CN113583778A - Brewing process of fen-flavor quinoa wheat wine - Google Patents
Brewing process of fen-flavor quinoa wheat wine Download PDFInfo
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- 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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- 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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- 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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- 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 relates to a brewing process of a fen-flavor quinoa wheat wine, which comprises the following steps: weighing raw materials, rick distiller's yeast, aroma-increasing yeast, and peeled and crushed peel and peel fruits; the quinoa, the glutinous sorghum and the rice are respectively washed, soaked, steamed and spread to be cooled to obtain three clinkers; thirdly, after the three clinkers are uniformly mixed, adding the rick distiller's yeast and the aroma-enhancing distiller's yeast for saccharification to obtain distiller's yeast; adding the peeled and crushed pericarp fruits into the fermented mash, putting the fermented mash into a container with a water seal exhaust valve, mixing, sealing and fermenting until the exhaust valve does not exhaust, and performing after-fermentation to obtain fermentation liquor; distilling the fermentation liquor, removing 200 mL of wine head, and collecting distillate with the alcoholic strength of more than 35 degrees as distillation base liquor; filling the distilled base liquor into a jar, storing at room temperature, and aging for 1 month to obtain the fen-flavor Chenopodium quinoa wine. The chenopodium quinoa wine has low cost and is easy to produce in large scale, the brewed chenopodium quinoa wine has faint scent and softness, the wine body is pure and harmonious, the fruit fragrance and the wine fragrance are mellow, the chenopodium quinoa wine has a typical style, and the aftertaste is clean and refreshing.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing process of a fen-flavor quinoa wine.
Background
Chenopodium quinoa willd (Chenopodium quinoa willd)Chenopodium quinoawilld) is originally produced in andes mountainous area in south america, is a main traditional food for indigenous residents in printed and has space food for astronauts by the astronaut bureau. The food agriculture organization of the united nations considers the quinoa to be the only single plant which can basically meet the basic nutritional requirements of the human body, and the quinoa is formally recommended to be the perfect full-nutritional food which is most suitable for the human. The quinoa is not only rich in various nutrient substances required by human beings, but also rarely has high-quality protein (16% -22%) with the same content of meat and eggs, has irreplaceable effect on promoting food safety, food nutrition and even three agricultural problems, and is one of the most potential crops. Quinoa is the only whole grain alkaline food, and the proportion of germs in the seeds is 68% at the maximum. Is rich in various amino acids, has proper proportion and is easy to be absorbed by human body; the product is rich in lysine which is deficient in plants, and has high mineral nutrition content; the dietary fiber is rich in various beneficial compounds, has the dietary fiber content of 7.1 percent, has no cholesterol, low fat and low calorie (305 kcal/100 g), and is the most beneficial to the health of the body in common food. The quinoa has unique taste, is convenient to digest, has a plurality of high-quality effects, is suitable for all groups to eat, is particularly suitable for chronic diseases such as hyperglycemia, hypertension and the like, and is suitable for people with special physique and irregular life, and the effect is remarkable after long-term eating.
The data in 2019 show that the planting area and total yield of Chenopodium quinoa in China leap the third in the world, and the main planting areas cover Hexi corridor, Ili valley, Mongolian plateau-Ucananga, Chadamu basin, Sichuan basin, cloud plateau and other placesAnd (4) a zone. Wherein the planting area of Gansu province is the widest, reaching 3333 hm2. Second is inner Mongolia 2333 hm21667 hm of Qinghai21667 hm of Yunnan province2Shanxi 1333 hm2Hebei 1000hm2. The research on quinoa in China is still in the stages of breeding, planting and preliminary processing, the research on the nutritive value and application of straws is relatively less, and the quinoa mainly relates to chemical components such as polysaccharide, flavone and saponin. Researches such as Houzhanhua and the like show that the quinoa saponin has pharmacological activities such as oxidation resistance, tumor resistance, bacteriostasis, immunoregulation and the like, and researches such as Hokka chinensis and the like show that the quinoa is also rich in nutrients such as vitamins, essential amino acids, mineral substances (K, P, Mg, Ca, Zn, Fe) and the like.
