CN115074200A - Bubble yellow rice wine and preparation method thereof - Google Patents
Bubble yellow rice wine and preparation method thereof Download PDFInfo
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- CN115074200A CN115074200A CN202210881781.4A CN202210881781A CN115074200A CN 115074200 A CN115074200 A CN 115074200A CN 202210881781 A CN202210881781 A CN 202210881781A CN 115074200 A CN115074200 A CN 115074200A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention discloses a bubble yellow wine and a preparation method thereof, belonging to the technical field of yellow wine brewing, wherein the preparation method of the bubble yellow wine comprises the steps of mixing dry type red yeast yellow wine, sweet type red yeast yellow wine and purified water, filtering, cooling to-4-0 ℃, and keeping the temperature for 72-96 hours; carrying out ultrafiltration on the heat-insulated wine body to obtain sake, and controlling the temperature of the sake to be-2 ℃; and (4) carrying out carbon dioxide mixing on the sake at the temperature of-2 ℃ to obtain the sparkling yellow wine. The sparkling yellow wine has refreshing feeling similar to carbonated beverage after being drunk in ice, and carbon dioxide enables the wine to be more diluted and not easy to get drunk, is fresh, sweet and tasty, and is suitable for the attempt of emerging consumers who do not drink yellow wine and the like.
Description
Technical Field
The invention belongs to the technical field of yellow wine brewing, and particularly relates to a sparkling yellow wine and a preparation method thereof.
Background
Yellow wine is one of the oldest wines in the world, and after thousands of years of development, a great deal of yellow wine is brewed in the times of business weeks before three thousand years, and the variety of the yellow wine is full of enamel. The yellow wine is brewed wine with glutinous rice as material in south, millet and glutinous rice as material in north and alcohol content of 14-20%. The yellow wine can be divided into dry yellow wine, semi-sweet yellow wine and sweet yellow wine according to the sugar content of the yellow wine, wherein the preparation method of the dry yellow wine is disclosed in Chinese patent with application publication No. CN113845988A, rice is soaked and steamed, then the rice is fed into a dry yellow wine saccharification fermentation tank for culture, and the dry yellow wine can be obtained by low-temperature fermentation after the culture is finished, wherein the total sugar content of the dry yellow wine is less than or equal to 15.0g/L, and the dry yellow wine has pure and mild taste, fresh taste and no peculiar smell; the sweet yellow wine is prepared by mixing wine medicine and nest by adopting a rice pouring operation method, brewing the sweet yellow wine, adding 40-50% rice white wine or distilled spirit with grains when the sweet yellow wine is saccharified to a certain degree so as to inhibit the saccharification and fermentation of microorganisms, wherein the total sugar content is higher than 100g/L, the taste is fresh, sweet and mellow, the wine body is harmonious, and no peculiar smell is generated.
Modern young people often cannot accept the taste of the traditional yellow wine, feel difficult to swallow after being drunk, even the yellow wine with low degree of refreshing still cannot solve the habit problem that the young people or women do not like drinking the yellow wine, and the taste of the yellow wine cannot be accepted by the young people all the time. Besides, yellow wine is warm in nature, and can not be drunk by many consumers in summer. How to expand the consumption population of yellow wine and win more favor of young people or women is a difficult problem to be solved urgently at present.
Disclosure of Invention
In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: provides the sparkling yellow wine with fresh and cool taste and easy to be taken in the mouth and the preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of bubble yellow wine comprises the following steps:
s1, mixing the dry red yeast rice yellow wine, the sweet red yeast rice yellow wine and purified water, filtering, cooling to-4-0 ℃, and keeping the temperature for 72-96 hours;
s2, carrying out ultrafiltration on the heat-insulated wine body to obtain sake, and controlling the temperature of the sake to be-2 ℃;
and S3, carrying out carbon dioxide mixing on the sake at the temperature of-2 ℃ to obtain the sparkling yellow wine.
The invention has the beneficial effects that: after being drunk in the ice, the sparkling yellow wine has a refreshing feeling similar to carbonated beverages, is more diluted by carbon dioxide, is not easy to get drunk, is fresh, sweet and tasty, and is suitable for being tried by emerging consumers who do not drink yellow wine and the like. The product is red yeast yellow wine, wherein Monacolin K of red yeast has anticancer and antioxidant health promotion effects, and is more healthy than drinking beverage.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: the sparkling yellow wine has a refreshing feeling similar to carbonated beverage after being drunk in ice, is more diluted by carbon dioxide, is not easy to get drunk, is fresh, sweet and tasty, and is suitable for being tried by emerging consumers who do not drink yellow wine and the like.
