CN107245414B - A kind of method of making semi-dry rice wine by low temperature main fermentation - Google Patents
A kind of method of making semi-dry rice wine by low temperature main fermentation Download PDFInfo
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Abstract
本发明涉及一种低温主发酵制作半干黄酒的方法，按重量百分比由以下组分配制而成：25.0%‑40.0%的甜黄酒或香雪酒、7.0%‑20.0%的常规半干黄酒或加饭酒发酵醪、1.0%‑10.0%的曲、4.0%‑10.0%的低聚异麦芽糖、1.5%‑8.5%的酒母和31.0%‑55.0%的水。本发明筛选或利用酒药、淋饭酒母、曲等中的低温酵母和低温乳酸杆菌制成酒母，对甜黄酒或香雪酒进行低温、二次发酵酿制半干黄酒的方法，确保发酵正常和顺利进行，并在成品酒糖份较低、多量低聚异麦芽糖等多糖的、多量的肽和氨基酸的，特别醇厚和鲜爽的、甜的口感好的半干黄酒，提高半干黄酒的口感，提高设备利用率，节能效果显著。
The invention relates to a method for producing semi-dry yellow rice wine by low-temperature main fermentation, which is prepared from the following components in percentage by weight: 25.0%-40.0% sweet yellow rice wine or fragrant snow wine, 7.0%-20.0% conventional semi-dry yellow rice wine or sweetened rice wine Rice wine fermented mash, 1.0%-10.0% koji, 4.0%-10.0% isomaltooligosaccharide, 1.5%-8.5% fermented sake, and 31.0%-55.0% water. The present invention selects or utilizes the low-temperature yeast and low-temperature lactobacillus in wine medicine, rice-sprinkling wine mother, koji, etc. to make wine mother, and carries out low-temperature and secondary fermentation on sweet rice wine or fragrant snow wine to brew semi-dry rice wine, so as to ensure normal and smooth fermentation. It goes on smoothly and improves the taste of semi-dry rice wine with low sugar content, high amount of polysaccharides such as isomalt oligosaccharides, large amount of peptides and amino acids, especially mellow, fresh and sweet semi-dry rice wine with good taste. , improve equipment utilization, and save energy.
Description
Technical Field
The invention relates to a method for preparing semi-dry yellow wine by low-temperature main fermentation, belonging to the technical field of yellow wine brewing.
Background
The yellow wine is prepared from glutinous rice, polished round-grained rice, long-shaped rice, black rice, millet, husked millet, corn or highland barley, using yeast (wheat yeast, Xiaoqu (yeast), red rice, rice yeast, Daqu, etc.) or enzyme preparation as saccharifying agent, yeast or dry yeast in yeast, bacteria (lactic acid bacteria) and yeast and bacteria (lactic acid bacteria) in wheat yeast as fermenting agent, soaking rice, steaming rice, the fermentation process of (dry yellow wine, semi-dry yellow wine and semi-sweet yellow wine) is a three-edge fermentation process which simultaneously carries out saccharification decomposition, alcohol production by fermentation of various and high-density yeasts and acid production by fermentation of various and high-density bacteria (lactic acid bacteria, lactobacillus flavus and probiotics) under synergistic action, and the like, so as to brew the brewed wine (fermented wine base); the early stage of fermentation mainly adopts the saccharification and decomposition of an enzyme system in the yeast, the saccharification and decomposition of bacteria in mash or the fermentation of starch and dextrin directly is taken as an auxiliary, the saccharification and decomposition of bacteria in mash or the fermentation of starch and dextrin directly is taken as a main, the activity of the enzyme system in the yeast is sharply reduced due to the increase of alcohol content, and the saccharification and decomposition of the enzyme system in the yeast is taken as an auxiliary; sweet yellow wine (xiangxue wine) is a parallel process of saccharification and decomposition, and mixed fermentation of multiple varieties of high-density bacteria (lactic acid bacteria) saccharification and decomposition fermentation and little yeast fermentation synergistic effect, as shown in figure 1, the yeast effect is small, and the sweet yellow wine is the saccharification and decomposition fermentation mainly by bacteria and yeast in the true sense; namely: the simultaneous saccharification and decomposition, yeast fermentation and bacterial fermentation are simultaneously and synergistically carried out on the three sides, the yellow wine fermentation process has a plurality of microorganisms (bacteria and yeasts) in various types and quantities, and the fermentation is extremely complex.
