CN111154601A - Preparation method of cool yellow wine - Google Patents
Preparation method of cool yellow wine Download PDFInfo
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- CN111154601A CN111154601A CN202010164711.8A CN202010164711A CN111154601A CN 111154601 A CN111154601 A CN 111154601A CN 202010164711 A CN202010164711 A CN 202010164711A CN 111154601 A CN111154601 A CN 111154601A
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
Abstract
The invention relates to a preparation method of cool yellow wine, belonging to the technical field of yellow wine brewing. The invention relates to a preparation method of a summer yellow wine, which comprises the following steps: (1) weighing; (2) feeding; (3) main fermentation: after the materials fall into a cylinder or a tank for 18-22 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 18-22 hours, wherein the product temperature is controlled at 15-18 ℃; performing main fermentation for 2-3 days to prepare main fermented liquor; (4) and (3) after-fermentation: after-fermenting the mash after the main fermentation in the step (3) at 0-10 ℃ for 40-55 days, and periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash; (5) squeezing; (6) blending; (7) softening the skin. The invention aims to provide a method for brewing cool yellow wine by performing secondary fermentation on sweet yellow wine at low temperature by utilizing low temperature.
Description
Technical Field
The invention relates to a preparation method of cool yellow wine, belonging to the technical field of yellow wine brewing.
Background
Because the yellow wine has high nutritive value and higher heat value, the yellow wine feels very hot and not cool after being drunk in summer; in order to develop the yellow wine which is cool after being drunk in summer. The cool yellow wine is a yellow wine with the functions of cooling, clearing heat and relieving summer heat, and is suitable for drinking in summer. The summer-heat relieving liquor is added with heat clearing and summer-heat relieving substances such as herba Lophatheri, folium Mori, flos Chrysanthemi, flos Lonicerae, Glycyrrhrizae radix, Coicis semen, and isomaltooligosaccharide.
Coix seed: because of its cold nature, it can clear heat, stop polydipsia and ascend qi; mulberry leaf: the mulberry leaf tea has the effects of dispelling wind and heat, suppressing liver yang, clearing liver and improving vision, contains various chemical components such as flavonoids, polysaccharides, alkaloids, phytosterol, volatile oil, amino acids, vitamins, trace elements and the like, is a good health-care product, has various pharmacological activities such as reducing blood sugar, reducing blood fat, reducing blood pressure, resisting bacteria, resisting viruses and resisting aging, and is widely used for prevention and health care. Licorice root: has effects in invigorating spleen, invigorating qi, clearing away heat and toxic materials, and enhancing body resistance; the chrysanthemum also has the effects of calming liver and improving eyesight. The chrysanthemum, the mulberry leaf and the liquorice are brewed together to clear heat and reduce internal heat; herba lophatheri: sweet, light and cold in nature, can clear heat, and can be decocted with appropriate amount of herba Lophatheri for drinking as herbal tea; honeysuckle flower: the antibacterial active component chlorogenic acid in the honeysuckle has the effects of clearing away heat and toxic materials, resisting bacteria, diminishing inflammation and resisting aging, and modern pharmacological research shows that the chlorogenic acid also has the effects of protecting liver and benefiting gallbladder, regulating immunity, increasing leucocytes, reducing blood pressure, reducing blood fat, removing free radicals and obviously inhibiting cancers of digestive tracts. The cool yellow wine has cool feeling, summer heat relieving, cooling and low sugar after being drunk in summer, and is deeply popular with common people.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a method for brewing cool yellow wine by performing secondary fermentation on sweet yellow wine (fragrant and snow wine soaked with lophatherum gracile, frosted mulberry leaf, chrysanthemum morifolium, honeysuckle, liquorice, coix seed and honey) at low temperature by utilizing low temperature, and the low-temperature yeast and low-temperature lactic acid bacteria in yeast and raw wheat starter are screened or utilized to perform fermentation by utilizing the theory of yellow wine trilateral fermentation to ensure that the fermentation is performed normally and smoothly; and screening out lactobacillus which can utilize polysaccharide and can keep heat clearing and summer heat relieving components by harrowing, automatic and intelligent temperature control and the like, and brewing cool yellow wine with good taste, coolness and summer heat relieving by controlling the sugar degree; the sweet yellow wine (fragrant and snow wine) is brewed in hot days, the cool yellow wine is brewed in winter, the yellow wine can be produced all the year round according to the variety of yellow wine brewed according to seasons, and the utilization rate of equipment is improved; the specific scheme is as follows:
