CN1254005A

CN1254005A - Brewing method of wine in wine and its product

Info

Publication number: CN1254005A
Application number: CN 99113971
Authority: CN
Inventors: 林金儿
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-08-07
Filing date: 1999-08-07
Publication date: 2000-05-24

Abstract

The wine in liquor brewing method includes the following steps: A. soaking high-quality glutinous rice in water until no rice core, draining and steaming; B. adding (weight portion) 15-25 portions aspergillus niger and 110-130 portions water in 100 portions cooled glutinous rice, uniformly stirring and making fermentation, under 32-42 deg.C, for 24-80 hr, then seal fermenting for 30-45 days at normal temp., and adopting disillation process to obtain white liquor; and C. adding 12-15 portions aspergillus flavus or/and aspergillus ruber and 20-40 portions water in 100 portions cooled glutinous rice, and adding 60-70 portions above-mentioned white liquor, uniformly stirring and fermenting for 100-140 hr. at 35-43 deg.C, then seal fermenting for 3-4 months at normal temp., filtering so as to obtain the invented product.

Description

The brew method of wine and goods thereof in the wine

The present invention is about a kind of brew method and wine thereof of wine.

With the distiller's yeast is that characteristics brewing white spirit or sticky rice wine are the traditional brewing methods of China, obtains liquor generally speaking or directly or directly obtains sticky rice wine (being commonly called as yellow rice wine).

The object of the invention is exactly the brew method that this new variety wine of wine in a kind of wine will be provided on traditional brewing method basis, and prepared wine has integrated the sweet-smelling of bent wine and sweet wine and salubrious style.

The brew method of wine is characterized in that producing as follows in the described wine, wherein material all by weight, a): quality glutinous rice soaked to drain to no Mi Xinhou cook; B): the cooled sticky rice meal is added black bent 15～25 parts and water by 100 parts stir for 110～130 parts and ferment, leavening temperature is 32～42 ℃, time is 24～80 hours, and then sealing and fermenting 30 days to 45 days at normal temperatures adopts method for producing liquor through distillation to get liquor then; C): get the cooled sticky rice meal by 100 parts add 12～15 parts yellow bent or/and 20～40 parts in red colouring agent for food, also used as a Chinese medicine and water, other adds above-mentioned liquor and stirs for 60～70 parts and ferment, leavening temperature is 35 ℃～43 ℃.Time is 100 hours～140 hours, then normal temperature lower seal fermentation 3～4 months, filter then wine.

Adopt in the wine that above-mentioned processing method directly obtains the wine mouthfeel near yellow rice wine again not like yellow rice wine, liquor does not resemble liquor again, promptly keeps the sweet silk floss of yellow rice wine, and the alcohol that does not lose liquor again is strongly fragrant, it is clearly simple and elegant to enter the mouth, giving off a strong fragrance is pure and mild, long times of aftertaste, pure and sweet exquisiteness, the long individual style of the quiet flavor of tail, its alcoholic strength generally about 30 degree, obey fully and close national standard by pol 7～8, other index.

In above-mentioned brewing process, for the first time during brewing white spirit, the black song that is added some red colouring agent for food, also used as a Chinese medicine or yellow bent that also can mix, ratio is with black bent: red colouring agent for food, also used as a Chinese medicine (Huang Qu) is 4 to 1～15, and described black song (formal formal name used at school is a WUYI HONGQU), red colouring agent for food, also used as a Chinese medicine and yellow bent distiller's yeast for routine.

Provide most preferred embodiment further to illustrate the present invention below.Example I:

1, with quality glutinous rice bubble about 12 hours, cook after draining the water, treat that meal reduces to about 40 degree, every 50kg adds black bent 7.5kg, red colouring agent for food, also used as a Chinese medicine 2.5kg, adds water 60kg, puts into the wine brewing pond after stirring all, 35～40 ℃ of bottom fermentations need 50 hours, sealing is sent out and is made then, sends out summer and makes about 30 days, about 45 days winters, use method for producing liquor through distillation, every approximately 50kg rice can be carried 50 degree left and right sides liquor 40kg.

2, soaked about 12 hours with quality glutinous rice, cook after draining the water and treat that temperature reduces to about 40 degree, every 50kg rice adds Huang Qu 6kg, red colouring agent for food, also used as a Chinese medicine 1.5kg, add water 15kg, add 50 degree liquor 35kg, stir and put into Jiu Chizhong, keep about 40 degree, fermented 5～6 days, sealing is sent out and is made then, sends out winter and makes 4 months, send out summer and made 3 months, filter out wine, get about 30 degree, pol 7～8 degree finished wine.Example II:

1, with quality glutinous rice bubble about 12 hours, cook after draining the water, treat that meal reduces to about 40 degree, that every 50kg adds is black bent 10, add water 60kg, puts into the wine brewing pond after stirring all, 35～40 ℃ of bottom fermentations need 60 hours, sealing is sent out and is made then, sends out summer and makes about 30 days, about 45 days winters, use method for producing liquor through distillation, every approximately 50kg rice can be carried 50 degree left and right sides liquor 42kg.

2, soaked about 12 hours with quality glutinous rice, cook after draining the water and treat that temperature reduces to about 40 degree, every 50kg rice adds Huang Qu 7.5kg, adds water 15kg, add 50 degree liquor 35kg, stir and put into Jiu Chizhong, keep about 35～42 ℃, fermented 5～6 days, sealing is sent out and is made then, send out winter and made 4 months, send out summer and made 3 months, filter out wine, get about 30 degree pol 7～8 degree finished wine.

Claims

1, the brew method of wine in a kind of wine is characterized in that producing as follows, wherein material all by weight, a): quality glutinous rice soaked to drain to no Mi Xinhou cook; B): the cooled sticky rice meal is added black bent 15～25 parts and water by 100 parts stir for 110～130 parts and ferment, leavening temperature is 32～42 ℃, time is 24～80 hours, and then sealing and fermenting 30 days to 45 days at normal temperatures adopts method for producing liquor through distillation to get liquor then; C): get the cooled sticky rice meal by 100 parts add 12～15 parts yellow bent or/and 20～40 parts in red colouring agent for food, also used as a Chinese medicine and water, other adds above-mentioned liquor and stirs for 60～70 parts and ferment, leavening temperature is 35 ℃～43 ℃, time is 100 hours～140 hours, then normal temperature lower seal fermentation 3～4 months, filter then wine.

2, wine in a kind of wine that directly obtains according to the described brew method of claim 1.

3,, 20～30% red colouring agent for food, also used as a Chinese medicine or yellow song can be arranged in the black bent total amount that it is characterized in that adding according to wine brewing method in the described wine of claim 1.