Elegant yellow wine and production technology thereof

Abstract

The invention discloses an elegant yellow wine which is prepared from the following raw materials in percentage by weight: 10-12% of white japonica rice, 11-13% of fine glutinous rice, 4.1*10<-2>%-4.5*10<-2>% of a Soochow sweet Chinese yeast, 1.3-1.6% of raw wheat koji, 2.5*10<-3>%-2.7*10<-3>% of a fruit wine yeast, 7.4*10<-3>%-7.8*10<-3>% of acid proteinase, 2.0*10<-2>-2.3*10<-2>% of a perfume dry yeast and 75-78% of water. The production technology of the elegant yellow wine comprises preparation of japonica rice and glutinous rice, preparation of a rice-sprinkling wine yeast, feeding of the glutinous rice, fermentation, after-treatment, sampling analysis and finished product preparation. According to the elegant yellow wine, by adopting a pure and raw low-temperature aging process and a japonica rice and glutinous rice feeding low-temperature fermentation method, the quantity of generated ethyl carbamate is relatively low, the wine is elegant, a wine body is safe and healthy, and the elegant yellow wine is mellow, pure and fresh.

Description

technical field [0001] The invention belongs to the technical field of rice wine production, and in particular relates to an elegant, pure, fresh and refreshing nutritious rice wine and a production process thereof. Background technique [0002] Yellow rice wine is a kind of low-alcohol original rice wine made from grains, using wine medicine, wheat koji or red yeast rice as saccharification starter, after cooking, adding koji, saccharifying, fermenting, pressing, filtering, decocting and other steps. Classified according to product style, there are traditional rice wine, refreshing rice wine and special rice wine. [0003] With the development of the times and the continuous improvement of people's living standards, people's dietary needs gradually tend to be natural, safe, light and nutritious, and people's requirements for alcohol consumption are also getting higher and higher. Therefore, both out of the scope of traditional rice wine style , while retaining the essence ...

AI Technical Summary

Problems solved by technology

[0005] In view of this, in order to overcome the problem of high content of ethyl carbamate in the traditional wine making industry and provide a kind of elegant rice wine, the present invention adopts the pure raw low-temperature aging process and the low-temperature fermentation method of rice-feeding glutinous rice wine, which not only produces amino The amount of ethyl formate is low, and the quality of the wine is elegant, safe and healthy, and the taste of the wine is pure and refreshing

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