CN116769555A - Production process of bubble yellow wine - Google Patents
Production process of bubble yellow wine Download PDFInfo
- Publication number
- CN116769555A CN116769555A CN202310841645.7A CN202310841645A CN116769555A CN 116769555 A CN116769555 A CN 116769555A CN 202310841645 A CN202310841645 A CN 202310841645A CN 116769555 A CN116769555 A CN 116769555A
- Authority
- CN
- China
- Prior art keywords
- yellow wine
- wine
- yeast
- sterilizing
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 144
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 131
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 88
- 238000000855 fermentation Methods 0.000 claims abstract description 67
- 230000004151 fermentation Effects 0.000 claims abstract description 66
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 44
- 238000001914 filtration Methods 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000012467 final product Substances 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 230000001052 transient effect Effects 0.000 claims description 34
- 238000001816 cooling Methods 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 238000012360 testing method Methods 0.000 claims description 13
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 11
- 238000012136 culture method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000009928 pasteurization Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 60
- 235000019990 fruit wine Nutrition 0.000 abstract description 22
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000004069 differentiation Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 17
- 239000007789 gas Substances 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 108090000371 Esterases Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000186660 Lactobacillus Species 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
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000037358 bacterial metabolism Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Abstract
The application provides a production process of bubble yellow wine, which comprises the following steps: (1) The rice and/or wheat is fermented for the first time to obtain yellow wine, and then the yellow wine is put into a wine jar for storage; (2) Taking out aged wine after storing for 4-6 years, blending, and inoculating yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is less than or equal to 18 ℃; (3) And filtering under pressure, sterilizing for the second time, and packaging to obtain the final product yellow wine. The novel method provided by the application is to dissolve the gas generated by secondary fermentation in the yellow wine to obtain the novel bubble yellow wine, and then the fruit wine yeast is matched to enable the finished bubble yellow wine to have fruit fragrance, so that the yellow wine with differentiation is manufactured, and the consumer market is opened.
Description
Technical Field
The application relates to the technical field of yellow wine preparation, in particular to a production process of bubble yellow wine.
Background
Yellow wine, also called rice wine, is one of the oldest brewed wine in the world, and is a fermented raw wine brewed by taking grains as main raw materials and utilizing the combined action of various microorganisms contained in wine medicine, wheat yeast or rice yeast. Huang Jiuxing has low irritation, and contains low molecular extract of sugar, peptide, amino acid, B vitamins, minerals and microelements, and has unique flavor. In recent years, along with the enhancement of health consciousness and the formation of low alcohol content, nutrition and health drinking concepts of people, the demands for functional nutritional low alcohol yellow wine products are gradually increased. The functional nutritional low-alcohol yellow wine is a yellow wine brewed by adding proper functional raw materials on the basis of the traditional yellow wine production process. At present, researches on functional nutritional low-alcohol yellow wine are gradually increased, the production process and raw materials of the functional nutritional low-alcohol yellow wine are different from those of the traditional yellow wine, and the yellow wine can be classified into fruit and vegetable type, coarse cereal type and medicine and food homologous type nutritional low-alcohol yellow wine according to the difference of adding raw materials and auxiliary materials.
Yellow wine brewing is a process of saccharification and fermentation involving multiple mold, yeast and bacteria. Wine medicine, malt and processing environment are main sources of microorganisms, and the microorganisms participate in substance conversion by secreting a large amount of enzymes, so that compounds related to the flavor of the yellow wine are finally formed. The growth and succession of microorganisms may be different at different stages of fermentation, which cooperate or dominate the production of flavour substances such as acids, alcohols, aldehydes and the like and the completion of the fermentation. The bacterial community in the yellow wine not only affects the fermentation efficiency, but also plays a decisive role in the flavor quality of the yellow wine. The diversity of bacterial communities increases at the time of initial fermentation and then gradually stabilizes, possibly due to fluctuations in environmental conditions. The presence of sufficient nutrients and oxygen and low levels of ethanol both favor the growth of microorganisms during primary fermentation, and correspondingly low temperatures and high levels of ethanol during secondary fermentation inhibit the growth of microorganisms. The diversity of bacterial communities is far greater than that of fungal communities during the yellow wine brewing process.
In general, in the early stages of yellow wine fermentation, the mold secretes various enzymes (such as amylase and protease) to hydrolyze starch and protein, yeast metabolizes sugar to produce ethanol, and acetic acid bacteria and lactic acid bacteria produce organic acids to lower the pH. In the latter stage of fermentation, fungi such as yeast produce esterases, which cooperate with bacterial metabolism such as bacillus and lactobacillus to produce flavoring substances such as pyrazines and esters. During fermentation, complex microorganisms produce sugar, ethanol, organic acids, aroma components and nutrients, forming unique organoleptic attributes of the yellow wine and determining the speed, flavor and quality of fermentation. Based on the above, the application provides a production process of the bubble yellow wine.
