Manufacturing method of cane wine

Abstract

The invention relates to the technical field of liquor production and provides a manufacturing method of cane wine, comprising the following steps: (1) preparing normal juice of cane; (2) culturing seed liquid A and seed liquid B of yeast; (3) preparing cane stalk trichosporon brassicae A and cane stalk trichosporon brassicae B; (4) fermenting: obtaining mature fermentation after the normal juice of cane is fermented in a two-step manner by trichosporon brassicae A and trichosporon brassicae B; (5) obtaining the cane wine by the way that the mature fermentation obtained in step (4) is decompressed and doubly distilled. The invention utilizes cane stalk as yeast wine carrier and normal juice of cane as raw material and adopts a reduced pressure distillation process, uses no cereals and other organic or inorganic nutrients, so that the white wine is entirely brewed by normal juice of cane. The brewed white wine reserves the unique aroma substance of cane, thus boasting rich cane flavour. The invention has far-reaching significance in saving cereals, improving the utility value of cane and promoting the development of agriculture of China.

Description

Technical field: [0001] The invention relates to the technical field of liquor brewing, in particular to a process for manufacturing sugarcane-flavored liquor using sugarcane as a raw material. Background technique: [0002] There are many varieties of Chinese baijiu, but all of them are distilled wines brewed with grain. It is one of the seven major distilled wines in the world. Its brewing first requires koji production, that is, mixed culture with cooked grains and bacteria, and after making koji, it is mixed with grains. Mixing and simultaneous saccharification and fermentation to make grain wine, and then distilled. Various grains such as beans and wheat are used in koji making, and rice, corn, sorghum, etc. are mainly used in brewing fermentation. In the situation where food is still in short supply, it is not advisable to consume a large amount of food to produce drinking liquor. [0003] Sugarcane is the C4 crop with the highest photosynthetic efficiency. It has hi...

AI Technical Summary

Problems solved by technology

When molasses is fermented to produce industrial-grade alcohol, it is often necessary to add cheap nitrogen such as urea to increase the yield. In the production of liquor, grains are often added as yeast nutrients and carriers for cultivation. The addition of these nitrogen sources and nutrients may not meet the requirements of edible alcohol. requirements, or consume food and other nutrients, and will affect the flavor of the sugar cane wine produced

In the existing white wine brewing technology, there is no report that sugarcane is completely used as raw material. The patent (patent application number: 200810029822.7) of Zhou Shishui of South China University of Technology "Method for preparing sugarcane brandy" uses wort and sugarcane juice as raw materials. Add fruit wine distiller's fermentation and distillation process to manufacture brandy, its principle is equivalent to traditional wine making process; Jiangsu Province Sun Hui's patent (patent number is 200510040245.8) "Sugarcane wine and its production method", it uses sugarcane raw material, by adding distiller's fermentation and Liquor is produced by distillation process, in which distiller's mother is cultivated with grain and distiller's yeast