Brewing process of sweet yellow wine

Abstract

The invention discloses a brewing process of sweet yellow wine and particularly relates to a sweet yellow wine brewing process. The process comprises the following steps: sorting, washing rice, soaking, cooking, saccharifying, alcoholizing, compressing wine and the like. In the invention, three types of starters and a segmented starter application brewing process are adopted, the problems that the traditional sweet yellow wine is not thoroughly saccharified and alcoholized so as to cause the characteristics of low wine yield, low alcohol content, pure taste and the like are thoroughly solved. The sweet yellow wine is prepared from the following raw material components in parts by weight: 5000 parts of rough sticky rice, 30 parts of traditional starter, 15 parts of self-made traditional Chinese medicine starter and 9 parts of yellow wine active dry yeast. The production process comprises raw material treatment, cooking, saccharification fermentation, alcoholization fermentation, squeezing ageing and sterilization package. The sweet yellow wine prepared by using the process disclosed by the invention has the characteristics of elegant, light-yellow and transparent color, pure flavor and sweet, tasty, soft and moist taste, and leads a person to endless after tastes. The wine contains various amino acids and various trace elements.

Description

technical field [0001] [o001] The present invention relates to a wine brewing process, in particular to a sweet rice wine brewing process. Background technique [0002] The traditional sweet rice wine brewed with glutinous rice as the main raw material has a long history. It has a delicious taste, low alcohol content, rich nutrition, sweet and sour taste. It is suitable for 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, high temperature and long-term storage are prone to rancidity, and the color becomes darker. There are some deficiencies in the traditional sweet rice wine brewing process at present. 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 sacch...

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