Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof

Abstract

The invention discloses a manufacturing method of rice-flavor Lonicera edulis fruit wine. The rice-flavor Lonicera edulis fruit wine is obtained by letting wild Lonicera edulis fruits and glutinous rice be subject to saccharification, fruit wine fermentation, blending and other steps with the help of sweet distiller's yeast, Lonicera edulis fruit yeast liquid and wine yeast. The method is characterized by using sweet distiller's yeast to saccharify glutinous rice to obtain soluble sugar, using Lonicera edulis fruit yeast liquid and wine yeast to conduct alcoholic fermentation to obtain a first liquid, a second liquid, and a third liquid, and blending the obtained first liquid, second liquid, and third liquid in proportion to obtain the rice-flavor Lonicera edulis fruit wine. According to the invention, in the rice-flavor Lonicera edulis fruit wine manufactured by the method, white sugar is replaced by the saccharified glutinous rice to reduce the amount of residual sugar on the premise of controlling sugar-free extract to be not obviously reduced and increasing the alcohol content, the flavor is improved, and the Lonicera edulis fruit wine with a special rice and fruit flavor is obtained and recognized by consumers.

Description

technical field [0001] The invention relates to wines, in particular to a rice-flavored indigo fruit wine and a preparation method thereof. Background technique [0002] Relevant literature records: Wang Enfu reported in Food and Machinery, 26(1):81, 2010 that the fruit of L. indigo is rich in sugars, organic acids and various flavonoids (mainly anthocyanins), of which flavonoids are L. indigo The main active ingredient in the fruit. Flavonoids can promote blood circulation, prevent and treat cardiovascular diseases, lower blood pressure, lower blood lipids, clear away heat and detoxify, resist fatigue, resist oxidation and even fight tumors. They are an emerging wild berry resource. [0003] Bao Yihong et al., 34(1): 92-94, 2007, reported that wild indigo fruit was used as raw material, and white sugar, citric acid, malic acid and edible alcohol were added to prepare a blended indigo fruit wine. [0004] Huang Xiangtong et al. Winemaking Science and Technology, 116(2): 82...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the high-acid fermentation of blue indigo fruit has the disadvantages of high residual sugar, low alcohol content, and high acidity. If the acidity is adjusted, the dry extract will decrease and the quality of the wine will decrease.