CN114540143A - Black rice wine fermentation brewing process - Google Patents
Black rice wine fermentation brewing process Download PDFInfo
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- CN114540143A CN114540143A CN202210201060.4A CN202210201060A CN114540143A CN 114540143 A CN114540143 A CN 114540143A CN 202210201060 A CN202210201060 A CN 202210201060A CN 114540143 A CN114540143 A CN 114540143A
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- rice
- black rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention relates to the technical field of wine making, and discloses a black rice wine fermentation brewing process, which comprises the following steps: the raw material black rice is subjected to a certain degree of bran removal treatment, and then is soaked, washed and steamed to prepare rice; spreading the rice to cool to a proper temperature, adding plant distiller's yeast, wherein the ratio of the plant distiller's yeast to the raw materials is 1:416, stirring uniformly, pouring into a fermentation tank in time, making into a conical shape, and pressing out a concave pit in the middle. The black rice wine fermentation brewing process has the advantages that the prepared wine body is more harmonious, the taste is soft and not good, the sour and sweet taste is moderate, and relatively less precipitate and more stable quality are achieved because the filtering procedure is added before filling. In addition, the raw materials of the product are organic rice, plant distiller yeast and spring water in Huangshan mountain, and no additive is added in the product, so that the product is a standard organic food, and the product is a healthier beverage.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to a black rice wine fermentation brewing process.
Background
The black rice wine is a flavor rice wine brewed by using black rice as a main raw material, has outstanding black rice flavor, is rich in mineral elements such as manganese, zinc, copper and the like, is favorable for relieving fatigue of a human body when being drunk in a proper amount, has certain improvement effect on symptoms such as depression, amnesia and the like, and contains alcohol components which can promote blood circulation of the human body and are favorable for expelling internal damp and cold.
The conventional black rice wine has high additive content, high degree and strong taste, so the black rice wine has poor mouthfeel, and the black rice wine fermentation brewing process is provided.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a black rice wine fermentation brewing process. The invention provides the following technical scheme: a black rice wine fermentation brewing process comprises the following steps:
s1, performing a certain degree of bran removal treatment on the raw material black rice, and then soaking, washing and cooking the black rice to prepare rice;
s2, spreading the rice to cool to a proper temperature, adding plant distiller ' S yeast, wherein the ratio of the plant distiller ' S yeast to the raw materials is 1:416, uniformly mixing the plant distiller ' S yeast and the raw materials, pouring the mixture into a fermentation tank in time, making the mixture into a conical shape, and pressing a concave pit in the middle;
s3, adding wine according to a fixed proportion after saccharification and fermentation for three days, wherein the proportion of the black rice to the wine is 1: 1, and the water is the Huangshan mountain spring, and secondary fermentation is continuously carried out for about 30 days;
s4, squeezing and loading into a jar after fermentation is finished, filtering before loading into the jar, and sterilizing after loading into the jar. After sterilization, the mixture is placed into a cellar for storage for two years or more.
Preferably, after the black rice is steamed at S1, the black rice tastes good, and if the rice is hard, the rice is steamed with water until the rice is soft and glutinous.
Preferably, glutinous rice is spread evenly in S2, distiller 'S yeast is sprinkled evenly on the glutinous rice, then the glutinous rice is turned over, and a small amount of distiller' S yeast is sprinkled again.
Preferably, the temperature of the primary fermentation raw material is controlled to be 37-39 ℃ and the temperature of the secondary fermentation raw material is controlled to be 21-37 ℃ in S3.
Preferably, in the step of S4, the filtration process requires filtration through a 0.1um ultrafiltration membrane, and the filtration membrane is removed and cleaned after each 1 ton of finished wine is filtered.
Compared with the prior art, the invention has the following beneficial effects:
the black rice wine fermentation brewing process has the advantages that the prepared wine body is more harmonious, the taste is soft and not good, the sour and sweet taste is moderate, and relatively less precipitate and more stable quality are achieved because the filtering procedure is added before filling. In addition, the raw materials of the product are organic rice, plant distiller yeast and spring water in Huangshan mountain, and no additive is added in the product, so that the product is a standard organic food, and the product is a healthier beverage.
Detailed Description
To make the objects, technical solutions and advantages of the embodiments of the present disclosure clearer and to describe more fully technical solutions of the embodiments of the present disclosure, and to keep the following description of the embodiments of the present disclosure clear and concise, detailed descriptions of known functions and known parts of the disclosure are omitted so as to avoid unnecessarily obscuring the concepts of the present disclosure.
Example 1
A black rice wine fermentation brewing process comprises the following steps:
s1, performing a certain degree of bran removal treatment on the raw material black rice, and then soaking, washing and cooking the black rice to prepare rice;
s2, spreading the rice to cool to a proper temperature, adding plant distiller ' S yeast, wherein the ratio of the plant distiller ' S yeast to the raw materials is 1:416, uniformly mixing the plant distiller ' S yeast and the raw materials, pouring the mixture into a fermentation tank in time, making the mixture into a conical shape, and pressing a concave pit in the middle;
s3, adding wine according to a fixed proportion after saccharification and fermentation for three days, wherein the proportion of the black rice to the wine is 1: 1, and the water is the mountain spring of Huangshan, and secondary fermentation is continuously carried out for about 30 days;
s4, squeezing and loading into a jar after fermentation is finished, filtering before loading into the jar, and sterilizing after loading into the jar. And after the sterilization is finished, putting the mixture into a cellar for storage for two years or more.
Example 2
A black rice wine fermentation brewing process comprises the following steps:
s1, performing a certain degree of bran removal treatment on the raw material black rice, soaking, washing and steaming the black rice to prepare rice, tasting the taste of the steamed black rice after the black rice is steamed, and spraying a little water to continuously steam the rice until the rice is soft and glutinous if the rice grains are hard;
s2, spreading the rice to cool to a proper temperature, adding plant distiller ' S yeast, wherein the ratio of the plant distiller ' S yeast to the raw materials is 1:416, uniformly mixing the plant distiller ' S yeast and the raw materials, pouring the mixture into a fermentation tank in time, making the mixture into a conical shape, and pressing a concave pit in the middle;
s3, controlling the temperature of the raw materials at 37-39 ℃, adding wine according to a fixed proportion after three days of saccharification and fermentation, wherein the proportion of the black rice to the wine is 1: 1, and the water is the Huangshan mountain spring, and secondary fermentation is continuously carried out, wherein the temperature of the raw materials is controlled to be 21-37 ℃, and the fermentation time is about 30 days;
s4, squeezing and loading into a jar after fermentation is finished, filtering before loading into the jar, and sterilizing after loading into the jar. And after the sterilization is finished, putting the mixture into a cellar for storage for two years or more.
Example 3
A black rice wine fermentation brewing process comprises the following steps:
s1, performing a certain degree of bran removal treatment on the raw material black rice, and then soaking, washing and cooking the black rice to prepare rice;
s2, spreading the rice to a proper temperature, adding the plant distiller ' S yeast, scattering and evenly spreading the sticky rice, evenly spreading the distiller ' S yeast on the sticky rice, then turning over the sticky rice, scattering a small amount of distiller ' S yeast again, pouring the plant distiller ' S yeast and the raw materials in a ratio of 1:416 into a fermentation tank after evenly mixing the distiller ' S yeast, making the mixture into a conical shape, and pressing a sunken pit in the middle;
s3, adding wine according to a fixed proportion after saccharification and fermentation for three days, wherein the proportion of the black rice to the wine is 1: 1, and the water is the Huangshan mountain spring, and secondary fermentation is continuously carried out for about 30 days;
s4, squeezing and filling into a jar after fermentation is finished, filtering by a 0.1-micron ultrafiltration membrane before filling into the jar, detaching the filtration membrane for cleaning after each 1 ton of finished wine is filtered, and performing a sterilization process after filling into the jar. And after the sterilization is finished, putting the mixture into a cellar for storage for two years or more.
The above embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and the scope of the present invention is defined by the claims. Various modifications and equivalents may be made by those skilled in the art within the spirit and scope of the present invention, and such modifications and equivalents should also be considered as falling within the scope of the present invention.
Claims (5)
1. The black rice wine fermentation brewing process is characterized by comprising the following steps:
s1, performing a certain degree of bran removal treatment on the raw material black rice, and then soaking, washing and cooking the black rice to prepare rice;
s2, spreading the rice to cool to a proper temperature, adding plant distiller ' S yeast, wherein the ratio of the plant distiller ' S yeast to the raw materials is 1:416, uniformly mixing the plant distiller ' S yeast and the raw materials, pouring the mixture into a fermentation tank in time, making the mixture into a conical shape, and pressing a concave pit in the middle;
s3, adding wine according to a fixed proportion after saccharification and fermentation for three days, wherein the proportion of the black rice to the wine is 1: 1, and the water is the Huangshan mountain spring, and secondary fermentation is continuously carried out for about 30 days;
s4, squeezing and loading into a jar after fermentation is finished, filtering before loading into the jar, and sterilizing after loading into the jar. And after the sterilization is finished, putting the mixture into a cellar for storage for two years or more.
