CN112210456A - Wine brewing method using dark tea as main material - Google Patents
Wine brewing method using dark tea as main material Download PDFInfo
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- CN112210456A CN112210456A CN202011247271.9A CN202011247271A CN112210456A CN 112210456 A CN112210456 A CN 112210456A CN 202011247271 A CN202011247271 A CN 202011247271A CN 112210456 A CN112210456 A CN 112210456A
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- tea
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- fermentation
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a brewing method using dark tea as a main material, which comprises the following steps: black tea, spring water, distiller's yeast, glutinous sorghum, wheat, glutinous rice, black tartary buckwheat and highland barley; s1, screening and cleaning the glutinous sorghum, the wheat, the glutinous rice, the black tartary buckwheat and the highland barley, removing particles and sand which are not full enough, and then drying; s2, mixing and cooking the cleaned raw materials for 3-4 hours to obtain clinker; s3, putting the clinker into a fermentation barrel, adding distiller' S yeast for fermentation, adjusting the temperature of the fermentation barrel in an electric heating mode to keep the temperature at 30-33 ℃, and fermenting for 7-10 days. According to the invention, the dark tea and the primary wine are added into the wine brewing raw materials to soak the dark tea, so that the content of tea polyphenol in the tea wine is increased, a good health-care effect is achieved, and the raw materials are added to enable the wine to have a more unique taste and a better flavor.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a wine brewing method taking dark green tea as a main material.
Background
The wine brewing process utilizes the microbial fermentation to produce alcoholic beverages with certain concentration. Brewing raw materials and a brewing container are two prerequisites for grain brewing. According to the wine brewing apparatus of archaeology for more than five thousand years from today, the wine brewing apparatus shows that: the yellow emperor period and the summer Yu period in the introduction have the industry of brewing, and the origin of brewing is before. Ancient times, people may first come into contact with some naturally fermented wines and then imitate them. The scholars in China generally consider that brewing wine in the Longshan culture period is a relatively developed industry. The brewing raw materials are different, and the used microorganisms and the brewing process are different. The distiller's yeast brewing is the essence of Chinese brewing. The koji making method described in "the Chinese traditional treatise" has been used up to now and has been improved a little in the future.
The existing brewing methods with black tea as a main material are provided, and different types of wines can be brewed according to different selected raw materials, the existing types of wines comprise white spirit, beer, wine, yellow wine and the like, and at present, a lot of people can relieve alcoholism by drinking tea after drinking, but the efficiency is low even if drinking tea can relieve alcoholism after drinking wine, and the drinking methods are not beneficial to the body health of users.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a brewing method taking dark tea as a main material.
In order to achieve the purpose, the invention adopts the following technical scheme:
a brewing method using dark tea as a main material comprises the following steps: black tea, spring water, distiller's yeast, glutinous sorghum, wheat, glutinous rice, black tartary buckwheat and highland barley;
s1, screening and cleaning the glutinous sorghum, the wheat, the glutinous rice, the black tartary buckwheat and the highland barley, removing particles and sand which are not full enough, and then drying;
s2, mixing and cooking the cleaned raw materials for 3-4 hours to obtain clinker;
s3, putting the clinker into a fermentation barrel, adding distiller' S yeast for fermentation, adjusting the temperature of the fermentation barrel in an electric heating mode to keep the temperature at 30-33 ℃, and fermenting for 7-10 days;
s4, rinsing the dark tea once after fermentation is started, pouring out the rinsed water, and adding spring water to soak the dark tea;
s5, after fermenting for one day, pouring the soaked dark tea and tea water into a fermentation barrel together, and continuing to perform unfinished fermentation;
s6, pouring the dark tea into a fermentation barrel, fully stirring the fermentation barrel to fully mix the dark tea with other raw materials, and adding a proper amount of spring water;
s7, after fermentation is completed, filtering and distilling the fermentation product to obtain primary wine;
s8, putting the primary wine into a wine storage jar, and adding the dark tea into the wine storage jar for soaking for more than 180 days.
Preferably, the disinfected scented tea is wrapped by gauze to serve as a filter layer during filtering, so that the filtered wine has flower fragrance, and the smell of the dark tea is reduced.
Preferably, the primary wine is kept at a temperature of 15-18 ℃ while being soaked in a wine jar.
Preferably, set up the puddler in the fermenter, the external motor of puddler drives, utilizes motor drive puddler to stir when the fermentation, is favorable to the fermentation temperature to keep unanimous like this, avoids inside heat to pile up.
Preferably, the upper part of the fermentation barrel is provided with air holes, and the fermented finished wine needs to be placed indoors at 10-15 ℃ for 10 days.
