CN101613650A - A kind of ground sealed yellow wine and brewing method thereof - Google Patents

Abstract

Name of the present invention is called a kind of ground sealed yellow wine and brewing method thereof.The brewing method technical field that belongs to wine.It mainly is to solve the existing family manufacture blowing of reckoning by rule of thumb, thereby the yellow rice wine of producing is white in color, and is opaque, muddy shape, slightly bitter band puke flavor, and yellow rice wine taste each family manufacture or that the same family different time is made differs greatly the quality problem of unstable.Its principal character is: the weight part proportioning of ground sealed yellow wine batching is: glutinous rice 100, koji 0.40-0.42, yellow wine yeast 0.40-0.42, wheat koji 3.0-3.2, fruit syrup 15-17 are added with Radix Angelicae Sinensis, dried orange peel, yellow grass, safflower in the wheat koji; Making step: 1. soak glutinous rice, 2. cook adding koji, yellow wine yeast, 3. heat-preservation fermentation adds the wheat koji saccharification, 4. squeezes, filters the back vault storage 80-90 days, 5. adds fruit syrup, is finished product after the filtration.The present invention is mainly used in and makes outward appearance is orange-yellow to Vandyke brown, limpid transparent, sweet-smelling, mellow, tasty and refreshing, fragrant and sweet ground sealed yellow wine.

Description

A kind of ground sealed yellow wine and brewing method thereof

Technical field

The invention belongs to the brewing method technical field of wine.Be specifically related to a kind of ground sealed yellow wine and brewing method thereof.

Background technology

Yellow rice wine is the traditional wine kind of China Zaoyang one band, and is nutritious, not only can make the batching of beverage and cooking dish, and can make the medicine efficacy enhancing ingredient of Chinese medicine, and health is played a role in health care.The yellow rice wine of Zaoyang one band is mostly based on family manufacture, particularly concentrated before the New Year and make at the lunar calendar, the raw material that adopts mostly is glutinous rice, koji or yellow wine yeast and wheat koji, owing to do not add Radix Angelicae Sinensis, dried orange peel, yellow grass, safflower in the wheat koji, adding each family all is reckon by rule of thumb blowing, making, thereby the yellow rice wine of producing is white in color, opaque, muddy shape, slightly bitter band puke flavor, and yellow rice wine taste each family manufacture or that the same family different time is made differs greatly the quality instability.

Summary of the invention

Provide a kind of at above-mentioned weak point is orange-yellow to Vandyke brown, limpid transparent, sweet-smelling, fragrant and sweet mellow to purpose of the present invention exactly, tasty and refreshing, the ground sealed yellow wine and the brewing method thereof of stay in grade.

The technical solution of ground of the present invention sealed yellow wine is: a kind of ground sealed yellow wine is characterized in that the weight part proportioning of preparing burden is: glutinous rice 100, koji 0.40-0.42, yellow wine yeast 0.40-0.42, wheat koji 3.0-3.2, fruit syrup 15-17; Wherein wheat koji is by 100 parts of living wheat abrasive dusts, add powdery Radix Angelicae Sinensis 0.010-0.014, dried orange peel 0.020-0.024, yellow careless 0.016-0.020, safflower 0.010-0.014, add again and make the square brick shape after 30-35 part water is mixed thoroughly, after in 38～39 ℃ sealing room, depositing 28-30 days, under the sun, dry and make.

The technical solution of ground of the present invention sealed yellow wine brewing method is to finish according to the following steps:

1. soak: dried glutinous rice is put into clear water soaked 6～12 hours, be transparence to glutinous rice, rub with the hands with finger a rice fragmentation is got final product;

2. fermentation: soaked glutinous rice is cooked, do not have hard core to softness, when being cooled to 35～37 ℃, adding koji, yellow wine yeast are mixed thoroughly, play nest, cotton-wadded quilt insulation 36～38 hours;

3. saccharification: in the glutinous rice that ferments, add wheat koji, mix the back thoroughly and throw cylinder, add 28～29 ℃ of water 200-210 parts, seal after 6-7 hour and drive rake, for three days on end, and after every day, 2 stirrings were degassed, 6-9 days maturations of envelope cylinder;

4. squeeze, preserve: above-mentioned sophisticated wine is squeezed out pure mellow wine with squeezing machine, filter the back vault storage 80-90 days;

5. sugaring, storage: add fruit syrup in the wine after storage,, being stored in bottling sterilization in the stainless cylinder of steel, be finished product again through 3 filtrations.

