CN111500389A - Fermentation method of yellow rice wine - Google Patents
Fermentation method of yellow rice wine Download PDFInfo
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- CN111500389A CN111500389A CN202010394204.3A CN202010394204A CN111500389A CN 111500389 A CN111500389 A CN 111500389A CN 202010394204 A CN202010394204 A CN 202010394204A CN 111500389 A CN111500389 A CN 111500389A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
Abstract
The invention relates to a fermentation method of yellow wine, which comprises the following steps: (1) preparing white yeast; (2) soaking red rice and prepared white yeast in water for 20-24 hr to form red rice water mixture and white yeast water mixture; soaking glutinous rice, steaming, cooling, adding into a fermentation tank, adding a mixture of red yeast water and white yeast water, adding dry yeast and saccharifying enzyme, adding water, and stirring and mixing materials in the fermentation tank; (3) main fermentation: firstly, controlling the temperature of a fermentation tank to be 30-33 ℃, and fermenting for 3-4 days; then naturally reducing the temperature in the fermentation tank to 22-28 ℃ and controlling the temperature within the range of 22-28 ℃, and fermenting for 10-15 days; (4) after the main fermentation, controlling the temperature of a fermentation tank at 13-20 ℃ and fermenting for 20-24 days; the invention combines the fermentation method with the self-made white yeast, can shorten the fermentation time and increase the content of total esters in the wine body.
Description
Technical Field
The invention relates to a fermentation method of yellow wine.
Background
Yellow wine, the oldest wine in China, has a history of nearly four thousand years so far. By virtue of the characteristics of low alcohol degree, health, nutrition, strong fragrance, mellow taste and the like, the yellow wine becomes one of wines with Chinese characteristics and wines with development potential. In the fermentation process of yellow wine, red yeast rice, white yeast and yeast are generally used for fermenting the steamed glutinous rice. However, the fermentation of yellow wine by using the traditional fermentation method and the traditional white koji has a plurality of problems, such as low utilization rate of raw materials, long fermentation period, difficult control of fermentation conditions and vinosity, and low total ester content in finished wine. Therefore, there is an urgent need for the development of a yellow wine fermentation method to improve the utilization rate of raw materials for yellow wine fermentation, shorten the fermentation period, increase the stability of wine body, and increase the content of total esters in the wine body.
Disclosure of Invention
The invention aims to provide a fermentation method of yellow wine, which is simple, has easily controlled fermentation conditions and can shorten the fermentation time and improve the total ester content in the finished wine.
The purpose of the invention is realized by the following technical scheme: a fermentation method of yellow wine comprises the following steps:
(1) preparing white yeast;
(2) mixing materials: according to the weight portion ratio, 5-8 portions of red yeast rice and 2-4 portions of prepared white yeast rice are respectively soaked in 15-20 portions of water for 20-24h to form a mixture of red yeast rice water and white yeast rice water; soaking 90-100 parts of glutinous rice, steaming, cooling, inputting into a fermentation tank, inputting a mixture of red yeast water and white yeast water into the fermentation tank, adding 0.02-0.05 part of dry yeast and 0.02-0.05 part of saccharifying enzyme, finally adding 40-45 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(3) main fermentation: firstly, controlling the temperature of a fermentation tank to be 30-33 ℃, and fermenting for 3-4 days; then naturally reducing the temperature in the fermentation tank to 22-28 ℃ and controlling the temperature within the range of 22-28 ℃, and fermenting for 10-15 days; mixing and stirring once every 7 days in the main fermentation period;
(4) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of a fermentation tank at 13-20 ℃ and fermenting for 20-24 days; during the later fermentation, the mixture was stirred once every 7 days.
Compared with the prior art, the invention has the advantages that: the method combines a special fermentation method with the self-made white starter, can improve the utilization rate of raw materials, shorten the fermentation time, and increase the content of total esters in the wine body, so that the obtained yellow wine has stronger fragrance; according to the method, aspergillus kawachii, rhizopus japonicus, rhizopus oryzae and saccharomyces cerevisiae are respectively and independently cultured to obtain corresponding pure yeasts, and then the pure yeasts are mixed into a fermentation culture medium in proportion for mixed fermentation culture to obtain the white yeast for yellow wine fermentation.
Detailed Description
The present invention will be described in detail with reference to the following examples:
a fermentation method of yellow wine comprises the following steps:
(1) preparing white yeast;
(2) mixing materials: according to the weight portion ratio, 5-8 portions of red yeast rice and 2-4 portions of prepared white yeast rice are respectively soaked in 15-20 portions of water for 20-24h to form a mixture of red yeast rice water and white yeast rice water; soaking 90-100 parts of glutinous rice, steaming, cooling, inputting into a fermentation tank, inputting a mixture of red yeast water and white yeast water into the fermentation tank, adding 0.02-0.05 part of dry yeast and 0.02-0.05 part of saccharifying enzyme, finally adding 40-45 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(3) main fermentation: firstly, controlling the temperature of a fermentation tank to be 30-33 ℃, and fermenting for 3-4 days; then naturally reducing the temperature in the fermentation tank to 22-28 ℃ and controlling the temperature within the range of 22-28 ℃, and fermenting for 10-15 days; mixing and stirring once every 7 days in the main fermentation period;
(4) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of a fermentation tank at 13-20 ℃ and fermenting for 20-24 days; during the later fermentation, the mixture was stirred once every 7 days.
