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Method for brewing wine by using microwave technology

A technology of microwave technology, applied in the field of brewing wine using microwave technology, to achieve the effect of improving the taste, sweet and mellow taste, and promoting the reaction

Pending Publication Date: 2022-01-18
LIAONING UNIVERSITY OF PETROLEUM AND CHEMICAL TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the liquor brewed by the existing liquor brewing process still needs to be improved in terms of taste, and the content of total acid and total ester in alcoholic products is on the low side

Method used

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  • Method for brewing wine by using microwave technology
  • Method for brewing wine by using microwave technology
  • Method for brewing wine by using microwave technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of method utilizing microwave technology to make wine:

[0032] (1) Soak fermented grain raw materials (mass ratio of sorghum, corn, barley and wheat at 18:3:17:14) in citric acid aqueous solution with a concentration of 10g / L for 2.5 hours, then take out the grain and place it in a 400W microwave Treat for 15 minutes under ambient conditions, then place the microwave-treated grain in citric acid aqueous solution with a concentration of 8g / L and soak for 0.5 hours, and then microwave again for 10 minutes in a 700W microwave environment;

[0033] (2) Naturally cool the grain processed in step (1) to room temperature, then grind it into powder, add distiller's yeast with a powder mass of 0.4%, and mix the materials evenly;

[0034] (3) Add deep well water of equal quality to the mixture obtained in step (2), and ferment for 28 hours at a temperature of 32°C. This step is saccharification and fermentation, and fermented glutinous rice with a slight aroma of wine is ...

Embodiment 2

[0037] (1) Soak fermented grain raw materials (mass ratio of sorghum, corn, barley and wheat: 22:4:12:13) in citric acid aqueous solution with a concentration of 12g / L for 2 hours, then take out the grain and place it in a 650W microwave Treat for 10 minutes under ambient conditions, then place the microwave-treated grains in a citric acid aqueous solution with a concentration of 7 g / L and soak for 0.8 hours, and then microwave again for 8 minutes under a 950W microwave environment;

[0038] (2) Naturally cool the grain processed in step (1) to room temperature, then grind it into powder, add distiller's yeast with a powder mass of 0.45%, and mix the materials evenly;

[0039] (3) Add deep well water of 1.3 times its mass to the mixture obtained in step (2), and ferment for 24 hours at a temperature of 33°C. This step is saccharification and fermentation, and fermented glutinous rice with a slight wine aroma is obtained;

[0040] (4) Add an equal volume of deep well water to t...

Embodiment 3

[0042] (1) Soak fermented grain raw materials (mass ratio of sorghum, corn, barley and wheat: 20:5:15:16) in citric acid aqueous solution with a concentration of 11g / L for 2 hours, then take out the grain and place it in a 500W microwave Treat for 12 minutes under ambient conditions, then place the microwave-treated grains in a citric acid aqueous solution with a concentration of 7 g / L and soak for 0.6 hours, and microwave again for 9 minutes in an 850W microwave environment;

[0043] (2) Naturally cool the grain processed in step (1) to room temperature, then grind it into powder, add distiller's yeast with a powder mass of 0.5%, and mix the materials evenly;

[0044] (3) Add deep well water of equal quality to the mixture obtained in step (2), and ferment for 36 hours at a temperature of 32°C. This step is saccharification and fermentation, and fermented glutinous rice with a slight aroma of wine is obtained;

[0045] (4) Add 1.2 times the volume of deep well water to the fe...

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Abstract

The invention discloses a method for brewing wine by using a microwave technology, and belongs to the technical field of wine brewing. The wine brewing process comprises the following steps: soaking a fermented grain raw material in a first citric acid aqueous solution, performing first microwave treatment, soaking in a second citric acid aqueous solution, and performing second microwave treatment; and after the treatment is completed, cooling and grinding the grains, adding distiller's yeast and water for fermentation, adding water and succinic acid into the obtained fermented glutinous rice, and performing fermentation and distillation to obtain the wine. According to the invention, a microwave technology is adopted to replace a traditional cooking technology to brew wine, the microwave technology is combined with citric acid soaking treatment, and succinic acid is added in the fermentation process, so that the content of esters in the wine is increased, and the taste is improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing wine using microwave technology. Background technique [0002] Liquor is prepared from grains and grains. It has various effects such as promoting blood circulation, removing fatigue, and refreshing the mind from cold. Drinking liquor in moderation can reduce the sugar content in the blood, promote blood circulation, and delay the accumulation of cholesterol and other lipids on the blood vessel wall. The deposition of alcohol can also dilate blood vessels, which is beneficial to cardiovascular and cerebrovascular diseases. Therefore, liquor has been loved by many people. [0003] The current mainstream liquor brewing process is as follows: firstly, the grains are steamed and cooked, then the brewing materials are mixed with koji, fermented to obtain mash, and the mash is distilled to obtain wine and distiller's grains. However, the liquor brewed by the exist...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/021C12G3/026
CPCC12G3/02C12G3/021C12G3/026
Inventor 苏文涛王湘婷陈星元马福彬滕祖齐魏广超
Owner LIAONING UNIVERSITY OF PETROLEUM AND CHEMICAL TECHNOLOGY