Study On The Processing Technique And Stability Of The Chinese Rice Wine

Chinese rice wine is one of the oldest wines all over the world and it is also our national speciality. So it wins its reputation "national treasure". It roots from China and is named three kinds of the oldest wines in the world along with the beer and grape wine. It is deeply accepted by the customers owing to its moderate alcohol, mellow wine aroma, special wine taste , abundant nutrition and its value of food treatment and medicine using.With the improvement of people's standard of living, more and more low alcohol health liqueur is emphasized. As a result, broad promising and opportunity are brought to the Chinese rice wine industry.The Chinese rice wine's brewing includes yeast fermentation and daqu fermentation. Concrete study and analysis were carried through on the wine's technology aiming at the two parts. The test obtained material parameters of each main steps and all of the work can afford references for the Chinese rice wine's production.The Chinese rice wine is one kind of colloid system with abundant nutrition and complicated components .its stability possesses some relativity. Such as, the changes of time, temperature fluctuation, illumination etc. can destroy the colloid balance in some degree, and the deposit appears. Although the deposit does no harm to people's health, appearance quality of the wine was greatly influenced. The paper selected the excellent clarificants via adopting different clarificants and the stability of product wine could be improved greatly. In addition, the test also performed the study on the effect of inhibitory bacterium and made the component in the Chinese traditional medicine have strong persuasion in displaying its function. The main results were as follows:1. When fermented the yeast starter, bee brand and jinniu brand blended together displayed the optimum effect, and can reach mutual supplement and mutual harmony.2. The optimal activating conditions for dry yeast were 3% sugar water and activating temperature at 35℃.3. The optimal technical parameters for fermenting the wine were 65h fermentation, fermentation temperature at 30 ℃ and yeast proportioning 2:1(bee/jinniu)...