CN115418291A - Wine brewing process - Google Patents
Wine brewing process Download PDFInfo
- Publication number
- CN115418291A CN115418291A CN202211264721.4A CN202211264721A CN115418291A CN 115418291 A CN115418291 A CN 115418291A CN 202211264721 A CN202211264721 A CN 202211264721A CN 115418291 A CN115418291 A CN 115418291A
- Authority
- CN
- China
- Prior art keywords
- wine
- brewing process
- fresh vinasse
- fresh
- vinasse
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000013124 brewing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 25
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 4
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 241000209072 Sorghum Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a wine brewing process, relates to the technical field of wine brewing, and aims to solve the problem of low wine yield of the traditional wine brewing process. The invention comprises the following steps: s1, taking grains, auxiliary materials and grain moistening water, uniformly mixing, steaming and cooling; s2, adding quantum water, xiaoqu and fresh vinasse, uniformly mixing, and then putting into a cellar for fermentation; s3, opening the cellar to distill the wine to obtain new wine and fresh vinasse; and S4, removing part of the fresh vinasse, and reusing the residual fresh vinasse in the steps S1-S3. The process can remarkably improve the yield of the wine to over 70 percent, increase the aroma substances in the wine and improve the quality.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a wine brewing process.
Background
The solid-state liquor brewing enterprises in all places adopt the traditional brewing process, the liquor yield is low, and generally, each hundred jin of grains can produce 43-60 jin of liquor with 50 degrees. Taking the five-grain liquor as an example, the turnover of the enterprise in 2021 years is up to 572 hundred million yuan, the white spirit market is very huge, and the quantity of grains consumed by brewing every year is a huge number. Therefore, further improvement of the wine yield is a problem which is urgently required to be solved at present. The use amount of grain can be relatively reduced by improving the wine yield, and the method is very suitable for the concept of resource-saving society proposed by China. Based on this, a new solution for increasing the liquor yield is proposed herein for the currently prevailing brewing process.
Disclosure of Invention
The invention provides a brewing process, which comprises the following steps: s1, taking grains, auxiliary materials and grain moistening water, uniformly mixing, steaming and cooling; s2, adding quantum water, xiaoqu and fresh vinasse, uniformly mixing, and then putting into a cellar for fermentation; s3, opening the cellar to distill the wine to obtain new wine and fresh vinasse; and S4, removing part of the fresh vinasse, and reusing the residual fresh vinasse in the steps S1-S3.
The invention is further configured as follows: the fresh vinasse comprises residues left after wine steaming and liquid left after wine steaming.
The invention is further provided with: the mass ratio of the grains to the fresh vinasse is 1:3.
the invention is further provided with: the mass ratio of the rice hulls to the fresh vinasse is 1:10.
the invention is further provided with: the auxiliary material is rice husk.
The invention is further configured as follows: the fermentation time in cellar is 15 days.
The invention has the beneficial effects that:
can obviously improve the yield of the wine to over 70 percent, increase the fragrant substances in the wine and improve the quality.
Detailed Description
Those skilled in the art can modify the process parameters appropriately to achieve the desired results with reference to the disclosure herein. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, those skilled in the art will recognize that the techniques of this invention can be practiced and applied with modification, or with appropriate modification, and combinations of the methods and applications described herein without departing from the spirit, scope, and spirit of the invention.
Examples
The embodiment provides a brewing process, which comprises the following steps:
s1, taking 800 jin of grain, 240 jin of auxiliary material and 320 jin of moistening grain water, uniformly mixing the grain, the auxiliary material and the moistening grain water, steaming the grain for 30 minutes, and then cooling the grain. Wherein the grain is sorghum and the auxiliary material is rice hull. Sorghum is required to be crushed to pass through a 2mm sieve.
S2, adding 320 jin of quantum water, 8 jin of Xiaoqu and 2400 jin of fresh vinasse, uniformly stirring, controlling the temperature to be 16-17 degrees, and then putting into a cellar for fermentation for 15 days. Wherein the fresh distiller's grains comprise residue left after distilling wine and liquid left after distilling wine; the quantum water is used for adjusting water before entering the cellar, and the total amount of the grain moistening water and the quantum water is the total water amount used for brewing grains.
And S3, taking out the cellar to distill the wine, distilling to obtain new wine, and obtaining fresh wine lees again, wherein the new wine can be obtained by distillation and is 560 jin to 700 jin 50-degree wine.
And S4, removing part of the fresh vinasse by about 1200 jin, and reusing the rest fresh vinasse in the steps S1-S3. 560-700 jin of wine can still be obtained after the operation is carried out again.
