CN1155579A - Brewage of quality series of spirits - Google Patents
Brewage of quality series of spirits Download PDFInfo
- Publication number
- CN1155579A CN1155579A CN 96121283 CN96121283A CN1155579A CN 1155579 A CN1155579 A CN 1155579A CN 96121283 CN96121283 CN 96121283 CN 96121283 A CN96121283 A CN 96121283A CN 1155579 A CN1155579 A CN 1155579A
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- water
- brewing
- wine
- quality
- fermentation
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A method for brewing high-quality wine including spirit, beer, yellow wine and sweet wine features use of superpure water, mineral water or ionized water for brewing and includes such steps as steaming, saccharifying, fermentation, distillation, mingling and ageing. Its products have pure taste.
Description
The present invention relates to a kind of brewing method of drinks, be specifically related to a kind of method of brewageing quality liquor series with ultrapure water.
Through the ages, various famous brand of wine vintage wines occupy very important status in the human lives, and people met or ushered in and out guests Holidays happy year old of good year, cheered invariably and added to the fun.Existing drinks is wide in variety, style is special, the brewing method of wine is through the evolving development of centuries, though formed numerous methods, but basic technology is big to identical, the quality of wine brewing also is subjected to the influence of weather, water quality except the influence that is subjected to factors such as production technique, raw material, prescription, equipment.Water is indispensable in wine brewing, and is an important substance in the wine brewing process, and water is the closest with the fermentation relation.At first play solvency action, if bent amylase just can not sensitization by water dissolution, starch does not dissolve just can not be by saccharification.Water also is the main raw material of wine brewing, must absorb a water molecules because starch will become a glycan molecule.100 kilograms of starch are dissolved in water and need 11.11 jin of waters by theory calculating, and the yeast thalline is made up of water 70-75%, and the nutritive substance that many yeast need if just can not absorb without the dissolving yeast of water, also just can not be survived, and is more unfermentable.Simultaneously water is gone into the pond temperature to regulating acidity, and important effect is all got in boiling and water down alcohol.Therefore, China working people sums up " water must its sweet ", " must there be Jia Quan at the famous brand of wine place " etc. and brewages secret formula and spread so far always in long-term production practice.
Just because of this, the production of various quality liquors also just is subjected to the limitation of region, and the imitative method in elsewhere is brewageed, and the quality of wine, style all are difficult to guarantee.For a long time, people are exploring always, are seeking the method for breaking away from this restriction, but do not achieve success as yet.This is the medium-term and long-term technical barrier that exists of wine industry.Present in addition continuous growth owing to population, the development of industrial or agricultural and modernized chemical industry, environmental pollution is on the rise, and severe water pollution is threatening human life and health.Therefore, that people's strong request obtains is good to eat, the water and the food of sanitation and hygiene, to reduce since day by day serious environmental pollute the various diseases that brings.The inventor in the nineteen ninety-five number of filing an application is: 95117101.1 are called " brewing method of quality liquor series ", and this method with the brewing water of distilled water as drinks, has overcome above-mentioned the deficiencies in the prior art fully to a certain extent.
Along with the continuous development of water treatment technology, ultrapure water or ionized water or mineral water have become popular drink in recent years, have also opened up a new way for the water of wine industry.
The present invention is improving and replenishing the inventor's last application, purpose is on the basis of the wine-making technology step of last application, with ultrapure water or ionized water or mineral water is brewing water, make the cleaner health of product, more pure, surpass the effect of brewageing of making brewing water with " Jia Quan " again, make the production method of quality liquor series more become perfect.
The objective of the invention is to realize by following technical proposals:
On the basis of processing steps such as brewing method of the present invention is in existing wine brewing production boiling, saccharification, fermentation, distill, blend, ageing, be that brewing water gets final product with ultrapure water or ionized water or mineral water.
The method that the present invention proposes can be brewageed various types of quality liquors, has all obtained unexpected good technique effect as liquor, beer, yellow rice wine, sweet white wine etc., has broken through the difficulty that wine industry is limited by place of production water quality for a long time.Wine brewing place of production range of choice is big, and operation is convenient to realize mechanize and serialization production, and communications and transportation is convenient, and economic benefit of the present invention is very considerable, and promoting the use acquisition coml immense success of it has the fabulous prospect of marketing.
Embodiment 1
Ultrapure water is used for brewing spirit.The present invention is brewing water fully with the ultrapure water, with cereal and to contain the agricultural byproducts that enrich starch be raw material, by traditional method of making white spirit, through boiling, saccharification, fermentation, distillation blend, processing step such as ageing, produce high quality liquor, wine liquid is pure and noble, water white transparency, and smell delicate fragrance is pure, mellow mellow, long times of aftertaste, the thin product of drink change endless slowly.
Embodiment 2
Be used for beer brewing.The present invention is a brewing water with the mineral water, is raw material with the barley, adopts existing twice saccharification, and cold fermentation method is produced quality beer, the beer of being brewageed, and wine liquid is light yellow, and is as clear as crystal, is rich in gloss, pure taste, tasty and refreshing, bitter taste is moderate.
Embodiment 3
Be used for yellow rice wine brewage.The present invention is brewing water with the ionized water, is raw material with rice or milled glutinous broomcorn millet, through boiling, saccharification, fermentation and squeezing production high-quality yellow rice wine.The yellow rice wine of being brewageed, bright and lustrous, fragrance is good and distinguish the flavor of mellow.
Claims (2)
1, a kind of brewing method of quality liquor series, through boiling, saccharification, fermentation, distill, blend, processing step such as ageing, it is characterized in that fully with ultrapure water or mineral water or ionized water be brewing water.
2, the described brewing method of a kind of claim 1 can be used for brewing spirit, beer, yellow rice wine, grape wine or sweet white wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96121283A CN1063221C (en) | 1996-12-02 | 1996-12-02 | Brewage of quality series of spirits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96121283A CN1063221C (en) | 1996-12-02 | 1996-12-02 | Brewage of quality series of spirits |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1155579A true CN1155579A (en) | 1997-07-30 |
| CN1063221C CN1063221C (en) | 2001-03-14 |
Family
ID=5126836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96121283A Expired - Fee Related CN1063221C (en) | 1996-12-02 | 1996-12-02 | Brewage of quality series of spirits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1063221C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102016214746A1 (en) * | 2016-08-09 | 2018-02-15 | Krones Ag | Process for beer production |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040550C (en) * | 1993-02-13 | 1998-11-04 | 浑江市临江还阳参酒厂 | Huanyang ginseng wine and preparing process thereof |
| CN1097801A (en) * | 1993-07-20 | 1995-01-25 | 沈阳市锶泉酒厂 | Strontium Spring Chinese Liquor |
| CN1134453A (en) * | 1995-04-27 | 1996-10-30 | 牡丹江龙溪酿酒厂 | Black currant wine with mineral water and its making method |
-
1996
- 1996-12-02 CN CN96121283A patent/CN1063221C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1063221C (en) | 2001-03-14 |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |