CN1190126A - Fruit syrup yellow-wine - Google Patents
Fruit syrup yellow-wine Download PDFInfo
- Publication number
- CN1190126A CN1190126A CN97107360A CN97107360A CN1190126A CN 1190126 A CN1190126 A CN 1190126A CN 97107360 A CN97107360 A CN 97107360A CN 97107360 A CN97107360 A CN 97107360A CN 1190126 A CN1190126 A CN 1190126A
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- wine
- rice
- fruit
- weight part
- yeast
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Abstract
Rice wine, fruit wine and Daqu spirit are first prepared through traditional technological processes and then combined in a proper proportion to produce the fruit syrup yellow-wine with yellow and bright color, mellow fragrancy and good effect.
Description
The present invention relates to a kind of manufacture craft of wine, particularly a kind of manufacture craft that the wine of flavour and mouthfeel is arranged.
In known method of making liquor, it is ripe that the making method of various wine is tending towards basically, the kind of wine also presents and varies, people always wish to produce different style, taste and mouthfeel are fit to human consumer's needs more, thereby the product with market outlook, people's this pursuit is endless.
The making method that the purpose of this invention is to provide a kind of wine, described drinking utensils has desirable quality, thereby obtains people's welcome.
For achieving the above object, the solution of the present invention is at first to utilize the manufacture craft of several traditional wine, and it comprises:
1. the making of rice wine:
A, glutinous rice cleaned cook, cold water looses and adds bent medicine again after the seed cooling,
B, go into cylinder fermentation, fermented glutinous rice, sealing promptly becomes the rice wine that the number of degrees are about 20 ° again through squeezing the juice,
2., the making of fruit wine:
Squeeze the juice behind a, the peeling and corning of fruits nuclear,
B, add bent medicine fermentation promptly the becoming fruit wine that the number of degrees are about 20 °,
3., the making of yeast wine:
A, jowar and other grain are pulverized and mother is poor and rice husk mixes and stirs;
B, steaming wine, steaming grain carry out simultaneously, promptly obtain being about 60 ° yeast wine,
C, the grain that cooks, poor spreading for cooling are added song, pit entry fermentation,
Present method special feature is; With rice wine, fruit wine, the yeast wine that aforesaid method is made, press
20 ° sticky rice wine is with weight part 1-90,
20 ° fruit wine is with weight part 1-60,
60 ° yeast wine is with weight part 1-70,
In arbitrary proportion mix, promptly obtain described fruit juice yellow wine with flavour.
The preparation of the described wine of scheme promptly is described with embodiment below.
Rice wine in the such scheme, fruit wine, yeast wine are all by known maturation process brew, and of the present invention focusing on combines several wine.The invention illustrated embodiments comprises:
20 ° of sticky rice wines are 10-30 by weight
20 ° fruit wine is 1-10 by weight
60 ° of yeast wine are pressed the 1-60 weight part
With several combinations of weight part arbitrarily in the said ratio, can obtain effect preferably, for example with 20 ° rice wine 25 gram, 20 ° fruit wine adds 60 ° of yeast wine of 65 grams again with 10 grams, shake up after the mixing, promptly obtain said yellow rice wine and really reveal, described wine bright yellow color, smell fragrance is mellow, continuous gentle, tasty and refreshing, nutritious, suitable for all ages.
In sum, the present invention is effective.
Claims (2)
1, a kind of making method of Chinese fruit juice yellow wine, it comprises:
1. the making of rice wine:
A, glutinous rice cleaned cook, cold water looses and goes into bent medicine in the seed cooling back
B, go into cylinder fermentation, fermented glutinous rice, sealing is stored promptly becomes the rice wine that the number of degrees are about 20 ° again through squeezing the juice
2. the making of fruit wine:
Squeeze the juice behind a, the peeling and corning of fruits nuclear
B, add the fermentation of bent medicine, promptly become the fruit wine that the number of degrees are about 20 °
3. the making of yeast wine:
A, jowar and other grain mix and stir with rice husk with mother is poor
B, steaming wine steam grain and carry out simultaneously, obtain to be about 60 ° yeast wine
C, the grain that cooks, poor spreading for cooling are added song, pit entry fermentation
It is characterized in that: the rice wine that aforesaid method is made, fruit wine, yeast wine, by:
20 ° fruit wine 1-60 weight part
20 ° sticky rice wine 1-90 weight part
60 ° yeast wine 1-70 weight part
In arbitrary proportion mix.
2, Chinese yellow rice wine according to claim 1 really reveals, and it is characterized in that:
With rice wine, fruit wine, yeast wine, press
20 ° rice wine 10-60 weight part
20 ° fruit wine 1-10 weight part
60 ° yeast wine 1-60 weight part
In arbitrary proportion mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107360A CN1066197C (en) | 1997-02-04 | 1997-02-04 | Fruit syrup yellow-wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107360A CN1066197C (en) | 1997-02-04 | 1997-02-04 | Fruit syrup yellow-wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1190126A true CN1190126A (en) | 1998-08-12 |
| CN1066197C CN1066197C (en) | 2001-05-23 |
Family
ID=5169493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97107360A Expired - Fee Related CN1066197C (en) | 1997-02-04 | 1997-02-04 | Fruit syrup yellow-wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1066197C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586064B (en) * | 2008-12-11 | 2011-04-06 | 河北省农林科学院谷子研究所 | Method for preparing nutritional wine brewed by fruit and millet |
| CN107475049A (en) * | 2017-09-19 | 2017-12-15 | 湖州老绍坊酒业有限公司 | Fruit flavor yellow rice wine and its brewing method |
| CN107557251A (en) * | 2017-11-03 | 2018-01-09 | 会泽县国权种植有限责任公司 | A kind of walnut pomegranate wine and its processing technology |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069285A (en) * | 1992-07-25 | 1993-02-24 | 广西灌阳县酒厂 | A kind of brewing method of red date sticky rice wine |
| CN1097802A (en) * | 1994-06-09 | 1995-01-25 | 四川省泸州补酒厂 | A kind of nourishing Daqu spirit and preparation method thereof |
-
1997
- 1997-02-04 CN CN97107360A patent/CN1066197C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586064B (en) * | 2008-12-11 | 2011-04-06 | 河北省农林科学院谷子研究所 | Method for preparing nutritional wine brewed by fruit and millet |
| CN107475049A (en) * | 2017-09-19 | 2017-12-15 | 湖州老绍坊酒业有限公司 | Fruit flavor yellow rice wine and its brewing method |
| CN107557251A (en) * | 2017-11-03 | 2018-01-09 | 会泽县国权种植有限责任公司 | A kind of walnut pomegranate wine and its processing technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1066197C (en) | 2001-05-23 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |