Brewing method of fruity-style sake

A fruity-flavored, juice-based technology, which is applied in the field of brewing, can solve the problems of single taste of sake and does not meet the requirements of various groups of people, and achieve the effect of clean body, fresh and elegant fragrance, and refreshing and soft taste

Inactive Publication Date: 2015-10-14
YILAN DESHENG HONGLAN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing sake has a single taste and does not meet the requirements of various groups of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Every year from November to April of the next year, feed is fed to brew fruit-flavored sake, and production is stopped in the rest of the month. The brewing method of this fruit-flavored sake includes the following steps:

[0020] A. Steamed rice: take the refined glutinous rice obtained after polishing 30% of the whole large glutinous rice as raw material, soak it for 9 hours, and steam it with 100°C steam for 30 minutes, wherein the glutinous rice is fragrant glutinous rice grown in cold water fields in mountainous areas;

[0021] B. Shower rice: pour the steamed rice with mineral water and cool to 28°C, wherein the mineral water is high-quality underground mineral water from Jiuwanda Mountain;

[0022] C, mix koji: evenly add aspergillus oryzae, sake yeast, soft water and the grape juice that quality is rice quality 10% in rice, and wherein, soft water is to adopt 180 meters deep well water and obtain through reverse osmosis treatment;

[0023] D. Fermentation: Pour ...

Embodiment 2

[0025] Every year from November to April of the next year, feed is fed to brew fruit-flavored sake, and production is stopped in the rest of the month. The brewing method of this fruit-flavored sake includes the following steps:

[0026] A. Steamed rice: take the refined glutinous rice obtained after polishing 30% of the whole large glutinous rice as raw material, soak it for 9 hours, and steam it with 100°C steam for 32 minutes, wherein the glutinous rice is made of domestic high-quality pearl glutinous rice;

[0027] B. Drenching the rice: pour the steamed rice with mineral water at normal temperature and cool to 30°C, wherein the mineral water is high-quality underground mineral water from Jiuwanda Mountain;

[0028] C, mixed koji: evenly add aspergillus oryzae, sake yeast, soft water and the mulberry juice that the quality is rice quality 10% in rice, and wherein, soft water is to adopt 180 meters deep well water and obtain through reverse osmosis treatment;

[0029] D. Fe...

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Abstract

The invention discloses a brewing method of fruity-style sake, relating to the technical field of wine brewing. The brewing method comprises the following steps: adding aspergillus oryzae, sake yeast, soft water and 10% of fruit juice (based on the weight of cooked glutinous rice) into the cooled cooked glutinous rice under uniform stirring, pouring the mixture into a pot, and carrying out low-temperature fermentation. Compared with the prior art, the brewing method has the advantages that during the whole process, no non-fermenting matters are added, the brewed fruity-style sake belongs to pollution-free and nutritious fermentation wine, during the fermentation process, the fruit juice is added for fermentation together, so that the obtained sake is fresh and elegant in aroma, refreshing and soft in mouthfeel, and harmonious in liquor body.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing fruity-flavor sake. Background technique [0002] "Sake" originated in Xia, flourished in Zhou Dynasty, passed through Qin and Han Dynasties, and even Tang and Song Dynasties. They were all boiled with fruit beams, fermented with koji, pressed and then brewed. It is recorded in "Zhou Li·Tianguan Jiuzheng" that "to identify the three types of wine, one is the wine, the other is the old wine, and the third is the sake." The wine is drunk when there is something to do; the old wine is drunk when there is nothing to do; Sake is respected as the top grade, and gods can only enjoy it. The color of sake is light yellow or colorless, clear and transparent, pleasant aroma, pure taste, soft and refreshing, with harmonious flavors of sour, sweet, bitter, astringent and spicy, with an alcohol content of more than 15%-17%, containing a variety of amino acids , vitamins,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/69C12R1/865
CPCC12G3/02
Inventor 高钢武韦太时梁靖
Owner YILAN DESHENG HONGLAN LIQUOR IND CO LTD
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