CN114907934A - Technology for preparing wine by fermenting carmine rice - Google Patents
Technology for preparing wine by fermenting carmine rice Download PDFInfo
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- CN114907934A CN114907934A CN202210687593.8A CN202210687593A CN114907934A CN 114907934 A CN114907934 A CN 114907934A CN 202210687593 A CN202210687593 A CN 202210687593A CN 114907934 A CN114907934 A CN 114907934A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
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Abstract
The invention provides a fermented wine making process of annatto, which comprises the following steps: extracting effective substances in the common kermesic particles by using an alcohol extraction process to obtain filtrate and filter residues, wherein the filtrate is the common kermesic particle extracting solution, and the filter residues are the common kermesic particle residues; adding the carmine slag into a fermentation raw material for brewing wine to obtain base wine, wherein the fermentation raw material comprises the following components in parts by weight: 40-60 parts of sorghum, 15-25 parts of rice, 8-18 parts of wheat, 10-15 parts of glutinous rice, 4-10 parts of corn, 5-10 parts of tartary buckwheat and 3-6 parts of annatto slag; mixing the annatto extract and the base wine to obtain the annatto compound wine. According to the method, the effective substances in the annatto are extracted through an alcohol extraction process, the annatto after the effective substances are extracted is put into the fermentation raw materials again, the utilization rate of the effective substances in the annatto is improved, in addition, the resource waste is reduced, the annatto extracting solution and the base wine are prepared into the annatto prepared wine, the content of the effective substances in the wine body is improved, and the wine body is endowed with unique flavor.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a fermented wine making process of annatto.
Background
The annatto is rice with high content of nutrient substances, is rich in flavone, anthocyanin, amino acid, vitamin and other substances, and has strong peculiar fragrance and excellent taste. Although the annatto rice has high nutritive value and good taste, the annatto rice has rough mouthfeel and poor mouthfeel when being directly eaten.
The white spirit is the traditional distilled spirit with long history in China, and various types of white spirit with flavor characteristics are formed due to different fermentation raw materials and processes. The annatto rice is rich in nutrition, contains a lot of functional substances, and can be used as a fermentation raw material of white spirit for brewing. However, because other raw and auxiliary materials are required to be added in the brewing process and limited by the existing white spirit fermentation process, the effective substances in the annatto are easily lost in the fermentation process, or the effective substances in the annatto cannot be transferred into the wine body, so that the effect of the annatto cannot be exerted.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a fermented carmine rice wine-making process, which is characterized in that effective substances in the carmine rice are extracted in advance, and the carmine rice is used as a fermentation raw material for brewing wine, so that the effective substances in the carmine rice can fully enter a wine body, the effect of white spirit is improved, and the wine body is endowed with unique flavor.
In order to achieve the purpose, the invention adopts the following technical scheme:
a technology for preparing wine by fermenting annatto comprises the following steps:
s1, extracting effective substances in the annatto by using an alcohol extraction process to obtain filtrate and filter residues, wherein the filtrate is the annatto extracting solution, and the filter residues are the annatto residues;
s2, adding the carmine slag into a fermentation raw material for brewing wine to obtain base wine, wherein the fermentation raw material comprises the following components in parts by weight: 40-60 parts of sorghum, 15-25 parts of rice, 8-18 parts of wheat, 10-15 parts of glutinous rice, 4-10 parts of corn, 5-10 parts of tartary buckwheat and 3-6 parts of annatto slag;
s3, mixing the annatto extracting solution and the base wine to obtain the annatto mixed wine.
Preferably, in step S1, the extraction of the effective substances of annatto includes the following steps: adding the annatto into a 60-80% ethanol solution, and performing reflux extraction at 60-80 ℃ for 4-5 times, wherein each time lasts for 1.5-2.5 hours; and combining the extracting solutions for many times, and filtering to obtain the carmine extracting solution and the carmine residues, wherein the mass-volume ratio of the carmine to the ethanol solution is 1: 20-30.
Preferably, the method further comprises the following steps after the annatto extract is obtained: and (3) concentrating the annatto extracting solution at 60-80 ℃ under reduced pressure by 30-50 times to obtain a concentrated solution.
