New wine brewing process through liquid-state fermentation of grain-based raw materials

Abstract

The invention relates to a wine brewing technology through thinning and liquid-state fermentation of raw grains. The wine brewing technology comprises equipment arrangement, raw material thinning, fine fermentation, wine distilling and quality improvement, and batch production, and specially comprises: respectively weighing cleaned raw grains such as rough rice, wheat and sorghum according to a certain ratio, and crushing into a 40 mesh slurry-like raw material; respectively weighing the slurry-like raw material, koji and purified water according to a ratio of 100-90:0.8-1:280-260 (280 parts of the water is added to 0.8 part of the koji when the temperature is higher than 30 DEG C, 270 parts of the water is added to 0.9 part of the koji when the temperature is lower than 30 DEG C, and 260 parts of the water is added to 1 part of the koji when the temperature is lower than 20 DEG C), sequentially pouring into a fermentation jar, uniformly stirring, and carrying out anaerobic fermentation; and pouring into efficient and energy-saving wine distillation equipment at the 9th day after the mash has a light dark brown color and the fermentation achieves the mature state, distilling for 2-3 h, filling the obtained wine into a standard bottle, and sealing and storing for 13-15 days so as to obtain the high-quality raw grain wine with characteristics of transparent color, sweet and refreshing taste, and natural fragrance.

Description

technical field [0001] The invention relates to a liquid-state wine-making process, in particular to a new liquid-state alcohol-making process of cereal raw materials. Background technique [0002] The development of human wine culture has a long history. From ancient times to the present, people in urban and rural areas cannot do without wine in their daily life, health care, celebrations, parties, business and other meals, and the number of people drinking continues unabated. At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. Broken rice and rice husks, that is, rice bran, produced in the processing process are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary expenses. At the same time, chaff contains a...

AI Technical Summary

Problems solved by technology

At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. The broken rice and chaff (rice bran) produced during the processing are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary costs