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Distilling method for Heiaozi wine

A distillation method, the technology of black stewing, is applied in the field of wine making to achieve the effects of accelerated cooling, clear and transparent wine body, and soft taste

Inactive Publication Date: 2018-12-07
聂林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It tastes sour and sweet, and has a light yellow color. It is a health drink for rice, digestion, stomach, and summer heat. It is popular among the people, so it has been passed down to this day; , the villagers rush to make wine at night, so it is called this; in order to improve the flavor and taste of the distilled wine on the market, the raw materials and brewing process of the old wine are improved, because the distillation process is simple, so there are very few Improvements made during the distillation process to improve the flavor and mouthfeel of the distilled spirit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for distilling black boiled wine, comprising the following steps:

[0017] (1) Freezing: Put the fermented Heibozi wine grains at -20°C to freeze for 8 hours. After taking them out, they are naturally warmed to room temperature. After freezing and thawing, the substances in the wine grains are fully mixed and the taste is round. , to obtain frozen fermented grains; in the double-layer ceramic tank, condensed water can be introduced between the inner layer and the outer layer, and the thickness of each layer is 4 ~ 6mm;

[0018] (2) Primary distillation: put the frozen fermented grains in a distiller for heating distillation, collect the distilled liquid in a double-layer ceramic tank, place it in a wine still for heating distillation, and use a double-layer ceramic tank to collect the distilled liquid The ceramic tank is used to collect the distilled liquid to speed up the cooling of the distilled liquid. At the same time, the porous adsorption structure of the...

Embodiment 2

[0024] A method for distilling black boiled wine, comprising the following steps:

[0025] (1) Freezing: Put the fermented Heibozi wine grains at -19°C to freeze for 9 hours. After taking them out, they are naturally warmed to room temperature. After freezing and thawing, the substances in the wine grains are fully mixed and the taste is round. , to obtain frozen fermented grains; in the double-layer ceramic tank, condensed water can be introduced between the inner layer and the outer layer, and the thickness of each layer is 4 ~ 6mm;

[0026] (2) Primary distillation: put the frozen fermented grains in a distiller for heating distillation, collect the distilled liquid in a double-layer ceramic tank, place it in a wine still for heating distillation, and use a double-layer ceramic tank to collect the distilled liquid The ceramic tank is used to collect the distilled liquid to speed up the cooling of the distilled liquid. At the same time, the porous adsorption structure of the...

Embodiment 3

[0032] A method for distilling black boiled wine, comprising the following steps:

[0033] (1) Freezing: Put the fermented Heibozi wine grains at -18°C to freeze for 10 hours. After taking them out, they are naturally warmed to room temperature. After freezing and thawing, the substances in the wine grains are fully mixed and the taste is round. , to obtain frozen fermented grains; in the double-layer ceramic tank, condensed water can be introduced between the inner layer and the outer layer, and the thickness of each layer is 4 ~ 6mm;

[0034] (2) Primary distillation: put the frozen fermented grains in a distiller for heating distillation, collect the distilled liquid in a double-layer ceramic tank, place it in a wine still for heating distillation, and use a double-layer ceramic tank to collect the distilled liquid The ceramic tank is used to collect the distilled liquid to speed up the cooling of the distilled liquid. At the same time, the porous adsorption structure of th...

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Abstract

The invention mainly relates to the technical field of wine brewing and discloses a distilling method for a Heiaozi wine. The distilling method comprises the following steps: freezing, first distilling, secondary distilling, third distilling and mixing. The Heiaozi wine acquired according to the distilling method for the Heiaozi wine provided by the invention has clear and transparent liquor and strong fragrance, tastes sour, sweet and palatable and has a unique fragrance of Heiaozi wine; fermented grains are frozen at low temperature and then are refrigerated and thawed, so that the materialsin the fermented grains are fully mixed and the taste is mellow and full; distillation head and distillation tail are respectively received in the process of first distillation, which facilitates after-treatment; a double-layer ceramic tank is used for receiving in a steamer fermenting process; condensate water can flow between an inner layer and an outer layer of the ceramic tank, so that the cooling for distilling liquid can be accelerated; and meanwhile, a porous absorbing structure of the ceramic tank can make the wine liquor more flexible and abundant.

Description

technical field [0001] The invention mainly relates to the technical field of brewing, in particular to a distillation method of Heibozi wine. Background technique [0002] Heiaozi wine, also known as Xiaozi wine and Mingliuzi wine, is called "Mingliuzi wine". Interpretation: "Mingliu" indicates the origin along the Ming River, and "Zi" is mostly a habitual suffix of words in the Central Plains. Traditional Heibozi wine is made from crops such as millet (millet) by cooking, mixing koji, fermenting and distilling. It tastes sour and sweet, and has a light yellow color. It is a health drink for rice, digestion, stomach, and summer heat. It is popular among the people, so it has been passed down to this day; , the villagers rush to make wine at night, so it is called this; in order to improve the flavor and taste of the distilled wine on the market, the raw materials and brewing process of the old wine are improved, because the distillation process is simple, so there are very...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12H6/02
Inventor 聂林
Owner 聂林
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