CN1858178A - Nine grain brewing wine - Google Patents
Nine grain brewing wine Download PDFInfo
- Publication number
- CN1858178A CN1858178A CN 200510096935 CN200510096935A CN1858178A CN 1858178 A CN1858178 A CN 1858178A CN 200510096935 CN200510096935 CN 200510096935 CN 200510096935 A CN200510096935 A CN 200510096935A CN 1858178 A CN1858178 A CN 1858178A
- Authority
- CN
- China
- Prior art keywords
- wine
- rice
- fermentation
- high temperature
- grain brewing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 38
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 5
- 240000004713 Pisum sativum Species 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 abstract description 15
- 230000004151 fermentation Effects 0.000 abstract description 15
- 239000000463 material Substances 0.000 abstract description 11
- 238000002156 mixing Methods 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 8
- 235000015096 spirit Nutrition 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 238000003892 spreading Methods 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The nine grain brewing liquor is brewed with nine kinds of grains, including kaoliang, corn, rice, wheat, barley, glutinous rice, black rice, millet and pea and water in certain weight proportion. The preparation process includes the steps of high temperature yeast preparation, high temperature piling, fermentation in earth tank, setting in cellar, twice material throwing, fermentation for nine times, taking wine for seven times, stepped storing and blending. The nine grain brewing liquor has special flavor, and is mellow, harmonious and rich in aftertaste.
Description
Technical field
The invention belongs to brewed spirit, a kind of specifically nine grain brewing wine.
Background technology
At present, in liquor manufacturing field, employed raw material has multiple, the raw material difference, and the mouthfeel of the liquor of making also differs widely.It is aromatic strongly fragrant that aromatic Chinese spirit has the cellar for storing things, and the wine body is plentiful, thread flavor is coordinated, the clean fragrant long characteristics of tail, determined by the technology of mixed-steaming and mixed-heating.The typical case of aromatic type representative---Maotai, sauce is aromatic strongly fragrant and not gorgeous, and the wine degree is lower and not light, the mellow and Hui Tian of taste, empty cup is fragrant and lasting.After China white wine entered 21 century market, the human consumer had " giving off a strong fragrance " concurrently to the wine body and favors very much with the product of the organoleptic feature of " sauce perfume (or spice) ".Present many liquor mouthfeels are not good enough, pungent thorn larynx, aging overlong time.
Summary of the invention
The purpose of this invention is to provide a kind of nine grain brewing wine.
The present invention is made by the raw material of following weight percentage, jowar 10-14%, corn 8-12%, rice 19-23%, wheat 7-12%, barley 12-19%, glutinous rice 3-5%, black rice 2-5%, husky rice 3-8%, pea 8-12% and water 10-20%.
Production technique of the present invention comprises the A. burden process: following sand, batching, profit grain; In weight percentage: with jowar and corn, rice, wheat, barley, glutinous rice, black rice, husky rice, pea, water, weighing mixing in proportion; B. steam material process: confected materials is cooked to cook; C. high temperature koji operation: with water with pulverize cultivations of entering the room behind the wheat forming ingredient, the Cheng Quhou storage is ground into bent powder then, wheat bran is added carry out in the pulverizing wheat of forming ingredient making the knee-piece temperature rise to the 65-70 degree after secondary turns over song; D. fermentation procedure: will steam the raw material spreading for cooling that cooks in the material process, and add bent powder, and turn back high temperature and pile up, light-water is gone into cellar for storing things, mud sump fermentation; When cellar for storing things mud was cultivated, bacterial classification adopted isolated acetic acid bacteria; Go out to store the wine unstrained spirits after fermenting; E. secondary batching: each raw material such as Chinese sorghum that goes out to store to drop into once more in the wine unstrained spirits in the D operation steams material, spreading for cooling, the bent powder of adding, turns back accumulation, pit entry fermentation, goes out to store the wine unstrained spirits after fermenting; F. distillation process: will ferment back wine unstrained spirits and steam wine, and carry out plucking wine first time, and produce former wine, the warehouse-in storage; G. fermentation once more: will time sample wine and the fermentation once more in the steaming material of the bent powder of adding of spreading for cooling of evenly splashing of tail wine; H. pluck wine once more: produce former wine, warehouse-in is stored; I. the former wine of will carry out nine fermentations, plucking wine for seven times divides nine to take turns storage, blending and tasting, high temperature storage wine more then, and test package is finished product.
It is raw material that the present invention adopts nine kinds of grains, go into to store, feed intake for twice, ferment for nine times, pluck for seven times wine, minute wheel storage, meticulous blending through high temperature koji, high temperature accumulation, mud sump fermentation, light-water, the liquor of making makes the fragrant and giving off a strong fragrance one integrated mass of sauce dexterously, other tool style: dense sauce is harmonious, fragrance is quiet and tastefully laid out, fine and smooth mellow, aftertaste is refreshing clean, long times of aftertaste.
Embodiment
The following examples can make those skilled in the art understand the present invention better, but do not limit the present invention in any way.
