Technique for preparing low sugar Huadiao wine

A production process and technology for Huadiao wine, applied in the field of low-sugar Huadiao wine production process, can solve problems such as high extractables, and achieve the effects of complete fermentation, good economic and social benefits, and better color and luster

Inactive Publication Date: 2005-10-26
周卫芳
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Huadiao wine produced by traditional production technology ha

Method used

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[0010] Low sugar content Huadiao wine production process, the process flow is: rice is soaked in rice, steamed, fermented, fermented, fermented, and squeezed, the degree is reduced, the yeast is added, after the second fermentation, it is blended and seasoned. After filtration, decoction, aging in large altars, filtration after drinking, filling and sterilization, it can be labeled and packed into storage as finished products. The reduction process can be divided into two types. One is to use a vacuum method to extract the alcohol from the wine source, and reduce the alcohol content from the original 18-19% (v / v) to 10-11% (v / v). The other is to dilute the alcohol in the wine source by adding purified water to reduce the alcohol content from the original 18-19% (v / v) to 10-11% (v / v). In the process of accessing yeast, the yeast can be Han living rice wine dry yeast or liquid rice wine yeast, and the inoculation amount is 1.0‰ of Han living rice wine dry yeast, and the liquid rice...

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Abstract

The present invention relates to a wine production process, especially relates to the production process of huadiao liquor with little sugar, the production process is: after soaking rice in the rice, steams rice, puts into the cylinder and ferments, the pot raises the unfiltered wine, after presseing out the liquor, lowers degree, adds the yeast, and blends after second fermentation blends and flavors, then filters, fries the liquor, then melts in jars, after attracting the liquor then filters, after the canning sterilization then pastes the sign, the packing goes into storage for the end product. This invention fermentation is complete, greatly reduced sugar and soaks output soaking, and adapted drink to the diabetes patient and the obese crowd, simultaneously reduces precipitation quantity, and lengthened the goods time.

Description

1. Technical field [0001] The invention relates to a wine production process, in particular to a low-sugar Hua Diao wine production process. 2. Background technology [0002] Huadiao wine is a low-degree fermented original wine brewed from pure grains. The production process of traditional Huadiao wine is as follows: the rice is soaked, steamed, fermented in a vat, filled with fermented grains in an altar, then squeezed, decocted, aged in a large altar, then sucked, filtered, filled, and finally After sterilization, labeling, packing and storage, it is the finished product. Huadiao liquor produced by traditional production technology has higher extracts and incompletely fermented sugar substances. In particular, the sugar content of finished Huadiao wine is mostly above 10g / l, which is still too high for diabetics or obese drinkers. 3. Contents of the invention [0003] Aiming at the above situation, the present invention aims to provide a low-sugar Huadiao wine product...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 周卫芳
Owner 周卫芳
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