Preferably, in step S2, the fermentation raw material further includes chaff, and the addition amount of the chaff is 5-20 parts.
Preferably, in the step S2, the fermentation raw material includes the following components in parts by weight: 50 parts of sorghum, 20 parts of rice, 13 parts of wheat, 13 parts of glutinous rice, 7 parts of corn, 8 parts of tartary buckwheat and 5 parts of annatto slag.
Preferably, in the step S2, the fermentation raw material is pretreated, and the pretreatment includes: pulverizing the fermentation raw materials, mixing in proportion, soaking for 8-15h, and steaming in a steaming container for 1-3 h.
Preferably, in the step S2, the wine brewing is performed by using yeast for making hard liquor, and the adding proportion of the yeast for making hard liquor is 20-30% of the mass of the fermentation raw material.
Preferably, in the step S2, the fermentation time in the wine brewing process is 40-60 days.
Preferably, in the step S3, the volume ratio of the annatto extract to the base wine is 1: 20-40.
Preferably, in the step S3, the annatto extract and the base wine are mixed, stirred uniformly, kept stand for 24-48h, and filtered.
The invention has the beneficial effects that: the method extracts the effective substances in the annatto through an alcohol extraction process, can fully extract the effective substances in the annatto, prevents the annatto from being directly added into the fermentation raw materials to cause the loss of the effective substances, and puts the annatto after extracting the effective substances into the fermentation raw materials again to improve the utilization rate of the effective substances in the annatto.
Detailed Description
The present invention is further described in detail below with reference to specific examples so that those skilled in the art can more clearly understand the present invention.
The embodiment of the invention provides a fermented wine making process of annatto, which comprises the following steps:
s1, extracting effective substances in the annatto by using an alcohol extraction process to obtain a filtrate and filter residues, wherein the filtrate is the annatto extracting solution, and the filter residues are the annatto residues;
s2, adding the annatto rice residues into the fermentation raw materials for brewing wine to obtain base wine, wherein the fermentation raw materials comprise the following components in parts by weight: 40-60 parts of sorghum, 15-25 parts of rice, 8-18 parts of wheat, 10-15 parts of glutinous rice, 4-10 parts of corn, 5-10 parts of tartary buckwheat and 3-6 parts of annatto slag;
s3, mixing the annatto extracting solution and the base wine to obtain the annatto compound wine.
In step S1, the extraction of the effective components of annatto includes the following steps: adding the annatto into 60-80% ethanol solution, and performing reflux extraction at 60-80 deg.C for 4-5 times, each for 1.5-2.5 h; and combining the extracting solutions for many times, and filtering to obtain the carmine extracting solution and the carmine residues, wherein the mass-volume ratio of the carmine to the ethanol solution is 1: 20-30. The effective substances in the common primrose, including flavone, anthocyanin, amino acid and other effective substances, are alcohol-soluble, while the amino acid, trace elements and other effective substances are water-soluble, and the ethanol solution is adopted to obtain an extract with richer effective substances, and the ethanol is easy to evaporate during later concentration and evaporation to obtain a concentrated extracting solution, wherein the extraction temperature is kept between 60 and 80 ℃ in the extraction process, so that the effective substances can be dissolved in the ethanol solution without damaging the structure of the effective substances.
In order to facilitate the storage of the annatto extract, after the annatto extract is obtained, the annatto extract needs to be concentrated by 30-50 times under reduced pressure at 60-80 ℃ to obtain a concentrated solution. The concentrated annatto extract is easier to store, and meanwhile, excessive solution brought into the annatto extract and base wine during compounding in the later period is avoided.
In step S2, the fermentation raw material comprises the following components in parts by weight: 48-55 parts of sorghum, 18-22 parts of rice, 12-15 parts of wheat, 12-14 parts of glutinous rice, 6-8 parts of corn, 7-9 parts of tartary buckwheat and 4-5 parts of annatto slag. Sorghum is a high-quality fermentation raw material, can improve the quality of base wine, and tartary buckwheat is dry and cool in taste, rich in various vitamins and mineral substances and the like, has a health care effect, and is also beneficial to improving the quality of the base wine. Wherein, the weight ratio of the fermentation raw materials is preferably set as follows: 50 parts of sorghum, 20 parts of rice, 13 parts of wheat, 13 parts of glutinous rice, 7 parts of corn, 8 parts of tartary buckwheat and 5 parts of annatto slag.
