CN101935600A - Process for producing yellow rice wine - Google Patents
Process for producing yellow rice wine Download PDFInfo
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- CN101935600A CN101935600A CN201010279974XA CN201010279974A CN101935600A CN 101935600 A CN101935600 A CN 101935600A CN 201010279974X A CN201010279974X A CN 201010279974XA CN 201010279974 A CN201010279974 A CN 201010279974A CN 101935600 A CN101935600 A CN 101935600A
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Abstract
The invention relates to an improved process for producing yellow rice wine. In order to solve the problem of rancidity of mash and increase the yield of the yellow rice wine, the process of the invention sequentially comprises the following steps of: cleaning raw materials, soaking, and boiling; performing spread drying; adding yeast, and uniformly stirring; performing diastatic fermentation; targeting, and performing post fermentation; and pressing, sterilizing, ageing, blending, filtering and packaging, wherein the raw materials are yellow rice, green beans, red dates and bitter beans in a weight ratio of 100:4.4-4.8: 4.4-4.8:0.3-0.5; in the process of adding the yeast, active dry yeast in an amount which is 0.15 percent of the weight of the yellow rice is added, wheat koji or Daqu in an amount which is 5 percent of the mass of the yellow rice is added; and at the pos-fermentation stage, a sweet-scented osmanthus spice in an amount which is 0.1 percent of the weight of the yellow rice is added, and white spirit or Daqu white spirit in an amount which is 50 to 80 percent of the weight of the yellow rice is added. The production process of the invention has the advantages of increasing the yield of the yellow rice wine, solving the problem of the rancidity of the mash and improving the nutritional value and fragrance of the yellow rice wine simultaneously.
Description
Technical field
The present invention relates to wine-making technology, be specially a kind of wine-making technology of yellow rice wine.
Background technology
Yellow wine fermentation is the spontaneous fermentation of carrying out in open environment, is the process of many bacterial classifications such as diastatic fermentation and bacterium, wild bacterium, milk-acid bacteria mixed fermentation simultaneously.Because the raised growth of various wild bacterium and harmful milk-acid bacteria breeding in the karusen, a large amount of lactic acid of generation and acetate make mash acidity rise, and the fragrance of wine with dregs degenerates, and becomes sour exactly.
Tradition prevents that the method for becoming sour from having: (1) keeps cleaning, the sterilization of proving room sanitation and hygiene and equipment apparatus; (2) improve bent and zymic quality; (3) add pulp-water or lactic acid when batching, the acidity of increase wine with dregs reaches the purpose with sour relieving haperacidity; (4) the control leavening temperature is unsuitable too high; (5) add potassium metabisulfite, milk-acid bacteria is had certain germicidal action.
The key that the solution mash becomes sour is how to control attenuation degree, and mashing and fermentation are coordinated mutually, controls the biochemical reaction and the metabolic process of saccharification and fermentation, keeps saccharification and fermentation to carry out.Up to now, go back the problem of becoming sour that the good way of none can thoroughly solve wine with dregs.
Summary of the invention
Technical problem to be solved by this invention provides a kind of improved yellow wine production technology, and this production technique can solve mash and become sour, and increases the yield of liquor of yellow rice wine.
For solving above technical problem, a kind of improved yellow wine production technology of the present invention, carry out following steps successively: raw material cleaning, immersion, boiling, spreading for cooling, add song, mix all, diastatic fermentation, play rake, secondary fermentation, squeezing, sterilization, old storage, blend, filter, pack, used raw material is glutinous millet, mung bean, red date and bitter beans, and its weight part proportioning is 100: 4.4-4.8: 4.4-4.8; 0.3-0.5.Bitter beans also claim the wine beans, are a kind of common farm crop that are grown in Shanxi Province Dai County.The active dry yeast that adds glutinous millet weight 0.15% when adding song.Add active dry yeast and can promote zymamsis, suppress saccharification simultaneously, balance fermentation and saccharification can effectively solve the problem of becoming sour that Huang spills karusen, and can improve the yield of liquor of yellow rice wine, and not influence the quality of yellow rice wine.
The wheat koji or the Daqu that add glutinous millet quality 5% when adding song; The osmanthus spice that adds glutinous millet weight 0.1% in the secondary fermentation stage; Add liquor or " Daqu " white spirit in the secondary fermentation stage; Use gac as sorbent material during filtration.
