CN115895808A - Nine-grain wine brewing process based on grains - Google Patents
Nine-grain wine brewing process based on grains Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention provides a nine-grain wine brewing process based on grains, and relates to the technical field of wine brewing processes. The nine-grain wine brewing process based on the grains comprises the following steps: s1, pretreating a pit; s2, grain pretreatment; s3, feeding and fermenting; s4, stepping on the cellar; s5, distilling to obtain wine. By culturing and maintaining the pit before brewing, on the basis of keeping the original pit mud at the bottom of the pit, the pit mud at the bottom of the pit is subjected to nutrition supplement, so that the activity of the pit mud is improved, meanwhile, the microbial flora in the pit takes new and old distiller's yeast as food, the production and the propagation are continuous, a huge microbial community is formed, the total acid and the total ester content as well as the humus and the microbial variety are very many, the variety and the quantity of the microbes in the pit are increased, the quality of the wine liquid is improved, and the traditional five-old retort process is combined with the modern process, so that the brewed wine is mellow, soft, clean, clear and transparent, and has long aftertaste.
Description
Technical Field
The invention relates to the technical field of wine brewing processes, in particular to a nine-grain wine brewing process based on grains.
Background
The white spirit has compound fragrance with esters as main body, uses yeasts and yeast as saccharification leaven, uses starchiness (saccharine) as raw material, and is brewed into various wines by stewing, saccharifying, fermenting, distilling, ageing and blending, and the brewing is a process for producing alcoholic beverages with certain concentration by using microbial fermentation, the white spirit mainly uses starch-containing substances as raw materials, such as sorghum, wheat and the like, and the brewing process 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; and 2, fermenting the glucose by using saccharomycetes to generate alcohol.
Nine-grain wine also needs to be brewed by mud pit ageing, solid state fermentation, slow fire distillation, quality picking, graded storage and brewing, and the pit for brewing wine contains various microorganisms which are beneficial to fermentation of fermented grains, such as the most abundant clostridium, caproic acid bacteria, methane bacteria, butyric acid bacteria and the like, and is a main factor for generating various fragrant substances of the wine body, so that the pit mud quality at the bottom of the pit is closely related to the quality and style of the wine, and the pit mud quality at the bottom of the pit is poor or aged, thereby having direct influence on the improvement of the quality of the Daqu wine and the improvement of the style of the wine body.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a nine-grain wine brewing process based on grains, and solves the problem that the quality of pit mud at the bottom of a pool affects the style of a wine body.
In order to achieve the purpose, the invention is realized by the following technical scheme: a nine-grain wine brewing process based on grains comprises the following steps:
s1, pretreating a pit
a pit culture
Firstly, digging and lifting pit mud at the bottom of a pit pool, wherein the digging depth is 15cm, taking 10kg of medium-high temperature distiller's yeast, 5kg of high temperature distiller's yeast, 60-100kg of warm water at 50 ℃, and 2kg of liquor, uniformly scattering the liquor on the pit mud, culturing the pit mud to be soft by means of mixing and treading, finally gathering the pit mud to corners, and covering plastic cloth and gunny bags for heat preservation and fermentation for 48 hours;
b pit maintenance
Taking 5-8kg of warm boiled water at 40-50 ℃, adding 1kg of wine liquid into the water, mixing by using a sprayer, and spraying the wall of a cellar pool for 2-3 times;
s2, grain pretreatment
Firstly, respectively soaking sorghum, rice, sticky rice, wheat, corn, buckwheat, barley, peas and mung beans for 24 hours, and then steaming the grains by using a steamer and underground water until the grains are completely cooked;
s3, feeding and fermenting
a feeding of haw
Dividing the steamed grains into three equal parts, and filling each equal part of grainsMixing, adding one part of grain mixture into the cellar, and adding 1.6m into the cellar 3 Piling the mixture in the pit to a height of 30cm by using the fermented grains of 77kg, medium-high temperature distiller's yeast, 17kg of high temperature distiller's yeast and 80-86kg of cooked bran;
b feeding two or three kinds of haw
Feeding fructus crataegi for three days, adding a part of grain mixture into the cellar, and adding 1.6m into the cellar 3 Feeding the fermented grains, 77kg of medium-high temperature distiller's yeast, 17kg of high temperature distiller's yeast and 80-86kg of cooked bran, leveling the cellar pool, feeding the second hawthorn for three days, and then feeding the rest grain mixture into the cellar pool by repeating the operation;
s4, stepping on the cellar
Sealing soil at the side of the pit after the feeding is finished to ensure compact soil, stepping on the pit twice every day in the first 10 days, stepping on the pit once every day in 10-20 days, and sealing the pit at other time except for stepping on the pit;
s5, distilling to obtain liquor
After fermenting for 60-90 days, putting the fermented substance in the pit into a steamer, covering the steamer, introducing steam into the bottom of the steamer, and allowing the steam to carry wine steam and aroma substances in the fermented grains into a condenser in the upward circulation process to convert the wine steam and the aroma substances into liquid wine.
