CN104293590B - The production technique of a kind of bulk fermentation polished rice unit red wine - Google Patents

Abstract

The present invention relates to the production technique of a kind of bulk fermentation polished rice unit red wine, belong to brewing yellow rice wine technical field.Comprise the following steps: rice dipping; Steamed rice and cooling; Fall tank; Primary fermentation: 8-10 hour beginning rake after the tank that falls, add the saccharifying enzyme of 100000U and the aspartic protease of 50000U by a certain percentage during beginning rake, drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 ~ 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor; Secondary fermentation; Squeeze, decoct wine and Guan Tan.The present invention adopts short period of time rice dipping, adds multiple zymin and activator, and uses the fermentation of mashing distiller's yeast instead, thus solves karusen paste shape and the many problem of foam.

Description

The production technique of a kind of bulk fermentation polished rice unit red wine

Technical field

The present invention relates to the production technique of a kind of bulk fermentation polished rice unit red wine, belong to brewing yellow rice wine technical field.

Background technology

Unit's red wine is one of large kind of tradition four of shao-hsing rice wine.Bulk fermentation unit red wine take glutinous rice as raw material, and rapid-fermenting yeast is starter, adopts stand meal method to produce.

Be that raw material production unit red wine cost of material is relatively cheap with polished rice, the yellow rice wine taste of brew has salubriouser feature, but there is following problem in actual production: karusen becomes paste shape, causes mash to carry and squeezing difficulty, and affects the yield of liquor; Foam is many, need reduce charging capacity in case overflow fermentor tank when fermenting, and filling altar capacity after drinking of decocting is difficult to reach requirement.

Some Yellow Rice Wine Enterprises are for solving the problem and attempting using α-amylase and saccharifying enzyme in polished rice liquor brewing, but DeGrain.Stand meal wine is produced and is adopted long-time rice dipping technique (traditional technology rice dipping 15 ~ 20 days under natural temperature condition, bulk fermentation technique rice dipping 4 ~ 5 days under condition of manually heating), to make rice acidifying, the object reach " with sour relieving haperacidity ", preventing karusen from becoming sour.The pH of stand meal wine fermentation wine with dregs is generally below 4.5, and additional α-amylase is not acidproof, serious at below pH5.0 inactivation, and the α-amylase of wheat koji at this low ph activity itself is also suppressed.But, if shortening rice dipping time karusen acidity is low, does not reach the object suppressing miscellaneous bacteria to be produced, easily cause fermentation to become sour.

Summary of the invention

For the above-mentioned technical problem of prior art, the object of this invention is to provide the production technique of a kind of bulk fermentation polished rice unit red wine, this technique adopts short period of time rice dipping, adds multiple zymin and activator, and use the fermentation of mashing distiller's yeast instead, thus solve karusen paste shape and the many problem of foam.

For achieving the above object, the present invention is achieved by the following technical solutions:

A production technique for bulk fermentation polished rice unit red wine, comprises the following steps:

A1 rice dipping: polished rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds 6 ~ 10 centimeters, rice layer, soaks 4 ~ 6 hours, drains;

A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, described temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;

A3 falls tank: by a certain percentage by polished rice meal, water, distiller's yeast, raw wheat koji, ripe wheat koji, the α-amylase of 4000U, CaCl ₂the food-grade calcium chloride of>=90% mixes, and the tank product temperature control that falls is at 24 ~ 28 DEG C;

A4 primary fermentation: 8 ~ 10 hours beginning rakes after the tank that falls, add the saccharifying enzyme of 100000U and the aspartic protease of 50000U by a certain percentage during beginning rake, drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 ~ 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;

A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 ~ 15 DEG C, and every day in early stage drives rake 1 ~ 2 time, through secondary fermentation in 13 ~ 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;

A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.

The production technique of described bulk fermentation polished rice unit red wine, calculate by polished rice 100kg, described batching consumption is: polished rice 100kg, water 135 ~ 145kg, distiller's yeast 10 ~ 12kg, raw wheat koji 9 ~ 10kg, the α-amylase 20 ~ 40g of ripe wheat koji 5 ~ 6kg, 4000U, CaCl ₂aspartic protease 10 ~ the 20g of the saccharifying enzyme 10 ~ 20g of the food-grade calcium chloride 15 ~ 25g of>=90%, 100000U, 50000U.

As preferably, described distiller's yeast is mashing distiller's yeast.

