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Production process for cool type light and fresh health-care yellow wine

A cool, yellow rice wine technology, applied in the preparation of alcoholic beverages, can solve problems such as drinking dry and hot, achieve the effect of pleasing color, mellow and elegant quality, and changing drinking habits

Active Publication Date: 2011-08-24
ZHEJIANG GUYUELONGSHAN SHAOXING WINE
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  • Description
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AI Technical Summary

Problems solved by technology

Traditional rice wine has a mellow and slightly sour taste, and it is hotter to drink in summer

Method used

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  • Production process for cool type light and fresh health-care yellow wine
  • Production process for cool type light and fresh health-care yellow wine

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Experimental program
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Embodiment Construction

[0027] Main raw materials: aged rice wine, ancient Yuechun, yuan red wine, kudzu root, light bamboo leaves, water, rock sugar.

[0028] Among them, Shaoxing Jiafan wine stored for 3 years is used for aged Jiafan wine. Guyuechun chooses Guyuechun wine stored for 3 years produced by Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd., and Yuanhong wine uses Yuanhong wine stored for 3 years.

[0029] Preparation steps:

[0030] First, the soaking stock solution of kudzu root and light bamboo leaves is prepared:

[0031] Pueraria: 250Kg + 5000L aged with rice wine→soaked for 30 days→separated→soaked in raw solution of Pueraria;

[0032] Bamboo leaves: 100Kg + 5000L aged with rice wine→soaked for 30 days→separated→soaked in raw solution of bamboo leaves.

[0033] Then, according to the four formulations provided in Table 1 (according to the volume percentage), the blending is realized.

[0034] Table 1:

[0035] Example

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Abstract

The invention mainly provides a production process for cool type light and fresh health-care yellow wine, which prepares the cool type light and fresh health-care yellow wine by reasonably blending aged rice wine serving as a base wine, Guyue alcoholic yellow wine, Yuanhong wine, root of kudzu vine, lophatherum gracile, water and crystal sugar according to a formula. The yellow wine made by the production process is low in alcohol degree, cool and fresh, has certain health-care effect, sweet and fresh style and unique fragrance. The added root of kudzu vine and lophatherum gracile have the health-care effects of clearing heat to remove internal heat, lowering blood fat, lowering blood pressure, regulating physiological function and the like. The yellow wine is very suitable to be drunk in summer and cater to the likeness of young consumers. As a new variety of yellow wine for slack season, the yellow wine made by the invention represents the charm of yellow wine and the huge innovation and creation space of yellow wine.

Description

technical field [0001] The invention relates to a production process of related wine products, in particular to a production process of a low-alcohol refreshing light yellow rice wine. Background technique [0002] With the continuous improvement of people's living standards, people's awareness of healthy drinking is gradually increasing, and a new drinking concept of low-level health, nutrition and health care is taking shape. Traditional rice wine has a mellow and slightly sour taste, and it is drier and hotter in summer. The taste of yellow rice wine needs to be adapted to the needs of modern consumers, especially young people, and it is necessary to innovate in traditional brewing techniques. Low-alcohol and refreshing rice wine has become the future development of yellow rice wine because of its mellow and soft, delicate and fresh flavor characteristics, and the characteristics of drinking in four seasons. important direction. [0003] Among the ingredients, kudzu roo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 傅建伟邹慧君周建弟马晋胡志明董海谢广发
Owner ZHEJIANG GUYUELONGSHAN SHAOXING WINE
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