Rice-flavor type white wine preparation process

Abstract

The invention discloses a rice-flavor type white wine preparation process. A forepart process is a traditional semi-solid rice-flavor type white wine fermentation process; the special rice-flavor type white wine preparation process comprises the following steps: adding purified water in a first-time small jar for saccharifying and performing pre-fermentation after jar entering and saccharification for 8-10 days to obtain fermented seed grains; putting fermented seed grains and wine grains into a vat for fermenting 8-10 days and taking out a half of the fermented seed grains and wine grains to be delivered to perform distillation; keeping the rest half of the fermented seed grains and wine grains to be used as breeding grains; mixing the fermented seed grains and wine grains in the first-time small jar with fermented seed grains and wine grains in a second-time small jar to be fermented for 8-10 days; taking out a half of the fermented seed grains and wine grains again to be distilled and keeping the rest half of the fermented seed grains and wine grains to be used as breeding grains; carrying out the steps in a circulating form; taking out a half of the fermented seed grains and wine grains to be distilled and keeping the rest half of the fermented seed grains and wine grains to be used as breeding grains; then, mixing the fermented seed grains and wine grains with the fermented seed grains and wine grains in an Nth-time small jar to be fermented for 8-10 days; and distilling to obtain wine base. Through multi-round fermentation, based on the traditional rice-flavor type process, through the self-dependent innovation of the fermentation process, the produced wine base is stable in quality, and all indexes can reach or exceed the national GB / T1078.1-2006 standard requirement; moreover, the requirements on the quality of the product and the food security can be met, and the rice-flavor type white wine preparation process has popularization and use value.

Description

technical field [0001] The invention belongs to the field of liquor production, and in particular relates to a production process of rice-flavored liquor. Background technique [0002] Rice-flavored liquor is produced with rice as raw material, which is blended through traditional semi-solid fermentation, distillation, aging and blending. The process is relatively simple, especially the fermentation process, which is mostly a single-round fermentation process formed at one time; this process includes the following steps: [0003] (1) Single round of fermentation: In the fermentation process, there is only one form of fermentation, and it is fermented in one container. [0004] (2) Cleaning the fermentation container: After the fermented grains are fermented and mature, the fermented grains are transported to distillation, and the fermentation container is cleaned without leaving the fermented grains and distiller's grains, and then the next fermentation of the fermented gra...

AI Technical Summary

Problems solved by technology

[0005] (3) Single use of grain: Most production enterprises use rice as raw material and cannot use multiple raw materials

[0008] (6) The physical and chemical indicators produced: in winter, the indicators of total acid, total ester, ethyl lactate, and β-phenylethanol are all low, which cannot meet the requirements of the national standard; in summer, fermentation is prone to over-acidity, and the wine yield is low, so it cannot be produced

In winter, the indicators of total acid, total ester, ethyl lactate and β-phenylethanol are all low, and most enterprises fail to meet the requirements of the national GB / T1078.1-2006 standard; when the fermentation temperature is high in summer, the fermented grains are prone to Rancid, unstable quality, many companies do not produce in summer

At the same time, in the blending process, due to the low esters, flavors and fragrances can only be added to meet the national standard, which increases the food safety hazards of the product and violates the national standard GB / T1078. Aroma and taste substances" requirements

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