The preparation technology of described mashing distiller's yeast is as follows:

B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6 ~ 10cm, 20 ~ 23 DEG C of rice dippings 5 ~ 6 days, drains after dipping by the water surface;

B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;

B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490-530kg, adjust the temperature to 58 ~ 60 DEG C, add the saccharifying enzyme 200 ~ 300g of 100000U, stir, at 58 ~ 60 DEG C, be incubated saccharification 3.5 ~ 4 hours, within every 1 hour, stir once therebetween, guarantee that saccharification is even;

B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12 ~ 13Bx, and with newborn acid for adjusting pH to 4 ~ 4.5, add ammonium citrate 250 ~ 350g, be cooled to 28 ~ 30 DEG C, access activated yellow rice wine active dry yeast 300 ~ 350g, stir, heat insulating culture at 28 ~ 30 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 ~ 22 hours i.e. obtained mashing distiller's yeasts.

Beneficial effect of the present invention is as follows:

1, the present invention adopts short period of time rice dipping technique, makes the pH of karusen be suitable for the effect of α-amylase and additional α-amylase in wheat koji, and by adding zymoexciter, further increasing the activity of α-amylase, thus solving the problem of karusen paste shape.

2, the present invention adds aspartic protease, and adds the usage ratio of ripe wheat koji, and the raw wheat koji of the breaks down proteins energy force rate because of ripe wheat koji is strong, efficiently solves the problem that polished rice wine brewing foam is many.

3, use the fermentation of mashing distiller's yeast instead, compared with rapid-fermenting yeast, the yeast in mashing distiller's yeast is in logarithmic phase, and activity is stronger, effectively can suppress varied bacteria growing, prevent karusen from losing.

4, mashing distiller's yeast saccharifying enzyme saccharification, supplement nitrogenous source, both the problem not using wheat koji saccharomyces diastaticus to grow nitrogenous source shortage had been solved, avoid again because using wheat koji saccharification to bring a large amount of bacterium into, make converted mash without the need to high-temperature sterilization, the preparation of mashing distiller's yeast can utilize original rapid-fermenting yeast equipment, do not need increase equipment and obtained first red wine limpid transparent, mouthfeel is salubriouser.

Accompanying drawing explanation

Fig. 1 is the production technological process of bulk fermentation polished rice of the present invention unit red wine;

Fig. 2 is the mashing distiller's yeast preparation technology schema in the present invention.

Embodiment

Below in conjunction with specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to this.

Large tank described in the present invention refers to that volume is that the front ferment tank of 35 ~ 65 cubic metres holds and volume is the rear ferment tank of 65 ~ 125 cubic metres.

The raw material used in the present invention, as polished rice, water, raw wheat koji, ripe wheat koji, the α-amylase of 4000U, CaCl ₂the aspartic protease of the food-grade calcium chloride of>=90%, the saccharifying enzyme of 100000U, 50000U, glutinous rice, lactic acid, ammonium citrate and yellow rice wine active dry yeast etc. all can buied on the market.

embodiment 1

The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:

A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 10 centimeters, rice layer, soaks 6 hours, drains;

A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;

A3 falls tank: by α-amylase 20g, the CaCl of polished rice meal, water 145kg, mashing distiller's yeast 12kg, raw wheat koji 10kg, ripe wheat koji 6kg, 4000U ₂the food-grade calcium chloride 15g of>=90% mixes, and the tank product temperature control that falls is at 28 DEG C;

A4 primary fermentation: 10 hours beginning rakes after the tank that falls, add the aspartic protease 10g of saccharifying enzyme 10g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;

A5 secondary fermentation: the temperature control of secondary fermentation product is at 15 DEG C, and every day in early stage drives rake 2 times, through secondary fermentation in 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;

A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.

The preparation technology of the mashing distiller's yeast in the present invention is as follows:

B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 10cm, 23 DEG C of rice dippings 6 days, drains after dipping by the water surface;

B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;

B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 530kg, adjusts the temperature to 60 DEG C, adds the saccharifying enzyme 300g of 100000U, stirs, and is incubated saccharification 4 hours at 60 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;

B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12Bx, and with newborn acid for adjusting pH to 4.5, add ammonium citrate 350g, be cooled to 30 DEG C, access activated yellow rice wine active dry yeast 350g, stir, heat insulating culture at 30 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 22 hours i.e. obtained mashing distiller's yeasts.

embodiment 2

The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:

A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 6 centimeters, rice layer, soaks 4 hours, drains;

A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;

A3 falls tank: by α-amylase 40g, the CaCl of polished rice meal, water 135kg, mashing distiller's yeast 10kg, raw wheat koji 9kg, ripe wheat koji 5kg, 4000U ₂the food-grade calcium chloride 25g of>=90% mixes, and the tank product temperature control that falls is at 24 DEG C;

A4 primary fermentation: 8 hours beginning rakes after the tank that falls, add the aspartic protease 20g of saccharifying enzyme 20g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;

A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 DEG C, and every day in early stage drives rake 1 time, through secondary fermentation in 13 days, alcoholic strength reached the i.e. compressible of more than 16%vol;

A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.

