CN114507580A - Brewing method of Chinese date wine and preparation method of high-grade base wine and vinasse pellet feed - Google Patents
Brewing method of Chinese date wine and preparation method of high-grade base wine and vinasse pellet feed Download PDFInfo
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Abstract
The invention discloses a brewing method of jujube wine and a preparation method of high-degree base wine and grain feed of vinasse, belongs to the technical field of wine brewing, solves the problems of long fermentation time, high cost, easy oxidation, easy deterioration and sour and astringent taste of the traditional jujube wine brewing method, and has the technical key points that: crushing finished jujube, filling into a jar, adding boiled water for soaking for 6-8 hours, adding yeast for fermentation for 18-24 hours, separating juice and vinasse, sterilizing liquid wine at high temperature, filling into a jar, sealing and precipitating; the method has the advantages of short time, only adding yeast during fermentation, no addition of any pigment and preservative, low cost, sterilization treatment after two high-temperature sterilizations, no existence of mixed bacteria and volatile acid for the time being, no need of controlling free sulfur dioxide, reservation of 1-2% of sugar, achievement of low alcohol base wine with original juice, original taste, sweet and delicious taste, and preservation of original nutrient components of the Chinese dates and the fragrant and sweet taste of the original juice and the original taste.
Description
The application is a divisional application with application date of 2019, 17.06.9. 201910520143.8 and invention name of 'a brewing method of Chinese date wine'.
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing method of Chinese date wine and a preparation method of high base wine and vinasse pellet feed.
Background
The traditional jujube brewing mode is to crush jujube, add water, soak the jujube, add yeast to ferment, adopt natural long-temperature fermentation, the time is generally more than fifteen days, the fermentation process is uncontrollable, it is easy to go bad, under the condition that the temperature is abnormal, it is bad without fermentation completion.
After some brewing experiences are summarized, the jujube is steamed and processed into jujube paste, and yeast is added for fermentation, so that the effect is improved greatly compared with the traditional jujube brewing mode, but the fermentation time is long, the total acidity is easy to exceed the standard, the fermentation is difficult to control, the color is dark (pigment ruby red is added during wine blending), the jujube flavor is seriously lost, even the jujube flavor is not available (jujube flavor is added during wine blending), the taste is bitter, sour and astringent, and the ideal taste desired by the public cannot be achieved.
Wherein, the free sulfur dioxide is excessive, which causes poor taste, low jujube flavor and poor taste, and the mixed bacteria are difficult to control, which is relatively high in cost.
The two technical schemes of the prior jujube brewing wine adopt the following steps:
a. crushing fructus Jujubae, soaking in warm water for 4-6 hr, adding yeast and white sugar, and fermenting under long-term sealing; stirring once in the morning and evening, juicing for fifteen days, separating wine from the tank, and then filling into a jar to precipitate to obtain a finished product;
b. crushing, steaming and juicing Chinese dates, separating residues and juice, adding white sugar and yeast into the Chinese date juice, performing sealed fermentation for about fifteen days at a long temperature, filtering, filling into a jar, and precipitating to obtain a finished product.
The two modes of brewing the jujube wine have the following technical defects:
1. the fermentation time is long; 2. the cost is high, and white granulated sugar is added before fermentation; 3. during fermentation, the maintenance difficulty is high, the volatile acid and the infectious microbe infection are controlled by stirring and adding free sulfur dioxide, and the labor cost is increased by a large amount; 4. the fruit wine is fermented in liquid or semi-liquid state, and is stirred regularly during long-term fermentation, so that the fruit wine is easy to oxidize and deteriorate and can be sour and astringent in taste.
Disclosure of Invention
The invention aims to provide a method for brewing Chinese date wine and a method for preparing high-grade base wine and vinasse pellet feed.
