The vinegar making process tradition liquor use of mulberry

摘要

PURPOSE: A method for making traditional wine and vinegar using Morus bombycis Koidz is provided to absorb various ingredients of Morus bombycis Koidz and to enhance health. CONSTITUTION: A method for making traditional wine and vinegar using Morus bombycis Koidz comprises: a step of boiling Morus bombycis Koidz and mineral water in a weight ratio of 40-60:60-40 and decompressing to obtain steamed liquid of Morus bombycis Koidz; a step of mixing the steamed liquid of Morus bombycis Koidz, malt, and rice in a weight ratio of 85:0.5:14.5 and fermenting at 40-70C for 7-10 hours to obtain a Sikhye(saccharified rice drink); a step of Sikhye, hard-boiled rice and mineral water in a weight ratio of 18:30:15:37; a step of fermenting in a jar at 25-30C for 6-10 days to prepare a traditional wine; and a step of maturing the traditional wine in the dark at 18-20C for more than one year to obtain vinegar.