CN107460077A - Send fermentation technique of yellow rice wine and preparation method thereof in a kind of Fujian - Google Patents
Send fermentation technique of yellow rice wine and preparation method thereof in a kind of Fujian Download PDFInfo
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- CN107460077A CN107460077A CN201710842668.4A CN201710842668A CN107460077A CN 107460077 A CN107460077 A CN 107460077A CN 201710842668 A CN201710842668 A CN 201710842668A CN 107460077 A CN107460077 A CN 107460077A
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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
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Abstract
The present invention discloses the fermentation technique that yellow rice wine is sent in a kind of Fujian, comprises the following steps：1) steamed rice：After sticky rice washing, clear water soaks 6 15h and is creamy white to the grain of rice, and water is drained, pours into meal braizing machine steamed rice, obtains well-done rice；2) meal is spread out：Rice in bed, is cooled to 40 45 DEG C by glutinous rice at stand；3) bucket is fallen：Clear water is first housed in each oak barrel, add wheat koji, yellow rice wine active dry yeast, red yeast rice and grape pip powder, again plus well-done rice, it is mixed evenly, wherein the weight ratio of clear water, wheat koji, yellow rice wine active dry yeast, red yeast rice, grape pip powder and well-done rice is 26：0.5‑0.8：0.3‑0.5：1‑4：4‑6；4) rake is driven：Fall bucket to carry out driving rake for the first time after 2 days, driven rake after 58 days for the second time, third time is carried out after 12 15 days and drives rake；The yellow rice wine taste that the Fujian sends the fermentation technique of yellow rice wine to be made is preferable.
Description
Technical field
Fermentation technique of yellow rice wine and preparation method thereof is sent the present invention relates to a kind of Fujian.
Background technology
Yellow rice wine is the national special product of China, also referred to as rice wine, belongs to brewed wine, occupies in three big brewed wine of the world important
A seat.Brewing technology is taken the course of its own, and turns into Typical Representative and model that boundary is brewageed in east.Wherein using ShaoXing,ZheJiang yellow rice wine as generation
The wheat koji rice wine of table is that yellow rice wine is with the longest history, most representative product；Shandong Ji Me Lao Jiu is northern millet wine
Typical Representative；Fujian Longyan catalyzed wine, Fujian Laojiu are the Typical Representatives of red yeast rice rice yellow rice wine.
Existing red yeast rice rice yellow rice wine taste is single, and those skilled in the art wishes that red yeast rice rice yellow rice wine can break through list
One mouthfeel so that more people like yellow rice wine.
The content of the invention
The present invention provides fermentation technique for sending yellow rice wine in a kind of Fujian and preparation method thereof to solve above-mentioned technical problem.
To solve the above problems, the present invention adopts the following technical scheme that：
Fermentation technique of yellow rice wine and preparation method thereof is sent in a kind of Fujian, is comprised the following steps：
1) steamed rice：After sticky rice washing, clear water immersion 6-15h is creamy white to the grain of rice, and water is drained, and pours into meal braizing machine steaming
Meal, obtain well-done rice；
2) meal is spread out：Rice in bed, is cooled to 40-45 DEG C by glutinous rice at stand；
3) bucket is fallen：Clear water is first housed in each oak barrel, adds wheat koji, yellow rice wine active dry yeast, red yeast rice and grape pip
Powder, then add well-done rice, is mixed evenly, wherein clear water, wheat koji, yellow rice wine active dry yeast, red yeast rice, grape pip powder and ripe
The weight ratio of saturating rice is 2-6：0.5-0.8：0.3-0.5：1-4：4-6；
4) rake is driven：Fall bucket to carry out driving rake for the first time after 2 days, driven rake after 5-8 days for the second time, the is carried out after 12-15 days
Rake is driven three times；
5) ferment：Fermented after bucket is fallen by 40-50 days, dense aroma can be sent in bucket, vinasse gradually sink, wine liquid
Start to clarify, that is, obtain the karusen of maturation；
6) squeeze：The karusen of fermenting-ripening is poured into squeezer and carries out squeezing processing, wine liquid is made；
7) wine is decocted：Wine liquid by squeezing is transported to pan-fried wine tank.Wine liquid is heated to 60-85 DEG C, constant temperature 20-40 minutes
Afterwards, enter luggage altar, be then put in storage storage and aging 1 year.
Further, the step 6) also includes filtration treatment.
Further, the filtration treatment includes following steps：
I) wine liquid is poured into filter press and carries out initial filter, initial filter wine liquid is made；
II) using rolling hollow-fibre membrane to step I) be made initial filter wine liquid filter, the film of rolling hollow-fibre membrane
Aperture is 5-15kDa, operating pressure 1-2MPa.
Further, the grape pip powder is red grape pip powder.
Further, the grape pip powder is the red grape pip powder of Cabernet Sauvignon.
