Citron rice wine and its manufacturing method

Abstract

A citron rice wine and its manufacturing method includes a citron sugar pickling step; a citron extract finishing step; a citron crude liquid mixing step; a rice wine mixing step; a citron skin removing step; a vacuum ripening step; and a rice wine extracting step. There is further provided a tapioca mixing step wherein a tapioca citron rice wine is finished using the citron rice wine which has been manufactured in the rice wine extracting step. With respect to the extracted citron rice wine, the following steps are performed in a base finishing step: a citron rice wine precipitating step; a refined rice wine extracting step; a distilled liquor mixing step; and a carbonated water mixing step. In a cocktail finishing step, there are provided the steps of a cold base finishing step for cooling the base, an apple mint adding step; a base adding and mixing step; a tapioca mixing step; a carbonated water adding step; and a lime / lemon mixing step.

Description

technical field [0001] The present invention relates to pomelo rice wine and a preparation method thereof, involving the ability to mix and ferment pomelo clear and rice wine, and add cassava, apple mint, carbonated water, and distilled wine to prepare various wines such as cocktails and pomelo rice wine Yuzu rice wine and preparation method thereof. Background technique [0002] Rice wine is made from rice. As a representative fermented wine of the Korean nation, it can be prepared with various tastes and aromas depending on the grains or additives used in the preparation of rice wine. rice wine. In order to add a variety of tastes and aromas to ordinary rice wine, such as application number 10-2010-0135000 "grapefruit rice wine and its preparation method", application number 10-2009-0102644 "fruit rice wine and its preparation method" "Shown, fruit rice wine is prepared by mixing pomelo or fruit concentrate etc. at present. However, the existing method is only to add ta...

AI Technical Summary

Problems solved by technology

However, the existing method is only to add flavor to rice wine by mixing fruit fermented liquid or concentrate, so the taste of rice wine and the aroma of fruit are not perfectly integrated, so it is difficult to feel the depth of fruit aroma

That is, at present, due to the separate fermentation of fruit juice and rice wine, there is a lack of compatibility of taste and aroma, and even the method of using rice wine to prepare various wines has not yet been revealed.

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