CN108410626B - Brewing process of health-preserving green tea yellow wine - Google Patents
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Abstract
The application relates to a brewing process of health-preserving green tea yellow wine, belonging to the technical field of preparation of alcoholic beverages by a direct fermentation method. The method comprises the steps of taking grain rice as a raw material, adding water for cooking, adding an appropriate amount of distiller's yeast, sequentially performing saccharification fermentation, squeezing, filtering, wine decocting, storing and blending to form fermentation raw wine, wherein a green tea material is added in the saccharification fermentation process after being pretreated, and is added into a saccharification fermentation process and is subjected to co-fermentation with fermentation liquor in the fermentation process, and the addition mass ratio of the green tea to the grain rice is 2-8 per mill. The application of the method in the processing of the novel yellow wine can obviously improve the fermentation process of the yellow wine and improve the nutritional function, especially the anti-aging function of the yellow wine.
Description
Technical Field
The application relates to a brewing process of health-preserving green tea yellow wine, belonging to the technical field of preparation of alcoholic beverages by a direct fermentation method.
Background
Green tea is recorded in Bencao gang mu and Chinese pharmacopoeia to have the effects of relieving convulsion, soothing nerves, nourishing yin, calming endogenous wind, clearing away heat and toxic materials, beautifying, improving eyesight, removing nebula, astringing, promoting granulation and the like, and has good effects both for oral administration and external application (Nili, Lxu clever, Huang Zhi Qing, Chua Qi, Liang and so on, and Bingping yellow wine's physiological effects and physiological active substances research progress [ J ]. Chinese food science report 2012, 03: 1-7). In order to improve the utilization value of green tea, some areas have the habit of soaking green tea in high-alcohol liquor. However, green tea is a mineral, and its nutritive value is difficult to dissolve and precipitate, so this method cannot fully utilize the nutritive components in green tea, and its taste is not good.
Yellow wine is a special product of China, is called as three ancient wines in the world together with beer and red wine, has high nutritional value, is rich in nutritional ingredients such as polysaccharide, organic acid, vitamin and amino acid, also contains functional ingredients such as gamma-aminobutyric acid, bioactive peptide and functional oligosaccharide, and is known as a 'liquid cake'. The compendium of materia medica records that the yellow wine has the functions of dredging channels and collaterals, nourishing intestines and stomach, moistening skin, nourishing spleen qi, strengthening liver, and dispelling wind and descending qi, and has a certain anti-aging function (national pharmacopoeia committee, pharmacopoeia of people's republic of China (2010) [ M ]. Beijing: China pharmaceutical science and technology agency, 2010: 383-.
In order to fully exert the values of the yellow wine and the green tea, the research tries to make use of the fermentation effect of alcohol, acidic substances and various microorganisms in the yellow wine to dissolve the effective components in the green tea in the yellow wine so as to brew the novel green tea health-preserving yellow wine, and the nutritional values and the anti-aging effects of the yellow wine and the green tea are taken into consideration.
The present application arises from this.
Disclosure of Invention
Aiming at the technical gaps existing in the existing yellow wine industry, the application provides a brewing process of health-preserving green tea yellow wine, which utilizes the fermentation action of alcohol, acidic substances and various microorganisms in the yellow wine to dissolve effective components in green tea in the yellow wine, so that a novel green tea health-preserving yellow wine is brewed, and the nutritional values and the anti-aging effects of the yellow wine and the green tea are considered.
In order to achieve the purpose, the technical scheme adopted by the application is as follows:
a brewing process of health-preserving green tea yellow wine comprises the steps of taking grain rice as a raw material, adding water for cooking, adding a proper amount of distiller's yeast, and sequentially carrying out saccharification fermentation, squeezing, filtering, wine decocting, storage and blending to form fermentation raw wine, wherein a green tea material is added in the saccharification fermentation process, the green tea material is added into a saccharification fermentation process after being pretreated, and is subjected to co-fermentation with fermentation liquor in the fermentation process, and the addition mass ratio of the green tea to the grain rice is 2-8 per mill.
