CN108220075A - A kind of method with long-grained nonglutinous rice brewing semi-sweet fruity yellow rice wine - Google Patents
A kind of method with long-grained nonglutinous rice brewing semi-sweet fruity yellow rice wine Download PDFInfo
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Abstract
The invention discloses a kind of method with long-grained nonglutinous rice brewing semi-sweet fruity yellow rice wine, this method includes the following steps：After long-grained nonglutinous rice adds in hard fat enzyme and Protease Treatment, spreading for cooling is cooked, fermentation water, distiller's yeast and meter Qu, cold fermentation 4~5 days is added in and then terminates alcoholic fermentation；Then it ferments 20~30 days after continuing at normal temperatures, stands natural subsidence after wine liquid squeezing, upper strata is taken to clarify raw wine；Raw wine decocts 5~10min at 75~80 DEG C, then stands natural subsidence；Wine liquid is clarified after freezing and filtering in upper strata, obtains yellow rice wine；Meter Qu used is to be inoculated into culture in long-grained nonglutinous rice with aspergillus oryzae to obtain；Distiller's yeast used is cultivated in the feed liquid containing long-grained nonglutinous rice using Ai Er brewer's yeasts and obtained.Yellow rice wine of the present invention is made by raw material of long-grained nonglutinous rice, and the amylose content of long-grained nonglutinous rice is high, and the sugar that amylopectin forms the macromoleculars such as dextrin and oligosaccharide during liquefying-saccharifying is less, therefore can obtain the fresh and sweet tasty and refreshing yellow rice wine of mouthfeel.
Description
Technical field
The invention belongs to brewing yellow rice wine field, more particularly to a kind of method with long-grained nonglutinous rice brewing semi-sweet fruity yellow rice wine.
Background technology
For traditional yellow rice wine mainly using glutinous rice and polished rice as raw material, the main component of glutinous rice and polished rice is starch, protein, is gone back
There are the ingredients such as a small amount of fat.Protein is decomposed by the microorganisms into polypeptide and amino acid during the fermentation, then by yeast profit
With, formation flavor substance, but these substances can make the flavor of yellow rice wine be deteriorated if excessive.It is introduced into wine after fatty acid fermentation,
Fatty malodor can be not only brought to wine, but also the higher fatty acids in aliphatic acid can inhibit the synthesis of short chain aromatic ester.Therefore it passes
The method of system is exactly to carry out height pure white to rice, removes the impurity such as protein and the aliphatic acid of rice outer layer.
Traditional sweet rice wine (perfume snow wine) adds high spirit to inhibit yeast fermentation, the wine liquid fragrance of gained after using saccharification
Ingredient is less, and fragrance is single, and pol is excessively high, and taste is excessively sweet.Traditional semi-sweet yellow rice wine (superior yeast starter rice wine) is using dry type Huang
Wine replaces water to inhibit the breeding and fermentation of yeast using relatively low wine degree (about 6~8%) for fermenting.But yeast is undesirable
Under the conditions of lengthy fermentation can generate more bitter substance, and later stage self-dissolving generates larger bitter taste amino acid, gained
Wine liquid tart flavour and bitter taste are more prominent.
With the progress of society and the improvement of people's living standards, consumer requires the mouthfeel of yellow rice wine to salubrious, low sweet tea
The transformation of the directions such as degree, while require fragrance more characteristic.
Invention content
In order to overcome that traditional semi-sweet and sweet rice wine fragrance are single, mouthfeel meta-acid is bitter, taste is heavier or more sweet lack
Point is with insufficient, and the purpose of the present invention is to provide a kind of methods with long-grained nonglutinous rice brewing semi-sweet fruity yellow rice wine.
