Highly sweet sorgo wine, sweet sorgo wine and preparation method of sweet sorgo wine
Through the addition of concentrated sweet milo juice and enzyme treatment, combined with controlling fermentation conditions, the problem of general quality of sweet milo wine is solved, and the effect of highly sweet milo wine is achieved with rich purity, rich layering and good taste.
Patent Information
- Application Number
- CN202510599959.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-09
- Publication Date
- 2025-08-05
AI Technical Summary
During the existing sweet milis brewing process, the wine products are of average quality, lack purity and layering, and are not completely fermented and easily produce mixed bacteria or have poor taste.
The addition of concentrated sweet milime juice is combined with cellulase, pectinase and tannin treatment, and the fermentation temperature and time are controlled. The concentrated sweet milime juice is added in batches for fermentation, and finally distilled to obtain highly sweet milime wine.
It improves the purity and layering of sweet Milos wine, increases the richness of the wine body, has a rich aroma and a sweet taste, reduces methanol production and miscellaneous bacteria production, and optimizes the fermentation effect.
Smart Images
Figure BDA0005397040550000071
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking, in particular to highly sweet sorghum wine, sweet sorghum wine and a preparation method thereof. Background Art
[0002] Sweet sorghum, also known as sweet sorghum, is an annual plant of the Poaceae family. The fibrous roots are relatively thick, and there are often supporting roots at the base of the stalk. The stalk is thick, 2-4 meters high, juicy, and sweet. The stalk has a high sugar content, comparable to southern sugarcane, and is therefore called "second-generation sugarcane." Precisely because its stalks are rich in sugar juice, it has a wide range of applications, such as making syrup, crystallized sugar, wine products, papermaking, etc. However, in the process of brewing wine, the quality of the wine products obtained using the general brewing process is average. Therefore, the present invention aims to obtain a brewing method that can improve the quality of sweet sorghum wine. Summary of the Invention
[0003] The present invention aims to provide a highly sweet sorghum wine and a method for preparing the sweet sorghum wine. The addition of concentrated sweet sorghum juice in the preparation process of the present invention makes the highly sweet sorghum wine purer and more layered. The sweet sorghum wine prepared using the highly sweet sorghum wine is sweet, refreshing, rich in aroma and has a good aftertaste.
[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 method for preparing highly sweet millet wine, comprising the following steps:
[0006] (1) squeezing the pretreated sweet sorghum to obtain sweet sorghum juice;
[0007] (2) taking 65-75% of the volume of the sweet sorghum juice of step (1) and concentrating it by evaporation at 60-90° C., then cooling it and sequentially adding cellulase, pectinase and tannin to obtain concentrated sweet sorghum juice;
[0008] (3) mixing the remaining sweet sorghum juice with yeast and fermenting it, and then adding the concentrated sweet sorghum juice of step (2) to continue fermenting to obtain low-alcohol sweet sorghum wine;
[0009] (4) distilling the low-alcohol sweet sorghum wine prepared in step (3) to obtain high-alcohol sweet sorghum wine.
[0010] Preferably, step (2) is evaporation and concentration to a sugar content of 20-22 brix.
[0011] Preferably, 0.03-0.05% by volume of cellulase is added to every 50L of concentrated sweet sorghum juice, the added amount of pectinase is 0.8-1.2g / 50L, and the added amount of tannin is 4-6g / 50L.
[0012] Preferably, the volume mass ratio of the sweet sorghum juice to the yeast in step (3) is 1000 mL: (1-3) g.
[0013] Preferably, the fermentation temperature in step (3) is 14-17° C., and the total fermentation time is 20-22 days.
[0014] Preferably, the alcohol content of the highly sweet sorghum wine is 50-60 degrees.
[0015] The invention also provides highly sweet sorghum wine prepared by the preparation method.
[0016] The present invention also provides sweet sorghum wine obtained by using the highly sweet sorghum wine. The preparation method comprises the following steps: mixing the sweet sorghum juice obtained by squeezing the juice with yeast, fermenting the mixture, and then adding the highly sweet sorghum wine to continue fermenting to obtain the sweet sorghum wine.
[0017] Preferably, the volume mass ratio of the sweet sorghum juice to the yeast is 1000 mL: (1-3) g; the added volume ratio of the sweet sorghum juice to the high sweet sorghum wine is 8: (1-3).
