Brewing method of red glutinous yellow wine

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...

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