CN112175767A - Process for brewing alkaline whisky by rice - Google Patents
Process for brewing alkaline whisky by rice Download PDFInfo
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- CN112175767A CN112175767A CN202010942918.3A CN202010942918A CN112175767A CN 112175767 A CN112175767 A CN 112175767A CN 202010942918 A CN202010942918 A CN 202010942918A CN 112175767 A CN112175767 A CN 112175767A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 66
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 235000015041 whisky Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000008569 process Effects 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 69
- 241000209094 Oryza Species 0.000 claims abstract description 65
- 235000014101 wine Nutrition 0.000 claims abstract description 65
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000004821 distillation Methods 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 238000010025 steaming Methods 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 230000036541 health Effects 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000000126 substance Substances 0.000 claims abstract description 14
- 230000009286 beneficial effect Effects 0.000 claims abstract description 11
- 150000002632 lipids Chemical class 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000007580 dry-mixing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 20
- 239000011707 mineral Substances 0.000 claims description 20
- 229910052712 strontium Inorganic materials 0.000 claims description 20
- 235000019991 rice wine Nutrition 0.000 claims description 17
- 150000002500 ions Chemical class 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 5
- 229910000619 316 stainless steel Inorganic materials 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000013405 beer Nutrition 0.000 claims description 4
- 230000005484 gravity Effects 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 229910052711 selenium Inorganic materials 0.000 claims description 4
- 239000011669 selenium Substances 0.000 claims description 4
- 239000011229 interlayer Substances 0.000 claims 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 230000002478 diastatic effect Effects 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 4
- 208000007848 Alcoholism Diseases 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 201000007930 alcohol dependence Diseases 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- -1 65 degrees Chemical compound 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002360 preparation method Methods 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a process for brewing alkaline whisky by rice, which comprises the following steps: s1: selecting and cleaning rice; s2: steaming in a steamer: steaming the cleaned rice; s3: cooling and dry-mixing yeast: cooling the steamed rice, adding yeast and uniformly stirring; s4: saccharifying, preserving heat and fermenting; s5: wine base observation and test; s6: primary distillation; s7: secondary distillation; s8: filtering, sterilizing and barreling. According to the invention, rice is used for brewing, the difference between the temperature boiling point of methanol of 65 ℃ and the boiling point of ethanol of 78.3 ℃ is utilized, the methanol harmful to health is removed, the head and the tail are removed, the wine core is extracted, and lipid substances beneficial to health are retained, so that the negative ion alkaline wine is presented.
Description
Technical Field
The invention relates to the technical field of preparation of alkaline whisky, in particular to a process for brewing alkaline whisky by rice.
Background
In general, the aroma and taste of whisky are the most important reasons consumers prefer whisky. The unique aroma and taste of whisky are the most important factors in measuring the quality of whisky, and the factors that affect the aroma and taste of whisky can be roughly classified into raw materials and manufacturing processes, storage using oak barrels, and ripening processes. Whisky is distilled liquor prepared by fermenting and distilling cereals such as malt, barley, wheat and the like. The basic production method is to saccharify a raw material, add yeast, ferment, and then distill. While the liquor obtained by the fermentation process has an alcoholic strength of 7 to 8%, the liquor obtained by the two-stage distillation process is colorless and transparent and has a high alcoholic strength of about 70%. The distilled liquor obtained in this way is put in oak barrel and ripened for a minimum of 3 years and a maximum of 50 years. During the maturation period in the oak barrel, the unripe fragrance of the whisky gradually disappears, and the fragrance of flowers, honey, grass, fruits, etc. is added, so that the whisky has strong and soft flavor. In the manufacturing process of whisky, the ripening process in oak barrels is the most important time period that has an even 60% impact on the final flavour of whisky. The type, size and maturation time of the oak barrel determine the aroma, taste and color of the whisky.
The whisky obtained by the above manufacturing process has poor taste.
Disclosure of Invention
The invention aims to provide a process for brewing alkaline whisky by rice, which aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a process for brewing alkaline whisky from rice, comprising the steps of:
s1: selecting and cleaning rice;
s2: steaming in a steamer: steaming the cleaned rice;
s3: cooling and dry-mixing yeast: cooling the steamed rice, adding yeast and uniformly stirring;
s4: saccharifying, preserving heat and fermenting;
s5: wine base observation and test;
s6: primary distillation;
s7: secondary distillation;
s8: filtering, sterilizing and barreling.