In the whole brewing process, the proportion of grains to fresh vinasse is ensured to be 1:6, the proportion of the auxiliary materials to the fresh vinasse is 1:10.
the remarkable characteristic is that the fresh vinasse brewed each time can be recycled, and the vinasse is also mixed with grain for brewing wine, and is supplemented continuously, and one vinasse is not used for multiple times without adjustment. The purpose of adding fresh distiller's grains is to dilute starch in grains and to utilize residual sugar in fresh distiller's grains for further conversion into alcohol. Specifically, the yeast stops working under the condition of reaching 12-degree wine in a brewing environment, so that sugar cannot be continuously converted into alcohol, the yeast can work for a long time after being diluted by adding fresh vinasse, the shutdown state is avoided, and the concentration of starch is reduced, thereby being beneficial to fermentation. In addition, due to the continuous use of the fresh vinasse, the aroma substances are gradually accumulated in the continuous fermentation process, and the quality of the wine is improved.
In the traditional brewing process, because the alcohol degree can not be controlled in the brewing process, a large amount of sugar converted from starch can not be further converted into alcohol, and the redundant sugar can be dissolved in water and then is left at the bottom of a pot. Therefore, the wine yield in the traditional process is generally not more than 60 percent. If the sugar is completely converted, the water at the bottom of the pot is clear and transparent after the wine is steamed, but the water at the bottom of the pot becomes yellow and becomes brown when serious because the sugar cannot be fully converted in the traditional process, which is a problem which is always solved in the traditional process.
In conclusion, based on the wine brewing process of the embodiment, the wine yield can be remarkably improved to be more than 70% (the ratio of the wine yield to the grain yield), the aroma substances in the wine are increased, and the quality is improved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that it is obvious to those skilled in the art that various modifications and improvements can be made without departing from the principle of the present invention, and these modifications and improvements should also be considered as the protection scope of the present invention.
Claims (6)
1. A wine brewing process is characterized by comprising the following steps:
s1, taking grains, auxiliary materials and grain moistening water, uniformly mixing, steaming and cooling;
s2, adding quantum water, xiaoqu and fresh vinasse, uniformly mixing, and then putting into a cellar for fermentation;
s3, opening the cellar to distill the wine to obtain new wine and fresh vinasse;
and S4, removing part of the fresh vinasse, and reusing the residual fresh vinasse in the steps S1-S3.
2. The brewing process according to claim 1, characterized in that: the fresh vinasse comprises residues left after wine steaming and liquid left after wine steaming.
3. The brewing process according to claim 1, characterized in that: the mass ratio of the grains to the fresh vinasse is 1:3.
4. the brewing process according to claim 1, characterized in that: the mass ratio of the auxiliary materials to the fresh vinasse is 1:10.
5. the brewing process according to claim 1, characterized in that: the auxiliary material is rice husk.
6. The brewing process according to claim 1, characterized in that: the fermentation time in cellar is 15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211264721.4A CN115418291A (en) | 2022-10-17 | 2022-10-17 | Wine brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211264721.4A CN115418291A (en) | 2022-10-17 | 2022-10-17 | Wine brewing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115418291A true CN115418291A (en) | 2022-12-02 |
Family
ID=84208013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211264721.4A Pending CN115418291A (en) | 2022-10-17 | 2022-10-17 | Wine brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115418291A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86106638A (en) * | 1986-09-23 | 1988-04-06 | 辽宁省食品工业研究所 | A kind of vinasse wine-making technology of utilizing |
| CN104312843A (en) * | 2014-11-11 | 2015-01-28 | 四特酒有限责任公司 | Method for preparing specially-fragrant seasoning wine by distilled grains |
| CN112280637A (en) * | 2020-12-09 | 2021-01-29 | 刘仲均 | Method for making strong-flavor Daqu liquor |
-
2022
- 2022-10-17 CN CN202211264721.4A patent/CN115418291A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86106638A (en) * | 1986-09-23 | 1988-04-06 | 辽宁省食品工业研究所 | A kind of vinasse wine-making technology of utilizing |
| CN104312843A (en) * | 2014-11-11 | 2015-01-28 | 四特酒有限责任公司 | Method for preparing specially-fragrant seasoning wine by distilled grains |
| CN112280637A (en) * | 2020-12-09 | 2021-01-29 | 刘仲均 | Method for making strong-flavor Daqu liquor |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221202 |
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| RJ01 | Rejection of invention patent application after publication |