Wine and making method thereof

Abstract

The invention provides wine and a making method thereof. The raw materials of the wine comprise brewed sticky rice wine, brewed rice wine, edible alcohol, sticky rice mellow wine, tea essence, citric acid, caramel pigment, ethyl acetate, acetic acid, glacial acetic acid, ethyl lactate, lactic acid, glycerin, honey, rock candy, white granulated sugar and sticky rice leaves. The making method comprises the following steps: soaking the sticky rice leaves in clean water at normal temperature so as to obtain sticky rice leaf juice, mixing the sticky rice leaf juice with other raw materials in a wine jar, sufficiently stirring, sealing the wine jar to alcoholize for 60 days, and keeping the temperature inside the wine jar at 0-20 DEG C. Compared with the prior art, the wine has the beneficial effects of being sour and sweet in taste, low in caloric value, capable of clearing heat and clearing summer-heat, expelling toxin and nourishing the skin and delaying senescence, beneficial to digestion and appetite promotion, relatively low in production cost and long in preservation time, has the unique taste of chocolate, and is an alcoholic beverage with good market prospects.

Description

technical field [0001] The invention relates to the field of alcoholic beverages, in particular to a wine and a preparation method thereof. Background technique [0002] Glutinous rice wine is brewed from glutinous rice. Nutrients such as glucose, dextrin, carbonic acid and a small amount of aldehydes and lipids produced during the fermentation process are mostly in the form of extracts of low-molecular sugars, peptides and amino acids, which are easily absorbed by the human body. Digestion and absorption, it contains more than 10 kinds of amino acids, 8 of which are necessary for the human body to synthesize. Glutinous rice wine has a low alcohol content and a sweet and mellow taste. Drinking it in moderation can help digestion and prevent cardiovascular diseases. [0003] Deploying chocolate flavor in glutinous rice wine can greatly increase people's appetite, but chocolate or cocoa powder are often added in the production process of various alcoholic beverages with choco...

AI Technical Summary

Problems solved by technology

[0003] Deploying chocolate flavor in glutinous rice wine can greatly increase people's appetite, but chocolate or cocoa powder are often added in the production process of various alcoholic beverages with chocolate flavor on the market. Chocolate and cocoa powder contain higher calories. After eating, the human body will produce a large amount of fat, and severe cases may also cause obesity due to excess energy. At the same time, due to the high price of chocolate and cocoa powder, the production cost of chocolate-flavored alcoholic beverages is increased.

[0004] Traditional rice wine is divided into two categories: one is high-alcohol rice wine, which tastes the same as ordinary high-alcohol white wine except for the aroma of rice, and does not have a sweet taste; the other is low-alcohol rice wine, which tastes sweet and delicious, but cannot be stored for a long time