Processing method of natural menthol low-degree ice yellow wine

A processing method and a menthol technology are applied in the processing field of natural menthol low-alcohol ice sculpture yellow wine, which can solve the problem that the ice sculpture wine has no relevant reports, and achieve the effects of improving nutritional components and drinking value, increasing extraction, and having distinct characteristics.

Active Publication Date: 2012-06-27
安徽古南丰实业股份有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0005] So far, there is no relevant report on the ice sculpture wine suitable for drinking in four seasons of spring, summer, autumn and winter brewed from mint leaves.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A kind of processing method of natural menthol low-alcohol ice sculpture rice wine, operates according to the following steps:

[0023] a. Soak glutinous rice and red rice for 23-27 hours, cook and gelatinize, spread out on a bamboo mat after cooling, and stir with a wooden rake to separate the rice grains;

[0024] b. Add wine and medicine according to 0.3-0.4% of the weight of the rice, mix well, and make a nest for saccharification;

[0025] c. When the sugar content of the saccharification and fermentation nest liquid reaches 120-150g / L, mix evenly the crushed sweet-scented osmanthus red wheat koji according to 16.5% of the weight of the rice, and after 24 hours, use aged colorless rice wine and water in a ratio of 1:1 Carry out cylinder flushing so that the sugar content is 22-25g / L;

[0026] d. Open the rake 11 hours after flushing the vat, and then pour into the pottery altar after 23 hours; after filling the altar, open the rake every 2-3 hours on the first day...

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PUM

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Abstract

The invention relates to a processing method of natural menthol low-degree ice yellow wine, which belongs to the technical field of brewing. Based on the production process of tan-fan rice wine, glutinous rice, red rice, sweet-scented osmanthus red skin wheat koji and natural mint serve as raw materials, colorless tan-fan rice wine punching cylinder, Gunanfeng traditional small cylinder low-temperature and long-time fermentation and other special brewing technologies are adopted, so that the effective nutrition of the glutinous rice, red rice and mint is dissolved during the fermentation process, semi-dry yellow wine which is fashionable, refreshing, has unique flavor and is suitable to drink in four seasons is brewed, and the nutrition and drinking value of the yellow wine are improved.

Description

technical field [0001] The invention relates to a brewing process of rice wine, in particular to a processing method of natural menthol low-alcohol ice sculpture rice wine. Background technique [0002] The winemaking process of the rice-sharing method is carried out at the same time as saccharification and fermentation, so it is also called "double fermentation". The quality control of this process is complicated and technically difficult. It must be flexibly controlled according to various factors such as temperature, rice quality, fermented rice and wheat koji performance, and timely adjustments. If the fermentation is normal, the proportions of various components in the wine mash will be harmonious. , Balanced growth, the taste of the finished wine is fresh, soft, sweet and full-bodied, and the quality will meet the requirements of physical and chemical indicators. The fermentation time of Tanfan wine is about 90 days. It is the production method with the longest fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 潘仕华
Owner 安徽古南丰实业股份有限公司
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