Process for hrewing Japanese sake

Abstract

The invention relates to a refresh wine making technology that adopts the following steps: marinating, washing and parboiling sticky rice, adding 0.5% distiller's yeast into parboiled rice fermenting for 48hours under 22-25 degree centigrade, cooling to 4-8 degree centigrade and storing for 15 days; adding 50wt% raw wine and two times water and 0.3-0.5% seeding yeast to taking fermenting, after filtering, the raw refresh wine is made; brewing for 6 months under 20 degree centigrade and taking magnetization process, after taking high temperature sterilization process, filtering and pouring into bottles, the product would be made. The invention has good taste, and is clear and transparency.

Description

technical field [0001] The invention belongs to the technical field of fermentation and brewing, and in particular relates to the improvement of the sake brewing process. Background technique [0002] Sake is a type of yellow rice wine. The brewing process of the two is basically the same, and the difference is only in the difference in the raw materials used, as well as the differences in the nutritional content and taste of the products. Sake is brewed from rice. Due to the single raw material, the content of nutrients and trace elements in sake is low, but it also makes the taste, flavor and components of sake relatively stable. The definition of rice wine in the national standard GB / T13662-2000 is: rice wine, millet, wheat, corn, etc. brewing wine. Due to the diversification of raw materials used in yellow rice wine, there are various flavors due to differences in production areas and consumption habits. The content of sugar, amino acids and trace elements is high, and...

AI Technical Summary

Problems solved by technology

The rice wine is made by blending the high-sugar fermented grains with high sugar content after saccharification, soaked in white wine, and then fermented to form old wine and new wine; the fermentation process is not into wine, and the fermented grains (the process of turning grain into wine) have not been brought out, which is a big waste. Low production efficiency; product flavor mixed

[0008] The above preparation methods and the prepared sake and yellow rice wine all have complicated processes, are not suitable for control, and are difficult to reflect the flavor of brewed wine, or the products produced due to technological reasons cannot reflect the characteristics of clear wine or yellow rice wine, such as adding foreign substances after fermentation. It is difficult to reflect the quality and flavor of the brewed wine by mixing alcohol with water; while the saccharification and alcoholization processes are carried out at the same time, because the conditions required for the two-step process are very different, it will inevitably cause an imbalance in the demand between the two, and the process is difficult to control If it is not enough, it will cause deterioration, sourness, and fermentation failure; if the saccharification process of beer is used in the saccharification process, it will lose the unique contribution to the wine quality and nutritional components in the saccharification of rice wine.