Preferably, the rice in the step S1 is high-quality single-season selenium-rich glutinous rice, and is cleaned and then soaked in high-strontium-containing mineral water for 12-24 hours, wherein the pH value of the high-strontium-containing mineral water is more than or equal to 8.5.
Preferably, in the step S2, the soaked sticky rice is drained and poured into a device for steaming, wherein the steaming standard is that the rice is swollen, bright, loose and soft.
Preferably, the cooling in step S3 is performed by using natural wind, and the cooling temperature is 25 to 35 ℃.
Preferably, in the saccharification heat-preservation fermentation in the step S4, the glutinous rice processed in the step S3 is poured into a big wine jar for fermentation, a hole shaped like a Chinese character 'jing' is dug in the middle of the wine jar, a cover is added to the wine jar, saccharification bacterium cultivation is performed in a semi-sealed mode for 18-24 hours, and the fermentation temperature is controlled to be 25-35 ℃.
Preferably, after 18-24 hours of diastatic cultivation, the cover is opened, a plurality of diastatic liquid is observed in the small hole shaped like a Chinese character 'jing', after 12 hours, high-strontium mineral water is splashed on the wine base to enable the wine base to be completely diastatic cultivation, and after two days, the ratio of 1: 1.5 injecting mineral water containing high strontium for fermentation, controlling the water temperature at 30-35 deg.C, and fermenting for 15-25 days.
Preferably, in the step S5, the wine-based observation is to observe that the grain bottom-sinking wine liquid presents beer color or tea color, and the test is performed by an alcohol gravity meter to ensure that the degree after fermentation is about 7-9 °.
Preferably, in the step S6, the primary distillation is performed by using a food-grade 316 stainless steel sandwich micropressure steam controllable brewing pot, pumping the fermented wine base into the brewing pot by using a self-priming pump for 350-450 liters, removing the harmful and healthy methanol by using the difference between the temperature boiling point of methanol of 65 ℃ and the boiling point of ethanol of 78.3 ℃, removing the head and the tail, extracting the wine core, and reserving the lipid substances beneficial to health to present the negative ion alkaline wine.
Preferably, in the step S7, the secondary distillation is to dilute the first-brewed alkaline rice wine to 18-22 ° with strontium-containing mineral water, and to cook and spread the well-cooled glutinous rice 1: 4, soaking for 30 days, then carrying out secondary distillation and purification process, wherein the temperature boiling point of the methanol is 65 ℃ and the boiling point of the ethanol is 78.3 ℃, removing the methanol harmful to health, removing the head and the tail, extracting the wine core, purifying the lipid substances beneficial to health and presenting the negative ion alkaline wine by using the difference of the temperature boiling point of the methanol and the boiling point of the ethanol.
Preferably, in the step S8, the filtering is performed by multi-media 5-stage bag filtering after cooling, the sterilization is performed by ultraviolet sterilization, and the barreling is performed by storing the alkaline white rice wine liquid in an oak barrel.
Compared with the prior art, the invention has the beneficial effects that: brewing with rice, removing harmful methanol by using the difference between the temperature boiling point of methanol of 65 deg.C and the boiling point of ethanol of 78.3 deg.C, removing head and tail, extracting wine core, and retaining lipid substances beneficial to health to give negative ion alkaline wine.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a schematic structural diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Example one
Referring to fig. 1, in an embodiment of the present invention, a process for brewing an alkaline whisky from rice includes the following steps:
s1: selecting and cleaning rice;
s2: steaming in a steamer: steaming the cleaned rice;
s3: cooling and dry-mixing yeast: cooling the steamed rice, adding yeast and uniformly stirring;
s4: saccharifying, preserving heat and fermenting;
s5: wine base observation and test;
s6: primary distillation;
s7: secondary distillation;
s8: filtering, sterilizing and barreling.
