CN104357281A - Production method of rice-grade blended wine - Google Patents
Production method of rice-grade blended wine Download PDFInfo
- Publication number
- CN104357281A CN104357281A CN201410670892.6A CN201410670892A CN104357281A CN 104357281 A CN104357281 A CN 104357281A CN 201410670892 A CN201410670892 A CN 201410670892A CN 104357281 A CN104357281 A CN 104357281A
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- Prior art keywords
- rice
- wine
- grape
- ferment
- fermentation
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of a rice-grade blended wine. By taking rice and grapes as raw materials, the production method comprises the following steps: (1) distillation of rice after fermentation; (2) distillation of grapes after fermentation; (3) distillation after mixing. The blended wine produced by use of the production method of the rice-grade blended wine is a tifu-flavor wine, and is red and transparent in color, soft and smooth in taste, thick and full in taste and sweet in aftertaste, and further has the flavor of grape daqu wheat sandalwood; as a result, the rice-grade blended wine is a new wine product with a brand new taste.
Description
Technical field
The present invention relates to a kind of brewing method of wine, particularly a kind of method that is raw material brewing wine with rice and grape.
Background technology
Existing drinks is various in style, has white wine, beer, rice wine, grape wine, health promoting wine etc., but has no the mixed steaming wine brewageed for raw material with rice and grape.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of making method of making wine for raw material with rice and grape, to increase a kind of drinks new variety of new taste.
Technical scheme of the present invention: it for raw material, comprises following steps with rice and grape:
(1) rice fermentation:
1. rice cooking: by rice cooking to the well-done heart;
2. rice spreading for cooling: rice is cooled to less than 30 DEG C with fan;
3. add Other-of to mix and stir: the distiller's yeast adding rice weight 1% ~ 3%;
4. add water or thin rice gruel: the thin rice gruel obtained when adding cold water or boiling also stirs;
5. ferment: keep room temperature 30 DEG C ~ 40 DEG C, ferment 15 ~ 60 days;
6. large rice distiller grain is obtained;
7. loaded steamer distillation obtains large rice wine;
(2) grape fermentation:
1. broken destemming;
2. edible glucose is added: the edible glucose adding grape weight 2% ~ 18%;
3. ferment: keep room temperature 20 DEG C ~ 30 DEG C, ferment 15 ~ 60 days;
4. grape vinasse is obtained;
5. loaded steamer distillation obtains grape wine;
(3) mixing distillation:
1. large rice wine and grape wine are mixed by weight 1:1 ~ 3 and stir;
2. loaded steamer distillation obtains foreshot and wine tail;
3. be deployed into foreshot and wine tail the magma that alcoholic strength is 38 ~ 50 degree;
4. the buried storage of magma more than three months.
Compared with prior art, the mixed steaming wine that the inventive method is brewageed is clarified butter odor type wine, wine and women-sensual pursuits is red and transparent, smooth mouth feel, have grape Daqu wheat santal taste, thick and heavy plentiful, aftertaste is sweet, is a kind of drinks new variety of new taste.
Embodiment
Embodiments of the invention:
Embodiment 1:
(1) rice fermentation:
1. rice cooking: by rice cooking to the well-done heart;
2. rice spreading for cooling: rice is cooled to less than 30 DEG C with fan;
3. add Other-of to mix and stir: the distiller's yeast adding rice weight 1%;
4. add water or thin rice gruel: the thin rice gruel obtained when adding cold water or boiling also stirs;
5. ferment: keep room temperature 30 DEG C ~ 40 DEG C, ferment 60 days;
6. large rice distiller grain is obtained;
7. loaded steamer distillation obtains large rice wine;
(2) grape fermentation:
1. broken destemming;
2. edible glucose is added: the edible glucose adding grape weight 2%;
3. ferment: keep room temperature 20 DEG C ~ 30 DEG C, ferment 60 days;
4. grape vinasse is obtained;
5. loaded steamer distillation obtains grape wine;
(3) mixing distillation:
1. large rice wine and grape wine are mixed by weight 1:1 and stir;
2. loaded steamer distillation obtains foreshot and wine tail;
3. be deployed into foreshot and wine tail the magma that alcoholic strength is 38 degree;
4. the buried storage of magma more than three months.
Embodiment 2:
(1) rice fermentation:
1. rice cooking: by rice cooking to the well-done heart;
2. rice spreading for cooling: rice is cooled to less than 30 DEG C with fan;
3. add Other-of to mix and stir: the distiller's yeast adding rice weight 1.5%;
4. add water or thin rice gruel: the thin rice gruel obtained when adding cold water or boiling also stirs;
5. ferment: keep room temperature 30 DEG C ~ 40 DEG C, ferment 42 days;
6. large rice distiller grain is obtained;
7. loaded steamer distillation obtains large rice wine;
(2) grape fermentation:
1. broken destemming;
2. edible glucose is added: the edible glucose adding grape weight 9%;
3. ferment: keep room temperature 20 DEG C ~ 30 DEG C, ferment 38 days;
4. grape vinasse is obtained;
5. loaded steamer distillation obtains grape wine;
(3) mixing distillation:
1. large rice wine and grape wine are mixed by weight 1:1.6 and stir;
2. loaded steamer distillation obtains foreshot and wine tail;
3. be deployed into foreshot and wine tail the magma that alcoholic strength is 44 degree;
4. the buried storage of magma more than three months.
