Brewing process of chili pepper wine
A technology and chili technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of single eating method, inability to meet the needs of body functions and taste, and achieve the effect of mellow and delicious taste, low cost and low labor intensity
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[0013] The brewing process of a kind of chilli wine of the present invention is basic raw material with glutinous rice, colored pepper, tealeaves, wolfberry, donkey-hide gelatin and koji, and described brewing process is:
[0014] (1) Put glutinous rice 100, wine 230 and koji 0.5 in a fermentation tank for fermentation, the fermentation temperature is controlled at 30°C, continuous fermentation for 5 days, pH 4.8;
[0015] (2) Dry the active dry yeast with the ratio of 50 color peppers, 20 tea leaves, 10 donkey-hide gelatin and 0.2, and grind it into powder after drying, then add it to step (1) and continue to ferment for 7 days, stirring every day for at least 2 times;
[0016] (3) Add 10 goji berries and 15 honey to step (2) and continue to ferment for 15 days, stirring 4 times a day;
[0017] (4), slag removal and separation: suck out the upper clarified liquid, filter out the lower turbid liquid, and remove yeast residues and other impurities;
[0018] (5) Sterilization ...
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