Preferably, the rice in the step S1 is selected from high-quality single-season selenium-rich glutinous rice, the glutinous rice is cleaned and then soaked in high-strontium-containing mineral water for 12 to 24 hours (the time for soaking at low temperature is short according to the temperature), and the pH value of the high-strontium-containing mineral water is more than or equal to 8.5.
Preferably, in the step S2, the soaked sticky rice is drained and poured into a device for steaming, wherein the steaming standard is that the rice is swollen, bright, loose and soft.
Preferably, the cooling in step S3 is performed by using natural wind, and the cooling temperature is 25 to 35 ℃.
Preferably, in the saccharification heat-preservation fermentation in the step S4, the glutinous rice processed in the step S3 is poured into a big wine jar for fermentation, a hole shaped like a Chinese character 'jing' is dug in the middle of the wine jar, a cover is added to the wine jar, saccharification bacterium cultivation is performed in a semi-sealed mode for 18-24 hours, and the fermentation temperature is controlled to be 25-35 ℃.
Preferably, after 18-24 hours of diastatic cultivation, the cover is opened, a plurality of diastatic liquid is observed in the small hole shaped like a Chinese character 'jing', after 12 hours, high-strontium mineral water is splashed on the wine base to enable the wine base to be completely diastatic cultivation, and after two days, the ratio of 1: 1.5 injecting mineral water containing high strontium for fermentation, controlling the water temperature at 30-35 deg.C, and fermenting for 15-25 days.
Preferably, in the step S5, the wine-based observation is to observe that the grain bottom-sinking wine liquid presents beer color or tea color, and the test is performed by an alcohol gravity meter to ensure that the degree after fermentation is about 7-9 °.
Preferably, in the step S6, the primary distillation is performed by using a food-grade 316 stainless steel sandwich micropressure steam controllable brewing pot, pumping the fermented wine base into the brewing pot by using a self-priming pump for 350-450 liters, removing the harmful and healthy methanol by using the difference between the temperature boiling point of methanol of 65 ℃ and the boiling point of ethanol of 78.3 ℃, removing the head and the tail, extracting the wine core, and reserving the lipid substances beneficial to health to present the negative ion alkaline wine.
Preferably, in the step S7, the secondary distillation is to dilute the first-brewed alkaline rice wine to 18-22 ° with strontium-containing mineral water, and to cook and spread the well-cooled glutinous rice 1: 4, soaking for 30 days, then carrying out secondary distillation and purification process, wherein the temperature boiling point of the methanol is 65 ℃ and the boiling point of the ethanol is 78.3 ℃, removing the methanol harmful to health, removing the head and the tail, extracting the wine core, purifying the lipid substances beneficial to health and presenting the negative ion alkaline wine by using the difference of the temperature boiling point of the methanol and the boiling point of the ethanol.
Preferably, in the step S8, the filtering is performed by multi-medium 5-grade bag filtering after cooling, the sterilization is performed by ultraviolet sterilization, and the barreling is performed by putting the alkaline white rice wine into an oak barrel for storage; the oak contains mellow fragrance such as tannin, vanilla, polyphenol and the like, the alkaline rice wine is subjected to micro-oxidation during the storage in an oak barrel, the alkaline rice wine is aged and stored for 6-60 months, the color of the wine is changed into amber and precipitates of insoluble substances, the quality of the fragrance and the taste of the alkaline rice wine are further improved, whisky is stored in a wine cellar at constant temperature and constant humidity, the alkaline rice wine is stored at normal temperature and in a dark place, otherwise, substances in the alcoholism can be separated by light; and (3) selecting a dark thick glass bottle, sealing the bottle opening by using a log plug, subpackaging the small bottle, and giving the best taste and fragrance after opening the bottle.
The working principle of the invention is as follows: selecting and cleaning rice; steaming in a steamer: steaming the cleaned rice; cooling and dry-mixing yeast: cooling the steamed rice, adding yeast and uniformly stirring; saccharifying, preserving heat and fermenting; wine base observation and test; primary distillation; secondary distillation; filtering, sterilizing and barreling.
Example two
Referring to fig. 1, in an embodiment of the present invention, a process for brewing an alkaline whisky from rice includes the following steps:
s1: selecting and cleaning rice;
s2: steaming in a steamer: steaming the cleaned rice;
s3: cooling and dry-mixing yeast: cooling the steamed rice, adding yeast and uniformly stirring;
s4: saccharifying, preserving heat and fermenting;
s5: wine base observation and test;
s6: primary distillation;
s7: secondary distillation;
s8: filtering, sterilizing and barreling.