The half-dry yellow wine is yellow wine with 15.0-40.0g/L of sugar, is popular with common people due to lower sugar and mellow taste, and is the most yellow wine in the market at present. However, the semidry yellow wine is brewed by main fermentation at a higher temperature (29-37.5 ℃) and after-fermentation at a low temperature at present, and in winter in northern and southern areas of China, the main fermentation needs to be carried out by heat preservation or heating because of lower temperature, otherwise, the temperature is difficult to rise, and the fermentation cannot be smoothly carried out. Moreover, the semi-dry yellow wine in the market at present has obvious bitter taste, is slightly less tasty and not sweet, and cannot meet the requirements of consumers with small wine capacity or women consumers, so that brewing the semi-dry yellow wine which has good taste, low sugar content, particularly mellow, fresh and sweet is a subject of urgent need of technicians in the field and is also beneficial to promoting the expansion of yellow wine consumers.
Accordingly, the present invention is set forth.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a method for brewing half-dry yellow wine by performing secondary fermentation on sweet yellow wine (xiangxue wine) at low temperature by utilizing the natural temperature in winter, wherein the low-temperature yeast and low-temperature lactobacillus in the yeast, drench rice wine yeast and wine yeast are screened or utilized to perform fermentation by utilizing the trilateral fermentation theory of the yellow wine, so that the normal and smooth fermentation is ensured; the lactobacillus capable of fermenting by utilizing the polysaccharide is screened out by harrowing, temperature control and the like, and the sweet half-dry yellow wine with low sugar content, good taste, particularly mellow, fresh, rich polysaccharide such as isomaltooligosaccharide and the like, and rich peptide and amino acid is brewed by controlling the sugar degree; and the sweet yellow wine (fragrant and snow wine) is brewed in hot days, the semi-dry yellow wine is brewed in winter, the yellow wine can be produced all the year round according to the yellow wine brewing variety discharged in seasons, and the equipment utilization rate is improved.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a method for preparing half-dry yellow wine by low-temperature main fermentation comprises the steps of weighing, feeding, pre-fermenting, post-fermenting, squeezing and blending, wherein the raw materials comprise the following components in percentage by weight:
25.0 to 40.0 percent of sweet yellow wine or fragrant snow wine
7.0 to 20.0 percent of conventional half-dry yellow wine or rice wine fermented mash
1.0 to 10.0 percent of yeast
4.0 to 10.0 percent of isomaltose hypgather
1.5 to 8.5 percent of yeast wine
31.0 to 55.0 percent of water;
the product temperature of the primary fermentation is controlled to be 10-15 ℃.
The primary fermentation is as follows: after the raw materials fall into a cylinder or a tank for 22-26 hours, a rake is opened by aeration with a rake or compressed air, then the rake is opened every 22-26 hours, the product temperature is controlled, and the primary fermentation is carried out for 3-5 days to prepare the primary fermentation mash.
The temperature of mash after the pre-fermentation is finished is 0-10 ℃.
The post-fermentation comprises the following steps: fermenting the mash after the primary fermentation at 0-15 deg.C for 20-50 days, periodically measuring alcohol content, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 20-40g/L, and making the wine product contain low sugar content, large amount of polysaccharide such as isomaltooligosaccharide, large amount of peptide and amino acid, especially mellow and fresh, good taste, and sweet half-dry yellow wine.
The sweet yellow wine (or fragrant snow wine) is aged sweet yellow wine (or aged fragrant snow wine).
The yeast is prepared from low-temperature yeast or low-temperature lactobacillus in yeast, drenched rice yeast or yeast.
