CN107475007B - Method for preparing special dry yellow wine by low-temperature main fermentation - Google Patents
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Abstract
The invention relates to a method for preparing special dry yellow wine by low-temperature main fermentation, which is prepared from the following components in percentage by weight: 25.0 to 40.0 percent of sweet yellow wine or fragrant snow wine, 7.0 to 20.0 percent of half-dry yellow wine or rice wine fermented mash, 1.0 to 10.0 percent of yeast, 4.0 to 10.0 percent of isomaltooligosaccharide, 1.5 to 8.5 percent of yeast and 31.0 to 55.0 percent of water. The method for brewing the special dry yellow wine by screening or utilizing the low-temperature yeast and the low-temperature lactobacillus in the yeast, the drenched rice wine yeast and the sweet yellow wine or the fragrant snow wine to perform low-temperature and secondary fermentation ensures that the fermentation is performed normally and smoothly, and a certain amount of polysaccharide such as isomaltooligosaccharide is kept in the finished wine, so that the dry yellow wine keeps sweet taste, the mouthfeel of the dry yellow wine is improved, and the method for preparing the special dry yellow wine by low-temperature main fermentation improves the equipment utilization rate and has obvious energy-saving effect.
Description
Technical Field
The invention relates to a method for making special dry yellow wine by low-temperature main fermentation, belonging to the technical field of yellow wine brewing.
Background
The yellow wine is prepared from glutinous rice, polished round-grained rice, long-shaped rice, black rice, millet, husked millet, corn, highland barley, etc., using yeast (wheat yeast, Xiaoqu (yeast), red rice, rice yeast, Daqu, etc.) or enzyme preparation as saccharifying agent, yeast or dry yeast in yeast, bacteria (lactic acid bacteria) and yeast and bacteria (lactic acid bacteria) in wheat yeast as fermenting agent, soaking rice, steaming rice, the fermentation process of (dry yellow wine, semi-dry yellow wine and semi-sweet yellow wine) is a three-edge fermentation process which simultaneously carries out saccharification decomposition, alcohol production by fermentation of various and high-density yeasts and acid production by fermentation of various and high-density bacteria (lactic acid bacteria, lactobacillus flavus and probiotics) under synergistic action, and the like, so as to brew the brewed wine (fermented wine base); the early stage of fermentation mainly adopts the saccharification and decomposition of an enzyme system in the yeast, the saccharification and decomposition of bacteria in mash or the fermentation of starch and dextrin directly is taken as an auxiliary, the saccharification and decomposition of bacteria in mash or the fermentation of starch and dextrin directly is taken as a main, the activity of the enzyme system in the yeast is sharply reduced due to the increase of alcohol content, and the saccharification and decomposition of the enzyme system in the yeast is taken as an auxiliary; the sweet yellow wine (fragrant snow wine) is a parallel process of simultaneous saccharification and decomposition, and mixed fermentation of synergistic effects of saccharification and decomposition fermentation of various and high-density bacteria (lactic acid bacteria) and fermentation of a small amount of yeast, has small yeast effect, and is a saccharification and decomposition fermentation mainly based on bacteria and yeast in the true sense; namely: trilateral fermentation with simultaneous saccharification and decomposition, yeast fermentation and bacterial fermentation, which are performed synergistically, the yellow wine fermentation process has many kinds and amounts of microorganisms (bacteria and yeasts), and the fermentation is extremely complex, as shown in fig. 1.