Preferably, the rice in the step S1 is selected from high-quality single-season selenium-rich glutinous rice, the glutinous rice is cleaned and then soaked in high-strontium-containing mineral water for 12 to 24 hours (the time for soaking at low temperature is short according to the temperature), and the pH value of the high-strontium-containing mineral water is more than or equal to 8.5.
Preferably, in the step S2, the soaked sticky rice is drained and poured into a device for steaming, wherein the steaming standard is that the rice is swollen, bright, loose and soft.
Preferably, the cooling in step S3 is performed by using natural wind, and the cooling temperature is 25 to 35 ℃.
Preferably, in the saccharification heat-preservation fermentation in the step S4, the glutinous rice processed in the step S3 is poured into a big wine jar for fermentation, a hole shaped like a Chinese character 'jing' is dug in the middle of the wine jar, a cover is added to the wine jar, saccharification bacterium cultivation is performed in a semi-sealed mode for 18-24 hours, and the fermentation temperature is controlled to be 25-35 ℃.
Preferably, after 18-24 hours of diastatic cultivation, the cover is opened, a plurality of diastatic liquid is observed in the small hole shaped like a Chinese character 'jing', after 12 hours, high-strontium mineral water is splashed on the wine base to enable the wine base to be completely diastatic cultivation, and after two days, the ratio of 1: 1.5 injecting mineral water containing high strontium for fermentation, controlling the water temperature at 33 deg.C, and fermenting for 20 days.
Preferably, in the step S5, the wine-based observation is to observe that the grain bottom-sinking wine liquid presents beer color or tea color, and the test is performed by an alcohol gravity meter to ensure that the degree after fermentation is about 7-9 °.
Preferably, in the step S6, the primary distillation is performed by using a food-grade 316 stainless steel sandwich micropressure steam controllable brewing pot, pumping the fermented wine base into the brewing pot for 400 liters by using a self-priming pump, removing the harmful methanol by using the difference between the temperature boiling point of methanol of 65 ℃ and the boiling point of ethanol of 78.3 ℃, pinching the head and the tail, extracting the wine core, and reserving the lipid substances beneficial to health to present the negative ion alkaline wine.
Preferably, in the step S7, the secondary distillation is to dilute the first-brewed alkaline rice wine to 20 ° with mineral water containing strontium, and to remove the alcohol from the steamed and spread glutinous rice 1: 4, soaking for 30 days, then carrying out secondary distillation purification process, wherein the distillation purification process is 400 liters for one time, removing the methanol harmful to health by utilizing the difference between the temperature boiling point of the methanol and the boiling point of the ethanol, namely 65 degrees, removing the head and the tail, extracting the wine core, and purifying lipid substances beneficial to health to present the negative ion alkaline wine.
Preferably, in the step S8, the filtering is performed by multi-medium 5-grade bag filtering after cooling, the sterilization is performed by ultraviolet sterilization, and the barreling is performed by putting the alkaline white rice wine into an oak barrel for storage; the oak contains mellow fragrance such as tannin, vanilla, polyphenol and the like, the alkaline rice wine is subjected to micro-oxidation during the storage in an oak barrel, the alkaline rice wine is aged and stored for 6-60 months, the color of the wine is changed into amber and precipitates of insoluble substances, the quality of the fragrance and the taste of the alkaline rice wine are further improved, whisky is stored in a wine cellar at constant temperature and constant humidity, the alkaline rice wine is stored at normal temperature and in a dark place, otherwise, substances in the alcoholism can be separated by light; and (3) selecting a dark thick glass bottle, sealing the bottle opening by using a log plug, subpackaging the small bottle, and giving the best taste and fragrance after opening the bottle.
