White glutinous rice yellow wine preparation method

Abstract

The invention discloses a white glutinous rice yellow wine preparation method, which belongs to the technical field of wine brewing and includes the operations of preparing raw materials, soaking, steaming rice, water drenching, putting the drenched rice into a fermentation cylinder, primary pre-fermentation, adding water and rice, secondary pre-fermentation, post-fermentation, squeezing wine, frying wine, loading the wine into the cylinder, testing and the like. The white glutinous rice yellow wine preparation method is scientific and reasonable, and by removing the addition of wheat yeasts on the basis of the traditional process, the produced wine is clear in quality and fresh in taste, the special aroma of wheat yeast is reduced, and the refreshing taste is increased, so that the wine caters to some groups who want to drink yellow wine but do not like the thick feeling of yellow wine.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation method of white glutinous rice wine. Background technique [0002] Yellow rice wine is a national specialty of China, and its brewing technology is unique, which has become a typical representative and model of the oriental brewing industry. 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] Wheat koji refers to the rice wine saccharification agent made by cultivating and propagating saccharification bacteria with wheat as raw material. Adding wheat koji to rice wine is to use var...

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional crafts on the market will add wheat koji. The addition of wheat koji gives rice wine a unique flavor. Relatively speaking, the unique flavor of rice wine is thicker. The reason why some people are not used to drinking rice wine is that the aroma of wheat koji in rice wine is too strong and difficult to drink.

[0005] In addition, in the existing brewing technology, the water spray cooling cycle is too long, and the water spray cooling and spraying operation are two separate operations, which prolongs the entire brewing cycle and reduces the brewing efficiency. At the same time, the existing separate The steps make it impossible to spray and ferment the cooled rice grains at the first time, so that during the transfer process, the temperature of some upper rice grains will be lower than the temperature of the lower layer or middle rice grains, which will directly affect the fermentation effect in the later fermentation process

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