Method for producing yellow wine with high non-sugar solid matter content

Abstract

The invention discloses a method for producing yellow wine with high non-sugar solid matter content, which comprises the following steps of: adding starch composite hydrolase and protease during tank accommodation, and adding wine yeast in an amount which is 10 to 30 percent of weight of rice and rice wine in an amount which is 100 to 150 percent of weight of rice, wherein the starch composite hydrolase is added in an amount of 50,000 to 150,000 U / kg of rice and the protease is added in an amount of 20,000 to 50,000 U / kg of rice; adding wine for fixing before pre-fermentation, namely adding rice wine in an amount which is 100 to 300 percent of weight of rice; and performing post fermentation. The method can improve the non-sugar solid matter content, does not need to add wheat koji, and also can improve the amino acid nitrogen content of the yellow wine.

Description

technical field [0001] The invention relates to a production method of rice wine, in particular to a production method of rice wine containing relatively high non-sugar solids. Background technique [0002] There is a new technology for large tank fermentation of sweet yellow rice wine (Fu Jinquan, "Yellow Rice Wine Production Technology", Chemical Industry Press, 2005). Including steps: (1) Soaking and steaming rice: Soaking rice for 16 hours in spring and 24 hours in winter, steaming rice with a vertical rice steamer; (2) Fermentation in a tank: add rice, distiller's mother and equivalent rice into the fermentation tank 8% cooked wheat koji, 2% rhizopus koji, 100% 50° white wine in parts by weight, and mix well; (3) post-fermentation: time 2-3 months; (4) pressing-blending-finished product. [0003] Most of the rice in the above method is converted into glucose, has higher sweetness, and has higher alcohol content because of adding white wine simultaneously. But there is...

AI Technical Summary

Problems solved by technology

But there is following shortcoming in this method: 1) yellow rice wine non-sugar solid content is on the low side, and the non-sugar solid content in yellow rice wine is an important physical and chemical index of discriminating yellow rice wine quality grade; 2) add 50 ° white wine, to yellow rice wine 3) The content of amino acid nitrogen in the rice wine produced is low; 4) The post-fermentation time is too long, which affects equipment turnover and reduces production efficiency