Wherein the method for preparing the white starter in the step (1) comprises the following steps: the weight portion ratio: steaming 80-100 parts of fermentation medium, cooling to 30-35 ℃, and respectively mixing 0.6-0.8 part of aspergillus kawachii pure yeast, 1-1.2 parts of rhizopus japonicus pure yeast, 0.5-0.8 part of rhizopus oryzae pure yeast and 8-10 parts of saccharomyces cerevisiae pure yeast into the fermentation medium; then, pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grain blocks with the side length of 4-5cm, and finally chamfering four sides to obtain yeast blanks; then, uniformly spreading the yeast blanks on a bamboo plaque, placing the bamboo plaque on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4-5 days in shade at 30-32 ℃ in the dark; controlling the temperature to be 32-35 ℃ after fermentation is finished, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast;
the preparation method of the pure koji of aspergillus kawachii comprises the following steps:
① first-class strain culture, inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28-30 deg.C for 4-5 days to obtain first-class strain;
② culturing secondary strain by adding water into bran, stirring to obtain bran culture medium, placing the bran culture medium into 500m L triangular flask, filling the bran culture medium into 1/3 of the triangular flask, sterilizing at 121-125 deg.C for 20-30min, shaking while hot, cooling, inoculating the primary strain obtained in step 1) at an inoculation amount of 0.02-0.05% by volume, shaking at 28-30 deg.C for 4-5 days, and oven drying to obtain secondary strain;
③ A three-stage tyre leaven is prepared by adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C of 121-40 min, cooling to 35-40 deg.C, inoculating second-stage strain with a weight of 0.1-0.3% of that of the bran culture medium, stacking, maintaining temperature, heating to 33-35 deg.C, spreading the upper curtain to a thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 28-30 deg.C, inoculating for 20h, making first curtain, making second curtain after 8h, transferring to later stage culture, inoculating for 60h, maturing spores, removing moisture, inoculating for 72h, oven drying to water content of 10-13%, and rubbing off the leaven to obtain pure koji of Aspergillus kawachii;
the preparation method of the pure koji of rhizopus japonicus comprises the following steps:
① slant culture comprises inoculating Rhizopus japonicus on slant containing PDA culture medium, and culturing for 3-4 days at 28 deg.C;
② expanding strain culture, adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500m L triangular flask with volume of 1/3, sterilizing at 121-125 deg.C for 20-30min, shaking while hot, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 28 deg.C for 3-4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C for 30-40min, cooling to 32-35 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28-30 deg.C for 4h, spreading on curtain to 2-3cm thick, culturing at 28-30 deg.C for 24-36h, oven drying at 35 deg.C for 24h, and rubbing to obtain pure koji of Rhizopus japonicus.
The preparation method of the rhizopus oryzae pure yeast comprises the following steps:
① slant culture, inoculating Rhizopus oryzae to slant culture containing PDA culture medium at 25-28 deg.C for 3-4 days;
② expanding strain culture, adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500m L triangular flask with volume of 1/3, sterilizing at 121-125 deg.C for 20-30min, shaking while hot, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 25-28 deg.C for 3-4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 25-28 deg.C for 4h, spreading on curtain to 2-3cm thick, culturing at 25-28 deg.C for 24-36h, oven drying at 38 deg.C for 24h, and rubbing to obtain pure Rhizopus oryzae koji.
The preparation method of the saccharomyces cerevisiae pure yeast comprises the following steps:
① expanding strain culture, namely preparing a yeast liquid culture medium, wherein the components of the yeast liquid culture medium comprise 10% of sucrose, 2% of yeast autolysis powder, 0.1% of potassium dihydrogen phosphate, 0.1% of magnesium sulfate and 4.8 of pH, filling the prepared yeast liquid culture medium into 500m L triangular bottles, filling 100-150m L yeast liquid culture medium into each triangular bottle, sterilizing at the temperature of 121-125 ℃ for 30-40min, cooling to 30-35 ℃, selecting a ring of strains from a saccharomyces cerevisiae inclined plane by using an aseptic manipulation method, inoculating the strains into the triangular bottles, putting the strains on a shaking table, and carrying out shaking culture on the strains for 24-48h by the shaking table under the conditions of 150-200rpm and 28-30 ℃;
② solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20-25cm thick, controlling the temperature of yeast chamber at 28-30 deg.C and the temperature of yeast material at 28-35 deg.C, ventilating, culturing for 20-24 hr, cooling with cold air, drying until the water content is 13-15%, and scattering to obtain pure yeast of Saccharomyces cerevisiae.
The fermentation medium comprises the following components in parts by weight: 80-85 parts of fine bran, 10-15 parts of clay and 60-70 parts of water.
The method for steaming the fermentation medium comprises the following steps: mixing the fermentation medium under stirring, and steaming at 95-100 deg.C for 20-25min in a rice steaming machine.
