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A production process and rice wine technology, applied in the field of winemaking technology, can solve problems such as mash rancidity, and achieve the effects of long aftertaste, prominent sweet-scented osmanthus fragrance, and enhanced nutritional value.
Inactive Publication Date: 2011-01-12
山西四达酒类饮料有限责任公司
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Problems solved by technology
So far, there is no good way to completely solve the rancidity problem of mash
Method used
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Embodiment 1
[0020] (1) Ingredients:
[0021] Yellow rice: feed 100kg; mung beans: 3.7kg; red dates: 3.7kg; bitter beans: high-quality bitter beans produced in Dai County, Shanxi Province, 0.3kg; wheat koji: 5kg; active dry yeast: 0.15kg.
[0022] (2) Process flow:
[0023] 1) Soak yellow rice for more than 12 hours.
[0024] 2) Steaming: It must be steamed well, without filling. It is required to steam for 1 hour and then stew the rice. Stew the rice for 1 hour, and stir twice in the middle.
[0025] 3) Spreading to air: the temperature is controlled below 35°C.
[0026] 4) Add koji, saccharification and fermentation: add koji into the tank, add active dry yeast and common wheat koji or Daqu, the specific operation of adding active dry yeast is to first weigh 6 kg of warm water at about 35°C, and then accurately weigh the amount of dry yeast , Pour into the prepared warm water, mix well, and set aside after 2 hours. When adding koji, sprinkle the active dry yeast on the surface of the...
Embodiment 2
[0035] (1) Ingredients:
[0036] According to the batching method of embodiment 1, just the feeding ratio of yellow rice, mung beans, red dates and bitter beans is replaced by 100kg: 3.9kg: 3.9kg: 0.3kg.
[0037] (2) Process flow:
[0038] According to the step operation of embodiment 1, just in the 6th) step, after transferring to post-fermentation, immediately add 61% vol white wine 50kg, stir 1 time every day, seal after the surface is clear, post-fermentation period is more than 85 days.
Embodiment 3
[0040] (1) Ingredients:
[0041] According to the method batching of embodiment 2, just the feeding ratio of yellow rice, mung beans, red dates and bitter beans is replaced by 100kg: 4.1kg: 4.1kg: 0.3kg.
[0042] (2) Process flow:
[0043] Operate according to the steps of Example 2, but in step 6), after transferring to post-fermentation, immediately add 61% vol white wine 50 kg and sweet-scented osmanthus fragrance 0.1 kg, stir once a day, seal until the surface is clear, post-fermentation period 85 more than days.
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Abstract
The invention relates to an improved process for producing yellow wine and aims to solve the problem of mash rancidity and improve the yield of the yellow wine. The production process comprises the following steps of: washing of raw materials, soaking, stewing, spreading for cooling, addition of distiller's yeast, uniform stirring, diastatic fermentation, harrowing, secondary fermentation, pressing, sterilization, storage, blending, filtration and packaging sequentially. The used raw materials are millet, mung bean, red jujube and fenugreek in a weight ratio of 100:3.7-4.1:3.7-4.1:0.3-0.5;in the step of addition of the distiller's yeast, active dry yeast in an amount which is 0.15 percent of the weight of the millet and wheat koji and daqu in an amout which is 5 percent of the mass of the millet are added; and in the step of secondary fermentation, spice of sweet osmanthus flower in an amount which is 0.1 percent of the weight of the millet and white wine or Daqu white wine in an amount which is 50 to 80 percent of the weight of the millet are added. The process for producing the yellow wine improves the yield of the yellow wine, solves the problem of the mash rancidity and also improves the nutritional value and bouquet of the yellow wine.
Description
technical field [0001] The invention relates to a brewing process, in particular to a rice wine brewing process. Background technique [0002] Rice wine fermentation is a natural fermentation carried out in an open environment. It is a process of simultaneous mixed fermentation of saccharification fermentation and bacteria, wild bacteria, lactic acid bacteria and other bacteria. Due to the massive growth and reproduction of various wild bacteria and harmful lactic acid bacteria in the fermented mash, a large amount of lactic acid and acetic acid produced will increase the acidity of the mash, and the aroma of the mash will deteriorate, which is rancidity. [0003] Traditional methods to prevent rancidity include: (1) keeping the fermentation room clean and sanitation and cleaning, disinfection and sterilization of equipment and utensils; (2) improving the quality of koji and yeast; Acidity achieves the purpose of making acid with acid; (4) control the fermentation temperatu...
Claims
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Application Information
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