Wine with reed taken as main modifier and brewing process thereof

A technology of reeds and craftsmanship, applied in the preparation of alcoholic beverages, etc., can solve the problems of human disadvantages and human hazards, and achieve the effects of preventing incomplete fermentation, improving taste, and bright color

Inactive Publication Date: 2018-04-10
王尚佐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To sum up, no matter what kind of blending method is used to produce the finished wine, it is not good for the human body after people drink it, especially the blending of edible alcohol and various food reagents. Although the amount of reagents is small, long-term drinking is still harmful. It will cause great harm to the human body, such as using dozens of chemical reagents such as various sweeteners, furfural, ethyl acetate, glycerin, and debitter essence to blend a wine product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The reed wine is characterized in that reed roots are added to raw materials containing starch or sugar to form composite raw materials, and the composite raw materials are fermented, distilled or filtered.

[0031] The reed wine according to claim 1, characterized in that the ratio of the reed root to the raw material in the composite raw material is 1:100, and the alcohol content of the reed wine made by fermentation, distillation or filtration is 40%.

[0032] A brewing process using reed as the main agent, characterized in that it comprises the following steps:

[0033] (1) Material preparation: adopt starch or sugar-containing raw materials as the main ingredient for brewing wine, and add reed roots with a mass ratio of 1% to the main ingredients to form a mixed raw material. The reed roots need to be crushed and then mixed into the main ingredients. The above-mentioned reed root needs to be crushed to be able to pass through a 40-mesh sieve;

[0034] (2) cooking,...

Embodiment 2

[0042] The reed wine is characterized in that reed roots are added to raw materials containing starch or sugar to form composite raw materials, and the composite raw materials are fermented, distilled or filtered.

[0043] The reed wine according to claim 1, characterized in that the ratio of the reed root to the raw material in the compound raw material is adjusted to 3:10, and the alcohol content of the reed wine made by fermentation, distillation or filtration is 65%.

[0044] A brewing process using reed as the main agent, characterized in that it comprises the following steps:

[0045] (1) Raw material preparation: use starch or sugar-containing raw materials as the main ingredient for winemaking, and add reed roots with a mass ratio of 30% to the main ingredient to form a mixed raw material. The reed roots need to be crushed and then mixed into the main ingredient. The reed The roots need to be pulverized until they can pass through a 40-mesh sieve;

[0046] (2) cooking...

Embodiment 3

[0054] A reed wine, which is characterized in that reed roots are added to raw materials containing starch or sugar to form composite raw materials, and the composite raw materials are fermented, distilled or filtered, and the ratio of reed roots to raw materials in the composite raw materials is 1:5. , the alcohol content of reed wine made by fermentation, distillation or filtration is 12%.

[0055] A winemaking process using reeds as the main agent, comprising the following steps:

[0056] (1) Raw material preparation: use starch or sugar-containing raw materials as the main ingredient for winemaking, and add reed roots with a mass ratio of 20% to the main ingredients to form a mixed raw material. The reed roots need to be crushed until they can pass through a 40-mesh sieve;

[0057] (2) cooking, cooking the above-mentioned mixed raw materials;

[0058] (3) spreading and airing, weaving mats with reed stems from half-cooked to 7 degrees of maturity, adopting said mats to spre...

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PUM

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Abstract

Provided is a reed wine. Reed roots are added into raw material which contains starch or sugar to form composite raw material, and then fermentation and distillation or filtration are conducted to prepare the reed wine with the alcohol strength of 40%-65%; the brewing process comprises the following steps of (1) material preparation, wherein the raw material which contains the starch or the sugaris taken as the brewing main ingredient, the reed roots with the mass radio of 1%-30% are added into the main ingredient, and mixing is conducted to form mixed raw material; (2) cooking, wherein the mixed raw material is cooked; (3) spreading for airing, wherein half-rape reed stems or reed stems with the maturity of 7 are used for weaving a bed-mat for summer, and the cooked mixed raw material isspread for airing; (4) distiller's yeast spreading, wherein distiller's yeast is added into the mixed raw material; (5) fermentation; (6) distillation or brewing filtration. A method where the color,the fragrance and the taste of a wine are improved by means of additive addition is abandoned, the roots of plant reeds are adopted for natural fermentation with the raw material, nutrient substancesand the natural faint scent which the reeds are rich in are obtained, the blending method in the process is omitted, no side effects exist, and then the reed wine is suitable for being drunk by a broader audience of people.

Description

technical field [0001] The present invention relates to a kind of wine with reed root, stem and leaf as condiments and its brewing process. Background technique [0002] Chinese wine culture has a long history, mature wine making technology, and various raw material formulas. The main process is: blending raw materials with distiller's yeast and water, and debugging wine products that meet the taste of various groups of people; Including: 1. Blending old wine and new wine; 2. Distilling alcohol mixture, and then adding various food-approved flavoring agents for blending; 3. Blending edible alcohol with various food-approved flavoring agents to complete the production of wine products. To sum up, no matter what kind of blending method is used to produce the finished wine, it is not good for the human body after people drink it, especially the blending of edible alcohol and various food reagents. Although the amount of reagents is small, long-term drinking is still harmful. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 王尚佐
Owner 王尚佐
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