Flower fruit/vegetable honey wine and preparation method thereof

Abstract

The invention discloses a flower fruit/vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.

Description

technical field [0001] The invention relates to a fruit / vegetable honey wine brewed by using various raw and auxiliary materials such as edible flowers, fruits / vegetables, black glutinous rice or black rice, white glutinous rice, and a preparation method thereof. Methods. Background technique [0002] The production process of ordinary rice wine mostly uses naturally cultivated wheat koji or small koji enzymes and yeasts for saccharification or fermentation, using grain raw materials for fermentation, and adding caramel for coloring, resulting in relatively high alcohol content of rice wine, strong taste, and poor taste. Refreshing, heavy burnt bitter taste, insufficient nutrients and content, lack of comprehensive health care functions, not suitable for women's consumption and drinking in four seasons. [0003] The alcohol content of ordinary rice wine is generally 15-17v / v, and the strong taste is directly related to the high alcohol content. The development of low-alcoho...

AI Technical Summary

Problems solved by technology

The first is the direct brewing method: use dilute mash to ferment with glucosidase and yeast with low alcohol production capacity, and the final alcohol volume fraction is about 10%. This method is complicated to operate and difficult to master, and the quality of rice wine is not easy to guarantee

The second is the original wine dilution method: that is to brew the more mellow original wine first, and then dilute it with water to make the finished wine. This method is difficult to control the solid content, the technical standards are not easy to master, and the unique flavor of rice wine may be lost.

The third is the method of subtracting alcohol: the specific method is vacuum distillation or reverse osmosis, etc. This method is too technically difficult and difficult to operate

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