In order to achieve the purpose, the invention provides the following technical scheme:
a brewing method of jujube wine uses finished jujubes obtained by cleaning and drying Xinjiang jubes as raw materials, and comprises the following brewing steps:
1) weighing finished jujube raw materials, and crushing the finished jujube raw materials;
2) the crushed Chinese dates are steamed at high temperature or are put into a fermentation vat to be soaked by adding 100 ℃ boiled water, and when the Chinese dates are put into the fermentation vat, the 100 ℃ boiled water is added for soaking for 6 to 8 hours until the temperature is naturally reduced to about 35 ℃ for convenience;
3) adding yeast activated by sugar water at 35 deg.C, and stirring;
4) sealing, namely fermenting the mixture obtained in the step 3) at a high temperature for 18-24 hours, covering an electric blanket outside a fermentation cylinder for heating in spring and winter, generating a large amount of heat during yeast fermentation, keeping the temperature in the cylinder above 30 ℃, sealing the fermentation for a short time without stirring, performing liquid state static fermentation, fermenting for 18 hours according to the change of weather and temperature, unsealing the fermentation for inspection, tasting, only performing sugar content measurement, stopping fermentation when the sugar content is reduced to 1-2%, and keeping the longest time of not more than 24 hours;
5) squeezing the fermented mixture quickly, separating squeezed jujube paste, performing steam high-temperature sterilization on the liquid wine, adding a trace amount of stabilizer and a trace amount of free sulfur dioxide, filling the liquid wine into a wine jar, sealing and precipitating;
6) adding a large amount of nutrient components and sugar into the date paste squeezed in the step 5), adding a proper amount of boiled water soaked rice, filling into a jar, adding a proper amount of cold water, fully stirring, sealing, fermenting at a low temperature for a long time, stirring twice every day for the first five days, stirring once every day for the next five days, and distilling high-degree base liquor;
7) and finally, adding a proper amount of bran into the residual wine tank in the step 6) to carry out third-stage fermentation, and processing the mixture into the wine tank granulated feed, thereby achieving the optimal technical scheme of no waste, no pollution, economy and environmental protection.
As a further scheme of the invention: in step 2), the temperature for steaming the crushed Chinese dates at high temperature is 100 ℃, the crushed Chinese dates are put into a steaming pot and are steamed at high temperature and normal pressure for 1h at the temperature of 100 ℃, and the crushed Chinese dates are naturally cooled to 35 ℃ in a clean environment or are put into a fermentation vat and are added with 100 ℃ boiled water for stewing for 5-6 h.
As a further scheme of the invention: in the step 5), the stabilizer is potassium sorbate with a zero point of three per thousand, and the content of free sulfur dioxide is one per thousand.
As a further scheme of the invention: in the preparation process in the step 6), the jujube grains (the jujube paste and the rice after juicing) are matched, so that the cost is low, the wine yield is high, the wine body is mellow and full, the wine has unique flavor, the traditional wine brewing process is divided into two parts, and the two parts are blended into ideal wine products, which have the advantages of proper sour and sweet taste, sweet and mellow taste, full wine body, original juice and taste of the jujubes and no damage to the original nutrition.
Compared with the prior art, the brewing method of the jujube wine has the beneficial effects that:
1. the time is short, and is 18-24 hours.
2. Only yeast is added during fermentation, and no pigment or preservative is added, so that the cost is low.
3. Because the time is short, the two high-temperature disinfection processes are also carried out before and after the sterilization, so that no mixed bacteria and volatile acid exist temporarily, and free sulfur dioxide is not needed for control.
4. The high-temperature short-time fermentation utilizes the characteristics of strong fertility and high activity of saccharomycetes at about 35 ℃ to complete the fermentation in a short time; the time is controlled to be 18-24 hours according to the temperature change, aiming at keeping 1% -2% of sugar content for proper fermentation, thereby achieving the purposes of no sourness, no acerbity and no bitterness, having strong jujube fragrance, achieving the low alcohol base wine with original juice, original taste, sweet and delicious taste, and keeping the original nutrient components of the jujube and the fragrant and sweet taste of the original juice and the original taste.
To more clearly illustrate the structural features and effects of the present invention, the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.
Drawings
FIG. 1 is a process flow chart of jujube wine brewing in the invention embodiment.
FIG. 2 is a process flow diagram of the production of distilled spirit and distillers' grains in the invention.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
Referring to fig. 1 and 2, a method for brewing jujube wine, which takes finished jujube washed and dried by Xinjiang jujube as a raw material, and comprises the following brewing steps:
1) weighing finished jujube raw materials, and crushing the finished jujube raw materials;
2) steaming pulverized fructus Jujubae at 100 deg.C, placing pulverized fructus Jujubae in a steaming pot, steaming at 100 deg.C under normal pressure for 1 hr, and naturally cooling to 35 deg.C in clean environment;
3) adding yeast activated by sugar water at 35 deg.C, and stirring;
4) sealing, namely fermenting the mixture obtained in the step 3) at high temperature for 18 hours, wherein the temperature in a jar must be kept at 35 ℃, the fermentation time is short, the sealing is not required to be stirred, the mixture is subjected to liquid state static fermentation, the mixture is fermented for 18 hours according to the change of weather and temperature, the unsealing is checked and tasted, only the sugar content measurement is carried out, and the fermentation is stopped when the sugar content is reduced to 1-2%;
5) squeezing the fermented mixture quickly, separating squeezed jujube paste, performing steam high-temperature sterilization on the liquid wine, adding a trace amount of stabilizer and a trace amount of free sulfur dioxide, filling the liquid wine into a wine jar, sealing and precipitating;
6) adding a large amount of nutrient components and sugar into the date paste squeezed in the step 5), adding a proper amount of boiled water soaked rice, filling into a jar, adding a proper amount of cold water, fully stirring, sealing, fermenting at a low temperature for a long time, stirring twice every day for the first five days, stirring once every day for the next five days, and distilling high-degree base liquor;
7) finally, adding a proper amount of bran into the residual distillery yeast in the step 6) to carry out third-stage fermentation, and processing into distillery yeast pellet feed.
