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Chinese date and sticky rice red wine and preparation method thereof

A technology of jujube and glutinous rice, applied in the field of red wine, can solve the problem of low alcohol content, and achieve the effect of deep red wine body, various types, and wide market application

Active Publication Date: 2014-11-19
徐志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional glutinous rice wine is brewed by one-time fermentation technology. The brewed rice wine has low alcohol content and must be preserved to prolong the shelf life. And there is no red wine brewed with red dates.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Jujube 10kg, glutinous rice 40kg, 50° pure grain original wine 100kg, edible alcohol 104kg, water 196kg, main raw material fermentation material 100kg, carbon jujube 12kg, brown sugar 2kg, honey 2kg, distiller's yeast 0.4kg.

[0024] The preparation method of jujube glutinous rice red wine:

[0025] (1) Soak glutinous rice and jujube for 10 hours, mix them, and cook for 60 minutes;

[0026] (2) Cool the cooked mixture to 32°C, add distiller's yeast, then add 16kg of water, and ferment for 4 days with an alcohol content of 10°;

[0027] (3) After adjusting the alcohol content of 50° pure grain raw wine, edible alcohol and 180kg water to 50°, dissolve it into the fermented primary fermentation material, carbon dates, brown sugar, and honey, mix it into the cellar and ferment for 60 days, then filter, age, and kill Bacteria, finished products, packaging.

[0028] The water used in step (3) is first grade pure water.

[0029] The alcoholic strength of the red wine of pre...

Embodiment 2

[0031] Jujube 10kg, glutinous rice 40kg, 50° pure grain wine 75kg, edible alcohol 54.5kg, water 270.5kg, main raw material fermentation material 100kg, carbon jujube 12kg, brown sugar 2kg, honey 2kg, koji 0.4kg.

[0032] The preparation method of jujube glutinous rice red wine:

[0033] (1) Soak glutinous rice and jujube for 12 hours, mix them, and cook for 70 minutes;

[0034] (2) After cooling the cooked mixture to 30°C, add distiller's yeast, then add 16kg of water, and ferment for 5 days with an alcohol content of 8°C;

[0035] (3) After adjusting the alcohol content of 50° pure grain raw wine, edible alcohol and 254.5kg water to 30°, dissolve it into the fermented primary fermentation material, carbon dates, brown sugar, and honey, mix it into the cellar and ferment for 90 days, then filter, age, Sterilization, finished product, packaging.

[0036] The water used in step (3) is first grade pure water.

[0037] The alcoholic strength of the red wine of present embodimen...

Embodiment 3

[0039] Jujube 10kg, glutinous rice 30kg, edible alcohol 275kg, water 164kg, carbon jujube 10kg, brown sugar 2kg, honey 2kg, distiller's yeast 0.4kg.

[0040] The preparation method of jujube glutinous rice red wine:

[0041] (1) Soak glutinous rice and jujube for 10 hours, mix them, and cook for 70 minutes;

[0042] (2) Cool the cooked mixture to 30°C, add distiller's yeast, then add 12kg of water, and ferment for 6 days with an alcohol content of 12°C;

[0043] (3) After adjusting the alcohol content of edible alcohol and 152kg water to 50°, dissolve the fermented primary fermentation material, carbon dates, brown sugar, and honey and mix them into the cellar for fermentation for 100 days.

[0044] The water used in step (3) is first grade pure water.

[0045] The alcoholic strength of the red wine of present embodiment is 50 °.

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Abstract

The invention relates to Chinese date and sticky rice red wine and a preparation method thereof. The Chinese date and sticky rice red wine consists of the following raw materials in parts by weight: 30 to 40 parts of sticky rice, 8 to 12 parts of Chinese date, 0 to 150 parts of 50-degree purely-brewed raw wine, 54 to 260 parts of edible alcohol, 120 to 290 parts of water, 8 to 12 parts of carbon jujube, 2 parts of brown sugar, 2 parts of honey and 0.4 part of yeast. The Chinese date and sticky rice red wine disclosed by the invention does not comprise any additives, is rich in wine concentration and Chinese date fragrance, is deep red and transparent in color, can be blended with beverages for drinking, is rich in wine brewing types, can be brewed under the condition of high, immediate and low alcohol content and has wide market application and a large production range.

Description

technical field [0001] The invention relates to a red wine, in particular to a jujube glutinous rice red wine and a preparation method thereof. Background technique [0002] Generally, when making red wine, grape skins and grape flesh are pressed at the same time, and the red pigment contained in red wine is released when the grape skins are pressed. Because of this, the color of all red wine is red. Glutinous rice wine, the main raw material is glutinous rice, the brewing process is simple, the taste is sweet and mellow, and the ethanol content is very small, so it is very popular among people. But traditional glutinous rice wine all adopts primary fermentation technology to brew, and the rice wine of brewing has the shortcoming that alcohol content is low, must pass anticorrosion to prolong the shelf life, and also do not brew red wine with jujube now. Contents of the invention [0003] The purpose of the present invention is to provide a red jujube glutinous rice wine...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 徐志徐晓嫄
Owner 徐志
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