52results about How to "Brewing method is simple" patented technology

The invention discloses a white wine and a brewage method thereof, and particularly relates to a rose fen-flavor white wine and a brewage method thereof. The method comprises the following steps: by using glutinous sorghum, glutinous rice, maize, wheat and Rose rugosa in the Anning Street 8 region in Yunnan as the main raw materials, preparing Xiaoqu fen-flavor solid fermented grains, preparing rose wine semisolid fermented grains, and distilling, wherein the rose wine semisolid fermented grains are prepared by mixing and pulping rose petals, pure water and syrup and fermenting. The method for brewing the rose fen-flavor white wine is simple. The prepared rose fen-flavor white wine well maintains the original flavor and nutrients of the rose, has the advantages of thicker rose flavor, clear wine body and good mouthfeel, and is sweet and smooth.

The invention relates to a brewing method of acid beer. According to the method, water, malt, hops and yeast are taken as main raw materials, sour wort is taken as an auxiliary raw material, malt is crushed and then subjected to wort saccharification, filtration and vinasse washing, wort obtained after vinasse washing is heated and boiled, hops are added in the boiling process, the sour wort is added in 5 min before boiling is finished, the adding amount of the sour wort is 1-10% of the mass of the wort, after boiling is finished, cyclotron precipitation is carried out to obtain raw wort, theraw wort is subjected to cooling and oxygenating, and beer yeast for fermentation is inoculated to obtain sour beer, wherein the sour wort is prepared by a biological acidification method. The sour beer is brewed by adding the sour wort in the wort boiling process, the brewing method is simple and easy to operate, the production cost is reduced, the brewing period is shortened, the brewed sour beer is rich in aroma, the malt aroma, the ester aroma and the hops aroma are mutually balanced and pleasant, the acidity is balanced, and the overall flavor and taste of the final beer are good.

The invention discloses a preparation method for baijiu, and belongs to the technical field of the baijiu brewing. The method is capable of using sorghum, rice, corn, and wheat as principal raw materials, and comprises steps of preparing smaller lumped koji fragrant fermented grains, preparing lily flower fermented wine, serially steaming and blending and the like, wherein the lily flower fermented wine is prepared by pulping lily petals, purified water and honey and fermenting, then membrane-filtering and concentrating. The brewed lily aromatic-type baijiu is simple in brewing method, the prepared lily aromatic-type baijiu keeps an original flavor and nutritional ingredients of the lily flower better, a baiju body is fine and smooth, and a remaining taste is fresh and clear. An aftertasteis sweet and aromatic simultaneously, and the lily aromatic-type baijiu has a typical elegant flavor of the lily flower.

The invention discloses a brewing method for hylocereus undulatus fruit wine. The hylocereus undulatus fruit wine is brewed from hylocereus undulatus juice as a main raw material and is prepared by the steps of washing; peeling off; juicing; carrying out enzymolysis; activating; fermenting; filling into a bottle; sterilizing and the like. The hylocereus undulatus fruit wine is mellow in vinosity, transparent and clear in wine, excellent in taste, rich in nutrition, simple in brewing method and low in cost, and has a wide market prospect.

The sea-buckthorn fruit-grain liquor is prepared with selenium-rich glutinous rice 75-85 wt%, sea-buckthorn fruit juice 14-24 wt% and rice wine yeast 0.3-1.0 wt%. The brewing process includes preparing material; adding rice wine yeast into sea-buckthorn fruit juice to ferment; washing, soaking, steaming and cooling selenium-rich glutinous rice; adding rice wine yeast into glutinous rice to ferment in jar or tank; mixing fermented sea-buckthorn fruit juice into the fermented glutinous rice; further fermentation to obtain raw liquor liquid; high temperature sterilizing and filtering to obtain the sea-buckthorn fruit-grain liquor. The sea-buckthorn fruit-grain liquor has rich nutrients, taste of both fruit wine and rice liquor and function of raising body's immunity.

