Wine with reed taken as main modifier and brewing process thereof

Abstract

Provided is a reed wine. Reed roots are added into raw material which contains starch or sugar to form composite raw material, and then fermentation and distillation or filtration are conducted to prepare the reed wine with the alcohol strength of 40%-65%; the brewing process comprises the following steps of (1) material preparation, wherein the raw material which contains the starch or the sugaris taken as the brewing main ingredient, the reed roots with the mass radio of 1%-30% are added into the main ingredient, and mixing is conducted to form mixed raw material; (2) cooking, wherein the mixed raw material is cooked; (3) spreading for airing, wherein half-rape reed stems or reed stems with the maturity of 7 are used for weaving a bed-mat for summer, and the cooked mixed raw material isspread for airing; (4) distiller's yeast spreading, wherein distiller's yeast is added into the mixed raw material; (5) fermentation; (6) distillation or brewing filtration. A method where the color,the fragrance and the taste of a wine are improved by means of additive addition is abandoned, the roots of plant reeds are adopted for natural fermentation with the raw material, nutrient substancesand the natural faint scent which the reeds are rich in are obtained, the blending method in the process is omitted, no side effects exist, and then the reed wine is suitable for being drunk by a broader audience of people.

Description

technical field [0001] The present invention relates to a kind of wine with reed root, stem and leaf as condiments and its brewing process. Background technique [0002] Chinese wine culture has a long history, mature wine making technology, and various raw material formulas. The main process is: blending raw materials with distiller's yeast and water, and debugging wine products that meet the taste of various groups of people; Including: 1. Blending old wine and new wine; 2. Distilling alcohol mixture, and then adding various food-approved flavoring agents for blending; 3. Blending edible alcohol with various food-approved flavoring agents to complete the production of wine products. To sum up, no matter what kind of blending method is used to produce the finished wine, it is not good for the human body after people drink it, especially the blending of edible alcohol and various food reagents. Although the amount of reagents is small, long-term drinking is still harmful. I...

AI Technical Summary

Problems solved by technology

To sum up, no matter what kind of blending method is used to produce the finished wine, it is not good for the human body after people drink it, especially the blending of edible alcohol and various food reagents. Although the amount of reagents is small, long-term drinking is still harmful. It will cause great harm to the human body, such as using dozens of chemical reagents such as various sweeteners, furfural, ethyl acetate, glycerin, and debitter essence to blend a wine product