METHOD FOR PREPARING TRADITIONAL RICE WINE USING CORNUS OFFICINALIS AND TRADITIONAL RICE WINE PRODUCED THEREFROM

摘要

PURPOSE: A method for preparing traditional rice wine using Cornus officinalis and traditional rice wine produced therefrom are provided, thereby improving the taste and flavor of traditional rice wine, and effectively transferring Anthocyanin pigment from Cornus officinalis and Rubus chingii Hu. into the traditional rice wine, so that the traditional rice wine can have harmonized colour of red and yellow. CONSTITUTION: The method for preparing traditional rice wine using Cornus officinalis comprises the steps of: simultaneously steaming dried Cornus officinalis and rice during the two stages fermentation; and dissolving frozen Cornus officinalis and Rubus chingii Hu. at 4 deg.C, and inserting the dissolved Cornus officinalis and Rubus chingii Hu. into the fermented materials after 30 to 35 hours of the two stages fermentation in order to maintain the temperature of the fermenting materials at 25 deg.C.