Production process of nutritive fermented wine

Abstract

The invention discloses a production process of a nutritive fermented wine, which comprises the processes of material preparation, medicinal liquor preparation and fermentation substrate preparation, medlar, Chinese date and sticky rice containing rich saccharide components and having the characteristics of traditional Chinese medicine and dietary therapy medicinal effects are together used as the formula of a fermentation substrate, 55-degree medicinal liquor is used for wine pressing, and traditional Chinese medicine nourishing and food nutrition hunger satisfying functions are organically integrated. Simultaneously, the ethanol content of the wine fermented by the process is controlled to be 16-18% (V / V), and the wine with the taste completely different from that of the conventional fermented wine, i.e. yellow wine can be produced.

Description

technical field The invention relates to a production process of nutrient fermented wine, which belongs to the field of wine making. Background technique At present, the traditional fermentation and brewing process is generally to use rice or glutinous rice, use white wine to press wine to suppress excessive saccharification and fermentation, and seal the fermentation to control the alcohol content of about 8% (V / V); Or aseptic sterilization; the liquor is clarified using calcium oxide. The fermented wine brewed by this traditional fermentation winemaking method has a single taste and is not rich in nutrition. Contents of the invention The purpose of this invention is to provide a kind of production technology of nutrient fermented wine, the fermented wine produced with this technology is not only nutritious, and mouthfeel is different from the taste style of traditional fermented rice wine. The technical scheme adopted to realize the object of the invention is that th...

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Problems solved by technology

1.1 Material preparation

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