Further, as preferable:
the pretreatment is buffer solution dissolution, green tea is dissolved by acetic acid/sodium acetate buffer solution (1:25-30, namely 1g of green tea is prepared in 25-30 ml of acetic acid/sodium acetate buffer solution), dialyzed and concentrated to one third of the original state, and the green tea can be used as a green tea material to be put into a saccharification fermentation process for brewing. More preferably, the pH value of the buffer solution is 7.5-8.5, when the green tea to be treated is placed in the buffer solution and stirred until no bubbles exist, the temperature is raised to 45-60 ℃, the green tea is heated for 20-50min, the green tea is filtered and dried, and the obtained dissolved solution is evaporated and concentrated to obtain the green tea material. The reason why the buffer solution is used as the dissolution solution is as follows: the health-care tea can effectively protect the ingredients with the health-care function such as oxidation resistance and the like in the tea, can also effectively remove bitter ingredients in the green tea, ensures that the obtained green tea material has no peculiar smell, ensures that the effective ingredients in the green tea are fully dissolved, and is favorable for improving the taste of the yellow wine.
The concentrated solution can be further dissolved by yellow wine raw sauce, which is the raw sauce produced by steaming and saccharifying grain rice for 10-20 days, and then put into the brewing process as green tea. The reason for further dissolving the yellow wine raw sauce is as follows: the fermentation liquor at the stage contains rich acidic substances, can well neutralize the alkaloid in the tea, is directly put into a fermentation process together with the green tea, and can eliminate substances which are not suitable for the taste in the tea before main fermentation.
The addition time of the green tea material is in the middle stage and/or the later stage of saccharification and fermentation, more preferably, the addition time of the green tea material is 10-20 days of the beginning of fermentation, and preferably 15 days of the saccharification and fermentation. The reason for selecting the green tea material in the middle and later stages of saccharification and fermentation is to utilize the acidic substances generated by the primary fermentation to treat the unpleasant substances in the tea, the uniqueness of the stage is to utilize the primary pulp of the wine to treat the unpleasant substances in the tea, and the coordination between the stage and the green tea material is in the mutual benefit aspect, namely, on one hand, the acidity of the wine is reduced, on the other hand, the alkaloid in the tea is eliminated, and finally, the better taste is achieved. This method has some differences from the yellow wine raw sauce described above: carrying out further dissolving treatment on the yellow wine raw sauce, and then putting the yellow wine raw sauce into a co-fermentation stage, so that good neutralization of alkaloid can be realized, and the neutralized green tea material enters a co-fermentation process to complete co-fermentation and thoroughly neutralize residual alkaloid; the control of the addition time of the green tea material can directly complete neutralization in the co-fermentation, and the process is simpler and more convenient.
The green tea is in a crushed state, and the mesh number in the pretreatment is 1000-1500 meshes.
In order to discuss the influence of green tea on the yellow wine brewing process and the nutritional function, on the basis of the traditional yellow wine process, the green tea which is respectively treated by the two methods of raw wine liquid treatment and buffer liquid and dialysis (the treated green tea can be called as green tea material) is further added into fermentation liquor for continuous fermentation in the middle period or the later period of the fermentation, so that the novel green tea yellow wine is obtained. The anti-aging function of the green tea yellow wine is further researched through a mouse living body experiment, and the result shows that: the main nutritional indexes of the green tea yellow wine are improved compared with the conventional yellow wine, the total sugar content of the green tea yellow wine is increased along with the increase of the green tea content (the maximum content can reach 9.3 percent), the amino acid nitrogen content is increased (p is less than 0.05), and the difference of the calcium oxide content among various groups is obvious (p is less than 0.05); the clearance rate of superoxide anion and hydroxyl radical is enhanced (p is less than 0.05). Compared with a control group and a common yellow wine group, the SOD activity of the serum and the liver tissue of the mice in the green tea yellow wine group is obviously enhanced (p is less than 0.05), and the MDA content is obviously reduced (p is more than 0.05). And (4) prompting by a result: the green tea can remarkably improve the fermentation process of yellow wine, and improve the nutritional function, especially the anti-aging function.
Drawings
FIG. 1 is a process flow diagram of the present application.
Detailed Description
1. Experimental materials and instruments
1.1 Experimental materials
(1) Brewing material
Yada brand high-yield distiller's yeast; superfine green tea; high-quality glutinous rice; water, and the like.
(2) Detection test material
Copper sulfate pentahydrate; methylene blue; potassium sodium tartrate; sodium hydroxide; potassium ferricyanide; concentrated hydrochloric acid; formaldehyde solution (36% -38% without condensation precipitation); a calcium indicator; magnesium chloride; hydroxylamine hydrochloride; triethanolamine; sodium sulfide; potassium hydroxide; EDTA; Tris-HCl buffer; pyrogallol; ferrous sulfate; sulfuric acid; hydrogen peroxide; salicylic acid.
