CN105176738A - Making method of empyreumatic type wine - Google Patents
Making method of empyreumatic type wine Download PDFInfo
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- CN105176738A CN105176738A CN201510586656.0A CN201510586656A CN105176738A CN 105176738 A CN105176738 A CN 105176738A CN 201510586656 A CN201510586656 A CN 201510586656A CN 105176738 A CN105176738 A CN 105176738A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 34
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 230000032683 aging Effects 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 14
- 238000004821 distillation Methods 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000238631 Hexapoda Species 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 235000013405 beer Nutrition 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 230000003647 oxidation Effects 0.000 claims description 7
- 238000007254 oxidation reaction Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000019990 fruit wine Nutrition 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000011161 development Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the development technology field of making methods of grain wines, and in particular relates to a making method of an empyreumatic type wine. The making method comprises the following steps: 1, selecting and treating raw materials; 2, fermenting; and 3, sterilizing, filtering, and bottling. Grains are fried or fried until an empyreumatic fragrance is generated to increase the fragrance, so that the fragrance types of wines are increased and filled up, and the empyreumatic type wine with a totally unexpected taste is obtained. The empyreumatic type wine is empyreumatic in taste, and the natural fragrances of oil in the grains are put to good use to the maximum extent.
Description
Technical field
The invention belongs to the Development Techniques field of the making method of grain wine, particularly relate to a kind of making method of burnt odor type wine.
Background technology
Along with the development of China's economy and improving constantly of people's living standard, people more and more advocate healthy living.Also more and more higher to the demand of effect such as local flavor and mouthfeel, nutritive value, health care of drinks.
White wine divides according to odor type to be had: aromatic type, Luzhou-flavor, scent type, rice-fragrant type, phoenix odor type, Dong's odor type, fermented soya beans, salted or other wise odor type, sesame-flavor, odor type etc. of holding concurrently, but burnt odor type wine is but be difficult to find trace on the market.
Summary of the invention
The object of the invention is to: by carrying out the research and development of brewing method after carrying out frying to food crop again, to obtaining the burnt odor type wine do not had on the market at present.Fill up the kind of odor type, more comprehensively meet different popular taste and hobby.
The object of the present invention is achieved like this, and the making method of burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, be 120-260 DEG C without insect pest, without the grain raw material that goes mouldy in temperature, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, pulverizing 40-200 order, for subsequent use;
Two, ferment: insert in pot to add water and cook or boil preparing raw material in step one, temperature 100-120 DEG C, 25-35 minute, then, after being cooled to 35-45 DEG C, add distiller's yeast, active dry yeast and water, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
Described grain raw material is wheat and/or rice and/or glutinous rice and/or corn and/or Chinese sorghum.
Described distiller's yeast is herbal medicine distiller's yeast and/or koji for uncooked material and/or distiller's yeast and/or grog wine brewing distiller's yeast.
Described active dry yeast is fruit wine distiller's yeast dry yeast or grape wine dry yeast or white wine distiller's yeast dry yeast or active dry yeast.
Of the present invention effective: grain to be tarted up by frying perfume (or spice) or frying to burnt odor, thus increases the kind filling up drinks odor type, obtain the complete beyond thought burnt odor type wine of taste.Its taste burnt odor, has played the natural fragrance of grease in grain to greatest extent.
Embodiment
The making method of embodiment 1, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, without insect pest, without the wheat 5000g gone mouldy, be 120 DEG C in temperature, evenly stir-fry 10 minutes, occur oleaginous burnt odor, after cooling, for subsequent use;
Two, ferment: insert in pot to add water and cook by preparing raw material in step one or boil, temperature 100-120 DEG C, 25 minutes, after being cooled to 35-45 DEG C, be crushed to 40-100 order, add the water of 25g distiller's yeast, 10g active dry yeast and raw materials quality 160-180%, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 2, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, without insect pest, without the rice 5000g gone mouldy, be 180 DEG C in temperature, evenly stir-fry 30 minutes, occur oleaginous burnt odor, after cooling, for subsequent use;
Two, ferment: insert in pot to add water and cook by preparing raw material in step one or boil, temperature 100-120 DEG C, 30 minutes, after being cooled to 35-45 DEG C, be crushed to 40-100 order, add the water of 25g, 10g active dry yeast and raw materials quality 160-180%, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 3, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, without insect pest, without the corn 5000g gone mouldy, be 260 DEG C in temperature, evenly stir-fry 45 minutes, occur oleaginous burnt odor, after cooling, pulverize 40-200 order, for subsequent use;
Two, ferment: prepare raw material by step one, add 25g distiller's yeast, 10g active dry yeast 8000g water, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 4, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, be 200 DEG C and 260 DEG C in temperature respectively without insect pest, without the glutinous rice 5000g that goes mouldy, corn 5000g, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, is crushed to 40-200 order and mixes, for subsequent use;
Two, ferment: by the raw material prepared in step one, add 70g distiller's yeast and account for the water that raw materials quality is 220-280%, after uniform stirring, 20-45 DEG C of sealing non-oxidation fermentation 9-21 days, raw material sinks to the bottom substantially, and fermentation produces wine liquid, wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
The making method of embodiment 5, burnt odor type wine, this making method comprises the steps:
One, material choice and process: select no-sundries, be 180 DEG C and 260 DEG C in temperature respectively without insect pest, without the Chinese sorghum 5000g that goes mouldy, corn 5000g, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, is crushed to 40-200 order and mixes, for subsequent use;
Two, ferment: by the raw material prepared in step one, add koji for uncooked material 15g, herbal medicine distiller's yeast 15g, cooked material starter 15g, active dry yeast 15g and account for raw materials quality than the water for 220-280%, after uniform stirring, 20-45 DEG C of sealing non-oxidation fermentation 9-21 days, raw material sinks to the bottom substantially, and fermentation produces wine liquid, wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
Claims (4)
1. the making method of burnt odor type wine, is characterized in that: this making method comprises the steps:
One, material choice and process: select no-sundries, be 120-260 DEG C without insect pest, without the grain raw material that goes mouldy in temperature, evenly stir-fry 10-45 minute, occurs oleaginous burnt odor, after cooling, pulverizing 40-200 order, for subsequent use;
Two, ferment: insert in pot to add water and cook or boil preparing raw material in step one, temperature 100-120 DEG C, 25-35 minute, then, after being cooled to 35-45 DEG C, add distiller's yeast, active dry yeast and water, 20-45 DEG C of non-oxidation fermentation 9-21 days after uniform stirring, raw material sinks to the bottom substantially, fermentation produces wine liquid, and wine liquid becomes beer look or tea look, without obvious bubble and when mixing the compound lard fragrance produced when having bent wine and grain frying, terminate fermentation, for subsequent use;
Three, disinfection filtering bottling: the fermented liquid mixture fermented in step 2 is carried out disinfection filtering, filter residue is recycled, and it 15 ~ 360 days is edible that filtrate loads totally-enclosed ageing in bottle; Or the fermented liquid fermented in step 2 is carried out distillation method distillation obtain burnt odor type wine liquid and bottle, totally-enclosed ageing preservation.
