Rice sparkling wine and preparation method thereof

Abstract

The invention discloses a rice sparkling wine and a preparation method thereof. The preparation method of the rice sparkling wine comprises the following steps: liquefying a crushed raw material rice by alpha-amylase, saccharifying by using glucoamylase, and hydrolyzing proteins in the raw material rice by using acid protease to obtain a rice sugar solution; filtering the sugar solution, adjusting sugar, inoculating yeast, and fermenting to obtain a rice wine solution; and removing yeast from the rice wine solution, carrying out freezing clarification, filtering, introducing carbon dioxide, and sterilizing to obtain the rice sparkling wine. The rice sparkling wine is clear, transparent, mellow and elegant, has moderate sweet and sour taste, fine delicate bubbles and tasty mouthfeel, contains no antiseptics, and has the unique flavor of rice fragrance; and compared with preparations methods of other similar products, the preparation method has the advantages of simple process, easy obtaining and high utilization rate of the raw material, and low cost, and a device used in the invention is a conventional device, and can be fully utilized.

Description

technical field [0001] The invention belongs to the technical field of fermented beverages, and mainly relates to a rice sparkling wine and a preparation method thereof. Background technique [0002] Sparkling wine, also known as sparkling wine or sparkling wine, contains a certain amount of carbon dioxide in the wine to form bubbles. Generally, carbon dioxide is formed naturally in the bottle or in large wine storage tanks through the fermentation of wine, or is injected into wine. [0003] At present, the development prospect of my country's sparkling wine market is optimistic, but it still faces many difficulties to achieve real growth. First of all, in my country's sparkling wine market, very few domestic sparkling wine products are fermented wines, and most of them are blended wines. The quality and health factors of the products cannot satisfy consumers. Secondly, the vast majority of consumers also confuse sparkling wine with champagne, thinking that sparkling wine ...

AI Technical Summary

Problems solved by technology

There are three deficiencies in this technical solution: First, polishing the raw materials reduces the utilization rate of raw materials, which not only increases the cost, but also reduces the protein and other nutrients in the finished product

Second, this technical solution adopts the secondary fermentation method of grand champagne, which has frequent operations, long cycle, large land occupation and high investment, and is not conducive to large-scale industrial production

Third, this product must be stored at low temperature, and the product storage time is short and easy to deteriorate

From a commercial point of view, it is not conducive to product sales

Another example is the sparkling rice wine disclosed in CN1058051C and its production method. The disadvantages of the scheme described in this patent are three points: first, the harmful substance formaldehyde is added in the sugar making process steps, and formaldehyde has been clearly prohibited as a processing method in the wine industry. Additive use

Second, the fermentation time in this scheme is as long as more than 30 days, the production cycle is too long, the equipment utilization is low, and the production cost is high, which is not conducive to industrial production

Third, the process described in this patent requires that the entire fermentation and filling process must be kept under pressure, which requires high production equipment