Disclosure of Invention
The novel bubble yellow wine is obtained by dissolving the gas generated by secondary fermentation in the yellow wine, and the finished bubble yellow wine has fruit fragrance by matching with Angel BV818 fruit wine yeast, so that the nutrition and flavor of the yellow wine can be endowed, the variety of the yellow wine can be enriched, and the yellow wine market can be widened.
To achieve the purpose, the application adopts the following technical scheme:
a production process of bubble yellow wine comprises the following steps:
(1) The rice and/or wheat is fermented for the first time to obtain yellow wine, and then the yellow wine is put into a wine jar for storage;
(2) Taking out aged wine after storing for 4-6 years, blending, and inoculating yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is less than or equal to 18 ℃;
(3) And filtering under pressure, sterilizing for the second time, and packaging to obtain the final product yellow wine.
The brewing method for brewing the yellow wine into the traditional yellow wine specifically comprises the following steps: rice, soaking rice, steaming rice, cooling, dropping into a jar, pre-fermenting, post-fermenting, squeezing, clarifying, decocting, filling into a jar, storing, and adding wheat starter, yeast and water when dropping into the jar.
Further, the transient sterilization method in the step (2) comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, namely the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃.
Further, the yeast preparation method in the step (2) comprises the following steps: the yeast strain is subjected to inclined plane test tube, test tube culture and Babbitt flask culture in sequence, and then is subjected to expansion culture.
Further, the expanding culture method comprises the following steps: adding yeast liquid of 1-2 Pasteur bottles into 10-20L of fermentation material, maintaining the temperature at 20 ℃, observing the fermentation condition after 2-3 days when the number of yeast reaches 10 per milliliter 8 And (5) inoculating in a tank at each time.
Further, the second fermentation in the step (2) is temperature-controlled pressure-controlled fermentation, and the steps include: the fermentation temperature is controlled between 15 ℃ and 18 ℃, and the fermentation temperature is cooled to be below 4 ℃ under the condition that the pressure is increased to 0.02MPa to 0.05 MPa.
Further, the method for filtering the pressure in the step (3) comprises the following steps: removing a small amount of yeast mud at the bottom, and centrifugally filtering by using diatomite to keep the gas in the yellow wine liquid.
Further, the second sterilization step in the step (3) is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
The application has the beneficial effects that:
the application generates gas through secondary fermentation, so that the gas is dissolved in the yellow wine, thereby obtaining the bubble yellow wine, and the fruit wine yeast is applied to the secondary fermentation process of the yellow wine, so that the finished product bubble yellow wine has fruit fragrance, not only can give nutrition and flavor to the yellow wine, but also is helpful for enriching the variety of the yellow wine and widening the yellow wine market.
Compared with the common yellow wine, the yellow wine prepared by the application has reduced wine taste, fruit or flower fragrance, usually ice or cold drink, increased drinking flavor and unique taste.
Detailed Description
The application will be further illustrated with reference to the following specific embodiments, which are intended to illustrate the application and not to limit it further. The application is illustrated below by means of more detailed examples:
example 1
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
the brewing method for brewing the yellow wine into the traditional yellow wine specifically comprises the following steps: rice, soaking rice, steaming rice, cooling, dropping into a jar, pre-fermenting, post-fermenting, squeezing, clarifying, decocting, filling into a jar, storing, and adding wheat starter, yeast and water when dropping into the jar;
(2) Taking out aged wine after 5 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 17 ℃, cooling is carried out under the condition that the pressure is increased to 0.03MPa, and the temperature is cooled to 4 ℃;
brewing raw wine by using No. 85 yeast and mixing with BV818 fruit wine yeast for re-fermentation, wherein the purpose of the method is to produce CO 2 Different types of bubble yellow rice wine are prepared by the smell and the fruit fragrance.
The instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding yeast solution of 1 Babbitt bottle into 15L of fermentation material, maintaining temperature at 20deg.C, observing fermentation condition after 2 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Example 2
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after 5 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 18 ℃, cooling is carried out under the condition that the pressure is increased to 0.04MPa, and the temperature is cooled to below 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding 2 Babbitt's yeast liquid into 20L fermenting material, maintaining 20 deg.C, observing fermentation condition after 3 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Example 3
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after 5 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 16 ℃, cooling is carried out under the condition that the pressure is increased to 0.03MPa, and the temperature is cooled to below 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding yeast solution of 1 Babbitt bottle into 10L of fermented material, maintaining temperature at 20deg.C, observing fermentation condition after 2 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Example 4
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after storing for 4-years, blending, inoculating BV818 fruit wine yeast after instant sterilization, performing secondary fermentation, wherein the fermentation temperature is controlled at 15 ℃, cooling is performed under the condition that the pressure is increased to 0.02MPa, and the temperature is cooled to below 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast primary strain is firstly inclined planeThe test tube is subjected to tube culture and Babbitt flask culture in sequence, and then the expansion culture is carried out, wherein the expansion culture method comprises the following steps: adding yeast solution of 1 Babbitt bottle into 10L of fermented material, maintaining temperature at 20deg.C, observing fermentation condition after 2 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Example 5
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after 6 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 18 ℃, cooling is carried out under the condition that the pressure is increased to 0.05MPa, and the temperature is cooled to below 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding 2 Babbitt's yeast liquid into 10L of fermented material, maintaining temperature at 20deg.C, observing fermentation condition after 2 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Example 6
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after 6 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 18 ℃, cooling is carried out under the condition that the pressure is increased to 0.02MPa, and the temperature is cooled to below 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding yeast solution of 1 Babbitt bottle into 20L of fermentation material, maintaining temperature at 20deg.C, observing fermentation condition after 3 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Comparative example 1
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after 5 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 17 ℃, cooling is carried out under the condition that the pressure is increased to 0.03MPa, and the temperature is cooled to 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding yeast solution of 1 Babbitt bottle into 15L of fermentation material, maintaining temperature at 20deg.C, observing fermentation condition after 2 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing.
Comparative example 2
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after 5 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 17 ℃, cooling is carried out under the condition that the pressure is increased to 0.03MPa, and the temperature is cooled to 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 100 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 100 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding yeast solution of 1 Babbitt bottle into 15L of fermentation material, maintaining temperature at 20deg.C, observing fermentation condition after 2 days until yeast number reaches 10 per ml 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Comparative example 3
The production process of the bubble yellow wine in the embodiment comprises the following steps:
(1) Fermenting rice and/or wheat with No. 85 yeast for the first time to obtain yellow wine, and storing in a jar;
(2) Taking out aged wine after 5 years of storage for blending, inoculating BV818 fruit wine yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is controlled at 17 ℃, cooling is carried out under the condition that the pressure is increased to 0.03MPa, and the temperature is cooled to 4 ℃;
the instantaneous sterilization method comprises the following steps: sterilizing by using a transient sterilizing machine, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃, wherein the sterilizing temperature is 120 ℃, and the wine outlet temperature after sterilization is 25 ℃;
the preparation method of the yeast comprises the following steps: the BV818 fruit wine yeast original strain is firstly subjected to inclined surface test tube, and then is subjected to tube culture and Babbitt bottle culture in sequence, and then is subjected to expansion culture, wherein the expansion culture method comprises the following steps: adding yeast liquid of 1 Babbitt bottleIn 15L of fermentation material, the temperature is kept at 20 ℃, and after 2 days, the fermentation condition is observed when the number of yeast reaches 10 per milliliter 8 Inoculating in a tank in a single time;
(3) Filtering under pressure, sterilizing for the second time, and packaging to obtain final product yellow wine;
wherein, the filtration mode is pressed to the area: firstly removing a small amount of yeast mud at the bottom, and then centrifugally filtering by using diatomite to keep gas in the yellow wine liquid;
the second sterilization step is as follows: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
The applicant states that the present application is illustrated by the above examples as a product and a detailed preparation method of the present application, but the present application is not limited to the above product and detailed preparation method, i.e., it does not mean that the present application must be practiced depending on the above product and detailed preparation method. It should be apparent to those skilled in the art that any modification of the present application, equivalent substitution of raw materials for the product of the present application, addition of auxiliary materials, selection of specific modes, etc., fall within the scope of the present application and the scope of disclosure.
The preferred embodiments of the present application have been described in detail above, but the present application is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solutions of the present application within the scope of the technical concept of the present application. These simple variants are all within the scope of protection of the present application.
In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further.
Moreover, any combination of the various embodiments of the application can be made without departing from the spirit of the application, which should also be considered as disclosed herein.
Claims (8)
1. The production process of the bubble yellow wine is characterized by comprising the following steps of:
(1) The rice and/or wheat is fermented for the first time to obtain yellow wine, and then the yellow wine is put into a wine jar for storage;
(2) Taking out aged wine after storing for 4-6 years, blending, and inoculating yeast for secondary fermentation after instant sterilization, wherein the fermentation temperature is less than or equal to 18 ℃;
(3) And filtering under pressure, sterilizing for the second time, and packaging to obtain the final product yellow wine.
