Novel brewing process for sweet osmanthus rice wine

Abstract

The invention discloses a novel brewing process of sweet osmanthus rice wine, which comprises the following steps: (1) steaming rice, adding rice-koji and sweet osmanthus to the steamed rice, and carrying out diastatic fermentation; (2) after diastatic fermentation of rice, rice-koji and sweet osmanthus, separating fermented rice wine juice and rice wine vinasse; (3) adding the rice wine juice and water to rice wine in a certain ratio, and simultaneously adding yeast to the rice wine for fermenting; and (4) filtering fermented rice wine, and canning to obtain a finished product. By adopting the process, steamed rice and sweet osmanthus are fermented simultaneously and are formulated in a strict ratio, the fragrance of sweet osmanthus is retained and fused into the rice wine together with nutrients, and the mouth feel of rice wine is improved. Glutinous rice and sweet osmanthus are supplementary in nutrients, so that the sweet osmanthus rice wine is golden and clear in appearance, dense in wine smell and sweet in mouth feel. After canning to obtain the finished product, water bath sterilization is performed, so that the sterility and health of the sweet osmanthus rice wine can be guaranteed.

Description

technical field [0001] The invention relates to a brewing process of rice wine, in particular to a novel brewing process of sweet-scented osmanthus rice wine, and belongs to the technical field of wine making. Background technique [0002] Rice wine, also known as distiller's grains, sweet wine, etc., is a kind of alcoholic flavor food made from glutinous rice or rice through yeast fermentation. Generally speaking, the traditional method of rice wine is to soak the glutinous rice in water for a period of time, rinse it clean, put water in the steamer, put a layer of gauze on the steamer, boil the water until there is steam; then put the glutinous rice in the Steam it on the cloth, put it into a container for fermentation after steaming, stir it with a spoon, cool it to a certain temperature and stir it, and use a device to press out a pit on the glutinous rice, sprinkle the distiller's koji, pour cold boiled water, and cover the container Strict, fermented at a certain temp...

AI Technical Summary

Problems solved by technology

However, at present, many osmanthus rice wines on the market are blended rice wines, that is, adding osmanthus flowers directly into the fermented wine tank without fermentation, which will lead to insufficient fragrance of osmanthus rice wine and lack the golden color that osmanthus flowers should have , low alcohol content, can not be called real sweet-scented osmanthus rice wine

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