The invention is explained in more detail below with reference to specific examples:
the first embodiment is as follows: preparing white yeast:
(1) preparing pure koji of aspergillus kawachii:
① first-class strain culture, inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28 deg.C for 5 days to obtain first-class strain;
② culturing secondary strain by adding water into bran, stirring to obtain bran culture medium, placing the bran culture medium into 500m L triangular flask, and filling the bran culture medium into 1/3 of the triangular flask, sterilizing at 121 deg.C for 30min, shaking while hot, cooling, inoculating the primary strain obtained in step 1) at an inoculation amount of 0.02%, shaking at 28 deg.C, culturing for 5 days, and oven drying to obtain secondary strain;
③ A three-stage tyre leaven is prepared by adding water into bran, stirring to obtain bran culture medium with water content of 90%, sterilizing at 121 deg.C for 40min, cooling to 35 deg.C, inoculating second-stage strain 0.1% of the bran culture medium, stacking, keeping the temperature, heating to 33 deg.C, flattening the upper curtain with thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 28 deg.C, inoculating for 20h, making first curtain drawing, further 8h, making second curtain drawing, transferring to later-stage culture, inoculating for 60h, ripening spores, removing moisture, inoculating for 72h, oven drying to water content of 10%, and rubbing and scattering to obtain the pure koji of Aspergillus kawachii.
(2) Preparing pure rhizopus japonicus koji:
① slant culture, inoculating Rhizopus japonicus on slant containing PDA culture medium, and culturing for 3 days at 28 deg.C;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 70%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121 deg.C for 30min, shaking while hot, cooling to 30 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 28 deg.C for 4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90%, sterilizing at 121 deg.C for 40min, cooling to 32 deg.C, inoculating 1 bottle of expanded cultured strain per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 28 deg.C for 36 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure koji.
(3) Preparing rhizopus oryzae pure yeast:
① slant culture, inoculating Rhizopus oryzae on slant containing PDA culture medium, and culturing at 25 deg.C for 4 days;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 70%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121 deg.C for 30min, shaking while hot, cooling to 30 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 25 deg.C for 4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90%, sterilizing at 121 deg.C for 40min, cooling to 35 deg.C, inoculating 1 bottle of expanded cultured strain per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 25 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 25 deg.C for 36 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
① expanding strain culture, preparing liquid yeast culture medium with sucrose 10%, autolyzed yeast powder 2%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.1%, pH 4.8, putting the prepared liquid yeast culture medium into 500m L triangular bottles, each containing 100m L of liquid yeast culture medium, sterilizing at 121 deg.C for 40min, cooling to 30 deg.C, selecting a ring of bacteria from the Saccharomyces cerevisiae slant strain by aseptic technique, inoculating into the triangular bottles, shaking in a shaker at 150-;
② solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90%, sterilizing at 121 deg.C for 40min, cooling to 35 deg.C, inoculating 1 bottle of expanded cultured strain per 5 kg of bran, stirring, stacking to 20-25cm thick, controlling the temperature of yeast room at 28 deg.C and the temperature of yeast material at 28 deg.C, ventilating and culturing for 24h, cooling with cold air, drying, discharging to water content of 13%, and rubbing to obtain Saccharomyces cerevisiae pure yeast.
(5) Preparing yeast: according to the parts by weight, after 80 parts of fermentation medium is steamed, after being cooled to 30 ℃, 0.6 part of aspergillus candidus pure yeast, 1.2 parts of rhizopus japonicus pure yeast, 0.5 part of rhizopus oryzae pure yeast and 8 parts of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium; then, pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grain blocks with the side length of 4-5cm, and finally chamfering four sides to obtain yeast blanks; then, uniformly spreading the yeast blanks on a bamboo plaque, putting the bamboo plaque on which the yeast blanks are spread on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 5 days under the conditions of shade, cool temperature of 30 ℃ and light resistance; and (3) controlling the temperature to be 32 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11%, thus obtaining the white yeast.
The fermentation medium comprises the following components in parts by weight: 80 parts of fine bran, 15 parts of argil and 60 parts of water; the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 95 deg.C for 25min in a rice steamer.
Example two: preparing white yeast:
(1) preparing pure koji of aspergillus kawachii:
① first-stage strain culture, inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 30 deg.C for 4 days to obtain first-stage strain;
② culturing secondary strain by adding water into bran, stirring to obtain bran culture medium, placing the bran culture medium into 500m L triangular flask, and filling the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 20min, shaking while hot, cooling, inoculating the primary strain obtained in step 1) at an inoculation amount of 0.05% by volume, shaking at 30 deg.C for 4 days, and oven drying to obtain secondary strain;
③ A three-stage tyre leaven is prepared by adding water into bran, stirring to obtain bran culture medium with water content of 100%, sterilizing at 125 deg.C for 30min, cooling to 40 deg.C, inoculating second-stage strain 0.3% of the bran culture medium, stacking, keeping the temperature, heating to 35 deg.C, flattening the upper curtain with thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 30 deg.C, inoculating for 20h, making first curtain drawing, further 8h, making second curtain drawing, transferring to later-stage culture, inoculating for 60h, ripening spores, removing moisture, inoculating for 72h, oven drying to water content of 13%, and rubbing and scattering to obtain the pure koji of Aspergillus kawachii.
(2) Preparing pure rhizopus japonicus koji:
① slant culture, inoculating Rhizopus japonicus on slant containing PDA culture medium, and culturing for 4 days at 28 deg.C;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 80%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 20min, shaking and cooling, cooling to 32 deg.C, inoculating 1 needle on the inclined plane of each flask by aseptic technique, and culturing at 28 deg.C for 3 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 100%, sterilizing at 125 deg.C for 30min, cooling to 35 deg.C, inoculating 2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature to 30 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 30 deg.C for 24 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure koji.