The dry yellow wine is a yellow wine with low sugar content, is deeply popular with common people due to low sugar content, and is particularly popular with people with slight obesity and three highs. However, the dry yellow wine in the current market has the defects of obvious bitter taste, no refreshing taste, poor taste and the like, so that the requirements of consumers are difficult to meet, and the dry yellow wine cannot be sold in the market at all. In addition, the dry yellow wine is brewed by main fermentation at a higher temperature (about 30-35 ℃) and low-temperature after-fermentation, and in winter in northern areas and southern areas of China, the main fermentation needs heat preservation or heating because of lower temperature, otherwise, the temperature is difficult to rise, and the fermentation cannot be smoothly carried out. Therefore, brewing dry yellow wine with good taste and low sugar content is a critical issue for those skilled in the art.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a method for brewing special dry yellow wine by performing secondary fermentation on sweet yellow wine or fragrant snow wine at low temperature by utilizing natural temperature, and the method screens or utilizes low-temperature yeast and low-temperature lactobacillus in wine drugs, drenched rice wine yeast and yeast to perform fermentation by utilizing the theory of three-edge fermentation of yellow wine to ensure that the fermentation is performed normally and smoothly; screening out lactobacillus capable of fermenting by using polysaccharide by harrowing, temperature control and the like, and brewing dry yellow wine with low sugar content and good taste by controlling sugar degree; the sweet yellow wine or the fragrant snow wine is brewed in hot days, the dry yellow wine is brewed in winter, the yellow wine can be produced all the year round according to the variety of yellow wine brewed according to seasons, and the equipment utilization rate is improved.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a method for preparing special dry yellow wine by low-temperature main fermentation comprises the steps of weighing, feeding, main fermentation, after-fermentation, squeezing and blending, wherein the raw materials comprise the following components in percentage by weight:
25.0 to 40.0 percent of sweet yellow wine or fragrant snow wine
7.0 to 20.0 percent of fermented mash of the half-dry yellow wine or the rice wine
1.0 to 10.0 percent of yeast
4.0 to 10.0 percent of isomaltose hypgather
1.5 to 8.5 percent of yeast wine
31.0 to 55.0 percent of water;
the temperature of the main fermentation product is 10-15 ℃;
the post-fermentation steps are as follows: fermenting the fermented liquid at 0-15 deg.C for 20-50 days, periodically measuring alcohol content, total acid and sugar content of the fermented liquid, and stopping fermentation when the sugar content reaches 15-18 g/L.
The main fermentation comprises the following steps: after the raw materials fall into a cylinder or a tank for 22-26 hours, a rake is opened by aeration with a rake or compressed air, then the rake is opened every 22-26 hours, the temperature of the product is controlled, and the main fermentation is carried out for 3-5 days to obtain the main fermented mash.
The temperature of the main fermented mash is 0-10 ℃.
The temperature of the raw materials falling into the tank is 10-15 ℃.
The sweet yellow wine or the fragrant snow wine is aged sweet yellow wine or aged fragrant snow wine.
The yeast is prepared from low-temperature yeast and low-temperature lactobacillus in yeast, drench rice yeast and wine yeast.
The invention has the following beneficial effects:
the method for preparing the special dry yellow wine by low-temperature main fermentation adopts the theory of three-edge fermentation of yellow wine, screens or utilizes low-temperature yeast and low-temperature lactobacillus in yeast, drenched rice wine yeast and sweet yellow wine or xiangxue wine to carry out natural low-temperature secondary fermentation, ensures that the fermentation is normally and smoothly carried out, keeps a certain amount of polysaccharide such as isomaltooligosaccharide in finished wine, keeps sweet taste of the dry yellow wine, and improves the taste of the dry yellow wine; the method for making the dry yellow wine by low-temperature main fermentation has obvious energy-saving effect, and is very suitable for making the sweet yellow wine or the fragrant snow wine in winter in northern areas and southern areas of China.
Drawings
FIG. 1 is a process flow chart of brewing sweet yellow wine or xiangxue wine.
Detailed Description
The present invention will be further described with reference to the following specific examples, but the scope of the present invention is not limited thereto.