Preferably, in the step S2, the sorghum accounts for 45.0% to 48.0% by weight, the rice accounts for 12.0% to 15.0% by weight, the glutinous rice accounts for 12.0% to 13.0% by weight, the wheat accounts for 5.0% to 6.0% by weight, the corn accounts for 2.5% to 3.0% by weight, the buckwheat accounts for 3.0% to 3.5% by weight, the barley accounts for 3.0% to 3.5% by weight, the pea accounts for 5.0% to 5.5% by weight, and the mung bean accounts for 5.0% to 5.5% by weight.
Preferably, in the step S3, the temperature of the grains in the pond is controlled to be 16-20 ℃, and the moisture is controlled to be 55-60%.
The invention provides a nine-grain wine brewing process based on grains. The method has the following beneficial effects:
1. according to the invention, the pit is cultured and maintained before brewing, nutrition supplement is carried out on the pit mud at the bottom of the pit on the basis of keeping the original pit mud at the bottom of the pit, the activity of the pit mud is improved, meanwhile, the microbial flora in the pit takes new and old distiller's yeast as food, continuous production and multiplication are carried out, a huge microbial community is formed, the total acid and total ester content, humus and microbial species in the microbial community are very large, the types and the quantity of the microbes in the pit are increased, and the quality of the wine is improved.
2. The invention combines the traditional five-rice-steamer process with the modern process, so that the brewed wine has mellow and strong fragrance, softness, cleanness, clearness and transparency and long aftertaste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a nine-grain wine brewing process based on grains, which comprises the following steps:
s1, pretreating a pit
a pit culture
Firstly, digging and lifting pit mud at the bottom of a pit pool, wherein the digging depth is 15cm, taking 10kg of medium-high temperature distiller's yeast, 5kg of high temperature distiller's yeast, 100kg of warm water at 50 ℃, and 2kg of liquor, uniformly scattering the liquor on the pit mud, culturing and softening the pit mud in a mixing and foot-stepping mode, finally gathering the pit mud to corners, and covering plastic cloth and gunny bags for heat preservation and fermentation for 48 hours;
b pit maintenance
Taking 8kg of warm boiled water with the temperature of 40-50 ℃, adding 1kg of wine liquid into the water, mixing by using a sprayer, and spraying the wall of a cellar pool for 3 times;
s2, grain pretreatment
Firstly, respectively soaking sorghum, rice, sticky rice, wheat, corn, buckwheat, barley, peas and mung beans for 24 hours, and then steaming the grains by using a steamer and underground water until the grains are completely cooked;
s3, feeding and fermenting
a feeding of Hawthorn
Dividing the steamed grains into three equal parts, mixing each equal part of grains thoroughly, adding one part of grain mixture into cellar, adding 1.6m into cellar 3 Piling the mixture in the cellar into 30cm high fermented grains, 77kg of medium-high temperature distiller's yeast, 17kg of high temperature distiller's yeast and 86kg of cooked bran;
b feeding two haw and three haw
After three days, another part of grain mixture is put into the cellar pool, and 1.6m of grain mixture is added into the cellar pool 3 After the fermented grains, 77kg of medium-high temperature distiller's yeast, 17kg of high temperature distiller's yeast and 86kg of cooked bran are fed, the pit is leveled, and after two days, the rest grain mixture is fed into the pit by repeating the operation;
s4, stepping on the cellar
Sealing soil at the edge of the pit after the feeding is finished, ensuring compact soil, stepping the pit twice every day in the first 10 days, stepping the pit once every day in 20 days, and sealing the pit at other time except for stepping the pit;
s5, distilling to obtain liquor
And after 90 days of fermentation, putting the fermentation material in the pit into a steamer, covering the steamer, introducing steam into the bottom of the steamer, and introducing the steam and the fragrant substances in the fermented grains into a condenser in the upward circulation process to convert the steam and the fragrant substances into liquid wine.
