Solid wine and making process thereof

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a solid wine and a making process thereof. The solid wine is characterized by comprising 0.5-1.5 g of dibenzyl sorbitol, 0.5-1 g of propane oxide cellulose, 100-150 g of foreshot, 0.05-0.5 g of complex flavor, and purified water. Base wine is made into solid-state cured base wine by using dibenzyl sorbitol and propane oxide cellulose, the cured base wine is simply blended with the purified water for drinking, the cured base wine is very convenient to carry and transport, and heavy wine bottles do not need to be carried. The process has the advantages of simplicity, low labor strength, low energy consumption, high wine yield, short production cycle, low cost and high wine quality.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a solid wine and a production process thereof. Background technique [0002] The chemical composition of wine is ethanol, which generally contains trace amounts of fusel alcohols and esters. The concentration of edible liquor is generally below 60 degrees. After fractional distillation, liquor is purified to more than 75% to be medical alcohol, and to more than 99.5% to be absolute ethanol. Wine is made from grain through fermentation. my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously. [0003] Generally speaking, ancient wine can be divided into two types: one is color wine made from fruits and grains...

AI Technical Summary

Problems solved by technology

The wine quality of solid-state legal liquor is relatively good. All domestic famous and high-quality liquors are produced by solid-state method, but the process of solid-state legal liquor is complicated, which is not suitable for promoting mechanized production. High consumption, low yield, only 30% on average, long storage time, 1-3 years, resulting in long production cycle, high cost, expensive, unsuitable for consumers

[0016] 2. Liquid method: it is actually the production method of alcohol, which has high degree of mechanization, high labor productivity, simple method, and the yield of starch wine is as high as 70%, but the quality of the produced wine is low, and the content of aroma substances is low, so it can only be used as food alcohol consumption

(2) Fragrance method: Dilute the edible alcohol with water to 60%-65%, put it into the bottom of the pot and distill the bad grains after conventional distillation. The wine produced by this method loses about 10% of its alcohol and remains solid. The labor intensity of the legal wine production method is relatively high, and the increase of distilled wine will increase the cost. Food additives, food flavors, sweeteners, etc. must also be added. Although the production cost is lower than that of the solid state method, the effect is limited.

(3) Solid-liquid combination method: use rice as raw material, cook and ferment in the early stage, then add 125% water, ferment in liquid state, distill, store and mix thoroughly to produce pure rice-flavored wine. This method is better than liquid wine. The method has a low alcohol yield, complex techniques, and a single variety of aromas

[0018] Whether it is a solid-state method, a liquid method, or a solid-liquid method, the leached wine always exists in a liquid state, and the finished product is usually stored in a special glass or porcelain container, which is very inconvenient to carry and transport.

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