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发明公开
CN106434160A 糯米酒及其制备方法、桂花清酒及其制备方法 无效 - 驳回

糯米酒及其制备方法、桂花清酒及其制备方法
摘要：
糯米酒及其制备方法、桂花清酒及其制备方法，属于酿酒领域。该糯米酒的制备方法包括，将糯米加工得到熟糯米，将熟糯米与甜酒曲混合发酵得到发酵酒液，继续二次发酵；当发酵酒液的波美度为28～35时，加入糯米重量0.2～0.4倍的水搅拌均匀并继续发酵12h以上；当发酵酒液的波美度为22～27时，加入糯米重量0.3～0.5倍的水搅拌均匀，并在12～20℃发酵24h以上；当发酵酒液的波美度为13～18时，分离发酵酒液。该方法能够有效的控制发酵过程，得到口感和风味稳定的糯米酒。本发明还公开了使用上述方法制备得到的糯米酒、使用上述糯米酒制备得到的桂花清酒及该桂花清酒的制备方法。
摘要（英）：

The invention relates to glutinous rice wine and a production method thereof and sweet osmanthus sake produced by the glutinous rice wine and a production method of the sweet osmanthus sake and belongs to the field of wine brewing. The production method of the glutinous rice wine includes: processing glutinous rice to obtain cooked glutinous rice, mixing the cooked glutinous rice with sweet distiller's yeast, fermenting to obtain fermented wine liquid, and performing second fermentation; adding water with the weight being 0.2-0.4 time of the weight of the glutinous rice when the baume degree of the fermented wine liquid is 28-35, evenly stirring, and continuing fermenting for more than 12 hours; adding water with the weight being 0.3-0.5 time of the weight of the glutinous rice when the baume degree of the fermented wine liquid is 22-27, evenly stirring, and fermenting at 12-20 DEG C for more than 24 hours; separating the fermented wine liquid when the baume degree of the fermented wine liquid is 13-18. By the method, the fermentation process can be controlled effectively, and the glutinous wine stable in taste and flavor can be obtained.

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