Yellow wine brewed by taking malt syrup as raw material and brewing method thereof

A technology for maltose syrup and rice wine, applied in the field of rice wine, can solve the problems of short shelf life of finished rice wine, heavy bitterness and astringency of rice wine, slow filtration speed, etc., achieve elegant aroma characteristics, improve bitterness and astringency, and achieve the effect of zero emission

Active Publication Date: 2013-01-16
SHANGHAI JINFENG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewed product has more residues in the pressing process, and the filtration speed will be slower, and the brewed wine is prone to protein precipitation, resulting in a shorter shelf life of finished rice wine than other wines
[0013] Product Flavor: Yellow rice wine brewed by traditional methods has a heavy bitter taste

Method used

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  • Yellow wine brewed by taking malt syrup as raw material and brewing method thereof
  • Yellow wine brewed by taking malt syrup as raw material and brewing method thereof
  • Yellow wine brewed by taking malt syrup as raw material and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1) Mix the acid rice milk water produced in the traditional rice wine brewing process with clear water, and the total acid of the mixed water is 2.93g / L.

[0039] 2) Take 24kg of mixed water and heat it to 100°C, keep it warm for about 30 minutes, add 16kg of maltose syrup, and fully dissolve it.

[0040] 3) Cool the sugar solution described in 2) to 26°C, add 2.4kg of distiller's mother, 1.6kg of wheat koji and 1.6g of protease. Drop cans. The drop tank temperature is controlled at 27.5°C.

[0041] 4) Stir once a day during the fermentation process, the fermentation temperature is controlled at 25.0-29.5°C, and the fermentation period is 20 days.

[0042] 5) Squeeze, clarify, and decoct wine.

[0043] The brewed product is light yellow, clear and translucent, with a mellow and elegant aroma, a refreshing and mellow taste, and has the typical style of rice wine products.

[0044] The alcohol yield rate is 221.5%. The key physical and chemical indicators of the test...

Embodiment 2

[0047] 1) Mix the acid rice milk water produced in the traditional rice wine brewing process with clear water, and the total acid of the mixed water is 3.95g / L.

[0048]2) Take 3000kg of mixed water and heat it to 100°C, keep it warm for about 30 minutes, add 2040kg of maltose syrup, and fully dissolve it.

[0049] 3) Cool the sugar solution in 2) to 26°C, add 200kg of distiller's mother, 200kg of wheat koji and 200g of protease, and drop it into the tank. The drop tank temperature was controlled at 25°C.

[0050] 4) Stir once a day during the fermentation process, the fermentation temperature is controlled at 25.8-28.5°C, and the fermentation period is 12 days.

[0051] 5) Squeeze, clarify, and decoct wine.

[0052] The brewed product is light yellow, clear and translucent, with a mellow and elegant aroma, a refreshing and mellow taste, and has the typical style of rice wine products.

[0053] The alcohol yield rate was 259.2%. The key physical and chemical indicators of ...

Embodiment 3

[0056] 1) Take 600kg of water and heat it to 100°C, keep it warm for about 30 minutes, add 408kg of maltose syrup, and fully dissolve it.

[0057] 2) Cool the sugar solution described in 1) to 26°C, add 40kg of distiller's mother, 40kg of wheat koji and 40g of protease, and drop it into the tank. The drop tank temperature was controlled at 25°C.

[0058] 3) Stir once a day during the fermentation process, the fermentation temperature is controlled at 25.8-29.6°C, and the fermentation period is 7 days.

[0059] 4) Squeeze, clarify, and decoct the wine.

[0060] The brewed product is light yellow, clear and translucent, with a mellow and elegant aroma, a refreshing and mellow taste, and has the typical style of rice wine products.

[0061] The yield rate was 246.7%. The key physical and chemical indicators of the test are in line with the national standard of GB / T 13662-2008 "rice wine".

[0062]

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Abstract

The invention discloses a method for brewing yellow wine by malt syrup and obtained yellow wine. The method comprises the following steps of: falling raw materials into a tank: putting 10 parts by weight of malt syrup, 14-16 parts by weight of water, 0.95-1.5 parts by weight of yeast wine, 0.9-1.1 parts by weight of wheat koji and a proper quantity of acid proteinase into a fermentation tank, and beginning to ferment after the raw materials are evenly mixed; and fermentation: in a fermentation process, stirring once in every day, controlling the fermentation temperature to be 24-30DEG C, and controlling a fermentation period to be 7-20 days; and squeezing, clarifying and decocting wine. The yellow wine product obtained by brewing conforms to the national standard, the style of strong bitterness of the traditional yellow wine is improved, protein-class precipitates are unlikely to generate, and the product property is more stable. With the method disclosed by the invention, the environment pressure is lightened, and the energy consumption is greatly lowered.

Description

technical field [0001] The invention relates to rice wine and a brewing process thereof, in particular to a method for brewing rice wine and the obtained rice wine by using maltose syrup instead of grains such as rice as main raw materials. Background technique [0002] Most of the existing rice wine brewing uses rice, millet, corn, etc. as the main raw materials. After steaming or cooking, saccharification starter such as koji and distiller's yeast and water are added, and the processes of saccharification and fermentation, fermenting, pressing and filtering, and heat sterilization are carried out. Realize the brewing of rice wine. [0003] The common rice wine production process is as follows: [0004] 1) Dipping: soak the required amount of rice (millet, corn) in water; [0005] 2) Steaming or cooking: send the soaked rice (millet, corn) to steaming or cooking; [0006] 3) Cool the ingredients: cool the cooked rice or pour it with water, then mix in the saccharificatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 毛严根冉宇舟胡健黄媛媛叶小龙吴苗叶方逸群范雪平
Owner SHANGHAI JINFENG WINE IND
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