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Yellow wine brewing method

A technology of rice wine and wine medicine, applied in the field of rice wine brewing, can solve the problems of high cost and unstable effect, and achieve the effect of safe use, easy acquisition and low cost

Inactive Publication Date: 2012-11-21
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a brewing method of yellow rice wine, which overcomes the problem of unstable effect and high cost of inhibiting the formation of amino acid ethyl formate by adding acid urease in the existing brewing process

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0028] In the experimental group, 2.53 g of L-ornithine hydrochloride was added to 1.5 L of fermented liquid on the 3rd day after adding the wine medicine, and no inhibitor was added to the control group 1. Samples were taken and analyzed every 2 days to determine the amount of ethyl carbamate in the fermented liquid. The content of ester and ethanol, the results are shown in Table 1 and Table 2. The results showed that the content of ethyl carbamate in the experimental group added with L-ornithine hydrochloride as an inhibitor was lower than that of the naturally fermented control group 1, but the ethanol content of the two groups was roughly the same, both in the range of 12% to 16%. Within the range, it can be seen that adding inhibitors has little effect on the alcohol content of rice wine, that is, the ethanol content, and L-ornithine hydrochloride does not affect the production of alcohol during the brewing process.

[0029] Table 1 Effect of L-ornithine hydrochloride on...

Embodiment 2

[0034] In the experimental group, 2.53 g of L-ornithine hydrochloride was added to 1.5 L of fermentation broth on the 3rd day after adding the wine medicine, and in the control group 2, 33 mg / L of acid urease was added on the 6th day after adding the wine medicine, and the enzyme activity was at 750 Between ~2500units, can completely hydrolyze the urea in rice wine (enzyme activity is 15000~50000units / g), every 2 days sampling analysis, measure the content of ethyl carbamate and ethanol in the fermented liquid, the results are shown in Table 3 and Table 4 . The results show that the content of ethyl carbamate in the experimental group added with L-ornithine hydrochloride as an inhibitor is lower than that of the control group 2 added with acid urease, but the ethanol content of the two groups is roughly the same, both in the range of 12% to 16%. It can be seen that adding inhibitors has little effect on the alcohol content of rice wine, that is, the ethanol content, and L-ornith...

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Abstract

The invention belongs to a yellow wine brewing method, which comprises the steps of rice soaking, rice steaming, water spraying, jar falling and pot erecting, yeast and water addition, fermentation and post treatment, wherein L-ornithine monohydrochloride is added into fermentation liquid in the second day to the six day after the jar falling and pot erecting. The yellow wine brewing method has the advantages that the L-ornithine monohydrochloride as an inhibitor is easy to control, the inhibition efficiency is high, and the generation of ethyl carbamate can be effectively inhibited; after the L-ornithine monohydrochloride is dissolved in water, ornithine is generated and participates in uric acid circulation in vivo, no risk and no toxic and harm exist, and no environment pollution is caused; and in addition, the L-ornithine monohydrochloride is easy to obtain, the use is convenient, and the cost is low.

Description

technical field [0001] The invention relates to the brewing technology of yellow rice wine, in particular to a brewing method of yellow rice wine which suppresses the production of ethyl carbamate in yellow rice wine. Background technique [0002] Yellow rice wine has a long history in China and is one of the three major brewed wines in the world. It has rich nutritional value, medicinal value and health care effect, and is favored by people. Yellow rice wine with Chinese characteristics has always been a hot spot for people's consumption. However, during the brewing process of rice wine, a carcinogen - ethyl carbamate - will be spontaneously produced. [0003] Urethane, also known as urethane, is a substance that causes multisite carcinogenicity in experimental animals and even humans, and is as dangerous as acrylamide. Studies have shown that in rodents, urethane is a multisite carcinogen, which can cause diseases such as lung cancer, lymphoma, liver cancer and skin cance...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陈启和方若思董亚晨何国庆徐腾洋
Owner ZHEJIANG UNIV
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