(3) Preparing rhizopus oryzae pure yeast:
① slant culture, inoculating Rhizopus oryzae on slant containing PDA culture medium, and culturing at 28 deg.C for 3 days;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 80%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 20min, shaking and cooling, cooling to 32 deg.C, inoculating 1 needle on the inclined plane of each flask by aseptic technique, and culturing at 28 deg.C for 3 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 100%, sterilizing at 125 deg.C for 30min, cooling to 40 deg.C, inoculating 2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 28 deg.C for 24 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
① expanding strain culture, preparing liquid yeast culture medium with sucrose 10%, autolyzed yeast powder 2%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.1%, pH 4.8, putting the prepared liquid yeast culture medium into 500m L triangular bottles, each containing 150m L of liquid yeast culture medium, sterilizing at 125 deg.C for 30min, cooling to 35 deg.C, selecting a ring of bacteria from the Saccharomyces cerevisiae slant strain by aseptic technique, inoculating into the triangular bottles, shaking in a shaker at 200rpm of 150-;
② solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 100%, sterilizing at 125 deg.C for 30min, cooling to 40 deg.C, inoculating 2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20-25cm thick, controlling the temperature of yeast room at 30 deg.C and the temperature of yeast material at 35 deg.C, ventilating and culturing for 20h, cooling with cold air, drying, discharging to water content of 15%, and scattering yeast to obtain Saccharomyces cerevisiae pure yeast.
(5) Preparing yeast: according to the parts by weight, after 100 parts of fermentation medium is steamed, cooling to 35 ℃, respectively mixing 0.8 part of aspergillus candidus pure yeast, 1 part of rhizopus japonicus pure yeast, 0.8 part of rhizopus oryzae pure yeast and 10 parts of saccharomyces cerevisiae pure yeast into the fermentation medium; then, pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grain blocks with the side length of 4-5cm, and finally chamfering four sides to obtain yeast blanks; then, evenly spreading the yeast blank on a bamboo plaque; placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4 days under the conditions of shade, cool temperature of 32 ℃ and light resistance; and (3) controlling the temperature to be 35 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast.
The fermentation medium comprises the following components in parts by weight: 85 parts of fine bran, 10 parts of argil and 70 parts of water; the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 100 deg.C for 20min in a rice steamer.
Example three: preparing white yeast:
(1) preparing pure koji of aspergillus kawachii:
① first-stage strain culture, inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 29 deg.C for 4 days to obtain first-stage strain;
② culturing secondary strain by adding water into bran, stirring to obtain bran culture medium, placing the bran culture medium into 500m L triangular flask, and filling the bran culture medium into 1/3 of the triangular flask, sterilizing at 124 deg.C for 25min, shaking while hot, cooling, inoculating the primary strain obtained in step 1) at an inoculation amount of 0.04% by volume, shaking at 29 deg.C for 4 days, and oven drying to obtain secondary strain;
③ A three-stage tyre leaven is prepared by adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 124 deg.C for 35min, cooling to 38 deg.C, inoculating second-stage strain 0.25% of the bran culture medium, stacking, keeping the temperature, heating to 34 deg.C, flattening the upper curtain with thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 29 deg.C, inoculating for 20h, making first curtain drawing, further 8h, making second curtain drawing, transferring to later-stage culture, inoculating for 60h, ripening spores, removing moisture, inoculating for 72h, oven drying to water content of 11%, and rubbing and scattering to obtain pure koji of Aspergillus kawachii.
(2) Preparing pure rhizopus japonicus koji:
① slant culture, inoculating Rhizopus japonicus on slant containing PDA culture medium, and culturing for 3 days at 28 deg.C;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 75%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 124 deg.C for 25min, shaking while hot, cooling to 31 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 28 deg.C for 3 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 124 deg.C for 35min, cooling to 33 deg.C, inoculating 1 bottle of expanded culture strain per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 29 deg.C for 4 hr, spreading on curtain to 2-3cm thick, culturing at 29 deg.C for 30 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure koji.
(3) Preparing rhizopus oryzae pure yeast:
① slant culture, inoculating Rhizopus oryzae on slant containing PDA culture medium, and culturing at 26 deg.C for 4 days;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 75%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 124 deg.C for 25min, shaking while hot, cooling to 31 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 26 deg.C for 4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 124 deg.C for 35min, cooling to 38 deg.C, inoculating 1 bottle of expanded cultured strain per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 27 deg.C for 4 hr, spreading on curtain to 2-3cm thick, culturing at 26 deg.C for 36 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
① expanding strain culture, preparing liquid yeast culture medium with sucrose 10%, autolyzed yeast powder 2%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.1%, pH 4.8, putting the prepared liquid yeast culture medium into 500m L triangular bottles, each containing 100m L of liquid yeast culture medium, sterilizing at 124 deg.C for 35min, cooling to 32 deg.C, selecting a ring of bacteria from the Saccharomyces cerevisiae slant strain by aseptic technique, inoculating into the triangular bottles, shaking in a shaker at 150-;
② solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 124 deg.C for 35min, cooling to 38 deg.C, inoculating 1 bottle of expanded cultured strain per 5 kg of bran, stirring, stacking to 20-25cm thick, controlling the temperature of yeast room at 29 deg.C and the temperature of yeast material at 30 deg.C, ventilating and culturing for 22h, cooling with cold air, drying, discharging when water content is 14%, and scattering yeast to obtain Saccharomyces cerevisiae pure yeast.
