CN106754094A - A kind of elegant type yellow rice wine and its production technology - Google Patents
A kind of elegant type yellow rice wine and its production technology Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a kind of elegant type yellow rice wine, by weight, the composition of raw materials of the wine is：White polished rice 10% ~ 12%, smart glutinous rice 11% ~ 13%, Suzhou Koji for Sweet Rice Wine 4.1 × 10‑2%~4.5×10‑2%, raw wheat koji 1.3% ~ 1.6%, fruit wine yeast 2.5 × 10‑3%~2.7×10‑3%, acid protease 7.4 × 10‑3%~7.8×10‑3%, raw smoked bean curd yeast 2.0 × 10‑2%~2.3×10‑2%, water 75% ~ 78%.The production technology of elegant type yellow rice wine of the invention includes prepared by polished rice meal and preparation, the preparation of Lin-fan rice wine yeast, hello glutinous rice, fermentation, post processing, sampling analysis and the finished product of glutinous rice.Elegant type yellow rice wine of the invention, it uses pure raw low temperature aging process and the glutinous yellow rice wine feeding cold fermentation method of round-grained rice, not only produces the amount of urethanes relatively low, and vinosity is elegant, wine body safety and Health, and vinosity is aromatic pure fresh refreshing.
Description
Technical field
The invention belongs to yellow rice wine manufacturing technology field, and in particular to a kind of elegant pure fresh refreshing nutrient yellow rice wine and its production
Technique.
Background technology
Yellow rice wine is, with cereal as raw material, using yeast for brewing rice wine, wheat koji or red yeast rice as saccharifying ferment, through boiling, to add bent, sugar
Change, ferment, squeezing, filtering, decocting one kind minuent original wine yellow rice wine of the steps such as wine.Classify according to product style, there is traditional
Yellow rice wine, light yellow wine and special type yellow rice wine.
With the development and the continuous improvement of living standards of the people in epoch, the dietary requirements of people be gradually intended to naturally,
Safe, light and nutrition, the requirement that same people consume to drinks also more and more higher, therefore, both jumped out traditional yellow rice wine style model
Enclose, the elite in traditional yellow rice wine is retained again, a kind of fragrance of research and development is elegant, taste is soft, pure in mouth feel is fresh refreshing, has health work(concurrently again
The yellow rice wine of energy, the reality meaning that a kind of new elegant type yellow rice wine for meeting New Times feature has positive important is provided to consumer
Justice.
Meanwhile, urethanes (EC) content triggered problem higher have impact on China in conventional brew industry
The lasting healthy and safe development of conventional brew industry.At present for the control master of ethyl carbamate content in drinks brewing process
Will be by acid urease using realizing, but vigor of the free acid urease in zymotic fluid be not lasting, converts effect
It is low, and although the immobilization technology of acid urease overcomes disadvantages mentioned above, but there is the vigor loss of enzyme or even asking for losing
Topic, and yellow acid urease for wine is relatively costly, complex process.
The content of the invention
In view of this, for the problem for overcoming ethyl carbamate content in conventional brew industry higher, and one kind is provided
Elegant type yellow rice wine, present invention employs pure raw low temperature aging process and the glutinous yellow rice wine feeding cold fermentation method of round-grained rice, not only produces amino
The amount of Ethyl formate is relatively low, and vinosity is elegant, wine body safety and Health, and vinosity is pure fresh refreshing.
In order to achieve the above object, present invention employs following technical scheme：
A kind of elegant type yellow rice wine, is counted with squeezing the total distiller's wort weight before allotment as 100%, and the composition of raw materials of the wine is：
Preferably, described Suzhou Koji for Sweet Rice Wine and described fruit wine yeast inoculum concentration ratio are 1:0.055~1:0.065.
Preferably, the enzyme activity at 40 DEG C described of acid protease is 50000u/g.
Preferably, the performance indications of the elegant type yellow rice wine are as follows：Alcoholic strength 12.0~12.5% (20 DEG C, vol/vol),
30.0~30.5g/L of pol (with glucose meter), 5.0~6.5g/L of acidity (in terms of lactic acid), amino acid nitrogen content 0.40g/L
~0.55g/L, 30~45mg/L of bata-phenethyl alcohol, EC180~260 μ g/L.
