Wine-making method with dilute salt low enzyme pretreatment

Abstract

The invention provides a wine-making method with dilute salt low enzyme pretreatment. The method comprises steps of pre-modulating wine-making grains with a slightly soluble magnesium salt solution, acalcium salt solution in combination with an amylase preparation at first; then realizing destruction, release and enzymatic process of slightly soluble salt through a hot extrusion processing following placing in balance; making up for extrudates with ionic equilibrium, and then wine fermentation. Compared to the traditional techniques, the extrusion, enzymolysis and conversion for dilute salt auxiliary grains are used to efficiently replace for traditional soaking, cooking and traditional extrusion pretreatment, so as to fully decomposing molecular structure of starch, unwind and depolymerize starch chain remarkably, reduce consumption of subsequent saccharification starter, save time, cost and energy consumption, greatly increase fermentation efficiency, shorten fermentation time, reduce probability of rancidity, make flavour more harmonious, unique and full, and facilitate to reduce production cost of wines and amplify industrial scale and output of wines.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, in particular to a wine brewing method with dilute salt and low enzyme pretreatment. Background technique [0002] Chinese liquor, together with brandy, whiskey, vodka, rum and gin, is known as the world's six major distilled spirits. It has a history of more than 5,000 years since it was recorded and is a treasure of Chinese traditional culture. Liquor is made from starch (or sugar) through processes such as soaking, cooking, saccharification, yeast inoculation and fermentation, and distillation of ethanol (alcohol). The alcohol content is generally 18-60% (usually higher than 30%, also known as shochu or liquor). Spirits), then aged, blended, flavored and ready to drink. At present, most of the domestic famous and high-quality liquors are produced by solid-state fermentation, and there are still problems such as low grain utilization rate, high grain consumption and energy consumption, lo...

AI Technical Summary

Problems solved by technology

At present, most of the domestic famous and high-quality liquors are produced by solid-state fermentation, and there are still problems such as low grain utilization rate, high grain consumption and energy consumption, long fermentation cycle, and low production efficiency. In addition to the above shortcomings, liquid fermentation also has weak flavor. Defects limit its industrialization to expand production and development