Low-vol fermentation type inflated rice wine and brewing method thereof

A fermented rice wine technology, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, can solve the problems of uncoordinated sweet and sour taste, bitter and astringent taste, single aroma, etc., and achieve sweet taste Harmonious acidity, refreshing aftertaste, and mellow taste

Active Publication Date: 2019-12-13
广东省九江酒厂有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems of traditional fermented rice wine, such as high alcohol content, single aroma, uncoordinated sweet and sour taste, bitter and astringent taste, etc., the primary purpose of the present invention is to provide a brewing method of low-alcohol fermented aerated rice wine

Method used

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  • Low-vol fermentation type inflated rice wine and brewing method thereof
  • Low-vol fermentation type inflated rice wine and brewing method thereof
  • Low-vol fermentation type inflated rice wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A brewing method of semi-sweet fruity rice wine, comprising the following steps:

[0039] (1) Wash the glutinous rice and soak it in water for 2 hours;

[0040] (2) Steaming the soaked glutinous rice for 40 minutes, the glutinous rice after steaming has no raw heart and is soft and glutinous;

[0041] (3) The steamed glutinous rice is cooled to 35°C with water by the method of pouring rice, add 1.2% of Xiaoqu, stir evenly, build a nest, and saccharify at 30°C for 40 hours;

[0042] (4) After saccharification, add 1.05 times the volume of raw material water, stir evenly and ferment at 18°C ​​for 60 hours;

[0043] (5) Add rice koji with 10% raw material weight to the fermented mash, stir evenly, heat the fermented mash to 60°C to terminate the alcoholic fermentation, and keep it for 4h

[0044] (6) Squeeze the mash with a plate and frame filter press, and decoct the clarified uncooked wine at 75°C for 10 minutes;

[0045] (7) The wine liquid after decoction naturally ...

Embodiment 2

[0051] A brewing method of semi-sweet fruity rice wine, comprising the following steps:

[0052] (1) Wash the glutinous rice and soak it in water for 3 hours;

[0053] (2) Steaming the soaked glutinous rice for 45 minutes, the glutinous rice after cooking has no raw heart and is soft and glutinous;

[0054] (3) The steamed glutinous rice is cooled to 35°C with water by the method of pouring rice, add 1.5% of Xiaoqu, stir evenly, build a nest, and saccharify at 33°C for 30 hours;

[0055] (4) Add 1.15 times the volume of raw material water after saccharification, stir evenly and ferment at 20°C for 48 hours;

[0056] (5) Add rice koji with a raw material weight of 13% to the fermented mash, stir evenly and heat the fermented mash to 62°C to terminate the alcoholic fermentation, and maintain it for 3 hours;

[0057] (6) Squeeze the mash with a plate and frame filter press, and decoct the clarified uncooked wine at 78°C for 8 minutes;

[0058] (7) The wine liquid after decocti...

Embodiment 3

[0064] A brewing method of semi-sweet fruity rice wine, comprising the following steps:

[0065] (1) Wash the glutinous rice and soak it in water for 4 hours;

[0066] (2) Steaming the soaked glutinous rice for 45 minutes, the glutinous rice after cooking has no raw heart and is soft and glutinous;

[0067] (3) The steamed glutinous rice is cooled to 35°C with water by pouring rice method, add 2.0% of Xiaoqu, stir well, build a nest, and saccharify at 35°C for 24 hours;

[0068] (4) After saccharification, add 1.25 times the volume of raw material water, stir evenly and ferment at 25°C for 36 hours;

[0069] (5) Add rice koji with a raw material weight of 15% to the fermented mash, stir evenly and heat the fermented mash to 65°C to terminate the alcoholic fermentation, and maintain it for 4 hours;

[0070] (6) Squeeze the mash with a plate and frame filter press, and decoct the clarified uncooked wine at 80°C for 5 minutes;

[0071] (7) The wine liquid after decoction natur...

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Abstract

The invention discloses a brewing method of low-vol fermentation type inflated rice wine. The method comprises the following steps of steaming polished glutinous rice to obtain cooked polished glutinous rice, sprinkling water to cool the cooked polished glutinous rice, adding Chinese yeast, forming a hole in the cooked polished glutinous rice after being blended with the Chinese yeast, performingsaccharification, adding water, and then performing fermentation at 18-25 DEG C for 36-60h; adding rice yeast, heating fermentation mash liquid to 60-65 DEG C, and maintaining the temperature of 60-65DEG C for 2-4h; and then squeezing the mash liquid, performing decoction on raw wine, performing settling, performing filtration with a frozen film, performing freezing, and performing inflating so as to obtain the low-vol fermentation type inflated rice wine. According to the brewing method disclosed by the invention, through a technique for controlling wine vol, sugar degree and acidity, the wine vol of the obtained low-vol fermentation type inflated rice wine is 4-8%vol, the sugar degree is 80-150g / L, the acidity is 3-6g / L, the proportion of the sugar degree to the acidity is proper, the low-vol fermentation type inflated rice wine is harmonious in sweet and acid degree in mouth feel, and the situation that the low-vol fermentation type inflated rice wine is too sweet and greasy due tohigh sugar degree and low acidity or is acerb in mouth feel and remained in mouth due to low sugar degree and high acidity can be avoided.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a low-degree fermented aerated rice wine and a brewing method thereof. Background technique [0002] Low-alcohol fermented rice wine refers to rice wine with an alcohol content of less than 10 degrees and fermented from rice. Traditional fermented rice wine mainly refers to yellow rice wine, whose alcohol content is generally about 15 degrees, and the alcohol content is relatively high. The traditional sweet rice wine (Xiangxue wine) is saccharified and then added with high-grade white wine to inhibit yeast fermentation. The resulting wine has fewer aroma components, a single aroma, high sugar, low acidity, and an overly sweet and greasy taste. Traditional dry rice wine (Yuanhongjiu) and semi-dry rice wine (Jiafanjiu) taste mellow and multi-layered, but the taste is too heavy. Moreover, rice wine has strong regional characteristics, and the age of the consumer group...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/025C12G3/022C12R1/69
CPCC12G3/025C12G3/022
Inventor 杨志超何松贵冯兆兴
Owner 广东省九江酒厂有限公司
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