Method for making wine by rice embryo buds

Abstract

The invention discloses a method for making a wine by rice embryo buds. The method comprises the following steps: taking 100 parts by weight of newly selected dry rice and pouring the newly selected dry rice in a cleaning pool, adding water with a distance of 10CM away from the level of the rice, soaking the rice for 72 hours with flowing water, and then draining water in the cleaning pool; then adding warm water at 30-36 DEG C and soaking until the rice cracks and exposes embryo buds; placing the rice which cracks and exposes the embryo buds in a wood retort and steaming for three hours with a strong fire, and splashing cold water and turning over the rice every half an hour during the period; removing the rice out when a malt aroma is sent from the wood retort; placing the rice on a cooling platform and flatly spreading, and adding 0.8-10 parts by weight of a yeast when the temperature is lowered to 30 DEG C; filling the rice mixed with the yeast in a mud urn, and saccharifying for 12-15 days at 27-30 DEG C; adding acid regurgitation water in a water weight ratio of 1: 1, adding 30-degree end white liquor in a ratio of 1: 8 after 5 days, and fermenting and cross-steaming for 15 days, and then distilling to obtain the wine. The wine made by the method disclosed by the invention contains many amino acids, volatile aroma ingredients, trace mineral elements and vitamins, and has popularization and use values.

Description

Technical field [0001] The invention relates to the field of wine making with uncomminuted rice, and in particular to a method for making wine with rice embryo buds. Background technique [0002] Wine making is the process of using microbial fermentation to produce alcoholic beverages with a certain concentration. Brewing raw materials and brewing containers are the two prerequisites for grain brewing. According to archaeologically unearthed wine-making utensils more than 5,000 years ago, the industry of wine-making existed in the legendary Huangdi period and Xia Yu period, and the origin of wine-making was still before this. In ancient times, people might first come into contact with certain naturally fermented wines and then imitate them. Domestic scholars generally believe that winemaking was a relatively developed industry during the Longshan Cultural Period. Different brewing materials have different microorganisms and brewing processes. Jiuqu winemaking is the essence o...

AI Technical Summary

Problems solved by technology

[0003] The traditional rice brewing techniques and methods basically use rice for brewing. Because the embryo buds are not well grasped, the saccharification time is too short in pursuit of yield, and the acidity content is ignored, which affects the effective components of the embryo buds. Acid, ethyl lactate and other components are too low