Elegant yellow wine and production technology thereof

A production process and elegant technology, applied in the field of nutritious rice wine and its production process, can solve the problems of low urethane content and high urethane content, and achieve less off-flavor, improved elegance and unique style, and soft and pure wine flavor. Effect

Pending Publication Date: 2017-05-31
苏州同里红酿酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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  • Elegant yellow wine and production technology thereof
  • Elegant yellow wine and production technology thereof
  • Elegant yellow wine and production technology thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] The raw material formula of the elegant yellow rice wine of the present embodiment is:

[0040]

[0041] In the above formula, the content of water is 330% per 100 jin of raw materials; the enzyme activity of acid protease at 40°C is 50000u / g.

[0042] refer to figure 1 , the production process of the Qingya type rice wine of the present embodiment mainly includes the preparation of japonica rice and glutinous rice, the preparation of glutinous rice wine, feeding glutinous rice, fermentation, post-processing, sampling analysis and finished product preparation, the specific steps are:

[0043] (1), the preparation of japonica rice and glutinous rice: the japonica rice and glutinous rice are transported, screened, impurity-removed, soaked (japonica rice soaked in water temperature 25°C, soaking time 20h; glutinous rice soaked water temperature 25°C, soaking time 15h), steaming, The rice is cooled to obtain japonica rice and glutinous rice;

[0044] (2) Preparation of...

Embodiment 2

[0061] The raw material formula of the elegant yellow rice wine of the present embodiment is:

[0062]

[0063] In the above formula, the content of water is 330% per 100 jin of raw materials; the enzyme activity of acid protease at 40°C is 50000u / g.

[0064] refer to figure 1 , the production process of the Qingya type rice wine of the present embodiment mainly includes the preparation of japonica rice and glutinous rice, the preparation of glutinous rice wine, feeding glutinous rice, fermentation, post-processing, sampling analysis and finished product preparation, the specific steps are:

[0065] (1), the preparation of japonica rice and glutinous rice: the japonica rice and glutinous rice are transported, screened, impurity-removed, soaked (japonica rice soaked in water temperature 20°C, soaked time 20h; glutinous rice soaked water temperature 20°C, soaked time 15h), steaming, The rice is cooled to obtain japonica rice and glutinous rice;

[0066] (2) Preparation of r...

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PUM

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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 ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/22C12R1/865
CPCC12G3/02C12H1/22
Inventor 乐军汪建国沈玉根周柱坚饶小坚陆伟杰吴金华
Owner 苏州同里红酿酒股份有限公司
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