CN111826252A - Thick mash yellow wine fermentation process - Google Patents
Thick mash yellow wine fermentation process Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 80
- 230000004151 fermentation Effects 0.000 title claims abstract description 74
- 239000000463 material Substances 0.000 claims abstract description 170
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 14
- 241000235527 Rhizopus Species 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 102000004139 alpha-Amylases Human genes 0.000 claims description 12
- 108090000637 alpha-Amylases Proteins 0.000 claims description 12
- 229940024171 alpha-amylase Drugs 0.000 claims description 12
- 239000007858 starting material Substances 0.000 claims description 11
- 229940026314 red yeast rice Drugs 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 17
- 235000007164 Oryza sativa Nutrition 0.000 description 17
- 235000009566 rice Nutrition 0.000 description 17
- 239000000498 cooling water Substances 0.000 description 10
- 238000003825 pressing Methods 0.000 description 9
- 235000013547 stew Nutrition 0.000 description 9
- 239000000428 dust Substances 0.000 description 7
- 238000002791 soaking Methods 0.000 description 5
- 239000007789 gas Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000020195 rice milk Nutrition 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
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- 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
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Abstract
The invention discloses a thick mash yellow wine fermentation process, which comprises the following steps: s1, preparing the material A into mash A, preparing the material B into mash B, and preparing the material C into mash C; s2, fermenting the mash A, adding the mash B and the mash C into the mash A in two times during the fermentation process, and fermenting the mash A, the mash B and the mash C together; and S3, after the fermentation is finished, filtering to obtain clear liquid, namely the yellow wine. The alcohol content of the yellow wine produced by the thick mash yellow wine fermentation process can be improved to more than 18 degrees from the original 13 degrees, and the contents of flavor substances such as beta-phenethyl alcohol, amino acid nitrogen and the like are obviously increased; but also can realize clean production, improve the flavor of the wine body, shorten the aging period and is suitable for high-efficiency continuous automatic production.
Description
Technical Field
The invention relates to a wine fermentation process, and particularly belongs to a thick mash yellow wine fermentation process.
Background
Yellow wine originates from China, and is popular with people due to unique aroma and mellow taste. The traditional yellow wine fermentation process mainly comprises the following steps: rice → soaking → draining → steamed rice → drenching to room temperature → putting into jar and mixing with medicine and nest → mixing with yeast and fermenting → harrowing → post-fermentation → filter pressing → decocting → aging.
The problems of large water consumption, environment-friendliness, complex working procedures, high labor intensity and the like are mainly caused by family workshop type production. Later enterprises adopt large pots to replace ceramic jars for fermentation in order to solve the problem of large-scale production, but the main process flow is unchanged, the quality of wine is sacrificed, the wine body is poor in flavor, and the aging time is long.
Disclosure of Invention
The invention aims to solve the technical problem of providing a thick mash yellow wine fermentation process which can realize clean production, improve the flavor of wine bodies, shorten the aging period and is suitable for efficient, continuous and automatic production.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a thick mash yellow wine fermentation process comprises the following steps:
s1, preparing the material A into mash A, preparing the material B into mash B, and preparing the material C into mash C;
s2, fermenting the mash A, adding the mash B and the mash C into the mash A in two times during the fermentation process, and fermenting the mash A, the mash B and the mash C together;
and S3, after the fermentation is finished, filtering to obtain clear liquid, namely the yellow wine.
Further, the process of preparing the material a into mash a comprises the steps of:
p1, adding the material A and water according to the weight ratio of 1: 1.8-2 to fully liquefy the material A;
p2, preserving the heat for 0.4 to 0.6h at the temperature of 94 to 98 ℃, and closing the steam stewing material for 10 to 15h to obtain a liquefied material A;
and P3, cooling to room temperature, and adding mixed bacteria and activated yeast to obtain the mash A.
