CN1125171C - Process for brewing active and alcohol content reducible wine - Google Patents
Process for brewing active and alcohol content reducible wine Download PDFInfo
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- CN1125171C CN1125171C CN 99108269 CN99108269A CN1125171C CN 1125171 C CN1125171 C CN 1125171C CN 99108269 CN99108269 CN 99108269 CN 99108269 A CN99108269 A CN 99108269A CN 1125171 C CN1125171 C CN 1125171C
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- wine
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Abstract
In the present invention, spirit is used as a base wine; 2 to 5/1000 of EM raw liquid, white vinegar and sugar are weighed according to the weight of a finished wine product; 3 to 35% of molasses is taken according to the EM weight; pure water or space water whose weight is 200 to 500 times of that of EM weight is added, and the mixture is uniformly mixed for anaerobic fermentation for 24 to 48 hours so as to obtain an EM diluted liquid; then, the base wine is infiltrated into the diluted liquid; citric acid with the weight of 1 to 3/1000 of the total weight is added, and the mixture is uniformly stirred to obtain an active wine with reducible alcohol content. The EM raw liquid is a composite amino acid liquid formed by more than 80 beneficial microorganisms, such as lactic acid bacteria, saccharomycete, photosynthetic bacteria, filamentous bacteria, fibrous bacteria, etc. The present invention has the advantages of simplicity and easy operation, and is convenient for production.
Description
The present invention is a kind of active and wine manufacture method that can degree of falling, specifically is exactly to be basic wine with liquor, EM stoste is diluted to after the 200-500 fermented liquid doubly the active wine that basic wine is infiltrated wherein and make.
At present, the existing history for many years of active wine exploitation, have the active wine that keeps former local flavor again but how just can produce, be a great problem in producing always.Most now breweries solve with the quality that improves basic wine.Chinese invention patent 1180736A just introduces a kind of manufacture method of active wine.It is with adopt ultra-filtration membrane add reverse osmosis method under high-pressure situations with discharges such as the mineral substance in the water, organism, microorganisms, by former water pretreatment system, reverse osmosis desalting treatment system and after-treatment system are formed in the reverse osmosis water preparation process.Former water pretreatment system is made up of filtering unit and pliable cell again.Need corresponding working pressure 15-30Mpa when the regurgitation osmotic treated, water temperature is controlled at 20-40 ℃, and routinely wine-making technology is carried out spawn culture, saccharification, boiling again again behind pending the finishing, method system wine such as confused hydrolysis, distillation split.The shortcoming of this method is that technology is complicated, and contained oxygen enrichment can not retain in water, wants to have retained the oxygen enrichment in the water, certainly will increase facility investment, the stand is high production cost, and the production cycle is long.
This method only solved water " purification " problem, promptly got rid of mineral substance contained in the water, organism, harmful bacterium, do not solve the activity problems in the wine.
The objective of the invention is to solve the problem that exists in the existing active wine, and another kind of activity and wine manufacture method that can degree of falling are provided.
Activity of the present invention and wine manufacture method that can degree of falling are to be basic wine with liquor, and liquor can be the wine of solid spirit or liquid liquor or solid-liquid combination method.EM stoste should be selected light yellow or pale brown look, and free from extraneous odour, pH value are that 3.7-5 is advisable.Used EM stoste, light-coloured vinegar, sugared deal are that the 2-5 ‰ by finished product active wine weight takes by weighing respectively, Sodium Cyclamate is that the 3-35% by EM weight takes by weighing, the 200-500 times of pure water or the space water that add EM weight, mixing makes promptly to make in anaerobically fermenting 24-48 hour the EM diluent, make anerobe and aerobic bacteria symbiosis in the beneficial microorganism grow (breeding) altogether, then basic wine is infiltrated the citric acid that adds gross weight 1-3 ‰ in the diluent again, stir evenly to store and promptly made active wine in 24 hours.Described EM stoste is a kind of aminoacids complex liquid state of being made up of 80 multiple beneficial microorganisms such as milk-acid bacteria, yeast, photosynthetic bacteria, thread fungus and fiber bacterium.Described EM is the english abbreviation of (Ef-fective Micro-organisms), and herding station, various places is on sale.Used water can be pure water or space water or deionized water.Used filter plant can adopt general filter plant, as husky rod or diatomite filter.The methyl alcohol and the potato spirit that remove in the basic wine can adopt activated carbon pillar pressure reduction absorption method, and the present invention is simple, are convenient to produce.
Characteristics of the present invention:
1, strengthens the activity of wine with the nutrition in the EM beneficial microorganism attitude, reduced production cost, reduced facility investment, shortened the production cycle.
2, suppress harmful bacteria growing in the water with EM beneficial microorganism group, the active wine that manufacturing is come out meets hygienic requirements.
3, with this method 60 ° liquor degree of the falling limit is descended 30 °-40 °.Can keep basic wine taste and not have water taste and other different assorted flavors.
4, can rise in value 500 yuan-1200 yuan/ton, shorten production cycle 5-20 days, remarkable in economical benefits.
Example:
Adopting 60 ° solid spirit is basic wine, the weight of solid spirit is 200 jin, 200 jin of pure water, get EM stoste 500ml, light-coloured vinegar 650ml, sugared 500g by 400 jin weight, Sodium Cyclamate 8g, EM stoste, light-coloured vinegar, sugar, Sodium Cyclamate added made anaerobically fermenting 24 hours after stirring evenly in the pure water, then basic wine is penetrated into and add the 500g citric acid in the dilution fermented liquid again and stirred evenly the active wine that then produces 29 °, store just can pack in 24 hours and dispatch from the factory.
Claims (1)
1, a kind of active and wine manufacture method that can degree of falling, it is based on liquor, it is characterized in that comprising by the weight of finished wine and respectively get 2-5 ‰ EM stoste, light-coloured vinegar, sugar respectively and get the Sodium Cyclamate of 3-35% by EM weight, the 200-500 times of pure water or the space water that add EM weight, mixing makes promptly to make in anaerobically fermenting 24-48 hour the EM diluent, then basic wine is infiltrated the citric acid that adds gross weight 1-3 ‰ in the diluent again and stirs evenly and stored 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99108269 CN1125171C (en) | 1999-06-01 | 1999-06-01 | Process for brewing active and alcohol content reducible wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99108269 CN1125171C (en) | 1999-06-01 | 1999-06-01 | Process for brewing active and alcohol content reducible wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1248620A CN1248620A (en) | 2000-03-29 |
| CN1125171C true CN1125171C (en) | 2003-10-22 |
Family
ID=5273258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99108269 Expired - Fee Related CN1125171C (en) | 1999-06-01 | 1999-06-01 | Process for brewing active and alcohol content reducible wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1125171C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1026643C2 (en) * | 2004-07-12 | 2006-01-16 | Aldert Hiemstra | Preparation of effective microorganism (EM) substance for agriculture, by mixing EM with aqueous sugar cane solution |
| CN106635660A (en) * | 2017-02-24 | 2017-05-10 | 北京昆仑奇芝生物科技发展有限公司 | Hymenomycete active bacterium fermented liquor and preparation method thereof |
| CN108359563A (en) * | 2018-03-28 | 2018-08-03 | 周立新 | A kind of prebiotic wine and its manufacture craft and application |
-
1999
- 1999-06-01 CN CN 99108269 patent/CN1125171C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1248620A (en) | 2000-03-29 |
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