(3) Mouse living body experimental material
SOD and MDA kit (purchased from Nanjing Biotechnology institute for Biotechnology engineering).
1.2 instrumentation
A wine jar; gauze; a beaker; an electronic balance; electric rice cooker; a meal spoon; a large tray; a constant-temperature water bath kettle; an electromagnetic stirrer; a dialysis membrane; a suction filter; a rotary evaporator; an electric furnace; a drying box; a water bath kettle; a crucible; a set of burettes; an alcohol meter; a condenser tube; a mercury thermometer; a conical flask; an iron stand; distilling the flask; a measuring cylinder; automatically positioning a titrator; a magnetic stirrer; a spectrophotometer (722); a centrifuge; a pipettor; a microplate reader.
2. Experimental methods
2.1 brewing process of green tea yellow wine
In this embodiment, the brewing process of green tea yellow wine is shown in fig. 1, that is: the yellow wine is fermented wine base prepared with grain rice as material and through the steps of steaming, adding yeast, saccharifying, fermenting, squeezing, filtering clear liquid, decocting, storing and blending. In the process, the green tea material is added during the saccharification and fermentation, and the reason that the green tea material is selected in the middle and later stages of the saccharification and fermentation is as follows: the acidic substances generated by the primary fermentation are used for treating the substances which are not suitable for taste in the tea, the uniqueness of the stage is that the primary pulp of the wine is used for treating the substances which are not suitable for taste in the tea, and the coordination between the stage and the green tea material is realized in a reciprocal aspect, namely, the acidity of the wine is reduced, the alkaloid in the tea is eliminated, and the better taste is finally achieved.
In the experimental process, a blank group is simultaneously set as a control group, and the control group comprises the following components: the yellow wine is prepared from grain rice as raw material by steaming, adding yeast, saccharifying, fermenting, squeezing, filtering to obtain clear liquid, decocting, storing, preserving, and blending, and the whole process is not added with green tea.
2.2 Green tea treatment
The green tea material is prepared from green tea by pretreating and using. The green tea is converted into green tea materials by two methods:
(1) treating green tea with sodium acetate buffer
Dissolving green tea in acetic acid/sodium acetate buffer (pH 7.5-8.5, which is also effective component for protecting tea and eliminating astringency). The beaker is placed on a magnetic stirrer for stirring, and a large amount of bubbles are generated in the stirring process. After the bubbles are reduced, the green tea is put into a water bath with the temperature of 50 ℃ for heating for about 40min, and the green tea is continuously stirred in the heating process to remove the fishy smell in the green tea. Filtering with a suction filter, drying in a drying box, and calculating the dissolution of the green tea. The dissolved green tea solution was dialyzed (10 hours) and rotary evaporated, and the resulting solution was concentrated to a certain extent (to one third of the original volume) by evaporation, and the buffer solution containing green tea dissolved therein was put into group a as a green tea material for brewing.
(2) Yellow wine raw solution treatment green tea
The green tea treated by the step (1) is prepared from the following components in percentage by weight: and (3) fully mixing the original yellow wine solution in a mass ratio of 1:125-500, adding the mixed substances into the glutinous rice in the saccharification fermentation period, fully mixing, and performing main fermentation.
2.3 quality control of wine
Measuring the quality of the wine according to the national standard of yellow wine of the people's republic of China, including the contents of total sugar, acidity, alcoholic strength, non-sugar solid, calcium oxide and the like of the wine; in addition, the clearance rate of superoxide anion free radicals and hydroxyl free radicals of the yellow wine is detected.
In the experiment, potassium ferricyanide titration is used for measuring total sugar, and the method is suitable for dry yellow wine and semi-dry yellow wine; heating yellow wine sample at 100-105 deg.C, evaporating water, ethanol and other volatile substances, collecting the residue as total solid, and subtracting total sugar from the total solid to obtain non-sugar solid; measuring the alcoholic strength of yellow wine, distilling the sample, and measuring the content of alcohol in the distillate by using an alcohol meter; measuring the content of total acid and amino acid nitrogen by adopting a sodium hydroxide standard solution titration method; the calcium ion concentration was determined by EDTA titration.
The test standard of the quality inspection of the wine is as follows: the national standard of China republic of China, yellow wine, GBT 13662-.
