass of the sorghum, the rice and the wheat, and mixing to prepare grain fermented grains for later use;
3) Uniformly mixing the product to be fermented and the grain fermented grains according to the mass ratio of 1:20, adding the mixture into a cellar pool, and sealing the cellar pool for fermentation for 60 days;
4) Distilling the fermented grains and the product to be fermented to obtain the fermented tea wine.
detection examples
and (3) fermenting by adopting 100kg of grain fermented grains in total according to the technical scheme of the embodiment, and detecting and comparing the wine yield and the tea polyphenol content.
Comparison table of results of 100kg of fermented grains fermented by adopting the technical scheme of the embodiment
| scheme(s) | liquor yield (alcohol content 60 degree)% | Tea polyphenols content (mg/L) |
| Example 1 | 27.22 | 20.338 |
| Example 2 | 30.54 | 25.584 |
| Example 3 | 30.66 | 29.394 |
| Comparative example 1 | 31.47 | 0 |
| comparative example 2 | 20.32 | 18.332 |
Claims (7)
1. a preparation method of fermented tea wine comprises the following steps:
1) soaking and wetting dry green tea in cold water, putting the wet dry green tea in a steamer, adding the cold water into the steamer for steaming, continuing steaming for 2-3 min after the water is boiled, stopping steaming, taking out, uniformly spreading and cooling to 18-20 ℃; adding distiller's yeast accounting for 5-6% of the weight of the dried green tea, and uniformly mixing to obtain a product to be fermented for later use;
2) Crushing sorghum, rice and wheat, adding water, soaking until the sorghum, the rice and the wheat are completely wetted, putting the mixture into a steamer for steaming, taking out the mixture and uniformly spreading the mixture, and cooling the mixture to 18-20 ℃; mixing the steamed sorghum, rice and wheat according to the mass ratio of 6:3:1, adding distiller's yeast accounting for 2.5-3.5% of the total mass of the sorghum, the rice and the wheat, uniformly mixing, adding dry rice hulls accounting for 5-10% of the total mass of the sorghum, the rice and the wheat, and mixing to prepare grain fermented grains for later use;
3) Uniformly paving the grain fermented grains at the bottom of a wine cellar pool, and paving 1/5 with the thickness being the height of the wine cellar pool; uniformly mixing the product to be fermented and the grain fermented grains according to the mass ratio of 1:20, adding the mixture into the middle area of the cellar pool, laying the grain fermented grains around the middle area of the cellar pool and at the top of the middle area of the cellar pool, and sealing the cellar pool for fermenting for 60 days after laying is finished;
4) and taking out the fermented grain wine grains and the product to be fermented, uniformly mixing, and distilling to obtain the fermented tea wine.
2. The process for producing a fermented tea wine according to claim 1, wherein: the middle part of cellar for storing things pond is 1/5 that cellar for storing things pond height apart from cellar for storing things pond bottom and top distance, and the central line that the distance is cellar for storing things pond all around apart from cellar for storing things pond is distance 2/5 all around apart from cellar for storing things pond in the middle part region.
3. the process for producing a fermented tea wine according to claim 1, wherein: adding distiller's yeast and wine guide accounting for 1% of the weight of the dry green tea into the tea in the step 1);
The wine guiding agent is prepared by the following method:
a. Fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, adding distiller's yeast accounting for 1% of the total mass of the dry tea leaves and the rice, and sealing and fermenting for 15 days to obtain primary fermentation liquor;
b. Fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, and adding primary fermentation liquor accounting for 16-18% of the total mass of the dry tea leaves and the rice; sealing and fermenting for 15 days to obtain secondary fermentation liquor;
c. Fully wetting dry tea leaves and rice in a mass ratio of 1:1, steaming, and adding secondary fermentation liquor accounting for 16-18% of the total mass of the dry tea leaves and the rice; sealing and fermenting for 15 days to obtain the guiding wine.
4. The process for producing a fermented tea wine according to claim 1, wherein: uniformly mixing the product to be fermented and the grain fermented grains according to the mass ratio of 1:4 in the step 3), adding the mixture into a bamboo tube, and then uniformly laying the bamboo tube in the middle area of the wine cellar at intervals; gaps among the bamboo tubes are 5-10 cm; the middle area except the bamboo tube is fully paved with grain fermented grains.
5. The process for producing a fermented tea wine according to claim 4, wherein: the bamboo tube is of a structure with a hollow interior, one end is open, and the other end is closed; and a group of filtering holes are formed in the wall, close to the opening end, of the bamboo tube, and the length of the area provided with the filtering holes is 4/5-9/10 of the length of the whole bamboo tube.
6. The process for producing a fermented tea wine according to claim 5, wherein: the bamboo tube is obliquely placed in the cellar pool, and the inclination angle is 15-30 degrees.
7. A fermented tea wine prepared by the method for preparing the fermented tea wine according to any one of claims 1 to 6.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112080364A (en) * | 2020-09-28 | 2020-12-15 | 湖南沅陵大曲酒业有限公司 | Green tea sauce-flavored wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110551594B (en) | 2023-05-23 |
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