Further, the step 7) also includes regulation processing, and the regulation processing includes following steps：
One) sample liquid is taken out after wine liquid is heated to 60-85 DEG C, it is standby；
Two) alcohol content of sample liquid, total acid content and tannin content are detected, then according to detected value by pan-fried wine tank
The weight ratio of the alcohol content of interior wine liquid, total acid content and tannin content is adjusted to 10：0.2-0.5：0.4-1.
Further, the weight ratio of the alcohol content of the wine liquid, total acid content and tannin content is adjusted to 10：0.3：
0.7。
Further, the weight ratio of clear water, wheat koji, yellow rice wine active dry yeast, red yeast rice, grape pip powder and well-done rice is
6：0.7：0.4：2：5.
Further, wine liquid is heated to 60 DEG C in the step 7).
The beneficial effects of the invention are as follows：Oak barrel is employed in brewing process and instead of traditional watt altar, and is being made
Grape pip powder is added during system so that the wine led to has acid and tannin, so that the wine brewed and traditional yellow rice wine
Compared to also having a puckery mouthfeel of slightly sour band, great solid sense, and to may be such that wine liquid gradually is fermented aromatic careful for the addition of tannin
Old flavor.
Embodiment
Embodiment 1：
The fermentation technique of yellow rice wine is sent in a kind of Fujian, is comprised the following steps：
1) steamed rice：After sticky rice washing, clear water immersion 6h is creamy white to the grain of rice, and water is drained, meal braizing machine steamed rice is poured into, obtains
To well-done rice；
2) meal is spread out：Rice in bed, is cooled to 40 DEG C by glutinous rice at stand；
3) bucket is fallen：Clear water is first housed in each oak barrel, adds wheat koji, yellow rice wine active dry yeast, red yeast rice and grape pip
Powder, then add well-done rice, is mixed evenly, wherein clear water, wheat koji, yellow rice wine active dry yeast, red yeast rice, grape pip powder and ripe
The weight ratio of saturating rice is 2：0.5：0.3：1：4；
4) rake is driven：Fall bucket to carry out driving rake for the first time after 2 days, driven rake after 5 days for the second time, third time is carried out after 12 days and is opened
Rake；
5) ferment：Fermented after bucket is fallen by 40 days, dense aroma can be sent in bucket, vinasse gradually sink, and wine liquid is opened
Begin to clarify, that is, obtain the karusen of maturation；
6) squeeze：The karusen of fermenting-ripening is poured into squeezer and carries out squeezing processing, wine liquid is made；
7) wine is decocted：Wine liquid by squeezing is transported to pan-fried wine tank.Wine liquid is heated to 60 DEG C, constant temperature is carried out after 20 minutes
Altar is filled, is then put in storage storage and aging 1 year.
In the present embodiment, the step 6) also includes filtration treatment.
In the present embodiment, the filtration treatment includes following steps：
I) wine liquid is poured into filter press and carries out initial filter, initial filter wine liquid is made；
II) using rolling hollow-fibre membrane to step I) be made initial filter wine liquid filter, the film of rolling hollow-fibre membrane
Aperture is 5kDa, operating pressure 1MPa.
In the present embodiment, the grape pip powder is red grape pip powder.
In the present embodiment, the step 7) also includes regulation processing, and the regulation processing includes following steps：
One) wine liquid takes out sample liquid after being heated to 60 DEG C, standby；
Two) alcohol content of sample liquid, total acid content and tannin content are detected, then according to detected value by pan-fried wine tank
The weight ratio of the alcohol content of interior wine liquid, total acid content and tannin content is adjusted to 10：0.2：0.4.
Embodiment 2：
The fermentation technique of yellow rice wine is sent in a kind of Fujian, is comprised the following steps：
1) steamed rice：After sticky rice washing, clear water immersion 15h is creamy white to the grain of rice, and water is drained, pours into meal braizing machine steamed rice,
Obtain well-done rice；
2) meal is spread out：Rice in bed, is cooled to 45 DEG C by glutinous rice at stand；
3) bucket is fallen：Clear water is first housed in each oak barrel, adds wheat koji, yellow rice wine active dry yeast, red yeast rice and grape pip
Powder, then add well-done rice, is mixed evenly, wherein clear water, wheat koji, yellow rice wine active dry yeast, red yeast rice, grape pip powder and ripe
The weight ratio of saturating rice is 6：0.8：0.5：4：6；
4) rake is driven：Fall bucket to carry out driving rake for the first time after 2 days, driven rake after 8 days for the second time, third time is carried out after 15 days and is opened
Rake；
5) ferment：Fermented after bucket is fallen by 50 days, dense aroma can be sent in bucket, vinasse gradually sink, and wine liquid is opened
Begin to clarify, that is, obtain the karusen of maturation；
6) squeeze：The karusen of fermenting-ripening is poured into squeezer and carries out squeezing processing, wine liquid is made；
7) wine is decocted：Wine liquid by squeezing is transported to pan-fried wine tank.Wine liquid is heated to 85 DEG C, constant temperature is carried out after 40 minutes
Altar is filled, is then put in storage storage and aging 1 year.
