Brewing technique of coconut flower wine
A technology of coconut flower fragrance and technology, which is applied in the field of coconut flower fragrance wine brewing technology, can solve problems that have not been clearly conceptualized, and achieve the effect of increasing fragrance and nutrition
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[0005] 1. Preparation of auxiliary materials for coconut flower wine
[0006] It is prepared by drying coconut flower spikes within two days after bud breaking and crushing into mung bean-sized particles.
[0007] 2. Proportion of fermentation materials
[0008] Sorghum 96%, Fresh Copra 3%, Coconut Flower Spike Granules 1%, Distiller’s Koji
[0009] The above are weight ratios.
[0010] 3. Brewing
[0011] It is brewed by traditional grain solid-state fermentation brewing method.
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