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Method for brewing distilled liquor in cool temperature zone

A technology of distilling wine and cold temperate zone, which is applied in the field of brewing distilled wine, which can solve the problems of losing beneficial ingredients, wasting water resources, affecting the quality of wine, and achieving the effects of promoting the stability of wine body, saving water resources and ensuring the quality of wine

Active Publication Date: 2012-06-27
王亚迪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages in the prior art of consuming cooling water and wasting a lot of water resources; the method of removing condensed flocs increases costs and loses beneficial ingredients and affects the quality of wine liquid, the present invention provides a method for brewing distilled wine in cold temperate regions in winter , the distillation process of this method does not require cooling water; direct use of low temperature freezing to filter out condensed flocs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Raw material preparation: purchase mature wild berries or newly harvested grains for storage as raw materials;

[0015] 2. Mix the above raw materials individually or in a certain proportion, crush them at room temperature, put them into large-mouthed larch wooden barrels, add yeast for brewing wine, and ferment them into wine mash or unstrained spirits; ferment at low temperature for 30-40 days. The material temperature is 14-16°C, the vigorous fermentation period is within 7 days, and the fermentation product temperature is 20-22°C, and then there is a stable fermentation period, and the fermentation product temperature gradually drops to 15±1°C.

[0016] 3. Primary distillation: Put the above-mentioned wine mash or unstrained spirits in a distiller at room temperature to distill, and the gas containing alcohol will directly enter the thick and long thin-walled condenser tube installed outdoors, and be cooled to distillate at the outdoor temperature. Liquid outlet;...

Embodiment 2

[0022] Beginning in late August every year, purchase wild berries and grains grown in areas north of the 52nd parallel north latitude, above 750km above sea level, with long sunshine hours and large temperature differences between day and night, and store them for later use.

[0023] Beginning in late September, berries and grains are mixed in a weight ratio of 6:4 as raw materials, crushed and then added to larch wooden barrels, with an appropriate amount of yeast, fermented at low temperature for 40-50 days, and the feeding temperature is 16-18 degrees. The vigorous fermentation period is 7 days, and the temperature of the fermentation product is 24-26 degrees. After that, it is a stable period of fermentation, and the temperature of the fermentation product is gradually reduced to 16-18 degrees.

[0024] Distillation starts in November, and the fermented mash is put into the distiller for distillation, and the alcohol-containing steam generated directly enters the thick, lon...

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PUM

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Abstract

The invention relates to a method for brewing a distilled liquor in a cool temperature zone, which comprises the following steps: firstly, fermentation; secondly, primary distillation, namely placing fermentation broth or fermented grains into a distiller for distillation, directly introducing generated alcoholic gas into a coarse and long thin-wall cooling pipe which is arranged outdoors, and cooling the alcoholic gas into distillate at an outdoor air temperature; thirdly, cooling filtration, namely collecting the distillate into a container, placing the container at a cold air temperature, and using a filter for filtration after generation of cold flocculant by standing; fourthly, secondary distillation, namely performing secondary distillation on filtrate, and obtaining a wine liquid with high alcohol degree; fifthly, cooling dormancy, namely filling the wine liquid after secondary distillation into a container, and making the container stand in a dormancy pit of which the temperature is close to the outdoor air temperature; and sixthly, wine storage and brewing, namely shifting the wine liquid after dormancy into a normal-temperature wine storage pit, and performing reladling,wine supplementation and natural brewing and aging for a plurality of times. The method does not need cooling water during distillation so as to save a large quantity of water resources, and doses not need manual cooling filtration, so as to be easy, simple and convenient.

Description

technical field [0001] The invention relates to a method for brewing distilled wine, in particular to a method for brewing distilled wine in cold temperate regions in winter. Background technique [0002] At present, the known brewing method of distilled wine is that sugar-containing or raw materials that can be converted into sugar are fermented into alcohol-containing wine mash or fermented grains, and then distilled to form wine liquid. Its disadvantages are: the distillation process needs to consume cooling water, causing a large amount of waste of water resources; the method used to remove the condensed flocs needs to increase the cost and lose beneficial ingredients, which affects the quality of the liquor. Contents of the invention [0003] In order to overcome the disadvantages in the prior art of consuming cooling water and wasting a lot of water resources; the method of removing condensed flocs increases costs and loses beneficial ingredients and affects the qual...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 王亚迪
Owner 王亚迪