Wine brewing composition and wine brewing method

A technology of composition and distiller's mother, which is applied in the field of brewing composition, can solve the problems affecting the alcohol content and liquor quality, the sour taste of liquor, and the pollution of distiller's yeast, and achieve the effect of reducing the input amount of distiller's yeast, reducing the amount of input, and shortening the fermentation time

Inactive Publication Date: 2015-06-03
陈伟明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the brewing process of liquid liquor, adding lactic acid bacteria appropriately (cooperating with aroma-producing microorganisms such as ester-producing yeast and caproic acid bacteria) is also conducive to improving the quality of liquor, but if the number of lactic acid bacteria is not well controlled, it will easily cause the pollution of distiller's yeast. Make liquor taste sour and astringent, affect alcohol content and quality of liquor

Method used

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  • Wine brewing composition and wine brewing method
  • Wine brewing composition and wine brewing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Follow the steps below to produce liquor:

[0040] (1) 30 parts (all referring to parts by weight) of wheat are pulverized, and the fine powder passing through a 20 mesh sieve will exceed 60%;

[0041] (2) Fully mix pulverized wheat, 20 parts of bran and 5 parts of water;

[0042] (3) Steam the mixture under normal pressure for 30 minutes. The requirements for cooking are that the appearance is thoroughly steamed, cooked but not sticky, and there is no raw heart inside;

[0043](4) Cool the steamed raw material with the method of blowing slag;

[0044] (5) Stir 2 parts of fructooligosaccharides, 8 parts of distiller's yeast, and 2 parts of distiller's mother into the cooled raw materials, add 20 parts of water when mixing the fermented grains, and control the moisture content of the fermented grains when entering the pond to be 62%;

[0045] (6) Put the fermented grains into the cellar, and the temperature of the fermented grains is controlled at 18°C. After the ferme...

Embodiment 2

[0055] Follow the steps below to produce liquor:

[0056] (1) 25 parts (both refer to parts by weight) of wheat are pulverized, and the fine powder passing through a 20 mesh sieve will exceed 60%;

[0057] (2) Fully mix pulverized wheat, 15 parts of bran and 10 parts of water;

[0058] (3) Steam the mixture under normal pressure for 20 minutes. The requirements for cooking are that the appearance is thoroughly steamed, cooked but not sticky, and there is no raw heart inside;

[0059] (4) cool the steamed raw material with the method for drying slag;

[0060] (5) 0.5 part of fructooligosaccharides, 6 parts of distiller's yeast, 0.5 part of distiller's mother are mixed in the raw material after cooling, add 15 parts of water when mixing fermented grains, control the moisture content of fermented grains when entering the pond to be 58%;

[0061] (6) Put the fermented grains into the cellar, and the temperature of the fermented grains is controlled at 20°C. After the fermented g...

Embodiment 3

[0065] Follow the steps below to produce liquor:

[0066] (1) 30 parts (both refer to parts by weight) of rice are pulverized, and the fine powder passing through a 20 mesh sieve will exceed 60%;

[0067] (2) Fully mix the pulverized rice, 20 parts of rice bran and 5 parts of water;

[0068] (3) Steam the mixture under normal pressure for 30 minutes. The requirements for cooking are that the appearance is thoroughly steamed, cooked but not sticky, and there is no raw heart inside;

[0069] (4) Cool the steamed raw material with the method of blowing slag;

[0070] (5) Mix 0.5 parts of fructo-oligosaccharides, 0.5 parts of galacto-oligosaccharides, 8 parts of distiller's yeast, and 2 parts of distiller's mother into the cooled raw materials, and add 20 parts of water when mixing the fermented grains to control the moisture content of the fermented grains when entering the pool 62%;

[0071] (6) Put the fermented grains into the cellar, and the temperature of the fermented gr...

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Abstract

The invention discloses a wine brewing composition. The wine brewing composition is prepared by adding an oligosaccharide into a conventional wine brewing composition, wherein the conventional wine brewing composition comprises a wine making raw material, water, a koji and a wine yeast; the wine making raw material is selected from one or more of wheat, wheat bran, rice bran, rice, barley, grapes, sorghums and corns; and the oligosaccharide is selected from one or more of fructo-oligosaccharide, galactooligosaccharide, glucose oligosaccharide and xylooligosaccharide. The invention also discloses a wine brewing method. The wine brewing method comprises the following steps: crushing the raw material, stirring the material, cooking and pasting, cooling, stirring fermented grains, performing pit entry fermentation, steaming a wine, and adding the oligosaccharide in a fermented grain stirring process. According to the wine brewing composition and the wine brewing method disclosed by the invention, the oligosaccharide is added in a wine brewing process, so that the fermentation time can be shortened on the one hand, and the feeding quantity of the koji can be reduced and the wine production rate can also be improved on the other hand.

Description

technical field [0001] The invention belongs to the field of wine brewing, in particular to a wine brewing composition and a wine brewing method. Background technique [0002] Fermentation technology is one of the earliest production technologies that humans have mastered through practice. Many traditional products have been produced using fermentation technology. In the East, there are soy sauce, vinegar, white wine, rice wine, etc., while in the West there are beer, wine, cheese, etc. With the development of social economy and science and technology, the fermentation industry supported by fermentation technology began to emerge and rise. Since the 1960s, my country's fermentation industry has developed rapidly, and the products covered have penetrated from the original antibiotics and food to all aspects of people's lives, such as medicine, health care, agriculture, environment, energy, materials, etc. The fermentation industry is a new type of industry characterized by h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12C5/00A23C9/127
CPCC12G3/02A23C9/127C12C5/00
Inventor 陈伟明
Owner 陈伟明
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