Wine prepared by steaming for three times, drying for three times and decocting for four times, and production method thereof

A technology of three-flower wine and production process, which is applied in the field of three-steaming, three-drying, four-boiled wine and its production field, can solve the problems of low alcohol content of finished wine, single process, insufficient mellow and delicious taste, etc., and achieves high alcohol content and strong wine aroma. Effect

Inactive Publication Date: 2013-01-16
高深
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also rice double wines that are fermented after double cooking and double drying. Due to the single process of these wines, the alcohol content of the finished wines is low, which is not clear enough to taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1, rice→steaming→cold rice→inoculation→saccharification→wineification→wine mixing degree→finished wine.

[0011] Its process steps are:

[0012] 1. Prepare raw materials: rice, wine cake, purified water.

[0013] 2. Carry out according to the brewing technical regulations. After the rice is cooked, cool the rice, control the temperature, ≤25°C in summer and ≤30°C in winter, and then mix rice with wine cakes, 3 liang of wine cakes per 100 catties of rice, put it in a crock pot for fermentation, and keep it at 30-33 Between ℃, ferment for 12 hours in summer and 20 hours in winter, soak the fermented rice in 160 catties of water, and finally ferment for 30 days before cooking wine. 12-22% wine can be obtained.

Embodiment 2

[0014] Example 2, the production process of three steaming, three drying and four boiling wine is: rice→steamed rice→sun-semi-dried→steamed rice→sun-dried→steamed rice→sun-dried→steamed rice→drying→inoculation→saccharification→wine Melting → steaming wine → bartending → finished wine. The control of bibimbap, fermentation, saccharification and alcoholization is as follows: 100 jin of rice, boiled rice, mixed with wine, 5 taels of koji, steamed rice and sun-dried until the water content is about 60%, fermented for 10-30 hours, and steamed wine to obtain 38 ~ 42 degrees wine.

Embodiment 3

[0015] Example 3, the production process of three-steaming, three-drying and four-boiling wine is: rice→steaming→drying→steaming→drying→steaming→drying→cooking→drying→cooking→drying→boiling Rice→drying in air→boiling rice→cold rice→inoculation→resting until fermentation→saccharification→alcoholization→steaming wine→mixing wine→finished wine. The key technology is: the fermentation temperature is 20-35°C, 6 types of wine, 100 kg of rice, 100 catties of rice, 300 catties of bibimbap, put it in a vat, pool, or water tank for sealed fermentation, ferment for 8-16 hours in summer, and ferment in winter After 15-25 hours, soak the fermented rice in 1:1.5 purified water, and then ferment for 25-35 days to steam the wine. During the saccharification process, 5-10% saccharification enzyme can be added. Can get 38 ~ 58 degrees wine.

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PUM

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Abstract

The invention discloses a wine prepared by steaming for three times, drying for three times and decocting for four times, and a production method of the wine; the wine is characterized by being brewed by taking rice of Liuhuai in Wang town of Rong county of Guangxi, and is prepared by the production technology of taking the rice, cooking the rice, cooling the rice, inoculating, saccharifying, fermenting, steaming, mixing to obtain the wine finished product. The wines with different alcohol contents can be obtained according to the different technologies, and double-rice wine, three-flower wine, four-decocting wine and cortex acanthopanacis wine can be obtained by the different stuffed retting time, preparation methods, blending of strains, firepower and purification technologies, or rice quality, wine cake activity and pure spring water. The wine is thick in taste, fresh and delicious, and has no impurities, and a person feels concentrated fragrance with endless aftertastes after drinking the wine.

Description

technical field [0001] The invention relates to wine, in particular to three-steaming, three-drying and four-boiling wine and a production method thereof. Background technique [0002] Existing rice wine is mostly single steaming, single cooking, single drying, with the by-product glucoamylase of wine cake fermentation or bran factory, starch fermentation concocts and forms, and its product mostly is rice single wine or rice double wine. There are also Mishuang wines that have been fermented after double-cooking and double-drying. Due to the single process of these wines, the alcohol content of the finished wines is low, which is not clear enough to taste. Contents of the invention [0003] The object of the present invention is to provide a kind of four-boiled wine that is steamed three times and dried three times with rice. Its products are of good quality, clear and mellow, with strong aroma, and the alcohol content can be increased to 58 degrees. The selling price of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 高深
Owner 高深
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