In addition, the fermentation raw material also comprises 5-20 parts of chaff, and the addition of the chaff can play a role in loosening, is beneficial to fermentation and distillation, and improves the wine yield and the quality. The chaff is directly added into the fermentation raw material, and is soaked and cooked with the rest fermentation raw material at the same time.
In step S2, the fermentation feedstock is pretreated, the pretreatment comprising: pulverizing the fermentation raw materials, mixing at a certain proportion, soaking for 8-15 hr, and steaming in a steaming container for 1-3 hr. The fermentation raw materials are crushed to break the shells of the fermentation raw materials, so that the starch of the fermentation raw materials is more easily utilized, the fermentation raw materials can absorb water to expand by grain soaking, the starch structure is loosened, the starch can be gelatinized by cooking, and the fermentation efficiency is improved.
In the embodiment of the invention, the yeast is used for brewing wine, and the addition proportion of the yeast is 20-30% of the mass of the fermentation raw material. The processing raw materials of the Daqu are mainly wheat and peas, and are rich in several types of microbial strains such as mould, yeast, bacteria, actinomycetes and the like, and the base wine obtained by fermenting and brewing the Daqu is mellow in wine body and aromatic in flavor, so that the quality of the base wine is improved.
The fermentation time in the wine brewing process is 40-60 days. The wine obtained after 40-60 days of fermentation has good quality, and the wine yield is ensured.
In step S3, the volume ratio of the annatto extract to the base liquor is 1: 20-40. The annatto extract is compounded with the base wine, so that the effective substances in the annatto can be fully dissolved in the base wine to obtain the annatto compound wine containing rich effective substances, the annatto extract contains anthocyanin and is light red, and the wine body obtained after compounding the annatto extract and the base wine is slightly red. The prepared annatto rice compound wine has aromatic flavor, unique annatto flavor, rich effective substances and reddish wine body, and obviously improves the quality and the effect of the wine body.
And mixing the annatto extract and the base wine, stirring uniformly, standing for 24-48h, and filtering. Standing the mixed annatto blended wine to precipitate insoluble matters in the wine body, and filtering to remove the precipitate to obtain the wine body with better stability and longer shelf life.
In addition, in order to improve the quality of the annatto compound wine, the base wine can be stored and aged and then used for blending, so that the wine body is mellow, the fragrance is strong, the wine body quality can be further improved, other fragrant wine bodies such as a fen-flavor type wine body and a Maotai-flavor type wine body can be used in the production process of the annatto compound wine, and spring water can be used for adjusting the alcoholic strength of the wine body.
The carmine rice wine prepared by the carmine rice fermentation wine preparation process meets the GB/T27588-2011 dewy standard, and the wine body is reddish and has the aroma of the carmine rice.
The process for preparing the wine by fermenting the annatto is described by combining the specific embodiment as follows:
example 1
1.1 adding the annatto into a 60% ethanol solution, and carrying out reflux extraction for 5 times at 80 ℃ for 1.5h each time; mixing the extracting solutions for many times, and filtering to obtain a carmine extracting solution and carmine residues, wherein the mass-volume ratio of the carmine to the ethanol solution is 1: 20;
1.2, concentrating the annatto extract by 50 times under reduced pressure at 80 ℃ to obtain a concentrated solution;
1.3 preparing the following fermentation raw materials in parts by weight: 40 parts of sorghum, 23 parts of rice, 10 parts of wheat, 14 parts of glutinous rice, 10 parts of corn and 5 parts of tartary buckwheat, crushing fermentation raw materials, mixing the fermentation raw materials according to a proportion, soaking the mixture for 8 hours, cooking the mixture in a cooking container for 1 hour, adding 6 parts of annatto dregs, and uniformly mixing the mixture to obtain a fermentation mixture;
1.4 adding Daqu into the fermentation mixture and uniformly mixing to obtain fermented grains, wherein the addition amount of the Daqu is 30% of the total mass of the fermentation mixture;
1.5, putting the fermented grains into a pool, fermenting for 60 days, and distilling to obtain base wine, wherein the alcoholic strength of the base wine is 58 degrees;
1.6 mixing the annatto extract and the base wine according to the proportion of 1:20, adding purified water, standing for 48 hours, and filtering to remove precipitates to obtain the annatto compound wine; the alcohol content of the obtained annatto rice blended wine is 45 degrees, the total acid is less than or equal to 5g/L, the total sugar is less than or equal to 200g/L, the wine body is reddish, and the annatto rice blended wine has the aroma of annatto rice.
