Brewing method of red glutinous yellow wine

A technology of rice wine and blood glutinous rice, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of color, nutritional value, low rice soaking temperature, uneven water absorption, etc., and achieve easy control of fermentation conditions, high trace element content, organic Acid rich effect

Active Publication Date: 2014-09-24
CHANGSHU JINGUI WINERY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is the rice wine obtained by distillation, which is not the same wine as the brewed wine. The process 1. The rice soaking temperature is low, the rice soaking time is short, and the blood glutinous rice and white glutinous rice are mixed for soaking. The difference in organizational structure causes uneven water absorption and affects the quality of steamed rice; 2. Since the fermentation uses a closed container and requires maintaining a set temperature range, the fermentation cost is high and the investment is large; 3. Because the mother wine obtained by distillation is used Its color and nutritional value are far inferior to brewed wine; 4. The fermentation time is short and there is no aging stage, so the flavor of the original wine is insufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The brewing of the blood glutinous yellow rice wine that the present embodiment provides, it realizes according to the following steps:

[0022] (a), weighing raw materials: Weigh 75 kg of blood glutinous rice and 50 kg of white glutinous rice, and place them in clean water to clean them;

[0023] (b) Rice preparation: Soak blood glutinous rice in water at a temperature of about 30°C for 48 hours, and white glutinous rice at room temperature for 24 hours. Drain the water and steam them separately so that the rice grains are cooked but not mushy, transparent and not sticky. rotten;

[0024] (c) Pre-fermentation: Cool the steamed blood glutinous rice to 28-30°C, add 0.3 kg of wine medicine, mix well, and then mash for 72 hours. The nest is U-shaped and the diameter of the bottom of the nest is 8cm. Cover with grass to keep warm. When the sugar content of the nest liquid reaches 160g / L, add 125 kg of water and let it stand for 24 hours. This process is conducive to the p...

Embodiment 2

[0029] This embodiment provides the brewing method of blood glutinous yellow rice wine, and the difference with embodiment 1 mainly lies in the difference of raw material amount, and specific introduction is as follows:

[0030] (a), weighing raw materials: Weigh 87.5 kg of blood glutinous rice and 37.5 kg of white glutinous rice, and place them in clean water to clean them;

[0031] (b) Rice preparation: Soak the blood glutinous rice in water at a temperature of about 30°C for 48 hours, white glutinous rice at room temperature for 24 hours, drain the water and steam them separately so that the rice grains are cooked and not mushy, transparent and not bad;

[0032] (c) Pre-fermentation: Add blood glutinous rice into the tank, and add 0.35 kg of wine medicine, mix evenly and build a nest to ferment for 72 hours. The nest is U-shaped and the diameter of the bottom of the nest is 10cm. When the sugar content of the nest liquid reaches 200g When / L, add 125 kg of water, let it st...

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PUM

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Abstract

The invention relates to a brewing method of red glutinous yellow wine, which comprises the steps that red glutinous rice and white glutinous rice serve as main raw materials, and are naturally fermented under a certain time and temperature; steamed red glutinous rice bran is added for further fermentation before a post-fermentation period; the post-fermentation period is 70-90d, so that active ingredients of red glutinous rice pigment and red glutinous rice bran pigment are dissolved out sufficiently, and nutritional ingredients are reserved; unique styles of the yellow wine are formed in color, aroma and taste; and the novel nutritional yellow wine is formed. The red glutinous yellow wine brewed by the method is purplish red in color and luster, translucent and clear, has the specific characteristics of richness, aroma, purity, mildness, good taste and the like of the red glutinous rice, and does not contain artificial pigment; in addition, the contents of vitamins, amino acid and microelements in the yellow wine are high; varieties of organic acid are rich; and the yellow wine has a very good health-care effect on a human body.

Description

technical field [0001] The invention belongs to a method for making wine, and in particular relates to a method for brewing blood glutinous rice wine. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It is a treasure of the Chinese clan and an important part of the world wine cultural heritage alongside beer and wine. Rice wine is a brewed wine made from rice, millet, corn, millet, wheat, etc., after cooking, adding koji, saccharifying, fermenting, pressing, clarifying, filtering, decocting, storing and blending. [0003] Blood glutinous rice is rice with purple-red bran. Because the rice is glutinous, it is called blood glutinous rice. The nutritional value of blood glutinous rice is very high. In addition to protein, fat, and carbohydrates, it is also rich in calcium, phosphorus, iron, and vitamins. It has the functions of promoting blood circulation and invigorating the spleen, nourishing the eyes and skin. Therefore, the y...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 周菊倪旦沈国松许远景
Owner CHANGSHU JINGUI WINERY
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