Glutinous rice whisky brewed through saccharification and secondary fermentation of glutinous rice and brewing process of glutinous rice whisky
Through the brewing process of glutinous rice saccharification and secondary fermentation, the problems of high methanol content, poor clarity and brightness and single flavor in the prior art are solved, and the methanol content of the product is reduced, clarity and brightness and unique flavor are achieved.
Patent Information
- Application Number
- CN202510089320.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-21
- Publication Date
- 2025-04-15
AI Technical Summary
The prior art lacks an effective brewing process to produce glutinous rice whiskey, resulting in high methanol content, poor clarity, transparency and single flavor of the product.
The brewing process of saccharification and secondary fermentation of glutinous rice is adopted. The specific steps include processing the glutinous rice into glutinous rice, cooling it and adding sweet wine koji for one fermentation, then adding fruit yeast for secondary fermentation, and finally obtaining glutinous rice whiskey through distillation.
The glutinous rice whiskey obtained through this process has low methanol content, is clear and transparent, and has a unique flavor. It retains the fragrance of glutinous rice and has a mellow wine aroma.
Smart Images
Figure CN119823846A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking, in particular to glutinous rice saccharification and secondary fermentation to brew glutinous rice whiskey and a brewing process thereof. Background Art
[0002] Glutinous rice is rich in nutrients, including protein, fat, carbohydrates, and minerals such as calcium, phosphorus, and iron, as well as vitamin B complex and niacin. The Compendium of Materia Medica records that "brewing wine creates heat, especially when making glutinous rice. The glutinous rice is like maltose, moisturizing the lungs and spleen, and resolving phlegm and relieving cough." In the field of diet, glutinous rice is widely used, and it forms the basis of many traditional delicacies, such as rice cakes and eight-treasure porridge. In addition, glutinous rice is also widely used in brewing wine or making foods such as fermented glutinous rice, demonstrating its diverse uses and potential.
[0003] As a traditional cereal food rich in historical and cultural heritage, glutinous rice has shown a trend of diversified consumption. With the rapid innovation of food technology and cooking techniques, the development and innovation of glutinous rice products have entered a new stage of vigorous development. These novel glutinous rice products are rich in variety and flavor, reflecting the profound culture and innovation potential of the glutinous rice food industry.
[0004] As an innovative alcoholic beverage, glutinous rice whiskey combines the brewing process of traditional Chinese glutinous rice wine with the distillation and aging technology of Western whiskey. Glutinous rice whiskey uses glutinous rice as raw material, first fermented with sweet wine koji, and then fermented with fruit wine yeast to form a complex and rich aroma. The base wine of glutinous rice whiskey retains a variety of amino acids, and the fusel alcohol and spicy taste are removed through secondary distillation, further improving the purity of the wine. Compared with traditional barley whiskey, glutinous rice whiskey tastes purer and sweeter, and is more easily accepted by Chinese consumers. Summary of the invention
[0005] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art and provide a method for brewing glutinous rice whiskey by saccharification and secondary fermentation of glutinous rice and a brewing process thereof. The present invention processes glutinous rice into glutinous rice wine by secondary fermentation, and distills the glutinous rice wine into whiskey. The whiskey obtained by the present invention has a low methanol content, is clear and bright, and has a unique flavor.
[0006] The technical solution adopted by the present invention to solve its technical problem is:
[0007] A brewing process for brewing glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation, specifically comprising the following steps:
[0008] Step S1, processing glutinous rice into mature glutinous rice;
[0009] Step S2, adding sweet wine koji to the cooked glutinous rice after cooling it, stirring it evenly and then fermenting it once;
[0010] Step S3, adding fruit wine yeast after fermentation for secondary fermentation;
[0011] Step S4, putting the glutinous rice wine after the secondary fermentation into a distillation device for primary distillation, the distillation temperature is 90° C., the distillation time is about 1 hour from the beginning of wine production, the amount of head intercepted is 1.5% of the amount of the first distilled wine, the amount of tail intercepted is 10% of the amount of the first distilled wine, and the first head, the first body and the first tail are intercepted;
[0012] Step S5, the primary whiskey is placed in a distillation device for secondary distillation, the distillation temperature is 90°C, the distillation time is about 1 hour from the beginning of whiskey production, the head amount is 1.5% of the secondary distilled whiskey, the tail amount is 10% of the secondary distilled whiskey, the secondary head, secondary body and secondary tail are intercepted, and the secondary body is the finished glutinous rice whiskey.
[0013] Furthermore, the step S1 specifically includes: washing the glutinous rice and soaking it in clean water for 4 hours, then steaming the glutinous rice and cooling it to about 30° C. to obtain cooked glutinous rice.
[0014] Furthermore, the step S2 is specifically as follows: putting the cooled cooked glutinous rice into a fermentation tank, adding sweet wine koji, stirring evenly and fermenting at 28° C. for 7 days, wherein the amount of sweet wine koji added is 2 g of sweet wine koji per kg of cooked glutinous rice.
