Brewing process of composite aroma type raw wine
The invention belongs to the technical field of raw wine brewing, and discloses a brewing process of composite aroma type raw wine, which is characterized in that glutinous sorghum, rice, corn and glutinous rice are used as main raw materials, the raw materials are pretreated by a 80-90 DEG C high-t...
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| creator | YAN YATAO XUE LINING ZHU LINING WANG TAO LI ZHAO HUANG SHENGKUN MA HUIFENG LIU HAO |
| description | The invention belongs to the technical field of raw wine brewing, and discloses a brewing process of composite aroma type raw wine, which is characterized in that glutinous sorghum, rice, corn and glutinous rice are used as main raw materials, the raw materials are pretreated by a 80-90 DEG C high-temperature vortex short-time grain soaking process technology, and then the raw materials are steamed, mixed with grains, fermented with yeast and fermented, a cellar is opened to take out the grains, and the composite aroma type raw wine is prepared. According to the brewing process, the raw grain pretreatment time can be shortened by 16 hours, the water consumption is reduced by 40%, the rice husk consumption is effectively reduced by 30%, and the brewing process can effectively remove foreign flavor and is beneficial to improving the quality of raw wine. The method is suitable for raw wine brewing.
本发明属于原酒酿造技术领域，公开了一种复合香气型原酒的酿造工艺，它是采用糯高粱、大米、玉米和糯米为主要原料，通过80-90℃高温涡旋短时浸粮工艺技术进行原料预处理后经蒸粮、糟粮混合、加大曲发酵、开窖起糟和接酒丟糟等步骤制得，可以缩 |
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本发明属于原酒酿造技术领域，公开了一种复合香气型原酒的酿造工艺，它是采用糯高粱、大米、玉米和糯米为主要原料，通过80-90℃高温涡旋短时浸粮工艺技术进行原料预处理后经蒸粮、糟粮混合、加大曲发酵、开窖起糟和接酒丟糟等步骤制得，可以缩</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231107&DB=EPODOC&CC=CN&NR=117004467A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231107&DB=EPODOC&CC=CN&NR=117004467A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAN YATAO</creatorcontrib><creatorcontrib>XUE LINING</creatorcontrib><creatorcontrib>ZHU LINING</creatorcontrib><creatorcontrib>WANG TAO</creatorcontrib><creatorcontrib>LI ZHAO</creatorcontrib><creatorcontrib>HUANG SHENGKUN</creatorcontrib><creatorcontrib>MA HUIFENG</creatorcontrib><creatorcontrib>LIU HAO</creatorcontrib><title>Brewing process of composite aroma type raw wine</title><description>The invention belongs to the technical field of raw wine brewing, and discloses a brewing process of composite aroma type raw wine, which is characterized in that glutinous sorghum, rice, corn and glutinous rice are used as main raw materials, the raw materials are pretreated by a 80-90 DEG C high-temperature vortex short-time grain soaking process technology, and then the raw materials are steamed, mixed with grains, fermented with yeast and fermented, a cellar is opened to take out the grains, and the composite aroma type raw wine is prepared. According to the brewing process, the raw grain pretreatment time can be shortened by 16 hours, the water consumption is reduced by 40%, the rice husk consumption is effectively reduced by 30%, and the brewing process can effectively remove foreign flavor and is beneficial to improving the quality of raw wine. The method is suitable for raw wine brewing.
本发明属于原酒酿造技术领域，公开了一种复合香气型原酒的酿造工艺，它是采用糯高粱、大米、玉米和糯米为主要原料，通过80-90℃高温涡旋短时浸粮工艺技术进行原料预处理后经蒸粮、糟粮混合、加大曲发酵、开窖起糟和接酒丟糟等步骤制得，可以缩</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBwKkotz8xLVygoyk9OLS5WyE9TSM7PLcgvzixJVUgsys9NVCipLEhVKEosVwAqTOVhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoaG5gYGJiZm5o7GxKgBAFyiKzc</recordid><startdate>20231107</startdate><enddate>20231107</enddate><creator>YAN YATAO</creator><creator>XUE LINING</creator><creator>ZHU LINING</creator><creator>WANG TAO</creator><creator>LI ZHAO</creator><creator>HUANG SHENGKUN</creator><creator>MA HUIFENG</creator><creator>LIU HAO</creator><scope>EVB</scope></search><sort><creationdate>20231107</creationdate><title>Brewing process of composite aroma type raw wine</title><author>YAN YATAO ; XUE LINING ; ZHU LINING ; WANG TAO ; LI ZHAO ; HUANG SHENGKUN ; MA HUIFENG ; LIU HAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117004467A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>YAN YATAO</creatorcontrib><creatorcontrib>XUE LINING</creatorcontrib><creatorcontrib>ZHU LINING</creatorcontrib><creatorcontrib>WANG TAO</creatorcontrib><creatorcontrib>LI ZHAO</creatorcontrib><creatorcontrib>HUANG SHENGKUN</creatorcontrib><creatorcontrib>MA HUIFENG</creatorcontrib><creatorcontrib>LIU HAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAN YATAO</au><au>XUE LINING</au><au>ZHU LINING</au><au>WANG TAO</au><au>LI ZHAO</au><au>HUANG SHENGKUN</au><au>MA HUIFENG</au><au>LIU HAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Brewing process of composite aroma type raw wine</title><date>2023-11-07</date><risdate>2023</risdate><abstract>The invention belongs to the technical field of raw wine brewing, and discloses a brewing process of composite aroma type raw wine, which is characterized in that glutinous sorghum, rice, corn and glutinous rice are used as main raw materials, the raw materials are pretreated by a 80-90 DEG C high-temperature vortex short-time grain soaking process technology, and then the raw materials are steamed, mixed with grains, fermented with yeast and fermented, a cellar is opened to take out the grains, and the composite aroma type raw wine is prepared. According to the brewing process, the raw grain pretreatment time can be shortened by 16 hours, the water consumption is reduced by 40%, the rice husk consumption is effectively reduced by 30%, and the brewing process can effectively remove foreign flavor and is beneficial to improving the quality of raw wine. The method is suitable for raw wine brewing.
本发明属于原酒酿造技术领域，公开了一种复合香气型原酒的酿造工艺，它是采用糯高粱、大米、玉米和糯米为主要原料，通过80-90℃高温涡旋短时浸粮工艺技术进行原料预处理后经蒸粮、糟粮混合、加大曲发酵、开窖起糟和接酒丟糟等步骤制得，可以缩</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | Brewing process of composite aroma type raw wine |
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