Production process of polished round-grained rice red wine fermented in great tank

Abstract

The invention relates to a production process of polished round-grained rice red wine fermented in a great tank, belonging to the technical field of yellow rice wine brewing. The production process comprises the following steps: soaking rice; steaming rice and cooling; dropping the rice into a tank; pre-fermenting, namely starting harrowing for the first time 8-10 hours after dropping the rice into the tank, adding 100000 U saccharifying enzyme and 50000U acid protease in a certain proportion while harrowing for the first time, then starting harrowing once every two hours, controlling the highest product temperature to be no more than 33 DEG C, introducing chilled water to cool fermenting mash; after the primary fermentation is ended, gradually lowering the product temperature to 15-17 DEG C, feeding the product into a post-fermenting tank to ferment after fermenting for 4 days in the pre-fermenting tank; performing post-fermenting; squeezing, carrying out sterilization and filling the wine into jars. According to the production process disclosed by the invention, the rice is soaked for a short time, various enzyme preparations and activators are added, and high-temperature saccharifying yeast wine is used for fermenting, so that the problems that the fermented mash is pasted and has many bubbles.

Description

technical field

[0001] The invention relates to a production process of fermented japonica rice yuan red wine in a large tank, and belongs to the technical field of rice wine brewing. Background technique

[0002] Yuanhong wine is one of the four traditional varieties of Shaoxing rice wine. The large-tank fermented Yuanhong wine is produced by the method of spreading rice with glutinous rice as the raw material and instant distiller's yeast as the starter.

[0003] The price of raw materials for Yuanhong wine produced from japonica rice is relatively cheap, and the brewed rice wine has a refreshing taste, but the following problems exist in actual production: the fermented mash becomes paste-like, which makes it difficult to transport and squeeze the mash, and affects the yield of wine ; There is a lot of foam, so it is necessary to reduce the amount of feed to prevent the fermentation tank from overflowing during fermentation, and it is difficult to meet the requirements f...

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