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Raw material wine brewing technology

A process and raw material technology, which is applied in the fields of food processing and wine making, can solve the problems of high proficiency requirements for workers, unfavorable reuse of distiller's grains, and high labor demand, and achieve the goals of improving wine yield, saving manpower, and saving energy. Effect

Inactive Publication Date: 2017-11-07
北京麦上酒立方酿酒科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many disadvantages in the above-mentioned traditional brewing process, mainly including: (1) The production process is complex, requiring multiple cooking, cooling, distillation, etc.; (2) The energy consumption is large, and 400-500 kg of fuel is required to process 500 kg of grain wine; (3) The demand for labor is high, the labor intensity is high, and the operation proficiency of workers is required to be high; (4) The fermentation time is more than 28 days, and the temperature must be kept above 30°C; (5) The distiller's grains contain rice and wheat Impurities such as husks and corn cobs have low protein content and few nutrients, which is not conducive to the reuse of distiller's grains

Method used

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  • Raw material wine brewing technology

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Embodiment 1

[0047] A raw material wine making process, including the following steps: raw material crushing → batching fermentation → distilling wine → bottling; wherein:

[0048] (1) The raw material is pulverized, and the raw material is selected from grains such as rice, corn, wheat, sorghum, and the grain raw material is pulverized to a fineness of 100 mesh;

[0049] (2) Fermentation of ingredients, the selected volume is 0.2-1.0m 3 The pottery vat, plastic bucket, aluminum bucket or cement tank is used as a fermenter. First add water to the fermenter, then add the crushed grain raw materials, stir while adding, until the lumps and lumps are eliminated, and finally add the koji. The distiller's koji is made from the following raw materials in parts by weight: 8 saccharomyces cerevisiae active yeast, 14 rhizopus koji, 60 niger enzymes, 2 cellulase, 1.5 Lactobacillus acidophilus, 4 beta-amylase, 1.5 aroma active yeast ;The temperature of the water is 20°C, the ratio of grain raw materi...

Embodiment 2

[0053] A raw material wine making process, including the following steps: raw material crushing → batching fermentation → distilling wine → bottling; wherein:

[0054] (1) The raw material is pulverized, and the raw material is selected from grains such as rice, corn, wheat, sorghum, and the grain raw material is pulverized to a fineness of 80 mesh;

[0055] (2) Fermentation of ingredients, the selected volume is 0.2-1.0m 3 The pottery vat, plastic bucket, aluminum bucket or cement tank is used as a fermenter. First add water to the fermenter, then add the crushed grain raw materials, stir while adding, until the lumps and lumps are eliminated, and finally add the koji. The distiller's koji is made from the following raw materials in parts by weight: 8 saccharomyces cerevisiae active yeast, 14 rhizopus koji, 60 niger enzymes, 2 cellulase, 1.5 Lactobacillus acidophilus, 4 beta-amylase, 1.5 aroma active yeast , nitrifying bacteria 2.2; the temperature of the water is 24°C, the ...

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Abstract

The invention relates to the technical field of food processing and wine brewing, in particular to a raw material wine brewing technology. The raw material wine brewing technology comprises the following steps: smashing raw materials, fermenting ingredients, distilling to obtain wine, and putting into bottles. In the technology disclosed by the invention, raw material stewing is not required, fermentation can be directly carried out, and therefore, production working procedures are simplified. Compared with a traditional wine brewing technology, the raw material wine brewing technology disclosed by the invention is characterized in that fermentation time is obviously shortened, and manpower and energy consumption can be saved by about 70-80%. In addition, the raw material wine brewing technology has the advantages of high wine yield and good product quality, the contents of nutrition ingredients including protein and the like in vinasse as a by-product are relatively high, and the vinasse can be used as an ideal low-cost fodder raw material.

Description

technical field [0001] The invention relates to the technical fields of food processing and wine making, in particular to a raw material wine making process. Background technique [0002] Wine making refers to the process of using microorganisms to ferment grain or fruit raw materials to produce alcoholic beverages with a certain concentration. The traditional wine making method generally needs to go through raw material crushing→adding water for soaking→repeated cooking in a boiler→cooling→mixing koji→fermenting in vats→mixing bran out of vats→distilling→first stubble wine→cooling again→mixing koji→fermenting in vats→re-distillation → Second crop wine → blending → cellar storage for more than 6 months → filling. [0003] In the process of brewing, the quality of koji is very important, which is directly related to the quality and output of the brewed products, so it is said that "qu is the mother of wine". In addition, the time and duration of each process step also have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/845C12R1/685C12R1/865C12R1/23C12H6/02
CPCC12G3/02C12H6/02
Inventor 关欣
Owner 北京麦上酒立方酿酒科技有限公司
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