Brewing method of lotus root wine

Abstract

The invention relates to a brewing method of lotus root wine, also relates to the brewed lotus root wine, and belongs to the field of alcoholic beverage preparation. The method concretely comprises the following steps: (1) picking; (2) cleaning; (3) lotus root removal; (4) pulping; (5) glue grinding; (6) double-enzyme joint saccharification; (7) pH value and nitrogen source regulation; (8) low-temperature fermentation; (9) wine leg separation for lotus root fermentation raw wine obtaining; (10) fresh lotus root soaking in lotus root distilled wine for soaking wine obtaining; (11) proportioningof lotus root fermentation raw wine and soaking wine; (12) clarification; (13) storage for lotus root wine obtaining. On the basis of conventional fruit wine brewing, a alpha-amylase and cellulase double-enzyme joint saccharification technology, a low-temperature fermentation technology and a raw wine fermentation and soaking wine blending combination technology are used, the lotus root wine witha gold clear and transparent wine body, pure and rich wine fragrance, strong mellow feeling and harmonious sour and sweet taste is brewed in a way of maintaining the flavor of lotus root to the maximum degree. The invention provides a novel idea for the lotus root wine development and also has important development significance on the fruit and vegetable alcoholic beverage industry development.

Description

technical field [0001] The invention relates to a brewing method of lotus root wine and the brewed lotus root wine, which belongs to the field of preparation of alcoholic beverages. Background technique [0002] Lotus Roots, also known as Furong, Yuhuan, Lotus Vegetable, Lotus, Lotus Root, Junzihua, etc., is a perennial aquatic plant of Nymphaeaceae. Its origin is mainly distributed in the southern part of the Asian continent. For human consumption, it is currently widely grown in China, India, Japan, Thailand and other Asian countries. Lotus root has always been eaten as vegetables and fruits in the eating habits of our country. Because it is rich in various proteins, vitamins and trace mineral elements, it integrates nutrition and health care. It is an important food with the same origin of medicine and food. Widely welcomed by people. In China, lotus root has been cultivated for more than 3,000 years, and the planting areas are widely distributed all over the country. A...

AI Technical Summary

Problems solved by technology

[0004] At present, there are very few reports of using lotus root to brew wine. In the only case report, for example, the patent application number 201110068269.X discloses a brewing method of fermented lotus root wine, but on the one hand, it is only Simple inoculation and fermentation, on the other hand, heat the lotus root to 96-100°C, mature for 20 minutes, add a large amount of sugar to increase the alcohol content of fermentation, which will easily destroy the basic flavor of the lotus root wine, and the taste of the brewed wine will be irritating and unpleasant. sour

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