CN120192816A - Brewing technology of a series of chestnut fermented wine with multiple aroma types - Google Patents
Brewing technology of a series of chestnut fermented wine with multiple aroma types Download PDFInfo
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- CN120192816A CN120192816A CN202311783483.2A CN202311783483A CN120192816A CN 120192816 A CN120192816 A CN 120192816A CN 202311783483 A CN202311783483 A CN 202311783483A CN 120192816 A CN120192816 A CN 120192816A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention relates to the field of brewing, in particular to a brewing process of multi-flavor series chestnut fermented wine. The series of chestnut fermented wine is mainly prepared from chestnut mash, yeast and dry materials, wherein the dry materials comprise hops, chestnut flowers and chestnut shells, a proper amount of yeast is added into the chestnut mash to perform main fermentation, and the dry materials comprise hops, chestnut flowers and baked chestnut shells, so that the series of chestnut fermented wine has chestnut fragrance and beer fragrance, flower fragrance and baking fragrance, and the series of chestnut fermented wine has prominent chestnut fragrance and rich fragrance of fruits, beer or baking, and has low diacetyl content, strong mouth killing power, rich foam and mellow taste.
Description
Technical Field
The invention relates to the field of brewing, in particular to a brewing process of multi-flavor series chestnut fermented wine.
Background
Chestnut (Castanea mollissima) is an economic woods tree species. The chestnut has the unique flavor of fragrance, sweetness and glutinous, and the starch content of the chestnut can reach 70 percent which is equivalent to grains. The preparation method comprises the steps of saccharifying all malt raw materials and part of Chinese chestnut, adding water into a saccharifying pot, finally adjusting the temperature of the saccharifying liquid to saccharify, boiling wort for 70min, adding century hops CENTENNIAL and Knoot hops Nugget, conveying the yeast seed liquid and the rest Chinese chestnut into a fermentation tank to ferment after the wort is put into the tank, controlling the fermentation temperature, adding the green tea essence liquid seal tank after the sugar degree is reduced, and fermenting for 2 weeks after diacetyl is reduced. The prior art reduces the diacetyl concentration, and the taste is bitter, sweet, convenient, soft, the wine body is not turbid, the wine body is more hazy, the yeast is improved, the beer fresh-keeping period and the foam holding performance are prolonged, and the foam is white and fine.
At present, fermented wine developed by using pure Chinese chestnut does not exist, and the prior art has the problems of insufficient aroma and intensity of Chinese chestnut, poor complexity, poor taste, easy turbidity of wine body and the like, and the quality is to be improved.
In view of this, the present invention has been made.
Disclosure of Invention
The first aim of the invention is to provide a series of chestnut fermented wine with various flavors, which has prominent chestnut flavor, can have rich fruit flavor, beer or baking flavor and the like, and has low diacetyl content, strong mouth killing power, rich foam and mellow taste.
The second aim of the invention is to provide a preparation method of the multi-flavor type series Chinese chestnut fermented wine, which is characterized in that the Chinese chestnut mash is fermented after being prepared, a fermentation mode of adding traditional malt is not adopted, the flavor and the nutrition components of Chinese chestnut are reserved to the maximum extent, the method is suitable for brewing of the newly-developed refined beer industry, the deep processing application of Chinese chestnut is widened, the method is stable and safe, the use is convenient, the production is easy, the utilization rate of Chinese chestnut raw materials is high, and the brewed multi-flavor type fermented wine has rich aroma and unique chestnut aroma, flower aroma, fruit aroma, beer aroma and baking aroma.
In order to achieve the above object of the present invention, the following technical solutions are specifically adopted:
a Chinese chestnut fermented wine with various flavor series is mainly prepared from the following components:
chestnut mash, yeast and dry feed;
The dry-throwing material comprises hops, chestnut flowers and baked chestnut shells;
The dosage of the yeast is 0.1-1 g/L;
the dosage of the dry material is 0.01-0.1 wt%. Preferably, the preparation method of the chestnut mash comprises the following steps:
The ratio of the chestnut to the water is 1:3, the pH is regulated to 5.0-5.5 by citric acid after homogenizing and boiling, alpha amylase 1.8-2.4U/ml, beta amylase 980-1120U/ml and saccharifying enzyme 208-260U/ml are added for heat preservation and saccharification, and a rotary filter device is used for filtering after saccharification is finished.
