Wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and thermostatic wine cellar

Abstract

The invention discloses a wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and a thermostatic wine cellar. The wine is characterized by being produced from sun-scorched grain extracts, a variety of wines with different aromas and medicinal and edible functional herbs by adopting the modern enzymic preparation production technology through the processes of compounding, blending and ageing, wherein the sun-scorched grain extracts are produced in the thermostatic wine cellar. The wine has unique, natural and pure aroma, has the efficacy of conditioning the stomach and treating stomach diseases and is suitable for people to drink for a long time. The thermostatic wine cellar takes various wood plates as the inner walls, can artificially provide nutrient mixtures needed for microorganisms to grow and is made by combing industrial materials. By detecting the nutrients, temperature and process data needed for the microorganisms to grow and scientifically designing the industrial mechanical brewing operation of the thermostatic wine cellar, the influence of the geographical environment to wine brewing can be overcome, and the effective rate of the components of the raw materials can be improved by more than 16%. The thermostatic wine cellar is suitable for brewing various wines and is very important to the popularization of industrial and domestic brewing of wine.

Description

technical field [0001] A dew-grain nutmeg blended wine and a constant-temperature koji wine cellar. The dew-grain nutmeg blended wine is prepared by a new brewing and blending technology. The constant-temperature koji wine cellar is a carrier for brewing and fermenting products. The invention belongs to the field of brewing technology . Background technique [0002] China is an ancient civilization in the world and the hometown of wine. Wine is a special kind of food, which is material, but at the same time melts into people's spiritual life. [0003] The production of compounded sprinkles in my country has a history of more than 3,000 years. It records the formula of traditional medicinal wine, which has brought great development prospects for modern compounded wine. At present, there are many kinds of compounded wines with patent applications. In terms of formula, nutrition and function There are not many academic studies on various types of wine preparation, and little i...

AI Technical Summary

Problems solved by technology

[0004] The cellars used for traditional koji wine fermentation are commonly used in underground cellars, stone cellars, pottery tanks, cement pools and stainless steel containers. The production is affected by the climate and geographical environment, and the management mostly relies on empirical judgments. It is relatively difficult to effectively adjust, predictive control, and mechanized production. As far as the underground cellar is concerned, it is currently the most suitable cellar for the fermentation of koji wine. However, the underground temperature varies greatly due to different geographical locations. For example, the underground temperature in the north of my country At 12-15°C, while underground in the south can reach 20-25°C, and the optimum temperature for related microorganisms such as mold and yeast is at 25-37°C, so the application is limited

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