Further, in the step 5), the stabilizer is potassium sorbate with a zero point three per thousand, and the content of free sulfur dioxide is one per thousand.
Example 2
Referring to fig. 1 and 2, a method for brewing jujube wine, which takes finished jujube washed and dried by Xinjiang jujube as a raw material, and comprises the following brewing steps:
1) weighing finished jujube raw materials, and crushing the finished jujube raw materials;
2) steaming pulverized fructus Jujubae at 100 deg.C, placing pulverized fructus Jujubae in a steaming pot, steaming at 100 deg.C under normal pressure for 1 hr, and naturally cooling to 35 deg.C in clean environment;
3) adding yeast activated by sugar water at 35 deg.C, and stirring;
4) sealing, namely fermenting the mixture obtained in the step 3) at a high temperature for 24 hours, keeping the temperature in a jar at 40 ℃, detecting unsealing, tasting, measuring only sugar, and stopping fermentation when the sugar is reduced to 1% -2%;
5) squeezing the fermented mixture quickly, separating squeezed jujube paste, performing steam high-temperature sterilization on the liquid wine, adding a trace amount of stabilizer and a trace amount of free sulfur dioxide, filling the liquid wine into a fermentation cylinder, and sealing and precipitating;
6) adding a large amount of nutrient components and sugar into the date paste squeezed in the step 5), adding a proper amount of boiled water soaked rice, filling into a jar, adding a proper amount of cold water, fully stirring, sealing, fermenting at a low temperature for a long time, stirring twice every day for the first five days, stirring once every day for the next five days, and distilling high-degree base liquor;
7) and finally, adding a proper amount of bran into the residual wine tank in the step 6) to carry out third-stage fermentation, and processing the mixture into the wine tank granulated feed, thereby achieving the optimal technical scheme of no waste, no pollution, economy and environmental protection.
Further, in the step 5), the stabilizer is potassium sorbate with a zero point three per thousand, and the content of free sulfur dioxide is one per thousand.
Example 3
Referring to fig. 1 and 2, a method for brewing jujube wine, which takes finished jujube washed and dried by Xinjiang jujube as a raw material, and comprises the following brewing steps:
1) weighing finished jujube raw materials, and crushing the finished jujube raw materials;
2) putting the crushed Chinese dates into a fermentation tank, adding 100 ℃ boiled water for soaking, and when the Chinese dates are put into the fermentation tank, adding 100 ℃ boiled water for soaking for 6 hours until the temperature is naturally reduced to 35 ℃;
3) adding yeast activated by sugar water at 35 deg.C, and stirring;
4) sealing, namely fermenting the mixture obtained in the step 3) at high temperature for 18 hours, keeping the temperature in a jar at 35 ℃, unsealing, checking, tasting, measuring only sugar, and stopping fermentation when the sugar is reduced to 1% -2%;
5) squeezing the fermented mixture quickly, separating squeezed jujube paste, performing steam high-temperature sterilization on the liquid wine, adding a trace amount of stabilizer and a trace amount of free sulfur dioxide, filling the liquid wine into a wine jar, sealing and precipitating;
6) adding a large amount of nutrient components and sugar into the date paste squeezed in the step 5), adding a proper amount of boiled water soaked rice, filling into a jar, adding a proper amount of cold water, fully stirring, sealing, fermenting at a low temperature for a long time, stirring twice every day for the first five days, stirring once every day for the next five days, and distilling high-degree base liquor;
7) and finally, adding a proper amount of bran into the residual wine tank in the step 6) to carry out third-stage fermentation, and processing the mixture into the wine tank granulated feed, thereby achieving the optimal technical scheme of no waste, no pollution, economy and environmental protection.
Further, in the step 5), the stabilizer is potassium sorbate with a zero point three per thousand, and the content of free sulfur dioxide is one per thousand.