Embodiment 3:
(1) rice fermentation:
1. rice cooking: by rice cooking to the well-done heart;
2. rice spreading for cooling: rice is cooled to less than 30 DEG C with fan;
3. add Other-of to mix and stir: the distiller's yeast adding rice weight 2.6%;
4. add water or thin rice gruel: the thin rice gruel obtained when adding cold water or boiling also stirs;
5. ferment: keep room temperature 30 DEG C ~ 40 DEG C, ferment 27 days;
6. large rice distiller grain is obtained;
7. loaded steamer distillation obtains large rice wine;
(2) grape fermentation:
1. broken destemming;
2. edible glucose is added: the edible glucose adding grape weight 16%;
3. ferment: keep room temperature 20 DEG C ~ 30 DEG C, ferment 24 days;
4. grape vinasse is obtained;
5. loaded steamer distillation obtains grape wine;
(3) mixing distillation:
1. large rice wine and grape wine are mixed by weight 1:2.5 and stir;
2. loaded steamer distillation obtains foreshot and wine tail;
3. be deployed into foreshot and wine tail the magma that alcoholic strength is 47 degree;
4. the buried storage of magma more than three months.
Embodiment 4:
(1) rice fermentation:
1. rice cooking: by rice cooking to the well-done heart;
2. rice spreading for cooling: rice is cooled to less than 30 DEG C with fan;
3. add Other-of to mix and stir: the distiller's yeast adding rice weight 3%;
4. add water or thin rice gruel: the thin rice gruel obtained when adding cold water or boiling also stirs;
5. ferment: keep room temperature 30 DEG C ~ 40 DEG C, ferment 15 days;
6. large rice distiller grain is obtained;
7. loaded steamer distillation obtains large rice wine;
(2) grape fermentation:
1. broken destemming;
2. edible glucose is added: the edible glucose adding grape weight 18%;
3. ferment: keep room temperature 20 DEG C ~ 30 DEG C, ferment 15 days;
4. grape vinasse is obtained;
5. loaded steamer distillation obtains grape wine;
(3) mixing distillation:
1. large rice wine and grape wine are mixed by weight 1:3 and stir;
2. loaded steamer distillation obtains foreshot and wine tail;
3. be deployed into foreshot and wine tail the magma that alcoholic strength is 50 degree;
4. the buried storage of magma more than three months.
Claims (1)
1. rice grape is in harmonious proportion the making method of wine, and it, is characterized in that: comprise following steps for raw material with rice and grape:
(1) rice fermentation: 1. rice cooking, 2. rice spreading for cooling, 3. add Other-of mix and stir, 4. add water or thin rice gruel, 5. ferment, 6. obtain large rice distiller grain, 7. loaded steamer distillation obtain large rice wine;
(2) grape fermentation: 1. broken destemming, 2. add edible glucose, 3. ferment, 4. grape vinasse, 5. loaded steamer distillation obtain grape wine;
(3) mixing distillation: 1. large rice wine and grape wine mixs by weight 1:1 ~ 3 and stir, 2. loaded steamer distill and obtain foreshot and wine tail, be 3. deployed into foreshot and wine tail the buried storage of magma, 4. magma more than three months that alcoholic strength is 38 ~ 50 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410670892.6A CN104357281A (en) | 2014-11-21 | 2014-11-21 | Production method of rice-grade blended wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410670892.6A CN104357281A (en) | 2014-11-21 | 2014-11-21 | Production method of rice-grade blended wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104357281A true CN104357281A (en) | 2015-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410670892.6A Pending CN104357281A (en) | 2014-11-21 | 2014-11-21 | Production method of rice-grade blended wine |
Country Status (1)
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| CN (1) | CN104357281A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479792A (en) * | 2016-12-30 | 2017-03-08 | 叶祥仁 | A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology |
| CN109468188A (en) * | 2019-01-16 | 2019-03-15 | 重庆市八粮壹酒业有限公司 | One kind eight grain, one wine and its preparation process |
| CN110791401A (en) * | 2019-10-31 | 2020-02-14 | 湖南尚源生物科技有限公司 | Preparation method of mixed fruity glutinous rice wine |
| CN113956947A (en) * | 2020-01-16 | 2022-01-21 | 焦学亮 | White spirit and preparation method thereof |
| CN115572649A (en) * | 2022-10-23 | 2023-01-06 | 广东介喝酒业股份有限公司 | Preparation method of grape, rice and cognac through 321 process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
| CN102226138A (en) * | 2011-06-03 | 2011-10-26 | 赵景言 | Brewing technique for fruit-grain composite wine |
| CN102732406A (en) * | 2012-07-20 | 2012-10-17 | 梅县莲泉酒液酿制有限公司 | Sticky-rice-flavor-type liqueur brewing method |
-
2014
- 2014-11-21 CN CN201410670892.6A patent/CN104357281A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
| CN102226138A (en) * | 2011-06-03 | 2011-10-26 | 赵景言 | Brewing technique for fruit-grain composite wine |
| CN102732406A (en) * | 2012-07-20 | 2012-10-17 | 梅县莲泉酒液酿制有限公司 | Sticky-rice-flavor-type liqueur brewing method |
Non-Patent Citations (1)
| Title |
|---|
| 杜连起等: "《白酒厂建厂指南》", 30 April 2008, 化学工业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479792A (en) * | 2016-12-30 | 2017-03-08 | 叶祥仁 | A kind of Novel wine with Fructus Vitis viniferae and Oryza glutinosa as raw material and its production technology |
| CN109468188A (en) * | 2019-01-16 | 2019-03-15 | 重庆市八粮壹酒业有限公司 | One kind eight grain, one wine and its preparation process |
| CN110791401A (en) * | 2019-10-31 | 2020-02-14 | 湖南尚源生物科技有限公司 | Preparation method of mixed fruity glutinous rice wine |
| CN113956947A (en) * | 2020-01-16 | 2022-01-21 | 焦学亮 | White spirit and preparation method thereof |
| CN115572649A (en) * | 2022-10-23 | 2023-01-06 | 广东介喝酒业股份有限公司 | Preparation method of grape, rice and cognac through 321 process |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150218 |