Following table is for adding before and after the active dry yeast, the detected result contrast of mash, add dry yeast as can be seen from the table after alcoholic strength rise, total acid, total sugar content reduce, and show the effect that active dry yeast can play the balance diastatic fermentation that adds.
1. after fermenting 24 hours
| Alcoholic strength | Total acid | Total reducing sugar | Amino-acid nitrogen | PH | |
| Do not add dry yeast | 2.0 | 5.1 | 68.1 | 0.06 | 2.6 |
| Add dry yeast | 5.2 | 3.5 | 48.2 | 0.12 | 3.6 |
2. after fermenting 48 hours
| Alcoholic strength | Total acid | Total reducing sugar | Amino-acid nitrogen | PH | |
| Do not add dry yeast | 3.8 | 6.3 | 50.8 | 0.09 | 2.9 |
| Add dry yeast | 8.0 | 4.6 | 40.2 | 0.15 | 3.62 |
3. after fermenting 72 hours
| Alcoholic strength | Total acid | Total reducing sugar | Amino-acid nitrogen | PH | |
| Do not add dry yeast | 6.3 | 7.0 | 36.8 | 0.10 | 3.0 |
| Add dry yeast | 10.0 | 5.5 | 17.65 | 0.16 | 3.67 |
4. after fermenting 96 hours
| Alcoholic strength | Total acid | Total reducing sugar | Amino-acid nitrogen | PH | |
| Do not add dry yeast | 7.0 | 7.2 | 30.2 | 0.10 | 3.1 |
| Add dry yeast | 10.5 | 5.8 | 13.1 | 0.19 | 3.68 |
The present invention adopts traditional northern zymotechnique, promptly the method for something lost " ancient " in conjunction with modern science and technology, spontaneous fermentation, and squeezing forms, the yellow rice wine that adopts this technology to make has following characteristics: (1) has improved the yellow rice wine the yield of liquor by adding active dry yeast, has solved the wine with dregs problem of becoming sour.(2) add mung bean, big red date, bitter beans in the raw material, strengthened the nutritive value and the aroma of yellow rice wine.(3) saccharifying ferment is selected wheat koji for use, adds the scent type " Daqu " white spirit in the secondary fermentation wine with dregs, makes the yellow rice wine taste salubrious.(4) add osmanthus spice in the secondary fermentation mash, sweet osmanthus fragrance is outstanding, long times of aftertaste.Use gac as sorbent material when (5) filtering.Good filtration effect can not impact mouthfeel, the quality of yellow rice wine.
Description of drawings
Fig. 1 is a process flow sheet of the present invention.
Embodiment
Embodiment 1:
(1) batching:
Glutinous millet: 100kg feeds intake; Mung bean: 4.4kg; Red date: 4.4kg; Bitter beans: the bitter beans of the high-quality that adopts Shanxi Province Dai County to produce, 0.3kg; Wheat koji: 5kg; Active dry yeast: 0.15kg.
(2) technical process:
1) glutinous millet soaks more than 12 hours.
2) boiling: must cook, interior no sandwich, require boiling to boil in a covered pot over a slow fire rice after 1 hour, stewing rice 1 hour, the centre turns 2 times.
3) airing: temperature is controlled at below 35 ℃.
4) add song, diastatic fermentation: add song and go into cylinder, add active dry yeast and common wheat koji or Daqu, the concrete operations of adding active dry yeast are the warm water that at first takes by weighing about 6 kilograms 35 ℃, accurately take by weighing the dry yeast amount again, pour in the ready warm water, mix all, standby after 2 hours.When adding song, active dry yeast is sprinkled upon the glutinous millet meal surface that dries well in the lump, mix thoroughly into cylinder, carry out primary fermentation again.Active dry yeast is produced by the biological group in Angel, Hubei.
5) make rake: 6 hours begin to make rake behind the diastatic fermentation, make rake every 2 hours 1 time.
6) secondary fermentation: after changing secondary fermentation over to, stir every day 1 time, seal after the surface is limpid, the secondary fermentation phase is more than 85 days.
7) squeezing.