a preparation method of cool yellow wine comprises the following steps:
(1) weighing: weighing sweet yellow wine (fragrant snow wine), semi-dry yellow wine (rice wine) fermented mash, yeast, isomaltooligosaccharide, yeast and water;
(2) feeding: mixing the sweet yellow wine (XIANGXUE wine) and half-dry yellow wine (JIAOMI wine) with fermented mash, yeast, isomaltooligosaccharide, yeast and water, and dropping into a jar or a pot;
(3) main fermentation: after the materials fall into a cylinder or a tank for 18-22 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 18-22 hours, wherein the product temperature is controlled at 15-18 ℃; performing main fermentation for 2-3 days to prepare main fermented liquor;
(4) and (3) after-fermentation: after-fermenting the mash after the main fermentation in the step (3) at 0-10 ℃ for 40-55 days, and periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash;
(5) squeezing: pressing the mash obtained in the step (4) into a wine press to press wine to obtain a semi-finished product; (6) blending: blending and clarifying the semi-finished product obtained in the step (5);
(7) softening: and (4) processing the blended and clarified semi-finished product by using a wine softening device to obtain a finished product.
When the cool yellow wine is dry cool yellow wine, the weight ratio of the step (1) is as follows: 40.5-45.0 parts of sweet yellow wine, 20.5-22.0 parts of half-dry yellow wine fermented mash, 0.5-1.0 part of yeast, 3.0-4.0 parts of isomaltooligosaccharide, 1.0-1.5 parts of yeast and 35.0-40.0 parts of water.
When the cool yellow wine is dry cool yellow wine, the step (4) is as follows: and (4) after-fermenting the mash subjected to the main fermentation in the step (3) at 0-10 ℃ for 50-55 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, and stopping fermentation when the total sugar content is below 15.0 g/L.
When the cool yellow wine is semi-dry cool yellow wine, the weight ratio of the step (1) is as follows: 40.5 to 45.0 percent of sweet yellow wine (xiangxue wine), 20.5 to 22.0 percent of fermented mash of semi-dry yellow wine (rice wine), 0.5 to 1.0 percent of yeast, 3.0 to 4.0 percent of isomaltooligosaccharide, 1.0 to 1.5 percent of yeast and 30.0 to 35.0 percent of water.
When the cool yellow wine is semi-dry cool yellow wine, the step (4) is as follows: and (4) after-fermenting the mash subjected to the main fermentation in the step (3) at 0-10 ℃ for 40-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, and stopping fermentation when the total sugar content reaches 20-35 g/L.
The sweet yellow wine is added with the following mixed traditional Chinese medicines by weight: 2.80-3.00 parts of lophatherum gracile, 4.70-4.90 parts of frosted mulberry leaves, 18.50-20.00 parts of Hangzhou white chrysanthemum, 45.50-50.00 parts of honeysuckle, 18.00-20.00 parts of liquorice and 4.50-5.00 parts of coix seeds.
The weight ratio of the mixed traditional Chinese medicine to the sweet yellow wine is 1: 10.
the mixed traditional Chinese medicine is soaked in the sweet yellow wine for more than 30 days at room temperature.
The step (7) of processing by using a wine softening device refers to the following steps: by using a physical method (high-frequency treatment, microwave treatment and high-speed treatment), microscopically elementary collision of molecules is carried out, small molecules such as alcohol molecules, amino acid and the like are instantly combined with water molecules to form a stable associated molecular group, so that the water molecules are clustered with the small molecules such as the alcohol molecules, the amino acid and the like, various molecules are mutually restricted, the small molecules such as the alcohol molecules, the amino acid and the like are bound by the water molecules, the taste is softened, the bitter taste is reduced, the comfort level of wine is improved, and the stability of the wine is improved.
