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Wine brewing process

A process and material technology, applied in the preparation of alcoholic beverages, etc., can solve problems affecting the taste and flavor, achieve the effects of improving taste and flavor, reducing residue, increasing yield and purity of wine

Inactive Publication Date: 2018-08-17
安徽中淮酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional process of brewing liquor, any raw materials that contain starch and fermentable sugar or can be converted into fermentable sugar can be produced by microbial fermentation. Sorghum, rice, glutinous rice, corn, sweet potato are often used in daily production. High-starch grains such as potato and cassava are used as raw materials, and bran husks and corn cobs are used as auxiliary materials for fermentation and brewing. However, due to pectin contained in grain raw materials and auxiliary materials, and some operations in the brewing process, the produced Liquor will contain methanol, which will affect the taste and flavor, but the production of methanol is unavoidable, and now basically reduce the influence of methanol by blending and diluting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of brewing technique, described technique comprises the following steps:

[0019] (1) Material selection: select high-quality and complete sorghum, glutinous rice, and cassava, wash them, grind them, mix them, and stir them to obtain a mixture.

[0020] (2) Steam bran: use sorghum husks and corn cobs as auxiliary materials, crush and mix them with pectinase in advance, soak in pure water for 12 hours, filter to obtain filter residues, put them in a steamer, and cook for 30-40 minutes to obtain processed auxiliary materials.

[0021] (3) Steaming material: After the processing auxiliary material in step (2) is completely cooled, mix and stir with the mixture in step (1), then add half volume of pure water of the material and mix, put it into a steamer, and carry out steaming.

[0022] (4) Fermentation: Pour the steamed material into the fermentation tank, add 2.5 times the volume of pure water, stir evenly, then add compound enzyme, seal and ferment for 4-8 hours,...

Embodiment 2

[0026] A kind of brewing technique, described technique comprises the following steps:

[0027] (1) Material selection: select high-quality and complete sorghum, glutinous rice, and cassava, wash them, grind them, mix them, and stir them to obtain a mixture.

[0028] (2) Steam bran: use sorghum husks and corn cobs as auxiliary materials, crush and mix them with pectinase in advance, soak in pure water for 12 hours, filter to obtain filter residues, put them in a steamer, and cook for 30-40 minutes to obtain processed auxiliary materials.

[0029] (3) Steaming material: After the processing auxiliary material in step (2) is completely cooled, mix and stir with the mixture in step (1), then add half volume of pure water of the material and mix, put it into a steamer, and carry out steaming.

[0030] (4) Fermentation: Pour the steamed material into the fermentation tank, add 2.5 times the volume of pure water, stir evenly, then add compound enzyme, seal and ferment for 4-8 hours,...

Embodiment 3

[0034] A kind of brewing technique, described technique comprises the following steps:

[0035] (1) Material selection: select high-quality and complete sorghum, glutinous rice, and cassava, wash them, grind them, mix them, and stir them to obtain a mixture.

[0036] (2) Steam bran: use sorghum husks and corn cobs as auxiliary materials, crush and mix them with pectinase in advance, soak in pure water for 12 hours, filter to obtain filter residues, put them in a steamer, and cook for 30-40 minutes to obtain processed auxiliary materials.

[0037] (3) Steaming material: After the processing auxiliary material in step (2) is completely cooled, mix and stir with the mixture in step (1), then add half volume of pure water of the material and mix, put it into a steamer, and carry out steaming.

[0038] (4) Fermentation: Pour the steamed material into the fermentation tank, add 2.5 times the volume of pure water, stir evenly, then add compound enzyme, seal and ferment for 4-8 hours,...

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PUM

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Abstract

The invention provides a wine brewing process, and relates to the technical field of brewing. The wine brewing process mainly comprises the manufacturing processes including material selection, bran steaming, material steaming, fermentation, distillation and the like, and moreover, by adopting the technology such as double fermentation in a fermentation process, production of methanol in a wine brewing process is effectively reduced, the wine yield of a product is improved, and the taste and the flavor of the product are increased.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process. Background technique [0002] my country is one of the birthplaces of wine culture in the world. It has a long history of winemaking. Wine was called mash or Liquor in ancient times, and it was a special product exclusively for emperors and generals. After the founding of New China, wine became an indispensable part of people's life. As alcohol becomes more and more common in life, people have higher and higher requirements for the quality of liquor, especially in recent years, the aroma is elegant, delicate, sweet and clean, the tail is clean and refreshing, drunk slowly, wake up quickly, drunk Lighter, more delicious enjoyment. [0003] In the traditional process of brewing liquor, any raw materials that contain starch and fermentable sugar or can be converted into fermentable sugar can be produced by microbial fermentation. Sorghum, rice, glutinous rice, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 任明亮纪宗堂
Owner 安徽中淮酒业有限公司