The invention discloses a method for brewing hovenia acerba distilled liquor, wherein the method comprises the following steps: 1) weighing grains after impurity removal and hovenia acerba, successively cleaning and soaking the grains, to obtain soaked grains, and washing the hovenia acerba cleanly, wherein the weight ratio of the grains to the hovenia acerba is (1.4-1.6) to 1; 2) successively carrying out primary steaming and water tight covering of the soaked grains, to obtain cooked grains; 3) adding the hovenia acerba into the cooked grains, and together resteaming to obtain a steamed material; 4) spreading to cool the steamed material, mixing with koji, saccharifying, and fermenting, to obtain fermented grains; and 5) loading the fermented grains in an utensil, distilling, and collecting distilled liquor, to obtain the hovenia acerba distilled liquor. In the method, with selection of highland barley having rich nutritional value and prominent medicinal health-care effects and the hovenia dulcis also having good edible and medicinal dual-use function, a new health-care wine variety is increased, the planting, development and utilization of the highland barley and the hovenia dulcis are increased, and moreover, the modern people demand of wine drinking and body tonifying is met.

The invention provides fructus rubi fruit wine and a brewing process thereof. The fructus rubi fruit wine is prepared from the following raw materials in parts by weight: 100 to 150 parts of fructus rubi, 10 to 15 parts of rock candy, 5 to 15 parts of red dates, 10 to 25 parts of litchi, 5 to 10 parts of herba menthae, 5 to 10 parts of fructus lycii, 5 to 8 parts of rhizoma polygonati, 200 to 600 parts of sticky rice, 10 to 15 parts of pears, 6 to 12 parts of waxberries, 4 to 8 parts of kiwi fruits, 2 to 4 parts of honey and a proper amount of drinking water. The fructus rubi fruit wine is finally prepared through the steps of raw material picking, raw material processing, steaming and boiling, stirring solarization and fermentation. The mouthfeel is good; the nutrition is rich; the health preservation function is good; the brewing process is simple; the popularization is convenient.

The invention discloses a brewing method for a tomato wine. The brewing method comprises the following steps: cleaning and juicing tomatoes, adding 0.02% of potassium meta bisulfite into the obtained tomato juice, carrying out uniform mixing under stirring, standing the obtained mixture for 4 to 5 h to kill infectious microbes in the tomato juice and then adding a starch saccharification liquid to adjust a sugar degree to about 20%; adding 0.05% of active dry yeast for fruit wine, carrying out alcoholic fermentation, sealing the obtained fermentation broth in a jar for ageing for 5 months, adding 0.01 to 0.015% of gelatin and 0.08 to 0.012% of tannin in wine liquid, carrying out uniform mixing under stirring, standing the obtained mixture for 2 to 3 d and then carrying out filtering; and carrying out clarification, sterilization and cooling so as to obtain the finished tomato wine. Brewage of the low-alcohol tomato wine with tomatoes is a good approach to overcome the problem that considerable tomatoes are mature in a concentrated period of time and difficult to sell; the brewing method is simple; and the prepared tomato wine has simple, delicate and harmonious bouquet, the flavor of tomatoes, a pure, mild and full wine body, agreeable sour-sweet taste and a style unique to the tomato wine.

The invention discloses a processing method for peach wine. The processing method comprises the following steps: washing peaches with clear water, draining the washed peaches, cutting the peaches to remove peach pits, adding water accounting for 20 to 30% of the total amount of the peaches, carrying out heating to 75 DEG C and maintaining the temperature for 20 min; adding 50 ml of sulfur dioxide and 100 mg of pectase into each kg of obtained peach pulp, carrying out uniform mixing under stirring, then standing the obtained mixture for 3 h and carrying out juicing and separating to obtain clear fruit juice; and adjusting alcoholic strength, then carrying out fermentation, and carrying out separating, filtering and bottling so as to obtain the peach wine. According to the invention, production cost is low, the peach wine is easy to store, and waste is effectively avoided; and the peach wine has agreeable taste and abundant nutrients.

The invention relates to the technical field of Baijiu production, in particular to Baijiu capable of lowering blood pressure and its brewing method. The Baijiu is prepared from a material A and a material B, wherein the material A includes 30-50 parts of sorghum, 15-20 parts of rice, 5-10 parts of glutinous rice, 3-8 parts of buckwheat, 3-6 parts of hulless oat and 8-15 parts of oat, and the material B includes 4-8 parts of eucommia ulmoides, 2-5 parts of ligusticum chuanxiong hort, 2-4 parts of ginkgo leaves, 3-6 parts of lotus leaves, 3-5 parts of sophora flowers, 2-4 parts of corn stigmas and 3-6 parts of hawthorn fruits. The brewing method includes the steps of material preparing, material moistening, material steaming, yeast mixing, saccharification, transferring from cellar, distilling, ripening and aging. The Baijiu capable of lowering the blood pressure is reasonable in raw material formulation, the brewing method is simple, and the Baijiu has the good blood pressure lowering effect.

