CN1109098C - Distiller's yeast and method for producing wine with said distiller's yeast - Google Patents
Distiller's yeast and method for producing wine with said distiller's yeast Download PDFInfo
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- CN1109098C CN1109098C CN97108219A CN97108219A CN1109098C CN 1109098 C CN1109098 C CN 1109098C CN 97108219 A CN97108219 A CN 97108219A CN 97108219 A CN97108219 A CN 97108219A CN 1109098 C CN1109098 C CN 1109098C
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Abstract
The present invention relates to distiller yeast and a method for producing wine by using the distiller yeast. The distiller yeast is improved on the basis of traditional distiller yeast, and is prepared from rice yeast, rhizopus yeast, solid diastatic enzymes and dry yeast with high activity. When wine is produced by the distiller yeast provided by the present invention, the method not only can use cooked material fermentation to produce the wine, but also can directly use raw material fermentation to produce the wine. The distiller yeast has the characteristics of temperature resistance, acid resistance, full fermentation and high wine yield; the fermentation time is short, the technology is simplified, and the cost is reduced by using the distiller yeast to produce wine.
Description
The present invention relates to make distiller's yeast that wine uses and with the method for distiller's yeast system wine.
In the prior art, be: after raw material is boiled, be cooled to about 30 ℃, add common distiller's yeast, stir, put into container fermentation saccharification 12-24 hour, the wine unstrained spirits Shi Jiashui that sweetens was worn out 4-6 days with the method for common distiller's yeast system wine; When room temperature was lower than 18 ℃, the aged time needed 7-15 days.Traditional brewing method the yield of liquor is that the per kilogram raw material can only be produced 1.5 kilograms of 20 degree wine at most.
The method that the purpose of this invention is to provide a kind of compound distiller's yeast and make wine with this distiller's yeast is simplified wine-making technology, and the yield of liquor improves.
The proportioning of distiller's yeast provided by the invention is in 80 jin of the solid glucoamylases of 50,000 units, adds bent 10 jin of rice, bent 10 jin of head mold, 40 jin of high activity dried yeasts; Wherein the preparation method of Mi Qu adds tooth soap 10g, levisticum 15g, Su He 5g in 1 kilogram of rice meal, cloud wind 10g, root of Dahurain angelica 10g, polygonum flaccidum 50g, a kind of reed mentioned in ancient books Jie 20g, western sand 5g, gynostemma pentaphylla 10g, Radix Glycyrrhizae 5g, bent cake grass 20g, Gui Zi 10g, and add active yeast with the 0.5-1.0 ‰ of above-mentioned total charging capacity, and add 40 ℃ of water of total charging capacity 60% again, stir, the interior sealing of the container of packing into, fermentation makes according to a conventional method.
The preparation method of head mold song is an ordinary method.
When adopting above-mentioned distiller's yeast system wine, can adopt following two kinds of methods.
1. cooked material fermentation method
In the grog of per kilogram boiling, directly add the 1.5-2 kg of water, to be cooled during to 40 ℃, add above-mentioned distiller's yeast 5 grams by the per kilogram raw material, stir the back sealing, fermentation treats that fermented liq is static, the distiller's wort souring is sweetless, carries out distillation brewing when liquid level becomes clear.
Summer can be in 3-5 days, winter can be 7 days left and right sides fermentation finished thoroughly1 in the time.When adopting the cooked material fermentation method, raw material need not pulverized.
2. raw material fermentation method
Add above-mentioned distiller's yeast 4-6 gram in the per kilogram raw material, 3 kilograms in water directly into stirring sealing in the fermentation vat, treats that fermented liq is static, and raw material sinks, and liquid level does not emit bubble, wine unstrained spirits acid and carry out distillation brewing when sweetless.When adopting the raw material fermentation method, outside team's rice, jowar, corn, wheat materials need just can ferment after crushed.
If can keep between 17-38 ℃ at temperature, raw material can be in 8-10 days fermentation finished thoroughly1; Must be incubated when temperature is lower than 15 ℃, perhaps with the fermentation of grog method, otherwise fermentation time prolongs.
Distiller's yeast provided by the invention is normally fermentation in 18-40 ℃ temperature.Fermentation time and degree mainly are to decide according to the injected volume of distiller's yeast and temperature condition.Therefore, concrete fermentation time, program is subjected to weather influence, and those of ordinary skills can be to the time of fermentation according to practical situation, and temperature is done suitably to adjust, to reach best effect.
