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Production process of rich fragrance wine

A production method and a strong-flavor technology, which are applied in the production field of strong-flavor wine, can solve problems such as environmental pollution and waste of resources, and achieve the effects of environmental protection, small site area and stable fermentation.

Inactive Publication Date: 2006-03-01
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This not only wastes a lot of resources, but also seriously pollutes the environment

Method used

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  • Production process of rich fragrance wine
  • Production process of rich fragrance wine
  • Production process of rich fragrance wine

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Embodiment Construction

[0031] A method for producing Luzhou-flavor wine, which includes, in sequence, the production of waste-discharging extrusion liquid, raw material acceptance, raw material pretreatment, preparation of the first-level species of compound bacteria, preparation of second-level species of compound bacteria, production of fermented liquid, The production of esterification liquid, the filtration and distillation of esterification liquid, and the inspection and storage of Luzhou-flavor wine are composed of various processes. Kojic esterase, caproic acid, other foreign-grade solid wine, high-grade edible alcohol and tap water, other five-grain powder, yellow water, waste squeeze liquid, wine head and wine tail are all discarded by-products of the brewing industry.

[0032] The present invention brews Luzhou-flavor wine through liquid fermentation, and the main chemical composition of each raw material used and its role in fermentation are as follows:

[0033] name

[0034] C...

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Abstract

The present invention discloses production process of one kind of rich fragrance wine, and the rich fragrance wine is produced with the side products of brewery, including grain powder, distilled grain, yellow liquor, first cut, and last cut as main material, and through enriching and culturing caproic acid bacteria, acetic acid bacteria, saccharomycete and other brewing functional bacteria; liquid phase fermentation and esterification to convert the hydrocarbon, organic acid, alcohols, amino acids and other organic matters into ethanol and other wine matters; and distillation to separate alcohols, acids, esters and esters to produce the rich fragrance wine. The present invention makes best of the said resource, and can avoid environmental pollution.

Description

technical field [0001] The present invention relates to a production method of Luzhou-flavor wine, to be precise, the production of Luzhou-flavor wine by using the by-products produced in the solid liquor brewing industry: five grain powder, distilled grains, yellow water, wine head and wine tail as main raw materials process method. Background technique [0002] Wuliang powder, distilled grains, yellow water, wine head, and wine tail are by-products produced during the brewing of Luzhou-flavor koji wine. Among them: five-grain powder refers to the fine powder that can pass through a 1mm sieve when the grain is crushed by the solid-state brewing method. The grain powder consists of sorghum, rice, glutinous rice, corn and wheat flour. Although it is rich in starch, fat, protein, and fiber , ash, and a small amount of tannin that can inhibit the growth of harmful microorganisms, but they cannot be used for solid-state winemaking; discarded grains refer to those that are 30-50...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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