Through cultivate and maintain the cellar for storing things pond before making, on keeping original bottom of the pool cellar for storing things mud's basis, carry out nutrition supplementation to bottom of the pool cellar for storing things mud, improve the activity of cellar for storing things mud, the microbial community in the pond uses new and old distiller's yeast as food simultaneously, constantly produces and flourishes to a huge microbial community has been formed, wherein total acid, total ester content and humus and microorganism kind are very many, lead to the kind quantity of microorganism in the cellar for storing things pond to increase, the quality of wine liquid has been improved. The traditional five-rice steamer process is combined with the modern process, so that the brewed wine is mellow and rich in fragrance, soft, clean and cool, clear and transparent, and has long aftertaste.
In the step S2, the sorghum accounts for 48.0 wt%, the rice accounts for 12.0 wt%, the glutinous rice accounts for 12.0 wt%, the wheat accounts for 5.0 wt%, the corn accounts for 2.5 wt%, the buckwheat accounts for 3.0 wt%, the barley accounts for 3.0 wt%, the peas accounts for 5.0 wt%, and the mung beans accounts for 5.0 wt%. Nine kinds of grains are assembled in a cellar, so that the main tastes and the fragrance of the grains are realized, and special nine-grain fragrance type is formed, while the protein in the rice is decomposed into rich amino acid and short peptide after being fermented by microorganisms, so that the protein can be directly absorbed by a human body, the function of the human body can be recovered in a short time, the work and the rest are not influenced, and the tissue cells of the human body are not damaged even if the human body is drunk; glutinous rice is fermented in a series of ways, so that digestion can be promoted, and the effects of tonifying spleen and nourishing stomach can be achieved; the corn can reduce cholesterol in blood, soften blood vessel, and prevent and treat arteriosclerosis; buckwheat contains abundant lysine, iron, manganese, zinc and dietary fiber, has very high nutritional value and health care effect, can enhance the elasticity of blood vessels, and prevents the phenomenon of cardiovascular and cerebrovascular hemorrhage; the peas increase the flavor components in the wine body, so that the wine body is elegant and full. The quality of the wine can be softened; the antioxidant contained in fermented mung bean can improve the content of beneficial cholesterol in human body and reduce the content of harmful cholesterol.
And S3, controlling the temperature of the grains in the pond to be 20 ℃ and controlling the water content to be 60 percent when the grains enter the pond.
