New old grain raw material liquid-state efficient high-quality wine brewing method

Abstract

The present invention relates to a new old grain raw material liquid-state efficient high-quality wine brewing method, which comprises: screening old grains such as rice, wheat and sorghum, washing, purifying, adding clove, Illicium verum Hook.f. or peppermint according to a weight ratio of the old grains to the spice of 100:1, carrying out crushing thinning, pouring the crushed raw materials into a fermentation jar, sequentially adding a raw material koji and purified water to the jar according to a weight ratio of the raw materials to the koji to the water of 100:6-8:290-300, uniformly stirring, sealing, performing flipped stirring every 2-3 days within about 9 days, and pouring into a wine distillation device after the mash water becomes the tea color and the fermenting achieves the mature state so as to distill the wine, wherein the mash water containing low alcoholicity wine after the wine distillation can be used for rice vinegar and sauces production or re-fermentation, and the offcuts can be used for feed processing, livestock feeding, and the like. According to the present invention, the method has advantages of practicable feasibility, fine and easy-performing process, strong practicality, easy promotion, old grain raw material thinning, short fermentation period, excellent mash, high yield, high quality product production, energy saving, mellow wine product, excellent aroma of the product, promotion application, and significant comprehensive economic benefits.

Description

technical field [0001] The invention relates to a new method of brewing wine, in particular to a new method of making wine with high efficiency and high quality in the liquid state of old grain and raw materials. [0002] technical background [0003] 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 car...

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