CN112080369A - Method for producing mechanized yellow wine by utilizing flavor leavening agent - Google Patents
Method for producing mechanized yellow wine by utilizing flavor leavening agent Download PDFInfo
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- CN112080369A CN112080369A CN202010944039.4A CN202010944039A CN112080369A CN 112080369 A CN112080369 A CN 112080369A CN 202010944039 A CN202010944039 A CN 202010944039A CN 112080369 A CN112080369 A CN 112080369A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 70
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 47
- 235000019634 flavors Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 80
- 230000004151 fermentation Effects 0.000 claims abstract description 74
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 43
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 108091005508 Acid proteases Proteins 0.000 claims description 6
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 6
- 102100022624 Glucoamylase Human genes 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 229940059442 hemicellulase Drugs 0.000 claims description 6
- 108010002430 hemicellulase Proteins 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 239000007858 starting material Substances 0.000 abstract description 5
- 240000007594 Oryza sativa Species 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000003213 activating effect Effects 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- -1 koji Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
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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
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- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for producing mechanized yellow wine by utilizing a flavor leavening agent, which comprises the following steps: (1) soaking rice; (2) steaming rice; (3) cooling; (4) dropping the tank; (5) pre-fermentation; (6) post-fermentation; (7) squeezing; (8) clarifying; (9) filtering; (10) decocting wine; (11) filling; wherein, step (4) the jar that falls includes: before dropping, adding flavor leaven into the quick brewing yeast, and continuously stirring to uniformly mix the flavor leaven and the quick brewing yeast; when dropping, the yeast is added with the lump koji and water. The invention uses the flavor leaven to replace pure cooked wheat starter in the fermentation process, reduces the consumption of raw wheat starter, and carries out mechanized yellow wine production. The brewed yellow wine has high fermentation speed and less acid generation. After the fermentation is finished, the wine yield is high, the wine body is mellow and harmonious, and the wine has the typical style of yellow wine varieties.
Description
Technical Field
The invention provides a method for producing mechanized yellow wine by using a flavor leavening agent, belonging to the technical field of wine brewing.
Background
The production mode of yellow wine is divided into traditional manual yellow wine and modern mechanized yellow wine, and with the continuous improvement of consumption level, people have more and more requirements on yellow wine, so that mechanized yellow wine is produced to meet the production requirements. The mechanized yellow wine has the advantages of large productivity, labor saving, short fermentation period and the like.
The traditional manual yellow wine takes rice wine drenching yeast and raw wheat starter as saccharification leaven, and needs long fermentation for more than 90 days. In the production process of the mechanized yellow wine, because the fermentation time is short, the fermentation speed and the flavor of the yellow wine can be ensured only by the combined action of raw wheat koji and pure-breed cooked wheat koji to ensure the smooth fermentation. Research shows that during fermentation, pure ripe wheat koji mainly provides liquefying power and saccharifying power required by fermentation. However, production practices show that the yellow wine produced by using the pure cooked wheat koji is slightly bitter in the later storage process, and the drinking taste is influenced. Therefore, a method for producing yellow wine instead of pure cooked wheat koji is needed in the production. The scheme is generated.
Disclosure of Invention
The invention aims to provide a method for producing mechanized yellow wine by utilizing a flavor leavening agent, which has high fermentation speed and little acid generation of the brewed yellow wine.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for producing mechanized yellow wine by utilizing a flavor leavening agent comprises the following steps:
(1) soaking rice; (2) steaming rice; (3) cooling; (4) dropping the tank; (5) pre-fermentation; (6) post-fermentation; (7) squeezing; (8) clarifying; (9) filtering; (10) decocting wine; (11) filling;
wherein, step (4) the jar that falls includes: before dropping, adding flavor leaven into the quick brewing yeast, and continuously stirring to uniformly mix the flavor leaven and the quick brewing yeast; when dropping, the yeast is added with the lump koji and water.
As a further provision of the above aspect, the flavor ferment comprises glucoamylase, koji, alpha-amylase, hemicellulase and acid protease (i.e., the flavor ferment is formulated with glucoamylase, koji, alpha-amylase, hemicellulase and acid protease).
