桂花蜜酒的挖掘、研发和产品创新

简叙了桂花冬酿酒的历史、典故和文化底蕴。秉承民间流传的桂花蜜酒的酿制技术,借鉴传统元红酒生产工艺,在米饭落缸同时加入清浆水、陈年黄酒和新鲜桂花等,配入优质生麦曲和糖化酶及活性黄酒干酵母,经长期低温养醅酿制出桂花蜜酒,其产品具有滋养、调理、养生的作用。

History, development and innovation of osmanthus-scented honey wine

The history, lquotation and culture of osmanthus-scented winter wine were introduced in brief. Based on the folk brewing technique of osmanthus-scented winter wine and using traditional production processing of Yuan red wine for reference, the osmanthus-scented honey wine was developed by low temperature fermentation for a long time. During brewing processing, pure water, crusted rice wine and fresh osmanthus were added when the steamed rice was put into the vat mixed with good wheat koji, glucoamylase and active dry yeast of rice wine. The product was nutritious, restorative and helpful for health preservation.