But quinoa is not developed vigorously due to its bitter taste and is not well known. At present, the main production area of quinoa in China is sold by primary agricultural products mostly in the middle and western areas, the research on the aspect of fine and deep processing is less, the product is very single, the value-added space is small, the industrial benefit of quinoa is not high, and the profit is also very limited.
Disclosure of Invention
The invention aims to solve the technical problem of providing a brewing process of the fen-flavor quinoa wheat wine which is easy to produce in a large scale.
In order to solve the problems, the brewing process of the fen-flavor quinoa wheat wine comprises the following steps of:
weighing raw materials, rick distiller's yeast, aroma-increasing yeast, and peeled and crushed peel and peel fruits; the raw material consists of the following raw materials in percentage by mass: quinoa: glutinous sorghum: rice = 8-12 kg: 1-3 kg: 2-4 kg; the dosage of the rick koji is 8g/1kg raw material; the using amount of the aroma-enhancing yeast is 0.1-0.3% of the mass of the raw material; the using amount of the Piper methysticum fruit is 20-60% of the mass of the raw material;
the quinoa, the glutinous sorghum and the rice are respectively washed, soaked, steamed and spread to be cooled to 35 ℃ to obtain three clinkers;
thirdly, after the three clinkers are uniformly mixed, adding the rick distiller's yeast and the aroma-enhancing starter, uniformly mixing, turning and stirring, putting into a container at 30-35 ℃ for saccharification, and obtaining wine mash within 12-48 hours;
fourthly, adding the peeled and crushed pericarp fruits into the wine mash, putting the wine mash into a container with a water seal exhaust valve for mixing, sealing and fermenting until the exhaust valve does not exhaust, and performing after-fermentation to obtain fermentation liquor;
fifthly, distilling the fermentation liquor, removing 200 mL of wine heads, and collecting distillate with the alcoholic strength of more than 35 degrees as distillation base liquor; filling the distilled base liquor into a jar, storing at room temperature, and aging for 1 month to obtain the fen-flavor Chenopodium quinoa wine.
The chenopodium quinoa willd in the steps is a highland chenopodium quinoa willd produced in east-rural county of Linxia.
The soaking condition in the step II is that the water temperature is 20-25 ℃ and the time is 12 hours.
The condition for fermentation in the step four is that the temperature is 26-28 ℃ and the time is 25-45 d.
Compared with the prior art, the invention has the following advantages:
1. according to the quinoa wine, the highland quinoa in Linxia Dongxiang county is used as a raw material, auxiliary materials such as rice, glutinous sorghum, pericarp fruits and the like are added in the brewing process, and the quinoa wine with the alcoholic strength of 40-58% vol is obtained by adopting a semi-solid fermentation mode, so that the quality of the quinoa wine is improved, the taste and flavor of the quinoa wine are improved, the requirements of consumers can be met, and the market blank is filled.
2. The quinoa wine brewed by the process disclosed by the invention is fragrant and soft, pure and harmonious in wine body, mellow in fruit and wine flavors, typical in style and clean and refreshing in aftertaste.
3. The method is low in cost and easy for large-scale production, and provides a new way for characteristic deep processing of quinoa wine, quality improvement and optimization of quinoa wine and development of skin-embryo fruit drinks.
Drawings
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
FIG. 1 shows the effect of the addition of flavouring yeast on Chenopodium quinoa wine.
FIG. 2 shows the effect of the addition of the fruits of Pimenta dioica according to the present invention on Chenopodium quinoa wine.
FIG. 3 the effect of different mashing lengths according to the invention on quinoa wine.
FIG. 4 the effect of different fermentation durations of the present invention on Chenopodium quinoa wine.
Detailed Description
A brewing process of a fen-flavor quinoa wheat wine comprises the following steps:
weighing raw materials, rick distiller's yeast, aroma-increasing yeast, and peeled and crushed peel and peel fruits; the raw material consists of the following raw materials in percentage by mass: quinoa: glutinous sorghum: rice = 8-12 kg: 1-3 kg: 2-4 kg; the dosage of the rick distiller's yeast is 8g/1kg raw material; the using amount of the aroma-enhancing yeast is 0.1-0.3% of the mass of the raw material; the using amount of the Piper methysticum fruit is 20-60% of the mass of the raw material.