Example 1
The embodiment 1 of the invention provides a method for preparing special dry yellow wine by low-temperature main fermentation, which comprises the following steps:
(1) and (3) preparing materials: the composition is prepared from the following components in percentage by weight: 35.0 percent of sweet yellow wine (fragrant and snow wine), 11.0 percent of fermented mash of semi-dry yellow wine (rice added), 1.5 percent of yeast, 5.5 percent of isomaltooligosaccharide, 4.0 percent of yeast and 43.0 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: the sweet yellow wine (fragrant snow wine), the half-dry yellow wine (rice added) fermented mash, the yeast, the isomaltooligosaccharide, the yeast and the water which are weighed according to the weight percentage are stirred and dropped into a cylinder or a pot, and the temperature of the dropped product is 10 ℃;
(4) and (3) main fermentation: after the materials fall into a cylinder or a tank for 26 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 22 hours, wherein the product temperature is controlled at 15 ℃; performing primary fermentation for 3 days to obtain primary fermentation mash, wherein the mash temperature after the primary fermentation is 15 ℃;
(5) and after-fermentation: after-fermenting the mash after the main fermentation in the step (4) at 15 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 15-18g/L, and squeezing to obtain sweet dry yellow wine which is a dry yellow wine with good taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 2
The embodiment 2 of the method for preparing the special dry yellow wine by low-temperature main fermentation comprises the following steps:
(1) and (3) preparing materials: the composition is prepared from the following components in percentage by weight: 33.0 percent of sweet yellow wine (fragrant and snow wine), 18.0 percent of fermented mash of semi-dry yellow wine (rice added), 1.0 percent of yeast, 6.0 percent of isomaltooligosaccharide, 6.0 percent of yeast and 36.0 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: the sweet yellow wine (fragrant snow wine), the half-dry yellow wine (rice added) fermented mash, the yeast, the isomaltooligosaccharide, the yeast and the water which are weighed according to the weight percentage are stirred and dropped into a cylinder or a pot, and the temperature of the dropped product is 11 ℃;
(4) and (3) main fermentation: after the materials fall into a cylinder or a tank for 25 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 23 hours, wherein the product temperature is controlled at 14 ℃; performing primary fermentation for 4 days to obtain primary fermentation mash, wherein the mash temperature after the primary fermentation is 6 ℃;
(5) and after-fermentation: after-fermenting the mash after the main fermentation in the step (4) at 6 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 15-18g/L, and squeezing to obtain sweet dry yellow wine which is a dry yellow wine with good taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 3
The embodiment 3 of the method for preparing the special dry yellow wine by low-temperature main fermentation comprises the following steps:
(1) and (3) preparing materials: a method for preparing special dry yellow wine by low-temperature main fermentation is prepared from the following components in percentage by weight: 29.2 percent of sweet yellow wine (fragrant and snow wine), 10.3 percent of fermented mash of semi-dry yellow wine (rice added), 2.0 percent of yeast, 7.8 percent of isomaltooligosaccharide, 3.7 percent of yeast and 47.0 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: the sweet yellow wine (fragrant snow wine), the half-dry yellow wine (rice added) fermented mash, the yeast, the isomaltooligosaccharide, the yeast and the water which are weighed according to the weight percentage are stirred and dropped into a cylinder or a pot, and the temperature of the dropped product is 12 ℃;
(4) and (3) main fermentation: after the materials fall into a cylinder or a tank for 24 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 24 hours, wherein the product temperature is controlled at 12 ℃; performing primary fermentation for 4 days to obtain primary fermentation mash, wherein the mash temperature after the primary fermentation is 7 ℃;
(5) and after-fermentation: after-fermenting the mash after the main fermentation in the step (4) at 7 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 15-18g/L, and squeezing to obtain sweet dry yellow wine which is a dry yellow wine with good taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 4
The embodiment 4 is a method for preparing special dry yellow wine by low-temperature main fermentation, which comprises the following steps:
(1) and (3) preparing materials: a method for preparing special dry yellow wine by low-temperature main fermentation is prepared from the following components in percentage by weight: 28.0 percent of sweet yellow wine (fragrant and snow wine), 17.5 percent of fermented mash of semi-dry yellow wine (rice added), 9.5 percent of yeast, 4.5 percent of isomaltooligosaccharide, 8.0 percent of yeast and 32.5 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: the sweet yellow wine (fragrant snow wine), the half-dry yellow wine (rice added) fermented mash, the yeast, the isomaltooligosaccharide, the yeast and the water which are weighed according to the weight percentage are stirred and dropped into a cylinder or a pot, and the temperature of the dropped product is 13 ℃;
(4) and (3) main fermentation: after the materials fall into a cylinder or a tank for 23 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 25 hours, wherein the product temperature is controlled at 11 ℃; performing primary fermentation for 4 days to obtain primary fermentation mash, wherein the mash temperature after the primary fermentation is 9 ℃;
(5) and after-fermentation: fermenting the mash after the main fermentation in the step (4) at 9 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 20-40g/L, and squeezing to obtain sweet semi-dry yellow wine which is good in taste; stopping fermentation when sugar content reaches 15-18 g/L;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
Example 5
This example 5 is a method for preparing special dry yellow wine by low-temperature main fermentation, including the following steps:
(1) and (3) preparing materials: a method for preparing special dry yellow wine by low-temperature main fermentation is prepared from the following components in percentage by weight: 30.0 percent of sweet yellow wine (fragrant and snow wine), 11.0 percent of fermented mash of semi-dry yellow wine (rice added), 1.5 percent of yeast, 7.5 percent of isomaltooligosaccharide, 3.5 percent of yeast and 46.5 percent of water.
