CN1626639A - Method for brewing faint scent type Xiaoqu wine - Google Patents
Method for brewing faint scent type Xiaoqu wine Download PDFInfo
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- CN1626639A CN1626639A CN 200410040453 CN200410040453A CN1626639A CN 1626639 A CN1626639 A CN 1626639A CN 200410040453 CN200410040453 CN 200410040453 CN 200410040453 A CN200410040453 A CN 200410040453A CN 1626639 A CN1626639 A CN 1626639A
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Abstract
A process for brewing the light leavened spirit with refreshing fragrance features that its raw materials are more kinds of grains including sorghum grain, rice, glutinous rice, corn and buckwheat, which are respectively mixed and immersed and then steamed segmentally. Said light leavened spirit features refreshing fragrance, high contents of ethyl acetate and ethyl lactate, and agreeable taste.
Description
One, technical field
The invention belongs to making method, particularly a kind of brewing method of scent type Xiaoqu wine.
Two, background technology
The scent type Xiaoqu wine of prior art is the grain with single variety, brewages through the traditional technology of the immersion of whole grain, boiling, cultivation and fermentation multistep process to form.It exists following defective: 1) because the trace ingredients of liquor and flavour substances have direct relation with grain variety, so to exist local flavor with the scent type Xiaoqu wine of single grain brew not dense always, sweet mellow insufficient problem; 2) if following traditional technology with plurality of cereals brewages, can cause grain gelatinization inequality because of factors such as grain variety difference, granular size and quality differences, make cultivation and ferment effect bad.Method with plurality of cereals brew scent type Xiaoqu wine has not retrieved disclosed patent documentation.
Three, summary of the invention
The objective of the invention is to deficiency at the prior art existence, plan is improved the traditional fermentation technology of single grain scent type Xiaoqu wine, a kind of many grain brew method of scent type Xiaoqu wine is provided, make brew product delicate fragrance quiet and tastefully laid out, pure and sweet soft, naturally coordinate, aftertaste is happy smooth, has many grain fragrance complementary typical case local flavor.
Realize purpose of the present invention by the following technical solutions.
A kind of many grain of scent type Xiaoqu wine brew method comprises batching, immersion, boiling, cultivation, fermentation and still-process, it is characterized in that:
1) used grain variety of batching and their percent by weight proportioning are jowar 40-60%, rice 15-20%, glutinous rice 5-10%, corn 10-15%, buckwheat 10-15%;
2) soaking is that jowar is mixed with corn, and rice, glutinous rice and buckwheat mix, and soaks 5-8 hour with the cleaning water classification respectively, to the saturating heart rate of the water of grain grain 〉=98%;
3) stage cooking is adopted in boiling, the steaming just 15 minutes under 100-102 ℃ of temperature of jowar after promptly will soaking earlier and corn, and vexed steaming 10-15 minute under air-tight state then is to grain grain water content 65% (weight); Last rice, glutinous rice and the buckwheat that adds after soaking again steamed 50-60 minute under 100-102 ℃ of temperature again, the thin sweat, ripe grain water content 65-68% (weight) received again of, skin gentle ripe to whole grains.
The traditional fermentation technology of the cultivation of postorder, fermentation and still-process and single grain scent type Xiaoqu wine is basic identical.It should be noted that: need to strengthen bent medicine quality during cultivation, prevent assorted bacterium breeding, accomplish the even cultivation of full case, outlet raw sugar is controlled at 2.5-3.5% (weight), and outlet yeast bacterial count is controlled at-1,500 ten thousand of 1,000 ten thousand/grams/gram; During fermentation, the poor weight ratio of grain is controlled at 1: 3 to 1: 4 scope, adheres to that low temperature advances bucket, accomplishes sealing and fermenting; Want equilibrium temperature during distillation, prevent that different assorted flavor from entering in the wine, butt truncates, and disconnected flower is plucked wine, guarantees vinosity.
Many grain of scent type Xiaoqu wine brew method of the present invention, batching and technological process are scientific and reasonable, easy and simple to handle.Adopt many grain scent type Xiaoqu wine of the inventive method brew, water white transparency, delicate fragrance is quiet and tastefully laid out, and is pure and sweet soft, sweet ice-cold refreshing clean, coordinates naturally, and aftertaste is happy smooth, has many grain fragrance complementary typical case local flavor; It is compared with single grain scent type Xiaoqu wine, and ethyl acetate and content of ethyl lactate are significantly increased, and potato spirit content significantly reduces, and its delicate fragrance local flavor is denseer, and sweet mellow aftertaste is more sufficient.
Four, embodiment
Specify many grain of scent type Xiaoqu wine brew method of the present invention for an embodiment below.
