Novel rice wine brewing process

A new type of rice wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of insufficient taste and aroma, difficult quality control, and easily sour mash, and achieve good taste and control of fermentation power. , taste and wine quality improvement effect

Active Publication Date: 2020-04-17
GUANGXI TIANLONGQUAN WINE CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, rice wine brewing is restricted by traditional crafts, and has always been in the production mode of rural sideline, handicraft workshops, and factory-style workshops. Influenced by temperature seasons, the whole process of feeding, fermentation and pressing must be completed within half a year from September of t...

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Embodiment 1

[0030] The new rice wine brewing process, the specific process is as follows figure 1 Shown, this novel rice wine brewing process comprises the steps:

[0031] (1) Rice soaking: Add room temperature water to the glutinous rice according to the mass ratio of glutinous rice: water = 1:1. The rice soaking water is 3cm higher than the highest rice level, and the rice soaking time is 10 hours.

[0032] (2) Steam rice: ①Put the soaked glutinous rice in a steamer to steam rice; ②Steam rice quality requirements: hard on the outside and soft on the inside, no white heart inside, loose and not mushy, transparent but not rotten, uniform, and the rice contains The water yield is 67%; 3. the cooked rice is regulated by adjusting the frequency converter of the air blower so that the temperature of the lower rice remains at 30°C to 32°C. The next koji ratio is 1% of the weight of the feed, and the added koji is sweet wine koji.

[0033](3) Saccharification: ①The steamed and broken up rice ...

Embodiment 2

[0041] The brewing process of novel rice wine comprises the steps:

[0042] (1) Rice soaking: add normal temperature water to the glutinous rice to soak the rice, and the rice soaking time is 20 hours.

[0043] (2) Steam rice: put the soaked glutinous rice in a steamer to steam the rice; adjust the temperature of the steamed rice so that the temperature of the lower koji is kept at 34°C to 37°C; the amount of the lower koji is 0.8% of the weight of the feed ; The added koji is sweet wine koji.

[0044] (3) Saccharification: pour the steamed and broken up rice into the mashing tank, spread the rice in the tank quickly and evenly, keep the rice loose in the tank, and form an inverted trumpet-shaped concave round nest; mashing After the mash is mature, add original wine to soak, the mass ratio of feeding amount to original wine is 1:1.5, and the added original wine is 55% vol rice-flavored original wine to obtain saccharified mash;

[0045] The temperature of the rice entering ...

Embodiment 3

[0051] The brewing process of novel rice wine comprises the steps:

[0052] (1) Rice soaking: add normal temperature water to the glutinous rice to soak the rice, the water temperature is 23° C., and the rice soaking time is 12 hours.

[0053] (2) Steam rice: Put the soaked glutinous rice in a steamer to steam the rice; adjust the rice temperature of the steamed rice so that the temperature of the lower koji is kept at 29°C to 30°C; the amount of the lower koji is 1.2% of the weight of the feed ;

[0054] The added koji is composed of sweet wine koji and Saccharomyces cerevisiae I, and the mass ratio of sweet wine koji to Saccharomyces cerevisiae I is 1:1.

[0055] The preparation method of described Saccharomyces cerevisiae I is as follows:

[0056] S1. Preparation of culture medium: Weigh 13g of wort, add 3mL of lactic acid, 100mL of water, sterilize at 121°C, and obtain a culture medium after cooling, add 5mL of ethanol with a filter membrane to the above culture medium o...

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Abstract

The invention discloses a novel rice wine brewing process, and belongs to the technical field of rice wine brewing. The novel rice wine brewing process comprises the following steps: (1) soaking rice;(2) steaming rice; (3) saccharifying: after a saccharified mash is mature, adding raw wine and soaking to obtain saccharified mash; (4) fermentating: pumping the saccharified mash into a fermentationtank for fermentation; (5) squeezing: squeezing and separating a mother liquor and vinasse, and naturally clarifying the squeezed mother liquor; transferring a supernatant clear liquor, namely raw wine, into a wine tank, and mixing and squeezing sediments and a next batch of mother liquid; (6) carrying out storage: transferring the raw wine into a large tank in a grading manner, and aging in an earthen jar; wherein the aging time is longer than 2 months when the wine is used as flavoring wine; the aging time is longer than 6 months when the wine is used as yellow rice wine for production. According to the production process, temperature control in the cooking, saccharifying and fermenting processes can be achieved, rice-flavor raw wine is adopted for soaking in the fermenting process, wine mash is not prone to rancidity, meanwhile, sweet wine koji and self-made saccharomyces cerevisiae I are used for brewing, and the quality of the rice wine is effectively improved.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a novel rice wine brewing process. Background technique [0002] Yellow rice wine, also known as rice wine, glutinous rice wine, old wine, etc., is different from white wine, which is clear and transparent. The color of yellow rice wine is mostly brown, yellow, brown, etc., and some rice wine is colorless. Yellow rice wine is mainly made from glutinous rice, millet, millet and other grains, and is brewed by various microorganisms contained in wine medicine, wheat koji or rice koji. It is a low-alcohol fermented original wine. Four stages of saccharification, fermentation and press filtration. [0003] The traditional brewing process of yellow rice wine is a comprehensive fermentation engineering science, which involves a variety of disciplines. At present, there are two kinds of more skilled and perfect processes: (1) "draining rice method" wine making, the...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12R1/865
CPCC12G3/022
Inventor 柯锋梁振荣方春立周梅鲜杨仁旅吴贵业丁顺淑吴金燕韦艳萍
Owner GUANGXI TIANLONGQUAN WINE CO LTD
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