Present invention also offers a kind of production technology of elegant type yellow rice wine, it is to squeeze the total distiller's wort weight before allotment
100% counts, and the composition of raw materials of the production technology of the nutrient light-type double-yeast yellow wine is：
The production technology of the elegant type yellow rice wine comprises the following steps：
(1), the preparation of polished rice meal and glutinous rice：Defeated rice, screening, removal of impurities, immersion, boiling, rice are carried out to polished rice and glutinous rice
Meal is had a shower, and obtains polished rice meal and glutinous rice；
(2), the preparation of Lin-fan rice wine yeast：Immersion polished rice is sequentially passed through, entered meal braizing machine steamed rice, the water drenching that rises well with cooking, entered preceding ferment cylinder, rice
Meal is used as medicine, nest cultivation, saccharification are decomposed, added water making, and obtains Lin-fan rice wine yeast；
(3) glutinous rice, is fed：The raw wheat koji of formula ratio 6% is fed in the Lin-fan rice wine yeast that will be prepared every other day, acidic protein is added
Enzyme and formula ratio glutinous rice, are stirred, and diastatic fermentation 24h is carried out at 25~26 DEG C, are driven rake and are mixed cooling thoroughly, and then simultaneously cylinder turns
Main tank；
(4), ferment：After distiller's wort the past cylinder is input into main fermentation tank, plus raw smoked bean curd yeast, warm water activation, ventilate and turn over wine with dregs uniformly, control
20~26 DEG C of wine with dregs temperature processed, from high in the end, the micro logical oxygen of middle progressively timing turns over wine with dregs, and 13 DEG C~15 are continuously cooled to distiller's wort
DEG C, defeated wine with dregs is transferred to rear tank fermentation, and fermentation time is 32~38d；
(5), post-process：The distiller's wort of fermenting-ripening is transferred to plate and frame squeezer expression separation, the raw pure mellow wine of separation enters tank
Pin is removed in clarification；
(6), sampling analysis：Elegant raw pure mellow wine is sampled, through judging and physico-chemical analysis, selects excellent by matter, carry out blending modification,
Judge；Sense organ, physico-chemical analysis clarify (4~5d) after confirming, heat insulation tank low temperature ageing is transferred to after initial filter, periodically judge detection point
Analysis, grasps biochemical reaction and fundamental component situation of change of the raw pure mellow wine in traditional aging process；
(7), prepared by finished product：By the pure mellow wine of pure raw ageing, through film essence filtering (0.40 μm), modify, judge sense organ, physics and chemistry refers to
Mark confirmation, is transferred to quantitative barrel, carries out cold-penetration, enters bottle, gland, water dip sterilization, water-cooled cooling, bottle outlet inspection, arrangement labeling, dress
Case, obtains final product described elegant type yellow rice wine.
Preferably, the soaking conditionses described in step (1) are：Polished rice 20~25 DEG C of water temperature of immersion, soak time 18~
22h；Glutinous rice soaks 20~25 DEG C of water temperature, 12~16h of soak time.
Preferably, blending described in step (6) is modified to：With 1.5~2.5% pure honey and 5 ‰~8 ‰ it is special excellent
Wine after blending liquor is aging to storage is blent, and adjusts the taste of wine, and the performance indications of the old blending liquor are as follows：Alcohol
16.0% (20 DEG C, vol/vol) of degree, pol 40g/L (with glucose meter), acidity 4.5g/L (in terms of lactic acid), bata-phenethyl alcohol
75mg/L。
Preferably, the condition of the low temperature ageing of step (6) is 90~95d of time below 4 DEG C of temperature control.
Preferably, the condition of described water dip sterilization is 82~85 DEG C of temperature, 15~20min of time.
Preferably, container used in the system wine of elegant type yellow rice wine, fermentation and traditional aging process：Preceding cylinder, main tank, rear tank and into
Make tank and be pithos and stainless cylinder of steel equipment；Main fermentation tank turns over wine with dregs, oxygenating, temperature control, cooling using full automatic to distiller's wort
Intelligent digital is controlled.
