CN101463315B - Method for brewing pure natural colorful sippen wine - Google Patents

Method for brewing pure natural colorful sippen wine Download PDF

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Publication number
CN101463315B
CN101463315B CN 200910102407 CN200910102407A CN101463315B CN 101463315 B CN101463315 B CN 101463315B CN 200910102407 CN200910102407 CN 200910102407 CN 200910102407 A CN200910102407 A CN 200910102407A CN 101463315 B CN101463315 B CN 101463315B
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CN
China
Prior art keywords
wine
natural
sippen
altar
pure natural
Prior art date
Application number
CN 200910102407
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Chinese (zh)
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CN101463315A (en
Inventor
李继宁
周春娇
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李继宁
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Priority to CN 200910102407 priority Critical patent/CN101463315B/en
Publication of CN101463315A publication Critical patent/CN101463315A/en
Application granted granted Critical
Publication of CN101463315B publication Critical patent/CN101463315B/en

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Abstract

The invention discloses a brewing method for pure natural color Za wine, which comprises that 1-2 parts of natural honey is put at the bottom of an altar; 30-40 parts of fermented glutinous rice is added; and finally 100 parts of natural staining agent aqueous solution is added; the mouth of the altar is sealed and preserved in a sealing way for 3-4 mouths. The Za wine is obtained by filtering. The invention is characterized by rich color, simple brewing technique and simple operation.

Description

A kind of brewing method of pure natural colorful sippen wine

Technical field

The present invention relates to field of food, relate in particular to a kind of fermented glutinous rice making method of sipping.

Background technology

The wine of sipping in the fermented wine is one of wine that has China's national characters, and its ethanol content is low, between 12% to 15%, is a kind of all-ages beverage generally, have promote the production of body fluid to quench thirst, Wen Zhongyi gas, tonifying Qi beauty treatment.The Liangshan Mountain, Sichuan one band is referred to as " soaked wine "; The Bijie Prefecture, Guizhou is referred to as " spray wine "; " stalk stalk wine " (when drinking bamboo trunk or hemp stalk are inserted and gain the name).Well received in the Chinese Minority Nationalities area, " stingy holding a memorial ceremony for ", " reaching the parent ", " handing over red ", " paying a visit to one's friend ", " marriage ", " bride visits her parents with her husband for the first time after the wedding ", " foot-rest ", " catching up with table ", " sitting the fire hall " and " Torch Festival " all can be used.Regrettably sip wine and be generally unstrained liquor, wine and women-sensual pursuits is muddy oyster white; It is at the bottom of altar, to put one deck jowar crispy rice that redness is sipped wine, but often because of the crispy rice overfocus makes wine burnt burning is arranged.Thereby it is comparatively single to sip the wine color.

Chinese patent publication number CN1849926 discloses the natural dyeing agent of the multiple color that " a kind of working method of pure natural edible stain " can make by this method.

Summary of the invention

The objective of the invention is to overcome above-mentioned shortcoming and provide that a kind of color is abundant, making method is simple, the brewing method of pure natural colorful sippen wine easy and simple to handle.

The brewing method of a kind of pure natural colorful sippen wine of the present invention comprises:

Get natural honey 1-2 part and be put at the bottom of the altar, add fermented glutinour rice 30-40 part, add 100 parts of the natural dyeing agent aqueous solution at last; Seal the altar mouth, sealing was preserved 3-4 month, filtered, and filtrating promptly gets.

The brewing method of above-mentioned pure natural colorful sippen wine, the wherein preparation of the natural dyeing agent aqueous solution: the natural dyeing agent according to the method for Chinese patent publication number CN1849926 obtains, add entry, boil, be cooled to room temperature, making this solution density is 1.01-1.02.

The present invention compared with prior art can be known by such scheme, the proportioning of natural honey, fermented glutinour rice, natural dyeing agent and adding step, and enrich and colourity is preferable, sparkling and crystal-clear bright, the sweet and sour taste of wine and women-sensual pursuits by the wine color for feasible sipping of making at last.Its making method is simple, and is easy and simple to handle.

Embodiment

The preparation of the natural dyeing agent aqueous solution: the natural dyeing agent according to the method for Chinese patent publication number CN1849926 obtains, add entry, boil, be cooled to room temperature, making this solution density is 1.01-1.02.