The purpose of the present invention is achieved through the following technical solutions：
A kind of brewing method of semi-sweet fruity yellow rice wine, includes the following steps：
(1) rice is handled：The hard fat enzyme and 0.3~0.5 ‰ of its quality 0.3~0.5 ‰ is added after long-grained nonglutinous rice cleaning
Solid neutral protease, add in warm water water temperature is made to be maintained at 40~50 DEG C, act on several hours, add long-grained nonglutinous rice quality 0.4~
0.6 ‰ solid acid protease, stirs evenly, and continues to act on several hours at 40~50 DEG C, then filter, will impregnate
To rice clean again more than twice；
Preferably 2~3 hours several hours described in step (1)；
(2) primary fermentation：Rice cooking after enzymatic treatment is well-done, and spreading for cooling is to 30 DEG C hereinafter, then adding in rice quality 150
~170% water, 10~15% distiller's yeasts, 18~22% meters of songs, stir evenly, and 15~18 DEG C ferment 4~5 days, then add in high
Concentration ethanol terminates alcoholic fermentation；
The ethanol solution of more than 90% high concentration ethanol preferred volume score described in step (2), usage amount are preferably
The 50~60% of rice quality；
(3) it ferments afterwards：The mixture of step (2) continues fermentation 20~30 days at normal temperatures, and yeast is pressed down during this
System, alcoholic fermentation terminate substantially, and remaining sugar is able to accumulate in mash；
(4) it squeezes：The wine liquid that step (3) is obtained is squeezed, and then natural subsidence 5~7 days, take the clear raw wine in upper strata；
It is preferable to use air film type plate and frame filter press to be squeezed for squeezing described in step (4)；
(5) wine is decocted：Clear raw wine after squeezing is decocted 5~10min at 75~80 DEG C, the relatively low pan-fried wine temperature energy
Saccharide compound and amino-compound is avoided to generate the bad products such as excessive caramel and melanoidin；The wine liquid decocted after drinking is naturally heavy
Drop 5~7 days；
(6) it filters：Taking upper strata clarification wine liquid, filtrate is placed in 2~4h of freezing processing at 2~4 DEG C using freezing membrane filtration, then
Secondary filter is carried out using 0.18 μm of microporous barrier, removes and decocts the bad products such as the caramel generated during wine and melanoidin, obtain
The fruity yellow rice wine of salubrious semi-sweet.
Meter Qu described in step (2) is to be inoculated into long-grained nonglutinous rice culture with aspergillus oryzae to obtain, specific preparation method according to
The bent general production method of this field rice；Meter Qu is made with long-grained nonglutinous rice, the raw material of koji-making is identical with fermentation raw material, avoids other
Starter-making materials such as wheat bran etc. brings other miscellaneous tastes；In addition aspergillus oryzae is most suitable for growing in cooked rice, rice obtained
Song has in higher saccharification and suitable prolease activity, can meet the needs of fermentation.
Preferably, the meter Qu is made by following steps：
Aspergillus oryzae is seeded to the activation of potato culture medium flat plate, obtained aspergillus oryzae spore inoculating will be activated to cooking
Culture obtains the aspergillus oryzae sort of quyi in long-grained nonglutinous rice rice；The aspergillus oryzae sort of quyi is seeded to culture in cooked long-grained nonglutinous rice rice again and obtains rice
It is bent；
It is highly preferred that the meter Qu is made by following steps：
A. actication of culture：Aspergillus oryzae is seeded to the activation of potato culture medium flat plate, cultivation temperature is 30~35 DEG C, during activation
Between 72~96h；
B. the sort of quyi makes：It by the aspergillus oryzae spore inoculating to the rice of high-temperature sterilization after activation, fully shakes up, 35 DEG C of trainings
48~72h, 40 DEG C of dry 8~12h are supported, then crushes and obtains the rice song sort of quyi；
C. rice song koji-making：Postcooling is cooked to 35 DEG C in long-grained nonglutinous rice, is inoculated with 0.5~1.0% above-mentioned sort of quyi, is 30~35 in temperature
DEG C, humidity cultivates 12~18h under conditions of being 80~90%, is then 35~42 DEG C in temperature, humidity is 70~80% conditions
Under continue culture 18~for 24 hours, finally dry 8~12h under the conditions of 40~45 DEG C, obtains meter Qu.