2.4 determination of the hydroxyl radical, superoxide anion radical scavenging Rate
Adding 50mmol/L Tris-HCl buffer solution (pH8.2)5mL and sample solution 0.2mL in sequence into the reaction system, mixing, keeping temperature in 25 deg.C water bath for 20min, adding 25 deg.C preheated 6mmol/L pyrogallol solution 0.2mL, mixing, reacting for 4min, dropping 2 drops of concentrated hydrochloric acid to terminate the reaction, measuring absorbance at 320nmIs A1，A2Replacing pyrogallol with distilled water with the same volume, performing the same operation, and measuring the absorbance value; a. the0In order to replace the sample solution with an equal volume of distilled water, the absorbance value was measured in the same manner as the other procedures.
1mL of 9mmol/L FeSO was added to the reaction system4(the existing preparation is prepared with boiled distilled water, adding a little sulfuric acid, and storing in brown bottle), 1mL of 8mmol/L H2O2(now ready for use), after mixing well, 1mL of 9mmol/L salicylic acid solution and 1mL of distilled water are added. Reacting in 37 deg.C (+ -0.1 deg.C) constant temperature water bath for 30min, centrifuging in a centrifuge tube at 10000r/min for 10min, collecting supernatant, and measuring absorbance at 510nm wavelength to obtain A0，A1To replace 1ml of distilled water with 1ml of sample, A21ml of distilled water is used to replace 1ml of hydrogen peroxide.
The above test standards for hydroxyl radical, superoxide anion radical scavenging are described in: the study of the detection of hydroxyl and free radicals towards the sun has progressed (zhao, zeugen. spectroscopy and spectroscopy: vol.29, No.4, p1093-1099, April, 2009).
2.5 preparation of homogenate of mouse serum and liver tissue
The mice were anesthetized by dipping ether with cotton in a relatively closed space. Mouse beard was subtracted to prevent hemolysis. The mouse is pressed on the mouse cage, the head is fixed by the thumb, the index finger and the middle finger, and the tail is fixed by the little finger. The neck is tightly held, the two sides of the neck are pressed to make the eye socket protrude, the eyeball is clamped by an elbow forceps, the direction of the thumb and the forefinger is twisted, and the blood vertically flows into the centrifuge tube from the eye socket at different speeds. When the blood had run out, the mice were sacrificed by dislocation (cervical spondylopathy). Standing the blood in the centrifuge tube for 2h, centrifuging for 10min at 4000r after the blood coagulation clot shrinks, and taking the supernatant and the clean centrifuge tube.
Weighing 100mg of liver tissue, placing the liver tissue into the tube opening of a glass homogenizer, shearing, adding 9 times of cold normal saline for homogenizing, grinding in an up-and-down rotating manner, and fully grinding to homogenize the tissue until fibrous substances cannot be seen.
2.6 SOD activity and MDA value of mouse serum and liver homogenate
SOD and MDA measurement of mouse serum and liver tissue homogenate is carried out according to the using method in SOD and MDA reagent kit of Nanjing institute of biological engineering.
2.7 data analysis
SPSS 20.0 statistical software is used for variance analysis and F test, further multiple comparison is carried out by adopting LSD test, the statistical difference between the experimental group and the control group is compared, and the statistical significance is realized when the statistical difference is less than 0.05.
3. Results
The yellow wine can be divided into a traditional process and a new process according to the production method. The traditional process adopts natural microorganisms for fermentation; the new process adopts pure yeast starter to replace the natural fermentation process, and realizes large-scale industrialized production, i.e. small-scale manual operation is replaced by large-scale fermentation production equipment.
Wherein, the route chart of the new process is as follows: rice washing → rice soaking → rice steaming → cooling → koji preparation → saccharification → front fermentation → rear fermentation → filtration → sterilization.
On the basis of a new process, during post-fermentation (such as 15d of fermentation), green tea materials obtained by two modes of raw liquor dissolution or buffer solution dissolution and dialysis are respectively added into yellow wine for continuous fermentation, so that the novel green tea yellow wine is obtained. The method has the advantages that the effective ingredients in the green tea are dissolved in the yellow wine by fully utilizing the fermentation effect of alcohol, acidic substances and various microorganisms in the yellow wine, so that the nutritional ingredients of the traditional yellow wine are effectively improved, the taste of the traditional yellow wine is improved, and the green tea health-preserving yellow wine brewed by brewing is compatible with the nutritional values of the yellow wine and the green tea.
