CN107299020A - A kind of process for brewing yellow wine - Google Patents
A kind of process for brewing yellow wine Download PDFInfo
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- CN107299020A CN107299020A CN201710742413.0A CN201710742413A CN107299020A CN 107299020 A CN107299020 A CN 107299020A CN 201710742413 A CN201710742413 A CN 201710742413A CN 107299020 A CN107299020 A CN 107299020A
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- congee
- wine
- distiller
- yeast
- broomcorn millet
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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 discloses a kind of process for brewing yellow wine, 1) koji-making, 2) get the raw materials ready, 3) it is with cauldron that clear water is boiled, after water is boiled, then addition milled glutinous broomcorn millet, dispensing enter pot in proportion；4) infusion, 5) fermentation, 6) filter wine, 7) boil wine, 8) bottling；Innovated in terms of the invention brewage process, ratio assurance, attenuation degree, change the traditional brewing process by extruding after the methods such as original dependence parched rice, steamed rice are fermented, congee is boiled by cauldron, precision allotment water, milled glutinous broomcorn millet, distiller's yeast, temperature, duration and degree of heating etc., are fermented into yellow rice wine；The yellow rice wine selects high-quality health milled glutinous broomcorn millet on materials, add water and boil, pure grain ferments, nothing is blent, alcoholic strength is very low, and can add during milled glutinous broomcorn millet congee is boiled the nourishing foods such as motherwort, matrimony vine, jujube, therefore the yellow rice wine that the technological process is brewed according to demand, nourishing and health preserving, it is suitable for all ages.
Description
Technical field
It is a kind of process for brewing yellow wine in particular the present invention relates to yellow rice wine field.
Background technology
Yellow rice wine is one of most ancient drinks in the world, comes from China, and only China has it, with beer, grape wine and claiming
The great Gu wine of the world three.Yellow rice wine is using rice, milled glutinous broomcorn millet as raw material, and general alcohol content is 14% -20%, belongs to low brewed wine.It is yellow
Wine contains abundant nutrition, containing 21 kinds of amino acid, which includes several unknown amino acids, and can not synthesize must for human body itself
Must all possess by 8 kinds of essential amino acid yellow rice wine of food intake, therefore be described as " liquid cake ".In recent years, rice wine production technology
It is greatly improved, new raw material, novel bacterial, the involvement of new technology and new equipment be the reform of traditional handicraft, new product is opened
Hair creates opportunity, and product is constantly brought forth new ideas, and vinosity is improved constantly；Such as diversification of feedstock：In addition to glutinous rice wine, polished rice is developed yellow
Wine, long-grained nonglutinous rice yellow rice wine, black rice wine, sorghum yellow rice wine, buckwheat yellow rice wine, the dry yellow rice wine of potato, Yellow rice and millet wine made from highland etc..The traditional Chinese medical science thinks that yellow rice wine has
Blood-enriching face-nourishing, promoting blood circulation dispelling cold, clearing and activating the channels and collaterals effect.
The content of the invention
Not enough in order to make up the above, the invention provides a kind of process for brewing yellow wine.
The solution of the present invention is：
A kind of process for brewing yellow wine, comprises the following steps：
1) koji-making, takes new wheat harvest into rear, cleans, then dry, and without peeling, directly rolls, is rolled to half on stone stone roller
Broken state；Added water according to the dry and wet degree of the broken wheat kernel after rolling, moisture humidity between 5-30%, kneading into bulk or
Pie；Wrapped up from the linen fabrics, be placed in shady and cool ground, it is to avoid direct sunlight, placed about 4-7 months, until wheat kernel hair
There is fine and closely woven white hair in ferment, wheat kernel group outside, and it is in dark brown shape to break into two with one's hands in rear wheat kernel group；Distiller's yeast is to ferment；Distiller's yeast is dried, sealed
Protection against the tide is preserved；
2) get the raw materials ready, milled glutinous broomcorn millet and dispensing, milled glutinous broomcorn millet use the new rice of this season, after cleaning, dry；Distiller's yeast pulverizes, and dries；If clear water
It is dry；
3) with cauldron that clear water is boiled, after water is boiled, then addition milled glutinous broomcorn millet, dispensing enter pot in proportion.
4) reburn and boil after infusion, tripping in milled glutinous broomcorn millet, then turn small fire and endure slowly, intermittence is stirred with spoon, continue 2-6 small
When, pasty state is brewed into whole pot congee, occurs wire drawing shape after being spooned up with spoon, now ceases fire；Stand, do not stir, naturally cool congee.
