CN111621381A - Champagne type yellow rice wine and brewing method thereof - Google Patents

Champagne type yellow rice wine and brewing method thereof Download PDF

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CN111621381A
CN111621381A CN202010546158.4A CN202010546158A CN111621381A CN 111621381 A CN111621381 A CN 111621381A CN 202010546158 A CN202010546158 A CN 202010546158A CN 111621381 A CN111621381 A CN 111621381A
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yeast
yellow wine
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bitter
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孙德强
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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
    • 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
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

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Abstract

The invention discloses a champagne type yellow wine which comprises the following raw materials and auxiliary materials in parts by weight: 55-60 parts of glutinous rice, 15-18 parts of barley, 9.25-12 parts of wheat and 9.25-12 parts of chocolate wheat; auxiliary materials: 8.75-10 parts of special distiller's yeast, 0.06-0.063 part of fragrant flower, 0.06-0.063 part of bitter flower and 0.085-0.090 part of yeast; the special distiller's yeast is prepared by the following preparation method: (1) pretreatment of raw materials: selecting 50g of radix linderae, 15g of angelica, 10g of fine grass, 11g of fructus amomi, 9g of cassia tree leaves, 13g of orange leaves, 9g of hyacinth bean leaves, 12g of bamboo leaves, 8g of herba hyperici japonici, 12g of hemp leaves and 1000g of wheat, crushing and soaking to obtain a pretreated raw material; (2) fermentation: sealing the pretreated raw materials obtained in the step (1) by using a straw mat, and fermenting to obtain initial-stage distiller's yeast; (3) drying: and (3) airing the initial-stage distiller's yeast obtained in the step (2), wherein the airing temperature is 20-23 ℃, so that the secret-made distiller's yeast is obtained. The champagne type yellow wine prepared by the invention is clear, rich in nutrient components and rich in fragrance.

Description

Champagne type yellow rice wine and brewing method thereof
Technical Field
The invention relates to the field of yellow wine brewing, in particular to champagne type yellow wine and a brewing method thereof.
Background
Yellow wine is a characteristic of China and one of the oldest wines in the world, and is sourced from China, wherein the yellow wine is a low-concentration pressed wine which is brewed by taking grains such as glutinous rice, husked millet and the like as raw materials and subjecting the raw materials to the combined action of wine drugs, distiller's yeast, various moulds, yeasts and the like in slurry through a specific processing and brewing process. Contains sugar, dextrin, organic acid, amino acids, esters, glycerol, vitamins, etc.
The existing northern yellow wine is too sweet, southern yellow wine is too light, the taste of traditional Chinese medicine is larger, and the traditional Chinese medicine is suitable for cooking, so people know that yellow wine is not the preferred wine for most people.
The yellow wine is rich in nutrients when being saturated in fermentation, but the sugar degree is too large, the wine body is too sweet, the taste cannot be approved, and the diabetic cannot drink the yellow wine.
Disclosure of Invention
Aiming at the defects of yellow wine in the prior art, the invention provides champagne type yellow wine with rich nutrient components and strong fragrance and a brewing method thereof.
A champagne type yellow wine comprises the following raw materials and auxiliary materials in parts by weight: 55-60 parts of glutinous rice, 15-18 parts of barley, 9.25-12 parts of wheat and 9.25-12 parts of chocolate wheat; auxiliary materials: 8.75-10 parts of special distiller's yeast, 0.06-0.063 part of fragrant flower, 0.06-0.063 part of bitter flower and 0.085-0.090 part of yeast;
the special distiller's yeast is prepared by the following preparation method:
(1) pretreatment of raw materials: selecting 50g of radix linderae, 15g of angelica, 10g of fine grass, 11g of fructus amomi, 9g of cassia tree leaves, 13g of orange leaves, 9g of hyacinth bean leaves, 12g of bamboo leaves, 8g of herba hyperici japonici, 12g of hemp leaves and 1000g of wheat, crushing and soaking to obtain a pretreated raw material;
(2) fermentation: sealing the pretreated raw materials obtained in the step (1) by using a straw mat, and fermenting to obtain initial-stage distiller's yeast;
(3) drying: and (3) airing the initial-stage distiller's yeast obtained in the step (2), wherein the airing temperature is 20-23 ℃, so that the secret-made distiller's yeast is obtained.
