Bubble rice wine flavor upgrading process based on segmented temperature control fermentation

By employing a segmented temperature-controlled fermentation process and enzymatic modification, combined with zinc ion regulation and thermo-oxygen dual-pulse treatment, the problems of bubble stability and flavor in sparkling rice wine have been solved, achieving a delicate and lasting bubble effect and a flavor profile of high esters and low fusel alcohols.

CN121825682APending Publication Date: 2026-04-10JIANGXI CUIWEI SANJIA LIQUOR CO LTD
0 Cites 0 Cited by

Patent Information

Application Number
CN202610038264.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-01-13
Publication Date
2026-04-10

AI Technical Summary

Technical Problem

Existing sparkling rice wine has poor bubble stability and a rough taste. Traditional fermentation processes make it difficult to ensure sufficient gas production while maintaining the flavor quality of high esters and low fusel alcohols.

Method used

A segmented temperature-controlled fermentation process is adopted, combined with enzymatic modification of ultra-fine citrus fiber and pectinase, using zinc ions as an anti-stress regulator to regulate yeast metabolism, and constructing a stable bubble interface and optimizing the flavor of the wine through heat-oxygen dual-pulse and nitrogen stripping treatment.

Benefits of technology

It achieves a delicate and lasting flavor and harmonious taste in sparkling rice wine, improves foam stability and the cleanliness of the wine, and solves the problems of coarse bubbles and high fusel alcohol content.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention relates to the technical field of wine brewing engineering, and discloses a subsection temperature control fermentation-based bubble rice wine flavor upgrading process which comprises the following steps: firstly, gelatinizing glutinous rice, adding a component containing ultramicro citrus fiber and pectinase for enzymolysis modification, and constructing a bubble solid-liquid interface; adding a stress resistance regulator and compound yeast, and carrying out proliferation fermentation at 22-24 DEG C; then cooling to 10-12 DEG C, and standing to accumulate an ester precursor; raising the temperature to carry out dissolved oxygen pulse and nitrogen stripping; and finally, sealing and heating to 16-18 DEG C, and completing bubble stabilization by utilizing metabolism gas production. According to the method, the Pickering interface is constructed by utilizing the enzymolysis fiber, so that the bubble stability is effectively improved; by combining segmented temperature control with zinc ion regulation and control of metabolic flux, fusel oil generation is reduced, and ester accumulation is improved; yeast autolysis is prevented and volatile peculiar smell is removed by utilizing thermal oxygen pulse and nitrogen stripping, so that the bubble rice wine with fine and lasting bubbles, prominent ester fragrance and clean and refreshing taste is obtained.
Need to check novelty before this filing date? Find Prior Art