Example 4
Referring to fig. 1 and 2, a method for brewing jujube wine, which takes finished jujube washed and dried by Xinjiang jujube as a raw material, and comprises the following brewing steps:
1) weighing finished jujube raw materials, and crushing the finished jujube raw materials;
2) putting the crushed Chinese dates into a fermentation tank, adding 100 ℃ boiled water for soaking, and when the Chinese dates are put into the fermentation tank, adding 100 ℃ boiled water for soaking for 8 hours until the temperature is naturally reduced to 35 ℃ for convenience;
3) adding yeast activated by sugar water at 35 deg.C, and stirring;
4) sealing, namely fermenting the mixture obtained in the step 3) at a high temperature for 18 hours, keeping the temperature in a jar at 35 ℃, unsealing, checking, tasting, measuring only sugar, and stopping fermentation when the sugar is reduced to 1% -2%;
5) quickly juicing the fermented mixture, separating the juiced jujube paste, performing steam high-temperature sterilization on the liquid wine, adding a trace amount of stabilizer and a trace amount of free sulfur dioxide, filling the mixture into a wine jar, sealing and precipitating;
6) adding a large amount of nutrient components and sugar into the date paste squeezed in the step 5), adding a proper amount of boiled water soaked rice, filling into a jar, adding a proper amount of cold water, fully stirring, sealing, fermenting at a low temperature for a long time, stirring twice every day for the first five days, stirring once every day for the next five days, and distilling high-degree base liquor;
7) and finally, adding a proper amount of bran into the residual wine tank in the step 6) to carry out third-stage fermentation, and processing the mixture into the wine tank granulated feed, thereby achieving the optimal technical scheme of no waste, no pollution, economy and environmental protection.
Further, in the step 5), the stabilizer is potassium sorbate with a zero point three per thousand, and the content of free sulfur dioxide is one per thousand.
Example 3 the brewed jujube wine is tested by the product quality supervision and inspection institute in Xian city according to or comprehensive judgment principles: Q/HXYJ0001S-2019, test conclusion: the tested items of the sample meet the requirements of the Q/HXYJ0001S-2019 standard, and the test report is as follows:
while the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (10)
1. The brewing method of the Chinese date wine is characterized by comprising the following brewing steps:
1) weighing finished jujube raw materials, and crushing the finished jujube raw materials;
2) steaming pulverized fructus Jujubae at high temperature, or soaking in 100 deg.C boiled water in a fermentation tank;
3) adding yeast activated by sugar water at 35 deg.C, and stirring;
4) sealing, and fermenting the mixture obtained in the step 3) at high temperature for 18-24 hours;
5) squeezing the fermented mixture, separating squeezed fructus Jujubae paste, sterilizing liquid wine with steam at high temperature, adding small amount of stabilizer and small amount of free sulfur dioxide, placing into a wine jar, sealing, and precipitating.
2. The method for brewing the jujube wine according to claim 1, wherein the step 2) of putting the jujube wine into a fermentation vat and adding boiled water of 100 ℃ for soaking comprises the following steps: placing into a fermentation tank, adding 100 deg.C boiled water, soaking for 6-8 hr, and naturally cooling to 35 deg.C.
3. The method for brewing jujube wine according to claim 1, wherein the temperature for cooking the crushed jujubes at high temperature in step 2) is 100 ℃.
4. The brewing method of the jujube wine according to claim 1, wherein in the step 2), when the crushed jujube is steamed at high temperature, the crushed jujube is put into a cooking pot, the high-temperature normal-pressure steaming treatment is carried out at 100 ℃ for 1h, and the crushed jujube is taken out of the cooking pot and naturally cooled to 35 ℃ in a clean environment; and step 2) soaking in 100 ℃ boiled water for 5-6h in a mode of putting the materials into a fermentation tank and adding 100 ℃ boiled water for soaking.
5. The method of brewing a jujube wine according to claim 1, wherein the fermentation temperature is maintained at 30 ℃ or higher in step 4).
6. The method for brewing the jujube wine according to claim 1, wherein the step 4) further comprises opening the fermentation vat for inspection, tasting, and terminating the fermentation when the sugar content is reduced to 1% -2% by only sugar content measurement, which is not more than 24 hours at most.
7. The method for brewing the jujube wine according to claim 1, wherein in the step 5), the stabilizer is potassium sorbate with a zero point three per thousand, and the content of free sulfur dioxide is one per thousand.
8. The brewing method of the jujube wine according to claim 1, wherein in the step 1), the finished jujube raw material is obtained by cleaning and drying Xinjiang jujube.
9. A method for preparing high-alcohol base wine, characterized in that, a jujube wine is obtained by the brewing method of any one of claims 1 to 8, and jujube paste after juicing is also obtained; adding appropriate amount of boiled water into squeezed fructus Jujubae paste, soaking rice, placing into jar, adding appropriate amount of cold water, stirring thoroughly, sealing, fermenting at low temperature for a long time, stirring twice every day for the first five days, stirring once every day for the next five days, and distilling to obtain high-degree base wine.
10. A method for producing a lees pellet feed, characterized in that a high base liquor is produced by the production method of claim 9, and the remaining lees are also obtained; adding appropriate amount of bran into the rest distillers 'grains, fermenting at the third stage, and processing into distillers' grains.
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