Preferably, the champagne type yellow wine comprises the following raw materials and auxiliary materials: 55 parts of glutinous rice, 15 parts of barley, 9.35 parts of wheat and 9.35 parts of chocolate wheat; auxiliary materials, 9 parts of special distiller's yeast, 0.061 part of fragrant flower, 0.061 part of bitter flower and 0.088 part of yeast.
3. The champagne-type yellow wine of claim 1, wherein the fermentation in step (2) is carried out at a temperature of 25-27 ℃ for a period of 15-17 days.
A brewing method of champagne type yellow wine comprises the following steps:
(1) taking barley, wheat and chocolate wheat, cleaning, crushing, dividing into 2 parts, and respectively marking as a raw material 1 and a raw material 2;
(2) cleaning and soaking glutinous rice, adding the raw material 1 into the glutinous rice, stirring the mixture to mix the glutinous rice and the raw material, steaming the mixture until the glutinous rice is cooked for nine minutes, and naturally cooling the mixture to obtain cooked grains;
(3) adding special distiller's yeast into cooked cereals, fermenting for 10-12 days, adding bitter flower, fermenting for 20-22 days, stopping fermentation for 10-12 days, squeezing, coarse filtering, and sterilizing to obtain yellow wine;
the champagne type yellow wine is brewed according to the following method:
(1) taking barley, wheat and chocolate wheat, cleaning, crushing, dividing into 2 parts, and respectively marking as a raw material 1 and a raw material 2;
(2) taking glutinous rice, cleaning, soaking, wherein the proportion of water used for soaking to the glutinous rice is 1.2:1, the soaking time is 24-36h, adding the raw material 1, stirring to mix, steaming to nine minutes of maturity, and naturally cooling to obtain cooked grains;
(3) adding special distiller's yeast into cooked grains, fermenting, adding bitter flower 0.03 part when fermenting for 10-12 days, adding fragrant flower 0.03 part when fermenting for 20-22 days, continuing fermenting for 10-12 days, stopping fermentation, squeezing, coarse filtering, and sterilizing to obtain initial yellow wine with 30-35% of lees;
(4) adding the raw material 2 obtained in the step (1) into the initial yellow wine, cooking, adding bitter flowers and fragrant flowers in 3 times during the cooking process, standing for 40min, naturally cooling to 32-38 ℃, adding yeast, cooling to 18-19 ℃, introducing oxygen and increasing the pressure to 0.15-0.2Mpa, sealing and storing for 10 days, cooling, stopping fermentation, relieving the pressure to 0.1-0.15Mpa, introducing carbon dioxide and increasing the pressure to 0.15-0.2Mpa, finely filtering, and sealing and storing to obtain the champagne yellow wine.
Preferably, the ratio of the water used for soaking in the step (2) to the glutinous rice is 1.2:1, and the soaking time is 24-36 h.
Preferably, the ratio of the wine dregs in the initial yellow wine in the step (3) is 30-35%.
Preferably, the cooking temperature in step (4) is 100 ℃ and the time is 40-50 min.
Preferably, the amount of bitter flowers and fragrant flowers added in step (3) is half of the total amount of fragrant flowers and bitter flowers.
Preferably, the bitter flowers and the fragrant flowers are added in 3 times during the cooking in the step (4), and the adding amount of the fragrant flowers and the bitter flowers is one time
Is one sixth of the total amount of the fragrant flowers and the bitter flowers.
Preferably, the temperature of the temperature reduction in the step (4) is 2-3 ℃.
