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A kind of fermenting method of continued grains of rice wine

A fermentation method and a technology of continuous lees, which are applied in the field of wine making, can solve the problems of low content and affecting rice wine, etc., and achieve the effect of improving the quality of taste and quality

Inactive Publication Date: 2016-04-20
GUILIN YINQUAN LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Due to the above reasons, the content of rice wine flavor and aroma substances (total acid, total ester, ethyl lactate, β-phenylethyl alcohol, etc.) is low, which seriously affects the mouthfeel and quality of rice wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Take 600 catties of rice to wash, add 720 catties of water to soak at room temperature 21°C for 3-8 hours, put the soaked rice in a stainless steel rice steamer and steam until the rice grains are fully cooked and the water content is 60%-63% ( mass percent);

[0027] 2) After the rice is fully cooked, break up the rice on a stainless steel platform, spread it to cool, and after cooling to 36-37°C, inoculate Xiaoqu (the Xiaoqu is produced by Angel Yeast Co., Ltd., Yichang City, Hubei Province) according to the inoculation amount of 0.8% of the rice raw material weight. and commercially available Angel’s brewing koji), stir evenly to obtain the meal;

[0028] 3) Pour rice into pottery jars. The weight of rice in each pot is 15kg. The weight of rice obtained after 1) and 2) is processed by raw rice. The thickness of rice in the pot is 10-13cm. Make a hole in the center to allow air to enter the rice, control the temperature of the rice at 30-37°C, and saccharify for 24...

Embodiment 2

[0036] The difference between Example 2 and Example 1 is that in step 6, 30% of the mature distiller's grains is taken as the next batch of distiller's grains, and the distiller's grains used in Example 2 come from the same batch of distiller's grains in Example 1, and the fermentation and distillation are carried out under the same working conditions , its total acid is 0.930g / L, a 5.7% increase over Example 1; the total ester is 0.99g / L, a 7.6% increase over the first example; ethyl lactate is 0.61g / L, a 5.2% increase over Example 1 %; Beta-phenylethanol is 35.16mg / L, 8.1% more than embodiment 1 increase. Four indexes increase 5%-8% respectively than embodiment 1, and its fragrance of wine increases, but its mouthfeel changes not obviously. Due to the excessive amount (30%) of adding the mature distiller's grains of the previous batch, the fermentation of this batch of distiller's grains is affected to a certain extent. The liquor yield of the present embodiment is lower th...

Embodiment 3

[0038] The difference between embodiment 3 and embodiment 1 is that in step 6, the distiller's grains are the mature distiller's grains left after fermentation in embodiment 1, and the addition amount is 15%. The rice wine that it distills out is 0.92g / L, increase 5% than embodiment 1 total acid, total ester 0.9g / L, increase 6.5%, ethyl lactate is 0.60g / L, increase 3.5%, β-phenylethanol is 34.08mg / L, an increase of 5%. Its mouthfeel increases than embodiment 1 fragrance, and bitter taste, astringent taste, peppery taste are less. Due to limited conditions, other trace elements could not be tested, but overall, the accumulation of fermentation metabolites and microorganisms increased steadily, and the aroma and flavor substances increased greatly. Make the mouthfeel quality of rice wine improve gradually.

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Abstract

The invention relates to a rice wine grain stillage refilling fermentation method. The rice wine grain stillage refilling fermentation method comprises the steps of soaking of raw material rice, rice steaming, distiller yeast mixing, saccharification, fermentation, wine distillation and the like. The rice wine grain stillage refilling fermentation method greatly improves the content of flavor and fragrance components such as of total acid, total ester, ethyl lactate and beta-phenethyl alcohol.

Description

technical field [0001] The invention relates to a fermentation method for continued grains of rice wine, which belongs to the technical field of wine making. Background technique [0002] At present, the fermentation process of rice wine all adopts the semi-solid-state fermentation process of solid-state saccharification and liquid-state fermentation. After each fermentation, all distiller's grains (distiller's grains) are steamed. [0003] 1. The fermentation time is short (7-10 days); [0004] 2. The fermentation process is simple (single-batch independent fermentation); [0005] 3. The number and variety of wine-making microorganisms are less, and the fermentation metabolites are less. [0006] Due to the above reasons, the content of rice wine flavor and aroma substances (total acid, total ester, ethyl lactate, β-phenylethyl alcohol, etc.) is low, which seriously affects the mouthfeel and quality of rice wine. Contents of the invention [0007] The technical proble...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张爱萍李周秦国强
Owner GUILIN YINQUAN LIQUOR IND
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