The invention discloses high-alcoholic-strength high-bitter-substance hops-flavor IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. According to the invention, Ale malt and burnt malt are used as raw materials; through reasonable matching of the raw materials, adoption of a reasonable usage amount of hops and usage of reasonable saccharification, fermentation and dry hops feeding processes, the fragrance of the hops and the fragrance of wheat are fused and coordinated, and the finally prepared beer presents an amber red color and has the characteristics of rich hops fragrance and fruity flavor, strong bitter taste, sweet aftertaste and the like; the original wort concentration of the beer is 16-22 degrees P; the alcoholic strength of the beer is greater than or equal to 7.0% vol; the chromaticity of the beer is 30-50 EBC; and the value of bitter substances is 50-100 EBC. The method can be well applied to production of high-alcoholic-strength high-bitter-substance hops-flavor IPA beer.

The invention provides a strong IPA beer malt formula, obtained beer and a preparation method thereof, which belong to the technical field of beer brewing. According to the invention, Airy malt and burnt malt are used as raw materials, through reasonable matching of the raw materials and the usage amount of hops, reasonable saccharification, fermentation and hops dry feeding processes are adopted,the hops fragrance and the wheat fragrance are fused and coordinated, the finally prepared beer finished product is amber red and has the characteristics of rich hops fragrance and fruity flavor, strong bitter taste, sweet aftertaste and the like, the original wort concentration of the beer is 16-22 degrees P, the alcoholic strength is greater than or equal to 7.0% vol, the chromaticity is 30-50EBC, and the bitter taste is 50-100 EBC. The method can be well applied to production of strong IPA beer.

The invention discloses hovenia acerba wine and a brewing method thereof. The hovenia acerba wine is prepared from hovenia acerba, fermented glutinous rice and distiller's yeast, and the alcohol content of the hovenia acerba wine is 34 to 38% vol. The brewing method is as follows: picking postfrost hovenia acerba, pitting, crushing, adding the fermented glutinous rice and distiller's yeast for solid state fermentation, distilling, ageing, and filtering to make the hovenia acerba wine. According to the hovenia acerba wine and the brewing method thereof, provided by the invention, the distiller's yeast containing a variety of Chinese herbal medicines is utilized to ferment hovenia acerba to obtain the hovenia acerba wine which has the advantages of natural materials, health and safety, simple brewing method, pure and natural taste, diversified functions and the like. The produced hovenia acerba wine is raw wine, rich in fragrance, and pure and natural in taste, has the efficacies of quenching thirst annoying and relieving restlessness, removing dysphagia syndrome and heat, moistening five internal organs, facilitating urine and bowels, and has the effects of promoting blood flow to remove stasis, removing moisture and relieving asthma after long-term moderate drinking.

The invention discloses Chinese yew fruit wine. The Chinese yew fruit wine is made from, by weight, 50% to 85% of Chinese yew fruit, 10% to 30% of grape, 1% to 5% of distillers' yeast and 3% to 15% of cane sugar. The invention further discloses a making method of the Chinese yew fruit wine. The making method includes the steps of washing and air-drying mature, fresh Chinese yew fruits and grape; breaking peels of the fruits air-dried; fully mixing the fruits with the peels broken, the distillers' yeast and the cane sugar, loading mixture in a large jar, holding the temperature for fermentation, and performing extracting in time; loading fermented mash into a clean cloth bag, performing press-filtering, allowing filtrate to stand, and extracting supernate; sterilizing the supernate in a constant-temperature sterilizing box, allowing the supernate to stand and layer, extracting supernate, hermetically loading the supernate in a sterilized castle sterilized, and allowing storage in the shade. The Chinese yew fruit wine has no any additive, has the effect of regulation and health maintenance and is a nutrient wine product of original taste.