The invention has the beneficial effects that:
(1) adding fragrant flowers and bitter flowers before the first fermentation and the second fermentation to inhibit harmful bacteria in the yellow wine; the bitter flower ensures that the champagne type yellow wine is slightly bitter, the sour taste in the yellow wine is covered, and the taste is better; meanwhile, the isorhabdomer in the sweet flower and the bitter flower is compounded with the protein in the yellow wine, the produced yellow wine is fine and durable in foam, and the yellow wine is foamed and frothed by adding carbon dioxide before oxygen environment fermentation and canning, has better nutritional ingredients, and can also reduce cholesterol and prevent cardiovascular diseases;
(2) the addition amount of the special distiller's yeast is about 15 percent of the content of the glutinous rice, and the nutritional ingredients of the special distiller's yeast are better by adding the special distiller's yeast;
(3) the prepared champagne type yellow wine body is amber, sweet in taste, rich in rice aroma and fragrant in hop;
(4) the champagne type yellow wine prepared by the invention has rich nutrition, is more mellow as the preservation time is longer, and is a gold partner when eating seafood because the warm property of the yellow wine balances the cold and cool property of the seafood.
Detailed Description
Example 1:
the special distiller's yeast is prepared by the following method:
(1) pretreatment of raw materials: selecting 50g of radix linderae, 15g of angelica, 10g of fine grass, 11g of fructus amomi, 9g of cassia tree leaves, 13g of orange leaves, 9g of hyacinth bean leaves, 12g of bamboo leaves, 8g of herba hyperici japonici, 12g of hemp leaves and 1000g of wheat, crushing and soaking to obtain a pretreated raw material;
(2) fermentation: sealing the pretreated raw material obtained in the step (1) by using a straw mat, and fermenting at the temperature of 25-27 ℃ for 15-17 days to obtain initial-stage distiller's yeast;
(3) drying: and (3) airing the initial-stage distiller's yeast obtained in the step (2), wherein the airing temperature is 20-23 ℃, so that the secret-made distiller's yeast is obtained.
Example 2:
a champagne type yellow wine comprises the following raw materials and auxiliary materials in parts by weight: 55 parts of glutinous rice, 15 parts of barley, 9.25 parts of wheat and 9.25 parts of chocolate wheat; auxiliary materials: 8.75 parts of special distiller's yeast, 0.06 part of fragrant flower, 0.06 part of bitter flower and 0.085 part of yeast;
the champagne type yellow wine is brewed according to the following method:
(1) taking barley, wheat and chocolate wheat, cleaning, crushing, dividing into 2 parts, and respectively marking as a raw material 1 and a raw material 2;
(2) taking glutinous rice, cleaning, soaking, wherein the proportion of water used for soaking to the glutinous rice is 1.2:1, the soaking time is 24 hours, adding the raw material 1 into the glutinous rice, stirring to mix the raw material 1, steaming the glutinous rice till the glutinous rice is cooked for nine minutes, and naturally cooling to obtain cooked grains;
(3) adding special distiller's yeast into cooked grains, fermenting, adding bitter flower 0.03 part when fermenting for 10 days, adding fragrant flower 0.03 part when fermenting for 20 days, continuing fermenting for 30 days, stopping fermenting, squeezing, coarse filtering, and sterilizing to obtain initial yellow wine with 30% of lees;
(4) adding the raw material 2 obtained in the step (1) into the initial yellow wine, cooking at 100 ℃ for 40-50min, adding bitter flowers and fragrant flowers 3 times in the cooking process, wherein the adding amount of each bitter flower and fragrant flower is 0.01 part, standing for 40min, naturally cooling to 32-38 ℃, adding yeast, cooling to 18 ℃, introducing oxygen to increase the pressure to 0.15-0.2MPa, sealing and storing for 10 days, cooling to 2 ℃, stopping fermentation, relieving pressure to 0.1-0.15MPa, introducing carbon dioxide to increase the pressure to 0.15-0.2MPa, finely filtering, and sealing to obtain the champagne yellow wine.