Further, the process of making said material B into mash B or making said material C into mash C comprises the steps of:
t1, adding the material B or the material C and water according to the weight ratio of 1: 1.8-2 to fully liquefy the material B or the material C;
t2, preserving the heat for 0.4 to 0.6h at 94 to 96 ℃, closing the steam stewing material for 10 to 15h, and obtaining a liquefied material B or a material C;
t3, cooling to room temperature, and adding mixed bacteria to obtain the mash B or the material C.
Further, the liquefaction conditions of the material A in the step P1 or the material B or the material C in the step T1 are as follows: and (3) dripping alpha-amylase accounting for 0.5-1.5 per mill of the total weight of the material A, the material B or the material C into the mixture of the material A, the material B or the material C and water, starting steam to stir, slowly heating to 85-94 ℃, and maintaining for 0.8-1.2 hours.
Further, the mixed bacteria in the step P3 or the step T3 are red yeast rice 3-5%, wheat starter 4-6% and rhizopus 0.3-0.7% of the total weight of the liquefied material A.
Further, the fermentation in step S2 includes pre-fermentation and post-fermentation.
Further, the pre-fermentation process is 5 days, the fermentation temperature is 28-32 ℃, the mash B is added on the second day after the mash A is added, the mash C is added on the third day, the alcoholic strength is detected to be more than 18% vol or the reducing sugar is less than 0.5g/100ml, and the pre-fermentation is finished.
Further, the post-fermentation is carried out for 10-15 days at the temperature of 15-20 ℃.
Further, in the pre-fermentation process, the gas is aerated into the fermenting material every 3.8-4.2h, and every time is 4-6 min.
Further, the weight ratio of the material A, the material B and the material C is 1: 0.8-1.2: 0.8-1.2.
The invention has the beneficial effects that:
the alcohol content of the yellow wine produced by the thick mash yellow wine fermentation process can be improved to more than 18 degrees from the original 13 degrees, and the contents of flavor substances such as beta-phenethyl alcohol, amino acid nitrogen and the like are obviously increased; but also can realize clean production, improve the flavor of the wine body, shorten the aging period and is suitable for high-efficiency continuous automatic production.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to examples and comparative examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
S1, preparing the material A into mash A, preparing the material B into mash B, and preparing the material C into mash C.
After the glutinous rice (or rice) is accepted, impurities such as dust, stones and the like contained in the glutinous rice are removed by a dust remover, a vibrating screen and the like. Dividing the material without glutinous rice into three parts, namely material A, material B and material C. The weight ratio of the material A to the material B to the material C is 1: 1:1.
the process of making the material a into mash a comprises the steps of:
p1, liquefaction: adding the material A and water into a liquefaction tank according to the weight ratio of 1:1.8, then adding alpha-amylase accounting for 1 thousandth of the total weight of the material A, opening steam, starting stirring, slowly heating to 94 ℃, and maintaining for 1 hour to fully liquefy the material A.
P2, stewing materials: keeping the temperature at 95 ℃ for 0.5h, and closing the steam to stew the material for 12h to obtain a liquefied material A.
P3, cooling: and (3) starting cooling water to cool to 26 ℃, adding mixed bacteria and activated saccharomycetes, and uniformly stirring to obtain the mash A. The mixed bacteria are red yeast rice 4 percent, wheat starter 5 percent and rhizopus 0.5 percent of the total weight of the liquefied material A.
The process of making the material B into mash B comprises the following steps:
t1, liquefaction: adding the material B and water into a liquefaction tank according to the weight ratio of 1:1.8, then adding alpha-amylase accounting for 1 thousandth of the total weight of the material B, opening steam, starting stirring, slowly heating to 94 ℃, and maintaining for 1 hour to fully liquefy the material B.
T2, stewing: keeping the temperature at 95 ℃ for 0.5h, and closing the steam to stew the material for 12h to obtain a liquefied material B.
T3, cooling: and (3) starting cooling water to cool to 26 ℃, adding the mixed bacteria, and uniformly stirring to obtain the mash B. The mixed bacteria are red yeast rice 4 percent, wheat starter 5 percent and rhizopus 0.5 percent of the total weight of the liquefied material B.