The invention discloses a brewing method of micro-electrolysis fast vinegar, comprising the following steps: (1) liquefaction of raw materials, using rice and soybean meal as raw materials; (2) inactivation of enzymes; (3) saccharifying, adding Aspergillus oryzae, Aspergillus niger and saccharifying enzyme to saccharify; (4) enzymatic hydrolysis, adding aminopeptidase for further enzymatic hydrolysis and saccharification of saccharification solution; (5) yeast rehydration activation, adding alkaline protease to promote yeast activation; (6) alcoholic fermentation, using thermostable yeast andaroma-producing yeast for alcoholic fermentation; (7) acetic acid fermentation, adding wheat bran and acetic acid bacteria; 8) pouring the fermented grains, adjusting the fermentation temperature, andcarrying out micro-electrolysis treatment to accelerate the fermentation process; (9) sealing the fermented grains to obtain mature vinegar. The vinegar brewed by the method of the invention has goodflavor, short fermentation time, no need to replace the existing equipment, and simple and convenient operation.

The invention discloses a processing method for a pear wine. The processing method comprises the following steps: cleaning and crushing pears, filling 80% of a fermenting tank with the crushed pear and successively adding sodium metabisulfite with a concentration of 10 mg / L and an artificial culture yeast liquid with a concentration of 5%; after starting of fermentation, adding white sugar with a concentration of 60 mg / L for primary fermentation, wherein primary fermentation is carried out at 20 to 24 DEG C and lasts for 7 to 10 d; then carrying out separating, subjecting separated pear residue and wine sediments to secondary fermentation, then carrying out distillation and blending a pear wine from obtained alcohol; subjecting separated juice to post fermentation, transferring the fermented juice to another pool after completion of post fermentation so as to remove wine sediments, carrying out ageing, adding gelatin into an aged pear wine, carrying out clarification and carrying out separation after standing for 2 weeks, wherein fining temperature is 8 to 15 DEG C and the usage amount of gelatin is 120 mg / L; and subjecting the clarified pear wine to filtering and sterilization so as to prepare the finished pear wine. The brewing method is simple; and the prepared pear wine has agreeable taste and abundant nutrients.

The invention discloses tartary buckwheat wine and a brewing method thereof. The tartary buckwheat wine is prepared from tartary buckwheat and distiller's yeast. The brewing method comprises the following steps: collecting the tartary buckwheat, soaking, cooking, preparing into batter, carrying out solid state fermentation, distilling, aging, filtering, and the like to obtain the tartary buckwheat wine. The tartary buckwheat wine is prepared by utilizing the distiller's yeast, which contains multiple Chinese herbal medicines, to ferment the tartary buckwheat, thus having the advantages of being natural in selected raw materials, healthy and safe, simple in brewing method, natural and pure in taste, diversified in functions, and the like; the brewed tartary buckwheat wine is pure in color and aroma, has the original taste and flavor, is slightly bitter when coming into the mouth and sweet in aftertaste, does not easily cause drunkenness after being drunk, and does not causes the symptoms such as dryness-heat, impairment of the liver, thirst and dizziness. The tartary buckwheat wine can prevent diabetes mellitus, hyperlipidemia, coronary heart disease and rheumatism and has the effects of strengthening the bones and muscles, strengthening the spleen and stomach, eliminating rheumatism and invigorating kidney qi after being frequently and properly drunk.

The invention provides a brewing method of Baijiu. The brewing method comprises the following production steps of (1) taking the following raw materials in parts by weight: 40 to 50 parts of sorghums,4 to 8 parts of rock candy, 1 to 2 parts of distiller's yeast and 80 to 90 parts of water; (2) crushing 40 to 50 weight parts of sorghums; uniformly mixing the crushed sorghums with 4 to 8 weight parts of the rock candy, 1 to 2 parts of the distiller's yeast and 80 to 90 parts of the water; and performing stirring for 1 to 2h; (3) placing the stirred mixed materials for 1 to 2h in a sealed way, wherein the humidity of the mixed materials is 70 percent to 80 percent during sealing; then, putting the mixed materials in a sealed container; and performing anaerobic fermentation for 100 to 120 days at 18 to 22 DEG C; and (4) distilling the fermented raw materials; and collecting steam and distilled water to obtain raw liquor. Compared with the prior art, the brewing method of Baijiu has the following advantages that the brewing method of the Baijiu is simple; the brewing period of the Baijiu is greatly shortened; the production efficiency is improved; meanwhile, the brewing cost of the Baijiu is reduced; and the taste of the Baijiu is improved.

