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Billion-dollar grass wine preparation method

A technology for barley and bartending, applied in the field of winemaking, can solve problems such as inability to mass-produce, difficult product quality, and difficult preservation, and achieve the effects of ensuring quality, increasing degrees, and improving taste.

Inactive Publication Date: 2005-11-30
施长寿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the alcoholic drink produced by this method tastes very good, it is not hygienic enough. The amino acid and microorganisms in the fermented liquid contain more, it is not easy to preserve, and the taste will change in one night at most, so it is difficult to always guarantee the quality of the product, and The degree of wine is low, and it is not a real wine, so it cannot be mass-produced and enters thousands of households.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: Get the plump scorpion fruit, clean it up, and soak it with clear water for 24 hours. After taking it out, put it into a pot and boil it to make the raw material granules half-cooked, then steam for 2-3 hours until all the raw materials are matured. Take it out and put it in a cooling bed to cool down. When the temperature drops to 18°C-24°C (low in summer and high in winter), mix in 0.2%-0.3% by weight of yeast and glucoamylase mixture, and heat it at 28°C-32°C. After saccharification under heat preservation for 24 hours, the raw materials emit a sweet taste. Put the material into earth tanks and ferment for 20 to 35 days (depending on the season, shorter in summer and longer in winter). The fermented raw materials are distilled to obtain wine, the tail wine below 30 degrees is removed, and then the alcohol is adjusted to the required degree, canned, stored, filtered, and packaged.

Embodiment 2

[0008] Embodiment 2: get the full 50% of the fruit and corn respectively, pulverize the mixed raw materials, add water according to 75% of raw material weight, then add yeast and glucoamylase mixture according to 0.2%~0.3% of raw material weight and mix evenly, pack Sealed and fermented in soil tanks, the time is 7 days to 12 days. The fermented raw materials are taken out and distilled to obtain wine, the tail wine below 30 degrees is removed, and then the alcohol is adjusted to the required degree, canned, stored, filtered, and packaged.

Embodiment 3

[0009] Embodiment 3: Take 40% of full-bodied zizi fruit and 60% of sorghum, clean them, and soak them in clear water for 24 hours. After taking it out, put it into a pot and boil it to make the raw material granules half-cooked, then steam for 2-3 hours until all the raw materials are matured. Take it out and put it in a cooling bed to cool down. When the temperature drops to 18°C-24°C (low in summer and high in winter), mix in 0.2%-0.3% by weight of yeast and glucoamylase mixture, and heat it at 28°C-32°C. After saccharification under heat preservation for 24 hours, the raw materials emit a sweet taste. Then put the materials into soil tanks and ferment for 20 to 35 days (depending on the season, shorter in summer and longer in winter). The fermented raw materials are distilled to obtain wine, the tail wine below 30 degrees is removed, and then the alcohol is adjusted to the required degree, canned, stored, filtered, and packaged.

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PUM

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Abstract

The invention is a preparing method of Canzi wine, specially a wine-making method of using the wild plant Canzi [Elusine corocana(Linn.)Gaertn]. It uses Canzi as the raw material, washes and immerses, cooks and then takes out to cool and lower the temperature, mixes is yeast and enzyme saccharide, saccharifies, moves into the fermenting pot to ferment, takes out and distills, adjusts the wine concentration and then stores to get the Canzi wine.

Description

technical field [0001] The invention belongs to a method for brewing wine, in particular to a method for preparing white wine with the wild plant Zizi <common name, chicken foot barnyardgrass, Eleusine corocana (Linn.) Gaertn>. technical background [0002] "Gagu Juice" is a delicious alcoholic drink traditionally used by the Lisu people to entertain distinguished guests. It is made from corn and other crops, and some scorpions are properly added to enhance the fragrance. It has a unique flavor and a special flavor. Aromatic, especially strong fragrance. The traditional production method of "Gagu Juice" is to use corn and other grains as the main raw materials, and then add some wild plants [Eleusine corocana (Linn.) Gaertn] that grow in the middle section of the Nujiang Grand Canyon in Yunnan Province as flavoring substances. Put it in a tank to ferment, take it out when eating, put it in a pot again, heat it up, add water, smash the fermented material with a spoon, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 施长寿四学清
Owner 施长寿
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