CN1108368C - Immersed-in-jar wine - Google Patents
Immersed-in-jar wine Download PDFInfo
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- CN1108368C CN1108368C CN 98118953 CN98118953A CN1108368C CN 1108368 C CN1108368 C CN 1108368C CN 98118953 CN98118953 CN 98118953 CN 98118953 A CN98118953 A CN 98118953A CN 1108368 C CN1108368 C CN 1108368C
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Abstract
The present invention provides immersed-in-jar wine which takes glutinous rice wine as a principal raw material, and the immersed-in-jar wine is matched with red hayberry wine or jujube wine, chrysanthemums, roses, sweet osmanthus flowers, honey, crystal sugar, etc. The present invention has the advantages of low alcohol degree, sweet vinosity, good taste, pure color and high clearness, the present invention can refresh mind, promote appetite and improve eyesight, and the present invention is suitable for various people. In addition, the present invention also provides a manufacturing technique for the immersed-in-jar wine which has the advantages of high wine yield and low manufacturing cost, and the produced immersed-in-jar wine series have good wine quality and can replace hard liquor.
Description
The present invention relates to a kind of wine, especially a kind of nationality's bubble cylinder series wine with peculiar flavour.
Immersed-in-jar wine is the traditional flavor low alcohol of the Yunnan Province Jiu Xiang Yi nationality, distributed over Yunnan, Sichuan and Guizhou.The sweet sweet-smelling of vinosity, and contain multiple amino acids and vitamin B group, be the beverage that the compatriot of the Yi nationality, distributed over Yunnan, Sichuan and Guizhou must drink throughout the year.But the immersed-in-jar wine of brewageing with traditional technology, its complex manufacturing, production cycle is long, and the yield of liquor is extremely low, so only being applicable to family produces, can not carry out large-scale commercial production, therefore only be confined to for a long time at home on New Year's Day or other festivals or the guest when making friends from making from drink, can not dedicate this delicious good wine to users and drink.In addition, traditional immersed-in-jar wine kind, taste are single, can not provide unique flavor, pure, the sweet sweet-smelling of mouthfeel, national style immersed-in-jar wine numerous in variety to common people.
The object of the present invention is to provide the bubble cylinder series wine of a kind of unique flavor, sweet sweet-smelling, multiple tastes.
Another object of the present invention is to provide a kind of processing method for preparing bubble cylinder series wine.
The concrete scheme that realizes the object of the invention one is: it is main raw material with the sticky rice wine, and by following formulation immersed-in-jar wine (per-cent of the present invention all is weight percentage):
The former wine 40-60% of bubble cylinder, the former wine 15-30% of jujube,
Sweet wine 10-20%, bubble cylinder alcohol 5-10%,
Chrysanthemum 0.2-0.5%, sweet osmanthus 0.4-0.6%,
Honey 0.5-0.8%.
Wherein: the former wine of bubble cylinder is 10-18 ° filtration rice wine, and bubble cylinder alcohol is 35 °-50 ° filtering and concentrating rice wine, and the former wine of jujube is that 35-40 ° little jujube of usefulness and high density rice wine soaks the fruit wine that gets, and sweet wine is common sticky rice wine.
Another the concrete scheme that realizes the object of the invention one is: it is main raw material with the sticky rice wine, and drinks by following formulation bubble cylinder:
The former wine 50-65% of bubble cylinder, the former wine 20-35% of plum,
Bubble cylinder alcohol 3-8%, rose 4-7%,
Radix Glycyrrhizae 3-5%, rock sugar 0.8-1.5%.
Wherein: the former wine of bubble cylinder is 10-18 ° filtration rice wine, and bubble cylinder alcohol is 35-45 ° filtering and concentrating rice wine, and the former wine of plum is that 35-40 ° use red bayberry and high density rice wine soaks the fruit wine that gets.
