Brewing method of fully fermented nutritive peanut wine

The invention belongs to the technical field of brewing of fully fermented nutritive peanut wine, and relates to a preparation method of peanut wine. The peanut wine is prepared by conducting a series of fermenting reactions in a fermenting process, and the peanut wine, which is a low-strength alcoh...

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Bibliographic Details
Main Authors TAN NUOFU, PENG XUEYIN
Format Patent
LanguageChinese
English
Published 09.06.2017
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention belongs to the technical field of brewing of fully fermented nutritive peanut wine, and relates to a preparation method of peanut wine. The peanut wine is prepared by conducting a series of fermenting reactions in a fermenting process, and the peanut wine, which is a low-strength alcoholic drink comprehensive in nutrition, is 2-15 in alcoholic strength. In a long brewing process, various nutritive substances in peanut can be thoroughly dissolved in the wine, so that a nutritive value of the peanut wine is enhanced. The invention overturns the statement that wine cannot be brewed from peanut only and fills a gap in the market. Yeast is the key of brewing the peanut wine; and through experiments for years, peanut wine, which is brewed with the application of yeast of general varieties, is raw and astringent and is strong in rancid flavor. On the basis of screening and using experiences, it is determined that V002, produced by Angel Yeast Co., Ltd., is the most ideal peanut wine yeast. The peanut w
Bibliography:Application Number: CN20151846929