Northern yellow wine and production technology thereof

A production process, rice wine technology, applied in the field of northern rice wine and its production process, to achieve the effect of simple process, less pollution of bacteria, and strong saccharification ability

Pending Publication Date: 2019-06-04
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of northern rice wine, its production technology comprises the steps:

[0047] 1. Preparation of fermented rice mash

[0048]1) Soaking: Screen the rhubarb rice to remove impurities, add water and soak the rhubarb rice for 5 days;

[0049] 2) steamed rice: steam the soaked rhubarb rice to get rhubarb rice;

[0050] 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;

[0051] 2. Preparation of highland barley fermented mash and oat fermented mash

[0052] 1) Soaking: Screen highland barley and oats to remove impurities, crush each grain to 2-8 petals, then add w...

Embodiment 2

[0062] A kind of northern rice wine, its production technology comprises the steps:

[0063] 1. Preparation of fermented rice mash

[0064] 1) Soaking: Screen the rhubarb rice to remove impurities, add water and soak the rhubarb rice for 3 days;

[0065] 2) steamed rice: steam the soaked rhubarb rice to get rhubarb rice;

[0066] 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;

[0067] 2. Preparation of highland barley fermented mash and oat fermented mash

[0068] 1) Soaking: Screen highland barley and oats to remove impurities, crush each grain to 2-8 petals, then ...

Embodiment 3

[0078] A northern rice wine, the difference between its production process and that of Example 1 lies in: the fermented fermented mash of mature rhubarb rice, fermented barley and mature oats are mixed according to the weight ratio of 100:10:20 and fermented.

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PUM

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Abstract

The present invention relates to northern yellow wine and a production technology thereof. Broomcorn millet, highland barley and oats are creatively respectively fermented to prepare mature fermentedmashes, then the mature fermented mashes are mixed and the mixture is fermented. The production technology effectively solves technical problems that the highland barley and oats are not easily fermented, and interfere with each other when the broomcorn millet is simultaneously fermented, thereby affecting wine quality. The production technology is unique, remarkable characteristics of the northern rice wine are remained, wine-brewing raw materials are not stir-fried, low-temperature brewing is used, fermentation cycle is long, wine body tastes mellower, and the northern yellow wine has a remarkable bottle opening fragrance, and is carefully brewed refreshing type yellow wine. The brewed northern yellow wine is bright in wine body, mellow in taste, fragrant and refreshing, long in aftertaste, light, elegant and natural, and strong in typicality.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a northern 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 latest scie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
Inventor 尹始平白延梅刘政吴霞云
Owner GANSU WUSHANCHI YELLOW WINE
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