CN107641574A - Distiller's yeast class molasses class mixed fermentation brewing glutinous rice red wine - Google Patents
Distiller's yeast class molasses class mixed fermentation brewing glutinous rice red wine Download PDFInfo
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- CN107641574A CN107641574A CN201710406841.6A CN201710406841A CN107641574A CN 107641574 A CN107641574 A CN 107641574A CN 201710406841 A CN201710406841 A CN 201710406841A CN 107641574 A CN107641574 A CN 107641574A
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Abstract
Distiller's yeast, sugared ratio during distiller's yeast class molasses class mixed fermentation brewing glutinous rice red wine; it is general to add or less add to see concrete condition; anyway distiller's yeast has added certain vinegar-pepper taste of increase; sugar added it is certain pleasantly sweet, so sugar, distiller's yeast proportioning need the numerical value of daily accumulation, index to draw using computer and be preferably formulated.Fine setting sweet tea, vinegar-pepper degree are finally blent, rock sugar is stronger than other sugared melting abilities in fermentation, so more preferable with rock sugar, honey is usually two times of sugar, and molasses can also mix addition simultaneously, but ratio can not have big difference.Red yeast rice, koji, fruit wine song, white wine song, yellow wine yeast, raw cooked material starter etc., can also add or add less, can also add all distiller's yeasts, same ratio can not differ greatly, glutinous rice includes the grain that can make wine, and other wine brewing grains are preferably used in mixed way with glutinous rice, also can be used alone.Distillation technique distilled spirit can also be used.If red wine can absorb wooden barrel fragrance into basement or the built-in wooden barrel of cavern (oak barrel, refined wooden barrel, camphorwood bucket etc.) sealed storage, red wine is put into after drinking, the time is more long more mellowness, mouthfeel are more soft.
Description
1：This Chinese glutinous rice red wine invention is the summary, lifting, innovation of Chinese tradition brewing technology of all kinds, according to each
Have the revolution of the brewing technology of characteristic, be with Chinese characteristics.
2：Sugaring can also be added or be lacked to ratio when brewing Chinese glutinous rice red wine, and in fermentation, rock sugar melts energy than other sugar
Power is strong, so more preferable with rock sugar, honey is usually two times of sugar, and (due to the too high cost increase of honey price) molasses also can be simultaneously
Mixing adds, and typically adds or less add to see concrete condition, but ratio can not have big difference.Red yeast rice, koji, fruit wine
Song, white wine song, yellow wine yeast, raw cooked material starter etc., can also add or add less, can also add all distiller's yeasts, same ratio can not
Differ greatly, the red yeast rice (distiller's yeast) of different batches different places has a small amount of difference.Glutinous rice includes the grain that can make wine, other wine
Wine grain is preferably used in mixed way with glutinous rice, also can be used alone.If basement or the built-in wooden barrel of cavern are put into after into red wine
(oak barrel, refined wooden barrel, camphorwood bucket etc.) sealed storage, red wine can absorb wooden barrel fragrance, and the time is more long more mellowness.This distiller's yeast class sugar
Sweet class mixed fermentation makes red wine patented technology method and leads to red wine, and wine and women-sensual pursuits is mellow, the soft silk floss of mouthfeel, reduces sour, peppery, bitter, puckery etc.
Disagreeable taste.With La Fei and the advantages of Maotai, molasses distiller's yeast proportioning is how many more preferable, and what distiller's yeast coordinates more with what molasses
Well, it is necessary to more practical explorations.I is also exploring more molasses distiller's yeast mixed fermentation methods, and these are required for time to utilize
Data, the index that computer combines daily each batch accumulation find out best molasses, distiller's yeast, glutinous rice, water proportioning, finally can also blend
Sweet tea, acid, peppery degree are finely tuned, draws the taste for best suiting human needs.Distillation technique can also be used and be distilled into white wine.
3：Specific proportioning operation, the content of the invention
1：Five jin of glutinous rices routinely add cold water appropriate when cooling stirring, add conventional more 20 to 5 percent percent
Ten fermented glutinous rice distiller's yeasts or Fang County, Dazhou City or distiller's yeast elsewhere, brewage five to seven days or so, add the hectogram of red yeast rice two to 600
Gram, add one jin to three jin rock sugar, add three to four jin of cold water or white wine, yellow rice wine, beer bottling fermentation, sugar, distiller's yeast proportioning are with people
Depending on taste, anyway sugar has added inclined sweet tea, red wine song has added that meta-acid is peppery, and the bent proportioning of sugar, red wine is not correct sweetless, vinegar-pepper.This
Wherein to add white wine into wine than very fast, cold water is slow.High six months of general day temperature to 12 with last month into wine, sweet wine
Wine belongs to high temperature song class, and red yeast rice belongs to low temperature song class, so taking longer for fusing, the resting period is longer to glutinous rice red wine
Fermentation is better.Warm height can not surpass 35 degree, and temperature is high to influence vinosity, and the day temperature low time lengthens.Temperature it is too low make fermented glutinous rice when
Pay close attention to, high temperature song class must be belonged into ability latter acts fermented glutinous rices after fermented glutinous rice.