5) ferment, whne congee it is cool to 30-40 degree or so when, distiller's yeast is put into proportion, is stirred, distiller's yeast is scattered in congee naturally,
Continue to stir 1-15 minutes, distiller's yeast, which plays a role, promotes thin rice gruel to separate, upper strata is clear soup shape, bottom is that rice paste or rice consider shape to be worth doing, on
Lower leaf is clear；Indoor temperature 15-40 degree is kept, to maintain temperature of having a surplus in pot, continues to stand, fermentation visually observes congee body
There is abundant bubble to emerge in pot；
6) filter wine, after thering is bubble to emerge in pot, by congee at once scoop out come, by sieve take, under connect container, sieve, by Huang
Soup is separated out；
7) wine is boiled, cauldron is cleaned, yellow stuff is poured into pot, big fire is boiled, then cooled completely.
8) bottle, after caudle cools completely, bottled, sealed.
As preferred technical scheme, the fiber crops thing processed is fresh sesame slices, wet cloth and wet burlap one kind therein.
As preferred technical scheme, the dispensing is nourishing article, the nourishing article include motherwort, matrimony vine with it is red
Jujube one or more mixtures therein.
As preferred technical scheme, the clear water is mountain spring water；The hardness of the mountain spring water is preferred in 4-6.
As preferred technical scheme, the ratio of the milled glutinous broomcorn millet and clear water is 0.5-2:3-8；The ratio of the distiller's yeast and milled glutinous broomcorn millet
Example is 0.5-2:3-8；The distiller's yeast, milled glutinous broomcorn millet, the ratio of clear water three sum and the auxiliary material are controlled in 80-120:0.5-2.
Be used as preferred technical scheme, the step 5) whne congee it is cool to 30-40 or so when, in summer or temperature compared with Gao Shike
30 degree are maintained, 40 degree are maintained when winter or relatively low temperature.
As preferred technical scheme, the step 6) sieve is taken as importing congee in the sieve square-bottomed bamboo basket or burden of 80-100 mesh, under
A metal bucket is connect, burden is extruded or rocks sieve square-bottomed bamboo basket, yellow stuff is separated out.
As preferred technical scheme, the step 7) in be additionally included in cool completely during by air-conditioning, fan lamp be room
Interior overall problem cooling, room temperature declines 10-15 degree.
As preferred technical scheme, the step 8) after caudle cools completely, in-line bottling after pasteurization is taken, in dress
Cooling is preserved immediately after bottle.
By adopting the above-described technical solution, a kind of process for brewing yellow wine, 1) koji-making, take new wheat harvest into rear, clean, then
Dry, without peeling, directly roll, rolled to half broken state on stone stone roller；According to the dry and wet journey of the broken wheat kernel after rolling
Degree adds water, and moisture humidity is between 5-30%, and kneading is into bulk or pie；Wrapped up from the linen fabrics, be placed in shady and cool ground,
Direct sunlight is avoided, is placed about 4-7 months, until wheat kernel fermentation, there is fine and closely woven white hair in wheat kernel group outside, breaks into two with one's hands in rear wheat kernel group
In dark brown shape；Distiller's yeast is to ferment；Distiller's yeast is dried, sealed damp-proof is preserved；
2) get the raw materials ready, milled glutinous broomcorn millet and dispensing, milled glutinous broomcorn millet use the new rice of this season, after cleaning, dry；Distiller's yeast pulverizes, and dries；If clear water
It is dry；
3) with cauldron that clear water is boiled, after water is boiled, then addition milled glutinous broomcorn millet, dispensing enter pot in proportion.
4) reburn and boil after infusion, tripping in milled glutinous broomcorn millet, then turn small fire and endure slowly, intermittence is stirred with spoon, continue 2-6 small
When, pasty state is brewed into whole pot congee, occurs wire drawing shape after being spooned up with spoon, now ceases fire；Stand, do not stir, naturally cool congee.
5) ferment, whne congee it is cool to 30-40 degree or so when, distiller's yeast is put into proportion, is stirred, distiller's yeast is scattered in congee naturally,
Continue to stir 1-15 minutes, distiller's yeast, which plays a role, promotes thin rice gruel to separate, upper strata is clear soup shape, bottom is that rice paste or rice consider shape to be worth doing, on
Lower leaf is clear；Indoor temperature 15-40 degree is kept, to maintain temperature of having a surplus in pot, continues to stand, fermentation visually observes congee body
There is abundant bubble to emerge in pot；
6) filter wine, after thering is bubble to emerge in pot, by congee at once scoop out come, by sieve take, under connect container, sieve, by Huang
Soup is separated out；
7) wine is boiled, cauldron is cleaned, yellow stuff is poured into pot, big fire is boiled, then cooled completely.
