CN101260353A - Technique for brewing yellow wine - Google Patents
Technique for brewing yellow wine Download PDFInfo
- Publication number
- CN101260353A CN101260353A CNA2008100310619A CN200810031061A CN101260353A CN 101260353 A CN101260353 A CN 101260353A CN A2008100310619 A CNA2008100310619 A CN A2008100310619A CN 200810031061 A CN200810031061 A CN 200810031061A CN 101260353 A CN101260353 A CN 101260353A
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- CN
- China
- Prior art keywords
- wine
- percent
- yeast
- hours
- ball
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 7
- 235000014101 wine Nutrition 0.000 title abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 239000000919 ceramic Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 238000005352 clarification Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 101100433727 Caenorhabditis elegans got-1.2 gene Proteins 0.000 claims description 2
- 238000011085 pressure filtration Methods 0.000 abstract 3
- 238000013124 brewing process Methods 0.000 abstract 2
- 230000035622 drinking Effects 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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Abstract
The invention discloses a yellow wine brewing process. Root enzyme 0.1-1Wt percent, yeast 0.1-1Wt percent, germless high starch 10-40Wt percent, low starch sugar 1-5Wt percent and wheat bran 40-80Wt percent are fully mixed, added with water to be soaked, placed for 24 to 48 hours, and produced into wine ball; sticky rice is steamed or boiled until the sticky rice is completely cooked, and is spread and cooled to 25 to 30 DEG; then the wine ball 1-3Wt percent and the sticky rice 97-99Wt percent are taken and evenly stirred, dumped into a ceramic jar after the mixing and moved to ferment at the room temperature of 25 to 35 DEG C, the fermentation time is approximately between 30 and 40 hours, then the wine ball and the sticky rice are dumped into a ceramic tower, 1 to 3 times of rice wine with 50 degrees is added for further fermentation, and the yellow wine is produced through pressure filtration, decoction, clarification, secondary pressure filtration, filling and sterilization after 3 to 6 months of hermetic cellar storage. The yellow wine brewing process has the advantages that: because the special wine ball and twice pressure filtration are adopted, the wine yield can be greatly improved, the yellow wine has clear wine quality, rich nutrition, excellent and mellow taste; the degree can be adjusted according to the difference of drinking lovers to meet the needs of different crowds.
Description
Technical field
The present invention relates to a kind of making method.
Background technology
Present process for making yellow rice wine exists the yield of liquor low, and wine liquid muddiness is bright, the defective that the number of degrees are on the low side.
Summary of the invention
The purpose of this invention is to provide a kind of the yield of liquor height, the process for making yellow rice wine that wine liquid is limpid.
The objective of the invention is to realize in the following way: a kind of process for making yellow rice wine, it is characterized in that: with 0.1～1Wt% root enzyme, 0.1～1Wt% yeast, the aseptic high starch of 10～40Wt%, 1～5Wt% hangs down Dian Fentang, 40～80Wt% wheat bran, thorough mixing, add water to drenching, placing 24～48 hours, make distiller's yeast; Sticky rice stewing to well-done, after the stand is chilled to 25～30 ℃ again, is got 1～3Wt% distiller's yeast, 97～99Wt% glutinous rice is mixed thoroughly, pour into behind the spice and move into room temperature in the ceramic jar 25～35 ℃ of fermentations, fermentation time is poured in the ceramic tower after about 30～40 hours, add doubly 50 further fermentations of degree rice wine stirring of 1-3, sealing is stored sth. in a cellar after 3-6 month through press filtration, decocts clarification, press filtration again, the can sterilization forms.
The present invention has following beneficial effect, owing to adopt special distiller's yeast and twice press filtration, can improve the yield of liquor greatly, and vinosity is limpid, nutritious, mouthfeel is fabulous, and taste is pure and sweet, and can adjust the number of degrees according to the fan's that drinks difference, satisfy the needs of different crowd.
