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Tank-type primary-fermentation fermentation process of traditional process yellow rice wine

A fermentation process and pre-fermentation technology, applied in the field of wine making, can solve problems such as high labor intensity and inability to accurately control temperature

Inactive Publication Date: 2020-04-24
绍兴国家黄酒工程技术研究中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the use of large tanks for pre-fermentation and main fermentation will bring the following problems: (1) using straw bales to keep warm, the temperature cannot be accurately controlled; (2) using manual rakes, which is labor-intensive

Method used

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  • Tank-type primary-fermentation fermentation process of traditional process yellow rice wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 (yuan red wine)

[0021] 1. Rice soaking: The soaking water should be 5-10cm higher than the surface of the rice layer to prevent the rice layer from being exposed to the water surface after absorbing water. The rice soaking time lasts for 15-20 days. Pay attention to the degree of water absorption and evaporation of the water, and replenish water in time. During rice soaking, The bacteria on the liquid surface should be removed to prevent the rice milk water from producing peculiar smell.

[0022] 2. Steamed rice: Steam the glutinous rice drained of rice pulp and water through a horizontal rice steamer. The steamed rice must be hard on the outside and soft on the inside, without white heart inside, loose and not sticky, transparent but not rotten and uniform.

[0023] 3. Spreading rice: The requirement of cooling rice or blowing air is that the temperature of the product drops quickly and evenly. The temperature of the cooled rice is adjusted according to ...

Embodiment 2

[0026] Embodiment 2 (add rice wine)

[0027] 1. Rice soaking: The soaking water should be 5-10cm higher than the surface of the rice layer to prevent the rice layer from being exposed to the water surface after absorbing water. The rice soaking time lasts for 15-20 days. Pay attention to the degree of water absorption and evaporation of the water, and replenish water in time. During rice soaking, The bacteria on the liquid surface should be removed to prevent the rice milk water from producing peculiar smell.

[0028] 2. Steamed rice: Steam the glutinous rice drained of rice pulp and water through a horizontal rice steamer. The steamed rice must be hard on the outside and soft on the inside, without white heart inside, loose and not sticky, transparent but not rotten and uniform.

[0029] 3. Spreading rice: The requirement of cooling rice or blowing air is that the temperature of the product drops quickly and evenly. The temperature of the cooled rice is adjusted according to ...

Embodiment 3

[0032] Embodiment 3 (good wine)

[0033] 1. Rice soaking: The soaking water should be 5-10cm higher than the surface of the rice layer to prevent the rice layer from being exposed to the water surface after absorbing water. The rice soaking time lasts for 15-20 days. Pay attention to the degree of water absorption and evaporation of the water, and replenish water in time. During rice soaking, The bacteria on the liquid surface should be removed to prevent the rice milk water from producing peculiar smell.

[0034] 2. Steamed rice: Steam the glutinous rice drained of rice pulp and water through a horizontal rice steamer. The steamed rice must be hard on the outside and soft on the inside, without white heart inside, loose and not sticky, transparent but not rotten and uniform.

[0035] 3. Spreading rice: The requirement of cooling rice or blowing air is that the temperature of the product drops quickly and evenly. The temperature of the cooled rice is adjusted according to the ...

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Abstract

The invention provides a tank-type primary-fermentation fermentation process of traditional process yellow rice wine, and belongs to the technical field of wine brewing. The tank-type primary-fermentation fermentation process of traditional process yellow rice wine comprises the following steps: (1) soaking rice; (2) steaming rice; (3) spreading rice; (4) putting into a tank: putting the raw materials into a fermentation tank through a pipeline; and (5) carrying out primary fermentation: carrying out primary fermentation and main fermentation in the fermentation tank, connecting a temperatureprobe to observe the temperature, harrowing and cooling by using compressed air according to the temperature of the fermented mash, and after the primary fermentation process is finished, introducingthe fermented mash into a large jar through a pipeline to carry out post-fermentation. According to the tank-type primary-fermentation fermentation process of traditional process yellow rice wine, theproduction cost and the labor intensity are reduced, and the practical significance is achieved for improving the modern production technical equipment level.

Description

technical field [0001] The invention provides a tank-type pre-fermentation fermentation process for rice wine with traditional technology, which belongs to the technical field of wine making. Background technique [0002] Yellow rice wine has a long history of brewing and has a wide variety. Yellow rice wine from all over the world is famous all over the world because of its respective brewing methods and unique flavors. Shaoxing wine is brewed by traditional techniques. The main feature of the technique is that it is produced by pouring rice wine mother and spreading rice. The ingredients are fed around the beginning of winter every year, and the wine is squeezed around the beginning of spring. The fermentation period is as long as 70-80 days. The fermentation container is a large pottery tank. , Large altar, pre-fermentation and main fermentation are carried out in the large vat, and slow post-fermentation is carried out in the large altar. [0003] However, the use of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 钱斌王兰徐岳正周建弟沈斌李智慧
Owner 绍兴国家黄酒工程技术研究中心有限公司