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A production process of Shanluodong Tibetan rice wine

A production process and hole storage technology, which is applied in the field of rice wine, can solve the problems affecting the flavor and quality of wine, and achieve the effects of improving mellowness and taste, high quality and stability, and increasing content

Active Publication Date: 2019-04-19
广西陆川县山罗泉酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Disadvantages: The distiller's grains after multiple rounds of distillation may incorporate too much organic matter into the wine, which will affect the flavor of the wine, and then affect the quality of the wine

Method used

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  • A production process of Shanluodong Tibetan rice wine
  • A production process of Shanluodong Tibetan rice wine

Examples

Experimental program
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Effect test

Embodiment 1

[0036] The raw material is 210 jin of local 903 rice, 60 jin of white glutinous rice, and 30 jin of Sichuan glutinous sorghum, mixed, crushed, passed through a 20-mesh sieve, and then placed in water at a temperature of 50°C for 12 hours, then dried to make the raw material The moisture content of the material reaches 20%, and finally the material is matured after cooking in the boiler for 40 minutes. Stir the cooked clinker evenly, put it in a large basin, spread it out, and after cooling to 38°C, activate 0.9 kg of distiller's yeast with warm water, add it to the clinker, and stir so that the two can be mixed evenly, then Put the clinker mixed with distiller's yeast in a pot and keep it at 30°C. After sealing it, pile it up for 18 hours to get the saccharified clinker. Put the saccharified clinker into a pottery jar, add 450 jin of water, and then use The 10% acetic acid solution diluted with glacial acetic acid adjusts the pH value to 4.5 and controls the temperature at 35°...

Embodiment 2

[0038] The raw material is 210 jin of local 903 rice, 60 jin of white glutinous rice, and 30 jin of Sichuan glutinous sorghum, mixed, crushed, passed through a 20-mesh sieve, and then placed in water at a temperature of 50°C for 12 hours, then dried to make the raw material The moisture content of the material reaches 20%, and finally the material is matured after cooking in the boiler for 40 minutes. Stir the cooked clinker evenly, put it in a large basin, spread it out, and after cooling to 38°C, activate 1.2 kg of distiller's yeast with warm water, add it to the clinker, and stir so that the two can be mixed evenly, then Put the clinker mixed with distiller's yeast in a pot and keep it at 30°C. After sealing it, pile it up for 20 hours to get the saccharified clinker. The 10% acetic acid solution diluted with glacial acetic acid adjusts the pH value to 4.5 and controls the temperature at 35°C. After sealing it, ferment it for 50 days to obtain fermented glutinous rice; Slo...

Embodiment 3

[0040] The raw material is 210 jin of local 903 rice, 60 jin of white glutinous rice, and 30 jin of Sichuan glutinous sorghum, mixed, crushed, passed through a 20-mesh sieve, and then placed in water at a temperature of 50°C for 12 hours, then dried to make the raw material The moisture content of the material reaches 20%, and finally the material is matured after cooking in the boiler for 40 minutes. Stir the cooked clinker evenly, put it in a large basin, spread it out, and after cooling to 38°C, activate 1.5 kg of distiller's yeast with warm water, add it to the clinker, and stir so that the two can be mixed evenly, then Put the clinker mixed with distiller's yeast in a pot and keep it at 30°C. After sealing it, pile it up for 22 hours to get the saccharified clinker. Put the saccharified clinker into a ceramic jar, add 450 jin of water, and The 10% acetic acid solution diluted with glacial acetic acid adjusts the pH value to 4.5 and controls the temperature at 35°C. After ...

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Abstract

The invention relates to a production technology of cave storage rice wine. The production technology is characterized by comprising a wine circular distillation step and a cave storage step. By implementing the production technology to obtain the cave storage rice wine, the current situations that rice wine is unstable in quality and unstable in storage condition are avoided, and additives and preservatives are not needed in the production process; the wine is sparkling and crystal-clear in vinosity, mellow in aroma, pure and gentle in mouthfeel, and outstanding in soft feeling, and a person cannot be drunken after drinking the wine.

Description

【Technical field】 [0001] The invention relates to rice wine, in particular to a production process of Shanluodong Tibetan rice wine. 【Background technique】 [0002] The main raw material of rice wine is rice, which is fermented with steamed rice mixed with koji (a special microbial yeast). The brewing process is simple, and the taste is sweet and mellow. It has a high alcohol content, so it is loved by people. my country has made wine with crops such as high-quality brown glutinous rice, rice, and wheat. It has a long history of more than one thousand years, and rice wine has become a daily beverage for farmers. [0003] In the current winemaking process, generally only one distillation process is used, and the wine products are stored in the next process after only one distillation. You can solve this problem. [0004] At present, what liquor generally adopts is to store in a cellar, but cave storage is more conducive to the perfection of liquor quality. Because the ca...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12H6/02C12H1/22
CPCC12G3/02C12H1/22C12H6/02
Inventor 黄进辉
Owner 广西陆川县山罗泉酒业有限公司
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