Kaoliang red wine and its production process

A production method and technology of sorghum, applied in the field of sweet red wine and its production, can solve the problems of over-sweetness, insufficient fragrance, bitterness, etc., and achieve the effect of simple and easy method, soft and harmonious taste, and long aftertaste

Inactive Publication Date: 2002-08-07
左长春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing sweet red wines on the market are all made from grapes or other fruits as raw materials. Their fragrance is not enough

Method used

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  • Kaoliang red wine and its production process
  • Kaoliang red wine and its production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The invention is brewed from red sorghum, koji, red koji and white wine in a weight ratio of 48:0.2:3:100, wherein the white wine is 50% Daqu.

[0030] The production process flow of the present invention includes: soaking grain, steaming and boiling, airing, cultivating and saccharifying, sealing cylinder fermentation, squeezing, sterilizing, aging and finished product inspection, and the specific operations are as follows:

[0031] 1. Soaking grain: Put the red sorghum into the soaking pool after being weighed. The water is about 10 cm above the surface of the sorghum. Soak it in hot water with a water temperature of 75 degrees for 18 hours, so that the red sorghum can absorb water thoroughly.

[0032] 2. Steaming: Pour the red sorghum into the retort and flatten it. After all the steam seeps out of the sorghum noodles, cover the retort and cook on high heat for 20 minutes. Then open the lid and simmer in water. The sorghum is 15 cm above the sorghum surface, and the ...

Embodiment 2

[0041] In the same way, the present invention is formulated by weight ratio of 50 kilograms: 0.2 kilograms: 120 kilograms by red sorghum, koji and liquor, wherein: liquor is the Daqu of 65 degrees.

[0042] The production method of the present invention is characterized in that it includes soaking grain, steaming, spreading, cultivating and saccharifying, sealing fermentation, squeezing, sterilizing, aging and finished product inspection, and its specific operations are as follows:

[0043] 1. Soaking grain: Put the red sorghum into the soaking pool after being weighed. The water is about 10 cm above the surface of the sorghum. Soak it in hot water with a water temperature of 80 degrees for 20 hours, so that the red sorghum can absorb water thoroughly.

[0044] 2. Steaming: Pour the red sorghum into the retort and flatten it. After all the steam seeps out of the sorghum noodles, cover the retort and cook on high heat for 20 minutes. Then open the lid and simmer in water. The s...

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Abstract

The present invention relates to a sweet red liquor and its production method. It is made by using red sorghum, xiaoqu, anka and white liquor according to the mixing ratio of 47-53:01-025:1.5-3:50-150 or using red sorghum, xiaqu and white liquor according to the mixing ratio of 47-53:0.1-0.25;50-150 through the processes of soaking, cooking, tedding, culturing yeast, saccharifying, closed fermentation, pressing, sterilizing, ageing and inspection. It is a low alcohol liquor with high nutritive value.

Description

Technical field: [0001] The invention relates to a red wine and a production method thereof, in particular to a sweet red wine brewed by using red sorghum as a raw material, using small koji and red koji as a saccharification starter or only using small koji as a starter, and adding high-quality white wine and its preparation method. production method. Background technique: [0002] Existing sweet red wines on the market are all formulated with grapes or other fruits as raw materials. Their fragrance is not enough, the mouthfeel is single, too sweet, too sour or very bitter, and the price is expensive, which is difficult for ordinary people to bear. Invention content: [0003] The purpose of the present invention is to provide a kind of sweet red wine brewed by adding high-quality white wine with red sorghum as raw material, koji and red koji as saccharification starter or only koji as starter, and a production method thereof. The red wine brewed by this method has bright...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 左长春
Owner 左长春
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