Green plum wine combined with glutinous rice saccharification fermentation and preparation method thereof
A technology of saccharification and fermentation, green plum wine, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as high acidity of green plum wine, incomplete extraction and separation, and affecting the quality of fermented green plum wine , to achieve the effect of plump and full body, increase the juice yield, and improve the utilization rate of greengage
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Embodiment 1
[0040] A method for preparing green plum wine combined with glutinous rice saccharification and fermentation, comprising the following steps:
[0041] ①Select high-quality green plums, wash them and drain them;
[0042] 2. Freeze the greengage after draining; the freezing process is to freeze the greengage in a freezer at -20°C for 36 hours.
[0043] ③ thawing the frozen greengage and pressing the juice to obtain greengage juice, the juice yield is 60%; the thawing process is: thawing in a water bath at 25°C, and stopping the thawing when the central temperature is 0°C.
[0044] ④ Soak 200g of glutinous rice, steam the rice, pour over the rice and cool to 30°C, put rhizopus in the tank, build a nest for saccharification and fermentation for 48 hours, add 320mL green plum juice and 320mL brewing water, control the initial sugar content of the fermentation broth to 20%, and the pH to 3.2;
[0045] ⑤Add 0.12g of activated Lalvin 71B acid-reduced yeast;
[0046] ⑥Main fermentati...
Embodiment 2
[0051]A method for preparing green plum wine combined with glutinous rice saccharification and fermentation, comprising the following steps:
[0052] ①Select high-quality green plums, wash them and drain them;
[0053] 2. Freeze the greengage after draining; the freezing process is to freeze the greengage in a freezer at -20°C for 48 hours.
[0054] 3. Squeeze the frozen greengage after thawing to obtain greengage juice, and the juice yield is 70%; the thawing process is: thawing in a water bath at 30°C, and stopping the thawing when the central temperature is 0°C.
[0055] ④ Soak 210g of glutinous rice, steam the rice, pour over the rice and cool to 32°C, put rhizopus in the tank, build a nest for saccharification and fermentation for 44 hours, add 310mL green plum juice and 310mL brewing water, control the initial sugar content of the fermentation broth to 23%, and the pH to 3.5;
[0056] ⑤Add 0.16g of activated Lalvin 71B acid-reduced yeast;
[0057] ⑥Main fermentation: T...
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