Distiller's yeast described in step (2) is fermented using Ai Er brewer's yeasts in the feed liquid containing long-grained nonglutinous rice to be obtained, specific to make
Method is with reference to the routine fashion of distiller's yeast in this field；
The preferred Munich wheat yeast of the Ai Er brewer's yeasts and/or T58 yeast, the equal production that can ferment of both yeast
Raw more isoamyl acetate and ethyl hexanoate, the smell of fruits is very sweet after fermentation；
Preferably, the distiller's yeast is made by following steps：
Barms are inoculated in the activation of malt extract medium tablet, the saccharomycete that activation obtains is seeded to brewer's wort training
It supports culture in base and obtains yeast starter liquid, then yeast starter liquid is seeded in the mixed liquor of meter Qu, long-grained nonglutinous rice rice and water, train
It supports and obtains distiller's yeast；
It is highly preferred that the distiller's yeast is made by following steps：
A. activated yeast：Barms are seeded to 48~72h of activation, cultivation temperature on brewer's wort solid medium tablet
It is 25~30 DEG C；
B. yeast starter liquid culture：Saccharomycete after activation is inoculated with 3~5 rings to 12 degree of malt extract mediums, 25~28
DEG C 36~48h of shaking table culture, rotating speed 150rpm obtain yeast starter liquid；
C. distiller's yeast makes：Postcooling is cooked to 30~35 DEG C in long-grained nonglutinous rice, add in 2.5~3.0 times of rice quality water, 15~
20% meter Qu, 6~8% yeast starter liquid, 0.5~0.7% lactic acid, stir, and 20~25 DEG C of 36~48h of culture are obtained
To distiller's yeast.
The yellow rice wine as made from the above method, wine degree be 18~23%vol, 40~80g/L of total sugar content, total acid content 1.0
~3.0g/L, 0.1~0.3g/L of total ester content；The characteristic component content of fruity is respectively：Isoamyl acetate ＞ 5mg/L, caproic acid
Ethyl ester ＞ 1mg/L, ethyl acetate are 30~100mg/L.
The present invention is had the following advantages relative to the prior art and effect：
1st, yellow rice wine of the present invention is using long-grained nonglutinous rice as raw material.On the one hand, the amylopectin content of the raw material glutinous rice of traditional yellow rice wine is high, branch
Chain starch forms the dextrin and oligosaccharide of more macromolecular during liquefying-saccharifying, and wine liquid becomes sticky, and the straight chain of long-grained nonglutinous rice
Content of starch is high, and the sugar that amylopectin forms the macromoleculars such as dextrin and oligosaccharide during liquefying-saccharifying is less, therefore can obtain
Obtain the yellow rice wine of clean taste；On the other hand, the present invention carries out enzymatic treatment to long-grained nonglutinous rice, compared with traditional machine fine grinding processing,
Cost is lower, better, furthermore, long-grained nonglutinous rice is southern main rice variety, and price is lower than glutinous rice.
2nd, the present invention is using Ai Er beer yeast fermentings, and the smell of fruits is very sweet after Ai Er beer yeast fermentings, unique style.
3rd, water is replaced to be used to ferment using addition dry type yellow rice wine compared to traditional semi-sweet yellow rice wine (superior yeast starter rice wine), the present invention adopts
With cold fermentation early period 4~5 days, the later stage was terminated using height alcohol, on the one hand yeast can be made to be generated during primary fermentation
Fruity fragrance component, avoids during traditional semi-sweet yellow wine fermentation that early period, yeast was suppressed, and can not produce a large amount of fragrance component；Separately
On the one hand, yeast fermentation is terminated after fermenting 4~5 days, makes to retain suitable sugar in mash, wine liquid has fresh and sweet mouthfeel, again
The fermentation later stage is avoided to generate more acid and bitter substance.
4th, semi-sweet fruity yellow rice wine made from the method for the present invention, fragrance have apparent fruity, and mouthfeel is fresh and sweet, it is not sour not
Hardship, unique style are more suitable for young man and drink.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
The reagent used in the following example can be obtained from commercial channel.
