Method for utilizing ending yellow rice wine
A technology for wine and rice wine, which is applied in the preparation of alcoholic beverages, separation/purification of hydroxyl compounds, etc., to achieve the effects of creating economic benefits, saving food, and reducing waste
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Embodiment 1
[0031] Extract the rice wine foot. Alcohol is extracted by distillation. Put the proposed alcohol into a container for later use. Blended into liquor with an alcohol content of 38 degrees.
Embodiment 2
[0033] Extract the rice wine foot. Alcohol is extracted by distillation. Put the proposed alcohol into a container for later use. Blend into the rice wine that needs to be made.
Embodiment 3
[0035] The yellow rice wine is extracted, the alcohol is extracted through distillation, the extracted alcohol is put into a container for later use, and the white wine with an alcohol content of 50% is blended and put into a container for later use. When brewing Xiangxue wine, white wine is added to the production of Xiangxue wine instead of water. The ratio of raw materials to liquor is 100:100.
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