Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same
A strong-flavor liquor, secondary fermentation technology, applied in the preparation of alcoholic beverages, etc., can solve the problem of liquor cellar waste and other issues
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Embodiment 1
[0036] The method for the secondary fermentation of Luzhou-flavor liquor distilled grains to brew liquor in this embodiment includes the following steps:
[0037] (1) Spread the discarded grains to 10-40°C, add koji medicine and stir evenly, accumulate and ferment the discarded grains added with koji medicine for 4 days, and control the temperature of accumulation and fermentation at 10-45°C;
[0038] (2) Add wine tail wine, esterification enzyme, yellow water to the discarded grains accumulated and fermented in step (1), and stir the hexanoic acid fermentation liquid evenly;
[0039] (3) Seal the discarded grain mixture obtained in step (2) with a plastic film, accumulate and ferment for 25 days, and control the temperature of accumulation and fermentation at 10-50°C; after the fermentation is completed, distill under normal pressure to obtain liquor.
[0040] The amount of discarded grains described in the present embodiment is 1000kg, and the percentage by weight of the koj...
Embodiment 2
[0045] The method for the secondary fermentation of Luzhou-flavor liquor distilled grains to brew liquor of this embodiment comprises the following steps:
[0046] (1) Spread the discarded grains to 10-40°C, add koji medicine and stir evenly, accumulate and ferment the discarded grains added with koji medicine for 8 days, and control the temperature of accumulation and fermentation at 10-45°C;
[0047] (2) Add wine tail wine, esterification enzyme, yellow water to the discarded grains accumulated and fermented in step (1), and stir the hexanoic acid fermentation liquid evenly;
[0048] (3) Seal the discarded grains mixture obtained in step (2) with a plastic film, accumulate and ferment for 40 days, and control the temperature of accumulation and fermentation at 10-50°C; after the fermentation is completed, distill under normal pressure to obtain liquor;
[0049] The amount of discarded grains described in the present embodiment is 1000kg, and the percentage by weight of the k...
Embodiment 3
[0054] A method for secondary fermentation of Luzhou-flavor liquor by discarding dregs to brew liquor, comprising the following steps:
[0055] (1) Spread the discarded grains to 10-40°C, add koji medicine and stir evenly, accumulate and ferment the discarded grains added with koji medicine for 10 days, and control the temperature of accumulation and fermentation at 10-45°C;
[0056] (2) Add wine tail wine, esterification enzyme, yellow water to the discarded grains accumulated and fermented in step (1), and stir the hexanoic acid fermentation liquid evenly;
[0057] (3) Seal the discarded grains mixture obtained in step (2) with a plastic film, accumulate and ferment for 50 days, and control the temperature of the accumulation and fermentation at 10-50°C; after the fermentation is completed, distill under normal pressure to obtain liquor;
[0058] The consumption of throwing grains described in the present embodiment is 1000kg, and the percentage by weight of the koji medicin...
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