CN111440688A - Improved formula and production process based on yellow wine brewing - Google Patents
Improved formula and production process based on yellow wine brewing Download PDFInfo
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- CN111440688A CN111440688A CN201911094432.2A CN201911094432A CN111440688A CN 111440688 A CN111440688 A CN 111440688A CN 201911094432 A CN201911094432 A CN 201911094432A CN 111440688 A CN111440688 A CN 111440688A
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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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- 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 an improved formula based on yellow wine brewing and a production process, wherein the improved formula comprises the following components in parts by weight: the primary fermentation formula comprises: 16 to 20 percent of wheat starter and 0.1 percent of yeast; the post-fermentation formula comprises: 5% -7.5% of rhizoma polygonati; 5% -7.5% of grape seeds; the rest component is one of yellow rice and rice. The specific process steps are as follows: selecting high-quality yellow rice as raw material, soaking, steaming, dropping into jar, pre-fermenting, squeezing, filtering, adding improved formula, post-fermenting, distilling, aging, and blending to obtain 51 degree or 54 degree wine. According to the technical scheme, the improved formula is added, the traditional yellow wine brewing process and the whisky brewing process are combined, and the alcohol concentration of the yellow wine is improved from 14-20 degrees to 51-54 degrees, so that the yellow wine can be stored for a long time, nutritional elements mainly comprising grapes are added, the original taste of the yellow wine is maintained, flavor substances are added, and the requirement of the market on the yellow wine with flavor and taste is met.
Description
Technical Field
The invention relates to the technical field of yellow wine brewing, in particular to an improved formula and a production process based on yellow wine brewing.
Background
Yellow wine is one of the oldest beverage wines in the world and is a treasure of Chinese nationality. Of the three fermented ancient wines yellow wine, beer and wine in the world, yellow wine only originates from China. The yellow wine is brewed with glutinous rice and millet as material and has alcohol content of 14-20% in south and north. Yellow wine contains rich nutrition, contains 21 amino acids including several unknown amino acids, and is known as 'liquid cake' because the human body cannot synthesize 8 essential amino acids which must be ingested by food.
However, the yellow wine brewed by the prior art also has some defects: the wine has the advantages of single nutrient component, insufficient health care function, monotonous taste and flavor and poor stability of the wine body, thereby not meeting the diversified and refined market demands.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides an improved formula and a production process based on yellow wine brewing.
The invention is realized by the following technical scheme: an improved formula based on yellow wine brewing comprises the following components in parts by weight: the primary fermentation formula comprises: 16 to 20 percent of wheat starter and 0.1 percent of yeast; the post-fermentation formula comprises: 5 to 10 percent of rhizoma polygonati; 5% -10% of grape seeds; the rest component is one of yellow rice and rice.
Preferably, the weight ratio of the components of the sealwort is kept at 1:1.
The invention relates to a production process of an improved formula based on yellow wine brewing, which comprises the following specific process steps:
(1) soaking: selecting one of yellow rice and rice with good variety as raw material, and soaking in clear water;
(2) and (3) cooking: draining the soaked rice, and steaming;
(3) cylinder dropping: after the cooking is finished and the rice is cooled, pouring the rice into a fermentation vat;
(4) pre-fermentation: adding a pre-fermentation formula prepared from 16-20% of water, 16-20% of wheat starter and 0.1% of yeast into a fermentation cylinder, uniformly mixing, and sealing for fermentation;
(5) squeezing: squeezing the materials fermented in the early stage in the step (4) to obtain wine liquid;
(6) and (3) filtering: filtering the squeezed wine liquid, and collecting the wine liquid;
(7) adding an improved formula: 5 to 10 percent of rhizoma polygonati according to the weight ratio of the components; adding 5-10% of post-fermentation formula of grape seeds into the filtered wine;
(8) and (3) after-fermentation: keeping the temperature in the tank at 18 deg.C, and continuously fermenting for 20-30 days;
(9) and (3) distillation: and (4) heating the fermented wine liquid after the step (8) to 80 ℃, and enabling the alcohol to be changed into steam firstly and enter a condensation pipe for concentration to generate the raw wine. Then carrying out secondary distillation to further purify the raw wine;
(10) aging in a jar: putting the wine liquid obtained after the secondary distillation in the step (9) into a wooden barrel for storage for years, keeping light-proof and moist at the temperature of 10-25 ℃ during the storage period, and obtaining base wine;
(11) blending: and (3) mixing the base wine obtained in the step (10) according to a certain proportion, and blending to obtain finished wine with the alcohol content of 51 degrees or 54 degrees.