(2) Weighing materials: weighing sweet yellow wine (fragrant snow wine), semi-dry yellow wine (rice added) fermented mash, yeast, isomaltooligosaccharide, yeast and water according to the weight ratio;
(3) feeding: the sweet yellow wine (fragrant snow wine), the half-dry yellow wine (rice added) fermented mash, the yeast, the isomaltooligosaccharide, the yeast and the water which are weighed according to the weight percentage are stirred and dropped into a jar or a pot, and the temperature of the dropped product is 15 ℃;
(4) and (3) main fermentation: after the materials fall into a cylinder or a tank for 22 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 26 hours, wherein the temperature of the product is controlled at 10 ℃; performing primary fermentation for 5 days to obtain primary fermentation mash, wherein the mash temperature after the primary fermentation is 10 ℃;
(5) and after-fermentation: fermenting the mash after the main fermentation in the step (4) at 10 ℃ for 20-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, stopping fermentation when the sugar content reaches 15-18g/L, and squeezing to obtain sweet dry yellow wine which is a semi-dry yellow wine with good taste;
(6) and squeezing: pressing the mash obtained in the step (5) into a wine press to press wine to obtain a semi-finished product;
(7) blending: blending the semi-finished product obtained in the step (6) to obtain a finished product.
The sweet yellow wine or the fragrant snow wine is prepared by adding the aged sweet yellow wine or the aged fragrant snow wine, and the brewed special dry yellow wine has the aged wine aroma and the aged wine taste and has better aroma and mouthfeel. The yeast in the invention is prepared by screening or utilizing low-temperature yeast and low-temperature lactobacillus in yeast, drench rice yeast and wine yeast, and ensures normal and smooth fermentation.
The method for brewing the special dry yellow wine by screening or carrying out low-temperature and secondary fermentation on the sweet yellow wine (the fragrant and snow wine) by using the yeast and the low-temperature lactobacillus in the yeast, the drenched rice wine yeast and the distiller's yeast ensures that the fermentation is normally and smoothly carried out, a certain amount of polysaccharide such as isomaltose hypgather is kept in the finished wine, the dry yellow wine keeps sweet taste, the mouthfeel of the dry yellow wine is improved, and the method for preparing the special dry yellow wine by low-temperature main fermentation improves the equipment utilization rate and has obvious energy-saving effect.
The above-mentioned embodiments are only used for explaining the inventive concept of the present invention, and do not limit the protection of the claims of the present invention, and any insubstantial modifications of the present invention using this concept shall fall within the protection scope of the present invention.
Claims (4)
1. A method for preparing special dry yellow wine by low-temperature main fermentation comprises the steps of weighing, feeding, main fermentation, after-fermentation, squeezing and blending, and is characterized in that the raw materials comprise the following components in percentage by weight:
25.0 to 40.0 percent of sweet yellow wine or fragrant snow wine
7.0 to 20.0 percent of fermented mash of the half-dry yellow wine or the rice wine
1.0 to 10.0 percent of yeast
4.0 to 10.0 percent of isomaltose hypgather
1.5 to 8.5 percent of yeast wine
31.0 to 55.0 percent of water;
the temperature of the main fermentation product is 10-15 ℃;
the post-fermentation steps are as follows: fermenting the mash after the main fermentation at 0-15 deg.C for 20-50 days, periodically measuring alcohol content, total acid and sugar content of the fermented mash, and stopping fermentation when the sugar content reaches 15-18 g/L;
the main fermentation comprises the following steps: after the raw materials fall into a cylinder or a tank for 22-26 hours, a rake is opened by aeration with a rake or compressed air, then the rake is opened every 22-26 hours, the temperature of the product is controlled, and the main fermentation is carried out for 3-5 days to prepare main fermented mash;
the temperature of the raw materials falling into the tank is 10-15 ℃.
2. The method for preparing special dry yellow wine by low-temperature main fermentation as claimed in claim 1, which is characterized in that: the temperature of the main fermented mash is 0-10 ℃.
3. The method for preparing special dry yellow wine by low-temperature main fermentation as claimed in claim 1, which is characterized in that: the sweet yellow wine or the fragrant snow wine is aged sweet yellow wine or aged fragrant snow wine.
4. The method for preparing special dry yellow wine by low-temperature main fermentation as claimed in claim 1, which is characterized in that: the yeast is prepared from low-temperature yeast and low-temperature lactobacillus in yeast, drench rice yeast and wine yeast.
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