Processing method of natural menthol low-degree ice yellow wine

Abstract

The invention relates to a processing method of natural menthol low-degree ice yellow wine, which belongs to the technical field of brewing. Based on the production process of tan-fan rice wine, glutinous rice, red rice, sweet-scented osmanthus red skin wheat koji and natural mint serve as raw materials, colorless tan-fan rice wine punching cylinder, Gunanfeng traditional small cylinder low-temperature and long-time fermentation and other special brewing technologies are adopted, so that the effective nutrition of the glutinous rice, red rice and mint is dissolved during the fermentation process, semi-dry yellow wine which is fashionable, refreshing, has unique flavor and is suitable to drink in four seasons is brewed, and the nutrition and drinking value of the yellow wine are improved.

Description

technical field

[0001] The invention relates to a brewing process of rice wine, in particular to a processing method of natural menthol low-alcohol ice sculpture rice wine. Background technique

[0002] The winemaking process of the rice-sharing method is carried out at the same time as saccharification and fermentation, so it is also called "double fermentation". The quality control of this process is complicated and technically difficult. It must be flexibly controlled according to various factors such as temperature, rice quality, fermented rice and wheat koji performance, and timely adjustments. If the fermentation is normal, the proportions of various components in the wine mash will be harmonious. , Balanced growth, the taste of the finished wine is fresh, soft, sweet and full-bodied, and the quality will meet the requirements of physical and chemical indicators. The fermentation time of Tanfan wine is about 90 days. It is the production method with the longest fermen...

Examples

Embodiment Construction

[0022] A kind of processing method of natural menthol low-alcohol ice sculpture rice wine, operates according to the following steps:

[0023] a. Soak glutinous rice and red rice for 23-27 hours, cook and gelatinize, spread out on a bamboo mat after cooling, and stir with a wooden rake to separate the rice grains;

[0024] b. Add wine and medicine according to 0.3-0.4% of the weight of the rice, mix well, and make a nest for saccharification;

[0025] c. When the sugar content of the saccharification and fermentation nest liquid reaches 120-150g / L, mix evenly the crushed sweet-scented osmanthus red wheat koji according to 16.5% of the weight of the rice, and after 24 hours, use aged colorless rice wine and water in a ratio of 1:1 Carry out cylinder flushing so that the sugar content is 22-25g / L;

[0026] d. Open the rake 11 hours after flushing the vat, and then pour into the pottery altar after 23 hours; after filling the altar, open the rake every 2-3 hours on the first day...

technical field

[0001] The invention relates to a brewing process of rice wine, in particular to a processing method of natural menthol low-alcohol ice sculpture rice wine. Background technique

[0002] The winemaking process of the rice-sharing method is carried out at the same time as saccharification and fermentation, so it is also called "double fermentation". The quality control of this process is complicated and technically difficult. It must be flexibly controlled according to various factors such as temperature, rice quality, fermented rice and wheat koji performance, and timely adjustments. If the fermentation is normal, the proportions of various components in the wine mash will be harmonious. , Balanced growth, the taste of the finished wine is fresh, soft, sweet and full-bodied, and the quality will meet the requirements of physical and chemical indicators. The fermentation time of Tanfan wine is about 90 days. It is the production method with the longest fermen...

Examples

Embodiment Construction

[0022] A kind of processing method of natural menthol low-alcohol ice sculpture rice wine, operates according to the following steps:

[0023] a. Soak glutinous rice and red rice for 23-27 hours, cook and gelatinize, spread out on a bamboo mat after cooling, and stir with a wooden rake to separate the rice grains;

[0024] b. Add wine and medicine according to 0.3-0.4% of the weight of the rice, mix well, and make a nest for saccharification;

[0025] c. When the sugar content of the saccharification and fermentation nest liquid reaches 120-150g / L, mix evenly the crushed sweet-scented osmanthus red wheat koji according to 16.5% of the weight of the rice, and after 24 hours, use aged colorless rice wine and water in a ratio of 1:1 Carry out cylinder flushing so that the sugar content is 22-25g / L;

[0026] d. Open the rake 11 hours after flushing the vat, and then pour into the pottery altar after 23 hours; after filling the altar, open the rake every 2-3 hours on the first day...