Production method of corn wine

A production method and technology of corn wine, applied in the field of wine processing, can solve the problems of unsafe edible corn wine, hidden dangers, impure wine taste, etc., and achieve the effects of safe and reliable consumption, avoidance of hidden dangers, and pure quality.

Active Publication Date: 2013-06-12
刘冲启
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are various safety hazards in the various additives that are added to the wine for deployment, so that the prepared corn wine has the hidden danger of being unsafe to eat, and also has the disadvantage that the taste of the wine is not pure.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In spring or winter, take 200kg of full-grained corn and soak it in hot bamboo root water at 80°C for 8 hours, then wash it with bamboo root water for 3 times, steam it for 3 hours until the corn wine is mature, and then use the boiled bamboo root Boil in water for 5 hours until the corn is completely ripe; wherein, the flowering rate of the ripe corn is 90%.

[0022] Take out the ripe corn, cool it to 15°C, add 1kg of distiller's yeast immediately, mix well, store and ferment in an incubator for 1 day, then put it in a clay pot for storage, and put the pot in an environment of 25°C Seal up for 1 month to obtain fermented corn; wherein, the temperature during fermentation is 25°C.

[0023] Roast the fermented corn to obtain corn wine with an alcohol content of 52°, then store the corn wine in a clay pot for 1 year to obtain 105 kg of finished product with a yield of 52.5%. Among them, the part of the container used for roasting that is in contact with the wine is made ...

Embodiment 2

[0025] In summer or autumn, take 200kg of full-grained corn and soak it in hot bamboo root water at 80°C for 8 hours, then wash it with bamboo root water for 3 times, steam it for 3 hours until the corn wine is mature, and then use the boiled bamboo root Boil in water for 5 hours until the corn is fully cooked; among them, the flowering rate of the well-ripe corn is 70%.

[0026] Take out the ripe corn, cool it to 5°C, add 1kg of distiller's yeast immediately, mix well, store and ferment in an incubator for 1 day, then put it in a clay pot for storage, and put the pot in an environment of 25°C Store for 1 month to obtain fermented corn; wherein, the temperature during fermentation is 28°C.

[0027] Roast the fermented corn to obtain corn wine with an alcohol content of 52°, and then store the corn wine in a clay pot for 5 years to obtain 112kg of finished product with a yield of 56%. Among them, the part of the container used for roasting that is in contact with the wine is m...

Embodiment 3

[0029] In spring or winter, take 200kg corn with full grains and soak it in the groundwater of the hot sandy red soil area at 90°C for 10 hours, then use the groundwater in the sandy red soil area to wash it 4 times, steam it for 3 hours until the corn wine is mature, and then Boil the groundwater in the sandy red soil area after boiling for 5 hours until the corn is completely ripe; wherein, the flowering rate of the ripe corn is 100%.

[0030] Take out the ripe corn, cool it to 15°C, add 1kg of distiller's yeast immediately, mix well, store and ferment in an incubator for 2 days, then put it in a clay pot for storage, and put the pot in an environment of 28°C Store for 1 month to obtain fermented corn; wherein, the temperature during fermentation is 30°C.

[0031] Roast the fermented corn to obtain corn wine with an alcohol content of 50°, and then store the corn wine in a clay pot for 3 years to obtain 110 kg of finished product with a yield of 55%. Among them, the part of...

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PUM

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Abstract

The invention relates to a production method of corn wine, and belongs to the technical field of wine processing. The production method comprises the following steps of: cooking, fermenting and roasting. The production method has the beneficial effect that the corn wine brewed by adopting the production method is soft in taste, mellow in aroma, and safe and reliable to drink.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a method for making corn wine. Background technique [0002] my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. Among them, corn and koji are used for brewing, and it is produced all over my country. And brew according to the traditional brewing method, the corn wine made is choking, the wine smell is violent, the wine aroma is not mellow, and the wine yield is not high, which does not meet the drinking needs of people today. Therefore, posterity often adopts adding various additives for deployment, so that the mouthfeel of corn wine is soft and the wine is mellow, so as to meet people's drinking needs. But there are various safety hazards in the various additives that are added to the wine for deployment, so that the prepared corn wine has the hidden danger of eating unsafe, and also has the s...

Claims

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Application Information

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