The invention provides a preparation method of bubble yellow wine, which comprises the following steps:
s1, mixing the dry red yeast rice yellow wine, the sweet red yeast rice yellow wine and purified water, filtering, cooling to-4-0 ℃, and keeping the temperature for 72-96 hours;
s2, carrying out ultrafiltration on the heat-insulated wine body to obtain sake, and controlling the temperature of the sake to be-2 ℃;
and S3, carrying out carbon dioxide mixing on the sake at the temperature of-2 ℃ to obtain the sparkling yellow wine.
From the above description, the beneficial effects of the present invention are: most of sparkling wine in the market is rice wine, and sparkling wine without yellow wine is available. The sparkling yellow wine has a refreshing feeling similar to carbonated beverage after being drunk in ice, is more diluted by carbon dioxide, is not easy to get drunk, is fresh, sweet and tasty, and is suitable for being tried by emerging consumers who do not drink yellow wine and the like. The product is red yeast yellow wine, wherein monacolin K of red yeast has anticancer and antioxidant health-care effects, and is more healthy than drinking beverages.
The yellow wine is easy to generate precipitation when stored at low temperature, the bubble yellow wine has the best taste when stored at cold storage, and the problem how to reduce the precipitation of the bubble yellow wine at low temperature is a difficulty of the invention.
Cooling to 0 ℃ in S1, preserving heat for 72-96 h to fully precipitate macromolecular impurities such as proteins, ultrafiltering in S2 to remove precipitates generated by freezing and small molecules such as bacteria, and thus reducing the precipitation phenomenon of the bubble yellow wine during low-temperature storage; the solubility of the carbon dioxide is reduced along with the rise of the temperature, and the temperature of the sake is controlled to be-2 ℃. Is favorable for dissolving and storing carbon dioxide in sake.
Further, the alcoholic strength of the dry red yeast yellow wine is 14% vol, and the volume parts are 25-40 parts; the alcohol content of the sweet red yeast yellow wine is 16% vol, and the volume parts are 20-30 parts; the purified water is 30-45 parts by volume.
The sweet red rice yellow wine is light-colored sweet yellow wine fermented by red rice.
From the above description, the dry red yeast yellow wine has small taste, less precipitate and fresh taste, and the sweet red yeast yellow wine has fresh, sweet and mellow taste, and the yellow wine prepared from the dry red yeast yellow wine and the sweet red yeast yellow wine has the advantages of fresh and fresh taste, easy entry and no precipitate during low-temperature storage.
Further, the volume of the carbon dioxide is 2.5 to 3.5 times of that of the sake at-2 to 2 ℃.
From the above description, it can be known that the more carbon dioxide, the better the taste of the sparkling yellow wine, but the more carbon dioxide, the higher the technical difficulty of injecting carbon dioxide, and the higher the requirement for the container.
Further, the sparkling yellow wine is canned and sealed by using an isobaric canning machine at the wine body temperature of 0-3.5 ℃.
As can be seen from the above description, the can sealing is performed at low temperature to prevent the carbon dioxide from overflowing by heating. And an isobaric canning machine is adopted for canning, so that bubbles are prevented from overflowing at normal pressure.
Further, S1 further comprises adding at least one of the extracts of peppermint, longan, wolfberry, and licorice before filtering.
From the description above, the health care function of the sparkling yellow wine can be improved by adding the extracts with homology of medicine and food.
Further, the preparation method of the dry red yeast yellow wine comprises the following steps:
s1: dissolving active dry yeast of yellow wine in water at 38-40 ℃, rehydrating and activating for 15-30 min, adding saccharifying enzyme, and uniformly stirring to obtain a yeast-saccharifying enzyme mixed solution;
s2: mixing red yeast rice with 120-140 parts by weight of water, soaking for 12-16 hours, adding cooked glutinous rice, medicinal white koji and yeast-saccharifying enzyme mixed solution in S1, stirring uniformly, sealing, and standing for fermentation at normal temperature;
s3: after fermenting for 5-10 days, turning over the fermented grains up and down for one time, stirring uniformly, and then continuing standing and fermenting to obtain fermented grains, wherein the whole fermentation period is 50-90 days;
s4: squeezing the fermented glutinous rice to obtain wine liquid, standing and clarifying the wine liquid for 24-48 h to obtain supernatant;
s5: sterilizing the supernatant at 85-90 ℃, filling into a wine jar, and sealing the mouth of the jar;
s6: and (4) placing the sealed wine jar in a wine storehouse for more than one year, and finally blending to obtain the dry red yeast rice yellow wine.
