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Tartary buckwheat yellow wine and production process thereof

A production process and tartary buckwheat technology, applied in the field of tartary buckwheat rice wine and its production process, to achieve the effects of strong typicality, avoiding dry mouth, and being full of typicality

Pending Publication Date: 2019-04-19
GANSU WUSHANCHI YELLOW WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the essence of my country's traditional nation, rice wine has not changed much in flavor for a long time due to its special status and flavor. Extracted new challenges

Method used

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  • Tartary buckwheat yellow wine and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A kind of tartary buckwheat rice wine, its production technology comprises the steps:

[0059] 1. Preparation of fermented rice mash

[0060] 1) Soaking: Screen the rhubarb rice to remove impurities, add water and soak the rhubarb rice for 5 days;

[0061] 2) steamed rice: steam the soaked rhubarb rice to get rhubarb rice;

[0062] 3) Drain rice and build a nest for fermentation: Spray the rhubarb rice with water and drench the rice, so that the temperature of the rhubarb rice is controlled at 35-38°C; mix in barley koji, stir evenly, and build a nest for fermentation; when the temperature of the wine grains exceeds 38°C, open the rake to cool down; Ferment for 25 days to obtain fermented mash of mature rhubarb rice; the amount of wheat koji is 8% of the dry weight of rhubarb rice;

[0063] 2. Preparation of tartary buckwheat fermented mash and wheat fermented mash

[0064] 1) Soaking: Screen tartary buckwheat and wheat to remove impurities, break each grain to 2-6 p...

Embodiment 2

[0073] A kind of tartary buckwheat rice wine, its production technology comprises the steps:

[0074] 1. Preparation of fermented rice mash

[0075] 1) Soaking: Screen the rhubarb rice to remove impurities, add water and soak the rhubarb rice for 3 days;

[0076] 2) steamed rice: steam the soaked rhubarb rice to get rhubarb rice;

[0077] 3) Drain rice and build a nest for fermentation: Spray the rhubarb rice with water and drench the rice, so that the temperature of the rhubarb rice is controlled at 35-38°C; mix in barley koji, stir evenly, and build a nest for fermentation; when the temperature of the wine grains exceeds 38°C, open the rake to cool down; Ferment for 20-22 days to obtain fermented mash of mature rhubarb rice; the amount of wheat koji is 10% of the dry weight of rhubarb rice;

[0078] 2. Preparation of tartary buckwheat fermented mash and wheat fermented mash

[0079] 1) Soaking: Screen tartary buckwheat and wheat to remove impurities, break each grain to 2...

Embodiment 3

[0088] A kind of tartary buckwheat rice wine, the difference between its production process and that of Example 1 is that: fermenting fermented fermented mash of mature rhubarb rice, fermented tartary buckwheat and fermented wheat according to the weight ratio of 100:2:20 and fermenting.

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Abstract

The invention relates to tartary buckwheat yellow wine and a production process thereof. According to the production process, coarse rice, tartary buckwheat and wheat are respectively fermented creatively to prepare mature fermented mash and then fermentation is executed with the mash, so that the technical problem is solved that the tartary buckwheat and the wheat are difficult to ferment and interfere with each other when being simultaneously fermented with the coarse rice so as to influence the wine quality. The production process is unique and has the remarkable characteristics of the northern tartary buckwheat yellow wine, brewing raw materials are not stir-fried, low-temperature brewing is adopted, a fermentation period is long, and a wine body is mellow in taste, has remarkable fragrance after bottle opening and is a delicately brewed refreshing yellow wine. The tartary buckwheat yellow wine brewed by the production process has a clear wine body, strong and rich wine fragrance,mellow taste, long-lasting sweet after taste and strong typicality, and is tasty, refreshing, elegant and natural.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a tartary buckwheat rice wine and a production process thereof. Background technique [0002] Yellow rice wine is a precious national specialty in my country and has a long history in China. Yellow rice wine is brewed by traditional fermentation process, which has the characteristics of low alcohol concentration, full-bodied, rich nutrition, unique flavor and various varieties. As the essence of my country's traditional nation, rice wine has not changed much in flavor for a long time due to its special status and flavor. Extracted new challenges. Pioneering and innovating, actively applying new technologies and innovative methods to transform traditional industries, and developing and producing nutritional and health-care rice wine have become the future development direction of the rice wine industry. On the basis of inheriting the tradition, apply the la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/02
Inventor 尹始平刘政马元珠白延梅吴霞云
Owner GANSU WUSHANCHI YELLOW WINE
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