Aging method of yellow rice wine
A rice wine and aging technology, applied in the field of rice wine aging, can solve the problems of restricting the large-scale production of rice wine, loss of nutrients in rice wine, economic losses, etc., and achieve the effects of enhancing immunity, maintaining clarity and transparency, and increasing economic income.
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Embodiment 1
[0017] A method for aging yellow rice wine, comprising the following steps:
[0018] (1) New wine jars: put the fermented new wine in wine jars, and arrange the wine jars in the aging pool in the wine cellar, so that the liquid level of the rice wine is 5-7cm away from the mouth of the jars, and seal it to get the rice wine jars;
[0019] (2) Variable temperature aging: Keep the aging tank filled with edible alkali solution with a mass concentration of 0.3%, keep the wine cellar temperature at 5°C, light at 200lx, keep for 30 days, adjust the temperature at 31°C, light at 7000lx, keep for 20 days, Discharge the edible alkali solution to obtain one-time aged rice wine;
[0020] (3) Soaking and aging: Keep the aging tank filled with the aging solution at a temperature of 10°C and age in the dark for 20 days, then discharge the aging solution to obtain secondary aging rice wine;
[0021] (4) Add aging: add nicotinamide to the secondary aging rice wine, the addition amount is 0.0...
Embodiment 2
[0027] A method for aging yellow rice wine, comprising the following steps:
[0028] (1) New wine jars: put the fermented new wine in wine jars, and arrange the wine jars in the aging pool in the wine cellar, so that the liquid level of the rice wine is 5-7cm away from the mouth of the jars, and seal it to get the rice wine jars;
[0029] (2) Variable temperature aging: keep the aging tank filled with edible alkali solution with a mass concentration of 0.4%, keep the wine cellar temperature at 6°C and light at 260lx for 33 days, adjust the temperature at 32°C and light at 7500lx for 23 days, Discharge the edible alkali solution to obtain one-time aged rice wine;
[0030] (3) Soaking and aging: Keep the aging tank filled with the aging solution at a temperature of 11°C and age for 23 days in the dark, then drain the aging solution to obtain secondary aging rice wine;
[0031] (4) Add aging: Add nicotinamide to the secondary aging rice wine, the addition amount is 0.014% of the...
Embodiment 3
[0037] A method for aging yellow rice wine, comprising the following steps:
[0038] (1) New wine jars: put the fermented new wine in wine jars, and arrange the wine jars in the aging pool in the wine cellar, so that the liquid level of the rice wine is 5-7cm away from the mouth of the jars, and seal it to get the rice wine jars;
[0039] (2) Variable temperature aging: Keep the aging tank filled with edible alkali solution with a mass concentration of 0.5%, keep the wine cellar temperature at 7°C, light at 300lx, keep for 35 days, adjust the temperature at 33°C, light at 8000lx, keep for 25 days, Discharge the edible alkali solution to obtain one-time aged rice wine;
[0040] (3) Soaking and aging: Keep the aging tank filled with aging solution at a temperature of 12°C, and age in the dark for 25 days, then discharge the aging solution to obtain secondary aging rice wine;
[0041] (4) Add aging: Add nicotinamide to the secondary aging rice wine, the addition amount is 0.015%...
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