The quinoa, the glutinous sorghum and the rice are respectively cleaned firstly, and non-starch substances such as rice bran, dust, ash and the like on the surface are removed, so that the quinoa, the glutinous sorghum and the rice have no peculiar smell and are beneficial to fermentation; then pouring the mixture into a stainless steel barrel for soaking, wherein the water surface is 20-35 cm above the grain surface, and the water temperature is controlled to be 20-25 ℃ for soaking for 12 hours; draining off the soaking material, washing with clear water for 2 times, pouring into a rice steaming tray, adding purified water to submerge the surface of the grain, steaming for 1 hr, closing the steam, and exhausting and stewing for 5 min; and finally spreading to cool to 35 ℃ to obtain three clinkers.
Wherein: chenopodium quinoa refers to plateau Chenopodium quinoa produced in Dongxiang county of Linxia. The rice is new rice of the same year.
Thirdly, after the three clinkers are uniformly mixed, the rick distiller's yeast and the aroma-enhancing yeast are added, and the materials are uniformly mixed, turned and stirred at the temperature of 30-35 ℃ and put into a container. The clinker and the distiller's yeast are stirred uniformly after entering the barrel, and are placed in a heat-preserving and unsealed way. Grains can wet distiller's yeast, a large number of microorganisms are grown, enzyme preparations such as saccharifying enzyme and the like are secreted, the conversion of starch, protein and the like in the grains into sugar and amino acid is accelerated, and thin and light-taste fermented glutinous rice is obtained after 12-48 hours of saccharification.
And fourthly, adding the peeled and crushed pericarp fruits into the fermented mash, putting the mash into a container with a water seal exhaust valve, mixing, sealing and fermenting until the exhaust valve does not exhaust, and then performing after-fermentation. Controlling the temperature of the fermentation material at 26-28 ℃, and fermenting for 25-45 d to obtain fermentation liquor.
Fifthly, putting the fermentation liquor into a stainless steel coil cooling distiller for distillation, removing 200 mL of wine head, and collecting distillate with the alcohol content of more than 35 degrees as distillation base wine; filling the distilled base liquor into a jar, storing at room temperature, and aging for 1 month to obtain the fen-flavor Chenopodium quinoa wine.
The process of the invention is considered as follows:
materials and reagents:
purified water: self-made in a laboratory; quinoa, waxy sorghum, rice (new rice in the same year), pericarp fruit: local purchase in Linxia; likequwang: purchasing on the network; the flavoring yeast (Xiangba) used is from Angel Yeast GmbH.
Instrument and equipment:
commercial rice steaming cabinet: guangdong Shigao air Conditioning Co., Ltd;
BS224S electronic analytical balance: sidorist scientific instruments (Beijing) Inc.;
250 l stainless steel coil cooled distiller: nicoti Dibosshi self-brewing machine Co., Ltd;
stainless steel fermenter: nicoti Dibosshi self-brewing machine Co., Ltd;
0-50 alcohol meter: nanchangkiwei instruments, Inc.;
probe type food thermometer.
③ Single factor test method:
accurately weighing 10 kg of quinoa, 2 kg of sorghum and 3 kg of rice as fermentation raw materials, and selecting four main factors influencing the fen-flavor quinoa wine: single factor tests were performed on aroma-enhancing koji (blank, 0.1%, 0.2%, 0.3%, 0.4%), addition amount of skin-embryo fruits (20%, 30%, 40%, 50%, 60%), saccharification time (0 h, 12h, 24h, 36h, 48 h), fermentation time (25 d, 30d, 35d, 40d, 45 d). The content of ethyl acetate in the quinoa wheat wine is detected and evaluated in a sensory mode. Each set of experiments was repeated three times and the average was taken.
Orthogonal test:
according to the single-factor test result, the addition amount (A) of the skin embryo fruits, the using amount (B) of the aroma-enhancing yeast, the saccharification time (C) and the fermentation duration (D) are taken as influence factors, 3 optimal levels of the skin embryo fruits are respectively used for carrying out a four-factor three-level orthogonal test, the sensory score of the quinoa wine is taken as an index, the production process is optimized, and the levels of the orthogonal test factors are shown in table 1.
