阅读说明：本技术 一种古法酿酒工艺 (Ancient method wine brewing process ) 是由 戚永钤 于 2019-11-15 设计创作，主要内容包括：本发明公开了一种古法酿酒工艺,所述工艺包括以下步骤：(1)选料：选取新鲜糯米、红曲、乌衣红曲和山泉活水。(2)浸泡：对清洗完的新鲜糯米进行浸泡。(3)蒸料：对完成浸泡的糯米进行蒸煮。(4)冷却：将完成蒸煮的糯米取出浇冷水防止米粒互粘,找空旷场地摊开用风扇吹冷。(5)发酵：将酒曲以及糯米倒入完成清洗的大缸内,大缸底部撒上底曲,采用桑叶纸对缸口进行封闭。(6)开封：酒缸内上层液体为黄酒,下层酒糟进行蒸馏之后为白酒。该古法酿酒工艺,采用山泉活水进行酿酒,提升了酒品的爽口度,同时采用红曲以及乌衣红曲作为发酵原料,提升了酒品的醇香程度,并且提升了酒品的纯度,提升了酒品品质。(The invention discloses an ancient brewing process, which comprises the following steps: (1) selecting materials: selecting fresh glutinous rice, red rice, black skin red rice and mountain spring running water. (2) Soaking: soaking the cleaned fresh glutinous rice. (3) Steaming: and cooking the soaked sticky rice. (4) And (3) cooling: taking out the cooked glutinous rice, pouring cold water to prevent the rice grains from sticking to each other, and spreading the glutinous rice in an open place and blowing the glutinous rice cold by using a fan. (5) Fermentation: pouring distiller's yeast and glutinous rice into a cleaned vat, sprinkling bottom yeast on the bottom of the vat, and sealing the vat opening with mulberry leaf paper. (6) Unsealing: the upper layer liquid in the wine jar is yellow wine, and the lower layer distiller's grains are distilled to obtain white wine. This ancient method making wine technology adopts spring running water to make wine, has promoted the tasty and refreshing degree of wine, adopts monascus and black skin monascus as fermentation raw materials simultaneously, has promoted the mellow degree of wine to promote the purity of wine, promoted the wine quality.)

1. An ancient brewing process is characterized by comprising the following steps:

(1) selecting materials: selecting fresh glutinous rice, red rice, black skin red rice and mountain spring running water.

(2) Soaking: soaking the cleaned fresh glutinous rice.

(3) Steaming: and cooking the soaked sticky rice.

(4) And (3) cooling: taking out the cooked glutinous rice, pouring cold water to prevent the rice grains from sticking to each other, and spreading the glutinous rice in an open place and blowing the glutinous rice cold by using a fan.

(5) Fermentation: pouring distiller's yeast and glutinous rice into a cleaned vat, sprinkling bottom yeast on the bottom of the vat, and sealing the vat opening with mulberry leaf paper.

(6) Unsealing: the upper layer liquid in the wine jar is yellow wine, and the lower layer distiller's grains are distilled to obtain white wine.

2. The ancient brewing process according to claim 1, which is characterized in that: the selected mass of each raw material in the step (1) is 60kg of fresh glutinous rice, 3kg of red yeast rice, 27.5kg of black-coating red yeast rice and 70kg of mountain spring running water.

3. The ancient brewing process according to claim 1, which is characterized in that: and (3) adding water into the distiller's yeast as the soaking liquid in the step (2), independently soaking the distiller's yeast in the water for 24 hours, cleaning and soaking the sticky rice after the distiller's yeast is independently soaked in the water for 24 hours, and soaking the sticky rice for 24 hours.

4. The ancient brewing process according to claim 1, which is characterized in that: and (4) steaming for 30-60 min in the step (3), wherein rice grains are mainly observed until the whole rice grains are transparent and the inner core is not whitened.