Preferably, the reducing sugar content of the chestnut mash is 70-100 g/L.
Preferably, the addition amount of the dry-throwing material is 0.01-0.08 wt%.
Preferably, the yeast comprises Raman yeast and/or BRY-97 yeast.
Preferably, the dry throw material comprises:
Hops commercial hops having an alpha acid content of less than 5.7%;
The chestnut flowers are naturally dried in shade or aired;
And (3) baking the baked chestnut shells for 5-20 min at 150-200 ℃.
Preferably, the alcoholicity of the multi-flavor series chestnut fermented wine is 3-5 vol%.
Preferably, the diacetyl concentration of the multi-flavor series chestnut fermented wine is less than 0.15mg/L.
The preparation method of the chestnut fermented wine with various flavor series comprises the following steps:
(a) Preparing Chinese chestnut mash, namely homogenizing and boiling the Chinese chestnut mash, adjusting the pH to 5.0-5.5 by using citric acid, adding 1.8-2.4U/ml alpha amylase, 980-1120U/ml beta amylase and 208-260U/ml saccharifying enzyme, and filtering by using rotary filtering equipment after saccharification is finished;
(b) Main fermentation, namely inoculating activated yeast into mash to start main fermentation;
(c) Feeding, namely adding dry feeding materials into fermentation mash singly or selectively in a mixing way within 2-4 days after main fermentation begins, and continuously fermenting at the temperature of 11-21 ℃ and the pressure of 0.05-0.34 MPa until the main fermentation is finished;
(d) Post-fermentation, namely, after the main fermentation is finished, performing post-fermentation, and when the diacetyl concentration is less than or equal to 0.15mg/L, finishing the post-fermentation;
(e) And (5) filling, namely filtering by adopting a filter membrane with the diameter of 0.45 mu m after fermentation is finished, and filling.
Preferably, the primary fermentation time is 5-7 d, and the fermentation temperature is 11-21 ℃.
Preferably, the post-fermentation time is 5-7 d, and the post-fermentation temperature is 5-10 ℃.
Preferably, the pressure of the main fermentation is 0.05-0.34 MPa.
Preferably, the pressure of the post-fermentation is 0.05-0.34 MPa. Compared with the prior art, the invention has the beneficial effects that:
(1) The invention provides a series of chestnut fermented wines with multiple flavors, which have prominent chestnut flavor of the series of chestnut beer with multiple flavors, can have rich fruit flavor, beer or baking flavor and the like, and has low diacetyl content, strong mouth killing power, rich foam and mellow taste.
(2) The invention provides a brewing method of a multi-flavor type series Chinese chestnut fermented wine, which is characterized in that Chinese chestnut mash is fermented after being prepared, a fermentation mode of adding traditional malt is not adopted, the flavor and the nutrition components of Chinese chestnut are reserved to the maximum extent, the method is suitable for brewing of the newly-developed refined beer industry, deep processing application of Chinese chestnut is widened, the method is stable and safe, the use is convenient, the production is easy, the use ratio of Chinese chestnut raw materials is high, the brewed Chinese chestnut fermented wine has unique Chinese chestnut aroma, and meanwhile, the Chinese chestnut aroma, flower aroma, fruit aroma and baking aroma are abundant.
Detailed Description
The technical solution of the present invention will be clearly and completely described in conjunction with the specific embodiments, but it will be understood by those skilled in the art that the examples described below are some, but not all, examples of the present invention, and are intended to be illustrative only and should not be construed as limiting the scope of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The content of all reagents in the formula of the invention accords with the national standard for beer production health Specification of GB 8952-2016 food safety, and the invention is stable and safe, convenient to use and easy to produce.
A Chinese chestnut fermented wine with various flavor series is mainly prepared from the following components:
chestnut mash, yeast and dry feed;
the yeast comprises Raman yeast and/or BRY-97 yeast;
The dry materials comprise hops, chestnut flowers and baked chestnut shells;
The addition amount of the yeast is 0.1-1 g/L;
the addition amount of the dry-throwing material is 0.01-0.1 wt%.
In some specific embodiments, the yeast may be added in an amount of, but not limited to, 0.1g/L, 0.3g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, or 1.0g/L.
In some specific embodiments, the dry throw material may be added in an amount of, but is not limited to, 0.01wt%, 0.03wt%, 0.05wt%, 0.07wt%, 0.09wt%, or 0.1wt%.
