How is Wuzhi Maotao wine brewed?

The brewing method of wuzhimaotao wine comprises the following steps: brewing wuzhimaotao sweet wine with glutinous rice, sweet wine, 30-45% rice wine and wuzhimaotao soaking liquid as raw materials, soaking 45-60% rice wine in Chinese medicinal liquor made of red rice, ginseng, Polygonatum sibiricum, dried tangerine peel, chrysanthemum and jujube, preparing wuzhimaotao soaking liquid, brewing wuzhimaotao sweet wine and preparing Chinese medicinal liquor. The wuzhimaotao wine brewed by the invention is golden in color, rich in wine aroma, sweet and mellow in taste, harmonious in medicine aroma and wine aroma, excellent in taste, good in health care function and curative effect, and high in food tonic value.

It is characterized by comprising (1) raw material formula ratio (weight percentage) of glutinous rice 48-58 sweet wine 0.55-0.7530-45 degree rice wine 15-20 five-finger peach soaking wine 25-32; (2) The raw material formula ratio (weight percentage) of traditional Chinese medicine soaked wine: red yeast 65438+. 65 Polygonatum 1.2 ~ 1.5 Pericarpium Citri Tangerinae 0.38 ~ 0, 65 Chrysanthemum 0.68 ~ 0, 9 Jujube 1.82 ~ 2, 545-60 degree yellow rice wine 9 1.5-93.5 refer to the brewing process steps of peach wine. Put the cleaned 42-48 fingered peach root slices into a steam engine and steam 65433(2) Soak glutinous rice in clear water for 24 hours according to the formula ratio (weight percentage) of raw materials for brewing the fingered peach sweet wine in the above (1), steam, flatten, pour rice, and when the temperature drops to 65438 08℃ ~ 20℃, add 0. After saccharifying and fermenting at 20-28℃ for 25-30 days, squeezing to obtain Wuzhitao sweet wine; (3) adding red rice 1.8-2.5, ginseng 0.38-0.65 and Polygonatum sibiricum 1.2 according to the formula ratio (weight percentage) of the traditional Chinese medicine soaked wine in the above (2). (4) mix 70-80 parts of Wuzhimao sweet wine and 20? 0-30, put into a plurality of pottery pots, and simmer with charcoal for 40-60 hours; (5) cooling for 24 hours, clarifying, sterilizing, and filtering to obtain Wuzhimao wine.