Black rice wine brewing method

A technology of black rice wine and black rice, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of unacceptable addition of pigments, and achieve the effect of rich nutrients

Inactive Publication Date: 2007-01-10
王建成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the black rice cortex, which originally contained most of the black rice pigment and special nutrients, was removed, so that the contents and taste of the so-called "black rice wine" were basically the same as those of ordinary rice wine, and a large amount of pigment Joining makes it harder for people to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Dry black rice wine:

[0017] 1. Materials

[0018] 1. Black rice: commercially available.

[0019] 2. Red yeast rice: commercially available.

[0020] 3. Distiller's mother: homemade or use Angel rice wine active dry yeast.

[0021] 4. Water: Conforms to GB5749 drinking water standard.

[0022] 2. Equipment

[0023] Large pottery tile jars and wine jars.

[0024] 3. Production process

[0025] Black rice → aging → pre-fermentation → post-fermentation → pressing → clarification → sterilization → aging → blending → filtration → physical and chemical inspection → filling → sterilization → hygiene inspection → labeling → packaging → finished product.

[0026] 4. Production operation

[0027] ingredients

black rice

water

red yeast rice

wine mother

Dosage

100

250

12

10

[0028] 2. Black rice ripening: After the black rice is removed from the impurities, the black rice is ripened by cooking, that is, the...

Embodiment 2

[0039] Semi-dry black rice wine:

[0040] According to following batching, and according to the technological process of embodiment 1, semi-dry type black rice wine can be produced.

[0041] ingredients

black rice

water

red yeast rice

wine mother

50% black rice burnt (20°C, V / V)

Dosage

100

190

13

10

5

[0042] During the operation should pay attention to:

[0043] 1. Semi-dry wine has a large amount of food, less water, thick mash, and the product temperature rises rapidly during the main fermentation, so the temperature in the vat is 1-2°C lower than that of dry wine. In addition, in order to control the fermentation temperature, semi-dry Wine production can be arranged in the severe cold seasons of March 9th and April 9th.

[0044] 2. When entering the post-fermentation, add black rice grains and a small amount of distiller's mother to improve the flavor of the wine, enhance the fe...

Embodiment 3

[0046] semi-sweet black rice wine

[0047] According to following batching, and according to the technological process of embodiment 1, semi-sweet black rice wine can be produced.

[0048] ingredients

black rice

water

red yeast rice

wine mother

17% dry black rice wine (20°C, V / V)

Dosage

100

130

16

10

120

[0049] During the operation should pay attention to:

[0050] 1. Due to the addition of a large amount of dry wine when the vat was dropped, the alcohol in the mash has reached more than 6%, the growth and reproduction of yeast is hindered, the fermentation speed is slow, and the sugar cannot be digested. During the whole fermentation process, the sugar is always Above 7%, in order to promote the reproduction and fermentation of yeast at the beginning, it is required that the temperature in the vat should be increased by 1-2°C compared with dry wine, and insulation measures should be strengthened.

...

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PUM

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Abstract

The invention discloses a brewing method for black rice wine that includes the following steps: adding red rice and yeast into aged black rice to take ferment in fermentation tank; taking compression to the mash, and taking the processes of clarifying, sterilizing, aging, mixing, filtering, and bottling. The invention makes the wine have abundant nutrient content, and the color of the wine would be close to the appearance color of the black rice raw material.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for brewing black rice wine. Background technique [0002] In the 1980s, there was a "black storm" in the diet field of the land of China, which was mainly caused by black rice. Due to the unique color and rich nutrients of black rice, it is not only quickly accepted by people, but also favored by people. The black rice wine derived from it is also popular all over the country. [0003] However, the smash hit black rice wine did not take long to fade out of the market. The reason is mainly because of the following two points: 1. In order to pursue the color and luster of the wine to be consistent with the appearance and luster of the black rice raw material, even if the product becomes dark brown or purple black, a large amount of alcohol is added in the processing of the black rice wine. Dark pigments, such as caramel pigments, some even add a lot of synthetic pigments; 2....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王建成
Owner 王建成
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