The invention relates to a synergistic effect relationship of various traditional Chinese medicines, which is characterized in that ① lacks of lophatherum gracile which has sweet taste and diuresis, influences the sweet taste of wine, the lophatherum gracile can promote drinking water for a plurality of people, and makes people feel cool, ② lacks of active ingredients of flavonoid and alkaloid, the flavone content is about 1% -3% of the dry weight of the folium mori, the flavone alcohol and flavone alcohol glycoside taking quercetin and kaempferol as aglycon are main flavone compounds in mulberry leaves, including rutin, isoquercitrin, astragalin, quercetin-3-O- (6 ' -O-acetyl) - β -D-glucopyranoside, kaempferol-3-O- (6 ' -O-acetyl) -5638-D-glucopyranoside, quercetin-3-O- (6 ' -O-malonyl) - β -D-glucopyranoside, the flavone alcohol and the flavone glycoside of flos lonicerae have the synergistic effect of reducing effect of the dietary alcohol, the dietary ingredient of honey, the dietary ingredient lacks of honey, the active ingredient lacks of honey, the active ingredient, the ingredient lacks of honey, the flavone alcohol and alkaloid, the flavone alcohol glycoside has the effect of reducing the heat value of honey, the dietary ingredient lacks of honey, the dietary ingredient, influences the sweet taste of the dietary ingredient, the sweet taste of honey, the dietary ingredient, the taste of the dietary ingredient, the dietary ingredient lacks of the dietary ingredient, the dietary ingredient lacks of the dietary ingredient, the dietary ingredient lacks of honey, the.
The invention relates to a method for brewing cool yellow wine by screening or utilizing yeast in yeast and raw wheat starter, low-temperature yeast and low-temperature lactic acid bacteria in the raw wheat starter to perform secondary fermentation on sweet yellow wine (fragrant and snow wine soaked with lophatherum gracile, frosted mulberry leaf, Hangzhou white chrysanthemum, honeysuckle, liquorice and coix seed) by applying the theory of three-edge fermentation of yellow wine; and screening out lactobacillus capable of utilizing polysaccharide and keeping heat-clearing and summer-heat-relieving components by harrowing, automatic temperature control and the like, and brewing cool yellow wine with good taste, coolness and summer heat relieving by controlling sugar degree; the wine softener is used for processing, the taste is soft, the bitter taste is reduced, the comfort level of the wine is improved, the taste of yellow wine is improved, and the stability of the wine is improved; the method for making the cool yellow wine by low-temperature main fermentation has obvious energy-saving effect, and is very suitable for making the cool yellow wine in spring and autumn in northern areas and winter in southern areas of China; the yellow wine is added with substances which are homologous to each other as food and medicine and brings colors, and the caramel color is not added when the yellow wine is blended, so that the cool yellow wine has a unique amber color.
Detailed Description
Example 1 (Dry and cool yellow wine)
(1) Weighing: weighing sweet yellow wine, half-dry yellow wine fermented mash, yeast, isomaltooligosaccharide, yeast and water; the weight ratio is as follows: 40.5 parts of sweet yellow wine, 22.0 parts of semi-dry yellow wine fermented mash, 0.5 part of yeast, 4.0 parts of isomaltose hypgather, 1.0 part of yeast and 35.0 parts of water.
The sweet yellow wine is added with the following mixed traditional Chinese medicines by weight: 2.80 parts of lophatherum gracile, 4.70 parts of frosted mulberry leaves, 18.50 parts of Hangzhou white chrysanthemum, 50.00 parts of honeysuckle, 20.00 parts of liquorice and 5.00 parts of coix seeds; the weight ratio of the mixed traditional Chinese medicine to the sweet yellow wine is 1: 10; soaking the mixed Chinese medicinal materials in sweet yellow wine at room temperature for more than 30 days.
