PREPARATION METHOD OF TRADITIONAL RICE WINE USING ACANTHOPANAX SENTICOSUS AND TRADITIONAL RICE WINE HAVING IMPROVED FLAVOR AND TASTE AND HIGH QUALITY COLOR OF CARTHAMUS TINCTORIUS L

摘要

PURPOSE: A preparation method of traditional rice wine using Acanthopanax senticosus and the traditional rice wine therefrom are provided, thereby improving the flavor and taste of the rice wine, and giving high quality color of flower leaf of Carthamus tinctorius L to the rice wine. CONSTITUTION: The preparation method of traditional rice wine using Acanthopanax senticosus comprises the steps of: extracting Acanthopanax senticosus with hot water to obtain an extract of Acanthopanax senticosus; and adding the Acanthopanax senticosus extract into a second stage of fermentation of the rice, wherein the flower leaf of Carthamus tinctorius L is added into the fermentation stage and maturing stage of the rice wine process; and the flower leaf of Carthamus tinctorius L is dried by sun light.