The concrete scheme that realizes another purpose of the present invention is:
1, a kind of processing method for preparing immersed-in-jar wine is a main raw material with glutinous rice, through immersion, boiling, cool off, mix koji fermentation, Jia Shui carry out liquid fermenting, filter the former wine of bubble cylinder, it is characterized in that:
A, raw material add malt meal by the amount of 3-8% and mix after soaking, and carry out boiling again, so that during the fermentation, make yeast obtain more breedings faster, improve fermentation rate, lay the first stone for improving the yield of liquor;
B in the first month that the liquid fermenting process begins, stirred once every 12 hours, revealed cylinder once, made it be exposed in the air 15-20 minute, so that make airborne beneficial bacteria participate in breeding, greatly improved the yield of liquor after the fermentation.Because in the peak period of yeast breeding, other bacteriums can't breed, make other beneficial bacteria participate in breeding so can only reveal the cylinder process by this, make it when improving the yield of liquor, can also improve the color of wine.
2, the former wine of above-mentioned bubble cylinder carried out fractionation with copper fractionator after, obtaining the wine degree is 35-50 °, and contains the bubble cylinder alcohol of the cu microelements of needed by human body.
3, above-mentioned bubble cylinder alcohol is carried out further fractionation, obtain the wine degree and be 70-75 ° immersed-in-jar wine essence.
4, to soak 24-72 hour, and stoning, it is 70-75 ° immersed-in-jar wine essence that the little jujube of pulverizing (having the effect that tonifying Qi is kept fit) is put into the wine degree by the add-on of 70-85%, allocate the honey of 5-8% into, and add water to required wine degree, dress cylinder fermentation 30 days, preceding 10 days every stirring in 8 hours once, revealed cylinder 10-15 minute, it is exposed in the air, allow airborne beneficial bacteria advance cylinder and participate in breeding, at this, the height of wine degree or reveal the length of cylinder time and will affect fermented quality, wine are spent low or to reveal the cylinder time long, then can produce microbial contamination, influence fermented quality, wine is spent height or is revealed cylinder time weak point and then have only yeast to participate in breeding, and other beneficial bacterias then can't advance cylinder, also influence fermented quality; The 20 days sealing and fermenting in back get the former wine of jujube after the filtration.
5, to be added to the wine degree to the half-mature red bayberry coarse filtration juice effect of relieving summer-heat (have heat-clearing, promote the production of body fluid) by the amount of 75-85% be in 70-75 ° the immersed-in-jar wine essence with boiling, allocate the rock sugar of 8-15% into, and add water to required wine degree, dress cylinder fermentation 40 days is stirred secondary 15 day every day, and was revealed cylinder 10-15 minute, back 25 days envelopes cylinder fermentation, filter the former wine of plum.
The present invention compared with prior art has following advantage and extremely long-pending effect:
1, immersed-in-jar wine provided by the invention and bubble cylinder drink are rich in multiple nutritional components such as kidney-tonifying health-care, and it is low to have a wine degree, the vinosity sweetness, sweet-smelling is tasty and refreshing, wine and women-sensual pursuits just, characteristics such as clear as crystal can produce refreshing effect to the mind after the drink, the appetizing relieving summer-heat makes eye bright strengthening body.
2, processing method provided by the invention can make the yield of liquor obtain bigger raising, and its yield of liquor is 3-5 a times of prior art, and with short production cycle, and cost is low.
3, method with the present invention can be controlled microbial contamination, beneficial bacteria is fully bred, prevent the intrusion of unwanted bacteria simultaneously, when improving the yield of liquor, guarantee the quality of immersed-in-jar wine, and make the color tool complete, so suitability is very wide, be particularly suited for the elderly, the women drinks, and is the substitute products of ardent spirits.
Embodiment 1
One, the preparation of the former wine of bubble cylinder:
1, select fine Xian glutinous rice or milled round grain glutinous rice, purple glutinous rice 1000Kg was soaked in water 16 hours, made its inner starch loose, made part be unfavorable for that the soluble material of brewageing is soluble in water simultaneously;
2. the material after rinsing is soaked adds the 30Kg malt meal and mixes to going out clear water;
3, boiling 4 hours makes its surface mashed and can gelatinization dark thoroughly;
4, cool to 18 ℃ of inoculation 5Kg distiller's yeasts, ferment at constant temperature is 96 hours under 28 ℃ of temperature, makes its complete saccharification;
5, the dress cylinder adds 5Kg brewer yeast bacterium spontaneous fermentation 10 days, and temperature is controlled between 15-25 ℃;
6, add 1500Kg spring, chronic fermentation 6 months, wherein in 1 month, stirred once every 12 hours, reveal cylinder once, stir gets final product at every turn, revealing the cylinder time is 15 minutes, make airborne beneficial bacteria participate in breeding, improve the yield of liquor, guarantee the color of wine, back complete closed fermentation in 5 months can not have other microbial contaminations; Promptly get 18 ° of former wine of bubble cylinder after the filtration.
