A kind of brewing process of sweet yellow rice wine

A rice wine and process technology, applied in the field of sweet rice wine brewing technology, can solve the problems of affecting the yield and quality of the wine, difficult to control the brewing, and incomplete fermentation, etc., to achieve clear and transparent wine body, less bacteria, and pure wine body thick effect

Inactive Publication Date: 2011-12-07
刘谋彩
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a single song, alcoholization and saccharification fermentation are not complete, so the sweet rice wine brewed by traditional technology and koji has low alcohol content, single taste, easy to sour, alcohol yield, and difficult to control brewing; the saccharification and alcoholization stages are continuous strong, affecting the yield and quality of wine

Method used

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Embodiment Construction

[0011] The present invention will be described in further detail below with reference to the examples, but the protection scope of the present invention is not limited by the examples.

[0012] The processes that are not described in detail in the following examples are all conventional processes, and the traditional wine koji used (commonly known as wine and medicine) can be easily purchased in the local market.

[0013] A sweet rice wine brewing process, which is prepared from the following raw materials according to the weight parts, the parts are weight parts, 5,000 parts of brown glutinous rice, 30 parts of traditional distiller's yeast, 15 parts of traditional Chinese medicine fragrant distiller's yeast, Angel brand sweet rice wine live fermented dry yeast (available in the local market) 9 servings.

[0014] The brewing process is as follows:

[0015] The glutinous rice produced in that year is selected to be caged into brown glutinous rice by a cage machine; then the i...

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PUM

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Abstract

The invention discloses a rice wine brewing process, in particular to a sweet rice wine brewing process. It includes the steps of material selection, rice washing, soaking, cooking, saccharification, alcoholization and wine pressing. The invention adopts three brewing techniques of distiller's yeast and koji applied in stages, and completely solves the characteristics of traditional sweet yellow rice wine such as low yield, low alcohol content and simple taste due to incomplete saccharification and alcoholization. The sweet yellow rice wine of the present invention is made from the raw materials of the following components, and the parts are parts by weight: 5000 parts of brown glutinous rice, 30 parts of traditional distiller's koji, 15 parts of self-made fragrant wine koji of traditional Chinese medicine, and 9 parts of live fermented dry yeast of yellow rice wine. Its production process includes raw material processing, cooking, saccharification and fermentation, wine fermentation, pressing and aging, and sterilized packaging. The rice wine prepared by the invention has the characteristics of light yellow and transparent color, mellow smell, sweet and sour taste, soft and moist, and endless aftertaste. The wine contains various amino acids and various trace elements.

Description

technical field [0001] The invention relates to a brewing process of wine, in particular to a brewing process of sweet rice wine. Background technique [0002] The traditional sweet rice wine brewed with glutinous rice as the main raw material has a long history, delicious taste, low alcohol content, rich nutrition, sweet and sour taste, suitable for men, women and children in all seasons, and is deeply loved by consumers. Therefore, it has been circulated in our country for more than ten thousand years. But there are also fatal flaws, the temperature is high and long-term storage is easy to rancidity, and the color becomes darker. At present, there are some deficiencies in the traditional sweet rice wine brewing process. It is a single song, and the brewing and saccharification fermentation is not complete, so the sweet rice wine brewed by traditional craftsmanship and koji has low alcohol content, single taste, easy to become sour, wine yield, and difficult to control br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘谋彩
Owner 刘谋彩
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