Low-alcohol kiwi fruit honey wine and preparation method thereof

Abstract

The invention relates to low-alcohol kiwi fruit honey wine and a preparation method thereof. In order to solve problems that the common yellow rice wine is relatively high in alcoholic strength, strong in taste and unsuitable for the adult female, the invention adopts a technical method as follows: on the basis that kiwi fruit and Chinese date honey has nourishing and beautifying effects and a high nutritive value and the sticky rice raw material has a food-nourishing characteristic advantage, a proportion relationship of raw and auxiliary materials is precisely calculated and controlled, composite fermentation is carried out onto the sticky rice sweet mash and the concentrated kiwi fruit juice, and the fermentation product is blended with the Chinese data honey so that the alcohol concentration is designed and controlled within an ideal low alcoholic strength range, and thus the alcoholic strength of the wine base is lowered, various physical and chemical indexes of the wine are guaranteed to reach standards, and the wine body is kept to be coordinated in color, fragrance and taste; the low-alcohol kiwi fruit honey wine is fragrant and sweet in mouthfeel, soft, fresh and pure in taste, strong in fruity flavor, is suitable for a high-end consumer group, especially for the adult female and the young consumers, and caters to the consumption trend of refreshing-delicate and nutritional health yellow rice wine.

Description

technical field [0001] The invention relates to a low-alcohol kiwi honey wine and a preparation method thereof. Background technique [0002] The alcohol content of ordinary rice wine is generally 15-17 / vol, and the strong taste is directly related to the high alcohol content. The development of low-alcohol refreshing rice wine is an effective way to improve the taste. Currently, there are roughly four methods for developing low-alcohol yellow rice wine. The first is the direct brewing method: use dilute mash to ferment with glucosidase and yeast with low alcohol production capacity, and the final alcohol content is about 10 / vol. This method is complicated to operate and difficult to master, and the quality of rice wine is not easy to guarantee. The second is the original wine dilution method: that is, to brew more full-bodied original wine first, and then dilute it with water to become a finished wine. This method is difficult to control the solid content, and the technica...

AI Technical Summary

Problems solved by technology

The first is the direct brewing method: use dilute mash to ferment with glucosidase and yeast with low alcohol production capacity, and the final alcohol content is about 10 / vol. This method is complicated to operate and difficult to master, and the quality of rice wine is not easy to guarantee

The second is the original wine dilution method: that is to brew the more mellow original wine first, and then dilute it with water to make the finished wine. This method is difficult to control the solid content, the technical standards are not easy to master, and the unique flavor of rice wine may be lost.

The third is the method of subtracting alcohol: the specific method is vacuum distillation or reverse osmosis, etc. This method is too technically difficult and difficult to operate

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