New acid-proof quality-guaranteeing method for low alcohol wine

Abstract

The invention relates to a new acid-proof quality-guaranteeing method for low alcohol wine. The new acid-proof quality-guaranteeing method includes purification and refining processing, quick-acting fermentation of an uncooked material, timely distillation for wine production, low alcohol wine quality standard, distiller's grain and residual liquid treatment and other process steps. The new acid-proof quality-guaranteeing method is as follows: according to the ratio of pine needle leaf to mint stem leaf to radix stemonae of 0.6-0.5: 0.5-0.6: 0.4-0.5, weighing the acid-proof quality-guaranteeing Chinese herbal medicines to pulverize into the mixed uncooked material, then according to the ratio of wet or dry rice to mixed uncooked material of 9-8:0.02-0.01, weighing and pulverizing into 35-45 mesh uncooked material paste or uncooked material powder, according to the ratio of uncooked material paste to koji to clean water of 100:0.7-0.9:270-260 and uncooked material powder to koji to clean water of 100:0.7-0.9:300-280, weighing, and separately adding into a fermentation cylinder for even mixing and sealed fermentation until a mash becomes brown and is fermented maturely, and then putting into wine distilling equipment to obtain longly acid-proof quality-guaranteeing high-quality green mellow low alcohol wine with good taste.

Description

technical field [0001] The invention relates to a low-alcohol wine quality preservation method, in particular to a new acid-proof and quality-preservation method for low-alcohol wine. Background technique [0002] With the progress and development of society, people gradually realize that drinking alcohol is not only to add to the joy of celebration, promote diet, eliminate fatigue and keep warm, but more importantly, it is to protect the body and prevent injuries. However, for a long time, due to the lagging of low-alcohol wine anti-acid quality preservation technology and the harmfulness of the chemical anti-acid preservation method adopted, wineries can only continue to produce high-quality alcohol that is easy to preserve and anti-acid, and drinkers have to continue to buy high-strength alcohol to drink, resulting in a large number of alcoholic beverages. Alcoholic drinkers suffer different degrees of physical injury, and even cause many accidents and misfortunes after d...

AI Technical Summary

Problems solved by technology

However, for a long time, due to the lagging of low-alcohol wine anti-acid quality preservation technology and the harmfulness of the chemical anti-acid preservation method adopted, wineries can only continue to produce high-quality alcohol that is easy to preserve and anti-acid, and drinkers have to continue to buy high-strength alcohol to drink, resulting in a large number of alcoholic beverages. Alcoholics suffer varying degrees of physical injury, and even cause many accidents and misfortunes after drinking, bringing unnecessary damage to the drinkers themselves, their families, and society

For this reason, some people of insight in the wine industry have carried out many beneficial researches and attempts over the years, but it is difficult to succeed and promote their use due to lack of awareness of innovation and the unscientific and unscientific comprehensive technology of anti-acid and quality preservation.