Additive-free fruit-flavor grain liquor preparation process

A fruit-flavored, grain wine technology, applied in the field of winemaking, can solve the problems of difficulty in producing high-quality fruit-flavored grain wine, production process limitations, etc. Effect

Inactive Publication Date: 2019-01-29
邹平赵家酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although some manufacturers have developed and produced various fruit-flavored grain wines with fruits in recent years, it is diffi

Method used

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  • Additive-free fruit-flavor grain liquor preparation process
  • Additive-free fruit-flavor grain liquor preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A zero-addition apple cider wine making process, comprising the following steps:

[0033] (1) Prepare sorghum, distiller's dregs F, and rice husk with a weight ratio of 3:2:1 → steam for 45 minutes → take out of the pan and let cool → add chrysanthemum autumn koji, the total amount of sorghum, distiller's dregs F, rice husk and distiller's yeast The weight ratio is 4:1→into the pond for fermentation, the fermentation temperature is 25°C, the fermentation time is 45 days→out of the pond to obtain material D→filling in a pot→distilling→connecting wine in sections to obtain wine E;

[0034] (2) Add apples to wine E, the weight ratio of apples to wine E is 1:6 → put into the vat → soak for 6 months → extract the wine, the remaining lees C → store the extracted wine in the vat, the temperature is 25°C, the time For 1 year, get wine A;

[0035] (3) Add material D to wine residue C, the weight ratio of wine residue C and material D is 9:1, mix it into the pot → add chrysanthe...

Embodiment 2

[0038] A kind of wine-making process of zero-addition jujube dew wine, comprising the following steps:

[0039](1) Prepare sorghum, distiller's dregs F, and rice husk with a weight ratio of 2:1:1 → steam for 45 minutes → take out of the pan and let it cool → add chrysanthemum autumn koji, the total amount of sorghum, distiller's dregs F, rice husk and distiller's yeast The weight ratio is 3:1→into the pond for fermentation, the fermentation temperature is 35°C, the fermentation time is 45 days→out of the pond to obtain the material D→filling in the pot→distilling→connecting wine in sections to obtain wine E;

[0040] (2) Add jujube to wine E, the weight ratio of red dates to wine E is 1:4 → put into vat → soak for 4 months → extract wine, remaining wine dregs C → store the extracted wine in vat, temperature is 18°C, time For 1 year, get wine A;

[0041] (3) Add material D to wine residue C, the weight ratio of wine residue C and material D is 6:1, mix it into the pot → add ch...

Embodiment 3

[0044] A zero-addition hawthorn dew wine making process, comprising the following steps:

[0045] (1) Prepare sorghum, distiller's dregs F, and rice husk with a weight ratio of 5:3:1 → steam for 60 minutes → take out of the pan and let cool → add chrysanthemum autumn koji, the total amount of sorghum, distiller's dregs F, rice husk and distiller's yeast The weight ratio is 5:1→into the tank for fermentation, the fermentation temperature is 30°C, the fermentation time is 40 days→out of the tank, and the material D is obtained→potted→distilled→into the wine in sections to obtain the wine E;

[0046] (2) Add hawthorn to wine E, the weight ratio of hawthorn and wine E is 1:8 → put into the vat → soak for 8 months → extract the wine, the remaining wine dregs C → store the extracted wine in the vat, the temperature is 20°C, the time For 1 year, get wine A;

[0047] (3) Add material D to wine residue C, the weight ratio of wine residue C and material D is 12:1, mix it into the pot →...

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Abstract

The invention relates to the technical field of liquor brewing, particularly to an additive-free fruit-flavor grain liquor preparation process, which comprises: preparing a raw material, cooking, discharging out of a pot, cooling, adding koji, feeding into a pool, fermenting, and discharging out of the pool to obtain a material D; loading into a pot, distilling, and carrying out segmented liquor collecting to obtain a liquor E; adding fruits to the liquor E, feeding into a cylinder, soaking, and extracting the liquor while leaving the liquor residue C; storing the extracted liquor in a cylinder to obtain a liquor A; adding a material D to the liquor residue C, mixing, adding the mixture into a pot, adding koji, fermenting, distilling, and collecting the liquor, wherein the remaining liquorresidue F after the distilling is used for spare; storing the liquor into a cylinder to obtain a liquor B; and mixing the liquor B and the liquor A to obtain the finished liquor. The fruit-flavor grain liquor brewed by the process of the invention integrates fruit fragrance, delicate fragrance, grain fragrance, liquor fragrance and lees fragrance, and has characteristics of fragrance cooperation,significant fruit aroma and pleasant liquor aroma.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a zero-additive fruit-flavored grain wine making process. Background technique [0002] Grain wine means that grains are fermented, and then the alcohol in the grains is extracted and brewed to obtain grain-brewed wine. The wine brewed from grains is fragrant but not choking, slightly bitter but not astringent. From the tip of the tongue to the root of the tongue, it is full of sweetness, with a good aftertaste and a long retention time. [0003] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented into alcohol by yeast, and contains the flavor and alcohol of the fruit. Fruit wine absorbs all the nutrients in the fruit, which is rich in vitamins and amino acids needed by the human body. Since the nutrients have been completely dissolved in the wine, the nutrients in the fruit are more easily absorbed by the human body. Fruit wine contains a lot of polyph...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/055C12H6/02
CPCC12G3/02C12G3/04
Inventor 张立军李梅
Owner 邹平赵家酒业有限公司
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