CN106222015A - A kind of waxberry wine - Google Patents
A kind of waxberry wine Download PDFInfo
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- CN106222015A CN106222015A CN201610603410.4A CN201610603410A CN106222015A CN 106222015 A CN106222015 A CN 106222015A CN 201610603410 A CN201610603410 A CN 201610603410A CN 106222015 A CN106222015 A CN 106222015A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
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Abstract
The invention discloses a kind of waxberry wine, it is prepared by the following method and obtains: Fructus Myricae rubrae is mixed homogeneously according to the weight ratio of 1:0.4 0.6 with sucrose, in sealed environment, room temperature is fermented more than 15 days and is obtained Fructus Myricae rubrae tunning, and after then Fructus Myricae rubrae tunning and five cereal wines being mixed, in sealed environment, room temperature fermentation obtains waxberry wine in more than 60 days.Alcoholic strength of the present invention is low, and fruity is dense, in good taste, and fragrance is good, easily preserves, long shelf-life.
Description
Technical field
The present invention relates to a kind of fruit wine, particularly to a kind of waxberry wine.
Background technology
Fructus Myricae rubrae belongs to Myruca ceas Myrica(Myrica) dungarunga or shrub plant, has the highest also known as Sheng Shengmei, Bai Dimei, tree prunus mume (sieb.) sieb.et zucc.
Medicinal and edibility, all has distribution in the China area such as East China and Hunan, Guangdong, Guangxi, Guizhou.Fructus Myricae rubrae is flourishing, tree
Hat rounding, has again Fructus Pyracanthae innumerable early summer, the most lovely, is that afforestation combines the fine tree species produced.Isolated planting, group planting are in grass
Level ground, garden, or avenue system are the most suitable in roadside；Carry out the compartment according to dense planting mode or a bridging effect is the most highly desirable.Warp
Ji purposes fruity is sour-sweet moderate, the most direct-edible, can be processed into again that Fructus Myricae rubrae is dry, beans, preserve etc., also can make wine, have quench the thirst, raw
Tianjin, the function such as aid digestion.According to surveying and determination: the sugar content of high-quality waxberry flesh is 12%-13%, and acid content is 0.5%-1.1%, rich in fibre
The aminoacid that dimension element, mineral element, vitamin and a certain amount of protein, fat, pectin and 8 kinds are useful to human body, its fruit
Middle calcium, phosphorus, iron content to exceed other fruit more than 10 times.
But, the Waxberry preservation time is the shortest, accumulating difficulty, often because of harvesting or sale, large quantities of going rotten occurs not in time, causes
Serious waste.For solving the waste problem of Fructus Myricae rubrae, the deep processing of Fructus Myricae rubrae is effectively carried out, and the development of waxberry wine industry
It it is the most important representative.
At present, the fermentation technique of red hayberry wine mainly has extraction and fermentation two kinds of squeezing the juice, and wherein extraction is in red bayberry fresh fruit
Adding a certain amount of Chinese liquor, form through filtering tank dress, the product that the method is brewed can be effectively retained the nutritional labeling of Fructus Myricae rubrae,
But fruit wine local flavor does not highlights, Chinese liquor taste is dense；And fermentation of squeezing the juice is to be gone out through broken squeezing, fermentation, aging, filtration by fresh fruit Fructus Myricae rubrae
Bacterium etc. are made, the product that the method is brewed, and tannin content is high, has obvious astringent taste, and acidity is too high, and taste is inharmonious, battalion
Foster component damages is the most serious.Additionally, existing waxberry wine is difficult to preserve, the shelf-life is shorter.
Summary of the invention
It is an object of the invention to provide a kind of waxberry wine, alcoholic strength is low, and fruity is dense, in good taste, and fragrance is good, Yi Bao
Deposit, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of waxberry wine, is prepared by the following method and obtains: mixed all according to the weight ratio of 1:0.4-0.6 with sucrose by Fructus Myricae rubrae
Even, in sealed environment, room temperature is fermented more than 15 days and is obtained Fructus Myricae rubrae tunning, after then Fructus Myricae rubrae tunning and five cereal wines being mixed
In sealed environment, room temperature is fermented more than 60 days and is obtained waxberry wine.
