Production method of yellow wine

Abstract

The invention belongs to the technical field of brewing, and particularly relates to a production method of a yellow wine. The method comprises the following steps: liquefying broken rice: adding high-temperature amylase to warm water, adding the broken rice, stirring, heating to 70-72 DEG C, carrying out heat preservation for 20-30 minutes, then carrying out iodine reaction to form an amaranth solution, heating the solution to 90-95 DEG C, carrying out heat preservation for 15-20 minutes, observing the iodine reaction condition until the iodine reaction is colorless, and cooling the solution to 30-35 DEG C; adding the liquefied broken rice to raw material rice in a feeding manner, and carrying out fermentation production; and finally, squeezing, filtering, blending and decocting the wine, so as to obtain a wine product. According to the production method, the broken rice is liquefied to serve as one raw material, and participates into brewing of the yellow wine, so that the utilization rate of the raw materials is increased; unnecessary waste caused by emission of the broken rice in the raw material rice along with rice milk is avoided; the cost is greatly reduced; and the yellow wine brewed by the production method is golden amber in color and luster, clear, transparent and glossy, fine and fragrant in bouquet, refreshing in taste, and free of a peculiar smell.

Description

technical field [0001] The invention belongs to the technical field of wine making, in particular to a production method of yellow rice wine. Background technique [0002] Yellow rice wine is a national specialty with a long history in my country. It has the characteristics of rich aroma, sweet wine body, unique flavor and rich nutrition. It is a kind of low-alcohol wine that people like. Generally, yellow rice wine is made from rice, rice glutinous rice or millet, which is fermented by adding wheat koji and distiller's mother while saccharifying and fermenting. In recent years, international grain stocks have dropped sharply, and grain prices have risen sharply, which has caused greater pressure on the production costs of brewing companies. Therefore, the development of a simple, low-energy, and low-cost rice wine production process is very urgent. [0003] At present, the domestic use of rice liquefaction to brew rice wine mainly encounters the following problems: first, ...

AI Technical Summary

Problems solved by technology

[0003] At present, the domestic use of rice liquefaction to brew rice wine mainly encounters the following problems: first, because rice starch cooking and liquefaction is difficult, it is easy to cause poor saccharification and fermentation; The taste of the brewed wine is relatively weak; the third is that the broken rice in the rice is discharged with the precipitation of the rice, resulting in waste of raw materials and increasing the cost of rice wine production