Compound wine and making method thereof

A wine preparation and wine storage technology, applied in the field of wine brewing, can solve the problems of discoloration, turbidity, precipitation, etc., and achieve the effect of eliminating the smell of traditional Chinese medicine, strong wine aroma, and outstanding grain aroma

Inactive Publication Date: 2017-11-17
四川省红茅烧酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] To sum up, the existing problems in the prior art are: the traditional prepared wine uses Chinese medicinal materials as raw materials, and the product has an unpleasant "Chinese medicine taste"; Discoloration, turbidity, and precipitation are prone to occur during storage, which seriously affects the quality and shelf life of the prepared wine

Method used

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  • Compound wine and making method thereof

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preparation example Construction

[0031] Such as figure 1 As shown, the preparation method of the compound wine provided by the embodiment of the present invention includes the following steps:

[0032] S101: Select grains and ingredients, select glutinous red sorghum with good maturity and full grain without peeling, and select glutinous rice with full grains. The quality ratio of glutinous red sorghum to glutinous rice is 1:0.05-1:1;

[0033] S102: Soak grain, soak glutinous red sorghum with 70-85℃ warm water for 16-20h, and the water consumption is 1.5-3 times the quality of sorghum; soak glutinous rice with 60-80℃ warm water for 6-8h, and the water consumption is 1.5- of glutinous rice quality 3 times;

[0034] S103: Steaming the grain, steaming the glutinous red sorghum fully soaked for 15-30min for the first time, stuffing water for 10-15min, and re-steaming for 15-25min to obtain ripe sorghum with cracked skin; steaming the soaked glutinous rice for 60-80min , Get cooked glutinous rice;

[0035] S104: Spread ...

Embodiment 1

[0042] The preparation method of the compound wine provided by the embodiment of the present invention includes the following steps:

[0043] Step 1: Choose grains and ingredients, choose glutinous red sorghum with good maturity and full grains without peeling, and choose glutinous rice with full grains. The quality ratio of glutinous red sorghum to glutinous rice is 1:0.05;

[0044] Step 2: Soak the grain, soak glutinous red sorghum with 75℃ warm water for 16 hours, and the water consumption is 1.5 times the quality of sorghum; soak the glutinous rice with 65℃ warm water for 6 hours, and the water consumption is 1.5 times the quality of glutinous rice;

[0045] Step 3: Steam the grain, steam the glutinous red sorghum fully soaked for 20 minutes for the first time, steam for 10 minutes, and re-steam for 15 minutes to obtain ripe sorghum with broken skin; steam the soaked glutinous rice for 60 minutes to obtain ripe glutinous rice;

[0046] Step 4: Spread and dry the steamed glutinous r...

Embodiment 2

[0052] The preparation method of the compound wine provided by the embodiment of the present invention includes the following steps:

[0053] Step 1: Choose grains and ingredients, choose glutinous red sorghum with good maturity and full grain without peeling, and choose glutinous rice with full grains. The quality ratio of glutinous red sorghum to glutinous rice is 1:0.1;

[0054] Step 2: Soak the grain, soak glutinous red sorghum with 75℃ warm water for 16 hours, and the water consumption is twice the quality of sorghum; soak the glutinous rice with 70℃ warm water for 6 hours, and the water consumption is twice the quality of glutinous rice;

[0055] Step 3: Steam the grain, steam the glutinous red sorghum fully soaked for 20 minutes for the first time, steam for 10 minutes, and re-steam for 20 minutes to obtain ripe sorghum with broken skin; steam the soaked glutinous rice for 60 minutes to obtain ripe glutinous rice;

[0056] Step 4: Spread and dry, spread and dry the steamed red s...

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Abstract

The invention belongs to the technical field of wine making and discloses compound wine and a making method thereof. The compound wine is made by the following steps: taking glutinous red sorghum and sticky rice as raw materials, taking solid state process koji kaoliang spirit as a wine base, leaching, filtering and performing other processes. The mass ratio of the glutinous red sorghum to the sticky rice is 1:(0.05-1):1, and the extracting solid-liquid ratio is 1:2-1:7. The making method comprises the following steps: selecting grains and batching; soaking the grains; cooking the grains; spreading and cooling; fermenting; leaching; filtering and blending. The product prepared by the method is transparent orange yellow-brown red, does not have any traditional Chinese medicine flavor, is strong in aroma, outstanding in grain flavor, mellow in taste and sweet and refreshing, is enriched in 15 amino acids and is novel and special compound wine, and the problem that the traditional compound wine has unpleasant 'traditional Chinese medicine flavor' is solved from the source; and meanwhile, the problem that a precipitate is easily produced in the compound wine is effectively solved, so that the shelf life of the product is prolonged from one year to three years, and the product quality is greatly improved.

Description

Technical field [0001] The invention belongs to the technical field of wine brewing, and particularly relates to a compounded wine and a preparation method thereof. Background technique [0002] Prepared wine is a type of wine, which refers to fermented wine, distilled wine and (or) edible alcohol as the base of the wine, adding edible auxiliary materials or food additives, for blending, mixing or reprocessing. Original wine-based style of beverage wine. With the development of society and the improvement of people's living standards, people's drinking habits are also quietly changing, and drinking mixed liquor has gradually become a fashion. However, most of the wines currently on the market use Chinese medicinal materials with certain medicinal effects as raw materials. The products have obvious "Chinese medicinal taste" and many people are not suitable. At the same time, the therapeutic effects of the products are not clear, and Many have toxic and side effects; during the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12H1/048
CPCC12G3/02C12G3/04C12H1/0408
Inventor 王勇王月肖英
Owner 四川省红茅烧酒业有限公司
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