Experiment on fermentation of glutinous rice for making sweet wine brewing

Summary

Sweet wine brew, or simply wine brew, is a fermented food with high sugar and low sprinkles content widely consumed by the folk in China. It is made from high-quality glutinous rice by the saccharification and fermentation of root molds and yeasts in a small song. The principle of making sweet wine brew is very simple: after the spores of root mold germinate on the rice substrate, several amylases secreted by the sprouting mycelium hydrolyze the starch in the substrate into glucose. Next, the root molds and a variety of yeasts convert some of this glucose into ethanol.

Operation method

fermentation

Principle

1. Saccharification stage: After germinating on the rice substrate, the spores of root molds rapidly sprout a large number of mycelia, which secrete several amylases that hydrolyze the starch in the substrate to glucose. 2. Alcoholic fermentation stage: A portion of the glucose is continued to be converted to ethanol by the root molds and a variety of yeasts.

Materials and Instruments

Glutinous rice
Quill Concentrated sweet liquor medicine
Incubator, autoclave, beaker

Move

First, choose a good rice material

Choose high quality glutinous rice as fermentation raw material;
Secondly, amalgamate and soak

Soak the glutinous rice in water for 12-24 hours;
III. Steaming and Cooking

Steam the glutinous rice thoroughly in a steamer or pressure cooker under water;
IV. Cooling inoculation

Remove, disperse and cool down the steamed rice from the steamer. According to the amount of the first ball-shaped liquor medicine in the mortar and pestle finely, and then mixed with the amount of rice;
V. Charging and fermentation

After inoculation, the rice can be put into a 500ml beaker (the volume is about 300ml after compaction), with a hole in the center for heat dissipation and liquid accumulation. If you use pottery altar or other containers can also be, but should be washed and boiled water beforehand to prevent contamination of stray bacteria;
VI. Holding Fermentation

Cultivate in 30 ℃ temperature box for about 2 d. On the first day, we can see a large number of longitudinal and cross-body extending on the surface of rice. On the first day, a large number of crisscrossed bacteria were seen on the surface of the rice, and then the viscosity of the rice gradually decreased, and the saccharification liquid was slowed down.Slowly overflow; to the second day, mycelial growth and fermentation continued. At this time, if you find that the rice grains are dry, you can add some cold water;
VII. Post-ripening fermentation

After brewing for 2d, the wine has been initially matured, but the taste is not good, so it should be placed at a lower temperature of 8-10 ℃ for a few days to carry out post-fermentation in order to reduce the acidity, increase the sugar level and wine flavor;
VIII. Quality assessment

High-quality sweet liquor brew should be a fermented food with white color, distinct rice grains, strong liquor aroma, full mash, sweet and mellow, and refreshing taste.

For more product details, please visit Aladdin Scientific website.

https://www.aladdinsci.com/