99results about How to "Balanced wine" patented technology

The invention discloses a brewing method of fruit-flavored dry red wine. The brewing method comprises such processing steps as determining a harvest time and harvesting, removing stems, sorting, crushing, extracting juice, cold-steeping, undergoing alcoholic fermentation with peels, separating peels and dregs, undergoing alcoholic fermentation with clear juice, storing, stabilizing, blending, freezing, sterilizing, filling and the like, so that produced dry red wine is intense, elegant and exquisite in fruit flavor, smooth and soft in taste, and is balanced and coordinated in wine body.

The invention relates to a red date wine and a preparation method thereof. The red date wine is prepared by the components with the weight percentage as follows: 60 to 85 percent of Xinjiang ziziphus jujube cv. Huizao juice as well as 15 to 40 percent of Xinzheng ziziphus jujube cv. Huizao juice. The invention uses the advantages of red dates of different varieties to carry out composite mixing on the materials and employs secondary composite fermentation to brew the high quality red date fermentation wine with alcohol content larger than 20V/V. The red date wine fully applies and combines the medical value and fragrance of the Xinzheng ziziphus jujube cv. Huizao juice as well as advantage of the Xinjiang ziziphus jujube cv. Huizao juice that the high-sugar content is beneficial to fermentation; the primary fermentation of grape wine dry yeasts is beneficial to generating the fruit fragrance, the nutrition and the pigment of the red date; the aroma-producing yeast employed by after fermentation of the grape wine dry yeasts has the advantages of producing grease, increasing fragrance, removing foreign flavors, and leading a wine body to be full and harmonious.

The invention discloses a method for preparing a spirit flavoring spirit or a spirit flavoring liquor mainly aroma through liquid state fermentation and biological esterificaiton by using wastes produced from solid fermentation spirit production as culture mediums of composite bacteria. The composite bacteria comprise clostridium butyricum with a bacteria number of SICC1. 91, clostridium koseri with a bacteria number of SICC1. 13 and clostridium barati with a bacteria number of SICC1. 2; the composite bacteria fermentation mediums comprise yellow water, tail water, lees solution and pot-bottom water with a weight ratio of 7-8: 0. 5-1: 0. 5-1: 0. 5-1. Sodium acetate 1. 5and dibasic potassium phosphate 0. 04are added in the mixture solution, and ammonium bicarbonate is added to adjust pH value to 6. 5-7. 0, 95 degree ethanol 2 0s added after sterilization, then the mixture solution is sterilized at temperature 105 DEG C for 20min. The invention solves the pollution problem of the wastes to the water environment from the solid spirit production process. The added spirit body is more coordinate, which prevents the defect that the addition of monomer product easily generates float fragrant flavor. The spirit has strong nature feeling, and the recovered bacterial sludge and other residual nutritive matters can be recycled in the fermentation process and avoid secondary environment pollution.

The invention discloses a production method of persimmon wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding sulfurous acid to sterilize, and then adding activated saccharomyces cerevisiae, activatedpectase and dissolved tartaric acid, and agitating uniformly and performing preliminary fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary fermentation; 5) adjusting the alcohol degree, the residual sugar, the total acid concentration and the concentration of free sulfur dioxide, and ageing; and 6) adjusting the concentration of free sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon wine. According to the production method disclosed by the invention, white granulated sugar is not added in the fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the alcohol degree of the persimmon wine.

The invention relates to a protection method for strong flavor spirit cellar pit mud, belongs to the technical field of brewing and solves the technical problems of high probability of causing stripping of the cellar pit mud during grain removal of mechanical equipment, grabbing of the bottom pit mud and distilled grains, and foreign flavor, discordance and uncleanness of the wine distilled from the distilled grains. The technical scheme for solving the technical problems is the protection method for the strong flavor spirit cellar pit mud. The protection method comprises the following steps of: a, cleaning cellar wall and cellar bottom after the fermentation is finished and the grains are removed; b, placing bamboo strips at the cellar bottom and the cellar wall; and c, charging in the cellar, sealing the cellar and performing a next cycle of fermentation. According to the preparation method, contact of the grain removal equipment and the cellar bottom or the cellar wall can be avoided, the damage caused to the cellar pit and the cellar mud during grain removal is effectively prevented, and the stability of the brewing performance of the cellar pit and the quality of base liquor are improved.

