Method for eliminating unripe odor in non-steaming rice wine brewing

The invention discloses a method for eliminating unripe odor in non-steaming rice wine brewing, comprising: first, dosing material by weight: taking 100 parts of rice, 0.5-0.8 part of raw material rice wine yeast, 8-11 parts of yellow wheat starter, 4-6 parts of fast distiller's yeast, 0.05-0.1...

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Bibliographic Details
Main Author CHEN PEIREN
Format Patent
LanguageChinese
English
Published 11.04.2012
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention discloses a method for eliminating unripe odor in non-steaming rice wine brewing, comprising: first, dosing material by weight: taking 100 parts of rice, 0.5-0.8 part of raw material rice wine yeast, 8-11 parts of yellow wheat starter, 4-6 parts of fast distiller's yeast, 0.05-0.10 part of citric acid, 0.05-0.10 part of glacial acetic acid or lactic acid, and 200-260 parts of water;wherein the raw material rice wine yeast is that: using raw material rice powder as base material, mixing with rhizopus starter obtained by culturing 36-68 hours and efficient glucose amylase, wherein the enzyme activity is more than 20000 u/g; wherein the yellow wheat starter is that: culturing for 48-60 hours, wherein the anhydrous diastatic power is more than 1000 mg/g.h; the fast distiller's yeast is that: culturing for 18-20 hours, wherein the total cell amount is 0.4 billion/ml, and the sprouting rate is 20-25%; food additive sodium tripolyphosphate having a weight of 0.005-0.01% of fermenting mash is added duri
Bibliography:Application Number: CN20111124867