Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing fresh-scent type sugarcane wine by using pure sugarcane juice

A technology of sugarcane juice and fragrance type, which is applied in the field of production of fragrance type sugarcane wine, which can solve the problems of difficulty in adapting to the enjoyment of high-quality wine, low alcohol content, and weak taste, so as to achieve pleasant aroma, good aroma and taste, and shorten the fermentation time Effect

Pending Publication Date: 2020-09-04
云南柒捌玖农业发展有限公司
View PDF10 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing sugarcane wine preparation methods are to squeeze sugarcane juice and directly add distiller's yeast for brewing. The wine fermented by this method has a low yield, low alcohol content, and monotonous aroma and weak taste, which is difficult to adapt to high-quality wine. wine enjoyment needs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing fresh-scent type sugarcane wine by using pure sugarcane juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The method for utilizing pure sugarcane juice to produce fragrant sugarcane wine is characterized in that: comprising the following steps:

[0023] S1), take fresh sugarcane without mildew, use a cutting machine to cut into sections, and squeeze the juice to obtain sugarcane juice and bagasse;

[0024] S2), the sugarcane juice is heated in an iron pan, put into a container after boiling and cool for subsequent use;

[0025] S3), select a container, dilute the bagasse with water, add Saccharomyces cerevisiae, and ferment for more than 48 hours. After the alcohol content of the cane juice reaches 5-6°, put it in a heating tank and heat it to 55°C, and filter out the bagasse , to obtain a filtrate; the weight ratio of bagasse to Saccharomyces cerevisiae is 2000:1. Saccharomyces cerevisiae is prepared by mixing Saccharomyces cerevisiae xiaoqu, Saccharomyces cerevisiae Daqu and Saccharomyces cerevisiae, and the mass ratio between Saccharomyces cerevisiae xiaoqu, Saccharomyc...

Embodiment 2

[0035] The method for utilizing pure sugarcane juice to produce fragrant sugarcane wine is characterized in that: comprising the following steps:

[0036] S1), take fresh sugarcane without mildew, use a cutting machine to cut into sections, and squeeze the juice to obtain sugarcane juice and bagasse;

[0037] S2), the sugarcane juice is heated in an iron pan, put into a container after boiling and cool for subsequent use;

[0038] S3), select a container, dilute the bagasse with water, add Saccharomyces cerevisiae, and ferment for more than 48 hours. After the alcohol content of the cane juice reaches 5-6°, put it in a heating tank and heat it to 65°C, and filter out the bagasse , to obtain a filtrate; the weight ratio of bagasse to Saccharomyces cerevisiae is 2000:1. Saccharomyces cerevisiae is prepared by mixing Saccharomyces cerevisiae from small koji wine, Saccharomyces cerevisiae from large koji wine and Saccharomyces cerevisiae from sugarcane alcohol, and the mass ratio...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of baijiu brewing, in particular to a method for producing fresh-scent type sugarcane wine by using pure sugarcane juice. The preparation method comprisesthe following steps: s1) grinding fresh and mildew-free sugarcane to obtain sugarcane juice and bagasse respectively; s2) heating the sugarcane juice in an iron pan, boiling, and cooling for later use; s3) diluting the bagasse with water, adding saccharomyces cerevisiae, fermenting, heating to 65 DEG C, and filtering out the bagasse to obtain filtrate; s4) concentrating the filtrate at 80 DEG C toobtain a concentrated solution; s5) performing closed fermentation on the sugarcane juice to obtain fermentation liquor; s6) continuously fermenting the concentrated solution and the fermentation liquor in the fermentation tank to prepare mature fermented mash; s7) carrying out primary distillation; s8)carrying out secondary distillation; s9) carrying out ageing for 3 months, and s10) carrying out blending and bottling to obtain the finished product sugarcane wine. The yield and the alcoholic strength of the sugarcane wine are improved, and the fragrance and the taste are good.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method for producing light-flavor sugarcane wine by using pure sugarcane juice. Background technique [0002] Sugar cane is of great value in other uses except for crushing sugar. However, the consumption of sucrose in China is mainly for fresh food (accounting for 85%), and the proportion for fruit processing is very small, resulting in a lot of waste of resources. The rich sugar and various nutrients of sugarcane can be used to ferment and produce sugarcane fruit wine with unique and rich sugarcane fragrance. It has the functions of nutrition and health care, and is a new type of drink integrating nutrition, health care, dietotherapy and other functions. Most of the existing sugarcane wine preparation methods are to squeeze sugarcane juice and directly add distiller's yeast for brewing. The wine fermented by this method has low yield, low alcohol content, and monotono...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/021C12H6/02C12R1/865
CPCC12G3/021C12H6/02
Inventor 王磊磊吴凡
Owner 云南柒捌玖农业发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com