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Method for preparing liquor spirit

A production method and technology of fermented grains, applied in the field of wine making, can solve problems such as low ethyl acetate content, achieve the effects of improving production efficiency, enhancing wine aroma and taste, and shortening fermentation time

Active Publication Date: 2011-11-02
QINGDAO LANGYATAI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the general method of producing high-altitude liquor in wineries is: after the raw materials are put into the cellar, without any measures, they are directly fermented and distilled to blend the finished wine. The highest alcohol of the finished wine produced by this method can only reach 68 degrees. Moreover, the content of ethyl acetate and other trace elements in wine is low

Method used

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Embodiment Construction

[0009] In order to facilitate understanding of the present invention, the present invention will be described in detail below in conjunction with examples. These examples serve only to illustrate the present invention, and the present invention is not limited to these examples.

[0010] a. Production of artificial pit mud:

[0011] 1. Add 1 times the amount of bean cake powder to Xiangwan mud (such as taken from the bottom soil of a non-polluted pond, etc.), add caproic acid bacteria liquid, and make loose pit mud after 1 month of deep anaerobic fermentation; The loose pit mud is put into several permeable material bags, and each material bag is extruded into a regular flat shape to form a bagged pit mud.

[0012] 2. Add 2 times the amount of humus to the loess, insert the caproic acid bacteria liquid, and make loose pit mud after one and a half months of deep anaerobic fermentation; put the bulk pit mud into several permeable material bags, Each material bag is extruded int...

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PUM

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Abstract

The invention discloses a preparing method for high wine belonging to the wine brewing technique field, which is characterized in that bacteria breed as saccharifying leaven is made by wheat, barley and pea according to the mass ratio of 7 to 2 to 1; pot ale is made by Chinese sorghum as the wine brewing material with continuous residue method, the mud pool is employed as a fermentor, double sidefermentation technology is applied for 3-4 times fermentation, when fermenting, the vault mud is charged in the pole ale in order to increase beneficial microorganism such as caprou acid bacterial and methane bacteria and the like, the fermented material is distilled, wherein the temperature is kept at 20-30 DEG C for 120-180 minutes to obtain the high wine. The high wine made with the method is that alcohol degree achieves 70 degree, and acetic acid ethyl ester and microelement are higher in wine.

Description

technical field [0001] The invention relates to a brewing method. Background technique [0002] At present, the general method of producing high-altitude liquor in wineries is: after the raw materials are put into the cellar, without any measures, they are directly fermented and distilled to blend the finished wine. The highest alcohol of the finished wine produced by this method can only reach 68 degrees. Moreover, the content of ethyl acetate and other trace elements in wine is low. This situation has not been changed or broken through at the technical level. Contents of the invention [0003] The task of the present invention is to provide a method for making high-alcohol wine. The finished wine obtained by this method not only has an alcohol content of 70 degrees, but also has an increased ethyl acetate content in the wine. [0004] Its technical solutions are: [0005] Daqu is made from wheat, barley, and peas in a mass ratio of 7:2:1 as a saccharification starter,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李悦明徐建春晁进福张培芳刘泽光宋艳萍
Owner QINGDAO LANGYATAI GRP
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