213results about How to "Rich bouquet" patented technology

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention discloses multi-strain combined fermentation red date wine and a brewing method thereof, which belongs to the technical field of brewing. The red date wine is produced by taking red date as raw materials through such processes as pretreatment, digestion, enzymolysis, sterilization, fermentation, aging and clarification. The adopted Candida, Kloeckera, Hanseniaspora and Pichia pastoris move at the early stage of fruit wine fermentation generally, so that a great deal of aromatic substances and special flavor components can be generated, the quality of fruit wine is improved, and positive impact is generated on the total flavour of the red date wine. Non-brewing yeast and brewing yeast are accessed at different fermentation stages, the species and content of the flavor substances in the date wine can be increased through the combined fermentation of multiple strains, thereby improving the mouthfeel of the date wine and the quality of the date wine; the date wine has unique style, rich wine body, sweet and pure bouquet, fresh mouthfeel and typicality.

The invention provides processing technology of fermented jujube wine, relating to the processing technology for making wine with jujubes as the raw materials. The jujube wine can furthest retain the nutrients and flavors of jujubes and has strong aroma, friendly taste and bright color. The technology comprises the procedures of selecting, classifying, washing, air-drying and kernel removing and is characterized in that the air-drying temperature is 30-50 DEG C; and then processing is carried out according to the following steps: 1) soaking; 2) crushing; 3) enzymolysis; 4) adjusting; 5) sterilizing; 6) inoculating and fermenting; 7) separating and wine pouring; and 8) clearing. The processing technology has the following beneficial effects that the highest processing temperature is controlled not to exceed 55 DEG C in the whole technology flow, thus effectively inhibiting the Maillard reaction; the problems that the nutrients and flavors are easy to damage in the (red) jujube wine production process, the product has bitter taste and precipitates can be generated in long-time storage are solved; many problems in industrial production are better solved; and the produced (red) jujube wine has strong aroma and rich taste and is clear and transparent.

The invention discloses a longan fermenting tequila which is characterized in that the longan fermenting tequila is prepared by carrying out the steps of pulping, dissolution assisting and corrosion resisting, pH value controlling, fermenting, distilling and the like on the materials including longan, pectase, a compound fermenting addition agent and active dry yeast. The alcohol content of the tequila is between 15 and 85 degrees; the methanol content (g / L) is equal to or less than 2.0; the copper content (mg / L) is equal to or less than 6.0. The longan fermenting tequila is firstly created in China, is colorless or pale yellow, bright and transparent, has harmony fruit fragrance and full-bodied wine fragrance, is a real invigorant, concentrates the essence of the longan, has a high nutrition value, has the property of wine to meet the favor of Chinese to the wine, does not contain the matters of the wine which assume fragrance and smell, and has a purer taste. Compared with the same kind of products abroad like aquavit, the taste of the longan fermenting tequila is fresher; moreover, the longan fermenting tequila does not contain the extractions of an oaken barrel and meets the taste of Chinese more.

The invention relates to a mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield, belonging to the technical field of white spirit production techniques. The Sichuan-process Xiaoqu white spirit production technique comprises the following steps: raw material screening, double-water grain immersion, primary distillation, water stewing, redistillation, airing and cooling, yeast stirring and bacterium culture, preparation of flavor-producing yeast liquor, timed constant-temperature fermentation and distillation. The method is used for producing Sichuan-process Xiaoqu white spirit from glutinous sorghum, corn and raw rice, is beneficial to fully displaying the advantages of various raw materials, and enhances the nutritive value of the spirit, so that the produced spirit is aromatic, sweet and clean. The flavor-producing yeast is added as a flavoring agent in the fermentation process to enhance the flavor and mouthfeel of the white spirit. The technical process is simple by timed constant-temperature bacterium culture and fermentation, and is easy to control. The Sichuan-process Xiaoqu white spirit has the advantages of high ethyl acetate content, high distillation yield, favorable transparency, no turbidity or precipitation, thick flavor and sweet mouthfeel, and has favorable color and flavor, high nutritive value and wide market prospects.

