Production process for brewing low-alcohol wine by using ancient method

Abstract

The invention belongs to the technical field of alcohol-reducing production, and provides a production process for brewing low-alcohol liquor by an ancient method, which comprises the following steps of: brewing and producing low-alcohol reduction liquor by an ancient brewing method; and mixing the low-alcohol-content reducing liquid with the high-alcohol-content original pulp wine to obtain the low-alcohol-content wine. The low-alcohol reduction liquid and the high-degree original pulp liquor are organically matched in the alcoholic strength range of 30-52 degrees, the alcohol degree of the high-degree original pulp liquor is reduced, meanwhile, the flavor of the liquor is not reduced, the liquor body is more sweet, full, soft and smooth, the strong-flavor characteristic is more prominent, the original style characteristic of the strong-flavor liquor is guaranteed, and the flavor of the strong-flavor liquor is improved. The turbid phenomenon and flavor deficiency generated when water is added for blending the low-alcohol wine are avoided.

Description

Technical Field

[0001] The invention relates to the technical field of alcohol reduction production, and in particular to a production process for brewing low-alcohol wine using an ancient method. Background Art

[0002] Strong-aroma raw liquor is the original strong liquor produced by distillation, which is basically above 60 degrees. It cannot be directly drunk by people because it will strongly irritate the esophagus, burn the stomach and damage the liver. In 1987, the Guiyang Conference proposed the change from strong liquor to low-alcohol liquor based on health and food conservation considerations. Since then, it has become a trend to reduce the alcohol content of liquor. However, traditional processes often use water to reduce the alcohol content of liquor. However, this method will greatly change the original taste and flavor of liquor, making the aroma and taste of liquor bland and watery, and the liquor body turbid. Therefore, the present invention is specially proposed, which not only ensures the original flavor characteristics of strong-aroma raw liquor, but also makes the new category of liquor low in body but not light, fuller and softer, sweet and smooth, so that the ancient brewing method and traditional distillation are organically and perfectly integrated to produce a new category. Summary of the invention

[0003] The purpose of the present invention is to provide a production process for brewing low-alcohol wine by the traditional method. The production process of the present application can reduce the alcohol content of high-alcohol raw wine while ensuring that the flavor and taste of the wine do not change, so as to overcome the defects in the prior art.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The present invention provides a production process for brewing low-alcohol wine by an ancient method, comprising the following steps:

[0006] (1) Using the ancient brewing method to brew and produce low-alcohol reduced liquid;

[0007] (2) The low-alcohol reduced liquid and the high-alcohol raw liquor are mixed to obtain the low-alcohol liquor.

[0008] Preferably, the amount of low-alcohol reducing liquid added in step (2) is 20% to 40% of the mass of the high-alcohol original liquor;

[0009] The alcohol content of the high-proof puree liquor is ≥ 60 degrees.

[0010] Preferably, the alcohol content of the low-alcohol wine is 30 to 52 degrees.

[0011] Preferably, the preparation of the low-degree reducing solution in step (1) comprises the following steps:

[0012] Preparation of S1: Mix the flower of Polygonum hydropiper, rice flour and water and knead them into dough, then coat the dough with old koji powder, ferment and dry them in sequence to obtain new koji;

[0013] S2 Soaking: Soak the glutinous rice in water, then take it out and drain the water;

[0014] S3 steaming the grains: steaming the glutinous rice after the moisture is controlled;

[0015] S4: Spread and cool the steamed glutinous rice, and turn it over to obtain cooled glutinous rice;

[0016] S5: mixing the new koji and the cooled glutinous rice and stirring to obtain a mixture;

[0017] S6 fermentation: fermenting the mixture to obtain a yeast liquid;

[0018] S7: heating and sterilizing the fermented yeast solution to obtain the low-alcohol reduced solution.

[0019] Preferably, in step S1, the mass ratio of Polygonum hydropiper flower, rice flour and water is 80-120:450-550:80-120; the mass of the dough is 8-12g;

[0020] The fermentation temperature in step S1 is 20-30° C. and the fermentation time is 1-3 days;

[0021] The drying temperature in step S1 is 20-30°C.

