WO2008025186A1

WO2008025186A1 - Golden wine and preparing method

Info

Publication number: WO2008025186A1
Application number: PCT/CN2006/003137
Authority: WO
Inventors: Chuanwen Teng
Original assignee: Chuanwen Teng
Priority date: 2005-11-25
Filing date: 2006-11-22
Publication date: 2008-03-06
Also published as: CN1814730A

Abstract

A golden wine, which applies a complete ferment technology, is prepared through gelatinizing at least three cereals, adding protease to hydrolyze protein, inoculating to mash, simultaneity adding two kinds of distilled spirit fermenting agents and water so as to mash and ferment at one time. Then, the harmful substances presenting in golden wine are removed by ozone oxidation or molecular sieve, etc. The product contains more than 21 kinds of amino acids, vitamins and microelements.

Description

Gold wine and its manufacturing method

(Technical field)

The invention relates to a gin and a manufacturing method thereof, which are specifically distinguished from traditional liquor, rice wine, sake and beer, and also distinguished from gin (quench) produced by distillation in the Netherlands. The appearance of the product is golden in color, with the color, fragrance, taste and body requirements of the wine products. It is suitable for the needs of Chinese alcoholic consumers in terms of taste, and can meet the modern beverages' new beverages _P (seeking a nutritious and healthy diet). Background technique〕

The present invention is produced by the fact that there are huge defects in the current traditional liquor manufacturing process and technology and market demand. Since the 1990s, Chinese liquor consumers have gradually refrained from drinking more than 50 degrees of liquor, while changing to drinking less than 40 degrees of low-alcohol. The production of our traditional liquor is obtained by distillation after raw material fermentation. The alcohol content of the product can only be 52-65 degrees. The traditional white wine distillation production process is irreversible. The existing production technology can not directly produce low-grade liquor below 40 degrees. In order to reduce the alcohol content, it is necessary to add water to the original wine to dilute the wine. This product not only does not have any nutrients, but also destroys the taste and flavor of the original wine. The cost of this production method is also high, and only about 40 kilograms of quality can be produced per 100 kilograms of grain. The original wine will be stored for two years before it will be listed.

The gin, which is produced by the complete fermentation process, contains more than 21 kinds of amino acids, vitamins, trace elements, etc., and produces 270-330 kilograms of Chinese gins per 100 kilograms of grain. The product is golden in appearance and tastes the same as Chinese high-quality white wine. The nutrient content exceeds that of yellow wine and Japanese sake. (The attached product quality inspection report) The production cost is much lower than that of traditional liquor. Therefore, the launch of this product is bound to be a breakthrough in the manufacturing of Chinese alcohol products.

(Summary of the Invention)

The technical problem to be solved by the present invention is to provide a new wine product, which has simple production method, low production cost, rich nutrition, and has a taste of scent, rice, and mellow. Ramp, good entrance, the wine is round and full, elegant and delicate, 'the body color is golden yellow, clear and transparent. In order to solve the above problems, the present invention is manufactured by the following method:

A. Fermentation: Paste three or more kinds of grains, add protease to carry out protein splitting, add white wine with Daqu saccharification, add two kinds of white wine yeast, add water to ferment in the liquid state, and then transfer to 3-5 days later. After fermentation, new wine is obtained after 27-30 days;

B. Post-finishing: The high-frequency electronic oscillator is used to ripen the new wine, and then the combination of ozone oxidation and composite molecular sieves for the use of polymer materials is used to remove the alcohol, fusel oil and ethyl oleate. Harmful substances such as ethyl linoleate and ethyl palmitate are then filtered to obtain new wine. The three or more kinds of cereals are starch-containing rice, corn, sorghum and the like. The koji is a large koji and a small koji used for saccharification and brewing of raw materials, and the yeast is a liquefied enzyme which is converted into alcohol by mashing.

The invention adjusts and changes the use of the saccharifying agent, the fermenting agent, the fermentation method, the fermentation temperature and the fermentation time in the process of brewing the wine, based on the advanced production technology and technology of the yellow wine, the sake and the beer, and implements more Grain, multi-species fermentation. The product is rich in nutrients, with the taste of flavor, rice, and mellow. It has good importability, round and full body, elegant and delicate; high production yield, producing 270-330 kg of products per 100 kg of raw materials; After finishing, remove the harmful ingredients in the new wine, accelerate the aging of the product, make the product soft and mellow, and the wine is harmonious. Drinking this wine is very common to the human body. The gin is rich in various amino acids, vitamins, trace elements and other nutrients. It is produced by enzymatic decomposition of proteins in raw materials. After initial testing, the amino acid content is as follows:

Amino acid name Content (MG/1) Amino acid name Content (MG/1 )

ASP aspartate 280 LEU leucine 310

THR threonine 155 TYR leucine 300 SER Serine 230 PHE Phenylalanine 250

GLU glycine 450 LYS lysine 359

GLY glutamic acid 230 ARG arginine 41.0

ALA alanine 430 " RRO proline 400

VAL γ-acid 278,5 CYS photo-amino acid 82.