The multi-flavor series chestnut fermented wine has strong mouth killing power and low diacetyl content, and a proper amount of yeast, chestnut flower, hop and baked chestnut shells are added into chestnut mash for fermentation, so that the unique chestnut flavor of beer is increased.
Preferably, the preparation method of the chestnut mash comprises the steps of adjusting pH to 5.0-5.5 by citric acid after homogenizing and boiling, and adding 1.8-2.4U/ml alpha amylase, 980-1120U/ml beta amylase and 208-260U/ml saccharifying enzyme to produce the chestnut mash.
Preferably, the reducing sugar content of the chestnut mash is 70-100 g/L.
In some specific embodiments, the reducing sugar content of the chestnut mash may be, for example, but not limited to, 70g/L, 75g/L, 80g/L, 86g/L, 94g/L, or 100g/L.
Preferably, the chestnut mash is clarified chestnut mash. The clarification means include rotary sedimentation.
Preferably, the yeast comprises Raman yeast and/or BRY-97 yeast.
Preferably, the dry throw material comprises:
Hops commercial hops having an alpha acid content of less than 5.7%;
The chestnut flowers are naturally dried in shade or aired;
And (3) baking the baked chestnut shells for 5-20 min at 150-200 ℃.
Preferably, the alcoholicity of the multi-flavor series chestnut fermented wine is 3-5 vol%.
In some specific embodiments, the alcoholicity of the multi-flavor series chestnut fermented wine may be, for example, but not limited to, 3vol%, 4vol%, or 5vol%.
Preferably, the diacetyl concentration of the multi-flavor series chestnut fermented wine is 0.05-0.15 mg/L.
In some specific embodiments, the diacetyl concentration of the multi-flavor series of chestnut fermented wine can be, for example, but not limited to, 0.05mg/L, 0.07mg/L, 0.09mg/L, 0.11mg/L, 0.13mg/L, or 0.15mg/L.
The brewing method of the chestnut fermented wine with various flavor series comprises the following steps:
(a) Preparing Chinese chestnut mash, namely homogenizing and boiling the Chinese chestnut mash, adjusting the pH to 5.0-5.5 by using citric acid, adding 1.8-2.4U/ml alpha amylase, 980-1120U/ml beta amylase and 208-260U/ml saccharifying enzyme, and filtering by using rotary filtering equipment after saccharification is finished;
(b) Main fermentation, namely inoculating activated yeast into mash to start main fermentation, wherein the temperature is controlled to be 11-21 ℃ and the pressure is controlled to be 0.05-0.34 MPa in the fermentation process, and the fermentation is carried out for 5-7 d;
(c) Feeding, namely adding dry feeding materials into fermentation mash singly or selectively in a mixing way within 2-4 days after main fermentation begins, and continuously fermenting at the temperature of 11-21 ℃ and the pressure of 0.05-0.34 MPa until the main fermentation is finished;
(d) After the main fermentation is finished, performing the after-fermentation under the conditions of the pressure of 0.05-0.34 MPa and the temperature of 5-10 ℃, and finishing the after-fermentation when the diacetyl concentration is less than or equal to 0.15 mg/L;
(e) And (5) filling, namely filtering by adopting a filter membrane with the diameter of 0.45 mu m after fermentation is finished, and filling.
In some specific embodiments, BRY-97 yeast is used for fermentation, the fermentation temperature is controlled to be 15-21 ℃, and Raman yeast is used for fermentation, the fermentation temperature is controlled to be 11-14 ℃.
The dry feeding material comprises the following steps:
Hops commercial hops having an alpha acid content of less than 5.7%;
The chestnut flowers are naturally dried in shade or aired;
baking the baked chestnut shells at 150-200 ℃ for 5-20 min.
Preferably, the fermentation is completed and then filtered through a sterilized 0.45 μm filter membrane and filled.
Embodiments of the present invention will be described in detail below with reference to specific examples and comparative examples.
