Radish wine and its production process

Abstract

The invention provides a radish wine and its production process by charging whole-bred yeast culture liquid and Chinese medicinal herb extract, employing encapsulated fermentation, loading under asepsis condition, thus realizing the advantages of complete raw material fermentation, better health care function and extended product quality period.

Description

technical field [0001] The invention relates to a new brewing process of a low-alcohol health wine-radish wine, in particular to a preservation technology and a unique formula of the radish wine. Background technique [0002] The sugar content of radish is low, accounting for about 5-6% of the body weight. The color is made with the general wine making process, which is easy to cause rancidity of the fermented mash. Even if the brewing is successful, because the alcohol content is low and the shelf life is short, it also brings a lot of inconvenience to production and sales. Contents of the invention [0003] The present invention uses white radish as the main raw material. After squeezing the juice, it is sterilized at high temperature, 2% white sugar is added, pure yeast culture solution and traditional Chinese medicine extract are added after cooling, and fermentation is sealed in a stainless steel container to prevent the invasion of miscellaneous bacteria and avoid T...

AI Technical Summary

Problems solved by technology

[0002] The sugar content of radish is low, accounting for about 5-6% of the body weight. The color is made with the general wine making process, which is easy to cause rancidity of the fermented mash

Even if the brewing is successful, due to the low alcohol content and short shelf life, it will bring a lot of inconvenience to production and sales