Method for making yellow rice wine

Yellow rice wine is a brewed wine with rice, millet, corn, millet and wheat as the main raw materials, which is cooked, kojid, saccharified, fermented, squeezed, filtered, fried, stored and blended. (Highlight pure grain and brewing. )

Second, what is Shaoxing wine (Shaoxing yellow wine, Shaoxing old wine)

Shaoxing wine is a high-quality yellow rice wine made from high-quality glutinous rice, wheat and Jianhu water in a specific area of Shaoxing by a unique process. (At present, there are only 15 enterprises that actually use the certification trademarks of Shaoxing yellow wine and Shaoxing old wine, and only 6 enterprises really belong to the geographical protection enterprises of Shaoxing wine origin, among which COFCO Shaoxing Wine Co., Ltd. is one. )

Third, raw materials of Shaoxing wine

Main raw materials and auxiliary materials: (1) glutinous rice (2) wheat (3) Jianhu water (4) yeast.

(1) Glutinous rice is compared to "the meat of wine". Why do you have to brew Shaoxing wine with glutinous rice instead of japonica rice or indica rice?

1) glutinous rice is almost amylopectin, but the molecular shape of amylopectin is irregular, the intermolecular arrangement is loose, it absorbs water quickly, and it is easy to cook and gelatinize, which is beneficial to saccharification and fermentation.

2) The starch branch in glutinous rice is difficult to saccharify, so there are more dextrin and oligosaccharides left in the wine, so the taste of glutinous rice wine is mellow.

3) The glutinous rice contains less protein, vitamins and ash, and the wine brewed with glutinous rice has less miscellaneous flavor.

4) 83% of amylopectin in japonica rice, 0/2% of amylose/kloc, 60-70% of amylopectin in indica rice and 30-40% of amylose.

Glutinous rice emphasizes its whiteness.

1) The surface of brown rice is a layer of crude fiber with many cortical tissues. The cortex contains crude protein 14.8%, crude fat 18.0% and crude fiber 9%, while protein and fat are rich, which are the sources of the off-flavor of yellow rice wine and will affect the quality of finished wine.

2) When brewing yellow rice wine with brown rice and coarse white rice, the expansion and dissolution of plant tissues are limited, rice grains are not easy to soak, cooking time is long, rice yield is low, and gelatinization and saccharification effects are poor.

3) Poor color and taste. The rice grains are not fermented completely, and the protein and fat in the chaff layer are easy to cause acidosis and odor.

Therefore, the glutinous rice for brewing Shaoxing wine needs first-class glutinous rice.

(2) Wheat

Wheat is the raw material for making koji, and wheat koji made of wheat is compared to "the bone of wine". The general requirement of wheat is red-skinned durum wheat. The water content is about 12.5%, the bulk density is above 770g/l, and the impurities are below 1.0%. The function of wheat koji-saccharifying agent can promote the conversion of starch into glucose.

(3) Brewing water

Jianhu water is called "blood of wine". You can't make good wine without good water, so the source of good wine must be a famous spring. The reason why Shaoxing wine is crystal clear, fragrant and becomes a treasure in wine is not only because of its exquisite materials and a set of traditional techniques accumulated from a long brewing history, but also because it is brewed with the unique Jianhu water.

Jianhu water has its unique features:

1) Through the study and analysis of the geological structure of the water source area, it is known that the content of heavy metals harmful to human body is low in bedrock, weathering crust and sediments, and it is in a convergent state. At the same time, it contains appropriate minerals and trace elements, especially trace elements such as molybdenum and selenium, which are particularly beneficial to the human body.

2) Jianhu water, as brewing water, basically meets the domestic water standard in China.

3) Low salt content and moderate hardness (too high hardness is not conducive to fermentation, and too low hardness will make the wine taste bitter. ) The PH value is neutral, without precipitation, suspended solids and impurities.

(4) Jiumu

Shaoxing wine, a semi-finished product produced by drenching rice, contains a lot of yeast, which can be used as a starter to convert glucose in the semi-finished wine into alcohol.

Fourth, the production process of Shaoxing wine

Jianhu water

↓ ↓

Glutinous rice → soaking → cooking → blast cooling → dropping → saccharification and fermentation → fermentation after canning → pressure filtration →

↑

Wheat koji and yeast

Decocting wine → aging in the jar → filling → bottled wine.

Technological characteristics: traditional technology, hand brewing, pure grain production and pure natural fermentation.

There are four methods for conventional production of yellow rice wine: 1 leaching method, 2 feeding method, 3 spreading method and 4 mechanization method.

