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Method for producing sake whiskey

A production method and technology for whiskey, applied in the production field of sake whisky, can solve the problems of improving and detrimental to the quality of distilled rice wine, and achieve the effect of reducing the degree of intoxication and optimizing the flavor components

Inactive Publication Date: 2019-04-19
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no research on "segment picking" of rice wine. It is not conducive to the improvement of the quality of rice wine distilled wine from the beginning to the end in the birth year.
There is also no process that is beneficial to alcoholic fermentation and flavor substances

Method used

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Embodiment Construction

[0034] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0035] The application principle of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0036] Such as figure 1 Shown, the production method of the sake whiskey that the embodiment of the present invention provides comprises the following steps:

[0037] S101: Rice: commercially available indica rice (pearl rice), full grain, fresh and free of mildew;

[0038] S102: Rice washing: wash with cold water to remove impurities attached to the surface of the broken rice, such as bran, dust and inclusions, etc.;

[0039] S103: Soak rice: Soak in cold boiled water for 8-10 hour...

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Abstract

The invention belongs to the technical field of alcoholic fermentation, and discloses a method for producing sake whiskey. Rice is used as a raw material, a saccharify ferment for a Sichuan saccharifyferment fragrant liquor is used as the saccharify ferment, two-stage temperature-controlled fermentation is conducted, a fermentation groove is filtered, a high-boiling point substance fraction and alow-boiling point fraction are separated for whiskey taking, storage is conducted through oak barrels, and the whiskey is prepared from being carefully blended. Saccharomycetes conducts growing and breeding under aerobic conditions and alcohol fermentation under anaerobic conditions. The suitable breeding temperature of the is 28-30 DEG C, the low temperature fermentation is beneficial to the formation of fragrant substances in a rice wine, the growth of acid producing hybrid bacterium is inhibited to some extent, in the early stage of fermentation, sufficient carbon and nitrogen sources arefirstly provided for accharomycetes breeding, and when the saccharomycetes breeds to a sufficient number of cells, the anaerobic conditions are maintained for low-temperature fermentation.

Description

technical field [0001] The invention belongs to the technical field of alcohol fermentation, in particular to a production method of sake whiskey. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: China is an ancient oriental civilization with a long history of wine making. From the original fermented wine to distilled wine, it has experienced a long development process. Sake is one of the ancient fermented wines in my country, with a history of more than 3,000 years according to historical records. Sake was first seen in "Zhou Li" in "Debating the Three Wines: One is Shijiu, the other is Past Wine, and the third is Sake". In recent years, with the gradual improvement of people's awareness of health care, people pay more and more attention to the nutritional and health effects of food. Drinking liquor in moderation can reduce uric acid, relieve fatigue, prevent liver cancer, enhance human immunity, and promote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12H6/02
CPCC12G3/02
Inventor 田学梅卫春会邓杰任志强黄治国
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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