The invention has the following beneficial effects:
the method for preparing the semi-dry yellow wine by low-temperature main fermentation adopts the theory of three-edge fermentation of the yellow wine, and utilizes the yeast prepared from the yeast through screening or utilizing the yeast, the drenched rice yeast, the low-temperature yeast and the low-temperature lactobacillus to perform natural low-temperature secondary fermentation on the sweet yellow wine (the fragrant and snow wine), so that the normal and smooth fermentation is ensured, the sweet semi-dry yellow wine with low sugar content, good taste, especially mellow and fresh, large amount of polysaccharide such as isomaltooligosaccharide and the like, large amount of peptide and amino acid is brewed, and the taste of the semi-dry yellow wine is improved; the sweet yellow wine (fragrant and snow wine) is brewed in hot days, the semi-dry yellow wine is brewed in winter, the yellow wine can be produced all the year round, the equipment utilization rate is improved, and the method for making the semi-dry yellow wine has obvious energy-saving effect and is very suitable for brewing in winter in northern areas and southern areas of China.
Drawings
Fig. 1 is a schematic view of a brewing process of sweet yellow wine (xiangxue wine).
Detailed Description
The present invention will be further described with reference to the following specific examples, but the scope of the present invention is not limited thereto.
Example 1
The embodiment 1 of the invention provides a method for preparing semi-dry yellow wine by low-temperature main fermentation, which comprises the following steps:
(1) and raw materials: the composition is prepared from the following components in percentage by weight: 35.0 percent of aged sweet yellow wine or aged fragrant snow wine, 11.0 percent of fermented mash of conventional semi-dry yellow wine or rice wine, 1.5 percent of yeast, 5.5 percent of isomaltooligosaccharide, 4.0 percent of yeast and 43.0 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: mixing the sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water in a jar or a tank at 10 deg.C;
(4) and pre-fermentation: after the materials fall into a cylinder or a tank for 26 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 22 hours, wherein the product temperature is controlled at 15 ℃; pre-fermenting for 3 days to obtain pre-fermented mash, wherein the temperature of the mash after the pre-fermentation is 15 ℃;
(5) and after-fermentation: fermenting the mash after the primary fermentation in the step (4) at 15 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 20-40g/L, and squeezing to obtain sweet semi-dry yellow wine which is good in taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 2
The embodiment 2 of the method for preparing the semi-dry yellow wine through low-temperature main fermentation comprises the following steps:
(1) and raw materials: the composition is prepared from the following components in percentage by weight: aged sweet yellow wine or aged fragrant wine 33.0%, conventional semi-dry yellow wine (rice added) fermented mash 18.0%, yeast 1.0%, isomaltooligosaccharide 6.0%, yeast 6.0% and water 36.0%.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: mixing the sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water in a jar or a tank at 11 deg.C;
(4) and pre-fermentation: after the materials fall into a cylinder or a tank for 25 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 23 hours, wherein the product temperature is controlled at 14 ℃; pre-fermenting for 4 days to obtain pre-fermented mash, wherein the temperature of the mash after the pre-fermentation is 6 ℃;
(5) and after-fermentation: fermenting the mash after the primary fermentation in the step (4) at 6 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 20-40g/L, and squeezing to obtain sweet semi-dry yellow wine which is good in taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 3
The embodiment 3 of the method for preparing the semi-dry yellow wine through low-temperature main fermentation comprises the following steps:
(1) and raw materials: the composition is prepared from the following components in percentage by weight: 29.2 percent of aged sweet yellow wine or aged fragrant snow wine, 10.3 percent of fermented mash of conventional semi-dry yellow wine (rice added), 2.0 percent of yeast, 7.8 percent of isomaltooligosaccharide, 3.7 percent of yeast and 47.0 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: mixing the sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water in proportion, and pouring into a jar or a tank at 12 deg.C;
(4) and pre-fermentation: after the materials fall into a cylinder or a tank for 24 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 24 hours, wherein the product temperature is controlled at 12 ℃; pre-fermenting for 4 days to obtain pre-fermented mash, wherein the temperature of the mash after the pre-fermentation is 7 ℃;
(5) and after-fermentation: fermenting the mash after the primary fermentation in the step (4) at 7 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 20-40g/L, and squeezing to obtain sweet semi-dry yellow wine which is good in taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 4