[0018] Preferably, the fermentation temperature is 13-16° C., and the total fermentation time is 13-15 days.
[0019] By adopting the above technical solution, the present invention has the following beneficial effects:
[0020] The addition of concentrated sweet sorghum juice in the proportion described in the technical solution of the present invention makes the body of the highly sweet sorghum wine purer and the body texture richer; the addition of the cellulase and pectinase in the amount described improves the utilization rate of raw materials, increases the juice yield, promotes fermentation, facilitates clarification, and can also reduce methanol generation; the addition of the tannin in the amount described can better delay oxidation, make the body structure more stable, and increase the body texture. The sweet sorghum wine prepared by adding highly sweet sorghum wine in the volume ratio of sweet sorghum juice to highly sweet sorghum wine of 8:2 is sweet, refreshing, rich in aroma, and has a good aftertaste. The fermentation temperature optimized by the present invention has the best fermentation effect. If the temperature is too high, it is easy to produce miscellaneous bacteria, making the wine turbid and sour and astringent; if the temperature is too low, it will lead to problems such as slow fermentation and incomplete fermentation. DETAILED DESCRIPTION
[0021] The present invention provides a method for preparing highly sweet millet wine, comprising the following steps:
[0022] (1) squeezing the pretreated sweet sorghum to obtain sweet sorghum juice;
[0023] (2) taking 65-75% of the volume of the sweet sorghum juice of step (1) and concentrating it by evaporation at 60-90° C., then cooling it and sequentially adding cellulase, pectinase and tannin to obtain concentrated sweet sorghum juice;
[0024] (3) mixing the remaining sweet sorghum juice with yeast and fermenting it, and then adding the concentrated sweet sorghum juice of step (2) to continue fermenting to obtain low-alcohol sweet sorghum wine;
[0025] (4) distilling the low-alcohol sweet sorghum wine prepared in step (3) to obtain high-alcohol sweet sorghum wine.
[0026] In the present invention, sweet sorghum is pretreated and then squeezed to produce sweet sorghum juice. The pretreatment comprises screening sweet sorghum that is free of mold and skin rot, chopping off the ends and retaining the middle, removing the skin, and rinsing with pure water. The sweet sorghum juice obtained in the present invention is preferably refrigerated before use. The refrigeration temperature is preferably 3-5°C, more preferably 4°C, and the refrigeration time is preferably no more than 10 days.
[0027] In the present invention, 65-75% of the volume of the sweet sorghum juice is evaporated and concentrated, accompanied by stirring. In the present invention, preferably 70% of the volume of the sweet sorghum juice is taken; preferably, the evaporation concentration is to a sugar content of 20-22 brix, more preferably 22 brix; the temperature of the evaporation concentration is preferably 60-95°C, more preferably 95°C. Then the temperature is lowered and cellulase and pectinase are added for treatment. In the present invention, the temperature is preferably lowered to 52-57°C, more preferably to 55°C; the treatment time is preferably 1.5-2.5h, more preferably 2h. The amount of pectinase added in the present invention is preferably 0.8-1.2g / 50L, more preferably 1g / 50L; preferably, 0.03-0.05% by volume of cellulase is added to every 50L of concentrated sweet sorghum juice, more preferably 0.04%. After the cellulase and pectinase treatment is completed, the temperature is lowered to room temperature, and then tannin is added to obtain concentrated sweet sorghum juice. The amount of tannin added is preferably 4-6 g / 50 L, and more preferably 5 g / 50 L.
[0028] In the present invention, the remaining sweet sorghum juice is mixed with yeast and fermented, preferably until the fermentation liquid reaches 4 degrees Celsius. The volume-to-mass ratio of the sweet sorghum juice to the yeast is preferably 1000 mL:(1-3) g, more preferably 1000 mL:(1.5-2.5) g, and even more preferably 1000 mL:2 g. The fermentation temperature is 14-17°C, more preferably 15°C. In the present invention, concentrated sweet sorghum juice is added to the fermentation liquid and fermentation is continued to obtain low-alcohol sweet sorghum wine. The concentrated sweet sorghum juice is preferably added 2-3 times, and the addition process is preferably 20% of the volume of the concentrated sweet sorghum juice is added first, 30% of the volume of the concentrated sweet sorghum juice is added second, and 50% of the volume of the concentrated sweet sorghum juice is added third. In the present invention, the total fermentation time is preferably 20-22 days, more preferably 21 days. The alcohol content of the low-alcohol sweet sorghum wine of the present invention is preferably 15-17 degrees, the total sugar is less than 10g / L, and the total acid is less than 4g / L. The addition of concentrated sweet sorghum juice in batches can prolong the fermentation time and improve the aroma of the wine.