(2) Feeding: mixing the sweet yellow wine (XIANGXUE wine) and half-dry yellow wine (JIAOMI wine) with fermented mash, yeast, isomaltooligosaccharide, yeast and water, and dropping into a jar or a pot;
(3) main fermentation: after the materials fall into a cylinder or a tank for 18 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 22 hours, wherein the product temperature is controlled at 15 ℃; fermenting for 3 days to obtain main fermented mash;
(4) and (3) after-fermentation: fermenting the mash after the main fermentation in the step (3) at 10 ℃ for 52 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, and stopping fermentation when the total sugar content is below 14.0 g/L;
(5) squeezing: pressing the mash obtained in the step (4) into a wine press to press wine to obtain a semi-finished product;
(6) blending: blending and clarifying the semi-finished product obtained in the step (5);
(7) softening: and (4) processing the blended and clarified semi-finished product by using a wine softening device to obtain a finished product.
The detection results are as follows:
example 2 (half-dry cool yellow wine)
(1) Weighing: weighing sweet yellow wine, half-dry yellow wine fermented mash, yeast, isomaltooligosaccharide, yeast and water; the weight ratio is as follows: 41.0 percent of sweet yellow wine (fragrant and snow wine), 21.8 percent of fermented mash of semi-dry yellow wine (rice wine), 0.60 percent of yeast, 3.8 percent of isomaltooligosaccharide, 1.1 percent of yeast and 30.0 percent of water;
the sweet yellow wine is added with the following mixed traditional Chinese medicines by weight: 2.80 parts of lophatherum gracile, 4.70 parts of frosted mulberry leaves, 18.50 parts of Hangzhou white chrysanthemum, 50.00 parts of honeysuckle, 20.00 parts of liquorice and 5.00 parts of coix seeds; the weight ratio of the mixed traditional Chinese medicine to the sweet yellow wine is 1: 10; soaking the mixed Chinese medicinal materials in sweet yellow wine at room temperature for more than 30 days.
(2) Feeding: mixing the sweet yellow wine (XIANGXUE wine) and half-dry yellow wine (JIAOMI wine) with fermented mash, yeast, isomaltooligosaccharide, yeast and water, and dropping into a jar or a pot;
(3) main fermentation: after the materials fall into a cylinder or a tank for 18 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 22.0 hours, wherein the product temperature is controlled at 15 ℃; fermenting for 3 days to obtain main fermented mash;
(4) and (3) after-fermentation: fermenting the mash after the main fermentation in the step (3) at 10 ℃ for 42 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, and stopping fermentation when the total sugar content reaches 20 g/L;
(5) squeezing: pressing the mash obtained in the step (4) into a wine press to press wine to obtain a semi-finished product;
(6) blending: blending and clarifying the semi-finished product obtained in the step (5);
(7) softening: and (4) processing the blended and clarified semi-finished product by using a wine softening device to obtain a finished product.
The detection results are as follows:
examples 3 to 7
Preparing dry and cool yellow wine, the rest is the same as the example 1, wherein the weight ratio of the raw materials is different, and the raw materials are specifically as follows:
the sweet yellow wine is added with the following mixed traditional Chinese medicines in parts by weight, and is specifically as follows:
wherein the dry and cool yellow wine fermentation process conditions are different, and are specifically as follows:
examples 8 to 12
And (3) preparing the semi-dry cool yellow wine, wherein the rest is the same as the example 2, and the weight ratio of the raw materials is different, and the raw materials are specifically as follows:
the sweet yellow wine is added with the following mixed traditional Chinese medicines in parts by weight, and is specifically as follows:
wherein the fermentation process conditions of the semi-dry yellow wine are different, and are specifically shown in the following table:
Claims (8)
1. the preparation method of the cool yellow wine is characterized by comprising the following steps:
(1) weighing: weighing sweet yellow wine, half-dry yellow wine fermented mash, yeast, isomaltooligosaccharide, yeast and water;
(2) feeding: the weighed sweet yellow wine, the half-dry yellow wine fermented mash, the yeast, the isomaltooligosaccharide, the yeast and the water are stirred and fall into a cylinder or a tank;
(3) main fermentation: after the materials fall into a cylinder or a tank for 18-22 hours, a rake is opened by aeration with a rake or compressed air, and then the rake is opened every 18-22 hours, wherein the product temperature is controlled at 15-18 ℃; performing main fermentation for 2-3 days to prepare main fermented liquor;
(4) and (3) after-fermentation: after-fermenting the mash after the main fermentation in the step (3) at 0-10 ℃ for 40-55 days, and periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash;
(5) squeezing: pressing the mash obtained in the step (4) into a wine press to press wine to obtain a semi-finished product;
(6) blending: blending and clarifying the semi-finished product obtained in the step (5);
(7) softening: and (4) processing the blended and clarified semi-finished product by using a wine softening device to obtain a finished product.
