Low-fusel high-citric acid fermentation type rice wine and brewing method thereof

Abstract

Low-fusel high-citric acid fermentation type rice wine and a brewing method thereof are disclosed. The method comprises the following steps: adding Aspergillus candidus rice koji into glutinous rice, carrying out one-step heating saccharification, adding citric acid fermentation liquor and wine yeast into the obtained saccharified liquid, and fermenting at 15-20 DEG C for 7-10 days; adding saccharified liquid to adjust the sugar degree, squeezing, decocting and settling to obtain the rice wine. The Aspergillus candidus is used as a saccharification strain, and long-shaped rice is used as a raw material to prepare the Aspergillus candidus rice koji. Aspergillus candidus rice koji is high in saccharification power and acidity, takes citric acid as a main component, is dissolved into a fermentation system in the saccharification and fermentation process, brings fruit sour taste of fresh lemons and oranges to the fermentation type rice wine, is obviously different from the sour taste of traditional yellow wine taking lactic acid and succinic acid as main components, and has more distinctive taste.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a fermented rice wine with low fusel alcohol and high citric acid and a brewing method thereof. Background technique [0002] The traditional fermented rice wine brewed from rice is mainly rice wine. The sourness of rice wine mainly comes from the lactic acid, succinic acid, acetic acid and tartaric acid produced by microorganisms during the fermentation process, with the highest content of lactic acid. Although the acidity of rice wine is relatively high, the overall taste lacks sourness due to the heavy bitterness and astringency. The main source of the bitter taste of rice wine is bitter amino acids, some of which are decomposed from the protein of raw materials, and the other part is produced by yeast autolysis in the later stage of fermentation. [0003] Traditional rice wine is mainly made of glutinous rice or japonica rice, which has a high protein content and...

AI Technical Summary

Problems solved by technology

[0006] Sourness is an important part of the taste of rice wine. If the sourness is insufficient, the taste will be weak, and if the sourness is too heavy, it will be sour and astringent, and it will be difficult to drink. Traditional rice wine has too much sourness and bitterness, and the sourness is single, lacking the fresh and sour feeling like fruit.

Drinking rice wine on the head will cause dry mouth and headache after drinking, poor comfort after drinking, and great harm to the human body

With the progress of society and the improvement of people's living standards, traditional yellow rice wine is difficult to meet the needs of young consumers, so it is necessary to develop a kind of yellow rice wine with a sour taste and unique taste, which does not make you feel overwhelmed after drinking.

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