Brewing process of rose-fragrance grain liquor

A technology of rose and grain wine, which is applied in the field of brewing rose-flavored grain wine, can solve the problems affecting the quality of brewed wine with flower fragrance, the hop fragrance is not strong, and the taste of wine becomes bitter, so as to relieve back pain, balance endocrine, soothing effect

Inactive Publication Date: 2017-08-04
柳树有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, most of the brewing methods for flower-flavored wine are soaked in dried flowers in high-grade liquor. The hops prepared in this way are not strong and soft. , affecting the quality of flower-flavored wine

Method used

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  • Brewing process of rose-fragrance grain liquor

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Embodiment Construction

[0026] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the structural diagrams and specific embodiments described here are only used to explain the present invention, and are not intended to limit the present invention.

[0027] Such as figure 1 Shown, a kind of brewing process of rose fragrance grain wine comprises the following steps:

[0028] Preparation of materials: weighing the wine-making grains in proportion, the wine-making grains can be at least one of sorghum, corn, glutinous rice, rice, and wheat.

[0029] Soaking: Soak the brewing grains at high temperature respectively, and the brewing grains are fully soaked. Preferably, the brewing grains are sorghum and rice, and the volume percentage is 70-80%: 20-30%, soaking in water at 85-90°C for 16- 18 hours.

[0030...

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Abstract

The invention relates to a brewing process of rose-fragrance grain liquor. The brewing process comprises the following steps: preparing materials; soaking; cooking; pumping measure water; performing accumulated temperature reduction; adding yeast; fermenting; performing flavoring distillation; executing post processing technic and etc. According to the brewing process, plant pedals are not processed by decomposition, synthesis and fermentation and etc., and the importance in production is extracting natural fragrance of fresh flowers and dissolving the fragrance in the liquor, so that the flower fragrance of the liquor is increased without damaging the original taste of the brewed liquor, and the grade of the liquor is improved.

Description

technical field [0001] The invention relates to a brewing process of grain wine, in particular to a brewing process of rose-flavored grain wine. Background technique [0002] Solid grain brewed wine is a health drink, which can promote blood circulation, activate muscles and collaterals, and dispel rheumatism. Liquid fermented liquor is a liquid liquor made by using edible alcohol produced from sugarcane, sugar beet pulp, dried potatoes, corn, etc. as the base liquor, adding flavoring and seasoning substances to simulate the taste of traditional grain liquor. Symptoms such as dizziness, nausea, and dry mouth may occur after drinking blended wine. Because the wine brewed from solid grains is made of grains, it undergoes natural fermentation and high-temperature distillation, so it has unique aroma types, such as thick, clear, sauce, and rice, which are loved by many people, and the above phenomenon will not occur . [0003] With the development of the liquor industry, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/738A61P7/06A61P17/00A61P1/16A61P1/00A61P5/00A61P9/00
CPCA61K36/738C12G3/04A61K2300/00
Inventor 柳树有
Owner 柳树有
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