The invention relates to a brewing process of high-grade sweet white wine, which is characterized by comprising the following steps of: picking white grapes the fruits of which have the sugar content of no less than 220g / L and 6 to 8g / L of total acid, cooling to the temperature of -5 to -7 DEG C, freezing, taking out after freezing the fruits for 8 to 12 hours, squeezing by using a gasbag squeezer at room temperature, cooling to the temperature of 0 to 5 DEG C after adding sulfur dioxide into the obtained grape juice according to 60 to 100mg / L, keeping the temperature, then mixing evenly after adding food-grade gelatin according to 80 to 100mg / L, afterwards adding bentonite according to 800 to 1000g / L, separating clear juice and carrying out freeze concentration on the clear juice; and fermenting at the temperature of 14 to 16 DEG C in a temperature control way, separating after finishing, and ageing for 12 to 24 months. The method can obtain grape juice similar to the quality of the raw materials of ice wine, produces sweet type wine with the mouth feel similar to that of the ice wine, lowers the cost of a product and can also meet the requirement of a consumer fully.

The invention discloses a novel brewing process of sweet osmanthus rice wine, which comprises the following steps: (1) steaming rice, adding rice-koji and sweet osmanthus to the steamed rice, and carrying out diastatic fermentation; (2) after diastatic fermentation of rice, rice-koji and sweet osmanthus, separating fermented rice wine juice and rice wine vinasse; (3) adding the rice wine juice and water to rice wine in a certain ratio, and simultaneously adding yeast to the rice wine for fermenting; and (4) filtering fermented rice wine, and canning to obtain a finished product. By adopting the process, steamed rice and sweet osmanthus are fermented simultaneously and are formulated in a strict ratio, the fragrance of sweet osmanthus is retained and fused into the rice wine together with nutrients, and the mouth feel of rice wine is improved. Glutinous rice and sweet osmanthus are supplementary in nutrients, so that the sweet osmanthus rice wine is golden and clear in appearance, dense in wine smell and sweet in mouth feel. After canning to obtain the finished product, water bath sterilization is performed, so that the sterility and health of the sweet osmanthus rice wine can be guaranteed.

The invention discloses a method to brew the Cherokee rose wine through constant temperature fermenting, the method comprises the steps of saccharification, fermenting and distilling. Two methods of brewing the fruit wine and the white wine with the Cherokee rose are combined, thus the Cherokee rose distilling white wine with the quality of the Cherokee rose fruit wine can be produced, the liquor-making rate of the Cherokee rose wine brewed by the method is high, and can reach to 8 to 12 percent accounted as per the standard 50 degree(percentage V / V), the quality of the wine can be greatly enhanced, the color of the wine is bright and transparent, the fragrance of the wine is dense, the Cherokee rose wine is provided with the typical compound fragrance that the fruit fragrance of the Cherokee rose is taken as the main characteristic, the fragrance is natural, aromatic and permanent, the feeling in the mouth is not acerbic, the taste of the wine is pure, mellow and plentiful, and the residual taste is long. After detected, each physical and chemical index of the Cherokee rose wine is higher than the index of the superior grade wine, simultaneously, the nutritive substances such as amino acid, vitamin, calcium, iron, carotene, thiamin and ascorbic acid etc are rich in the Cherokee rose wine. The method is suitable for the large-scale production of the industrialization.

The invention discloses concentrated wine containing purple onions, brandy with an onion flavor and a preparation method of the concentrated wine and the brandy. Grapes and the purple onions are taken as raw materials, and onion pieces and a mixture of grape juice, grape skin and seed are subjected to biological fermentation. The fermentation process is performed as follows: yeast aerobic fermentation and alcohol fermentation are performed, and the concentrated wine containing the purple onions and a byproduct, the brandy with the onion flavor, are prepared after freeze concentration, reduced pressure distillation, ultra-filtration sterilization, sterile filling and other processes. With the adoption of the preparation method, the problems about onion odor elimination and effective protection of non-volatile flavor substances and nutritional ingredients are solved, the concentration of nutritional and functional materials of the purple-onion-containing concentrated wine prepared with the method is increased by 5-6 times, the onion flavor and the fragrance of the wine and the brandy are rich, the tastes are extremely good, and the health-care function is remarkable. Little residual onion odor in the byproduct, the brandy with the onion flavor, can generate a special stimulation to the taste and the smell of a drinker, and accordingly, the unique flavor and taste of the brandy with the onion flavor are formed.

The invention discloses a method for brewing honey mead by red kojic rice. The method comprises the following steps of S1, pretreatment: taking honey, pouring the honey into a pretreatment tank, carrying out premixing and preheating treatment, and filtering to remove bee cadavers and big impurities after melting the honey; S2, honey dilution: pumping the honey which is subjected to the pretreatment into a honey mead fermentation tank, and adding water to dilute the honey; S3, honey sterilization: carrying out sterilization on diluted honey; S4, honey fermentation: carrying out fermentation by adding an appropriate amount of red kojic rice according to a formula; S5, honey mead clarification: pumping fermented honey mead into a storage tank, and clarifying the fermented honey mead; S6, filtration and separation: carrying out filtration and separation on qualified to-be-encapsulated honey mead through an ultrafiltration device, and obtaining a honey mead product.

The invention provides condensed cold impregnated bulk wine and a production method thereof. The production method of the condensed cold impregnated bulk wine comprises the following steps: crushing and removing stems; adding sulphurous acid and pectinase; separating grape juice; freezing and concentrating the grape juice; cold-impregnating residual grape pulp for 48 hours; pumping the concentrated grape juice into the grape pulp; adding yeasts for fermentation; and fermenting by apple milk. By creatively combining a process of cold-impregnation with freezing concentration, the problem that the quality of wine in China is relatively low at present is solved, and the fragrance of the wine is enhanced and the taste of the wine is improved. Finally, a purpose of brewing high-quality wine which is rich in fragrance, is smooth, elegant, and has coordinated and fruity taste is achieved.

The invention relates to a blueberry dry red wine and a preparation method thereof. The blueberry dry red wine comprises the raw materials namely blueberries, blueberry condensed juice, pectinase, yeast, calcium carbonate and gelatin, wherein high quality wild blueberries produced in Great Khingan are chosen as the raw material, and the wild blueberry containing rich nutritional ingredients not only has good health care effect but also has functions of preventing cranial nerve from ageing, strengthening heart, resisting cancer, softening blood vessel, enhancing human body immunity and the like. The method adopts advanced international biological brewing techniques such as low temperature control fermentation technology, deacidification and decoloration, and combines the traditional red wine brewing technology; through low temperature freezing, molecular sieve treatment, oak barrel storing, the wine not only keeps the maximum nutrient substances such as anthocyanin in the wild blueberries, but also has rich wild blueberry aroma and bouquet.

The invention discloses a method for preparing a liquor from five coarse cereals, which uses the following raw materials in parts by weight: 1-10 parts of black corn, 1-6 parts of triticale, 0.5-1 part of black bean, 1-6 parts of black glutinous rice and 1-7 parts of sorghum. The method comprises the following specific preparation steps: soaking, performing primary raw material liquid-state fermentation, distilling, performing secondary mature material liquid-state fermentation and squeezing. The process method is unique, and innovatively combines the liquor process and the wine process. The brewed liquor is brilliant red and transparent in color and mellow in mouthfeel, is rich in cyanidin and selenium and has a high nutritive value, thus being a novel liquor combining the advantages of the liquor and the wine.

