CN105062775A - Preparation process for clear rice wine - Google Patents
Preparation process for clear rice wine Download PDFInfo
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- CN105062775A CN105062775A CN201510505421.4A CN201510505421A CN105062775A CN 105062775 A CN105062775 A CN 105062775A CN 201510505421 A CN201510505421 A CN 201510505421A CN 105062775 A CN105062775 A CN 105062775A
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- days
- glutinous millet
- soft glutinous
- alcoholic strength
- yeast
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Abstract
A preparation process for clear rice wine comprises the following steps: step 1, washing soft glutinous millet or glutinous rice with clean water, and soaking for 24-36 h until soft glutinous millet or glutinous rice is thoroughly soaked; step II, steaming the soaked soft glutinous millet with a steamer; step III, cooling the steamed soft glutinous millet to 30-34 DEG C and blending distiller's yeast with the steamed soft glutinous millet; step IV, putting the soft glutinous millet blended with the distiller's yeast into a fermentation vat, wherein pure grain Bajiu is sprinkled in the fermentation vat before the material is put; V, after fermentation sealing for three days, stirring once at the time interval of three days, if the alcoholic strength is little high, shortening the fermentation time, if the alcoholic strength is little low, prolonging the fermentation time and fermenting for 12-15 days with the alcoholic strength not larger than 25 degrees and the sugar degree not larger than 15 degrees; VI, after fermentation is completed, putting material liquid in a precipitating jar for natural precipitation, after precipitation for 20-30 days, manually exchanging clarified wine liquid for filtering and carrying out secondary filtration through a liquid cross-flow membrane bacterium-removal micro-filtration machine; step VII, decocting filtered clear wine in a pot and heating to 90-100 DEG C; step VIII, cooling the decocted wine liquid to 15-20 DEG C and then bottling. The characteristics of simple process and easiness in control are realized.
Description
Technical field
The invention belongs to wine manufacture technology field, be specifically related to the manufacture craft of a kind of meter of pure mellow wine.
Background technology
The traditional brew of pure craft, traditional rice pure mellow wine manufacture craft has following shortcoming: the short problem of quality guaranteed period; The precipitation of former wine; Pol is wayward; Alcoholic strength difficulty controls; The genuine problem not easily kept.
Summary of the invention
In order to overcome above-mentioned the deficiencies in the prior art, the object of this invention is to provide the manufacture craft of a kind of meter of pure mellow wine, there is technique feature that is simple, that easily manipulate.
To achieve these goals, the technical solution used in the present invention is: the manufacture craft of a kind of meter of pure mellow wine, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, and it is little thorough up to immersion to soak 24-36;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 30-34 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, to ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, do not surpass 25 degree with alcoholic strength, pol do not surpass 15 degree, fermentation 12-15 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 20-30 days and will clarify wine liquid bull ladle artificial filter, carry out secondary filtration with the degerming micro-filtration filter of liquid cross-flow membrane;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures is to 90-100 DEG C, if alcoholic strength is higher, boils time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 15-20 DEG C;
Described distiller's yeast maize bud, wheat malt are mixed into self-control distiller's yeast according to the ratio of 7: 13.
The invention has the beneficial effects as follows:
Adopt manufacture craft of the present invention, pol and alcoholic strength can control freely, well can keep genuine, can extend the shelf life simultaneously.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A manufacture craft for meter pure mellow wine, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, and soak 24 little thorough up to immersion;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 30 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, to ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, alcoholic strength does not surpass 25 degree, pol do not surpass 15 degree, ferments 12 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 20 days and will clarify wine liquid bull ladle artificial filter, with liquid cross-flow membrane except mattress micro-filtration filter carries out secondary filtration;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures to 90 DEG C, if alcoholic strength is higher, boil time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 15 DEG C.
Described distiller's yeast maize bud, wheat malt are mixed into self-control distiller's yeast according to the ratio of 7: 13.
Embodiment 2
A manufacture craft for meter pure mellow wine, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, soak 36 hours;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 34 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, with alcoholic strength 25 degree, pol 15 degree, ferment 15 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 30 days and will clarify wine liquid bull ladle artificial filter, carry out secondary filtration with the degerming micro-filtration filter of liquid cross-flow membrane;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures to 100 DEG C, if alcoholic strength is higher, boil time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 20 DEG C.
Described distiller's yeast maize bud, wheat malt are mixed into self-control distiller's yeast according to the ratio of 7: 13.
