A production method of sorghum brewing wine

Abstract

The invention relates to a production method of sorghum brewing wine, which comprises the following steps: 1. Adding Saccharomyces cerevisiae into the sorghum brewing brewing crushed by stalking, adding sugar liquor containing acid-reducing yeast into the sorghum brewing crushed by stalking, controlling temperature 21 DEG C, and fermenting for 30 days; 2, filter and clarifying that sorghum bubbleferment by acid reduction in the step 1 for 30 days to obtain a clarified liquid, adding lactic acid bacteria into the clarified liquid at 20 DEG C aft being activated, fermenting for 30 days, and filtering; Step 3, adding oak into the filtrate filtered in step 2, aging for 10 months, clarifying and filtering. The invention relates to a production method of sorghum soaking wine, Taking sorghum foam as the main raw material, The golden red fruit wine is obtained through the steps of acid reduction and fermentation, and has natural fruit aroma and refreshing taste. In order to solve the problemof low utilization ratio of sorghum bubbles, the production method of sorghum bubble wine prolongs the acid reduction fermentation time, so that the ascoma is thoroughly infiltrated, the encapsulationfunction is lost, the pulp juice in the shell is utilized, and the utilization ratio of sorghum bubbles is greatly improved.

Description

technical field [0001] The invention relates to the field of shampoo, in particular to a production method of sorghum brewed wine. Background technique [0002] Fruit wine is the wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol. It contains the flavor and alcohol of fruit, such as plum wine, wine, bayberry wine, kiwi fruit wine, etc., which are deeply loved by people. The demand for fruit wine is increasing, but at present, the brewing cost of fruit wine is relatively high, and the market price is also rising. [0003] Sorghum is a genus of Rubus in the family Rosaceae, widely distributed in low-altitude hillsides, valleys or roadside bushes in Henan, Hubei, Hunan, Anhui, Jiangxi, Jiangsu, Zhejiang, Fujian, Guangdong, Taiwan, Guangxi, Yunnan and other places in China damp place. The yield is large, and the taste is sour. Few people will pick and eat it directly, so it is allowed to mature and fall off, resulting in waste. After resea...

AI Technical Summary

Problems solved by technology

[0004] In the process of using sorghum bubbles to make fruit wine, I encountered many difficulties. The first problem was the low utilization rate of sorghum bubbles, which caused a lot of waste. However, in the face of the problem of low utilization rate, due to the divergent and uncertain solution direction , the technicians have made adjustments and attempts in many aspects, and made arduous efforts, such as using extrusion methods, or increasing the stirring speed, etc., but the effect is not obvious. After countless studies, the technicians have found the cause of the above problems. The reason is that the sorghum bubble fruit is a spherical shape composed of multiple small grains. Each small grain has an ascus (also known as a shell), and the ascus contains pulp and seeds. In the process of beating in industrial production, whether it is extrusion or It is difficult for the rotating shaft to smash all the small seed capsules, and the ascus has a certain barrier effect on the added reactive substances, and the ascus itself is not easy to be damaged in the subsequent processing process