The preparation method of distiller's yeast and meter Qu are repeated no more as described in invention content.
Embodiment 1
A kind of brewing method of semi-sweet fruity yellow rice wine, includes the following steps：
(1) long-grained nonglutinous rice is fabricated to meter Qu, the saccharifying power of meter Qu reaches more than 1500U/g；
(2) by Munich Yeast Cultivation into distiller's yeast, cell concentration reaches 2.0 × 108More than a；
(3) the hard fat enzyme and 0.3 ‰ solid neutral protease of addition 0.3 ‰ after long-grained nonglutinous rice is cleaned, add in warm water
Water temperature is made to be maintained at 40~50 DEG C, acts on 2h, 0.4 ‰ solid acid protease is added, stirs evenly, continue to protect water temperature
It holds and acts on 2h at 40~50 DEG C, then filter, the rice that dipping obtains is cleaned twice again；
(4) it is the rice cooking after enzymatic treatment is well-done, spreading for cooling to 30 DEG C hereinafter, then add in rice quality 150% water,
10% distiller's yeast, 18% meter of song, stir evenly, and 15 DEG C ferment 5 days, then add in 90 degree or more of high wine of rice weight 50%
Essence continues fermentation 20 days under room temperature；
(5) wine liquid that step (4) obtains is squeezed using air film type plate and frame filter press, then natural subsidence 5 days, take
The clear raw wine in upper strata；
(6) raw wine clear after squeezing is decocted 5min at 75 DEG C, pan-fried wine liquid natural subsidence after drinking 5 days；
(7) it filters：Taking upper strata clarification wine liquid, filtrate is placed in freezing processing 2h at 2 DEG C, reuses using freezing membrane filtration
0.18 μm of microporous barrier carries out secondary filter, obtains the Fruity type yellow rice wine of salubrious half sweet tea.
Embodiment 2
A kind of brewing method of semi-sweet fruity yellow rice wine, includes the following steps：
(1) long-grained nonglutinous rice is fabricated to meter Qu, the saccharifying power of meter Qu reaches more than 1500U/g；
(2) by T58 Yeast Cultivations into distiller's yeast, cell concentration reaches 2.0 × 108More than a；
(3) the hard fat enzyme and 0.3 ‰ solid neutral protease of addition 0.3 ‰ after long-grained nonglutinous rice is cleaned, add in warm water
Water temperature is made to be maintained at 40~50 DEG C, acts on 2h, 0.4 ‰ solid acid protease is added, stirs evenly, continue to protect water temperature
It holds and acts on 2h at 40~50 DEG C, then filter, the rice that dipping obtains is cleaned twice again；
(4) it is the rice cooking after enzymatic treatment is well-done, spreading for cooling to 30 DEG C hereinafter, then add in rice quality 150% water,
10% distiller's yeast, 18% meter of song, stir evenly, and 15 DEG C ferment 5 days, then add in 90 degree or more of high wine of rice weight 50%
Essence continues fermentation 20 days under room temperature；
(5) wine liquid that step (4) obtains is squeezed using air film type plate and frame filter press, then natural subsidence 5 days, take
The clear raw wine in upper strata；
(6) raw wine clear after squeezing is decocted 5min at 75 DEG C, pan-fried wine liquid natural subsidence after drinking 5 days；
(7) it filters：Taking upper strata clarification wine liquid, filtrate is placed in freezing processing 2h at 2 DEG C, reuses using freezing membrane filtration
0.18 μm of microporous barrier carries out secondary filter, obtains the Fruity type yellow rice wine of salubrious half sweet tea.
