Brewing method of spodiopogon cotulifer wine

A red orchid wine and red orchid technology, applied in the field of winemaking, can solve the problems of complex process, difficult control of various parameters, unstable wine quality, etc., and achieve the effects of simple process, crystal clear wine body, and stable wine quality.

Inactive Publication Date: 2015-10-14
YILAN DESHENG HONGLAN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional red orchid wine is brewed with complicated process and various parameters are not easy to control, resulting in unstable wine quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The brewing method of this red orchid wine comprises following steps:

[0022] A. Preparation of red orchid juice: select red orchid grass produced in the area of ​​north latitude 27 ° 16' and east longitude 117 ° 01', wash, rub and fry, boil with water to make juice, and finally filter the residue to obtain red orchid juice;

[0023] B. Steamed rice: choose large glutinous rice produced in the area of ​​27°16′ north latitude and 117°01′ east longitude, clean it, drain the water, soak it in the red orchid juice prepared in step A for 2 hours, and steam it with 100°C steam. 40 minutes;

[0024] C, shower rice: pour the steamed rice with mineral water, cool to 30 ℃, wherein, the mineral water is the high-quality underground mineral water of Jiuwanda Mountain;

[0025] D. Mixing koji and saccharification: Mix the rice after spraying evenly with sweet wine koji for saccharification. After saccharification, soak it in 50° white wine, put it in a vat, seal it, and store it i...

Embodiment 2

[0028] The brewing method of this red orchid wine comprises following steps:

[0029] A. Preparation of red orchid juice: select red orchid grass produced in the area of ​​north latitude 27 ° 16' and east longitude 117 ° 01', wash, rub and fry, boil with water to make juice, and finally filter the residue to obtain red orchid juice;

[0030] B. Steamed rice: choose large glutinous rice produced in the area of ​​27°16′ north latitude and 117°01′ east longitude, clean it, drain the water, soak it with the red orchid juice prepared in step A for 2.5 hours, and steam it with 100°C steam. 45 minutes;

[0031] C, shower rice: pour the steamed rice with mineral water, cool to 35 ℃, wherein, mineral water is the high-quality underground mineral water of Jiuwanda Mountain;

[0032] D. Mixing koji and saccharification: Mix the rice after spraying evenly with sweet wine koji for saccharification. After saccharification, soak it in 50° white wine, put it in a vat, seal it, and store it i...

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Abstract

The invention discloses a brewing method of a spodiopogon cotulifer wine and relates to technical field of wine brewing. The method comprises the following steps: firstly, preparing spodiopogon cotulifer juice; soaking cleaned glutinous rice with the spodiopogon cotulifer juice; steaming soaked glutinous rice into rice by stem; after cooling, pouring mineral water on the steamed rice; blending yeast and saccharifying; soaking with 50-degree baijiu; feeding into a vat, sealing, and putting the vat into a rock cave with the temperature of 20 DEG C for storing for 3 years at least; finally, squeezing, clarifying, filtering; and sterilizing filtrate, so as to obtain Spodiopogon cotulifer wine. Compared with the prior art, the method has advantages as follows: the operation process is simple, parameters are easy to control, the brewed Spodiopogon cotulifer wine is stable in quality, crystal clear, amber, fragrant, and mellow and sweet after drinking and has a long aftertaste.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of red orchid wine. Background technique [0002] According to the records of "Qingyuan Fuzhi" and "Yizhou City Chronicles", Desheng Honglan Wine can be traced back to the Song Dynasty, thousands of years ago. It has a long history and unique production technology, which is unique in the country. [0003] Red orchid wine originated from the fact that the local Zhuang people used red orchid grass to make red auspicious rice to worship their ancestors every March 3rd and April 8th. After that, successive generations of winemakers in Desheng used the red rice to make wine, and sorted out a set of strict moral rules. The production process of Shenghong Lanjiu. The wine is named for its natural red body, crystal clear fragrance, sweet and mellow taste. Since the Ming and Qing Dynasties, more than 50 red orchid wine workshops of different sizes have appeared in Deshe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/02
Inventor 高钢武韦太时梁靖
Owner YILAN DESHENG HONGLAN LIQUOR IND CO LTD
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