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Process for preparing barley dry wine

A highland barley and evenly stirring technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of inability to produce stable, unsatisfactory finished product alcohol, immature production technology, etc. The effect of bad odor

Inactive Publication Date: 2004-11-03
SHANGRI LA WINE CO LTD
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  • Application Information

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Problems solved by technology

[0008] To sum up, through literature analysis, relevant research on the production process of highland barley wine has been reported, but most of the above reports follow the production process of yellow rice wine, with no innovation in technology and no characteristics in the process, and most of the products are sweet highland barley wine
Although the total sugar in the "Medium-scale Experiment of Tibet Highland Barley Wine Industrialized Production" conducted by Beijing Institute of Light Industry belongs to the semi-dry type, the alcohol content of the finished product cannot meet the requirements of the semi-dry type of highland barley wine, and the production technology is not mature enough to produce stable finished products. Level of wine quality requirements

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Embodiment 1

[0065] Embodiment one: the preparation of highland barley dry liquor. Take 10KG of white highland barley with a bulk density of 780 grams per liter or more, add 20KG of water (drinking water standard), soak for about 4 days, change the water twice a day, and take the soaking degree to reach 47% as a standard. After soaking the wheat, add 30 ml of a-high-temperature-resistant amylase, stir evenly, flatten the soaked highland barley through a flattening machine, and steam the highland barley through a rice steamer until it expands and bursts. Generally 1-2 hours. Put the steamed highland barley into a 50L stainless steel fermentation tank, adjust the volume with water to a total weight of about 32 kg, add 30 grams of glucoamylase, about 14 grams of activated active dry yeast, and stir evenly. The small stainless steel fermenter is placed in a temperature-controlled fermentation room, and the ambient temperature is controlled at 20-25°C. After 30 hours, the fermentation enters ...

Embodiment 2

[0066] Embodiment two: the preparation of highland barley dry red wine. Take 10KG of purple red highland barley (the darker the color, the better) with a bulk density of 780 g / L or more, add 20KG of water (standard for drinking water), soak for about 4 days, change the water twice a day, and take the soaking degree to reach 47% as the standard . After soaking the wheat, add 30 ml of a-high-temperature-resistant amylase, stir evenly, flatten the soaked highland barley through a flattening machine, and steam the highland barley through a rice steamer until it expands and bursts. Generally 1-2 hours. Put the steamed highland barley into a 50L stainless steel fermenter, adjust the volume with water to a total weight of about 32 kg, add 30 grams of glucoamylase, about 14 grams of active dry yeast (activated), and stir evenly. The small stainless steel fermenter is placed in a temperature-controlled fermentation room, and the ambient temperature is controlled at 20-25°C. After 20...

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Abstract

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

Description

[0001] Field [0002] The invention relates to a wine production technology, in particular to a preparation method of highland barley dry wine. Background technique [0003] Highland barley wine is a low-alcohol wine produced by Tibetans with highland barley as the main raw material. The alcohol content is about 4°. . Highland barley wine has rich cultural connotations, but it has not yet formed an industrialized production. The ancient and primitive, hand-crafted workshop-style brewing process determines its quality to stay at a low level. If it is copied intact, the light taste and The phenomenon of turbidity and precipitation will make the product lose its charm, and also eclipse people's imagination and expectations for her. [0004] Know through document retrieval, "Journal of Tianjin Institute of Light Industry" 1996, (2) has published " the research of the industrial production method of low-alcohol highland barley wine ", this paper adopts pilot scale, to saccharific...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 彭德华
Owner SHANGRI LA WINE CO LTD
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