Due to the implementation of above technical scheme, the present invention has the following advantages that compared with prior art：
1. use the semisolid Lin-fan rice wine prepared with sweet yeast for brewing rice wine and fruit wine yeast mixed culture to make, change traditional yellow rice wine dense
Alcohol fragrance, improves the elegant meter Xiang of yellow rice wine；
2. it is raw material water drenching production technology to use glutinous rice, and in process using feeding operation, advantageously ensures that distiller's wort sugar
Change fermentation, breaks down proteins thoroughly, and vapor away bad smell, and oligosaccharide is more after yellow rice wine diastatic fermentation, raw acid
Low, miscellaneous taste is few, and vinosity is elegant, and vinosity is soft pure；
3. set main ferment temperature and reduce 5 respectively with summit temperature ferment temperature more main than traditional fermentation temperature and summit temperature
DEG C, the primary fermentation time extends to 8d from 5d, and the after fermentation time extends to 32~38d from 25d, and low temperature slowly ferments the height boiling of generation
Point material is few, is conducive to the generation of aromatic ester so that wine body is graceful, fine and smooth, pure, and soft degree is more preferable；
4. acid protease and stage casing are added before the feeding and cylinder turns to add the raw smoked bean curd yeast of activation and timing in main tank
Rush oxygen and drive rake and turn over wine with dregs, to distiller's wort temperature control diastatic fermentation, be conducive to the thick protein in further decomposing raw material in fermentation, improve
Vinosity small peptide, amino acid content and elegant ethyl acetate fragrant, quality stability and elegant individual style have been lifted；
5. pair the raw pure mellow wine of squeezing is judged, detected, analyzed in advance, and raw pure mellow wine, honey, special excellent is preferentially combined in proportion
Blending liquor, blends modification, each composition of wine body associated, balance, reconciled, and regulate and control to flavour Best Point；
6. the big tank of stainless steel of application 100T not only makes wine body each low tempertaure storage ageing below pure 4 DEG C of raw pure mellow wine temperature control
The molecular association degree of composition, stability and glossiness are further lifted, and pure raw low temperature ageing can effectively control yellow rice wine in length
The amount of urethanes (EC) is produced in time traditional aging process, is significantly less than by decocting wine and normal temperature ageing, vinosity security
Can be protected；
7. use water dip sterilization, to the time after lower the temperature immediately, bath temperature, again to low, mitigates the influence and contracting of high temperature from high
The short Maillard reaction time, mitigate bitter taste, make soft wine body, refreshing suitable, coordination, taste good.
Brief description of the drawings
Fig. 1 is production technological process of the invention.
Specific embodiment
The preferred embodiment of the present invention is described in detail below in conjunction with the accompanying drawings.
Embodiment one
The composition of raw materials of the elegant type yellow rice wine of the present embodiment is：
In above-mentioned formula, the content of water is every hundred jin the 330% of raw material；Enzyme activity at 40 DEG C of acid protease is
50000u/g。
Refering to Fig. 1, the production process of the elegant type yellow rice wine of the present embodiment mainly includes preparation, the pouring of polished rice meal and glutinous rice
Prepared by the preparation of meal distiller's yeast, hello glutinous rice, fermentation, post processing, sampling analysis and finished product, concretely comprise the following steps：
(1), the preparation of polished rice meal and glutinous rice：Defeated rice, screening, removal of impurities, immersion (polished rice immersion are carried out to polished rice and glutinous rice
25 DEG C of water temperature, soak time 20h；Glutinous rice soaks 25 DEG C of water temperature, soak time 15h), boiling, rice have a shower, obtain polished rice meal and
Glutinous rice；
(2), the preparation of Lin-fan rice wine yeast：Immersion polished rice is sequentially passed through, entered meal braizing machine steamed rice, the water drenching that rises well with cooking, entered preceding ferment cylinder, rice
Meal is used as medicine, nest cultivation, saccharification are decomposed, added water making, and obtains Lin-fan rice wine yeast；
(3) glutinous rice, is fed：The raw wheat koji of formula ratio 6% is fed in the Lin-fan rice wine yeast that will be prepared every other day, acidic protein is added
Enzyme and formula ratio glutinous rice, are stirred, and diastatic fermentation 24h is carried out at 25~26 DEG C, are driven rake and are mixed cooling thoroughly, and then simultaneously cylinder turns
Main tank；
(4), ferment：After distiller's wort the past cylinder is input into main fermentation tank, plus raw smoked bean curd yeast, warm water activation, ventilate and turn over wine with dregs uniformly, control
24~26 DEG C of wine with dregs temperature processed, from high in the end, the micro logical oxygen of middle progressively timing turns over wine with dregs, and 15 DEG C, defeated wine with dregs are continuously cooled to distiller's wort
Rear tank fermentation is transferred to, fermentation time is 33d；
(5), post-process：The distiller's wort of fermenting-ripening is transferred to plate and frame squeezer expression separation, the raw pure mellow wine of separation enters tank
Pin is removed in clarification；
(6), sampling analysis：Elegant raw pure mellow wine is sampled, through judging and physico-chemical analysis, selects excellent by matter, carry out blending modification,
Judge；Sense organ, physico-chemical analysis clarify (4d) after confirming, heat insulation tank low temperature ageing (3 DEG C of temperature control, time 90d) is transferred to after initial filter, fixed
Phase judges detection and analysis, grasps biochemical reaction and fundamental component situation of change of the raw pure mellow wine in traditional aging process；
(7), prepared by finished product：By the pure mellow wine of pure raw ageing, through film essence filtering (0.40 μm), modify, judge sense organ, physics and chemistry refers to
Mark confirms, is transferred to quantitative barrel, carries out cold-penetration, enters bottle, gland, water dip sterilization (85 DEG C of temperature, time 15min), water-cooled cooling, goes out
Bottle inspection, arrangement labeling, vanning, obtain final product described elegant type yellow rice wine.
