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White wine with lemon sour and sweet taste

A technology of citric acid and sweetness, applied in the field of wine making, can solve the problems of single taste and lack of innovation in wine, and achieve the effect of rich taste

Inactive Publication Date: 2016-08-24
ANHUI ANQING JINHUI LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wine has played a very important role in people's daily life. It is an indispensable drink for people's daily table, and it is also a good product for people to present to relatives and friends. However, the taste of wine on the market is relatively simple, and it has been limited to sorghum, rice, and glutinous rice for a long time. There is a lack of innovation in the brewing of grains such as wheat, corn, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of white wine with citric acid sweetness of the present embodiment, its composition ratio by weight is: 30 grams of sorghum, 19 grams of rice, 16 grams of glutinous rice, 9 grams of corn, 9 grams of wheat, 9 grams of peas, lemon juice Concentrate 3 grams.

Embodiment 2

[0014] A kind of white wine with citric sour sweetness of the present embodiment, its composition ratio by weight is: 31 grams of sorghum, 20 grams of rice, 17 grams of glutinous rice, 10 grams of corn, 10 grams of wheat, 10 grams of peas, lemon juice Concentrate 4 grams.

[0015] Above embodiment is by adding lemon juice concentrate when making wine, makes the wine that brews have the taste of lemon, makes the taste of white wine richer.

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PUM

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Abstract

The invention relates to the field of wine brewing and in particular relates to white wine with a lemon sour and sweet taste. The white wine is prepared from the following components in parts by weight: 24 to 36 parts of sorghums, 15 to 24 parts of rice, 14 to 18 parts of polished glutinous rice, 7 to 13 parts of corns, 8 to 12 parts of wheat, 7 to 12 parts of peas and 2 to 4 parts of concentrated lemon juice. According to the white wine with the lemon sour and sweet taste, provided by the invention, the concentrated lemon juice is added in a wine brewing process, so that the brewed wine has a lemon taste and the taste of the white wine is more abundant.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a liquor with citric acid sweetness. Background technique [0002] Wine has played a very important role in people's daily life. It is an indispensable drink for people's daily table, and it is also a good product for people to present to relatives and friends. However, the taste of wine on the market is relatively simple, and it has been limited to sorghum, rice, and glutinous rice for a long time. There is a lack of innovation in the brewing of grains such as wheat, corn, and corn. Contents of the invention [0003] Aiming at the problems in the prior art, the invention provides a liquor with citric acidity and sweetness. By adding lemon juice concentrate during brewing, the brewed wine has a lemon taste and the taste of the liquor is richer. [0004] The technical solution adopted by the present invention to solve the technical problem is: a kind of liquor with citric acid sweetness,...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 彭五四
Owner ANHUI ANQING JINHUI LIQUOR IND