[0022] Preferably, the water level in step S2 is 8 to 12 cm higher than the glutinous rice, and the soaking time is 5 to 10 hours.

[0023] Preferably, the frequency of turning in step S4 is 5 min / time, and the temperature of the cooled glutinous rice is 20-30°C.

[0024] Preferably, the amount of new koji used in step S5 is 1-2% of the mass of glutinous rice.

[0025] Preferably, the fermentation temperature in step S6 is 30-40° C., the fermentation time is 3-7 days, and the degree of the yeast solution is 5-7 degrees.

[0026] Preferably, the temperature of the heating sterilization in step S7 is 80-90° C., and the time of the heating sterilization is 15-30 minutes.

[0027] The present invention has the following beneficial effects:

[0028] By organically matching low-alcohol reducing liquid and high-alcohol raw liquor in the alcohol content range of 30 to 52 degrees, the alcohol content of the high-alcohol raw liquor can be reduced while the flavor of the liquor does not diminish. On the contrary, the liquor body becomes sweeter, fuller, softer, smoother, and more prominent in its strong aroma characteristics, thus ensuring the original style characteristics of the strong aroma liquor and avoiding the turbidity and flavor loss that occurs when adding water to mix low-alcohol liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a production flow chart of low-alcohol wine;

[0030] Figure 2 The present invention is a production flow chart of low-degree reducing liquid. DETAILED DESCRIPTION

[0031] The present invention provides a production process for brewing low-alcohol wine by an ancient method, comprising the following steps:

[0032] (1) Using the ancient brewing method to brew and produce low-alcohol reduced liquid;

[0033] (2) The low-alcohol reduced liquid and the high-alcohol raw liquor are mixed to obtain the low-alcohol liquor.

[0034] In the present invention, the amount of low-alcohol reducing liquid added in step (2) is preferably 20% to 40% of the mass of the high-alcohol original liquor, more preferably 22% to 38%, and even more preferably 25% to 35%.

[0035] In the present invention, the alcohol content of the high-proof puree liquor is preferably ≥ 60 degrees.

[0036] In the present invention, when the low-alcohol reducing liquid and the high-alcohol original liquor are mixed in step (2), when the alcohol content of the low-alcohol liquor required is 30-35 degrees, 40-35% of the mass of the low-alcohol reducing liquid is added to the high-alcohol original liquor; when the alcohol content of the low-alcohol liquor required is 36-40 degrees, 35-30% of the mass of the low-alcohol reducing liquid is added to the high-alcohol original liquor; when the alcohol content of the low-alcohol liquor required is 41-45 degrees, 30-25% of the mass of the low-alcohol reducing liquid is added to the high-alcohol original liquor; when the alcohol content of the low-alcohol liquor required is 46-52 degrees, 25-20% of the mass of the low-alcohol reducing liquid is added to the high-alcohol original liquor; the obtained low-alcohol liquor needs to be stored in a pottery jar for more than half a year.

[0037] In the present invention, the preparation of the low-degree reducing solution in step (1) comprises the following steps:

[0038] Preparation of S1: Mix the flower of Polygonum hydropiper, rice flour and water and knead them into dough, then coat the dough with old koji powder, ferment and dry them in sequence to obtain new koji;

[0039] S2 Soaking: Soak the glutinous rice in water, then take it out and drain the water;

[0040] S3 steaming the grains: steaming the glutinous rice after the moisture is controlled;

[0041] S4: Spread and cool the steamed glutinous rice, and turn it over to obtain cooled glutinous rice;

[0042] S5: mixing the new koji and the cooled glutinous rice and stirring to obtain a mixture;

[0043] S6 fermentation: fermenting the mixture to obtain a yeast liquid;

[0044] S7: heating and sterilizing the fermented yeast solution to obtain the low-alcohol reduced solution.

[0045] In the present invention, in the S1 preparation step, the Polygonum hydropiper flowers need to be washed first, and then mashed into a pulp, and then the Polygonum hydropiper flowers, rice flour and water are mixed and rubbed into a dough, and then the old wine yeast is ground into powder to obtain the old wine yeast powder, and the old wine yeast powder is sprinkled on the surface of the dough, and shaken to make each dough surface coated with the old wine yeast powder, and then a layer of straw is spread on the upper and lower surfaces of the dough coated with the old wine yeast powder, and it is placed in a cool and ventilated place for fermentation. After each dough is covered with long hyphae, it is dried and bottled and sealed for storage.