8) sterilization: the wine sterilization of loosing is sterilized half an hour down at 85 ℃, and cooling changes old storage over to immediately, and the old storage phase is more than 1 year.
9) blend.
10) filter: use gac as sorbent material.
11) dispatch from the factory after the packing.
Embodiment 2:
(1) batching:
According to embodiment 1 method batching, just the feed ratio with glutinous millet, mung bean, red date and bitter beans replaces with 100kg: 4.6kg: 4.6kg: 0.4kg.
(2) technical process:
According to the operation of the step of embodiment 1, just the 6th) in the step, change secondary fermentation over to after, add 61%vol liquor 50kg immediately, stir every day 1 time, after the surface is limpid, seal, the secondary fermentation phase is more than 85 days.
Embodiment 3:
(1) batching:
According to embodiment 2 methods batching, just the feed ratio with glutinous millet, mung bean, red date and bitter beans replaces with 100kg: 4.8kg: 4.8kg: 0.3kg.
(2) technical process:
According to the operation of the step of embodiment 2, just the 6th) in the step, change secondary fermentation over to after, add 61%vol liquor 50kg and osmanthus spice 0.1kg immediately, stir every day 1 time, after the surface is limpid, seal, the secondary fermentation phase is more than 85 days.
Embodiment 4
(1) batching: prepare burden according to embodiment 3 methods.
(2) technical process:
According to the operation of the step of embodiment 2, just the 6th) in the step, add 61%vol " Daqu " white spirit 80kg.
Embodiment 5
(1) batching:
According to embodiment 3 methods batching, just the feed ratio with glutinous millet, mung bean, red date and bitter beans replaces with 100kg: 4.8kg: 4.8kg: 0.5kg.
(2) technical process:
According to the operation of the step of embodiment 3, just the 6th) in the step, change secondary fermentation over to after, add 61%vol liquor 80kg and osmanthus spice 0.1kg immediately.
Embodiment 6
(1) batching: prepare burden according to embodiment 3 methods.
(2) technical process:
According to the operation of the step of embodiment 1, just the 6th) in the step, change secondary fermentation over to after, add osmanthus spice 0.1kg immediately, stir every day 1 time, after the surface is limpid, seal, the secondary fermentation phase is more than 85 days.
Claims (6)
1. improved yellow wine production technology, carry out following steps successively: raw material cleaning, immersion, boiling, spreading for cooling, add song, mix all, diastatic fermentation, play rake, secondary fermentation, squeezing, sterilization, old storage, blend, filter, pack, it is characterized in that: the weight part proportioning of glutinous millet, mung bean, red date and bitter bean material is 100: 4.4-4.8: 4.4-4.8; 0.3-0.5; The active dry yeast that adds glutinous millet weight 0.15% when adding song.
2. a kind of improved yellow wine production technology according to claim 1 is characterized in that: the wheat koji or the Daqu that add glutinous millet quality 5% when adding song.
3. a kind of improved yellow wine production technology according to claim 1 and 2 is characterized in that: the liquor or the " Daqu " white spirit that add glutinous millet quality 50-80% in the secondary fermentation stage.
4. a kind of improved yellow wine production technology according to claim 1 and 2 is characterized in that: the osmanthus spice that adds glutinous millet weight 0.1% in the secondary fermentation stage.
5. a kind of improved yellow wine production technology according to claim 3 is characterized in that: the osmanthus spice that adds glutinous millet weight 0.1% in the secondary fermentation stage.
6. according to claim 1 or 2 or 5 described a kind of improved yellow wine production technologies, it is characterized in that: use gac during filtration as sorbent material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010279974XA CN101935600A (en) | 2010-09-10 | 2010-09-10 | Process for producing yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010279974XA CN101935600A (en) | 2010-09-10 | 2010-09-10 | Process for producing yellow rice wine |
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| CN101935600A true CN101935600A (en) | 2011-01-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087479A (en) * | 2014-07-24 | 2014-10-08 | 乔子恒 | Making method of yellow rice wine |
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- 2010-09-10 CN CN201010279974XA patent/CN101935600A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087479A (en) * | 2014-07-24 | 2014-10-08 | 乔子恒 | Making method of yellow rice wine |
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Application publication date: 20110105 |