Brewing method of hawthorn fruit and glutinous rice wine

A technology of glutinous rice wine and hawthorn, which is applied in the field of winemaking, can solve problems such as turbidity, and achieve the effects of soft wine, mellow taste, and appropriate sweetness and sourness.

Inactive Publication Date: 2018-10-19
合肥鹊渚一坊益生健酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for brewing hawthorn glutinous rice wine, which solves the problem that the existing hawthorn rice wine is prone to turbidity

Method used

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  • Brewing method of hawthorn fruit and glutinous rice wine

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Comparison scheme
Effect test

Embodiment 1

[0025] Present embodiment provides a kind of brewing method of hawthorn glutinous rice wine, comprises the steps:

[0026] (1) After cleaning 25 parts by weight of hawthorn, peeling and removing the core to obtain hawthorn pulp, beating the hawthorn pulp to obtain hawthorn pulp;

[0027] (2) adding yeast to the hawthorn pulp for fermentation, the weight ratio of the yeast to the hawthorn pulp is 1:10000, fermenting at 20°C for 3 days to obtain hawthorn wine;

[0028] (3) steam after mixing 55 parts by weight of glutinous rice and 20 parts by weight of sorghum rice, spread the steamed glutinous rice and sorghum rice in the air, add distiller's yeast and mix and stir evenly to obtain the distiller's yeast mixture, then mix the distiller's yeast The mixed material is sealed and fermented to obtain a fermented material, and the fermented material is distilled to obtain distilled wine;

[0029] (4) Mix and stir the hawthorn wine and distilled wine evenly to obtain the mixed wine, ...

Embodiment 2

[0033] Present embodiment provides a kind of brewing method of hawthorn glutinous rice wine, comprises the steps:

[0034] (1) After cleaning 200 parts by weight of hawthorn, peeling and removing the core to obtain hawthorn pulp, beating the hawthorn pulp to obtain hawthorn pulp;

[0035] (2) adding yeast to the hawthorn pulp for fermentation, the weight ratio of the yeast to the hawthorn pulp is 1:10000, fermenting at 25°C for 3 days to obtain hawthorn wine;

[0036] (3) steam after mixing 50 parts by weight of glutinous rice and 25 parts by weight of sorghum rice, spread the steamed glutinous rice and sorghum rice in the air, add distiller's yeast and mix and stir evenly to obtain the distiller's yeast mixture, then mix the distiller's yeast The mixed material is sealed and fermented to obtain a fermented material, and the fermented material is distilled to obtain distilled wine;

[0037] (4) Mix and stir the hawthorn wine and distilled wine evenly to obtain the mixed wine,...

Embodiment 3

[0041] Present embodiment provides a kind of brewing method of hawthorn glutinous rice wine, comprises the steps:

[0042] (1) After cleaning 30 parts by weight of hawthorn, peeling and removing the core to obtain hawthorn pulp, beating the hawthorn pulp to obtain hawthorn pulp;

[0043] (2) adding yeast to the hawthorn pulp for fermentation, the weight ratio of the yeast to the hawthorn pulp is 1:10000, fermenting at 15°C for 4 days to obtain hawthorn wine;

[0044] (3) steam after mixing 60 parts by weight of glutinous rice and 15 parts by weight of sorghum rice, spread the steamed glutinous rice and sorghum rice in the air, add distiller's yeast and mix and stir evenly to obtain the distiller's yeast mixture, then mix the distiller's yeast The mixed material is sealed and fermented to obtain a fermented material, and the fermented material is distilled to obtain distilled wine;

[0045] (4) Mix and stir the hawthorn wine and distilled wine evenly to obtain the mixed wine, ...

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Abstract

The invention discloses a brewing method of hawthorn fruit and glutinous rice wine, and belongs to the technical field of wine brewing. The brewing method comprises the following steps: washing, peeling and enucleating hawthorn fruits, thus obtaining hawthorn fruit pulp; pulping the hawthorn fruit pulp, thus obtaining hawthorn fruit syrup; adding yeast for fermenting in the hawthorn fruit syrup, thus obtaining hawthorn fruit wine; steaming after uniformly mixing glutinous rice and sorghum rice, spreading the glutinous rice and the sorghum rice which are steamed, adding koji, and uniformly mixing, thus obtaining a koji mixture; then sealing the koji mixture for fermenting, thus obtaining a fermented material; distilling the fermented material, thus obtaining distilled wine; uniformly mixingand stirring the hawthorn fruit wine and the distilled wine, thus obtaining mixed wine, and storing the mixed wine for 20 days under a condition that the temperature is 10 to 15 DEG C; adding xanthangum and chitosan oligosaccharide in a wine body, and carrying out stabilizing operation on the wine body; bottling supernatant, and cooling. The hawthorn fruit and glutinous rice wine brewed by the invention is light red in color, is clear and transparent, is pure and mild in taste, appropriate in sour and sweet degree, mild in alcoholic strength and mellow in vinosity.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing hawthorn glutinous rice wine. Background technique [0002] my country has a long history of brewing rice wine. Rice wine is a traditional fermented product made by using glutinous rice as raw material, using koji and yeast as saccharification starter, cooking, saccharifying, fermenting and distilling. Its brewing process is simple, the alcohol content is extremely low, and the taste is sweet and mellow, which is deeply favored by people. [0003] Rice wine is rich in nutrition, and its value is that besides water and ethanol, the wine liquid also contains nutrients such as sugar, organic acids, proteins, amino acids, vitamins and minerals. Sugars are mainly produced by the decomposition of starch in rice, including glucose, fructose, sucrose, maltose, sucrose, dextrin and isomaltose; organic acids are mainly produced by rice starch in Rhizopus fermentation,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/12C12G3/02
CPCC12G3/04C12G3/02C12H6/02
Inventor 刘伦西
Owner 合肥鹊渚一坊益生健酒业有限公司
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