Method for producing semisweet or sweet yellow wine

Abstract

The invention provides a process for producing semisweet or sweet yellow wine with short production period, high production efficiency, stable quality and unique flavor. The production process can conveniently and alternately generate semisweet and sweet yellow wine as required. The method comprises the following steps of: 1) glutinous rice impregnation; 2) rice steaming; 3) tank filling: filling steamed glutinous rice and purebred raw wheat yeast in an amount which is 5 to 15 percent of the weight of the glutinous rice, block yeast in an amount which is 4 to 5 percent of the weight of the glutinous rice, rice wine in an amount which is 50 to 200 percent of the weight of the glutinous rice and yeast wine in an amount which is 10 to 20 percent of the weight of the glutinous rice into a tank, and starting fermentation at the temperature of between 28 and 30 DEG C; 4) pre-fermentation: raking the materials for the first time in 13 to 16 hours of fermentation, and controlling the fermentation temperature to be below 36 DEG C; 5) wine adding sizing: fermenting for 24 hours, adding the rice wine in an amount which is 300 to 1,300 percent of the weight of the glutinous rice, and stirring uniformly; and 6) post fermentation.

Description

technical field [0001] The invention relates to a method for producing rice wine, in particular to a method for producing semi-sweet or sweet rice wine. Background technique [0002] Shanniang, the representative of semi-sweet rice wine, has a sugar content of 40.1-100g / L, and Xiangxue wine, the representative of sweet rice wine, has a sugar content of more than 100g / L. They are all traditional Shaoxing rice wine, with sweet taste, rich aroma and texture. Extra-concentrated rice wine is a fine product, deeply loved by the masses, and it is also a good base wine. The production of traditional sweet or semi-sweet rice wine has small production volume, slow fermentation, long production cycle, pure manual operation, and labor High strength, high production cost and other disadvantages. [0003] The invention patent application with application number CN200810122040.8 (publication number: CN101475890A) discloses a kind of Shanniang wine and its production process, including: ...

AI Technical Summary

Problems solved by technology

[0009] The rice soaking time in the above process is too long, which reduces the production efficiency; the pre-fermentation time is too long, and adding rice mash multiple times increases the risk of bacterial contamination, which can easily lead to rancidity of rice wine; and the taste; and the brewed rice wine can only be semi-sweet rice wine