Method for improving ferment distilled spirit degree by distilling with vinasse

A technology of fermenting wine and fermentation temperature, which is applied in the field of wine making, can solve problems such as waste of raw materials and environmental impact, and achieve the effect of reducing pollution and improving nutrition
CN101402908AInactive Publication Date: 2009-04-08湖北楚园春酒业有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
湖北楚园春酒业有限公司
Publication Date
2009-04-08
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention utilizes a method for distilling spirit by vinasses so as to increase the alcohol content of fermented alcohol, which comprises the steps: sticky rice is taken as a raw material, dipped, steamed, cooked and put into a cylinder for diastatic fermentation; 5 days to 7 days after the diastatic fermentation, a post fermentation period starts; the spirit obtained in the last vinasse distilling is added in the post fermentation period; then, jar fermentation is carried out to obtain the fermented alcohol; and the obtained vinasse is fermented for anther 30 days to 45 days and then distilled to obtain a distilled alcohol with the alcohol content of 60 degrees to 65 degrees for the use in the next vinasse distilling. The method for distilling spirit by vinasses recycles waste vinasse, ferments and distills the waste vinasse again to obtain the distilled alcohol which is added into the last post fermentation period, thereby enhancing nutrition and reducing pollution. The method can obtain fermented alcohol with the alcohol content of 20 degrees to 30 degrees and increase the alcohol content by 5 degrees to 15 degrees when compared with common method.
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Description

technical field

[0001] The invention relates to a method for making wine, in particular to a method for improving the alcohol content of fermented wine by recovering distiller's grains and distilling white wine. Background technique

[0002] The existing fermented wine improvement technology mainly relies on the addition of edible alcohol, and the squeezed distiller's grains are generally made into feed or thrown away, which not only causes waste of raw materials, but also has a certain impact on the environment. Contents of the invention

[0003] The purpose of the present invention is to provide a method for making full use of distiller's grains produced in the winemaking process, reducing production costs and improving the alcohol content of fermented wine.

[0004] The object of the present invention is achieved in the following way: a method for improving the alcohol content of fermented wine by distilling distiller's grains, which is characterized in that glutinous r...

Claims

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