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Brewing method for high-biostability yellow rice wine base wine

A bio-stability and rice wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of inconvenient quality control of rice wine, low alcohol content of base wine, and occupation of labor resources, so as to improve site utilization, alcohol content, and production effect of ability

Active Publication Date: 2016-03-23
JIANGSU ZHANGJIAGANG BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1) It occupies a large area: the commonly used aging container is a pottery altar. With the increase in the output of rice wine, the amount of base wine required is also increasing, so it needs to occupy more space for the aging site to store the base wine;
[0004] 2) Large loss of resources: the alcohol content of the base wine produced by the traditional brewing process is low, and a lot of manpower and material resources are required in the aging, blending and transportation process, which takes up a lot of labor resources;
[0005] 3) The quality control of yellow rice wine is inconvenient: because yellow rice wine needs to be aged for a long time, the alcohol content of traditional brewing is low, and it is easy to cause changes in the quality of the wine during the aging process, and even rancidity.

Method used

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  • Brewing method for high-biostability yellow rice wine base wine

Examples

Experimental program
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Effect test

Embodiment 1

[0030] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it in a rice steamer, after steaming, cool it with water to the rice temperature of 26±1°C, mix in 10 catties of wine and medicine evenly, put Put it into the stainless steel fermentation tank for pre-fermentation. Add 1 ton of water 48 hours after the start of the pre-fermentation, add 0.09±0.01 tons (8%-10%) of wheat koji and 0.5 tons of rice (after steaming) after 72 hours, and start cooking according to the product temperature after 90 hours Rake, pump into the post-fermentation tank after 120 hours, and record it as the first batch of pre-fermentation liquid.

[0031] 2) After 20 days of post-fermentation, take 10Wt.% of the first batch of pre-fermentation liquid and pump it into a plate filter press to squeeze out 0.4 tons of raw wine with an alcohol content of about 17 degrees. Atmospheric distillation is carried out to ...

Embodiment 2

[0034] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it in a rice steamer, after steaming, cool it with water to the rice temperature of 26±1°C, mix in 10 catties of wine and medicine evenly, put Put it into the stainless steel fermentation tank for pre-fermentation. Add 1 ton of water 48 hours after the start of the pre-fermentation, add 0.09±0.01 tons (8%-10%) of wheat koji and 0.5 tons of rice (after steaming) after 72 hours, and start cooking according to the product temperature after 90 hours Rake, pump into the post-fermentation tank after 120 hours, and record it as the first batch of pre-fermentation liquid.

[0035] 2) After 20 days of post-fermentation, take 20% of the first batch of pre-fermentation liquid and pump it into a plate filter press to squeeze out 0.8 tons of raw wine with an alcohol content of about 17 degrees. Atmospheric distillation is carried out to it,...

Embodiment 3

[0038] 1) Take 1 ton of rice and put it into a rice soaking tank, add water to completely submerge the rice and soak for 48 hours, then wash it and put it in a rice steamer, after steaming, cool it with water to the rice temperature of 26±1°C, mix in 10 catties of wine and medicine evenly, put Put it into the stainless steel fermentation tank for pre-fermentation. Add 1 ton of water 48 hours after the start of the pre-fermentation, add 0.09±0.01 tons (8%-10%) of wheat koji and 0.5 tons of rice (after steaming) after 72 hours, and start cooking according to the product temperature after 90 hours Rake, pump into the post-fermentation tank after 120 hours, and record it as the first batch of pre-fermentation liquid.

[0039]2) After 20 days of post-fermentation, take 30% of the first batch of pre-fermentation liquid and pump it into a plate filter press to squeeze out 1.2 tons of raw wine with an alcohol content of about 17 degrees. Atmospheric distillation is carried out to it, ...

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Abstract

The invention discloses a brewing method for high-biostability yellow rice wine base wine. The brewing process is as follows: the raw material rice is soaked in water for 24-48h, then is cleaned and steamed; after the rice is steamed, Chinese yeasts are added with stirring, nesting saccharification is carried out, front fermentation is carried out for 6-8 days, then rear fermentation is carried out 10-14 days, rice liquor with an alcohol degree of 40-55 degrees is added in the rear fermenting solution after rear fermentation for 10-14 days, the mixture is mixed uniformly, and then the mixture is subjected to rear fermentation until 19-20 days; squeezing, wine decocting sterilization and ageing are carried out, and high-biostability yellow rice wine base wine is prepared. The brewing method is a brewing method for high-biostability yellow rice wine, saves labor and material resources, saves the brewing space, raises the device usage efficiency, can inhibit growth and acid production of other bacterium indexes of lactic acid bacteria or the like effectively, facilitatesyellow rice wine alcoholization, and can meet large-scale industrial production requirements.

Description

technical field [0001] The invention relates to a method for brewing rice wine, in particular to a method for brewing rice wine base wine with high biological stability. Background technique [0002] The existing traditional brewing process of yellow rice wine mainly includes: rice soaking→steaming rice→adding wine medicine and mixing well→making a nest for saccharification→adding rice and wheat koji to the ceramic vat for further fermentation→fermenting in the fermenter→pressing→cooking Wine sterilization → aging. In the traditional brewing process of yellow rice wine, the final formed rice wine base liquor has a relatively low alcohol content, with an alcohol content of 15-18 degrees. But along with the continuous expansion of rice wine production scale, the amount of required base wine is also constantly expanding, so there are the following disadvantages: [0003] 1) It occupies a large area: the commonly used aging container is a pottery altar. With the increase in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄庭明
Owner JIANGSU ZHANGJIAGANG BREWING
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