What kinds of tartary buckwheat wine are there?
Buckwheat wine is fermented with buckwheat as the main raw material and high-quality miscellaneous grains such as millet. Many enterprises in the market have introduced many brands of tartary buckwheat wine through independent brewing technology.
Golden maopu tartary buckwheat wine
Maopu Tartary Buckwheat Wine is brewed by Jinpai Company. Tartary Buckwheat is selected as raw material in the alpine mountain area of Liangshan, Sichuan, and collected from deep mountain caves. Tartary buckwheat is a delicious medicated diet, suitable for all ages. Professor Qi Guoli, a famous nutritionist in the world, said that bitter buckwheat contains 18% cellulose, so people who eat bitter buckwheat regularly are not easy to get gastrointestinal diseases.
Yanhe Tujia bitter buckwheat wine
Tujia Tartary Buckwheat Wine along the river is brewed with 100% pure Tartary Buckwheat, without adding other white spirits and edible alcohol. High-quality tartary buckwheat is selected as raw material and brewed by traditional technology. Pure color and fragrance, natural fragrance, original flavor and unique flavor. The wine contains a variety of trace elements beneficial to human body.
Jusong tartary buckwheat wine
Chengsong Tartary Buckwheat Wine is based on high-quality solid liquor, supplemented by extracts from pure plant raw materials such as Tartary Buckwheat, Lycium barbarum, Crataegus pinnatifida, Pueraria lobata and Polygonatum sibiricum. It is well prepared and deeply loved by consumers.
Hu Quan tartary buckwheat wine
Hu Quan tartary buckwheat wine meets the healthy demand of alcohol consumption. It is a health-care wine with the ability of scavenging superoxide radicals and antioxidation, which is made of black tartary buckwheat rich in Guangling County as the main brewing raw material, supplemented by Hu Quan holy water, and combined with high-tech patented technology and traditional brewing technology. This wine has the characteristics of yellow and moist color, slightly bitter taste, clean and sweet, bitter first and then sweet, and long aftertaste.
Brewing method and efficacy of tartary buckwheat wine
First, the brewing method of tartary buckwheat health wine
1. A lot of bran and dust are attached to the surface of washed rice, so wash rice with warm water until the drained water is not white or turbid.
2. Soaking rice is to swell and loosen the starch particles in the material by absorbing water. After soaking rice, it is required that the granules remain intact and crisp, and the water absorption rate is about 25%-30%. Rice is not soaked thoroughly, and it is easy to appear raw rice when cooking; Excessive soaking of rice will cause starch loss. The soaking time of rice varies with temperature. Soak rice at 35℃ for 24 hours. When soaking rice, pay attention to stir it evenly in time and crush it with your hands. Don't soak it and don't waste your heart.
Broken tartary buckwheat contains a hard and thick shell, so it should be soaked in cold water for 24 hours. After the shell is soaked soft, it is extruded by a twin-roll extruder to expose the endosperm.
4. Cooking: The fully absorbent material is cooked under normal pressure to gelatinize the starch and make it easy to ferment. It is required to be hard outside and soft inside, without white heart inside, loose but not paste, uniform and consistent. Incomplete saccharification of starch will also cause abnormal fermentation, which will reduce the alcohol content or increase the acidity of the finished product. If it is overcooked, the material particles are easy to stick together, which is not conducive to saccharification and fermentation. The moisture content of steamed material is about 62%-5%. After the cold materials are completely steamed, they are immediately washed with clear water to separate the material particles, and cooled to 28℃-30℃ to prepare for stirring.
6. Mix materials. Drain the thoroughly cooled rice and tartary buckwheat, and put them into a fermentor that has been cleaned and disinfected in advance. Adding activated yeast solution and saccharifying enzyme solution, sealing with gauze, and fermenting in a constant temperature incubator at 28℃.
7. Press-filter the fermented mash and press-filter to obtain the original wine.
8. After blending, adjust the alcohol content, acidity, sugar content, color and taste according to the requirements, which is the finished product.
The color of tartary buckwheat health wine is: golden with emerald green, clear and transparent. Alcohol: 45% alcohol, natural fragrance, pure color and fragrance, original flavor, slightly bitter, sweet and refreshing. After drinking, people do not look up, dry, hot, pro-liver, dry and sleepy. Drinking tartary buckwheat wine regularly and moderately can prevent diabetes, hyperlipidemia, coronary heart disease and rheumatism. And has the effects of strengthening bones and muscles, strengthening spleen and stomach, expelling wind and removing dampness, and strengthening kidney qi. In addition, the tartary buckwheat health wine is a wild, original ecological, natural and pollution-free alpine drink, which is brewed by selecting alpine tartary buckwheat and Bashan spring water with traditional technology.
Is Maopu Tartary Buckwheat Wine a Blended Wine?
Maopu Tartary Buckwheat Wine is one of the brands in Daye Jin Jiu, Hubei Province. Needless to say, Jin Jiu is white wine, and some tartary buckwheat is added to make wine. According to personal taste, wine is ok. ?