The dosage of the flavor leaven is 5/ten thousand-10/ten thousand of the glutinous rice quality of the fermentation system (namely the glutinous rice quality before soaking rice, the same below).
The dosage of the quick brewing yeast wine is 4-6% of the glutinous rice mass of the fermentation system, the quick brewing yeast wine is mature yeast wine, the alcoholic strength of the quick brewing yeast wine is less than or equal to 10.0% voL, and the total acid of the quick brewing yeast wine is less than or equal to 4.5 g/L.
The flavor leaven and the quick brewing yeast are uniformly mixed in advance 15-25 minutes before falling into the tank.
The lump koji is stored raw wheat koji, and is crushed before use, and the use amount of the lump koji is 10-13% of the glutinous rice mass of the fermentation system.
The amount of the water is 110-130% of the glutinous rice mass of the fermentation system.
The top temperature of the fermentation before the step (5) is not more than 32 ℃, the temperature is in a descending trend after the top temperature is over, and the fermentation time is 4-5 days.
The fermentation temperature after the step (6) is not more than 15 ℃, and the fermentation time is 20-25 days.
The invention adopts the flavor leaven to replace pure cooked wheat starter in the fermentation process, and properly reduces the consumption of raw wheat starter. The method of the invention not only has fast fermentation speed, but also produces little acid in the brewed yellow wine.
The invention is further described with reference to the following figures and detailed description.
Drawings
FIG. 1 is a flow chart of a method for producing mechanized yellow wine by using a flavor fermentation agent.
Detailed Description
The present invention is further illustrated by the following examples, which should not be construed as limiting the scope of the invention.
The following examples are all combined with the flow chart shown in fig. 1.
Example 1
A method for producing mechanized yellow wine by using a flavor leaven comprises 28 tons of total fermentation system and 10 tons of glutinous rice. After the fermentation is finished, the alcohol content of the yellow wine is 17.3 percent voL, the total sugar content is 4.88 g/L, and the total acid content is 4.22 g/L, and the method comprises the following specific steps:
(1) soaking rice; (2) steaming rice; (3) cooling; (4) dropping the tank; (5) pre-fermentation; (6) post-fermentation; (7) squeezing; (8) clarifying; (9) filtering; (10) decocting wine; (11) and (6) filling.
Wherein, step (4) the jar that falls includes: before dropping, adding flavor leaven into the quick brewing yeast, continuously stirring to uniformly mix the flavor leaven and the quick brewing yeast, and activating for 20 minutes; when dropping, the yeast is added with the lump koji and water.
The flavor leavening agent comprises glucoamylase, sweet koji, alpha-amylase, hemicellulase and acid protease. The dosage of the flavor leaven is 5/ten thousand of the glutinous rice quality of the fermentation system.
The dosage of the quick brewing yeast wine is 4 percent of the glutinous rice mass of the fermentation system, the quick brewing yeast wine is mature yeast wine, the alcoholic strength of the yeast wine is 9.8 percent voL, and the total acid is 3.8 g/L.
The lump koji is stored raw wheat koji, and is pulverized before use, and the use amount of the lump koji is 13% of the glutinous rice mass of the fermentation system.
The amount of water is 110% of the glutinous rice mass of the fermentation system.
The top temperature of the fermentation before the step (5) is 32 ℃, the temperature is in a descending trend after the top temperature is over, the fermentation time is 4 days, and the harrows are opened by timing ventilation.
The temperature of the fermentation after the step (6) is 15 ℃, and the fermentation time is 20 days.
Example 2
A method for producing mechanized yellow wine by using a flavor leaven comprises 28 tons of total fermentation system and 10 tons of glutinous rice. After the fermentation is finished, the alcohol content of the yellow wine is 18.6 percent voL, the total sugar content is 4.05 g/L, and the total acid content is 4.11 g/L, and the method comprises the following specific steps:
(1) soaking rice; (2) steaming rice; (3) cooling; (4) dropping the tank; (5) pre-fermentation; (6) post-fermentation; (7) squeezing; (8) clarifying; (9) filtering; (10) decocting wine; (11) and (6) filling.
