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Production process of mellow-and-pure-type pure grain old wine

A production process and a mellow technology, which is applied in the field of winemaking, can solve the problems of harming the health of drinkers, producing methanol, affecting taste and flavor, etc., and achieving the effects of improving flavor, improving taste, and protecting physical health.

Inactive Publication Date: 2019-04-12
宣汉巴人地窖酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pure grain wine is directly fermented from grain raw materials, and is a very popular type of liquor; pure grain wine is usually made of high-starch grains such as sorghum, rice, glutinous rice, corn, sweet potato, potato and cassava. Bran, bran husks, and corn cobs are used as auxiliary materials for fermentation and brewing; because wheat bran, bran husks, and corn cobs contain a certain amount of pectin, methanol will be produced during the brewing process, resulting in a certain amount of pectin in the produced pure grain wine Methanol will not only affect the taste and flavor, but also damage the health of drinkers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Pour 50 parts of rice husk into warm water at 50°C, add 0.01 part of pectinase, soak for 10 hours, filter to obtain filter residue, and cook the filter residue for 15 minutes to obtain spare auxiliary materials.

[0017] 2) Grind 160 parts of sorghum, 40 parts of wheat, 20 parts of rice, 10 parts of red rice, and 10 parts of highland barley, pass through a 20-mesh sieve, mix with spare auxiliary materials, add 150 parts of hot water at 80°C, and stir while adding water. After adding water, let stand and moisten the material for 12 hours.

[0018] 3) Evenly layer the moistened grains into the steamer, cover and steam the grains for 50 minutes; then uncover the pot lid, add 150 parts of 80°C hot water, and mix the grains while pouring water; cover the water after adding water Cover the pot, and steam the grains for 60 minutes before taking out the retort.

[0019] 4) Add 100 parts of mixed grains to the grain out of the retort and stir evenly, then blow the air to coo...

Embodiment 2

[0025] 1) Pour 55 parts of rice husk into warm water at 50°C, add 0.01 part of pectinase, soak for 10 hours, filter to obtain filter residue, and cook the filter residue for 17.5 minutes to obtain spare auxiliary materials.

[0026] 2) After crushing 170 parts of sorghum, 45 parts of wheat, 25 parts of rice, 12.5 parts of red rice and 12.5 parts of highland barley, pass through a 20-mesh sieve, mix with spare auxiliary materials, add 155 parts of hot water at 80°C, and stir while adding water. After adding water, let stand and moisten the material for 12 hours.

[0027] 3) Evenly layer the moistened grains into the steamer, cover and steam the grains for 50 minutes; then uncover the lid, add 155 parts of 80°C hot water, and mix the grains while pouring water; cover the pot after adding water Cover the pot, and steam the grains for 60 minutes before taking out the retort.

[0028] 4) Add 100 parts of mixed grains to the grain out of the retort and stir evenly, then cool down t...

Embodiment 3

[0034] 1) Pour 60 parts of rice husk into warm water at 50°C, add 0.01 part of pectinase, soak for 10 hours, filter to obtain filter residue, and cook the filter residue for 20 minutes to obtain spare auxiliary materials.

[0035] 2) Grind 180 parts of sorghum, 50 parts of wheat, 30 parts of rice, 15 parts of red rice, and 15 parts of highland barley, pass through a 20-mesh sieve, mix with spare auxiliary materials, add 160 parts of hot water at 80°C, and stir while adding water. After adding water, let stand and moisten the material for 12 hours.

[0036] 3) Evenly layer the moistened grains into the steamer, cover and steam the grains for 50 minutes; then uncover the pot lid, add 160 parts of 80°C hot water, and mix the grains while pouring water; cover the pot after adding water Cover the pot, and steam the grains for 60 minutes before taking out the retort.

[0037] 4) Add 100 parts of mixed grains to the grain out of the retort and stir evenly, then blow the air to cool ...

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Abstract

The invention relates to the technical field of wine-making, aiming at providing a production process of a mellow-and-pure-type pure grain old wine. The adopted technical scheme is as follows: according to the production process of the mellow-and-pure-type pure grain old wine, the mellow-and-pure-type pure grain old wine is brewed from the following grains by mass: 160-180 parts of sorghum, 40-50parts of wheat, 20-30 parts of rice, 10-15 parts of red rice, and 10-15 parts of highland barley; the production process includes the following steps: bran steaming, moistening, steaming, distiller'syeast adding, stacking, cellar entering and fermenting, distillation and blending. The bran steaming includes the steps of pouring 50-60 parts of rice husks into warm water of 50 DEG C, adding 0.01 part of pectinase, performing soaking for 10 hours, performing filtering to obtain filter residues, and cooking the filter residues for 15-20 minutes to obtain spare auxiliary materials. The productionprocess can reduce the formaldehyde content in the prepared finished product wine.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a production process of mellow pure grain old wine. Background technique [0002] Chinese liquor has experienced thousands of years of development and transformation. Integrating the great wisdom of the ancestors, wines of different styles and genres are brewed. Pure grain wine is directly fermented from grain raw materials, and is a very popular type of liquor; pure grain wine is usually made of high-starch grains such as sorghum, rice, glutinous rice, corn, sweet potato, potato and cassava. Bran, bran husks, and corn cobs are used as auxiliary materials for fermentation and brewing; because wheat bran, bran husks, and corn cobs contain a certain amount of pectin, methanol will be produced during the brewing process, resulting in a certain amount of pectin in the produced pure grain wine Methanol will not only affect the taste and flavor, but also damage the health of drinkers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12H6/02
CPCC12G3/02
Inventor 张明政覃鹏达覃本云
Owner 宣汉巴人地窖酒厂