CN104911064A - Brewing process of yellow rice wine - Google Patents
Brewing process of yellow rice wine Download PDFInfo
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- CN104911064A CN104911064A CN201510353654.7A CN201510353654A CN104911064A CN 104911064 A CN104911064 A CN 104911064A CN 201510353654 A CN201510353654 A CN 201510353654A CN 104911064 A CN104911064 A CN 104911064A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention relates to a brewing process of yellow rice wine, which comprises the steps of soaking rice, cooking, cooling, putting the rice into a jar, performing fermentation management, squeezing, clarifying, packaging the jar, warming wine and performing storage management. The fermentation management comprises the steps of: performing saccharification and fermentation after heat preservation; harrowing when the product temperature is increased by 5-7 DEG C after the rice is put into the jar, wherein harrowing comprises high-temperature harrowing and low-temperature harrowing, the high-temperature harrowing means to stir for the first time when the product temperature of raw wine is increased to more than 35 DEG C and reduce the product temperature, and the low-temperature harrowing means to stir for the first time when the product temperature is increased to 30 DEG C and the fermentation temperature does not exceed 30 DEG C; harrowing in the morning and evening every day, reducing the product temperature, performing saccharification and fermentation uniformly, and reducing stirring times when the air temperature is low; and after 13-15 days, stopping stirring when the product temperature is close to the room temperature, dregs begin to sink and the main fermentation stage ends, sealing the opening of the jar, standing for a long time, and then fermenting for 2-3 months. The brewing process of the yellow rice wine, provided by the invention, is simple in process method and easy to operate, and the prepared yellow rice wine has excellent quality.
Description
Technical field
The present invention relates to a kind of process for making yellow rice wine, belong to the technical field of brewing yellow rice wine.
Background technology
Yellow rice wine is wine kind the most ancient in the world, and the zymotechnique of its uniqueness is taken the course of its own in world's wine brewing, adds long history inside information, is described as " next is exhausted in sky ".
Yellow rice wine is a kind of colloidal dispersion of nutritious, complicated component, its stability has relativity, the change of the factor such as period of storage, temperature, illumination all will destroy its colloid equilibrium to a certain extent, produce precipitation, although these precipitations are harmless, have a strong impact on the exterior quality of yellow rice wine.Therefore, the present invention is proposed.
Summary of the invention
For the above-mentioned technical problem of prior art, the object of this invention is to provide a kind of process for making yellow rice wine, this processing method simply, easily operates, and obtained yellow rice wine quality is excellent.
For achieving the above object, the present invention is achieved by the following technical solutions:
A kind of process for making yellow rice wine, comprise select rice, pure white, cleaning, rice dipping, boiling, cold meal, enter altar, fermentation management, squeezing, clarification, dress altar, heat wine and storage management, described rice dipping starts, grain of rice water-swelling, water content increases, rice dipping 4 ~ 6h, water suction reaches 20% ~ 25%, and the total acid of rice dipping water reaches 0.5% ~ 0.9%; Described cold meal adopts airing method or water to drench method, described spreading for cooling method is: be placed on the hot quick-meal stall cooked on the cement flooring of clean bamboo bamboo mat or polishing, wind is relied on to make meal temperature drop to temperature required, cooled meal temperature is utilized to regulate the mixing temperature of material in fermentor tank, make it to meet fermentation requirement, described stand meal cooling temperature is 50 ~ 80 DEG C; Described Lin-fan method is: drenching above rice with the cold water cleaned, to reduce product temperature, if rice grain surface is too low by product temperature after cold water pouring, can accesses the part warm water drenching meal outflow and carry out return pipe, product temperature is gone up; Described fermentation management is: after material enters altar, room temperature is incubated lower than less than 15 DEG C, starts saccharification and fermentation after insulation 12h; After fermentation certain hour, product temperature raises 5-7 DEG C than when entering altar, carries out out rake; Described open rake for high temperature open rake or low temperature drive rake, described high temperature open rake makes the product temperature rise of wine with dregs to more than 35 DEG C carry out first time stirring, product temperature is declined; It is that first time stirring is carried out in product temperature rise to 30 DEG C that described low temperature drives rake, and leavening temperature is the highest is no more than 30 DEG C; Described rake of opening carried out in the morning and evening of every day, falls product gentleness and diastatic fermentation is evenly carried out, and reduce stirring when temperature is low; After 13-15 days, the gentle room temperature of product is close, and waste matter starts to sink, and main fermentation stage terminates namely to stop stirring, and seals altar mouth, allows its long inactivity, then ferments 2-3 month.
The method of described insulation is: the husk of ground paving 30cm, and gunnysack is added a cover on side, closes window and door.
The described altar that enters is that the wine jar boiling water cleaned up was scalded, and then adds Qu Heshui successively in the ratio of 1:1.25, stirs, and altar mouth adds a cover bamboo basket or clean gunnysack that can breathe freely.
Process for making yellow rice wine of the present invention, processing method simply, easily operates, and obtained yellow rice wine quality is excellent.
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.