The green plum wine is made with green plum, rice wine, invertose, honey and water as main material. The making process includes the following steps: washing and air drying green plum; crushing partial green plum, mxgwi invertose, water and yeast, and sealing fermentation of the mixture for 30-60 days to obtain fermented liquid; soaking other plum in rice wine to obtain soaking liquid; mixing the fermented liquid and the soaking liquid; filtering to eliminate dregs, mixing the filtrate with invertose and honey; heating to 85-100 for sterilization, cold storing at 5 deg.,c for 40-60 days; filtering and packing the product. The green plum wine is mellow, delicious and scented.

The invention discloses a production technology of black rice yellow wine. The production technology is characterized by comprising the following steps: taking black rice to soak, cooking, using Lin-fan method to reduce the temperature, adding mold culture and water for cultivation, adding yeast for fermentation, filtering to obtain filtrate, fining, boiling wine, aging, blending, filling, sterilizing by using water bath and obtaining the finished product. The brewed black rice yellow wine has mellow vinosity, round wine body, special aroma of black rice and special bouquet of rice wine, the taste is sweet and mellow, the color is bright rose red, the characteristics of low-alcohol wine can be highlighted, and the quality is better.

The invention discloses a jujube mixed liquor and a production technology thereof. The jujube mixed liquor is obtained through repeat treatments of heat soaking and low temperature soaking by taking liquor, jujube, mulberry, hawthorn, yam and the like as raw materials. In the invention, various functional materials are fused in the jujube mixed liquor; various functional components of total flavone, salisoroside, crude polysaccharide, total saponin and the like are contained in a product to ensure that the jujube mixed liquor has various health functions of remitting fatigue, enhancing body immunity, regulating endocrine, eliminating free radical, delaying senility and the like; and the jujube mixed liquor is clear and transparent, has special flavor and health care function and is suitable for long term drinking. The product of the invention is clear and transparent, glossy, fragrant, sweet and cool, refreshing and soft in mouth and has the advantages of pure and mild taste, coordinating body, long aftertaste, special style and typicality. In the invention, the manufacturing method is simple and convenient, and easy to spread; and the materials are easy to get.

A method for blending apple wine by fermenting concentrated apple juice comprises the following steps: adding potassium metabisulfite into clean apple juice; standing for one time and then adding an activated active dry yeast; fermenting at a temperature of 15 DEG C to 25 DEG C until the sugar degree is not changed, so as to obtain wine liquid; filtering the wine liquid with diatomite; after ageing, filtering with a filter membrane to obtain raw apple wine; uniformly mixing the raw apple wine, water and the concentrated apple juice to obtain material liquid A; adjusting the acidity to be 0.2 percent to 0.6 percent to obtain material liquid B; after filtering the material liquid B, carbonating to obtain the apple wine. The concentrated apple juice is used as the raw material; compared with a traditional fresh fruit fermentation process, a production period of the method is not limited by seasons, and the raw material concentrated apple juice is more easily preserved and transported. Compared with the traditional fresh fruit fermentation process, the preparation method is simple and a fermentation process is easy to control; the investment of equipment is less, the quality standardization of the product is high and the cost is low.

The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.

