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Brewing method of high-concentration yellow rice wine

A rice wine brewing and high-concentration technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of inconvenient quality control of rice wine, occupying labor resources, and occupying more base wine, etc., to improve site utilization, less bacteria pollution, and quality The effect of small fluctuations

Active Publication Date: 2011-08-17
JIANGSU ZHANGJIAGANG BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1) It occupies a large area: the commonly used aging container is a pottery altar. With the increase in the output of rice wine, the amount of base wine required is also increasing, so it needs to occupy more space for the aging site to store the base wine;
[0004] 2) Large loss of resources: the base wine produced by traditional brewing technology has low alcohol content, and a lot of manpower and material resources are needed in the aging, blending and transportation process, which takes up a lot of labor resources;
[0005]3) The quality control of yellow rice wine is inconvenient: because yellow rice wine needs to be aged for a long time, the alcohol content of traditional brewing is low, and it is easy to cause changes in wine quality and even rancidity during the aging process go bad

Method used

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  • Brewing method of high-concentration yellow rice wine
  • Brewing method of high-concentration yellow rice wine
  • Brewing method of high-concentration yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it in a rice steamer, after steaming, cool it with water to the rice temperature of 26±1°C, mix evenly with half a catty of wine medicine, put Put it into the stainless steel fermentation tank for pre-fermentation. Add 1 ton of water 48 hours after the start of the pre-fermentation, add 0.09±0.01 tons (8%-10%) of wheat koji and 0.66 tons of steamed rice (1.2±0.05 tons of rice after steaming) after 72 hours to combine Rice, after 90 hours, start to rake according to the product temperature, and after 120 hours, it is pumped into the post-fermentation tank for post-fermentation. After 20 days of post-fermentation, it is pumped into a plate filter press for pressing, and 4 tons of raw wine with an alcohol content of about 17.5 degrees are squeezed out.

[0022] 2) Distill 20% (0.8 tons) of the raw wine after pressing. Distillatio...

Embodiment 2

[0024] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it in a rice steamer, after steaming, cool it with water to the rice temperature of 26±1°C, mix evenly with half a catty of wine medicine, put Put it into the stainless steel fermentation tank for pre-fermentation. Add 1 ton of water 48 hours after the start of the pre-fermentation, add 0.09 tons (8%-10%) of wheat koji and 0.66 tons of steamed rice (1.2±0.05 tons of rice after steaming) after 72 hours to combine the rice, After 91 hours, start to rake according to the product temperature, and after 125 hours, pump into the post-fermentation tank for post-fermentation. After 21 days of post-fermentation, it is pumped into a plate filter press for pressing, and 4 tons of raw wine with an alcohol content of about 17.5 degrees are squeezed out.

[0025] 2) Distill 40% (1.6 tons) of the raw wine after pressing. Distillation adopts ...

Embodiment 3

[0027] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it in a rice steamer, after steaming, cool it with water to the rice temperature of 26±1°C, mix evenly with half a catty of wine medicine, put Put it into the stainless steel fermentation tank for pre-fermentation. Add 1 ton of water 48 hours after the start of the pre-fermentation, add 0.1 ton (8%-10%) of wheat koji and add 0.66 tons of steamed rice (1.2±0.05 tons of steamed rice) after 72 hours to combine Rice, after 90 ± 2 hours, start to rake according to the product temperature, and after 115 hours, pump it into the post-fermentation tank for post-fermentation. After 19 days of post-fermentation, it is pumped into a plate filter press for pressing, and 4.2 tons of raw wine with an alcohol content of about 17.5 degrees are squeezed out.

[0028] 2) Distill 50% (2.1 tons) of the raw wine after pressing. Distillation adopts ...

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Abstract

The invention discloses a brewing method of a high-concentration yellow rice wine, comprising the brewing processes of: immersing raw materials (rice), steaming, pre-fermenting, post-fermenting, squeezing, distilling 20-50% (Vol) of squeezed wine, separating bulk wine into distillate and yellow liquid having high alcoholic strength through distillation, adding the yellow liquid in the pre-fermenting process, carrying out wine decocting and sterilizing treatment on the 20-50% (Vol) of squeezed wine, then uniformly mixing with the distillate, and aging together to finally form a high-concentration yellow rice wine (bulk wine) base wine. The brewing method of the stable-quality high-concentration yellow rice wine has the advantages of labor and material resource saving, brewing space saving, production efficiency improvement, convenience for aging and meets the requirement of large-scale industrial production.

Description

technical field [0001] The invention relates to a method for brewing high-concentration rice wine. Background technique [0002] The existing traditional brewing process of rice wine mainly includes: rice soaking → steaming rice → adding wine medicine and mixing well → building a nest for fermentation → adding rice and wheat koji to the ceramic vat for further fermentation → post-fermentation in the fermenter → pressing → boiling Wine sterilization → aging. In the traditional brewing process of rice wine, the final formed rice wine base wine has a low alcohol content of 15-18 degrees. But along with the continuous expansion of rice wine production scale, the amount of required base wine is also constantly expanding, so there are the following disadvantages: [0003] 1) It occupies a large area: the commonly used aging container is a pottery altar. With the increase in the output of rice wine, the amount of base wine required is also increasing, so it needs to occupy more s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 黄庭明
Owner JIANGSU ZHANGJIAGANG BREWING
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