CN101157887A

CN101157887A - Production method of yellow rice wine

Info

Publication number: CN101157887A
Application number: CNA2007100715254A
Authority: CN
Inventors: 俞关松; 孙国昌
Original assignee: ZHEJIANG JIASHAN YELLOW RICE WINE STOCK CO Ltd
Current assignee: ZHEJIANG JIASHAN YELLOW RICE WINE STOCK CO Ltd
Priority date: 2007-09-28
Filing date: 2007-09-28
Publication date: 2008-04-09

Abstract

The invention discloses a method of producing yellow rice wine; the technique process is that: 1) leaching, rice of demand quantity is leached in water; 2) cooking: leached rice is sent to be cooked; 3) making a nest: cooked rice is sent to be watered, mixed with wine yeast, and then put into a storing tank of fermentation liquid with a shape of nest. 4) turning over a jar: rice and fermentation liquid in the storing tank of fermentation liquid are divided into at least two and stored in two tanks; 5) fermentation: after turning over the jar, water, wheat starter are added and batch is fed to carry out pre-fermentation; 6) pressing: the fermented fermentation liquid with alcohol taste is sent to be pressed to get wine liquid; 7) wine boiling: the invention is characterized in that the manufacturing technique is simple, the spoilage does not easily happen and the yellow rice wine produced does not obviously taste bitter. The invention suits wine production perfectly.

Description

A kind of production method of yellow rice wine

Technical field

The present invention relates to a kind of production method of wine, specifically a kind of production method of yellow rice wine.

Technical background

In the production technique of existing hello meal yellow rice wine, need two to three times the meal of feeding at least, this production technique is complicated operation not only, and the wine taste bitterness of producing.In addition, hello meal repeatedly also is easy to generate and becomes sour.

Summary of the invention

The objective of the invention is to develop a kind of production method of yellow rice wine.

What the present invention will solve is to have the wine taste bitterness of feeding meal yellow wine production technology complicated operation, production now and be easy to generate the problem of becoming sour.

For achieving the above object, technical process of the present invention is: 1) dipping, and place water to flood in the rice of requirement, dipping time is 2-4 days; 2) boiling is sent to boiling to the rice behind the dipping, and cooking time is 8-12 minute, up to boiling into meal; 3) nest is sent to trickle to the meal that boils, and admixes yeast for brewing rice wine again, inserts and makes in the fluid cylinder, and be barricaded as the nest shape, places 48-60 hour, and up to making the hydroful nest, the meal layer transfers jade green to; 4) turn over cylinder, the meal of making in the fluid cylinder is divided into two at least with making liquid, be divided into two cylinder; 5) second day behind the cylinder turned in fermentation, at cylinder Nei Jiashui, add wheat koji and feed meal, carries out primary fermentation, after primary fermentation 2-3 days, goes into altar and irritates unstrained spirits and carry out secondary fermentation, and the secondary fermentation time is controlled in 30-60 days according to the temperature difference, ferments to flavor alcohol; 6) squeezing the flavor alcohol fermented liquid that ferments, is sent to press filtration, obtains clarifying wine liquid; 7) fry in shallow oil wine, wine liquid is carried out heat treated, promptly obtain finished wine.

Above-mentioned the 5th step, the rice application amount of water, wheat koji and the feeding meal that adds in the cylinder was respectively 150%-250%, 6%-12%, the 250%-350% of the first step dipping rice consumption when sending out alcohol.

Advantage of the present invention: only need once to feed meal, simple in production process operation, difficult generation is become sour.The yellow rice wine that the present invention produces has the distinctive sweet-smelling of dry type yellow rice wine, and does not have tangible bitter taste.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

Embodiment:

The invention will be further described below in conjunction with drawings and Examples.

The technological process of production block diagram that embodiment one provides according to Fig. 1, the concrete technical process of the present invention is: 1) dipping, place water to flood for 60 kilograms in rice, dipping time is about 3 days; 2) boiling is sent to boiling to the rice behind the dipping, and up to boiling into meal, cooking time is about 10 minutes; 3) nest is sent to trickle to the meal that boils, and admixes yeast for brewing rice wine again, inserts and makes in the fluid cylinder, and be barricaded as the nest shape, places 48-60 hour, and up to making the hydroful nest, promptly expiring the pool, the meal layer transfers jade green to; 4) turn over cylinder, the meal of making in the fluid cylinder is divided into two with making liquid, be divided into two cylinder; 5) second day behind the cylinder turned in fermentation, at cylinder Nei Jiashui, add wheat koji and feed meal, carries out primary fermentation.Water, wheat koji consumption are respectively 120 kg, 5 kilograms; The amount of feeding meal is equivalent to 180 kilograms rice amount., go into altar filling unstrained spirits and carry out secondary fermentation after about 2 days at primary fermentation, the secondary fermentation time is controlled in 30-60 days according to the temperature difference, ferments to flavor alcohol.6) squeezing the flavor alcohol fermented liquid that ferments, is sent to press filtration, obtains clarifying wine liquid; 7) fry in shallow oil wine, wine liquid is carried out heat treated, promptly obtain finished wine.The wine degree of this finished wine: 〉=15.0vol%, acidity: 3.5-7.5g/L, pol: about 15.0.

