Brewing method for sticky rice fragrance type white wine

A technology of Fen-flavor liquor and Fen-flavor type, which is applied in the field of liquor brewing, and can solve problems such as difficult to satisfy, high fusel oil content, and easy to get on the top.

Inactive Publication Date: 2015-09-09
龙均忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional production process of glutinous rice liquor is produced in small containers such as small altars and small chengs by using semi-solid fermentation method, first cultivating bacteria for saccharification and then adding water for fermentation or by saccharification and simultaneous fermentation, resulting in a relatively monotonous aroma of the brewed liquor. , the content of fusel oil is relatively high, and it has the disadvantages of being easy to drink. It is only suitable for sales as middle and low-grade liquor, and it is difficult to meet the requirements of new consumer groups characterized by high-end, enjoyment-oriented consumption and healthy consumption.

Method used

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  • Brewing method for sticky rice fragrance type white wine
  • Brewing method for sticky rice fragrance type white wine
  • Brewing method for sticky rice fragrance type white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]A kind of brewing method of glutinous rice fragrance type liquor, comprises the following steps in sequence:

[0038] (1) Weighing, taking glutinous rice and fen-flavor glutinous rice white wine high-temperature koji; glutinous rice is selected white, no foreign matter spots, no mildew, moth-eaten glutinous rice, and its starch 70% ~ 75%, moisture 12% ~ 14% ;

[0039] The high-temperature koji of described fragrance type glutinous rice liquor is specifically made through the following steps:

[0040] (a) Weigh fresh bran and rice flour, mix them evenly and put them in a stainless steel steamer for steam sterilization, the weight ratio of fresh bran and rice flour is 1:0.25;

[0041] (b) After sterilization, steam and boil for 80 minutes under normal pressure, then transport to the aseptic room to cool down, and cool to 25-30°C to prepare the main material mixture for later use;

[0042] (c) Weigh Anqi high-temperature-resistant Saccharomyces cerevisiae and Daqu special...

Embodiment 2

[0053] A kind of brewing method of glutinous rice fragrance type liquor, comprises the following steps in order:

[0054] (1) Weighing, taking glutinous rice and fen-flavor glutinous rice white wine high-temperature koji; glutinous rice is selected white, no foreign matter spots, no mildew, moth-eaten glutinous rice, and its starch 70% ~ 75%, moisture 12% ~ 14% ;

[0055] The high-temperature koji of described fragrance type glutinous rice liquor is specifically made through the following steps:

[0056] (a) Weigh fresh bran and rice flour, mix them evenly and put them in a stainless steel steamer for steam sterilization, the weight ratio of fresh bran and rice flour is 1:0.6;

[0057] (b) After sterilization, steam and boil for 90 minutes under normal pressure, then transport to a sterile room to cool down, and cool to 25-30°C to prepare the main material mixture for later use;

[0058] (c) Weigh Anqi high-temperature-resistant Saccharomyces cerevisiae and Daqu special for ...

Embodiment 3

[0069] A kind of brewing method of glutinous rice fragrance type liquor, comprises the following steps in order:

[0070] (1) Weighing, taking glutinous rice and fen-flavor glutinous rice white wine high-temperature koji; glutinous rice is selected white, no foreign matter spots, no mildew, moth-eaten glutinous rice, and its starch 70% ~ 75%, moisture 12% ~ 14% ;

[0071] The high-temperature koji of described fragrance type glutinous rice liquor is specifically made through the following steps:

[0072] (a) Weigh fresh bran and rice flour, mix them evenly and put them in a stainless steel steamer for steam sterilization, the weight ratio of fresh bran and rice flour is 1:1;

[0073] (b) After sterilizing, cook for 100 minutes under normal pressure, then transport to aseptic room to cool down, and cool to 25-30°C to prepare the main material mixture for later use;

[0074] (c) Weigh Anqi high-temperature-resistant Saccharomyces cerevisiae and Daqu special for Fen-flavor liqu...

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Abstract

The invention discloses a brewing method for sticky rice fragrance type white wine and belongs to the technical field of wine brewing. The brewing method is technically characterized by comprising the steps of (1) weighing, (2) rice steaming and yeast scattering, (3) cultivation, saccharification and fermentation, (4) distillation, and (5) blending and mixing. The invention aims to provide the brewing method for the sticky rice fragrance type white wine, a preparation process is scientific, the main fragrance of the white wine is ethyl acetate and honey aroma composite elegance, and the method is used for brewing the wine.

Description

technical field [0001] The present invention relates to a kind of brewing method of liquor, more specifically, relate to a kind of brewing method of glutinous rice fragrance type liquor. Background technique [0002] The traditional production process of glutinous rice liquor is produced in small containers such as small altars and small chengs by using semi-solid fermentation method, first cultivating bacteria for saccharification and then adding water for fermentation or by saccharification and simultaneous fermentation, resulting in a relatively monotonous aroma of the brewed liquor. , the content of fusel oil is relatively high, and it has the disadvantages of being easy to get on the top. It is only suitable for sales as middle and low-grade liquor, and it is difficult to meet the requirements of new consumer groups characterized by pursuit of high-end, enjoyment consumption, and healthy consumption. Contents of the invention [0003] The object of the present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 龙均忠钟春晓
Owner 龙均忠
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