Corn wine

A corn wine and corn bran technology, which is applied in the field of winemaking, can solve the problems of poor flavor and poor body of corn wine, and achieve the effects of unique flavor, suitable body and high wine yield.

Inactive Publication Date: 2016-06-29
韦双周
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of corn wine, which can solve the problems of poor alcohol and poor flavor of corn wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The corn wine is obtained by fermenting the koji obtained from 1000g of corn bran, 50g of black tea, 50g of sweet potato and 50g of grapefruit leaf, respectively, dried and crushed into powder, and then mixed uniformly.

[0014] The corn wine prepared in this embodiment has a unique flavor, suitable mellowness, and a wine yield as high as 89%.

Embodiment 2

[0016] The corn wine is obtained by fermenting the koji obtained from 1000g of corn bran, 100g of black tea, 10g of sweet potato and 100g of grapefruit leaves, respectively, dried and crushed into powder, and then mixed uniformly.

[0017] The corn wine prepared in this embodiment has a unique flavor, suitable mellowness, and a wine yield as high as 88%.

Embodiment 3

[0019] The corn wine is obtained by fermenting the koji obtained from 1000g of corn bran, 80g of black tea, 40g of sweet potato and 70g of grapefruit leaves, respectively, dried and crushed into powder, and then mixed uniformly.

[0020] The corn wine prepared in this embodiment has a unique flavor, suitable mellowness, and a wine yield as high as 88.5%.

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PUM

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Abstract

The invention relates to corn wine and relates to the technical field of wine making. The present invention is obtained by drying 100 parts by weight of corn bran, 5 to 10 parts by weight of black tea, 1 to 5 parts by weight of sweet potato and 5 to 10 parts by weight of grapefruit leaves, and then mixing them uniformly. Fermented distiller's yeast. The invention adds distiller's koji made from corn bran, black tea, sweet potato and pomelo leaves in a certain proportion during the production of corn wine, so that the produced corn wine has unique flavor, suitable alcohol and high yield.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a corn wine. Background technique [0002] The traditional corn wine is made by using corn flour as the raw material and fermented by cooking and fermentation with koji. Among them, most of the common koji sold in the market is used, and this type of koji has single functionality and weak saccharification power, resulting in poor alcohol content, low wine yield, and poor flavor. Summary of the invention [0003] The purpose of the present invention is to provide a corn wine, which can solve the problems of poor mellowness and poor flavor of corn wine. [0004] In order to solve the above technical problems, the technical solution adopted by the present invention is: [0005] It is made of 100 parts by weight of corn bran, 5 parts by weight to 10 parts by weight of black tea, 1 part by weight to 5 parts by weight of sweet potatoes, and 5 parts by weight to 10 parts by weight of grapef...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor韦双周
Owner韦双周