Verb (abbreviation of verb) Types of Shaoxing wine

There are four types according to sugar content:

1) dry rice wine. The sugar content is below 15.0g/l, which represents Shaoxing Yuan red wine.

2) Semi-dry yellow rice wine. The sugar content is 15. 1~40.0g/l, and the representative product is Shaoxing yellow rice wine.

3) Semi-sweet yellow rice wine. The sugar content is 40. 1~ 100.0g/l, which shows that this product is a Shaoxing wine.

4) Sweet yellow rice wine. The sugar content is above 100.0g/l, and the representative product is Shaoxing Xiangxue wine.

The difference between four Shaoxing wines;

1) has different sugar content.

2) The manufacturing process is different.

3) Different raw materials.

Justin and rice were added with water before fermentation, while Justin wine was brewed with 45% distiller's grains instead of brewing water.

4) The difference between Justin and Rice is that

A the sugar content is different.

The yield of B yellow wine is lower than that of Yuan red wine. Relatively speaking, yellow wine is mellow, and yuan wine is thin.

Precipitation of Shaoxing yellow rice wine.

The precipitation of yellow rice wine is generally divided into two types: 1 biological precipitation; Abiotic precipitation. What we see generally belongs to the second kind. It is commonly known that yellow rice wine has "a thousand feet". Bottled yellow rice wine is turbid and precipitated when it is cold, and its shelf life is not long, which has been puzzling all yellow rice wine enterprises. Various methods have been used before, and the results are always unsatisfactory. Recently, our company adopted the most advanced freezing filtration technology in yellow rice wine industry and achieved good results.

However, bottled yellow rice wine will still precipitate after a long storage time. Generally speaking, the reasonable explanation is a polymer (protein et al. ) is condensed and generally does not affect the internal quality of wine.

Note: 1. Generally, bottled yellow rice wine will become turbid when it is cold in winter, and it will dissolve when it is heated to about 30-40 degrees. It is also called cold turbidity, which is a reversible turbidity.

2, cold turbidity for too long, heating yellow rice wine, turbidity can not be redissolved, also known as oxidation turbidity or permanent turbidity. It is generally believed that cold turbidity is the precursor of oxidation turbidity. Although the molecular size, physical properties and the content of each component are somewhat different, the basic components contained in them are the same, all of which contain polymer protein, polyphenols, sugars, heavy metals and a certain amount of calcium and magnesium mineral salts. It is only after further oxidative polymerization that the molecular structure of cold turbidity becomes more complicated.

Seven. Evaluation of Shaoxing yellow rice wine

Shaoxing yellow rice wine is a kind of enjoyable food which mainly meets people's tastes. Generally speaking, there are two methods to identify the quality of products: physical and chemical hygiene index analysis and sensory evaluation.

Using various instruments and biochemical analysis methods for physical and chemical analysis and inspection can accurately determine various indexes in yellow rice wine, but it can not fully reflect the flavor quality of yellow rice wine. Because the formation of flavor quality of yellow rice wine depends not only on the quantity of various components, but also on the balance, coordination, foil, buffer and cover-up relationship between various components, it is said that the physical and chemical analysis data of two common wine samples are very close, but there may be obvious differences in wine flavor. Therefore, the quality identification of yellow rice wine not only needs physical and chemical hygiene analysis and determination, but also needs sensory evaluation to comprehensively reflect the overall appearance of flavor quality of yellow rice wine.

Sensory evaluation includes four items; 1 Appearance 2 Fragrance 3 Flavor 4 Grid

1) The appearance should be orange, clear, transparent and shiny, and a small amount of aggregates are allowed at the bottom of the bottle (can).

2) The aroma should have the unique mellow flavor of Shaoxing wine. With the increase of years, the fragrance should be rich, and there should be no abnormal aroma or smell.

3) The taste is mellow, soft, fresh and refreshing, and there is no peculiar smell. The higher the year, the higher the mellowness, commonly known as the thicker the meat.

4) Style is style, and wine body coordination has the unique style of Shaoxing wine, that is, the proportion of sugar, acid and wine is coordinated.

The order of tasting yellow rice wine;

Look at its color, smell its fragrance, taste its taste and comprehensively comment on its style.

Note: The difference between mechanized production and manual brewing of yellow rice wine.

Mechanized production of yellow rice wine adopts purebred fermentation, with relatively short fermentation period, too vigorous fermentation period, relatively less content and relatively weak meat quality. On the contrary, hand-brewed yellow rice wine adopts pure natural fermentation, and the fermentation period is relatively long, generally 80-90 days, with rich residue and mellow meat.

Color, aroma, taste and source of Shaoxing yellow rice wine.

