CN1197114A

CN1197114A - Prodn. method of wine and wine thereof

Info

Publication number: CN1197114A
Application number: CN 97108038
Authority: CN
Inventors: 龙红松
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-04-21
Filing date: 1997-04-21
Publication date: 1998-10-28

Abstract

A method for making wine includes washing glutinous rice, immersing, distilling, mixing with yeast, primary fermentation, secondary fermentation, immersing wine, extracting juice, sterilization, mingling to obtain winter wine, mixing it with CO2 to obtain carbonated winter wine, and fermenting distiller's grains and distilling to obtain glutinous wine, and features effective control and killing of other bacteria, long quality guarantee period, and industrial production.

Description

The production method of wine and wine thereof

The present invention relates to a kind of production method and wine thereof of wine.

Winter wine is a kind of traditional product, and by traditional production technique, it is only limited to and produces winter, has seasonality, because general bacterium all has hibernation habit, when other bacterium enlivens to summer, just can not produce, traditional winter wine is because its total plate count is uncontrollable and kill, and its quality guaranteed period is short, perishable, in addition, because its zymic is uncontrollable action time, and cause alcoholic strength fluctuated, and its whole process of production only by rule of thumb, and do not have the control device of science, a general winter wine sale in bulk.Its vinosity muddiness, the whitening look.

The object of the present invention is to provide a kind of long quality-guarantee period, but produce and the production method and the wine thereof of the wine that its alcoholic strength is stable the four seasons.

The objective of the invention is to realize by following manner: it produces a kind of production method of wine as follows: (material all by weight)

A) glutinous rice is eluriated impurity elimination after, soak to there not being a rice heart;

B) become whole grain, dry and comfortable glutinous meal with going up the pot boiling behind soaked glutinous rice drop thousand water;

C) after the well-done glutinous meal cooling, add 0.25-0.35 part of rice wine song by every 80-120 part glutinous rice and mix thoroughly, ferment, its leavening temperature is controlled at 30 ℃--and 38 ℃, the time is 48--54 hour;

D) with in the wine base transposition base cylinder, normal temperature oxygen uptake fermentation 10-16 hour;

E) take out in the 1/2 base cylinder pure mellow wine and filter, put into container and staticly settle that to wear out into wine stand-by with 100-150 order filter cloth;

F) remaining wine base is connected the juice band is poor puts into infusing drugs in wine base cylinder, press 0.8-1.2 part vinasse and add 2-3 part sterilized water and ferment, time 3-7 days (72 hours--168 hours);

G) taking out pure mellow wine (tender wine) filters with 40-100 order filter cloth;

H) be blended into 0.5-1.5 part wine by 2.5-3.5 part pure mellow wine and stir evenly the laggard Autoclave sterilization of going into, the sterilization vapor pressure is controlled at 0.05-0.15MPa, and insulation is 20 minutes after 78 ℃ of the temperature;

I) detect packing.

The wine of Sheng Chaning as stated above, it is to be refrigerated to 1 ℃-4 ℃ through the wine that obtains after a to the h step, mixes in mixing machine by every 900-1100 part wine and the CO2 gas of 1 kilogram of pressure that can afterwards obtains.

Produce another kind of wine as stated above, it is to carry out boiling through the vinasse that obtain after a to the g step, vapor pressure 0.05-0.1MPa, time 5-10 minute, admix 2.5-3.5 part saccharifying enzyme by 900-1100 part vinasse after the spreading for cooling to 42 ℃-48 ℃, 40-50 ℃ of base fermentation leavening temperature heats up in a steamer with distillation method behind the 72 hours time fermentation finished thoroughly1 and obtains.

The present invention can control and kill other assorted bacterium effectively, the four seasons produce in 1 ℃-40 ℃ ambient air temperature, the wine of its production is isabelline, and is more limpid, by sterilization and pH value control, quality guaranteed period was brought up to more than half a year, because controlled yeast action time, its alcoholic strength can be adjusted, produce and operation all has the control device of science, produce bulk sale by batch.Can produce carbonic acid winter wine, winter wine and sticky rice wine, enrich winter wine kind, winter wine be produced from the workshop become suitability for industrialized production.

