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Brewing process of organic pure grain agilawood romantic charm wine

A kind of agarwood and pure grain technology, applied in the field of wine making, can solve the problems of unsuitable liquor, bitter and astringent medicinal materials, and unobvious health care effect

Inactive Publication Date: 2019-03-26
福建省沉香神韵酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the health care wine or medicinal wine on the market use edible alcohol or sorghum wine as the base wine to highlight the fragrance of the medicinal materials themselves, but the taste is weak and the bitterness of the medicinal materials is slightly strong, so it is not suitable for drinking by the general population. The agarwood wine is added with traditional Chinese medicine ingredients. Due to the unreasonable formula of the traditional Chinese medicine ingredients, the effect of health care is not obvious, and the dosage of the traditional Chinese medicine ingredients is unreasonable, resulting in the strong taste of Chinese medicine and poor taste of the agarwood wine, which is not popular with the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] First sieve red grain, millet, agarwood, malt, and hops, filter and rinse, dry in the sun or on a kang, and then grind them into fine powder with water or a pulverizer, and use a 10-mesh sieve to separate the dregs in the fine powder Sieve to get powder; spread the sifted red grain, millet, agarwood, malt, and hop powder on the drying mat, add 168 kg of warm water at 40°C for every 100 kg of raw materials, stir for 30 minutes, and pile up for 1 hour after stirring , so that it is fully soaked, wherein the raw materials are 40 kg of red grain, 45 kg of millet, 8 kg of agarwood, 5 kg of malt, and 2 kg of hops; first steam the empty bottle in the steamer, and after the steam flow rises for 8 minutes, Put the stirred raw materials into the bottle for steaming, add a layer of air when feeding, add a layer of materials, and feed them to the mouth of the bottle in sequence. A cap with a 1cm round hole can be placed on the bottle mouth, and the steam pressure in the steamer shou...

Embodiment 2

[0026] First sieve red grain, millet, agarwood, malt, and hops, filter and rinse, dry in the sun or kang, and then grind them into fine powder with water or a grinder, and use a 20-mesh sieve to separate the dregs in the fine powder Sieve to get powder; spread the sifted red grain, millet, agarwood, malt, and hop powder on the drying mat, add 168 kg of warm water at 50°C for every 100 kg of raw materials, stir for 45 minutes, and pile up for 1 hour after stirring , so that it is fully soaked, wherein the raw materials are 50 kilograms of red grain, 25 kilograms of millet, 10 kilograms of agarwood, 10 kilograms of malt, and 5 kilograms of hops; first steam the empty bottle in the steamer, and after the steam flow rises for 8 minutes, Put the stirred raw materials into the bottle for steaming, add a layer of air when feeding, add a layer of materials, and feed them to the mouth of the bottle in sequence. A cover with a 2cm round hole can be placed on the bottle mouth, and the ste...

Embodiment 3

[0029] First sieve red grain, millet, agarwood, malt, and hops, filter and rinse, dry in the sun or kang, and then grind them into fine powder with water or a grinder, and use a 15-mesh sieve to separate the dregs in the fine powder Sieve to get powder; spread the sifted red grain, millet, agarwood, malt, and hop powder on a drying mat, add 168 kg of warm water at 45°C for every 100 kg of raw materials, stir for 40 minutes, and pile up for 1 hour after stirring , so that it is fully soaked, wherein the raw materials are 50 kg of red grain, 30 kg of millet, 9 kg of agarwood, 8 kg of malt, and 3 kg of hops; first steam the empty bottle in the steamer, and after the steam flow rises for 8 minutes, Put the stirred raw materials into the bottle for steaming, add a layer of air when feeding, add a layer of materials, and feed them to the mouth of the bottle in sequence. A cap with a 1.5cm round hole can be placed on the bottle mouth to keep the steam pressure in the steamer. The ste...

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Abstract

The invention provides a brewing process of organic pure grain agilawood romantic charm wine. The brewing process comprises the steps that screening materials, filtering and rinsing, pulverizing, stirring, steaming, saccharification, fermentation and distillation are performed, specifically, an empty bottle is first steamed when steaming the materials, after airflow rises for 8 minutes, red grains, millet, agilawood, malt meal and hops are put in the empty bottle, a layer of materials is added after a layer of air rises, and the material are added to the bottle mouth in sequence and cooked for1.5 hours; distiller's yeast is added at 35DEG C when saccharification, 1.36 kilograms of distiller's yeast and 2.5 kg kilograms of pure grain natural yeast powder are added in every 100 kilograms and stirred evenly and put into a cylinder to maintain the temperature of the materials at 35 DEG C, and saccharification is performed for 24-36 hours; 0.9 kilogram of red vinasse and 1.8 kilograms of distiller's yeast powder are added during fermentation and put into the brewing cylinder for fermentation when the temperature of the materials is dropped to 35 DEG C; and the temperature is controlledat 36 DEG C on the first day and gradually decreased on the second day, when the temperature of the materials is dropped to 28-30 DEG C on the seventh day, extractive distillation is carried out, andthe materials are all distilled to obtain the wine. The brewing process enables nutrients of vinosity molecules to be rich, the taste is soft, the wine appearance is orange yellow and is clear and transparent, no impurity and foreign matter is generated, the alcohol content is about 53, and the acidity is less than 0.5.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of organic pure grain agarwood wine. Background technique [0002] Agarwood is a white woody plant of Daphneaceae. It is wood containing resin. It tastes pungent and bitter, and is slightly warm in nature. Inverse dyspnea and other diseases, modern clinical trials have shown that agarwood is a specific drug for gastric cancer and a good analgesic. At present, most of the health care wine or medicinal wine on the market use edible alcohol or sorghum wine as the base wine to highlight the fragrance of the medicinal materials themselves, but the taste is weak and the bitterness of the medicinal materials is slightly strong, so it is not suitable for drinking by the general population. The agarwood wine is added with traditional Chinese medicine ingredients. Due to the unreasonable formula of the traditional Chinese medicine ingredients, the effect of health care i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12H6/02
CPCC12G3/02
Inventor 林文华林挺恩苏金凤
Owner 福建省沉香神韵酒业有限公司
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