TABLE 1 orthogonal test factor horizon
Analyzing and detecting:
the physical and chemical detection indexes of the quinoa wheat wine, the alcoholic strength, the total acid, the ethyl acetate and the solid content are determined by a determination method in national standard GB/T10781.2-2006 fen-flavor liquor.
The sensory evaluation group comprises 10 persons, the sensory quality of the quinoa wheat wine is judged from color, fragrance, taste and style by referring to GB/T10781.2-2006 fen-flavor liquor, the full score is 100, and the detailed scoring is shown in Table 2.
TABLE 2 sensory evaluation criteria of Chenopodium quinoa Baijiu
Analysis of data:
and analyzing the single-factor test data by using Excel software, making a related chart, and performing related analysis on the orthogonal test data by using SPSS 17.0 software.
Results and analysis:
[ Single factor test results and analysis ]
a influence of different aroma-enhancing yeast dosages on the chenopodium quinoa wine fermentation process:
as can be seen from FIG. 1, the ethyl acetate content increases with increasing flavor-enhancing yeast in the range of 0 to 0.4%; the sensory score is increased and then decreased along with the increase of the flavor-enhancing yeast, which indicates that the quality of the quinoa wine is influenced by adding the flavor-enhancing yeast. The flavoring yeast is usually a plurality of complex strains such as saccharomyces cerevisiae, rhizopus, amylase, protease, esterified red yeast rice and the like, and can produce acidic protease, saccharifying enzyme and esterifying enzyme which can decompose glucose to produce alcohol and carbon dioxide, wherein part of the produced alcohol is oxidized into organic acid, and part of the alcohol is synthesized into ester with amino acid, organic acid and the like. Therefore, the addition of a proper amount in the wine brewing process can make the wine ester fragrant. In the process of the Chenopodium quinoa wine brewing test, the sensory evaluation value reaches the maximum when the adding amount of the aroma-enhancing koji is 0.3%, and the aroma and the taste of the wine are most harmonious at the moment.
b, influence of different skin embryo fruit adding amounts on the chenopodium quinoa wine fermentation process:
as can be seen from FIG. 2, the content of ethyl acetate increases and then decreases with the increase of the addition amount of the fruits with skin embryo in the range of 20-60%, and the sensory score trend of the quinoa wheat wine also increases and then decreases with the increase of the addition amount of the fruits with skin embryo. This shows that the addition of Pimenta dioica fruit has certain effect on the quality of Chenopodium quinoa wine. The Piper laevigata fruits, also called Piteguo fruits and Suanba pears, are mainly produced in the Xiahui autonomous state, fresh fruits can be eaten or juiced after-ripening and blackening, unique volatile aromatic substances can be generated in the fruit after-ripening process, and researches show that the relative content of esters and alcohols in the volatile aromatic substances is the largest in the fruit after-ripening process of the Piper laevigata fruits. The local population usually freezes and stores the post-ripe pericarp fruits with strong fruity flavor for eating in winter and the next year. The quinoa wine has special fruity flavor, and the quinoa wine has special fruity flavor after the quinoa is mixed with the special flavor of the peel and the fruit and fermented.
Tests of different addition proportions of the peel and embryo fruits show that when the addition amount of the peel and embryo fruits is 40%, the ethyl acetate content and the sensory score of the quinoa wheat wine reach the maximum value, the quinoa wheat wine has the most comfortable taste, and the mixed fragrance of the raw materials is the most harmonious. Along with the increase of the addition amount of the peel embryo fruits, the fruity flavor of the brewed quinoa wine is heavier, the typicality of the quinoa wine is suppressed, and the quinoa wine does not have the special style of the quinoa wine, so the process for brewing the quinoa wine by selecting 40% of the addition amount of the peel embryo fruits is the best.