Two, the preparation of bubble cylinder alcohol:
With above-mentioned immersed-in-jar wine pack into carry out fractionation in the copper fractionator after, the wine degree is 50 ° a bubble cylinder alcohol, make and contain needed by human body in the wine and cu microelements that easily absorb, increase the mouthfeel of wine simultaneously.
Three, above-mentioned bubble cylinder alcohol is further got 75 ° immersed-in-jar wine essence after the fractionation.
Four, the preparation of the former wine of jujube:
1, the selection little jujube of high-quality also cleans, and removes epidermis impurity, soaks 24 hours under the room temperature in summer, and it is loose that it is organized;
2, after the little jujube stoning of soaking and pulverizing, join in 70 ° of immersed-in-jar wine essences by the amount of 700Kg, add the honey of 50Kg simultaneously, add water again and be modulated to 35 °, dress cylinder fermentation 30 days is in 10 days, stirred once every 8 hours, revealed cylinder 10 minutes, back 20 days sealing and fermenting at every turn;
3, natural sedimentation is 5 days after the coarse filtration, gets the former wine of jujube again behind the fine filtering.
The above-mentioned various wine that make are prepared by following proportioning, were refermented 3 months, filter afterwards blend 20 ° of immersed-in-jar wines:
18 ° of former wine 15% of bubble 60%, 35 ° of jujube of the former wine of cylinder,
18%, 50 ° of bubble of sweet wine cylinder alcohol 5%,
Chrysanthemum 0.6%, sweet osmanthus 0.6%,
Honey 0.8%.
Embodiment 2
One, the preparation of the former wine of bubble cylinder:
1, select fine Xian glutinous rice or milled round grain glutinous rice, purple glutinous rice 1000Kg was soaked in water 30 hours, made its inner starch loose, made part be unfavorable for that the soluble material of brewageing is soluble in water simultaneously;
2, the material after rinsing is soaked is to going out clear water, and the malt meal that adds 80Kg mixes;
3, boiling 4 hours makes its surface mashed and can gelatinization dark thoroughly;
4, cool distiller's yeast to 28 ℃ of inoculation 8Kg, ferment at constant temperature is 72 hours in 35 ℃ of temperature, makes its complete saccharification;
5, the dress cylinder adds the brewer yeast bacterium spontaneous fermentation 10 days of 8Kg, and temperature is controlled between 15-25 ℃;
6, add spring or the water purification of 2000Kg, chronic fermentation 6 months, wherein in 1 month, stirred once every 12 hours, reveal cylinder once, stir gets final product at every turn, revealing the cylinder time is 20 minutes, make airborne beneficial bacteria participate in breeding, improve the yield of liquor, guarantee the color of wine, back complete closed fermentation in 5 months can not have other microbial contaminations; Promptly get 10 ° of former wine of bubble cylinder after the filtration.
Two, the preparation of bubble cylinder alcohol:
With above-mentioned immersed-in-jar wine pack into carry out fractionation in the copper fractionator after, be made into the wine degree and be 35 ° bubble cylinder alcohol, make and contain needed by human body in the wine and cu microelements that easily absorb, increase the mouthfeel of wine simultaneously.
Three, above-mentioned bubble cylinder alcohol is further got 70 ° immersed-in-jar wine essence after the fractionation.
Four, the preparation of the former wine of jujube:
1, the selection little jujube of high-quality also cleans, and removes epidermis impurity, and soak 70 hour under the room temperature winter, and it is loose that it is organized;
2, after the little jujube stoning of soaking and pulverizing, join in 75 ° of immersed-in-jar wine essences by the amount of 850Kg, add the honey of 8Kg simultaneously, add water again and be made into 35 °, dress cylinder fermentation 30 days is in 10 days, stirred once every 8 hours, revealed cylinder 15 minutes, back 20 days sealing and fermenting at every turn;
3, natural sedimentation is 8 days after the coarse filtration, gets the former wine of jujube again behind the fine filtering.