The embodiment 4 is a method for preparing half-dry yellow wine by low-temperature main fermentation, which comprises the following steps:
(1) and raw materials: the composition is prepared from the following components in percentage by weight: 28.0 percent of aged sweet yellow wine or aged fragrant snow wine, 17.5 percent of fermented mash of conventional semi-dry yellow wine (rice added), 9.5 percent of yeast, 4.5 percent of isomaltooligosaccharide, 8.0 percent of yeast and 32.5 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: mixing the sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water in proportion, and pouring into a jar or a pot at 13 deg.C;
(4) and pre-fermentation: after the materials fall into a cylinder or a tank for 23 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 25 hours, wherein the product temperature is controlled at 11 ℃; pre-fermenting for 4 days to obtain pre-fermented mash, wherein the temperature of the mash after the pre-fermentation is 9 ℃;
(5) and after-fermentation: fermenting the mash after the primary fermentation in the step (4) at 9 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 20-40g/L, and squeezing to obtain sweet semi-dry yellow wine which is good in taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 5
The embodiment 5 of the method for preparing the semi-dry yellow wine through low-temperature main fermentation comprises the following steps:
(1) and raw materials: the composition is prepared from the following components in percentage by weight: 30.0 percent of aged sweet yellow wine or fragrant snow wine, 11.0 percent of fermented mash of conventional semi-dry yellow wine (rice added), 1.5 percent of yeast, 7.5 percent of isomaltooligosaccharide, 3.5 percent of yeast and 46.5 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: mixing the sweet yellow wine (fragrant snow wine), conventional semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water in proportion, and pouring into a jar or a pot at 15 deg.C;
(4) and pre-fermentation: after the materials fall into a cylinder or a tank for 22 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 26 hours, wherein the temperature of the product is controlled at 10 ℃; pre-fermenting for 5 days to obtain pre-fermented mash, wherein the temperature of the mash after the pre-fermentation is 10 ℃;
(5) and after-fermentation: fermenting the mash after the primary fermentation in the step (4) at 10 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 20-40g/L, and squeezing to obtain sweet semi-dry yellow wine which is good in taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
The sweet yellow wine or the fragrant snow wine is prepared by adding aged sweet yellow wine or aged fragrant snow wine, and the brewed semi-dry yellow wine has aged wine aroma and aged wine taste, and is better in aroma and mouthfeel. In the invention, the yeast wine prepared by screening or utilizing low-temperature yeast and low-temperature lactobacillus in the yeast wine, drenched rice yeast, yeast and the like can ensure normal and smooth fermentation.
The invention screens or utilizes low-temperature yeast and low-temperature lactobacillus in yeast, drenched rice wine yeast, yeast and the like to prepare yeast, and carries out low-temperature and secondary fermentation on sweet yellow wine (fragrant and snow wine) to brew the semi-dry yellow wine, thereby ensuring the normal and smooth fermentation, and improving the mouthfeel of the semi-dry yellow wine, improving the equipment utilization rate and having obvious energy-saving effect when the semi-dry yellow wine is a product wine with low sugar content, large amount of peptides and amino acids of polysaccharide such as isomaltose hypgather and the like, especially mellow, fresh and sweet and good mouthfeel.
The above-mentioned embodiments are only used for explaining the inventive concept of the present invention, and do not limit the protection of the claims of the present invention, and any insubstantial modifications of the present invention using this concept shall fall within the protection scope of the present invention.
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| CN108384679B (en) * | 2018-04-24 | 2021-07-06 | 绍兴咸亨食品股份有限公司 | Preparation method of high-sugar low-alcohol yellow wine |
| CN111154601A (en) * | 2020-03-11 | 2020-05-15 | 浙江树人学院（浙江树人大学） | A kind of preparation method of cool yellow wine |
| CN111154600A (en) * | 2020-03-11 | 2020-05-15 | 浙江树人学院（浙江树人大学） | A kind of preparation method of semi-sweet cool yellow rice wine |
| CN111925900A (en) * | 2020-08-21 | 2020-11-13 | 湖南省鼎谷一酒业有限公司 | Preparation method of semi-sweet cool yellow wine |
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Address after: 314100 No.88, Huanzhen North Road, Xitang Town, Jiashan County, Jiaxing City, Zhejiang Province Patentee after: Zhejiang Xitang Old Liquor Co.,Ltd. Country or region after: China Address before: 314100 No.88, Huanzhen North Road, Xitang Town, Jiashan County, Jiaxing City, Zhejiang Province Patentee before: Zhejiang Jiashan Rice Wine Co.,Ltd. Country or region before: China |