As can be seen from the above description, the dry red yeast yellow wine adopts the fermentation process, and the content of substances which cause discomfort after drinking, such as n-propanol, isobutanol, isoamylol, phenethyl alcohol and biogenic amine, is reduced. After the dry red yeast yellow wine is stored for a certain time, the wine liquid is orange yellow, clear, transparent and glossy, has mellow and elegant fragrance and is mellow and refreshing, the sugar content is below 15g/L, and various physicochemical indexes meet the standards of GB/T13662-2018 refreshing type and dry type yellow wine. The sparkling yellow wine prepared by using the dry red yeast yellow wine is mellow and refreshing, has high clarity and greatly reduces uncomfortable symptoms after drinking.
Further, the dry red yeast yellow wine comprises the following components in parts by weight: 90-110 parts of glutinous rice; 3-5 parts of red yeast rice; 0.5-0.7 part of medicinal white yeast; 0.03-0.04 part of yellow wine active dry yeast; 0.03-0.04 part of 500AGU/mL saccharifying enzyme.
From the above description, most of the existing red yeast rice wine is brewed by adopting the traditional method, the usage amount of the red yeast rice is 8% -10% of the feeding amount of the glutinous rice, and the finished wine is not tasty and refreshing and has heavy bitter and astringent taste; the brewing process requires low temperature, over high temperature, easy rancidity of wine mash and low wine yield, which is generally 180-220% of that of the glutinous rice.
Further, the preparation method of the glutinous rice comprises the following steps: and soaking the glutinous rice, draining, steaming until rice grains have no white cores, and cooling to 35-50 ℃ to obtain the cooked glutinous rice.
As can be seen from the above description, the koji, i.e., yeast, can produce carbon dioxide and alcohol when it is subjected to anaerobic respiration, the optimum temperature for anaerobic respiration by yeast is about 28 ℃, and the death of yeast is caused by too high temperature, so the koji is added after the glutinous rice is cooled.
Further, a gap is left in the sealing in S2.
As is clear from the above description, since a certain amount of oxygen is required for saccharification, a void needs to be left.
According to the preparation method of the dry red yeast yellow wine, the usage amount of red yeast is 2.7-5.6% of the feeding amount of the glutinous rice, and the wine has fresh and cool taste, is full and has no bitter taste, and has the typical style of the red yeast yellow wine; yellow wine active dry yeast and saccharifying enzyme are added, the fermented mash is relatively high-temperature resistant in the brewing process, and the natural fermentation brewing period at normal temperature can reach 3 months at most; the calcium oxide content in the finished wine can be controlled below 0.3g/L, which is lower than the index of national standard calcium oxide less than or equal to 0.5g/L, and the wine yield can reach 250-265%.
Example 1:
a preparation method of bubble yellow wine comprises the following steps:
s1: mixing 25L of dry red yeast yellow wine with the alcoholic strength of 14% vol, 20L of sweet red yeast yellow wine with the alcoholic strength of 16% vol and 30L of purified water, filtering with diatomite to obtain a clear wine tank, cooling to-4 ℃ with a refrigerator, and preserving heat in a heat preservation tank for 72 hours;
s2: ultrafiltering the heat-insulated wine body by a cross-flow membrane filter, introducing into a heat-insulated sake tank after ultrafiltration to obtain sake, refrigerating again by a refrigerator, and controlling the product temperature of the sake to be kept at-2 ℃;
s3: and (3) mixing the sake at the temperature of-2 ℃ with carbon dioxide in a high-power carbon dioxide mixer, wherein the volume of the carbon dioxide is 2.5 times of that of the sake at the temperature of-2 ℃ to obtain the bubble yellow wine.
S4: the sparkling yellow wine is canned and sealed by an isobaric canning machine at the wine body temperature of 0 ℃.
S5: and after sealing, the bottled products are sterilized by a spray sterilization machine, and then finished products are boxed.
The sweet red rice yellow wine in the step 1 is sold in the market.
