| 摘要 |
PURPOSE: A method for making seasoned wine using malt and rice screenings is provided to shorten a making process and to obtain seasoned wine which has an effect of preventing adult diseases. CONSTITUTION: A method for making seasoned wine using malt and rice screenings comprises: a step of washing, dipping, and pulverizing rice screenings and adding liquefying enzyme and water; a step of liquefying at 80-100 deg. C to prepare liquid; a step of adding malt, spirit, mulberry leave extract, and onion juice to the liquid and saccharifying at 20-30 deg. C for 20-50 days. The liquefying enzyme is alpha-amylase. The method further comprises a step of adding saccharifying enzyme, beta-amylase. [Reference numerals] (AA) Malt(saccharifying agent); (BB) Rice screenings(washing and dipping for 20 minutes); (CC) Pulverizing; (DD) Liquefying; (EE) Liquefying the rice screenings; (FF) Liquefying enzyme(α-Amylase); (GG) Feeding water; (HH) Saccharifying agent(β-Amylase); (II) 95% spirit; (JJ) Saccharifying(for about 30 days); (KK) Glucose, fructose, anion, mulberry leaf extract; (LL) Filtering process; (MM) Rice screenings wine
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