Compound distiller's yeast provided by the invention is simplified fermenting process, all it can be fermented no matter raw material is raw material or grog, has shortened fermentation time, has improved output, has reduced cost.Compound distiller's yeast itself has the advantage of liquor output rate height, acidproof, heatproof, can normally fermentation under 18-40 ℃ temperature, and fermentation finished thoroughly1.Calculating the yield of liquor by system 50 degree wine can reach more than 80%.When grog was lower than 18 ℃ at temperature, the long hair ferment time was 7 days.Can not carry out the wine base of saccharification and wineization with other distiller's yeast, as long as use this distiller's yeast, can both make its saccharification, wine generation alcohol efficiently reaches 100%.
Embodiment 1
Get rice 25 jin, a traditional unit of weight (not boiling) and add distiller's yeast 75 grams provided by the invention, press the raw material fermentation method, by the per kilogram rice add 3 kilograms in water directly ferment 10 big, can make 42 jin, a traditional unit of weight in 20 rice wine of spending.Roll over 50 16.8 jin of wine of degree, calculate by 50 degree wine, the yield of liquor is 67%.
Embodiment 2
Getting 30 jin, a traditional unit of weight in rice, directly put into jar fermenter after boiling, add 60 jin, a traditional unit of weight in cold water, is under 18-40 ℃ in temperature, adds distiller's yeast 60 grams of the present invention, stirs secondary fermentation 5 days, can make 62 jin in 20 rice wine of spending.Roll over 50 24.8 jin of wine of degree, calculate by 50 degree wine, the yield of liquor is 82%.
Embodiment 3
Get 20 jin, a traditional unit of weight in rice (not boiling), add distiller's yeast of the present invention 60 grams, 60 jin in cold water stirred secondary fermentation 10 days, can make 45 jin in the rice wine of 18 degree.Roll over 50 16.2 jin of wine of degree, calculate by 50 degree wine, the yield of liquor is 81%.
Embodiment 4
Get 100 jin of corns, pulverize, do not boil, add distiller's yeast 400 grams provided by the invention, 300 jin in cold water is gone into the pond and was carried out full liquid water hydrolysis and fermentation 14 days, can make 71 jin of 50 degree corn wine.
Embodiment 5
With 30 jin in rice, after boiling, be chilled to 27 ℃, add common distiller's yeast 150 grams, by the traditional method fermentation, be chilled to 20 ℃ and go into cylinder.After a couple of days in the cylinder temperature can not rise naturally, conversion coefficient only reaches about 50%.Add distiller's yeast of the present invention 60 grams, 60 jin in water carry out full liquid water hydrolysis and fermentation make after 5 days 58 jin in the rice wine of 20 degree.
Embodiment 6
With 50 jin in rice, add common distiller's yeast 250 gram cooked material fermentations.Following Qu Wendu is 25 ℃, and going into the cylinder temperature is 20 ℃, after a couple of days the saccharification of wine base bad, souring flavor slightly.With distiller's yeast of the present invention 120 grams, adds 100 jin carry out complete liquid hydrolysis and excite 6 days after, make to such an extent that 20 spend 98.5 jin in rice wine.Comparative Examples
Water intaking rice boils for 20 jin, a traditional unit of weight, is cooled to 25-30 ℃, adds common head mold distiller's yeast 60 grams, after 24 hours, adds the water logging bubble more aging 6 days with traditional zymotic method fermentation saccharification, can make 28 jin in 20 degree rice wine.Roll over 50 11.2 jin of wine of degree, calculate by 50 degree wine, the yield of liquor is 56%.
Claims (3)
1. distiller's yeast, its proportioning are in 80 jin of the solid glucoamylases of 50,000 units, add bent 10 jin of rice, bent 10 jin of head mold, female 40 jin of the dried enzyme of high reactivity; Wherein the preparation method of Mi Qu adds tooth soap 10g, levisticum 15g, Su He 5g in 1 kilogram of rice meal, cloud wind 10g, root of Dahurain angelica 10g, polygonum flaccidum 50g, a kind of reed mentioned in ancient books Jie 20g, western sand 5g, gynostemma pentaphylla 10g, Radix Glycyrrhizae 5g, bent cake grass 20g, Gui Zi 10g, and add active yeast with the 0.5-1.0 ‰ of above-mentioned total charging capacity, and add 40 ℃ of water of total charging capacity 60% again, stir, the interior sealing of the container of packing into, fermentation makes according to a conventional method.