[0046] In the present invention, the old koji is the koji made in the previous round. The method is to first wash the Polygonum hydropiper flowers, then mash them into a pulp, then mix the Polygonum hydropiper flowers, rice flour and water to form a dough, then spread a layer of straw on the upper and lower surfaces of the dough, and ferment in a cool and ventilated place. After each dough is covered with long mycelium, dry it, bottle it and seal it for storage.

[0047] In the present invention, the preparation conditions of the old koji are the same as those of the new koji. The old koji contains active microorganisms, which can promote the fermentation of the new koji when wrapped on the surface of the dough and transfer the original fungi to the new koji.

[0048] In the present invention, the mass ratio of Polygonum hydropiper flowers, rice flour and water in step S1 is preferably 80-120:450-550:80-120, more preferably 85-115:460-540:85-115, and more preferably 90-110:470-530:90-110.

[0049] In the present invention, the mass of the dough is preferably 8 to 12 g, more preferably 8.5 to 11.5 g, and even more preferably 9 to 11 g.

[0050] In the present invention, the fermentation temperature in step S1 is preferably 20-30°C, more preferably 22-28°C, and even more preferably 24-26°C.

[0051] In the present invention, the fermentation time is preferably 1 to 3 days, more preferably 1.5 to 2.5 days, and more preferably 2 days.

[0052] In the present invention, the drying temperature in step S1 is preferably 20 to 30°C, more preferably 22 to 28°C, and even more preferably 24 to 26°C.

[0053] In the present invention, the water level in step S2 is preferably 8 to 12 cm higher than the glutinous rice, more preferably 9 to 11 cm, and even more preferably 10 cm.

[0054] In the present invention, the soaking time is preferably 5 to 10 hours, more preferably 5.5 to 9.5 hours, and even more preferably 6 to 9 hours.

[0055] In the present invention, during the soaking in step S2, stirring is performed once every 1 hour.

[0056] In the present invention, during the steaming step S3, the glutinous rice is spread flat inside the steamer, the thickness of the glutinous rice is 4 to 6 cm, and the glutinous rice is steamed with steam. The steaming time is controlled within 30 minutes to ensure that the glutinous rice is fully cooked.

[0057] In the present invention, the frequency of flipping in step S4 is preferably 5 minutes per time.

[0058] In the present invention, the temperature of the cooled glutinous rice is preferably 20-30°C, more preferably 22-28°C, and more preferably 24-26°C.

[0059] In the present invention, the amount of new koji in step S5 is preferably 1-2% of the mass of glutinous rice, more preferably 1.1-1.9%, and even more preferably 1.2-1.8%.

[0060] In the present invention, in step S6, after the fermentation is completed, the supernatant of the mixture is taken and filtered to obtain the fermented yeast liquid.

[0061] In the present invention, the fermentation temperature in step S6 is preferably 30-40°C, more preferably 32-38°C, and even more preferably 34-36°C.

[0062] In the present invention, the fermentation time is preferably 3 to 7 days, more preferably 4 to 6 days, and even more preferably 5 days.

[0063] In the present invention, the degree of the yeast solution is preferably 5 to 7 degrees.

[0064] In the present invention, the temperature for heating and sterilization in step S7 is preferably 80-90°C, more preferably 82-88°C, and even more preferably 84-86°C.

[0065] In the present invention, the heating sterilization time is preferably 15 to 30 minutes, more preferably 17 to 28 minutes, and even more preferably 20 to 25 minutes.