Preferably, the soaking time in the step (1) is 8 to 10 hours.
Preferably, in the step (2), one of the drained yellow rice and the drained rice is mixed with water according to the weight ratio of 1:1.2, and the mixture is cooked until boiling, and the water is dried by big fire.
Preferably, the material is pressed by a presser in the step (5).
Preferably, the fermentation temperature in the step (4) is 28 ℃, and the fermentation time is 2-7 days.
Preferably, the fermentation cylinder used in the steps (4) and (8) is made of medical stone.
Preferably, the material of the storage cylinder body used in the step (4) is ceramic cylinder or stainless steel.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:
(1) by adding the improved formula, the traditional yellow wine brewing process is combined with the whiskey brewing process, and the alcohol concentration of the yellow wine is improved from 14 degrees to 20 degrees to 51 degrees and 54 degrees, so that the yellow wine can be stored for a long time.
(2) The health-care key elements of human body, which are mainly sealwort or other health-care traditional Chinese medicines, are added, the sealwort is a nourishing Chinese herbal medicine and has good health-care functions of nourishing yin and moistening lung, replenishing essence and benefiting marrow and tonifying liver and kidney, the main functional component is sealwort polysaccharide, and the sealwort has the functions of enhancing the immunity of organism, reducing blood sugar, delaying senility, resisting fatigue, improving memory and the like through modern medical research; grape seeds contain polyphenols (GPS), mainly catechins and proanthocyanidins. Also contains a small amount of volatile components, most of which belong to alcohol, phenol and terpenoid, and have high biological activity. The health-care tea is rich in crude protein, amino acid, vitamin A, E, D, K, P and various trace elements such as calcium, zinc, iron, magnesium, copper, potassium, sodium, manganese and the like, and has the comprehensive health-care effects of nourishing yin and tonifying the kidney, removing free radicals and softening blood vessels, enhancing immunity, resisting fatigue, being beneficial to heart and cerebral vessels and the like by adding the improved formula. The addition of polyphenols in the grape seeds also allows the wine body to develop a unique taste and flavor with the increase of storage time.
(3) By adding the improved formula, the invention not only completely retains the original nutrient substances of the yellow wine, but also adds the health-care functions of the rhizoma polygonati or other health-care traditional Chinese medicines and the grape seeds, and further adds unique and variable flavor substances, thereby meeting the requirements of the market on diversified and refined wines.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described, and the scope of the present invention is not limited by the specific embodiments disclosed below.
Example one
An improved formula based on yellow wine brewing comprises the following components in parts by weight: the primary fermentation formula comprises: 16% of wheat starter and 0.1% of yeast; the post-fermentation formula comprises: 5% of rhizoma polygonati and 5% of grape seeds; the rest component is one of yellow rice and rice, and the weight ratio of the sealwort is kept at 1:1.
A production process of an improved formula based on yellow wine brewing comprises the following specific process steps:
(1) soaking: selecting one of yellow rice and rice with good variety as raw material, and soaking in clear water;
(2) and (3) cooking: draining the soaked rice, and steaming;
(3) cylinder dropping: after the cooking is finished and the rice is cooled, pouring the rice into a fermentation vat;
(4) pre-fermentation: adding a pre-fermentation formula prepared from 16% of water, 16% of wheat starter and 0.1% of yeast into a fermentation cylinder, uniformly mixing, and sealing for fermentation;
(5) squeezing: squeezing the materials fermented in the early stage in the step (4) to obtain wine liquid;
(6) and (3) filtering: filtering the squeezed wine liquid, and collecting the wine liquid;
(7) adding an improved formula: 5 percent of rhizoma polygonati according to the weight ratio of the components; adding 5% of post-fermentation formula of grape seeds into the filtered wine;
(8) and (3) after-fermentation: after the improved formula is added in the step (7), the temperature in the tank is kept at 18 ℃, and the continuous fermentation is carried out for 20-30 days;
(9) and (3) distillation: and (4) heating the fermented wine liquid after the step (8) to 80 ℃, and enabling the alcohol to be changed into steam firstly and enter a condensation pipe for concentration to generate the raw wine. Then carrying out secondary distillation to further purify the raw wine;
(10) aging in a jar: putting the wine liquid obtained after the secondary distillation in the step (9) into a wooden barrel for storage for years, keeping light-proof and moist at the temperature of 10-25 ℃ during the storage period, and obtaining base wine;
(11) blending: and (3) mixing the base wine obtained in the step (10) according to a certain proportion, and blending to obtain finished wine with the alcohol content of 51 degrees or 54 degrees.