The making processes that hello meal is had a meal is: 1) dipping, and place water to flood in 180 kilograms of rice, dipping time is about 3 days; 2) boiling is sent to boiling to the rice behind the dipping, and up to boiling into meal, cooking time is about 10 minutes; 3) air blast, it is stand-by that the meal that boils is sent to air blast.

The technological process of production block diagram that embodiment two provides according to Fig. 1, another concrete technical process of the present invention is: 1) dipping, place water to flood for 60 kilograms in rice, dipping time is about 4 days; 2) boiling is sent to boiling to the rice behind the dipping, and up to boiling into meal, cooking time is about 12 minutes; 3) nest is sent to trickle to the meal that boils, and admixes yeast for brewing rice wine again, inserts and makes in the fluid cylinder, and be barricaded as the nest shape, places 48-60 hour, and up to making the hydroful nest, promptly expiring the pool, the meal layer transfers jade green to; 4) turn over cylinder, the meal of making in the fluid cylinder is divided into two with making liquid, be divided into two cylinder; 5) second day behind the cylinder turned in fermentation, at cylinder Nei Jiashui, add wheat koji and feed meal, carries out primary fermentation.Water, wheat koji consumption are respectively 120 kg, 5 kilograms; The amount of feeding meal is equivalent to 180 kilograms rice amount., go into altar filling unstrained spirits and carry out secondary fermentation after about 3 days at primary fermentation, the secondary fermentation time is controlled in 30-60 days according to the temperature difference, ferments to flavor alcohol.6) squeezing the flavor alcohol fermented liquid that ferments, is sent to press filtration, obtains clarifying wine liquid; 7) fry in shallow oil wine, wine liquid is carried out heat treated, promptly obtain finished wine.

The wine degree of this finished wine: 〉=15.0vol%, acidity: 3.5-7.5g/L, pol: about 15.0.

Claims

1. the production method of a yellow rice wine is characterized in that the technical process of this method is:

1) dipping places water to flood in the rice of requirement, and dipping time is 2-4 days;

2) boiling is sent to boiling to the rice behind the dipping, and cooking time is 8-12 minute, up to boiling into meal;

3) nest is sent to trickle to the meal that boils, and admixes yeast for brewing rice wine again, inserts and makes in the fluid cylinder, and be barricaded as the nest shape, places 48-60 hour, and up to making the hydroful nest, the meal layer transfers jade green to;

4) turn over cylinder, the meal of making in the fluid cylinder is divided into two at least with making liquid, be divided into two cylinder;

5) second day behind the cylinder turned in fermentation, at cylinder Nei Jiashui, add wheat koji and feed meal, carries out primary fermentation, after primary fermentation 2-3 days, goes into altar and irritates unstrained spirits and carry out secondary fermentation, and the secondary fermentation time is controlled in 30-60 days according to the temperature difference, ferments to flavor alcohol;

6) squeezing the flavor alcohol fermented liquid that ferments, is sent to press filtration, obtains clarifying wine liquid;

7) fry in shallow oil wine, wine liquid is carried out heat treated, promptly obtain finished wine.

2. a kind of rice wine production method according to claim 1, when it is characterized in that the 5th step was sent out alcohol, the rice application amount of water, wheat koji and the feeding meal that adds in the cylinder is respectively 150%-250%, 6%-12%, the 250%-350% of the first step dipping rice consumption

3. a kind of rice wine production method according to claim 1, when it is characterized in that the 5th step was sent out alcohol, feed that meal has a meal making processes be: 1) dipping, place water to flood in rice, dipping time is 2-4 days; 2) boiling is sent to boiling to the rice behind the dipping, and up to boiling into meal, cooking time is 8-12 minute; 3) air blast is sent to air blast to the meal that boils, and is stand-by.