3.1 different gradient Green tea yellow wine nutritive value
TABLE 1 different gradient of Green tea yellowThe general index statistics of the wine are carried out, n is 3,
as can be seen from Table 1, after the green tea material is added in the fermentation after wine making, several important indexes influencing the quality of the yellow wine, such as total sugar, amino acid nitrogen and the like of the yellow wine, are improved, and the calcium oxide content of the group A after dialysis can be controlled within the national standard (1g/L, the national standard of the republic of China, yellow wine, GBT 13662-. It can be seen that when the amount of the green tea material added is 1g, i.e., when the amount of the green tea material added is relatively low compared to the amount of the cereal rice (in this example, glutinous rice is used), the amount of the green tea material added is 2% o (1: 500 of glutinous rice: green tea: glutinous rice) in table 1, the effect is not substantially affected by the indexes such as total sugar and amino acid nitrogen, and when the content of the green tea material is increased (see 4% o and 8% o in table 1), the effect is exhibited.
Compared with the blank yellow wine, the total sugar content of the green tea yellow wine brewed by the green tea materials treated by the two modes is increased, but the difference is not obvious, and the content of amino acid nitrogen is increased (p is less than 0.05). Meanwhile, the comparison of the green tea materials treated by the two modes shows that the effect of the raw liquor treatment (group B) is better than that of the buffer solution dissolution and dialysis (group A), which is probably because some substances beneficial to yellow wine fermentation are lost in the dialysis process.
From the analysis of the above results, it can be found that: the green tea yellow wine obtained by the brewing process is higher in nutritive value than common yellow wine (a contrast group), and a plurality of special components (more than hundreds of components such as tea polyphenol, amino acid, caffeine and the like) in green tea are dissolved in raw wine liquid or buffer solution, so that different chemical characteristics of the two substances are fully utilized, mutual benefits are realized, the mouthfeel is improved, and effective components are protected from being broken; on the other hand, the primarily treated tea-wine stock solution is further mixed with glutinous rice for main fermentation of yellow wine. The effective components of the tea can be used for promoting fermentation of brewing microorganisms (which is different from the simple blending of yellow wine and tea extracts in essence), so that the nutrient substances in the glutinous rice are fully converted, and the nutritional value of the yellow wine is greatly improved.
3.2 radical clearance rate of different gradient green tea yellow wine
Table 2 different gradient clearance of free radicals of green tea yellow wine, n is 3,
a close link between Free radicals and senescence is well established (Free radiation oxidation of branched proteins in cellular energy and conditions by N-teri-branched-alpha-phenylnitrile. Butterfiltered D A, Howard B J, Yanin S, et al. Proc Natl Acad Sci USA, 1997, 94 (2): p 671-678; and Beckman K B, Ames A M.the Free radiation of phenolic Rev, 1998, 78: p547-581), maintenance of appropriate antioxidants and Free radical scavengers in vivo, prolonged senescence (A. the organic base radiation and chemistry. Harf. D.E.J.1958, Germin. 1958, J.298-3. and the radial radiation of biochemical J.300. and biochemical. Harf. D.E.J.300, 1999, 2:199-208), the green tea is added into the yellow wine fermentation process in the form of green tea materials through the two treatment modes, and as can be found from the table 2, the radical clearance rate of the green tea yellow wine is obviously higher than that of the common yellow wine (i.e. the comparison group), and the clearance rate of superoxide anion and hydroxyl radical is enhanced (p is less than 0.05), and the green tea yellow wine has obvious effect in the aspect of antioxidation.
3.3 Oxidation resistance of Green tea yellow wine
Table 3 SOD activity and MDA value of serum and liver homogenate, n ═ 10,
the organism can not separate oxygen, and the oxygen participates in metabolism, the respiration and oxidative phosphorylation of mitochondria to generate energy. But oxygen is involved in metabolism and simultaneously generates free radicals, which causes aging damage of cells. The first free radical generated when oxygen generates free radicals in organisms is superoxide anion free radical, which is toxic and can generate other oxygen ion free radicals through reaction to further generate damage [4 ]; reactive Oxygen Species (ROS) generated in the living body cause oxidative damage to DNA, proteins and lipids, and OH is the most reactive and most harmful reactive oxygen species.
