CN1121492C

CN1121492C - Technology for brewing yellow wine

Info

Publication number: CN1121492C
Application number: CN 00113342
Authority: CN
Inventors: 李培旦
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-03-25
Filing date: 2000-03-25
Publication date: 2003-09-17
Anticipated expiration: 2020-03-25
Also published as: CN1315496A

Abstract

The present invention discloses a brewing technique for yellow wine, which comprises the steps of selecting materials, washing rice, soaking, steaming, brewing wine, pressing wine, etc. The brewing technique for yellow wine n is characterized in that the water adopted in the whole process of the technique is jade water, and the wine brewing process is divided into a saccharifying process and a wine brewing process. After being stored and aged, the brewed yellow wine by the brewing technique provided by the present invention has the advantages of golden and transparent color, illuminating gloss, delicate breathing fragrance, lung moistening for people, harmonious acid and sweet flavor, mellow and pure taste and delicious and dainty flavor. The finished product wine contains 18 requisite amino acids for human bodies and more than 20 mineral trace elements. The present invention also thoroughly solves the problem in the existing brewing technique for yellow wine that yellow wine goes sour after being stored for a long period of time. After being stored for 5 years in an experiment, the yellow wine has no sour taste and has delicate fragrance.

Description

A kind of brewing process of yellow rice wine

The present invention relates to a kind of brewing process of yellow rice wine.

With glutinous rice is the yellow rice wine that raw material is brewageed, nutritious because of delicious flavour, is subjected to liking of consumers in general deeply.But also exist a fatal defective, that is exactly storage souring for a long time, and its look stagnates yellow, does not have brightness.Thereby can not find a good sale in other markets.The defective of yellow rice wine existence at present mainly is caused by the drawback of traditional fermentation technology existence, the one, brewage with unboiled water, and the 2nd, compound fermentation, i.e. saccharification, wineization are carried out simultaneously.The wine brewing of employing unboiled water, because of existing various a large amount of bacteriums in the unboiled water, in the brewing fermentation process, these bacteriums will consume a large amount of nutrients, simultaneously, also can secrete many wastes, thereby bring great influence for the output and the quality of wine.Adopt saccharification, wine metallization processes to carry out synchronously, in practice, find, the inner contradictions of these two kinds of technologies are quite sharp-pointed, particularly their required separately temperature condition gaps are very big, exist the demand imbalance between the two, this process is difficult to control, does not do a good job and will cause wine souring, rotten, and cause the output of wine to descend.

The brewing process that the purpose of this invention is to provide a kind of yellow rice wine adopts the yellow rice wine of this brewing process brew, has that storage of a specified duration is not sour, pol is good, color and luster is pure, mouthfeel is good.

In order to realize the order of foregoing invention, the technical solution used in the present invention is: this technology comprise select materials, wash rice, step such as immersion, boiling, wine brewing, pressure wine, it is characterized in that the water that whole technological process adopts is aqua regin; The preparation technology of described aqua regin joins 1-2 part jade in 500 portions of tap water, boils 5-8 minute, and sealing cooling is then got supernatant liquor and made; Described wine brewing process is divided into saccharification and wine two procedures, and wherein saccharification operation is to admix 10-20% Fructus Hordei Germinatus and rice sprout in raw material, and temperature condition is controlled between 65 ℃-75 ℃, and the time is about 6-8 hour; Wine chemical industry preface is to admix the 3-5% yeast in raw material, and temperature condition is controlled between 15 ℃-25 ℃.

Adopt brewing process provided by the invention, the yellow rice wine of brew, through storing ageing, it is transparent to have golden yellow color, coloured and dazzling, breath delicate fragrance, profit people the bottom of heart, sour-sweet harmony, taste pure and pure, appetizing advantage.Finished wine contains 18 kinds of amino acid and 20 multi mineral trace elements that human body is necessary.The present invention has also thoroughly solved the problem of the storage souring of a specified duration that the yellow rice wine of present brewing process brew exists, and through 5 years storage tests, still do not have tart flavour, and A sweety scent assails the nostrils.Adopt the yellow rice wine of technology brew of the present invention, need not to blend alcohol, just can improve the wine degree, and drunk not the higher authorities.

Embodiment: the described yellow rice wine brewing process of present embodiment has following steps:

1, selects materials: the quality glutinous rice of choosing no worm, the no grains of sand;

2, rice washing: quality glutinous rice is eluriated clean with clear water;

3, system water: in 500kg water, put into the 1-2kg jade, be preferably blackish green jade, with big fire that water is boiled, boiled 5-8 minute, sealing is cooled to normal temperature then, and it is standby that the extraction supernatant liquor promptly makes aqua regin;

4, soak: will eluriate clean quality glutinous rice and pour in the aqua regin that has prepared, and soak after 10 hours, filter solid carbon dioxide part;

5, boiling: will be placed on and carry out boiling in the food steamer through the quality glutinous rice after soaking filter solid carbon dioxide part, behind the last gas half an hour from fire, make glutinous rice after the boiling accomplish ripe and oiliness, loose, the grain of rice in the middle of nothing white sandwich;

6, wine brewing:

(1) saccharification: the quality glutinous rice after the boiling is admixed 10-15% Fructus Hordei Germinatus and rice sprout, and the control saccharification temperature is between 65 ℃-75 ℃, and saccharification time is about 6-8 hour.

(2) wineization: admix the 3-5% yeast through saccharification and cooled quality glutinous rice, control the wine temperature between 15 ℃-25 ℃, about 20 days of wine time.

7, press wine: adopt pressure filter press filtration wine liquid.

Claims

1, a kind of brewing process of yellow rice wine, comprise select materials, wash rice, immersion, boiling, wine brewing, pressure wine step, it is characterized in that the water that whole technological process adopts is aqua regin; The preparation technology of described aqua regin joins 1-2 part jade in 500 portions of tap water, boils 5-8 minute, and sealing cooling is then got supernatant liquor and made; Described wine brewing process is divided into saccharification and wine two procedures, and wherein saccharification operation is to admix 10-20% Fructus Hordei Germinatus and rice sprout in raw material, and temperature condition is controlled between 65 ℃-75 ℃, and the time is about 6-8 hour; Wine chemical industry preface is to admix the 8-5% yeast in raw material, and temperature condition is controlled between 15 ℃-25 ℃.

2, the brewing process of a kind of yellow rice wine according to claim 1 is characterized in that described jade is preferably blackish green jade.