CN110734831A - Method for brewing kinds of white spirit - Google Patents
Method for brewing kinds of white spirit Download PDFInfo
- Publication number
- CN110734831A CN110734831A CN201911276326.6A CN201911276326A CN110734831A CN 110734831 A CN110734831 A CN 110734831A CN 201911276326 A CN201911276326 A CN 201911276326A CN 110734831 A CN110734831 A CN 110734831A
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- CN
- China
- Prior art keywords
- parts
- brewing
- sorghum
- water
- distiller
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- 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
Abstract
The invention provides a method for brewing kinds of white spirit, which comprises the following production steps of (1) 40-50 parts of sorghum, 4-8 parts of rock sugar, 1-2 parts of distiller's yeast and 80-90 parts of water by weight, uniformly mixing the crushed sorghum with the rock sugar, the distiller's yeast and the water by weight, stirring for 1-2 hours, (3) placing the stirred mixture in a sealed container for 1-2 hours, wherein the humidity of the mixture is 70-80% during sealing, and then placing the mixture in a sealed container for anaerobic fermentation for 100-22 ℃ for 120 days, and (4) distilling the fermented raw materials and collecting steam and distilled water to obtain the original white spirit.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to a brewing method of white spirits.
Background
The common brewing process is to use grains such as rice, sorghum, wheat and the like as raw materials, obtain raw wine with high purity through fermentation and distillation, and then blend proportion of water into the raw wine to obtain finished wine sold in the market.
The brewing process of producing alcohol beverage with fixed concentration by utilizing microbial fermentation, brewing material and brewing container are two prerequisites for cereal brewing.
The existing brewing method has long wine outlet period, which leads to high brewing cost.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a brewing method of white spirits, and solves the problems of long wine outlet period and high wine brewing cost of the existing wine brewing method.
The invention is realized by the following technical scheme:
the invention provides a brewing method of white spirits, which comprises the following production steps:
(1) 40-50 parts of sorghum, 4-8 parts of rock sugar, 1-2 parts of distiller's yeast and 80-90 parts of water;
(2) after the sorghum in parts by weight is crushed, uniformly mixing the crushed sorghum with the crystal sugar, the distiller's yeast and the water in parts by weight, and stirring for 1-2 hours;
(3) sealing and placing the stirred mixed material for 1-2 hours, wherein the humidity of the mixed material is 70% -80% during sealing, and then placing the mixed material in a closed container for anaerobic fermentation at the temperature of 18-22 ℃ for 100-plus 120 days;
(4) distilling the fermented raw materials, and collecting steam and distilled water to obtain wine base.
And , according to the weight parts of the raw materials in the step (1), 40 parts of sorghum, 4 parts of rock sugar, 1 part of distiller's yeast and 80 parts of water.
And , according to the weight parts of the raw materials in the step (1), 50 parts of sorghum, 8 parts of rock sugar, 2 parts of distiller's yeast and 90 parts of water.
And , according to the weight parts of the raw materials in the step (1), 45 parts of sorghum, 6 parts of rock sugar, 1.5 parts of distiller's yeast and 85 parts of water.
And , wherein the distillation time in the step (4) is 80-90 minutes, and the liquor flowing speed during distillation is 0.50 ton/h.
Compared with the prior art, the invention has the following advantages: the method for brewing the white spirit is simple, the brewing period is greatly shortened, and the production efficiency is improved; meanwhile, the wine brewing cost is reduced, and the taste of the white spirit is improved.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
Example 1
The brewing method of kinds of white spirit comprises the following production steps:
(1) 40 parts of sorghum, 4 parts of rock sugar, 1 part of distiller's yeast and 80 parts of water;
(2) after the sorghum in parts by weight is crushed, uniformly mixing the crushed sorghum with the crystal sugar, the distiller's yeast and the water in parts by weight, and stirring for 1 hour;
(3) sealing the stirred mixture for 1 hour, wherein the humidity of the mixture is 70% during sealing, and then placing the mixture in a closed container for anaerobic fermentation at 18 ℃ for 100 days;
(4) distilling the fermented raw materials, and collecting steam and distilled water to obtain wine base.
Wherein the distillation time in the step (4) is 80 minutes, and the liquor flowing speed during distillation is 0.50 ton/hour.