[0066] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0067] Example 1

[0068] (1) Use the ancient brewing method to brew and produce low-alcohol reduced liquid:

[0069] Preparation of S1: First, wash the Polygonum hydropiper flowers, and then mash them into a pulp. Then, mix the Polygonum hydropiper flowers, rice flour and water in a mass ratio of 100:500:100 and rub them into a dough with a mass of 10g. Then, grind the old wine yeast prepared in the previous round into powder to obtain old wine yeast powder. Sprinkle the old wine yeast powder on the surface of the dough, shake it well to make each dough surface covered with the old wine yeast powder, and then spread a layer of straw on the upper and lower surfaces of the dough covered with the old wine yeast powder. Put it in a cool and ventilated place to ferment for 2 days. When each dough is covered with long hyphae, dry it at 25°C, bottle it and seal it for storage, and then obtain new wine yeast.

[0070] S2 Soaking: Soak the glutinous rice in water for 7 hours, with the water level being 10 cm higher than the glutinous rice. Stir once every hour, then take out the glutinous rice and control the water content.

[0071] S3 Steaming: Spread the glutinous rice after draining the water on the inside of the steamer, the thickness of the glutinous rice is 5 cm, and steam it with steam. The steaming time is controlled within 30 minutes to ensure that the glutinous rice is fully cooked;

[0072] S4 cooling: spreading and turning the steamed glutinous rice, wherein the frequency of turning is 5 minutes / time, cooling the temperature to 25°C, and obtaining cooled glutinous rice;

[0073] S5: mixing the new wine yeast and the cooled glutinous rice and stirring to obtain a mixture, wherein the amount of the new wine yeast is 1.5% of the mass of the glutinous rice;

[0074] S6 fermentation: ferment the mixture at 35°C for 5 days, take the supernatant of the mixture after fermentation is completed, and filter the supernatant to obtain a fermented yeast solution, wherein the degree of the fermented yeast solution is 6 degrees;

[0075] S7 decoction: the fermented yeast solution is sterilized by heating at 85° C. for 20 minutes to obtain the low-alcohol reduced solution.

[0076] (2) Mixing the low-alcohol reducing liquid and the high-alcohol original liquor, wherein the amount of the low-alcohol reducing liquid added is 40% of the mass of the high-alcohol original liquor, to obtain a low-alcohol liquor with an alcohol content of 33 degrees.

[0077] Example 2

[0078] (1) Use the ancient brewing method to brew and produce low-alcohol reduced liquid:

[0079] Preparation of S1: First, wash the Polygonum hydropiper flowers, and then mash them into a pulp. Then, mix the Polygonum hydropiper flowers, rice flour and water in a mass ratio of 80:450:80 and rub them into a dough with a mass of 10g. Then, grind the old wine yeast prepared in the previous round into powder to obtain old wine yeast powder. Sprinkle the old wine yeast powder on the surface of the dough, shake it well to coat the surface of each dough with the old wine yeast powder, and then spread a layer of straw on the upper and lower surfaces of the dough covered with the old wine yeast powder. Ferment it in a cool and ventilated place for 2 days. When each dough is covered with long hyphae, dry it at 25°C, bottle it and seal it for storage, and you will get new wine yeast.

[0080] S2 Soaking: Soak the glutinous rice in water for 5 hours, with the water level being 8 cm higher than the glutinous rice. Stir once every hour, then take out the glutinous rice and control the water content.

[0081] S3 Steaming: Spread the glutinous rice after draining the water on the inside of the steamer, the thickness of the glutinous rice is 4 cm, and steam it with steam. The steaming time is controlled within 30 minutes to ensure that the glutinous rice is fully cooked;

[0082] S4 cooling: spreading and turning the steamed glutinous rice, wherein the frequency of turning is 5 minutes / time, cooling the temperature to 25°C, and obtaining cooled glutinous rice;

[0083] S5: mixing the new wine yeast and the cooled glutinous rice and stirring to obtain a mixture, wherein the amount of the new wine yeast is 1% of the mass of the glutinous rice;

[0084] S6 fermentation: ferment the mixture at 30°C for 4 days, take the supernatant of the mixture after fermentation is completed, and filter the supernatant to obtain a fermented yeast solution, wherein the degree of the fermented yeast solution is 5 degrees;

[0085] S7 decoction: the fermented yeast solution is sterilized by heating at 80° C. for 15 minutes to obtain the low-alcohol reduced solution.

