Preparation process for wine yeast special for large jar of fermented yellow wine

Abstract

The invention belongs to the technical field of yellow wine brewing and particularly relates to a preparation process for a wine yeast special for a large jar of fermented yellow wine. The preparation process comprises the following steps of: (1) soaking rice; (2) steaming the rice; (3) filling materials into a jar, i.e. preparing a formula, i.e. 100kg of glutinous rice, and adding 140 to 150kg of clean water, 12 to 14kg of raw wheat yeast, 2 to 3kg of cooked wheat yeast and 3,000 to 4,000ml of triangular flask yeast liquid, wherein the triangular flask yeast liquid is prepared from XZ-10 yeast liquid and XZ-11 yeast liquid in the weight ratio of (0.5-2):1; (4) culturing, i.e. 8 to 12 hours after filling the materials into the jar, the temperature of the product is up to 28 to 31 DEG C, raking for the first time, and raking every 3 to 5 hours, and in the cultivation process, controlling the temperature of the product to be less than 31 DEG C; and (5) maturating for later use, i.e. from the time of filling the materials into the jar, cultivating the materials for 48 hours, and then the product can serve as the wine yeast. The wine yeast keeps the excellent fermentation performance of a pure wine yeast and also play a role of increasing a metabolic product and improving the fragrance and the mouthfeel of the yellow wine.

Description

technical field [0001] The invention belongs to the field of yellow rice wine brewing, and more specifically relates to a preparation process of special distiller's mother for fermenting yellow rice wine in a large tank. Background technique [0002] Mechanized large-tank fermented yellow rice wine has developed rapidly in recent years due to its advantages such as small footprint, stable wine quality, no seasonal restrictions on production, low labor intensity, and high labor productivity. However, compared with traditional craft rice wine, mechanized large-tank fermented rice wine has the disadvantages of insufficient aroma and relatively weak taste. The reason is that traditional craft rice wine is brewed with naturally cultivated rice wine mother, which contains a variety of Saccharomyces cerevisiae. The metabolites in the rice wine are rich, giving the rice wine a rich aroma and a full-bodied taste; while the mechanized large-tank fermented rice wine is brewed with pure...

AI Technical Summary

Problems solved by technology

However, compared with traditional craft rice wine, mechanized large-tank fermented rice wine has the disadvantages of insufficient aroma and relatively weak taste. The reason is that traditional craft rice wine is brewed with naturally cultivated rice wine mother, which contains a variety of Saccharomyces cerevisiae. The metabolites in the rice wine are rich, giving the rice wine a strong aroma and a full-bodied taste; while the mechanized large-tank fermented rice wine is brewed with pure-bred distiller's mother cultivated by a single Saccharomyces cerevisiae, so the metabolites in the wine are relatively simple and the flavor is poor

[0003] In recent years, some studies have used Saccharomyces cerevisiae and aromatizing yeast to cultivate pure-bred distiller's mother. Although the large-tank fermented rice wine brewed with this distiller's mother has a strong aroma, it is different from the inherent aroma of rice wine, and there is no obvious improvement in taste. Moreover, the fermentation performance of aromatic yeast is poor, and it is easy to cause rancidity

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