Example 2
The brewing method of kinds of white spirit comprises the following production steps:
(1) according to the weight parts of raw materials, 50 parts of sorghum, 8 parts of rock sugar, 2 parts of distiller's yeast and 90 parts of water;
(2) after the sorghum in parts by weight is crushed, uniformly mixing the crushed sorghum with the crystal sugar, the distiller's yeast and the water in parts by weight, and stirring for 2 hours;
(3) sealing the stirred mixture for 2 hours, wherein the humidity of the mixture is 80% during sealing, and then placing the mixture in a closed container for anaerobic fermentation at 22 ℃ for 120 days;
(4) distilling the fermented raw materials, and collecting steam and distilled water to obtain wine base.
Wherein the distillation time in the step (4) is 90 minutes, and the liquor flowing speed during distillation is 0.50 ton/hour.
Example 3
The brewing method of kinds of white spirit comprises the following production steps:
(1) according to the weight parts of raw materials, 45 parts of sorghum, 6 parts of rock sugar, 1.5 parts of distiller's yeast and 85 parts of water;
(2) after the sorghum in parts by weight is crushed, uniformly mixing the crushed sorghum with the crystal sugar, the distiller's yeast and the water in parts by weight, and stirring for 1-2 hours;
(3) sealing the stirred mixture for 1.5 hours, wherein the humidity of the mixture is 75% during sealing, and then placing the mixture in a closed container for anaerobic fermentation at 20 ℃ for 110 days;
(4) distilling the fermented raw materials, and collecting steam and distilled water to obtain wine base.
Wherein the distillation time in the step (4) is 85 minutes, and the liquor flowing speed during distillation is 0.50 ton/hour.
The method for brewing the white spirit is simple, the brewing period is greatly shortened, and the production efficiency is improved; meanwhile, the wine brewing cost is reduced, and the taste of the white spirit is improved.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (5)
1, kinds of white spirit brewing method, characterized by, including the following production steps:
(1) 40-50 parts of sorghum, 4-8 parts of rock sugar, 1-2 parts of distiller's yeast and 80-90 parts of water;
(2) after the sorghum in parts by weight is crushed, uniformly mixing the crushed sorghum with the crystal sugar, the distiller's yeast and the water in parts by weight, and stirring for 1-2 hours;
(3) sealing and placing the stirred mixed material for 1-2 hours, wherein the humidity of the mixed material is 70% -80% during sealing, and then placing the mixed material in a closed container for anaerobic fermentation at the temperature of 18-22 ℃ for 100-plus 120 days;
(4) distilling the fermented raw materials, and collecting steam and distilled water to obtain wine base.
2. The method for brewing kinds of white spirits according to claim 1, wherein the raw materials in step (1) include, by weight, 40 parts of sorghum, 4 parts of rock candy, 1 part of distiller's yeast and 80 parts of water.
3. The method for brewing kinds of white spirit according to claim 1, wherein the raw materials in step (1) comprise, by weight, 50 parts of sorghum, 8 parts of rock candy, 2 parts of distiller's yeast and 90 parts of water.
4. The method for brewing kinds of white spirit according to claim 1, wherein the raw materials in step (1) comprise, by weight, 45 parts of sorghum, 6 parts of rock candy, 1.5 parts of distiller's yeast and 85 parts of water.
5. The method for brewing kinds of Chinese spirits according to claim 1, wherein the distillation time in step (4) is 80-90 minutes, and the liquor flowing speed during distillation is 0.50 ton/hr.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911276326.6A CN110734831A (en) | 2019-12-12 | 2019-12-12 | Method for brewing kinds of white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911276326.6A CN110734831A (en) | 2019-12-12 | 2019-12-12 | Method for brewing kinds of white spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110734831A true CN110734831A (en) | 2020-01-31 |
Family
ID=69274609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911276326.6A Withdrawn CN110734831A (en) | 2019-12-12 | 2019-12-12 | Method for brewing kinds of white spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110734831A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136302A (en) * | 2021-05-31 | 2021-07-20 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
-
2019
- 2019-12-12 CN CN201911276326.6A patent/CN110734831A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136302A (en) * | 2021-05-31 | 2021-07-20 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
| CN113136302B (en) * | 2021-05-31 | 2022-12-02 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200131 |
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| WW01 | Invention patent application withdrawn after publication |