Violet pachyrhizus wine making method

Abstract

The invention provides a violet pachyrhizus wine making method, which comprises a a boiling process, a fermentation process, a distillation and aging process, a lixiviating process and a mixing process.

Description

technical field

[0001] The invention relates to a method for preparing wine products, in particular to a method for preparing purple sweet potato wine made from sweet potatoes as raw materials. Background technique

[0002] Alcoholic products currently on the market include white wine, beer, health wine, fruit wine, yellow rice wine and other varieties. They have different tastes and prices, which meet the needs of consumers at different levels. Among them, sweet potato wine belongs to white wine. Sweet potato wine is colorless, transparent, and has a spicy taste. Its production process adopts traditional production technology, and the nutritional components of sweet potato are not retained in the production process. Contents of the invention

[0003] The purpose of this invention is to provide a kind of preparation method of purple sweet potato wine.

[0004] The preparation method of the purple sweet potato wine provided by the ...

Examples

Embodiment 1

[0010] Wash 100 catties of selected sweet potatoes, remove the head and tail, cook at 105°C for 1 hour, then cool to 27°C, then add 0.3 catties of koji cake and 27 catties of rice koji to the cooked sweet potatoes. Saccharify and ferment for 20 days, then add 33 catties of demineralized water to ferment for 2 days; distill the mixture of fermented sweet potatoes, koji cakes, rice koji and demineralized water at a temperature of 110°C, and the distilled liquid is It is a semi-finished sweet potato wine, and the semi-finished sweet potato wine is stored and matured for 9 months before use; the steamed purple sweet potato is added with 9% cooked purple sweet potato according to the weight ratio of the semi-finished sweet potato wine, and then filtered for 7 days; the filtered liquid is used Demineralized water is blended, and its alcohol content reaches 28 degrees, and the finished purple sweet potato wine can be obtained.

Embodiment 2

[0012] Wash 200 catties of selected sweet potatoes, remove the head and tail, cook at 105°C for 1 hour, then cool to 28°C, then add 0.8 catties of koji cake and 50 catties of rice koji to the steamed sweet potatoes. Saccharify and ferment for 23 days, then add 70 catties of demineralized water to ferment for 2 days; distill the mixture of fermented sweet potatoes, koji cakes, rice koji and demineralized water at a temperature of 105°C, and the distilled liquid is It is a semi-finished sweet potato wine, and the semi-finished sweet potato wine is stored and matured for 10 months before use; the steamed purple sweet potato is added with 9% cooked purple sweet potato according to the weight ratio of the semi-finished sweet potato wine, and then filtered for 5 days; the filtered liquid is used Demineralized water is blended, and its alcohol content reaches 28 degrees, and the finished purple sweet potato wine can be obtained.

technical field

[0001] The invention relates to a method for preparing wine products, in particular to a method for preparing purple sweet potato wine made from sweet potatoes as raw materials. Background technique

[0002] Alcoholic products currently on the market include white wine, beer, health wine, fruit wine, yellow rice wine and other varieties. They have different tastes and prices, which meet the needs of consumers at different levels. Among them, sweet potato wine belongs to white wine. Sweet potato wine is colorless, transparent, and has a spicy taste. Its production process adopts traditional production technology, and the nutritional components of sweet potato are not retained in the production process. Contents of the invention

[0003] The purpose of this invention is to provide a kind of preparation method of purple sweet potato wine.

[0004] The preparation method of the purple sweet potato wine provided by the ...

Examples

Embodiment 1

[0010] Wash 100 catties of selected sweet potatoes, remove the head and tail, cook at 105°C for 1 hour, then cool to 27°C, then add 0.3 catties of koji cake and 27 catties of rice koji to the cooked sweet potatoes. Saccharify and ferment for 20 days, then add 33 catties of demineralized water to ferment for 2 days; distill the mixture of fermented sweet potatoes, koji cakes, rice koji and demineralized water at a temperature of 110°C, and the distilled liquid is It is a semi-finished sweet potato wine, and the semi-finished sweet potato wine is stored and matured for 9 months before use; the steamed purple sweet potato is added with 9% cooked purple sweet potato according to the weight ratio of the semi-finished sweet potato wine, and then filtered for 7 days; the filtered liquid is used Demineralized water is blended, and its alcohol content reaches 28 degrees, and the finished purple sweet potato wine can be obtained.

Embodiment 2

[0012] Wash 200 catties of selected sweet potatoes, remove the head and tail, cook at 105°C for 1 hour, then cool to 28°C, then add 0.8 catties of koji cake and 50 catties of rice koji to the steamed sweet potatoes. Saccharify and ferment for 23 days, then add 70 catties of demineralized water to ferment for 2 days; distill the mixture of fermented sweet potatoes, koji cakes, rice koji and demineralized water at a temperature of 105°C, and the distilled liquid is It is a semi-finished sweet potato wine, and the semi-finished sweet potato wine is stored and matured for 10 months before use; the steamed purple sweet potato is added with 9% cooked purple sweet potato according to the weight ratio of the semi-finished sweet potato wine, and then filtered for 5 days; the filtered liquid is used Demineralized water is blended, and its alcohol content reaches 28 degrees, and the finished purple sweet potato wine can be obtained.

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