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...

AI Technical Summary

Problems solved by technology

[0006] At present, the traditional brewing process is used for wine, and the production cycle is long. The fermentation time of rice wine produced by the traditional rice-sharing process is as long as 80-100 days, and due to the influence of the climate, it must be carried out when the weather is cold in winter, while the production cycle of the traditional rice-adding process is relatively short. It is relatively short, about 30 days, but there are multiple feeding and koji operations, and the process is relatively cumbersome

[0007] In addition, in the traditional cooling process of steamed rice, because the rice in the steaming process has a certain thickness, it is easy to cause the temperature on the upper surface to be higher than the internal temperature of the rice during the cooling process of the steamed rice, resulting in a decrease in temperature. If the problem of imbalance occurs, the temperature difference of the rice will affect the processing quality of the subsequent steps. In the field of brewing technology, the temperature control directly determines the taste and success rate of the brewed wine. At the same time, the traditional cooling Long technology cycle and low efficiency

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