Pepper yellow wine and preparation method thereof

Abstract

The invention discloses Chinese prickly ash yellow rice wine in the technical field of yellow rice wine preparation. The Chinese prickly ash yellow rice wine is prepared by the following steps: step 1, uniformly mixing soaked glutinous rice with alkaloid, Chinese prickly ash amide, Chinese prickly ash volatile oil and flavone polyphenol compounds according to a weight ratio of 1000: (40-60): (70-90): (110-140): (110-130) to obtain a mixture; the alkaloid, the zanthoxylum amide, the zanthoxylum volatile oil and the flavone polyphenol compound are extracted from zanthoxylum; and step 2, cooking the mixture, spreading for cooling, putting into a jar, saccharifying and fermenting, post-fermenting, squeezing, clarifying, and decocting to obtain the Chinese prickly ash yellow wine. The Chinese prickly ash yellow wine prepared by the invention is appropriate in taste and rich in aroma substances.

Description

Technical Field

[0001] The invention belongs to the technical field of rice wine preparation, and particularly relates to a pepper rice wine and a preparation method thereof. Background Art

[0002] Yellow rice wine is the oldest wine in my country and is one of the three ancient wines in the world along with beer and wine. With the increasing awareness of health care, the health and wellness function of wine has been paid more and more attention, and various improved yellow rice wines are popular in the market, so there are good development opportunities for launching yellow rice wine with new concepts and new tastes.

[0003] Sichuan pepper is a deciduous small tree of the genus Zanthoxylum in the Rutaceae family. It is drought-resistant and cold-resistant, and likes sunlight. It has a cultivation history of more than 2,000 years in my country. The mature fruits of Sichuan pepper taste spicy and have a strong aroma. The individual lobes are scattered with slightly raised oil spots. Sichuan pepper is a common Chinese medicinal material and seasoning. It contains active ingredients such as flavonoid polyphenol compounds, alkaloids and volatile oils, and has multiple health benefits such as antioxidant, anti-inflammatory, and hypoglycemic and lipid-lowering effects. Different types of Sichuan pepper have different aromas. Red Sichuan pepper is rich and has a green and bitter aroma, while the aroma of green Sichuan pepper is light and has a green and woody aroma. The active ingredients in Sichuan pepper are reasonably matched with rice wine to give the rice wine a unique Sichuan pepper flavor, providing consumers with more choices.

[0004] In the prior art, most of the methods are to directly soak Sichuan peppercorns in rice wine, or use supercritical extraction technology to extract Sichuan peppercorn essential oil, and then mix the Sichuan peppercorn essential oil with rice wine. However, since Sichuan peppercorn essential oil is quite pungent, excessive intake will make the wine difficult to swallow, while too little intake will result in a lack of the taste of Sichuan peppercorns. Summary of the invention

[0005] The invention aims to provide a method for preparing Chinese prickly ash yellow wine, so as to provide a Chinese prickly ash yellow wine with suitable taste and rich aroma components.

[0006] A method for preparing Chinese prickly ash yellow wine in this scheme comprises the following steps:

[0007] Step 1: mixing the soaked glutinous rice with alkaloids, prickly ash amide, prickly ash volatile oil, and flavonoid polyphenol compounds in a weight ratio of 1000:40-60:70-90:110-140:110-130 to obtain a mixture; the alkaloids, prickly ash amide, prickly ash volatile oil, and flavonoid polyphenol compounds are all extracted from prickly ash;

[0008] Step 2: steaming, cooling, jarring, saccharifying, fermenting, post-fermenting, squeezing, clarifying and decocting the mixture to obtain Sichuan pepper rice wine.

[0009] During steaming, the obtained mixture is placed in a horizontal rice steamer and steamed for 40 to 50 minutes. The rice after steaming is required to be hard on the outside and soft on the inside, without white core, and loose and uniform.

[0010] When cooling, the mixture is cooled by air blowing to ensure that the temperature of the mixture drops quickly and evenly without generating hot lumps, thus avoiding the possibility of contamination by air bacteria due to long cooling time.

[0011] When putting the wine into the vat, mix the clean water, the cooled mixture, malt koji, yeast and rice water evenly and then put them into the vat for saccharification and fermentation.

[0012] During saccharification and fermentation, pay attention to changes in product temperature and start stirring in time.

[0013] When the temperature of the wine approaches room temperature and enters the post-fermentation stage, the mash is stirred evenly and then fermented for a long time. The post-fermentation time is controlled at 50 to 60 days.

[0014] During pressing, a wooden press or a filter press is used to separate the solid and liquid of the mash (pressing). 0.1-0.2% of sugar color is added to the pressed mash, which is stirred and then allowed to stand.

[0015] When clarifying, use diatomaceous earth to filter the standing mash to make the wine clear.

[0016] When decocting the wine, heat and sterilize it with a shell-and-tube heat exchanger or a thin plate heat exchanger, and then pour it into a sterilized pottery jar while it is hot. The heating temperature is 80-90°C. The temperature of 80-90°C can kill the microorganisms in the wine and destroy the residual enzymes, and precipitate some proteins by heat, and the low-boiling point raw wine flavor components are volatilized and eliminated.

[0017] Furthermore, the weight ratio of glutinous rice to alkaloids, prickly ash amide, prickly ash volatile oil, and flavonoid polyphenol compounds is 1000:45-55:75-85:120-130:115-125.

[0018] Furthermore, the alkaloids are obtained by supercritical extraction technology, specifically: pepper powder is used as an extraction raw material, 75% ethanol is used as an entrainer, supercritical CO2 is used as an extractant, CO2 gas is introduced into the extractor, the flow rate is 30kg / L, the extraction temperature is 40-55°C, the pressure is 20-30MPa, and the time is 1-2h; the pepper extract and the supercritical fluid are introduced into a separator, and the pepper extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain alkaloids, and the pressure during separation is 15-25MPa.

[0019] Furthermore, the pepper amide is obtained by supercritical extraction technology, specifically: pepper powder is used as the extraction raw material, 75% ethanol is used as the entrainment agent, supercritical CO2 is used as the extraction agent, CO2 gas is introduced into the extractor, the flow rate is 30kg / L, the extraction temperature is 60-70°C, the pressure is 2.5-3.5MPa, and the time is 0.8-1.5h; the pepper extract and the supercritical fluid are introduced into a separator, and the pepper extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain pepper amide, and the pressure during separation is 2-5MPa.