The second embodiment:
the embodiment of the invention provides a nine-grain wine brewing process based on grains, which comprises the following steps:
s1, pretreating a pit
a pit culture
Firstly, digging and lifting pit mud at the bottom of a pit pool, wherein the digging depth is 15cm, taking 10kg of medium-high temperature distiller's yeast, 5kg of high temperature distiller's yeast, 60kg of warm water at 50 ℃, and 2kg of liquor, uniformly scattering the liquor on the pit mud, culturing and softening the pit mud in a mixing and foot-stepping mode, finally gathering the pit mud to corners, and covering plastic cloth and gunny bags for heat preservation and fermentation for 48 hours;
b pit maintenance
Taking 5kg of warm boiled water at 40-50 ℃, adding 1kg of wine liquid into the water, mixing by using a sprayer, and spraying the wall of a cellar pool for 2 times;
s2, grain pretreatment
Firstly, respectively soaking sorghum, rice, sticky rice, wheat, corn, buckwheat, barley, peas and mung beans for 24 hours, and then steaming the grains by using a steamer and underground water until the grains are completely cooked;
s3, feeding and fermenting
a feeding of haw
Dividing the steamed grains into three equal parts, mixing each equal part of grains, putting a part of grain mixture into a cellar, and adding 1.6m into the cellar 3 Stacking the mixture in the cellar to 30cm high, wherein the fermented grains are 77kg of medium-high temperature distiller yeast, 17kg of high temperature distiller yeast and 80kg of cooked bran;
b feeding two haw and three haw
Feeding fructus crataegi for three days, adding a part of grain mixture into the cellar, and adding 1.6m into the cellar 3 After the fermented grains, 77kg of medium-high temperature distiller's yeast, 17kg of high temperature distiller's yeast and 80kg of cooked bran are fed, leveling the cellar pool, feeding the second hawthorn for three days, and then feeding the rest grain mixture into the cellar pool by repeating the operation;
s4, stepping on the cellar
Sealing soil at the side of the pit after the feeding is finished, ensuring compact soil quality, stepping on the pit twice every day in the first 10 days, stepping on the pit once every day in 10 days, and sealing the pit at other time except for stepping on the pit;
s5, distilling to obtain liquor
And after fermenting for 60 days, putting the fermented substance in the pit into a steamer, covering the steamer, introducing steam into the bottom of the steamer, and allowing the steam to carry wine steam and aroma substances in the fermented grains into a condenser in the upward circulation process to convert the wine steam and the aroma substances into liquid wine.
Through cultivate and maintain the cellar for storing things pond before making, on the basis of keeping original bottom of the pool cellar for storing things mud, carry out nutrition supplementation to bottom of the pool cellar for storing things mud, improve the activity of cellar for storing things mud, microbial srain in the pond uses new and old distiller's yeast as food simultaneously, constantly produces and multiplies to a huge microbial community has been formed, wherein total acid, total ester content and humus and microorganism kind are very many, lead to the kind quantity of microorganism to increase in the cellar for storing things pond, improved the quality of beverage. The traditional five-rice-steamer process is combined with the modern process, so that the brewed wine is mellow and rich in fragrance, soft, clean, cool, clear and transparent, and has long aftertaste.
In the step S2, the sorghum accounts for 45.0 wt%, the rice accounts for 15.0 wt%, the glutinous rice accounts for 13.0 wt%, the wheat accounts for 6.0 wt%, the corn accounts for 3.0 wt%, the buckwheat accounts for 3.5 wt%, the barley accounts for 3.5 wt%, the peas accounts for 5.5 wt%, and the mung beans accounts for 5.5 wt%. Nine kinds of grains are assembled in a cellar, so that the main tastes and the fragrance of the grains are realized, and special nine-grain fragrance type is formed, while the protein in the rice is decomposed into rich amino acid and short peptide after being fermented by microorganisms, so that the protein can be directly absorbed by a human body, the function of the human body can be recovered in a short time, the work and the rest are not influenced, and the tissue cells of the human body are not damaged even if the human body is drunk; glutinous rice is fermented in a series of ways, so that digestion can be promoted, and the effects of tonifying spleen and nourishing stomach can be achieved; the corn can reduce cholesterol in blood, soften blood vessel, and prevent and treat arteriosclerosis; the buckwheat contains abundant lysine, iron, manganese, zinc and dietary fiber, has very high nutritive value and health-care effect, can enhance the elasticity of blood vessels and prevent the phenomenon of cardiovascular and cerebrovascular hemorrhage; the peas increase the flavor components in the wine body, so that the wine body is elegant and full. The quality of the wine can be softened; the antioxidant contained in fermented mung bean can improve the content of beneficial cholesterol in human body and reduce the content of harmful cholesterol.
