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A kind of method for reducing higher alcohol content in rice wine

A kind of alcohol content, medium and high-level technology, applied in the field of brewing, can solve the problems of affecting fermentation performance, increasing the content of ethyl carbamate, and not allowing the addition of rice wine, etc., and achieve the effect of simple processing method

Active Publication Date: 2022-07-22
ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there are reports of reducing the content of higher alcohols in rice wine by strain modification or adding ammonia salt, but the strain modification will affect the fermentation performance, and the brewed rice wine has low alcohol content and high total acidity, and the addition of ammonia salt will cause carbamic acid The content of ethyl ester increases, and the national standard of rice wine does not allow the addition

Method used

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  • A kind of method for reducing higher alcohol content in rice wine
  • A kind of method for reducing higher alcohol content in rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Re-distillation of sweat wine: Dilute the sweat wine with an alcohol content of about 65% vol to 45% vol with water, add it to the still for re-distillation, use indirect steam heating for distillation, and cut off the head of the 45% vol sweat wine of 100kg After 20kg, extract 50kg of heavy distilled sweat wine in the middle section and set aside.

[0028] (2) blending: blend the yellow rice wine raw wine with the redistilled sweat wine of the low higher alcohol obtained in step (1), the alcohol content before the blending of the raw wine is 18.5% vol, and the alcohol content of the raw wine after the blending is 21.1% vol; Described raw wine refers to After the rice wine mash is fermented, the semi-finished rice wine without decoction is obtained by pressing and removing the lees.

[0029] (3) Decoction: Heat the blended raw wine to 90-92°C and pour it into a buffer tank.

[0030] (4) Decompression and volatilization: When the hot wine enters the buffer tank, ope...

Embodiment 2

[0039] (1) Re-distillation of sweat wine: dilute the sweat wine with an alcohol content of about 65% vol to 45% vol with water, add a still pot for re-distillation, use indirect steam heating for distillation, and cut off 20kg of the head of the 45% vol sweat wine of 100kg Afterwards, 50kg of heavy distilled sweat wine in the middle section was extracted and used for later use.

[0040] (2) blending: blending raw wine with the low-grade alcohol re-distilled sweat wine obtained in step (1), the alcohol content before the blending of the raw wine is 18.3% vol, and the alcohol content of the raw wine after the blending is 21.2% vol; Described raw wine refers to rice wine mash After fermentation, the semi-finished rice wine without decoction is obtained by pressing and removing the lees.

[0041] (3) Decoction: Heat the blended raw wine to 90-92°C and pour it into a buffer tank.

[0042] (4) Decompression and volatilization: When the hot wine enters the buffer tank, open the firs...

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Abstract

The invention discloses a method for reducing the content of higher alcohol in rice wine, and belongs to the technical field of winemaking. The invention greatly increases the volatilization amount of the higher alcohol by volatilizing under reduced pressure, and can greatly reduce the total amount of the higher alcohol in the Shaoxing Jiafan wine. In addition, the present invention does not change the rice wine fermentation process, the treatment method is simple, and the physicochemical indexes and flavor of the treated rice wine remain almost unchanged.

Description

technical field [0001] The invention relates to a method for reducing the content of higher alcohol in rice wine, and belongs to the technical field of winemaking. Background technique [0002] Yellow rice wine is a special product of my country and one of the three ancient fermented wines in the world. It enjoys the reputation of "national wine". Yellow rice wine is in line with the consumption trend of low alcohol content, nutrition and health care in today's alcohol market, and is well received by consumers. However, the "top" of rice wine is also a problem that consumers report a lot, which has an adverse impact on the consumption of rice wine. Relevant studies have shown that higher alcohols are the main substances that cause rice wine. [0003] At present, it has been reported that the content of higher alcohols in rice wine can be reduced by strain modification or adding ammonia salt, but the fermentation performance will be affected after strain modification. The c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12H1/18C12H3/02
CPCC12G3/04C12H1/18C12H3/02
Inventor 谢广发李国龙金建明严小平范国光傅祖康周建弟
Owner ZHEJIANG SHUREN UNIV
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