[0020] Furthermore, the Zanthoxylum bungeanum volatile oil is obtained by supercritical extraction technology, specifically: Zanthoxylum bungeanum powder is used as an extraction raw material, 75% ethanol is used as an entrainer, supercritical CO2 is used as an extractant, CO2 gas is introduced into the extractor, the flow rate is 30kg / L, the extraction temperature is 40-50°C, the pressure is 20-35MPa, and the time is 1.5-3h; the Zanthoxylum bungeanum extract and the supercritical fluid are introduced into a separator, and the Zanthoxylum bungeanum extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain the Zanthoxylum bungeanum volatile oil, and the pressure during separation is 20-30MPa.

[0021] Furthermore, the flavonoid polyphenol compounds are obtained by supercritical extraction technology, specifically: pepper powder is used as the extraction raw material, 75% ethanol is used as the entrainer, supercritical CO2 is used as the extractant, CO2 gas is introduced into the extractor, the flow rate is 30kg / L, the extraction temperature is 50-60°C, the pressure is 15-30MPa, and the time is 1.5-2.5h; the pepper extract and the supercritical fluid are introduced into a separator, and the pepper extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain flavonoid polyphenol compounds, and the pressure during separation is 10-20MPa.

[0022] Furthermore, before soaking the glutinous rice, 7-8% of the rice bran on the outer layer is removed. The rice bran contains 20-22% fat, and too high a fat content is harmful to the flavor of the wine. Removing an appropriate amount of rice bran can add a certain flavor and aroma to the yellow rice wine.

[0023] Furthermore, when soaking glutinous rice, rice slurry and clean water are used to soak the glutinous rice, the volume ratio of rice slurry and clean water is 3:4-5, the soaking temperature is 20-23°C, and the soaking time is 4-6 days; lactic acid bacteria are added during soaking, and the weight of the lactic acid bacteria is 0.5-1% of the weight of the glutinous rice. The appropriate ratio of rice slurry and clean water helps to promote the water absorption and swelling of rice grains and gelatinization. Adding an appropriate amount of lactic acid bacteria can ferment to produce organic acids, promote fermentation, maintain acidic fermentation conditions, and form flavor components such as ethyl lactate in the later fermentation of rice wine.

[0024] Furthermore, during the saccharification and fermentation, the temperature of the mash in the tank is raised to above 35°C for the first stirring, the second stirring is performed after the temperature drops to 31°C, the third stirring is performed after the temperature drops to 29°C, and the fourth stirring is performed after the temperature drops to 27°C. Saccharification and fermentation is a process of saccharification and fermentation at the same time, and the saccharification and fermentation can be carried out evenly through the above steps.

[0025] The present application also requests protection for the pepper yellow wine prepared by the above-mentioned preparation method.

[0026] The present invention adopts the above technical solution and has the following advantages:

[0027] 1. The pepper extracted by supercritical CO2 has no solvent residue and is green and environmentally friendly. Supercritical extraction technology also has the effect of antioxidant sterilization, which can protect the active ingredients in pepper (alkaloids, prickly ash amide, flavonoid polyphenol compounds, and pepper volatile oil) from damage to the greatest extent.

[0028] 2. This product is made by mixing pepper extract with glutinous rice in a certain amount in the early stage of rice wine fermentation, which can maximize the flavor of pepper in rice wine and avoid the sudden change of rice wine flavor caused by adding pepper extract in the later blending.

[0029] 3. Sichuan pepper rice wine is prepared by mixing alkaloids, prickly ash amide, Sichuan pepper volatile oil, flavonoid polyphenol compounds extracted from Sichuan pepper with glutinous rice in a specific proportion and process. The mellow taste and unique flavor of the rice wine are retained, and the rich aroma and special numbing taste of Sichuan pepper are incorporated, providing consumers with a new taste experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a radar comparison chart of the rice wine / pepper rice wine tasting results prepared in Examples 1 to 5. DETAILED DESCRIPTION

[0031] The following is further described in detail through specific implementation methods:

[0032] Example 1: A method for preparing yellow wine

[0033] (1) Rice: Take 500g of glutinous rice and use a vibrating screen to remove bran and impurities before processing, and remove about 8% of the outer bran. Then soak the glutinous rice, where the ratio of rice slurry water to clean water is 3:4, and keep it warm at room temperature of 25℃ and water temperature of 23℃ (the above conditions are affected by the season, and the above insulation conditions need to be ensured in winter to speed up the process). m time, which can be relaxed in other seasons), and then add 2.5g of lactic acid bacteria, Meter 4d.

[0034] (2) Steaming: The obtained glutinous rice is placed in a horizontal rice steamer for steaming (the rice layer is thin and uniform, and the quality of the rice is easy to control). The steamed rice is hard on the outside and soft on the inside, has no white core, and is loose and uniform.

[0035] (3) Cooling: Use air blast to cool down the product, which requires the product temperature to drop quickly and evenly without generating hot spots;

[0036] (4) Putting the mixture into the fermentation tank: After the fermentation tank is sterilized with limestone and boiling water, clean water is poured into the tank, and the cooled rice is added. Then, malt koji, yeast and rice syrup are added in sequence, wherein the ratio of clean water to rice syrup is 3:5, the total mass of clean water and rice syrup is 80% of the mass of glutinous rice, the mass of malt koji is 20% of the mass of glutinous rice, and the mass of yeast is 8% of the mass of glutinous rice. After stirring evenly, cover with plastic film, and the temperature of the tank is 26-29°C.

[0037] (5) Saccharification and fermentation: Generally, the main fermentation begins after 10 hours of fermentation. The mash is stirred for the first time when the temperature rises to above 35°C, stirred for the second time when the temperature drops to 31°C, stirred for the third time when the temperature drops to 29°C, and stirred for the fourth time when the temperature drops to 27°C.

[0038] (6) Post-fermentation: When the temperature of the wine is close to room temperature, it enters the post-fermentation stage. The wine mash is stirred evenly and then fermented for a long time. Post-fermentation lasts for 52 days.

