Method for brewing rice scented wine

Abstract

The invention discloses a method for brewing rice scented wine. The method comprises the following steps of: selecting material, soaking, cleaning, controlling rice, cooking, drying, adding koji, first fermentation, secondly adding koji, secondary fermentation and tertiary fermentation. The method for brewing the rice scented wine applies traditional artisanal winemaking process and carries out tertiary fermentation on the basis of the steps of dosing, cooking, mixing, fermentation, distillation, and cellaring. The prepared rice scented wine has a rich aroma and has a good health-care effect after drinking, and after prepared rice scented wine is drunk, the prepared rice scented wine does not dry out, does not make a drinker feel dizzy, and sobers up quickly. Compared with traditional simple techniques, both taste and nutrition of the prepared rice scented wine are greatly improved, and the prepared rice scented wine has a broad market and vast economic benefits. According to the method for brewing the rice scented wine, rice mixed with one or more of millet, yellow rice, basmati rice, and rice is selected as raw material rice, the prepared rice scented wine is clear and transparent in color, full-bodied and mellow in taste. The nutrients of the raw material rice are greatly retained, and consumer diversified needs for alcoholic foods are satisfied.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing rice-flavored wine. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification starter, cooking, saccharification, fermentation, and distillation. It is also called shochu, old white dry, burning knife, etc. The wine is colorless or slightly yellow and transparent, with a pure and pure smell, sweet and refreshing in the mouth, and a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. The rice-flavored liquor has a long history and has been recognized by many experts and scholars. It is generally recommended that it is the origin of Chinese liquor. Rice-flavored liquor is made of rice as raw material and koji as the saccharification starter. The rice is saccharified by solid-state culture in the early stage, and the...

AI Technical Summary

Problems solved by technology

[0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification starter, cooking, saccharification, fermentation, and distillation. It is also called shochu, old white dry, burning knife, etc. The wine is colorless or slightly yellow and transparent, with a pure and pure smell, sweet and refreshing in the mouth, and a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. The rice-flavored liquor has a long history and has been recognized by many experts and scholars. It is generally recommended that it is the origin of Chinese liquor. Rice-flavored liquor is made of rice as raw material and koji as the saccharification starter. The rice is saccharified by solid-state culture in the early stage, and then water is added to the tank for semi-liquid fermentation and liquid distillation. It has the aroma of koji. Distilled liquor belongs to the semi-solid and semi-liquid fermented liquor. However, with the improvement of living standards, the rice-flavored liquor produced by traditional manual brewing technology tends to dry mouth and burns after drinking, which can no longer meet the health needs of consumers at the present stage. Require

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