Method for preparing low-alcohol light type red yeast rice wine
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A technology of red yeast rice wine and low alcohol content, which is applied in the brewing field of low alcohol refreshing red yeast rice wine, to achieve the effects of shortening the fermentation cycle, improving the economic benefits of the enterprise, and high wine production rate
Active Publication Date: 2014-05-14
FUJIAN NORMAL UNIV
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Problems solved by technology
Traditional red yeast rice wine fails to give drinkers a sense of p
Method used
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Embodiment 1
[0047] (1) Preparation of mature fermented mash A by spreading rice method:
[0048] 1) Steamed rice: After washing 500 catties of glutinous rice, soak it in water for 6 hours until the rice grains are milky white, drain the water, pour it into a rice steamer to steam the rice, and get well-cooked glutinous rice.
[0049] 2) Spread the rice: Put the glutinous rice on the cooling bed, and blow the high-power fan to cool the glutinous rice to 40°C.
[0050] 3) Fall into the vat: firstly fill each wine jar with 30 catties of clear water, add 1.6 catties of wheat koji and 0.4 catties of red yeast rice, then add 20 catties of steamed glutinous rice, mix and stir evenly.
[0051]4) Raking: the first raking is carried out 2 days after the cylinder is dropped, the second raking is carried out 5 days later, and the third raking is carried out 10 days later.
[0052] 5) Mature fermented mash A: After 25 days of fermentation after falling into the vat, a strong aroma of wine will be emi...
Embodiment 2
[0086] (1) Preparation of mature fermented mash A by spreading rice method:
[0087] 1) Steamed rice: After washing 800 catties of glutinous rice, soak it in water for 10 hours until the rice grains turn milky white, drain the water, pour it into a rice steamer, and steam the rice to obtain well-cooked glutinous rice.
[0088] 2) Spread the rice: Put the glutinous rice on the cooling bed, and blow the high-power fan to cool the glutinous rice to 45°C.
[0089] 3) Fall into the vat: firstly fill each wine jar with 30 catties of water, add 1.2 catties of wheat koji and 0.4 catties of red yeast rice, then add 20 catties of steamed glutinous rice, mix and stir evenly.
[0090] 4) Raking: The first raking is carried out 2 days after the cylinder is dropped, the second raking is carried out 6 days later, and the third raking is carried out 14 days later.
[0091] 5) Mature fermented mash A: After 25 days of fermentation after falling into the vat, a strong aroma of wine will be emi...
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Abstract
The invention relates to a method for brewing low-alcohol light type red yeast rice wine. According to the method, a tan-fan-method mature fermented mash is formed through sticky rice steaming, wheat koji and red yeast rice adding, jar entering and saccharification, stirring and cooling and fermentation; a lin-fan-method mature fermented mash is formed through sticky rice steaming, rhizopus rice flour and red yeast rice flour adding, hole forming and saccharification, yeast adding and fermentation; the tan-fan-method mature fermented mash and the lin-fan method mature fermented mash are merged and bred, and squeezing and clarification, component adjustment, alcohol content dropping through flash, high-temperature sterilization, jar filling and aging, blending and sterilization are performed on the mature fermented mash to obtain the low-alcohol light type red yeast rice wine brewed through a new technology. Compared with a traditional brewing technology, by the utilization of the new technology, the fermentation period is shortened, the productivity is high, and the low-alcohol light type red yeast rice wine which is good in flavor is brewed. The low-alcohol light type red yeast rice wine serves as brewed wine which is low in alcohol, low in sugar and good in flavor and conforms to the ideas of modern wine consumption, environmental protection and health, the high-grade low-alcohol light type red yeast rice wine is developed, and the method has practical significance and application prospects for improving economic benefits of enterprises.
Description
technical field [0001] The invention relates to a brewing method of fermented wine, in particular to a brewing method of low-alcohol refreshing red yeast rice wine. Background technique [0002] Red yeast rice wine is a precious and unique variety in my country's yellow rice wine, a precious national heritage. For a long time, people's understanding of red yeast rice wine is good wine with high alcohol content, strong and easy to get drunk; in terms of product brewing, the pursuit of rich and mellow red yeast rice wine or too sweet and greasy, its metabolites are rich, resulting in taste of complication. Because the traditional red yeast rice wine is far away from the modern popular consumption fashion and loses the love of modern young people, some female consumers even think that drinking red yeast rice wine is a bit like drinking traditional Chinese medicine, lacking the euphoric feeling that comes with the entrance. Some manufacturers make crude red yeast rice wine, wh...
Claims
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Application Information
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