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Baijiu base wine and wine making method thereof

A technology of noodle grains and mother grains, which is applied in the field of wine making, can solve the problems of poor cleanliness and alcohol sweetness, and achieve the effects of natural coordination of wine body, reduction of starch loss rate, and improvement of alcohol degree

Inactive Publication Date: 2019-08-23
武汉雅仕博科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wuliang Luzhou-flavor Baijiu is a special type of wine, but the cleanliness and sweetness of Wuliang Luzhou-flavor liquor are still not good enough and need to be improved

Method used

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  • Baijiu base wine and wine making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The present embodiment provides a kind of brewing method of liquor base liquor, comprises the following steps:

[0059] 5 days before the start of each round of fermentation, the drip cellar was started so that no yellow water would flow out when the mother's grains were piled up.

[0060] Divide the fermented grains in the cellar from top to bottom into surface grains, mother grains and bottom grains. Drains and right bottom dregs, the dregs are divided into upper dregs, middle dregs and lower dregs from top to bottom. Among them, the bottom grain is the bottom grain of 1 / 4 of the total height of the cellar, the mother grain is the middle grain of 4 / 8 of the total height of the pit, and the rest are surface grains. The height of the first and second side troughs is 1:1, the width of the left bottom trough and the right bottom trough is 1:1, and the heights of the upper trough, middle trough and lower trough are 1:1:1 respectively .

[0061] When starting the cellar,...

Embodiment 2

[0074] The present embodiment provides a kind of brewing method of liquor base liquor, comprises the following steps:

[0075] 4 days before the start of each round of fermentation, the drip cellar was started so that no yellow water would flow out when the mother's grains were piled up.

[0076] Divide the fermented grains in the cellar from top to bottom into surface grains, mother grains and bottom grains. Drain and right bottom dregs, the dregs are divided into upper dregs, middle dregs and lower dregs from top to bottom. Among them, the bottom grains are the bottom grains of 1 / 4 of the total height of the cellar, the mother grains are the middle grains of 5 / 8 of the total height of the pit, and the rest are surface grains. The height of the first and second side troughs is 1:1.2, the width of the left bottom trough and the right bottom trough is 1:1.2, and the heights of the upper mother trough, the middle tier mother trough and the lower tier mother trough are 1:1.2:1.2...

Embodiment 3

[0090] The present embodiment provides a kind of brewing method of liquor base liquor, comprises the following steps:

[0091] 3 days before the start of each round of fermentation, the drip cellar was started so that no yellow water would flow out when the mother's grains were piled up.

[0092] Divide the fermented grains in the cellar from top to bottom into surface grains, mother grains and bottom grains. Drain and right bottom dregs, the dregs are divided into upper dregs, middle dregs and lower dregs from top to bottom. Among them, the bottom grain is the bottom grain of 1 / 5 of the total height of the cellar, the mother grain is the middle grain of 5 / 8 of the total height of the cellar, and the rest are surface grains. The height of the first and second side troughs is 1.2:1, the width of the left bottom trough and the right bottom trough is 1.2:1, and the heights of the upper, middle and lower troughs are 1.2:1.2:1 respectively .

[0093] When starting the cellar, ta...

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Abstract

The invention provides Baijiu base wine and a wine making method thereof, and belongs to the technical field of wine making. The wine making method comprises the step of performing multiple turns of continuous fermentation by a continuous slag batching mode and a blended steaming and blended burning mode; and each turn of fermentation sequentially comprises the steps of performing pit dripping, taking out of a cellar, stacking grains, mixing the grains, putting into a steamer and lifting wine, spreading and cooling, feeding yeast as well as putting into the cellar and performing fermentation.The fermented grains in the cellar comprise surface grains, mother grains and bottom grains; and the surface grains comprise first surface grains and second grains. In the step of taking out of the cellar, the first surface grains and the second surface grains are taken out and are separately stacked; one part of the first surface grains are subjected to grain losing treatment after the wine is steamed and the other part of the first surface grains cover the next row of cellar cap outer layer; and after the wine is steamed, the second surface grains are spread and cooled and are mixed into theyeast to serve as the next row of surface grains. By the wine making method, the loss rate of the components in the raw materials can be reduced, the alcohol purity of the five-grain strong aromaticBaijiu can be improved effectively, and the wine body is natural and harmonious. The prepared Baijiu base wine is clean, mellow and sweet, and the wine body is natural and harmonious.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a liquor base liquor and a brewing method thereof. Background technique [0002] Liquor is a traditional distilled liquor with a long history in my country and one of the seven largest distilled liquors in the world. Due to the difference in fermentation raw materials and techniques, various types of liquor with distinctive flavor characteristics have been formed. Among them, Luzhou-flavor liquor, also known as cellar-flavor liquor, is one of the flavor types of Chinese liquor. Its body is characterized by rich aroma, soft and sweet, harmonious aroma, and long tail, which is deeply loved by consumers. Liquor occupies a large proportion in the market, and the demand is also increasing day by day. [0003] Wuliang Luzhou-flavor Baijiu is a special type of wine, but the cleanliness and sweetness of Wuliang Luzhou-flavor liquor are still not good and need to be improved. Contents...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022
CPCC12G3/021C12G3/022
Inventor 张宝玉方军杨周李良孙培彬
Owner 武汉雅仕博科技有限公司