[0029] In the present invention, low-alcohol sweet milo wine is distilled to obtain high-alcohol sweet milo wine, and the alcohol content of the high-alcohol sweet milo wine is preferably 50-60 degrees.
[0030] The invention also provides highly sweet sorghum wine prepared by the preparation method.
[0031] The present invention also provides sweet sorghum wine obtained by using the highly sweet sorghum wine. The preparation method comprises the following steps: mixing the sweet sorghum juice obtained by squeezing the juice with yeast, fermenting the mixture, and then adding the highly sweet sorghum wine to continue fermenting to obtain the sweet sorghum wine.
[0032] In the present invention, sweet sorghum is pretreated and then squeezed to produce sweet sorghum juice. The pretreatment comprises screening sweet sorghum that is free of mold and skin rot, chopping off the ends and retaining the middle, removing the skin, and rinsing with pure water. The sweet sorghum juice obtained in the present invention is preferably refrigerated before use. The refrigeration temperature is preferably 3-5°C, more preferably 4°C, and the refrigeration time is preferably no more than 10 days.
[0033] In the present invention, sweet sorghum juice is mixed with yeast and fermented, preferably until the fermentation liquid reaches 4 degrees Celsius. The volume mass ratio of the sweet sorghum juice to the yeast is preferably 1000 mL: (1-3) g, more preferably 1000 mL: 2 g. The fermentation temperature is preferably 13-16°C, more preferably 14-15.5°C, and even more preferably 15°C. In the present invention, high-sweet sorghum wine is added to the fermentation liquid to continue slow fermentation. The volume ratio of the sweet sorghum juice to high-sweet sorghum wine is preferably 8: (1-3), more preferably 8: (1.5-2.5), and even more preferably 8: 2. The total fermentation time of the present invention is preferably 13-15 days, and even more preferably 14 days.
[0034] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0035] Example 1
[0036] A method for preparing highly sweet sorghum wine comprises the following steps:
[0037] (1) Screening sweet sorghum without mildew or rotten skin, chopping off the ends and retaining the middle part, removing the skin, and then rinsing with pure water; then squeezing the juice to obtain sweet sorghum juice, and refrigerating it at 4°C for 10 days for later use;
[0038] (2) 70% of the volume of the sweet sorghum juice was concentrated by evaporation at 95° C. to a sugar content of 22 brix while stirring; the mixture was then cooled to 55° C., pectinase was added at a rate of 1 g / 50 L, and cellulase was added at a rate of 0.04% by volume per 50 L of concentrated sweet sorghum juice, and the mixture was treated for 2 h; the mixture was then further cooled to room temperature, and tannin was added at a rate of 5 g / 50 L to obtain concentrated sweet sorghum juice;
[0039] (3) mixing the remaining sweet sorghum juice with yeast in a ratio of 1000 mL: 2 g, fermenting at 15° C. until the fermentation liquid reaches 4 degrees, then adding the concentrated sweet sorghum juice in three steps: adding 20% of the volume of the concentrated sweet sorghum juice in the first step, adding 30% of the volume of the concentrated sweet sorghum juice in the second step, and adding 50% of the volume of the concentrated sweet sorghum juice in the third step; and continuing the fermentation for a total of 21 days to obtain low-alcohol sweet sorghum wine.
[0040] (4) distilling the low-alcohol sweet sorghum wine to obtain a high-alcohol sweet sorghum wine with an alcohol content of 54% voL.
