When mentioning the red wine of the mustard farm wine company, Lanxi citizens will not be unfamiliar. It is the yellow wine brewed by Lanxi people themselves. Recently, Lanxi Mustard Garden Wine Co., Ltd. invented the "rice full liquid fermentation brewing process", innovating the traditional yellow wine brewing model, and obtained the national invention patent.
The rice wine industry is a traditional industry, with French wine and German beer, known as the world's three oldest wines. In the past, people brewed rice wine has always used the "soil method" passed down by the ancients. However, with the development of society, modern people have new requirements for the taste of yellow wine. The traditional rice wine brewing process also needs improvement.
Soaking rice, washing rice, steaming rice, mixing and fermenting, sealing and cultivating, and squeezing and clarifying... These are the basic processes of traditional rice wine brewing process. In the production workshop of Mustard Farm Wine Company, automated pipelines replace these cumbersome processes.
“This is the rice full-liquid fermentation brewing process invented by our company.†Wang Zhulin, general manager of the company, pointed to the product delivery pipe.
It turns out that as early as 2002, Wang Zhulin, who has more than 20 years of experience in making yellow wine, found that the traditional solid-state fermentation process has problems such as low work efficiency, long fermentation cycle, low alcohol production rate and high labor intensity. Therefore, he pondered the transformation of the traditional rice wine brewing model.
According to research and experiments, these problems can be solved by using whole broken rice as raw material, liquefying by liquefaction enzyme, adding yeast for wheat koji and rice wine, and adjusting the balance between saccharification and fermentation. This brewing process can use rice broken rice as raw material, which greatly reduces the cost of raw materials. The pulverization into fine powder increases the surface area, reduces the amount of the used amount, improves the utilization rate of starch, and improves the rate of alcohol production. The use of full liquefaction production mode eliminates the process of immersing rice, washing rice, steaming rice and rinsing rice, which is energy-saving and environmentally friendly. In the production process, the materials are in liquid form and can be closed production and transportation. Therefore, the entire production process uses automated pipeline processes, which greatly reduces the labor intensity of workers. In addition, using this production process, it saves more than 20% in water consumption, grain consumption, coal consumption, etc., and improves the competitiveness of enterprises.
"Only by continuous innovation, enterprises have a way out." Wang Zhulin said with deep feeling that it is through technological innovation that promotes the development of enterprises. At present, Mustard Farm Wine Company produces 5,000 tons of yellow wine annually. It is the largest yellow wine producer in Jinhua and Zhangzhou, and its sorghum and carved rice wines account for 80% of the local consumer market.
It is understood that the rice liquid fermentation process is the only invention patent in China's yellow wine industry.