The invention provides a production method of a red koji yellow rice wine which is clear, transparent, unique in flavor and stable in quality. The production method comprises the following steps: by taking water, glutinous rice, red koji and yeast as raw materials, soaking the rice, steaming the rice, putting into a jar and performing saccharification, fermentation, squeezing, preliminary filtration, wine decoction, aging, storage, secondary filtration, sterilization and filling steps to obtain the red koji yellow rice wine. The production method provided by the invention has the beneficial effects that the color of the obtained red koji yellow rice wine is from orange to dark brown, clear and transparent in appearance, has unique fragrance of the yellow rice wine and no extraordinary fragrance, is mellow, fresh and cool in taste and has no peculiar smell, a wine body is coordinated, and the red koji yellow rice wine has the typical style of the yellow rice wine variety, wherein the content of total sugars is 15.1-40.0g/L, the content of non-sugar solids is not less than 18.5%, the alcohol degree is not less than 10.0%, the content of total acids is 3.5-7.5g/L, the content of amino acid-state nitrogen is not less than 0.25g/L, the pH value is 3.5-4.5, the content of calcium oxide is not more than 1.0g/L and the total number of colonies is not more than 50cuf/g.

The invention discloses a purple sweet potato wine and a preparation method of the purple sweet potato wine. The purple sweet potato wine is prepared from the following raw materials: purple sweet potato, sugar, pectinase, citric acid, potassium metabisulfite and sulfur dioxide. The preparation method comprises the steps of selection of raw materials, cleaning, mincing, preparation of yeast, preparation of culture solution, adding of potassium metabisulfite, primary fermentation, filtration, sterilization, and bottling. The purple sweet potato wine has the characteristics of unique purple color, peculiar fruit flavor, natural purple sweet potato flavor, no peculiar smell, fresh and cool mouthfeel and mellow and full taste, is clear and bright, is pure in color and luster, is harmonized in wine body, and is soft and pleasant; the preparation method can solve the problems of difficulty in selling of the purple sweet potato and economic loss caused by short shelf life of the purple sweet potato, can greatly improve the utilization value of the purple sweet potato, enrich the variety of fruit wines and has important practical significance.

The invention discloses an aging accelerating method on the basis of baijiu aging accelerating agents. The aging accelerating method includes arranging the aging accelerating agents and baijiu liquid in an aging tank with a jacket according to certain mass and volume ratios, filling the jacket with hot water to guarantee the aging temperatures and intermittently carrying out stirring, gas filling and aging on the baijiu liquid for a certain period of time; mixing fibrous iron-loaded attapulgite-based aging accelerating auxiliaries and attapulgite with one another to obtain mixtures, and granulating and calcining the mixtures to obtain granules with the sizes of 10-20 meshes. The granules are used as the baijiu aging accelerating agents applied to industrial production. The aging accelerating method has the advantages that the baijiu aging accelerating agents are safe, are free of toxic and side effects and can be reused; aging accelerating processes are simple, and conditions are easy to control; the level of strong-flavor baijiu treated by the aid of the aging accelerating method for 20 d is equivalent to the level of baijiu which is stored under usual production conditions for approximately 1 year, and chromatography framework ingredients of the strong-flavor baijiu are obviously different from chromatography framework ingredients of untreated comparison baijiu; as shown by sensory evaluation of baijiu tasters, obvious age flavor effects can be realized by the treated baijiu, a baijiu body of the baijiu is harmonious, and the baijiu is soft, sweet and mellow and has clean and cool aftertaste.

The invention discloses an elegant yellow wine which is prepared from the following raw materials in percentage by weight: 10-12% of white japonica rice, 11-13% of fine glutinous rice, 4.1*10<-2>%-4.5*10<-2>% of a Soochow sweet Chinese yeast, 1.3-1.6% of raw wheat koji, 2.5*10<-3>%-2.7*10<-3>% of a fruit wine yeast, 7.4*10<-3>%-7.8*10<-3>% of acid proteinase, 2.0*10<-2>-2.3*10<-2>% of a perfume dry yeast and 75-78% of water. The production technology of the elegant yellow wine comprises preparation of japonica rice and glutinous rice, preparation of a rice-sprinkling wine yeast, feeding of the glutinous rice, fermentation, after-treatment, sampling analysis and finished product preparation. According to the elegant yellow wine, by adopting a pure and raw low-temperature aging process and a japonica rice and glutinous rice feeding low-temperature fermentation method, the quantity of generated ethyl carbamate is relatively low, the wine is elegant, a wine body is safe and healthy, and the elegant yellow wine is mellow, pure and fresh.

