Fine efficient wine brewing technology of raw grains

Abstract

The invention relates to a fine efficient wine brewing technology of raw rice. The technology consists of: screening, cleaning and purifying rice, adding clove, star anise or mint according to a raw grain / spice weight ratio of 100:1 and performing crushing grinding, pouring the crushed raw material into a fermentation vat, and adding koji for uncooked materials and purified water into the vat in order according to a weight ratio of the raw material, the koji and purified water of 100:6-8:290-300, stirring the materials evenly and performing sealing, stirring the substances once every 2-3 days, about 9 days later when the mash liquid turns into dark brown and is fermented well, putting the product into wine steaming equipment to perform wine steaming. The low alcohol mash liquid left after wine steaming can be used for rice vinegar and sauce production or re-fermentation, and the leftovers can be used for feed processing and livestock feeding, etc. The method provided by the invention has the advantages of practicability, exquisite process and easy operation, strong practicability and easy popularization, raw grain refinement, short fermentation period and excellent mash material quality, high yield, high quality and energy-saving, mellow wine quality and excellent aroma.

Description

technical field [0001] The invention relates to a raw grain wine-making process, in particular to a raw grain refined and high-efficiency wine-making process. technical background [0002] In urban and rural areas, people's daily life, health care and festivals, parties, business and other meals are inseparable from wine, especially mellow rice wine. At present, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large amount of rice-based raw grains such as rice, wheat, and sorghum in grain depots and farmers' homes are processed and produced as breeding feed and directly used to feed livestock without being fully utilized. Cooking and fermentation are directly carried out, resulting in labor waste and cost increase, incomplete fermentation and low wine production rate. This not o...

AI Technical Summary

Problems solved by technology

At present, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large number of rice-based raw grains such as rice, wheat, and sorghum in grain depots and farmers’ homes are processed and produced as breeding feed and directly used to feed livestock without being fully utilized. Cooking and fermentation are carried out directly, resulting in labor waste, increased cost, incomplete fermentation and low wine production rate

This not only reduces the use value of various raw grains, but also causes a great waste of food resources and loss of economic benefits