Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot

Abstract

The invention provides a yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot, which comprises the following steps: preparation of rice, fermentation in front fermenting cylinder, fermentation in front fermenting pot, fermentation in the back fermenting pot, and preparation of finished product. In the fermentation in the front fermenting cylinder, yeast for brewing rice wine, cooked wine yeast, raw wine yeast and rice are added for diastatic fermentation, and in the fermentation in the front fermenting pot, yellow rice wine active dry yeast after activation, raw wine yeast, pure enhanced raw wine yeast, alpha-amylase, saccharogenic amylase, acidic protease and lactic acid are added for diastatic fermentation, and then two parts of wine with dregs are mixed and added into the back fermenting pot for diastatic fermentation, protein decomposition, etc.; the invention employs multi-strain and multi-enzyme system for biochemistry reaction and wine substance metabolism, and the invention has the advantages of good raw material decomposition, complete diastatic fermentation, high liquor yield, short fermentation period and perfect yellow rice wine quality. Most production processes of the present invention employs mechanized line production, thereby realizing effective automation control of fermentation process, preventing acetification of wine with dregs, improving output and stability of wine, reducing labor intensity and improving production benefit.

Description

technical field [0001] The invention belongs to the technical field of rice wine production, and in particular relates to a production process of rice wine. Background technique [0002] Yellow rice wine is a low-alcohol fermented original wine made from grains as the main raw material, using the joint saccharification and fermentation of various beneficial microorganisms contained in wine medicine and koji. Chinese yellow rice wine is brewed with unique quality (bodied, flavor) and multi-strain (distiller's mother, barley koji, red yeast rice) due to its unique technology. Saccharification, fermentation and protein decomposition run through the entire classic traditional process. Traditional technology and equipment: (drain rice wine mother, raw wheat koji, red yeast rice) pre-fermentation (tank)→post-fermentation (altar, vat)→storage (altar). The quality (body and flavor) of rice wine produced by this process is an objective benchmark. However, the traditional craft has ...

AI Technical Summary

Problems solved by technology

At present, the cylinder is the symbol of the traditional craft, and the large pot is the symbol of the new craft. The production method of the new craft rice wine solves the heavy physical labor of the traditional craft, and creates conditions for the mechanization and automation of the rice wine production. However, the rice wine produced by the new craft The quality (bodied, flavor) is not as good as rice wine produced by traditional techniques

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