Embodiment 3
A manufacture craft for meter pure mellow wine, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, and soak 30 hours;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 32 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, with alcoholic strength 20 degree, pol 12 degree, ferment 14 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 25 days and will clarify wine liquid bull ladle artificial filter, carry out secondary filtration with the degerming micro-filtration filter of liquid cross-flow membrane;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures to 96 DEG C, if alcoholic strength is higher, boil time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 18 DEG C.
Described distiller's yeast maize bud, wheat malt are mixed into self-control distiller's yeast according to the ratio of 7: 13.
Claims (5)
1. a manufacture craft for rice pure mellow wine, is characterized in that, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, and it is little thorough up to immersion to soak 24-36;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 30-34 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, to ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, do not surpass 25 degree with alcoholic strength, pol do not surpass 15 degree, fermentation 12-15 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 20-30 days and will clarify wine liquid bull ladle artificial filter, carry out secondary filtration with the degerming micro-filtration filter of liquid cross-flow membrane;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures is to 90-100 DEG C, if alcoholic strength is higher, boils time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 15-20 DEG C.
2. the manufacture craft of a kind of meter of pure mellow wine according to claim 1, is characterized in that, described distiller's yeast maize bud, wheat malt are mixed into self-control distiller's yeast according to the ratio of 7: 13.
3. the manufacture craft of a kind of meter of pure mellow wine according to claim 1, is characterized in that, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, and soak 24 little thorough up to immersion;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 30 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, to ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, alcoholic strength does not surpass 25 degree, pol do not surpass 15 degree, ferments 12 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 20 days and will clarify wine liquid bull ladle artificial filter, carry out secondary filtration with the degerming micro-filtration filter of liquid cross-flow membrane;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures to 90 DEG C, if alcoholic strength is higher, boil time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 15 DEG C.
4. the manufacture craft of a kind of meter of pure mellow wine according to claim 1, is characterized in that, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, soak 36 hours;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 34 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, with alcoholic strength 25 degree, pol 15 degree, ferment 15 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 30 days and will clarify wine liquid bull ladle artificial filter, carry out secondary filtration with the degerming micro-filtration filter of liquid cross-flow membrane;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures to 100 DEG C, if alcoholic strength is higher, boil time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 20 DEG C.
5. the manufacture craft of a kind of meter of pure mellow wine according to claim 1, is characterized in that, comprises the following steps:
One, soft glutinous millet or glutinous rice clear water are eluriated clean, and soak 30 hours;
Two, soaked soft glutinous millet steamer is cooked, to be not rottenly as the criterion with just ripe;
Three, cool for the soft glutinous millet cooked putting to 32 DEG C is admixed distiller's yeast;
Four, put into jar fermenter by tight for the soft glutinous millet material admixing distiller's yeast, in blowing primary fermentation cylinder, be spilled into the brewing grains white spirit of soft glutinous millet material total amount 0.5%;
Five, ferment sealing after three days, stirred once every three days, if the higher fermentation time reduction of alcoholic strength, if the higher longer fermentation times of pol, with alcoholic strength 20 degree, pol 12 degree, ferment 14 days;
Six, after having fermented, feed liquid is put into pretipitatin jar natural sedimentation, precipitate after 25 days and will clarify wine liquid bull ladle artificial filter, carry out secondary filtration with the degerming micro-filtration filter of liquid cross-flow membrane;
Seven, the pure mellow wine filtered is put into pot to boil, heating temperatures to 96 DEG C, if alcoholic strength is higher, boil time lengthening;
Eight, bottle when the wine liquid boiled is cooled to 18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510505421.4A CN105062775A (en) | 2015-08-13 | 2015-08-13 | Preparation process for clear rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510505421.4A CN105062775A (en) | 2015-08-13 | 2015-08-13 | Preparation process for clear rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105062775A true CN105062775A (en) | 2015-11-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510505421.4A Pending CN105062775A (en) | 2015-08-13 | 2015-08-13 | Preparation process for clear rice wine |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11290064A (en) * | 1998-04-07 | 1999-10-26 | Kyowa Hakko Kogyo Co Ltd | Malt, and food and drink using malt |
| CN1850962A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Process for hrewing Japanese sake |
-
2015
- 2015-08-13 CN CN201510505421.4A patent/CN105062775A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11290064A (en) * | 1998-04-07 | 1999-10-26 | Kyowa Hakko Kogyo Co Ltd | Malt, and food and drink using malt |
| CN1850962A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Process for hrewing Japanese sake |
Non-Patent Citations (2)
| Title |
|---|
| 李 兰,等: "干甜糯米清酒的研制", 《酿酒》 * |
| 高玉荣: "大米清酒新工艺的研究", 《粮食与饲料工业》 * |
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Application publication date: 20151118 |
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