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Brewing method for nevol flavor yellow wine

A rice wine and flavor technology, which is applied in the field of brewing novel flavor rice wine, can solve problems such as difficult product quality and stability problems, and achieve the effects of scientific formula design, stability, and elegant aroma

Inactive Publication Date: 2006-11-08
杨国军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of this technology is that it can produce rice wine products of different styles, but the quality of the products is difficult to grasp, and there are also problems in stability

Method used

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  • Brewing method for nevol flavor yellow wine
  • Brewing method for nevol flavor yellow wine

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Embodiment Construction

[0020] Main technological process described in the present invention is:

[0021]

[0022] According to the above process, rice wine is brewed by pouring rice. Burdock, cassia, wolfberry, etc. are added during fermentation to make all indicators meet the standard requirements. Then the wine is filtered, and oak products are added while it is hot before the wine is fried and sealed. After more than one year of storage, it is a finished product.

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Abstract

The brewing process of novel flavor yellow wine features the addition of burdock fruit, cassia seed, wolfberry fruit, etc in the fermentation step, and the addition of oak chip, etc before the wine jar is sealed and while the wine is still hot. The present invention makes the yellow wine possess unique flavor and has the health functions of the said Chinese medicinal materials and the unique scent of oak.

Description

technical field [0001] The invention relates to a method for brewing rice wine with novel flavor, belonging to the technical field of rice wine brewing. Background technique [0002] Yellow rice wine is a traditional wine product of the Chinese nation. The existing yellow rice wine is generally made of rice, millet, corn, wheat, etc., through soaking, cooking, saccharifying, fermenting, pressing, filtering, decocting, storing, and blending. Alcohol content ≥14% vol. For a long time, rice wine has been loved by consumers for its unique traditional craft and style. However, with the transformation of society and the change of consumption concept, modern personalized consumption has intensified, and people have new demands for wine products. The market requires enterprises to develop rice wine products with novel flavors to meet the needs of multi-level consumption. [0003] At present, the development of some new rice wine mainly has the following ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 杨国军
Owner 杨国军
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