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Rice wine and production process thereof

A production process and technology of rice wine, applied in the field of rice wine and its production process, can solve problems such as lack of good classification methods, and achieve the effect of ensuring the stability of flavor, pleasant taste, and clear mouthfeel

Inactive Publication Date: 2012-03-28
FENGSHAN PANYANGHE INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of liquor in our country, with strong local characteristics, each product has its own characteristics, and each craft has its own characteristics. At present, the country does not have a good classification method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] 1. Net selection and elutriation

[0022] Select raw materials for processing according to the requirements of the production instructions, put the weighed qualified rice and glutinous rice (the ratio of the two is 1:1) into a clean container, add water and wash them, after washing, put them on a sieve to drip dry water.

[0023] 2. Cooking

[0024] Put the drained rice and glutinous rice into the steamer, turn on the steam and steam for 1 hour, then turn over the rice, break up the rice balls, pour water evenly, cover the pot, turn on the steam and steam for 40 minutes, that is The rice can be taken out and spread out to dry in the rice pool. When the temperature of the rice cools to 32°C, 0.6% distiller's yeast can be added and mixed evenly.

[0025] 3. Fermentation

[0026] Put the rice into the fermentation tank for saccharification and fermentation, and tie the mouth of the tank with a film. After 18 hours, the saccharification is mature (the rice layer drops and...

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Abstract

The invention discloses rice wine and a production process thereof. Based on traditional production processes of low-alcohol rice-flavour liquor, the formula and production process are improved; thus the product not only has the style of rice-flavour liquor, but also has glutinous rice flavor; and nutritional components are maintained as many as possible. Liquor is prepared by using rice and glutinous rice according to a certain proportion through a production process of rice-flavour liquor. Additionally, part of glutinous rice is steamed, fermented, sterilized, and filtered to obtain glutinous rice wine. The two kinds of wine are blended according to a certain proportion to form rice wine with local characteristics.

Description

technical field [0001] The present invention relates to a kind of rice wine and its production process. technical background [0002] Rice wine is a common name. It is actually made of rice as raw material through fermentation, distillation, aging, and blending. It does not add edible alcohol and non-white wine fermentation aroma and taste substances. It has ethyl lactate, β-ethanol Liquor with compound fragrance as the main body. Its characteristics: the rice fragrance is pure and elegant, the entrance is soft and sweet, and the fall is smooth. Rice-flavored liquor is still typically represented by Guilin Sanhua Liquor in Guangxi. Rice wine is a kind of wine that ethnic minorities in Guangxi like to drink, and wineries in every county in Guangxi produce rice wine. In villages of ethnic minorities such as Zhuang, Yao, and Miao, there is a habit of making rice wine for self-drinking and entertaining guests. The production and sales volume of rice wine is very large in eth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 莫冬
Owner FENGSHAN PANYANGHE INDAL
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