The invention discloses pure-grain polygonatum sibiricum rice wine. The pure-grain polygonatum sibiricum rice wine comprises the following components in parts by weight: 500-700 parts of sticky rice,100-150 parts of millet, 50-60 parts of polygonatum sibiricum, 10-20 parts of fructus corni, 8-20 parts of dendrobium nobile, 8-16 parts of fleece-flower roots, 3-5 parts of honey and 3-5 parts of galangal. The invention provides a brewing method of the pure-grain polygonatum sibiricum rice wine. The invention relates to pure-grain rice wine, and particularly provides the pure-grain polygonatum sibiricum rice wine and a brewing method thereof, polygonatum kingianum is added as a brewing raw material, so that the rice wine is richer in taste and has the effects of tonifying qi, nourishing yin and tonifying kidney; Besides, through the compatibility of various Chinese herbal medicines, the health-care function of the polygonatum sibiricum rice wine is improved, the taste of the rice wine isimproved on the basis of guaranteeing the nutritional value of the rice wine due to the addition of the honey, and the method is simple and easy to implement.

The invention relates to health dry red wine with Jerusalem artichoke and a making method thereof and belongs to the technical field of wines and their making techniques. In order to solve the problemthat effective ingredients of Jerusalem artichoke have low extraction efficiency and low usage, the health dry red wine with Jerusalem artichoke includes dry red wine and dry extract powder of Jerusalem artichoke in a mass ratio of 10000:1:10. The health dry red wine with Jerusalem artichoke and the making method thereof have the advantages that the effective ingredients in Jerusalem artichoke are extracted to obtain dry extract powder of Jerusalem artichoke that has the content of effective ingredients higher than the fresh Jerusalem artichoke; compared with alcohol soaking, the addition ofdry powder enhances the stability of the effective ingredient content of Jerusalem artichoke in a product and health effect of the effective ingredients, Jerusalem artichoke has high extraction rate and utilization, the usage of the Jerusalem artichoke is decreased, and the cost is reduced; the dry extract powder of Jerusalem artichoke can be added to wine to complement the health effects of the Jerusalem artichoke and wine; in addition, the making method is simple and fast.

The invention belongs to the technical field of wine brewing, and provides a method for brewing fen-flavor daqu liquor by adopting buckwheat, for solving the problem that the existing wine brewed by buckwheat is of soy sauce flavor type but not of fen-flavor type, while the fen-flavor white spirit is brewed by adopting sorghum but not buckwheat, so that the content of nutritional ingredients in the white spirit is low, and a health-caring effect can not be achieved. The method comprises the following steps: finely selecting and processing raw materials, moistening grains and steaming the grains, adding water into the grains, pouring out of a steamer, placing the grains into a pond for fermentation, discharging the fermentation product out of the pond, adding auxiliary materials into the fermentation product, carrying out distillation, intercepting the foreshot and removing the tailings to obtain original pulp liquor, discharging the original pulp liquor out of the steamer, and carrying out secondary fermentation on fermented grains. The brewing method is simple, and does not use complicated equipment, so that the method is suitable for promotion; the fen-flavor daqu liquor is clear and transparent in color, has the compound fragrance including the main fragrance of ethyl acetate and rich fragrance of buckwheat, is soft-sweet and tasty, has long after-flavor in the mouth, has the efficacies of invigorating spleen and supplementing qi, whetting the appetite and loosing intestines, relieving food retention to resolve stagnation, removing humidity and descending qi, lowering blood fat and cholesterol of the human body, softening blood vessels, protecting eyesight, preventing cerebrovascular hemorrhage, promoting metabolism of the body, enhancing the detoxifying capacity, and resisting embolism; the fen-flavor daqu liquor further has the effects of resisting bacteria, diminishing inflammation, relieving cough, preventing asthma and eliminating phlegm.

