Production method: 1. Selection of raw materials: the main raw materials used in the brewing of yellow wine is the refined white treatment of glutinous rice and rice, but also used corn and corn, followed by wheat and water. The rice used for brewing yellow wine should be white and plump, neat in size and with few inclusions. The weight of 1,000 grains is 20 to 30 grams, the specific gravity is 1.40 to 1.42, and the higher the starch content of the rice, the better. In production, use soft rice that absorbs water quickly and is easy to paste and saccharify. The quality of brewing water directly affects the quality of the product. General requirements for the water used to be clean and hygienic, in line with the standards of drinking water, commonly used spring water, lake water, deep well water and river heart water.
2. Rice whitening: the outer layer of rice contains fat and protein, affecting the quality of the finished product, it should be removed through the whitening (rice milling), the degree of whitening of rice can be used to indicate the rate of refined rice, the general requirements of the rate of refined rice in 90%, but also can be directly to the standard of Japonica or standard Japonica for the feeding of rice.
3. soak rice: its purpose is to make starch absorb water, easy to cook paste traditional process soaking time up to 18 ~ 20 days, the main purpose is to get soaked in rice slurry, used to regulate the acidity of the fermentation mash, because the slurry contains a lot of lactic acid. The new production process is generally soaked in rice for 2~3 days to make the rice absorb sufficient water.
4. Steaming: the purpose of steaming is to make starch paste. At present, the general use of horizontal or vertical continuous rice steamer steaming, atmospheric steaming can be about 25 minutes, the steaming process can be sprayed about 85 ℃ of hot water and rice copy. Requirements for rice "hard inside soft, no raw heart, loose not paste, through and not rotten, uniform".
5. drop tank fermentation: steamed rice through the air-cooled or water-cooled fall into the fermentation tank, and then add water, wheat quartz (10% of the amount of raw rice), brewer's mother (about 10% of the volume of fermentation mash liquid), so that the total weight control in the 300 ~ 340 kilograms (according to the raw material of rice 100 kilograms as the basis), mixed well, the product temperature is controlled at 24 ~ 26 degrees Celsius. After 10~12 hours, the product temperature rises and enters the main fermentation stage, at which time the fermentation temperature must be controlled at 30~31℃, utilizing jacket cooling or stirring to regulate the mash temperature and enable the yeast to respire and expel carbon dioxide. The main fermentation generally takes 3~5 days to complete.