CN102424783A - Brewing process of sweet yellow wine - Google Patents
Brewing process of sweet yellow wine Download PDFInfo
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- CN102424783A CN102424783A CN2011104445918A CN201110444591A CN102424783A CN 102424783 A CN102424783 A CN 102424783A CN 2011104445918 A CN2011104445918 A CN 2011104445918A CN 201110444591 A CN201110444591 A CN 201110444591A CN 102424783 A CN102424783 A CN 102424783A
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Abstract
The invention discloses a brewing process of sweet yellow wine and particularly relates to a sweet yellow wine brewing process. The process comprises the following steps: sorting, washing rice, soaking, cooking, saccharifying, alcoholizing, compressing wine and the like. In the invention, three types of starters and a segmented starter application brewing process are adopted, the problems that the traditional sweet yellow wine is not thoroughly saccharified and alcoholized so as to cause the characteristics of low wine yield, low alcohol content, pure taste and the like are thoroughly solved. The sweet yellow wine is prepared from the following raw material components in parts by weight: 5000 parts of rough sticky rice, 30 parts of traditional starter, 15 parts of self-made traditional Chinese medicine starter and 9 parts of yellow wine active dry yeast. The production process comprises raw material treatment, cooking, saccharification fermentation, alcoholization fermentation, squeezing ageing and sterilization package. The sweet yellow wine prepared by using the process disclosed by the invention has the characteristics of elegant, light-yellow and transparent color, pure flavor and sweet, tasty, soft and moist taste, and leads a person to endless after tastes. The wine contains various amino acids and various trace elements.
Description
Technical field
[o001] the present invention relates to a kind of brewing process of wine, particularly relates to a kind of brewing process of sweet rice wine.
Background technology
Be that traditional sweet rice wine of brewageing of main raw material is with a long history with glutinous rice, delicious flavour, the wine degree is low nutritious, sweet and sour taste, men and women, old and young are suitable for four seasons, liked by consumers in general.So spread year surplus in the of ten thousand in China.But also exist critical defect, the high storage for a long time of temperature is become sour easily, darkens.Present traditional sweet rice wine making method part that comes with some shortcomings.Be single, wineization and diastatic fermentation are not thorough, so the sweet rice wine that the traditional technology of taking and distiller's yeast are brewageed, the wine degree is low, mouthfeel is single, easy souring, the yield of liquor, brewage and be difficult to control; Stronger in saccharification and coherent property of wine stage, influence the quality of the yield of liquor and wine.
Summary of the invention
[o003-1 is in order to solve the problems of the technologies described above, and the present invention realizes through following technical proposals:
A kind of sweet rice wine brewing process; It is processing by said parts by weight by following raw material; Described umber is a weight part, 5000 parts of Rough glutinous rices, 30 parts in traditional distiller's yeast, bent 15 parts of Chinese medicine cordiale, 9 parts in yellow rice wine ferment dry yeast alive, and its brewing process comprises rice washing, immersion, boiling, diastatic fermentation, wine fermentation, squeezing ageing and sterilization; Tradition distiller's yeast and Chinese medicine cordiale song added in the diastatic fermentation stage, and yellow wine yeast adds at the wine fermentation stage.
Described Chinese medicine cordiale song is processing by said parts by weight by following raw material; 3 parts of husky benevolence, 3 parts in sophora flower, 3 parts in santal, 3 parts of agalloch eaglewood, fragrant 83 parts, 3 parts of the wind-weeds, 3 parts in Radix Glycyrrhizae, 3 parts of rhizoma cyperis, perfume (or spice) eat 2.5 parts, 2.5 parts of spiceleafs, 2.5 parts of the tubers of dwarf lilyturf, so 2.5 parts of sons, after pounce on 2.5 parts, 2.5 parts of schizonepeta, 2.5 parts of rattletops, 2.5 parts of wooden pawls, 2.5 parts of scouring rushes, 2.5 parts of the root barks of tree peony, 2.5 parts of the root of herbaceous peonys, 2.5 parts of Flower of Arabian Jasmine, 2.5 parts of Bu Ye, 2.5 parts of dried orange peels, 10 parts of Chinese fruits, 10 parts of Radix Angelicae Sinensis, 9,500 one 10500 parts in rice; The fermentation of tradition distiller's yeast 95-105 part forms; Its zymotechnique is following: said 24 flavor Chinese medicines are mixed pulverize; Chinese medicine powder and rice water are made small-particle medicine cake, traditional distiller's yeast of said parts by weight is ground into powder is wrapped in small-particle medicine cake outside and carries out spontaneous fermentation to process the Chinese medicine cordiale bent.
The described diastatic fermentation stage put into pass distiller's yeast and add that the Chinese medicine cordiale is bent to mix the back branch at the bottom of on three stages execute song, sugar, f～13Jr section room temp remains on the 22-28 degree, saccharification time is 45-55 hour.