8) bottle, after caudle cools completely, bottled, sealed；The side such as the invention brewage process, ratio assurance, attenuation degree
Face is innovated, and changes the traditional fermentation side by extruding after the methods such as original dependence parched rice, steamed rice are fermented
Method, boils congee, precision allotment water, milled glutinous broomcorn millet, distiller's yeast, temperature, the duration and degree of heating etc. by cauldron, is fermented into yellow rice wine；The yellow rice wine being made is made
The wine aroma created is denseer, more alcohol, the problem of solving that fermentation is fast, be difficult to grasp the duration and degree of heating, being easily burned, and effectively prevents yellow rice wine from existing
The problem of continuing souring in fermenting, meanwhile, the yellow rice wine selects high-quality health milled glutinous broomcorn millet on materials, adds water and boils, pure grain fermentation,
Without blending, alcoholic strength is very low, and can add during milled glutinous broomcorn millet congee is boiled motherwort, matrimony vine, jujube etc. according to demand
Nourishing food, therefore the yellow rice wine that the technological process is brewed, nourishing and health preserving are suitable for all ages.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment one：
1) koji-making
It is raw material with new wheat, new wheat harvest is cleaned, then dried into rear, without peeling, directly rolls, roll on stone stone roller
To half broken state.Added water according to the dry and wet degree of the broken wheat kernel after rolling, moisture humidity is between 10%, it is ensured that expert pinches
Into bulk；Finally wrapped up from fresh sesame slices, be placed in shady and cool ground, it is to avoid direct sunlight, placement about 5 months, directly
To wheat kernel fermentation, there is fine and closely woven white hair in wheat kernel group outside, and it is in dark brown shape to break into two with one's hands in rear wheat kernel group；Distiller's yeast is to ferment；By wine
Song is dried, and sealed damp-proof is preserved.
2. getting the raw materials ready, yellow rice wine brews the milled glutinous broomcorn millet that raw material is mainly the north, and milled glutinous broomcorn millet uses the new rice of this season, after cleaning, dried.Distiller's yeast
Pulverize, dry；Clear water is some；Rural high-quality mountain spring water is optimal.But the hardness of water is preferred 5；Optimum proportion of materials is：
The ratio of milled glutinous broomcorn millet and water is 1:5.
The ratio of distiller's yeast and milled glutinous broomcorn millet is 1:5.
Motherwort, matrimony vine and jujube is intersperse dispensing, and consumption can not be too big, controls 100:Within 1.
3. heat up water, it is with cauldron that mountain spring water is boiled；After water is boiled, then addition milled glutinous broomcorn millet, dispensing enter pot in proportion；This link is hard
Milled glutinous broomcorn millet can never be cooked during or cold water not boiled in water, otherwise easily occur that fermentation is fast, be difficult to grasp the duration and degree of heating, being easily burned etc. to ask
Topic.
Boiled 4. being reburned after infusion, tripping in raw material, then turn small fire and endure slowly, intermittence is stirred with spoon, prevents from being burned.Hold
It is continuous 3-5 hours, pasty state is brewed into whole pot congee, occurs wire drawing shape after being spooned up with spoon, now ceases fire.Stand, do not stir, from
Right cool congee.
5. fermentation, treats that congee is cool；Summer or temperature maintain 30 degree compared with Gao Shike, and 40 are maintained when winter or relatively low temperature
Degree, is put into distiller's yeast in proportion, stirs, and distiller's yeast is scattered in congee naturally, continues to stir 5 minutes, distiller's yeast, which plays a role, promotes thin rice gruel
Separation, upper strata is clear soup shape, and bottom is rice paste or rice bits shape, and upper lower leaf is clear.25 degree of indoor temperature is kept, to maintain pot
Inside have a surplus temperature, continue to stand, fermentation, visually observing in congee body pot has abundant bubble to emerge.
6. filter wine, after thering is bubble to emerge in pot, by congee at once scoop out come, import 100 mesh sieve square-bottomed bamboo basket or burden in, under connect
One metal bucket, extrudes burden or rocks sieve square-bottomed bamboo basket, yellow stuff is separated out.
