A kind of brewing process of sweet yellow rice wine

Abstract

The invention discloses a rice wine brewing process, in particular to a sweet rice wine brewing process. It includes the steps of material selection, rice washing, soaking, cooking, saccharification, alcoholization and wine pressing. The invention adopts three brewing techniques of distiller's yeast and koji applied in stages, and completely solves the characteristics of traditional sweet yellow rice wine such as low yield, low alcohol content and simple taste due to incomplete saccharification and alcoholization. The sweet yellow rice wine of the present invention is made from the raw materials of the following components, and the parts are parts by weight: 5000 parts of brown glutinous rice, 30 parts of traditional distiller's koji, 15 parts of self-made fragrant wine koji of traditional Chinese medicine, and 9 parts of live fermented dry yeast of yellow rice wine. Its production process includes raw material processing, cooking, saccharification and fermentation, wine fermentation, pressing and aging, and sterilized packaging. The rice wine prepared by the invention has the characteristics of light yellow and transparent color, mellow smell, sweet and sour taste, soft and moist, and endless aftertaste. The wine contains various amino acids and various trace elements.

Description

technical field [0001] The invention relates to a brewing process of wine, in particular to a brewing process of sweet rice wine. Background technique [0002] The traditional sweet rice wine brewed with glutinous rice as the main raw material has a long history, delicious taste, low alcohol content, rich nutrition, sweet and sour taste, suitable for men, women and children in all seasons, and is deeply loved by consumers. Therefore, it has been circulated in our country for more than ten thousand years. But there are also fatal flaws, the temperature is high and long-term storage is easy to rancidity, and the color becomes darker. At present, there are some deficiencies in the traditional sweet rice wine brewing process. It is a single song, and the brewing and saccharification fermentation is not complete, so the sweet rice wine brewed by traditional craftsmanship and koji has low alcohol content, single taste, easy to become sour, wine yield, and difficult to control br...

AI Technical Summary

Problems solved by technology

It is a single song, alcoholization and saccharification fermentation are not complete, so the sweet rice wine brewed by traditional technology and koji has low alcohol content, single taste, easy to sour, alcohol yield, and difficult to control brewing; the saccharification and alcoholization stages are continuous strong, affecting the yield and quality of wine