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Method for preparing osmanthus wine

A production method, the technology of sweet-scented osmanthus wine, is applied in the production field of sweet-scented osmanthus wine, which can solve the problems of local characteristics, difficulty in experiencing the fragrance of osmanthus flowers, and difficult consumption groups, and achieve a high degree of drinking safety and a sweet taste effect

Inactive Publication Date: 2009-12-16
李净
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Publication No. CN1180740A discloses sweet-scented osmanthus wine and a production method thereof. The method is to extract juice from sweet-scented osmanthus, Chinese wolfberry, jujube, Wuliang Luzhou-flavored wine or sorghum wine, and add rock sugar to prepare it. The sweet-scented osmanthus wine, the base wine Wuliang Luzhou-flavor Baijiu used, has a killing effect on the fragrance of sweet-scented osmanthus, making it difficult for people to appreciate the charm of sweet-scented osmanthus in August.
At present, the production process of sweet-scented osmanthus wine is all blended wine, and it is too local, so it is difficult to form a real consumer group, and it is even more difficult to enter the international market

Method used

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Examples

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Effect test

Embodiment 1

[0017] Soak 500kg of sorghum, steam the grain, take it out of the retort and let it cool, add 2.0kg of koji and mix well, put it into the box to cultivate bacteria and saccharify for 22-26 hours, add 10kg of fresh osmanthus, mix it with the grain and blow it to cool at 18°C-25°C and put it into the cement pool to solidify Ferment for 6-7 days, distill in a retort barrel, pinch the head and remove the tail, put 270kg of the middle wine into storage, store it in oak barrels for three years, and then blend it into sweet-scented osmanthus wine.

Embodiment 2

[0019] Soak 500kg of wheat, steam the grain, take it out of the retort and let it cool, add 2.0kg of koji and mix well, put it into the box to cultivate bacteria and saccharify for 22-26 hours, add 20kg of fresh osmanthus, mix it with the grain and blow it to cool at 18°C-25°C and put it into the cement pool to solidify Ferment for 6-7 days, distill in a retort barrel, pinch the head and remove the tail, put 270kg of the middle wine into storage, store it in oak barrels for three years, and then blend it into sweet-scented osmanthus wine.

Embodiment 3

[0021] Soak 500kg of rice, steam it, take it out of the retort and let it cool, add 2.0kg of koji and mix well, put it into the box to culture and saccharify for 22-26 hours, add 30kg of fresh osmanthus, mix it with the grain and blow it to cool at 18°C-25°C and put it into the cement pool to solidify Ferment for 6-7 days, distill in a retort barrel, pinch the head and remove the tail, put 260kg of the middle wine into storage, store it in oak barrels for three years, and then blend it into sweet-scented osmanthus wine.

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Abstract

The invention relates to a method for preparing osmanthus wine. Cereal raw materials are soaked and stewed, quyao is added for solidifying and saccharifying the raw materials, osmanthus soused by fresh osmanthus or white sugar is added to well saccharified flavor according to the content of 2 to 6 percent of cereal raw materials by weight, and the step of pit entry solid fermentation of blended grains is carried out; and well fermented grains are distilled and taken out to be stored with original degree in an oak barrel for three or more years, thereby obtaining the osmanthus wine. The osmanthus wine prepared by the method of the invention belongs to fermented and distilled osmanthus wine, the distilled wine is stored in the oak barrel for three or more years, and oaken quercitrin enters into the wine during storage. The wine is golden yellow transparent liquid, is glittering and translucent, and has pleasing and harmoniously mixed osmanthus fragrance, alcoholic fragrance and oaken fragrance and sweet and refreshing mouthfeel, the osmanthus fragrance thereof is naturally and harmoniously mixed with the wine fragrance, and the osmanthus wine is not provided with any spice and food addiitive and has high drinking safety; and the invention integrates Chinese white spirit and international distilled liquor into a whole, and can enable the Chinese wine to step into the international market.

Description

technical field [0001] The invention relates to a production method of wine, in particular to a production method of sweet-scented osmanthus wine. Background technique [0002] Xianning is the hometown of sweet-scented osmanthus, and the food, beverages and wines produced with sweet-scented osmanthus as raw materials are relatively traditional. The production method of traditional sweet-scented osmanthus wine is simply pickling sweet-scented osmanthus or steaming sweet-scented osmanthus dew, taking edible alcohol or grain white wine as the base wine, adding white sugar, etc., and the technology content of the product is relatively low. Chinese Publication No. CN1180740A discloses sweet-scented osmanthus wine and a production method thereof. The method is to extract juice from sweet-scented osmanthus, Chinese wolfberry, jujube, Wuliang Luzhou-flavored wine or sorghum wine, and add rock sugar to prepare it. The sweet-scented osmanthus wine of making, its used base liquor Wuli...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H1/22C12H6/02
Inventor 李净
Owner 李净
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