Novel rice wine brewing process

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...

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 the lunar calendar to March of the following year. Once the temperature rises, the wine mash tends to turn sour and the quality is difficult to control

At the same time, the yellow rice wine brewed by traditional techniques has less acid, ester and other flavor substances, resulting in insufficient taste and aroma, and poor quality.

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