Flavor barley wine and brewing method thereof

A technology of highland barley wine and strong-flavor type, which is applied in the field of brewing method and highland barley wine brewed by the method, can solve the problems of restricting the development of highland barley brewing, low barley wheat yield and high cost of highland barley wine, and achieves unique taste and wine feeling. Full-bodied, soft-mouth effect

Active Publication Date: 2010-12-29
葛庆有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The highland barley wine brewed by this liquid fermentation method is a kind of drinking wine, the alcohol content is generally about 5 degrees, which cannot meet the needs of people who drink Luzhou-flavor liquor
[0006] In addition, the yield of highland barley wine is relatively low, and the cost of brewing highland barley wine is relatively high, which restricts the development of highland barley wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Highland barley is produced in the plateau area, and the plateau climate is not suitable for cultivating the microbial flora required for fermentation. It is necessary to transport the highland barley to Yunnan, Guizhou, Sichuan and other places to brew strong-flavor highland barley wine in Yunnan, Guizhou and Sichuan. The method is carried out according to the following steps: the highland barley and the wheat produced in Tibet are cleaned and impurities are removed, the screened highland barley and the wheat are mixed in a ratio of 7:3, and 120 kg are taken out and pulverized with a pulverizer, and the average particle size after pulverization is 40 Mesh, wherein, after pulverizing, the coarse powder of more than 40 meshes is not less than 50%; add 100kg of water and place for 50 minutes to moisten the material, then put the moistened highland barley and miscellaneous grains into the retort, and add 30kg of grain glutinous rice, and 20kg of bran husk, grain glutinous r...

Embodiment 2

[0036]The brewing method of Luzhou-flavor highland barley wine is carried out according to the following steps: the highland barley and the miscellaneous grains are cleaned and the impurities are removed, the miscellaneous grains are glutinous rice and corn mixed at a ratio of 1:1, and the screened highland barley and the miscellaneous grains are mixed at a ratio of 8:2 , and take out 120kg and pulverize it with a pulverizer. The average particle size after pulverization is 40 mesh, and the coarse powder larger than 40 mesh after pulverization is not less than 50%; add 90kg of water and place it for 60 minutes to moisten the material. The highland barley and miscellaneous grains are put into the retort, and 26kg of grain glutinous rice grains and 24kg of bran shells are added. The grain glutinous rice grains are the fermented distillers grains in the cellar, and the grain glutinous rice grains, the bran shells and the highland barley are mixed well, and then 120kg of water is ad...

Embodiment 3

[0039] The brewing method of Luzhou-flavor highland barley wine is carried out according to the following steps: the highland barley and the miscellaneous grains are cleaned and the impurities are removed, and the miscellaneous grains are glutinous rice, wheat and corn mixed in a ratio of 1:2:3, and the screened highland barley and the miscellaneous grains are mixed by Mix in a ratio of 9:1, and take out 120kg and pulverize it with a pulverizer. After pulverization, the average particle size is 40 meshes, and the coarse powder larger than 40 meshes is not less than 50%; add 120kg of water and place it for 70 minutes to moisten the material, then Put the moistened highland barley and miscellaneous grains into the retort, and add 24kg of grain glutinous rice grains and 26kg of bran shells. Soak in 170kg of water for 70 minutes, steam for 70 minutes under the pressure of 0.08-0.098MPa, and leave the retort when the steaming rate in the retort reaches 70-80% (that is, the grain is ...

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PUM

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Abstract

The invention relates to a flavor barley wine and a brewing method thereof. The brewing method comprises the following steps: selecting material, grinding, moistening material, stirring material, cooking, spreading and drying in the air, adding distiller's yeast to stir, moistening material again, fermenting, baking the wine, storing, blending and filtering. The invention adopts the technology combining solid natural fermentation with cooling and baking to brew the flavor barley wine, thus the liquor yield is high, the wine quality is good and nearly has no impurity; and the bitterness of thewine can be reduced by controlling the time of secondary material-moistening and the mouthfeel of the wine is good. The brewed flavor barley wine comprises the following components: 72vol.% of alcohol and 90-110g/100mL of acid. Therefore, the demand of people for drinking the high-degree flavor barley wine can be satisfied. The brewing method of the invention can be used in Tibet, thus the brewing cost is reduced and the economic development of Tibet can be promoted.

Description

technical field [0001] The invention relates to a brewing method of highland barley wine and the highland barley wine brewed by the method, in particular to a brewing method of a strong-flavor highland barley wine and the strong-flavor highland barley wine brewed by the method. Background technique [0002] Highland barley is a crop produced in the plateau climate. It is a green natural food with rich nutrition and no industrial pollution. It is also called barley, barley or rye. Its nutritional content is not lower than that of wheat, especially the black barley with darker skin. And varan highland barley, the β-glucose content is as high as 6.57%, which is 50 times that of the average wheat, and the total dietary fiber content is 16%, which is a good raw material for winemaking. Highland barley wine brewed with this crop as raw material is rich in a variety of essential trace elements for the human body. Studies have shown that the β-glucose contained in it can effectively...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/04C12H6/02
Inventor 葛庆有
Owner 葛庆有
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