Chestnut is rich in soft dietary fiber and contains a lot of nutrients such as starch, protein, fat, B vitamins, etc. It is known as the "king of dried fruits".

Chestnut can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis and osteoporosis. But chestnuts are hard to digest when eaten raw, and cooked food is easy to lag behind. Making chestnut into wine can reasonably absorb the nutrients of chestnut.

Chestnut puree wine has the functions of nourishing stomach and strengthening spleen, stimulating appetite and strengthening spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding. Especially for the elderly with liver depression and kidney deficiency, regular consumption has the effect of strengthening the body and treating diseases.

Second, the technological process of chestnut wine brewing

The invention discloses a technological process of chestnut wine, which comprises the following steps: cleaning chestnut, peeling, crushing, cooking, spreading and cooling to 33-36 DEG C, mixing with rice board, adding distiller's yeast, saccharifying for 24-36 hours, adding water, keeping the room temperature above 20 DEG C, fermenting for 15-20 days, and distilling with Tang Sanjing brewing equipment to obtain chestnut wine.

1. Chestnuts are washed, shelled and mashed.

2. Mashed chestnuts are steamed (or steamed first and then mashed), and rice for steaming is prepared in proportion (chestnuts and rice are steamed separately and then mixed and fermented).

3. Mix the steamed chestnut and rice evenly, spread it to 33-36 degrees, add distiller's yeast for saccharification for 24-36 hours (the specific saccharification time depends on the temperature and saccharification situation), then add water, stir it evenly and let it ferment. After fermentation, it can be distilled.

4. The method is semi-solid and semi-liquid, and chestnut wine can also be liquefied and fermented, that is, the steamed chestnuts and rice are evenly mixed, then water is added according to the ratio of 100 kg of raw materials: 150 kg of water, and it is spread and cooled to about 33-36 degrees, and then it is sealed for the first three days, stirred once a day, sealed completely after three days, stirred again on the sixth day, and sealed.

The fresh chestnut wine is spicy, and it will taste better if it is aged for a while.

The yield of wine made by chestnut alone is about 30%, while that made by chestnut and rice is about 40%, which improves the yield of 10%, which not only effectively reduces the production cost, but also makes the wine taste softer and fuller.