Brewing method for persimmon yellow wine

Abstract

The invention discloses a brewing method for persimmon yellow wine. The method comprises the following steps: 1, uniformly mixing millet, wheat kernels, corn grits and broomcorn millet to obtain unprocessed grain, washing and soaking the unprocessed grain, and then steaming the unprocessed grain to be gelatinized; 2, putting the unprocessed grain into a jar, adding large yeast, small yeast, active dry yeast, glucoamylase, amylase and water, and saccharifying to obtain a saccharified material; 3, frying the broomcorn millet and the millet until the broomcorn millet and the millet are semi-scorched, adding the saccharified material, sealing the jar, and performing closed fermentation to obtain grain mash; 4, removing astringency from persimmon, then pulping the persimmon to obtain persimmon pulp, adding aspergillus niger, and uniformly stirring; 5, mixing the persimmon pulp and the grain mash, performing sealed fermentation to obtain a fermented product, squeezing and filtering the fermented product, and stewing fermentation broth; 6, heating the fermentation broth, then cooling the fermentation broth, and performing clarification, sterilization and blending to obtain the persimmon yellow wine. Conventional brewing processes for yellow wine and persimmon fruit wine are combined, so that the production cost is reduced, the production process is simplified, the production efficiency is improved, and the brewed persimmon yellow wine tastes better.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a method for brewing persimmon rice wine. Background technique [0002] Traditional rice wine uses grain as the main raw material, and its brewing process is generally as follows: under the action of enzymes, starch is first degraded into "fermentable sugar", and then "fermentable sugar" is converted into "fermentable sugar" under anaerobic conditions. For "wine", the raw materials need to go through the processes of peeling, soaking, steaming, drying, and saccharification. The main defects of this process are that the process is complicated, the work efficiency is low, the cost is high, and the taste of the brewed rice wine lacks freshness; the existing persimmon The wine brewing process is to remove the astringency, crush and ferment the persimmons to obtain persimmon wine. The persimmon wine prepared by the existing brewing process is fruit wine, which ha...

AI Technical Summary

Problems solved by technology

[0002] Traditional rice wine uses grain as the main raw material, and its brewing process is generally as follows: under the action of enzymes, starch is first degraded into "fermentable sugar", and then "fermentable sugar" is converted into "fermentable sugar" under anaerobic conditions. For "wine", the raw materials need to go through the processes of peeling, soaking, steaming, drying, and saccharification. The main defects of this process are that the process is complicated, the work efficiency is low, the cost is high, and the taste of the brewed rice wine lacks freshness; the existing persimmon The wine brewing process is to remove the astringency, crush and ferment the persimmons to obtain persimmon wine. The persimmon wine prepared by the existing brewing process is fruit wine, and its taste is thin and not heavy.