CN101544940A

CN101544940A - Process for brewing yellow wine with high alcohol content

Info

Publication number: CN101544940A
Application number: CN200910111396A
Authority: CN
Inventors: 陈清
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-03-30
Filing date: 2009-03-30
Publication date: 2009-09-30

Abstract

The invention discloses a process for brewing yellow wine with high alcohol content, which comprises the following steps that: 25 kilograms of steamed sticky rice, 38 kilograms of water and 1.5 kilograms of Gutian red yeast rice are poured to a wine jar, evenly stirred, fermented for 2 to 3 months at a temperature of between 8 and 35 DEG C till the mixture is fully fermented; then lees in the mixture is separated by a squeezing method to obtain the clear yellow wine; 18 kilograms of the steamed sticky rice, 38 kilograms of the clear yellow wine and 1 kilogram of the Gutian red yeast rice are poured to the wine jar once again, evenly stirred and fermented for 15 days at a temperature of between 4 and 25 DEG C; the jar is sealed, moved to a shade, fermented for 2 to 3 months; the leavening is subjected to filter pressing, wine decoction and clarification to finally obtain a finished product, namely the yellow wine with the high alcohol content; and the alcohol content is between 21 and 23 percent vol. The yellow wine achieves the rigidity of white wine, is nutritious and healthy and has mellower mouthfeel.

Description

A kind of process for brewing yellow wine with high alcohol content

Technical field:

The present invention relates to a kind of process for making yellow rice wine.

Background technology:

The traditional yellow rice wine national standard is between the 8-20%vol, and existing market does not also occur relying on spontaneous fermentation to make alcoholic strength surpass the yellow rice wine of 20%vol.

Summary of the invention:

The purpose of this invention is to provide and a kind ofly rely on spontaneous fermentation to make alcoholic strength reach yellow rice wine between the 21-23%vol, overcome northern market and think that the yellow rice wine alcoholic strength hangs down unfulfilling difficult situation.

The object of the present invention is achieved like this: a kind of process for brewing yellow wine with high alcohol content, it is characterized in that: water, steamed sticky rice, Gutian red colouring agent for food, also used as a Chinese medicine, pour in the wine vat in the ratio of 76:50:3 respectively, stir, move into shady and cool sunlight can not the point-blank place at 8～35 ℃ temperature condition bottom fermentation 2 by 3 months until fermentation finished thoroughly1, obtain more clarifying yellow rice wine with the milling process branch vinasse of leaving away then, the more clarifying yellow rice wine that obtains once more with steamed sticky rice, Gutian red colouring agent for food, also used as a Chinese medicine, pour in the wine vat in the ratio of 38:19:1 respectively, stir, move into shady and cool sunlight can not the point-blank place 4～25 ℃ temperature condition bottom fermentation 15 days, seal again cylinder fermentation after 2 to 3 months through press filtration, fry in shallow oil wine, clarification obtains the finished product yellow wine with high alcohol content at last.

The present invention further gets a promotion the alcoholic strength of yellow rice wine owing to carried out replacing with the work in-process yellow rice wine fermentation second time of water, and its alcoholic strength is at 21-23%vol, and total pol is at 10G/L-25G/L, and mouthfeel is mellow, has reached the bold of liquor, the nutritive health-care of yellow rice wine.

Embodiment:

The present invention will be further described below in conjunction with example

Step 1: soak rice, glutinous rice is immersed in the water soaked 8 to 12 hours.

Step 2: steam rice, cook soaking good glutinous rice.

Step 3: cool meal, carry out the cold stand to steamed sticky rice and lower the temperature until temperature near normal temperature.

Step 4: the cylinder that falls fermentation, steamed sticky rice 25kg, water 38kg, Gutian red colouring agent for food, also used as a Chinese medicine 1.5kg are poured in the wine vat, stir with waddy, move into shady and cool sunlight can not the point-blank place at 8～35 ℃ temperature condition bottom fermentation 2 by 3 months until fermentation finished thoroughly1.

Step 5: squeeze and filter obtains more clarifying yellow rice wine with the squeeze and filter method branch vinasse of leaving away behind fermentation finished thoroughly1.

Step 6: the cylinder that falls once more fermentation, more clarifying yellow rice wine 38kg, steamed sticky rice 19kg, Gutian red colouring agent for food, also used as a Chinese medicine 1kg, be poured in the wine vat, stir with waddy, move into shady and cool sunlight can not the point-blank place 4～25 ℃ of temperature condition bottom fermentations 15 days, seal cylinder fermentation 2 again and obtained yellow wine with high alcohol content until fermentation finished thoroughly1 by 3 months.

Step 7: squeeze and filter once more obtains more clarifying yellow wine with high alcohol content with the milling process branch vinasse of leaving away.

Step 8: fry in shallow oil the wine sterilization, more clarifying yellow wine with high alcohol content is heated to 85 ℃ and kept 45 minutes.

Step 9: the clarification can through frying in shallow oil the germ-resistant yellow wine with high alcohol content clarification of wine can, obtains the yellow wine with high alcohol content of finished product at last.

Claims

1, a kind of process for brewing yellow wine with high alcohol content, it is characterized in that: water, steamed sticky rice, Gutian red colouring agent for food, also used as a Chinese medicine, pour in the wine vat in the ratio of 76:50:3 respectively, stir, move into shady and cool sunlight can not the point-blank place at 8～35 ℃ temperature condition bottom fermentation 2 by 3 months, obtain more clarifying yellow rice wine with the milling process branch vinasse of leaving away then, the more clarifying yellow rice wine that obtains once more with steamed sticky rice, Gutian red colouring agent for food, also used as a Chinese medicine, pour in the wine vat in the ratio of 38:19:1 respectively, stir, move into shady and cool sunlight can not the point-blank place 4～25 ℃ temperature condition bottom fermentation 15 days, seal cylinder fermentation 2 to 3 months again.