(5) Preparing yeast: according to the parts by weight, after 85 parts of fermentation medium is steamed, after being cooled to 32 ℃, 0.65 part of aspergillus candidus pure yeast, 1.1 part of rhizopus japonicus pure yeast, 0.6 part of rhizopus oryzae pure yeast and 9.5 parts of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium; then, pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grain blocks with the side length of 4-5cm, and finally chamfering four sides to obtain yeast blanks; uniformly spreading the yeast blank on a bamboo plaque; placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4 days under the conditions of shade, cool temperature of 31 ℃ and light resistance; controlling the temperature to be 33 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast;
the fermentation medium comprises the following components in parts by weight: 80 parts of fine bran, 15 parts of argil and 60 parts of water; the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 95 deg.C for 25min in a rice steamer.
Example four: preparing white yeast:
(1) preparing pure koji of aspergillus kawachii:
① first-class strain culture, inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28 deg.C for 4 days to obtain first-class strain;
② culturing secondary strain by adding water into bran, stirring to obtain bran culture medium, placing the bran culture medium into 500m L triangular flask, and filling the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 30min, shaking while hot, cooling, inoculating the primary strain obtained in step 1) at an inoculation amount of 0.03%, shaking at 28 deg.C, culturing for 4 days, and oven drying to obtain secondary strain;
③ A three-stage tyre leaven is prepared by adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 125 deg.C for 40min, cooling to 35 deg.C, inoculating second-stage strain 0.2% of the bran culture medium, stacking, keeping the temperature, heating to 34 deg.C, flattening the upper curtain with thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 28 deg.C, inoculating for 20h, making first curtain drawing, further 8h, making second curtain drawing, transferring to later-stage culture, inoculating for 60h, ripening spores, removing moisture, inoculating for 72h, oven drying to water content of 11%, and rubbing and scattering to obtain pure koji of Aspergillus kawachii.
(2) Preparing pure rhizopus japonicus koji:
① slant culture, inoculating Rhizopus japonicus on slant containing PDA culture medium, and culturing for 4 days at 28 deg.C;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 75%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 30min, shaking while hot, cooling to 30 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 28 deg.C for 3 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 125 deg.C for 40min, cooling to 32 deg.C, inoculating 1 bottle of expanded cultured strain per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28 deg.C for 4 hr, spreading on curtain to 2-3cm thick, culturing at 28 deg.C for 30 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure koji.
(3) Preparing rhizopus oryzae pure yeast:
① slant culture, inoculating Rhizopus oryzae on slant containing PDA culture medium, and culturing at 28 deg.C for 3 days;
② culturing the expanded strain by adding water into bran, stirring to obtain bran culture medium with water content of 70%, placing the bran culture medium into 500m L triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 30min, shaking while hot, cooling to 30 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 28 deg.C for 4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 125 deg.C for 40min, cooling to 35 deg.C, inoculating 2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 28 deg.C for 30 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
① expanding strain culture, preparing liquid yeast culture medium with sucrose 10%, autolyzed yeast powder 2%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.1%, pH 4.8, putting the prepared liquid yeast culture medium into 500m L triangular bottles, each containing 125m L of liquid yeast culture medium, sterilizing at 125 deg.C for 40min, cooling to 30 deg.C, selecting a ring of bacteria from the Saccharomyces cerevisiae slant strain by aseptic technique, inoculating into the triangular bottles, shaking in a shaker at 150-;
② solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 125 deg.C for 40min, cooling to 35 deg.C, inoculating 1 bottle of expanded cultured strain per 5 kg of bran, stirring, stacking to 20-25cm thick, controlling the temperature of yeast room at 28 deg.C and the temperature of yeast material at 28 deg.C, ventilating and culturing for 24h, cooling with cold air, drying, discharging when water content is 14%, and rubbing to obtain Saccharomyces cerevisiae pure yeast.
(5) Preparing yeast: according to the parts by weight, after 90 parts of fermentation medium is steamed, the fermentation medium is cooled to 30 ℃, and then 0.7 part of aspergillus candidus pure yeast, 1.1 part of rhizopus japonicus pure yeast, 0.6 part of rhizopus oryzae pure yeast and 9 parts of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium; then, pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grain blocks with the side length of 4-5cm, and finally chamfering four sides to obtain yeast blanks; uniformly spreading the yeast blank on a bamboo plaque; placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4 days under the conditions of shade, cool temperature of 31 ℃ and light resistance; controlling the temperature to be 33 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast;
the fermentation medium comprises the following components in parts by weight: 83 parts of fine bran, 12 parts of argil and 65 parts of water; the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 98 deg.C for 22min in a rice steamer.