Embodiment 1

A kind of brewing method of pure natural colorful sippen wine comprises:

Get natural honey 0.5kg and be put at the bottom of the altar, add fermented glutinour rice 15kg, add above-mentioned natural dyeing agent aqueous solution 50kg at last.Seal the altar mouth, sealing was preserved 3-4 month, filtered, and filtrating promptly gets.

Embodiment 2

A kind of brewing method of pure natural colorful sippen wine comprises:

Get natural honey 1kg and be put at the bottom of the altar, add fermented glutinour rice 20kg, add above-mentioned natural dyeing agent aqueous solution 50kg at last.Seal the altar mouth, sealing was preserved 3-4 month, filtered, and filtrating promptly gets.

Embodiment 3

A kind of brewing method of pure natural colorful sippen wine comprises:

Get natural honey 0.8kg and be put at the bottom of the altar, add fermented glutinour rice 18kg, add above-mentioned natural dyeing agent aqueous solution 50kg at last.Seal the altar mouth, sealing is preserved and was promptly got in 3-4 month, filters, and filtrating promptly gets.

The above; It only is preferred embodiment of the present invention; Be not that the present invention is done any pro forma restriction; Anyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and modification that above embodiment did, all still belong in the scope of technical scheme of the present invention according to technical spirit of the present invention.

Claims (1)

1. the brewing method of a pure natural colorful sippen wine comprises:
Get natural honey 1-2 part and be put at the bottom of the altar, add fermented glutinour rice 30-40 part, add 100 parts of the natural dyeing agent aqueous solution at last; Seal the altar mouth, sealing was preserved 3-4 month, filtered, and filtrating promptly gets;
The wherein preparation of the natural dyeing agent aqueous solution: the natural dyeing agent, add entry, boil, be cooled to room temperature, making this solution density is 1.01-1.02.
CN 200910102407 2009-01-06 2009-01-06 Method for brewing pure natural colorful sippen wine CN101463315B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 200910102407 CN101463315B (en) 2009-01-06 2009-01-06 Method for brewing pure natural colorful sippen wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 200910102407 CN101463315B (en) 2009-01-06 2009-01-06 Method for brewing pure natural colorful sippen wine

Publications (2)

Publication Number Publication Date
CN101463315A CN101463315A (en) 2009-06-24
CN101463315B true CN101463315B (en) 2012-12-05

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN 200910102407 CN101463315B (en) 2009-01-06 2009-01-06 Method for brewing pure natural colorful sippen wine

Country Status (1)

Country Link
CN (1) CN101463315B (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1849926A (en) * 2006-05-29 2006-10-25 李继宁 Method for producing pure natural edible stain
CN101144055A (en) * 2006-09-12 2008-03-19 株式会社车多酒造 A method for the preparation of mead

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1849926A (en) * 2006-05-29 2006-10-25 李继宁 Method for producing pure natural edible stain
CN101144055A (en) * 2006-09-12 2008-03-19 株式会社车多酒造 A method for the preparation of mead

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
刘学文等.半固态发酵法酿制咂酒生产工艺开发研究.《酿酒》.2003,第30卷(第03期),第84-85页. *
王松.咂酒的生产工艺及开发前景.《四川食品与发酵》.2008,第44卷(第01期),第11-13页. *
陈捷.羌族的"咂酒"文化.《酿酒科技》.2007,(第10期),第110-112页.
鲁志环.四川杂酒的酿制.《中国酿造》.1930,(第03期),第22-23页. *

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Effective date of registration: 20160406

Address after: 556000 Guizhou Province, Qiandongnan Miao and Dong Autonomous Prefecture Yunnan Chengguan Shibing County Town Road

Patentee after: Ecological agriculture and forestry Limited by Share Ltd of Guizhou

Address before: 550025 Zhou Chunjiao, Huaxi District People's Hospital, 56 Ting Lu, Huaxi District, Guiyang, Guizhou

Patentee before: Li Jining

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Effective date of registration: 20170616

Address after: Xinchang Town Village, Kaiyang County of Guizhou city in Guiyang Province

Patentee after: Guizhou green leaf agricultural science and Technology Co., Ltd.

Address before: Guizhou Province, Qiandongnan Miao and Dong Autonomous Prefecture Yunnan Chengguan Shibing County Town Road

Patentee before: Ecological agriculture and forestry Limited by Share Ltd of Guizhou

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Termination date: 20180106

CF01 Termination of patent right due to non-payment of annual fee