[0015] Furthermore, the step S3 is specifically as follows: after the first fermentation is completed, fruit wine yeast is continued to be added into the fermentation tank and stirred evenly, and then a secondary fermentation is carried out at 28° C. for 7 days, and the mass ratio of sweet wine yeast to fruit wine yeast is 1:1.
[0016] Furthermore, in step S4, the first head and the first tail are distilled three times, the distillation temperature is 90°C, the distillation time is about 1h from the beginning of the wine production, the head interception amount is 1.5% of the three-distillation wine amount, and the tail interception amount is 10% of the three-distillation wine amount, to obtain a distilled liquor, which is used for the adjustment of alcohol content. The first head has too much fusel alcohol content, and the first tail has more impurities and is turbid. In order to improve the utilization rate, after three distillations, it can be used for the adjustment of the alcohol content of the finished glutinous rice whiskey.
[0017] Furthermore, the fruit wine yeast is ZYMAFLORE X16 yeast.
[0018] A glutinous rice whisky brewed by saccharification and secondary fermentation of glutinous rice, wherein the glutinous rice whisky is prepared by adopting the above brewing process.
[0019] The invention has the following beneficial effects: the invention has reasonable design and simple brewing method, wherein glutinous rice is steamed to obtain mature glutinous rice, sweet wine yeast is added to perform primary fermentation after cooling, fruit wine yeast is added to perform secondary fermentation after fermentation, and glutinous rice whiskey is obtained by distillation after the secondary fermentation; the glutinous rice whiskey obtained by the method has an alcohol content of 43% vol, a methanol content of 0.31 g / L, a fusel oil content of 0.28 g / L, a strong wine aroma, a stable flavor, and contains the fragrance of glutinous rice. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0021] Figure 1 is the sugar content and alcohol content test curve after the secondary fermentation in Example 1;
[0022] Figure 2 This is the sugar content and alcohol content test curve after the secondary fermentation in Comparative Example 1;
[0023] Figure 3 is a graph showing changes in alcohol content and methanol fusel oil content after secondary distillation in Example 1;
[0024] Figure 4 This is a graph showing changes in alcohol content and methanol fusel oil content after secondary distillation in Comparative Example 1. DETAILED DESCRIPTION
[0025] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.
[0026] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form also includes the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this description, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.
[0027] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0028] Example 1
[0029] A brewing process for brewing glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation, specifically comprising the following steps:
[0030] Step S1, clean the glutinous rice and soak it in clean water for 4 hours, then steam the glutinous rice and cool it to about 30° C. to obtain cooked glutinous rice;
[0031] Step S2, putting 2 kg of cooled cooked glutinous rice into a fermentation tank, adding 4 g of sweet wine koji, stirring evenly and fermenting at 28° C. for 7 days;
[0032] Step S3, after the primary fermentation is completed, 4 g of fruit wine yeast (ZYMAFLORE X16) is added to the fermentation tank, stirred evenly, and then a secondary fermentation is carried out at 28° C. for 7 days;
[0033] Step S4, putting the glutinous rice wine after the secondary fermentation into a distillation device for primary distillation, the distillation temperature is 90° C., the distillation time is about 1 hour from the beginning of wine production, the amount of head intercepted is 1.5% of the amount of the first distilled wine, the amount of tail intercepted is 10% of the amount of the first distilled wine, and the first head, the first body and the first tail are intercepted;
[0034] Step S5, the primary whiskey is placed in a distillation device for secondary distillation, the distillation temperature is 90°C, the distillation time is about 1 hour from the beginning of whiskey production, the head amount is 1.5% of the secondary distilled whiskey, the tail amount is 10% of the secondary distilled whiskey, the secondary head, secondary body and secondary tail are intercepted, and the secondary body is the finished glutinous rice whiskey.
[0035] Among them, in step S4, a head and a tail are distilled three times, the distillation temperature is 90°C, the distillation time is about 1 hour calculated from the beginning of wine production, the head interception amount is 1.5% of the three-distilled wine amount, and the tail interception amount is 10% of the three-distilled wine amount, to obtain distilled liquor, which is used for adjusting the alcohol content.
[0036] Comparative Example 1
[0037] Compared with Example 1, this comparative example uses Xiangba brewing yeast to replace fruit wine yeast ZYMAFLORE X16, and the other brewing process steps are the same.
[0038] The sugar content and alcohol content of Example 1 and Comparative Example 1 were tested after secondary fermentation. The test results are shown in Table 1 and plotted. Figure 1 and Figure 2 .
[0039] Table 1 Test results of sugar content and alcohol content after secondary fermentation of Example 1 and Comparative Example 1
[0040]
[0041] Combined with Table 1, Figure 1 and Figure 2 It can be seen that in Example 1, the changes in alcohol content and sugar content were measured during the secondary fermentation of fruit wine yeast. During the saccharification stage of glutinous rice from 1 to 7 days, the sugar content increased while the alcohol content increased slowly. Fruit wine yeast (ZYMAFLOREX16) was added for secondary fermentation from 7 to 14 days, and the alcohol content increased significantly while the sugar content decreased.
