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Method for aging draft yellow wine

A rice wine, pure raw technology, applied in the field of winemaking technology, can solve the problems of widespread application, lactic acid bacteria contamination, sacrificing the taste and aroma of rice wine, etc., and achieve the effects of reducing costs, reducing urethane content and saving site utilization.

Active Publication Date: 2013-09-25
JIANGSU ZHANGJIAGANG BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

China has not yet established a limit standard for ethyl carbamate in alcoholic beverages and fermented foods, but the control of ethyl carbamate has attracted widespread attention in the industry. Through research, it has been found that the main factors affecting the content of ethyl carbamate in rice wine are: temperature, Aging time, urea production during fermentation, pH, lactic acid bacteria contamination, etc.
[0010] The current research on control methods mainly starts with controlling the amount of urea produced in the fermentation broth, such as adding urease to degrade urea or breeding yeast with low urea production, etc., but these methods have not yet been widely used in the industry
The aging time is necessary for the taste of high-quality rice wine. Although shortening the aging time can reduce the production of ethyl carbamate, it will sacrifice the taste and aroma of rice wine

Method used

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  • Method for aging draft yellow wine
  • Method for aging draft yellow wine
  • Method for aging draft yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it into a rice steamer, after steaming, cool it with water to the rice temperature of 23-24 degrees, and evenly mix in 0.2-0.4Kg of wine medicine, Put it into a stainless steel fermentation box, and carry out pre-fermentation after nesting.

[0038] 2) Add 1.4 tons of water 36 hours after the start of the pre-fermentation, add 0.09±0.01 tons of wheat koji after 72 hours, and then add 0.66 tons of steamed rice (1.2±0.05 tons of rice after steaming) to mix the rice, and then control it by opening the rake The product temperature does not exceed 36°C, and after 6 to 7 days, it is pumped into a stainless steel post-fermentation tank for post-fermentation.

[0039] 3) Post-fermentation for 20±2 days, then pumped into a plate filter press to squeeze out 4±0.2 tons of raw wine with an alcohol content of about 16.9 degrees, a total sug...

Embodiment 2

[0042] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it into a rice steamer, steam it, cool it to 20-22 degrees with water, and mix in 0.2-0.4Kg of wine medicine evenly, Put it into a stainless steel fermentation box, and carry out pre-fermentation after nesting.

[0043] 2) Add 1.2 tons of water 42 hours after the start of the pre-fermentation, add 0.09±0.01 tons of wheat koji after 72 hours, and then add 0.66 tons of steamed rice (1.2±0.05 tons of rice after steaming) to mix the rice, and then control it by opening the rake The product temperature does not exceed 36°C, and after 6 to 7 days, it is pumped into a stainless steel post-fermentation tank for post-fermentation.

[0044]3) Post-fermentation for 20±2 days, then pumped into a plate filter press to squeeze out 4±0.2 tons of raw wine with an alcohol content of about 17.2 degrees, a total sugar of 3.6, and an acidity of 4....

Embodiment 3

[0047] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it into a rice steamer, steam it and cool it to the rice temperature of 16-18 degrees with water, and evenly mix in 0.2-0.4Kg of wine medicine, Put it into a stainless steel fermentation box, and carry out pre-fermentation after nesting.

[0048] 2) Add 1 ton of water 48 hours after the start of the pre-fermentation, add 0.09±0.01 tons of wheat koji after 72 hours, and then add 0.66 tons of steamed rice (1.2±0.05 tons of rice after steaming) to mix the rice, and then control it by opening the rake The product temperature does not exceed 36°C, and after 6 to 7 days, it is pumped into a stainless steel post-fermentation tank for post-fermentation.

[0049] 3) Post-fermentation for 20±2 days, then pumped into a plate filter press to squeeze out 4±0.2 tons of raw wine with an alcohol content of about 17.6 degrees, a total sugar of ...

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Abstract

The invention discloses a method for aging a draft yellow wine, which comprises the following steps: 1) soaking rice, cleaning, steaming, adding Chinese yeast, evenly mixing and performing primary fermentation; 2) adding the cooked rice and mixing while adding water and malt in the primary fermentation process, and then performing secondary fermentation; 3) after the secondary fermentation is finished, squeezing to obtain a raw wine; and 4) regulating the temperature of the raw wine to (-3)-(-5) DEG C, transferring into a draft yellow wine low-temperature aging device, and aging for at least one year to obtain an aged wine base for the draft yellow wine. According to the draft aged yellow wine disclosed by the invention, no sterilization procedure exists, the production conditions of ethyl carbamate are eliminated, and the ethyl carbamate content is reduced; the temperature is kept at (-3)-(-5) DEG C in the aging process, the production possibility of ethyl carbamate is further reduced, and meanwhile, condensed substances are sufficiently precipitated out in the aging process, thereby improving the non-biological stability and quality of the yellow wine product; and the draft yellow wine subjected to low-temperature aging tastes fresher and softer.

Description

technical field [0001] The invention relates to a brewing process, in particular to a method for aging pure raw rice wine. Background technique [0002] Traditional rice wine aging mainly uses pottery altars, the process is as follows Figure 6 shown. [0003] Tissue paper, bamboo shells, lotus leaves and other materials are commonly used for sealing pottery altars, which are easily damaged or weathered. The storage of aging wine generally requires a dedicated warehouse and site, and it should be kept at room temperature. [0004] The aging of rice wine is an important process in the brewing process of rice wine. The newly produced rice wine needs to be stored for a period of time. During this process, many physical and chemical changes occur, the most important of which is the combination reaction: there are three main types of such reactions. One is The combination of sugars and nitrogen-containing compounds to form melanoidin, also known as Maillard reaction, is mainly ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12H1/22
Inventor 黄庭明刘盈福周建明陈峰
Owner JIANGSU ZHANGJIAGANG BREWING
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