The working principle of the invention is as follows: selecting and cleaning rice; steaming in a steamer: steaming the cleaned rice; cooling and dry-mixing yeast: cooling the steamed rice, adding yeast and uniformly stirring; saccharifying, preserving heat and fermenting; wine base observation and test; primary distillation; secondary distillation; filtering, sterilizing and barreling.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A process for brewing alkaline whisky from rice is characterized in that: the method comprises the following steps:
s1: selecting and cleaning rice;
s2: steaming in a steamer: steaming the cleaned rice;
s3: cooling and dry-mixing yeast: cooling the steamed rice, adding yeast and uniformly stirring;
s4: saccharifying, preserving heat and fermenting;
s5: wine base observation and test;
s6: primary distillation;
s7: secondary distillation;
s8: filtering, sterilizing and barreling.
2. The process of brewing alkaline whisky from rice according to claim 1, wherein: and in the step S1, the rice is selected from high-quality single-season selenium-rich glutinous rice, and is cleaned and then soaked in high-strontium-containing mineral water for 12-24 hours, wherein the pH value of the high-strontium-containing mineral water is more than or equal to 8.5.
3. The process of brewing alkaline whisky from rice according to claim 1, wherein: in the step S2, the soaked sticky rice needs to be drained and poured into equipment for steaming, and the steaming standard is that the rice grains are swollen, bright, loose and soft.
4. The process of brewing alkaline whisky from rice according to claim 1, wherein: in the step S3, natural wind is adopted for cooling, and the cooling temperature is 25-35 ℃.
5. The process of brewing alkaline whisky from rice according to claim 1, wherein: and in the step S4, saccharification, heat preservation and fermentation, the sticky rice processed in the step S3 is poured into a big wine jar for fermentation, a # -shaped hole is dug in the middle of the wine jar, a cover is added to the wine jar, saccharification and bacterium cultivation is performed in a semi-sealed mode for 18-24 hours, and the fermentation temperature is controlled to be 25-35 ℃.
6. The process of brewing an alkaline whisky from rice according to claim 5, wherein: after 18-24 hours of saccharification cultivation, opening a cover, observing a plurality of saccharification liquid in the small hole shaped like a Chinese character jing, splashing high-strontium mineral water on the wine base after 12 hours to ensure that the wine base is completely saccharified and cultivated, and after two days, performing 1: 1.5 injecting mineral water containing high strontium for fermentation, controlling the water temperature at 30-35 deg.C, and fermenting for 15-25 days.
7. The process of brewing alkaline whisky from rice according to claim 1, wherein: in the step S5, the wine base observation is to observe that the grain bottom-sinking wine liquid presents beer color or tea color, and the test is to carry out the test by an alcohol gravity meter to ensure that the degree after fermentation is about 7-9 degrees.
8. The process of brewing alkaline whisky from rice according to claim 1, wherein: in the step S6, primary distillation is performed by adopting a food-grade 316 stainless steel interlayer micropressure steam controllable wine brewing pot, pumping the fermented wine base into the wine brewing pot for 350-450 liters by a self-priming pump, removing harmful and healthy methanol by utilizing the difference between the temperature boiling point of the methanol and the boiling point of the ethanol of 78.3 degrees, pinching heads and tails, extracting wine cores, and reserving lipid substances beneficial to health to present the negative ion alkaline wine.
9. The process of brewing alkaline whisky from rice according to claim 1, wherein: in the step S7, the secondary distillation is to dilute the alkaline rice wine brewed for the first time to 18-22 degrees by adopting mineral water containing high strontium, and the concentration of the alkaline rice wine is adjusted to be within the range of 1: 4, soaking for 30 days, then carrying out secondary distillation and purification process, wherein the temperature boiling point of the methanol is 65 ℃ and the boiling point of the ethanol is 78.3 ℃, removing the methanol harmful to health, removing the head and the tail, extracting the wine core, purifying the lipid substances beneficial to health and presenting the negative ion alkaline wine by using the difference of the temperature boiling point of the methanol and the boiling point of the ethanol.
10. The process of brewing alkaline whisky from rice according to claim 1, wherein: in the step S8, the filtering is carried out by multi-medium 5-grade bag filtering after cooling, the sterilization is carried out by ultraviolet sterilization, and the barreling is carried out by putting the alkaline white rice wine into an oak barrel for storage.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116333842A (en) * | 2023-03-30 | 2023-06-27 | 淮南师范学院 | Chinese chestnut distilled liquor brewing process |
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