CN105886211A - Low-sugar-content red yeast yellow wine and brewing method thereof - Google Patents
Low-sugar-content red yeast yellow wine and brewing method thereof Download PDFInfo
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- CN105886211A CN105886211A CN201610280767.3A CN201610280767A CN105886211A CN 105886211 A CN105886211 A CN 105886211A CN 201610280767 A CN201610280767 A CN 201610280767A CN 105886211 A CN105886211 A CN 105886211A
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- yellow wine
- monas cuspurpureus
- cuspurpureus went
- wine
- red yeast
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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
Abstract
The invention provides low-sugar-content red yeast yellow wine. The low-sugar-content red yeast yellow wine is characterized in that each 1L of the wine contains 142-188ml of alcohol, 2.73-12.76g of total sugar and 730-1120mg of amino acid nitrogen. The invention further provides a brewing method of the wine. The brewing method includes steps of firstly, cleaning polished round-grained rice, soaking, steaming, soaking red yeast rice at the same time, and fishing out and draining after soaking; secondly, putting cooled steamed polished round-grained rice, steamed red yeast rice, wheat koji, distiller's yeast and red yeast rice soaking water into a sterilized container, standing, and performing primary fermentation; thirdly, monitoring fermentation temperature, and immediately cooling once temperature exceeds 30 DEG C; fourthly, after primary fermentation, lowering temperature to perform secondary fermentation; fifthly, squeezing and filtering fermented liquid to obtain filtrate, clarifying the filtrate overnight, boiling wine, and blending to obtain the low-sugar-content red yeast yellow wine. The low-sugar-content red yeast yellow wine brewed by the method is high in nutritional value, low in sugar content and good in taste and reaches requirements of dry red yeast yellow wine.
Description
Technical field
The invention belongs to brewing yellow rice wine field, be specifically related to a kind of low sugar content Monas cuspurpureus Went yellow wine and
Brewing method.
Background technology
Yellow wine is one of distinctive brewed wine of China, has and long drinks history, with medicated beer,
Wine the referred to as world three great Gu wine.Yellow wine is mainly to utilize malt yeast, Monas cuspurpureus Went, rice-koji or wine
The common diastatic fermentation effect of multiple beneficial microorganism contained in the saccharifying ferments such as medicine, passes through
Steaming and decocting, add song, diastatic fermentation, squeeze, filter, decoct wine, store and blend to brewage and form
Nutritious low fermented wine, yellow wine is bronzing, has ester fragrant, vinosity is mellow,
Aftertaste is the longest.Monas cuspurpureus Went yellow wine is mostly derived from Fujian one band, with Monas cuspurpureus Went fragrance and the color and luster of its uniqueness
Take the course of its own, be the appreciable variety of China's yellow wine.
Tradition Monas cuspurpureus Went yellow wine uses the high Oryza glutinosa of amylopectin content as brewing materials, but uses
Oryza glutinosa be the yellow wine that raw material is brewageed yield poorly, distillation yield the highest, and most of Monas cuspurpureus Went yellow wine producer
Small scale, production capacity is little, it is impossible to form effective districts and cities field Generalization Ability；Secondly, tradition Monas cuspurpureus Went is yellow
The strong mellow sense of Monas cuspurpureus Went yellow wine pursued emphatically on brewageing by wine, causes the complication of mouthfeel,
Deviate from modern popular consumption mouthfeel tendency, have impact on the expansion of consumption market.
Summary of the invention
The present invention, by providing a kind of low sugar content Monas cuspurpureus Went yellow wine and brewing method thereof, develops one
Kind be of high nutritive value, sugar content is low, local flavor is good, and cater to the modern times drink consumption medium-to-high grade clearly
Refreshing dry type yellow wine.
The technical solution used in the present invention is as follows:
The invention provides a kind of low sugar content Monas cuspurpureus Went yellow wine, have a feature in that every 1L
Containing ethanol 142～188ml, total sugar 2.73～12.76g and ammonia in low sugar content Monas cuspurpureus Went yellow wine
Base acid-state nitrogen 730～1120mg.
