Technique for fermenting wine

A new technology, technology of distiller's grains, applied in the field of wine making, can solve problems such as the taste of liquor is not pure enough, affects the feed intake of livestock, and the smell of distiller's grains, etc., and achieves the effect of easy control operation, low cost, and no peculiar smell of distiller's grains

Inactive Publication Date: 2004-05-26
丁联
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing fermentation and brewing technology is quite mature, but to varying degrees there are defects such as complicated proc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] A kind of microbial fermentation method brewing process, through the following steps:

[0013] a. The raw material used is a mixture of red sorghum, corn, rice, wheat, rice and dried potatoes, and the auxiliary materials are discarded distiller's grains, chaff and water; the weight ratio of raw materials to discarded distiller's grains, chaff and water is: 1: 1-8: 0.1-0.8: 0.1-1.0;

[0014] b. After fully mixing the raw and auxiliary materials evenly, let the materials be stuffed for more than 30 minutes, and then steam the materials in a retort;

[0015] c. Cool the steamed mixture to 35-40°C, add fermented bran koji, and mix well with the mixture;

[0016] d. Raise the temperature of the mixture to about 45°C, keep the temperature for 18-28 hours, then lower the temperature to 30-37°C, and keep the temperature for fermentation for 5-15 days;

[0017] e. The fermented mixture is distilled to obtain liquor and distiller's grains.

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PUM

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Abstract

A technology for brewing spirit includes such steps as choosing the mixture of sorghum grains, corn, rice, wheat, millet and dried sweet potato and the auxiliary materials (distillers' grains, husk and water), proportionally mixing, sealing for more than 30 min, steaming, cooling to 35-40 deg.C, adding yeast, stirring, heating to 45 deg.C, holding the temp for 18-28 hrs, cooling to 30-37 deg.C, fermenting for 5-15 days, and distilling. Its advantages are agreeable taste of spirit etc.

Description

Technical field: [0001] The invention belongs to wine-making technology, in particular to a new process for brewing white wine and distiller's grains through microbial fermentation. Background technique: [0002] The existing fermentation and brewing technology is quite mature, but there are defects such as complex process, high cost, not pure taste of the produced liquor, peculiar smell of distiller's grains, and influence on livestock feed intake to varying degrees. Invention content: [0003] The object of the present invention is to provide a kind of novel process of brewing liquor and distiller's grains by microbial fermentation method, to overcome the defect of prior art. [0004] The above object of the present invention is achieved through the following technical solutions. [0005] This brewing process adopts the microbial fermentation method through the following steps: [0006] a. The raw material used is a mixture of red sorghum, corn, rice, wheat, rice and d...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 丁联
Owner 丁联
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