CN1069285A

CN1069285A - A kind of brewing method of red date sticky rice wine

Info

Publication number: CN1069285A
Application number: CN 92105899
Authority: CN
Inventors: 陈桂河; 卿树里
Original assignee: GUANYANG COUNTY WINERY GUANXI PROV
Current assignee: GUANYANG COUNTY WINERY GUANXI PROV
Priority date: 1992-07-25
Filing date: 1992-07-25
Publication date: 1993-02-24

Abstract

The invention discloses a kind of brewing method of red date sticky rice wine, be that main white song and ripe glutinous rice carries out diastatic fermentation in order to rhizopus earlier, when peaking, saccharification adds an amount of rice wine, purpose is the sweet acidity of control fermentating wine, when saccharification enters the later stage, adds an amount of rice wine once more, adding red date simultaneously does, cap seal left standstill 4 months～2 years, and the purpose with wine is to adjust the wine degree of wine liquid once more, is beneficial to the nutritive ingredient in abundant leaching red date and the glutinous rice.With the red date sticky rice wine that present method is brewageed, have give off a strong fragrance, vinosity is mellow, vinosity is coordinated, characteristics such as not perishable.

Description

A kind of brewing method of red date sticky rice wine

The present invention relates to a kind of brewing method of wine, especially a kind of brewing method of sweet yellow rice wine.

As the sticky rice wine of one of sweet yellow rice wine, its known brewing method is to be that main white song and steamed sticky rice carried out diastatic fermentation in order to rhizopus, once leads to.And in " Chinese fruit wine " book that light industry press publishes, introduced a kind of brewing method of red date wine, this method is earlier red date to be made jujube juice, leads to the fruit wine yeast fermentation again.Up to the present, new result shows according to looking into of Guangxi district information institute, the domestic report that red date sticky rice wine is not arranged as yet.

Purpose of the present invention provides a kind of brewing method of high-quality red date sticky rice wine.

The making method of present method is as follows:

Carry out diastatic fermentation with white song and the steamed sticky rice that account for glutinous rice weight 0.4～1% earlier based on rhizopus, in the early stage of fermentation, when saccharification reaches maximum value, the rice wine that adds 25～50 degree, its add-on is 0.1～0.2 kilogram of straight alcohol of per kilogram glutinous rice, is the speed of slowing down fermentation with the purpose of rice wine, reduces leavening temperature, avoid acidity excessive, make the sweet acid of wine liquid just right.After fermentation is carried out 3～4 days, just entered the secondary fermentation phase of diastatic fermentation, at this moment add the rice wine of 25～50 degree once more, its add-on is 0.5～0.75 kilogram of straight alcohol of per kilogram glutinous rice, the red date that adds glutinous rice weight 5～15% is simultaneously done, and cap seal leaves standstill, and directly causes the end of secondary fermentation phase.The time of secondary fermentation phase is about 4 months～and 2 years.Secondary adds the purpose of rice wine, and the one, the wine degree of adjustment wine liquid, the 2nd, be beneficial to the leaching of contained various nutritive substances in red date and the glutinous rice.The purpose that cap seal leaves standstill is the nutrition that fully leaches red date and glutinous rice, makes ethanol concn reach balance, promotes the aging of wine, and it is given off a strong fragrance, and vinosity is mellow, and vinosity is coordinated.

The diastatic fermentation of glutinous rice adopts pouring meal method solid culture technological effect better.The concrete steps of this technology are: soak rice, drench rice, steamed rice, pouring meal, the cylinder that falls, admix white bent powder.

The advantage of the brewing method of red date sticky rice wine of the present invention is: adopt the method with rice wine the early stage of (1) glutinous rice diastatic fermentation, controlled the speed of diastatic fermentation well, reduced leavening temperature, avoided the acidity of fermentating wine excessive, made its sweet acidity just right; (2) the glutinous rice diastatic fermentation later stage adds rice wine once more, is convenient to adjust the wine degree of wine liquid, is beneficial to the leaching of contained various nutritive substances in red date and the glutinous rice, and the product of gained gives off a strong fragrance, and vinosity is mellow, and vinosity is coordinated, and is not perishable.

Be two embodiment of red date sticky rice fermented glutinous rice making method of the present invention below.

Embodiment 1:20 kilogram glutinous rice, 1 kilogram of red date is done, 48 kilogram of 25 degree rice wine, earlier glutinous rice is pressed and drenched meal method solid culture processes, promptly by soak rice, drench rice, steamed rice, pouring meal, cylinder falls, get white bent 0.08 kilogram of accounting for glutinous rice weight 0.4% and admix in the glutinous rice, carry out diastatic fermentation, leavening temperature is controlled at 30 °～35 ℃.After about 48 hours, saccharification reaches maximum value, add 8 kilograms in 25 degree rice wine this moment, be that per kilogram glutinous rice adds 0.1 kilogram of straight alcohol amount, again through 24 hours, saccharification enters the secondary fermentation phase, add 40 kilograms in 25 degree rice wine once more, be that per kilogram glutinous rice adds 0.5 kilogram of straight alcohol amount, add the red date that accounts for glutinous rice weight 5% simultaneously and do 1 kilogram that cap seal left standstill 4 months.

Embodiment 2:20 kilogram glutinous rice, 3 kilograms of red dates, 38 kilogram of 50 degree rice wine

Earlier glutinous rice is admixed and carried out diastatic fermentation in the glutinous rice by drenching meal method solid culture processes, get behind the cylinder that falls white bent 0.2 kilogram of accounting for glutinous rice weight 1%, leavening temperature is controlled at 30 °～35 ℃.Add 8 kilograms in 50 degree rice wine after 48 hours, promptly get 0.2 kilogram of straight alcohol amount of per kilogram glutinous rice, after 48 hours, add 30 kilograms in 50 degree rice wine once more, promptly get 0.75 kilogram of straight alcohol amount of per kilogram glutinous rice, the red date that adds glutinous rice weight 15% is simultaneously done 3 kilograms, and cap seal left standstill 2 years.

Experimental result shows, the liquor ratio of raw material of the red date sticky rice wine of producing with present method is about 126%; The rate of getting alcohol is about 181%; Products obtained therefrom wine is light purplish red, gives off a strong fragrance, and vinosity is coordinated.

Claims

1, a kind of brewing method of red date sticky rice wine, do with red date, glutinous rice, rice wine is raw material, to contain the white Qu Zuowei saccharifying ferment of rhizopus, carry out diastatic fermentation with the white song and the ripe glutinous rice that account for glutinous rice weight 0.4～1% earlier, in the early stage of fermentation, when saccharification reaches maximum value, the rice wine that adds 25～50 degree, its add-on is 0.1～0.2 kilogram of straight alcohol amount of per kilogram glutinous rice, ferments after 3～4 days, when saccharification enters secondary fermentation during the phase, the rice wine that adds 25～50 degree once more, its add-on is 0.5～0.75 kilogram of straight alcohol amount of per kilogram glutinous rice, adds the red date that accounts for glutinous rice weight 5～15% simultaneously and does, and cap seal left standstill 4 months～2 years.

2, the brewing method of red date sticky rice wine according to claim 1 is characterized in that: the processing of glutinous rice is adopted and is drenched meal method solid culture technology.