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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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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huadiao wine produced by traditional production technology has higher extracts and incompletely fermented sugar substances

Method used

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Embodiment Construction

[0010] The production process of low-sugar Huadiao wine is as follows: the rice is soaked, steamed, fermented in tanks, filled with fermented grains in jars, pressed for wine, then the concentration is reduced, yeast is added, blended for seasoning after secondary fermentation, and then Filtration, decoction, aging in a large altar, filtration after inhalation, filling and sterilization, then labeling, boxing and warehousing as finished products. And the degree-reducing process can be divided into two kinds specifically, and a kind of is to adopt the vacuum method to take out the alcohol in the wine source, and alcohol content is reduced to 10-11% (v / v) from original 18-19% (v / v). / v). Another kind is to adopt the method of adding purified water to dilute the alcohol in the wine source, and the alcohol content is reduced to 10-11% (v / v) from original 18-19% (v / v). In the process of inserting the yeast, the yeast can be Han Chinese active rice wine dry yeast or liquid rice win...

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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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