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Waxberry wine and brewing method thereof

A technology of bayberry and raw wine, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of loss of nutrients, astringent taste of bayberry wine, uncoordinated taste, etc., and can increase the acidity in the stomach. , The effect of increasing PH value and increasing appetite

Active Publication Date: 2012-07-04
湖南佰诺酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve technical problems such as astringent taste, high acidity, uncoordinated mouthfeel and easy loss of nutritional components of red bayberry wine.

Method used

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  • Waxberry wine and brewing method thereof
  • Waxberry wine and brewing method thereof
  • Waxberry wine and brewing method thereof

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Embodiment Construction

[0019] A preparation method of red bayberry wine, comprising the following steps:

[0020] 1. The preparation of glutinous rice wine juice is according to the common method of making glutinous rice wine juice (yellow rice wine).

[0021] (1) Soak glutinous rice: Soak selected high-quality glutinous rice in water for 12-16 hours, the water temperature is less than 30°C, and then wash.

[0022] (2) Cooking: Cook the soaked and cleaned glutinous rice at 105°C for 20-30 minutes until the glutinous rice is cooked and not sticky, and there is no raw heart inside, then pour it with clean sterile water to cool.

[0023] (3) koji: use rhizopus koji, the amount of koji is 0.3-0.5% (percentage by weight), mix rhizopus koji with cooked glutinous rice.

[0024] (4) Saccharification and fermentation: at 25-32° C., saccharification and fermentation for 72 hours. Make glutinous rice wine juice.

[0025] 2. Preparation of raw bayberry wine

[0026] (1) Fresh fruit dipping: add the sorted r...

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Abstract

The invention discloses waxberry wine and a brewing method thereof. The wine comprises 50 to 60 percent of waxberry raw wine and 40 to 50 percent of glutinous rice wine juice, and is blended by the waxberry raw wine and the glutinous rice wine juice, wherein the waxberry raw wine is prepared by soaking waxberry fresh fruits into CO2 gas, then crushing and pressing the soaked waxberry fresh fruits, and extracting and fermenting juice. Because the waxberry wine prepared by the method has obviously different flavor and mouth feel compared with yellow wine and fruit wine, the product has unique novelty. The invention solves the technical problems that the waxberry wine is acerbic and has over-high acidity, the mouth feel is inharmonious, the nutrient components are easy to lose, and the like.The product is red, clear and transparent, has intense flavor of the waxberry fruit and mellowness of the glutinous rice wine, has sweet taste and harmonious acidity, is pure, fresh and satisfying, can be drunk as the fruit wine and the yellow wine, has the functions of supplementing substances such as vitamins, amino acid, trace elements and the like for human body, and has function of nourishing curative effect.

Description

Technical field [0001] The invention relates to a beverage and food and a production method thereof, in particular to a bayberry wine and a brewing method thereof. technical background [0002] In the past, bayberry wine was brewed according to the wine production process. However, due to the low sugar content, high acidity, high Vc and tannin content of bayberry fruit, improper operation will easily cause the loss of Vc and other nutrients, and also cause the fruit juice to brown. Phenomenon. In addition, too high tannin content will bring obvious astringent taste to the product, which directly affects the taste and commodity value of the product. [0003] There are two kinds of production methods in the brewing of my country's red bayberry wine at present. One is the soaking method: adding a certain amount of grain liquor to the fresh red bayberry fruit, which is filtered and filled. Its process is as figure 2 , the fruit wine flavor of the product brewed by this metho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02C12R1/865
Inventor 武世新
Owner 湖南佰诺酒业股份有限公司
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