Example 2
2.1 adding the annatto into 80 percent ethanol solution, and carrying out reflux extraction for 4 times at the temperature of 60 ℃ for 1.5h each time; mixing the multiple extracting solutions, and filtering to obtain a carmine extracting solution and carmine residues, wherein the mass-volume ratio of the carmine to the ethanol solution is 1: 30;
2.2 concentrating the annatto extract under reduced pressure by 30 times at 60 ℃ to obtain a concentrated solution;
2.3 preparing the following fermentation raw materials in parts by weight: 60 parts of sorghum, 16 parts of rice, 15 parts of wheat, 13 parts of glutinous rice, 5 parts of corn, 8 parts of tartary buckwheat and 18 parts of chaff, crushing fermentation raw materials, mixing the raw materials according to a proportion, soaking the mixture for 15 hours, cooking the mixture in a cooking container for 3 hours, then adding 5 parts of annatto dregs, and uniformly mixing the mixture to obtain a fermentation mixture;
2.4 adding Daqu into the fermentation mixture and uniformly mixing to obtain fermented grains, wherein the addition amount of the Daqu is 20% of the total mass of the fermentation mixture;
2.5, putting the fermented grains into a pool, fermenting for 40 days, and distilling to obtain base wine, wherein the alcoholic strength of the base wine is 58 degrees;
2.6, mixing the annatto extract and the base wine according to the proportion of 1: 40, mixing the two, standing for 24 hours, and filtering to remove precipitates to obtain the annatto and rice blended wine; the alcohol content of the obtained annatto rice blended wine is 48 degrees, the total acid is less than or equal to 5g/L, the total sugar is less than or equal to 200g/L, the wine body is reddish, and the annatto rice blended wine has the aroma of annatto rice.
Example 3
3.1 adding the annatto into 70 percent ethanol solution, and carrying out reflux extraction for 2 hours each time for 4.5 times at the temperature of 70 ℃; and combining the extracting solutions for many times, and filtering to obtain a carmine extracting solution and carmine residues, wherein the mass-volume ratio of the carmine to the ethanol solution is 1: 25;
3.2 concentrating the annatto extract at 70 ℃ under reduced pressure by 40 times to obtain a concentrated solution;
3.3 preparing the following fermentation raw materials in parts by weight: 50 parts of sorghum, 18 parts of rice, 15 parts of wheat, 10 parts of glutinous rice, 7 parts of corn, 6 parts of tartary buckwheat and 10 parts of chaff, crushing the fermentation raw materials, mixing the raw materials according to a proportion, soaking the mixture for 10 hours, cooking the mixture for 2 hours in a cooking container, adding 6 parts of annatto dregs, and uniformly mixing the mixture to obtain a fermentation mixture;
3.4 adding Daqu into the fermentation mixture and uniformly mixing to obtain fermented grains, wherein the addition amount of the Daqu is 25 percent of the total mass of the fermentation mixture;
3.5, putting the fermented grains into a pool, fermenting for 50 days, and distilling to obtain base wine, wherein the alcoholic strength of the base wine is 58 degrees;
3.6 mixing the annatto extract and the base wine according to the proportion of 1:30, adding purified water, standing for 36h, filtering to remove precipitates and obtaining the annatto compound wine; the alcohol content of the obtained annatto rice blended wine is 42 degrees, the total acid is less than or equal to 5g/L, the total sugar is less than or equal to 200g/L, the wine body is reddish, and the annatto rice blended wine has the aroma of annatto rice.