The invention will be further described below in conjunction with embodiment:

Embodiment 1

Get the pure glutinous rice of 100Kg, after eluriating impurity elimination, soak to there not being the rice heart, pick up the back that drains the water and go up the boiling of pot use Boiler Steam, boiling becomes whole grain, dry and comfortable glutinous meal, with well-done glutinous quick-meal stall cold to 35 ℃, after admixing 0.3Kg rice wine song, enter the fermenting house anaerobic fermentation after sterilizing, its leavening temperature control agent is at 30 ℃, time 48, in wine base transposition base cylinder, normal temperature oxygen uptake fermentation 10 hours, adopt the steel crusher, take out in the 1/2 base cylinder pure mellow wine and put into Stainless Steel Filter with 100 order filter cloths and filter, put into container and staticly settle that to wear out into wine stand-by, the wine base of remainder is connected the juice band be pickled with grains or in wine and put into infusing drugs in wine base cylinder, add water 250Kg, change the base Secondary Fermentation, after 72 hours, adopt the steel crusher to take out pure mellow wine and put into the Stainless Steel Filter filtration with 100 order filter cloths, obtain the pure mellow wine of about 300Kg, be blended into the wine of 100Kg in pure mellow wine, stir evenly the laggard Autoclave sterilization of going into, sterilization vapor pressure control agent is at 0.1MPa, insulation was 20 minutes after temperature reached 78 ℃, look the quality of wine, available pure sucrose, sweet close element, soda ash etc. carry out look, fragrant, the wine of batch production becomes consistent before and after the modulation of flavor, furnishing, detect then, its color is carried out front and back relatively, and pol is measured with saccharometer, and acidity is measured with the pH value precision test paper, the wine degree is measured with distillation method, concentration is measured with baum, and winter wine is promptly produced in last can.

Embodiment 2

Get the winter wine 100Kg after embodiment 1 sterilization, it is inserted be refrigerated to 1 ℃-4 ℃ in the freezing pond, mixes in mixing machine with the carbon dioxide of 1Kg pressure and can in time, 156 bottles of carbonic acid winter wine that must the 0.64Kg/ bottle.

Embodiment 3

Get the vinasse 1000Kg behind the embodiment 1 transfer base Secondary Fermentation, carry out boiling, time 5-10 minute, 100 ℃ of temperature, the 3Kg saccharifying enzyme is admixed in spreading for cooling to 45 ℃, base fermentation, leavening temperature 40-50 ℃, 72 hours time, heat up in a steamer with distillation method then and get (hanging wine), get 150Kg31 ° of V/V sticky rice wine.

Claims

1. the production method of a wine, it is characterized in that: it is produced as follows: (material all by weight)

B) soaked glutinous rice is drained the water back is gone up the pot boiling and is become whole grain, dry and comfortable glutinous meal;

C) after the well-done glutinous meal cooling, add 0.25--0.35 part rice wine song by every 80-120 part glutinous rice and mix thoroughly, ferment, its leavening temperature is controlled at 30 ℃--and 38 ℃, the time is 48--54 hour;

F) remaining wine base is connected the juice band is poor puts into infusing drugs in wine base cylinder, press 0.8-1.2 part vinasse and add 2-3 part sterilized water and ferment time 3-7 days (72 hours-168 hours);

H) be blended into 0.5--1.5 part wine by 2.5--3.5 part pure mellow wine and stir evenly the laggard Autoclave sterilization of going into, the sterilization vapor pressure is controlled at 0.05-0.15MPa, and insulation is 20 minutes after 78 ℃ of the temperature;

I) detect packing.

2. press the wine of the production method production of the described wine of claim 1, it is characterized in that: it is to be refrigerated to 1 ℃-4 ℃ through the wine that obtains after a to the h step, and can obtains after mixing in mixing machine by the every 900-1100 part wine and the CO2 gas of 1 kilogram of pressure.

3. press the wine of the production method production of the described wine of claim 1, it is characterized in that: it is to carry out boiling through the vinasse that obtain after a to the g step, vapor pressure 0.05-0.1MPa, time 5-10 minute, admix 2.5-3.5 parts of saccharifying enzyme by 900-1100 part vinasse after the spreading for cooling to 42 ℃-48 ℃, base fermentation, leavening temperature is 40-50 ℃, the time is to heat up in a steamer with distillation method behind 72 hours fermentation finished thoroughly1s to obtain.