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Biological wine and preparation method thereof

A biological and bio-energy technology, applied in the field of its preparation and liquor, can solve the problems of long sobering time, poor taste, and low alcohol content, and achieve the effects of short brewing time, rapid sobering, and high liquor yield.

Inactive Publication Date: 2009-10-07
DALIAN SANJUN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, high-alcohol wine mainly refers to white wine, but white wine is mainly produced by distillation, firing and blending. The taste is not as good as brewed wine, and the nutrition is particularly low.
The traditional brewed wine at home and abroad is mainly wine, rice wine, rice wine and sake. Although the nutritional content is high, the degree of wine is too low, the highest is no more than 18 degrees, which cannot meet the needs of most people for wine

Method used

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  • Biological wine and preparation method thereof
  • Biological wine and preparation method thereof
  • Biological wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The bio-wine is produced according to the following raw material ratio and production process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are also added. The amount of saccharified liquid koji added It is 0.73% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.56% of the total weight of the main raw materials; the added amount of bioenergetics is 0.01% of the total weight of the main raw materials.

[0025] Preparation Process:

[0026] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 12 hours, until the rice grains are soaked and the water is saturated; put the soaked rice into a bamboo basket and wash the rice with clean water until until the rice water is clear;

[0027] The second step of steaming rice: using oak barrels to ...

Embodiment 2

[0032] The bio-wine is produced according to the following raw material ratio and production process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2.2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast, bioenergy and wild chrysanthemum are added, and the saccharified liquid The addition of koji is 1.50% of the total weight of the main raw materials; the addition of alcoholic yeast is 1.16% of the total weight of the main raw materials; 10%.

[0033] Preparation Process:

[0034] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 10 hours, until the rice grains are soaked and the water is saturated; put the soaked rice into a bamboo basket and wash the rice with clean water until until the rice water is clear;

[0035] The second step of steaming rice: use oak barrels to hold the rice, without adding water to the rice grains, steam the rice g...

Embodiment 3

[0040] The bio-wine is produced according to the following raw material ratio and production process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 1.8:1 as the main raw material, and saccharified liquid koji, alcoholic yeast, bioenergy, chestnut, and saccharified liquid koji are also added. The addition amount is 1.00% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 0.80% of the total weight of the main raw materials; the addition amount of bioenergy active factor is 0.5% of the total weight of the main raw materials; .

[0041] Preparation Process:

[0042] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 15 hours until the rice grains are soaked and the water is saturated; put the soaked rice into a bamboo basket and wash the rice with clean water until until the rice water is clear;

[0043] The second step of steaming...

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Abstract

The invention relates to wine, particularly a biological wine which takes glutinous rice and rice as main materials with the weight ratio of 1.8 to 2.2:1, wherein the materials are also added with saccharified extracting solution, alcohol yeast and bioenergy archaeus essential. Compared with the traditional white wine, the wine of the invention has obvious characteristics that the human body harmless biological wine has an alcohol degree same to the white wine and is brewed completely by grains without adopting blending process; simultaneously, the wine degree is shaped with one step during the process of brewing, after drinking the biological wine, no vinosity is generated, and people do not feel thirsty and can sober up quickly. A plurality of inhomogeneous biological wines such as wildchrysanthemum biological wine, longan biological wine, medlar biological wine, topinamber biological wine, Chinese chestnut biological wine, blueberry biological wine and holothurian biological wine can be prepared to satisfy various needs of customers.

Description

1. Technical field: [0001] The present invention relates to alcoholic beverages, especially liquor, and also relates to its preparation method. 2. Background technology: [0002] At present, high-grade wine mainly refers to white wine, but white wine is mainly produced through distillation, firing and blending. The taste is not as good as brewed wine, and the nutrition is particularly low. The traditional brewed wine at home and abroad is mainly wine, rice wine, rice wine and sake. Although the nutritional content is high, the alcohol content is too low, the highest is no more than 18 degrees, which cannot meet the needs of most people for wine. 3. Contents of the invention: [0003] The purpose of the present invention is to overcome the above-mentioned problems, provide a kind of biological wine, which has both nutrition and taste, and also provides its preparation method, which is reasonable and simple in process and easy to operate. [0004] The technical solution ado...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 韦春华
Owner DALIAN SANJUN LIQUOR IND CO LTD
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