According to the nutritional ingredient and characteristics of tartary buckwheat and based on the traditional craft of rice wine brewing,a novel Lin-fan rice wine starter was prepared using polished japonica rice and wine koji for saccharification by boiling at low temperature by enzyme. Furthermore,the polished japonica rice was used instead of tartary buckwheat during yeast amplificationand fermentation.The saccharification starter was improved by the addition of Baiyao medicine,red Qu and wheat Qu,which increased the contents of trace constituents and metabolic products in the rice wine mash.At the downstream stage of production,the techniques of blending,regulating and freeze-absorbing was used.With the above innovation,the tartary buckwheat wine was produced,which was sweet,pleasant,nutritional and healthy.

Using e-gum as material,the production of e-gum rice wine was developed by adding the powder mixture of Chinese date,medlar,longan, dried tangerine peel and other plants into traditional rice wine during fermentation.The technology improved the nutritional,functional and natural of rice wine,except for the merit that the nutrients in rice wine is easy to be digested and absorbed.

In order to inherit and make a full development of Shaoxing yellow rice wine,Shaoxing yellow wine is discussed in five specific aspects,complete with a six-thousand-year long culture,a unique technique,a secret brewage,rich components and a quite special active function.The reason for the health-care function of Shaoxing yellow rice wine is described in detail.For it has a high content of protein and sugar,and it consists of functional oligosaccharide,organic acid with low molecular,vitamins,trace elements and compounds of phenol series.

The concept of low-alcohol rice wine and the technology and ingredient of high concentration fermented low-alcohol rice wine were introduced in this paper.Besides,the function and prospect of high concentration fermented low-alcohol rice wine with oligosaccharides were also discussed.

Myotonin is highly valued for its medicinal qualities and nutritional qualities.Myotonin and Japonica rice are used as raw materials while Rhizopus、Red Kojic,and Enzyme preparation are served as saccharifying leavens.With a traditional feeding technology,by adding medicinal and edible plants in time,yellow rice wine with myotonin is produced.The final product has a clear orange color and a strong flavor.It tastes quite different.

It was briefly introduced about the characteristics of traditional wheat koji,the improvement of manufacturing process of koji,the mechanization of koji production and the mixture of enzymes or bio-products with the traditional koji.Some new ideas were raised to make technological innovation in koji production with the inheritance of traditional manufacturing process.

黄酒是由5种基本成分和几百种微量化合物组成的胶体溶液.形成黄酒非生物混浊的因素众多.该文介绍了黄酒中非生物混浊沉淀产生的7种原因及解决办法,在酿制好黄酒基础酒的前提下,采用贮存陈化、除浊澄清、冷冻吸附、过滤等,使酒体清亮透明.

The production,characteristics,classification and quality criterion of caramel color were summarized in this paper.Furthermore,the application of caramel color in rice wine,addition amount,function,effect on colloid stability and quality control were discussed in details.

In order to develop yellow wine,ant extract can be added into traditional yellow wine's production.Ant extract and other functional plant materials are mixed together for saccharification fermentation.After a whole process of squeezing,boiling,brewing,compounding,freezing,and sterilization,healthy and nutritional yellow wine is produced.With a clear brown red color,the final product has a light plant flavor and wonderful taste.Its alcoholicity(volume 20℃) is 14.5%~15%,total sugar(dextrose) 15.1~20g/L,total acid(lactic acid) 3.5~6.5g/L,nitrogen in amino acid state(nitrogen) 0.85~0.90g/L.

In order to develop the new type of yellow rice wine and make full use of the byproduct of mushrooms, yellow rice wine with mushroom and sticky rice is produced. The extract of mushroom liquid is added into the vat -soaking process and the extract of spirits is added in the feed - batch fermentation process respectively. After later working procedures, yellow wine with mushroom and sticky rice is brewed. With a clear and shining orange color, this wine has a special mushroom flavor. And its spirit content(volume 20℃) is 12.5% - 13% ,sugar content (glucose) is 50 -65 g/L,total acid(lactic acid)is 5.0 -6.0 g/L.

The production technology,brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.The technology character of flower liquor was also analyzed and discussed.

Chinese date has rich nutritional value and health-care function.With Chinese date and polished round- grained rice as raw materials,after a whole process of saccharification fermentation,squeezing,boiling,brewing,ill- tering and mixing,yellow wine with Chinese date is produced.Bee honey is used as clarifying agent and nutritional compounding agent,and then is added into this yellow wine.With a clear orange yellow color,it has a compound fla- vor with yellow wine and Chinese date.With low alcohol spirits,this yellow wine is rich in nutrition and has health- care function.

Great significance of rice wine production with technology was discussed in this paper.It is also discussed that the introduction of modern technology,such as bioengineering,traditional Chinese medicine,nutrition and health care and liquor body design to improve and consummate the rice wine production technology would make the development trend of rice wine.

According to the principle of rice wine fermentation in Jiaxing,rice was used to make Lin-fan rice wine starter during saccharification and boiled at low temperature by enzyme.Then cornstarch syrup was used instead of rice feeding in yeast propagation and fermentation.After blending and frozen adsorbing,the product was clarified with moderate flavor and unique flavor of rice wine.

The production processing, essential techniques, ingredients and properties of Jiaxing sweet wine were introduced here. The problems limited the development of sweet wine were summarized, and several solutions were proposed to improve techniques for the production of novel sweet wine.

The filling machine model,technical performance,film type,performance requirements,technical process flow and operation requirements in the production of bagged rice wine were discussed in this paper.The quality problems that frequently occurred in bagged rice wine were also analyzed and discussed technically.

特种黄酒包含低醇黄酒、果味黄酒和功能性保健黄酒等.低醇黄酒主要生产方法为原酒稀释法、限制发酵法、特种酵母发酵法和发酵后脱除酒精法.果味型黄酒生产工艺有果酒和黄酒配兑、果汁为原料酿制、果汁和香料配制.功能性黄酒就是指在生产过程中添加功能因子后制成的一类黄酒,对人体有一定的保健功能.

The nutritional components and physiological functions of mulberry wer e summarized in this paper.Using rice as raw material and mulberry as adjunct m aterials,healthy mulberry vinegar was produced by enzymatic liquid-state fermen tation and then mixed with honey after press.The product was rich in nutrients,with good healthy function and unique flavor.

DHG clarifier can be used to clear the turbidness in millet wine.Its suitable dose is 300mg/kg.Dissolved with soft water(1∶10),DHG clarifier is mixed with millet wine,and then gets the cold storage for 24h.After the process of filtration,sterilization and canning,the content of total nitrogen and solid particles can be reduced;the protein's stability of millet wine and its quality can be also improved.

At present,the research and development of domestic low-alcohol functional rice wine has already been in initial stage.The quality,brand and output have not set a large scale.But,the development of some innovated wine,such as Hejiu ,nutritional rice wine,Zhuangyuanhong with low alcohol,functional Jingdiao rice wine with oligosaccharide,and Shanghai Laojiu ,proved that the low alcohol functional rice has a broad prospect,which followed the innovative way of low alcohol,safety and health,and catered to the change of consumption structure and market requirement.