The invention discloses a method for preparing bioesterification liquid by liquid fermentation of aspergillus niger. The method includes the following steps that 1, preserved strains of aspergillus niger are activated, the activated single bacterial colony is selected and transferred to a first culture medium for culture to obtain seed liquid of aspergillus niger, and the seed liquid is inoculatedinto a fermentation tank containing a second culture medium for enlarged cultivation to obtain aspergillus niger fermentation liquid; 2, the preserved strains JZZ of caproic acid bacteria are inoculated into a third culture medium for anaerobic cultivation for 48-360 h at 25-43 DEG C, and caproic acid bacteria are fermented to obtain caproic acid bacterium liquid; 3, a liquid fermentation mixtureis formed after aspergillus niger fermentation liquid is mixed with an esterification mixture, the pH value of the liquid fermentation mixture is 3.0-5.0, and finally a liquid fermentation method isused for preparing biological esterification liquid. On the basis of adding caproic acid bacterium liquid, esterification red rice, yeast for making hard liquor, pit mud and the like, compound enzymesproduced by aspergillus niger liquid fermentation are also used for promoting esterification, and the esterification efficiency of a liquid fermentation system is improved.

The invention relates to the field of fruit wine brewing, in particular to mulberry fruit wine and a preparation method thereof. The preparation method includes: subjecting mulberry to picking, cleaning, juicing, enzymolysis, sterilization and fermentation, cooling after fermentation is finished, filtering, entering an aging stage, deacidifying through a weak-base anion exchange resin column according to ideal acidity, filtering, and filling to obtain mulberry wine after deacidifying. The preparation method is simple in production process and convenient in operation and can be flexibly put into production in factories with different conditions, and the problem that acidicity of mulberry wine is on the high side to different degrees, so that taste is more coordinated, and nutritional ingredients of the mulberry fruit wine are maintained; obtained mulberry wine has fruit fragrance of mulberry and is sour, sweet and palatable, strong and pure and more suitable for Chinese people in taste.

The invention relates to a brewing method of full-wheat-malt turbid beer. The turbid wheat beer is prepared from full wheat malt for the first time; the full-wheat-malt turbid beer, which is completely prepared from the wheat malt, is prepared by adding coarse bran which is more than 20 meshes in grain size as a filtering medium in a full-wheat-malt turbid beer brewing process; and the full-wheat-malt turbid beer is prepared by virtue of such steps as conducting crushing, conducting saccharifying, conducting filtering by virtue of a filtering tank, adding hops, conducting boiling, conducting cooling and filling oxygen, inoculating a wheat beer yeast, conducting temperature-controlled fermentation and the like; the full-wheat-malt turbid beer, which is brewed with the application of the method, is simple in filtering operation, mash can be completely filtered in one time, and the obtained wheat beer is pure in taste and coordinated in liquor body. The brewing method, which is free from additional filtering equipment in a brewing process, is low in raw material cost and low in power consumption. The obtained beer product is turbid in liquor body, lightly yellow, delicate and rich in foam, strong in foam retention, intense in fragrance and obvious in fermentation and bread aroma.

The invention provides a mulberry fruit wine fermented by saccharomycopsis fibuligera and a preparation method of the mulberry fruit wine. The preparation method comprises the following steps of mixing the saccharomycopsis fibuligera with sucrose with the same mass, then adding water, performing uniform stirring, and performing standing and activation to obtain a saccharomycopsis fibuligera seed solution; cleaning mulberries, soaking the cleaned mulberries with clear water, performing draining, performing pulping, adding sterile water, regulating sugar degree and acidity, and finally adding potassium metabisulfite to obtain a to-be-fermented solution; under a sterile condition, inoculating the to-be-fermented solution with the saccharomycopsis fibuligera seed solution, performing uniform mixing, and performing fermenting to obtain a fruit wine fermentation solution; separating peel-residue separation on the fruit wine fermentation solution, performing ageing, and then sequentially performing filtering, sub-packaging, sterilizing and ageing to obtain the mulberry fruit wine fermented by the saccharomycopsis fibuligera. The invention further discloses the mulberry fruit wine preparedby adopting the preparation method. The preparation process is simple in flow, the mulberry fruit wine can be rapidly prepared, the problems that in the prior art, nutritional ingredients are prone to lose and the fruit wine quality is poor are effectively solved, and market popularization of the mulberry fruit wine is facilitated.