Process for making yellow rice wine of the present invention, comprise select rice, pure white, cleaning, rice dipping, boiling, cool, enter altar, fermentation management, squeezing, clarification, dress altar, heat wine and storage management.
Wherein, rice dipping is the starch particle water-swelling making rice, and starch granules is loose is convenient to boiling.The particle of the degree general requirement rice of rice dipping keeps complete and rice shortcake is degree.Rice dipping starts, grain of rice water-swelling, and water content increases, rice dipping 4 ~ 6h, and water suction reaches 20% ~ 25%, and the total acid of rice dipping water reaches 0.5% ~ 0.9%;
To the cooking quality of glutinous rice require be reach outer hard in soft, interior without the white heart, loose and do not stick with paste, rotten and uniformity thoroughly and not.
Glutinous rice after cooking has to pass through cooling, promptly product temperature drop to be suitable for organism of fermentation breeding temperature.The method of cooling for be spread out on big bamboo hedge by its purposes, but needs preventing pollution.Cold meal adopts airing method or water to drench method, spreading for cooling method is: be placed on the hot quick-meal stall cooked on the cement flooring of clean bamboo bamboo mat or polishing, wind is relied on to make meal temperature drop to temperature required, cooled meal temperature is utilized to regulate the mixing temperature of material in fermentor tank, make it to meet fermentation requirement, stand meal cooling temperature is 50 ~ 80 DEG C.Lin-fan method is: drenching above rice with the cold water cleaned, to reduce product temperature, if rice grain surface is too low by product temperature after cold water pouring, can accesses the part warm water drenching meal outflow and carry out return pipe, product temperature is gone up;
Entering altar is that the wine jar boiling water cleaned up was scalded, and then adds Qu Heshui successively in the ratio of 1:1.25, stirs, and altar mouth adds a cover bamboo basket or clean gunnysack that can breathe freely;
Fermentation management is: after material enters altar, as room temperature is then suitably incubated lower than less than 15 DEG C, the method for described insulation is: the husk of ground paving 30cm, and gunnysack is added a cover on side, closes window and door, starts saccharification and fermentation after 12h; Due to the fermentative action of yeast, most sugars becomes alcohol and carbonic acid gas, and releases a large amount of heat, and temperature starts to rise, and can hear the fermentation sound of neighing in altar, and can bubble up to fill a wine cup for and unstrained spirits top to liquid level is formed the phenomenon of thick quilt lid; Get karusen to taste, the sweet slightly aroma of taste, when product temperature compares to fall altar, raise 5-7 DEG C, now will note observing, hold and open the rake time.Open rake have high temperature and low temperature two kinds multi-form, high temperature is driven rake and is made the product temperature rise of wine with dregs just carry out first time to more than 35 DEG C to stir (start harrow), product temperature is declined; It is just carry out first time about product temperature rise to 30 DEG C to stir that low temperature drives rake, and leavening temperature is the highest is no more than 30 DEG C.The height grasped due to the product temperature driving rake is different, has influence on finished product local flavor also different.Rake wine generally carries out in the morning and evening of every day, mainly falls product gentleness and diastatic fermentation is evenly carried out, but in order to reduce alcohol high volatilization loss, should the least possible stirring when temperature is low.Through about 13-15 days, make the gentle room temperature of product close, waste matter starts to sink, and main fermentation stage terminates can stop stirring.Seal altar mouth, allow its long inactivity, then ferment 2-3 month.
The liquid portion of wine in karusen is separated with waste matter solid part and calls squeezing.Make with timber and squeeze case (each case can hold wine three bucket left and right), use thin bamboo strips used for weaving interval between case and case, place the thin bag filling wine unstrained spirits in case, after filling, put butterfly with a thousand pieces of gold and hang, allow wine liquid flow automatically, then go up stone gradually, to ensure to press dry.
The wine of just having squeezed out is raw wine, containing trickle on a small quantity solid substance, therefore will leave standstill 2-3 days in wooden barrel, at the bottom of a small amount of fine seston is sunk to barrel, gets supernatant liquid loading wine jar.
After loading wine jar, altar mouth first front cover layer indocalamus leaf, one deck newspaper, then front cover layer indocalamus leaf, then bind with straw rope, then do native head.
The wine jar doing upper native head is lifted to the heat wine field of razor clam, the interval of arrangement is distinguished according to wine jar size, great Tan interval needs wider, little Tan interval needs less, is convenient to like this place suitable straw and husk, makes fuel combustion abundant, prevent wine temperature from overdoing or temperature inadequate, having overdoed has destruction to the local flavor of wine, and temperature does not reach the object of sterilization not, and cocktail party is gone bad.
The yellow rice wine that temperature is good is stamped label enter Jiu Ku and store, wine storehouse should shady and cool, ventilate, dry.The wine of storage should not at will be moved, and often whether the wine jar of patrolling in wine storehouse has the situations such as seepage, once find will process in time, in order to avoid cause wine jar to be contaminated by the wine fumersion leaked out.Finally by the length program outbound respectively wine storage time.