By the percent by weight proportional quantity of used grain, take by weighing 10 kilograms of 55 kilograms of jowar and corns, mix; Take by weighing 10 kilograms in 17 kilograms in rice, 8 kilograms in glutinous rice and buckwheat again, mix; Again these two kinds of compounds are soaked in respectively in the cleaning water and reached 98% to the saturating heart rate of the water of grain grain in 5-8 hour.Jowar and corn compound after will soaking then change in the steam cooker, at the beginning of 100-102 ℃, steamed 15 minutes, again the vexed steaming of air-tight state 15 minutes to grain grain water content 65% (weight); Rice after will soaking at last, glutinous rice and buckwheat compound change in the steam cooker, with the boiling 60 minutes again under 100-102 ℃ of temperature of jowar and corn compound, and to all grains are gentle ripe, the thin sweat, ripe grain water content 65-68% (weight) received again of skin.The traditional fermentation technology of the cultivation of postorder, fermentation and still-process and single grain scent type Xiaoqu wine is basic identical.Outlet raw sugar is controlled at 2.5-3.5% (weight) during cultivation, and the numerical control of outlet yeast cell is built in-1,500 ten thousand of 1,000 ten thousand/grams/gram; During fermentation, the poor weight ratio of grain is controlled at 1: 3 to 1: 4 scope; Want equilibrium temperature during distillation, butt truncates when going out wine, and disconnected flower connects wine, obtains about 60 kilograms high-quality many grain scent type Xiaoqu wine at last.
Claims (3)
1, a kind of many grain of scent type Xiaoqu wine brew method comprises batching, immersion, boiling, cultivation, fermentation and still-process, it is characterized in that:
1) used grain variety of batching and their percent by weight proportioning are jowar 40-60%, rice 15-20%, glutinous rice 5-10%, corn 10-15%, buckwheat 10-15%;
2) soaking is that jowar is mixed with corn, and rice, glutinous rice and buckwheat mix, and soaks 5-8 hour with the cleaning water classification respectively, to the saturating heart rate of the water of grain grain 〉=98%;
3) stage cooking is adopted in boiling, the steaming just 15 minutes under 100-102 ℃ of temperature of jowar after promptly will soaking earlier and corn, and vexed steaming 10-15 minute under air-tight state then is to grain grain water-content 65% (weight); Last rice, glutinous rice and the buckwheat that adds after soaking again steamed 50-60 minute under 100-102 ℃ of temperature again, the thin sweat, ripe grain water content 65-68% (weight) received again of, skin gentle ripe to whole grains.
2, according to many grain of the described scent type Xiaoqu wine of claim 1 brew method, it is characterized in that when cultivation outlet raw sugar is controlled at 2.5-3.5% (weight), outlet yeast bacterial count is controlled at-1,500 ten thousand of 1,000 ten thousand/grams/gram.
3,, it is characterized in that when fermentation the poor weight ratio of grain is controlled at 1: 3 to 1: 4 scope according to many grain of the described scent type Xiaoqu wine of claim 1 brew method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410040453 CN1250700C (en) | 2004-08-13 | 2004-08-13 | Method for brewing faint scent type Xiaoqu wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410040453 CN1250700C (en) | 2004-08-13 | 2004-08-13 | Method for brewing faint scent type Xiaoqu wine |
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| Publication Number | Publication Date |
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| CN1626639A true CN1626639A (en) | 2005-06-15 |
| CN1250700C CN1250700C (en) | 2006-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200410040453 Expired - Fee Related CN1250700C (en) | 2004-08-13 | 2004-08-13 | Method for brewing faint scent type Xiaoqu wine |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101007992B (en) * | 2007-01-26 | 2010-07-14 | 李家民 | Health white spirit containing beneficial functional component |
| CN101831373A (en) * | 2010-05-13 | 2010-09-15 | 周小东 | Method for brewing wine |
| CN101831374A (en) * | 2010-04-28 | 2010-09-15 | 段兆法 | Preparation method of harmonious aromatic white spirit |
| CN101880618A (en) * | 2010-07-13 | 2010-11-10 | 河北省农林科学院谷子研究所 | Method for preparing low-sugar coarse cereal nutritional wine |
| CN101638618B (en) * | 2009-08-31 | 2012-05-23 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor liquor |
| CN102899217A (en) * | 2012-09-10 | 2013-01-30 | 鄂尔多斯市响沙酒业有限责任公司 | Five-grain fen-flavor liquor and preparation method thereof |