Further, present invention also offers the brewing method of a kind of low sugar content Monas cuspurpureus Went yellow wine,
Comprise the following steps: step one, add water after cleaning from the Semen oryzae sativae buied on the market and soak
Rice 12～48h, steaming and decocting 30min under condition of normal pressure, meanwhile, add water by Monas cuspurpureus Went and soak
8～16 hours, immersion was pulled out after terminating and is drained；Step 2, puts in sterilized container
Semen oryzae sativae meal after cooling and with the Monas cuspurpureus Went that Semen oryzae sativae meal mass ratio is 2%～10% and Semen oryzae sativae meal
Mass ratio be 4%～15% malt yeast, with Semen oryzae sativae meal volume mass than be 4%～12% yeast wine with
And with the Monas cuspurpureus Went rice dipping water that brewing water volume ratio is 1:3～4:1 after, under the conditions of 26～30 DEG C
Stand, carry out main fermentation；Step 3, main fermentation proceeds by 48h, enters fermentation temperature
Row monitoring, once temperature exceedes predetermined value and dispels the heat various raw materials immediately；Step 4,
After main fermentation carries out 2～6 days, regulation temperature is reduced to 13～20 DEG C, after carrying out 12～20 days
Fermentation；Step 5, carries out squeeze and filter by fermentation liquid, the filtrate obtained overnight clarifies,
Decoct to blend after drinking and both obtained.
The brewing method of the low sugar content Monas cuspurpureus Went yellow wine that the present invention provides, it is also possible to have such
Feature, wherein, in step 2, Monas cuspurpureus Went rice dipping water, the cumulative volume of brewing water are total water
Amount, the gross mass of Semen oryzae sativae meal, malt yeast and yeast wine is raw materials quality, total water consumption and raw material matter
The volume mass of amount ratio is for 5:4.
The brewing method of the low sugar content Monas cuspurpureus Went yellow wine that the present invention provides, it is also possible to have such
Feature, wherein, in step 3, predetermined value is 30 DEG C.
The brewing method of the low sugar content Monas cuspurpureus Went yellow wine that the present invention provides, it is also possible to have such
Feature, wherein, in step 3, the radiating mode of various raw materials is for opening rake heat radiation.
The effect of invention and effect
The invention provides a kind of low sugar content Monas cuspurpureus Went yellow wine and brewing method thereof, this low sugar content
Monas cuspurpureus Went yellow wine is of high nutritive value, sugar content is low, local flavor is good, and caters to the modern times and drink consumption market,
Meanwhile, brewing process can significantly shorten fermentation period, improves raw material availability and distillation yield；
Can also significantly improve acerbity and the local flavor of Monas cuspurpureus Went yellow wine, brewing process is easy, it is possible to achieve
Heavy industrialization is applied.
Detailed description of the invention
The present invention is expanded on further below in conjunction with embodiment.For used concrete in embodiment
Method or material, those skilled in the art can on the basis of the technology of the present invention thinking, according to
Existing technology carries out the replacement of routine and selects, and is not limited solely to the concrete note of the embodiment of the present invention
Carry.
Experimental technique used in following embodiment if no special instructions, is conventional method；
The material that used, reagent etc., the most commercially obtain.
Comparative example: tradition Monas cuspurpureus Went brewing yellow rice wine
The present embodiment uses Oryza glutinosa to be that raw material carries out brewageing of tradition Monas cuspurpureus Went yellow wine, its brewing method
Comprise the following steps:
Step one, adds water after cleaning from the Oryza glutinosa buied on the market and carries out rice dipping 24h；Often
Steaming and decocting 30min under the conditions of pressure, meanwhile, is added to the water Monas cuspurpureus Went and carries out soaking 8h, soak knot
Pull out after bundle and drain；
Step 2, in sterilized container put into cooling after glutinous rice and be sequentially added into
The Monas cuspurpureus Went of glutinous rice mass ratio 5% (m/m) and glutinous rice mass ratio are 5% (m/m)
Malt yeast, under the conditions of 30 DEG C place 3 days；
Step 3, adding with brewing water volume ratio is 1:2 (v/v) Monas cuspurpureus Went rice dipping water, always uses
The volume mass of the water yield and raw materials quality ratio for 5:4 (v/m), accesses and Oryza glutinosa after stirring
Meal volume mass ratio is 5% (v/m) yeast wine；
Step 4, under the conditions of 20 DEG C, sealing and fermenting 20 days；
Step 5, carries out fermentation liquid filtering squeezing, the filtrate obtained overnight clarifies,
Decoct to blend after drinking and both obtained.
Brewing method gained Monas cuspurpureus Went yellow wine product according to comparative example, its alcohol content is
12.2%vol, total sugar content is 16.63g/L, and acidity is 3.2g/L, and amino-acid nitrogen is 550
mg/L。
Embodiment one to embodiment four uses low sugary as brewing materials of Semen oryzae sativae for the present invention
The brewing method of amount Monas cuspurpureus Went yellow wine.
