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Preparation process for making mixed wine by polished glutinous rice sweet wine with spirit

A technology for mixing wine and sweet wine, which is applied in the preparation of alcoholic beverages, etc., and can solve the problem of single variety

Inactive Publication Date: 2005-03-23
黄福洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The variety is relatively simple

Method used

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Embodiment Construction

[0008] The invention relates to a glutinous rice liqueur and white wine mixed wine and a preparation method thereof. It includes the following process steps:

[0009] Step 1: Select high-quality glutinous rice as the main ingredient and steam it at high temperature, add high-quality sweet wine and medicinal koji, mix evenly, then add an appropriate amount of water at 25-35°C, put it in a container for sealed fermentation, and control the fermentation temperature at 25-35°C. The time is controlled within 24 to 36 hours. If there are seams on the side of the container and the taste is sweet, it can be opened and maintained at room temperature for more than 3 days (15-20°C, about seven days) to make glutinous rice liqueur intermediates. The feeding weight ratio of each component is: 100 parts of glutinous rice, 0.6-1 part of sweet wine and medicinal koji, and 60-100 parts of water;

[0010] The second step is to add 48-60° pure white wine to the glutinous rice liqueur intermedia...

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Abstract

The invention relates to a sticky rice sweet wine-white spirit mixed wine preparing method, including the following process steps: 1. selecting the sticky rice as main material, steaming it at high temperature, adding in sweet wine yeast and blending uniformly, then adding in water of 25-35 deg.C, placing them in a container for seal-fermenting, controlling the fermenting temperature at 25-35 deg.C and the fermenting time between 24 and 36, and as there is a gap on one side of the container and it tastes sweet, opening the seal, maintaining at normal temperature for above 3 days, so as to make a sticky rice sweet wine intermediate, where the components in weight shares include: sticky rice 100 shares, sweet wine yeast 0.6-1 share, and water 60-100 shares; 2. adding 48-60 degree pure white spirit to the above intermediate in the weight ratio of 100-120 to 100, blending, placing in a sealed container, secondarily fermenting for above 3 months, filtering, depositing clear, and then able to pour-pack so as to make the finished mixed wine.

Description

[0001] The present invention relates to a kind of wine. In particular, it relates to a preparation method of glutinous rice liqueur and white wine mixed wine. It belongs to the technical field of food brewing. Background technique: [0002] Various wines sold on the market such as white wine, red wine (wine), yellow rice wine etc. are single set wines. The variety is relatively single. Invention content: [0003] The object of the present invention is to overcome above-mentioned deficiency, propose a kind of preparation method of glutinous rice liqueur and liquor mixed wine, to increase the assortment and variety of wine. [0004] The object of the present invention is achieved like this: a kind of preparation method of glutinous rice liqueur and white wine mixed liquor comprises the following processing steps: [0005] Step 1: Use glutinous rice as the main ingredient and steam it at high temperature, add sweet wine and medicinal koji and mix evenly, then add water at 25...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 黄福洪周小卫
Owner 黄福洪
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