[0086] (2) Mixing the low-alcohol reducing liquid and the high-alcohol original liquor, wherein the amount of the low-alcohol reducing liquid added is 34% of the mass of the high-alcohol original liquor, to obtain a low-alcohol liquor with an alcohol content of 36 degrees.

[0087] Example 3

[0088] (1) Use the ancient brewing method to brew and produce low-alcohol reduced liquid:

[0089] Preparation of S1: First, wash the Polygonum hydropiper flowers and then mash them into a pulp. Then, mix the Polygonum hydropiper flowers, rice flour and water in a mass ratio of 120:550:120 and knead them into a dough with a mass of 10g. Then, grind the old wine yeast prepared in the previous round into powder to obtain old wine yeast powder. Sprinkle the old wine yeast powder on the surface of the dough, shake it well to coat the surface of each dough with the old wine yeast powder, then spread a layer of straw on the upper and lower surfaces of the dough coated with the old wine yeast powder, and ferment it in a cool and ventilated place for 2 days. When each dough is covered with long hyphae, dry it at 25°C, bottle it and seal it for storage, and new wine yeast is obtained.

[0090] S2 Soaking: Soak the glutinous rice in water for 10 hours, with the water level being 12 cm higher than the glutinous rice. Stir once every hour, then take out the glutinous rice and control the water content.

[0091] S3 Steaming: Spread the glutinous rice after draining the water into the steamer with a thickness of 6 cm. Steam it with steam and control the steaming time within 30 minutes to ensure that the glutinous rice is fully cooked.

[0092] S4 cooling: spreading and turning the steamed glutinous rice, wherein the frequency of turning is 5 minutes / time, cooling the temperature to 25°C, and obtaining cooled glutinous rice;

[0093] S5: mixing the new wine yeast and the cooled glutinous rice and stirring to obtain a mixture, wherein the amount of the new wine yeast is 2% of the mass of the glutinous rice;

[0094] S6 fermentation: ferment the mixture at 40°C for 6 days, take the supernatant of the mixture after fermentation is completed, and filter the supernatant to obtain a fermented yeast solution, wherein the degree of the fermented yeast solution is 7 degrees;

[0095] S7 decoction: the fermented yeast solution is sterilized by heating at 90° C. for 30 minutes to obtain the low-alcohol reduced solution.

[0096] (2) The low-alcohol reducing liquid and the high-alcohol original liquor are mixed, wherein the amount of the low-alcohol reducing liquid added is 27% of the mass of the high-alcohol original liquor, so as to obtain a low-alcohol liquor with an alcohol content of 42 degrees.

[0097] Example 4

[0098] (1) Use the ancient brewing method to brew and produce low-alcohol reduced liquid:

[0099] Preparation of S1: First, wash the Polygonum hydropiper flowers, and then mash them into a pulp. Then, mix the Polygonum hydropiper flowers, rice flour and water in a mass ratio of 100:500:100 and rub them into a dough with a mass of 10g. Then, grind the old wine yeast prepared in the previous round into powder to obtain old wine yeast powder. Sprinkle the old wine yeast powder on the surface of the dough, shake it well to make each dough surface covered with the old wine yeast powder, and then spread a layer of straw on the upper and lower surfaces of the dough covered with the old wine yeast powder. Put it in a cool and ventilated place to ferment for 2 days. When each dough is covered with long hyphae, dry it at 25°C, bottle it and seal it for storage, and then obtain new wine yeast.

[0100] S2 Soaking: Soak the glutinous rice in water for 7 hours, with the water level being 10 cm higher than the glutinous rice. Stir once every hour, then take out the glutinous rice and control the water content.

[0101] S3 Steaming: Spread the glutinous rice after draining the water on the inside of the steamer, the thickness of the glutinous rice is 5 cm, and steam it with steam. The steaming time is controlled within 30 minutes to ensure that the glutinous rice is fully cooked;

[0102] S4 cooling: spreading and turning the steamed glutinous rice, wherein the frequency of turning is 5 minutes / time, cooling the temperature to 25°C, and obtaining cooled glutinous rice;

[0103] S5: mixing the new wine yeast and the cooled glutinous rice and stirring to obtain a mixture, wherein the amount of the new wine yeast is 1.5% of the mass of the glutinous rice;

[0104] S6 fermentation: ferment the mixture at 35°C for 5 days, take the supernatant of the mixture after fermentation is completed, and filter the supernatant to obtain a fermented yeast solution, wherein the degree of the fermented yeast solution is 6 degrees;

[0105] S7 decoction: the fermented yeast solution is sterilized by heating at 85° C. for 20 minutes to obtain the low-alcohol reduced solution.