Embodiment one low sugar content Monas cuspurpureus Went yellow wine is brewageed
The present embodiment uses Semen oryzae sativae to be that raw material carries out brewageing of low sugar Monas cuspurpureus Went yellow wine, its brewing method
Comprise the following steps:
Step one, adds water after cleaning from the Semen oryzae sativae buied on the market and carries out rice dipping 12h, often
Steaming and decocting 30min under the conditions of pressure, meanwhile, adds Monas cuspurpureus Went water and carries out soaking 8h, and immersion terminates
After pull out and drain；
Step 2, in sterilized container put into cooling after Semen oryzae sativae meal and be sequentially added into
Semen oryzae sativae meal mass ratio is the Monas cuspurpureus Went of 2%, with the wheat that described Semen oryzae sativae meal mass ratio is 4% (m/m)
Song, with the yeast wine that described Semen oryzae sativae meal volume mass ratio is 4% (v/m) and addition and brewing water
After volume ratio is the Monas cuspurpureus Went rice dipping water of 1:3 (v/v), control the body of total water consumption and raw materials quality
Long-pending mass ratio is 5:4 (v/m), stands, carry out main fermentation under the conditions of 26 DEG C；
Step 3, main fermentation proceeds by 48h, is monitored fermentation temperature, once temperature
Degree carries out out rake heat radiation immediately and stirs more than 30 DEG C；
Step 4, after main fermentation carries out 2 days, regulation temperature is reduced to 13 DEG C, carries out 12
It after fermentation；
Step 5, carries out squeeze and filter by fermentation liquid, the filtrate obtained overnight clarifies,
Decoct to blend after drinking and both obtained.
Brewing method gained low sugar content Monas cuspurpureus Went yellow wine product according to the present embodiment, its ethanol contains
Amount is 14.2%vol, and total sugar content is 12.76g/L, and acidity is 4.7g/L, amino acid nitrogen content
For 730mg/L.
Embodiment two low sugar content Monas cuspurpureus Went yellow wine is brewageed
The present embodiment uses Semen oryzae sativae to be that raw material carries out brewageing of low sugar content Monas cuspurpureus Went yellow wine, and it is brewageed
Method comprises the following steps:
Step one, adds water after cleaning from the Semen oryzae sativae buied on the market and carries out rice dipping 24h, often
Steaming and decocting 30min under the conditions of pressure, meanwhile, adds Monas cuspurpureus Went water and carries out soaking 8h, and immersion terminates
After pull out and drain；
Step 2, in sterilized container put into cooling after Semen oryzae sativae meal and be sequentially added into
Semen oryzae sativae meal mass ratio is the Monas cuspurpureus Went of 5%, with the wheat that described Semen oryzae sativae meal mass ratio is 5% (m/m)
Song, with the yeast wine that described Semen oryzae sativae meal volume mass ratio is 5% (v/m) and addition and brewing water
After volume ratio is the Monas cuspurpureus Went rice dipping water of 1:2 (v/v), control the body of total water consumption and raw materials quality
Long-pending mass ratio is 5:4 (v/m), stands, carry out main fermentation under the conditions of 28 DEG C；
Step 3, main fermentation proceeds by 48h, is monitored fermentation temperature, once temperature
Degree carries out out rake heat radiation immediately and stirs more than 30 DEG C；
Step 4, after main fermentation carries out 3 days, regulation temperature is reduced to 20 DEG C, carries out 15
It after fermentation；
Step 5, carries out squeeze and filter by fermentation liquid, the filtrate obtained overnight clarifies,
Decoct to blend after drinking and both obtained.
Brewing method gained low sugar content Monas cuspurpureus Went yellow wine product according to the present embodiment, its ethanol contains
Amount is 15.5%vol, and total sugar content is 7.46g/L, and acidity is 4.3g/L, amino acid nitrogen content
For 860mg/L.