Embodiment 3
A kind of brewing method of semi-sweet fruity yellow rice wine, includes the following steps：
(1) long-grained nonglutinous rice is fabricated to meter Qu, the saccharifying power of meter Qu reaches more than 1500U/g；
(2) by T58 Yeast Cultivations into distiller's yeast, cell concentration reaches 2.0 × 108More than a；
(3) the hard fat enzyme and 0.4 ‰ solid neutral protease of addition 0.4 ‰ after long-grained nonglutinous rice is cleaned, add in warm water
Water temperature is made to be maintained at 40~50 DEG C, acts on 2h, 0.4 ‰ solid acid protease is added, stirs evenly, continue to protect water temperature
It holds and acts on 2h at 40~50 DEG C, then filter, the rice that dipping obtains is cleaned twice again；
(4) it is the rice cooking after enzymatic treatment is well-done, spreading for cooling to 30 DEG C hereinafter, then add in rice quality 160% water,
10% distiller's yeast, 18% meter of song, stir evenly, and 15 DEG C ferment 5 days, then add in 90 degree or more of high wine of rice weight 50%
Essence continues fermentation 25 days under room temperature；
(5) wine liquid that step (4) obtains is squeezed using air film type plate and frame filter press, then natural subsidence 5 days, take
The clear raw wine in upper strata；
(6) raw wine clear after squeezing is decocted 5min at 75 DEG C, pan-fried wine liquid natural subsidence after drinking 5 days；
(7) it filters：Taking upper strata clarification wine liquid, filtrate is placed in freezing processing 2h at 2 DEG C, reuses using freezing membrane filtration
0.18 μm of microporous barrier carries out secondary filter, obtains the Fruity type yellow rice wine of salubrious half sweet tea.
Embodiment 4
A kind of brewing method of semi-sweet fruity yellow rice wine, includes the following steps：
(1) long-grained nonglutinous rice is fabricated to meter Qu, the saccharifying power of meter Qu reaches more than 1500U/g；
(2) by T58 Yeast Cultivations into distiller's yeast, cell concentration reaches 2.0 × 108More than a；
(3) the hard fat enzyme and 0.4 ‰ solid neutral protease of addition 0.5 ‰ after long-grained nonglutinous rice is cleaned, add in warm water
Water temperature is made to be maintained at 40~50 DEG C, acts on 3h, 0.5 ‰ solid acid protease is added, stirs evenly, continue to protect water temperature
It holds and acts on 2h at 40~50 DEG C, then filter, the rice that dipping obtains is cleaned twice again；
(4) it is the rice cooking after enzymatic treatment is well-done, spreading for cooling to 30 DEG C hereinafter, then add in rice quality 170% water,
12% distiller's yeast, 20% meter of song, stir evenly, and 18 DEG C ferment 5 days, then add in 90 degree or more of high wine of rice weight 55%
Essence continues fermentation 25 days under room temperature；
(5) wine liquid that step (4) obtains is squeezed using air film type plate and frame filter press, then natural subsidence 5 days, take
The clear raw wine in upper strata；
(6) raw wine clear after squeezing is decocted 5min at 80 DEG C, pan-fried wine liquid natural subsidence after drinking 7 days；
(7) it filters：Taking upper strata clarification wine liquid, filtrate is placed in freezing processing 2h at 4 DEG C, reuses using freezing membrane filtration
0.18 μm of microporous barrier carries out secondary filter, obtains the Fruity type yellow rice wine of salubrious half sweet tea.
