As an ancient Chinese wine, rice wine has always been loved by the people. Many people in winter like to drink warm yellow wine. Drinking yellow wine is a drinking method that has existed since ancient times. The taste of the yellow wine is softer, and the nutrients of the yellow wine are more beneficial to the body.
As early as in the Three Kingdoms, there were Cao Cao and Liu Bei's "Boiled Wine on Heroes". It can be seen that the hot drink of rice wine is not only a way of drinking, but also a culture. The following describes the brewing method of yellow wine:
Method for making glutinous rice wine
1. Raw material selection: The main raw materials used in rice wine brewing are finely treated glutinous rice and rice, as well as glutinous rice and corn, followed by wheat and water. The rice that brews the rice wine should be white, plump, neat and tidy. The weight of 1000 grains is 20~30 grams, and the specific gravity is 1.40~1.42. The higher the starch content of rice, the better. In the production, it is preferred to use soft rice which is fast in water absorption, easy to gelatinize and saccharify. The quality of brewing water directly affects the quality of the product. Generally, the water used should be clean and hygienic, in line with drinking water standards, and commonly used spring water, lake water, deep well water and river water.
2. The whiteness of rice: the outer layer of rice contains fat and protein, which affects the quality of the finished product. It should be removed by whitening (milling). The whiteness of rice can be expressed by the rate of polished rice. Generally, the rate of polished rice is 90%. Use the standard one or the second one as the feeding meter.
3. Dip rice: The purpose is to make the starch absorb water, and it is easy to cook and paste the traditional process. The rice immersion time is up to 18~20 days. The main purpose is to obtain the immersion rice slurry water, which is used to adjust the acidity of the fermentation sputum because the water contains A lot of lactic acid. The new process produces a typical rice immersion time of 2 to 3 days to allow the rice to absorb enough water.
4. Steamed rice: The purpose of steamed rice is to gelatinize the starch. At present, the horizontal or vertical continuous rice-boiled rice cooker is generally used for steaming rice at normal pressure for about 25 minutes. During the cooking process, hot water of about 85 ° C can be sprayed and the rice is cooked. The rice is required to be "hard and soft inside, no life inside, loose and not sloppy, transparent and not uniform, uniform".
5. Falling tank fermentation: steamed rice is cooled into air by cold or water, and then added with water, koji (10% of raw rice) and wine (about 10% of the volume of fermented mash) to make the total weight. Controlled at 300~340 kg (based on 100 kg of raw material), the mixture is evenly mixed, and the temperature is controlled at 24~26 °C. When the tank is dropped for 10~12 hours, the temperature of the product rises and enters the main fermentation stage. At this time, the fermentation temperature must be controlled at 30~31 °C, and the temperature of the mash is adjusted by the jacket cooling or stirring to allow the yeast to breathe and discharge carbon dioxide. The main fermentation usually takes 3 to 5 days to complete.
6. Post-fermentation: After the main fermentation, the fermentation tends to be weak, and the wine cellar can be transferred to the post-fermentation tank. The temperature of the control product is 15~18°C at room temperature, and the fermentation is still carried out for 20~30 days to further ferment the yeast and improve the wine. The flavor.
7. Pressing, clarifying and disinfecting: After the end of the fermentation, the yellow liquid and the distiller's grains are separated by a plate and frame filter press, and the wine is clarified at low temperature for 2 to 3 days, and the supernatant liquid is sucked and then passed through the cotton cake filter. Filtration, and then sent to the heat exchanger sterilizer, sterilized at 70 ~ 75 ° C for about 20 minutes, killing the yeast and bacteria in the wine, and the precipitate in the wine is solidified to further clarify, and the body composition is fixed. After sterilization, it can be hot-packed and packaged tightly. It is aged for two months.
The finished yellow wine requires a wine content of more than 16% and an acidity of 0.45 or less. Maiqu and Jiu Maqu play a role as a saccharifying agent in the production of rice wine, and give the wine a color and aroma. The wine master acts primarily as a starter. Yellow wine fermentation is a typical method of saccharification and fermentation.
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