The process of making the material C into mash C comprises the steps of:
t1, liquefaction: adding the material C and water into a liquefaction tank according to the weight ratio of 1:1.8, then adding alpha-amylase accounting for 1 thousandth of the total weight of the material C, opening steam, starting stirring, slowly heating to 94 ℃, and maintaining for 1 hour to fully liquefy the material C.
T2, stewing: keeping the temperature at 95 ℃ for 0.5h, and closing the steam to stew the material for 12h to obtain a liquefied material C.
T3, cooling: and (3) starting cooling water to cool to 26 ℃, adding the mixed bacteria, and uniformly stirring to obtain the mash C. The mixed bacteria are red yeast rice accounting for 4 percent of the total weight of the liquefied material C, wheat starter accounting for 5 percent of the total weight of the liquefied material C and rhizopus accounting for 0.5 percent of the total weight of the liquefied material C.
S2, fermenting the mash A, adding the mash B and the mash C into the mash A in two times during fermentation, and fermenting the mash A, the mash B and the mash C together.
The fermentation comprises primary fermentation and secondary fermentation. Wherein the pre-fermentation process is 5 days, the fermentation temperature is 28 ℃, and the gas is introduced every 4h for 5 min. The second day after the mash A was dosed, the mash B was dosed (the first day on the day of the mash A dosing), and the third day, the mash C was dosed. After the 5 days of the primary fermentation period, the alcohol content is detected to be 18.9% vol, and the reducing sugar is detected to be 0.1g/100ml, and the primary fermentation is finished. Controlling the temperature at 20 deg.C, and fermenting for 15 days.
And S3, after fermentation, performing filter pressing by using a plate-and-frame filter press, heating the clear liquid after filter pressing to 100 ℃ by plate exchange, storing in a large tank to obtain yellow wine, and inspecting related indexes.
Example 2
S1, preparing the material A into mash A, preparing the material B into mash B, and preparing the material C into mash C.
After the glutinous rice is qualified, impurities such as dust, stones and the like contained in the glutinous rice are removed by a dust remover, a vibrating screen and the like. Dividing the material without glutinous rice into three parts, namely material A, material B and material C. The weight ratio of the material A to the material B to the material C is 1: 0.8: 1.2.
the process of making the material a into mash a comprises the steps of:
p1, liquefaction: adding the material A and water into a liquefaction tank according to the weight ratio of 1:1.9, then adding alpha-amylase accounting for 0.5 per mill of the total weight of the material A, opening steam, starting stirring, slowly heating to 85 ℃, and maintaining for 1.2 hours to fully liquefy the material A.
P2, stewing materials: keeping the temperature at 96 ℃ for 0.6h, and closing the steam to stew the material for 10h to obtain a liquefied material A.
P3, cooling: and (3) starting cooling water to cool to 26 ℃, adding mixed bacteria and activated saccharomycetes, and uniformly stirring to obtain the mash A. The mixed bacteria are red yeast rice accounting for 3 percent of the total weight of the liquefied material A, wheat starter accounting for 6 percent of the total weight of the liquefied material A and rhizopus accounting for 0.3 percent of the total weight of the liquefied material A.
The process of making the material B into mash B comprises the following steps:
t1, liquefaction: adding the material B and water into a liquefaction tank according to the weight ratio of 1:1.9, then adding alpha-amylase accounting for 1.0 thousandth of the total weight of the material B, opening steam, starting stirring, slowly heating to 85 ℃, and maintaining for 1 hour to fully liquefy the material B.
T2, stewing: keeping the temperature at 96 ℃ for 0.5h, and closing the steam to stew the material for 15h to obtain a liquefied material B.
T3, cooling: and (3) starting cooling water to reduce the temperature to 27 ℃, adding the mixed bacteria, and uniformly stirring to obtain the mash B. The mixed bacteria are red yeast rice 5 percent, wheat starter 5 percent and rhizopus 0.7 percent of the total weight of the liquefied material B.