[0106] (2) Mixing the low-alcohol reducing liquid and the high-alcohol original liquor, wherein the amount of the low-alcohol reducing liquid added is 20% of the mass of the high-alcohol original liquor, to obtain a low-alcohol liquor with an alcohol content of 52 degrees.

[0107] As can be seen from the above embodiments, the present invention provides a production process for brewing low-alcohol liquor using an ancient method, comprising the following steps: brewing and producing low-alcohol reduction liquid using an ancient brewing method; mixing the low-alcohol reduction liquid with high-alcohol original liquor to obtain the low-alcohol liquor. The present invention organically matches the low-alcohol reduction liquid and the high-alcohol original liquor in the range of 30 to 52 degrees of alcohol content, and can reduce the degree of the high-alcohol original liquor while not weakening the flavor of the liquor. Instead, it makes the liquor sweeter, fuller, softer, smoother, and more prominent in the flavor of the strong-flavor liquor, thereby ensuring the original style characteristics of the strong-flavor liquor and avoiding the turbidity and flavor loss caused when adding water to mix the low-alcohol liquor.

[0108] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A production process for brewing low-alcohol wine by an ancient method, characterized in that: It includes the following steps: (1) Using the ancient brewing method to brew and produce low-alcohol reduced liquid; (2) The low-alcohol reduced liquid and the high-alcohol raw liquor are mixed to obtain the low-alcohol liquor.

2. The production process according to claim 1, characterized in that: In step (2), the amount of low-alcohol reducing liquid added is 20% to 40% of the mass of the high-alcohol original liquor; The alcohol content of the high-proof puree liquor is ≥ 60 degrees.

3. The production process according to claim 1, characterized in that: The alcohol content of the low-alcohol wine is 30 to 52 degrees.

4. The production process according to claim 1, characterized in that: The preparation of the low-degree reducing solution in step (1) comprises the following steps: Preparation of S1: Mix the flower of Polygonum hydropiper, rice flour and water and knead them into dough, then coat the dough with old koji powder, ferment and dry them in sequence to obtain new koji; S2 Soaking: Soak the glutinous rice in water, then take it out and drain the water; S3 steaming the grains: steaming the glutinous rice after the moisture is controlled; S4: Spread and cool the steamed glutinous rice, and turn it over to obtain cooled glutinous rice; S5: mixing the new koji and the cooled glutinous rice and stirring to obtain a mixture; S6 fermentation: fermenting the mixture to obtain a yeast liquid; S7: heating and sterilizing the fermented yeast solution to obtain the low-alcohol reduced solution.

5. The production process according to claim 4, characterized in that: In the step S1, the mass ratio of Polygonum hydropiper flower, rice flour and water is 80-120:450-550:80-120; the mass of the dough is 8-12g; The fermentation temperature in step S1 is 20-30° C. and the fermentation time is 1-3 days; The drying temperature in step S1 is 20-30°C.

6. The production process according to claim 4, characterized in that: The water level in step S2 is 8 to 12 cm higher than the glutinous rice, and the soaking time is 5 to 10 hours.

7. The production process according to claim 4, characterized in that: The frequency of turning in step S4 is 5 min / time, and the temperature of the cooled glutinous rice is 20-30° C.

8. The production process according to claim 4, characterized in that: The amount of new koji used in step S5 is 1-2% of the mass of glutinous rice.

9. The production process according to claim 4, characterized in that: The fermentation temperature in step S6 is 30-40° C., the fermentation time is 3-7 days, and the degree of the fermented yeast liquid is 5-7 degrees.

10. The production process according to claim 1, characterized in that: The temperature of the heating sterilization in step S7 is 80-90° C., and the time of the heating sterilization is 15-30 minutes.

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