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Rice-flavor white wine

A rice-flavored and white wine technology, applied in the field of wine making, can solve problems such as consumer disgust

Inactive Publication Date: 2014-03-05
张家友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional rice-flavored baijiu has a bitter taste, and if it is excessive, it will cause consumers' disgust

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The rice-flavored liquor prepared by the present invention is made up of the following raw materials in parts by weight:

[0020] 80 parts of rice, 8 parts of sorghum, 12 parts of glutinous rice, 0.6 parts of distiller's yeast, 100 parts of mountain spring water.

[0021] Brewing method: Steam high-quality rice, sorghum and glutinous rice in an iron pot with firewood for 50 minutes under normal pressure. After 30 days of fermentation in a humid cave at ℃, the fermented raw materials are burned and distilled with firewood in an iron pot. The distilled wine is a completely transparent white rice-flavored liquor with an alcohol content of 50 degrees. The aroma of liquor is different from other liquors, the total acid is 0.52g / L, and the total fat is 1.505g / L.

Embodiment 2

[0023] The rice-flavored liquor prepared by the present invention is made up of the following raw materials in parts by weight:

[0024] 68 parts of rice, 8 parts of sorghum, 18 parts of glutinous rice, 1 part of distiller's yeast, 100 parts of mountain spring water.

[0025] Brewing method: Steam high-quality rice, sorghum and glutinous rice in an iron pot with firewood for 80 minutes under normal pressure. After 40 days of fermentation in a humid cave at ℃, the fermented raw materials are burned and distilled with firewood in an iron pot. The distilled wine is a completely transparent white rice-flavored liquor with an alcohol content of 42 degrees. The aroma of liquor is different from other liquors, the total acid is 0.5g / L, and the total fat is 1.6g / L.

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PUM

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Abstract

The invention relates to a rice-flavor white wine which comprises the following raw materials in parts by weight: 60-80 parts of rice, 5-10 parts of sorghum, 10-20 parts of sticky rice and 0.1-2 parts of distiller's yeast. The rice-flavor white wine prepared according to the invention is an excellent-quality rice wine which is suitable for being drunk for a long time, can be drunk by people of all ages and both sexes, and can not cause phenomena of burning the throat, choking the nose and being bitter after being drunk.

Description

technical field [0001] The invention relates to a rice-flavored liquor and belongs to the field of brewing. Background technique [0002] Rice-flavored liquor has a long history, and many experts and scholars have publicly recommended it as the origin of Chinese liquor. Rice-flavored liquor is popular in Guangdong for its good flavor of "honey fragrance, elegant taste, soft and sweet taste, refreshing mouthfeel, and pleasant aftertaste". , Guangxi, Fujian, Hunan, Hubei and other southern regions consumers love. Traditional rice-flavored liquor has a bitter taste, and when it is excessive, it will cause consumers' disgust. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of rice-flavored liquor. The rice-flavored liquor prepared by the present invention is a high-quality rice wine suitable for long-term drinking. The phenomenon of bitterness, drinking too much will not cause headaches. [0004] The techni...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 张家秋
Owner 张家友