CN1233654A

CN1233654A - Process for making yellow rice wine

Info

Publication number: CN1233654A
Application number: CN 98112461
Authority: CN
Inventors: 邓喜彬
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-04-30
Filing date: 1998-04-30
Publication date: 1999-11-03

Abstract

The fermentation technology of yellow rice wine uses glutinuous rice as raw material and includes the processes of cooking, fermentation, solid-liquid separation etc. It is characterized in that the secondary fermentation process is carried out in cellar under long period low temp. and blending the new wine with old wine. Its advantages include simple in fermentation technology, contains no harmful methyl alcohol, rich in amino acid etc.

Description

A kind of process for making yellow rice wine

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

In the prior art, brewing yellow rice wine is to be main raw material with glutinous rice or rice etc.Brewing process comprises operations such as boiling, saccharification, fermentation, solid-liquid separation.Yellow rice wine is a kind of non-liquor, contains nutritive substances such as amino acid, VITAMIN, carbohydrate, and also there is the methanol content height in the yellow rice wine that conventional processes is produced, shortcomings such as vinosity instability.Methyl alcohol is very big to human body harm, and the vinosity instability makes and occurs the solid substance precipitation in the wine easily, destroys the quality of wine.

Task of the present invention is to provide a kind of process for making yellow rice wine to reach stability that improves yellow rice wine and the purpose that reduces methanol content in the wine.

In order to solve above-mentioned task, the solution of the present invention is achieved in that adopting glutinous rice is raw material, raw material through boiling, drench meal, mix song, operation such as diastatic fermentation makes karusen.When karusen product temperature rise during to 30-35 ℃, or incorporate vat into after directly little cylinder karusen being incorporated into vat or karusen being driven rake, this process is called inverted engine, wine liquid in the mash is called new wine at this moment, immediately add slurry after the inverted engine, avoid yeast continued growth breeding in the wine, consumption sugar part.The requirement that adds the preceding mash of slurry is: a. is stable; B. starch sweet; C. liquid level is steady, turns over bulla greatly; D. liquid glucose is limpid, adds slurry and is actually in the maturing fermentation wine with dregs that to add the wine degree be liquor more than 45 °, adds slurry back mash wine degree and reaches 38-45 ° and make that solid substance sinks naturally in the wine with dregs.Adding slurry then seals cylinder after 5-10 days and enters the secondary fermentation stage.Secondary fermentation is actually puts into the cylinder after the sealing thermostatic chamber and stores, and envrionment temperature requires between 15-27 ℃, and the time is 60-210 days.Sophisticated distiller's wort is carried out solid-liquid separation, and the wine liquid that obtains is called wine, new wine and wine and blends, makes its taste to meet the requirements by a certain percentage to make work in-process wine.Cooling naturally wherein produced hot trub and carries out solid-liquid separation once more after work in-process wine was heated to 70-80 ℃.Obtain as clear as crystal finished wine.

The yellow rice wine of making through this technology does not contain methyl alcohol, and the quality guaranteed period can reach more than 2 years.

Further specify the present invention below in conjunction with embodiment:

Soaked raw material is cooked with steam, drench meal, mix in the little cylinder of Qu Yizhi and carry out diastatic fermentation, through 48-72 hour, when mash product temperature reaches 34-35 ℃, drive rake to reduce the product temperature, this moment, wine liquid was called new wine, and the distiller's wort of opening in the little cylinder behind the rake is incorporated in the vat, entered back ferment management.After the inverted engine, add that slurry adds 50 ° of fen-flavor type white spirits in vat, slurry adding amount is 60Kg liquor/50Kg glutinous rice.Add and require before the slurry mash to reach following index: a. to starch foot; B. starch sweet; C. liquid level is steady, turns over bulla greatly; D. liquid glucose is limpid, add the slurry 7 days after the envelope cylinder enter the back ferment stage.Secondary fermentation is actual to be the cylinder after sealing to be put into thermostatic chamber store, temperature is controlled at 15-20 ℃ in the thermostatic chamber, the secondary fermentation time is 90-180 days, ripe mash is carried out solid-liquid separation have been obtained wine liquid and has been called wine, measure the wine degree of new wine and wine, according to the wine degree two kinds of wine and other raw material are blent into work in-process wine, work in-process wine wine degree is controlled in 18 ± 1 degree scopes, work in-process wine is heated to 70-80 ℃ of relief, and it is lowered the temperature naturally, wherein the hot trub of Chan Shenging carries out solid-liquid separation once more, obtains limpid transparent finished wine.

Claims

1, a kind of process for making yellow rice wine comprises boiling, diastatic fermentation, and back ferment is stored, and operations such as solid-liquid separation is characterized in that back ferment storage temperature is controlled at 15-25 ℃, adopts the allotment of new wine and wine when blending.

2, a kind of process for making yellow rice wine according to claim 1, its spy is that back ferment storage temperature is controlled at 15-20 ℃.