Method for preparing and formulating colorful fragrant wine

Abstract

The invention relates to a method for producing and confecting colored fragrant wine which belongs to the field of foods. The method is characterized in that various drinking wines which have excellent color, smell and taste can be produced simply and rapidly with large scale and low cost by adopting the method. Wines which can be produced and confected comprise white spirit and beer. The method comprises the following steps that food dyes and edible flavors or extractives, such as vegetables, fruits, flowers, cereals, dried fruits, and the like and other approved additives are added into wine and fully stirred and evenly mixed, and the mixture solution stands for 1-7 days at normal temperature and away from sunlight. The mixture solution without sediments is detected, canned, packed away from sunlight and sold. The colored fragrant wine which is produced and confected by adopting the method has simple process, low cost, short time, less limit, easily-controlled quality, abundant and beautiful color, seductive flavor, better mouthfeel, integrates the color, the smell and the taste into a whole body and greatly improves the driving value and the commercial value of the wine.

Description

technical field [0001] The invention provides a production and preparation method of drinking wine integrating color, fragrance and belongs to the field of food. Background technique [0002] China has thousands of years of wine production history and drinking culture. As a consumer product, wine is an indispensable drink for fun on many occasions and is loved by many people. In most cases, people drink alcohol to add to the fun or enjoy the fun therein, and need to obtain more and better feelings from vision, smell and taste. However, as a colorless liquor, no matter what kind of aroma is produced by which manufacturer, the aroma and taste of the liquor are similar. The color and taste of beer from various manufacturers are mostly the same. Affected by its formula components, traditional Chinese medicine health liquor is mostly yellow to yellowish brown or red to reddish brown in color, and most of them have obvious medicinal taste, and its specific function determines a ...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved is to avoid or reduce the limitations of existing various drinking wines and their production techniques as far as possible, and provide a method for producing drinking wines with good color, aroma and taste on a large scale, which is simpler, quicker and cheaper, and satisfies the People's Higher Requirements and Different Needs for Drinking Alcohol