Process for brewing yellow wine with high alcohol content

A rice wine brewing and crafting technology, applied to the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc.

Inactive Publication Date: 2009-09-30
陈清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The national standard for traditional yellow rice wine is between 8-20% vol. At present, there

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The present invention will be further described below in conjunction with example

[0007] Step 1: Soak the rice, soak the glutinous rice in water for 8 to 12 hours.

[0008] Step 2: Steam rice, steam the soaked glutinous rice.

[0009] Step 3: Cold rice, cool down the steamed glutinous rice until the temperature is close to normal temperature.

[0010] Step 4: Fermentation in the vat, pour 25kg of steamed glutinous rice, 38kg of water, and 1.5kg of Gutian red yeast rice into the wine vat, stir evenly with a wooden stick, and move it to a cool place out of direct sunlight at a temperature of 8-35°C Ferment for 2 to 3 months until the fermentation is complete.

[0011] Step 5: Squeeze and filter. After the fermentation is complete, use a press filter to separate and remove distiller's grains to obtain clearer rice wine.

[0012] Step 6: Ferment in the vat again, pour 38kg of clear rice wine, 19kg of steamed glutinous rice, and 1kg of Gutian red yeast rice into the vat...

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PUM

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Abstract

The invention discloses a process for brewing yellow wine with high alcohol content, which comprises the following steps that: 25 kilograms of steamed sticky rice, 38 kilograms of water and 1.5 kilograms of Gutian red yeast rice are poured to a wine jar, evenly stirred, fermented for 2 to 3 months at a temperature of between 8 and 35 DEG C till the mixture is fully fermented; then lees in the mixture is separated by a squeezing method to obtain the clear yellow wine; 18 kilograms of the steamed sticky rice, 38 kilograms of the clear yellow wine and 1 kilogram of the Gutian red yeast rice are poured to the wine jar once again, evenly stirred and fermented for 15 days at a temperature of between 4 and 25 DEG C; the jar is sealed, moved to a shade, fermented for 2 to 3 months; the leavening is subjected to filter pressing, wine decoction and clarification to finally obtain a finished product, namely the yellow wine with the high alcohol content; and the alcohol content is between 21 and 23 percent vol. The yellow wine achieves the rigidity of white wine, is nutritious and healthy and has mellower mouthfeel.

Description

Technical field: [0001] The invention relates to a rice wine brewing process. Background technique: [0002] The national standard for traditional yellow rice wine is between 8-20% vol. At present, there is no yellow rice wine with an alcohol content exceeding 20% ​​vol that relies on natural fermentation. Invention content: [0003] The purpose of the present invention is to provide a kind of yellow rice wine whose alcohol content reaches 21-23% vol by natural fermentation, so as to overcome the embarrassing situation that the rice wine with low alcohol content is not enjoyable in the northern market. [0004] The object of the present invention is achieved in this way: a high-grade rice wine brewing process, which is characterized in that: water, steamed glutinous rice, and Gutian red yeast rice are poured into the wine tank in a ratio of 76:50:3, and stirred evenly , moved to a cool place out of direct sunlight, and fermented for 2 to 3 months at a temperature of 8-35°...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/66
Inventor 陈清
Owner 陈清
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