The process of making the material C into mash C comprises the steps of:
t1, liquefaction: adding the material C and water into a liquefaction tank according to the weight ratio of 1:1.8, then adding alpha-amylase accounting for 0.5 per mill of the total weight of the material C, opening steam, starting stirring, slowly heating to 94 ℃, and maintaining for 1.2 hours to fully liquefy the material C.
T2, stewing: keeping the temperature at 95 ℃ for 0.6h, and closing the steam to stew the material for 12h to obtain a liquefied material C.
T3, cooling: and (3) starting cooling water to cool to 25 ℃, adding the mixed bacteria, and uniformly stirring to obtain the mash C. The mixed bacteria are red yeast rice accounting for 3 percent of the total weight of the liquefied material B, wheat starter accounting for 5 percent of the total weight of the liquefied material B and rhizopus accounting for 0.3 percent of the total weight of the liquefied material B.
S2, fermenting the mash A, adding the mash B and the mash C into the mash A in two times during fermentation, and fermenting the mash A, the mash B and the mash C together.
The fermentation comprises primary fermentation and secondary fermentation. Wherein the pre-fermentation process is 5 days, the fermentation temperature is 30 ℃, and the gas is introduced every 4h for 5 min. The second day after the mash A was dosed, the mash B was dosed (the first day on the day of the mash A dosing), and the third day, the mash C was dosed. After the 5 days of the primary fermentation period, the alcohol content is detected to be 18.6% vol, and the reducing sugar is detected to be 0.3g/100ml, and the primary fermentation is finished. Controlling the temperature at 15 deg.C, and fermenting for 12 days.
And S3, after fermentation, performing filter pressing by using a plate-and-frame filter press, heating the clear liquid to 98 ℃ by plate exchange after filter pressing, storing in a large tank to obtain yellow wine, and inspecting related indexes.
Example 3
S1, preparing the material A into mash A, preparing the material B into mash B, and preparing the material C into mash C.
After the glutinous rice is qualified, impurities such as dust, stones and the like contained in the glutinous rice are removed by a dust remover, a vibrating screen and the like. Dividing the material without glutinous rice into three parts, namely material A, material B and material C. The weight ratio of the material A to the material B to the material C is 1: 1.2: 0.8.
the process of making the material a into mash a comprises the steps of:
p1, liquefaction: adding the material A and water into a liquefaction tank according to the weight ratio of 1:2, then adding alpha-amylase accounting for 1.5 thousandth of the total weight of the material A, opening steam, starting stirring, slowly heating to 90 ℃, and maintaining for 0.8h to fully liquefy the material A.
P2, stewing materials: keeping the temperature at 98 ℃ for 0.4h, and closing the steam to stew the material for 15h to obtain a liquefied material A.
P3, cooling: and (3) starting cooling water to cool to 26 ℃, adding mixed bacteria and activated saccharomycetes, and uniformly stirring to obtain the mash A. The mixed bacteria are red yeast rice 5 percent, wheat starter 4 percent and rhizopus 0.7 percent of the total weight of the liquefied material A.
The process of making the material B into mash B comprises the following steps:
t1, liquefaction: adding the material B and water into a liquefaction tank according to the weight ratio of 1:2, then adding alpha-amylase accounting for 0.5 per mill of the total weight of the material B, opening steam, starting stirring, slowly heating to 90 ℃, and maintaining for 1 hour to fully liquefy the material B.
T2, stewing: keeping the temperature at 98 ℃ for 0.5h, and closing the steam to stew the material for 10h to obtain a liquefied material B.
T3, cooling: and (3) starting cooling water to cool to 25 ℃, adding the mixed bacteria, and uniformly stirring to obtain the mash B. The mixed bacteria are red yeast rice 4 percent, wheat starter 4 percent and rhizopus 0.3 percent of the total weight of the liquefied material B.
