CN114133999A - Preparation process and formula of plant wine brewing - Google Patents
Preparation process and formula of plant wine brewing Download PDFInfo
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- CN114133999A CN114133999A CN202210046715.5A CN202210046715A CN114133999A CN 114133999 A CN114133999 A CN 114133999A CN 202210046715 A CN202210046715 A CN 202210046715A CN 114133999 A CN114133999 A CN 114133999A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 6
- 206010003445 Ascites Diseases 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 230000035622 drinking Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 description 21
- 235000013339 cereals Nutrition 0.000 description 10
- 206010067484 Adverse reaction Diseases 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000006838 adverse reaction Effects 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000307676 Diploprion bifasciatum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
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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
-
- 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
-
- 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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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation process and a formula of plant wine brewing, wherein the wine is prepared by taking high-quality ecological plants and grains as raw materials, and the preparation process comprises the following steps: weighing the raw materials, and separately placing for later use; crushing the plants and then incubating the plants with grains; moving the incubated raw materials to the inside of a koji chamber for cultivation; after the cultivation is finished, fermentation treatment is carried out; finally distilling to obtain the wine. The process steps can be summarized into four steps: the raw materials are incubated, cultured, fermented and distilled, so that substances which influence the quality of the wine and are necessary to be used in the traditional process, such as chaff, a wine groove, cellar ascites and tail water, are changed, and the quality of the wine is greatly improved.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a preparation process and a formula of plant wine brewing.
Background
A process for producing an alcoholic beverage containing a certain concentration by microbial fermentation. 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 starter propagation method recorded in the "Chinese treatise" is used continuously, and there is little improvement in the future.
In ancient times, the origin of brewing is often attributed to Dukang invention, which is called wine ancestor, and the influence is very large, so that the brewing becomes a traditional view. From these viewpoints, Song Dynasty "wine spectra" has been questioned, and it is considered that "neither of them is enough to be examined, but more than they are said to be excrescent". This is not a good evidence, but has been a cultural recognition.
The brewing process of the white spirit mainly takes starch-containing substances as raw materials, such as sorghum, corn, barley, wheat, rice, pea and the like, and is mainly divided into two steps: firstly, decomposing starch into saccharides by using Daqu, Xiaoqu Aspergillus oryzae, Aspergillus niger, Aspergillus flavus and the like, and converting starch raw materials into sugar in sugar to be wine through the processes of selecting grains, cooking, spreading and drying in the air, spreading the yeast, making boxes and cultivating the bacteria, namely saccharification; step 2, glucose is fermented again by saccharomycetes to produce alcohol. The white spirit has strong fragrance, and mainly produces more esters, higher esters, volatile free acid, acetaldehyde, furfural and the like in the fermentation process. The alcohol content of the white spirit is generally above 60 degrees.
The prior art has the following defects or problems:
the existing brewing preparation process and the formula thereof can not carry out sufficient bacteria cultivation and fermentation, and simultaneously, the traditional process can use husk, wine groove, cellar ascites, tail water and other substances which influence the product quality. After drinking, adverse reactions such as gastrointestinal discomfort, nausea, vomiting, headache, dizziness and the like exist, and in addition, after the traditional pure grain wine is brewed into a finished product, partial impurities including substances with adverse reactions such as bitter, numb, pungent and throat burning can be removed after long-term storage
Disclosure of Invention
The invention aims to provide a plant wine brewing preparation process and a formula thereof aiming at the defects of the prior art so as to solve the problems in the background technology. The wine brewed by the plant wine brewing process and the formula has the advantages of faint scent, delicious taste, lasting aftertaste, refreshing and striking, and capability of enhancing the immunity of a human body without any adverse reaction. In addition, the finished wine brewed by the plant wine brewing does not need to be stored, is tasty and refreshing after being directly drunk, and is comfortable to the body.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation process and formula of the plant wine comprise the following raw materials: high-quality ecological plants and grains.
As a preferred technical scheme of the invention, the plant brewing preparation process comprises the following steps:
step (1): weighing the raw materials, and separately placing for later use;
step (2): crushing the plants and then incubating the crushed plants with grains;
and (3): moving the incubated raw materials to the inside of a koji chamber for cultivation;
and (4): after the cultivation is finished, fermentation treatment is carried out;
and (5): and distilling to obtain the wine.
As a preferred technical scheme of the invention, the plants are crushed to 3-5 cm. Cleaning grains, soaking in 80 deg.C warm water for 8-10 hr, removing soaking water, drying for 2-3 hr, steaming for 10-20 min, sealing in water to water standard, steaming to cooked standard, steaming high-quality ecological plants to reach standard, and culturing.
As a preferred technical scheme of the invention, the humidity of the culture is controlled at 28-36 ℃. Gradually raising the temperature after 12 hours, checking the change condition in the yeast chamber box after about 24 hours, and timely barreling and entering the cellar for fermentation.
As a preferable technical scheme of the invention, the fermentation temperature is controlled to be 20-38 ℃, and the fermentation time is 10-15 days (the specific time is determined by the weather temperature). The first day, the temperature is raised to 20 percent of the total temperature and is about 6 to 8 ℃, the second day, the temperature is raised to 30 to 40 percent and is about 10 ℃, the third day, the temperature is raised to 5 percent and is about 2 to 3 ℃, the fourth day, the temperature is set, the 5 to 15 days belong to the aroma-increasing period, and the wine is distilled after the last day.
