Wine and production method thereof
A production method and raw wine technology, applied in the field of wine and its production, can solve the problems of insufficient aroma, difficulty in control, and poor quality, and achieve the effects of sufficient and easy to find raw materials, increased production, and guaranteed quality
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Embodiment 1
[0045] The production method of wine of the present invention is to be made through following steps successively by raw millet:
[0046] Pretreatment-fermentation-distillation-enzyme saccharification secondary fermentation-sinking tank-aging storage-blending-filtration-sterilization, the specific steps are as follows:
[0047] A. Rice soaking and cooking: Soak the rice for one hour in winter and 20-30 minutes in other seasons; after controlling the soaked rice in water, add water for steaming according to the weight ratio of rice: water = 1:4 and keep stirring. After boiling, steam for 15 minutes to form rice grains;
[0048] B. Fermentation: It is carried out in an aerobic state. Cool the rice grains to 25°C, add koji, the weight ratio of koji to rice before soaking is 1:5, the fermentation temperature is 25°C, the fermentation time is 60 days in winter, spring, summer and autumn The festival takes 40 days, and it is evenly stirred once every two days, and the fermentation i...
Embodiment 2
[0058] The production method of wine of the present invention, adopts following steps to form successively by raw millet:
[0059] A. Preprocessing
[0060] (1) Soaking rice: Select high-quality glutinous rice, soak and wash it in a rice soaking tank. It is required to wash it more than twice. The soaking time is one hour in winter and 20-30 minutes in other seasons.
[0061] (2) Cooking: After the soaked glutinous rice is controlled by water, add water according to the ratio of rice: water = 1:4 and pour it into a steam jacketed pot for cooking. After the water boils, cook for 17 minutes to form rice grains. During the cooking process, use stainless steel The shovel keeps stirring to prevent the pot from sticking. After the rice is cooked, it is placed in a cylinder for fermentation through a high-pressure conveying pipeline.
[0062] B. Fermentation: After the rice grains enter the fermentation tank, turn the tank once an hour, make it cool to 30°C, add distiller's yeast, t...
Embodiment 3
[0072] The production method of wine of the present invention, adopts following steps to form successively by raw millet:
[0073] A. Rice soaking and cooking: Soak the rice for one hour in winter and 20-30 minutes in other seasons; after controlling the soaked rice in water, add water for steaming according to the weight ratio of rice: water = 1:4 and keep stirring. After boiling, steam for 20 minutes to form rice grains;
[0074] B. Fermentation: It is carried out in an aerobic state. Cool the rice grains to 20°C, add koji, the weight ratio of koji to rice before soaking is 1:5.5, the fermentation temperature is 20°C, the fermentation time is 64 days in winter, spring, summer and autumn The festival takes 42 days, and it is evenly stirred once every two days, and the fermentation is completed into a wine mash;
[0075] C. Distillation: Distill the wine mash at 90°C, cooling at 25°C, pick the wine in stages during the distillation process, the wine liquid above 30% VOL is us...
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