The invention provides a making method for rehmannia leaf and wild honeysuckle flower soybean sauce. The rehmannia leaf and wild honeysuckle flower soybean sauce is made through the steps that rehmannia leaves and wild honeysuckle flowers serve as raw materials, the wild honeysuckle flowers are subjected to extracting solution preparation, raw material pretreatment, filtration, enzyme treatment and filtration; soybeans are subjected to pretreatment, mixing, inoculating, fermenting, squeezing, filtering, sterilizing and packaging. The rehmannia leaves are soaked through wild honeysuckle flower decoction liquid and then pulped, the loss of nutrient substances of the rehmannia leaves is avoided, complex enzyme treatment is carried out on the rehmannia leaf size, the utilization rate of the rehmannia leaves is greatly increased, steam enzyme deactivation is carried out on the rehmannia leaves, the bitterness of the rehmannia leaves is removed, the taste of the finished soybean sauce is improved, and the quality of the finished soybean sauce is improved. The rehmannia leaf and wild honeysuckle flower soybean sauce has the advantages that the quality is stable, and the making method is simple and easy to grasp; the finished soybean sauce is mellow in flavor and balanced in nutrition, and has the effects of clearing away heat and toxic materials, dispelling wind and heat, enriching yin, nourishing kidney and the like.

The invention belongs to the wine brewing technology field of wild fruits and rice and relates to a fruity rice original pulp wine and a brewing method thereof, the wine takes wild strawberries, wild grapes and mountain spring as raw materials, saccharifying liquid koji and alcohol yeast are added, the wine is prepared by biological fermentation and brewing, and the components and the weight percentages thereof are as follows: 25 percent of wild strawberry fruit juice fermented liquor, 25 percent of wild grape fruit juice fermented liquor, 30 percent of rice, 20 percent of mountain spring, 3 percent of saccharifying liquid koji and 1.5 percent of alcohol yeast; when in production, fermentation and brewing process of the wine, the functional and the effective ingredients in the wild strawberries and the wild grapes are retained. The synthesis of carcinogenic nitrosamines can be prevented, and a veratryl alcohol compound is contained in the grape juice, thereby being capable of preventing the cancerous change of normal cells and having simple brewing method.

The invention discloses a brewing method of bamboo shoot red wine. The brewing method comprises the following steps: A, taking red wine yeast, bamboo shoots, cane sugar and rock candy as raw materials; B, completely washing the bamboo shoots weighed in the step A and pulping to prepare bamboo shoot pulp; C, putting the red wine yeast, the cane sugar and the rock candy which are weighed in the stepA as well as the bamboo shoot pulp prepared in the step B into a wine jar simultaneously, stirring, mixing uniformly, and sealing in an environment of 30 to 36 DEG C for 5 to 7 days to prepare fermented wine liquid; and D, filtering the fermented wine liquid prepared in the step C, putting the liquid obtained through filtration in an environment of 10 to 20 DEG C for 3 to 6 months to prepare thebamboo shoot red wine. The brewing method is simple; no preservative is added into the bamboo shoot red wine, the safety of wine products is guaranteed, and the bamboo shoot red wine is natural and healthy, accords with the requirement on the red wine products by people nowadays, has unique flavor and comfortable mouthfeel, and can provide freshness feeling for many red wine consumers and more selectivity for red wine.

The invention discloses a persimmon wine and a brewing method thereof. The persimmon wine comprises persimmon, fermented glutinous rice and distiller's yeast, wherein the alcohol degree of the persimmon wine is not greater than 30%vol. The brewing method comprises the following steps of selecting persimmon, promoting maturing, crushing into juice, adding the fermented glutinous rice and the distiller's yeast of Chinese herbal medicines, fermenting in a liquid way, distilling, aging, and filtering, so as to obtain the persimmon wine. The persimmon wine has the advantages that the persimmon is fermented by the fermented glutinous rice and the distiller's yeast to prepare the persimmon wine, so that the selected materials are natural, the health and safety effects are realized, the brewing method is simple, the mouth feel is natural and pure, multiple effects are realized, and the like; the brewed persimmon wine is raw juice wine, the fragrance is strong, the good function of treating hypertension, chronic bronchitis and dry cough, dry cough and hemoptysis, lingering dysentery and hematochezia, blood in urine, and urinary tract infection is realized, and the effects of moistening lung and producing body fluid, clearing heat and stopping blood, astringing intestine and tonifying spleen, and the like are realized.