Example 1
The embodiment provides a brewing method of chestnut fermented wine with chestnut flavor and beer flavor, which comprises the following steps:
1. Preparing a Chinese chestnut mash, namely weighing 12.5kg of Chinese chestnut, adding 37.5L of water for homogenizing, boiling, adopting citric acid to adjust pH to 5.0, cooling to 60-70 ℃, adding 1.05X10 5 U of alpha amylase, 5.6X10 7 U of beta amylase and 1.3X10 7 U of saccharifying enzyme, saccharifying for 3 hours, wherein the reducing sugar content of the Chinese chestnut mash is 89g/L, and filtering by a rotary filter after saccharification is finished;
2. Weighing BRY-97 g of yeast, adding water, stirring until the yeast is completely dissolved, inoculating into a fermentation tank after obvious bubbles are generated, and performing main fermentation under the condition of the pressure of 0.1MPa and the temperature of 20 ℃;
3. Feeding, namely adding 25g of hops after the main fermentation starts for 2d, and continuing the main fermentation for 4d at the pressure of 0.1MPa and the temperature of 20 ℃;
4. After the main fermentation is finished, the diacetyl concentration is less than or equal to 0.15mg/L after the pressure maintaining fermentation is carried out for 7 days at the temperature of 8 ℃ and the pressure of 0.1MPa, and the after fermentation is finished;
5. and (3) filling, namely filtering and filling through a sterilized 0.45 mu m filter membrane after fermentation.
Example 2
The embodiment provides a brewing method of chestnut fermented wine with chestnut flavor and flower flavor, which comprises the following steps:
1. The preparation of the Chinese chestnut mash comprises the steps of weighing 25kg of Chinese chestnut, adding 75L of water for homogenating, boiling, adopting citric acid to adjust pH to 5.3, cooling to 60-70 ℃, adding 2.1X10 5 U of alpha amylase, 1.12X10 8 U of beta amylase, 2.6X10 7 U of saccharifying enzyme, saccharifying for 3 hours, wherein the reducing sugar content of the Chinese chestnut mash is 89g/L, and filtering by a rotary filter after saccharification is finished;
2. Weighing BRY-97 g of yeast, adding water, stirring until the yeast is completely dissolved, inoculating the yeast into a fermentation tank after obvious bubbles are generated, and performing main fermentation under the conditions of the pressure of 0.08MPa and the temperature of 18 ℃;
3. Adding 60g chestnut flowers after the main fermentation starts for 3d, and continuing the main fermentation for 4d at the pressure of 0.1MPa and the temperature of 20 ℃;
4. After the main fermentation is finished, the diacetyl concentration is less than or equal to 0.15mg/L after the pressure maintaining fermentation is carried out for 7 days at the temperature of 8 ℃ and the pressure of 0.08MPa, and the after fermentation is finished;
5. and (3) filling, namely filtering and filling through a sterilized 0.45 mu m filter membrane after fermentation.
Example 3
The embodiment provides a brewing method of chestnut fermented wine with chestnut flavor and baking flavor, comprising the following steps:
1. The preparation of the Chinese chestnut mash comprises the steps of weighing 20kg of Chinese chestnut, adding 60L of water for homogenating, boiling, adopting citric acid to adjust pH to 5.5, cooling to 60-70 ℃, adding 1.44X10 5 U of alpha amylase, 7.28X10 7 U of beta amylase, 1.87X10 7 U of saccharifying enzyme, saccharifying for 3 hours, wherein the reducing sugar content of the Chinese chestnut mash is 89g/L, and filtering by a rotary filter after saccharification is finished;
2. Weighing 72g of raman yeast, adding water, stirring until the raman yeast is completely dissolved, inoculating the raman yeast into a fermentation tank after obvious bubbles are generated, and performing main fermentation under the conditions of the pressure of 0.15MPa and the temperature of 12 ℃;
3. Feeding, namely adding 64g of chestnut shells baked for 10min at 200 ℃ after the main fermentation is started for 4d, and continuously carrying out main fermentation for 3d at the temperature of 12 ℃ under the pressure of 0.15 MPa;
4. After the main fermentation is finished, the diacetyl concentration is less than or equal to 0.15mg/L after the pressure maintaining fermentation is carried out for 6 days at the temperature of 5 ℃ and the pressure of 0.15MPa, and the after fermentation is finished;
5. and (3) filling, namely filtering and filling through a sterilized 0.45 mu m filter membrane after fermentation.