[0039] (7) Pressing and clarification: Use a wooden press or filter press to separate the solid and liquid of the mash. Add 0.15% of the weight of the mash to the separated liquor, stir it, let it stand, and filter it through diatomaceous earth to clarify the liquor.

[0040] (8) Frying wine and filling jars: Heat the clarified wine to 90°C using a shell-and-tube heat exchanger or a thin plate heat exchanger. Wash the pottery jars and sterilize them with steam, then pour the sterilized hot wine into them while they are still hot.

[0041] (9) The obtained yellow rice wine is bottled, capped and labeled to obtain finished yellow rice wine.

[0042] Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used, and an ACAR / PDMS / DVB coated probe was selected to detect the aroma substances in the rice wine of Example 1. The results are shown in Table 1. A total of 25 main aroma components were detected in the rice wine of Example 1.

[0043] Table 1 Main aroma components and their contents in Example 1 Yellow wine

[0044]

[0045]

[0046] Example 2: A method for preparing pepper yellow wine

[0047] (1) Selection: Pick high-quality, bright red, mature peppercorns (Zunyi Red Peppercorn No. 4, code ZBM6) from the origin of the peppercorn.

[0048] (2) Cleaning: Wash the peppercorns with running water at 35°C (other warm water of appropriate temperature can also be used for cleaning, as warm water can remove bacteria without damaging the surface of the peppercorns).

[0049] (3) Flotation: Put the washed peppercorns into clean water at 25°C and select the peppercorns that float as raw materials (dry and undamaged peppercorns have a lower density and will float; peppercorns with too much water and impurities will sink).

[0050] (4) Drying: Put the peppercorns into a sieve with a thickness of 4 cm, put them into a dryer and bake them at 55° C. for 2 h, then cool them down to 35° C. and bake them for 3 h (baking at 55° C. can quickly remove the moisture on the surface of the peppercorns, and baking at 35° C. after cooling can ensure that the moisture of the peppercorns evaporates to the target value while retaining the color and aroma of the peppercorns). After baking, the moisture content of the peppercorns is 10-15%.

[0051] (5) Crushing: The dried peppercorns are crushed and passed through a 60-mesh sieve to obtain pepper powder (effectively removing large particles and impurities in the pepper powder to improve the extraction efficiency of supercritical extraction in the subsequent process), and stored in a -18°C refrigerator.

[0052] (6) Supercritical CO2 extraction: Carbon dioxide gas (flow rate of 30 kg / L) was introduced into the system, and pepper powder was used as the extraction raw material, and 75% ethanol was used as the entrainer; the process parameters for extracting alkaloids were: temperature 50°C, pressure 25 MPa, time 1 h, and 75% ethanol as the entrainer; the process parameters for extracting pepper amide were: temperature 65°C, pressure 3 MPa, time 1 h, and 75% ethanol as the entrainer; the process parameters for extracting pepper volatile oil were: temperature 50°C, pressure 30 MPa, time 2 h, and 75% ethanol as the entrainer; the process parameters for extracting flavonoid polyphenol compounds were: temperature 55°C, pressure 20 MPa, time 1.5 h, and 75% ethanol as the entrainer.

[0053] (7) Decompression separation: The Zanthoxylum bungeanum extract and the supercritical fluid are introduced into a separator, and the Zanthoxylum bungeanum extract and the supercritical fluid are separated into two phases by an isothermal separation method. The pressure of the separator I is adjusted to 20 MPa to obtain Zanthoxylum bungeanum alkaloids with an extraction rate of 6%. The pressure of the separator II is adjusted to 5 MPa to obtain Zanthoxylum bungeanum amide with an extraction rate of 10%. The pressure of the separator III is adjusted to 30 MPa to obtain Zanthoxylum bungeanum volatile oil with an extraction rate of 15%. The pressure of the separator IV is adjusted to 15 MPa to obtain Zanthoxylum bungeanum flavonoid polyphenols with an extraction rate of 21%.

[0054] (8) Rice: Take 500g of glutinous rice and use a vibrating screen to remove bran and impurities before processing, and remove about 8% of the outer bran. Then soak the glutinous rice, where the ratio of rice slurry water to clean water is 3:4, and keep it warm at room temperature of 25℃ and water temperature of 23℃ (the above conditions are affected by the season, and the above insulation conditions need to be ensured in winter to speed up the process). m time, which can be relaxed in other seasons), and then add 2.5g of lactic acid bacteria, Meter 4d.

[0055] (9) quantitative mixing: after separating the rice water, mixing the glutinous rice and the Zanthoxylum bungeanum extract obtained in step (7) to obtain a mixture; wherein the ratio of the glutinous rice to the alkaloids, the prickly ash amide, the Zanthoxylum bungeanum volatile oil, and the flavonoid polyphenol compounds is 20:1.

[0056] (10) Steaming: The mixture of glutinous rice and Sichuan pepper extract obtained in step (9) is placed in a horizontal rice steamer for steaming (the rice layer is thin and uniform, and the quality of the rice is easy to control). The steamed rice is hard on the outside and soft on the inside, has no white core, and is loose and uniform.

[0057] (11) Cooling: Use air blast to cool the product. The product temperature must drop quickly and evenly without generating hot spots (if the cooling time is too long, the product may be contaminated by airborne bacteria).

[0058] (12) Fermentation tank: After the fermentation tank is sterilized with limestone and boiling water, clean water is poured into the tank, and the cooled rice is added. Then, malt koji, yeast and rice syrup are added in sequence, wherein the ratio of clean water to rice syrup is 3:5, the total weight of clean water and rice syrup is 80% of the weight of glutinous rice, the weight of malt koji is 20% of the weight of glutinous rice, and the weight of yeast is 8% of the weight of glutinous rice. After stirring evenly, cover with plastic film, and the temperature of the tank is 26-29°C.

[0059] (13) Saccharification and fermentation: Generally, the main fermentation begins after 10 hours of fermentation. The first stirring is carried out when the temperature of the mash rises to above 35°C. The second stirring is carried out when the temperature drops to 31°C. The third stirring is carried out when the temperature drops to 29°C. The fourth stirring is carried out when the temperature drops to 27°C (the fermentation is saccharification and fermentation at the same time. The above steps can ensure that the saccharification and fermentation are carried out evenly).