Process for making yellow rice wine of the present invention, processing method simply, easily operates, and obtained yellow rice wine quality is excellent.
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 (3)
1. a process for making yellow rice wine, comprise select rice, pure white, cleaning, rice dipping, boiling, cold meal, enter altar, fermentation management, squeezing, clarification, dress altar, heat wine and storage management, it is characterized in that
Described rice dipping starts, grain of rice water-swelling, and water content increases, rice dipping 4 ~ 6h, and water suction reaches 20% ~ 25%, and the total acid of rice dipping water reaches 0.5% ~ 0.9%; Described cold meal adopts airing method or water to drench method, described spreading for cooling method is: be placed on the hot quick-meal stall cooked on the cement flooring of clean bamboo bamboo mat or polishing, wind is relied on to make meal temperature drop to temperature required, cooled meal temperature is utilized to regulate the mixing temperature of material in fermentor tank, make it to meet fermentation requirement, described stand meal cooling temperature is 50 ~ 80 DEG C; Described Lin-fan method is: drenching above rice with the cold water cleaned, to reduce product temperature, if rice grain surface is too low by product temperature after cold water pouring, can accesses the part warm water drenching meal outflow and carry out return pipe, product temperature is gone up; Described fermentation management is: after material enters altar, room temperature is incubated lower than less than 15 DEG C, starts saccharification and fermentation after insulation 12h; After fermentation certain hour, product temperature raises 5-7 DEG C than when entering altar, carries out out rake; Described open rake for high temperature open rake or low temperature drive rake, described high temperature open rake makes the product temperature rise of wine with dregs to more than 35 DEG C carry out first time stirring, product temperature is declined; It is that first time stirring is carried out in product temperature rise to 30 DEG C that described low temperature drives rake, and leavening temperature is the highest is no more than 30 DEG C; Described rake of opening carried out in the morning and evening of every day, falls product gentleness and diastatic fermentation is evenly carried out, and reduce stirring when temperature is low; After 13-15 days, the gentle room temperature of product is close, and waste matter starts to sink, and main fermentation stage terminates namely to stop stirring, and seals altar mouth, allows its long inactivity, then ferments 2-3 month.
2. process for making yellow rice wine as claimed in claim 1, it is characterized in that the method for described insulation is: the husk of ground paving 30cm, gunnysack is added a cover on side, closes window and door.
3. process for making yellow rice wine as claimed in claim 1, it is characterized in that: the described altar that enters is that the wine jar boiling water cleaned up was scalded, then add Qu Heshui successively in the ratio of 1:1.25, stir, altar mouth adds a cover bamboo basket or clean gunnysack that can breathe freely.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510353654.7A CN104911064A (en) | 2015-06-25 | 2015-06-25 | Brewing process of yellow rice wine |
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| CN201510353654.7A CN104911064A (en) | 2015-06-25 | 2015-06-25 | Brewing process of yellow rice wine |
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| CN104911064A true CN104911064A (en) | 2015-09-16 |
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| CN201510353654.7A Pending CN104911064A (en) | 2015-06-25 | 2015-06-25 | Brewing process of yellow rice wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255640A (en) * | 2015-11-11 | 2016-01-20 | 香格里拉酒业股份有限公司 | Preparing method for highland barley dry wine |
| CN107057940A (en) * | 2017-06-08 | 2017-08-18 | 周启军 | The brewage process of Yi Zhong Finger-millet yellow rice wine |
Citations (5)
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|---|---|---|---|---|
| JPH0685709B2 (en) * | 1985-06-19 | 1994-11-02 | 株式会社創研 | Method for producing sake with low alcohol concentration |
| CN1122826A (en) * | 1994-11-05 | 1996-05-22 | 陈佩仁 | Method for making yellow rice wine |
| CN1900254A (en) * | 2006-07-22 | 2007-01-24 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN102433239A (en) * | 2011-12-14 | 2012-05-02 | 虞海盈 | Production method of yellow wine |
| CN103074192A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
-
2015
- 2015-06-25 CN CN201510353654.7A patent/CN104911064A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0685709B2 (en) * | 1985-06-19 | 1994-11-02 | 株式会社創研 | Method for producing sake with low alcohol concentration |
| CN1122826A (en) * | 1994-11-05 | 1996-05-22 | 陈佩仁 | Method for making yellow rice wine |
| CN1900254A (en) * | 2006-07-22 | 2007-01-24 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN102433239A (en) * | 2011-12-14 | 2012-05-02 | 虞海盈 | Production method of yellow wine |
| CN103074192A (en) * | 2013-01-29 | 2013-05-01 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 韩春然等: "《传统发酵食品工艺学》", 31 July 2010, 化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255640A (en) * | 2015-11-11 | 2016-01-20 | 香格里拉酒业股份有限公司 | Preparing method for highland barley dry wine |
| CN107057940A (en) * | 2017-06-08 | 2017-08-18 | 周启军 | The brewage process of Yi Zhong Finger-millet yellow rice wine |
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Application publication date: 20150916 |