Comparative example 1
The comparative example provides a brewing method of chestnut flavored chestnut fermented wine, comprising the following steps:
1. Preparing a Chinese chestnut mash, namely weighing 12.5kg of Chinese chestnut, adding 37.5L of water for homogenizing, boiling, adopting citric acid to adjust pH to 5.0, cooling to 60-70 ℃, adding 1.05X10 5 U of alpha amylase, 5.6X10 7 U of beta amylase and 1.3X10 7 U of saccharifying enzyme, saccharifying for 3 hours, wherein the reducing sugar content of the Chinese chestnut mash is 83g/L, and filtering by a rotary filter after saccharification is finished;
2. Weighing BRY-97 g of yeast, adding water, stirring until the yeast is completely dissolved, inoculating into a fermentation tank after obvious bubbles are generated, and performing primary fermentation at the pressure of 0.1MPa and the temperature of 20 ℃ for 7d;
3. after the main fermentation is finished, the diacetyl concentration is less than or equal to 0.15mg/L after the pressure maintaining fermentation is carried out for 7 days at the temperature of 8 ℃ and the pressure of 0.1MPa, and the after fermentation is finished;
4. and (3) filling, namely filtering and filling through a sterilized 0.45 mu m filter membrane after fermentation.
Comparative example 2
The comparative example provides a brewing method of chestnut beer with both chestnut flavor and flower flavor, comprising the following steps:
1. The preparation of the Chinese chestnut mash comprises the steps of weighing 25kg of Chinese chestnut, adding 75L of water for homogenating, boiling, adopting citric acid to adjust pH to 5.3, cooling to 60-70 ℃, adding 2.1X10 5 U of alpha amylase, 1.12X10 8 U of beta amylase, 2.6X10 7 U of saccharifying enzyme, saccharifying for 3 hours, wherein the reducing sugar content of the Chinese chestnut mash is 89g/L, and filtering by a rotary filter after saccharification is finished;
2. Weighing BRY-97 g of yeast, adding water, stirring until the yeast is completely dissolved, inoculating into a fermentation tank after obvious bubbles are generated, and performing main fermentation at the pressure of 0.08MPa and the temperature of 25 ℃ for 15d;
3. Adding 60g chestnut flowers after the main fermentation starts for 3d, and continuing the main fermentation for 4d at the pressure of 0.1MPa and the temperature of 20 ℃;
4. After the main fermentation is finished, the diacetyl concentration is less than or equal to 0.15mg/L after the pressure maintaining fermentation is carried out for 7 days at the temperature of 8 ℃ and the pressure of 0.08MPa, and the after fermentation is finished;
5. and (3) filling, namely filtering and filling through a sterilized 0.45 mu m filter membrane after fermentation.
Comparative example 3
The comparative example provides a brewing method of chestnut fermented wine with chestnut flavor and baked flavor, comprising the following steps:
1. The preparation of the Chinese chestnut mash comprises the steps of weighing 20kg of Chinese chestnut, adding 60L of water for homogenating, boiling, adopting citric acid to adjust pH to 5.5, cooling to 60-70 ℃, adding 1.44X10 5 U of alpha amylase, 7.28X10 7 U of beta amylase, 1.87X10 7 U of saccharifying enzyme, saccharifying for 3 hours, wherein the reducing sugar content of the Chinese chestnut mash is 88g/L, and filtering by a rotary filter after saccharification is finished;
2. weighing 72g of raman yeast, adding water, stirring until the raman yeast is completely dissolved, inoculating the raman yeast into a fermentation tank after obvious bubbles are generated, and performing main fermentation at the temperature of 12 ℃;
3. Feeding, namely adding the unroasted chestnut shells after the main fermentation starts for 4d, and continuing the main fermentation at the temperature of 12 ℃ for 3d;
4. after the main fermentation is finished, the pressure is not maintained for 2 days, and the fermentation temperature is controlled at 10 ℃;
5. and (3) filling, namely filtering and filling through a sterilized 0.45 mu m filter membrane after fermentation.
Experimental example
The detection of the chestnut fermented wine of various flavor series of examples and comparative examples is carried out by referring to GB 8592-2016. The physical and chemical indexes in the obtained chestnut fermented wine are shown in table 1, and the sensory evaluation is shown in table 2.
Table 1 physicochemical index of various fragrance series chestnut fermented wine
| Alcohol content% vol | Diacetyl mg/L | |
| Example 1 | 4.3 | 0.12 |
| Example 2 | 4.9 | 0.11 |
| Example 3 | 4.7 | 0.9 |
| Comparative example 1 | 4.1 | 0.18 |
| Comparative example 2 | 4.2 | 0.15 |
| Comparative example 3 | 3.2 | 0.24 |
Table 2 sensory evaluation of various aroma series chestnut fermented wine
The addition of different flavor substances can endow the chestnut fermented wine with different flavors and organoleptic properties, and the addition of the flavor substances is selected according to the actual production requirement.