The Fructus Myricae rubrae of the present invention does not clean directly use, it is possible to preferably utilizing wild fermentable, whole process of the present invention is not
Use additional leaven, pure natural.Fructus Myricae rubrae is fermented by the method that the present invention is fermented initially with similar ferment, with in a large number
Generation red bayberry juice, be subsequently adding five cereal wines and allocate, add five cereal wines primarily acting on is to overcome waxberry wine to be difficult to
Preserve, the defect that the shelf-life is shorter, the shelf-life of waxberry wine can be greatly increased, additionally, five cereal wines can increase waxberry wine
Nutritional labeling, improves mouthfeel, wine flavour, eventually forms that special fruital taste, fruity be strong, in good taste, the Fructus Myricae rubrae fruit of long shelf-life
Wine.
As preferably, the consumption of described five cereal wines is that every 3kg Fructus Myricae rubrae uses 0.9-1.1kg.The consumption of five cereal wines is with former
Add on the basis of material Fructus Myricae rubrae weight.
As preferably, the alcoholic strength of described five cereal wines is at 50%vol-55%vol.
As preferably, described five cereal wines are prepared by the following method and obtain: will steam 1-2 hour in grain rice raw material steamer,
Cooling down, after the grain rice raw material after then steaming mixes with distillers yeast, room temperature is fermented 40-60 days, obtains grain rice after tunning distillation
Wine wine base, five cereal wine wine base aging more than 2 years obtain five cereal wine finished products.Special five cereal wines of the present invention can effectively extend Fructus Myricae rubrae fruit
The shelf-life of wine, have additional nutrients, improve mouthfeel and fragrance, increase health-care effect.
As preferably, described grain rice raw material by weight consisting of: rice 25-30 part, Semen Tritici aestivi 25-30 part, high
Fine strain of millet 25-30 part, Semen Fagopyri Esculenti 8-12 part, Semen setariae 8-12 part.
As preferably, described distillers yeast consumption is the 0.8-1% of grain rice raw material weight.
As preferably, the preparation method of described distillers yeast is as follows:
(1) proportioning raw materials is by weight: early rice 100 parts, Semen Euryales 0.1-0.3 part, Rhizoma Polygonati 0.05-0.08 part, Radix Puerariae 0.2-
0.4 part, Radix Codonopsis 0.08-0.1 part, Radix Glycyrrhizae 0.05-0.08 part, Radix Bupleuri 0.05-0.08 part, Fructus Schisandrae Chinensis 0.1-0.2 part, the Rhizoma Atractylodis Macrocephalae
0.05-0.08 part, Flos Caryophylli 0.02-0.04 part, Fructus Gardeniae 0.05-0.08 part, Semen Pruni 0.03-0.05 part, Radix Et Caulis Acanthopanacis Senticosi 0.05-0.08
Part, Cortex Magnoliae Officinalis 0.03-0.05 part, Fructus Corni 0.05-0.08 part, Herba Asari 0.01-0.02 part, Radix Aconiti Kusnezoffii 0.01-0.02 part, Radix Polygalae
0.02-0.04 part, Fructus Lycii 0.1-0.3 part, Semen sojae atricolor 0.2-0.4 part, Semen Sesami 0.5-0.8 part, Sargassum fusiforme (Harv.) Setch 0.1-0.3 part, blue berry
0.3-0.5 part；
(2) fermentation: will steam 20-30min in early rice steamer, Semen Euryales, Rhizoma Polygonati, Radix Puerariae, Radix Codonopsis, Radix Glycyrrhizae, Radix Bupleuri, Fructus Schisandrae Chinensis,
The Rhizoma Atractylodis Macrocephalae, Flos Caryophylli, Fructus Gardeniae, Semen Pruni, Radix Et Caulis Acanthopanacis Senticosi, Cortex Magnoliae Officinalis, Fructus Corni, Herba Asari, Radix Aconiti Kusnezoffii, Radix Polygalae, Fructus Lycii, Semen sojae atricolor, Semen Sesami, sheep dwell
Pulverize to obtain ground product after dish and blue berry mixing, the early rice steamed is mixed homogeneously with ground product, puts in open-top receptacle, will
Open-top receptacle cotton-wadded quilt is fully wrapped around to be lived to be incubated, and ferments 5-7 days, and tunning obtains finished product distillers yeast after drying.
To steam 20-30min in early rice steamer, so can steam thoroughly, but not cook, if cooked, that just cannot ferment
?.
The present invention uses rice, Chinese medicine ingredients, miscellaneous grain crops, Sargassum, fruit mixed fermentation to be prepared for special distillers yeast, and distillers yeast has
Nutritious abundant, sweet-smelling is delicious, proposes essence refreshment, the effect of health of body so that five cereal wines just have special wine flavour, mouthfeel alcohol
Thickness, nutritious, health of body.
As preferably, during fermentation, often within 3-5 hour, stir one time fermentation material.
The invention has the beneficial effects as follows: alcoholic strength is low, fruity is dense, in good taste, and fragrance is good, easily preserves, long shelf-life.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, the raw material used and equipment etc. are all commercially available or commonly used in the art.
Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
A kind of waxberry wine, is prepared by the following method and obtains: mixed homogeneously according to the weight ratio of 1:0.4 with sucrose by Fructus Myricae rubrae,
In sealed environment, room temperature is fermented more than 15 days and is obtained Fructus Myricae rubrae tunning, close after then Fructus Myricae rubrae tunning and five cereal wines being mixed
In seal ring border, room temperature is fermented more than 60 days and is obtained waxberry wine, and the consumption of five cereal wines is that every 3kg raw material Fructus Myricae rubrae uses 0.9kg.
Described five cereal wines are prepared by the following method and obtain:
Dispensing: grain rice raw material by weight consisting of: 25 parts of rice, Semen Tritici aestivi 25 parts, Sorghum vulgare Pers. 30 parts, 8 parts of Semen Fagopyri Esculenti, Semen setariae
12 parts.
Grain rice raw material steamer will be steamed 1-2 hour, cooling, after the grain rice raw material after then steaming mixes with distillers yeast,
Distillers yeast consumption is the 0.8% of grain rice raw material weight, and room temperature is fermented 40-60 days, obtains five cereal wine wine base, grain rice after tunning distillation
Wine wine base aging obtains five cereal wine finished products in more than 2 years, and five cereal wine finished wine precision are at 50%vol-55%vol.
The preparation method of described distillers yeast is as follows:
(1) proportioning raw materials is by weight: early rice 100 parts, Semen Euryales 0.1 part, Rhizoma Polygonati 0.05 part, Radix Puerariae 0.4 part, Radix Codonopsis 0.1
Part, 0.08 part of Radix Glycyrrhizae, Radix Bupleuri 0.05 part, Fructus Schisandrae Chinensis 0.1 part, the Rhizoma Atractylodis Macrocephalae 0.08 part, Flos Caryophylli 0.02 part, Fructus Gardeniae 0.08 part, Semen Pruni
0.03 part, Radix Et Caulis Acanthopanacis Senticosi 0.05 part, Cortex Magnoliae Officinalis 0.03 part, Fructus Corni 0.08 part, Herba Asari 0.02 part, Radix Aconiti Kusnezoffii 0.01 part, Radix Polygalae 0.02
Part, Fructus Lycii 0.3 part, 0.2 part of Semen sojae atricolor, Semen Sesami 0.8 part, Sargassum fusiforme (Harv.) Setch 0.1 part, blue berry 0.5 part；
(2) fermentation: will steam 20min in early rice steamer, Semen Euryales, Rhizoma Polygonati, Radix Puerariae, Radix Codonopsis, Radix Glycyrrhizae, Radix Bupleuri, Fructus Schisandrae Chinensis, white
Art, Flos Caryophylli, Fructus Gardeniae, Semen Pruni, Radix Et Caulis Acanthopanacis Senticosi, Cortex Magnoliae Officinalis, Fructus Corni, Herba Asari, Radix Aconiti Kusnezoffii, Radix Polygalae, Fructus Lycii, Semen sojae atricolor, Semen Sesami, Sargassum fusiforme (Harv.) Setch
And pulverize to obtain ground product after blue berry mixing, and the early rice steamed is mixed homogeneously with ground product, puts in open-top receptacle, will be spacious
Mouth container cotton-wadded quilt is fully wrapped around to be lived to be incubated, and ferments 5 days, within during fermentation every 3 hours, stirs one time fermentation material, and tunning shines
Finished product distillers yeast is obtained after Gan.