Blending described in step (6) is modified to：It is aging to storing with 1.5% pure honey and 5 ‰ special excellent blending liquor
Wine afterwards is blent, and adjusts the taste of wine, and the performance indications of the old blending liquor are as follows：Alcoholic strength 16.0% (20 DEG C,
Vol/vol), pol 40g/L (with glucose meter), acidity 4.5g/L (in terms of lactic acid), bata-phenethyl alcohol 75mg/L.
Wherein, container used in the system wine of elegant type yellow rice wine, fermentation and traditional aging process：Preceding cylinder, main tank, rear tank and into wine
Tank is pithos and stainless cylinder of steel equipment；Main fermentation tank turns over wine with dregs, oxygenating, temperature control, cooling using full automatic intelligence to distiller's wort
Energyization is digital control.
The indices of the elegant type yellow rice wine finished product of the present embodiment are：
Organoleptic indicator：
Outward appearance：It is orange-yellow to golden yellow, it is limpid transparent, it is rich in gloss；
Fragrance：With the distinctive elegant fragrance of this class yellow rice wine；
Taste：It is soft, fresh refreshing, clean, taste profit；
Style：Wine body is pure, coordinates, the typical style with this type yellow rice wine.
Physical and chemical index：
Alcoholic strength：12.5% (20 DEG C, vol/vol)；Pol：30.10g/L (with glucose meter)；Acidity：5.0g/L (with
Lactic acid meter)；Amino-acid nitrogen：0.45g/L；Bata-phenethyl alcohol：35mg/L；EC：200μg/L.
Embodiment two
The composition of raw materials of the elegant type yellow rice wine of the present embodiment is：
In above-mentioned formula, the content of water is every hundred jin the 330% of raw material；Enzyme activity at 40 DEG C of acid protease is
50000u/g。
Refering to Fig. 1, the production process of the elegant type yellow rice wine of the present embodiment mainly includes preparation, the pouring of polished rice meal and glutinous rice
Prepared by the preparation of meal distiller's yeast, hello glutinous rice, fermentation, post processing, sampling analysis and finished product, concretely comprise the following steps：
(1), the preparation of polished rice meal and glutinous rice：Defeated rice, screening, removal of impurities, immersion (polished rice immersion are carried out to polished rice and glutinous rice
20 DEG C of water temperature, soak time 20h；Glutinous rice soaks 20 DEG C of water temperature, soak time 15h), boiling, rice have a shower, obtain polished rice meal and
Glutinous rice；
(2), the preparation of Lin-fan rice wine yeast：Immersion polished rice is sequentially passed through, entered meal braizing machine steamed rice, the water drenching that rises well with cooking, entered preceding ferment cylinder, rice
Meal is used as medicine, nest cultivation, saccharification are decomposed, added water making, and obtains Lin-fan rice wine yeast；
(3) glutinous rice, is fed：The raw wheat koji of formula ratio 6% is fed in the Lin-fan rice wine yeast that will be prepared every other day, acidic protein is added
Enzyme and formula ratio glutinous rice, are stirred, and diastatic fermentation 24h is carried out at 25~26 DEG C, are driven rake and are mixed cooling thoroughly, and then simultaneously cylinder turns
Main tank；
(4), ferment：After distiller's wort the past cylinder is input into main fermentation tank, plus raw smoked bean curd yeast, warm water activation, ventilate and turn over wine with dregs uniformly, control
20~22 DEG C of wine with dregs temperature processed, from high in the end, the micro logical oxygen of middle progressively timing turns over wine with dregs, and 13 DEG C, defeated wine with dregs are continuously cooled to distiller's wort
Rear tank fermentation is transferred to, fermentation time is 38d；
(5), post-process：The distiller's wort of fermenting-ripening is transferred to plate and frame squeezer expression separation, the raw pure mellow wine of separation enters tank
Pin is removed in clarification；
(6), sampling analysis：Elegant raw pure mellow wine is sampled, through judging and physico-chemical analysis, selects excellent by matter, carry out blending modification,
Sense organ is judged, physico-chemical analysis clarify (5d), heat insulation tank low temperature ageing (4 DEG C of temperature control, time 95d) is transferred to after initial filter after confirming, fixed
Phase judges detection and analysis, grasps biochemical reaction and fundamental component situation of change of the raw pure mellow wine in traditional aging process；
(7), prepared by finished product：By the pure mellow wine of pure raw ageing, through film essence filtering (0.40 μm), modify, judge sense organ, physics and chemistry refers to
Mark confirms, is transferred to quantitative barrel, carries out cold-penetration, enters bottle, gland, water dip sterilization (82 DEG C of temperature, time 20min), water-cooled cooling, goes out
Bottle inspection, arrangement labeling, vanning, obtain final product described elegant type yellow rice wine.