The preparation technology of the mashing distiller's yeast in the present invention is as follows:

B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6cm, 20 DEG C of rice dippings 5 days, drains after dipping by the water surface;

B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;

B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490kg, adjusts the temperature to 58 DEG C, adds the saccharifying enzyme 200g of 100000U, stirs, and is incubated saccharification 3.5 hours at 58 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;

B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 13Bx, and with newborn acid for adjusting pH to 4, add ammonium citrate 250g, be cooled to 28 DEG C, access activated yellow rice wine active dry yeast 300g, stir, heat insulating culture at 28 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 hours i.e. obtained mashing distiller's yeasts.

embodiment 3

The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:

A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 8 centimeters, rice layer, soaks 5 hours, drains;

A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;

A3 falls tank: by α-amylase 30g, the CaCl of polished rice meal, water 140kg, mashing distiller's yeast 11kg, raw wheat koji 9.5kg, ripe wheat koji 5.5kg, 4000U ₂the food-grade calcium chloride 20g of>=90% mixes, and the tank product temperature control that falls is at 26 DEG C;

A4 primary fermentation: 9 hours beginning rakes after the tank that falls, add the aspartic protease 15g of saccharifying enzyme 15g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 16 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;

A5 secondary fermentation: the temperature control of secondary fermentation product is at 14 DEG C, and every day in early stage drives rake 1 time, through secondary fermentation in 14 days, alcoholic strength reached the i.e. compressible of more than 16%vol;

A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.

The preparation technology of the mashing distiller's yeast in the present invention is as follows:

B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 8cm, 22 DEG C of rice dippings 5.5 days, drains after dipping by the water surface;

B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;

B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 510kg, adjusts the temperature to 59 DEG C, adds the saccharifying enzyme 250g of 100000U, stirs, and is incubated saccharification 3.8 hours at 59 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;

B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12.5Bx, and with newborn acid for adjusting pH to 4.2, add ammonium citrate 300g, be cooled to 29 DEG C, access activated yellow rice wine active dry yeast 325g, stir, heat insulating culture at 29 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 20 hours i.e. obtained mashing distiller's yeasts.

embodiment 4

The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:

A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 6 centimeters, rice layer, soaks 4 hours, drains;

A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;

A3 falls tank: by α-amylase 40g, the CaCl of polished rice meal, water 135kg, mashing distiller's yeast 10kg, raw wheat koji 9kg, ripe wheat koji 5kg, 4000U ₂the food-grade calcium chloride 25g of>=90% mixes, and the tank product temperature control that falls is at 24 DEG C;

A4 primary fermentation: 8 hours beginning rakes after the tank that falls, add the aspartic protease 20g of saccharifying enzyme 20g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;

A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 DEG C, and every day in early stage drives rake 1 time, through secondary fermentation in 13 days, alcoholic strength reached the i.e. compressible of more than 16%vol;

A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.

The preparation technology of the mashing distiller's yeast in the present invention is as follows:

B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 8cm, 22 DEG C of rice dippings 5.5 days, drains after dipping by the water surface;

B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;

B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 510kg, adjusts the temperature to 59 DEG C, adds the saccharifying enzyme 250g of 100000U, stirs, and is incubated saccharification 3.8 hours at 59 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;

B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12.5Bx, and with newborn acid for adjusting pH to 4.2, add ammonium citrate 300g, be cooled to 29 DEG C, access activated yellow rice wine active dry yeast 325g, stir, heat insulating culture at 29 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 20 hours i.e. obtained mashing distiller's yeasts.

embodiment 5

The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:

A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 10 centimeters, rice layer, soaks 6 hours, drains;

A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;

A3 falls tank: by α-amylase 20g, the CaCl of polished rice meal, water 145kg, mashing distiller's yeast 12kg, raw wheat koji 10kg, ripe wheat koji 6kg, 4000U ₂the food-grade calcium chloride 15g of>=90% mixes, and the tank product temperature control that falls is at 28 DEG C;

A4 primary fermentation: 10 hours beginning rakes after the tank that falls, add the aspartic protease 10g of saccharifying enzyme 10g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;

A5 secondary fermentation: the temperature control of secondary fermentation product is at 15 DEG C, and every day in early stage drives rake 2 times, through secondary fermentation in 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;

A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.