The invention discloses health yellow rice wine and a preparation method thereof. The preparation method of the health yellow rice wine comprises the following steps: S1 glutinous rice immersion; S2 rice steaming; S3 rice spraying; S4 cylinder placement and yeast addition; S5 primary fermentation; S6 post-fermentation; S7 clarification; and S8 disinfection. The health yellow rice wine is tawny incolor, is clear and transparent, has rich fragrance and mellow mouthfeel, has no peculiar smell, is harmonious in wine body, and has unique flavor of lotus root polyphenol.

The invention discloses a production technology of persimmon liquor. The production technology comprises steps as follows: firstly, persimmon is treated, and the treatment process comprises followingsteps: fruit selection, freezing, getting warm again, beating, color protecting, composition adjusting, clarifying and filtering; secondly, saccharomyces cerevisiae is added for alcoholic fermentation, and new persimmon liquor is obtained after two-time fermentation and then is subjected to ageing; finally, the persimmon liquor obtained after ageing is subjected to after-treatment, and the after-treatment process comprises following steps: filtering, bottling, microwave sterilization and warehousing storage. According to the production technology of the persimmon liquor, tannin in persimmon juice is reduced in the persimmon treatment process, influence of tannin in the fermentation process is prevented, and pectin is reduced before fermentation, so that methanol in the persimmon liquor isreduced; besides, the persimmon liquor is soft, refreshing and mellow, has sweet flavor with the effect of moisturizing, tastes pure and further has higher yield.

The present invention belongs to the technical field of baijiu brewing and provides a method for manufacturing baijiu by cellar-in-cellar fermentation. The method comprises the following steps: S1, raw materials are pretreated: raw materials are weighed, the weighed raw materials are mixed, a mixture is crushed, water is added for soaking to obtain a wet mixture, the wet mixture is boiled, and cooling and air-drying are conducted to obtain brewed grains; and the raw materials are composed of the following components in parts by weight: 23-50 parts of sorghum, 16-35 parts of polished round-grained rice, 8-26 parts of tartary buckwheat, 5-16 parts of corns, 2-13 parts of sophora flowers and 2-6 parts of lotus flowers; S2, fermentation materials are prepared: koji block powder is added into the brewed grains obtained in the S1 and the materials are mixed evenly to obtain fermented materials; S3, fermentation is conducted: a cellar-in-cellar fermentation is used, a layer of corn cob is first sprinkled in a pool bottom of a cellar pool of a cellar-in-cellar, then a layer of the fermentation materials is added, then a layer of lotus receptacles is then sprinkled, then a layer of the fermented materials is added, cellar mud is used to seal a top, fermentation is conducted for 3 months and fermented grains are obtained after being taken out from the cellar; and S4, the fermented grainsare distilled to obtain the baijiu. The above technical solution solves problems that in the prior art, koji adding amount is low and pool entering temperature is low, thereby affecting yield and fragrance of the baijiu.

The invention discloses kluyveromyces marxianus yeast and an application thereof in blueberry wine brewing. Kluyveromyces marxianus yeast with the preservation number of CCTCC No. M2017001 is obtained through separating and screening from a blueberry planting base. The kluyveromyces marxianus yeast is subjected to amplification culturing and then added into blueberry fruit pulp at an amount of 0.2-0.4g dried yeast (living bacteria count is 3-3.5*10<10>CFU/g) per kg of blueberry fruit pulp for brewing blueberry wine. Compared with the commercial wine yeast and other additives, the brewed blueberry wine has thicker fruit fragrance, more pure taste, and more comfortable mouthfeel, and has a simple process and stable quality, and is suitable for commercial production.