Example 3:
a champagne type yellow wine comprises the following raw materials and auxiliary materials in parts by weight: 60 parts of glutinous rice, 18 parts of barley, 12 parts of wheat and 12 parts of chocolate wheat; auxiliary materials: 10 portions of special distiller's yeast, 0.063 portion of fragrant flower, 0.063 portion of bitter flower and 0.090 portion of yeast;
the champagne type yellow wine is brewed according to the following method:
(1) taking barley, wheat and chocolate wheat, cleaning, crushing, dividing into 2 parts, and respectively marking as a raw material 1 and a raw material 2;
(2) taking glutinous rice, cleaning, soaking, wherein the proportion of water used for soaking to the glutinous rice is 1.2:1, the soaking time is 36, adding the raw material 1 into the glutinous rice, stirring to mix the raw material 1, steaming the glutinous rice till the glutinous rice is cooked for nine minutes, and naturally cooling to obtain cooked grains;
(3) adding secret distiller's yeast into cooked cereals, fermenting, adding 0.0315 parts of bitter flower when fermenting for 10 days, adding 0.0315 parts of fragrant flower when fermenting for 20 days, continuing fermenting for 30 days, stopping fermenting, squeezing, coarse filtering, and sterilizing to obtain initial yellow wine with wine residue content of 35%;
(4) adding the raw material 2 obtained in the step (1) into the initial yellow wine, cooking at 100 ℃ for 40-50min, adding bitter flowers and fragrant flowers 3 times in the cooking process, wherein the adding amount of each bitter flower and fragrant flower is 0.0105 part, standing for 40min, naturally cooling to 32-38 ℃, adding yeast, cooling to 19 ℃, introducing oxygen and increasing the pressure to 0.15-0.2Mpa, sealing and storing for 10 days, cooling to 3 ℃, stopping fermentation, relieving pressure to 0.1-0.15Mpa, introducing carbon dioxide and increasing the pressure to 0.15-0.2Mpa, finely filtering, and sealing to obtain the champagne yellow wine.
Example 4:
a champagne type yellow wine comprises the following raw materials and auxiliary materials: 55 parts of glutinous rice, 15 parts of barley, 9.35 parts of wheat and 9.35 parts of chocolate wheat; auxiliary materials, 9 parts of special distiller's yeast, 0.061 parts of fragrant flower, 0.061 parts of bitter flower and 0.088 parts of yeast;
the champagne type yellow wine is brewed according to the following method:
(1) taking barley, wheat and chocolate wheat, cleaning, crushing, dividing into 2 parts, and respectively marking as a raw material 1 and a raw material 2;
(2) taking glutinous rice, cleaning, soaking, wherein the proportion of water used for soaking to the glutinous rice is 1.2:1, the soaking time is 30 hours, adding the raw material 1 into the glutinous rice, stirring to mix the raw material 1, steaming the glutinous rice till the glutinous rice is cooked for nine minutes, and naturally cooling to obtain cooked grains;
(3) adding special distiller's yeast into cooked grains, fermenting, adding 0.0305 parts of bitter flower when fermenting for 12 days, adding 0.0305 parts of fragrant flower when fermenting for 22 days, continuing to ferment for 32 days, stopping fermentation, squeezing, coarse filtering, and sterilizing to obtain initial yellow wine with 33% of lees;
(4) adding the raw material 2 obtained in the step (1) into the initial yellow wine, cooking at 100 ℃ for 40-50min, adding bitter flowers and fragrant flowers 3 times in the cooking process, wherein the adding amount of each bitter flower and fragrant flower is 0.0102 parts, standing for 40min, naturally cooling to 32-38 ℃, adding yeast, cooling to 18.5 ℃, introducing oxygen and increasing the pressure to 0.15-0.2Mpa, sealing and storing for 10 days, cooling to 2.5 ℃, stopping fermentation, releasing the pressure to 0.1-0.15Mpa, introducing carbon dioxide and increasing the pressure to 0.15-0.2Mpa, finely filtering, and sealing to obtain the champagne yellow wine.
