Liquid-state wine brewing remaining liquid reuse fermentation technology

Abstract

The invention provides a liquid-state wine brewing remaining liquid reuse fermentation technology, and relates to a fermentation method, which mainly comprises: carrying out filtration separation on various liquid-state and semi-liquid-state fermentation wine distillation lees remaining liquids, weighing a raw material, koji, the remaining liquid and purified water according to a ratio of 100:0.4-0.6:40-30:250-270 (250 parts of the water is added to 0.4 part of the koji and 40 parts of the remaining liquid when the temperature is higher than 30 DEG C, 260 parts of the water is added to 0.5 part of the koji and 35 parts of the remaining liquid when the temperature is lower than 30 DEG C, and 270 parts of the water is added to 0.6 part of the koji and 30 parts of the remaining liquid when the temperature is lower than 20 DEG C), mixing, pouring the obtained mixed material into a fermentation tank or pool, uniformly stirring, sealing, carrying out anaerobic fermentation for 10-12 days, pouring into wine distillation equipment after the mash has a deep dark brown color and the fermentation achieves a mature state, and carrying out heating distillation for 2-3 h so as to obtain the mellow, fragrant, sweet and delicious wine. According to the present invention, the lees remaining liquid fermentation technology has advantages of advanced technology, simpleness, rapidness, wide application, high yield, high product quality, energy saving, environmental protection, and significant economic benefits.

Description

technical field

[0001] The invention relates to a fermentation technology, in particular to a fermentation technology for reusing liquid brewing residue. Background technique

[0002] For a long time, all kinds of wine making enterprises have mostly used clinker and raw material to carry out semi-liquid and liquid fermentation according to different ratios of raw clinker, distiller's yeast, and purified water, and then put in various wine steaming equipment to steam wine. Stillage. Due to problems such as recycling technology, most of the remaining distiller's grains are simply disposed of as waste or feed without filtering out the residual liquid for reuse, resulting in a large waste of resources in the late stage of winemaking, increasing the cost of the production chain and reducing the overall production efficiency. . Of course, some brewing companies also filter and reuse the remaining distiller's grains and residual liquid, but due to technical lag and improper use, ...

Examples

Embodiment 1

[0009] Embodiment 1: First, various clinkers or raw materials and the remaining distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filtering equipment or multi-layer cloth bags to separate the remaining liquid for later use. Then use a cleaning machine to clean the main grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.4kg of distiller’s yeast, and 40kg of residual liquid according to the ratio of raw material, distiller’s yeast, residual liquid, and purified water: 100:0.4:40:250 (when the temperature is higher than 30°, use koji 0.4, residual liquid 40, and water 250°C). , 250kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly sea...

Embodiment 2

[0010] Embodiment 2: First, various clinkers or raw materials and the leftover distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filter equipment or multi-layer cloth bags to separate the residual liquid for later use. Then use a cleaning machine to clean the main grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.5kg of distiller’s yeast, and 35kg of residual liquid according to the ratio of raw material, koji, residual liquid, and purified water of 100:0.5:35:260 (when the temperature is lower than 30°, use koji 0.5 plus residual liquid 35 and water 260). , 260kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly seal it for anaerob...

Embodiment 3

[0011] Embodiment 3: First, various clinkers or raw materials and the leftover distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filter equipment or multi-layer cloth bags to separate the residual liquid for later use. Then use a cleaning machine to clean the staple grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.6kg of distiller’s yeast, and 30kg of residual liquid according to the ratio of raw material, distiller’s yeast, residual liquid, and purified water: 100:0.6:30:270 (when the temperature is lower than 20°, use koji 0.6, residual liquid 30, and water 270). , 270kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly seal it f...

technical field

[0001] The invention relates to a fermentation technology, in particular to a fermentation technology for reusing liquid brewing residue. Background technique

[0002] For a long time, all kinds of wine making enterprises have mostly used clinker and raw material to carry out semi-liquid and liquid fermentation according to different ratios of raw clinker, distiller's yeast, and purified water, and then put in various wine steaming equipment to steam wine. Stillage. Due to problems such as recycling technology, most of the remaining distiller's grains are simply disposed of as waste or feed without filtering out the residual liquid for reuse, resulting in a large waste of resources in the late stage of winemaking, increasing the cost of the production chain and reducing the overall production efficiency. . Of course, some brewing companies also filter and reuse the remaining distiller's grains and residual liquid, but due to technical lag and improper use, ...

Examples

Embodiment 1

[0009] Embodiment 1: First, various clinkers or raw materials and the remaining distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filtering equipment or multi-layer cloth bags to separate the remaining liquid for later use. Then use a cleaning machine to clean the main grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.4kg of distiller’s yeast, and 40kg of residual liquid according to the ratio of raw material, distiller’s yeast, residual liquid, and purified water: 100:0.4:40:250 (when the temperature is higher than 30°, use koji 0.4, residual liquid 40, and water 250°C). , 250kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly sea...

Embodiment 2

[0010] Embodiment 2: First, various clinkers or raw materials and the leftover distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filter equipment or multi-layer cloth bags to separate the residual liquid for later use. Then use a cleaning machine to clean the main grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.5kg of distiller’s yeast, and 35kg of residual liquid according to the ratio of raw material, koji, residual liquid, and purified water of 100:0.5:35:260 (when the temperature is lower than 30°, use koji 0.5 plus residual liquid 35 and water 260). , 260kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly seal it for anaerob...

Embodiment 3

[0011] Embodiment 3: First, various clinkers or raw materials and the leftover distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filter equipment or multi-layer cloth bags to separate the residual liquid for later use. Then use a cleaning machine to clean the staple grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.6kg of distiller’s yeast, and 30kg of residual liquid according to the ratio of raw material, distiller’s yeast, residual liquid, and purified water: 100:0.6:30:270 (when the temperature is lower than 20°, use koji 0.6, residual liquid 30, and water 270). , 270kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly seal it f...