Process for brewing nutritive rumex wine
A technology of Rumex and Rumex grass, applied in the preparation of alcoholic beverages, etc., to improve the taste and reduce blood lipids
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[0015] Embodiment 1: Sorghum is pulverized, gelatinized, cooled, koji 8% (accounting for sorghum weight percentage) and yeast 3% (accounting for sorghum weight percentage) are added, and fermented in kilns for 3 days; The juice of Rumex grass was co-fermented for 10 days, distilled out of the kiln, and stored for 6 months to obtain 65% (V / V) Rumex; Blending and blending the Rumex wine with a concentration reduced to 45% (V / V); filtering the blended Rumex wine, filling it, and inspecting it to obtain a finished product.
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