Example five: a fermentation method of yellow wine comprises the following steps:
(1) mixing materials: according to the weight portion ratio, respectively soaking 7 portions of red yeast rice and 4 portions of white yeast rice prepared in the first embodiment in 18 portions of water for 20 hours to form a corresponding mixture of red yeast rice water and white yeast rice water; soaking 95 parts of glutinous rice, steaming, cooling, inputting into a fermentation tank, inputting a mixture of red yeast rice water and white yeast rice water into the fermentation tank, adding 0.02 part of dry yeast and 0.05 part of saccharifying enzyme, finally adding 42 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(2) main fermentation: firstly, controlling the temperature of a fermentation tank to be 30 ℃, and fermenting for 4 days; then naturally reducing the temperature in the fermentation tank to 22 ℃, controlling the temperature at 22 ℃, and fermenting for 15 days; mixing and stirring once every 7 days in the main fermentation period;
(3) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of a fermentation tank at 20 ℃ and fermenting for 20 days; during the later fermentation, the mixture was stirred once every 7 days.
Example six: a fermentation method of yellow wine comprises the following steps:
(1) mixing materials: respectively soaking 8 parts of red yeast rice and 2 parts of the white yeast prepared in the first embodiment in 20 parts of water for 22 hours to form a corresponding mixture of red yeast rice water and white yeast rice water; soaking 90 parts of glutinous rice, steaming, cooling, inputting into a fermentation tank, inputting a mixture of red yeast rice water and white yeast rice water into the fermentation tank, adding 0.05 part of dry yeast and 0.02 part of saccharifying enzyme, finally adding 40 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(2) main fermentation: firstly, controlling the temperature of a fermentation tank to be 32 ℃, and fermenting for 3 days; then naturally reducing the temperature in the fermentation tank to 28 ℃, controlling the temperature at 28 ℃, and fermenting for 10 days; mixing and stirring once every 7 days in the main fermentation period;
(3) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of a fermentation tank at 13 ℃ and fermenting for 24 days; during the later fermentation, the mixture was stirred once every 7 days.
Example seven: a fermentation method of yellow wine comprises the following steps:
(1) mixing materials: according to the weight portion ratio, 5 portions of red yeast rice and 2.5 portions of white yeast rice prepared in the first embodiment are respectively soaked in 15 portions of water for 24 hours to form a corresponding mixture of red yeast rice water and white yeast rice water; soaking and steaming 100 parts of glutinous rice, cooling, inputting into a fermentation tank, inputting a mixture of red yeast rice water and white yeast rice water into the fermentation tank, adding 0.04 part of dry yeast and 0.04 part of saccharifying enzyme, finally adding 45 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(2) main fermentation: firstly, controlling the temperature of a fermentation tank to be 33 ℃, and fermenting for 4 days; then naturally reducing the temperature in the fermentation tank to 25 ℃, controlling the temperature at 25 ℃, and fermenting for 12 days; mixing and stirring once every 7 days in the main fermentation period;
(3) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of the fermentation tank at 15 ℃ and fermenting for 23 days; during the later fermentation, the mixture was stirred once every 7 days.
Example eight: a fermentation method of yellow wine comprises the following steps:
(1) mixing materials: according to the weight portion ratio, 5 portions of red yeast rice and 2.5 portions of white yeast rice prepared in the second embodiment are respectively soaked in 15 portions of water for 24 hours to form a corresponding mixture of red yeast rice water and white yeast rice water; soaking and steaming 100 parts of glutinous rice, cooling, inputting into a fermentation tank, inputting a mixture of red yeast rice water and white yeast rice water into the fermentation tank, adding 0.04 part of dry yeast and 0.04 part of saccharifying enzyme, finally adding 45 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(2) main fermentation: firstly, controlling the temperature of a fermentation tank to be 33 ℃, and fermenting for 4 days; then naturally reducing the temperature in the fermentation tank to 25 ℃, controlling the temperature at 25 ℃, and fermenting for 12 days; mixing and stirring once every 7 days in the main fermentation period;
(3) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of the fermentation tank at 15 ℃ and fermenting for 24 days; during the later fermentation, the mixture was stirred once every 7 days.
Example nine: a fermentation method of yellow wine comprises the following steps:
(1) mixing materials: according to the weight portion ratio, 5 portions of red yeast rice and 2.5 portions of white yeast rice prepared in the third embodiment are respectively soaked in 15 portions of water for 24 hours to form a corresponding mixture of red yeast rice water and white yeast rice water; soaking and steaming 100 parts of glutinous rice, cooling, inputting into a fermentation tank, inputting a mixture of red yeast rice water and white yeast rice water into the fermentation tank, adding 0.04 part of dry yeast and 0.04 part of saccharifying enzyme, finally adding 45 parts of water, and stirring and mixing materials in the fermentation tank uniformly;
(2) main fermentation: firstly, controlling the temperature of a fermentation tank to be 33 ℃, and fermenting for 4 days; then naturally reducing the temperature in the fermentation tank to 25 ℃, controlling the temperature at 25 ℃, and fermenting for 12 days; mixing and stirring once every 7 days in the main fermentation period;
(3) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of the fermentation tank at 15 ℃ and fermenting for 24 days; during the later fermentation, the mixture was stirred once every 7 days.
Example ten: a fermentation method of yellow wine comprises the following steps:
(1) mixing materials: according to the weight portion ratio, 5 portions of red yeast rice and 2.5 portions of white yeast rice prepared in the fourth embodiment are respectively soaked in 15 portions of water for 24 hours to form a corresponding mixture of red yeast rice water and white yeast rice water; soaking and steaming 100 parts of glutinous rice, cooling, inputting into a fermentation tank, inputting a mixture of red yeast rice water and white yeast rice water into the fermentation tank, adding 0.04 part of dry yeast and 0.04 part of saccharifying enzyme, finally adding 45 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(2) main fermentation: firstly, controlling the temperature of a fermentation tank to be 33 ℃, and fermenting for 4 days; then naturally reducing the temperature in the fermentation tank to 25 ℃, controlling the temperature at 25 ℃, and fermenting for 12 days; mixing and stirring once every 7 days in the main fermentation period;
(3) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of the fermentation tank at 15 ℃ and fermenting for 22 days; during the later fermentation, the mixture was stirred once every 7 days.
Example eleven: a fermentation method of yellow wine comprises the following steps:
(1) mixing materials: according to the weight portion ratio, 5 portions of red yeast rice and 2.5 portions of traditional white yeast rice are respectively soaked in 15 portions of water for 24 hours to form a corresponding mixture of red yeast rice water and white yeast rice water; soaking and steaming 100 parts of glutinous rice, cooling, inputting into a fermentation tank, inputting a mixture of red yeast rice water and white yeast rice water into the fermentation tank, adding 0.04 part of dry yeast and 0.04 part of saccharifying enzyme, finally adding 45 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(2) main fermentation: firstly, controlling the temperature of a fermentation tank to be 33 ℃, and fermenting for 4 days; then naturally reducing the temperature in the fermentation tank to 25 ℃, controlling the temperature at 25 ℃, and fermenting for 12 days; mixing and stirring once every 7 days in the main fermentation period;
(3) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of the fermentation tank at 15 ℃ and fermenting for 26 days; during the later fermentation, the mixture was stirred once every 7 days.
The fermentation products obtained in the seventh to eleventh embodiments are respectively squeezed, neutralized, clarified, filtered and decocted to obtain corresponding yellow wine, and the physical and chemical indexes and sensory evaluation results of the yellow wine are shown in table 1. In table 1, the control wine is the yellow wine obtained in example eleven, i.e., the yellow wine brewed by using the conventional white koji fermentation.
TABLE 1 wine brewing experiment physicochemical index and sensory evaluation results
As can be seen from the data in Table 1, the yellow wine brewed by the fermentation method of the invention and the white koji prepared by the invention meets the standard requirements. Based on the same fermentation method, compared with the traditional white yeast, the white yeast prepared by the invention can shorten the fermentation period of yellow wine by 2-4 days, and the shortening of the fermentation time does not influence the quality of the wine. Wherein, the white yeast obtained in the first embodiment can directly shorten the fermentation time by 3 days (see the method described in the seventh embodiment); the white yeast obtained in the second example can directly shorten the fermentation time by 2 days (see the method described in the eighth example), the white yeast obtained in the third example can directly shorten the fermentation time by 2 days (see the method described in the ninth example), and the white yeast obtained in the fourth example can directly shorten the fermentation time by 4 days (see the method described in the tenth example). The white yeast of the invention is combined with the fermentation method of the invention, so that the fermentation period is shortened, the utilization rate of equipment is improved, the production cost is reduced, and the production efficiency of yellow wine is improved. In addition, the total ester content of the yellow wine brewed by combining the white starter prepared by the invention with the fermentation method is obviously improved, so that the yellow wine has stronger fragrance.
It should be noted that the above mentioned embodiments are only preferred embodiments of the present invention, and it should be noted that those skilled in the art can make various changes, improvements and modifications without departing from the spirit of the present invention, and these changes, improvements and modifications should be construed as the protection scope of the present invention.
Claims (8)
1. A fermentation method of yellow rice wine is characterized in that: it comprises the following steps:
(1) preparing white yeast;
(2) mixing materials: according to the weight portion ratio, 5-8 portions of red yeast rice and 2-4 portions of prepared white yeast rice are respectively soaked in 15-20 portions of water for 20-24h to form a mixture of red yeast rice water and white yeast rice water; soaking 90-100 parts of glutinous rice, steaming, cooling, inputting into a fermentation tank, inputting a mixture of red yeast water and white yeast water into the fermentation tank, adding 0.02-0.05 part of dry yeast and 0.02-0.05 part of saccharifying enzyme, finally adding 40-45 parts of water, and stirring and mixing the materials in the fermentation tank uniformly;
(3) main fermentation: firstly, controlling the temperature of a fermentation tank to be 30-33 ℃, and fermenting for 3-4 days; then naturally reducing the temperature in the fermentation tank to 22-28 ℃ and controlling the temperature within the range of 22-28 ℃, and fermenting for 10-15 days; mixing and stirring once every 7 days in the main fermentation period;
(4) and (3) later-stage fermentation: after the main fermentation, controlling the temperature of a fermentation tank at 13-20 ℃ and fermenting for 20-24 days; during the later fermentation, the mixture was stirred once every 7 days.