[0060] (14) Post-fermentation: When the temperature of the wine approaches room temperature, it enters the post-fermentation stage. The mash is stirred evenly and then fermented for a long time. The post-fermentation lasts for 52 days.

[0061] (15) Pressing clarification: Use a wooden press or filter press to separate the solid and liquid of the mash. Add 0.15% of the weight of the mash to the separated liquor, stir it, let it stand, and filter it through diatomaceous earth to clarify the liquor.

[0062] (16) Frying wine and filling jars: Heat the clarified wine to 80-90°C using a shell-and-tube heat exchanger or a thin plate heat exchanger (to kill the microorganisms in the wine and destroy the residual enzymes, and to allow some proteins to precipitate out by heat, and to volatilize and remove the low-boiling-point raw wine flavor components). Wash the pottery jars and sterilize them with steam, and pour the sterilized hot wine into them while they are still hot.

[0063] (17) The obtained Sichuan pepper and yellow rice wine is filled, capped and labeled to obtain a finished Sichuan pepper and yellow rice wine.

[0064] Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used, and an ACAR / PDMS / DVB coated probe was selected to detect the aroma substances in the pepper yellow wine of Example 2. The results are shown in Table 2. A total of 48 main aroma components were detected in the pepper yellow wine of Example 2.

[0065] Table 2 Main aroma components and their contents in Example 2 Zanthoxylum bungeanum wine

[0066]

[0067]

[0068] Example 3: A method for preparing pepper yellow wine

[0069] (1) Selection: Pick high-quality, bright red, mature peppercorns (Zunyi Red Peppercorn No. 4, code ZBM6) from the origin of the peppercorn.

[0070] (2) Cleaning: Wash the peppercorns with running water at 35°C (warm water can remove bacteria without damaging the surface of the peppercorns).

[0071] (3) Flotation: Put the washed peppercorns into clean water at 25°C and select the peppercorns that float as raw materials (dry and undamaged peppercorns have a lower density and will float; peppercorns with too much water and impurities will sink).

[0072] (4) Drying: Put the peppercorns into a sieve with a thickness of 4 cm, put them into a dryer and bake them at 55° C. for 2 h, then cool them down to 35° C. and bake them for 3 h (baking at 55° C. can quickly remove the moisture on the surface of the peppercorns, and baking at 35° C. after cooling can ensure that the moisture of the peppercorns evaporates to the target value while retaining the color and aroma of the peppercorns). After baking, the moisture content of the peppercorns is 10-15%.

[0073] (5) Crushing: The dried peppercorns are crushed and passed through a 60-mesh sieve to obtain pepper powder (effectively removing large particles and impurities in the pepper powder to improve the extraction efficiency of supercritical extraction in the subsequent process), and stored in a -18°C refrigerator.

[0074] (6) Supercritical CO2 extraction: Carbon dioxide gas (flow rate of 30 kg / L) was introduced into the system, and pepper powder was used as the extraction raw material, and 75% ethanol was used as the entrainer; the process parameters for extracting alkaloids were: temperature 50°C, pressure 25 MPa, time 1 h, and 75% ethanol as the entrainer; the process parameters for extracting pepper amide were: temperature 65°C, pressure 3 MPa, time 1 h, and 75% ethanol as the entrainer; the process parameters for extracting pepper volatile oil were: temperature 50°C, pressure 30 MPa, time 2 h, and 75% ethanol as the entrainer; the process parameters for extracting flavonoid polyphenol compounds were: temperature 55°C, pressure 20 MPa, time 1.5 h, and 75% ethanol as the entrainer.

[0075] (7) Decompression separation: The Zanthoxylum bungeanum extract and the supercritical fluid are introduced into a separator, and the Zanthoxylum bungeanum extract and the supercritical fluid are separated into two phases by an isothermal separation method. The pressure of the separator I is adjusted to 20 MPa to obtain Zanthoxylum bungeanum alkaloids with an extraction rate of 6%. The pressure of the separator II is adjusted to 5 MPa to obtain Zanthoxylum bungeanum amide with an extraction rate of 10%. The pressure of the separator III is adjusted to 30 MPa to obtain Zanthoxylum bungeanum volatile oil with an extraction rate of 15%. The pressure of the separator IV is adjusted to 15 MPa to obtain Zanthoxylum bungeanum flavonoid polyphenols with an extraction rate of 21%.

[0076] (8) Rice: Take 500g of glutinous rice and use a vibrating screen to remove bran and impurities before processing, and remove about 8% of the outer bran. Then soak the glutinous rice, where the ratio of rice slurry water to clean water is 3:4, and keep it warm at room temperature of 25℃ and water temperature of 23℃ (the above conditions are affected by the season, and the above insulation conditions need to be ensured in winter to speed up the process). m time, which can be relaxed in other seasons), and then add 2.5g of lactic acid bacteria, Meter 4d.

[0077] (9) Quantitative mixing: After separating the rice water, the soaked glutinous rice and the Zanthoxylum bungeanum extract obtained in step (7) are mixed in the following ratio to obtain a mixture (glutinous rice: alkaloid = 20:1, that is, 1 g of alkaloid should be mixed for every 20 g of glutinous rice; glutinous rice: zanthoxylum bungeanum amide = 25:2; glutinous rice: Zanthoxylum bungeanum volatile oil = 1000:127; glutinous rice: flavonoid polyphenol compounds = 25:3).

[0078] (10) Steaming: The mixture of glutinous rice and Sichuan pepper extract obtained in step (9) is placed in a horizontal rice steamer for steaming (the rice layer is thin and uniform, and the quality of the rice is easy to control). The steamed rice is hard on the outside and soft on the inside, has no white core, and is loose and uniform.

[0079] (11) Cooling: Use air blast to cool the product. The product temperature must drop quickly and evenly without generating hot spots (if the cooling time is too long, the product may be contaminated by airborne bacteria).

[0080] (12) Fermentation tank: After the fermentation tank is sterilized with limestone and boiling water, clean water is poured into the tank, and the cooled rice is added. Then, malt koji, yeast and rice syrup are added in sequence, wherein the ratio of clean water to rice syrup is 3:5, the total weight of clean water and rice syrup is 80% of the weight of glutinous rice, the weight of malt koji is 20% of the weight of glutinous rice, and the weight of yeast is 8% of the weight of glutinous rice. After stirring evenly, cover with plastic film, and the temperature of the tank is 26-29°C.

