Two Stage fermentation brewing method of black rice wine

Abstract

The present invention discloses a two-stage brewing method of black rice wine. Said method includes the following steps: pearling black rice to oblain rice polishes and polished rice, making the polished rice undergo the process of fermentation to obtain black polished rice fermented wine base for stand-by; baking black rice polishes, cooling, extracting the black rice polishes in rice wine, filtering to obtain rice wine richly containing anthocyanin and residue; making the residue undergo the processes of extrusion, puffing, pulverizing and saccharification treatment so as to obtain black rice oryzanal fermented wine base for stand-by; mixing two fermented wine bases, fermenting and extruding so as to obtain raw grains and clear wine, utilizing said raw grains to produce rice wine for stand-by, feltering and sterilizing the clear wine, finally, mixing said clear wine and above-mentioned all the rice wines and ageing so as to obtain the invented finished product black rice wine.

Description

technical field [0001] The invention relates to a wine production method, in particular to a two-stage fermentation brewing method of black rice wine. Background technique [0002] With the improvement of people's living standards and the change of consumption concepts, black rice wine is very popular among consumers because of its rich aroma, mild alcoholic properties and rich nutrition. [0003] Black rice is formed by the deposition of anthocyanins in the pericarp and seed coat. The pericarp, seed coat, aleurone layer and embryo obtained by grinding black rice are collectively called black rice skin, and the polished rice milled from black rice is called black polished rice. Because black rice bark is rich in nutrients and active substances, it has high nutritional and health value, also known as "black rice element". [0004] At present, the production of black rice wine mostly uses whole-grain black rice for direct fermentation. First, during the soaking process of bl...

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Problems solved by technology

[0004] At present, the production of black rice wine mostly uses whole-grain black rice for direct fermentation. First, during the soaking process of black rice, anthocyanins and flavonoids are easy to lose and become rancid. Secondly, because black rice is brown rice, steamed rice is difficult to cook. The gelatinization of black rice starch is not complete, and the yield of wine is low; moreover, due to the rich protein, fat, vitamins, minerals and other nutrients in black rice skin, the fermentation is vigorous, the temperature is easy to rise, and long-term fermentation is easy to cause The reproduction of acidogenic bacteria increases the acidity of wine and affects the quality of wine

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