The process of making the material C into mash C comprises the steps of:
t1, liquefaction: adding the material C and water into a liquefaction tank according to the weight ratio of 1:1.9, then adding alpha-amylase accounting for 1.5 thousandth of the total weight of the material C, opening steam, starting stirring, slowly heating to 94 ℃, and maintaining for 0.8h to fully liquefy the material C.
T2, stewing: keeping the temperature at 95 ℃ for 0.4h, and closing the steam to stew the material for 12h to obtain a liquefied material C.
T3, cooling: and (3) starting cooling water to cool to 26 ℃, adding the mixed bacteria, and uniformly stirring to obtain the mash C. The mixed bacteria are 5 percent of red yeast, 6 percent of wheat starter and 0.5 percent of rhizopus by the total weight of the liquefied material B.
S2, fermenting the mash A, adding the mash B and the mash C into the mash A in two times during fermentation, and fermenting the mash A, the mash B and the mash C together.
The fermentation comprises primary fermentation and secondary fermentation. Wherein the pre-fermentation process is 5 days, the fermentation temperature is 32 ℃, and the gas is introduced every 4h for 5 min. The second day after the mash A was dosed, the mash B was dosed (the first day on the day of the mash A dosing), and the third day, the mash C was dosed. After the 5 days of the primary fermentation period, the alcohol content is detected to be 18.5% vol, and the reducing sugar is detected to be 0.1g/100ml, and the primary fermentation is finished. Controlling the temperature at 18 deg.C, and fermenting for 10 days.
And S3, after fermentation, performing filter pressing by using a plate-and-frame filter press, heating the clear liquid to 95 ℃ through plate exchange after filter pressing, storing in a large tank to obtain yellow wine, and inspecting related indexes.
Comparative example
The process for preparing the yellow wine in the prior art comprises the following steps:
k1, removing impurities from the sticky rice, putting into a rice soaking tank, adding water to submerge the surface, soaking for 3h, and draining the rice soaking water.
K2, opening the grinder to grind, adding water to mix the pulp, and adding 3 times of the water amount of the rice.
K3, adjusting the pH value of the rice milk to 6-7, adding 1 per mill alpha-amylase of the rice milk, opening steam, starting stirring, slowly heating to 90 ℃, and maintaining for 1 hour to fully liquefy the rice milk.
K4, heating to 98 ℃, keeping the temperature for 0.5h, inactivating enzyme, and then closing steam.
K5, starting cooling water, cooling to below 30 ℃, and adding 5% of wheat koji, 0.5% of rhizopus koji and activated yeast.
K6, controlling the fermentation temperature to be 28-32 ℃ for fermentation. Ventilating every 4h for 5 min. Detecting the alcoholic strength of 13.5 reducing sugar 0.3g/100ml, finishing the primary fermentation, switching the control program temperature to 15-20 ℃, and carrying out post-fermentation on the fermented mash for 15 days.
K7, after fermentation, performing filter pressing by using a plate-and-frame filter press, heating the clear liquid to 98 ℃ by plate exchange after filter pressing, storing in a large tank to obtain yellow wine, and inspecting related indexes.
TABLE 1 index comparison analysis table
As can be seen from the comparison of the table 1, the alcohol content of the fermented yellow wine can be improved to more than 18 degrees from the original 13 degrees by the method, and the contents of flavor substances such as beta-phenethyl alcohol, amino acid nitrogen and the like are obviously increased.
Compared with the traditional yellow wine fermentation process, the thick mash yellow wine fermentation process has the following advantages:
1. the steps of rice soaking and crushing can be omitted, on one hand, the equipment and time of the two steps are omitted, on the other hand, the environment is friendly, a large amount of dust and waste water cannot be generated, and clean production is realized.
2. After liquefaction, the material is stewed at high temperature for 10-15h, so that the decomposition of fat can be promoted to reduce the sour and astringent taste of the wine, and on the other hand, the Maillard reaction is promoted at high temperature to generate flavor substances, so that the aging time is greatly shortened.