2. A process for producing a yellow wine with bubbles according to claim 1, wherein the instant sterilization method in the step (2) comprises: sterilizing by using a transient killer, directly heating to 120 ℃, and then instantaneously cooling to 25 ℃.
3. The production process of the yellow wine with bubbles according to claim 1, wherein the yeast preparation method in the step (2) is as follows: the yeast strain is subjected to inclined plane test tube, test tube culture and Babbitt flask culture in sequence, and then is subjected to expansion culture.
4. The production process of the bubble yellow wine according to claim 3, wherein the expanding culture method comprises the following steps: adding yeast liquid of 1-2 Pasteur bottles into 10-20L of fermentation material, maintaining the temperature at 20 ℃, observing the fermentation condition after 2-3 days when the number of yeast reaches 10 per milliliter 8 And (5) inoculating in a tank at each time.
5. The process for producing yellow wine according to claim 1, wherein the second fermentation in the step (2) is temperature-controlled pressure-controlled fermentation.
6. The production process of the bubble yellow wine according to claim 5, wherein the temperature and pressure control fermentation conditions comprise: the fermentation temperature is controlled between 15 ℃ and 18 ℃, and the fermentation temperature is cooled to be below 4 ℃ under the condition that the pressure is increased to 0.02MPa to 0.05 MPa.
7. The process for producing yellow wine according to claim 1, wherein the method of filtering under pressure in the step (3) comprises: removing a small amount of yeast mud at the bottom, and centrifugally filtering by using diatomite to keep the gas in the yellow wine liquid.
8. The production process of the yellow wine with bubbles according to claim 1, wherein the second sterilization step in the step (3) is: sterilizing by using a transient sterilizing machine, wherein the sterilizing temperature is 120 ℃, the wine outlet temperature is 4 ℃, and performing cold filling after transient sterilizing, and then performing pasteurization under the condition that the temperature is 65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310841645.7A CN116769555A (en) | 2023-07-11 | 2023-07-11 | Production process of bubble yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310841645.7A CN116769555A (en) | 2023-07-11 | 2023-07-11 | Production process of bubble yellow wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116769555A true CN116769555A (en) | 2023-09-19 |
Family
ID=88006371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310841645.7A Pending CN116769555A (en) | 2023-07-11 | 2023-07-11 | Production process of bubble yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116769555A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117259032A (en) * | 2023-09-27 | 2023-12-22 | 会稽山绍兴酒股份有限公司 | Bubble yellow wine centrifugal filtering device and production process |
-
2023
- 2023-07-11 CN CN202310841645.7A patent/CN116769555A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117259032A (en) * | 2023-09-27 | 2023-12-22 | 会稽山绍兴酒股份有限公司 | Bubble yellow wine centrifugal filtering device and production process |
| CN117259032B (en) * | 2023-09-27 | 2024-03-08 | 会稽山绍兴酒股份有限公司 | Bubble yellow wine centrifugal filtering device and production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4808419A (en) | Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine | |
| CN103789191B (en) | A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely | |
| CN103382425B (en) | Mixed strain fermented beer beverage and its preparation method | |
| CN103087881B (en) | Red date nutritive wine and preparation method thereof | |
| CN103992896A (en) | Brewing method for aerated sparkling sake | |
| CN110679811A (en) | Preparation method of fermented rice bubble beverage | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN116769555A (en) | Production process of bubble yellow wine | |
| Aroh | Beer production | |
| KR101820709B1 (en) | Schizandra sap vinegar, and manufacturing method thereof | |
| CN101307278B (en) | Production process of draft rice wine | |
| KR101510418B1 (en) | Freezed fermentation agent containing aromatic yeast and the preparation thereof | |
| US2803546A (en) | Alcoholic beverage and method of preparing same | |
| CN105586240A (en) | Preparation method of apple vinegar primary pulp | |
| CN104745348A (en) | Preparation method of hami melon flavor beer | |
| CN101633874A (en) | Method for preparing grape wine rich in gamma-aminobutyric acid | |
| JP2888862B2 (en) | Production method of fermented beverage | |
| KR0183526B1 (en) | Process for producing beer-like sparkling liquor | |
| CN111763591A (en) | Low-alcohol purple sweet potato beverage wine and preparation method thereof | |
| CN104087459A (en) | Black beer rich in xanthohumol and brewing method of black beer | |
| Hatti-Kaul | Enzyme production | |
| CN109511927A (en) | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation | |
| JPH07168A (en) | Method for producing new sparkling liquor similar to beer | |
| CN113073022B (en) | Microbial clarification method for fruit wine | |
| CN111019779B (en) | Method for preparing fruit beer by using rice wine yeast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |