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Wine making process adding microbial strains

A microbial strain and process technology, applied in the field of winemaking technology, can solve the problems of insufficient fermentation, uncoordinated aroma, rough wine body, etc., and achieve the effects of good taste, improved wine quality, and improved taste adaptability.

Inactive Publication Date: 2016-10-26
贵州古酿坊酒业(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the single and unreasonable combination of raw materials, especially the lack of reasonable control of the microbial fermentation process, the degree of fermentation is insufficient, the quality of the microorganisms is low, and the taste of the wine is affected, which cannot meet the needs of different groups of people.
And the brewed wines all have a slight taste of fermented glutinous rice, rough body, light taste, uncoordinated aroma, heavy bitterness and so on. The quality varies greatly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] The brewing process of adding microbial strains includes the following steps: (1) Raw material selection: choose sorghum rice with waxy hard red seeds, choose high-quality mature and plump rice, and choose glutinous corn with full grains and air-dried; (2) Raw material processing: crush the sorghum rice into sorghum granules, the sorghum granules should be able to pass through a 30-mesh sieve, grind the rice into rice granules, and the rice granules should be able to pass through a 30-mesh sieve, and grind the waxy corn into waxy corn granules , the crushing degree of waxy corn particles should be able to pass through a 30-mesh sieve; (3) Raw material soaking: take the above-mentioned processed raw materials, 40Kg of sorghum granules, 38Kg of rice granules, and 10Kg of waxy corn, mix and stir and soak in water for 3 hours. Keep it at 40; (4) Steamed grain: steam the soaked raw materials to achieve mutual fusion of raw materials; (5) Barrel fermentation: add 0.8Kg of Rhiz...

Embodiment 2

[0010] The brewing process of adding microbial strains includes the following steps: (1) Raw material selection: choose sorghum rice with waxy hard red seeds, choose high-quality mature and plump rice, and choose glutinous corn with full grains and air-dried; (2) Raw material processing: crush the sorghum rice into sorghum granules, the sorghum granules should be able to pass through a 30-mesh sieve, grind the rice into rice granules, and the rice granules should be able to pass through a 30-mesh sieve, and grind the waxy corn into waxy corn granules , the grinding degree of waxy corn particles should be able to pass through a 30-mesh sieve; (3) Raw material soaking: take the above-mentioned processed raw materials, 35Kg of sorghum granules, 40Kg of rice granules, and 14Kg of waxy corn. Keep it at 45 degrees Celsius; (4) Steamed grain: steam the soaked raw materials to achieve mutual fusion of raw materials; (5) Barrel fermentation: add 0.6Kg of Rhizopus and 0.6Kg of Monascus t...

Embodiment 3

[0012] The brewing process of adding microbial strains includes the following steps: (1) Raw material selection: choose sorghum rice with waxy hard red seeds, choose high-quality mature and plump rice, and choose glutinous corn with full grains and air-dried; (2) Raw material processing: crush the sorghum rice into sorghum granules, the sorghum granules should be able to pass through a 30-mesh sieve, grind the rice into rice granules, and the rice granules should be able to pass through a 30-mesh sieve, and grind the waxy corn into waxy corn granules , the crushing degree of waxy corn particles should be able to pass through a 30-mesh sieve; (3) Soaking of raw materials: Take the above-mentioned processed raw materials, 48Kg of sorghum granules, 35Kg of rice granules, and 15Kg of waxy corn, mix and stir and soak in water for 3 hours. Keep it at 46 degrees Celsius; (4) Steamed grain: steam the soaked raw materials to achieve mutual fusion of raw materials; (5) Barrel fermentatio...

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Abstract

A wine making process adding microbial strains includes: selecting glutinous hard red granular sorghum rice, high-quality mature full rice, and full-grain sun-dried waxy corn; crushing the sorghum rice into sorghum particles, the rice into rice particles and the waxy corn into waxy corn particles; mixing 35-50 Kg of the sorghum particles, 30-40 Kg of the rice particles and 8-15 Kg of the waxy corn, and soaking; steaming the soaked materials; adding 0.5-0.8 Kg of Rhizopus and 0.6-1 Kg of Monascus into the steamed mixed cereals for primary fermentation; after primary fermentation, placing in a cellar, and adding 0.2-0.4 Kg of Schizosaccharomyces, 0.4-0.6 Kg of aroma-producing yeast and 0.6-0.8 Kg of Lactobacillus for cellar fermentation. The wine making process adding microbial strains provides reasonable burdening of wine-making materials, wine-making steps are effectively controlled, and the different microbial strains are added, providing palatability.

Description

technical field [0001] The invention relates to the technical field of brewing technology, in particular to a brewing technology adding microbial strains. Background technique [0002] Winemaking technology has a long history in our country. According to legend, there are written records about winemaking in the Xia Yu period. The essence of winemaking is the process of using microbial fermentation to produce alcoholic beverages with a certain concentration. Brewing raw materials and brewing containers are two prerequisites for grain wine making. Liquor brewing is mainly based on starchy substances such as sorghum, corn, barley, wheat, rice, and peas. Secondly, distiller's yeast is mainly rich in yeast in general distiller's yeast. This kind of microorganism is facultatively anaerobic, aerobic respiration and multiplication under aerobic conditions, and anaerobic respiration under anaerobic environment to decompose glucose in food into alcohol and water. After mixing the ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845C12R1/66C12R1/645C12R1/225
CPCC12G3/02
Inventor 程猛
Owner 贵州古酿坊酒业(集团)有限公司
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