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
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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
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
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
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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