The preparation technology of the mashing distiller's yeast in the present invention is as follows:

B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6cm, 20 DEG C of rice dippings 5 days, drains after dipping by the water surface;

B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;

B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490kg, adjusts the temperature to 58 DEG C, adds the saccharifying enzyme 200g of 100000U, stirs, and is incubated saccharification 3.5 hours at 58 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;

B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 13Bx, and with newborn acid for adjusting pH to 4, add ammonium citrate 250g, be cooled to 28 DEG C, access activated yellow rice wine active dry yeast 300g, stir, heat insulating culture at 28 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 hours i.e. obtained mashing distiller's yeasts.

comparative example 1

Use produced in conventional processes glutinous rice well known in the art unit red wine.

performance test

The analytical procedure specified by GB/T13662 yellow rice wine is tested, and test result is as following table 1

Table 1

Embodiment	Alcoholic strength %vol	Total acid g/L	Subjective appreciation
				Embodiment 1	16.8	4.4	Sweet-smelling is strong, mouthfeel alcohol and, salubrious
Embodiment 2	17.3	4.6	Sweet-smelling is strong, mouthfeel alcohol and, salubrious
				Embodiment 3	17.2	4.5	Sweet-smelling is strong, mouthfeel alcohol and, salubrious
Embodiment 4	17.4	4.7	Sweet-smelling is strong, mouthfeel alcohol and, salubrious
				Embodiment 5	16.9	4.3	Sweet-smelling is strong, mouthfeel alcohol and, salubrious
Comparative example 1	16.7	4.7	Sweet-smelling is strong, mouthfeel alcohol and, tasty and refreshing

The present invention adopts short period of time rice dipping technique, makes the pH of karusen be suitable for the effect of α-amylase and additional α-amylase in wheat koji, and by adding zymoexciter, further increasing the activity of α-amylase, thus solving the problem of karusen paste shape.Add aspartic protease, and add the usage ratio of ripe wheat koji, the raw wheat koji of the breaks down proteins energy force rate because of ripe wheat koji is strong, efficiently solves the problem that polished rice wine brewing foam is many.Use the fermentation of mashing distiller's yeast instead, compared with rapid-fermenting yeast, the yeast in mashing distiller's yeast is in logarithmic phase, and activity is stronger, effectively can suppress varied bacteria growing, prevent karusen from losing.The saccharification of mashing distiller's yeast saccharifying enzyme, supplement nitrogenous source, both the problem not using wheat koji saccharomyces diastaticus to grow nitrogenous source shortage had been solved, avoid again because using wheat koji saccharification to bring a large amount of bacterium into, make converted mash without the need to high-temperature sterilization, the preparation of mashing distiller's yeast can utilize original rapid-fermenting yeast equipment, do not need increase equipment and obtained first red wine limpid transparent, mouthfeel is salubriouser.

Above-described embodiment only illustrates inventive concept of the present invention for explaining, but not the restriction to rights protection of the present invention, all changes utilizing this design the present invention to be carried out to unsubstantiality, all should fall into protection scope of the present invention.

Claims (2)

1. a production technique for bulk fermentation polished rice unit red wine, is characterized in that comprising the following steps:

A1 rice dipping: polished rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds 6 ~ 10 centimeters, rice layer, soaks 4 ~ 6 hours, drains;

A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, described temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;

A3 falls tank: by a certain percentage by polished rice meal, water, distiller's yeast, raw wheat koji, ripe wheat koji, the α-amylase of 4000U, CaCl ₂the food-grade calcium chloride of>=90% mixes, and the tank product temperature control that falls is at 24 ~ 28 DEG C;

A4 primary fermentation: 8 ~ 10 hours beginning rakes after the tank that falls, add the saccharifying enzyme of 100000U and the aspartic protease of 50000U by a certain percentage during beginning rake, drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 ~ 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;

A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 ~ 15 DEG C, and every day in early stage drives rake 1 ~ 2 time, through secondary fermentation in 13 ~ 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;

A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine;

Calculate by polished rice 100kg, described batching consumption is: polished rice 100kg, water 135 ~ 145kg, distiller's yeast 10 ~ 12kg, raw wheat koji 9 ~ 10kg, ripe wheat koji 5 ~ 6kg, α-amylase 20 ~ the 40g of 4000U, aspartic protease 10 ~ the 20g of the saccharifying enzyme 10 ~ 20g of the food-grade calcium chloride 15 ~ 25g of CaCl2 >=90%, 100000U, 50000U;

Described distiller's yeast is mashing distiller's yeast.

2. as claimed in claim 1 bulk fermentation polished rice unit red wine production technique, it is characterized in that the preparation technology of described mashing distiller's yeast is as follows:

B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6 ~ 10cm, 20 ~ 23 DEG C of rice dippings 5 ~ 6 days, drains after dipping by the water surface;

B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;

B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490-530kg, adjust the temperature to 58 ~ 60 DEG C, add the saccharifying enzyme 200 ~ 300g of 100000U, stir, at 58 ~ 60 DEG C, be incubated saccharification 3.5 ~ 4 hours, within every 1 hour, stir once therebetween, guarantee that saccharification is even;

B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12 ~ 13Bx, and with newborn acid for adjusting pH to 4 ~ 4.5, add ammonium citrate 250 ~ 350g, be cooled to 28 ~ 30 DEG C, access activated yellow rice wine active dry yeast 300 ~ 350g, stir, heat insulating culture at 28 ~ 30 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 ~ 22 hours i.e. obtained mashing distiller's yeasts.