Preparation method of low-alcohol yellow rice wine
The invention provides a method for preparing low-alcohol yellow rice wine, which comprises the following steps of: mixing the low-alcohol yellow rice wine into a fermented mash before fermentation for 60-100% by weight of lactic acid fermentation mash, wherein the alcohol content after mixing is no...
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| creator | MAO YANGEN |
| description | The invention provides a method for preparing low-alcohol yellow rice wine, which comprises the following steps of: mixing the low-alcohol yellow rice wine into a fermented mash before fermentation for 60-100% by weight of lactic acid fermentation mash, wherein the alcohol content after mixing is not less than 6% by vol, and the lactic acid fermentation mash is obtained by fermenting Lactobacilluswith rice as raw material and the lactic acid content is not less than 10g/L at 10 to 15 DEG C for 6 to 12 day. The method of the invention can reduce the alcohol content of the yellow rice wine andkeep the unique flavor and taste of the yellow rice wine, thus solving the problem that the flavor of the yellow rice wine with low alcohol content is thin and the total acidity is low. Moreover, themethod of artificial inoculation of lactic acid bacteria culture solution improves the basic total acid in the fermentation broth of yellow rice wine, and can effectively inhibit the growth of mixed bacteria in the fermented gr |
| format | Patent |
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The method of the invention can reduce the alcohol content of the yellow rice wine andkeep the unique flavor and taste of the yellow rice wine, thus solving the problem that the flavor of the yellow rice wine with low alcohol content is thin and the total acidity is low. Moreover, themethod of artificial inoculation of lactic acid bacteria culture solution improves the basic total acid in the fermentation broth of yellow rice wine, and can effectively inhibit the growth of mixed bacteria in the fermented gr</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PROCESSES USING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190118&DB=EPODOC&CC=CN&NR=109234109A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190118&DB=EPODOC&CC=CN&NR=109234109A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MAO YANGEN</creatorcontrib><title>Preparation method of low-alcohol yellow rice wine</title><description>The invention provides a method for preparing low-alcohol yellow rice wine, which comprises the following steps of: mixing the low-alcohol yellow rice wine into a fermented mash before fermentation for 60-100% by weight of lactic acid fermentation mash, wherein the alcohol content after mixing is not less than 6% by vol, and the lactic acid fermentation mash is obtained by fermenting Lactobacilluswith rice as raw material and the lactic acid content is not less than 10g/L at 10 to 15 DEG C for 6 to 12 day. The method of the invention can reduce the alcohol content of the yellow rice wine andkeep the unique flavor and taste of the yellow rice wine, thus solving the problem that the flavor of the yellow rice wine with low alcohol content is thin and the total acidity is low. Moreover, themethod of artificial inoculation of lactic acid bacteria culture solution improves the basic total acid in the fermentation broth of yellow rice wine, and can effectively inhibit the growth of mixed bacteria in the fermented gr</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAKKEotSCxKLMnMz1PITS3JyE9RyE9TyMkv103MSc7PyM9RqEzNAXIVijKTUxXKM_NSeRhY0xJzilN5oTQ3g6Kba4izh25qQX58anFBYnJqXmpJvLOfoYGlkbEJkHQ0JkYNAMtELAE</recordid><startdate>20190118</startdate><enddate>20190118</enddate><creator>MAO YANGEN</creator><scope>EVB</scope></search><sort><creationdate>20190118</creationdate><title>Preparation method of low-alcohol yellow rice wine</title><author>MAO YANGEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN109234109A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MAO YANGEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MAO YANGEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of low-alcohol yellow rice wine</title><date>2019-01-18</date><risdate>2019</risdate><abstract>The invention provides a method for preparing low-alcohol yellow rice wine, which comprises the following steps of: mixing the low-alcohol yellow rice wine into a fermented mash before fermentation for 60-100% by weight of lactic acid fermentation mash, wherein the alcohol content after mixing is not less than 6% by vol, and the lactic acid fermentation mash is obtained by fermenting Lactobacilluswith rice as raw material and the lactic acid content is not less than 10g/L at 10 to 15 DEG C for 6 to 12 day. The method of the invention can reduce the alcohol content of the yellow rice wine andkeep the unique flavor and taste of the yellow rice wine, thus solving the problem that the flavor of the yellow rice wine with low alcohol content is thin and the total acidity is low. Moreover, themethod of artificial inoculation of lactic acid bacteria culture solution improves the basic total acid in the fermentation broth of yellow rice wine, and can effectively inhibit the growth of mixed bacteria in the fermented gr</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Preparation method of low-alcohol yellow rice wine |
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