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A kind of yellow rice wine brewing method that reduces the higher alcohol content of yellow rice wine

A technology of rice wine brewing and alcohol content, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of low alcohol fermentation capacity, poor selectivity, low alcohol content of rice wine, etc., and achieve reduction of abnormalities Miscellaneous odor and its damage to the human nervous system, the effect of reducing the content of higher alcohols and enhancing comfort

Active Publication Date: 2015-09-30
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of the former is that the yeast with low yield of higher alcohols has low alcohol fermentability, which leads to excessively low alcohol of fermented yellow rice wine; Esters with greater influence

Method used

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  • A kind of yellow rice wine brewing method that reduces the higher alcohol content of yellow rice wine
  • A kind of yellow rice wine brewing method that reduces the higher alcohol content of yellow rice wine
  • A kind of yellow rice wine brewing method that reduces the higher alcohol content of yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 different assimilable nitrogen source addition amount

[0029] The rice wine brewing method for reducing the content of higher alcohols in rice wine with different additions of assimilable nitrogen sources comprises the following steps:

[0030] (1) Soaking rice: Soak glutinous rice in water, the ratio of material to water is 1:0.9-1:2.3, and the soaking time does not exceed 24 hours;

[0031] (2) Steamed rice: Rinse the soaked glutinous rice and cook until soft and rotten without white heart;

[0032] (3) Drain the rice: rinse the steamed glutinous rice with water, cool and drain;

[0033] (4) Putting into the tank: Transfer the glutinous rice after pouring rice into the brewing tank, add water and mix according to the material-to-water ratio of 1:0.9-1:2.3.

[0034] (5) Saccharification: Use food-grade lactic acid to adjust the pH to 4.2-4.5, and add 100-150 U / g of glucoamylase;

[0035] (6) Fermentation: add 10mg / 100mL) of wheat koji, 5% (v / v) activat...

Embodiment 2

[0039] Embodiment 2 different wheat koji additions

[0040] The yellow rice wine brewing method that different wheat koji additions reduce the higher alcohol content in yellow rice wine comprises the following steps:

[0041] (1) Soaking rice: Soak glutinous rice in water, the ratio of material to water is 1:0.9-1:2.3, and the soaking time does not exceed 24 hours;

[0042] (2) Steamed rice: Rinse the soaked glutinous rice and cook until soft and rotten without white heart;

[0043] (3) Drain the rice: rinse the steamed glutinous rice with water, cool and drain;

[0044] (4) Putting into the tank: Transfer the glutinous rice after pouring rice into the brewing tank, add water and mix according to the material-to-water ratio of 1:0.9-1:2.3.

[0045] (5) Saccharification: Use food-grade lactic acid to adjust the pH to 4.2-4.5, and add 100-150 U / g of glucoamylase;

[0046] (6) Fermentation: add 5%-20% (m / v: mg / mL) wheat koji, 5% (v / v) activated rice wine dry yeast solution, 10...

Embodiment 3

[0050] Embodiment 3 different yeast additions

[0051] A rice wine brewing method for reducing the content of higher alcohols in rice wine with different yeast additions, comprising the following steps:

[0052] (1) Soaking rice: Soak glutinous rice in water, the ratio of material to water is 1:0.9-1:2.3, and the soaking time does not exceed 24 hours;

[0053] (2) Steamed rice: Rinse the soaked glutinous rice and cook until soft and rotten without white heart;

[0054] (3) Drain the rice: rinse the steamed glutinous rice with water, cool and drain;

[0055] (4) Putting into the tank: Transfer the glutinous rice after pouring rice into the brewing tank, add water and mix according to the material-to-water ratio of 1:0.9-1:2.3.

[0056] (5) Saccharification: Use food-grade lactic acid to adjust the pH to 4.2-4.5, and add 100-150 U / g of glucoamylase;

[0057] (6) Fermentation: add 10% (m / v: mg / mL) wheat koji, 1%-10% (v / v) activated rice wine dry yeast solution, 100mg / L assimilab...

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PUM

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Abstract

The invention discloses a rice wine making method capable of lowering content of high alcohol, which belongs to the technical field of wine making. From four aspects of assimilable nitrogen source, wheat koji, yeast and post-fermenting temperature and based on a rice wine making technology, the invention provides the rice wine making method capable of lowering content of high alcohol of the rice wine and reducing influences on comfort of consumers. The content of high alcohol in the rice wine prepared by the method is 56.91%-89.47% that of high alcohol in the rice wine prepared by a traditional fermentation technology, so that the damage to wine body harmony caused by excess high alcohol is alleviated, the foreign flavor and the injury to human bodies resulting from the excess high alcohol are reduced, and the drinking comfort of the rice wine is enhanced.

Description

technical field [0001] The invention relates to a rice wine brewing method for reducing the higher alcohol content of rice wine, and belongs to the technical field of wine brewing. Background technique [0002] Higher alcohol refers to the general term for alcohols containing more than 3 carbon atoms, commonly known as fusel oil, which is the main by-product produced in the fermentation process of wine and one of the main aroma and taste substances of wine. Higher alcohols in rice wine mainly include isopropanol, allyl alcohol, n-propanol, isobutanol, n-butanol, tert-butanol, isoamyl alcohol, n-amyl alcohol, benzyl alcohol, β-phenylethanol, etc. An appropriate amount of higher alcohol endows rice wine with a unique mellow, plump, round and harmonious taste, but if the content of higher alcohol is too high, it will produce peculiar smell and damage the human brain and nervous system, causing the drinker to have symptoms of headache and dizziness. Commonly known as "top". Re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 毛健黄桂东杨倩雯
Owner JIANGNAN UNIV
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