Detecting the amino acid content of the champagne type yellow wine according to GB 5009.124-2016, and detecting total flavonoids according to the 2003 edition of 'health food detection and evaluation technical Specifications'; the results are shown in Table 1:
example 2 Example 3 Example 4
Aspartic acid g/100g 0.107 0.112 0.115
Threonine g/100g 0.042 0.037 0.041
Serine g/100g 0.062 0.059 0.057
Glutamic acid g/100g 0.223 0.23 0.22
Proline g/100g 0.117 0.11 0.10
Glycine g/100g 0.043 0.050 0.052
Alanine g/100g 0.065 0.062 0.067
Valine g/100g 0.065 0.063 0.063
Methionine g/100g 0.021 0.025 0.023
Isoleucine g/100g 0.040 0.043 0.042
Leucine g/100g 0.069 0.073 0.076
Leucine g/100g 0.052 0.049 0.053
Phenylalanine g/100g 0.069 0.0750 0.073
Lysine g/100g 0.046 0.047 0.046
Histidine g/100g 0.025 0.027 0.027
Arginine g/100g 0.083 0.076 0.081
Cystine g/100mL 0.023 0.025 0.021
Tryptophan g/100mL 0.012 0.011 0.011
Crude polysaccharide% 1.07 1.05 1.09
Total flavone mg/100mL 12 12.7 14
As can be seen from Table 1, the champagne yellow wine prepared by the invention contains 18 amino acids, the content of total flavonoids is between 12 and 14mg/100mL, and the content of crude polysaccharides can reach 1.05mg to 1.09mg, so that the champagne yellow wine can be used for supplementing human bodies, can reduce total cholesterol and has the effects of anticoagulation and antithrombotic.
The contents of vitamin B2, B3, calcium, magnesium, iron, manganese, potassium, protein, fat, ash and selenium are respectively detected according to GB5009.85-2016, GB5009.89-2016, GB5009.92-2016, GB5009.241-2017, GB5009.90-2016, GB5009.242-2017, GB5009.91-2017, GB5009.5-2016, GB5009.6-2016, GB5009.4-2016 and GB5009.93-2017 standards, and the results are shown in Table 2:
example 2 Example 3 Example 4
Vitamin B2mg/100mL 0.042 0.041 0.0379
Vitamin B3mg/100mL 0.17 0.15 0.19
Calcium mg/kg 63.2 60.2 61.5
Magnesium mg/kg 53.7 52.1 52.2
Iron mg/kg 2.9 3.3 3.2
Manganese mg/kg 3.8 3.28 3.60
Potassium mg/kg 25.3 35.7 24.2
Protein g/kg 1.15 1.17 1.14
Fat g/kg 0.16 0.16 0.2
Ash content g/kg 0.083 0.082 0.085
Selenium mg/kg 0.015 0.016 0.012
As can be seen from Table 2, the champagne yellow wine of the invention has rich nutrition, the selenium content is maintained within the range of 0.012-0.016mg/kg, and people can improve the nutrition and prevent cardiovascular and cerebrovascular diseases when frequently using the champagne yellow wine.

