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Glutinous rice wine and production method thereof and sweet osmanthus sake and production method thereof

A technology for glutinous rice wine and glutinous rice, applied in the field of winemaking, can solve the problems of difficulty in fully extracting the aroma and beneficial components of sweet-scented osmanthus, the inability to control the fermentation process of the glutinous rice wine well, and the inability to control the taste and flavor of the glutinous rice wine. Elegant golden color, stable mouthfeel and flavor

Inactive Publication Date: 2017-02-22
黄鹤楼酒业(咸宁)有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can't control the glutinous rice wine fermentation process well, can't control the mouthfeel and local flavor of glutinous rice wine, easily occurs the situation of bitter or sour taste, affects the quality of sweet-scented osmanthus wine; Element

Method used

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  • Glutinous rice wine and production method thereof and sweet osmanthus sake and production method thereof
  • Glutinous rice wine and production method thereof and sweet osmanthus sake and production method thereof

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preparation example Construction

[0028] The embodiment of the present invention provides a kind of preparation method of glutinous rice wine, comprises the following steps:

[0029] Wash the glutinous rice with clean water for 3-5 times, soak for 4-6 hours, then cook the glutinous rice for 30-60 minutes, then spray cold water and cool to 28-30°C to obtain cooked glutinous rice.

[0030] Mix cooked glutinous rice with sweet wine koji with a weight of 1‰~15‰, and ferment at 28~32°C for 48~60 hours to obtain fermented wine, and continue secondary fermentation. When the Baumé degree of the fermented wine is 28~ At 35 o'clock, add water 0.2-0.4 times the weight of glutinous rice and stir evenly and continue to ferment for more than 12 hours; Ferment at 20°C for more than 24 hours; when the Baumé degree of the fermented wine liquid is 13-18, separate the fermented wine liquid, centrifuge the fermented wine liquid to obtain the wine liquid, and treat the wine liquid at -4-4°C for 24-24°C After 36 hours, the liquor ...

Embodiment 1

[0043] Present embodiment provides a kind of glutinous rice wine, and its preparation method is as follows:

[0044] S101. Select 100 kg of high-quality glutinous rice, wash the glutinous rice 3 times with clean water, soak for 5 hours, cook for 60 minutes, then quickly spray with cold water to cool to 28°C, and drain the remaining water.

[0045] S102. Fully mix 300g of Angel koji with glutinous rice and put it into a fermenter, ensure that a small amount of Angel koji is evenly sprinkled on the surface of the glutinous rice, and dig a small hole in the middle of the glutinous rice. Put the fermenter into the incubator and ferment for 60 hours at 28°C, then continue the secondary fermentation. When the Baumé degree of the fermented wine liquid is detected to be 28, add 20kg of water and stir evenly, and continue to ferment for more than 12 hours. When the Baume degree of the liquor was 22, add 50kg of water and stir evenly, adjust the temperature to 12° C. and ferment for 24 ...

Embodiment 2

[0048] Present embodiment provides a kind of glutinous rice wine, and its preparation method is as follows:

[0049] S201. Select 100 kg of high-quality glutinous rice, wash the glutinous rice 5 times with clean water, soak for 4 hours, cook for 50 minutes, then quickly spray with cold water and cool to 29°C, and drain the remaining water.

[0050] S202. Fully mix 600g of Angel koji with glutinous rice and put it into a fermenter, ensure that a small amount of Angel koji is evenly sprinkled on the surface of the glutinous rice, and dig a small hole in the middle of the glutinous rice. Put the fermenter into the incubator and ferment at 29°C for 54 hours, then continue the secondary fermentation. When the Baumé degree of the fermented wine liquid is detected to be 32, add 25kg of water and stir evenly, and continue to ferment for more than 12 hours. When the Baumé degree of the liquor is 25, add 45kg of water and stir evenly, adjust the temperature to 14° C. and ferment for 24 ...

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Abstract

The invention relates to glutinous rice wine and a production method thereof and sweet osmanthus sake produced by the glutinous rice wine and a production method of the sweet osmanthus sake and belongs to the field of wine brewing. The production method of the glutinous rice wine includes: processing glutinous rice to obtain cooked glutinous rice, mixing the cooked glutinous rice with sweet distiller's yeast, fermenting to obtain fermented wine liquid, and performing second fermentation; adding water with the weight being 0.2-0.4 time of the weight of the glutinous rice when the baume degree of the fermented wine liquid is 28-35, evenly stirring, and continuing fermenting for more than 12 hours; adding water with the weight being 0.3-0.5 time of the weight of the glutinous rice when the baume degree of the fermented wine liquid is 22-27, evenly stirring, and fermenting at 12-20 DEG C for more than 24 hours; separating the fermented wine liquid when the baume degree of the fermented wine liquid is 13-18. By the method, the fermentation process can be controlled effectively, and the glutinous wine stable in taste and flavor can be obtained.

Description

technical field [0001] The invention relates to the field of brewing, and in particular to glutinous rice wine and a preparation method thereof, sweet-scented osmanthus sake and a preparation method thereof. Background technique [0002] Osmanthus flower wine is a traditional drinking wine in my country. It has the advantages of fragrant cinnamon and mellow taste, and is widely sought after by people. The traditional brewing method of sweet-scented osmanthus is to add freshly picked sweet-scented osmanthus into the base wine with an alcohol content of 60% and soak it. Old people and women drink. [0003] In order to improve the taste and flavor of sweet-scented osmanthus wine, researchers tried to brew sweet-scented osmanthus wine by mixing light-flavored glutinous rice wine with sweet-scented osmanthus. 10cm, pay attention to changing the water three times when soaking glutinous rice; 2. Steaming rice: Steam the glutinous rice until the rice grains swell and shine, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 李良喻斌董孝元李久洪许鹏
Owner 黄鹤楼酒业(咸宁)有限公司
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