Embodiment
Embodiment:
With 0.7Kg root enzyme, the 0.2Kg yeast, the aseptic high starch of 30Kg, 2Kg hangs down Dian Fentang, 117.1Kg wheat bran, thorough mixing adds water to drenching, placing 24～48 hours, makes the 150Kg distiller's yeast; Sticky rice stewing to well-done, after the stand is chilled to 25～30 ℃ again, is got the 2Kg distiller's yeast, 98Kg glutinous rice is mixed thoroughly, pour into behind the spice and move into room temperature in the ceramic jar 25～35 ℃ of fermentations, fermentation time is poured in the ceramic tower after about 30～40 hours, add 150Kg50 degree rice wine and stir further fermentation, sealing is stored sth. in a cellar after 6 months through press filtration, decocts clarification, press filtration again, the can sterilization forms then.
Claims (1)
1, a kind of process for making yellow rice wine is characterized in that: with 0.1～1Wt% root enzyme, and 0.1～1Wt% yeast, the aseptic high starch of 10～40Wt%, 1～5Wt% hangs down Dian Fentang, 40～80Wt% wheat bran, thorough mixing, add water to drenched, placed 24～48 hours, make distiller's yeast; Sticky rice stewing to well-done, after the stand is chilled to 25～30 ℃ again, is got 1～3Wt% distiller's yeast, 97～99Wt% glutinous rice is mixed thoroughly, pour into behind the spice and move into room temperature in the ceramic jar 25～35 ℃ of fermentations, fermentation time is poured in the ceramic tower after about 30～40 hours, add doubly 50 further fermentations of degree rice wine stirring of 1-3, sealing is stored sth. in a cellar after 3-6 month through press filtration, decocts clarification, press filtration again, the can sterilization forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100310619A CN101260353A (en) | 2008-04-10 | 2008-04-10 | Technique for brewing yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100310619A CN101260353A (en) | 2008-04-10 | 2008-04-10 | Technique for brewing yellow wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101260353A true CN101260353A (en) | 2008-09-10 |
Family
ID=39961053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100310619A Pending CN101260353A (en) | 2008-04-10 | 2008-04-10 | Technique for brewing yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101260353A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286335A (en) * | 2011-08-19 | 2011-12-21 | 刘巧 | Brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation and small-capacity ceramic jar |
| CN101735921B (en) * | 2010-01-24 | 2012-05-23 | 湖州乾昌酒业有限责任公司 | High temperature inverted rice wine and preparation method thereof |
| CN102559431A (en) * | 2010-12-20 | 2012-07-11 | 中国科学院成都生物研究所 | Method for producing edible wine by saccharification and fermentation of waxy wheat |
| CN102586047A (en) * | 2011-01-18 | 2012-07-18 | 陈茂萍 | Distiller's yeast and method for fermenting and brewing distiller's yeast |
| CN106635635A (en) * | 2016-12-15 | 2017-05-10 | 绍兴市抱龙山酒业有限公司 | Production process for Chinese rice wine (fermented glutinous rice wine) |
-
2008
- 2008-04-10 CN CNA2008100310619A patent/CN101260353A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735921B (en) * | 2010-01-24 | 2012-05-23 | 湖州乾昌酒业有限责任公司 | High temperature inverted rice wine and preparation method thereof |
| CN102559431A (en) * | 2010-12-20 | 2012-07-11 | 中国科学院成都生物研究所 | Method for producing edible wine by saccharification and fermentation of waxy wheat |
| CN102586047A (en) * | 2011-01-18 | 2012-07-18 | 陈茂萍 | Distiller's yeast and method for fermenting and brewing distiller's yeast |
| CN102286335A (en) * | 2011-08-19 | 2011-12-21 | 刘巧 | Brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation and small-capacity ceramic jar |
| CN102286335B (en) * | 2011-08-19 | 2012-11-14 | 刘巧 | Brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation and small-capacity ceramic jar |
| CN106635635A (en) * | 2016-12-15 | 2017-05-10 | 绍兴市抱龙山酒业有限公司 | Production process for Chinese rice wine (fermented glutinous rice wine) |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080910 |