Beverage wine brewed by combining liquid state complete fermentation and solid state fermentation distillation

Abstract

The invention discloses beverage wine brewed by combining liquid state complete fermentation and solid state fermentation distillation and a manufacture method thereof. A combined method combining traditional fermentation distillation wine and complete liquid state fermentation wine is adopted for production, thereby solving the problems of no nutrition of liquor and no way of improving alcohol content and palatability of yellow rice wine. The beverage wine is produced mainly fitting for liquor consumers who have the consumer demands for low alcohol liquor on current markets, traditional distillation only can produce liquor with the alcohol content of 52-70 percent, lowering the alcohol content is only made by adding water into the liquor for dilution, therefore, the product has no nutrient substances, and the flavor of the original liquor is destroyed. The beverage wine brewed by adopting the combination of liquid state complete fermentation and solid state fermentation distillation is obtained by mutually blending distillation liquor and complete fermentation liquor according to the requirements, and has adjustable alcohol content of 19-45 percent; as the product keeps the complete nutrient substances during grains and microbe (enzyme) fermentation and transformation with fermentation original solution as the main body, not only contains nucleic acid, peptide, amino acid, vitamine, protein and various microelements but also keeps the flavor characteristics of Chinese traditional distillation liquor. The technology makes up the defects in production of prior traditional beverage wines, and is a breakthrough in the manufacture of the traditional beverage wines.

Description

【Technical field】 [0001] The invention relates to a beverage wine brewed by combining liquid complete fermentation and liquid (solid-state) fermentation and distillation and a manufacturing method thereof, in particular to a method for brewing beverage wine by combining liquid complete fermentation and distillation. 【Background technique】 [0002] The production of traditional drinking alcohol is to use raw materials to ferment and then distill or simply ferment to obtain products. For example, the production of liquor: the product is obtained by distilling the raw materials after fermentation; the product of rice wine is obtained by semi-solid complete fermentation. The shortcoming of above-mentioned production method is: liquor product is through distillation, though improved alcohol content, nutritive substance is all discarded, and its product quality is only alcohol and water. Although rice wine is a product obtained through complete fermentation, all the nutrients in ...

AI Technical Summary

Problems solved by technology

The shortcoming of above-mentioned production method is: liquor product is through distilling, though improved alcohol content, but nutritive substance is all discarded, and its product quality is only alcohol and water

It is mainly to meet the needs of market consumption. Now liquor consumers in the market need low-alcohol liquor, while traditional distilled liquor can only produce 52-70% alcohol. If the alcohol content is reduced, it must be diluted with water. Such products not only have no nutrition Substances also destroy the flavor of the original wine