And S3, controlling the temperature of grains in the pond to be 16 ℃ and controlling the water content to be 55 percent when the grains enter the pond.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. A nine-grain wine brewing process based on grains is characterized in that: the method comprises the following steps:
s1, pretreating a pit
a pit culture
Firstly, digging and lifting pit mud at the bottom of a pit pool, wherein the digging depth is 15cm, taking 10kg of medium-high temperature distiller's yeast, 5kg of high temperature distiller's yeast, 60-100kg of warm water at 50 ℃, and 2kg of liquor, uniformly scattering the liquor on the pit mud, culturing the pit mud to be soft by means of mixing and treading, finally gathering the pit mud to corners, and covering plastic cloth and gunny bags for heat preservation and fermentation for 48 hours;
b pit maintenance
Taking 5-8kg of warm boiled water at 40-50 ℃, adding 1kg of wine liquid into the water, mixing by using a sprayer, and spraying the wall of a cellar pool for 2-3 times;
s2, grain pretreatment
Firstly, respectively soaking sorghum, rice, sticky rice, wheat, corn, buckwheat, barley, peas and mung beans for 24 hours, and then steaming the grains by using a steamer and underground water until the grains are completely cooked;
s3, feeding and fermenting
a feeding of haw
Dividing the steamed grains into three equal parts, mixing each equal part of grains, putting a part of grain mixture into a cellar, and adding 1.6m into the cellar 3 Piling the mixture in the pit to a height of 30cm by using the fermented grains of 77kg, medium-high temperature distiller's yeast, 17kg of high temperature distiller's yeast and 80-86kg of cooked bran;
b feeding two haw and three haw
Feeding fructus crataegi for three days, adding a part of grain mixture into the cellar, and adding 1.6m into the cellar 3 After the fermented grains, 77kg of medium-high temperature distiller's yeast, 17kg of high temperature distiller's yeast and 80-86kg of cooked bran are fed, the pit is leveled, and after two days, the rest grain mixture is fed into the pit by repeating the operation;
s4, stepping on the cellar
Sealing soil at the side of the pit after the feeding is finished to ensure compact soil, stepping on the pit twice every day in the first 10 days, stepping on the pit once every day in 10-20 days, and sealing the pit at other time except for stepping on the pit;
s5, distilling to obtain liquor
After fermenting for 60-90 days, putting the fermented substance in the pit into a steamer, covering the steamer, introducing steam into the bottom of the steamer, and allowing the steam to carry wine steam and aroma substances in the fermented grains into a condenser in the upward circulation process to convert the wine steam and the aroma substances into liquid wine.
2. The nine-grain wine brewing process based on grains according to claim 1, characterized in that: in the step S2, the sorghum accounts for 45.0-48.0 wt%, the rice accounts for 12.0-15.0 wt%, the glutinous rice accounts for 12.0-13.0 wt%, the wheat accounts for 5.0-6.0 wt%, the corn accounts for 2.5-3.0 wt%, the buckwheat accounts for 3.0-3.5 wt%, the barley accounts for 3.0-3.5 wt%, the peas accounts for 5.0-5.5 wt%, and the mung beans accounts for 5.0-5.5 wt%.
3. The nine-grain wine brewing process based on grains according to claim 1, characterized in that: in the step S3, the temperature of the grains is controlled to be 16-20 ℃ when the grains enter the pond, and the moisture is controlled to be 55-60%.
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