Embodiment 1:
A. burden process: husky down, batching, profit grain; With 12kg jowar and 10kg corn, 21kg rice, 10kg wheat, 15kg barley, 4kg glutinous rice, 3kg black rice, the husky rice of 5kg, 10kg pea, 10kg water, weighing mixing in proportion; B. steam material process: confected materials is cooked to cook; C. high temperature koji operation: with water with pulverize cultivations of entering the room behind the wheat forming ingredient, the Cheng Quhou storage is ground into bent powder then, wheat bran is added carry out in the pulverizing wheat of forming ingredient making the knee-piece temperature rise to the 65-70 degree after secondary turns over song; D. fermentation procedure: will steam the raw material spreading for cooling that cooks in the material process, and add bent powder, and turn back high temperature and pile up, light-water is gone into cellar for storing things, mud sump fermentation; When cellar for storing things mud was cultivated, bacterial classification adopted isolated acetic acid bacteria; Go out to store the wine unstrained spirits after fermenting; E. secondary batching: each raw material such as Chinese sorghum that goes out to store to drop into once more in the wine unstrained spirits in the D operation steams material, spreading for cooling, the bent powder of adding, turns back accumulation, pit entry fermentation, goes out to store the wine unstrained spirits after fermenting; F. distillation process: will ferment back wine unstrained spirits and steam wine, and carry out plucking wine first time, and produce former wine, the warehouse-in storage; G. fermentation once more: will time sample wine and the fermentation once more in the steaming material of the bent powder of adding of spreading for cooling of evenly splashing of tail wine; H. pluck wine once more: produce former wine, warehouse-in is stored; I. the former wine of will carry out nine fermentations, plucking wine for seven times divides nine to take turns storage, blending and tasting, high temperature storage wine more then, and test package is finished product.
Claims (1)
1, a kind of nine grain brewing wine, it is characterized in that: it is to be made by the raw material of following weight percentage, jowar 10-14%, corn 8-12%, rice 19-23%, wheat 7-12%, barley 12-19%, glutinous rice 3-5%, black rice 2-5%, husky rice 3-8%, pea 8-12% and water 10-20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510096935 CN1858178A (en) | 2005-05-08 | 2005-08-26 | Nine grain brewing wine |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510042640.X | 2005-05-08 | ||
| CN200510042640 | 2005-05-08 | ||
| CN 200510096935 CN1858178A (en) | 2005-05-08 | 2005-08-26 | Nine grain brewing wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1858178A true CN1858178A (en) | 2006-11-08 |
Family
ID=37297136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510096935 Pending CN1858178A (en) | 2005-05-08 | 2005-08-26 | Nine grain brewing wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1858178A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101831373A (en) * | 2010-05-13 | 2010-09-15 | 周小东 | Method for brewing wine |
| CN101560457B (en) * | 2008-04-14 | 2012-11-21 | 英国Sph公司 | Health foodgrain wine and preparation method thereof |
| CN102978064A (en) * | 2012-12-04 | 2013-03-20 | 宣汉巴人地窖酒厂 | Multi-grain fen-flavor liquor and preparation method thereof |
| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103333765A (en) * | 2013-06-14 | 2013-10-02 | 刘春华 | Multi-grain-seed rice wine |
| CN103409278A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Preparation method of nutritional rice wine |
| CN104232403A (en) * | 2014-09-17 | 2014-12-24 | 黄福祥 | Clear lees Bailong liquor |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN105695276A (en) * | 2016-03-04 | 2016-06-22 | 甘肃滨河食品工业（集团）有限责任公司 | Method for making baijiu through nine-crop nine-step making technology |
| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
| CN107937212A (en) * | 2018-01-08 | 2018-04-20 | 甘肃滨河食品工业（集团）有限责任公司 | A kind of nine grain aromatic white spirits and its brewing formula and brewing method |
| CN111218362A (en) * | 2020-03-25 | 2020-06-02 | 延安恒基盛农产品贸易有限公司 | Preparation method and storage method of white spirit |
| CN118291221A (en) * | 2024-05-13 | 2024-07-05 | 劲牌有限公司 | A method for brewing Shenjiang-type liquor |
-
2005
- 2005-08-26 CN CN 200510096935 patent/CN1858178A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560457B (en) * | 2008-04-14 | 2012-11-21 | 英国Sph公司 | Health foodgrain wine and preparation method thereof |
| CN101831373B (en) * | 2010-05-13 | 2013-03-13 | 周小东 | Method for brewing wine |
| CN101831373A (en) * | 2010-05-13 | 2010-09-15 | 周小东 | Method for brewing wine |
| CN102978064A (en) * | 2012-12-04 | 2013-03-20 | 宣汉巴人地窖酒厂 | Multi-grain fen-flavor liquor and preparation method thereof |
| CN103275853B (en) * | 2013-05-31 | 2014-07-23 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103333765A (en) * | 2013-06-14 | 2013-10-02 | 刘春华 | Multi-grain-seed rice wine |
| CN103409278A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Preparation method of nutritional rice wine |
| CN104232403A (en) * | 2014-09-17 | 2014-12-24 | 黄福祥 | Clear lees Bailong liquor |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN105695276A (en) * | 2016-03-04 | 2016-06-22 | 甘肃滨河食品工业（集团）有限责任公司 | Method for making baijiu through nine-crop nine-step making technology |
| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
| CN107937212A (en) * | 2018-01-08 | 2018-04-20 | 甘肃滨河食品工业（集团）有限责任公司 | A kind of nine grain aromatic white spirits and its brewing formula and brewing method |
| CN111218362A (en) * | 2020-03-25 | 2020-06-02 | 延安恒基盛农产品贸易有限公司 | Preparation method and storage method of white spirit |
| CN118291221A (en) * | 2024-05-13 | 2024-07-05 | 劲牌有限公司 | A method for brewing Shenjiang-type liquor |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |