CN106754104A - A kind of brewage process of high-quality pearl yellow rice wine - Google Patents
A kind of brewage process of high-quality pearl yellow rice wine Download PDFInfo
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- CN106754104A CN106754104A CN201710231296.1A CN201710231296A CN106754104A CN 106754104 A CN106754104 A CN 106754104A CN 201710231296 A CN201710231296 A CN 201710231296A CN 106754104 A CN106754104 A CN 106754104A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention relates to a kind of brewage process of high-quality pearl yellow rice wine,Belong to yellow rice wine brewages field,The brewage process of the high-quality pearl yellow rice wine,Pearl powder is processed using 7 days wine liquids of generation before main fermentation,The pearl powder wine liquid magma for obtaining will then be processed adds wine jar to proceed main fermentation process,The wine liquid total reducing sugar being so brewed,Non-sugar solidity,Alcoholic strength,Amino-acid nitrogen,PH value,Calcium oxide,β benzyl carbinols are higher than conventional dry Huang,And rich in other various trace elements,Because non-sugar solidity namely amino acids material are more than conventional dry Huang,So as to greatly improve the body immunity of drinking person,The limited problem of yellow rice wine nutritive value is caused using traditional brewage process so as to overcome,The yellow rice wine being brewed using this brewage process is pure transparent,Alcohol fragrance is imprisoned strongly fragrant,It is mellow,It is aromatic,That drinks can improve body immunity,With certain health-care effect,And yellow rice wine quality is greatly improved.
Description
Technical field
The present invention relates to a kind of brewage process of yellow rice wine, more particularly to a kind of brewage process of high-quality pearl yellow rice wine.
Background technology
Yellow rice wine is one of drinks the most ancient in the world, comes from China, and only China has it, with beer, grape wine simultaneously
Claim the great Gu wine of the world three.About before more than 3,000 years, business Zhou Shidai, Chinese's original creation distiller's yeast binary catalysts method starts a large amount of brew
Yellow rice wine.The yellow rice wine place of production is wider, various types, and the famous Shaoxing Kinawa that has is widely known by the people.
With rice, milled glutinous broomcorn millet, grain as raw material, general alcohol content is 14% -20% to yellow rice wine, belongs to low brewed wine.Yellow rice wine
Containing abundant nutrition, containing 21 kinds of amino acid, which includes several unknown amino acids, and human body itself can not synthesize necessary
All possess by 8 kinds of essential amino acid yellow rice wine of food intake, therefore be described as " liquid cake ".
Because the brewage process of yellow rice wine of the prior art continues up old brewage process, yellow rice wine nutritive value is caused to have
Limit, it is impossible to which the publicity of effective large area is promoted, it is impossible to which widely people is liked as red wine.
Pearl powder is a kind of health products, and existing pearl yellow rice wine is generally to blend a certain amount of pearl of addition after yellow wine fermentation again
Powder is made, but in the yellow rice wine that obtains of such brewage process, effect of its pearl powder can not be not fully exerted,
And the quality component of yellow rice wine itself can not be lifted.
The content of the invention
For above-mentioned problem, the present invention provides a kind of brewage process of high-quality pearl yellow rice wine, to overcome use
Brewage process of the prior art causes the limited problem of yellow rice wine nutritive value, so that a kind of new process for making yellow rice wine is proposed,
Pure transparent, the alcohol fragrance of yellow rice wine being brewed using this brewage process is imprisoned strongly fragrant, mellow, aromatic, and that drinks can improve human immunity
Power, with certain health-care effect.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of brewage process of high-quality pearl yellow rice wine, wherein, including：Immersion glutinous rice, boiling, cooling, addition distiller's yeast, sugar
Change, add slurry, main fermentation, squeeze, ooze white wine, clarification, siphon, decoction, wherein, the main fermentation includes：(1) pearl powder is prepared simultaneously
Collect the initial wine liquid of initial seven days of main fermentation；(2) pearl powder is processed with the initial wine liquid, obtains pearl powder wine liquid former
Slurry；(3) the pearl powder wine liquid magma is added in the wine jar for carry out main fermentation, proceeds main fermentation.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, the quality of the pearl powder of preparation is described with basis
The mass ratio of total wine liquid that glutinous rice Mass Calculation is obtained is 1~3:39~41, and the quality of described initial wine liquid collected is
3~4 times of the quality of the pearl powder.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, processing the pearl powder with the initial wine liquid includes：
(1) pearl powder is added in the initial wine liquid；(2) 37~42min is heated in 48~52 DEG C of water-bath；(3) it is cold
But to room temperature；(4) stir to mix the pearl powder wine liquid magma.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, the composition of the pearl powder is：96% calcium carbonate and
4% keratin.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, 35~37 DEG C are cooled to during cooling, add distiller's yeast, institute
Distiller's yeast quality is glutinous rice quality 0.4%~0.6% is stated, being well mixed the glutinous rice after the distiller's yeast and boiling turns into batch mixing,
When temperature falls below 28 DEG C, batch mixing is added in wine jar, and in one " V " mouth of batch mixing intermediate fabrication.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, when environment temperature is less than 10 DEG C, the saccharificatinn period
Be 32~48h, when environment temperature is 10 DEG C~25 DEG C, the saccharificatinn period is 27~32h, when environment temperature higher than 27 DEG C and
During less than 35 DEG C, the saccharificatinn period is 24~27h, and keeps wine jar internal temperature for 22~32 DEG C, when " V " the intraoral tool
When having half wine liquid and the wine jar surface wettability, the saccharification is completed.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, plus slurry is according to glutinous rice：Cold boiled water is 1:0.6 amount
Add the cold boiled water.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, the fermentation temperature of the main fermentation is 22~28 DEG C, hair
The ferment time is 28~35 days, and a wine jar was rocked every 7 days, to exclude the carbon dioxide of generation.
The brewage process of above-mentioned high-quality pearl yellow rice wine, wherein, final wine liquid is stored into bottle after the decoction, and
Preserved at a temperature of 4 DEG C.
Above-mentioned technical proposal has the following advantages that or beneficial effect：
The present invention provide a kind of high-quality pearl yellow rice wine brewage process, using before main fermentation 7 days produce wine liquid come
Treatment pearl powder, will then process the pearl powder wine liquid magma for obtaining and adds wine jar to proceed main fermentation process, so brewage
Wine liquid total reducing sugar, non-sugar solidity, alcoholic strength, amino-acid nitrogen, pH value, calcium oxide, bata-phenethyl alcohol out is more yellow than conventional dry
Height, and rich in other various trace elements, because non-sugar solidity namely amino acids material are more than conventional dry Huang, so that
The body immunity of drinking person can be greatly improved, yellow rice wine nutriture value is caused using brewage process of the prior art so as to overcome
The limited problem of value, pure transparent, the alcohol fragrance of yellow rice wine being brewed using this brewage process imprisons strongly fragrant, mellow, aromatic, to drink energy
Body immunity is improved, with certain health-care effect, yellow rice wine quality is greatly improved.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated, but not as limiting to the invention.
Embodiment 1：
The brewage process of the high-quality pearl yellow rice wine that the embodiment of the present invention 1 is provided includes：
(1) glutinous rice is soaked：Immersion glutinous rice 20h；
(2) boiling：Glutinous rice after cleaning and dipping and boiling are to ripe；
(3) cool down：It is cooled to 36 DEG C；
(4) distiller's yeast is admixed, the quality of distiller's yeast is the 0.5% of glutinous rice quality, the glutinous rice after uniform mixing distiller's yeast and boiling
As batch mixing, when temperature falls below 28 DEG C, during 27 DEG C such as in the present embodiment 1, batch mixing is added in wine jar, and mixed
Material one " V " mouth of intermediate fabrication；
(5) it is saccharified：When environment temperature is less than 10 DEG C, saccharificatinn period is 38h, when environment temperature is 10 DEG C~25 DEG C,
Saccharificatinn period is 30h, and when environment temperature is higher than 27 DEG C and during less than 35 DEG C, saccharificatinn period is 26h, and keeps wine jar internal temperature
It it is 28 DEG C, when " V " is intraoral with half wine liquid and during wine jar surface wettability, saccharification step is completed；
(6) slurry is added：According to glutinous rice：The mass ratio of cold boiled water is 1:0.6 amount adds cold boiled water；
(7) main fermentation：Get out pearl powder waiting in the time for collecting initial seven days of main fermentation, the quality of pearl powder with
The mass ratio of the total wine liquid obtained according to glutinous rice Mass Calculation is 1:40；The quality of the initial wine liquid being collected into is pearl powder
At 4 times of quality, pearl powder is processed with initial wine liquid, specific processing procedure is：Pearl powder is added in initial wine liquid,
40min is heated in 50 DEG C of water-bath, room temperature is then cooled to and is stirred and evenly mixed and obtain pearl powder wine liquid magma；To finally obtain
Pearl powder wine liquid magma is added in the wine jar for carry out main fermentation, proceeds main fermentation；The fermentation temperature of main fermentation is
25 DEG C, fermentation time is 28 days, and a wine jar was rocked every 7 days, to exclude the carbon dioxide of generation.
(8) after main fermentation terminates, after fermentation is carried out, after fermentation includes squeezing out wine liquid, removes vinasse, blends to 16 °,
Make the activity stopping of the fungies such as saccharomycete.After after wine liquid clarification, it is siphoned off wine liquid and is decocted again, is stored in bottle in 4 DEG C of ring
Preserved in border.
In the brewage process of the high-quality pearl yellow rice wine that the embodiment of the present invention 1 is provided, the composition of pearl powder is：96%
Calcium carbonate and 4% keratin.
Table 1 below be in the brewage process yellow rice wine brewage of the high-quality pearl yellow rice wine provided with the embodiment of the present invention 1, each
The contrast form of the yellow every index of every index and conventional dry of the yellow rice wine in stage, by table 1 it is known that using the present invention
Implement wine liquid total reducing sugar, non-sugar solidity, alcoholic strength, amino that the brewage process of the 1 high-quality pearl yellow rice wine for providing is brewed
Acid-state nitrogen, pH value, calcium oxide, bata-phenethyl alcohol are higher than conventional dry Huang, and rich in other various trace elements.
Table 1：The yellow every index of every index and conventional dry of the yellow rice wine in each stage
Pearl powder is processed with the first seven day initial wine liquid of generation of main fermentation, treatment is then obtained into pearl powder wine liquid magma
Proceed main fermentation in the wine jar for adding main fermentation, swashed using the bioactive ingredients of pearl powder in this brewage process
In hair main fermentation processes in wine liquid microorganism effect, be finally embodied in wine liquid total reducing sugar, non-saccharide solid in the wine liquid brewageed and obtain
Thing, alcoholic strength, amino-acid nitrogen, pH value, calcium oxide, bata-phenethyl alcohol are higher than conventional dry Huang, and rich in other lot of trace
Element, because non-sugar solidity namely amino acids material are more than conventional dry Huang such that it is able to greatly improve the body of drinking person
Body immunity.
In sum, the brewage process of a kind of high-quality pearl yellow rice wine that the present invention is provided, was produced using 7 days before main fermentation
Wine liquid process pearl powder, will then process the pearl powder wine liquid for obtaining and add wine jar to proceed main fermentation process, so
Wine liquid total reducing sugar, non-sugar solidity, alcoholic strength, amino-acid nitrogen, pH value, calcium oxide, the bata-phenethyl alcohol being brewed are than tradition
It is dry yellow high, and rich in other various trace elements, because non-sugar solidity namely amino acids material are more than conventional dry Huang,
So as to greatly improve the body immunity of drinking person, yellow rice wine nutritive value is caused using traditional brewage process so as to overcome
Limited problem, pure transparent, the alcohol fragrance of yellow rice wine being brewed using this brewage process is imprisoned strongly fragrant, mellow, aromatic, and that drinks can carry
Body immunity high, with certain health-care effect, yellow rice wine quality is greatly improved.
It should be appreciated by those skilled in the art that those skilled in the art combine prior art and above-described embodiment can be real
The existing change case, will not be described here.Such change case has no effect on substance of the invention, will not be described here.
Presently preferred embodiments of the present invention is described above.It is to be appreciated that the invention is not limited in above-mentioned
Particular implementation；Any those of ordinary skill in the art, many possible changes are made technical solution of the present invention is not departed from
Dynamic and modification, or the Equivalent embodiments of equivalent variations are revised as, this has no effect on substance of the invention.Therefore, it is every not
Depart from technical solution of the present invention content, according to technical spirit of the invention to any simple modification made for any of the above embodiments,
Equivalent variations and modification, still fall within the range of technical solution of the present invention protection.
Claims (9)
1. a kind of brewage process of high-quality pearl yellow rice wine, it is characterised in that including：Immersion glutinous rice, boiling, cooling, addition wine
Bent, saccharification, plus slurry, main fermentation, squeeze, ooze white wine, clarification, siphon, decoction, wherein, the main fermentation includes：(1) prepare precious
Pearl powder simultaneously collects the initial wine liquid of initial seven days of main fermentation；(2) pearl powder is processed with the initial wine liquid, obtains pearl powder
Wine liquid magma；(3) the pearl powder wine liquid magma is added in the wine jar for carry out main fermentation, proceeds main fermentation.
2. the brewage process of high-quality pearl yellow rice wine as claimed in claim 1, it is characterised in that the pearl powder of preparation
Quality is 1~3 with the mass ratio of the total wine liquid obtained according to the glutinous rice Mass Calculation:39~41, and collect it is described just
The quality of beginning wine liquid is 3~4 times of the quality of the pearl powder.
3. the brewage process of high-quality pearl yellow rice wine as claimed in claim 1 or 2, it is characterised in that with the initial wine liquid
Processing the pearl powder includes：(1) pearl powder is added in the initial wine liquid；(2) in 48~52 DEG C of water-bath
37~42min of heating；(3) it is cooled to room temperature；(4) stir to mix the pearl powder wine liquid magma.
4. the brewage process of high-quality pearl yellow rice wine as claimed in claim 1, it is characterised in that the composition of the pearl powder
For：96% calcium carbonate and 4% keratin.
5. the brewage process of high-quality pearl yellow rice wine as claimed in claim 1, it is characterised in that 35~37 are cooled to during cooling
DEG C, distiller's yeast is added, the distiller's yeast quality is the 0.4%~0.6% of glutinous rice quality, glutinous after the well mixed distiller's yeast and boiling
Rice turns into batch mixing, when temperature falls below 28 DEG C, batch mixing is added in wine jar, and in batch mixing intermediate fabrication one " V "
Mouthful.
6. the brewage process of high-quality pearl yellow rice wine as claimed in claim 6, it is characterised in that when environment temperature is less than 10 DEG C
When, the saccharificatinn period is 32~48h, and when environment temperature is 10 DEG C~25 DEG C, the saccharificatinn period is 27~32h, works as ring
Higher than 27 DEG C and during less than 35 DEG C, the saccharificatinn period is 24~27h to border temperature, and it is 22~32 to keep wine jar internal temperature
DEG C, when " V " is intraoral with half wine liquid and during the wine jar surface wettability, the saccharification is completed.
7. the brewage process of high-quality pearl yellow rice wine as claimed in claim 1, it is characterised in that plus slurry is according to glutinous rice：It is cool
White opening is 1:0.6 amount adds the cold boiled water.
8. the brewage process of high-quality pearl yellow rice wine as claimed in claim 1, it is characterised in that the fermentation temperature of the main fermentation
It is 22~28 DEG C to spend, and fermentation time is 28~35 days, and a wine jar was rocked every 7 days, to exclude the carbon dioxide of generation.
9. the brewage process of high-quality pearl yellow rice wine as claimed in claim 1, it is characterised in that by final wine after the decoction
Liquid is stored into bottle, and is preserved at a temperature of 4 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989919A (en) * | 2022-07-01 | 2022-09-02 | 江西省农业科学院农产品质量安全与标准研究所 | Yellow rice wine and production method thereof |
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| UA9134U (en) * | 2005-01-27 | 2005-09-15 | Ivan Mykhailovych Okhabskyi | Liqueur "perlova zhuravlyna" (pearl cranberry) |
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2017
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| CN1128292A (en) * | 1995-07-04 | 1996-08-07 | 吴治平 | Zhenquan clear-water wine |
| UA9134U (en) * | 2005-01-27 | 2005-09-15 | Ivan Mykhailovych Okhabskyi | Liqueur "perlova zhuravlyna" (pearl cranberry) |
| CN105524796A (en) * | 2016-02-21 | 2016-04-27 | 黄平县醉苗乡酒业有限责任公司 | Brewing method of kiwi fruit local wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989919A (en) * | 2022-07-01 | 2022-09-02 | 江西省农业科学院农产品质量安全与标准研究所 | Yellow rice wine and production method thereof |
| CN114989919B (en) * | 2022-07-01 | 2023-08-11 | 江西省农业科学院农产品质量安全与标准研究所 | Yellow wine and production method thereof |
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