The above-mentioned various wine that make are prepared by following proportioning, were refermented 3 months, filter afterwards blend 15 ° of immersed-in-jar wines:
10 ° of former wine 30% of bubble 40%, 35 ° of jujube of the former wine of cylinder,
18%, 35 ° of bubble of sweet wine cylinder alcohol 10%,
Chrysanthemum 0.6%, sweet osmanthus 0.6%,
Honey 0.8%.
Embodiment 3
Six, the preparation of the former wine of plum:
1, select the high-quality red bayberry and clean removal impurity, simmer in water to half-mature (40-60%), leave standstill layering extraction of the juice after 2-4 days;
2, the amount of gained cranberry juice by 750Kg joined in 75 ° of immersed-in-jar wine essences, add the rock sugar of 5Kg simultaneously, add water to required 20 ° of wine degree again after, dress cylinder fermentation 40 days, stir secondary every day in 15 days, revealed cylinder 10 minutes, the fermentation of back 25 days envelope cylinders at every turn;
3, natural sedimentation is 7 days after the coarse filtration, gets 35 ° of former wine of plum behind the fine filtering.
The above-mentioned various wine that make are prepared by following proportioning, were refermented 3 months, filter afterwards and blend to such an extent that 12 ° of bubble cylinders are drunk:
10 ° of former wine 20% of bubble 65%, 35 ° of plum of the former wine of cylinder,
35 ° of bubble cylinder alcohol 5%, rose 7%,
Radix Glycyrrhizae 3%, rock sugar 0.8%.
Embodiment 4
The above-mentioned various wine that make are prepared by following proportioning, were refermented 3 months, filter afterwards and blend to such an extent that 20 ° of bubble cylinders are drunk:
18 ° of former wine 35% of bubble 50%, 35 ° of plum of the former wine of cylinder,
35 ° of bubble cylinder alcohol 8%, rose 4%,
Radix Glycyrrhizae 5%, rock sugar 1%.
Claims (6)
1, a kind of immersed-in-jar wine is characterized in that being prepared from by following raw materials according:
The former wine 40--60% of bubble cylinder, the former wine 15--30% of jujube,
Sweet wine 10--20%, bubble cylinder alcohol 5--10%,
Chrysanthemum 0.2--0.5%, sweet osmanthus 0.4--0.6%,
Honey 0.5--0.8%, the former wine of wherein said bubble cylinder are that glutinous rice is through soaking, add the 3-8% malt meal, mix koji fermentation, filtering the 10-18 ° of wine that obtains; Described bubble cylinder alcohol is the 35-50 ° of wine that the former wine fractionation of described bubble cylinder is obtained; Described sweet wine is common sticky rice wine; The former wine of described jujube is little jujube to be soaked, add honey, fermentation, filtration and 35-40 ° of wine obtaining in the immersed-in-jar wine essence; Described immersed-in-jar wine essence is the 70-75 ° of alcohol that the fractionation of described bubble cylinder alcohol is obtained; Described immersed-in-jar wine is with each above-mentioned preparation of raw material, fermentation, filtration and the wine that obtains.
2, a kind of immersed-in-jar wine is characterized in that being prepared from by following raw materials according:
The former wine 50--65% of bubble cylinder, the former wine 20--35% of plum,
Bubble cylinder alcohol 3--8%, rose 4--7%,
Radix Glycyrrhizae 3--5%, rock sugar 0.8--1.5%, the former wine of wherein said bubble cylinder are that glutinous rice is through soaking, add the 3-8% malt meal, mix koji fermentation, filtering the 10-18 ° of wine that obtains; Described bubble cylinder alcohol is the 35-50 ° of wine that the former wine fractionation of described bubble cylinder is obtained; The former wine of described plum is to soak, add rock sugar, fermentation, filtration and 35-40 ° of wine obtaining in the immersed-in-jar wine essence with boiling to half-mature red bayberry; Described immersed-in-jar wine essence is the 70-75 ° of alcohol that the fractionation of described bubble cylinder alcohol is obtained; Described immersed-in-jar wine is with each above-mentioned preparation of raw material, fermentation, filtration and the wine that obtains.