The color, aroma and taste of Shaoxing yellow rice wine mainly come from raw materials, auxiliary materials and saccharifying agent. Metabolites of various microorganisms during brewing and aging reaction during storage.

(A) the source of color

1) The color of yellow rice wine mainly comes from the natural color of raw materials and the color of saccharifying starter (wheat koji is yellowish, and red yeast has red pigment to make yellow wine reddish).

2) Add a proper amount of caramel color to the wheat starter to increase the color of the wine.

3) During storage, sugar and amino acids in wine combine to produce aminocarbonyl reaction, which produces black essence and causes wine color browning (caramelization reaction).

(B) the source of incense

The aroma of yellow rice wine does not refer to the outstanding aroma of a compound, but a compound aroma.

1) Natural flavor substances such as starch, sugar and amino acids contained in raw materials are metabolized by yeast, enzymes and various microorganisms during fermentation to produce flavor substances.

2) Aroma brought by wheat koji (each koji has a unique aroma. Due to the high temperature rise in the production of wheat koji, the microbial residues of protein in wheat autolyse and transform into amino acids and other substances, resulting in koji flavor.

3) Store the unique aroma generated by the esterification reaction of organic acids and alcohols, and generate various esters during the aging process. When sweet yellow rice wine is stored for a long time, caramelization reaction will occur, forming black-like essence, which also has a burnt taste. According to the comprehensive analysis data, there are three aroma substances in yellow rice wine.

A) esters. More concentrated are ethyl lactate, ethyl acetate, ethyl formate, ethyl propionate and hexyl hexanoate, which together form a fragrance, that is, the more fragrant yellow rice wine is.

B) aldehydes. Mainly acetaldehyde, a small amount of isobutyraldehyde, isovaleraldehyde, acetal synthesized by condensation of acetaldehyde and acetic acid, with mellow fruit flavor.

C) alcohols. Mainly phenylethanol, isobutanol, isoamyl alcohol, sec-butanol and so on. In particular, high-content phenylethanol has a sweet and refreshing aroma.

(3) the source of taste

Flavor substances in yellow rice wine are very rich, which are obtained through a lot of sensory evaluation and physical and chemical analysis. They are mainly composed of sweet, sour, bitter, spicy, astringent and fresh, forming a mellow, soft, plump, rich, mellow and long sensory image.

1) sweet substance

The sweet substances in yellow rice wine mainly come from starch in rice koji and wheat koji. Sugar, residual sugar, oligosaccharide and dextrin produced by amylase hydrolysis. The second is glycerol produced by fat hydrolysis during fermentation. The third is to decompose the sweet amino acids produced by protein. Such as alanine, glycine, amino acids, etc.

2) Acidic substances

Acid is the main flavor substance in yellow rice wine, which can increase the strong feeling and reduce the sweetness in yellow rice wine. During the aging process, acid reacts with ethanol to produce esters, which makes the wine more fragrant. Lactic acid and volatile acid can increase the strong sense of wine aroma and are important factors that constitute the flavor of yellow rice wine. Acid has a buffering effect and can coordinate other taste substances. The acids in yellow rice wine are mainly lactic acid, succinic acid, pyroglutamic acid, citric acid, tartaric acid and glucuronic acid.

Total acid and volatile acid are usually analyzed in yellow rice wine, and total acid generally increases during aging because a) alcohol oxidation increases acidity. B) It is the molecular synthesis of acid, alcohol and other substances, and some organic acids are reserved. C) The amino acid content of aged yellow rice wine is increased, so that the acid content is increased.

3) umami substances

Umami taste is mainly amino acids, and amino acid taste is a major feature that distinguishes China yellow rice wine from all kinds of wines. Glutamic acid, Tianmen glutamic acid and lysine in amino acids, peptides produced by protein hydrolysis and nitrogenous bases are all delicious.

4) Bitter, astringent and spicy

Bitter substances are mainly amino acids, peptides, butyric acid, 5- methylthioadenosine and amines. In addition, the large amount of koji and long storage time will also bring bitterness. The bitter taste in yellow rice wine makes the wine strong and refreshing under extremely slight circumstances, but the bitter taste is too heavy, which destroys the coordination of the wine.

The astringent substances are mainly lactic acid, aminobutyric acid, valine and leucine. In addition, some wines (semi-finished products) have high acidity, and adding too much lime will produce astringent taste. Poor quality of some koji will also bring astringency to wine.

Spicy substances are mainly ethanol, higher alcohols and aldehydes. A beautiful new wine is more obvious. After storage, because of the close relationship between alcohol and other ingredients, wine can become soft, refreshing and harmonious.