2. The fermentation method of Minpai yellow wine according to claim 1, wherein the fermentation method comprises the following steps: the method for preparing the white yeast in the step (1) comprises the following steps: the weight portion ratio: steaming 80-100 parts of fermentation medium, cooling to 30-35 ℃, and respectively mixing 0.6-0.8 part of aspergillus kawachii pure yeast, 1-1.2 parts of rhizopus japonicus pure yeast, 0.5-0.8 part of rhizopus oryzae pure yeast and 8-10 parts of saccharomyces cerevisiae pure yeast into the fermentation medium; then, pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grain blocks with the side length of 4-5cm, and finally chamfering four sides to obtain yeast blanks; then, uniformly spreading the yeast blanks on a bamboo plaque, placing the bamboo plaque on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4-5 days in shade at 30-32 ℃ in the dark; and (3) controlling the temperature to be 32-35 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11%, thus obtaining the white yeast.
3. The fermentation method of yellow wine according to claim 2, characterized in that: the preparation method of the pure koji of aspergillus kawachii comprises the following steps:
① first-class strain culture, inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28-30 deg.C for 4-5 days to obtain first-class strain;
② culturing secondary strain by adding water into bran, stirring to obtain bran culture medium, placing the bran culture medium into 500m L triangular flask, filling the bran culture medium into 1/3 of the triangular flask, sterilizing at 121-125 deg.C for 20-30min, shaking while hot, cooling, inoculating the primary strain obtained in step 1) at an inoculation amount of 0.02-0.05% by volume, shaking at 28-30 deg.C for 4-5 days, and oven drying to obtain secondary strain;
③ A three-stage tyre leaven is prepared by adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C of 121-40 min, cooling to 35-40 deg.C, inoculating second-stage strain with a weight of 0.1-0.3% of that of the bran culture medium, stacking, maintaining temperature, heating to 33-35 deg.C, spreading the upper curtain to a thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 28-30 deg.C, inoculating for 20h, making first curtain, making second curtain after 8h, transferring to later stage culture, inoculating for 60h, maturing spores, removing moisture, inoculating for 72h, oven drying to water content of 10-13%, and rubbing off the leaven to obtain pure koji for Aspergillus kawachii.
4. The fermentation method of yellow wine according to claim 2, characterized in that: the preparation method of the pure koji of rhizopus japonicus comprises the following steps:
① slant culture comprises inoculating Rhizopus japonicus on slant containing PDA culture medium, and culturing for 3-4 days at 28 deg.C;
② expanding strain culture, adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500m L triangular flask with volume of 1/3, sterilizing at 121-125 deg.C for 20-30min, shaking while hot, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 28 deg.C for 3-4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C for 30-40min, cooling to 32-35 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28-30 deg.C for 4h, spreading on curtain to 2-3cm thick, culturing at 28-30 deg.C for 24-36h, oven drying at 35 deg.C for 24h, and rubbing to obtain pure koji of Rhizopus japonicus.
5. The fermentation method of yellow wine according to claim 2, characterized in that: the preparation method of the rhizopus oryzae pure yeast comprises the following steps:
① slant culture, inoculating Rhizopus oryzae to slant culture containing PDA culture medium at 25-28 deg.C for 3-4 days;
② expanding strain culture, adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500m L triangular flask with volume of 1/3, sterilizing at 121-125 deg.C for 20-30min, shaking while hot, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask, and culturing at 25-28 deg.C for 3-4 days;
③ solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 25-28 deg.C for 4h, spreading on curtain to 2-3cm thick, culturing at 25-28 deg.C for 24-36h, oven drying at 38 deg.C for 24h, and rubbing to obtain pure Rhizopus oryzae koji.
6. The fermentation method of yellow wine according to claim 2, characterized in that: the preparation method of the saccharomyces cerevisiae pure yeast comprises the following steps:
① expanding strain culture, namely preparing a yeast liquid culture medium, wherein the components of the yeast liquid culture medium comprise 10% of sucrose, 2% of yeast autolysis powder, 0.1% of potassium dihydrogen phosphate, 0.1% of magnesium sulfate and 4.8 of pH, filling the prepared yeast liquid culture medium into 500m L triangular bottles, filling 100-150m L yeast liquid culture medium into each triangular bottle, sterilizing at the temperature of 121-125 ℃ for 30-40min, cooling to 30-35 ℃, selecting a ring of strains from a saccharomyces cerevisiae inclined plane by using an aseptic manipulation method, inoculating the strains into the triangular bottles, putting the strains on a shaking table, and carrying out shaking culture on the strains for 24-48h by the shaking table under the conditions of 150-200rpm and 28-30 ℃;
② solid culture, adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5 kg of bran, stirring, stacking to 20-25cm thick, controlling the temperature of yeast chamber at 28-30 deg.C and the temperature of yeast material at 28-35 deg.C, ventilating, culturing for 20-24 hr, cooling with cold air, drying until the water content is 13-15%, and scattering to obtain pure yeast of Saccharomyces cerevisiae.
7. The fermentation method of yellow wine according to claim 2, characterized in that: the fermentation medium comprises the following components in parts by weight: 80-85 parts of fine bran, 10-15 parts of clay and 60-70 parts of water.
8. The fermentation method of yellow wine according to claim 2, characterized in that: the method for steaming the fermentation medium comprises the following steps: mixing the fermentation medium under stirring, and steaming at 95-100 deg.C for 20-25min in a rice steaming machine.
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