The preparation method of the dry red yeast yellow wine in the S1 comprises the following steps:
step 1: soaking 90kg of round glutinous rice, draining, steaming until rice grains have no white core, and cooling to 35 ℃ to obtain glutinous rice; dissolving 0.03kg of yellow wine active dry yeast in water at 38 ℃, rehydrating and activating for 15min, adding 0.03kg of 500AGU/mL saccharifying enzyme, and uniformly stirring to obtain a yeast-saccharifying enzyme mixed solution;
step 2: adding 3kg of red yeast rice and 120kg of water into a wine jar, mixing, soaking at normal temperature for 12 hours, adding the cooked glutinous rice, the yeast-saccharifying enzyme mixed solution and 0.5kg of medicinal white yeast in the step 1, stirring uniformly, and controlling the temperature of the product falling into the jar at 25 ℃. After the jar falls, covering the jar opening with a jar cover (the jar opening is provided with a gap and is not completely sealed), sending the jar opening into an alcoholization workshop, and standing and fermenting at normal temperature;
and step 3: after fermenting for 5 days, turning over the fermented grains up and down once, stirring uniformly, and continuing standing and fermenting to obtain fermented grains, wherein the whole fermentation period is 50 days;
and 4, step 4: squeezing the fermented glutinous rice to obtain wine liquid, standing and clarifying the wine liquid for 24 hours to obtain supernatant;
and 5: sterilizing the supernatant with plate heat exchanger at 85 deg.C, filling into wine jar, binding with folium Bambusae, and sealing with mixed soil prepared from loess and testa oryzae;
step 6: and (4) placing the sealed wine jar in a wine storage for two years, and finally blending to obtain the dry red yeast rice yellow wine.
Example 2:
a preparation method of bubble yellow wine comprises the following steps:
s1: mixing 30L of dry red yeast yellow wine with the alcoholic strength of 14% vol, 25L of sweet red yeast yellow wine with the alcoholic strength of 16% vol, 40L of purified water and 100g of mint, longan, medlar and liquorice extract, filtering the mixture through diatomite to a clear wine tank, cooling the mixture to-3 ℃ by using a refrigerator, and then putting the mixture into a heat preservation tank to preserve heat for 75 hours;
s2: ultrafiltering the heat-insulated wine body by a cross-flow membrane filter, introducing into a heat-insulated sake tank after ultrafiltration to obtain sake, refrigerating again by a refrigerator, and controlling the product temperature of the sake to be kept at 0 ℃;
s3: and (3) introducing the sake at the temperature of 0 ℃ into a high-power carbon dioxide mixer for carbon dioxide mixing, wherein the volume of the carbon dioxide is 3 times of that of the sake at the temperature of 0 ℃, so as to obtain the sparkling yellow wine.
S4: the sparkling yellow wine is canned and sealed by an isobaric canning machine at the wine body temperature of 1 degree.
S5: and (5) sterilizing the bottled products by a spray sterilization machine after sealing, and then boxing the finished products.
The sweet red rice yellow wine in the step 1 is sold in the market
The preparation method of the dry red yeast yellow wine in the S1 comprises the following steps:
step 1: soaking 100kg of round glutinous rice, draining, steaming until rice grains have no white core, and cooling to 45 ℃ to obtain glutinous rice; dissolving 0.035kg yellow wine active dry yeast in 39 deg.C water, activating for 20min after rehydration, adding 0.035kg 500AGU/mL diastase, stirring well to obtain yeast-diastase mixed solution;
step 2: adding 4kg of red yeast rice and 130kg of water into a wine jar, mixing, soaking for 14 hours at normal temperature, adding the cooked glutinous rice obtained in the step 1, the yeast-diastase mixed solution and 0.6kg of medicinal white yeast, mixing and stirring uniformly, and controlling the temperature of the product falling into the jar to be 25 ℃. After the jar falls, covering the jar opening (the jar opening is provided with a gap and is not completely sealed) by a jar cover, sending the jar opening into an alcoholization workshop, and standing and fermenting at normal temperature;
and step 3: after fermenting for 8 days, turning over the fermented grains up and down once, stirring uniformly, and continuing standing and fermenting to obtain fermented grains, wherein the whole fermentation period is 70 days;
and 4, step 4: squeezing the fermented glutinous rice to obtain wine liquid, standing and clarifying the wine liquid for 35h to obtain supernatant;
and 5: sterilizing the supernatant with plate heat exchanger at 88 deg.C, filling into wine jar, binding with folium Bambusae, and sealing with mixed soil prepared from loess and testa oryzae;
and 6: and (4) placing the sealed wine jar in a wine storehouse for one and a half years, and finally blending to obtain the dry red yeast rice yellow wine.