[0042] In comparative example 1, the changes in alcohol content and sugar content during the fermentation of Xiangba wine koji (such as Figure 2 As shown in the figure, the glutinous rice is saccharified in 1 to 7 days, and Xiangba brewing koji is added in 7 to 14 days for secondary fermentation. During the process, the alcohol content increases slowly and the sugar content decreases accordingly.
[0043] The alcohol content of methanol fusel oil after secondary distillation of Example 1 and Comparative Example 1 was tested, and the test results are as follows: Figure 3 and Figure 4 shown.
[0044] like Figure 3 As shown, in Example 1, the alcohol content of glutinous rice whiskey distilled twice with fruit wine yeast was measured to be:
[0045] The methanol content in the secondary head is 1.27g / L, n-propanol 1.73g / L, isobutanol 1.64g / L, isoamyl alcohol 2.01g / L, and the alcohol content is 73.6%;
[0046] The methanol content in the secondary wine is 0.53g / L, n-propanol 0.76g / L, isobutanol 0.44g / L, isoamyl alcohol 0.39g / L, and the alcohol content is 34.5%;
[0047] The methanol content in the secondary wine tail is 0.14g / L, n-propanol 0.17g / L, isobutanol 0.08g / L, isopentanol 0.13g / L, and the alcohol content is 11.9%
[0048] like Figure 4 As shown in Comparative Example 1, the alcohol content of glutinous rice whiskey distilled twice in Xiangba brewing koji is measured to be:
[0049] The methanol content in the secondary head is 1.21g / L, n-propanol 2.13g / L, isobutanol 2.96g / L, isoamyl alcohol 4.01g / L, and the alcohol content is 64.9%;
[0050] The methanol content in the secondary wine is 0.58g / L, n-propanol 0.45g / L, isobutanol 0.72g / L, isoamyl alcohol 0.68g / L, and the alcohol content is 22.4%;
[0051] The methanol content in the secondary wine tail is 0.13g / L, n-propanol is 0.39g / L, isobutanol is 0.26g / L, isopentanol is 0.32g / L, and the alcohol content is 6.3%.
[0052] To sum up, the alcohol content after secondary fermentation with fruit wine yeast is higher than that after fermentation with Xiangba brewing koji, and the glutinous rice whiskey obtained after distillation has less methanol content, is clear and transparent, and has a unique flavor. It not only retains the fragrance of glutinous rice, but also has a mellow wine aroma.
[0053] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A brewing process for glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation, characterized in that: The specific steps include: Step S1, processing glutinous rice into mature glutinous rice; Step S2, adding sweet wine koji to the cooked glutinous rice after cooling it, stirring it evenly and then fermenting it once; Step S3, adding fruit wine yeast after fermentation for secondary fermentation; Step S4, putting the glutinous rice wine after the secondary fermentation into a distillation device for primary distillation, the distillation temperature is 90° C., the distillation time is about 1 hour from the beginning of wine production, the amount of head intercepted is 1.5% of the amount of the first distilled wine, the amount of tail intercepted is 10% of the amount of the first distilled wine, and the first head, the first body and the first tail are intercepted; Step S5, the primary whiskey is placed in a distillation device for secondary distillation, the distillation temperature is 90°C, the distillation time is about 1 hour from the beginning of whiskey production, the head amount is 1.5% of the secondary distilled whiskey, the tail amount is 10% of the secondary distilled whiskey, the secondary head, secondary body and secondary tail are intercepted, and the secondary body is the finished glutinous rice whiskey.
2. The brewing process of glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation according to claim 1, characterized in that: The step S1 specifically comprises: washing the glutinous rice and soaking it in clean water for 4 hours, then steaming the glutinous rice and cooling it to about 30° C. to obtain cooked glutinous rice.
3. The brewing process of glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation according to claim 1, characterized in that: The step S2 is specifically as follows: putting the cooled cooked glutinous rice into a fermentation tank, adding sweet wine koji, stirring evenly and fermenting at 28° C. for 7 days, wherein the amount of sweet wine koji added is 2 g of sweet wine koji per kg of cooked glutinous rice.
4. The brewing process of glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation according to claim 1, characterized in that: The step S3 specifically includes: after the first fermentation is completed, fruit wine yeast is continuously added into the fermentation tank and stirred evenly, and then a second fermentation is carried out at 28° C. for 7 days, wherein the mass ratio of sweet wine yeast to fruit wine yeast is 1:
1.
5. The brewing process of glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation according to claim 1, characterized in that: In the step S4, the first head and the first tail are distilled three times, the distillation temperature is 90°C, the distillation time is about 1 hour from the beginning of wine production, the amount of the head intercepted is 1.5% of the amount of the three-distilled wine, and the amount of the tail intercepted is 10% of the amount of the three-distilled wine, to obtain distilled wine liquid, which is used for adjusting the alcohol content.
6. The brewing process of glutinous rice whiskey by saccharification of glutinous rice and secondary fermentation according to claim 4, characterized in that: The fruit wine yeast is ZYMAFLORE X16 yeast.
7. A glutinous rice whiskey brewed by saccharification and secondary fermentation of glutinous rice, characterized in that: The glutinous rice whiskey is prepared by the brewing process as described in any one of claims 1 to 6.