2. carry out the method for raw material fermentation system wine with the distiller's yeast in the claim 1, in the per kilogram raw material, add above-mentioned distiller's yeast 4-6 gram, 3 kilograms in water, directly into stirring sealing in the fermentation vat, fermentation treats that fermented liq is static, and raw material sinks, liquid level does not emit bubble, distiller's wort acid and carry out distillation brewing when sweetless; When adopting the raw material fermentation method, except that rice, jowar, corn, wheat materials need just can ferment after crushed.
3. carry out the method for cooked material fermentation system wine with the distiller's yeast in the claim 1, in the grog of per kilogram boiling, directly add the 1.5-2 kg of water, to be cooled during to 40 ℃, add above-mentioned distiller's yeast 5 grams by the per kilogram raw material, stir the back sealing, fermentation treats that fermented liq is static, the distiller's wort souring is sweetless, carries out distillation brewing when liquid level becomes clear.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97108219A CN1109098C (en) | 1997-09-09 | 1997-09-09 | Distiller's yeast and method for producing wine with said distiller's yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97108219A CN1109098C (en) | 1997-09-09 | 1997-09-09 | Distiller's yeast and method for producing wine with said distiller's yeast |
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| Publication Number | Publication Date |
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| CN1210887A CN1210887A (en) | 1999-03-17 |
| CN1109098C true CN1109098C (en) | 2003-05-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97108219A Expired - Fee Related CN1109098C (en) | 1997-09-09 | 1997-09-09 | Distiller's yeast and method for producing wine with said distiller's yeast |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101322505B (en) * | 2007-06-17 | 2010-10-27 | 唐道衡 | Cake |
| CN101671615B (en) * | 2009-09-25 | 2012-11-14 | 山西三盟实业发展有限公司 | Preparation method of compound Daqu |
| CN101781617B (en) * | 2010-03-29 | 2012-07-25 | 陕西科技大学 | Preparation method of thick corn wine |
| CN103045439A (en) * | 2013-01-29 | 2013-04-17 | 廖尔秀 | Pearl rice wine and preparation method thereof |
| CN103215170B (en) * | 2013-04-28 | 2014-07-23 | 段辉吉 | Chinese medicine wine yeast and method for preparing health-care pear wine by using Chinese medicine wine yeast |
| CN103468466B (en) * | 2013-08-14 | 2014-12-10 | 李金发 | Aloe vera wine and production technology thereof |
| CN103484289B (en) * | 2013-08-26 | 2015-11-18 | 福建师范大学 | A kind of bent cake preparation method of red colouring agent for food, also used as a Chinese medicine brewageing red rice yellow wine |
| CN104371874B (en) * | 2014-11-06 | 2016-01-13 | 桂阳县隆兴水果专业合作社 | Perry distiller's yeast |
| CN104877864A (en) * | 2015-06-23 | 2015-09-02 | 福建省邵武聂氏生物科技有限公司 | Making method of yellow rice wine distiller's yeast |
| CN105802793A (en) * | 2016-04-11 | 2016-07-27 | 安徽小吊酒业有限公司 | Xiaodiao liquor koji and method for producing rice flavor type liquor through Xiaodiao liquor koji |
| CN108690773A (en) * | 2018-08-07 | 2018-10-23 | 宁蒗县泸沽湖农旅产业有限公司 | A kind of preparation method for the shuttle people's shuttle wine that rubs |
| CN112352941A (en) * | 2020-12-21 | 2021-02-12 | 安徽海神黄酒集团有限公司 | Method for preparing corn brewed cooking wine by bilateral fermentation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108689A (en) * | 1994-03-12 | 1995-09-20 | 李克林 | High-functional medicinal-liquor leaven and wine-making technology |
| CN1127781A (en) * | 1995-11-03 | 1996-07-31 | 莫万明 | Distiller's yeast |
| CN1156176A (en) * | 1996-01-30 | 1997-08-06 | 唐镜欧 | Distiller's yeast and method for producing wine by said distiller's yeast |
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1997
- 1997-09-09 CN CN97108219A patent/CN1109098C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108689A (en) * | 1994-03-12 | 1995-09-20 | 李克林 | High-functional medicinal-liquor leaven and wine-making technology |
| CN1127781A (en) * | 1995-11-03 | 1996-07-31 | 莫万明 | Distiller's yeast |
| CN1156176A (en) * | 1996-01-30 | 1997-08-06 | 唐镜欧 | Distiller's yeast and method for producing wine by said distiller's yeast |
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| Publication number | Publication date |
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| CN1210887A (en) | 1999-03-17 |
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