The invention relates to a preparation method of a product with pumpkins as raw materials, more specifically to a preparation method of a pumpkin wine. The pumpkin wine processed by the preparation method provided in the invention has mellow wine flavor and rich nutrition. The technological steps of the method include: conducting washing, peeling, dicing and pulping on pumpkins, immediately adding potassium metabisulfite, then adding 0.03-0.05mg of pectinase into every 100ml of pumpkin juice, and conducting thermal preservation at a temperature of 40-60DEG C for 2-3h; adding white sugar, adjusting the sugar content of the pumpkin juice to 15-20%, adding citric acid to adjust the acidity of the pumpkin juice to 0.5-0.7; inoculating 10-20% of active dry yeast into a sucrose solution with a concentration of 8%, and carrying out activation at 25-30DEG C for 1-2h so as to obtain a yeast activation solution; then inoculating 10-20% of the yeast activation solution into pumpkin juice clarified by pasteurization, and carrying out activation at 25-30DEG C for 20-24h; and performing fermentation, aging, blending, clarification as well as sterilization.

The invention discloses a pawpaw distilled liquor and a preparation method thereof, belonging to the technical field of food processing and biological fermentation. The preparation method comprises the steps of: biologically fermenting papaya juice so as to transform carbohydrate into ethyl alcohol fully; and then preparing the pawpaw distilled liquor through twice distillation, storage, aging, mixing and filtration, wherein the distillation can improve an alcohol content, reduce contents of organic acids and polyphenols, and guarantee a relatively long expiration date and good mouth feeling of a finished liquor; and the contents of effective components in the finished liquor can be improved by mixing and adding a fermentation wine base into the distilled liquor. According to the invention, the pawpaw distilled liquor has the total content of the acids of 1-3 g / L, the total polyphenol content of 0.5-1.5 g / L and the alcoholic strength of 42-52%vol, is clear, transparent and full-bodied, rich in nutrition, fine and smooth as well as pure and mild in taste, has a full-bodied pawpaw smell, a soft taste and a refreshing feeling, and can be preserved for a long term at a normal temperature.

The invention provides kadsura coccinea fermentation-type fruit wine and a brewing method thereof. The brewing method of the kadsura coccinea fermentation-type fruit wine comprises the following steps: breaking kadsura coccinea fruits into pulp to obtain primary pulp; mixing the primary pulp, water and cane sugar according to the weight ratio of 1:(2-4):(1-1.5), regulating a pH (Potential Of Hydrogen) value to 3.4-4.3 to obtain liquid to be fermented; adding yeast activate fluid into the liquid to be fermented according to the weight ratio of 3-10%, and fermenting and successively deslagging and ageing to obtain a finished product. The kadsura coccinea fermentation-type fruit wine keeps effective ingredients in the kadsura coccinea fruits to a large extent and has a dark read, clarified and transparent wine body, a mellow, pure, soft, fresh and sweet taste, a fresh aroma and a strong fruity flavor. The brewing method has the advantages of simple technology and high fermentation yield.

The invention relates to the technical field of food processing and wine brewing, in particular to a raw material wine brewing technology. The raw material wine brewing technology comprises the following steps: smashing raw materials, fermenting ingredients, distilling to obtain wine, and putting into bottles. In the technology disclosed by the invention, raw material stewing is not required, fermentation can be directly carried out, and therefore, production working procedures are simplified. Compared with a traditional wine brewing technology, the raw material wine brewing technology disclosed by the invention is characterized in that fermentation time is obviously shortened, and manpower and energy consumption can be saved by about 70-80%. In addition, the raw material wine brewing technology has the advantages of high wine yield and good product quality, the contents of nutrition ingredients including protein and the like in vinasse as a by-product are relatively high, and the vinasse can be used as an ideal low-cost fodder raw material.

The invention relates to the technical field of brewing wine, in particular to a brewing process of brandy, comprising the following steps: raw material treatment-fermentation-distillation-storage-preparation, aging-filtration, filling-finished product. As for the quality characteristic of male wine No.1 grape, the invention directionally develops the raw juice brandy and the skin residue brandy through the skin juice separation technology and the specific process adopted in the invention, and successfully solves the problem that the green smell in the fruit of the male wine No.1 grape occursin the wine in the prior art. The raw juice prepared by the invention is amber, clear and transparent, glossy, fruity and wine fragrance, and the aging fragrance is harmonious and elegant, rich, softand delicate in taste, and sweet and moisturizing in aftertaste. The brewing process has the advantages of light golden yellow brandy, clear and transparent, glossy, rich fragrance, harmony, mellow taste, long aftertaste.

The invention relates to a production method of red raspberry-rose fruit wine, belonging to the field of fruit wine beverage. The production method comprises the following steps: by taking red raspberry fruits and dried rose flower buds as main raw materials, squeezing the red raspberry fruits to obtain red raspberry fruit juice, adding purified water into the rose flowers and extracting to obtain rose water extract, evenly mixing the red raspberry fruit juice and rose flower water extract, adding white granulated sugar to adjust sugar degree, performing main fermentation, then performing after fermentation, then blending including flavor adjustment and sugar acid adjustment, ageing, filling, and sterilizing, to obtain the red raspberry-rose fruit wine product. The red raspberry-rose fruit wine is mellow in fruit, flower and wine scents, clear and transparent, and has attractive wine red color, palatably sour and sweet and freshly present. The production method is simple to operate, and the obtained red raspberry-rose fruit wine product has strong health function, and is wide in market prospects.

The invention relates to a wine aroma beef sauce and a preparation method thereof. The wine aroma beef sauce is characterized in that the wine aroma beef sauce is prepared from the following raw materials by weight: 60-65 parts of beef, 2-3 parts of davallia mariesii moore ex bak, 1-2 parts of lotus leaf, 2-2.5 parts of osmanthus fragrans, 1-1.3 parts of rosa laevigata michx, 0.8-1 part of astragalus complanatus, 1.2-1.3 parts of ailanthus altissima swingle flower, 1.5-1.6 parts of root of hempleaf negundo chastetree, 8-9 parts of brown sugar, 4-5 parts of soybean, 7-8 parts of porphyra, 20-21 parts of carrot, 18-20 parts of hami melon, 20-23 parts of beer, 10-11 parts of amorphophallus konjac powder, 1-2 parts of allium ascalonicum, 2-3 parts of fresh ginger, 6-7 parts of olive oil, 350-360 parts of sweet flour paste, 0.4-0.5 part of lactic acid bacteria, and 4-5 parts of a nutritional additive. According to the present invention, the beef sauce has characteristics of delicate taste, rich wine aroma, simple and easy-performing preparation process, rational and scientific formula, and complete nutrition, and a variety of Chinese herbs are added during the processing process, wherein davallia mariesii moore ex bak, rosa laevigata michx and astragalus complanatus can provide a kidney invigorating effect, lotus leaf and ailanthus altissima swingle flower can provide effects of wind-evil dispelling and dampness removing, and the bone and muscle reinforcing effect can be achieved after often taking the wine aroma beef sauce.

The invention discloses a preparation method of roxburgh rose juice and roxburgh rose wine. The roxburgh rose juice is prepared by the following production processes: rinsing, screening, juice squeezing, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The roxburgh rose wine is prepared by the following production processes: rinsing, screening, juice squeezing and primary fermentation, secondary fermentation, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The prepared roxburgh rose juice has high nutrient content, unique flavor, fresh and cool taste, rich vitamins, amino acid and superoxide dismutase SOD, and low sugar, can be directly drunk or diluted for drinking and has relatively good health efficacy, the nutrient contents are sufficiently released and are easily absorbed by a human body, and the utilization rate of roxburgh rose fruits is high; the roxburgh rose wine is rich in vitamins, amino acid and superoxide dismutase SOD and has the fruit flavor of the roxburgh rose fruits as well as the efficacies of refreshing and helping produce saliva and slake thirst after being drunk, the contents of vitamin C and vitamin P are far higher than the contents of other fruit wine, and the alcoholic strength is 11-13 degrees; the roxburgh rose juice and the roxburgh rose wine have the efficacies of preventing cancers, helping digestion, relieving tedium and delaying senescence.

The invention relates to a process for brewing high-grade dry botrytis sweet white wine. The process is characterized by comprising the following steps of: picking white grapes of which the sugar content is more than or equal to 200g / L and the total acidity is between 6 and 8g / L, removing rotten and unripe grapes, drying complete strings of white grapes on a bamboo curtain externally covered by gauze in a dry, rainproof and well ventilated place, pressing at room temperature, and controlling the juice yield to be 20 to 40 percent; adding 60 to 100 mg of liquid sulfurous acid for wine-making industry into the each liter of obtained grape juice, clarifying for 24 to 72 hours, and separating clear juice; and controlling the temperature and fermenting the clear juice at the temperature of between 14 and 16 DEG C and then separating, and aging for 12 to 24 months. The high-grade dry botrytis sweet white wine brewed by the method has sweet and wet mouthfeel, strong fruity flavor and wine fragrance, also has some botrytis characteristics and can adapt to the mouthfeel of the majority of consumers.

The invention relates to the technical field of food and particularly relates to a plum wine jelly and a preparation method thereof. The plum wine jelly is prepared from the following raw materials inparts by weight: 3-8 parts of sugar, 6-10 parts of high fructose corn syrup, 25-40 parts of plum wine, 0.5-2 parts of plum concentrated liquor, 1-2 part of apple concentrated liquor, 0.2-0.5 part ofedible gum, 0.01-0.1 part of edible acid, 0.1-0.7 part of salt and 36-63 parts of water. By adding the plum wine and the plum juice into the jelly, the jelly has the functions of plums which purify blood, remove toxin and sterilize, so that the jelly has a unique function. The plum wine jelly prepared by the method provided by the invention is obvious in flavor, strong in wine flavor, smooth in taste, moderately sour and sweet and better in taste if being frozen.

The invention provides a red yeast rice, lily and honey liquor and a brewing method thereof. The red yeast rice, lily and honey liquor is prepared in the following steps that a honey diluent, lily enzymatic hydrolysate and a compound fermentation agent are mixed and fermented, then squeezing and clarifying are carried out, and after the obtained liquor is sterilized, the red yeast rice, lily and honey liquor is obtained. The compound fermentation agent is prepared from Angel yeast resistant to alcohol high in concentration, Angel yeast resistant to high sugar, red yeast rice and aroma-producing yeast. Compared with the prior art, the liquor has the advantages that the compound fermentation agent is used, so that the fermentation speed is high, the alcohol production capacity is strong, and the residual sugar content is low; the aroma-producing yeast is added in the fermentation process, so that the brewed red yeast rice, lily and honey liquor has the original sensory flavor of honey, a plurality of ester substances are generated, and the bouquet is strong; the raw materials such as the red yeast rice are added, so that the honey liquor has a good typical nourishing effect and flavor characteristics of alcohol products, and accords with eating habits of people in China.

The invention discloses a rhizopus which is collected in the CCTCC (China Center for Type Culture Collection) and has a collection number of No. M 2011323 and the application of the rhizopus to the preparation of a rice wine yeast, belonging to the field of microorganism. The invention further discloses the rice wine yeast prepared from the rhizopus and a method for preparing the rice wine yeast.The rhizopus used for preparing the rice wine yeast is obtained through screening, the rice wine brewed by using the rice wine yeast has high alcohol and sugar content and tastes sweeter and more fragrant than the rice wine brewed by using the existing rhizopus rice wine yeast.

The invention provides a method for making dry wine by using wild kiwifruit according to a biotechnology. The method comprises the following steps: picking up kiwifruits; storing, selecting and washing the kiwifruits clean; juicing; blending the juice; activating with yeast; carrying out vacuum fermentation according to a biotechnology; separating wine lees and fermenting; brewing in another tank; filtering; sterilizing; detecting; and filling in a sterile room and the like. Organic and non-pollution wild kiwifruits from Shennongjia are used for making the dry wine and the maturity of all the whole fruits used for making the kiwifruit dry wine reaches 88%, the peel, seeds and pulp are extracted by using the biotechnology; the fermentation involves the nutrients of the whole fruits; by adoption of the method disclosed by the invention, the loss of nutrients of kiwifruits can be reduced effectively and wild kiwifruits are prepared into wine. The prepared dry wine is yellow green, clear and transparent, has strong aroma and coordinating taste and also has typical flavor of dry type fruit wine.