2. The method for preparing cool yellow wine according to claim 1, wherein the method comprises the following steps: when the cool yellow wine is dry cool yellow wine, the weight ratio of the step (1) is 40.5-45.0 of sweet yellow wine, 20.5-22.0 of semi-dry yellow wine fermented mash, 0.5-1.0 of yeast, 3.0-4.0 of isomaltooligosaccharide, 1.0-1.5 of yeast and 35.0-40.0 of water.
3. The method for preparing cool yellow wine according to claim 1, wherein the method comprises the following steps: and (4) when the cool yellow wine is dry cool yellow wine, performing after-fermentation on the mash after the main fermentation in the step (3) at the temperature of 0-10 ℃ for 50-55 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, and stopping fermentation when the total sugar content is below 15.0 g/L.
4. The method for preparing cool yellow wine according to claim 1, wherein when the cool yellow wine is semi-dry cool yellow wine, the weight ratio of the step (1) is as follows: 40.5-45.0 parts of sweet yellow wine (xiangxue wine), 20.5-22.0 parts of fermented mash of semi-dry yellow wine (rice wine), 0.5-1.0 part of yeast, 3.0-4.0 parts of isomaltooligosaccharide, 1.0-1.5 parts of yeast and 30.0-35.0 parts of water.
5. The method for preparing cool yellow wine according to claim 1, wherein when the cool yellow wine is semi-dry cool yellow wine, the step (4) is as follows: and (4) after-fermenting the mash subjected to the main fermentation in the step (3) at 0-10 ℃ for 40-50 days, periodically measuring the alcoholic strength, total acid and sugar content of the fermented mash, and stopping fermentation when the total sugar content reaches 20-35 g/L.
6. The method for preparing cool yellow wine according to claim 1, wherein the method comprises the following steps: the sweet yellow wine is added with the following mixed traditional Chinese medicines by weight: 2.80-3.00 parts of lophatherum gracile, 4.70-4.90 parts of frosted mulberry leaves, 18.50-20.00 parts of Hangzhou white chrysanthemum, 45.50-50.00 parts of honeysuckle, 18.00-20.00 parts of liquorice and 4.50-5.00 parts of coix seeds.
7. The method for preparing cool yellow wine according to claim 6, wherein the method comprises the following steps: the weight ratio of the mixed traditional Chinese medicine to the sweet yellow wine is 1: 10.
8. the method for preparing cool yellow wine according to claim 6, wherein the method comprises the following steps: the mixed traditional Chinese medicine is soaked in the sweet yellow wine for more than 30 days at room temperature.
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| CN107475008A (en) * | 2017-08-15 | 2017-12-15 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes half sweet yellow rice wine |
| CN107475007A (en) * | 2017-08-15 | 2017-12-15 | 会稽山绍兴酒股份有限公司 | A kind of method that low temperature main fermentation makes the dry yellow rice wine of special type |
| CN107653156A (en) * | 2017-10-31 | 2018-02-02 | 成都起能起重设备技术服务有限公司 | A kind of health preserving wine of cool taste |
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