Blending described in step (6) is modified to：It is aging to storing with 2.5% pure honey and 8 ‰ special excellent blending liquor
Wine afterwards is blent, and adjusts the taste of wine, and the performance indications of the old blending liquor are as follows：Alcoholic strength 16.0% (20 DEG C,
Vol/vol), pol 40g/L (with glucose meter), acidity 4.5g/L (in terms of lactic acid), bata-phenethyl alcohol 75mg/L.
Wherein, container used in the system wine of elegant type yellow rice wine, fermentation and traditional aging process：Preceding cylinder, main tank, rear tank and into wine
Tank is pithos and stainless cylinder of steel equipment；Main fermentation tank turns over wine with dregs, oxygenating, temperature control, cooling using full automatic intelligence to distiller's wort
Energyization is digital control.
The indices of the elegant type yellow rice wine finished product of the present embodiment are：
Organoleptic indicator：
Outward appearance：It is orange-yellow to golden yellow, it is limpid transparent, it is rich in gloss；
Fragrance：With the distinctive elegant fragrance of this class yellow rice wine；
Taste：It is soft, fresh refreshing, clean, taste profit；
Style：Wine body is pure, coordinates, the typical style with this type yellow rice wine.
Physical and chemical index：
Alcoholic strength：12.48% (20 DEG C, vol/vol)；Pol：30.20g/L (with glucose meter)；Acidity：5.15g/L
(in terms of lactic acid)；Amino-acid nitrogen：0.50g/L；Bata-phenethyl alcohol：40mg/L；EC：250μg/L.
The above embodiments merely illustrate the technical concept and features of the present invention, its object is to allow person skilled in the art
Scholar will appreciate that present disclosure and implement according to this that it is not intended to limit the scope of the present invention, all according to the present invention
The equivalent change or modification that Spirit Essence is made, should all be included within the scope of the present invention.
Claims (10)
1. a kind of elegant type yellow rice wine, it is characterised in that：Counted as 100% with squeezing the total distiller's wort weight before allotment, the raw material of the wine
It is formulated and is：
2. a kind of elegant type yellow rice wine according to claim 1, it is characterised in that：Described Suzhou Koji for Sweet Rice Wine and described fruit
Brewer yeast inoculum concentration ratio is 1:0.055~1:0.065.
3. a kind of elegant type yellow rice wine according to claim 1, it is characterised in that：Enzyme at 40 DEG C described of acid protease
Vigor is 50000u/g.
