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Method for brewing semi-sweet fruit-flavored yellow wine with long-shaped rice

A semi-sweet and fruity technology, applied in the field of indica rice brewing semi-sweet fruity rice wine, can solve the problems of bitter and sour taste, single aroma, heavy taste, etc., and achieve the effect of sweet taste, unique style and low price

Inactive Publication Date: 2018-06-29
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings and deficiencies of traditional semi-sweet and sweet rice wines such as single aroma, sour and bitter taste, heavy or sweet taste, the object of the present invention is to provide a method for brewing semi-sweet fruit-flavored rice wine with indica rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A brewing method of semi-sweet fruity rice wine, comprising the following steps:

[0043] (1) Make rice koji from indica rice, and the saccharification power of rice koji reaches more than 1500U / g;

[0044] (2) Cultivate Munich yeast into distiller's mother, and the bacterial cell concentration reaches 2.0×10 8 more than one;

[0045] (3) After cleaning the indica rice, add 0.3‰ solid lipase and 0.3‰ solid neutral protease, add warm water to keep the water temperature at 40-50°C, act for 2 hours, then add 0.4‰ solid acid protease, stir evenly, continue Keep the water temperature at 40-50°C for 2 hours, then filter, and wash the soaked rice twice;

[0046] (4) Cook the enzyme-treated rice thoroughly, let it cool to below 30°C, then add 150% water, 10% distiller's mother, and 18% rice koji, stir well, ferment at 15°C for 5 days, and then add 50% of the weight of the rice is high alcohol above 90 degrees, and it is fermented at room temperature for 20 days;

[0047] (5...

Embodiment 2

[0051] A brewing method of semi-sweet fruity rice wine, comprising the following steps:

[0052] (1) Make rice koji from indica rice, and the saccharification power of rice koji reaches more than 1500U / g;

[0053] (2) Cultivate T58 yeast into distiller's mother, and the cell concentration reaches 2.0×10 8 more than one;

[0054] (3) After cleaning the indica rice, add 0.3‰ solid lipase and 0.3‰ solid neutral protease, add warm water to keep the water temperature at 40-50°C, act for 2 hours, then add 0.4‰ solid acid protease, stir evenly, continue Keep the water temperature at 40-50°C for 2 hours, then filter, and wash the soaked rice twice;

[0055] (4) Cook the enzymatically treated rice thoroughly, let it cool down to below 30°C, then add 150% water, 10% distiller's mother, and 18% rice koji, stir well, ferment at 15°C for 5 days, and then add 50% of the weight of the rice is high alcohol above 90 degrees, and it is fermented at room temperature for 20 days;

[0056] (5)...

Embodiment 3

[0060] A brewing method of semi-sweet fruity rice wine, comprising the following steps:

[0061] (1) Make rice koji from indica rice, and the saccharification power of rice koji reaches more than 1500U / g;

[0062] (2) Cultivate T58 yeast into distiller's mother, and the cell concentration reaches 2.0×10 8 more than one;

[0063] (3) After cleaning the indica rice, add 0.4‰ solid lipase and 0.4‰ solid neutral protease, add warm water to keep the water temperature at 40-50°C, act for 2 hours, then add 0.4‰ solid acid protease, stir evenly, continue Keep the water temperature at 40-50°C for 2 hours, then filter, and wash the soaked rice twice;

[0064] (4) Cook the enzymatically treated rice thoroughly, let it cool down to below 30°C, then add 160% rice mass water, 10% distiller's mother, and 18% rice koji, stir evenly, ferment at 15°C for 5 days, and then add 50% of the weight of rice is high alcohol above 90 degrees, and it is fermented at room temperature for 25 days;

[0...

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Abstract

The invention discloses a method for brewing semi-sweet fruit-flavored yellow wine with long-shaped rice. The method comprises the following steps: adding solid lipase and protease into long-shaped rice for treatment, steaming and spreading the long-shaped rice for cooling, adding fermented water, distiller's yeast and rice koji, performing low-temperature fermentation for 4 to 5 days, and stopping alcohol fermentation; continuing to ferment for 20 to 30 days at room temperature, squeezing wine liquid, standing for settling naturally, and taking upper layer clarified raw wine; boiling the rawwine at 75-80 DEG C for 5 to 10 minutes, and standing for settling naturally; and taking upper layer clarified wine liquid for freezing and filtering to obtain the yellow wine; wherein the rice koji used is obtained by inoculating Aspergillus oryzae into the long-shaped rice for culture; and the used distiller's yeast is obtained by culturing Ale beer yeast in a long-shaped-rice-containing feed solution. The yellow wine is brewed with the long-shaped rice as a raw material, the amylose content of the long-shaped rice is high, and few macromolecular sugars such as dextrin and oligosaccharides in the process of liquefaction saccharification are formed by amylose so that the yellow wine with sweet taste and refreshing taste can be obtained.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to a method for brewing semi-sweet fruit-flavored rice wine with indica rice. Background technique [0002] Traditional rice wine mainly uses glutinous rice and japonica rice as raw materials. The main components of glutinous rice and japonica rice are starch, protein, and a small amount of fat. During the fermentation process, protein is decomposed into polypeptides and amino acids by microorganisms, and then used by yeast to form flavor substances, but if these substances are excessive, the flavor of rice wine will be deteriorated. The introduction of fatty acids into wine after fermentation will not only bring fat odor to wine, but also higher fatty acids in fatty acids will inhibit the synthesis of short-chain aromatic esters. Therefore, the traditional method is to highly whiten the rice to remove impurities such as protein and fatty acids in the outer layer of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/69
CPCC12G3/02
Inventor 杨志超陈少平何松贵刘幼强郭锦宁
Owner 广东省九江酒厂有限公司
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