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Low-temperature fermentation brewing process of yellow wine

A technology of rice wine brewing and low-temperature fermentation, which is applied in the preparation of alcoholic beverages, and can solve the problems of short fermentation time and long post-fermentation time.

Active Publication Date: 2013-12-11
南通白蒲黄酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is also because of the short fermentation time in the early stage that the long fermentation time in the later stage is caused.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0017] For many years, we have been trying to solve the problem of the fusion of mint and rice wine. From the very beginning, we soaked and filtered mint leaves directly, then we soaked them, and then blended them after soaking; Everything does not solve the problem of allowing peppermint to remain fragrant in yellow rice wine forever.

[0018] (1) Soak rice; choose better glutinous rice or rice, wash it; soak it in ordinary cold water for 8 hours, drain it and set it aside;

[0019] (2) For steaming rice, steam the drained rice in a pot until it is almost mature and remove from the heat. It is required that the rice be steamed until it is hard on the outside and soft on the inside, without filling, loose and not sticky. Let the rice cool down before taking it out of the pot; break up the rice after it is out of the pot; spread it out and let it dry until it is below 25°C-26°C; put it into the vat;

[0020] (3) Extract the peppermint extract, remove the stems and wash...

specific Embodiment 2

[0022] (1) Soak rice; choose better glutinous rice or rice, wash it; soak it in ordinary cold water for 8 hours, drain it and set it aside;

[0023] (2) For steaming rice, steam the drained rice in a pot until it is almost mature and remove from the heat. It is required that the rice be steamed until it is hard on the outside and soft on the inside, without filling, loose and not sticky. Let the rice cool down before taking it out of the pot; break up the rice after it is out of the pot; spread it out and let it dry until it is below 25°C-26°C; put it into the vat;

[0024] (3) Extract the mint extract, remove the stems and wash the mint, dry it in vacuum at 50°C for 20 hours, crush it, and pass it through a 150-mesh sieve. After the sieve, add the mint powder into rice wine for reflux extraction. 1. The extraction temperature is 45°C, and the extraction time is 50 minutes; filter, centrifuge the filtrate at 1000-12000g for 15-20 minutes; then filter again with filter ...

specific Embodiment 3

[0026] The present embodiment is different from the foregoing embodiments, as follows:

[0027] (1) Soak rice; choose better glutinous rice or rice, wash it; soak it in ordinary cold water for 8 hours, drain it and set it aside;

[0028](2) For steaming rice, steam the drained rice in a pot until it is almost mature and remove from the heat. It is required that the rice be steamed until it is hard on the outside and soft on the inside, without filling, loose and not sticky. Let the rice cool down before taking it out of the pot; break up the rice after it is out of the pot; spread it out and let it dry until it is below 25°C-26°C; put it into the vat;

[0029] (3) Extract the mint extract, remove the stems and wash the mint, dry it in vacuum at 60°C, crush it, and pass it through a 150-mesh sieve. It is rice wine that has been aged for more than five years; the extraction conditions are liquid-solid ratio of 2:1, extraction temperature of 60°C, and extraction time of 50 m...

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PUM

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Abstract

The invention relates to a brewing process of yellow wine, and particularly relates to yellow wine fermented at a low temperature. The brewing process solves the technical problem that the fermentation of the yellow wine is realized at a low temperature, after the yellow wine is successfully fermented, the secondary fermentation time of the yellow wine yellow wine can be shortened, so that the quality is ensured, and the productivity of an integral yellow wine industry is enhanced. According to the invention, the problem of high temperature fermentation is solved by adopting a mint extracting solution; low temperature fermentation the same as that of grape wine is adopted in order to ensure that the natural taste of a mint flavor can be retained, so that the natural primary taste is retained; the grape wine is used for retaining the grape taste.

Description

technical field [0001] The invention relates to a brewing process of rice wine, in particular to a rice wine fermented at low temperature. Background technique [0002] There are countless types of wine now, among which rice wine is one of the best wines that are good for health. Rice wine is the oldest drinking wine in my country, with a brewing history of more than 4,000 years. Because the original rice wine is yellow and bright, the color is bright yellow or amber, clear and transparent, so it is called rice wine. After generations of people's hard work and continuous improvement of the brewing process, my country's rice wine has reached a higher level in the world. It is deeply loved by people at home and abroad. [0003] Yellow rice wine raw materials: mainly glutinous rice and millet and other grains are used as raw materials. After a specific brewing process, the raw materials are subjected to the joint action of various molds, yeasts, etc. in wine medicine, distill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张斌
Owner 南通白蒲黄酒有限公司
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