Embodiment 2:
A kind of waxberry wine, is prepared by the following method and obtains: mixed homogeneously according to the weight ratio of 1:0.6 with sucrose by Fructus Myricae rubrae,
In sealed environment, room temperature is fermented more than 15 days and is obtained Fructus Myricae rubrae tunning, close after then Fructus Myricae rubrae tunning and five cereal wines being mixed
In seal ring border, room temperature is fermented more than 60 days and is obtained waxberry wine, and the consumption of five cereal wines is that every 3kg raw material Fructus Myricae rubrae uses 1.1kg.
Described five cereal wines are prepared by the following method and obtain:
Dispensing: grain rice raw material by weight consisting of: 30 parts of rice, Semen Tritici aestivi 25 parts, Sorghum vulgare Pers. 25 parts, 12 parts of Semen Fagopyri Esculenti, little
8 parts of rice.
Grain rice raw material steamer will be steamed 1-2 hour, cooling, after the grain rice raw material after then steaming mixes with distillers yeast,
Distillers yeast consumption is the 1% of grain rice raw material weight, and room temperature is fermented 40-60 days, obtains five cereal wine wine base, five cereal wines after tunning distillation
Wine base aging obtains five cereal wine finished products in more than 2 years, and five cereal wine finished wine precision are at 50%vol-55%vol.
The preparation method of described distillers yeast is as follows:
(1) proportioning raw materials is by weight: early rice 100 parts, Semen Euryales 0.3 part, Rhizoma Polygonati 0.08 part, Radix Puerariae 0.2 part, Radix Codonopsis 0.08
Part, 0.05 part of Radix Glycyrrhizae, Radix Bupleuri 0.08 part, Fructus Schisandrae Chinensis 0.2 part, the Rhizoma Atractylodis Macrocephalae 0.05 part, Flos Caryophylli 0.04 part, Fructus Gardeniae 0.05 part, Semen Pruni
0.05 part, Radix Et Caulis Acanthopanacis Senticosi 0.08 part, Cortex Magnoliae Officinalis 0.05 part, Fructus Corni 0.05 part, Herba Asari 0.01 part, Radix Aconiti Kusnezoffii 0.02 part, Radix Polygalae 0.04
Part, Fructus Lycii 0.1 part, 0.4 part of Semen sojae atricolor, Semen Sesami 0.5 part, Sargassum fusiforme (Harv.) Setch 0.3 part, blue berry 0.3 part；
(2) fermentation: will steam 30min in early rice steamer, Semen Euryales, Rhizoma Polygonati, Radix Puerariae, Radix Codonopsis, Radix Glycyrrhizae, Radix Bupleuri, Fructus Schisandrae Chinensis, white
Art, Flos Caryophylli, Fructus Gardeniae, Semen Pruni, Radix Et Caulis Acanthopanacis Senticosi, Cortex Magnoliae Officinalis, Fructus Corni, Herba Asari, Radix Aconiti Kusnezoffii, Radix Polygalae, Fructus Lycii, Semen sojae atricolor, Semen Sesami, Sargassum fusiforme (Harv.) Setch
And pulverize to obtain ground product after blue berry mixing, and the early rice steamed is mixed homogeneously with ground product, puts in open-top receptacle, will be spacious
Mouth container cotton-wadded quilt is fully wrapped around to be lived to be incubated, and ferments 7 days, within during fermentation every 5 hours, stirs one time fermentation material, and tunning shines
Finished product distillers yeast is obtained after Gan.
Embodiment 3:
A kind of waxberry wine, is prepared by the following method and obtains: mixed homogeneously according to the weight ratio of 1:0.5 with sucrose by Fructus Myricae rubrae,
In sealed environment, room temperature is fermented more than 15 days and is obtained Fructus Myricae rubrae tunning, close after then Fructus Myricae rubrae tunning and five cereal wines being mixed
In seal ring border, room temperature is fermented more than 60 days and is obtained waxberry wine, and the consumption of five cereal wines is that every 3kg raw material Fructus Myricae rubrae uses 1kg.
Described five cereal wines are prepared by the following method and obtain:
Dispensing: grain rice raw material by weight consisting of: 25 parts of rice, Semen Tritici aestivi 30 parts, Sorghum vulgare Pers. 25 parts, 10 parts of Semen Fagopyri Esculenti, little
10 parts of rice.
Grain rice raw material steamer will be steamed 1-2 hour, cooling, after the grain rice raw material after then steaming mixes with distillers yeast,
Distillers yeast consumption is the 0.9% of grain rice raw material weight, and room temperature is fermented 40-60 days, obtains five cereal wine wine base, grain rice after tunning distillation
Wine wine base aging obtains five cereal wine finished products in more than 2 years, and five cereal wine finished wine precision are at 50%vol-55%vol.
The preparation method of described distillers yeast is as follows:
(1) proportioning raw materials is by weight: early rice 100 parts, Semen Euryales 0.2 part, Rhizoma Polygonati 0.06 part, Radix Puerariae 0.3 part, Radix Codonopsis 0.09
Part, 0.07 part of Radix Glycyrrhizae, Radix Bupleuri 0.06 part, Fructus Schisandrae Chinensis 0.15 part, the Rhizoma Atractylodis Macrocephalae 0.06 part, Flos Caryophylli 0.03 part, Fructus Gardeniae 0.06 part, Semen Pruni
0.04 part, Radix Et Caulis Acanthopanacis Senticosi 0.07 part, Cortex Magnoliae Officinalis 0.04 part, Fructus Corni 0.06 part, Herba Asari 0.01 part, Radix Aconiti Kusnezoffii 0.01 part, Radix Polygalae 0.03
Part, Fructus Lycii 0.2 part, 0.3 part of Semen sojae atricolor, Semen Sesami 0.6 part, Sargassum fusiforme (Harv.) Setch 0.2 part, blue berry 0.4 part；
(2) fermentation: will steam 25min in early rice steamer, Semen Euryales, Rhizoma Polygonati, Radix Puerariae, Radix Codonopsis, Radix Glycyrrhizae, Radix Bupleuri, Fructus Schisandrae Chinensis, white
Art, Flos Caryophylli, Fructus Gardeniae, Semen Pruni, Radix Et Caulis Acanthopanacis Senticosi, Cortex Magnoliae Officinalis, Fructus Corni, Herba Asari, Radix Aconiti Kusnezoffii, Radix Polygalae, Fructus Lycii, Semen sojae atricolor, Semen Sesami, Sargassum fusiforme (Harv.) Setch
And pulverize to obtain ground product after blue berry mixing, and the early rice steamed is mixed homogeneously with ground product, puts in open-top receptacle, will be spacious
Mouth container cotton-wadded quilt is fully wrapped around to be lived to be incubated, and ferments 6 days, within during fermentation every 4 hours, stirs one time fermentation material, and tunning shines
Finished product distillers yeast is obtained after Gan.
The waxberry wine of the present invention: alcoholic strength is low, fruity is dense, in good taste, and fragrance is good, easily preserves, long shelf-life, the shelf-life
More than 10 years, after testing, alcoholic strength is at 14-15%vol, and product meets GB/T5009.48-2003, GB/T5009.35-
2003, GB/T5009.28-2003, GB/T5009.97-2003, GB/T5009.140-2003, GB/T10345-2007, GB/
T21911-2008 standard.
Embodiment described above is the one preferably scheme of the present invention, not makees the present invention any pro forma
Limit, on the premise of without departing from the technical scheme described in claim, also have other variant and remodeling.
Claims (8)
1. a waxberry wine, it is characterised in that be prepared by the following method and obtain: by Fructus Myricae rubrae with sucrose according to 1:0.4-0.6
Weight ratio mix homogeneously, in sealed environment room temperature ferment more than 15 days obtain Fructus Myricae rubrae tunning, then by Fructus Myricae rubrae tunning
After mixing with five cereal wines, in sealed environment, room temperature fermentation obtains waxberry wine in more than 60 days.
A kind of waxberry wine the most according to claim 1, it is characterised in that: the consumption of described five cereal wines is every 3kg Fructus Myricae rubrae
Use 0.9-1.1kg.
A kind of waxberry wine the most according to claim 1, it is characterised in that: the alcoholic strength of described five cereal wines is at 50%vol-
55%vol。
4. according to a kind of waxberry wine described in claim 1 or 2 or 3, it is characterised in that: described five cereal wines are by the following method
It is prepared: will grain rice raw material steamer steam 1-2 hour, cooling, after the grain rice raw material after then steaming mixes with distillers yeast,
Room temperature is fermented 40-60 days, obtains five cereal wine wine base after tunning distillation, and five cereal wine wine base aging more than 2 years obtain five cereal wines and become
Product.
A kind of waxberry wine the most according to claim 4, it is characterised in that its group by weight of described grain rice raw material
Become: rice 25-30 part, Semen Tritici aestivi 25-30 part, Sorghum vulgare Pers. 25-30 part, Semen Fagopyri Esculenti 8-12 part, Semen setariae 8-12 part.
A kind of waxberry wine the most according to claim 4, it is characterised in that: described distillers yeast consumption is grain rice raw material weight
0.8-1%。
A kind of waxberry wine the most according to claim 4, it is characterised in that the preparation method of described distillers yeast is as follows:
(1) proportioning raw materials is by weight: early rice 100 parts, Semen Euryales 0.1-0.3 part, Rhizoma Polygonati 0.05-0.08 part, Radix Puerariae 0.2-
0.4 part, Radix Codonopsis 0.08-0.1 part, Radix Glycyrrhizae 0.05-0.08 part, Radix Bupleuri 0.05-0.08 part, Fructus Schisandrae Chinensis 0.1-0.2 part, the Rhizoma Atractylodis Macrocephalae
0.05-0.08 part, Flos Caryophylli 0.02-0.04 part, Fructus Gardeniae 0.05-0.08 part, Semen Pruni 0.03-0.05 part, Radix Et Caulis Acanthopanacis Senticosi 0.05-0.08
Part, Cortex Magnoliae Officinalis 0.03-0.05 part, Fructus Corni 0.05-0.08 part, Herba Asari 0.01-0.02 part, Radix Aconiti Kusnezoffii 0.01-0.02 part, Radix Polygalae
0.02-0.04 part, Fructus Lycii 0.1-0.3 part, Semen sojae atricolor 0.2-0.4 part, Semen Sesami 0.5-0.8 part, Sargassum fusiforme (Harv.) Setch 0.1-0.3 part, blue berry
0.3-0.5 part；
(2) fermentation: will steam 20-30min in early rice steamer, Semen Euryales, Rhizoma Polygonati, Radix Puerariae, Radix Codonopsis, Radix Glycyrrhizae, Radix Bupleuri, Fructus Schisandrae Chinensis,
The Rhizoma Atractylodis Macrocephalae, Flos Caryophylli, Fructus Gardeniae, Semen Pruni, Radix Et Caulis Acanthopanacis Senticosi, Cortex Magnoliae Officinalis, Fructus Corni, Herba Asari, Radix Aconiti Kusnezoffii, Radix Polygalae, Fructus Lycii, Semen sojae atricolor, Semen Sesami, sheep dwell
Pulverize to obtain ground product after dish and blue berry mixing, the early rice steamed is mixed homogeneously with ground product, puts in open-top receptacle, will
Open-top receptacle cotton-wadded quilt is fully wrapped around to be lived to be incubated, and ferments 5-7 days, and tunning obtains finished product distillers yeast after drying.
A kind of waxberry wine the most according to claim 7, it is characterised in that: often within 3-5 hour, stir during fermentation and once send out
Ferment material.
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| CN108277129A (en) * | 2018-03-14 | 2018-07-13 | 桐梓县德毓蜂业发展有限公司 | A kind of production method of red bayberry hydromel |
| CN108841548A (en) * | 2018-08-08 | 2018-11-20 | 湖南农业大学 | A kind of preparation method and drinking method of minuent waxberry wine stoste |
| CN108977310A (en) * | 2018-08-23 | 2018-12-11 | 横峰县海鸿生态果业发展有限公司 | A kind of waxberry wine brewage process |
| CN109181978A (en) * | 2018-10-10 | 2019-01-11 | 杨占江 | A kind of blueberry white spirit and preparation method thereof |
| WO2021129524A1 (en) * | 2019-12-27 | 2021-07-01 | 西藏富鼎实业有限公司 | Blended fruit wine and preparation method |
| CN113564007A (en) * | 2021-09-02 | 2021-10-29 | 泰顺县天思杨梅专业合作社 | Preparation method of waxberry white spirit |
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| CN1515664A (en) * | 2003-01-01 | 2004-07-28 | 石教华 | Health-care wine and distillers' yeast for preparing said health-care wine |
| CN101748025A (en) * | 2010-01-21 | 2010-06-23 | 重庆中澳美浓生物技术有限公司 | Compound lemon wine and preparation method thereof |
| CN102277268A (en) * | 2011-08-12 | 2011-12-14 | 大连三军酒业有限公司 | Grain biological wine and brewing process thereof |
| CN103897945B (en) * | 2014-03-06 | 2016-04-13 | 浙江医药高等专科学校 | The functional waxberry wine making method of full fruit |
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| CN107937209A (en) * | 2017-12-21 | 2018-04-20 | 蕉岭绿之叶投资管理有限公司 | Mulberries phyllanthus emblica fruit wine and its brew method |
| CN108277129A (en) * | 2018-03-14 | 2018-07-13 | 桐梓县德毓蜂业发展有限公司 | A kind of production method of red bayberry hydromel |
| CN108841548A (en) * | 2018-08-08 | 2018-11-20 | 湖南农业大学 | A kind of preparation method and drinking method of minuent waxberry wine stoste |
| CN108977310A (en) * | 2018-08-23 | 2018-12-11 | 横峰县海鸿生态果业发展有限公司 | A kind of waxberry wine brewage process |
| CN109181978A (en) * | 2018-10-10 | 2019-01-11 | 杨占江 | A kind of blueberry white spirit and preparation method thereof |
| WO2021129524A1 (en) * | 2019-12-27 | 2021-07-01 | 西藏富鼎实业有限公司 | Blended fruit wine and preparation method |
| CN113564007A (en) * | 2021-09-02 | 2021-10-29 | 泰顺县天思杨梅专业合作社 | Preparation method of waxberry white spirit |
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