[0081] (13) Saccharification and fermentation: Generally, the main fermentation begins after 10 hours of fermentation. The first stirring is performed when the temperature of the mash rises to above 35°C. The second stirring is performed when the temperature drops to 31°C. The third stirring is performed when the temperature drops to 29°C. The fourth stirring is performed when the temperature drops to 27°C. (The fermentation is performed while saccharifying. The above steps can ensure that the saccharification and fermentation proceed evenly.)

[0082] (14) Post-fermentation: When the temperature of the wine approaches room temperature, it enters the post-fermentation stage. The mash is stirred evenly and then fermented for a long time. The post-fermentation lasts for 52 days.

[0083] (15) Pressing clarification: Use a wooden press or filter press to separate the solid and liquid of the mash. Add 0.15% of the weight of the mash to the separated liquor, stir it, let it stand, and filter it through diatomaceous earth to clarify the liquor.

[0084] (16) Frying wine and filling jars: Heat the clarified wine to 80-90°C using a shell-and-tube heat exchanger or a thin plate heat exchanger (to kill the microorganisms in the wine and destroy the residual enzymes, and to allow some proteins to precipitate out by heat, and to volatilize and remove the low-boiling-point raw wine flavor components). Wash the pottery jars and sterilize them with steam, and pour the sterilized hot wine into them while they are still hot.

[0085] (17) The obtained Sichuan pepper and yellow rice wine is filled, capped and labeled to obtain a finished Sichuan pepper and yellow rice wine.

[0086] Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used, and an ACAR / PDMS / DVB coated probe was selected to detect the aroma substances in the pepper and yellow wine of Example 3. The results are shown in Table 3. A total of 48 main aroma components were detected in the pepper and yellow wine of Example 3.

[0087] Table 3 Main aroma components and their contents in Example 3 Zanthoxylum bungeanum wine

[0088]

[0089]

[0090] Example 4: A method for preparing pepper yellow wine

[0091] (1) Selection: Pick high-quality, bright red, mature peppercorns (Zunyi Red Peppercorn No. 4, code ZBM6) from the origin of the peppercorn.

[0092] (2) Cleaning: Wash the peppercorns with running water at 35°C (warm water can remove bacteria without damaging the surface of the peppercorns).

[0093] (3) Flotation: Put the washed peppercorns into clean water at 25°C and select the peppercorns that float as raw materials (dry and undamaged peppercorns have a lower density and will float; peppercorns with too much water and impurities will sink).

[0094] (4) Drying: Put the peppercorns into a sieve with a thickness of 4 cm, put them into a dryer and bake them at 55° C. for 2 h, then cool them down to 35° C. and bake them for 3 h (baking at 55° C. can quickly remove the moisture on the surface of the peppercorns, and baking at 35° C. after cooling can ensure that the moisture of the peppercorns evaporates to the target value while retaining the color and aroma of the peppercorns). After baking, the moisture content of the peppercorns is 10-15%.

[0095] (5) Crushing: The dried peppercorns are crushed and passed through a 60-mesh sieve to obtain pepper powder (effectively removing large particles and impurities in the pepper powder to improve the extraction efficiency of supercritical extraction in the subsequent process), and stored in a -18°C refrigerator.

[0096] (6) Supercritical CO2 extraction: Carbon dioxide gas (flow rate of 30 kg / L) was introduced into the system, and pepper powder was used as the extraction raw material, and 75% ethanol was used as the entrainer; the process parameters for extracting alkaloids were: temperature 50°C, pressure 25 MPa, time 1 h, and 75% ethanol as the entrainer; the process parameters for extracting pepper volatile oil were: temperature 50°C, pressure 30 MPa, time 2 h, and 75% ethanol as the entrainer; the process parameters for extracting flavonoid polyphenol compounds were: temperature 55°C, pressure 20 MPa, time 1.5 h, and 75% ethanol as the entrainer.

[0097] (7) Decompression separation: The Zanthoxylum bungeanum extract and the supercritical fluid are introduced into a separator, and the Zanthoxylum bungeanum extract and the supercritical fluid are separated into two phases by an isothermal separation method. The pressure of the separator I is adjusted to 20 MPa to obtain Zanthoxylum bungeanum alkaloids with an extraction rate of 6%. The pressure of the separator III is adjusted to 30 MPa to obtain Zanthoxylum bungeanum volatile oil with an extraction rate of 15%. The pressure of the separator IV is adjusted to 15 MPa to obtain Zanthoxylum bungeanum flavonoid polyphenols with an extraction rate of 21%.

[0098] (8) Rice: Take 500g of glutinous rice and use a vibrating screen to remove bran and impurities before processing, and remove about 8% of the outer bran. Then soak the glutinous rice, where the ratio of rice slurry water to clean water is 3:4, and keep it warm at room temperature of 25℃ and water temperature of 23℃ (the above conditions are affected by the season, and the above insulation conditions need to be ensured in winter to speed up the process). m time, which can be relaxed in other seasons), and then add 2.5g of lactic acid bacteria, Meter 4d.

[0099] (9) Quantitative mixing: After separating the rice water, the soaked glutinous rice and the Zanthoxylum bungeanum extract obtained in step (7) are mixed in the following ratio to obtain a mixture (glutinous rice: alkaloids = 20:1, i.e., 1 g of alkaloids should be mixed for every 20 g of glutinous rice; glutinous rice: Zanthoxylum bungeanum volatile oil = 1000:127; glutinous rice: flavonoid polyphenol compounds = 25:3).

[0100] (10) Steaming: The mixture of glutinous rice and Sichuan pepper extract obtained in step (9) is placed in a horizontal rice steamer for steaming (the rice layer is thin and uniform, and the quality of the rice is easy to control). The steamed rice is hard on the outside and soft on the inside, has no white core, and is loose and uniform.

[0101] (11) Cooling: Use air blast to cool down the product, requiring the product temperature to drop quickly and evenly without generating hot spots (if the cooling time is too long, it may be contaminated by air bacteria)

[0102] (12) Fermentation tank: After the fermentation tank is sterilized with limestone and boiling water, clean water is poured into the tank, and the cooled rice is added. Then, malt koji, yeast and rice syrup are added in sequence, wherein the ratio of clean water to rice syrup is 3:5, the total weight of clean water and rice syrup is 80% of the weight of glutinous rice, the weight of malt koji is 20% of the weight of glutinous rice, and the weight of yeast is 8% of the weight of glutinous rice. After stirring evenly, cover with plastic film, and the temperature of the tank is 26-29°C.

