Steaming-free yellow wine brewing method

• Main Author: PEIREN CHEN
• Format: Patent
• Language: Chinese; English
• Published: 21.01.2004
• Edition: 7
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The steaming-free yellow wine brewing process uses the materials including rice as main material, yellow wine yeast, yellow wheat yeast, quick yeast, citric acid, glacial acetic acid and water. The technological process includes the following steps: soaking rice in water for 1.5-3 hr and rinsing; fermenting via adding all the materials into one fermenting pot, stirring and fermenting for 15-35 days; squeezing the fermented rice in a plate-frame filter or bag-type filter to separate out rice and obtain yellow wine liquid; and sterilizing and packing the transparent yellow wine in sealed pot. 一种无蒸煮黄酒酿造方法，其配料，以重量计，取大米100份，生料黄酒曲0.5-0.8份，黄麦曲8-11份，速酿酒母4-6份，柠檬酸0.01-0.02份，冰乙酸0.01-0.02份，水200-260份；工艺操作流程：(1)浸渍漂洗，取100份大米放入容器中用自来水浸渍1.5-3小时，而后漂洗大米；(2)制醪发酵，在发酵缸中注入200-260份自来水，漂洗后的大米沥干倾入水中，加入生料黄酒曲0.5-0.8份、黄麦曲8-11份，速酿酒母4-6份、柠檬酸0.01-0.02份、冰乙酸0.01-0.02份，经充分搅拌后进入发酵阶段，发酵时间15-35天；(3)压榨过滤，将成熟发酵醪泵入板框气膜压榨机中或灌入榨袋中压榨分离糟粕，过滤酒液；(4)灭菌包装，过滤后的澄清透明酒液进行加温灭菌，而后灌入坛中密封。