2：Five jin of glutinous rices routinely add cold water appropriate when cooling stirring, add conventional more 20 to 5 percent percent
Ten fermented glutinous rice distiller's yeasts or Fang County, Dazhou City or distiller's yeast elsewhere, brewage five to seven days or so, add the hectogram of red yeast rice two to 600
Gram, add three jin or four jin of cold water, white wine, yellow rice wine, beer bottling fermentation, depending on distiller's yeast proportioning is with people's taste, because not sugaring
Fermentation, taste necessarily has vinegar-pepper taste, and red yeast rice adds less vinegar-pepper taste low, add it is vinegar-pepper highly seasoned, among these to add white wine to compare into wine
It hurry up, cold water is slow.To more than 12 months into wine, fermented glutinous rice belongs to high temperature song class, red yeast rice to general day temperature within high six months
Rice belongs to low temperature song class, so taking longer for fusing, the resting period is longer better to the fermentation of glutinous rice red wine.Warm height can not surpass
35 degree, temperature is high to influence vinosity, and the day temperature low time lengthens.Temperature is too low will to be paid close attention to when making fermented glutinous rice, must be into
Ability latter acts fermented glutinous rices belong to high temperature song class after fermented glutinous rice.
3：Five jin of glutinous rices cool, and add three to five jin of rock sugar, add one jin to one and half red yeast rices, add during stirring appropriate
Cold water or white wine, yellow rice wine, beer, cold water are defined by that can be sufficiently stirred, five jin of glutinous rices, three to five jin of cold water or white wine,
Yellow rice wine, beer bottling fermentation.Cold water can not be added.Anyway sugar has added inclined sweet tea, and it is peppery that red yeast rice has added meta-acid, sugar, red yeast rice
Rice proportioning is not correct sweetless, vinegar-pepper.General day temperature can not surpass 35 in high six months to more than 12 months into wine, warm height
Degree, temperature is high to influence vinosity, and the day temperature low time lengthens
4：Five jin of glutinous rices cool, and routinely add cold water appropriate during stirring, add conventional more ten to percent 2 percent
50 fermented glutinous rice distiller's yeasts or Fang County, Dazhou City or distiller's yeast elsewhere, are brewageed five to seven days or so, add two to three jin of white wine, and two
To the bottling fermentation of three jin of rock sugar, no longer plus plain boiled water, white wine can be replaced with other wine, general 1 year to more than 2 years into wine,
Warm height can not surpass 35 degree, and temperature is high to influence vinosity, and the temperature low time lengthens.Temperature it is too low make fermented glutinous rice when to pay close attention to, one
Surely high temperature song class is belonged into ability latter acts fermented glutinous rices after fermented glutinous rice.
Claims (5)
1. the combination of more than two kinds distiller's yeasts, more than two kinds brewing technologies, it is purer, more that correct grain, sugar, bent proportioning help wine product
Close ordinary person's taste.Increasing red yeast rice dosage can reduce the alcohol hazard factor in wine, and molasses are the golden key of wine brewing.Distiller's yeast promotees grain
Food turns sugar, and sugared part, grain, appropriate could ferment of distiller's yeast meet the good wine of people's taste, that is to say, that there was only the correctly bent proportioning of sugar
It could ferment and meet the good wine of ordinary person's taste, China's seldom brewing technology solves this contradiction.So want a variety of distiller's yeasts, a variety of wine
The combination of wine technology.Sugar part is few during grain wine koji fermentation, and vinic acid is peppery, and this affirmative distiller's yeast is excessive, (distiller's yeast of different batches,
Red yeast rice has a little difference) to have lacked wine impure for distiller's yeast, and a variety of distiller's yeasts are combined correct proportioning mixed fermentation with molasses could more
The raising of Chinese brewing technology is played well, spawns Chinese glutinous rice red wine.Data are brewageed with reference to daily each batch, refer to using computer
Mark finds out best molasses, distiller's yeast, glutinous rice, water proportioning, finally can also blend fine setting sweet tea, acid, peppery degree, draw and best suit human needs
Taste.Distillation technique distilled spirit can also be used.
2. routinely adding cold water appropriate when five jin of glutinous rices cool stirring according to claim 1, conventional more percent is added
20 to percent 50 fermented glutinous rice distiller's yeasts or Fang County, Dazhou City or distiller's yeast elsewhere, brewage five to seven days or so, add red yeast rice
Rice two hectograms to six hectograms, add one jin to three jin rock sugar, add three to four jin of cold water or white wine, and yellow rice wine, beer bottling ferment,
Depending on sugar, distiller's yeast proportioning are with people's taste, anyway sugar has added inclined sweet tea, red wine song has added that meta-acid is peppery, and the bent proportioning of sugar, red wine is correct
It is sweetless, not vinegar-pepper.Among these to add white wine into wine than very fast, cold water is slow.General day temperature is high six months to 12
Into wine more than month, fermented glutinous rice belongs to high temperature song class, and red yeast rice belongs to low temperature song class, so take longer for fusing, during storage
Between it is longer to glutinous rice red wine ferment it is better.Warm height can not surpass 35 degree, and temperature is high to influence vinosity, and the day temperature low time lengthens.Temperature
To be paid close attention to when spending low wine fermented glutinous rice, high temperature song class must be belonged into ability latter acts fermented glutinous rices after fermented glutinous rice.
3. routinely adding cold water appropriate when five jin of glutinous rices cool stirring according to claim 1, conventional more percent is added
20 to percent 50 fermented glutinous rice distiller's yeasts or Fang County, Dazhou City or distiller's yeast elsewhere, brewage five to seven days or so, add red yeast rice
Rice two hectograms to six hectograms, add three jin or four jin of cold water, white wine, yellow rice wine, beer bottling fermentation, distiller's yeast proportioning with people's taste and
Fixed, because not forced fermentation with sugars, taste necessarily has vinegar-pepper taste, and red yeast rice adds less vinegar-pepper taste low, add it is vinegar-pepper highly seasoned, among these to add
For white wine into wine than very fast, cold water is slow.To more than 12 months into wine, fermented glutinous rice belongs to high to general day temperature within high six months
The bent class of temperature, red yeast rice belongs to low temperature song class, so take longer for fusing, the resting period it is longer to the fermentation of glutinous rice red wine more
It is good.Warm height can not surpass 35 degree, and temperature is high to influence vinosity, and the day temperature low time lengthens.Temperature it is too low make fermented glutinous rice when will be very
Pay attention to, high temperature song class must be belonged into ability latter acts fermented glutinous rices after fermented glutinous rice.
4. five jin of glutinous rices cool according to claim 1, three to five jin of rock sugar are added, add one jin to one and half red yeast rice
Rice, add appropriate cold water or white wine, yellow rice wine, beer during stirring, cold water is defined that can be sufficiently stirred, five jin of glutinous rices three to five
Jin cold water or white wine, yellow rice wine, beer bottling fermentation.Cold water can not be added.Anyway sugar has added inclined sweet tea, and red yeast rice is added
Meta-acid is peppery, and sugar, red yeast rice proportioning be not correct sweetless, vinegar-pepper.General day temperature can not surpass for high three months to six months into wine, warm height
35 degree, temperature is high to influence vinosity, and the day temperature low time lengthens.
Routinely add cold water appropriate 5. five jin of glutinous rices cool according to claim 1, during stirring, add conventional more percent
The distiller's yeast elsewhere such as 20 to percent 50 fermented glutinous rice distiller's yeasts or Fang County, Dazhou City, is brewageed five to seven days or so, add two to
Three jin of white wine, two to three jin of rock sugar bottling fermentations, no longer plus plain boiled water, white wine can be replaced with other wine, general 1 year to two
Into wine more than year, warm height can not surpass 35 degree, and temperature is high to influence vinosity, and the temperature low time lengthens.Temperature it is too low make fermented glutinous rice when will
Pay close attention to, high temperature song class must be belonged into ability latter acts fermented glutinous rices after fermented glutinous rice.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103396913A (en) * | 2013-07-30 | 2013-11-20 | 苏州苏东庭生物科技有限公司 | Processing method for novel waxberry sparkling wine |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
| CN106190720A (en) * | 2016-07-08 | 2016-12-07 | 江苏今世缘酒业股份有限公司 | A kind of rich in MonacolinK Monas cuspurpureus Went rice wine and brewage process thereof |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
-
2017
- 2017-05-15 CN CN201710406841.6A patent/CN107641574A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103396913A (en) * | 2013-07-30 | 2013-11-20 | 苏州苏东庭生物科技有限公司 | Processing method for novel waxberry sparkling wine |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
| CN106190720A (en) * | 2016-07-08 | 2016-12-07 | 江苏今世缘酒业股份有限公司 | A kind of rich in MonacolinK Monas cuspurpureus Went rice wine and brewage process thereof |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
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Application publication date: 20180130 |
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