c, influence of different saccharification durations on the chenopodium quinoa wine fermentation process:
as can be seen from FIG. 3, as the saccharification time length is increased within the range of 0-48 h, the ethyl acetate content and the sensory score both show a tendency of increasing first and then decreasing and slightly increasing. Saccharification is a process of culturing microorganisms, certain oxygen is needed, absolute sealing cannot be realized, and the environmental temperature is kept at about 20-30 ℃. The saccharification time of different distiller yeasts is different, and tests show that when the saccharification time is 12 hours, the ethyl acetate content and sensory score of the chenopodium quinoa wine are the best. The reason for this is probably that 2 kinds of distiller's yeast are added in the brewing process of the quinoa wine, one is the main fermentation distiller's yeast Li ke, and the other is the fragrance-enhancing distiller's yeast Xiangba. The Like distiller's yeast is a commercial compound distiller's yeast, and the ingredients contain yeast and compound enzyme, and can quickly saccharify when contacting with wet grains. The adding of a certain amount of aroma-enhancing yeast mainly aims at aroma production, although the adding amount is small, the composite enzyme and microorganism can also play a role in saccharification, and the microorganism can convert the brewing grains rich in starch into fermentable sugar in a short time.
d, influence of different fermentation time on the chenopodium quinoa wine fermentation process:
the main factors influencing the fermentation time are the temperature and the brewing process. The wine brewing test is completed in Linxia province of Gansu province, and the field belongs to semiarid, high-cold and humid climate with annual average temperature of 6.3 ℃, highest temperature of 32.5 ℃ and indoor temperature of 25 ℃ throughout the year, and is the proper temperature for wine brewing. The tests of each group were carried out simultaneously at the same room temperature, so that the discharge temperature interferes with the duration of the fermentation. In order to ensure full fermentation, the whole fermentation process is monitored, and bubbles continuously emerge from the exhaust valve in the first 15 days, which shows that the yeast is vigorous in propagation, the quantity and the volume are continuously increased, and the fermentation rate is high in the period. And (3) as the fermentation time is continuously prolonged, the bubbles are gradually reduced, when the grains are found to be completely sunk, the wine liquid is changed into beer color or brown color, the fermented glutinous rice is static and free of bubbles, a very strong wine fragrance can be smelled, and when the fermented glutinous rice liquid is slightly sour and not sweet, the fermentation is basically finished. Setting detection results of different sampling points as shown in fig. 4, wherein the content of ethyl acetate and sensory score increase with the increase of fermentation time within the range of 25-45 d, and the content of ethyl acetate and sensory score both reach the highest value after fermentation for 35d and then gradually decrease with the continuous increase of fermentation time. Therefore, the optimum fermentation time period was determined to be 35 d.
[ orthogonal test results and analysis ]
As is clear from Table 3, the R value of the addition amount of the pericarp and cherry fruits is 4.556, the R value of the addition amount of the flavor-enhancing koji is 1.663, the R value of the saccharification time is 2.443, and the R value of the fermentation time is 1.777. According to the extremely poor R value, the main and secondary sequences of factors influencing the sensory effect of the quinoa wheat wine are as follows: the addition amount of the skin embryo fruits (A) > the saccharification time (C) > the fermentation time (D) > the flavor-enhancing yeast addition amount (B), namely the addition amount of the skin embryo fruits is the largest factor influencing the sensory evaluation of the quinoa wine. This testThe optimal formula combination is A2B3C3D1Namely 40 percent of the addition amount of the skin embryo fruits, 0.4 percent of the addition amount of the aroma-enhancing yeast, 24 hours of saccharification time and 30 days of fermentation time.
TABLE 3 Chenopodium quinoa willd wine fermentation Process optimization L9 (34 ) Design and results of orthogonal experiments
[ confirmatory tests ]
Optimum combination A due to orthogonal test theory2B3C3D1With actual optimum combination A2B2C3D1The results are shown in table 4, in order to determine whether the two combinations have significant differences.
Table 4 verifies the test results
As can be seen from Table 4, the two combined sensory score data are close, and the results of other physical and chemical detection indexes are also very close, which is probably because the factor B is the factor having the smallest influence on the sensory score of the chenopodium quinoa wine in the orthogonal result, but in consideration of the cost problem, the adding amount (B) of the flavoring yeast is selected to be 0.3%, and the optimal combination A is selected2B2C3D1Namely 40 percent of the addition amount of the skin embryo fruits, 0.3 percent of the addition amount of the aroma-enhancing yeast, 24 hours of saccharification time and 30 days of fermentation time. The chenopodium quinoa wine brewed under the process condition has clear, bright and transparent color, luster, no suspension and precipitate, unique faint scent of chenopodium quinoa wine, fruit scent of peel and embryo, harmonious and pure fragrance, mellow and harmonious taste, lasting aftertaste and unique style.