[0103] (13) Saccharification and fermentation: Generally, the main fermentation begins after 10 hours of fermentation. The first stirring is performed when the temperature of the mash rises to above 35°C. The second stirring is performed when the temperature drops to 31°C. The third stirring is performed when the temperature drops to 29°C. The fourth stirring is performed when the temperature drops to 27°C. (The fermentation is performed while saccharifying. The above steps can ensure that the saccharification and fermentation proceed evenly.)

[0104] (14) Post-fermentation: When the temperature of the wine approaches room temperature, it enters the post-fermentation stage. The mash is stirred evenly and then fermented for a long time. The post-fermentation lasts for 52 days.

[0105] (15) Pressing clarification: Use a wooden press or filter press to separate the solid and liquid of the mash. Add 0.15% of the weight of the mash to the separated liquor, stir it, let it stand, and filter it through diatomaceous earth to clarify the liquor.

[0106] (16) Frying wine and filling jars: Heat the clarified wine to 80-90°C using a shell-and-tube heat exchanger or a thin plate heat exchanger (to kill the microorganisms in the wine and destroy the residual enzymes, and to allow some proteins to precipitate out by heat, and to volatilize and remove the low-boiling-point raw wine flavor components). Wash the pottery jars and sterilize them with steam, and pour the sterilized hot wine into them while they are still hot.

[0107] (17) The obtained Sichuan pepper and yellow rice wine is filled, capped and labeled to obtain a finished Sichuan pepper and yellow rice wine.

[0108] Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used, and an ACAR / PDMS / DVB coated probe was selected to detect the aroma substances in the pepper and yellow wine of Example 4. The results are shown in Table 4. A total of 44 main aroma components were detected in the pepper and yellow wine of Example 4.

[0109] Table 4 Main aroma components and their contents in Example 4 Zanthoxylum bungeanum wine

[0110]

[0111]

[0112] Example 5: A method for preparing pepper yellow wine

[0113] (1) Selection: Pick high-quality, bright red, mature peppercorns (Zunyi Red Peppercorn No. 4, code ZBM6) from the origin of the peppercorn.

[0114] (2) Cleaning: Wash the peppercorns with running water at 35°C (warm water can remove bacteria without damaging the surface of the peppercorns).

[0115] (3) Flotation: Put the washed peppercorns into clean water at 25°C and select the peppercorns that float as raw materials (the dry and undamaged peppercorns have a lower density and will float; the peppercorns with too much water and impurities will sink).

[0116] (4) Drying: Put the peppercorns into a sieve with a thickness of 4 cm, put them into a dryer and bake them at 55° C. for 2 h, then cool them down to 35° C. and bake them for 3 h (baking at 55° C. can quickly remove the moisture on the surface of the peppercorns, and baking at 35° C. after cooling can ensure that the moisture of the peppercorns evaporates to the target value while retaining the color and aroma of the peppercorns). After baking, the moisture content of the peppercorns is 10-15%.

[0117] (5) Crushing: The dried peppercorns are crushed and passed through a 60-mesh sieve to obtain pepper powder (effectively removing large particles and impurities in the pepper powder to improve the extraction efficiency of supercritical extraction in the subsequent process), and stored in a -18°C refrigerator.

[0118] (6) Supercritical CO2 extraction: Carbon dioxide gas (flow rate of 30 kg / L) was introduced into the system, and pepper powder was used as the extraction raw material, and 75% ethanol was used as the entrainer; the process parameters for extracting alkaloids were: temperature 50°C, pressure 25 MPa, time 1 h, and 75% ethanol as the entrainer; the process parameters for extracting pepper amide were: temperature 65°C, pressure 3 MPa, time 1 h, and 75% ethanol as the entrainer; the process parameters for extracting flavonoid polyphenol compounds were: temperature 55°C, pressure 20 MPa, time 1.5 h, and 75% ethanol as the entrainer.

[0119] (7) Decompression separation: The Zanthoxylum bungeanum extract and the supercritical fluid are introduced into a separator, and the Zanthoxylum bungeanum extract and the supercritical fluid are separated into two phases by an isothermal separation method. The pressure of the separator I is adjusted to 20 MPa to obtain Zanthoxylum bungeanum alkaloids with an extraction rate of 6%. The pressure of the separator II is adjusted to 5 MPa to obtain Zanthoxylum bungeanum amide with an extraction rate of 10%. The pressure of the separator IV is adjusted to 15 MPa to obtain Zanthoxylum bungeanum flavonoid polyphenols with an extraction rate of 21%.

[0120] (8) Rice: Take 500g of glutinous rice and use a vibrating screen to remove bran and impurities before processing, and remove about 8% of the outer bran. Then soak the glutinous rice, where the ratio of rice slurry water to clean water is 3:4, and keep it warm at room temperature of 25℃ and water temperature of 23℃ (the above conditions are affected by the season, and the above insulation conditions need to be ensured in winter to speed up the process). m time, which can be relaxed in other seasons), and then add 2.5g of lactic acid bacteria, Meter 4d.

[0121] (9) Quantitative mixing: After separating the rice water, the soaked glutinous rice and the Zanthoxylum bungeanum extract obtained in step (7) are mixed in the following ratio to obtain a mixture (glutinous rice: alkaloids = 20:1, i.e., 1 g of alkaloids should be mixed for every 20 g of glutinous rice; glutinous rice: zanthoxylum bungeanum = 25:2; glutinous rice: flavonoid polyphenols = 25:3).

[0122] (10) Steaming: The mixture of glutinous rice and Sichuan pepper extract obtained in step (9) is placed in a horizontal rice steamer for steaming (the rice layer is thin and uniform, and the quality of the rice is easy to control). The steamed rice is hard on the outside and soft on the inside, has no white core, and is loose and uniform.

