Yellow wine yeast suitable for South Hunan Province taste

Abstract

The invention discloses a yellow wine yeast suitable for South Hunan Province taste, which is prepared from the following components in parts by weight: 80 parts of rice, 30 parts of wheat, 10 parts of corn, 30 parts of grain, 3 parts of honeysuckle flower, 3 parts of Lespedeza pilosa, 2 parts of mulberry leaf, 0.5 part of gypsum, 1 part of licorice root, 1 part of dried orange peel, 2 parts of cassia bark, 1 part of small fennel and 1 part of hemlock parsley. The yellow wine yeast is prepared as follows: (1) rice, wheat, corn and grain are mixed and grounded into powders; (2) the rest components are mixed and grounded into powders; (3) the above two powders are mixed and added with water to be prepared as pills; (4) distiller's yeast is added with aged koji mold; (5) the mixture is placed on the straw for being cultured for 3 days, till full of mycelium; (6) the mixture is dried to obtain the yellow wine yeast. The yellow wine brewed by using the yeast disclosed by the invention has the advantages of favorable saccharification, quick fermentation and transparent wine body, reserves the flavor of the traditional yellow wine, is suitable for taste of people in South Hunan Province, and has abundant nutrition.

Description

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AI Technical Summary

Benefits of technology

The inventors found that this new type of rice wine made from baked bread was better than regular rice beverages due to its faster breakdown process compared with other types like white liquor or vinegar-based drinking solutions. This results in more natural sweetness and less bitterness ingredients being added during processing.

Problems solved by technology

This patented technical problem addressed by this patents relates to finding ways to make rice wine with good quality at home or restaurants where there may be more delicious food options available without making them too expensive due to their poor taste.