2. The black rice wine fermentation brewing process according to claim 1, characterized in that: after the black rice is steamed in S1, the black rice tastes its taste, if the rice grain is hard, the rice is continuously steamed by sprinkling water until the rice is soft and glutinous.
3. The black rice wine fermentation brewing process according to claim 1, characterized in that: spreading glutinous rice evenly in S2, spreading distiller 'S yeast evenly on glutinous rice, turning over glutinous rice, and spreading small amount of distiller' S yeast again.
4. The black rice wine fermentation brewing process according to claim 1, characterized in that: in S3, the temperature of the first fermentation raw material is controlled to be 37-39 ℃, and the temperature of the second fermentation raw material is controlled to be 21-37 ℃.
5. The black rice wine fermentation brewing process according to claim 1, characterized in that: in the S4, the filtering process needs to be carried out by a 0.1um ultrafiltration membrane, and the filtration membrane is detached for cleaning after each 1 ton of finished wine is filtered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202210201060.4A CN114540143A (en) | 2022-03-03 | 2022-03-03 | Black rice wine fermentation brewing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210201060.4A CN114540143A (en) | 2022-03-03 | 2022-03-03 | Black rice wine fermentation brewing process |
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| CN114540143A true CN114540143A (en) | 2022-05-27 |
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| CN202210201060.4A Pending CN114540143A (en) | 2022-03-03 | 2022-03-03 | Black rice wine fermentation brewing process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115093916A (en) * | 2022-07-26 | 2022-09-23 | 黄山七约生态农业有限公司 | Formula and processing technology for brewing sparkling rice wine |
| CN115572653A (en) * | 2022-10-26 | 2023-01-06 | 武汉轻工大学 | Black rice wine preparation method and black rice wine prepared by same |
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| CN101560454A (en) * | 2009-06-04 | 2009-10-21 | 河南茗轩科贸有限公司 | Black rice body-building wine and method for brewing same |
| CN104946456A (en) * | 2015-06-30 | 2015-09-30 | 吴伟财 | Brewage method of purple black aromatic glutinous rice wine |
| CN105441251A (en) * | 2015-11-24 | 2016-03-30 | 贵州永红生物科技有限公司 | Producing method of black glutinous rice wine |
| CN108517274A (en) * | 2018-06-26 | 2018-09-11 | 桂平市蒙圩镇火炎种养专业合作社 | A kind of preparation method of black rice rice wine |
| CN109207305A (en) * | 2018-10-26 | 2019-01-15 | 安徽金种子酒业股份有限公司 | A kind of brewing method and its hook tune preparation method of flavor black rice wine |
| CN112251309A (en) * | 2020-11-14 | 2021-01-22 | 张柯 | Rice wine production process |
| CN114451508A (en) * | 2022-03-03 | 2022-05-10 | 黄山七约生态农业有限公司 | Brewing formula of black rice and processing technology thereof |
-
2022
- 2022-03-03 CN CN202210201060.4A patent/CN114540143A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560454A (en) * | 2009-06-04 | 2009-10-21 | 河南茗轩科贸有限公司 | Black rice body-building wine and method for brewing same |
| CN104946456A (en) * | 2015-06-30 | 2015-09-30 | 吴伟财 | Brewage method of purple black aromatic glutinous rice wine |
| CN105441251A (en) * | 2015-11-24 | 2016-03-30 | 贵州永红生物科技有限公司 | Producing method of black glutinous rice wine |
| CN108517274A (en) * | 2018-06-26 | 2018-09-11 | 桂平市蒙圩镇火炎种养专业合作社 | A kind of preparation method of black rice rice wine |
| CN109207305A (en) * | 2018-10-26 | 2019-01-15 | 安徽金种子酒业股份有限公司 | A kind of brewing method and its hook tune preparation method of flavor black rice wine |
| CN112251309A (en) * | 2020-11-14 | 2021-01-22 | 张柯 | Rice wine production process |
| CN114451508A (en) * | 2022-03-03 | 2022-05-10 | 黄山七约生态农业有限公司 | Brewing formula of black rice and processing technology thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115093916A (en) * | 2022-07-26 | 2022-09-23 | 黄山七约生态农业有限公司 | Formula and processing technology for brewing sparkling rice wine |
| CN115572653A (en) * | 2022-10-26 | 2023-01-06 | 武汉轻工大学 | Black rice wine preparation method and black rice wine prepared by same |
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