Described yellow rice wine ferment dry yeast alive is an Angel board sweet rice wine ferment dry yeast alive.
Used water is the water of phreatic water after water-purification plant purifies in described rice washing, immersion, the digestion process.
Advantage of the present invention and effect are following:
Saccharification wineization of the present invention is thorough, and the yield of liquor is high, is increased to 1: 13 by original 1: 1.The wine degree is increased to about 12 by 8 original degree.The wine body is honest, the simple and tasteful Huang of color and luster bamboo.Mouthfeel is fragrant and sweet, silk floss is soft and moist and, enjoy endless aftertastes.The assorted bacterium of the wine that the present invention brewages is few, and mineral precipitation is few.Be not easy to become sour through storing ageing, the wine body was as clear as crystal later in 8 years in ageing, and mouthfeel alcohol is just pure, and nutritious.
Specific embodiment
Below in conjunction with embodiment the present invention is explained further details, but protection scope of the present invention is not limit by embodiment.
In detail do not say among the following embodiment technology be common process, used traditional distiller's yeast (being commonly called as yeast for brewing rice wine) can conveniently be bought in the local market.
A kind of sweet rice wine brewing process; It is processing by said parts by weight by following raw material; Described umber is a weight part, 5000 parts of Rough glutinous rices, 30 parts in traditional distiller's yeast, bent 15 parts of Chinese medicine cordiale, Angel board sweet rice wine ferment dry yeast (sale is just arranged on the local market) 9 parts alive.
Its brewing process is following:
Select for use the glutinous paddy of current year's production to become Rough glutinous rice through cage paddy machine cage; Soak then, make pottery rice, steamed rice and pottery meal all adopts the water of phreatic water after water-purification plant purifies; Rough glutinous rice eluriated put into wooden rice steamer behind the clean open fire of clean filter naturally and carry out boiling, carry out oral examination and prevent half-cooked rice, require meal moisture moderate, if not moderate need drench bold and vigorous 80 degree left and right sides hot water in steamed rice according to the duration and degree of heating or glutinous meal are well-done; Carry out diastatic fermentation then, the saccharification stage put into traditional distiller's yeast and add that the Chinese medicine cordiale is bent and mix the back branch at the bottom of last three stages execute song, the saccharification stage ferments in little pithos, room temp is at the 22-28 degree, saccharification time is 45-55 hour; Saccharification goes out to carry out behind the cylinder before the inverted engine to put in the jar fermenter well wine Angel board sweet rice wine dry yeast into gelatinization 5 minutes, dials then on vinasse, to mix thoroughly and pours little wine hall sealing wine into 25-30 days; Adopt the squeezing machine squeezing then, with liquor base storage; Carry out filtration sterilization after blending, pack and dispatch from the factory.
Above-mentioned Chinese medicine cordiale song is processing by said parts by weight by following raw material; 3 parts of husky benevolence, 3 parts in sophora flower, 3 parts in santal, 3 parts of agalloch eaglewood, fragrant 83 parts, 3 parts of the wind-weeds, 3 parts in Radix Glycyrrhizae, 3 parts of rhizoma cyperis, perfume (or spice) eat 2.5 parts, 2.5 parts of spiceleafs, 2.5 parts of the tubers of dwarf lilyturf, so 2.5 parts of sons, after pounce on 2.5 parts, 2.5 parts of schizonepeta, 2.5 parts of rattletops, 2.5 parts of wooden pawls, 2.5 parts of scouring rushes, 2.5 parts of the root barks of tree peony, 2.5 parts of the root of herbaceous peonys, 2.5 parts of Flower of Arabian Jasmine, 2.5 parts of Bu Ye, 2.5 parts of dried orange peels, 10 parts of Chinese fruits, 10 parts of Radix Angelicae Sinensis, rice 9500-10500 part; The fermentation of tradition distiller's yeast 95-105 part forms; Its zymotechnique is following: said 24 flavor Chinese medicines are mixed pulverize; Chinese medicine powder and rice water are made small-particle medicine cake, traditional distiller's yeast of said parts by weight is ground into powder is wrapped in small-particle medicine cake outside and carries out spontaneous fermentation to process the Chinese medicine cordiale bent.
Sweet rice wine through this brewing process is produced contains amounts of protein, amino acid, glucide and VITAMINs, also contains multiple organic acid, Ester and mineral element; Alcoholic strength is at the 12.6-13.3 degree; 6 months fresh quality guaranteed perioves.
Claims (5)
1. sweet rice wine brewing process; It is characterized in that it is processing by said parts by weight by following raw material; Described umber is a weight part, 5000 parts of Rough glutinous rices, 30 parts in traditional distiller's yeast, bent 15 parts of Chinese medicine cordiale, 9 parts in yellow rice wine ferment dry yeast alive, and its brewing process comprises rice washing, immersion, boiling, diastatic fermentation, wine fermentation, squeezing ageing and sterilization; Tradition distiller's yeast and Chinese medicine cordiale song added in the diastatic fermentation stage, and yellow wine yeast adds at the wine fermentation stage.