The soaking time in the step (1) is 8-10 hours. And (2) mixing one of the drained yellow rice and the drained rice with water according to the weight ratio of 1:1.2, cooking to boil, and drying the water with big fire. And (5) squeezing the material by a squeezer. The fermentation temperature in the step (4) is 28 ℃, and the fermentation time is 2-7 days. The fermentation cylinder body used in the step (4) and the step (8) is made of medical stone. The material of the storage cylinder body used in the step (4) is ceramic cylinder or stainless steel.
Example two
An improved formula based on yellow wine brewing comprises the following components in parts by weight: the primary fermentation formula comprises: 20% of wheat starter and 0.1% of yeast; the post-fermentation formula comprises: 7.5 percent of rhizoma polygonati and 7.5 percent of grape seeds; the rest component is one of yellow rice and rice, and the weight ratio of rhizoma Polygonati to grape seed is 1:1.
A production process of an improved formula based on yellow wine brewing comprises the following specific process steps:
(1) soaking: selecting one of yellow rice and rice with good variety as raw material, and soaking in clear water;
(2) and (3) cooking: draining the soaked rice, and steaming;
(3) cylinder dropping: after the cooking is finished and the rice is cooled, pouring the rice into a fermentation vat;
(4) pre-fermentation: adding a pre-fermentation formula prepared from 20% of water, 20% of wheat starter and 0.1% of yeast into a fermentation cylinder, uniformly mixing, and sealing for fermentation;
(5) squeezing: squeezing the materials fermented in the early stage in the step (4) to obtain wine liquid;
(6) and (3) filtering: filtering the squeezed wine liquid, and collecting the wine liquid;
(7) adding an improved formula: 7.5 percent of rhizoma polygonati according to the weight ratio of the components; adding 7.5% of post-fermentation formula of grape seeds into the filtered wine;
(8) and (3) after-fermentation: after the improved formula is added in the step (7), the temperature in the tank is kept at 18 ℃, and the continuous fermentation is carried out for 20-30 days;
(9) and (3) distillation: and (4) heating the fermented wine liquid after the step (8) to 80 ℃, and enabling the alcohol to be changed into steam firstly and enter a condensation pipe for concentration to generate the raw wine. Then carrying out secondary distillation to further purify the raw wine;
(10) aging in a jar: putting the wine liquid obtained after the secondary distillation in the step (9) into a wooden barrel for storage for years, keeping light-proof and moist at the temperature of 10-25 ℃ during the storage period, and obtaining base wine;
(11) blending: and (3) mixing the base wine obtained in the step (10) according to a certain proportion, and blending to obtain finished wine with the alcohol content of 51 degrees or 54 degrees.
The soaking time in the step (1) is 8-10 hours. And (2) mixing one of the drained yellow rice and the drained rice with water according to the weight ratio of 1:1.2, cooking to boil, and drying the water with big fire. And (5) squeezing the material by a squeezer. The fermentation temperature in the step (4) is 28 ℃, and the fermentation time is 2-7 days. The fermentation cylinder body used in the step (4) and the step (8) is made of medical stone. The material of the storage cylinder body used in the step (4) is ceramic cylinder or stainless steel.
EXAMPLE III
An improved formula based on yellow wine brewing comprises the following components in parts by weight: the primary fermentation formula comprises: 18% of wheat starter and 0.1% of yeast; the post-fermentation formula comprises: 10% of rhizoma polygonati and 10% of grape seeds; the rest component is one of yellow rice and rice, and the weight ratio of rhizoma Polygonati to grape seed is 1:1.
A production process of an improved formula based on yellow wine brewing comprises the following specific process steps:
(1) soaking: selecting one of yellow rice and rice with good variety as raw material, and soaking in clear water;
(2) and (3) cooking: draining the soaked rice, and steaming;
(3) cylinder dropping: after the cooking is finished and the rice is cooled, pouring the rice into a fermentation vat;
(4) pre-fermentation: adding a pre-fermentation formula prepared from 18% of water, 18% of wheat starter and 0.1% of yeast into a fermentation cylinder, uniformly mixing, and sealing for fermentation;
(5) squeezing: squeezing the materials fermented in the early stage in the step (4) to obtain wine liquid;
(6) and (3) filtering: filtering the squeezed wine liquid, and collecting the wine liquid;
(7) adding an improved formula: 10 percent of rhizoma polygonati according to the weight ratio of the components; adding 10% of post-fermentation formula of grape seeds into the filtered wine;
(8) and (3) after-fermentation: after the improved formula is added in the step (7), the temperature in the tank is kept at 18 ℃, and the continuous fermentation is carried out for 20-30 days;
(9) and (3) distillation: and (4) heating the fermented wine liquid after the step (8) to 80 ℃, and enabling the alcohol to be changed into steam firstly and enter a condensation pipe for concentration to generate the raw wine. Then carrying out secondary distillation to further purify the raw wine;
(10) aging in a jar: putting the wine liquid obtained after the secondary distillation in the step (9) into a wooden barrel for storage for years, keeping light-proof and moist at the temperature of 10-25 ℃ during the storage period, and obtaining base wine;
(11) blending: and (3) mixing the base wine obtained in the step (10) according to a certain proportion, and blending to obtain finished wine with the alcohol content of 51 degrees or 54 degrees.