There are different antioxidant protection systems in the body to scavenge free radicals in the body, the most important being: free radical scavenging enzymes such as SOD and exogenous antioxidants mainly from the diet. From the experimental results and table 3, it can be seen that the MDA content of the common yellow wine group and the green tea yellow wine group is obviously reduced, and the SOD content is obviously increased, which indicates that the yellow wine has the function of removing free radicals in the organism, and the removing capability of the green tea yellow wine is obviously stronger than that of the common yellow wine; compared with the control group and the common yellow wine group, the SOD content of the serum and liver tissue homogenate of the mice in the green yellow wine group obtained by the application is enhanced (p is less than 0.05) and the MDA content is reduced (p is more than 0.05). The results show that the common yellow wine and the green tea yellow wine have the function of increasing the activity of antioxidant enzymes in mice, and the green tea yellow wine has stronger function.
The yellow wine oxidation resistance in vitro research shows that the yellow wine has stronger capability of removing hydroxyl free radicals and superoxide anions. It was observed that the addition of different amounts of green tea in different ways during the brewing process had a greater effect on the antioxidant capacity of the yellow wine. On the one hand, some trace element selenium in the yellow wine participates in the oxidation resistance process of the organism, can delay senility, prevent cardiovascular diseases and enhance the immunity of the organism; the yellow wine is rich in vitamins, VE in the vitamins has various physiological functions, wherein the most important function is to remove free radicals in a body under the synergistic action of glutathione peroxidase, so that the yellow wine has the effects of resisting oxidation and ageing. On the other hand, a plurality of special components (more than hundreds of components such as tea polyphenol, amino acid, caffeine and the like) in the green tea are dissolved in the raw wine liquid or the buffer solution, so that different chemical characteristics of the two substances are fully utilized, the two substances are mutually beneficial, the mouthfeel is improved, and effective components are protected from being broken; meanwhile, the primarily treated tea-wine stock solution is further mixed with glutinous rice for main fermentation of yellow wine. The effective components of the tea can be used for promoting fermentation of brewing microorganisms (which is different from the simple blending of yellow wine and tea extracts in essence), so that the nutrient substances in the glutinous rice are fully converted, and the nutritional value of the yellow wine is greatly improved.
In conclusion, the yellow wine has the effects of removing free radicals in vivo, increasing the activity of antioxidase and delaying senescence, and if a certain amount of green tea is added in the main fermentation process of the yellow wine, the yellow wine has a better anti-aging effect (in the experiment, the original pulp liquid generated by the previous fermentation of the yellow wine is utilized to pretreat the green tea, and then the fermented glutinous rice is added to carry out the main fermentation, so that better mouthfeel and nutrition are generated).
The above description is provided for the purpose of describing the preferred embodiments of the present invention in more detail, and it should not be construed that the embodiments of the present invention are limited to the description above, and it will be apparent to those skilled in the art that the present invention can be implemented in many different forms without departing from the spirit and scope of the present invention.
Claims (3)
1. A brewing process of health-preserving green tea yellow wine is characterized by comprising the following steps: taking grain rice as a raw material, adding water for cooking, adding an appropriate amount of distiller's yeast, sequentially performing diastatic fermentation, squeezing, filtering, wine decocting, storing and blending to form fermented raw wine, adding green tea material in 10-20 days after diastatic fermentation is started, and performing co-fermentation on the green tea material and the fermented liquid to obtain the health-preserving green tea yellow wine;
the green tea material is obtained in the following manner: placing green tea in buffer solution, stirring to remove bubbles, heating to 45-60 deg.C for 20-50min, vacuum filtering, dialyzing the obtained solution, concentrating to one third of original solution, dissolving the concentrated solution with yellow wine original slurry to obtain green tea material,
the buffer solution is acetic acid/sodium acetate buffer solution, the pH value of the buffer solution is 7.5-8.5,
the addition mass ratio of the green tea to the grain rice is 2-8 per mill, the ratio of the green tea to the acetic acid/sodium acetate buffer solution is 1:25-30,
the yellow wine raw slurry is produced after fermenting cereal rice for 10-20 days.
2. The brewing process of the health-preserving green tea yellow wine according to claim 1, characterized in that: the green tea is in a crushed state, and the mesh number in the pretreatment is 1000-1500 meshes.
3. The brewing process of the health-preserving green tea yellow wine according to claim 1, characterized in that: the addition time of the green tea material is 15 days of saccharification and fermentation.
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