In the present embodiment, the step 6) also includes filtration treatment.
In the present embodiment, the filtration treatment includes following steps：
I) wine liquid is poured into filter press and carries out initial filter, initial filter wine liquid is made；
II) using rolling hollow-fibre membrane to step I) be made initial filter wine liquid filter, the film of rolling hollow-fibre membrane
Aperture is 15kDa, operating pressure 2MPa.
In the present embodiment, the grape pip powder is the red grape pip powder of Cabernet Sauvignon.
In the present embodiment, the step 7) also includes regulation processing, and the regulation processing includes following steps：
One) wine liquid takes out sample liquid after being heated to 85 DEG C, standby；
Two) alcohol content of sample liquid, total acid content and tannin content are detected, then according to detected value by pan-fried wine tank
The weight ratio of the alcohol content of interior wine liquid, total acid content and tannin content is adjusted to 10：0.5：1.
Embodiment 3：
The fermentation technique of yellow rice wine is sent in a kind of Fujian, is comprised the following steps：
1) steamed rice：After sticky rice washing, clear water immersion 10h is creamy white to the grain of rice, and water is drained, pours into meal braizing machine steamed rice,
Obtain well-done rice；
2) meal is spread out：Rice in bed, is cooled to 43 DEG C by glutinous rice at stand；
3) bucket is fallen：Clear water is first housed in each oak barrel, adds wheat koji, yellow rice wine active dry yeast, red yeast rice and grape pip
Powder, then add well-done rice, is mixed evenly, wherein clear water, wheat koji, yellow rice wine active dry yeast, red yeast rice, grape pip powder and ripe
The weight ratio of saturating rice is 6：0.7：0.4：2：5；
4) rake is driven：Fall bucket to carry out driving rake for the first time after 2 days, driven rake after 7 days for the second time, third time is carried out after 14 days and is opened
Rake；
5) ferment：Fermented after bucket is fallen by 45 days, dense aroma can be sent in bucket, vinasse gradually sink, and wine liquid is opened
Begin to clarify, that is, obtain the karusen of maturation；
6) squeeze：The karusen of fermenting-ripening is poured into squeezer and carries out squeezing processing, wine liquid is made；
7) wine is decocted：Wine liquid by squeezing is transported to pan-fried wine tank.Wine liquid is heated to 60 DEG C, constant temperature is carried out after 30 minutes
Altar is filled, is then put in storage storage and aging 1 year.
In the present embodiment, the step 6) also includes filtration treatment.
In the present embodiment, the filtration treatment includes following steps：
I) wine liquid is poured into filter press and carries out initial filter, initial filter wine liquid is made；
II) using rolling hollow-fibre membrane to step I) be made initial filter wine liquid filter, the film of rolling hollow-fibre membrane
Aperture is 10kDa, operating pressure 1.5MPa.
In the present embodiment, the grape pip powder is the red grape pip powder of Cabernet Sauvignon.
In the present embodiment, the step 7) also includes regulation processing, and the regulation processing includes following steps：
One) wine liquid takes out sample liquid after being heated to 60 DEG C, standby；
Two) alcohol content of sample liquid, total acid content and tannin content are detected, then according to detected value by pan-fried wine tank
The weight ratio of the alcohol content of interior wine liquid, total acid content and tannin content is adjusted to 10：0.3：0.7.
The beneficial effects of the invention are as follows：Oak barrel is employed in brewing process and instead of traditional watt altar, and is being made
Grape pip powder is added during system so that the wine led to has acid and tannin, so that the wine brewed and traditional yellow rice wine
Compared to also having a puckery mouthfeel of slightly sour band, great solid sense, and to may be such that wine liquid gradually is fermented aromatic careful for the addition of tannin
Old flavor.