The soaking time in the step (1) is 8-10 hours. And (2) mixing one of the drained yellow rice and the drained rice with water according to the weight ratio of 1:1.2, cooking to boil, and drying the water with big fire. And (5) squeezing the material by a squeezer. The fermentation temperature in the step (4) is 28 ℃, and the fermentation time is 2-7 days. The fermentation cylinder body used in the step (4) and the step (8) is made of medical stone. The material of the storage cylinder body used in the step (4) is ceramic cylinder or stainless steel.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. An improved formula based on yellow wine brewing is characterized in that the improved formula comprises the following components in parts by weight: 16 to 20 percent of wheat starter and 0.1 percent of yeast; the post-fermentation formula comprises: 5% -7.5% of rhizoma polygonati; 5% -7.5% of grape seeds; the rest component is one of yellow rice and rice.
2. The improved formula based on yellow wine brewing according to claim 1, wherein the weight ratio of the components of rhizoma polygonati and grape seeds is kept at a ratio of 1:1.
3. The production process of the improved formula based on yellow wine brewing according to claim 1, is characterized by comprising the following specific process steps:
(1) soaking: selecting high-quality yellow rice as a raw material, and adding clear water for soaking;
(2) and (3) cooking: draining the soaked rice, and steaming;
(3) cylinder dropping: after the cooking is finished and the rice is cooled, pouring the rice into a fermentation vat;
(4) pre-fermentation: adding a pre-fermentation formula prepared from 16-20% of water, 16-20% of wheat starter and 0.1% of yeast into a fermentation cylinder, uniformly mixing, and sealing for fermentation;
(5) squeezing: squeezing the materials fermented in the early stage in the step (4) to obtain wine liquid;
(6) and (3) filtering: filtering the squeezed wine liquid, and collecting the wine liquid;
(7) adding an improved formula: 5 to 10 percent of rhizoma polygonati according to the weight ratio of the components; adding 5-10% of post-fermentation formula of grape seeds into the filtered wine;
(8) and (3) after-fermentation: keeping the temperature in the tank at 18 deg.C, and continuously fermenting for 20-30 days;
(9) and (3) distillation: heating the fermented wine liquid after the step (8) to 80 ℃, enabling the alcohol to be changed into steam firstly, entering a condensation pipe for concentration to generate raw wine, and then carrying out secondary distillation to further purify the raw wine;
(10) aging in a jar: putting the wine liquid obtained after the secondary distillation in the step (9) into a wooden barrel for storage for years, keeping light-proof and moist at the temperature of 10-25 ℃ during the storage period, and obtaining base wine;
(11) blending: blending the base wine obtained in the step (10) into finished wine with the alcohol content of 51 degrees or 54 degrees.
4. The improved formula and production process based on yellow wine brewing according to claim 3, wherein the soaking time in step (1) is 8-10 hours.
5. The improved formula and production process based on yellow wine brewing according to claim 3, wherein in the step (2), the drained yellow rice and water are mixed according to the weight ratio of 1:1.2 and are cooked to boil, and the water is dried over strong fire.
6. The improved formula and production process based on yellow wine brewing according to claim 3, wherein in the step (5), a squeezer is used for squeezing materials.
7. The improved formula and production process based on yellow wine brewing according to claim 3, wherein the fermentation temperature in step (4) is 28 ℃ and the fermentation time is 2-7 days.
8. The improved formula and the production process based on yellow wine brewing according to claim 3, wherein the fermentation cylinder body used in the steps (4) and (8) is made of medical stone.
9. The improved formula and production process based on yellow wine brewing according to claim 3, wherein the storage cylinder body used in the step (4) is made of ceramic cylinder or stainless steel.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113789237A (en) * | 2021-09-18 | 2021-12-14 | 浙江致中和实业有限公司 | Single malt whisky saccharification and fermentation process |
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