CN1248620A

CN1248620A - Process for brewing active and alcohol content reducible wine

Info

Publication number: CN1248620A
Application number: CN 99108269
Authority: CN
Inventors: 黄洪生
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-06-01
Filing date: 1999-06-01
Publication date: 2000-03-29
Anticipated expiration: 2019-06-01
Also published as: CN1125171C

Abstract

The present invention uses distilled strong liquor as base liquor, and adopts the following steps: according to the weight of finished-product liquor weighing 2-5%. of EM raw liquor, white wax and sugar, and according to the weight of EM, taking 3-35% of molasses, then adding pure water or space water water whose weight is 200-500 times that of EM, uniformly mixing and making anaerobic fermentation for 24-48 hr so as to obtain EM diluted liquor, then making base liquor infiltrate into diluted liquor and adding 1-3%. of citric acid, then uniformly mixing and stirring them so as to obtain the active and alcohol content reducible liquor. The described EM raw liquid is a composite amino acid liquid state formed from 80-odd beneficial microorganisms of lactic acid bacteria, saccharomycetes, photosynthetic bacteria, filamentous bacteria and fibrous bacteria, etc.. Said invention is simple and easy to implement and is favourable for production.

Description

A kind of active and wine manufacture method that can degree of falling

The present invention is a kind of active and wine manufacture method that can degree of falling, specifically is exactly to be basic wine with liquor, EM stoste is diluted to after the 200-500 fermented liquid doubly the active wine that basic wine is infiltrated wherein and make.

At present, the existing history for many years of active wine exploitation, have the active wine that keeps former local flavor again but how just can produce, be a great problem in producing always.Most now breweries solve with the quality that improves basic wine.Chinese invention patent 1180736A just introduces a kind of manufacture method of active wine.It is with adopt ultra-filtration membrane add reverse osmosis method under high-pressure situations with discharges such as the mineral substance in the water, organism, microorganisms, by former water pretreatment system, reverse osmosis desalting treatment system and after-treatment system are formed in the reverse osmosis water preparation process.Former water pretreatment system is made up of filtering unit and pliable cell again.Need corresponding working pressure 15-30Mpa when the regurgitation osmotic treated, water temperature is controlled at 20-40 ℃, and routinely wine-making technology is carried out spawn culture, saccharification, boiling again again behind pending the finishing, method system wine such as powder hydrolysis, distillation split.The shortcoming of this method is that technology is complicated, and contained oxygen enrichment can not retain in water, wants to have retained the oxygen enrichment in the water, certainly will increase facility investment, the stand is high production cost, and the production cycle is long.

This method only solved water " purification " problem, promptly got rid of mineral substance contained in the water, organism, harmful bacterium, do not solve the activity problems in the wine.

The objective of the invention is to solve the problem that exists in the existing active wine, and another kind of activity and wine manufacture method that can degree of falling are provided.

Activity of the present invention and wine manufacture method that can degree of falling are to be basic wine with liquor, and liquor can be the wine of solid spirit or liquid liquor or solid-liquid combination method.EM stoste should be selected light yellow or pale brown look, and free from extraneous odour, pH value are that 3.7-5 is advisable.Used EM stoste, light-coloured vinegar, sugared deal are that the 2-5 ‰ by finished product active wine weight takes by weighing, sweet close element is that the 3-35% by EM weight takes by weighing, the 200-500 times of pure water or the space water that add EM weight, mixing makes promptly to make in anaerobically fermenting 24-48 hour the EM diluent, anerobe and aerobic bacteria symbiosis in the beneficial microorganism are grown altogether, then basic wine is infiltrated the citric acid that adds gross weight 1-3 ‰ in the diluent again, stir evenly to store and promptly made active wine in 24 hours.Used water can be pure water or space water or deionized water.Used filter plant can adopt general filter plant, as husky rod or diatomite filter.The methyl alcohol and the potato spirit that remove in the basic wine can adopt activated carbon pillar pressure reduction absorption method, also can add the activated carbon of 2-4 ‰ in the wine jar, but need stir every day 2 times, and the time was advisable with 5 days.

Characteristics of the present invention:

1, strengthens the activity of wine with the nutrition in the EM beneficial microorganism attitude, reduced production cost, reduced facility investment, shortened the production cycle.

2, suppress harmful bacteria growing in the water with EM beneficial microorganism group, the active wine that manufacturing is come out meets hygienic requirements.

3, with this method 60 ° liquor degree of the falling limit is descended 30 °-40 °.Can keep basic wine taste and not have water taste and other different assorted flavors.

4, can rise in value 500 yuan-1200 yuan/ton, shorten production cycle 5-20 days, remarkable in economical benefits.

Example:

Adopting 60 ° solid spirit is basic wine, the weight of solid spirit is 200 jin, 200 jin of pure water, get EM stoste 500ml by 400 jin weight, light-coloured vinegar 650ml, sugar 500 grams, Sodium Cyclamate 8g, EM stoste, light-coloured vinegar, sugar, Sodium Cyclamate added made anaerobically fermenting 24 hours after stirring evenly in the pure water, then basic wine is penetrated into and add the 500g citric acid in the dilution fermented liquid again and stirred evenly the active wine that then produces 29 °, store just can pack in 24 hours and dispatch from the factory.

Claims

1, a kind of active and wine manufacture method that can degree of falling, it is based on liquor, it is characterized in that weight by finished wine claims 2-5 ‰ EM stoste, light-coloured vinegar, sugar and gets the Sodium Cyclamate of 3-35% by EM weight, the 200-500 times of pure water or the space water that add EM weight, mixing makes promptly to make in anaerobically fermenting 24-48 hour the EM diluent, then basic wine is infiltrated the citric acid that adds gross weight 1-3 ‰ in the diluent again and stirs evenly to store and promptly made active wine in 24 hours.Described EM stoste is a kind of aminoacids complex liquid state of being made up of 80 multiple beneficial microorganisms such as milk-acid bacteria, yeast, photosynthetic bacteria, thread fungus and fiber bacterium.Described EM is the english abbreviation of (Ef-fective Micro-organisms).The present invention is simple, is convenient to produce.

2, a kind of active and wine manufacture method that can degree of falling according to claim 1 is characterized in that described EM stoste must dilute fermentation, and its consumption is the 2-5 ‰ of finished wine weight.

3, a kind of active and wine manufacture method that can degree of falling according to claim 1, it is characterized in that weight by finished wine claims 2-5 ‰ EM stoste, light-coloured vinegar, sugar and gets the Sodium Cyclamate of 3-35% by EM weight, the 200-500 times of pure water or the space water that add EM weight, mixing makes to make in anaerobically fermenting 24-48 hour the EM diluent, then basic wine is infiltrated 1-3 ‰ citric acid that adds gross weight in the EM diluent again and stirs evenly and store the active wine of promptly making after 24 hours.