3. The yeast consumption can be saved on one hand by feeding in a plurality of times, and on the other hand, the phenomenon that a large amount of foam is generated to overflow a tank due to too fast one-time feeding fermentation is avoided by feeding in a plurality of times; and the risk that the bacteria are easily contaminated and deteriorated due to insufficient feeding and fermentation at one time caused by the thick state of the wine mash is also avoided.
4. Compared with the traditional enzyme preparation, the addition of living bacteria can generate more abundant enzyme systems, promote the further decomposition of undecomposed micromolecular dextrin, monosaccharide and the like, generate more flavor substances, increase the flavor of the wine body and reduce the back mixing in the later period.
The foregoing is only a preferred embodiment of the present invention, and many variations in the detailed description and the application range can be made by those skilled in the art without departing from the spirit of the present invention, and all changes that fall within the protective scope of the invention are therefore considered to be within the scope of the invention.
Claims (10)
1. A thick mash yellow wine fermentation process is characterized by comprising the following steps:
s1, preparing the material A into mash A, preparing the material B into mash B, and preparing the material C into mash C;
s2, fermenting the mash A, adding the mash B and the mash C into the mash A in two times during the fermentation process, and fermenting the mash A, the mash B and the mash C together;
and S3, after the fermentation is finished, filtering to obtain clear liquid, namely the yellow wine.
2. The thick mash yellow wine fermentation process according to claim 1, wherein the process of preparing the material A into the mash A comprises the following steps:
p1, adding the material A and water according to the weight ratio of 1: 1.8-2 to fully liquefy the material A;
p2, preserving the heat for 0.4 to 0.6h at the temperature of 94 to 98 ℃, and closing the steam stewing material for 10 to 15h to obtain a liquefied material A;
and P3, cooling to room temperature, and adding mixed bacteria and activated yeast to obtain the mash A.
3. The thick mash yellow wine fermentation process of claim 1, wherein the process of making the material B into mash B or making the material C into mash C comprises the steps of:
t1, adding the material B or the material C and water according to the weight ratio of 1: 1.8-2 to fully liquefy the material B or the material C;
t2, preserving the heat for 0.4 to 0.6h at 94 to 96 ℃, closing the steam stewing material for 10 to 15h, and obtaining a liquefied material B or a material C;
t3, cooling to room temperature, and adding mixed bacteria to obtain the mash B or the material C.
4. The thick mash yellow wine fermentation process according to any of claims 2 or 3, wherein the liquefaction conditions of the material A in step P1 or the material B or the material C in step T1 are as follows: and (3) dripping alpha-amylase accounting for 0.5-1.5 per mill of the total weight of the material A, the material B or the material C into the mixture of the material A, the material B or the material C and water, starting steam to stir, slowly heating to 85-94 ℃, and maintaining for 0.8-1.2 hours.
5. The thick mash yellow wine fermentation process according to any one of claims 2 or 3, wherein the mixed bacteria in step P3 or step T3 are red yeast rice 3-5%, wheat starter 4-6% and rhizopus 0.3-0.7% of the total weight of the liquefied material A.
6. The thick mash yellow wine fermentation process of claim 1, wherein the fermentation in step S2 comprises pre-fermentation and post-fermentation.
7. The thick mash yellow wine fermentation process according to claim 6, wherein the pre-fermentation process is 5 days, the fermentation temperature is 28-32 ℃, the mash B is added the second day after the mash A is added, the mash C is added the third day, the alcohol content is detected to be more than 18% vol or the reducing sugar is less than 0.5g/100ml, and the pre-fermentation is finished.
8. The thick mash yellow wine fermentation process according to claim 7, wherein the post-fermentation is carried out for 10-15 days at 15-20 ℃.
9. The thick mash yellow wine fermentation process according to claim 7, wherein the gas is introduced into the fermenting material every 3.8-4.2h in the pre-fermentation process for 4-6min each time.
10. The thick mash yellow wine fermentation process according to claim 1, wherein the weight ratio of the material A, the material B and the material C is 1: 0.8-1.2: 0.8-1.2.
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