CN1149620A - Raw meal brewing method - Google Patents

Abstract

The characteristic lies in that the traditional digestion making wine method is changed and the greens tock is used to make wine. The green stock is put in the vat, the water and green stock yeast are added in to undergo the primary liquid fermentation for 3-5 days, then the raw fragrant dried yeast is added to undergo the later stage semisolid state fermentation for 12-20 days, Then the wine is taken out by distillation. The wine is put in earthen jar and mellowed for half to one year, then the finished product wine is made up. Said method features simple process, saving fuel and labour, lowering the cost and having good economical and social benefits.

Description

Raw meal brewing method

The invention belongs to the artificial brewing technique of wine

At present, wine brewing producer still continues to use the boiling brewing technology that handed down in several thousand, promptly earlier raw material is carried out boiling, ferments then.This method consumption worker, power consumption, consumption grain, the yield of liquor is low, the production cost height.In recent years, explored various brewing methods both at home and abroad, all do not have big breakthrough at technical elements.The publication number of Shenyang City The Northern Imperial Tomb brewery application on November 24th, 1992 is the patent " a kind of method of low temperature non-steaming and non-boiling producing alcohol " of CM1083530A, this patent is when transferring Alcohol Production to low temperature boiling technology from high-temperature cooking process, further simplify processing condition again, raise the efficiency.This technology does not also fully phase out boiling, wants consume fuel equally, the consumption worker, and production cost is still higher.

The object of the present invention is to provide a kind of raw meal brewing method, promptly needn't carry out boiling to raw material, directly ferment, thereby saved a complete set of digesting apparatus, reduce production site, fuel saving and labor force reduce production costs.

Content of the present invention is that raw material (as rice) are put into cylinder (or pond), add entry and raw material Qu Jinhang initial stage liquid state fermentation, ferment after 3～5 days, add living smoked bean curd yeast and carried out the later stage semi-solid ferment 12～20 days, distill and get wine, promptly fill a wine cup for and separate, wine is adorned the altar ageing with vinasse, ageing is generally half a year to one year, finished wine.

Advantage of the present invention: saved a complete set of digesting apparatus, reduced production site, fuel saving and labor force reduce production costs, and tangible economic benefit is arranged.With every day be example with the small-sized brewery of 500 kilograms of grains, adopt the present invention than traditional method, every day, fuel saving took more than 100 yuan, save labor force 4/5, improve the yield of liquor 5～10%, COMPREHENSIVE CALCULATING, can increase income every day more than 300 yuan, can increase income in 1 year surplus in the of 100,000 yuan.

The color of the wine that raw meal brewing method spawns all is better than traditional brewing method.The various quality index of brewing wine with raw materials method meet national standard fully, and are better than traditional brewing method, see attached list;

The wine detected result comparison sheet that brewing wine with raw materials method and traditional excise law are produced

Project	GB1078-3-89 (GB)			The brewing wine with raw materials method	The tradition excise law
						Top grade	One-level	Secondary
	Alcoholic strength (V/V) %	??41.0							??57.0	????48.3	????49.9
Total acid g/l				≥0.30	≥0.25	≥0.20	????0.47	????0.27
	Total fat g/l	≥1.00	≥0.80						≥0.40	????1.21	????0.85
Solid substance g/l					≤0.40		????0.12	(not surveying)

Embodiment:

500 kilograms of rice are put into cylinder (or pond), add 1000 kg of water, add 3 kilograms of raw material songs again, its fermentation of relief that stirs (being initial stage liquid state fermentation), fermentation time is 3～5 days, after the grain of rice floats on liquid level, can add 1 kilogram in living smoked bean curd yeast, giving birth to the smoked bean curd mother will activate through water, method is with 33 ℃ of water dissolution with life smoked bean curd yeast, amount of water is 1: 10 (i.e. 1 part of living smoked bean curd yeast, 10 kg of water), and rehydration is lived and can be used half an hour in 33 ℃ environment.Give birth to smoked bean curd yeast spray wine and to the grain of rice that floats on liquid level, carry out upper strata solid state fermentation (being fatization).Add yeast and use the plastic film sealed vessel after 12 hours, the wine after will ferment (about 12 days summers, about 18 days winters) goes out cylinder (or pond) to be gone up rice steamer and gets wine, removes vinasse, just can put ageing in storage, after ageing half a year to one year, is finished wine, can sell.

Claims (2)

1, a kind of method of brewing wine with raw materials, it is characterized in that the raw material of making wine needn't carry out boiling, adopt raw material, raw material are put into cylinder (or pond), add entry and raw material Qu Jinhang initial stage liquid state fermentation, ferment after 3～5 days, add living smoked bean curd yeast and carry out the later stage semi-solid ferment, ferment after 12～20 days, distill and get wine, the dress altar ageing of filling a wine cup for, after ageing half a year to one year, finished wine.

2, the method for brewing wine with raw materials according to claim 1, it is characterized in that said living smoked bean curd yeast will activate through water, method is with 33 ℃ of water dissolution with life smoked bean curd yeast, amount of water is 1: 10 (i.e. 1 part of living smoked bean curd yeast, 10 parts of water), rehydration can be used half an hour alive in 33 ℃ environment.