Technology for quickly producing yellow wine

Abstract

The invention discloses a technology for quickly producing yellow wine, and belongs to the technical field of a technology for quickly producing yellow wine. The technology comprises the following steps of immersing good-quality polished round-grained rice for 18-20h, steaming rice, performing spreading for cooling, performing falling from a bar, performing prefermentation and adding water, performing loading in a pot, performing post fermentation, when alcoholic fermentative materials are cooked, performing squeezing, performing blending, and performing wine decoction to obtain finished products of the yellow wine. The yellow wine for brewing the yellow wine is simple in technological operation, the production cycle is shortened, and the obtained yellow wine is clear in wine quality and rich in wine fragrance.

Description

technical field

[0001] The invention belongs to the technical field of rice wine brewing technology, and in particular relates to a technology for rapidly producing rice wine. Background technique

[0002] Yellow rice wine is one of the three major brewing wines in the world, known as "liquid bread", and she is a treasure of the traditional culture of the Chinese nation in our country. It has mellow alcoholic properties, endless aftertaste, and rich nutrition. It contains various low-molecular-weight extracts and trace elements such as sugars, amino acids, and peptides, which are easily digested and absorbed by the human body, and are deeply loved by people. Under the current trend of advocating low-alcohol wine in our country, yellow rice wine is one of the wines with a very competitive advantage.

[0003] The traditional rice wine post-fermentation is done by filling rice wine pottery jars, which are fragile and easily damaged during transportation and storage. The potter...

Examples

example 1

[0038] 1) Soaking rice: In mid-October, soak japonica rice for 18 hours according to the weather; winemaking can be carried out in autumn, breaking the restriction that wine must be brewed in winter, choose high-quality japonica rice for japonica rice, and determine the immersion time for japonica rice according to the temperature, generally 18-18 hours in autumn 20h, compared with the traditional process, the rice soaking time is reduced and the efficiency is improved, and the temperature in autumn is high, so the rice soaking time can be shortened as needed;

[0039] 2) Steam rice and cool it down: After the rice is steamed by the rice steamer, the blower cools it down to 60-65°C, and the steam is used to steam the rice. The rice steamer 16 is placed on the rice steamer, and the rice steamer 16 is described according to the fan described below. set area to design;

[0040] Refer to attached Figure 1-2 As shown, in order to improve the efficiency and quality of the whole ri...

example 2

[0052] 1) Soaking rice: In late October, soak japonica rice for 20 hours according to the weather;

[0053] 2) Steam rice and cool it down: After the rice steamer steams the rice, the blower cools it down to 60-65°C; the cooling operation is the same as in Example 1;

[0054] 3) Falling into vats: take the vat as a unit, add 290 jin of water and 250 jin of round-grained rice into each vat, add 0.04% sweet wine koji and 12% wheat koji and stir evenly, then cover with straw mat to keep warm;

[0055] 4) Pre-fermentation: When the product temperature in the tank rises to 35°C-37°C, start raking, and then start raking once according to the product temperature for 3-5 hours until the product temperature drops to room temperature;

[0056] 5) post-fermentation: transfer the fermented glutinous rice that the pre-fermentation has finished to the post-fermentation container and post-fermentation for 20 days;

[0057] 6) Squeeze, blend and decoct the wine: after the end of the post-fer...

example 3

[0060] Physical and chemical indicators of finished rice wine testing:

[0061]

[0062] The physical and chemical indicators of the finished wine all meet the requirements of national standards, and the wine is mellow and full-bodied. The test report is attached Figure 3-5 , indicators are in line with national standards.

technical field

[0001] The invention belongs to the technical field of rice wine brewing technology, and in particular relates to a technology for rapidly producing rice wine. Background technique

[0002] Yellow rice wine is one of the three major brewing wines in the world, known as "liquid bread", and she is a treasure of the traditional culture of the Chinese nation in our country. It has mellow alcoholic properties, endless aftertaste, and rich nutrition. It contains various low-molecular-weight extracts and trace elements such as sugars, amino acids, and peptides, which are easily digested and absorbed by the human body, and are deeply loved by people. Under the current trend of advocating low-alcohol wine in our country, yellow rice wine is one of the wines with a very competitive advantage.

[0003] The traditional rice wine post-fermentation is done by filling rice wine pottery jars, which are fragile and easily damaged during transportation and storage. The potter...

Examples

example 1

[0038] 1) Soaking rice: In mid-October, soak japonica rice for 18 hours according to the weather; winemaking can be carried out in autumn, breaking the restriction that wine must be brewed in winter, choose high-quality japonica rice for japonica rice, and determine the immersion time for japonica rice according to the temperature, generally 18-18 hours in autumn 20h, compared with the traditional process, the rice soaking time is reduced and the efficiency is improved, and the temperature in autumn is high, so the rice soaking time can be shortened as needed;

[0039] 2) Steam rice and cool it down: After the rice is steamed by the rice steamer, the blower cools it down to 60-65°C, and the steam is used to steam the rice. The rice steamer 16 is placed on the rice steamer, and the rice steamer 16 is described according to the fan described below. set area to design;

[0040] Refer to attached Figure 1-2 As shown, in order to improve the efficiency and quality of the whole ri...

example 2

[0052] 1) Soaking rice: In late October, soak japonica rice for 20 hours according to the weather;

[0053] 2) Steam rice and cool it down: After the rice steamer steams the rice, the blower cools it down to 60-65°C; the cooling operation is the same as in Example 1;

[0054] 3) Falling into vats: take the vat as a unit, add 290 jin of water and 250 jin of round-grained rice into each vat, add 0.04% sweet wine koji and 12% wheat koji and stir evenly, then cover with straw mat to keep warm;

[0055] 4) Pre-fermentation: When the product temperature in the tank rises to 35°C-37°C, start raking, and then start raking once according to the product temperature for 3-5 hours until the product temperature drops to room temperature;

[0056] 5) post-fermentation: transfer the fermented glutinous rice that the pre-fermentation has finished to the post-fermentation container and post-fermentation for 20 days;

[0057] 6) Squeeze, blend and decoct the wine: after the end of the post-fer...

example 3

[0060] Physical and chemical indicators of finished rice wine testing:

[0061]

[0062] The physical and chemical indicators of the finished wine all meet the requirements of national standards, and the wine is mellow and full-bodied. The test report is attached Figure 3-5 , indicators are in line with national standards.

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