Embodiment 5
A kind of brewing method of semi-sweet fruity yellow rice wine, includes the following steps：
(1) long-grained nonglutinous rice is fabricated to meter Qu, the saccharifying power of meter Qu reaches more than 1500U/g；
(2) by Munich Yeast Cultivation into distiller's yeast, cell concentration reaches 2.0 × 108More than a；
(3) the hard fat enzyme and 0.3 ‰ solid neutral protease of addition 0.3 ‰ after long-grained nonglutinous rice is cleaned, add in warm water
Water temperature is made to be maintained at 40~50 DEG C, acts on 2h, 0.4 ‰ solid acid protease is added, stirs evenly, continue to protect water temperature
It holds and acts on 3h at 40~50 DEG C, then filter, the rice that dipping obtains is cleaned twice again；
(4) it is the rice cooking after enzymatic treatment is well-done, spreading for cooling to 30 DEG C hereinafter, then add in rice quality 170% water,
15% distiller's yeast, 22% meter of song, stir evenly, and 15 DEG C ferment 4 days, then add in 90 degree or more of high wine of rice weight 50%
Essence continues fermentation 30 days under room temperature；
(5) wine liquid that step (4) obtains is squeezed using air film type plate and frame filter press, then natural subsidence 7 days, take
The clear raw wine in upper strata；
(6) raw wine clear after squeezing is decocted 10min at 75 DEG C, pan-fried wine liquid natural subsidence after drinking 7 days；
(7) it filters：Taking upper strata clarification wine liquid, filtrate is placed in freezing processing 2h at 4 DEG C, reuses using freezing membrane filtration
0.18 μm of microporous barrier carries out secondary filter, obtains the Fruity type yellow rice wine of salubrious half sweet tea.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of brewing method of semi-sweet fruity yellow rice wine, it is characterised in that include the following steps：
(1) rice is handled：The hard fat enzyme and 0.3~0.5 ‰ solid of its quality 0.3~0.5 ‰ are added after long-grained nonglutinous rice cleaning
Neutral proteinase, adding in warm water makes water temperature be maintained at 40~50 DEG C, acts on several hours, adds long-grained nonglutinous rice quality 0.4~0.6 ‰
Solid acid protease, stir evenly, continue to act on several hours at 40~50 DEG C, then filter, will impregnate and obtain
Rice cleans more than twice again；
(2) primary fermentation：Rice cooking after enzymatic treatment is well-done, spreading for cooling to 30 DEG C hereinafter, then add in rice quality 150~
170% water, 10~15% distiller's yeasts, 18~22% meters of songs, stir evenly, and 15~18 DEG C ferment 4~5 days, then add in highly concentrated
It spends ethyl alcohol and terminates alcoholic fermentation；
(3) it ferments afterwards：The mixture of step (2) continues fermentation 20~30 days at normal temperatures；
(4) it squeezes：The wine liquid that step (3) is obtained is squeezed, and is then stood natural subsidence, is taken the clear raw wine in upper strata；
(5) wine is decocted：Clear raw wine after squeezing is decocted 5~10min at 75~80 DEG C, the wine liquid decocted after drinking stands nature and sinks
Drop；
(6) it filters：Taking upper strata clarification wine liquid, filtrate is placed in 2~4h of freezing processing at 2~4 DEG C, reuses using freezing membrane filtration
0.18 μm of microporous barrier carries out secondary filter, obtains the Fruity type yellow rice wine of salubrious half sweet tea；
Meter Qu described in step (2) is to be inoculated into culture in long-grained nonglutinous rice with aspergillus oryzae to obtain；
Distiller's yeast described in step (2) is fermented using Ai Er brewer's yeasts in the feed liquid containing long-grained nonglutinous rice to be obtained.
2. brewing method according to claim 1, it is characterised in that：Meter Qu described in step (2) is made by following steps：
Aspergillus oryzae is seeded to the activation of potato culture medium flat plate, by the aspergillus oryzae spore inoculating that activation obtains to the long-grained nonglutinous rice cooked
Culture obtains the aspergillus oryzae sort of quyi in rice；The aspergillus oryzae sort of quyi is seeded to culture in cooked long-grained nonglutinous rice rice again and obtains meter Qu.
3. brewing method according to claim 1, it is characterised in that：Meter Qu described in step (2) is made by following steps：
A. actication of culture：Aspergillus oryzae is seeded to the activation of potato culture medium flat plate, cultivation temperature is 30~35 DEG C, soak time 72
~96h；
B. the sort of quyi makes：It by the aspergillus oryzae spore inoculating to the rice of high-temperature sterilization after activation, fully shakes up, 35 DEG C of cultures 48
Then~72h, 40 DEG C of dry 8~12h are crushed and are obtained the rice song sort of quyi；
C. rice song koji-making：Postcooling is cooked to 35 DEG C in long-grained nonglutinous rice, is inoculated with 0.5~1.0% above-mentioned sort of quyi, is 30~35 DEG C in temperature,
Humidity be 80~90% under conditions of cultivate 12~18h, then temperature be 35~42 DEG C, humidity be 70~80% under the conditions of after
Continuous culture 18~24 hours, finally dry 8~12h under the conditions of 40~45 DEG C, obtains meter Qu.
