The invention discloses a production method for
processing red
wine by using
lotus roots, which relates to a production process for red
wine. The method comprises the following steps of: preparing the clean
lotus roots into
lotus root
slurry, washing and filtrating, and taking
starch slurry; and mixing the
lotus root slurry, the
starch slurry and high-temperature
amylase and heating the mixture till the
starch slurry is fully dissolved, then cooling the mixture to between 30 and 35 DEG C, adding saccharifying
enzyme into the mixture, putting the
sugar solution into a
fermentation vat, adding pure
yeast wine into the
fermentation vat, stirring the solution uniformly and then sealing the solution, standing the solution for 8 to 10 hours at the
environmental temperature of between 26 and 32 DEG C, keeping the temperature in the
fermentation vat between 28 and 35 DEG C, and pumping the fermented solution into a post-fermentation tank after 9 to 11 days for storage and
ageing. Without special additive
processing such as color protection and the like, the product has peculiar
aroma and smell of the lotus roots, bright luster, unique
flavor and rich
nutrition, most important, keeps all water-soluble substances and nutritional components of the lotus roots, and can assist
digestion, strengthen
spleen and
stomach, reduce fat, enrich blood, nourish blood promote tissue regeneration and keep healthy after drinking all the year round.