[0123] (11) Cooling: Use air blast to cool down the product, requiring the product temperature to drop quickly and evenly without generating hot spots (if the cooling time is too long, it may be contaminated by air bacteria)

[0124] (12) Fermentation tank: After the fermentation tank is sterilized with limestone and boiling water, clean water is poured into the tank, and the cooled rice is added. Then, malt koji, yeast and rice syrup are added in sequence, wherein the ratio of clean water to rice syrup is 3:5, the total weight of clean water and rice syrup is 80% of the weight of glutinous rice, the weight of malt koji is 20% of the weight of glutinous rice, and the weight of yeast is 8% of the weight of glutinous rice. After stirring evenly, cover with plastic film, and the temperature of the tank is 26-29°C.

[0125] (13) Saccharification and fermentation: Generally, the main fermentation begins after 10 hours of fermentation. The first stirring is performed when the temperature of the mash rises to above 35°C. The second stirring is performed when the temperature drops to 31°C. The third stirring is performed when the temperature drops to 29°C. The fourth stirring is performed when the temperature drops to 27°C. (The fermentation is performed while saccharifying. The above steps can ensure that the saccharification and fermentation proceed evenly.)

[0126] (14) Post-fermentation: When the temperature of the wine approaches room temperature, it enters the post-fermentation stage. The mash is stirred evenly and then fermented for a long time. The post-fermentation lasts for 52 days.

[0127] (15) Pressing clarification: Use a wooden press or filter press to separate the solid and liquid of the mash. Add 0.15% of the weight of the mash to the separated liquor, stir it, let it stand, and filter it through diatomaceous earth to clarify the liquor.

[0128] (16) Frying wine and filling jars: Heat the clarified wine to 80-90°C using a shell-and-tube heat exchanger or a thin plate heat exchanger (to kill the microorganisms in the wine and destroy the residual enzymes, and to allow some proteins to precipitate out by heat, and to volatilize and remove the low-boiling-point raw wine flavor components). Wash the pottery jars and sterilize them with steam, and pour the sterilized hot wine into them while they are still hot.

[0129] (17) The obtained Sichuan pepper and yellow rice wine is filled, capped and labeled to obtain a finished Sichuan pepper and yellow rice wine.

[0130] Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used, and an ACAR / PDMS / DVB coated probe was selected to detect the aroma substances in the pepper and yellow wine of Example 5. The results are shown in Table 5. A total of 41 main aroma components were detected in the pepper and yellow wine of Example 5.

[0131] Table 5 Main aroma components and their contents in Example 5 Zanthoxylum bungeanum wine

[0132]

[0133]

[0134]

[0135] From the comparison of the data in Tables 1 to 5, we can see that:

[0136] 1. By comparing the aroma component content tables of Example 1 and Example 2, we know that the following new aroma components are detected in the pepper yellow wine of Example 2: esters: ethyl lactate, linalyl acetate; alcohols: eucalyptol, 4-terpene alcohol, α-terpineol; aldehydes: acetal, isovaleraldehyde; acids: palmitic acid; furans: furfuryl alcohol; aromatic compounds: d-limonene, linalool; ketones: piperitone, β-thujone; amides: α-sanshool, β-sanshool, γ-sanshool; nitrogen-containing organic matter: quinoline alkaloids, quinolone alkaloids, benzophenanthridine alkaloids; others: quercetin, hypericin. These numerous substances make the pepper yellow wine rich in flavor and mellow in body.

[0137] 2. By comparing the aroma component content table of Example 2 and Example 3, it can be seen that the contents of ethyl acetate, 3-methylbutanol and 2-methylpropanol in Example 2 are lower than those in Example 3, and the wine is not as mellow, thick and coordinated as in Example 3; at the same time, due to the unreasonable proportion of the added content of the pepper extract, the content of amide components in the wine of Example 2 increases, and its numb taste is heavier, not as coordinated as the wine of Example 3; secondly, the content of ethyl lactate in Example 3 is lower than that in Example 2, and the astringency of the wine is significantly smaller and more coordinated than that in Example 2; thirdly, the butyric acid in Example 3 is lower than that in Example 2, which can improve the floral and fruity aroma of the wine.

[0138] 3. From the comparison of the aroma component content table of Example 1 and Example 3, it can be seen that the contents of ethyl acetate, 3-methylbutanol and 2-methylpropanol are higher than those of Example 1, and the body of the wine is mellower than that of Example 1; the content of ethyl lactate is lower than that of Example 1, and the astringency of the wine is more moderate.

[0139] 4. By comparing the aroma component content table of Example 4 with that of Example 3, it is known that the contents of ethyl acetate, 2-methylpropanol and 3-methylbutanol are significantly lower than those of Example 3, and the body of the wine is not as mellow as that of Example 3; because no prickly ash amide is added to Example 4, α-sanshool, β-sanshool and γ-sanshool components are missing, the content of ethyl lactate decreases, the special flavor (numbing taste) of its Chinese prickly ash yellow wine decreases significantly, and the astringency of its body also decreases significantly.

[0140] 5. By comparing the aroma component content table of Example 5 with that of Example 3, it is known that the ethyl acetate content is lower than that of Example 3, and the body of the wine is not as mellow as that of Example 3; since no Zanthoxylum volatile oil is added to Example 5, β-thujone, piperitone, linalool, d-limonene, α-terpineol, 4-terpenol, and eucalyptol are missing, the butyric acid content is reduced, and the fruity aroma of the wine is not as obvious as that of Example 3.

[0141] Example 6 Evaluation

[0142] Invite 3 professional tasters above the provincial level (serial numbers 1, 2, 3) and 3 ordinary consumers (4, 5, 6) to taste and evaluate the yellow wine prepared in Example 1 and the pepper yellow wine prepared in Examples 2 to 5, using a scoring method with a full score of 100 points, including 10 points for color, 25 points for aroma, 50 points for taste, and 15 points for style. The pepper yellow wine was evaluated according to the yellow wine evaluation standard table in Table 6. The evaluation results are shown in Table 7.

[0143] Table 6 Evaluation score table of pepper rice wine

[0144]

[0145] Table 7 Evaluation results

[0146]

[0147]

[0148] It can be seen from Table 7 that the taste of ordinary rice wine is slightly lower than that of the pepper rice wine (normal pepper rice wine) in Example 3, indicating that pepper rice wine, a new concept and new taste of rice wine, meets the pursuit of the public and has its own characteristics.