And the conclusion is that:
in the test, plateau chenopodium quinoa in Linxia Dongxiang county is used as a raw material, peel and embryo fruits are added to improve the quality of the chenopodium quinoa wine, and the best brewing process conditions of the fen-flavor chenopodium quinoa wine are determined by adopting a semi-solid fermentation mode: the addition amount of the fruits of the skin fetus is 40 percent, the dosage of the aroma-enhancing yeast is 0.03 percent, the saccharification duration is 24 hours, and the fermentation time is 30 days. Under the optimized process conditions, the alcohol content of the chenopodium quinoa wine can reach 47.8% vol, the brewed chenopodium quinoa wine is clear and transparent in color and luster, has no suspension and precipitate, has the special faint scent of chenopodium quinoa wine and the fruity flavor of peel and embryo, is harmonious and pure in flavor, mellow and harmonious in taste, has lasting aftertaste and has a typical style.
Claims (4)
1. A brewing process of a fen-flavor quinoa wheat wine comprises the following steps:
weighing raw materials, rick distiller's yeast, aroma-increasing yeast, and peeled and crushed peel and peel fruits; the raw material consists of the following raw materials in percentage by mass: quinoa: glutinous sorghum: rice = 8-12 kg: 1-3 kg: 2-4 kg; the dosage of the rick koji is 8g/1kg raw material; the using amount of the aroma-enhancing yeast is 0.1-0.3% of the mass of the raw material; the using amount of the Piper methysticum fruit is 20-60% of the mass of the raw material;
the quinoa, the glutinous sorghum and the rice are respectively washed, soaked, steamed and spread to be cooled to 35 ℃ to obtain three clinkers;
thirdly, after the three clinkers are uniformly mixed, adding the rick distiller's yeast and the aroma-enhancing starter, uniformly mixing, turning and stirring, putting into a container at 30-35 ℃ for saccharification, and obtaining wine mash within 12-48 hours;
fourthly, adding the peeled and crushed pericarp fruits into the wine mash, putting the wine mash into a container with a water seal exhaust valve for mixing, sealing and fermenting until the exhaust valve does not exhaust, and performing after-fermentation to obtain fermentation liquor;
fifthly, distilling the fermentation liquor, removing 200 mL of wine heads, and collecting distillate with the alcoholic strength of more than 35 degrees as distillation base liquor; filling the distilled base liquor into a jar, storing at room temperature, and aging for 1 month to obtain the fen-flavor Chenopodium quinoa wine.
2. The brewing process of the fen-flavor quinoa wine as claimed in claim 1, wherein the brewing process comprises the following steps: the chenopodium quinoa willd in the steps is a highland chenopodium quinoa willd produced in east-rural county of Linxia.
3. The brewing process of the fen-flavor quinoa wine as claimed in claim 1, wherein the brewing process comprises the following steps: the soaking condition in the step II is that the water temperature is 20-25 ℃ and the time is 12 hours.
4. The brewing process of the fen-flavor quinoa wine as claimed in claim 1, wherein the brewing process comprises the following steps: the condition for fermentation in the step four is that the temperature is 26-28 ℃ and the time is 25-45 d.
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| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
| CN116103107A (en) * | 2023-03-03 | 2023-05-12 | 山东蒙山酿酒有限公司 | Selenium-enriched nectarine wine and preparation method thereof |
| CN116410835A (en) * | 2023-05-30 | 2023-07-11 | 广西天龙泉酒业有限公司 | Mixed grain fermentation method for improving quality of raw wine |
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| CN111471567A (en) * | 2019-01-24 | 2020-07-31 | 湘潭大学 | Fruit and grain mixed distilled liquor and raw material brewing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
| CN116103107A (en) * | 2023-03-03 | 2023-05-12 | 山东蒙山酿酒有限公司 | Selenium-enriched nectarine wine and preparation method thereof |
| CN116410835A (en) * | 2023-05-30 | 2023-07-11 | 广西天龙泉酒业有限公司 | Mixed grain fermentation method for improving quality of raw wine |
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