Title: Process for the prodn. of pollen wine
Application Number: 90103669 Application Date: 1990.05.18
Publication Number: 1048061 Publication Date: 1990.12.26
Approval Pub. Date: Granted Pub. Date: 1992.11.11
International Classifi-cation: C12G3/08
Applicant(s) Name: Xiuwen County Winery, Guizhou Prov. Address: 550200
Inventor(s) Name: Jiang Tianhua
Attorney & Agent: ZHOU SUXIA
Abstract:
     The present invention is related to the technology of making nutrient and healthy type of lwo alcoholic beverage, particularly the productive technology of pollen liquor. According to the technology of the present invention, after saccharification, fermentation are proceeded in stages for the production of base liquor. Due to the temperature for saccharification is high and the period is short while the temperature of fermentation is low, and lasts for a long period, thus the resulted liquor is mellow, fragrant, permanent taste. Because the precipitation is taken place at neutral point, and isolation and clarification of the alcoholic solution are adopted, the liquor becomes transparent and clear. In production, pollen liquid and processed pear which are treated with biochemical method are added, so it maintains more completely its natural colour, flavour and taste, as well as immunological and nutritive components. It contains 17 kinds of amino acids, proteins and vitamins essential..
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