7. boiling wine, cauldron is cleaned, yellow stuff is poured into pot, big fire is boiled；Then cool completely；Now can be with accessory external condition
Such as air-conditioning, fan lamp are indoor overall problem cooling, and room temperature declines 15 degree；
, need to the cooling preservation immediately after bottling 8. bottling, takes in-line bottling after pasteurization.
Embodiment two：
1) koji-making, takes new wheat harvest into rear, cleans, then dry, and without peeling, directly rolls, is rolled to half on stone stone roller
Broken state；Added water according to the dry and wet degree of the broken wheat kernel after rolling, moisture humidity is between 5%, and kneading is into bulk or cake
Shape；Wrapped up from the linen fabrics, be placed in shady and cool ground, it is to avoid direct sunlight, place about 4 months, until wheat kernel fermentation, wheat
There is fine and closely woven white hair on the outside of benevolence group, it is in dark brown shape to break into two with one's hands in rear wheat kernel group；Distiller's yeast is to ferment；Distiller's yeast is dried, sealed damp-proof
Preserve；
2) get the raw materials ready, milled glutinous broomcorn millet and dispensing, milled glutinous broomcorn millet use the new rice of this season, after cleaning, dry；Distiller's yeast pulverizes, and dries；If clear water
It is dry；
3) with cauldron that clear water is boiled, after water is boiled, then addition milled glutinous broomcorn millet, dispensing enter pot in proportion.
4) reburn and boil after infusion, tripping in milled glutinous broomcorn millet, then turn small fire and endure slowly, intermittence is stirred with spoon, continues 2 hours,
Pasty state is brewed into whole pot congee, occurs wire drawing shape after being spooned up with spoon, now ceases fire；Stand, do not stir, naturally cool congee.
5) ferment, whne congee it is cool to 30 degree or so when, distiller's yeast is put into proportion, is stirred, distiller's yeast is scattered in congee naturally, continuation
Minute is stirred, distiller's yeast, which plays a role, promotes thin rice gruel to separate, upper strata is clear soup shape, bottom is rice paste or rice bits shape, and upper lower leaf is clear
It is clear；15 degree of indoor temperature is kept, to maintain temperature of having a surplus in pot, continues to stand, fermentation, visually observing in congee body pot has abundant
Bubble is emerged；
6) filter wine, after thering is bubble to emerge in pot, by congee at once scoop out come, by sieve take, under connect container, sieve, by Huang
Soup is separated out；
7) wine is boiled, cauldron is cleaned, yellow stuff is poured into pot, big fire is boiled, then cooled completely.
8) bottle, after caudle cools completely, bottled, sealed.
As preferred technical scheme, the fiber crops thing processed is fresh sesame slices, wet cloth and wet burlap one kind therein.
As preferred technical scheme, the dispensing is nourishing article, the nourishing article include motherwort, matrimony vine with it is red
Jujube one or more mixtures therein.
As preferred technical scheme, the clear water is mountain spring water；The hardness of the mountain spring water is preferred 4.
As preferred technical scheme, the ratio of the milled glutinous broomcorn millet and clear water is 0.5:3；The ratio of the distiller's yeast and milled glutinous broomcorn millet is
0.5:3；The distiller's yeast, milled glutinous broomcorn millet, the ratio of clear water three sum and the auxiliary material are controlled 80:0.5.
Be used as preferred technical scheme, the step 5) whne congee it is cool to 30-40 or so when, in summer or temperature compared with Gao Shike
30 degree are maintained, 40 degree are maintained when winter or relatively low temperature.
As preferred technical scheme, the step 6) sieve is taken as importing congee in the sieve square-bottomed bamboo basket or burden of 80 mesh, under connect one
Individual metal bucket, extrudes burden or rocks sieve square-bottomed bamboo basket, yellow stuff is separated out.
As preferred technical scheme, the step 7) in be additionally included in cool completely during by air-conditioning, fan lamp be room
Interior overall problem cooling, room temperature declines 10 degree.
As preferred technical scheme, the step 8) after caudle cools completely, in-line bottling after pasteurization is taken, in dress
Cooling is preserved immediately after bottle.
