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Tea-flavored white wine brewed by solid state fermentation and brewing process

A solid-state fermentation and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problem of destruction of active ingredients in tea, and achieve the effects of easy control, rich cellar aroma, and simple process

Inactive Publication Date: 2012-01-11
骆明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent discloses the formula and production method of nutritious tea wine (patent number is 02147706X). This invention uses tea leaves to be fermented together with the raw materials for making wine. This process will easily cause the active ingredients in the tea leaves to be damaged to varying degrees.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0006] Specific implementation mode (take the process of Luzhou-flavor tea-flavor white wine as an example):

[0007] 1. Put 350kg of grain, 1400kg of mixed grains, 17.5kg of koji and 17.5kg of rice husk into the mixing tank and mix them evenly, put them into the artificial pit and control the temperature of the pit. In summer, the temperature in the artificial pit is controlled at 23℃- Between 28°C, the temperature in the artificial pit is controlled between 30°C and 32°C in winter. After 50 days of fermentation, the cellar will be released. The cellar temperature is related to the season. In summer, the temperature is controlled between 25°C and 28°C, and in winter, the temperature is controlled between 20°C and 25°C. The relevant requirements for raw materials leaving and entering the cellar are as follows:

[0008] Item

Out of the pit

Enter the pit

Starch

7-8％

15-16％

Moisture

63-64％

55-58％

Acidity

1.8-2.5

1.4-1.6

[0009] 2. Select 140kg tea leaves tha...

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Abstract

The invention relates to a colourless tea-flavored white wine and a brewing process thereof. The brewing process comprises primary pure grain solid state fermentation, primary tea leaf mixing, primary distillation and wine roasting, primary ageing, filtering and blending.

Description

Technical field: [0001] The invention relates to a colorless tea-flavored white wine and a production process. Background technique: [0002] Tea and wine are two commonly used beverages in our daily lives. A moderate amount of alcohol can promote blood circulation, which is beneficial to health. Liquor on the market now focuses on taste. How to integrate the taste and nutrition of liquor is a problem we have been exploring in the industry. Tea has a lot of nutrients. How to more fully incorporate the nutrients in the tea into the liquor is the purpose of the present invention. The existing tea wine technology is mostly liquid production method, which is generally prepared from tea and alcohol. The tea wine produced by this technology has poor fusion and is prone to delamination and precipitation. And there is the color of tea leaves. The Chinese patent discloses the formula and production method of nutritious tea wine (patent No. 02147706X). The invention uses tea and the raw...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 徐道贵湛永前骆明骆筑周剑丽韦继强王秦鹤
Owner 骆明
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