3, according to claim 1 or 2 described immersed-in-jar wines, the former wine of wherein said bubble cylinder is main raw material with glutinous rice, through immersion, boiling, cool off, mix koji fermentation, Jia Shui carry out liquid fermenting, filter the former wine of bubble cylinder, it is characterized in that:
A, raw material add malt meal by the amount of 3-8% and mix after soaking, and carry out boiling again;
B in the first month that the liquid fermenting process begins, stirred once every 12 hours, revealed cylinder once, made it be exposed in the air 15-20 minute, made beneficial bacteria participate in breeding.
4, according to the described immersed-in-jar wine of claim 1, it is characterized in that and to soak 24-72 hour, and the little jujube of stoning, pulverizing to put into the wine degree by the add-on of 70-85% be 70-75 ° immersed-in-jar wine essence, allocate behind the honey of 5-8% the fermentation of dress cylinder into 30 days, stirred once every 8 hours in preceding 10 days, revealed cylinder 10-15 minute, the 20 days sealing and fermenting in back get the former wine of jujube after the filtration.
5, according to the described immersed-in-jar wine of claim 1, it is characterized in that to boil that to be added to the wine degree to half-mature red bayberry coarse filtration juice by the amount of 75-85% be in 70-75 ° the immersed-in-jar wine essence, allocate the rock sugar secondary fermentation 40 days of 8-15% into, stir 15 day every day secondary, and revealed cylinder 10-15 minute, the fermentation of back 25 days envelope cylinders, filter the former wine of plum.
6, according to claim 1 or 2 described immersed-in-jar wines, after it is characterized in that the former wine of described bubble cylinder carried out fractionation with copper fractionator, obtaining the wine degree is 35-50 °, and contains the bubble cylinder alcohol of the cu microelements of needed by human body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98118953 CN1108368C (en) | 1998-09-08 | 1998-09-08 | Immersed-in-jar wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98118953 CN1108368C (en) | 1998-09-08 | 1998-09-08 | Immersed-in-jar wine |
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| Publication Number | Publication Date |
|---|---|
| CN1247226A CN1247226A (en) | 2000-03-15 |
| CN1108368C true CN1108368C (en) | 2003-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98118953 Expired - Fee Related CN1108368C (en) | 1998-09-08 | 1998-09-08 | Immersed-in-jar wine |
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| CN (1) | CN1108368C (en) |
Families Citing this family (10)
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|---|---|---|---|---|
| CN102391939B (en) * | 2011-11-28 | 2014-04-09 | 邢海明 | Sweet osmanthus rose wine and preparation method thereof |
| WO2014019292A1 (en) * | 2012-07-31 | 2014-02-06 | 天津泰达酒店有限公司 | Method for fresh bayberry wine and alcoholic bayberry |
| CN102994342B (en) * | 2012-11-23 | 2016-09-14 | 苏州奥然日用品有限公司 | A kind of Mulberry juice wine and preparation method thereof |
| CN103409277A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Preparation method of improved glutinous rice wine |
| CN104388271A (en) * | 2014-11-28 | 2015-03-04 | 柳州贵族酒业有限公司 | Sweet rice wine with red dates and preparation method of sweet rice wine |
| CN105886274A (en) * | 2014-12-13 | 2016-08-24 | 林庆光 | Fructus rhodomyrti and waxberry wine and preparation process thereof |
| CN105106073A (en) * | 2015-09-17 | 2015-12-02 | 韦瑞林 | Flower and grass perfume |
| CN106754068A (en) * | 2017-01-18 | 2017-05-31 | 渭南师范学院 | A kind of brew method of green plum cider |
| CN109280599A (en) * | 2018-11-30 | 2019-01-29 | 靖州县湘百仕酒业有限责任公司 | One kind is relieved summer heat beauty treatment red hayberry wine |
| CN109971585A (en) * | 2019-05-06 | 2019-07-05 | 刘宏 | A kind of brewing method of rice noodles wine |
-
1998
- 1998-09-08 CN CN 98118953 patent/CN1108368C/en not_active Expired - Fee Related
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| CN1247226A (en) | 2000-03-15 |
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