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Flavor barley wine and brewing method thereof

A technology of highland barley wine and strong-flavor type is applied in the field of brewing method and highland barley wine brewed by the method, which 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: 2013-03-27
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, and brew Luzhou-flavored highland barley wine in Yun, Guizhou and Sichuan. The method is carried out according to the following steps: clean the highland barley and Tibetan wheat and remove impurities, mix the screened highland barley and wheat at a ratio of 7:3, take out 120 kg and use a pulverizer to pulverize, and the average particle size after pulverization is 40 Mesh, wherein, after pulverization, the coarse powder larger than 40 mesh is not less than 50%; add 100kg of water and place it for 50 minutes to moisten the material, then put the moistened highland barley and miscellaneous grains into the retort, and add 30kg of grain unstrained spirits, and 20kg of bran husks, grain unstrained spirits are distiller's grains that...

Embodiment 2

[0036]The brewing method of Luzhou-flavor highland barley wine is carried out according to the following steps: clean the highland barley and miscellaneous grains and remove impurities, the miscellaneous grains are glutinous rice and corn mixed at a ratio of 1:1, and the screened highland barley and miscellaneous grains are mixed at a ratio of 8:2 , and take out 120kg to pulverize with a pulverizer, the average particle size after pulverization is 40 mesh, wherein, 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, and then put the moistened Put the highland barley and miscellaneous grains into the retort, and add 26kg of grain unstrained spirits and 24kg of bran husks. The grain unstrained spirits are distiller's grains fermented in the cellar. 50-70 minutes, steam for 60 minutes under the pressure of 0.08-0.098MPa, and steam for 60 minutes. When the steaming rate in the steamer...

Embodiment 3

[0039] The brewing method of Luzhou-flavor highland barley wine is carried out according to the following steps: clean the highland barley and miscellaneous grains, and remove impurities. Mix at a ratio of 9:1, take out 120kg and pulverize with a pulverizer, the average particle size after pulverization is 40 mesh, wherein, the coarse powder larger than 40 mesh 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 unstrained grains and 26kg of chaff. The grains are distiller's grains fermented in the cellar. Soak in 170kg of water for 70 minutes, steam at a pressure of 0.08-0.098MPa and steam for 70 minutes. When the steaming rate in the steamer reaches 70-80% (that is, the grain is cooked but not sticky, and there is no raw heart inside), the steamer comes out , spread out to 18-22°C, then mix in 36kg of medium-high temperature Daqu, then pu...

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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 the wine 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 highland barley wine brewed by the method, in particular to a brewing method of Luzhou-flavored highland barley wine and the Luzhou-flavored 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, naked barley or rye. Hewalan highland barley has a β-glucose content as high as 6.57%, 50 times that of average wheat, and a total dietary fiber content of 16%, which is a good raw material for wine making. The highland barley wine brewed from this kind of crops is rich in various trace elements necessary for the human body. Studies have shown that the β-glucose contained in it can effectively degrade cholesterol and prevent colon cancer and diabetes. It is a very popular drinking wine. The alcohol content is gener...

Claims

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Application Information

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