CN104450468A - White spirit preparing method - Google Patents
White spirit preparing method Download PDFInfo
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- CN104450468A CN104450468A CN201410825513.6A CN201410825513A CN104450468A CN 104450468 A CN104450468 A CN 104450468A CN 201410825513 A CN201410825513 A CN 201410825513A CN 104450468 A CN104450468 A CN 104450468A
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- parts
- white spirit
- preparing method
- white wine
- spirit
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a white spirit preparing method. The white spirit preparing method is characterized by comprising the following steps of: preparing 500 parts of raw stock white spirit with 35% of alcohol content; adding150 parts of apples, 200 parts of mixture liquid of sweetening agent and water in a ratio of 1:2, and 250 parts of lemons at the temperature between 25 DEG C and 30 DEG C; and soaking for 2 to 3 months to drink. The which spirit prepared by the method has a rich fruit taste without pungent smell like other white spirit, is soaked by different fruits, has various flavors, and is suitable for different groups of men and women, and people of different ages.
Description
Technical field
The invention belongs to field of food, be specially a kind of white wine preparation method.
Background technology
White wine is the distinctive a kind of liquor of China, be one of large liquor (brandy Brandy, whisky Whisky, vodka Vodka, gin Gin, Rum Rum, tequila Tequila, Japanese sake sake, China white wine Spirit) in the world eight, obtain through distillation after making wine unstrained spirits or fermentation by starch or saccharine material.Also known as liquor, white spirit, aquavit etc., be after liberation called white wine.Vinosity colourless (or micro-Huang) is transparent, and fragrant odour is pure, and entrance is sweet refreshing clean, and ethanol content is higher, through store aging after, have based on the compound fragrant of ester class.With bent class, distiller's yeast for saccharifying ferment, utilize starchiness (saccharic) raw material, through boiling, saccharification, fermentation, distillation, ageing with blend and all kinds of wine of brew.
The wine of alcohol is become by saccharomycetes to make fermentation, the local flavor containing fruit and alcohol with the sugar of fruit itself.Therefore family among the people can drink from making some fruit wine often.As plum wine, grape wine etc.Because these fruit surfaces have some wild yeast, add some sucrose, therefore not needing additionally to add yeast also can have some fermentative actions, but folk tradition cook wine method often spacious day time-consuming, also easily contaminated.So more additional live yeasts are Perfected process of quickly brewing fruit wine.
Summary of the invention
The object of the invention is, provides the white wine preparation method that a kind of taste is unique, fruity is strong.
A kind of white wine preparation method of the present invention, is characterized in that comprising the following steps:
Get the magma white wine 500 parts of alcoholic strength 35%; Temperature remains between 25 ~ 30 DEG C, adds apple 150 parts, sweeting agent and water subsequently according to the mixed solution 200 parts of 1:2 ratio, 250 parts, lemon; Brewed 2 ~ 3 months, namely drinkable.
The white wine that employing method is made, has strong fruity, pungent unlike white wine, and adopt different fruit brewed, local flavor is different, is applicable to very much people's use of men and women's different groups, Different age group.
Embodiment
The invention will be further described for embodiment plan given below; but can not be interpreted as it is limiting the scope of the invention; those skilled in the art to nonessential improvement and adjustment more of the present invention, still belong to protection scope of the present invention according to content of the present invention.
Embodiment 1: adopt the magma white wine 500 grams of alcoholic strength 35%, temperature remains between 25 ~ 30 DEG C, adds apple (prematurity is tart flavour slightly) 150 grams, sweeting agent and water subsequently according to the mixed solution 200 grams of 1:2 ratio, 250 grams, lemon; Brewed 2 ~ 3 months, namely drinkable.
Claims (1)
1. a white wine preparation method, is characterized in that comprising the following steps: the magma white wine 500 parts getting alcoholic strength 35%; Temperature remains between 25 ~ 30 DEG C, adds apple 150 parts, sweeting agent and water subsequently according to the mixed solution 200 parts of 1:2 ratio, 250 parts, lemon; Brewed 2 ~ 3 months, namely drinkable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825513.6A CN104450468A (en) | 2014-12-28 | 2014-12-28 | White spirit preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825513.6A CN104450468A (en) | 2014-12-28 | 2014-12-28 | White spirit preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104450468A true CN104450468A (en) | 2015-03-25 |
Family
ID=52897227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410825513.6A Pending CN104450468A (en) | 2014-12-28 | 2014-12-28 | White spirit preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104450468A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146445A (en) * | 2015-08-12 | 2015-12-16 | 窦观一 | Fruit flavored dual-component and dual purpose seasoning |
| CN105733907A (en) * | 2016-05-10 | 2016-07-06 | 张万义 | Baijiu and brewing process thereof |
| CN107236660A (en) * | 2017-07-12 | 2017-10-10 | 泸州俊豪酒业有限公司 | A kind of preparation method of soft Chinese yeast fen-flavor type white spirit |
-
2014
- 2014-12-28 CN CN201410825513.6A patent/CN104450468A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146445A (en) * | 2015-08-12 | 2015-12-16 | 窦观一 | Fruit flavored dual-component and dual purpose seasoning |
| CN105733907A (en) * | 2016-05-10 | 2016-07-06 | 张万义 | Baijiu and brewing process thereof |
| CN107236660A (en) * | 2017-07-12 | 2017-10-10 | 泸州俊豪酒业有限公司 | A kind of preparation method of soft Chinese yeast fen-flavor type white spirit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |