CN107686797A - A kind of sweet tea type wine and its brewage process with the special song of Shaoxing special flavour sweet wine for the sort of quyi - Google Patents
A kind of sweet tea type wine and its brewage process with the special song of Shaoxing special flavour sweet wine for the sort of quyi Download PDFInfo
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- CN107686797A CN107686797A CN201711003295.8A CN201711003295A CN107686797A CN 107686797 A CN107686797 A CN 107686797A CN 201711003295 A CN201711003295 A CN 201711003295A CN 107686797 A CN107686797 A CN 107686797A
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- wine
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- shaoxing
- sweet
- rice
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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 with the special bent sweet tea type wine and its brewage process for the sort of quyi of Shaoxing special flavour sweet wine, solve during the fermentation, in the case that distiller's yeast is unstable, the problem of quality and flavor of the wine spawned can be affected, its drip irrigation device is formulated by the component of following weight percentage：Glutinous rice 35 ~ 45%, clear water 30 ~ 40%, white wine 20 ~ 25%, raw wheat koji 2 ~ 4%, Shaoxing rice wine special flavour sweet wine special bent 0.1 ~ 1%；The special song of Shaoxing rice wine flavor sweet taste wine includes following components：Shaoxing rice wine special yeast, amylase, carbohydrase, protease and cellulase, have reached the quality for the wine that distiller's yeast is more stable, spawns and the purpose that taste is better.
Description
Technical field
The present invention relates to a kind of with the special bent sweet tea type wine and its brewage process for the sort of quyi of Shaoxing special flavour sweet wine.
Background technology
Shao-hsing rice wine is harmoniously merged by 6 kinds of tastes and formed, and this 6 taste is tart flavour, bitter taste, pungent taste, delicate flavour, astringent taste and sweet taste,
Sweet tea type wine refers to a kind of higher wine of sugar content, because its sweet taste is laid particular stress on, has highlighted the delicate flavour of wine, deep to be liked by common people.
In the brewing process of sweet tea type wine, fermentation is very important process, have impact on the final flavor of wine, during the fermentation, distiller's yeast
Kind and activity it is particularly important, in the case that distiller's yeast is unstable, the quality and flavor of the wine spawned can be affected.
The content of the invention
In view of the deficienciess of the prior art, an object of the present invention be to provide it is a kind of special with Shaoxing special flavour sweet wine
Song is the sweet tea type wine and its brewage process of the sort of quyi, reaches the quality for the wine that distiller's yeast is more stable, spawns and the purpose that taste is better.
To achieve the above object, the invention provides following technical scheme：It is a kind of special bent for song with Shaoxing special flavour sweet wine
The sweet tea type wine of kind, include the component of following weight percentage：Glutinous rice 35 ~ 45%, clear water 30 ~ 40%, white wine 20 ~ 25%, raw wheat koji 2 ~
4%th, Shaoxing rice wine special flavour sweet wine special bent 0.1 ~ 1%；The special song of Shaoxing rice wine flavor sweet taste wine includes following components：The special ferment of Shaoxing rice wine
Mother, amylase, carbohydrase, protease and cellulase.
Pass through above-mentioned technical proposal, the special song of Shaoxing rice wine flavor are to spread out the yeast fungus strain separated in meal wine fermented glutinous rice with Shaoxing
And the enzyme system separated in the raw wheat koji of Shaoxing, tame, cultivate through science, separating and desiccation, through different process, Various Seasonal
Try out improvement repeatedly, science is combined, and its activity is kept optimum state within the shelf-life, avoids traditional yeast for brewing rice wine, wine
Tender rear old decay period, is in vigor peak, during the fermentation, Shaoxing rice wine flavor is special forever in the entirely wine brewing cycle before wine
Keep stable with the activity of song, the wine taste spawned is more preferably；Simultaneously because Shaoxing rice wine flavor is special bent during manufacture, use,
Do not add the chemical sweetener of regulation mouthfeel and prevent distiller's wort becomes sour in fermentation process antibiotic and preservative etc., be tool
There is the special brewing yellow rice wine of 'shaoxing ' wine flavor style bent.
Further, the special bent weight percentages of components of Shaoxing rice wine flavor sweet taste wine is：Shaoxing rice wine special yeast 35 ~
45%th, amylase 15 ~ 25%, carbohydrase 15 ~ 25%, protease 5 ~ 15% and cellulase 5 ~ 15%.
Pass through above-mentioned technical proposal,
1. Shaoxing rice wine special yeast is active to keep stable, the characteristics of making the wine taste that spawns more preferably；
2. amylase can produce dextrin, oligosaccharide and monose with the glycosidic bond inside hydrolysis starch, regulation yellow rice wine wind is served
Taste, the effect for increasing yellow rice wine sugariness；
3. carbohydrase is a kind of starch chain that can be cut off in ethanol raw material, the enzyme by Starch Conversion into glucose, with the temperature of effect
Spend the increase of rise vigor, more than 65 DEG C again with temperature rise and vigor drastically declines, most suitable effect PH relaxes value on a 4.0-4.5 left sides
The right side, during heat-preservation fermentation, carbohydrase does not allow easy in inactivation, and carbohydrase also can preferably adapt to the fermentation ring of acidity
Border, ensure the normal fermentation of wine；
4. protease can hydrolyze the protein in glutinous rice, make protein hydrolysis generation amino acid, play a part of flavouring, adjust
The flavor of wine；
5. cellulase can degraded cellulose, generate glucose, while in wine fermentation, the addition of cellulase can increase
The utilization rate of raw material, distillation yield is improved, while shorten fermentation time；
Further, the Shaoxing rice wine special yeast includes torulopsis and ester-producing yeast, the torulopsis and ester-producing yeast
Weight ratio is 0.5 ~ 1.5:1.
Pass through above-mentioned technical proposal, torulopsis can be resistant to hyperosmosis environment, not allow during the fermentation because of environment
Osmotic pressure is excessive and inactivates, and can keep activity for a long time, while torulopsis can play a part of increasing ester flavouring, improve wine
Quality；Ester-producing yeast has very strong affinity to the ethanol in wine, and for ester-producing yeast using ethanol as carbon source, ethanol promotes production
The respiration of fat yeast, can also play a part of increasing ester flavouring, so as to improve the main body fragrant content of wine, therefore torulopsis and
Production fat yeast coordinates the quality improved just.
Further, the white wine includes 50 ° of grain burnings.
Pass through above-mentioned technical proposal, white wine is added during wine brewing can adjust the alcoholic strength of wine, and grain is burnt with yellow rice wine
Waste matter after squeezing is raw material, further distills and forms after fermentation, close with the composition of yellow rice wine, and one is carried on the basis of yellow rice wine
It is a little itself the characteristics of, elegant fragrance, grain, which is burnt, to add in yellow rice wine will burn grain with yellow rice wine on fragrance and taste can preferably to melt
It is combined, plays a part of lifting yellow rice wine quality.
The second object of the present invention is to provide a kind of brewageing with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine
Technique, comprise the following steps：
1. glutinous rice soaks 3 ~ 4 days；
2. steamed rice, steamed rice reaches ripe without pasting, and the rice cooked is cooled to 28 DEG C ~ 30 DEG C；
3. clear water, raw wheat koji, the special song of Shaoxing rice wine flavor are put into cylinder, stirring, the input step 2. rice after middle cooling, control
Fall cylinder temperature at 28 DEG C ~ 32 DEG C；
4. preceding ferment：Beginning rake after above-mentioned material falls cylinder 12 ~ 15 hours, beginning rake temperature control add white at 32 DEG C ~ 35 DEG C
Wine, then opened every 12 hours and once harrow；
5. rear ferment:Preceding ferment stirs rake and the material in cylinder is inputted into big tank, timing ventilation oxygenation after 72 ~ 90 hours；
6. being squeezed after 90 ~ 120 days to the material in big tank, the wine tank altar that will be squeezed out, finished product is obtained.
Pass through above-mentioned technical proposal, step 1. in, glutinous rice is soaked, makes glutinous rice matter loose, facilitates later stage boiling；Step
Suddenly 2. in, steamed rice reaches ripe without pasting, and adhesive small between the grain of rice, particle is obvious, and it is not half-cooked that the grain of rice is fully denatured, rice drop
Temperature is incubated to 28 DEG C ~ 30 DEG C, and with cool-bag to rice, rice temperature stabilization is avoided at 28 DEG C ~ 30 DEG C because of temperature
Progress that is too low and influenceing subsequent fermentation；Step 3. in, mixed clear water, raw wheat koji, the special Qu Jinhang of Shaoxing rice wine flavor are stirred
Mix, the microorganism in distiller's yeast is fully activated, the enzyme such as amylase, carbohydrase and protease etc. of Institute of Micro-biology's secretion after activation
With biocatalysis, can accelerate the starch of rice, protein etc. changing saccharogenesis, amino acid, sugar divides in the presence of enzyme
Solution into ethanol, meanwhile, distiller's yeast is in itself containing starch and protein etc., and liquor-making raw material, activation act accelerate entering for fermentation
Journey, shorten the time needed for fermentation；And 5. 4. the operation of preceding ferment and rear ferment allows wine fully to ferment to step, makes the flavor of wine
More preferably, quality is more.
Further, step 5. in after ferment time be 8 days, oxygenation was aerated 20 minutes to big tank in every 12 hours.
Pass through above-mentioned technical proposal, timing ventilation can increase the oxygen in big tank, the microorganism in wine is kept activity,
Microorganism does not allow easy in inactivation during rear ferment, it is not easy to the normal fermentation of wine is influenceed because microorganism deactivated, makes the product of wine
Matter is more preferable.
Further, step 2. in, pass through the rice that cooks of blower fan cooling.
Rice after cooking blows the cold cooling that can accelerate rice by blower fan, rice center be not easy because temperature is too high,
Radiating is not added with and overdone, rice is preferably kept the ripe state without paste, is made distillation yield higher, while the flavor of wine is more
It is good.
In summary, the invention has the advantages that：
1st, the special song of Shaoxing rice wine flavor is in vigor peak forever in the entirely wine brewing cycle, and during the fermentation, Shaoxing rice wine flavor is special
Keep stable with the activity of song, the wine taste spawned more preferably, simultaneously because Shaoxing rice wine flavor is special bent during manufacture, use,
Do not add the chemical sweetener of regulation mouthfeel and prevent distiller's wort becomes sour in fermentation process antibiotic and preservative etc., be tool
There is the special brewing yellow rice wine of 'shaoxing ' wine flavor style bent；
2nd, torulopsis and ester-producing yeast collective effect, play a part of increasing ester flavouring, improve the quality of wine；
3rd, in the brewage process with the special song of Shaoxing special flavour sweet wine for the sweet tea type wine of the sort of quyi, to mixed clear water, raw wheat koji, continue
The special song of wine taste is stirred, and the microorganism in distiller's yeast is fully activated, the enzyme such as starch of Institute of Micro-biology's secretion after activation
Enzyme, carbohydrase and protease etc. have biocatalysis, and the operation of preceding ferment and rear ferment allows wine fully to ferment, and makes the wind of wine
Taste is more preferable, and quality is more preferably.
Embodiment
Embodiment 1：
A kind of sweet tea type wine with the special song of Shaoxing special flavour sweet wine for the sort of quyi, include the component of following weight percentage：Glutinous rice 39%,
Clear water 34.3%, white wine 23.4%, raw wheat koji 3.1%, Shaoxing rice wine special flavour sweet wine special bent 0.2%, white wine include 50 ° of grains and burnt.
The special bent component following including percentage by weight of Shaoxing rice wine flavor sweet taste wine：Shaoxing rice wine special yeast 40%, amylase
15%th, carbohydrase 25%, protease 5% and cellulase 15%.
Shaoxing rice wine special yeast includes torulopsis and ester-producing yeast, and the weight ratio of torulopsis and ester-producing yeast is 0.5:1.
Embodiment 2：
A kind of brewage process with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine, comprise the following steps：
1. glutinous rice soaks 3 ~ 4 days；
2. steamed rice, steamed rice reaches ripe without pasting, and the rice cooked is cooled to 28 DEG C ~ 30 DEG C with blower fan；
3. clear water, raw wheat koji, the special song of Shaoxing rice wine flavor are put into cylinder, stirring, the input step 2. rice after middle cooling, control
Fall cylinder temperature at 28 DEG C ~ 32 DEG C；
4. preceding ferment：Beginning rake after above-mentioned material falls cylinder 12 ~ 15 hours, beginning rake temperature control add white at 32 DEG C ~ 35 DEG C
Wine, then opened every 12 hours and once harrow；
5. rear ferment:Preceding ferment stirs rake and the material in cylinder is inputted into big tank after 72 ~ 90 hours, the rear ferment time is 8 days, and every 12 hours right
Big tank is aerated oxygenation 20 minutes.
6. being squeezed after 90 ~ 120 days to the material in big tank, the wine tank altar that will be squeezed out, finished product is obtained.
Embodiment 3：
A kind of sweet tea type wine with the special song of Shaoxing special flavour sweet wine for the sort of quyi, include the component of following weight percentage：Glutinous rice 35%,
Clear water 40%, white wine 20%, raw wheat koji 4%, Shaoxing rice wine special flavour sweet wine special bent 1%, white wine include 50 ° of grains and burnt.
The special bent component following including percentage by weight of Shaoxing rice wine flavor sweet taste wine：Shaoxing rice wine special yeast 35%, amylase
25%th, carbohydrase 15%, protease 15% and cellulase 10%.
Shaoxing rice wine special yeast includes torulopsis and ester-producing yeast, and the weight ratio of torulopsis and ester-producing yeast is 1:1.
Embodiment 4：
A kind of sweet tea type wine with the special song of Shaoxing special flavour sweet wine for the sort of quyi, include the component of following weight percentage：Glutinous rice 45%,
Clear water 30%, white wine 22.8%, raw wheat koji 2%, Shaoxing rice wine special flavour sweet wine special bent 0.2%, white wine include 50 ° of grains and burnt.
The special bent component following including percentage by weight of Shaoxing rice wine flavor sweet taste wine：Shaoxing rice wine special yeast 45%, amylase
20%th, carbohydrase 20%, protease 10% and cellulase 5%.
Shaoxing rice wine special yeast includes torulopsis and ester-producing yeast, and the weight ratio of torulopsis and ester-producing yeast is 1.5:1.
Embodiment 5：
A kind of sweet tea type wine with the special song of Shaoxing special flavour sweet wine for the sort of quyi, include the component of following weight percentage：Glutinous rice 36%,
Clear water 35.9%, white wine 25%, raw wheat koji 3%, Shaoxing rice wine special flavour sweet wine special bent 0.1%, white wine include 50 ° of grains and burnt.
The special bent component following including percentage by weight of Shaoxing rice wine flavor sweet taste wine：Shaoxing rice wine special yeast 38%, amylase
18%th, carbohydrase 18%, protease 13% and cellulase 13%.
Shaoxing rice wine special yeast includes torulopsis and ester-producing yeast, and the weight ratio of torulopsis and ester-producing yeast is 1.1:1.
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (7)
- It is 1. a kind of with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine, it is characterised in that including following weight percentage Component：Glutinous rice 35 ~ 45%, clear water 30 ~ 40%, white wine 20 ~ 25%, raw wheat koji 2 ~ 4%, Shaoxing rice wine special flavour sweet wine special bent 0.1 ~ 1%；The special song of Shaoxing rice wine flavor sweet taste wine includes following components：Shaoxing rice wine special yeast, amylase, carbohydrase, protease and Cellulase.