The invention relates to the field of health products, and discloses a preparation method of red bean honey health wine. The waste is turned into the wealth by utilizing a red bean processed precooked solution so as to realize high-efficiency utilization of resources and reduce the pollution, and a nutrition and health product is provided for consumers. The preparation method of red bean honey health wine disclosed by the invention comprises the following steps: 1) taking the red bean processed precooked solution to carry out sterilization processing; 2) adding honey into an obtained solution in the step 1) under an aseptic condition, adjusting the sugar degree of the solution till 17%-20%; 3) inoculating activated active dry yeast to the obtained solution in the step 2) at the temperature of 32-38 DEG C, wherein the mass fraction of the active dry yeast is 0.08% to 0.12%; 4) fermenting for 48-96h at the temperature of 26-30 DEG C; 5) carrying out sterilization processing again; 6) cooling, standing, filtering and packaging under the aseptic condition. According to the method, various nutritional ingredients in red bean are fully reserved, and wine body is rich in fermented mellow fragrance.

The invention relates to the technical field of wine brewing, in particular to a waxy corn wine brewing process. The process includes following steps: preparing materials, soaking, smashing, gelatinizing, saccharifying, fermenting, aging, and sub-packaging. By treating corn through special process, waxy corn wine is light yellow and uniform in color and clear and transparent in body, has aroma unique for waxy corn and pure and strong wine fragrance and is exquisite and smooth in taste and lasting in aftertaste.

The present invention belongs to the technical field of baijiu brewing and provides a method for manufacturing baijiu by cellar-in-cellar fermentation. The method comprises the following steps: S1, raw materials are pretreated: raw materials are weighed, the weighed raw materials are mixed, a mixture is crushed, water is added for soaking to obtain a wet mixture, the wet mixture is boiled, and cooling and air-drying are conducted to obtain brewed grains; and the raw materials are composed of the following components in parts by weight: 23-50 parts of sorghum, 16-35 parts of polished round-grained rice, 8-26 parts of tartary buckwheat, 5-16 parts of corns, 2-13 parts of sophora flowers and 2-6 parts of lotus flowers; S2, fermentation materials are prepared: koji block powder is added into the brewed grains obtained in the S1 and the materials are mixed evenly to obtain fermented materials; S3, fermentation is conducted: a cellar-in-cellar fermentation is used, a layer of corn cob is first sprinkled in a pool bottom of a cellar pool of a cellar-in-cellar, then a layer of the fermentation materials is added, then a layer of lotus receptacles is then sprinkled, then a layer of the fermented materials is added, cellar mud is used to seal a top, fermentation is conducted for 3 months and fermented grains are obtained after being taken out from the cellar; and S4, the fermented grainsare distilled to obtain the baijiu. The above technical solution solves problems that in the prior art, koji adding amount is low and pool entering temperature is low, thereby affecting yield and fragrance of the baijiu.

The invention relates to the technical field of wine making, in particular to wax gourd wine and a preparation method thereof. The wax gourd wine mainly comprises the following raw materials in parts by weight: 70-80 parts of wax gourds, 40-50 parts of pumpkins, 15-20 parts of hawthorns, 10-15 parts of celeries, 20-25 parts of sugarcanes, 17-20 parts of radix notoginseng, 15-17 parts of lithospermum, 15-17 parts of madders, 15-17 parts of liquorice, 13-15 parts of shizandra berries, 0.2-0.4 part of a de-acidification agent, 1-2 parts of zymocyte and the like, and is prepared by the steps of raw material treatment, pulping, enzymatic hydrolysis, fermentation, de-acidification, clarification, aging, super-high pressure sterilization and the like. The wax gourd wine provided by the invention is thick in wine fragrance, sour, sweet and tasty, and rich in nutrition and has the effects of detoxifying, inducing diuresis, dissolving phlegm, relieving restlessness, quenching thirst, eliminating dampness, relieving summer-heat, beautifying, nourishing skin and the like; the preparation method is simple and convenient for practical operation.