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Method for improving ferment distilled spirit degree by distilling with vinasse

A technology of fermenting wine and fermentation temperature, which is applied in the field of wine making, can solve problems such as waste of raw materials and environmental impact, and achieve the effect of reducing pollution and improving nutrition

Inactive Publication Date: 2009-04-08
湖北楚园春酒业有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0002] The existing fermented wine improvement technology mainly relies on the addition of edible alcohol, and the squeezed distiller's grains are generally made into feed or thrown away, which not only causes waste of raw materials, but also has a certain impact on the environment.

Method used

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  • Method for improving ferment distilled spirit degree by distilling with vinasse

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Embodiment

[0009] Such as figure 1 As shown, glutinous rice is used as raw material, soaked in water at 25-30°C for 24-27 hours, the water absorption is controlled between 25-30%, and the process of soaking and drenching rice is completed, and then steamed for 15-15 hours under normal pressure. For 30 minutes, the rice is required to be "hard on the outside and soft on the inside, without white heart inside, loose and not mushy, transparent but not rotten, and uniform." After spreading the rice, put it into the vat. The temperature in the vat is controlled at 23-26°C. Add wheat koji and wine yeast for saccharification and fermentation. It can be opened at 4-7°C. After 57 days of saccharification and fermentation, the post-fermentation period is entered into the post-fermentation period. During the post-fermentation period, the temperature is controlled at 13-15°C and the time is 25-35 days. 20°-30° fermented wine, the fermented wine is clarified, decocted, and poured into the altar to ...

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Abstract

The invention utilizes a method for distilling spirit by vinasses so as to increase the alcohol content of fermented alcohol, which comprises the steps: sticky rice is taken as a raw material, dipped, steamed, cooked and put into a cylinder for diastatic fermentation; 5 days to 7 days after the diastatic fermentation, a post fermentation period starts; the spirit obtained in the last vinasse distilling is added in the post fermentation period; then, jar fermentation is carried out to obtain the fermented alcohol; and the obtained vinasse is fermented for anther 30 days to 45 days and then distilled to obtain a distilled alcohol with the alcohol content of 60 degrees to 65 degrees for the use in the next vinasse distilling. The method for distilling spirit by vinasses recycles waste vinasse, ferments and distills the waste vinasse again to obtain the distilled alcohol which is added into the last post fermentation period, thereby enhancing nutrition and reducing pollution. The method can obtain fermented alcohol with the alcohol content of 20 degrees to 30 degrees and increase the alcohol content by 5 degrees to 15 degrees when compared with common method.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for improving the alcohol content of fermented wine by recovering distiller's grains and distilling white wine. Background technique [0002] The existing fermented wine improvement technology mainly relies on the addition of edible alcohol, and the squeezed distiller's grains are generally made into feed or thrown away, which not only causes waste of raw materials, but also has a certain impact on the environment. Contents of the invention [0003] The purpose of the present invention is to provide a method for making full use of distiller's grains produced in the winemaking process, reducing production costs and improving the alcohol content of fermented wine. [0004] The object of the present invention is achieved in the following way: a method for improving the alcohol content of fermented wine by distilling distiller's grains, which is characterized in that glutinous r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 冯举耀苏其美杨华
Owner 湖北楚园春酒业有限公司
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