5. The ancient brewing process according to claim 1, which is characterized in that: the fermentation time in the step (5) is 960h, sealing paper needs to be uncovered every morning and evening within 168h continuously from the closing of the jar opening to stir the materials in the jar, impurities on the inner wall and the outer wall of the jar (the part exposed out of the water surface and generated by fermentation) are cleaned, and the materials are cleaned by a sterilized dry cloth and then sealed for continuous fermentation.

6. The ancient brewing process according to claim 5, wherein the ancient brewing process comprises the following steps: after 168h, the cylinder wall is continuously wiped and cleaned for 360h, stirring is forbidden in the period, and the cylinder body is sealed for 2 months after 360 h.

Technical Field

The invention relates to the technical field of wine brewing processing, in particular to an ancient wine brewing process.

Background

China is a hometown of wine and a provenance of wine culture, and is one of the earliest countries of wine brewing in the world, wine brewing has a long history in China, wine and culture development are basically performed synchronously in the civilized development history of thousands of years in China, along with more and more common wines in life, the quality requirements of people on wine are higher and higher, particularly, more and more wines proposed in recent years are brewed by virtue of modern science and technology, and the wine brewing mode cannot embody the mellow taste and flavor of the wine and cannot brew wine with higher quality.

Disclosure of Invention

The invention aims to provide an ancient wine brewing process to solve the problems that more and more wines proposed by the background technology are brewed by modern technology, the mellow taste and flavor of the wine cannot be reflected by the wine brewing method, and the wine with higher quality cannot be brewed.

In order to achieve the purpose, the invention provides the following technical scheme: an ancient brewing process, which comprises the following steps:

(1) selecting materials: selecting fresh glutinous rice, red rice, black skin red rice and mountain spring running water.

(2) Soaking: soaking the cleaned fresh glutinous rice.

(3) Steaming: and cooking the soaked sticky rice.

(4) And (3) cooling: taking out the cooked glutinous rice, pouring cold water to prevent the rice grains from sticking to each other, and spreading the glutinous rice in an open place and blowing the glutinous rice cold by using a fan.

(5) Fermentation: pouring distiller's yeast and glutinous rice into a cleaned vat, sprinkling bottom yeast on the bottom of the vat, and sealing the vat opening with mulberry leaf paper.

(6) Unsealing: the upper layer liquid in the wine jar is yellow wine, and the lower layer distiller's grains are distilled to obtain white wine.

Preferably, the selected mass of each raw material in the step (1) is 60kg of fresh glutinous rice, 3kg of red yeast rice, 27.5kg of black-coating red yeast rice and 70kg of mountain spring running water respectively.

Preferably, the soaking liquid in the step (2) is the water added distiller's yeast, the water added distiller's yeast is separately soaked for 24 hours, and after the water added distiller's yeast is separately soaked for 24 hours, the sticky rice is washed and soaked, and the sticky rice is also soaked for 24 hours.

Preferably, the steaming time in the step (3) is generally 30min-60min, and the rice grains are mainly seen until the whole rice grains are transparent and the inner core is not whitened.

Preferably, the fermentation time in the step (5) is 960h, sealing paper needs to be uncovered every morning and evening within 168h continuously from the closing of the jar opening to stir the materials in the jar, impurities on the inner wall and the outer wall of the jar (the water surface part is exposed, and some impurities are generated by fermentation) are cleaned, and the materials are wiped by a clean and disinfected dry cloth and then sealed to continue fermentation.

After 168h, the cylinder wall is continuously wiped and cleaned for 360h, stirring is forbidden in the period, and the cylinder body is sealed for 2 months after 360 h.

Compared with the prior art, the invention has the beneficial effects that: this ancient method making wine technology adopts spring running water to make wine, has promoted the tasty and refreshing degree of wine, adopts monascus and black skin monascus as fermentation raw materials simultaneously, has promoted the mellow degree of wine to promote the purity of wine, reduced the production of methanol, promoted the wine quality.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.