White wine preparation method

A technology of liquor and raw materials, which is applied in the field of liquor preparation, can solve the problems of not being able to effectively improve the liquor yield and taste at the same time, and achieve the effects of optimizing the addition time, maintaining activity, and increasing the liquor yield

Pending Publication Date: 2020-01-14
JIANGXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the problem that the small koji saccharification and large koji fermentation processes disclosed in the prior art cannot effectively improve the yield and mouthfeel in a shorter period of time, thereby providing a liquor Preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing liquor, comprising:

[0026] First mix 50kg of 60% sorghum, 15% wheat, 15% corn, 5% glutinous rice, and 5% rice, steam it until cooked, spread it out to cool below 30°C, add 10kg of peeled peanut cake, add 150g of koji, and cook at 24°C Saccharify for 24 hours, then add 2500g of Daqu, ferment at 28°C for 15 days, finally add 50g of Xiaoqu, add 100kg of water, continue to ferment for 7 days, and distill to obtain the corresponding white wine. The yield (54°C) is 65%. The acid value is 0.58g / L, the solid content is 0.31g / L, and the total ester (calculated as ethyl acetate) is 1.3g / L.

Embodiment 2

[0028] A method for preparing liquor, comprising:

[0029] First mix 50kg of 60% sorghum, 15% wheat, 15% corn, 5% glutinous rice, and 5% rice, steam it until it is cooked, cool it down to below 30°C, add 10kg of peeled peanut cake, add 250g of small koji, and put Saccharify for 48 hours, then add 2500g of Daqu, ferment at 28°C for 15 days, finally add 50g of Xiaoqu, add 100kg of water, continue to ferment for 7 days, and distill to obtain the corresponding liquor. The yield (54°C) is 75%. The acid value is 0.52g / L, the solid content is 0.28g / L, and the total ester (calculated as ethyl acetate) is 1.2g / L.

Embodiment 3

[0031] A method for preparing liquor, comprising:

[0032] First, mix 50kg of 60% sorghum, 15% wheat, 15% corn, 5% glutinous rice, and 5% rice, steam it until it is cooked, cool it down to below 30°C, add 10kg of peeled peanut cake, add 250g of small koji, and put Saccharify for 48 hours, then add 2500g Daqu, ferment at 26°C for 20 days, finally add 500g Xiaoqu, add 100kg water, continue to ferment for 7 days, and distill to obtain the corresponding white wine. The liquor yield (54°C) is 80%. The acid (calculated as acetic acid) is 0.64g / L, the solid content is 0.23g / L, and the total ester (calculated as ethyl acetate) is 1.4g / L.

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Abstract

The invention provides a white wine preparation method which sequentially comprises the following steps of acquiring raw materials, saccharifying smaller lumped koji, fermenting a yeast for making hard liquor, and re-fermenting the smaller lumped koji. The process of re-fermenting the smaller lumped koji comprises the steps of after fermenting the yeast for making hard liquor, adding the smaller lumped koji accounting for more than 0.05 percent by weight of raw materials, adding water accounting for more than 1 time by weight of raw materials at the same time, and continuously fermenting for more than 5d. According to the white wine preparation method provided by the invention, through optimizing the steps of the process, the taste after fermentation can be improved within a shorter fermentation time, the wine yield can be further remarkably improved, and an effect is remarkable.

Description

technical field [0001] The invention relates to the field of liquor preparation, in particular to a liquor preparation method. Background technique [0002] The brewing process of liquor mostly uses starchy substances as raw materials, such as sorghum, corn, barley, wheat, rice, peas, etc. The brewing process is roughly divided into two steps: first, use Aspergillus oryzae, Aspergillus niger and Aspergillus flavus to Starch is decomposed into sugars, called saccharification; secondly, yeast ferments the glucose to produce alcohol. The strong aroma in liquor is mainly due to the production of more esters, higher esters, volatile free acids, acetaldehyde and furfural during the fermentation process. [0003] Koji plays the role of saccharification and fermentation in the brewing process, including Daqu and Xiaoqu. Generally, the wine produced by Daqu fermentation tastes better, but the fermentation time is longer and the preparation efficiency is lower, while the fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/055C12G3/06
CPCC12G3/021C12G3/022C12G3/055C12G3/06
Inventor 周巾英何家林欧阳玲花祝水兰罗晶袁林峰冯健雄
Owner JIANGXI ACAD OF AGRI SCI
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