Mechanical production method of Fangxian rice wine

A technology of rice wine and Fangxian, which is applied in the field of winemaking, can solve the problems of sticky mash, difficult to transport mechanized, and the wine is too acidic, so as to reduce manpower and material resources and improve production efficiency.

Inactive Publication Date: 2018-03-13
HUBEI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of traditional Fangxian yellow rice wine fermented mash being sticky and difficul

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Initial fermentation: Soak 100kg of glutinous rice, steam it, spread it to cool down to 28°C, add 0.3kg of wine medicine (purchased from Fang County Deng’s Quye Factory) and 50kg of water, mix well and build a nest, and saccharify at 25°C for 36 hours; Mix well, ferment at 22°C for 5 days, press to obtain 120kg of liquor ① and 30kg of distiller’s grains ①; add 60kg of water to distiller’s grains ①, mix well, and ferment at 20°C for 30 days.

[0034] (2) Secondary fermentation: 100kg of glutinous rice soaked and steamed, poured with 40kg of water to cool down to 28°C, added 0.3kg of wine medicine, mixed well to build a nest, saccharified at 25°C for 36 hours, added 120kg of wine liquid ①, mixed well, and fermented at 20°C On 15 days, press to obtain 195kg of wine liquor ② and 25kg of distiller’s grains ② after fermentation; add all of distiller’s grains ② into the distiller’s grains fermentation liquid in step (1), mix well, and continue fermentation at 20°C.

[0035...

Embodiment 2

[0038] (1) Initial fermentation: 200kg of glutinous rice soaked and steamed, spread to cool down to 29°C, add 0.8kg of wine medicine (purchased from Fang County's koji) and 120kg of water, mix well to build a nest, saccharify at 27°C for 40 hours; mix well Afterwards, ferment at 23°C for 6 days, press to obtain 260kg of liquor ① and 60kg of distiller's grains ①; add 180kg of water to the distiller's grains ①, mix well, and ferment at 25°C for 35 days.

[0039] (2) Secondary fermentation: 200kg of glutinous rice soaked and steamed, poured with 100kg of water to cool down to 29°C, added 0.8kg of wine medicine, mixed well to build a nest, saccharified at 27°C for 42 hours, added 260kg of wine liquid①, mixed well, and fermented at 23°C On the 18th day, press to obtain 395kg of wine liquid ② and 65kg of distiller’s grains ② after fermentation; add all the distiller’s grains ② into the distiller’s grains fermentation liquid in step (1), mix well, and continue fermentation at 25°C.

...

Embodiment 3

[0043](1) Initial fermentation: 300kg of glutinous rice soaked and steamed, spread to cool down to 30°C, add 1.5kg of wine medicine (purchased from Fangxian Deng's Quye Factory) and 240kg of water, mix well and build a nest, saccharify at 28°C for 48 hours; After mixing, ferment at 25°C for 7 days, press to obtain 450kg of liquor ① and 90kg of distiller's grains ①; add 180kg of water to the distiller's grains ①, mix well, and ferment at 28°C for 40 days.

[0044] (2) Secondary fermentation: 300kg of glutinous rice soaked and steamed, poured with 180kg of water to cool down to 30°C, added 1.5kg of wine medicine, mixed well to build a nest, saccharified at 28°C for 48 hours, added 450kg of wine liquid ①, mixed well, and fermented at 25°C On 20 days, press to obtain 650kg of wine liquid ② and 100kg of distiller’s grains ② after the fermentation is completed; add all of the distiller’s grains ② into the distiller’s grains fermentation liquid in step (1), mix well, and continue ferm...

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PUM

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Abstract

The invention discloses a mechanical production method of Fangxian rice wine. The method includes (1), steaming sticky rice after soaking, cooling the sticky rice through spreading, adding Chinese yeast and water, performing squeezing after nest saccharification and fermentation to obtain first wind liquid and first vinasse, and adding water into the first vinasse to continue fermentation; (2), steaming the sticky rice after soaking, cooling the sticky rice through water pouring, adding the Chinese yeast for saccharification, adding the first wine liquid for fermentation, performing squeezingto obtain second wine liquid and second vinasse, and adding the second vinasse into vinasse fermentation liquid in the step (1) to continue fermentation; (3), steaming the sticky rice after soaking, cooling the sticky rice through water pouring, adding the Chinese yeast for saccharification, and adding the second wine liquid for fermentation; (4), after fermentation, performing squeezing to obtainthird wine liquid and third vinasse, performing clarification and sterilization on the third wine liquid to obtain finished sweet Fangxian rice wine, adding the third vinasse into the vinasse fermentation liquid in the step (2) to continue fermentation, and performing squeezing, clarification and sterilization after fermentation to obtain the finished semi-dry Fangxian rice wine. By the mechanical production method, the problems of ropiness of fermented mash and acid vinosity of conventional Fangxian rice wine are solved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for mechanized production of Fangxian rice wine. Background technique [0002] "Fangxian Yellow Wine" has a long history, and it was called "Fengjiang Royal Wine" and "Emperor Fenghuang Wine" in ancient times. In addition to the "three high" characteristics of high sugar, high acid, and high solids, its rose-flavored β-phenylethyl alcohol is four times that of other rice wines, and the higher alcohols on it are less than half of other rice wines. Fangxian rice wine is mild in nature, sweet and mellow in taste, and has a special fragrance. It is sweet and delicious. effect. [0003] At present, the brewing process of Fangxian rice wine is as follows: the raw materials are steamed, mixed with koji and saccharified without supplementing water, and then obtained through long-term fermentation. Therefore, Fangxian rice wine is a sweet wine brewed with high concentration. B...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 朱正军万端极卢扬成曹敬华谢逾群徐斌张爱帝
Owner HUBEI UNIV OF TECH
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