Embodiment three：
A kind of process for brewing yellow wine, comprises the following steps：
1) koji-making, takes new wheat harvest into rear, cleans, then dry, and without peeling, directly rolls, is rolled to half on stone stone roller
Broken state；Added water according to the dry and wet degree of the broken wheat kernel after rolling, moisture humidity is between 30%, and kneading is into bulk or cake
Shape；Wrapped up from the linen fabrics, be placed in shady and cool ground, it is to avoid direct sunlight, place about 7 months, until wheat kernel fermentation, wheat
There is fine and closely woven white hair on the outside of benevolence group, it is in dark brown shape to break into two with one's hands in rear wheat kernel group；Distiller's yeast is to ferment；Distiller's yeast is dried, sealed damp-proof
Preserve；
2) get the raw materials ready, milled glutinous broomcorn millet and dispensing, milled glutinous broomcorn millet use the new rice of this season, after cleaning, dry；Distiller's yeast pulverizes, and dries；If clear water
It is dry；
3) with cauldron that clear water is boiled, after water is boiled, then addition milled glutinous broomcorn millet, dispensing enter pot in proportion.
4) reburn and boil after infusion, tripping in milled glutinous broomcorn millet, then turn small fire and endure slowly, intermittence is stirred with spoon, continue 2-6 small
When, pasty state is brewed into whole pot congee, occurs wire drawing shape after being spooned up with spoon, now ceases fire；Stand, do not stir, naturally cool congee.
5) ferment, whne congee it is cool to 340 degree or so when, distiller's yeast is put into proportion, stirring, distiller's yeast is scattered in congee naturally, after
Continuous stirring 15 minutes, distiller's yeast, which plays a role, promotes thin rice gruel to separate, and upper strata is clear soup shape, and bottom is rice paste or rice bits shape, is divided up and down
Layer is clear；40 degree of indoor temperature is kept, to maintain temperature of having a surplus in pot, continues to stand, fermentation, visually observing in congee body pot has rich
Rich bubble is emerged；
6) filter wine, after thering is bubble to emerge in pot, by congee at once scoop out come, by sieve take, under connect container, sieve, by Huang
Soup is separated out；
7) wine is boiled, cauldron is cleaned, yellow stuff is poured into pot, big fire is boiled, then cooled completely.
8) bottle, after caudle cools completely, bottled, sealed.
As preferred technical scheme, the fiber crops thing processed is fresh sesame slices, wet cloth and wet burlap one kind therein.
As preferred technical scheme, the dispensing is nourishing article, the nourishing article include motherwort, matrimony vine with it is red
Jujube one or more mixtures therein.
As preferred technical scheme, the clear water is mountain spring water；The hardness of the mountain spring water is 6.
As preferred technical scheme, the ratio of the milled glutinous broomcorn millet and clear water is 2:8；The ratio of the distiller's yeast and milled glutinous broomcorn millet is 2:
8；The distiller's yeast, milled glutinous broomcorn millet, the ratio of clear water three sum and the auxiliary material are controlled 120:2.
Be used as preferred technical scheme, the step 5) whne congee it is cool to 30-40 or so when, in summer or temperature compared with Gao Shike
30 degree are maintained, 40 degree are maintained when winter or relatively low temperature.
As preferred technical scheme, the step 6) sieve is taken as importing congee in the sieve square-bottomed bamboo basket or burden of 100 mesh, under connect one
Individual metal bucket, extrudes burden or rocks sieve square-bottomed bamboo basket, yellow stuff is separated out.
As preferred technical scheme, the step 7) in be additionally included in cool completely during by air-conditioning, fan lamp be room
Interior overall problem cooling, room temperature declines 15 degree.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent circle.
