High-efficiency wine distillation method using refined old grain raw materials

Abstract

The invention relates to a high-efficiency wine distillation method using refined old grain raw materials. The method comprises: old grains including rice, wheat and sorghum are screened, cleaned and purified; spices, including clove, star anise or mint, are added into the old grains, wherein the ratio of the old grains to the spices is 100:1; the raw materials are ground and refined, and the ground raw materials are poured into a fermentation tank; raw distiller's yeast and clean water are added into the tank in sequence, wherein the ratio of the raw materials to the distiller's yeast to the clean water is 100:6-8:290-300; the mixture is evenly stirred and sealed, and then is stirred every 2-3 days; and after 9 days, when mash liquid turns brown and is fully fermented, the mash liquid is put into wine distillation equipment for wine distillation. After wine distillation, the left mash liquid containing mild wine can be used for production of rice vinegar and sauce or used for refermentation, and the leftovers can be used for feed processing, livestock feeding and the like. The method provided by the present invention is practicable, sophisticated in technology and easy to operate, thereby being suitable for application and popularization. In the method, the old grain raw materials are refined, so that the fermentation time is short, and the mash has high quality. Thus, the method has the advantages of high yield, high-quality products and energy preservation, and wine produced by using the method is mellow and good in flavour. The method can provide obvious comprehensive economic benefits if wildly used.

Description

technical field [0001] The invention relates to a wine-making method, in particular to a high-efficiency liquid-state wine-making method of refining old grain and raw materials. technical background [0002] In urban and rural areas, people's daily life, health care and festivals, parties, business and other meals are inseparable from wine, especially mellow rice wine. At present, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large amount of old rice grains such as rice, wheat, sorghum and so on in grain depots and farmers’ homes are not fully utilized, they are processed and produced as breeding feed and directly used to feed livestock, and the old grains need to be shelled without refinement Cooking and fermentation are directly carried out, resulting in labor waste and cost...

AI Technical Summary

Problems solved by technology

At present, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large amount of old rice grains such as rice, wheat, sorghum and so on in grain depots and farmers’ homes are not fully utilized, they are processed and produced as breeding feed and directly used to feed livestock, and the old grains need to be shelled without refinement Cooking and fermentation are carried out directly, resulting in labor waste, increased cost, incomplete fermentation and low wine production rate

This not only reduces the use value of various old grains, but also causes great waste of grain resources and loss of economic benefits