While the invention has been illustrated and described with respect to specific embodiments, it will be appreciated that the above embodiments are intended to be illustrative of the invention and not to be limiting thereof, it will be understood by those skilled in the art that changes may be made in the embodiments described and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention, and that such changes and substitutions do not depart from the spirit and scope of the embodiments of the invention and that all such changes and modifications that fall within the spirit and scope of the invention are intended to be included in the appended claims.
Claims (10)
1. The chestnut fermented wine is characterized by being mainly prepared from the following components:
chestnut mash, yeast and dry feed;
The dry materials comprise hops, chestnut flowers and baked chestnut shells;
The dosage of the yeast is 0.1-1 g/L;
The dosage of the dry material is 0.01-0.1 wt%.
2. The multi-flavor type series Chinese chestnut fermented wine according to claim 1, wherein the preparation method of the Chinese chestnut mash comprises the steps of adjusting pH to 5.0-5.5 by citric acid after homogenizing and boiling, and adding 1.8-2.4U/ml alpha amylase, 980-1120U/ml beta amylase and 208-260U/ml saccharifying enzyme to produce the Chinese chestnut mash, wherein the reducing sugar content of the mash is 70-100 g/L.
3. The multi-flavor series chestnut fermented wine according to claim 1, wherein the yeast comprises raman yeast and/or BRY-97 yeast.
4. The multi-flavor series chestnut fermented wine according to claim 1, wherein yeast is inoculated for main fermentation, and the addition amount of the yeast is 0.1-1 g/L.
5. The multi-flavor series chestnut fermented wine according to claim 1, wherein dry throw materials are added in the main fermentation process, and the dry throw materials comprise:
Hops commercial hops having an alpha acid content of less than 5.7%;
The chestnut flowers are naturally dried in shade or aired;
And (3) baking the baked chestnut shells for 5-20 min at 150-200 ℃.
6. The multi-flavor series chestnut fermented wine according to any one of claims 1 to 5, wherein the alcoholicity of the multi-flavor series chestnut fermented wine is 3vol% to 5vol%;
preferably, the diacetyl concentration of the multi-flavor series chestnut fermented wine is less than 0.15mg/L.
7. The method for preparing the multi-flavor series chestnut fermented wine according to any one of claims 1 to 6, which is characterized by comprising the following steps:
(a) Preparing Chinese chestnut mash, namely homogenizing and boiling the Chinese chestnut mash, adjusting the pH to 5.0-5.5 by using citric acid, adding 1.8-2.4U/ml alpha amylase, 980-1120U/ml beta amylase and 208-260U/ml saccharifying enzyme, and filtering by using rotary filtering equipment after saccharification is finished;
(b) Main fermentation, namely inoculating activated yeast into mash to start main fermentation;
(c) Feeding, namely adding dry feeding materials into fermentation mash singly or selectively in a mixing way within 2-4 days after main fermentation begins, and continuously fermenting at the temperature of 11-21 ℃ and the pressure of 0.05-0.34 MPa until the main fermentation is finished;
(d) Post-fermentation, namely, after the main fermentation is finished, performing post-fermentation, and when the diacetyl concentration is less than or equal to 0.15mg/L, finishing the post-fermentation;
(e) And (5) filling, namely filtering by adopting a filter membrane with the diameter of 0.45 mu m after fermentation is finished, and filling.
8. The method for preparing the multi-flavor type series chestnut fermented wine according to claim 7, wherein the main fermentation time is 5-7 d, and the main fermentation temperature is 11-21 ℃.
9. The method for preparing the multi-flavor type series chestnut fermented wine according to claim 7, wherein the post-fermentation time is 5-7 d, and the post-fermentation temperature is 5-10 ℃.
10. The method for preparing a multi-flavor type series Chinese chestnut fermented wine according to claim 7, wherein the pressure of the main fermentation is 0.05-0.34 MPa, and the pressure of the post fermentation is 0.05-0.34 MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311783483.2A CN120192816A (en) | 2023-12-22 | 2023-12-22 | Brewing technology of a series of chestnut fermented wine with multiple aroma types |
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| CN202311783483.2A CN120192816A (en) | 2023-12-22 | 2023-12-22 | Brewing technology of a series of chestnut fermented wine with multiple aroma types |
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