Claims (9)
1. a kind of process for brewing yellow wine, it is characterised in that comprise the following steps：
1) koji-making, takes new wheat harvest into rear, cleans, then dry, and without peeling, directly rolls, is rolled to half broken shape on stone stone roller
State；Added water according to the dry and wet degree of the broken wheat kernel after rolling, moisture humidity is between 5-30%, and kneading is into bulk or cake
Shape；Wrapped up from the linen fabrics, be placed in shady and cool ground, it is to avoid direct sunlight, placed about 4-7 months, until wheat kernel fermentation,
There is fine and closely woven white hair on the outside of wheat kernel group, it is in dark brown shape to break into two with one's hands in rear wheat kernel group；Distiller's yeast is to ferment；Distiller's yeast is dried, sealing is anti-
Tide is preserved；
2) get the raw materials ready, milled glutinous broomcorn millet and dispensing, milled glutinous broomcorn millet use the new rice of this season, after cleaning, dry；Distiller's yeast pulverizes, and dries；Clear water is some；
3) with cauldron that clear water is boiled, after water is boiled, then addition milled glutinous broomcorn millet, dispensing enter pot in proportion；
4) reburn and boil after infusion, tripping in milled glutinous broomcorn millet, then turn small fire and endure slowly, intermittence is stirred with spoon, continue 2-6 hours, band
Whole pot congee is brewed into pasty state, occurs wire drawing shape after being spooned up with spoon, now ceases fire；Stand, do not stir, naturally cool congee；
5) ferment, whne congee it is cool to 30-40 degree or so when, distiller's yeast is put into proportion, is stirred, distiller's yeast is scattered in congee naturally, is continued
Stirring 1-15 minutes, distiller's yeast, which plays a role, promotes thin rice gruel to separate, and upper strata is clear soup shape, and bottom is rice paste or rice bits shape, is divided up and down
Layer is clear；Indoor temperature 15-40 degree is kept, to maintain temperature of having a surplus in pot, continues to stand, fermentation, visually observes in congee body pot
There is abundant bubble to emerge；
6) filter wine, after thering is bubble to emerge in pot, by congee at once scoop out come, by sieve take, under connect container, sieve, yellow stuff analysed
Go out；
7) wine is boiled, cauldron is cleaned, yellow stuff is poured into pot, big fire is boiled, then cooled completely；
8) bottle, after caudle cools completely, bottled, sealed.
2. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The fiber crops thing processed is fresh sesame slices, wet
Cloth and wet burlap one kind therein.
3. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The dispensing is nourishing article, the taste
Mending article includes motherwort, matrimony vine and jujube one or more mixtures therein.
4. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The clear water is mountain spring water；The mountain spring
The hardness of water is preferred in 4-6.
5. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The ratio of the milled glutinous broomcorn millet and clear water is 0.5-
2:3-8；The ratio of the distiller's yeast and milled glutinous broomcorn millet is 0.5-2:3-8；The distiller's yeast, milled glutinous broomcorn millet, clear water three sum and the auxiliary material
Ratio is controlled in 80-120:0.5-2.
6. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The step 5) treat that congee is cool left to 30-40
When right, 30 degree are maintained compared with Gao Shike in summer or temperature, 40 degree are maintained when winter or relatively low temperature.
7. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The step 6) sieve be taken as importing in congee
In the sieve square-bottomed bamboo basket or burden of 80-100 mesh, under connect a metal bucket, extruding burden or rock sieve square-bottomed bamboo basket, yellow stuff separated out.
8. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The step 7) in be additionally included in and cooled completely
Cooled in journey by air-conditioning, fan lamp for indoor overall problem, room temperature declines 10-15 degree.
9. a kind of process for brewing yellow wine as claimed in claim 1, it is characterised in that：The step 8) after caudle cools completely, take
In-line bottling after pasteurization, cooling is preserved immediately after bottling.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108559686A (en) * | 2018-07-27 | 2018-09-21 | 鲍泽远 | A kind of yellow rice wine and preparation method thereof |
| CN110437958A (en) * | 2019-08-23 | 2019-11-12 | 烟台稷黍酒业有限公司 | A kind of preparation method of broomcorn millet wine |
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| CN104087479A (en) * | 2014-07-24 | 2014-10-08 | 乔子恒 | Making method of yellow rice wine |
| CN105586206A (en) * | 2014-11-16 | 2016-05-18 | 李志凌 | Method for preparing flavored yellow rice wine |
| CN106635657A (en) * | 2017-01-23 | 2017-05-10 | 安徽陈瑶湖黄酒有限公司 | Sweet yellow rice wine |
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2017
- 2017-08-25 CN CN201710742413.0A patent/CN107299020A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087479A (en) * | 2014-07-24 | 2014-10-08 | 乔子恒 | Making method of yellow rice wine |
| CN105586206A (en) * | 2014-11-16 | 2016-05-18 | 李志凌 | Method for preparing flavored yellow rice wine |
| CN106635657A (en) * | 2017-01-23 | 2017-05-10 | 安徽陈瑶湖黄酒有限公司 | Sweet yellow rice wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108559686A (en) * | 2018-07-27 | 2018-09-21 | 鲍泽远 | A kind of yellow rice wine and preparation method thereof |
| CN110437958A (en) * | 2019-08-23 | 2019-11-12 | 烟台稷黍酒业有限公司 | A kind of preparation method of broomcorn millet wine |
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