Wine and production method thereof

A production method and technology of distiller's yeast, applied in the field of wine and its production, can solve problems such as difficult control, insufficient fragrance, and poor quality, and achieve the effects of ensuring quality, sufficient raw materials and easy to find, and increasing production

Inactive Publication Date: 2009-07-22
JUANCHENG GUOKANG BIOLOGICAL BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the existing wine generally has insufficient fragrance, high alcohol content, poor quality, and great harm to the human body.
Moreover, the production process is backward and difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The production method of the wine of the present invention is made from raw millet in turn through the following steps: pretreatment-fermentation-distillation-enzyme saccharification secondary fermentation-sinking tank-aging storage-allocation-filtration-sterilization, the specific steps are as follows :

[0046] A. Rice soaking and steaming: Soak the rice for one hour in winter, and 20-30 minutes in other seasons; after controlling the soaked rice in water, add water for steaming according to the weight ratio of rice: water = 1:4 and keep stirring. After boiling, steam for 15 minutes to form rice grains;

[0047] B. Fermentation: It is carried out in an aerobic state. Cool the rice grains to 25°C, add koji, the weight ratio of the koji to the rice before soaking is 1:5, the fermentation temperature is 25°C, the fermentation time is 60 days in winter, spring, summer and autumn The festival takes 40 days, and it is evenly stirred once every two days, and the fermentatio...

Embodiment 2

[0057] The production method of wine of the present invention, adopts following steps to form successively by raw millet:

[0058] A. Preprocessing

[0059] (1) Soaking rice: Select high-quality glutinous rice, soak and wash it in a rice soaking tank. It is required to wash it more than twice. The soaking time is one hour in winter and 20-30 minutes in other seasons.

[0060] (2) Cooking: After the soaked glutinous rice is controlled by water, add water according to the ratio of rice: water = 1:4 and pour it into a steam jacketed pot for cooking. After the water boils, cook for 17 minutes to form rice grains. During the cooking process, use stainless steel The shovel keeps stirring to prevent the pot from sticking. After the rice is cooked, it is placed in a cylinder for fermentation through a high-pressure conveying pipeline.

[0061] B. Fermentation: After the rice grains enter the fermentation tank, turn the tank once an hour to cool it down to 30°C, add koji, the weight r...

Embodiment 3

[0071] The production method of wine of the present invention, adopts following steps to form successively by raw millet:

[0072] A. Rice soaking and steaming: Soak the rice for one hour in winter, and 20-30 minutes in other seasons; after controlling the soaked rice in water, add water for steaming according to the weight ratio of rice: water = 1:4 and keep stirring. After boiling, steam for 20 minutes to form rice grains;

[0073] B. Fermentation: It is carried out in an aerobic state. Cool the rice grains to 20°C, add koji, the weight ratio of the koji to the rice before soaking is 1:5.5, the fermentation temperature is 20°C, the fermentation time is 64 days in winter, spring, summer and autumn The festival takes 42 days, and it is evenly stirred once every two days, and the fermentation is completed into a wine mash;

[0074] C. Distillation: Distill the wine mash at 90°C, cooling at 25°C, pick the wine in stages during the distillation process, the wine liquid above 30%...

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PUM

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Abstract

The invention relates to wine and a production method thereof; the production method consists of the following steps subsequently: A. immersing the rice and steaming; B. fermentation; C. distillation; D. second fermentation by adding enzyme for saccharification; E. settlement; F. aging; G. blending; and H. filtration and sterilization, thus obtaining the finished wine. The wine is produced by the above method. The invention has the advantages that: based on the traditional technology, the process uses modern science technology and provides more security on the wine quality, and the raw materials are abundant and easy to find. The method effectively retains the nutritious ingredients of the raw materials, and produces a plurality of amino acids, microelements and vitamins during the fermentation process, thus having unique health-care functions. The unique and characteristic second fermentation is the key process of the method, reduces the normal alcoholic strength, in addition to the prominent reduce of anaphylactic reaction for the crowd having allergy on alcohol, and greatly reduces the harm of the normal alcohol to the human. The aging accelerates the maturation of the wine. The wine has superior flavor, color and taste, and is suitable for wider range of consumer groups.

Description

(1) Technical field [0001] The present invention relates to a kind of wine and its production method. (2) Background technology [0002] At present, existing wine generally has insufficient fragrance, high alcohol content, poor quality, and great harm to human body. And the manufacturing process is backward and difficult to control. (3) Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the present invention provides a wine with good color, fragrance and little harm to human body, and its production method. The method combines modern technology with high technological content and sufficient raw materials that are easy to find. [0004] The present invention is achieved through the following technical solutions: [0005] The production method of wine of the present invention, its special feature is: consist of following steps successively: [0006] A. Rice soaking and steaming: Soak the rice for one hour in winter, and 20-30 min...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 提之奇邓景云靳德海孙存亮曹养周杜立春
Owner JUANCHENG GUOKANG BIOLOGICAL BREWING
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