Fruity yellow rice wine brewage method

Abstract

The invention relates to a fruity yellow rice wine brewage method. In allusion to the problem that production of fruity yellow rice wine is limited by weather conditions and normal production cannot be achieved all the year round especially in hot season and severe winter, the invention provides the brewage method. According to the brewage method, constant-temperature well water geothermal resource of 17-19 DEG C in a deep shaft is cyclically utilized; a fermentation vat (barrel or pot) is fixed and placed in water in a built fermentation temperature adjusting water-tank so as to cool the outer wall in hot days and keep the outer wall warm in severe winter. Thus, an ideal fermentation temperature area condition of 18-28 DEG C for the fruity yellow rice wine is constructed so as to achieve the purposes of ensuring normal production of the fruity yellow rice wine in four seasons and guaranteeing stable and reliable product quality, coordinative coherence of color, fragrance and flavor and better taste of the fruity yellow rice wine product.

Description

technical field [0001] The invention relates to a method for brewing fruit-flavored rice wine, that is, a technical method for brewing fruit-flavored rice wine that can be fermented normally throughout the year. Background technique [0002] The production of ordinary fruit-flavored rice wine is limited by weather conditions, and the temperature has a great impact on the fermentation of fruit-flavored rice wine. The production season of the year is limited to the late autumn of the first year to the early spring of the second year. During the severe winter season, the indoor temperature is lower than 10°C Normal production will not be possible if the temperature is below or in hot weather, that is, the indoor temperature is higher than 32°C. Therefore, ordinary fruit-flavored rice wine cannot be fermented normally for half of the year under normal temperature conditions. For example, most southern fruits are abundant in summer and autumn. Due to the high temperature, normal ...

AI Technical Summary

Problems solved by technology

[0002] The production of ordinary fruit-flavored rice wine is limited by weather conditions, and the temperature has a great impact on the fermentation of fruit-flavored rice wine. The production season of the year is limited to the late autumn of the first year to the early spring of the second year. During the severe winter season, the indoor temperature is lower than 10°C Normal production will not be possible if the temperature is below or in hot weather, that is, the indoor temperature is higher than 32°C. Therefore, ordinary fruit-flavored rice wine cannot be fermented normally for half of the year under normal temperature conditions. For example, most southern fruits are abundant in summer and autumn. Due to the high temperature, normal fermentation is not possible. Although some enterprises use various methods to reduce the fermentation temperature to barely produce, due to the high technical requirements and difficulty, the product quality is not stable, and it also consumes a lot of energy; , due to the low temperature, normal fermentation cannot be carried out. It is necessary to implement heating and heat preservation measures for the fermentation of fruity rice wine to ensure normal production, which also consumes a lot of energy

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