Wherein, step (4) the jar that falls includes: before dropping, adding flavor leaven into the quick brewing yeast, continuously stirring to uniformly mix the flavor leaven and the quick brewing yeast, and activating for 20 minutes; when dropping, the yeast is added with the lump koji and water.
The flavor leavening agent comprises glucoamylase, sweet koji, alpha-amylase, hemicellulase and acid protease. The dosage of the flavor leaven is 7.5/ten thousand of the glutinous rice quality of the fermentation system.
The dosage of the quick brewing yeast wine is 5 percent of the glutinous rice mass of the fermentation system, the quick brewing yeast wine is mature yeast wine, the alcoholic strength of the yeast wine is 9.6 percent voL, and the total acid is 4.1 g/L.
The lump koji is stored raw wheat koji, and is pulverized before use, and the use amount of the lump koji is 12% of the glutinous rice mass of the fermentation system.
The amount of water is 120% of the glutinous rice mass of the fermentation system.
The top temperature of the fermentation before the step (5) is 31 ℃, the temperature is in a descending trend after the top temperature is over, the fermentation time is 4 days, and the harrows are opened by timing ventilation.
The temperature of the fermentation after the step (6) is 15 ℃, and the fermentation time is 20 days.
Example 3
A method for producing mechanized yellow wine by using a flavor leaven comprises 28 tons of total fermentation system and 10 tons of glutinous rice. After the fermentation is finished, the alcohol content of the yellow wine is 19.0 percent voL, the total sugar content is 1.80 g/L, the total acid content is 4.16 g/L, and the method comprises the following specific steps:
(1) soaking rice; (2) steaming rice; (3) cooling; (4) dropping the tank; (5) pre-fermentation; (6) post-fermentation; (7) squeezing; (8) clarifying; (9) filtering; (10) decocting wine; (11) and (6) filling.
Wherein, step (4) the jar that falls includes: before dropping, adding flavor leaven into the quick brewing yeast, continuously stirring to uniformly mix the flavor leaven and the quick brewing yeast, and activating for 20 minutes; when dropping, the yeast is added with the lump koji and water.
The flavor leavening agent comprises glucoamylase, sweet koji, alpha-amylase, hemicellulase and acid protease. The dosage of the flavor leaven is 10/ten thousand of the glutinous rice quality of the fermentation system.
The dosage of the quick brewing yeast wine is 6 percent of the glutinous rice mass of the fermentation system, the quick brewing yeast wine is mature yeast wine, the alcoholic strength of the yeast wine is 9.9 percent voL, and the total acid is 3.6 g/L.
The lump koji is stored raw wheat koji, and is pulverized before use, and the use amount of the lump koji is 10% of the glutinous rice mass of the fermentation system.
The amount of water is 130% of the glutinous rice mass of the fermentation system.
The top temperature of the fermentation before the step (5) is 32 ℃, the temperature is in a descending trend after the top temperature is over, the fermentation time is 4 days, and the harrows are opened by timing ventilation.
The temperature of the fermentation after the step (6) is 14.5 ℃, and the fermentation time is 20 days.
The examples 1-3 were tested for their physical and chemical indexes and the results are shown in Table 1.
TABLE 1 physical and chemical indexes
The above-mentioned embodiments are only used for explaining the inventive concept of the present invention, and do not limit the protection of the claims of the present invention, and any insubstantial modifications of the present invention using this concept shall fall within the protection scope of the present invention.
Claims (9)
1. A method for producing mechanized yellow wine by utilizing a flavor leavening agent is characterized by comprising the following steps:
(1) soaking rice; (2) steaming rice; (3) cooling; (4) dropping the tank; (5) pre-fermentation; (6) post-fermentation; (7) squeezing; (8) clarifying; (9) filtering; (10) decocting wine; (11) filling;
wherein, step (4) the jar that falls includes: before dropping, adding flavor leaven into the quick brewing yeast, and continuously stirring to uniformly mix the flavor leaven and the quick brewing yeast; when dropping, the yeast is added with the lump koji and water.
