Key Techniques and Practice in Water-Saving Production of Shaoxing Yellow Rice Wine

Liquor-Making Science and Technology - - News -

HU Jianbo1, CAO Hongyan1, YANG Xiaoting1, GAO Xinyu1, YANG Xuewen1, HUANG Xiaoqian1, HUA Mengni1, WANG Yuanyuan2 and TIAN Rungang1 (1.College of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000; 2. BaolongshanWinery Co. Ltd., Shaoxing, Zhejiang 312099, China) Abstract: The relationships between rice steeping time and total acids in rice steeping water, COD, rice loss rate, and wine yield were investigated. The results suggested that, in traditional rice steeping, rice loss rate reached up to 9.16 %, COD in rice steeping water reached up to 63194.5 mg/L, and the longer the rice steeping time, the lower the wine yield. Even for rice steeped at 10 ℃ for two weeks, wine yield would reduce by 19.53 %. These findings were of great significance in improving rice steeping and optimizing yellow rice wine fermentation. Based on these findings, we believed that rice steeping water treatment is the key technology in water- saving production of yellow rice wine. Thus we designed a fermenting equipment integrating rice steeping, rice cooking and fermentation together. Such equipment had the following technical features: in situ rice steeping, in situ rice steaming, in situ fermentation, and recycling of rice steeping water, which could not only save containers, reduce materials transferring, save manpower and energy consumption, but also save the use of production water greatly and achieve zero discharge of high COD rice steeping water. There was no difference in physiochemical indexes and sensory evaluation between the produced wine and the wine produced by traditional techniques. Key words: yellow rice wine; water-saving production; rice steeping water; COD; fermentation equipment

Newspapers in Chinese (Simplified)

Newspapers from China

© PressReader. All rights reserved.