Method for producing white wine

Abstract

The invention relates to a method for producing white wine. The traditional white wine is mostly brewed from sorghum and corn but is not brewed from mung bean serving as a main raw material. Because the mung bean has detoxicating and summer heat-relieving functions, the wine brewed from the mung bean is healthier to human bodies than the wine brewed from other raw materials. The method comprises the following steps of: adding the mung bean into the other raw materials used for brewing the wine, wherein the mung bean accounts for over 60 percent of the total weight of the wine-manufacturing raw materials; crushing the materials; adding water into the powder; stirring the mixture; cooking the mixture; fermenting the mixture in a cellar; and distilling the fermented mixture to obtain the required mung bean wine. The white wine has the advantage of detoxicating and summer heat-relieving functions after drunk in summer because the mung bean has the detoxicating and summer heat-relieving functions and the white wine manufactured from the mung bean serving as the main raw material has high palatability.

Description

Technical field: [0001] The present invention relates to a kind of liquor. Background technique: [0002] Existing white wine is mostly brewed with sorghum and corn, but not brewed with mung bean as the main raw material. Mung bean has the function of detoxifying and relieving summer heat. It is more beneficial to human health after drinking than wine brewed with other raw materials. Invention content: [0003] The purpose of the invention is to develop a kind of mung bean wine brewed with mung beans. [0004] The above purpose is achieved in this way: mung beans are added to other wine-making raw materials, and mung beans account for more than 60% of the total weight of all wine-making raw materials. Mung bean wine needed. [0005] The advantage is that mung bean has the function of detoxifying and relieving summer heat, and the white wine produced with it as the main raw material has good palatability, especially after drinking in summer, it has the effect of detoxifyi...

AI Technical Summary

Problems solved by technology

[0002] Most of the existing liquors are brewed with sorghum and corn, but there is no one brewed with mung beans as the main raw material. Mung beans have the function of detoxifying and relieving summer heat. Brewing wine with it is more beneficial to human health than wine brewed with other raw materials.