4. brewing method according to claim 1, it is characterised in that：The Ai Er brewer's yeasts are Munich wheat ferment
Female and/or T58 yeast.
5. brewing method according to claim 1, it is characterised in that：Distiller's yeast described in step (2) is made by following steps：
Barms are inoculated in the activation of malt extract medium tablet, the saccharomycete that activation obtains is seeded to malt extract medium
Middle culture obtains yeast starter liquid, then yeast starter liquid is seeded in the mixed liquor of meter Qu, long-grained nonglutinous rice rice and water, cultivates
To distiller's yeast.
6. brewing method according to claim 1, it is characterised in that：Distiller's yeast described in step (2) is made by following steps：
A. activated yeast：Barms are seeded to 48~72h of activation, cultivation temperature 25 on brewer's wort solid medium tablet
~30 DEG C；
B. yeast starter liquid culture：Saccharomycete after activation is inoculated with 3~5 rings to 12 degree of malt extract mediums, 25~28 DEG C are shaken
Bed culture 36~48h, rotating speed 150rpm obtain yeast starter liquid；
C. distiller's yeast makes：Postcooling is cooked to 30~35 DEG C in long-grained nonglutinous rice, the water of 2.5~3.0 times of rice quality of addition, 15~20%
Meter Qu, 6~8% yeast starter liquid, 0.5~0.7% lactic acid, stir, 20~25 DEG C culture 36~48h obtain wine
It is female.
7. brewing method according to claim 1, it is characterised in that：High concentration ethanol described in step (2) is volume point
The ethanol solution of more than 90% number, usage amount are the 50~60% of rice quality.
8. a kind of semi-sweet fruity yellow rice wine, it is characterised in that：It is to be made by claim 1-7 any one of them methods.
9. semi-sweet fruity yellow rice wine according to claim 8, it is characterised in that：Wine degree be 18~23%vol, total sugar content
40~80g/L, 1.0~3.0g/L of total acid content, 0.1~0.3g/L of total ester content.
10. semi-sweet fruity yellow rice wine according to claim 8, it is characterised in that：The characteristic component content of fruity is respectively：
Isoamyl acetate ＞ 5mg/L, ethyl hexanoate ＞ 1mg/L, ethyl acetate are 30~100mg/L.
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| CN109207309A (en) * | 2018-12-03 | 2019-01-15 | 万安县客家酒厂 | A kind of energy-saving and environment-friendly brewing process of rice wine |
| CN109266697A (en) * | 2018-11-28 | 2019-01-25 | 广东省九江酒厂有限公司 | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine |
| CN110564563A (en) * | 2019-10-14 | 2019-12-13 | 广东省九江酒厂有限公司 | low-alcohol fermentation type aerated rice wine and brewing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109266697A (en) * | 2018-11-28 | 2019-01-25 | 广东省九江酒厂有限公司 | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine |
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| CN110564563A (en) * | 2019-10-14 | 2019-12-13 | 广东省九江酒厂有限公司 | low-alcohol fermentation type aerated rice wine and brewing method thereof |
| CN110564563B (en) * | 2019-10-14 | 2022-11-11 | 广东省九江酒厂有限公司 | Low-alcohol fermentation type aerated rice wine and brewing method thereof |
| CN114149888A (en) * | 2020-09-07 | 2022-03-08 | 成都艾诺米食品有限公司 | Rice wine processing method |
| CN113604315A (en) * | 2021-09-02 | 2021-11-05 | 广东省九江酒厂有限公司 | Fermented rice wine and brewing method thereof |
| CN113637546A (en) * | 2021-09-02 | 2021-11-12 | 广东省九江酒厂有限公司 | Production method of rice-flavor liquor |
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