Claims (9)
1. the fermentation technique of yellow rice wine is sent in a kind of Fujian, it is characterised in that is comprised the following steps：
1) steamed rice：After sticky rice washing, clear water immersion 6-15h is creamy white to the grain of rice, and water is drained, meal braizing machine steamed rice is poured into, obtains
To well-done rice；
2) meal is spread out：Rice in bed, is cooled to 40-45 DEG C by glutinous rice at stand；
3) bucket is fallen：Clear water is first housed in each oak barrel, adds wheat koji, yellow rice wine active dry yeast, red yeast rice and grape pip powder, then
Add well-done rice, be mixed evenly, wherein clear water, wheat koji, yellow rice wine active dry yeast, red yeast rice, grape pip powder and well-done
The weight ratio of rice is 2-6：0.5-0.8：0.3-0.5：1-4：4-6；
4) rake is driven：Fall bucket to carry out driving rake for the first time after 2 days, driven rake after 5-8 days for the second time, third time is carried out after 12-15 days
Drive rake；
5) ferment：Fermented after bucket is fallen by 40-50 days, dense aroma can be sent in bucket, vinasse gradually sink, and wine liquid starts
Clarification, that is, obtain the karusen of maturation；
6) squeeze：The karusen of fermenting-ripening is poured into squeezer and carries out squeezing processing, wine liquid is made；
7) wine is decocted：Wine liquid by squeezing is transported to pan-fried wine tank.Wine liquid is heated to 60-85 DEG C, after constant temperature 20-40 minutes, entered
Luggage altar, is then put in storage storage and aging 1 year.
2. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 1, it is characterised in that：The step 6) also included
Filter is handled.
3. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 2, it is characterised in that：The filtration treatment include with
Lower step：
I) wine liquid is poured into filter press and carries out initial filter, initial filter wine liquid is made；
II) using rolling hollow-fibre membrane to step I) be made initial filter wine liquid filter, the membrane aperture of rolling hollow-fibre membrane
For 5-15kDa, operating pressure 1-2MPa.
4. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 1, it is characterised in that：The grape pip powder is red grape
Seed powder.
5. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 1, it is characterised in that：The grape pip powder is Cabernet Sauvignon
Red grape pip powder.
6. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 1, it is characterised in that：The step 7) also includes tune
Section processing, the regulation processing include following steps：
One) sample liquid is taken out after wine liquid is heated to 60-85 DEG C, it is standby；
Two) alcohol content of sample liquid, total acid content and tannin content are detected, then according to detected value by pan-fried wine tank
The weight ratio of the alcohol content of wine liquid, total acid content and tannin content is adjusted to 10：0.2-0.5：0.4-1.
7. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 5, it is characterised in that：The alcohol content of the wine liquid,
The weight of total acid content and tannin content ratio is adjusted to 10：0.3：0.7.
8. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 1, it is characterised in that：Clear water, wheat koji, yellow rice wine activity are dry
Yeast, red yeast rice, the weight ratio of grape pip powder and well-done rice are 6：0.7：0.4：2：5.
9. the fermentation technique of yellow rice wine is sent in a kind of Fujian as claimed in claim 1, it is characterised in that：Wine liquid is added in the step 7)
Heat is to 60 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710842668.4A CN107460077A (en) | 2017-09-18 | 2017-09-18 | Send fermentation technique of yellow rice wine and preparation method thereof in a kind of Fujian |
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| CN201710842668.4A CN107460077A (en) | 2017-09-18 | 2017-09-18 | Send fermentation technique of yellow rice wine and preparation method thereof in a kind of Fujian |
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| CN107460077A true CN107460077A (en) | 2017-12-12 |
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| CN201710842668.4A Pending CN107460077A (en) | 2017-09-18 | 2017-09-18 | Send fermentation technique of yellow rice wine and preparation method thereof in a kind of Fujian |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410633A (en) * | 2018-05-21 | 2018-08-17 | 贵州省轻工业科学研究所 | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic |
| CN111440688A (en) * | 2019-11-11 | 2020-07-24 | 四川大学青岛研究院 | Improved formula and production process based on yellow wine brewing |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865711A (en) * | 2013-12-06 | 2014-06-18 | 金华寿生酒业有限公司 | Yellow wine subjected to double-koji combined fermented production and production process thereof |
| CN103992932A (en) * | 2013-06-20 | 2014-08-20 | 江南大学 | Method for accelerating yellow wine aging by adding oak chips |
-
2017
- 2017-09-18 CN CN201710842668.4A patent/CN107460077A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103992932A (en) * | 2013-06-20 | 2014-08-20 | 江南大学 | Method for accelerating yellow wine aging by adding oak chips |
| CN103865711A (en) * | 2013-12-06 | 2014-06-18 | 金华寿生酒业有限公司 | Yellow wine subjected to double-koji combined fermented production and production process thereof |
Non-Patent Citations (4)
| Title |
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| （美）阿麦都兹: "《葡萄酒的第一堂课：从葡萄到美酒》", 30 June 2015, 东南大学出版社 * |
| 刁治民等: "《农业微生物工程学》", 31 December 2007, 青海人民出版社 * |
| 叶福成: "《红酒养生》", 31 January 2015, 青岛出版社 * |
| 胡普信: "《黄酒酿造技术》", 30 April 2014, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410633A (en) * | 2018-05-21 | 2018-08-17 | 贵州省轻工业科学研究所 | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic |
| CN111440688A (en) * | 2019-11-11 | 2020-07-24 | 四川大学青岛研究院 | Improved formula and production process based on yellow wine brewing |
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