According to the invention, the black tea and the primary wine are added into the wine brewing raw materials to soak the black tea, so that the tea polyphenol content in the tea wine is improved, a good health-care effect is achieved, and the raw materials are added to enable the wine to be more unique in taste and better in flavor.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
A brewing method using dark tea as a main material comprises the following steps: black tea, spring water, distiller's yeast, glutinous sorghum, wheat, glutinous rice, black tartary buckwheat and highland barley;
s1, screening and cleaning the glutinous sorghum, the wheat, the glutinous rice, the black tartary buckwheat and the highland barley, removing particles and sand which are not full enough, and then drying;
s2, mixing and cooking the cleaned raw materials for 3-4 hours to obtain clinker;
s3, putting the clinker into a fermentation barrel, adding distiller' S yeast for fermentation, adjusting the temperature of the fermentation barrel in an electric heating mode to keep the temperature at 30-33 ℃, and fermenting for 7-10 days;
s4, rinsing the dark tea once after fermentation is started, pouring out the rinsed water, and adding spring water to soak the dark tea;
s5, after fermenting for one day, pouring the soaked dark tea and tea water into a fermentation barrel together, and continuing to perform unfinished fermentation;
s6, pouring the dark tea into a fermentation barrel, fully stirring the fermentation barrel to fully mix the dark tea with other raw materials, and adding a proper amount of spring water;
s7, after fermentation is completed, filtering and distilling the fermentation product to obtain primary wine;
s8, putting the primary wine into a wine storage jar, and adding the dark tea into the wine storage jar for soaking for more than 180 days.
In this embodiment, adopt the sterile jasmine tea of gauze parcel as the filter layer during the filtration for the wine after the filtration has the flower fragrance, reduces the smell of dark tea.
In this example, the primary wine was kept at 15-18 ℃ while being immersed in a jar.
In this embodiment, set up the puddler in the fermenter, the external motor of puddler drives, utilizes motor drive puddler to stir when the fermentation, is favorable to the fermentation temperature to keep unanimous like this, avoids inside heat to pile up.
In the embodiment, the upper part of the fermentation barrel is provided with the air holes, and the fermented finished wine needs to be placed in a room with the temperature of 10-15 ℃ for 10 days.
According to the invention, the black tea and the primary wine are added into the wine brewing raw materials to soak the black tea, so that the tea polyphenol content in the tea wine is improved, the health care effect is better, the scented tea is used for filtering, the wine can keep a flower fragrance flavor, and the raw materials are added to enable the wine to have a more unique taste and a better flavor.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. A brewing method taking dark tea as a main material is characterized by preparing the following raw materials: black tea, spring water, distiller's yeast, glutinous sorghum, wheat, glutinous rice, black tartary buckwheat and highland barley;
s1, screening and cleaning the glutinous sorghum, the wheat, the glutinous rice, the black tartary buckwheat and the highland barley, removing particles and sand which are not full enough, and then drying;
s2, mixing and cooking the cleaned raw materials for 3-4 hours to obtain clinker;
s3, putting the clinker into a fermentation barrel, adding distiller' S yeast for fermentation, adjusting the temperature of the fermentation barrel in an electric heating mode to keep the temperature at 30-33 ℃, and fermenting for 7-10 days;
s4, rinsing the dark tea once after fermentation is started, pouring out the rinsed water, and adding spring water to soak the dark tea;
s5, after fermenting for one day, pouring the soaked dark tea and tea water into a fermentation barrel together, and continuing to perform unfinished fermentation;
s6, pouring the dark tea into a fermentation barrel, fully stirring the fermentation barrel to fully mix the dark tea with other raw materials, and adding a proper amount of spring water;
s7, after fermentation is completed, filtering and distilling the fermentation product to obtain primary wine;
s8, putting the primary wine into a wine storage jar, and adding the dark tea into the wine storage jar for soaking for more than 180 days.
2. The brewing method of the black tea as the main material according to claim 1, wherein the gauze is used for wrapping the disinfected scented tea as a filter layer during the filtration, so that the filtered wine has flower fragrance and the smell of the black tea is reduced.
3. The brewing method of the dark tea as the main material according to claim 1, wherein the primary wine is soaked in the wine jar while the temperature is kept between 15 ℃ and 18 ℃.
4. A brewing method using dark tea as a main material according to claim 1, wherein a stirring rod is arranged in the fermentation barrel, the stirring rod is externally connected with a motor for driving, and the stirring rod is driven by the motor for stirring during fermentation, so that the fermentation temperature is kept consistent, and internal heat accumulation is avoided.
5. The wine brewing method taking dark tea as the main material according to claim 1, wherein air holes are formed in the upper portion of the fermentation barrel, and the fermented finished wine needs to be stored in a room with the temperature of 10-15 ℃ for 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011247271.9A CN112210456A (en) | 2020-11-10 | 2020-11-10 | Wine brewing method using dark tea as main material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011247271.9A CN112210456A (en) | 2020-11-10 | 2020-11-10 | Wine brewing method using dark tea as main material |
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| Publication Number | Publication Date |
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| CN112210456A true CN112210456A (en) | 2021-01-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011247271.9A Withdrawn CN112210456A (en) | 2020-11-10 | 2020-11-10 | Wine brewing method using dark tea as main material |
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| CN (1) | CN112210456A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113122412A (en) * | 2021-05-31 | 2021-07-16 | 吴维新 | Dark tea wine |
-
2020
- 2020-11-10 CN CN202011247271.9A patent/CN112210456A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113122412A (en) * | 2021-05-31 | 2021-07-16 | 吴维新 | Dark tea wine |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210112 |
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| WW01 | Invention patent application withdrawn after publication |