2. making method according to claim 1, is characterized in that: described grain raw material is wheat and/or rice and/or glutinous rice and/or corn and/or Chinese sorghum.
3. making method according to claim 1, is characterized in that: described distiller's yeast is herbal medicine distiller's yeast and/or koji for uncooked material and/or distiller's yeast and/or grog wine brewing distiller's yeast.
4. making method according to claim 1, is characterized in that: described active dry yeast is fruit wine distiller's yeast dry yeast or grape wine dry yeast or white wine distiller's yeast dry yeast or active dry yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510586656.0A CN105176738A (en) | 2015-09-16 | 2015-09-16 | Making method of empyreumatic type wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510586656.0A CN105176738A (en) | 2015-09-16 | 2015-09-16 | Making method of empyreumatic type wine |
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| Publication Number | Publication Date |
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| CN105176738A true CN105176738A (en) | 2015-12-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510586656.0A Pending CN105176738A (en) | 2015-09-16 | 2015-09-16 | Making method of empyreumatic type wine |
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| Country | Link |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670857A (en) * | 2016-01-22 | 2016-06-15 | 青岛农业大学 | Preparation method of cholesterol-lowering Lentinula edodes unstrained wine |
| CN105670861A (en) * | 2016-03-19 | 2016-06-15 | 辽宁村井坊酒业有限公司 | Burnt-smell sauced Baijiu and brewing method thereof |
| CN107446761A (en) * | 2017-09-30 | 2017-12-08 | 禄炳宪 | A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method |
| 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 |
| CN110760409A (en) * | 2019-11-28 | 2020-02-07 | 湖北工业大学 | A method for preparing coke flavored liquor by combining solid-liquid fermentation |
| CN114836284A (en) * | 2022-04-11 | 2022-08-02 | 湖北工业大学 | A kind of compound aroma type liquor and its brewing method |
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| JPH06113811A (en) * | 1992-10-08 | 1994-04-26 | Nikaidou Shuzo Kk | Preparation of roast barley 'shochu' by superheated steam |
| CN101168708A (en) * | 2007-10-24 | 2008-04-30 | 陈世刚 | Novel sweet wine |
| CN103897919A (en) * | 2013-08-01 | 2014-07-02 | 段开红 | Preparation method of oat yellow wine |
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-
2015
- 2015-09-16 CN CN201510586656.0A patent/CN105176738A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50101560A (en) * | 1974-01-17 | 1975-08-12 | ||
| JPH06113811A (en) * | 1992-10-08 | 1994-04-26 | Nikaidou Shuzo Kk | Preparation of roast barley 'shochu' by superheated steam |
| CN101168708A (en) * | 2007-10-24 | 2008-04-30 | 陈世刚 | Novel sweet wine |
| CN103897919A (en) * | 2013-08-01 | 2014-07-02 | 段开红 | Preparation method of oat yellow wine |
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Non-Patent Citations (2)
| Title |
|---|
| 史晓华等: "改善黄酒焦香物质的技术研究", 《酿酒》 * |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670857A (en) * | 2016-01-22 | 2016-06-15 | 青岛农业大学 | Preparation method of cholesterol-lowering Lentinula edodes unstrained wine |
| CN105670861A (en) * | 2016-03-19 | 2016-06-15 | 辽宁村井坊酒业有限公司 | Burnt-smell sauced Baijiu and brewing method thereof |
| CN107446761A (en) * | 2017-09-30 | 2017-12-08 | 禄炳宪 | A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method |
| CN107446761B (en) * | 2017-09-30 | 2020-11-13 | 禄炳宪 | Fragrant liquor containing cymbidium faberi and amaranth grains and brewing method thereof |
| 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 |
| CN110760409A (en) * | 2019-11-28 | 2020-02-07 | 湖北工业大学 | A method for preparing coke flavored liquor by combining solid-liquid fermentation |
| CN114836284A (en) * | 2022-04-11 | 2022-08-02 | 湖北工业大学 | A kind of compound aroma type liquor and its brewing method |
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Application publication date: 20151223 |
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