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Fermented rice wine and brewing method thereof

A fermented rice wine technology, which is applied in the field of wine making, can solve the problems of darkening the color of the wine body and increasing the sourness and astringency, and achieves the effects of prominent rice and koji aromas, reduced oil and fat components, and extended main fermentation period

Pending Publication Date: 2021-11-05
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yellow rice wine fermented with rice / glutinous rice in the traditional method belongs to rice fermented wine. Traditional yellow rice wine is dark in color and strong in flavor. Because it is rich in amino acids and reducing sugars, it is prone to Maillard reaction during storage, making the wine body darker and more fragrant. It has a soy sauce-like smell, and the sour taste increases

Method used

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  • Fermented rice wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A brewing method of fermented rice wine, comprising the following steps:

[0040] (1) Koji-making: Aspergillus oryzae (GIM3.29) was inoculated on a sterilized potato medium, cultured at 35° C. for 5 days, and mold spores were collected. The japonica rice is cooked, inoculated with mold spores under aseptic conditions, fully dispersed and shaken, and transferred to a 35-38° C. incubator for 4-5 days to prepare seed koji. The japonica rice is cooked, inoculated with 1.5% koji by weight of the japonica rice, stirred evenly, put into a culture bed, and flattened. Culture 0 ~ 24h, the temperature of 35 ~ 42 ℃. Culture for 24 to 48 hours, and the temperature of the koji is 38 to 45 °C. The rice koji was prepared by co-cultivation for 38-48 hours.

[0041] (2) Brewing mother: Inoculate the sake yeast strain stored on the inclined surface of the test tube on the rice koji juice medium plate for activation for 48 hours, and the culture temperature is 30 °C. The activated yea...

Embodiment 2

[0053] A brewing method of fermented rice wine, comprising the following steps:

[0054] (1) Koji making: Rhizopus (CGMCC No. 8589) was used, and the remaining steps were the same as those in Example 1.

[0055] (2) Brewing mother: using Saccharomyces cerevisiae strain, the remaining steps are the same as in Example 1.

[0056] (3) Feeding and fermentation:

[0057] Initial investment: 1,000 kg of rice, 15% of rice koji, 6% of liquor, and 3,000 liters of pure water.

[0058] The second feeding (the third day), rice 700 kg, rice koji 91 kg.

[0059] Three feedings (the 10th day), rice 300 kg, rice koji 39 kg.

[0060] The remaining steps are the same as in Example 1.

Embodiment 3

[0062] A brewing method of fermented rice wine, comprising the following steps:

[0063] Feeding and Fermentation:

[0064] Initial investment: 1,000 kg of rice, 13% of rice koji, 7% of wine mother, and 3,000 liters of pure water.

[0065] The second feeding (the third day), rice 900 kg, rice koji 135 kg.

[0066] Three feedings (the 14th day), 100 kg of rice and 15 kg of rice koji.

[0067] The remaining steps are the same as in Example 1.

[0068] Traditional craft glutinous rice wine brewing

[0069] Technological process: glutinous rice → soaking rice → slurry water preparation → cooking → cooling rice → adding koji, adding slurry water, pouring into the vat → fermentation → entering the vat for 5 to 7 days, replenishing the rice → fermenting for 80 to 90 days, adding lime → pressing →Clarification →Fried wine aging.

[0070] Process features: ①The raw material is glutinous rice; ②The slurry water of soaking rice is added to the fermentation system to adjust the acidi...

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Abstract

The invention discloses fermented rice wine and a brewing method thereof. The method comprises the following steps: taking rice, and adding 10-15% of rice koji and 5-10% of distiller's yeast for fermentation in the rice; carrying out second-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation; carrying out third-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation, wherein the total fermentation time is 20-30 days; and performing subsequent treatment to obtain the rice wine. Pure aspergillus / rhizopus is used for preparing the rice koji, and a rice culture medium and a medium-temperature bacteria culture process are adopted, so that the rice koji has strong nut aroma, is white in color, free of sour and musty taste and low in sugar content, and is more beneficial to production of rice fermented wine with light color and elegant aroma.

Description

technical field [0001] The invention belongs to the field of winemaking, and in particular relates to a fermented rice wine and a brewing method thereof. Background technique [0002] Fermented wine (brewed wine) is an important wine in the world's beverage wine. Fermented wine includes beer, wine, fruit wine, rice wine (rice wine) and other fermented wines. Fermented wine is a fermented liquid obtained by alcoholic fermentation with yeast, which can be consumed directly or after filtration, preparation and storage. [0003] The rice wine obtained by the traditional method of fermenting rice / glutinous rice belongs to the rice fermented wine. The traditional rice wine is dark in color and strong in flavor. Because it is rich in amino acids and reducing sugars, Maillard reaction is easy to occur during the storage process, which makes the color of the wine darker and the aroma is high. There is a soy sauce-like smell, and the sourness on the taste increases. [0004] When c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12H1/044C12H1/18C12H1/16C12H1/22C12R1/69C12R1/845
CPCC12G3/022C12H1/0408C12H1/18C12H1/16C12H1/22
Inventor 曹荣冰刘幼强罗毅诗马淑祯罗展英陈少平
Owner 广东省九江酒厂有限公司
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