The invention discloses a low-temperature preparation method of roxburgh rose fermented wine, and belongs to the technical field of wine brewing. The method comprises the following steps of (1) preparing roxburgh rose leachate; (2) improving the roxburgh rose leachate; (3) performing inoculating and fermenting; (4) performing low-temperature fermentation; (5) monitoring specific gravity; (6) stopping fermentation; and (7) sterilizing. The roxburgh rose fruit wine prepared by the method is transparent yellow, clear and transparent in wine liquid, rich in fruit fragrance, rich in fermentation fragrance, full in wine body, balanced in acerbity, rich in nutrition, simple in brewing method, low in cost and easy to industrialize.

The invention discloses hawthorn and red jujube fermented wine and a brewing method thereof. The brewing method comprises the following steps of 1) treating raw materials; 2) performing enzyme treatment: mixing red jujubes and hawthorns, and adding pectinase for pectinase treatment; 3) performing high-temperature extraction; 4) performing component adjustment: adding sugar and acid into an extraction solution after extraction to adjust the extraction solution to the required alcoholic strength so as to obtain a mixed solution; 5) performing fermentation: adding yeast into the mixed solution, and then putting the mixed solution into a fermentation tank for fermentation to obtain a fermented solution; and (6) pouring the fermented solution into a bottle and blending the fermented solution: pouring the fermented solution into the bottle for multiple times, taking a supernatant, adjusting components, and ageing for three months. The hawthorn and red jujube fermented wine is brewed from thered jujubes and the hawthorns as raw materials; the taste of the red jujube fermented wine can be improved in a fermentation process, so that the taste of the hawthorn and red jujube fermented wine is softer and more palatable; and the hawthorn and red jujube fermented wine brewed through the brewing method is sour, sweet and unique in taste and has rich mixed fragrance of the red jujubes and thehawthorns, so that the economic benefit of the hawthorn and red jujube fermented wine is improved.

The invention provides a method for brewing white fungus-jujube wine. The method comprises the following steps: picking up, cleaning and soaking white fungus, adding water for pulping, grinding via a colloid mill, burdening, inoculating brewer yeast, fermenting, filtering, post fermenting, ageing, clarifying, filtering, conditioning, filling, sterilizing and obtaining a finished product. The health care wine combines the dual nutrition and functions of white fungus and jujube, contains sufficient soluble polysaccharide, vitamins, minerals and the like, prevents calcium loss, prevents osteoporosis and anemia and the like, and also has the functions of softening blood vessels, lowering blood pressure, improving human immunity, reinforcing disease resistance and the like, the health care wine is sufficient in nutrition, comprehensive in healthcare function and is sour, sweet and tasty, thereby being suitable for people of all ages, and meanwhile the brewing method is simple and easy to operate.

The invention relates to a formula and making method of healthcare oenomel. The fomula comprises 100 parts of grape, 15-20 parts of honey, 3 parts of black sesame, 5 parts of black soybean, 10 parts of mulberry, 2 parts of poria cocos, 1 part of dried radix rehmanniae and 20 parts of water. By conducting pulverizing and residue removal on the components and then conducting fermentation and sterilization, the healthcare oenomel is prepared. By adopting grape, honey, black sesame, black soybean, mulberry, poria cocos and dried radix rehmanniae as raw materials, cost is low, the making method is simple, and the obtained healthcare oenomel is slightly red in color, extremely good in taste, and capable of nourishing blood and tonifying kidney, moisten skin and black and fix hair.

The invention discloses a pure natural hand brewing method of brown rice wine. The pure natural hand brewing method comprises the following steps: (1) cleaning brown rice and soaking for 6-8 hours with a proper amount of purified water; (2) uniformly stirring the soaked brown rice and the purified water and thoroughly steaming with big fire in a manner of water separation; (3) spreading, smashing and cooling the streamed brown rice till a hand feels the temperature tepid; (4) adding smashed distiller's yeasts, uniformly mixing and sealing with a jar for preliminary fermentation; (5) after preliminary fermentation for 24 hours, digging a dimple with a diameter and a depth of 30-50 mm in the center of the upper end surface of brewed brown rice wine and removing a wrappage of the jar for continuous deep fermentation; (6) after deep fermentation for about half a month, pressing and filtering the brewed brown rice wine, wherein liquid obtained by filtering is the brown rice wine, and a filtrate obtained by filtering is brown rice wine lees. The pure natural hand brewing method disclosed by the invention is simple and easy to operate, and is used for helping the vast numbers of ordinary people to brew the healthy and low-cost brown rice wine at home.