The present invention is owing to spread syrupy proportioning and manufacture craft standardization with glutinous rice, yellow wine yeast, koji, wheat koji, fruit, thereby can guarantee ground sealed yellow wine stay in grade, overcome the blowing of reckoning in the existing family manufacture, it is to adopt first that the arbitrarily instability quality deficiency brought of operation, and fruit is spread syrup.The present invention is owing to add Radix Angelicae Sinensis, dried orange peel, yellow careless and Flos Carthami in wheat koji, not only having regulates the flow of vital energy is good for the stomach, eliminating dampness and eliminating phlegm effect, and to make finished product ground sealed yellow wine outward appearance be orange-yellow to Vandyke brown, limpid transparent, has the distinctive sweet-smelling of yellow rice wine, mellow, tasty and refreshing, fragrant and sweet.The present invention is mainly used in and makes the ground sealed yellow wine.

Embodiment

Embodiment

Raw material is chosen for 100 kilograms in glutinous rice, 0.40 kilogram of yellow wine yeast, 0.41 kilogram of koji, and 3.2 kilograms of wheat kojis, fruit are spread 16 kilograms in syrup.Wheat koji is added and is made the square brick shape after the 15-18 kg of water is mixed thoroughly by 50 kilograms of wheat abrasive dusts, deposits 28-30 days in 38～39 ℃ sealing room, dries under the sun, and the time spent pulverizes.100 kilograms of glutinous rice are put into clear water soak, be transparence to glutinous rice, rub with the hands with light finger and can make that glutinous rice is broken get final product, new glutinous rice soaked about 6-9 hour, old glutinous rice immersion 9-12 hour.Soaked glutinous rice is cooked, make glutinous rice soft and do not have hard core, when then it being cooled to 35～37 ℃, adds 0.41 kilogram koji, 0.41 kilogram yellow wine yeast is mixed thoroughly, beats nest, cotton-wadded quilt wraps up and is incubated 36-38 hour.The wheat koji that adds 3.2 kilograms in the glutinous rice that ferments is put in the vat after mixing thoroughly, adds 28～29 ℃ water 200-210 kilogram, the cylinder mouth is driven rake with the stainless steel cover sealing after 6-7 hour, and stirring is degassed, then for three days on end, 2 stirrings every day, 5-9 days maturations of envelope cylinder.Add the adjustable sobriety precision of water, adding 200 kg of water is 9 °, and adding 206 kg of water is 8.9 °, and adding 210 kg of water is 8.7 °.Sophisticated wine is squeezed out pure mellow wine with plate and frame air film pressure filter, and the cylinder of putting into vault seals storage 80-90 days.Wine after the storage take out is added fruit syrup, and more after filtration, be finished product ground sealed yellow wine after the sterilization, it is orange-yellow to Vandyke brown that outward appearance is, limpid transparent, have the distinctive sweet-smelling of yellow rice wine, can be stored in the big jar of stainless steel making, the bottling sterilization can be dispatched from the factory after the vanning.

Claims (2)

1, a kind of ground sealed yellow wine is characterized in that the weight part proportioning of preparing burden is: glutinous rice 100, koji 0.40-0.42, yellow wine yeast 0.40-0.42, wheat koji 3.0-3.2, fruit syrup 15-17; Wherein wheat koji is by 100 parts of living wheat abrasive dusts, add powdery Radix Angelicae Sinensis 0.010-0.014, dried orange peel 0.020-0.024, yellow careless 0.016-0.020, safflower 0.010-0.014, add again and make the square brick shape after 30-35 part water is mixed thoroughly, after in 38～39 ℃ sealing room, depositing 28-30 days, under the sun, dry and make.

2, the brewing method of a kind of ground according to claim 1 sealed yellow wine is characterized in that making method finishes according to the following steps:

1. soak: dried glutinous rice is put into clear water soaked 6～12 hours, be transparence to glutinous rice, rub with the hands with finger a rice fragmentation is got final product;

2. fermentation: soaked glutinous rice is cooked, do not have hard core to softness, when being cooled to 35～37 ℃, adding koji, yellow wine yeast are mixed thoroughly, play nest, cotton-wadded quilt insulation 36～38 hours;

3. saccharification: in the glutinous rice that ferments, add wheat koji, mix the back thoroughly and throw cylinder, add 28～29 ℃ of water 200-210 parts, seal after 6-7 hour and drive rake, for three days on end, and after every day, 2 stirrings were degassed, 6-9 days maturations of envelope cylinder;

4. squeeze, preserve: above-mentioned sophisticated wine is squeezed out pure mellow wine with squeezing machine, filter the back vault storage 80-90 days;

5. sugaring, storage: add fruit syrup in the wine after storage,, being stored in bottling sterilization in the stainless cylinder of steel, be finished product again through 3 filtrations.