Embodiment three low sugar content Monas cuspurpureus Went yellow wine is brewageed
The present embodiment uses Semen oryzae sativae to be that raw material carries out brewageing of low sugar Monas cuspurpureus Went yellow wine, its brewing method
Comprise the following steps:
Step one, adds water after cleaning from the Semen oryzae sativae buied on the market and carries out rice dipping 48h, often
Steaming and decocting 30min under the conditions of pressure, meanwhile, adds Monas cuspurpureus Went water and carries out soaking 16h, soak knot
Pull out after bundle and drain；
Step 2, in sterilized container put into cooling after Semen oryzae sativae meal and be sequentially added into
Semen oryzae sativae meal mass ratio is the Monas cuspurpureus Went of 10%, is 15% (m/m) with described Semen oryzae sativae meal mass ratio
Malt yeast, with the yeast wine that described Semen oryzae sativae meal volume mass ratio is 12% (v/m) and add with make
After making the Monas cuspurpureus Went rice dipping water that water volume ratio is 5:1 (v/v), control total water consumption and raw materials quality
Volume mass ratio for 5:4 (v/m), stand under the conditions of 30 DEG C, carry out main fermentation；
Step 3, main fermentation proceeds by 48h, is monitored fermentation temperature, once temperature
Degree carries out out rake heat radiation immediately and stirs more than 30 DEG C；
Step 4, after main fermentation carries out 6 days, regulation temperature is reduced to 20 DEG C, carries out 20
It after fermentation；
Step 5, carries out squeeze and filter by fermentation liquid, the filtrate obtained overnight clarifies,
Decoct to blend after drinking and both obtained.
Brewing method gained low sugar content Monas cuspurpureus Went yellow wine product according to the present embodiment, its ethanol contains
Amount is 16.1%vol, and total sugar content is 5.19g/L, and acidity is 4.47g/L, amino acid nitrogen content
For 890mg/L.
Embodiment four low sugar content Monas cuspurpureus Went yellow wine is brewageed
The present embodiment uses Semen oryzae sativae to be that raw material carries out brewageing of low sugar Monas cuspurpureus Went yellow wine, its brewing method
Comprise the following steps:
Step one, adds water after cleaning from the Semen oryzae sativae buied on the market and carries out rice dipping 48h, often
Steaming and decocting 30min under the conditions of pressure, meanwhile, adds Monas cuspurpureus Went water and carries out soaking 12h, soak knot
Pull out after bundle and drain；
Step 2, in sterilized container put into cooling after Semen oryzae sativae meal and be sequentially added into
Semen oryzae sativae meal mass ratio is the Monas cuspurpureus Went of 10%, with the wheat that described Semen oryzae sativae meal mass ratio is 8% (m/m)
Song, with the yeast wine that described Semen oryzae sativae meal volume mass ratio is 10% (v/m) and add and brewage
After water volume ratio is the Monas cuspurpureus Went rice dipping water of 2:1 (v/v), control total water consumption and raw materials quality
Volume mass ratio for 5:4 (v/m), stands under the conditions of 28 DEG C, carries out main fermentation；
Step 3, main fermentation proceeds by 48h, is monitored fermentation temperature, once temperature
Degree carries out out rake heat radiation immediately and stirs more than 30 DEG C；
Step 4, after main fermentation carries out 3 days, regulation temperature is reduced to 15 DEG C, carries out 20
It after fermentation；
Step 5, carries out squeeze and filter by fermentation liquid, the filtrate obtained overnight clarifies,
Decoct to blend after drinking and both obtained.
Brewing method gained low sugar content Monas cuspurpureus Went yellow wine product according to the present embodiment, its ethanol contains
Amount is 18.8%vol, and total sugar content is 2.73g/L, and acidity is 4.27g/L, amino acid nitrogen content
For 1120mg/L.
The effect of embodiment one to embodiment four and effect
Embodiment one to embodiment four provides a kind of low sugar content Monas cuspurpureus Went yellow wine brewing method,
Using Oryza glutinosa as the conventional red of brewing materials in using Semen oryzae sativae as brewing materials, and comparative example
Bent yellow wine brewing method is compared, and prepares according to the brewing method in embodiment one to embodiment four
Low sugar content Monas cuspurpureus Went yellow wine can significantly improve acerbity and the local flavor of Monas cuspurpureus Went yellow wine, and mouthfeel becomes
In salubrious refined mouth, low and the lightest, and be of high nutritive value, sugar content low.Meanwhile, embodiment
Brewing method in two to embodiment five shortens fermentation period, very fast blood sugar lowering, improves out wine
Rate, makes yellow wine reach the pol requirement of dry type yellow wine, and brewing process is easy, it is possible to achieve
Heavy industrialization is applied.
Above example is only the basic explanation under present inventive concept, does not limits the present invention
System.And according to any equivalent transformation that technical scheme is made, belong to the present invention's
Protection domain.
Claims (5)
1. one kind low sugar content Monas cuspurpureus Went yellow wine, it is characterised in that:
Containing ethanol 142～188ml, total sugar in low sugar content Monas cuspurpureus Went yellow wine described in every 1L
2.73～12.76g and amino-acid nitrogen 730～1120mg.