- It is 2. according to claim 1 a kind of with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine, it is characterised in that institute Stating the special bent weight percentages of components of Shaoxing rice wine flavor sweet taste wine is：Shaoxing rice wine special yeast 35 ~ 45%, amylase 15 ~ 25%, saccharification Enzyme 15 ~ 25%, protease 5 ~ 15% and cellulase 5 ~ 15%.
- It is 3. according to claim 2 a kind of with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine, it is characterised in that institute Stating Shaoxing rice wine special yeast includes torulopsis and ester-producing yeast, and the weight ratio of the torulopsis and ester-producing yeast is 0.5 ~ 1.5: 1。
- It is 4. according to claim 2 a kind of with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine, it is characterised in that institute Stating white wine includes 50 ° of grain burnings.
- 5. a kind of brewage process with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine according to claim 4, its It is characterised by, comprises the following steps：1. glutinous rice soaks 3 ~ 4 days；2. steamed rice, steamed rice reaches ripe without pasting, and the rice cooked is cooled to 28 DEG C ~ 30 DEG C；3. clear water, raw wheat koji, the special song of Shaoxing rice wine flavor are put into cylinder, stirring, the input step 2. rice after middle cooling, control Fall cylinder temperature at 28 DEG C ~ 32 DEG C；4. preceding ferment：Beginning rake after above-mentioned material falls cylinder 12 ~ 15 hours, beginning rake temperature control add white at 32 DEG C ~ 35 DEG C Wine, then opened every 12 hours and once harrow；5. rear ferment:Preceding ferment stirs rake and the material in cylinder is inputted into big tank, timing ventilation oxygenation after 72 ~ 90 hours；6. being squeezed after 90 ~ 120 days to the material in big tank, the wine tank altar that will be squeezed out, finished product is obtained.
- 6. a kind of brewage process with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine according to claim 5, its Be characterised by, step 5. in after ferment time be 8 days, the clock of oxygenation 20 is aerated to big tank within every 12 hours.
- 7. a kind of brewage process with the special bent sweet tea type wine for the sort of quyi of Shaoxing special flavour sweet wine according to claim 6, its Be characterised by, step 2. in, pass through the rice that cooks of blower fan cooling.
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| CN201711003295.8A CN107686797A (en) | 2017-10-24 | 2017-10-24 | A kind of sweet tea type wine and its brewage process with the special song of Shaoxing special flavour sweet wine for the sort of quyi |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711003295.8A CN107686797A (en) | 2017-10-24 | 2017-10-24 | A kind of sweet tea type wine and its brewage process with the special song of Shaoxing special flavour sweet wine for the sort of quyi |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3707615B2 (en) * | 2003-03-25 | 2005-10-19 | 独立行政法人酒類総合研究所 | Production method of low-alcohol sake |
| CN101676377A (en) * | 2008-09-19 | 2010-03-24 | 上海创博生态工程有限公司 | Method for brewing a yellow wine using enzyme preparation and multi-bacteria |
| CN102140398A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Method for producing semisweet or sweet yellow wine |
| CN105219593A (en) * | 2015-11-13 | 2016-01-06 | 绍兴创易科技有限公司 | A kind of light brewing process of rice wine that is the sort of quyi with the special song of Shaoxing rice wine |
-
2017
- 2017-10-24 CN CN201711003295.8A patent/CN107686797A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3707615B2 (en) * | 2003-03-25 | 2005-10-19 | 独立行政法人酒類総合研究所 | Production method of low-alcohol sake |
| CN101676377A (en) * | 2008-09-19 | 2010-03-24 | 上海创博生态工程有限公司 | Method for brewing a yellow wine using enzyme preparation and multi-bacteria |
| CN102140398A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Method for producing semisweet or sweet yellow wine |
| CN105219593A (en) * | 2015-11-13 | 2016-01-06 | 绍兴创易科技有限公司 | A kind of light brewing process of rice wine that is the sort of quyi with the special song of Shaoxing rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 姜锡瑞 等: "《生物发酵产业技术》", 31 May 2016, 北京：中国轻工业出版社 * |
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Application publication date: 20180213 |