Production method of za wine

Abstract

The invention discloses a production method of a za wine. The production method is characterized in that by adopting a yeast three-putting technology, a yellow wine modification technology, a grain saccharification liquid subsection adding technology and a novel mixing technology, cooking, starter addition mixing, saccharification, primary fermentation, secondary fermentation, squeezing and clarifying, color control, fine filtration, index allocation, sterilization and filling and the like are carried out on raw materials, namely 6-8 parts of highland barley and 4-2 parts of rice, so as to prepare the za wine finished product. The property indexes of the za wine are as follows: the content of total sugar is 40-80g / L, the alcohol degree is 12-16%, the content of total acid is 5-9g / L, the pH value is 3.5-4.6, the content of volatilized ester is 0.18-0.26g / L, the content of amino acid state nitrogen is 0.31-0.52g / L, the content of total phenol is 130-200mu g / ml, and the yield of the za wine is 200%-230%. The sanitation requirement of the za wine meets the provision of the fermented wine sanitation standard namely GB 2758; and the za wine has amber wine liquid and good quality, is clear and bright and has no precipitation and muddy phenomena after being naturally placed for 10-13 months.

Description

technical field [0001] The invention relates to a production method of sucking wine, which belongs to the field of brewing wine prepared by deep processing and fermentation of agricultural and sideline products. Background technique [0002] Zajiu is a unique drink of ethnic minorities in Southwest my country. The traditional brewing method is to boil whole grains of highland barley and mix it with koji, then put it in an altar for solid-state fermentation for several days or longer. until bland. The traditional zajiu process is solid-state fermentation, the koji used is ordinary koji, and the raw material is whole grains, resulting in insufficient fermentation, low utilization rate of raw materials, and low yield of wine. Liu Xuewen et al. reported the production process of zajiu brewed by semi-solid fermentation [Winemaking, 2003, 30(3): 84-85] and the research on the influence of solid-state fermentation and semi-solid fermentation on the quality of zajiu [Food Science ...

AI Technical Summary

Problems solved by technology

However, soaking after crushing the raw materials will easily lead to excessive loss of starch, and the amount of water added in the semi-solid process is too large (5 times that of the raw materials), which will inevitably dilute the koji medicine and cause poor fermentation power, and the taste of the obtained wine is weak; the finished wine reported by it The alcohol content is 15-18%, and the total sugar is 3-5g / 100ml. After comparing with the highland barley starch content of 53-65%, the alcohol content and sugar content are achieved by blending with additional substances (the article also has "blending loose wine "Experiment"); Wang Song reported the production process and development prospects of Zajiu [Sichuan Food and Fermentation, 2008, 44(1): 11-13], the main content of which is a brief overview of the fermentation and development prospects of traditional Zajiu , there is no specific process content; none of the above-mentioned documents involve the technology of first solid-state saccharification, then wine-adding water fermentation, raw grain saccharification liquid addition technology, improved double-set wine technology, etc.

At present, there are a small number of commodities for sale in the market, but they are basically produced by traditional techniques, the quality is uneven, and the taste of the wine is weak and uncoordinated.