Claims (10)

1. The champagne type yellow wine is characterized by comprising the following raw materials and auxiliary materials in parts by weight: 55-60 parts of glutinous rice, 15-18 parts of barley, 9.25-12 parts of wheat and 9.25-12 parts of chocolate wheat; auxiliary materials: 8.75-10 parts of special distiller's yeast, 0.06-0.063 part of fragrant flower, 0.06-0.063 part of bitter flower and 0.085-0.090 part of yeast;
the special distiller's yeast is prepared by the following preparation method:
(1) pretreatment of raw materials: selecting 50g of radix linderae, 15g of angelica, 10g of fine grass, 11g of fructus amomi, 9g of cassia tree leaves, 13g of orange leaves, 9g of hyacinth bean leaves, 12g of bamboo leaves, 8g of herba hyperici japonici, 12g of hemp leaves and 1000g of wheat, crushing and soaking to obtain a pretreated raw material;
(2) fermentation: sealing the pretreated raw materials obtained in the step (1) by using a straw mat, and fermenting to obtain initial-stage distiller's yeast;
(3) drying: and (3) airing the initial-stage distiller's yeast obtained in the step (2), wherein the airing temperature is 20-23 ℃, so that the secret-made distiller's yeast is obtained.
2. The champagne-type yellow wine of claim 1, comprising the following raw materials and auxiliary materials: 55 parts of glutinous rice, 15 parts of barley, 9.35 parts of wheat and 9.35 parts of chocolate wheat; auxiliary materials, 9 parts of special distiller's yeast, 0.061 part of fragrant flower, 0.061 part of bitter flower and 0.088 part of yeast.
3. The champagne-type yellow wine of claim 1, wherein the fermentation in step (2) is carried out at a temperature of 25-27 ℃ for a period of 15-17 days.
4. A method of brewing a champagne-type yellow wine according to claim 1, wherein the brewing method comprises:
(1) taking barley, wheat and chocolate wheat, cleaning, crushing, dividing into 2 parts, and respectively marking as a raw material 1 and a raw material 2;
(2) cleaning and soaking glutinous rice, adding the raw material 1 into the glutinous rice, stirring the mixture to mix the glutinous rice and the raw material, steaming the mixture until the glutinous rice is cooked for nine minutes, and naturally cooling the mixture to obtain cooked grains;
(3) adding special distiller's yeast into cooked cereals, fermenting for 10-12 days, adding bitter flower, fermenting for 20-22 days, adding fragrant flower, fermenting for 30-32 days, stopping fermentation, squeezing, coarse filtering, and sterilizing to obtain yellow wine;
(4) adding the raw material 2 obtained in the step (1) into the initial yellow wine, cooking, adding bitter flowers and fragrant flowers in 3 times during the cooking process, standing for 40min, naturally cooling to 32-38 ℃, adding yeast, cooling to 18-19 ℃, introducing oxygen and increasing the pressure to 0.15-0.2Mpa, sealing and storing for 10 days, cooling, stopping fermentation, relieving the pressure to 0.1-0.15Mpa, introducing carbon dioxide and increasing the pressure to 0.15-0.2Mpa, finely filtering, and sealing and storing to obtain the champagne yellow wine.
5. The brewing method of champagne type yellow wine according to claim 4, characterized in that the ratio of water to glutinous rice used in the soaking in the step (2) is 1.2:1, and the soaking time is 24-36 h.
6. The method for brewing champagne-type yellow wine according to claim 4, wherein the content of lees in the initial yellow wine in the step (3) is 30-35%.
7. The brewing method of champagne type yellow wine according to claim 4, characterized in that the cooking temperature in step (4) is 100 ℃ and the time is 40-50 min.
8. The method of brewing champagne-type yellow wine according to claim 4, wherein the amount of bitter flowers and scented flowers added in step (3) is half of the total amount of the bitter flowers and the bitter flowers.
9. The brewing method of champagne type yellow wine according to claim 4, characterized in that the bitter flowers and the bitter flowers are added 3 times in the cooking process in step (4), and the adding amount of each of the bitter flowers and the bitter flowers is one sixth of the total amount of the bitter flowers and the bitter flowers.
10. The brewing method of champagne type yellow wine according to claim 4, characterized in that the temperature of the temperature reduction in step (4) is 2-3 ℃.
CN202010546158.4A 2020-06-16 2020-06-16 Champagne type yellow rice wine and brewing method thereof Pending CN111621381A (en)

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Application publication date: 20200904