Example 4
4.1 adding the annatto into 70 percent ethanol solution, and carrying out reflux extraction for 4-5 times at the temperature of 70 ℃ for 2.5 hours each time; mixing the multiple extracting solutions, and filtering to obtain a carmine extracting solution and carmine residues, wherein the mass-volume ratio of the carmine to the ethanol solution is 1: 30;
4.2 concentrating the annatto extract at 70 ℃ under reduced pressure by 40 times to obtain a concentrated solution;
4.3 preparing the following fermentation raw materials in parts by weight: 48 parts of sorghum, 22 parts of rice, 12 parts of wheat, 14 parts of glutinous rice, 6 parts of corn, 9 parts of tartary buckwheat and 15 parts of chaff, crushing the fermentation raw materials, mixing the raw materials according to a proportion, soaking the mixture for 12 hours, cooking the mixture for 2 hours in a cooking container, adding 5 parts of annatto dregs, and uniformly mixing the mixture to obtain a fermentation mixture;
4.4 adding Daqu into the fermentation mixture and uniformly mixing to obtain fermented grains, wherein the addition amount of the Daqu is 20% of the total mass of the fermentation mixture;
4.5, putting the fermented grains into a pool, fermenting for 45 days, and distilling to obtain base wine, wherein the alcoholic strength of the base wine is 58 degrees;
4.6 mixing the annatto extract and the base wine according to the proportion of 1:30, standing for 24h, and filtering to remove precipitates to obtain the annatto compound wine; the alcohol content of the obtained annatto rice blended wine is 50 degrees, the total acid is less than or equal to 5g/L, the total sugar is less than or equal to 200g/L, the wine body is reddish, and the annatto rice blended wine has the aroma of annatto rice.
Comparative example 1
1.1 adding the annatto into 70 percent ethanol solution, and carrying out reflux extraction for 5 times at the temperature of 80 ℃ for 1.5h each time; mixing the extracting solutions for many times, and filtering to obtain a carmine extracting solution and carmine residues, wherein the mass-volume ratio of the carmine to the ethanol solution is 1: 20;
1.2, concentrating the annatto extract by 50 times under reduced pressure at 80 ℃ to obtain a concentrated solution;
1.3 preparing the following fermentation raw materials in parts by weight: 40 parts of sorghum, 30 parts of rice, 8 parts of wheat, 10 parts of corn and 5 parts of tartary buckwheat, crushing fermentation raw materials, mixing the raw materials according to a proportion, soaking the mixture for 8 hours, cooking the mixture in a cooking container for 1 hour, adding 8 parts of annatto dregs, and uniformly mixing the mixture to obtain a fermentation mixture;
1.4 adding Daqu into the fermentation mixture and uniformly mixing to obtain fermented grains, wherein the addition amount of the Daqu is 30% of the total mass of the fermentation mixture;
1.5, putting the fermented grains into a pool, fermenting for 60 days, and distilling to obtain base wine, wherein the alcoholic strength of the base wine is 58 degrees;
1.6 mixing the annatto extract and the base wine according to the proportion of 1:20, adding purified water, standing for 48 hours, and filtering to remove precipitates to obtain the annatto compound wine; the alcohol content of the obtained annatto rice blended wine is 45 degrees, the total acid is more than 8g/L, the total sugar is less than or equal to 200g/L, the wine body is reddish, has the aroma of annatto, and the total acid content is too high, thus not meeting the GB/T27588-2011 dewy wine standard.
The above description is only for the preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A technology for preparing wine by fermenting common primrose is characterized by comprising the following steps:
s1, extracting effective substances in the annatto by using an alcohol extraction process to obtain filtrate and filter residues, wherein the filtrate is the annatto extracting solution, and the filter residues are the annatto residues;
s2, adding the carmine slag into a fermentation raw material for brewing wine to obtain base wine, wherein the fermentation raw material comprises the following components in parts by weight: 40-60 parts of sorghum, 15-25 parts of rice, 8-18 parts of wheat, 10-15 parts of glutinous rice, 4-10 parts of corn, 5-10 parts of tartary buckwheat and 3-6 parts of annatto slag;
s3, mixing the annatto extracting solution and the base wine to obtain the annatto mixed wine.