2. a kind of sweet rice wine brewing process according to claim 1; It is characterized in that described Chinese medicine cordiale song is processing by said parts by weight by following raw material; 3 parts of husky benevolence, 3 parts in sophora flower, 3 parts in santal, 3 parts of agalloch eaglewood, fragrant 83 parts, 3 parts of the wind-weeds, 3 parts in Radix Glycyrrhizae, 3 parts of rhizoma cyperis, perfume (or spice) eat 2.5 parts, 2.5 parts of spiceleafs, 2.5 parts of the tubers of dwarf lilyturf, so 2.5 parts of sons, after pounce on 2.5 parts, 2.5 parts of schizonepeta, 2.5 parts of rattletops, 2.5 parts of wooden pawls, 2.5 parts of scouring rushes, 2.5 parts of the root barks of tree peony, 2.5 parts of the root of herbaceous peonys, 2.5 parts of Flower of Arabian Jasmine, 2.5 parts of Bu Ye, 2.5 parts of dried orange peels, 10 parts of Chinese fruits, 10 parts of Radix Angelicae Sinensis, rice 9500-10500 part; The fermentation of tradition distiller's yeast 95-105 part forms; Its zymotechnique is following: said 24 flavor Chinese medicines are mixed pulverize; Chinese medicine powder and rice water are made small-particle medicine cake, traditional distiller's yeast of said parts by weight is ground into powder is wrapped in small-particle medicine cake outside and carries out spontaneous fermentation to process the Chinese medicine cordiale bent.
3. a kind of sweet rice wine brewing process according to claim 1 and 2; Three stages were executed song at the bottom of it is characterized in that putting into traditional distiller's yeast and adding that the Chinese medicine cordiale is bent to mix the back branch in the diastatic fermentation stage; Saccharification stage room temp remains on the 22-28 degree, and saccharification time is 45-55 hour.
4. a kind of sweet rice wine brewing process according to claim 1 is characterized in that described yellow rice wine ferment dry yeast alive is an Angel board sweet rice wine ferment dry yeast alive.
5. a kind of sweet rice wine brewing process according to claim 1 is characterized in that water used in described rice washing, immersion, the digestion process is the water of phreatic water after water-purification plant purifies.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104445918A CN102424783A (en) | 2011-12-26 | 2011-12-26 | Brewing process of sweet yellow wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104445918A CN102424783A (en) | 2011-12-26 | 2011-12-26 | Brewing process of sweet yellow wine |
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| CN102424783A true CN102424783A (en) | 2012-04-25 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103232927A (en) * | 2013-05-29 | 2013-08-07 | 刘谋彩 | Sweet yellow wine and brewing process thereof |
| CN103451059A (en) * | 2012-05-31 | 2013-12-18 | 绍兴市百岁堂酒业有限公司 | Yellow rice wine and brewage method thereof |
| CN103555497A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Drug and wheat yellow rice wine yeast |
| CN105754802A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Land-sealed yellow wine capable of alleviating rheumatic osteodynia |
| CN105861236A (en) * | 2016-06-21 | 2016-08-17 | 郭睿 | Manufacturing method of sweet glutinous sorghum yellow wine |
| CN110115342A (en) * | 2019-04-17 | 2019-08-13 | 刘谋彩 | A kind of Chinese herbal medicine Divine Comedy cake preparation method |
-
2011
- 2011-12-26 CN CN2011104445918A patent/CN102424783A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103451059A (en) * | 2012-05-31 | 2013-12-18 | 绍兴市百岁堂酒业有限公司 | Yellow rice wine and brewage method thereof |
| CN103232927A (en) * | 2013-05-29 | 2013-08-07 | 刘谋彩 | Sweet yellow wine and brewing process thereof |
| CN103232927B (en) * | 2013-05-29 | 2014-02-26 | 刘谋彩 | Sweet yellow wine and brewing process thereof |
| CN103555497A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Drug and wheat yellow rice wine yeast |
| CN103555497B (en) * | 2013-09-25 | 2015-11-18 | 安徽乐天酿酒有限公司 | A kind of medical wheat yellow wine yeast |
| CN105754802A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Land-sealed yellow wine capable of alleviating rheumatic osteodynia |
| CN105861236A (en) * | 2016-06-21 | 2016-08-17 | 郭睿 | Manufacturing method of sweet glutinous sorghum yellow wine |
| CN105861236B (en) * | 2016-06-21 | 2019-03-26 | 郭睿 | The production method of sweet tea type glutinous sorghum yellow rice wine |
| CN110115342A (en) * | 2019-04-17 | 2019-08-13 | 刘谋彩 | A kind of Chinese herbal medicine Divine Comedy cake preparation method |
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Application publication date: 20120425 |