2. the brewing method of one kind low sugar content Monas cuspurpureus Went yellow wine, it is characterised in that include following step
Rapid:
Step one, adds water after cleaning from the Semen oryzae sativae buied on the market and carries out rice dipping 12～48h,
Steaming and decocting 30min under condition of normal pressure, meanwhile, adds Monas cuspurpureus Went water and carries out soaking 8～16h, leaching
Bubble is pulled out after terminating and is drained；
Step 2, in sterilized container put into cooling after Semen oryzae sativae meal and be sequentially added into
Described Semen oryzae sativae meal mass ratio is that the Monas cuspurpureus Went of 2%～10% is with described Semen oryzae sativae meal mass ratio
The malt yeast of 4%～15%, with described Semen oryzae sativae meal volume mass than be 4%～12% yeast wine and with
After brewing water volume ratio is the Monas cuspurpureus Went rice dipping water of 1:3～4:1, stand under the conditions of 26～30 DEG C,
Carry out main fermentation；
Step 3, described main fermentation proceeds by 48h, is monitored fermentation temperature, and one
Denier temperature exceedes predetermined value and dispels the heat various raw materials immediately；
Step 4, after described main fermentation carries out 2～6 days, regulation temperature is reduced to 13～20 DEG C,
Carry out the after fermentation of 12～20 days；
Step 5, carries out squeeze and filter by fermentation liquid, the filtrate obtained overnight clarifies,
Decoct to blend after drinking and both obtained.
The brewing method of low sugar content Monas cuspurpureus Went yellow wine the most according to claim 2, its feature
It is:
Wherein, in step 2, described Monas cuspurpureus Went rice dipping water, the cumulative volume of described brewing water are
Total water consumption, the gross mass of described Semen oryzae sativae meal, described malt yeast and described yeast wine is raw materials quality,
The volume mass of described total water consumption and described raw materials quality is than for 5:4.
The brewing method of low sugar content Monas cuspurpureus Went yellow wine the most according to claim 2, its feature
It is:
Wherein, in step 3, described predetermined value is 30 DEG C.
The brewing method of low sugar content Monas cuspurpureus Went yellow wine the most according to claim 2, its feature
It is:
Wherein, in step 3, the radiating mode of described various raw materials is for opening rake heat radiation.
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| CN107723162A (en) * | 2017-11-15 | 2018-02-23 | 南阳理工学院 | A kind of preparation technology of the dry yellow rice wine of low sugar |
| CN108148708A (en) * | 2018-02-12 | 2018-06-12 | 纪建喜 | A kind of production method of red yeast rice brown rice wine |
| CN108342282A (en) * | 2018-05-22 | 2018-07-31 | 枣阳市灵鹿酒业有限公司 | A kind of yellow rice wine and its processing technology rich in coprinus comatus polysaccharide |
| CN108676650A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of yellow rice wine and its processing technology rich in Armillaria mella tabescens (Scop.ex Fr.) Sing. Polysaccharide |
| CN108676648A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide |
| CN108676649A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of thunder mushroom yellow rice wine and its processing technology rich in fungi polysaccharide |
| CN110511845A (en) * | 2018-05-22 | 2019-11-29 | 枣阳市灵鹿酒业有限公司 | A kind of yellow rice wine and its processing technology rich in goldentop mushroom polysaccharide |
| CN112280636A (en) * | 2020-11-24 | 2021-01-29 | 潘建楚 | Method for brewing yellow wine by malt saccharified cereal grains |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107723162A (en) * | 2017-11-15 | 2018-02-23 | 南阳理工学院 | A kind of preparation technology of the dry yellow rice wine of low sugar |
| CN108148708A (en) * | 2018-02-12 | 2018-06-12 | 纪建喜 | A kind of production method of red yeast rice brown rice wine |
| CN108342282A (en) * | 2018-05-22 | 2018-07-31 | 枣阳市灵鹿酒业有限公司 | A kind of yellow rice wine and its processing technology rich in coprinus comatus polysaccharide |
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| CN108676648A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide |
| CN108676649A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of thunder mushroom yellow rice wine and its processing technology rich in fungi polysaccharide |
| CN110511845A (en) * | 2018-05-22 | 2019-11-29 | 枣阳市灵鹿酒业有限公司 | A kind of yellow rice wine and its processing technology rich in goldentop mushroom polysaccharide |
| CN112280636A (en) * | 2020-11-24 | 2021-01-29 | 潘建楚 | Method for brewing yellow wine by malt saccharified cereal grains |
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Application publication date: 20160824 |