Compared with the prior art, the invention provides a preparation process and a formula for brewing wine by plants, and the preparation process has the following beneficial effects:
the plant wine brewing preparation process and the formula thereof can be summarized into four steps: the raw materials are incubated, cultured, fermented and distilled, so that substances which influence the quality of the wine and are the husk, the wine groove, the cellar ascites and the tail water in the traditional process are changed, and the quality of the wine is greatly improved; through carrying out unique fermentation and operation of bearing bacteria for plant and grain can carry out not only more abundant fermentation, has avoided the production of harmful substance moreover, can promote the quality of preparation wine body effectively, reaches the effect of healthy drinking.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below. It should be understood that the described embodiments of the invention are only some, but not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In this embodiment: the preparation process and formula of the plant wine comprise the following raw materials: high-quality ecological plants and grains.
The preparation process comprises the following specific steps:
step (1): weighing the raw materials, and separately placing for later use;
step (2): crushing the plants and then incubating the crushed plants with grains;
and (3): moving the incubated raw materials to the inside of a koji chamber for cultivation;
and (4): after the cultivation is finished, fermentation treatment is carried out;
and (5): and distilling to obtain the wine.
In the embodiment, the plants are crushed to 3-5 cm, so that the subsequent brewing effect is better, and the prepared wine body is better and mellow; the cultivation humidity is controlled at 28-36 ℃, the fermentation temperature is controlled at 30-35 ℃, the fermentation time is 10-15 days, plants and grains can be subjected to unique fermentation, and the quality of prepared wine can be improved.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. 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 (5)
1. The preparation process and formula of the plant wine comprise the following raw materials: high-quality ecological plant and grain.
2. The plant wine brewing preparation process is characterized by comprising the following steps: the plant wine brewing preparation process comprises the following steps:
step (1): weighing the raw materials, and separately placing for later use;
step (2): crushing the plants and then incubating the crushed plants with grains;
and (3): moving the incubated raw materials to the inside of a koji chamber for cultivation;
and (4): after the cultivation is finished, fermentation treatment is carried out;
and (5): and distilling to obtain the wine.
3. The plant wine brewing preparation process according to the right claimant 2, which is characterized in that: in the step (2), the plants are crushed to 3-5 cm. Cleaning grains, soaking in 80 deg.C warm water for 8-10 hr, removing soaking water, drying for 2-3 hr, steaming for 10-20 min, sealing in water to water standard, steaming to cooked standard, steaming high-quality ecological plants to reach standard, and culturing.
4. The plant wine brewing preparation process according to the right claimant 2, which is characterized in that: in the step (3), the humidity of the bacteria culture is controlled at 28-36 ℃. Gradually raising the temperature after 12 hours, checking the change condition in the yeast chamber box after about 24 hours, and timely barreling and entering the cellar for fermentation.
5. The plant wine brewing preparation process according to the right claimant 2, which is characterized in that: the fermentation temperature is controlled at 20-38 ℃, and the fermentation time is 10-15 days (the specific time is determined by the weather temperature). The first day, the temperature is raised to 20 percent of the total temperature and is about 6 to 8 ℃, the second day, the temperature is raised to 30 to 40 percent and is about 10 ℃, the third day, the temperature is raised to 5 percent and is about 2 to 3 ℃, the fourth day, the temperature is set, the 5 to 15 days belong to the aroma-increasing period, and the wine is distilled after the last day.
The plant wine brewing preparation process and the formula thereof can be summarized into four steps: the raw materials are incubated, cultured, fermented and distilled, so that substances which influence the quality of the wine and are the husk, the wine groove, the cellar ascites and the tail water in the traditional process are changed, and the quality of the wine is greatly improved; through carrying out unique fermentation and operation of bearing bacteria for plant and grain can carry out not only more abundant fermentation, has avoided the production of harmful substance moreover, can promote the quality of preparation wine body effectively, reaches the effect of healthy drinking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210046715.5A CN114133999A (en) | 2022-01-21 | 2022-01-21 | Preparation process and formula of plant wine brewing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210046715.5A CN114133999A (en) | 2022-01-21 | 2022-01-21 | Preparation process and formula of plant wine brewing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114133999A true CN114133999A (en) | 2022-03-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210046715.5A Pending CN114133999A (en) | 2022-01-21 | 2022-01-21 | Preparation process and formula of plant wine brewing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114133999A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105273963A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing fen-flavor bamboo wine by mixing four kinds of bamboos in proportion |
| CN105754792A (en) * | 2016-04-15 | 2016-07-13 | 参仙源酒业有限公司 | Starter making process and wine brewing process |
| CN113214935A (en) * | 2021-04-06 | 2021-08-06 | 三河福成酿酒有限公司 | Method for brewing cooked grain of pure grain white spirit without bran shells |
-
2022
- 2022-01-21 CN CN202210046715.5A patent/CN114133999A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105273963A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing fen-flavor bamboo wine by mixing four kinds of bamboos in proportion |
| CN105754792A (en) * | 2016-04-15 | 2016-07-13 | 参仙源酒业有限公司 | Starter making process and wine brewing process |
| CN113214935A (en) * | 2021-04-06 | 2021-08-06 | 三河福成酿酒有限公司 | Method for brewing cooked grain of pure grain white spirit without bran shells |
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