2. The method for producing mechanized yellow wine by using flavor fermentation agent as claimed in claim 1, wherein the method comprises the following steps: the flavor leavening agent comprises glucoamylase, sweet koji, alpha-amylase, hemicellulase and acid protease.
3. The method for producing mechanized yellow wine by using the flavor fermentation agent as claimed in claim 1 or 2, wherein: the dosage of the flavor leaven is 5/ten thousand-10/ten thousand of the glutinous rice quality of the fermentation system.
4. The method for producing mechanized yellow wine by using flavor fermentation agent as claimed in claim 1, wherein the method comprises the following steps: the dosage of the quick brewing yeast wine is 4-6% of the glutinous rice mass of the fermentation system, the quick brewing yeast wine is mature yeast wine, the alcoholic strength of the quick brewing yeast wine is less than or equal to 10.0% voL, and the total acid of the quick brewing yeast wine is less than or equal to 4.5 g/L.
5. The method for producing mechanized yellow wine by using flavor fermentation agent as claimed in claim 1, wherein the method comprises the following steps: the flavor leaven and the quick brewing yeast are uniformly mixed 15-25 minutes before the liquor falls into the tank.
6. The method for producing mechanized yellow wine by using flavor fermentation agent as claimed in claim 1, wherein the method comprises the following steps: the lump koji is stored raw wheat koji, and is crushed before use, and the use amount of the lump koji is 10-13% of the glutinous rice mass of the fermentation system.
7. The method for producing mechanized yellow wine by using flavor fermentation agent as claimed in claim 1, wherein the method comprises the following steps: the amount of the water is 110-130% of the glutinous rice mass of the fermentation system.
8. The method for producing mechanized yellow wine by using flavor fermentation agent as claimed in claim 1, wherein the method comprises the following steps: the top temperature of the fermentation before the step (5) is not more than 32 ℃, the temperature is in a descending trend after the top temperature is over, and the fermentation time is 4-5 days.
9. The method for producing mechanized yellow wine by using flavor fermentation agent as claimed in claim 1, wherein the method comprises the following steps: the fermentation temperature after the step (6) is not more than 15 ℃, and the fermentation time is 20-25 days.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942375A (en) * | 2010-09-16 | 2011-01-12 | 山西四达酒类饮料有限责任公司 | Process for producing yellow wine |
| CN103289856A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot |
| CN103897939A (en) * | 2014-04-30 | 2014-07-02 | 彭常钧 | Wild buckwheat rhizome yellow rice wine brewing technology |
| CN104293622A (en) * | 2014-10-11 | 2015-01-21 | 绍兴国家黄酒工程技术研究中心有限公司 | Production technology of vat fermentation sweet type yellow rice wine |
| CN107557215A (en) * | 2017-09-05 | 2018-01-09 | 绍兴国家黄酒工程技术研究中心有限公司 | A kind of mechanization shao-hsing rice wine production technology of the full reuse of rice milk |
-
2020
- 2020-09-10 CN CN202010944039.4A patent/CN112080369A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942375A (en) * | 2010-09-16 | 2011-01-12 | 山西四达酒类饮料有限责任公司 | Process for producing yellow wine |
| CN103289856A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot |
| CN103897939A (en) * | 2014-04-30 | 2014-07-02 | 彭常钧 | Wild buckwheat rhizome yellow rice wine brewing technology |
| CN104293622A (en) * | 2014-10-11 | 2015-01-21 | 绍兴国家黄酒工程技术研究中心有限公司 | Production technology of vat fermentation sweet type yellow rice wine |
| CN107557215A (en) * | 2017-09-05 | 2018-01-09 | 绍兴国家黄酒工程技术研究中心有限公司 | A kind of mechanization shao-hsing rice wine production technology of the full reuse of rice milk |
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Application publication date: 20201215 |