2 results about "Alcohol by volume" patented technology

The present invention addresses the problem of providing a technique for enhancing the complexity of taste of a container-packed beverage.　The problem is solved by containing α-phellandrene at a concentration of 100-10,000 ppb in a container-packed beverage. The alcohol by volume of the beverage may be 0-9 v / v%. The beverage may contain or may not contain a sweetness component. The content of a fruit juice in the beverage may be 13 w / v% or less. The beverage may contain or may not contain carbon dioxide gas.

The application discloses a kind of fermentation preparation methods of Taidu ginseng wine, and it relates to the technical field of brewing wine.The method uses sorghum, rice husk, bran, Taidu ginseng, pea koji as raw materials, and Taidu ginseng wine is brewed by preparing Taidu ginseng-bran composite moistening material, combining the way of feeding composite moistening material in stages and controlling temperature in stages.Taidu ginseng powder is mixed with bran, water is added, and the composite moistening material is formed by stacking.The sorghum is soaked in stages, cooked and gelatinized in three stages, then pea koji is added, and the first part of the composite moistening material is added.The first stage of fermentation is carried out at 18-22°C and 28-32°C in stages.The second part of the composite moistening material is added for the second stage of fermentation from the 13th to the 15th day, and the total fermentation time is 20-25 days.After the wine lees is mixed with steamed rice husk, it is distilled slowly, and the middle section of the wine with 50-65% alcohol by volume is aged to obtain the final product.The application does not use any chemical additives throughout the process, and the active ingredients of Taidu ginseng are released in situ and naturally integrated with the wine aroma through the bran slow-release carrier and the biological conversion in stages.