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Method for brewing rice-fragrant type Xiaoqu rice wine

A technology of Xiaoqu rice wine and rice fragrance, which is applied in the field of winemaking, can solve the problems of difficulty in long-term mass production, high production cost, and high price of golden cherry seeds, and achieve the effects of shortening the fermentation cycle, improving the grade, and increasing the fermentation speed.

Inactive Publication Date: 2008-09-10
GUANGDONG JIAOLING YIXIANTIAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Patent No. 200510037554.X discloses a method for brewing Rosa japonica wine, and Chinese Patent Application No. 97108122.0 discloses a method for making Rosa japonica wine. All of them are brewed with Rosa rosa chinensis as raw materials, which are easily affected by the seasonality and preservation of raw materials. It is difficult to mass-produce for a long time, and the price of golden cherry seeds is high, the yield of wine is low, and the fermentation cycle is long, which leads to high production costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Take fresh and fully ripe golden cherry seeds, break them in half, remove the fine fluff and core inside, then clean them and dry them in the sun. The dried golden cherry seeds are crushed into powder with a crusher; 100 kg Soak the rice in water for 50 minutes, pick it up and wash it, mix it with 6 kg of golden cherry powder, pour it into the rice steamer, open the lid and sprinkle water and loosen it according to the amount of rice and the hardness of the rice, so that the rice Evenly heated, there will be no half-cooked rice. When the steamed rice is taken out of the pot, spread it on the cold rice table, loosen the rice, blow the steamed rice to 30°C with an electric fan, and add 1 kg of alcohol High-efficiency aroma-enhancing distiller's yeast is mixed well, which is the wine grains. Pour the wine grains into the sterilized and clean rice garden; when the temperature of the wine grains rises to 36°C, add 150 kg of water for fermentation, and control the fermentation...

Embodiment 2

[0011] Break open the fresh and ripe golden cherry seeds, remove the fine fluff and core in the shell, and crush the golden cherry seeds into powder after drying; soak 100 kg of rice in water for 70 minutes, pick up and mix in 4 kg golden cherry seeds Put it into the container for steaming, take out the steamed rice; when the temperature of the steamed rice drops to 35°C, mix in 0.8 kg of mellow and high-efficiency aroma-enhancing koji, which is the wine grains, and put the wine grains into the wine jar When the temperature of the fermented grains rises to 38 ℃, add 130 kilograms of water, the fermented grains of the fermented grains is controlled at 38 ℃, and the fermentation time is 11 days, and the fermented grains of wine is distilled to obtain 50% (vol) 82.6 kilograms of rice-flavored rice wine.

[0012] The rice-flavored small koji rice wine of the present invention is tested: total acid (in acetic acid) 0.42g / L, total fat (in ethyl acetate) 0.7g / L, β-phenylethyl alcohol ...

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Abstract

The invention relates to a brewing method for rice flavor type xiaoqu rice wine and is characterized in that: (1) fresh and mature cherokee roses are broken, fine hairs and fruit kernels in the shells are removed, and the cherokee roses are crushed into powder after sun-drying; (2) rice 100 (mass portion) is soaked in the water for 50 to 70 minutes, taken out to be mixed with cherokee rose powder 4-6 (mass portion), and put into a container to steam and boil, and the cooked rice is taken out; (3) when the temperature of the cooked rice is decreased to 30 to 35 DEG C, fermented grains can be performed by adding wine ball with the mass portion of 0.8 to 1, and are placed into the container; (4) when the temperature of the fermented grains rises to 36 to 38 DEG C, the water 130-150 (mass portion) is added, the fermentation temperature of the fermented grains is controlled between 30 and 38 DEG C, the fermentation time is between 11 and 13 days, and the fermented grains are distilled to obtain the xiaoqu rice wine. The rice flavor type xiaoqu rice wine of the invention has strong rice fragrance, faint fruit fragrance, mellow taste and slightly sweet after-taste; the wine aroma has more sense of hierarchy; and the wine yield is high up to 83 percent.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for brewing rice-flavored koji rice wine. Background technique [0002] The rice-flavored small koji rice wine produced by the traditional technology has a light fragrance, astringent aftertaste, slightly bitterness, a wine yield of only 70-75%, and a fermentation period of up to 15-18 days. Chinese Patent No. 200510037554.X discloses a method for brewing Rosa japonica wine, and Chinese Patent Application No. 97108122.0 discloses a method for making Rosa japonica wine. All of them are brewed with Rosa rosa chinensis as raw materials, which are easily affected by the seasonality and preservation of raw materials. However, it is difficult to mass-produce for a long time, and the price of Rosa japonica is high, the yield of wine is low, the fermentation cycle is long and other factors lead to high production costs. Contents of the invention [0003] The purpose of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 胡文雄黄绍干张仕蕴
Owner GUANGDONG JIAOLING YIXIANTIAN WINE
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