MET Methionine 54 TRP Tryptophan 8.5

ILE isoleucine 183

The gin, the vitamin content of the invention is very rich in the initial test, and the vitamin content is as follows:

The content of the organic acid of the gin is tested at 0.003-0.005 MG/1, mainly composed of lactic acid, citric acid, acetic acid, tartaric acid, malic acid, benzoic acid and butyric acid.

The content of trace elements in the gin is shown in the following table:

The invention adopts a high-frequency electronic oscillating device to carry out secondary ripening and aging of the new wine, and the treated new wine has a soft and pure taste. The machine is mainly composed of a precision filter rod of a wine polymer material, which can remove the advanced wine. Ethyl fatty acid ester, particulate impurities in wine, heterogeneous taste, and the like. The wine is not turbid and does not precipitate at 0 to 20 degrees, and the treated wine can be directly bottled.

The post-finishing of the gin of the invention mainly adopts the composite treatment method of the polymer for sieving, the composite molecule Sieve is an odorless, tasteless, non-corrosive, non-polluting substance. Insoluble in water and organic solvents, not easy to decompose, will not pollute the wine. The removal rate of methanol and fusel oil can be 50% - 95% except for methanol of less than 300 milligrams per liter and methanol and fusel oil of less than 500 milligrams per liter.

Ozone (03) oxidation method is used to remove methanol and fusel oil in wine. The treatment range is: the content of fusel oil is less than 500 mg per liter, the removal rate is 50% - 90%, and the content of fusel oil is 700 mg per liter. Below, the removal rate is 50% - 90%.

〔detailed description〕

1. Raw material treatment: Three or more kinds of cereals are heated by water to make gelatinization, or gelatinized by puffing, and protease is added for protein decomposition. (The purpose of proteolysis is to convert medium molecular proteins into small molecular proteins, increase protein conversion in raw materials, and increase amino acid content in products)

2, koji (sucrose): The wine is made into koji or bran with sputum microorganisms, and can also be made into liquid koji. '

3. Fermentation: The two white wine yeasts are respectively made into liquid yeast or solid yeast.

4. Fermentation: Put the protein decomposed into the can, add water, add koji, add yeast, and ferment while saccharifying. The ratio of raw materials to water is 1 0 0 : 2 7 0 - 3 3 0, the temperature is 2 5 - 30 degrees, the ratio of the song is 10 - 13%, the ratio of the wine is 5 - 7 %, and the tank is at the same time. Fermentation. In the initial stage of fermentation, open-type fermentation is required to discharge carbon dioxide, and oxygen is inhaled. The fermentation temperature should not exceed 33 degrees. After 3 - 4 days, the seal is subjected to anaerobic fermentation, and at the same time, it is fermented after fermentation, and the temperature is about 1-30-1 degrees. 2 7 - 30 days later to get a new wine.

, post-finishing: The use of alcohol-catalyzed old-family technology in Tianjin Nankai University. The technical process is as follows: New wine, wine pump, "preheater, cooker → cooler - cooked wine. Using this technology has the following advantages:

(1) It can effectively remove the new wine flavor, make the wine sweet and harmonious, and not change the original wine style, and there is no reversal phenomenon. The ripening effect is quite natural and stored. .

(2) It can remove the evil smell in the wine, reduce the lead content in the wine, and improve the quality of the wine.

Claims

Claim

1. A gin, characterized in that the gin (Gin) produced by the Dutch distillation method is manufactured by the following method:

A. Fermentation: Using three or more kinds of grain, the raw material is gelatinized, protease is added for gelatinization during the gelatinization process, and then saccharification is carried out in the raw material, and two or more kinds of white kiln starter are added and saccharified according to a conventional process. While fermenting, the fermentation method uses main fermentation (pre-grinding) and post-fermentation to obtain new wine; post-finishing:: ripening the new wine with a high-frequency electronic oscillator, and then using a molecular sieve of ozone oxidation, a polymer material for wine, etc. A combined method for removing harmful substances such as fusel oil, oleic acid ethyl ester, linoleic acid ethyl ester, and ethyl palmitate.

2. The gin produced according to claim 1 is obtained by a complete fermentation production process. That is, the gin (Gin), which is different from the Dutch distillation method, is also distinguished from a new beverage of Chinese traditional liquor, beer, and rice wine.