[0149] By comparing the evaluation results of Example 2 and Example 3 in Table 7, it can be seen that in the process of brewing Sichuan pepper rice wine, the quantitative mixing process in step (9) needs to be carried out according to the appropriate proportion to ensure the quality of the Sichuan pepper rice wine, otherwise it will lead to the occurrence of odor and sudden change in style.

[0150] By comparing the evaluation results of Example 3 with those of Example 4 and Example 5 in Table 7, it can be found that the latter two pepper yellow wines are inferior to the pepper yellow wine of Example 3 in style, aroma and taste because they do not add pepper amide and pepper volatile oil respectively (see Figure 1 Radar chart of Sichuan pepper rice wine)

[0151] Figure 1 Radar comparison diagram of yellow wine (Zanthoxylum bungeanum yellow wine) prepared in Examples 1 to 5, from Figure 1 By comparison, it can be seen that the ratio of quantitative co-steaming is very important in the brewing of pepper yellow wine. In Example 2, glutinous rice is mixed with alkaloids, prickly ash amide, prickly ash volatile oil and flavonoid polyphenols in the same proportion, and the overall flavor of the wine is not as reasonable as that of the pepper yellow wine in Example 3. In Example 4, the special flavor of the pepper yellow wine is not as obvious as that in Example 3 because prickly ash amide is not added. In Example 5, the grassy aroma and fruity aroma are not as obvious as those in Example 3 because prickly ash volatile oil is not added.

[0152] The above is only an embodiment of the present invention, and the common knowledge such as the known specific structure and characteristics in the scheme is not described in detail here. It should be pointed out that for those skilled in the art, several deformations and improvements can be made without departing from the structure of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing Chinese prickly ash yellow wine, characterized in that: The following steps are involved: Step 1: mixing the soaked glutinous rice with alkaloids, prickly ash amide, prickly ash volatile oil, and flavonoid polyphenol compounds in a weight ratio of 1000:40-60:70-90:110-140:110-130 to obtain a mixture; the alkaloids, prickly ash amide, prickly ash volatile oil, and flavonoid polyphenol compounds are all extracted from prickly ash; Step 2: steaming, cooling, jarring, saccharifying, fermenting, post-fermenting, squeezing, clarifying and decocting the mixture to obtain Sichuan pepper rice wine.

2. The method for preparing a Chinese prickly ash yellow wine according to claim 1, characterized in that: The weight ratio of glutinous rice to alkaloids, prickly ash amide, prickly ash volatile oil and flavonoid polyphenol compounds is 1000:45-55:75-85:120-130:115-125.

3. The method for preparing a Chinese prickly ash yellow wine according to claim 2, characterized in that: The alkaloids are obtained by supercritical extraction technology, specifically: pepper powder is used as an extraction raw material, 75% ethanol is used as an entrainer, supercritical CO2 is used as an extractant, CO2 gas is introduced into an extractor, the flow rate is 30kg / L, the extraction temperature is 40-55°C, the pressure is 20-30MPa, and the time is 1-2h; the pepper extract and the supercritical fluid are introduced into a separator, and the pepper extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain the alkaloids, and the pressure during separation is 15-25MPa.

4. The method for preparing a Chinese prickly ash yellow wine according to claim 3, characterized in that: The pepper amide is obtained by supercritical extraction technology, specifically: pepper powder is used as the extraction raw material, 75% ethanol is used as the entrainment agent, supercritical CO2 is used as the extraction agent, CO2 gas is introduced into the extractor, the flow rate is 30kg / L, the extraction temperature is 60-70°C, the pressure is 2.5-3.5MPa, and the time is 0.8-1.5h; the pepper extract and the supercritical fluid are introduced into a separator, and the pepper extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain pepper amide, and the pressure during separation is 2-5MPa.

5. The method for preparing a Chinese prickly ash yellow wine according to claim 4, characterized in that: The Zanthoxylum bungeanum volatile oil is obtained by adopting supercritical extraction technology, specifically: using Zanthoxylum bungeanum powder as extraction raw material, 75% ethanol as entrainment agent, supercritical CO2 as extraction agent, introducing CO2 gas into the extractor, the flow rate is 30kg / L, the extraction temperature is 40-50°C, the pressure is 20-35MPa, and the time is 1.5-3h; the Zanthoxylum bungeanum extract and the supercritical fluid are introduced into a separator, and the Zanthoxylum bungeanum extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain the Zanthoxylum bungeanum volatile oil, and the pressure during separation is 20-30MPa.

6. The method for preparing a Chinese prickly ash yellow wine according to claim 5, characterized in that: The flavonoid polyphenol compounds are obtained by supercritical extraction technology, specifically: pepper powder is used as an extraction raw material, 75% ethanol is used as an entrainer, supercritical CO2 is used as an extractant, CO2 gas is introduced into an extractor, the flow rate is 30kg / L, the extraction temperature is 50-60°C, the pressure is 15-30MPa, and the time is 1.5-2.5h; the pepper extract and the supercritical fluid are introduced into a separator, and the pepper extract and the supercritical fluid are separated into two phases by an isothermal separation method to obtain the flavonoid polyphenol compounds, and the pressure during separation is 10-20MPa.

7. The method for preparing a Chinese prickly ash yellow wine according to claim 6, characterized in that: Before soaking glutinous rice, remove 7-8% of the rice bran on its outer layer.

8. The method for preparing a Chinese prickly ash yellow wine according to claim 7, characterized in that: When soaking glutinous rice, rice slurry water and clean water are used to soak the glutinous rice, the volume ratio of the rice slurry water to the clean water is 3:4-5, the soaking temperature is 20-23°C, and the soaking time is 4-6 days; lactic acid bacteria are added during soaking, and the weight of the lactic acid bacteria is 0.5-1% of the weight of the glutinous rice.

9. The method for preparing a Chinese prickly ash yellow wine according to claim 8, characterized in that: During the saccharification and fermentation, the temperature of the mash in the tank is raised to above 35°C for the first stirring, the second stirring is carried out after the temperature drops to 31°C, the third stirring is carried out after the temperature drops to 29°C, and the fourth stirring is carried out after the temperature drops to 27°C.

10. A pepper yellow wine, characterized by: Prepared by the method according to any one of claims 1 to 9.

Images