[0041] Example 2
[0042] A method for preparing highly sweet sorghum wine comprises the following steps:
[0043] (1) Screening sweet sorghum without mildew or rotten skin, chopping off the ends and retaining the middle part, removing the skin, and then rinsing with pure water; then squeezing the juice to obtain sweet sorghum juice, and refrigerating it at 4°C for 10 days for later use;
[0044] (2) taking 70% of the volume of the sweet sorghum juice and concentrating it by evaporation at 95° C. to a sugar content of 18 brix while stirring; then cooling it to 55° C., adding pectinase at a rate of 0.8 g / 50 L, and adding cellulase at a rate of 0.05% by volume per 50 L of concentrated sweet sorghum juice, and treating for 2 hours; then further cooling it to room temperature, and adding tannin at a rate of 4 g / 50 L to obtain concentrated sweet sorghum juice;
[0045] (3) mixing the remaining sweet sorghum juice with yeast in a ratio of 1000 mL: 1 g, fermenting at 14° C. until the fermentation liquid reaches 4 degrees, and then adding the concentrated sweet sorghum juice in three steps: the first step is 20% by volume of the concentrated sweet sorghum juice, the second step is 30% by volume of the concentrated sweet sorghum juice, and the third step is 50% by volume of the concentrated sweet sorghum juice; and then continuing the fermentation for a total of 22 days to obtain a low-alcohol sweet sorghum wine.
[0046] (4) distilling the low-alcohol sweet sorghum wine to obtain a high-alcohol sweet sorghum wine with an alcohol content of 54% voL.
[0047] Example 3
[0048] A method for preparing highly sweet sorghum wine comprises the following steps:
[0049] (1) Screening sweet sorghum without mildew or rotten skin, chopping off the ends and retaining the middle part, removing the skin, and then rinsing with pure water; then squeezing the juice to obtain sweet sorghum juice, and refrigerating it at 4°C for 10 days for later use;
[0050] (2) 70% of the volume of the sweet sorghum juice was concentrated by evaporation at 95° C. to a sugar content of 20 brix while stirring; the mixture was then cooled to 55° C., pectinase was added at a rate of 1.2 g / 50 L, and cellulase was added at a rate of 0.03% by volume per 50 L of concentrated sweet sorghum juice, and the mixture was treated for 2 h; the mixture was then further cooled to room temperature, and tannin was added at a rate of 6 g / 50 L to obtain concentrated sweet sorghum juice;
[0051] (3) mixing the remaining sweet sorghum juice with yeast in a ratio of 1000 mL: 3 g, fermenting at 17° C. until the fermentation liquid reaches 4 degrees, then adding the concentrated sweet sorghum juice in three steps, with the first step adding 20% of the volume of the concentrated sweet sorghum juice, the second step adding 30% of the volume of the concentrated sweet sorghum juice, and the third step adding 50% of the volume of the concentrated sweet sorghum juice; and then continuing the fermentation for a total of 20 days to obtain a low-alcohol sweet sorghum wine.
[0052] (4) distilling the low-alcohol sweet sorghum wine to obtain a high-alcohol sweet sorghum wine with an alcohol content of 54% voL.
[0053] Example 4
[0054] A sweet somnolence wine is prepared by using the highly sweet somnolence wine described in Example 1, comprising the following steps:
[0055] (1) Screening sweet sorghum without mildew or rotten skin, chopping off the ends and retaining the middle part, removing the skin, and then rinsing with pure water; then squeezing the juice to obtain sweet sorghum juice, and refrigerating it at 4°C for 10 days for later use;
[0056] (2) Mix sweet sorghum juice and yeast in a ratio of 1000 mL: 2 g, ferment at 15° C. until the fermentation liquid has a concentration of 4 degrees, then add the highly sweet sorghum wine described in Example 1 in a volume ratio of sweet sorghum juice to highly sweet sorghum wine of 8:2, and continue fermenting for a total of 14 days to obtain sweet sorghum wine with an alcohol content of 15% vol, a total sugar content of 32 g / L, and a total acid content of 1.7 g / L.
[0057] Example 5
[0058] A sweet somnol wine is prepared by using the highly sweet somnol wine described in Example 2, comprising the following steps:
[0059] (1) Screening sweet sorghum without mildew or rotten skin, chopping off the ends and retaining the middle part, removing the skin, and then rinsing with pure water; then squeezing the juice to obtain sweet sorghum juice, and refrigerating it at 4°C for 10 days for later use;
[0060] (2) Mix sweet sorghum juice and yeast in a ratio of 1000 mL: 1 g, ferment at 13° C. until the fermentation liquid has a concentration of 4 degrees, and then add the highly sweet sorghum wine described in Example 1 in a volume ratio of sweet sorghum juice to highly sweet sorghum wine of 8:3, and continue fermenting for a total of 13 days to obtain sweet sorghum wine with an alcohol content of 13.5% vol, a total sugar content of 55 g / L, and a total acid content of 2.9 g / L.