| CN102978064A (en) * | 2012-12-04 | 2013-03-20 | 宣汉巴人地窖酒厂 | Multi-grain fen-flavor liquor and preparation method thereof |
| CN103146526A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Bacterium cultivation and saccharification method of soft type wine |
| CN103215167A (en) * | 2013-03-26 | 2013-07-24 | 无为县华运酒厂 | Kidney-invigorating and body-strengthening grain distilled spirit and brewing method thereof |
| CN103215166A (en) * | 2013-03-26 | 2013-07-24 | 无为县华运酒厂 | Stomach-invigorating and digestion-promoting grain distilled spirit and brewing method thereof |
| CN103421649A (en) * | 2013-09-03 | 2013-12-04 | 赵何平 | Tartary buckwheat daqu liquor |
| CN103509724A (en) * | 2013-10-22 | 2014-01-15 | 劲牌有限公司 | Low yield fusel oil yeast and application thereof to lowing of content of fusel oil in Xiaoqu raw wine |
| CN103589560A (en) * | 2013-10-31 | 2014-02-19 | 巫溪县渝达酒业有限公司 | Five-cereal liquor and its brewing method |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN104962430A (en) * | 2015-07-27 | 2015-10-07 | 四川理工学院 | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield |
| CN109576106A (en) * | 2019-01-18 | 2019-04-05 | 湖北工业大学 | A kind of production method of more grain fen-flavor type white spirits |
| CN110894444A (en) * | 2019-12-31 | 2020-03-20 | 广西天龙泉酒业有限公司 | Multi-grain rice-flavor liquor and brewing process thereof |
| CN115466654A (en) * | 2022-10-25 | 2022-12-13 | 盐源县女儿湖酒厂 | Multi-grain liquor brewing equipment and brewing method thereof |
-
2004
- 2004-08-13 CN CN 200410040453 patent/CN1250700C/en not_active Expired - Fee Related
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101007992B (en) * | 2007-01-26 | 2010-07-14 | 李家民 | Health white spirit containing beneficial functional component |
| CN101638618B (en) * | 2009-08-31 | 2012-05-23 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor liquor |
| CN101831374A (en) * | 2010-04-28 | 2010-09-15 | 段兆法 | Preparation method of harmonious aromatic white spirit |
| CN101831374B (en) * | 2010-04-28 | 2013-03-06 | 段兆法 | Preparation method of harmonious aromatic white spirit |
| CN101831373A (en) * | 2010-05-13 | 2010-09-15 | 周小东 | Method for brewing wine |
| CN101831373B (en) * | 2010-05-13 | 2013-03-13 | 周小东 | Method for brewing wine |
| CN101880618A (en) * | 2010-07-13 | 2010-11-10 | 河北省农林科学院谷子研究所 | Method for preparing low-sugar coarse cereal nutritional wine |
| CN101880618B (en) * | 2010-07-13 | 2012-05-30 | 河北省农林科学院谷子研究所 | Method for making low-sugar coarse cereal nutritional wine |
| CN102899217A (en) * | 2012-09-10 | 2013-01-30 | 鄂尔多斯市响沙酒业有限责任公司 | Five-grain fen-flavor liquor and preparation method thereof |
| CN102978064A (en) * | 2012-12-04 | 2013-03-20 | 宣汉巴人地窖酒厂 | Multi-grain fen-flavor liquor and preparation method thereof |
| CN103146526A (en) * | 2013-03-07 | 2013-06-12 | 江苏洋河酒厂股份有限公司 | Bacterium cultivation and saccharification method of soft type wine |
| CN103215166A (en) * | 2013-03-26 | 2013-07-24 | 无为县华运酒厂 | Stomach-invigorating and digestion-promoting grain distilled spirit and brewing method thereof |
| CN103215167A (en) * | 2013-03-26 | 2013-07-24 | 无为县华运酒厂 | Kidney-invigorating and body-strengthening grain distilled spirit and brewing method thereof |
| CN103421649A (en) * | 2013-09-03 | 2013-12-04 | 赵何平 | Tartary buckwheat daqu liquor |
| CN103421649B (en) * | 2013-09-03 | 2014-11-05 | 赵何平 | Tartary buckwheat daqu liquor |
| CN103509724A (en) * | 2013-10-22 | 2014-01-15 | 劲牌有限公司 | Low yield fusel oil yeast and application thereof to lowing of content of fusel oil in Xiaoqu raw wine |
| CN103589560A (en) * | 2013-10-31 | 2014-02-19 | 巫溪县渝达酒业有限公司 | Five-cereal liquor and its brewing method |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN104962430A (en) * | 2015-07-27 | 2015-10-07 | 四川理工学院 | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield |
| CN104962430B (en) * | 2015-07-27 | 2017-05-24 | 四川理工学院 | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield |
| CN109576106A (en) * | 2019-01-18 | 2019-04-05 | 湖北工业大学 | A kind of production method of more grain fen-flavor type white spirits |
| CN109576106B (en) * | 2019-01-18 | 2022-07-05 | 湖北工业大学 | Production method of multi-grain fen-flavor liquor |
| CN110894444A (en) * | 2019-12-31 | 2020-03-20 | 广西天龙泉酒业有限公司 | Multi-grain rice-flavor liquor and brewing process thereof |
| CN115466654A (en) * | 2022-10-25 | 2022-12-13 | 盐源县女儿湖酒厂 | Multi-grain liquor brewing equipment and brewing method thereof |
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| Publication number | Publication date |
|---|---|
| CN1250700C (en) | 2006-04-12 |
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