Example 3:
a preparation method of bubble yellow wine comprises the following steps:
s1: mixing 40L of dry red yeast yellow wine with alcoholic strength of 14% vol, 30L of sweet red yeast yellow wine with alcoholic strength of 16% vol, 45L of purified water and 100g of mint, longan, medlar and liquorice extract, filtering the mixture through diatomite to a clear wine tank, cooling the mixture to 0 ℃ by a refrigerator, and then putting the mixture into a heat-preservation tank for heat preservation for 76 hours;
s2: ultrafiltering the heat-insulated wine body by a cross-flow membrane filter, introducing into a heat-insulated sake tank after ultrafiltration to obtain sake, refrigerating again by a refrigerator, and controlling the product temperature of the sake to be kept at 2 ℃;
s3: and (3) mixing the sake at the temperature of 2 ℃ with carbon dioxide in a high-power carbon dioxide mixer, wherein the volume of the carbon dioxide is 3.5 times of that of the sake at the temperature of 2 ℃ to obtain the sparkling yellow wine.
S4: the sparkling yellow wine is canned and sealed by an isobaric canning machine at the wine body temperature of 3.5 ℃.
S5: and (5) sterilizing the bottled products by a spray sterilization machine after sealing, and then boxing the finished products.
The sweet red rice yellow wine in the step 1 is sold in the market
The preparation method of the dry red yeast yellow wine in the S1 comprises the following steps:
step 1: soaking 110kg of round glutinous rice, draining, steaming until rice grains have no white core, and cooling to 50 ℃ to obtain glutinous rice; dissolving 0.04kg yellow wine active dry yeast in water of 40 deg.C, activating with rehydration for 30min, adding 0.04kg 500AGU/mL diastase, and stirring well to obtain yeast-diastase mixed solution;
step 2: adding 5kg of red yeast rice and 140kg of water into a wine jar, mixing, soaking at normal temperature for 16 hours, adding the cooked glutinous rice, the yeast-saccharifying enzyme mixed solution and 0.7kg of medicinal white yeast in the step 1, stirring uniformly, and controlling the temperature of the product falling into the jar at 25 ℃. After the jar falls, covering the jar opening (the jar opening is provided with a gap and is not completely sealed) by a jar cover, sending the jar opening into an alcoholization workshop, and standing and fermenting at normal temperature;
and step 3: after fermenting for 10 days, turning over the fermented grains up and down once, stirring uniformly, and continuing standing and fermenting to obtain fermented grains, wherein the whole fermentation period is 90 days;
and 4, step 4: squeezing the fermented glutinous rice to obtain wine liquid, standing the wine liquid for clarification for 48h to obtain supernatant;
and 5: sterilizing the supernatant with plate heat exchanger at 90 deg.C, filling into wine jar, binding with folium Bambusae, and sealing with mixed soil prepared from loess and testa oryzae;
step 6: and (4) placing the sealed wine jar in a wine storage for more than one year, and finally blending to obtain the dry red yeast rice yellow wine.
The sparkling yellow wine provided by the invention is suitable for young and female friends to drink, and the sweet yellow wine, carbon dioxide and purified water are added into the dry red yeast red wine, so that the alcoholic strength is reduced, bubbles are generated, the yellow wine is more diluted and is not easy to get drunk, the taste is more fresh and sweet, and the traditional yeast taste of the yellow wine is not existed. After being drunk in the ice, the beverage has fresh and cool feeling similar to carbonated beverage, reduces the uncomfortable feeling of yellow wine when being drunk in the mouth, and is suitable for the trial of emerging consumers such as no drinking yellow wine. The product is red yeast yellow wine, wherein Monacolin K of red yeast has anticancer and antioxidant health promotion effects, and is more healthy than drinking beverage.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (10)
1. The preparation method of the sparkling yellow wine is characterized by comprising the following steps of:
s1, mixing the dry red yeast rice yellow wine, the sweet red yeast rice yellow wine and purified water, filtering, cooling to-4-0 ℃, and keeping the temperature for 72-96 hours;
s2, carrying out ultrafiltration on the heat-insulated wine body to obtain sake, and controlling the temperature of the sake to be-2 ℃;
and S3, carrying out carbon dioxide mixing on the sake at the temperature of-2 ℃ to obtain the sparkling yellow wine.
2. The preparation method of sparkling yellow wine according to claim 1, wherein the alcoholic strength of the dry red yeast yellow wine is 14% vol, and the volume parts are 25-40 parts; the alcohol content of the sweet red yeast rice yellow wine is 16% vol, and the volume parts are 20-30 parts; the purified water is 30-45 parts by volume.
3. The method for preparing sparkling yellow wine according to claim 1, wherein the volume of the carbon dioxide is 2.5-3.5 times of the volume of the sake at-2 ℃.
4. The preparation method of sparkling yellow wine according to claim 1, wherein the sparkling yellow wine is canned and sealed at a wine body temperature of 0-3.5 ℃.
5. The method for preparing sparkling yellow wine according to claim 1, wherein the step of S1 further comprises the step of adding at least one of extracts of herba Menthae, arillus longan, fructus Lycii and radix Glycyrrhizae before filtration.
6. The preparation method of sparkling yellow wine according to claim 1, wherein the preparation method of dry red yeast yellow wine comprises the following steps:
s1: dissolving yellow wine active dry yeast in water at 38-40 ℃, rehydrating and activating for 15-30 min, adding glucoamylase, and uniformly stirring to obtain a yeast-glucoamylase mixed solution;
s2: mixing red yeast rice with 120-140 parts by weight of water, soaking for 12-16 hours, adding cooked glutinous rice, medicinal white koji and yeast-saccharifying enzyme mixed solution in S1, stirring uniformly, sealing, and standing for fermentation at normal temperature;
s3: after fermenting for 5-10 days, turning over the fermented grains up and down for one time, stirring uniformly, and then continuing standing and fermenting to obtain fermented grains, wherein the whole fermentation period is 50-90 days;
s4: squeezing the fermented glutinous rice to obtain wine liquid, standing and clarifying the wine liquid for 24-48 h to obtain supernatant;
s5: sterilizing the supernatant at 85-90 ℃, filling into a wine jar, and sealing the mouth of the jar;
s6: and (4) placing the sealed wine jar in a wine storage for more than one year, and finally blending to obtain the dry red yeast rice yellow wine.
7. The preparation method of sparkling yellow wine according to claim 6, wherein the dry red yeast yellow wine comprises the following components in parts by weight: 90-110 parts of glutinous rice; 3-5 parts of red yeast rice; 0.5-0.7 part of medicinal white yeast; 0.03-0.04 part of yellow wine active dry yeast; 0.03-0.04 part of 500AGU/mL saccharifying enzyme.
8. The method for preparing sparkling yellow wine according to claim 6, wherein the method for preparing glutinous rice comprises the following steps: and soaking the glutinous rice, draining, steaming until rice grains have no white cores, and cooling to 35-50 ℃ to obtain the cooked glutinous rice.
9. The method for preparing sparkling yellow wine according to claim 6, wherein a gap is left in the S2 when sealing.
10. A sparkling yellow wine which is characterized by being prepared by the preparation method of any one of the sparkling yellow wine of claims 1 to 7.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629992A (en) * | 2015-02-25 | 2015-05-20 | 福建省宏盛闽侯酒业有限公司 | Brewing method of refreshing monascus rice wine |
| CN106754120A (en) * | 2016-11-30 | 2017-05-31 | 绍兴国家黄酒工程技术研究中心有限公司 | A kind of production technology of liquefaction process Yellow wine of buckwheat |
| CN110093230A (en) * | 2019-05-31 | 2019-08-06 | 黎明华 | Bubble yellow wine production technology and formula |
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- 2022-07-26 CN CN202210881781.4A patent/CN115074200A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629992A (en) * | 2015-02-25 | 2015-05-20 | 福建省宏盛闽侯酒业有限公司 | Brewing method of refreshing monascus rice wine |
| CN106754120A (en) * | 2016-11-30 | 2017-05-31 | 绍兴国家黄酒工程技术研究中心有限公司 | A kind of production technology of liquefaction process Yellow wine of buckwheat |
| CN110093230A (en) * | 2019-05-31 | 2019-08-06 | 黎明华 | Bubble yellow wine production technology and formula |
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