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Process for brewing Hakka winter wine

A technology of Hakka winter wine and craftsmanship, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of short fermentation time, insufficient utilization of rice nutrition, and lack of nutrients.

Active Publication Date: 2015-04-22
广东源源富家酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation time of this patent is short, and the koji does not make full use of the nutrients in the rice, resulting in less nutrients in the wine

Method used

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  • Process for brewing Hakka winter wine
  • Process for brewing Hakka winter wine

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Brewing starts in November, the steps are as follows:

[0029] (1) Washing and soaking: wash the raw materials with clean water and soak for 4 hours;

[0030] (2) Steaming: steaming the raw materials for 130 minutes;

[0031] (3) Cooling: Spread the glutinous rice on a cooling bed and cool down to 30°C;

[0032] (4) Mixing koji: Mix water with 2% red koji, 3% wheat koji, and 1% koji, and stir evenly;

[0033] (5) Saccharification:

[0034] Early stage of saccharification: add the raw materials mixed with koji and 0.5% glucoamylase into the wine jar at a temperature of 28°C, the height of the wine jar is 55 cm, and the width is 40 cm;

[0035] Mid-saccharification stage: add a small amount of koji, let it stand for 30 days, and keep the ambient temperature at 16°C;

[0036] Late stage of saccharification: add to keep the ambient temperature at 25°C and let stand for 155 days;

[0037] (6) Alcoholization: Aging: leave the liquor to stand, the temperature is naturally...

Embodiment 2

[0043] Brewing starts in November, the steps are as follows:

[0044] (1) Washing and soaking: wash the raw materials with clean water and soak for 5 hours;

[0045] (2) Steaming: steaming the raw materials for 125 minutes;

[0046] (3) Cooling: Spread the glutinous rice on a cooling bed and cool down to 25°C;

[0047] (4) Mixing koji: Mix water with 2% red koji, 3% wheat koji, and 1% koji, and stir evenly;

[0048] (5) Saccharification:

[0049] Early stage of saccharification: add the raw materials mixed with koji and 0.5% glucoamylase into the wine jar at a temperature of 26°C, the height of the wine jar is 55 cm, and the width is 40 cm;

[0050] Mid-saccharification stage: add a small amount of koji, let it stand for 30 days, and keep the ambient temperature at 18°C;

[0051] Late stage of saccharification: add to keep the ambient temperature at 27°C and let stand for 150 days;

[0052] (6) Alcoholization: Aging: leave the liquor to stand, the temperature is naturally...

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Abstract

The invention belongs to a method for brewing a fermented wine, and in particular relates to a process for brewing a Hakka winter wine. The raw materials for brewing the Hakka winter wine comprise glutinous rice and rice. The process comprises the following steps: washing, soaking, steaming, spreading for cooling, mixing yeast, saccharifying, alcoholizing, squeezing, boiling a wine, filtering, filling and sterilizing. The Hakka winter wine prepared by the process is high in wine yield, crystal clear in wine body and amber in color, and all nutritional ingredient indexes are greatly improved.

Description

technical field [0001] The invention belongs to a brewing method of fermented wine, in particular to a Hakka winter wine brewing process. Background technique [0002] Hakka winter wine is a kind of wine brewed by Hakka people of the Han nationality. It belongs to rice wine. It is fermented by natural microorganisms and pure koji. It does not add alcohol or any additives. It is a pure natural green drink. It can be drunk directly or boiled with chicken. It has the effects of invigorating qi and nourishing blood, activating collaterals and dredging meridians, nourishing blood and nourishing blood, and moistening lungs. Hakka winter wine is moderate in alcohol content, mellow and delicious, rich in vitamins and amino acids and other nutrients, which is good for health. Hakka winter wine has a very unique aroma after opening the altar. When poured out of a bowl, the color is slightly orange. After a sip, you can't feel the pungent taste of alcohol, but the mellow sweetness, so...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李濮源李少兵李正国
Owner 广东源源富家酒业有限公司
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