Foaming fruit/vegetable yellow wine and preparation method thereof

Abstract

The invention discloses a foaming fruit / vegetable yellow wine and a preparation method thereof. The preparation method has the technical proposal that on the premise that yellow-wine compound fermentation technique and foaming technique are comprehensively utilized and the basis characteristics of the yellow wine are ensured, fruit / vegetable juice is used instead of brewing water to reduce the alcoholic strength of the original wine; and in the production process of CO2 by using the in-bottle foaming wine fermenting technique, fruit-rice mixed mash of the same type is used instead of cane sugar to carry out the in-bottle fermentation. The method can stabilize the quality of the wine and solve the problems of strong and thick mouth feel, inadaptability to drinking in summer, product homogenization, single mouth feel and the like of the common yellow wine. With the help of visual and sensing effects of the foaming fruit / vegetable yellow wine as well as the advantages in color, fragranceand taste, the method creates a new yellow-wine brewing technique and a fashionable drinking method.

Description

technical field [0001] The invention relates to a sparkling fruit / vegetable rice wine and a preparation method thereof. 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 a single grain raw material for fermentation, and adding caramel for blending, resulting in relatively high alcohol content of rice wine, strong taste, and less refreshing taste. The burnt bitterness is heavy, the product is homogeneous, and the taste is single, so it is not suitable for drinking in four seasons. [0003] In sparkling wine technology, one is aerated sparkling wine, which is filled with food-grade liquid CO 2 Carry out carbonization treatment or directly add CO 2 Although this method is simple and easy to operate, the coordination, quality, flavor, mellow aroma, taste, and foaming effect of the wine are not as good as the sparkling wine fermented ...

AI Technical Summary

Problems solved by technology

Its disadvantage is: adding 17g sugar per liter of wine can increase the alcohol by 1v / v, adding 20g / L sugar can increase the alcohol by about 1.2v / v, and for low-alcohol wine of about 10v / v, adding sucrose can increase the alcohol by 1.2 v / v edible alcohol has a certain influence on the taste of wine

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