[0061] Example 6
[0062] A sweet somnolence wine is prepared by using the highly sweet somnolence wine described in Example 3, comprising the following steps:
[0063] (1) Screening sweet sorghum without mildew or rotten skin, chopping off the ends and retaining the middle part, removing the skin, and then rinsing with pure water; then squeezing the juice to obtain sweet sorghum juice, and refrigerating it at 4°C for 10 days for later use;
[0064] (2) Mix sweet sorghum juice and yeast in a ratio of 1000 mL: 3 g, ferment at 16° C. until the fermentation liquid has a concentration of 4 degrees, then add the highly sweet sorghum wine described in Example 1 in a volume ratio of sweet sorghum juice to highly sweet sorghum wine of 8:1, and continue fermenting for a total of 15 days to obtain sweet sorghum wine with an alcohol content of 13.5% vol, a total sugar content of 40 g / L, and a total acid content of 2.2 g / L.
[0065] Test Example 1
[0066] The sensory evaluation of the sweet sorghum wine prepared in Examples 4-6 was conducted, and the evaluation results are shown in Table 1.
[0067] Table 1 Sensory evaluation results of sweet sorghum wine
[0068]
[0069] In summary, it can be seen that the addition of concentrated sweet sorghum juice in the technical solution of the present invention makes the high-sweet sorghum wine purer and has richer layers; the sweet sorghum wine prepared using the high-sweet sorghum wine is sweet, refreshing, rich in aroma and has a good aftertaste.
[0070] 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 principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.
Claims
1. A method for preparing highly sweet sorghum wine, characterized in that: The steps include: (1) squeezing the pretreated sweet sorghum to obtain sweet sorghum juice; (2) taking 65-75% of the volume of the sweet sorghum juice of step (1) and concentrating it by evaporation at 60-90° C., then cooling it and sequentially adding cellulase, pectinase and tannin to obtain concentrated sweet sorghum juice; (3) mixing the remaining sweet sorghum juice with yeast and fermenting it, and then adding the concentrated sweet sorghum juice of step (2) to continue fermenting to obtain low-alcohol sweet sorghum wine; (4) distilling the low-alcohol sweet sorghum wine prepared in step (3) to obtain high-alcohol sweet sorghum wine.
2. The preparation method according to claim 1, characterized in that Step (2) is evaporation and concentration to a sugar content of 20-22 brix.
3. The preparation method according to claim 1, characterized in that To every 50L of concentrated sweet sorghum juice, 0.03-0.05% by volume of cellulase is added, the added amount of pectinase is 0.8-1.2g / 50L, and the added amount of tannin is 4-6g / 50L.
4. The preparation method according to claim 1, characterized in that The volume mass ratio of the sweet sorghum juice to the yeast in step (3) is 1000 mL: (1-3) g.
5. The preparation method according to claim 1, characterized in that The fermentation temperature in step (3) is 14-17° C., and the total fermentation time is 20-22 days.
6. The preparation method according to claim 1, characterized in that The alcohol content of the highly sweet sorghum wine is 50-60 degrees.
7. Highly sweet sorghum wine prepared by the preparation method according to any one of claims 1 to 6.
8. A sweet somnol wine obtained by using the highly sweet somnol wine according to claim 7, characterized in that: The preparation method comprises the following steps: The sweet sorghum juice obtained after squeezing the juice is mixed with yeast and fermented, and then the highly sweet sorghum wine according to claim 7 is added and continued to ferment to obtain the sweet sorghum wine.
9. The sweet somnolence wine according to claim 8, characterized in that The volume mass ratio of the sweet somnolence juice to the yeast is 1000 mL: (1-3) g; The added volume ratio of the sweet sorghum juice to the high sweet sorghum wine is 8:(1-3).
10. The sweet somnolence wine according to claim 8, characterized in that The fermentation temperature is 13-16° C., and the total fermentation time is 13-15 days.