Sweet yellow wine and brewing process thereof

Abstract

The invention discloses yellow wine and a brewing process thereof, and particularly relates to sweet yellow wine and a brewing process thereof. The sweet yellow wine is prepared by the following raw materials: 5000 parts of brown sweet rice, 20 to 25 parts of Chinese medicinal distiller yeast, 20 parts of traditional distiller yeast, 9 parts of yellow wine active dry yeast, 1 part of Cordyceps sinensis, 2 parts of the root of straight ladybell and 1 part of the root of hairy asiabell; the traditional Chinese distiller yeast is prepared from the following raw materials: 5 parts of sophora flower, 3 parts of medlar, 4 parts of sandalwood, 4 parts of agilawood, 3 parts of chrysanthemum, 2 parts of liquorice, 3 parts of glossocardia, 3 parts of myrcia, 4 parts of cimicifugae foetidae, 5 parts of woodpaw, 3 parts of arabian jasmine flower, 4 parts of polygonum multiflorum, 3 parts of honeysuckle, 4 parts of myrobalan, 2 parts of radix asparagi, 5 parts of momordica grosvenori, 10000 parts of rice and 130 parts of traditional distiller yeast. The prepared yellow wine has the characteristics of light yellow color, high clarity, mellow flavor, sweet and delicious taste, softness, moderateness, no bitterness of the traditional Chinese medicine and endless aftertaste.

Description

technical field [0001] The invention relates to a rice wine and a brewing process thereof, in particular to a sweet rice wine and a brewing process thereof. Background technique [0002] The traditional sweet rice wine brewed with brown glutinous rice as the main raw material has a long history. It tastes delicious, has low alcohol content, is rich in nutrients, is sweet and sour, and is suitable for all seasons, and is deeply loved by consumers. Therefore, it has been circulated in our country for more than ten thousand years. But there are also fatal flaws, high temperature and long-term storage are prone to rancidity, and the color becomes darker. At present, there are some deficiencies in the traditional sweet rice wine brewing process: the koji is a single koji, and the alcoholization and saccharification and fermentation are not complete, so the sweet rice wine brewed by the traditional technology and koji has low alcohol content, single taste, and is easy to become s...

AI Technical Summary

Problems solved by technology

But there are also fatal flaws, high temperature and long-term storage are prone to rancidity, and the color becomes darker

At present, there are some deficiencies in the traditional sweet rice wine brewing process: the koji is a single koji, and the alcoholization and saccharification and fermentation are not complete, so the sweet rice wine brewed by the traditional technology and koji has low alcohol content, single taste, and is easy to become sour. Yield rate and brewing are difficult to control; there is strong coherence in the stages of saccharification and alcoholization, which affects the yield and quality of wine

In order to solve the above-mentioned technical problems, the applicant applied for a Chinese patent, the patent number being 201110206671. It is found that the yellow rice wine prepared according to this patented method has the bitter taste of traditional Chinese medicine. If no other additives are added, the shelf life will not reach 6 months, and the compatibility and clarity of Chinese medicine need to be further improved.

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