4. a kind of elegant type yellow rice wine according to claim 1, it is characterised in that：The performance indications of the elegant type yellow rice wine are such as
Under：Alcoholic strength 12.0~12.5% (20 DEG C, vol/vol), 30.0~30.5g/L of pol (with glucose meter), acidity 5.0~
6.5g/L (in terms of lactic acid), amino acid nitrogen content 0.40g/L~0.55g/L, 30~45mg/L of bata-phenethyl alcohol, EC180~260
μg/L。
5. a kind of production technology of elegant type yellow rice wine, it is characterised in that：Counted as 100% with squeezing the total distiller's wort weight before allotment,
The composition of raw materials of the production technology of the nutrient light-type double-yeast yellow wine is：
The production technology of the elegant type yellow rice wine comprises the following steps：
(1), the preparation of polished rice meal and glutinous rice：Defeated rice, screening, removal of impurities, immersion, boiling, rice punching are carried out to polished rice and glutinous rice
It is cool, obtain polished rice meal and glutinous rice；
(2), the preparation of Lin-fan rice wine yeast：Immersion polished rice is sequentially passed through, entered meal braizing machine steamed rice, the water drenching that rises well with cooking, entered preceding ferment cylinder, rice and enter
Medicine, nest cultivation, saccharification are decomposed, are added water making, and obtain Lin-fan rice wine yeast；
(3) glutinous rice, is fed：In the Lin-fan rice wine yeast that will be prepared every other day feed formula ratio 6% raw wheat koji, addition acid protease and
Formula ratio glutinous rice, is stirred, and diastatic fermentation 24h is carried out at 25~26 DEG C, is driven rake and is mixed cooling thoroughly, and then simultaneously cylinder turns master
Tank；
(4), ferment：After distiller's wort the past cylinder is input into main fermentation tank, plus raw smoked bean curd yeast, warm water activation, ventilate and turn over wine with dregs uniformly, control wine with dregs
20~26 DEG C of temperature, from high in the end, the micro logical oxygen of middle progressively timing turns over wine with dregs, and it is continuous cool to 13 DEG C~15 DEG C to distiller's wort, it is defeated
Wine with dregs is transferred to rear tank fermentation, and fermentation time is 32~38d；
(5), post-process：The distiller's wort of fermenting-ripening is transferred to plate and frame squeezer expression separation, the raw pure mellow wine of separation enters tank clarification
Remove pin；
(6), sampling analysis：Elegant raw pure mellow wine is sampled, through judging and physico-chemical analysis, selects excellent by matter, carry out blending modification, product
Comment；Sense organ and physico-chemical analysis clarify (4~5d) after confirming, heat insulation tank low temperature ageing is transferred to after initial filter, and periodically sampling is judged, and is detected
Analysis；
(7), prepared by finished product：By the pure mellow wine of pure raw ageing, through film essence filtering (0.40 μm), modify, judge sense organ, physical and chemical index is true
Recognize, be transferred to quantitative barrel, carry out cold-penetration, enter bottle, gland, water dip sterilization, water-cooled cooling, bottle outlet inspection, arrangement labeling, vanning, i.e.,
Obtain described elegant type yellow rice wine.
6. the production technology of elegant type yellow rice wine according to claim 5, it is characterised in that：Immersion described in step (1)
Condition is：Polished rice soaks 20~25 DEG C of water temperature, 18~22h of soak time；Glutinous rice 20~25 DEG C of water temperature of immersion, soak time 12~
16h。
7. the production technology of elegant type yellow rice wine according to claim 5, it is characterised in that：Blending described in step (6)
It is modified to：Blent with the wine of 1.5~2.5% pure honey and 5 ‰~8 ‰ special excellent blending liquor after aging to storage, adjusted
The taste of whole wine, the performance indications of the old blending liquor are as follows：Alcoholic strength 16.0% (20 DEG C, vol/vol), pol 40g/L
(with glucose meter), acidity 4.5g/L (in terms of lactic acid), bata-phenethyl alcohol 75mg/L.
8. the production technology of elegant type yellow rice wine according to claim 5, it is characterised in that：Low temperature is old described in step (6)
The condition of wine is 90~95d of time below 4 DEG C of temperature control.
9. the production technology of elegant type yellow rice wine according to claim 5, it is characterised in that：The condition of described water dip sterilization
It is 82~85 DEG C of temperature, 15~20min of time.
10. the production technology of elegant type yellow rice wine according to claim 5, it is characterised in that：The system of elegant type yellow rice wine is made, hair
Container used in ferment and traditional aging process：Preceding cylinder, main tank, rear tank and into make tank be pithos and stainless cylinder of steel equipment；Main fermentation
Turn over wine with dregs, oxygenating, temperature control, cooling of the tank to distiller's wort are controlled using full automatic intelligent digital.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108384681A (en) * | 2018-05-09 | 2018-08-10 | 会稽山绍兴酒股份有限公司 | A kind of homoamino acid state nitrogen yellow rice wine and preparation method thereof |
| CN109486594A (en) * | 2018-12-27 | 2019-03-19 | 安徽海神黄酒集团有限公司 | A kind of big tank numerical control production technology of flavourings cooking wine |
| CN110894445A (en) * | 2019-11-22 | 2020-03-20 | 苏州同里红酿酒股份有限公司 | Method for producing pure and high-alcohol yellow wine in inhibition mode |
| CN113293077A (en) * | 2021-06-21 | 2021-08-24 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
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