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Brewing low degree white spirit by completely fermenting clear liquid process

A low-alcohol liquor and fermentation process technology, applied in the field of brewing low-alcohol liquor, can solve the problems of high cost, inability to directly produce low-alcohol liquor, damage to the taste and flavor of the original liquor, etc., to achieve a harmonious aroma, pure and sweet taste, Soft taste effect

Inactive Publication Date: 2006-03-22
岳喜才
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0002] The production of traditional liquor is to use raw materials to ferment and then distill the product. The alcohol content of the product is 60-65 degrees. Now consumers in the market no longer drink high-alcohol liquor, and the existing production technology cannot directly produce low-alcohol liquor. In order to reduce the alcohol content, manufacturers We have to add water to the original wine to dilute the alcohol content, so that the product not only has no nutrition, but also destroys the taste and flavor of the original wine, and the cost of this production method is also high

Method used

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Examples

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Embodiment Construction

[0018] 1. Raw material processing: saccharification and filtration after gelatinization or puffing of grains or potatoes. The ratio of raw material to water is 100:270-330

[0019] 2. Koji making (saccharification agent): the wine is made into wheat koji or bran koji with saccharification microorganisms, and it can also be made into liquid koji.

[0020] 3. Preparation of starter: make liquor yeast into liquid yeast or solid yeast.

[0021] 4. Fermentation: Put the filtered clear liquid into the tank, the temperature is 22-30 degrees, the proportion of koji is 10-13%, and the proportion of distiller's mother is 5-7%. Carbon dioxide, inhale oxygen. The fermentation temperature should not exceed 35 degrees. After 3-4 days, turn to low-temperature fermentation, and the temperature is about 15-18 degrees. After 27-30 days, you will get new wine.

[0022] 5. Post-finishing: Use the QW-10HT microwave liquid liquor aging high-frequency electronic oscillator produced by Guangzhou...

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Abstract

The present invention discloses brewing process of low alcohol content white spirit. The present invention combines yellow wine, koji and beer producing technology, and adopts new saccharifying agent, fermenting agent and substrate to produce low alcohol content white spirit directly without distillation. The production process is simple and low in cost, and the low alcohol content white spirit product is mellow, fragrant and rich in nutrients.

Description

[technical field] [0001] The invention relates to brewing low-alcohol liquor by adopting clear liquid complete fermentation process, specifically, adopting clear liquid fermentation process to brew low-alcohol liquor instead of distilling and obtaining liquor product after traditional solid or semi-solid fermentation. [Background technique] [0002] The production of traditional liquor is to use raw materials to ferment and then distill the product. The alcohol content of the product is 60-65 degrees. Now consumers in the market no longer drink high-alcohol liquor, and the existing production technology cannot directly produce low-alcohol liquor. In order to reduce the alcohol content, manufacturers Have to add water to dilute the alcohol content in the original wine, so that the product not only has no nutrition, but also destroys the mouthfeel and local flavor of the original wine, and the cost of this production method is also high. Every 100 catties of grain can only pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 滕传文
Owner 岳喜才
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