Kaoliang red wine and its production process

Abstract

The present invention relates to a sweet red liquor and its production method. It is made by using red sorghum, xiaoqu, anka and white liquor according to the mixing ratio of 47-53:01-025:1.5-3:50-150 or using red sorghum, xiaqu and white liquor according to the mixing ratio of 47-53:0.1-0.25;50-150 through the processes of soaking, cooking, tedding, culturing yeast, saccharifying, closed fermentation, pressing, sterilizing, ageing and inspection. It is a low alcohol liquor with high nutritive value.

Description

Technical field: [0001] The invention relates to a red wine and a production method thereof, in particular to a sweet red wine brewed by using red sorghum as a raw material, using small koji and red koji as a saccharification starter or only using small koji as a starter, and adding high-quality white wine and its preparation method. production method. Background technique: [0002] Existing sweet red wines on the market are all formulated with grapes or other fruits as raw materials. Their fragrance is not enough, the mouthfeel is single, too sweet, too sour or very bitter, and the price is expensive, which is difficult for ordinary people to bear. Invention content: [0003] The purpose of the present invention is to provide a kind of sweet red wine brewed by adding high-quality white wine with red sorghum as raw material, koji and red koji as saccharification starter or only koji as starter, and a production method thereof. The red wine brewed by this method has bright...

AI Technical Summary

Problems solved by technology

[0002] Existing sweet red wines on the market are all made from grapes or other fruits as raw materials. Their fragrance is not enough, the taste is single, too sweet, too sour or very bitter, and the price is expensive, which is difficult for ordinary people to bear.

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