2. The fermented annatto wine making process of claim 1, wherein in the step S1, the extraction of the annatto effective substances comprises the following steps: adding the annatto into a 60-80% ethanol solution, and performing reflux extraction at 60-80 ℃ for 4-5 times, wherein each time lasts for 1.5-2.5 hours; and combining the multiple extracting solutions, and filtering to obtain the common primrose seed extracting solution and the common primrose seed residues, wherein the mass volume ratio of the common primrose seeds to the ethanol solution is 1: 20-30.
3. The fermented annatto wine making process according to claim 2, further comprising the following steps after obtaining the annatto extract: and (3) concentrating the annatto extracting solution at 60-80 ℃ under reduced pressure by 30-50 times to obtain a concentrated solution.
4. The fermented annatto wine making process according to claim 1, wherein in the step S2, the fermentation raw material comprises the following components in parts by weight: 48-55 parts of sorghum, 18-22 parts of rice, 12-15 parts of wheat, 12-14 parts of glutinous rice, 6-8 parts of corn, 7-9 parts of tartary buckwheat and 4-5 parts of annatto slag.
5. The fermented annatto rice wine making process according to claim 4, wherein in the step S2, the fermentation raw material further comprises chaff, and the addition amount of the chaff is 5-20 parts.
6. The fermented annatto alcohol making process according to claim 1, wherein in the step S2, the fermentation raw material is pretreated, and the pretreatment comprises: pulverizing the fermentation raw materials, mixing in proportion, soaking for 8-15h, and steaming in a steaming container for 1-3 h.
7. The fermented annatto rice wine making process according to claim 1, wherein in the step S2, the wine is made by using the Daqu, and the adding proportion of the Daqu is 20-30% of the mass of the fermentation raw material.
8. The fermented annatto rice wine making process according to claim 1, wherein in the step S2, the fermentation time in the wine making process is 40-60 days.
9. The fermented annatto wine making process according to claim 1, wherein in the step S3, the volume ratio of the annatto extract to the base wine is 1: 20-40.
10. The fermented annatto rice wine making process according to claim 9, wherein in the step S3, the annatto rice extract and the base wine are mixed, stirred uniformly, left for 24-48h, and filtered.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115651791A (en) * | 2022-11-09 | 2023-01-31 | 海纳百川信息科技(十堰)有限公司 | Rouge rice wine and preparation method thereof |
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| JP2002285025A (en) * | 2001-03-28 | 2002-10-03 | Takara Holdings Inc | Manufacturing method for pigment extracted liquid originating in colored rice and method for using the same |
| CN105018314A (en) * | 2015-08-06 | 2015-11-04 | 墨江地道酒业有限公司 | Purple rice wine rich in anthocyanidin and preparation method thereof |
| CN107058026A (en) * | 2017-06-22 | 2017-08-18 | 安徽迎驾贡酒股份有限公司 | A kind of brewage process of white wine |
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2022
- 2022-06-16 CN CN202210687593.8A patent/CN114907934A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123834A (en) * | 1995-09-14 | 1996-06-05 | 沈阳市胭脂红酿酒有限责任公司 | Production of Yanzhihong wine |
| JP2002285025A (en) * | 2001-03-28 | 2002-10-03 | Takara Holdings Inc | Manufacturing method for pigment extracted liquid originating in colored rice and method for using the same |
| CN105018314A (en) * | 2015-08-06 | 2015-11-04 | 墨江地道酒业有限公司 | Purple rice wine rich in anthocyanidin and preparation method thereof |
| CN107058026A (en) * | 2017-06-22 | 2017-08-18 | 安徽迎驾贡酒股份有限公司 | A kind of brewage process of white wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115651791A (en) * | 2022-11-09 | 2023-01-31 | 海纳百川信息科技(十堰)有限公司 | Rouge rice wine and preparation method thereof |
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