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A Refreshing Rice Wine Brewing Process Using Special Koji for Shaojiu as Koji

A special koji and refreshing technology for Shaojiu, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of obvious bitterness, poor taste, not refreshing enough, etc., and achieve the effect of thick and round wine body

Active Publication Date: 2018-06-01
绍兴市山阴酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the types of koji used in refreshing rice wine are wheat koji, rhizopus koji, red koji, and black koji. Inferior shortcomings, can not be accepted by consumers

Method used

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  • A Refreshing Rice Wine Brewing Process Using Special Koji for Shaojiu as Koji

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Embodiment Construction

[0023] The present invention will be further described below in conjunction with specific examples, but the protection scope of the present invention is not limited thereto.

[0024] 1, the raw material formula of the refreshing type rice wine brewing technique of the present invention is as follows with Shaojiu special song:

[0025] Taking a large tank as a standard, each tank uses 125-144kg of glutinous rice (or japonica rice), 0.5 kg of special koji for Shaojiu, 125-170kg of water (you can add liquefied rice milk with clean water), and 7-10kg of wheat koji.

[0026] 2. The specific steps of the refreshing type rice wine brewing process of the present invention are as follows:

[0027] (1) Soaking rice: According to the different techniques of pouring rice and spreading rice, the rice soaking time can be controlled within 2-10 days. According to the mechanism of making acid with acid, it is better to have a slightly sour taste;

[0028] (2) Steamed rice: loose and even, co...

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Abstract

The invention relates to a refreshing rice wine brewing process using the special koji for Shaoxing wine as the type of koji. Activate with water at 30-35°C for 10-15 minutes; (4) Cylinder drop: control the temperature of drop-down at 26-30°C, add wheat koji and special koji for Shaoxing wine activated in step (3) before dropping, stir Evenly, the temperature of each tank is consistent and kept warm to prevent too fast heating or too fast cooling; (5) saccharification, pre-fermentation and raking; (6) Stir with a wooden rake 3-4 times a day, and pour into pottery after 5-7 days The post-fermentation is carried out in a jar or a large tank, and the post-fermentation tank controls the temperature and enters the large tank for fermentation after three days. The present invention adopts the yellow rice wine brewed with the special koji for Shaoxing wine, and has mellow and elegant, mellow and fresh, slightly sweet aftertaste, and thick and mellow in the wine body.

Description

technical field [0001] The invention relates to a refreshing rice wine brewing process, which uses Shaojiu special koji as the koji, and belongs to the technical field of rice wine brewing. Background technique [0002] Refreshing rice wine is made of rice, millet, corn, millet, wheat, etc. as the main raw materials, adding distiller's yeast (or some enzyme preparations and yeast) as a saccharification starter, after cooking, saccharification, fermentation, pressing, filtering, decocting wine (except Bacteria), stored and blended, the rice wine with a refreshing taste is deeply loved by the common people. At present, the types of koji used in refreshing rice wine are wheat koji, rhizopus koji, red koji, and Wuyi red koji, etc., but wheat koji or red koji, and Wuyi red koji have a heavier gas, more obvious bitterness, not refreshing enough, and less refreshing. Inferior shortcomings, can not be accepted by consumers. Therefore, a patent for the present invention is proposed...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/845C12R1/865
Inventor 陈建
Owner 绍兴市山阴酿酒有限公司
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