Black foods are packed with essential nutrients and unique compounds that promote health, especially melanin, which is known for its beneficial effects on longevity, disease prevention, and overall well-being. Among these, black corn stands out as a valuable dual-purpose crop, offering both nutritional and functional benefits. Its deep black color comes from natural pigments, making it not only visually appealing but also rich in flavor and aroma. What makes black corn particularly special is its high concentration of selenium, a trace element recognized by the World Health Organization for its cancer-fighting properties—up to 7.5 times higher than in yellow corn. This makes black corn a promising resource for both health and economic development.
Currently, most commercially grown black corn is harvested while still green or fresh. However, this timing can be problematic. Melanin, the key nutrient, accumulates primarily in the outer layers of the kernels, such as the seed coat and aleurone layer. If harvested too early, the melanin content is incomplete, reducing its health benefits. On the other hand, if left too long, the corn becomes less flavorful and loses commercial value. To address this challenge, a new approach has been developed: making black corn wine. This method not only enhances the utilization of black corn but also opens up new opportunities for its production and market expansion.
1. **Variety Selection**
For winemaking, tannin-type black corn varieties are preferred due to their better fermentation potential. Varieties like Italian black corn, Chinese black corn, and Fuhei No.11 are ideal choices because they offer a balanced structure and flavor profile suitable for brewing.
2. **Material Selection**
Choose mature, non-rotten black corn grains. Avoid old or moldy ones. Clean the grains thoroughly before use. The starter culture (distiller’s yeast) should be free from mold and have a clean, pleasant smell. A common rice wine koji, such as Gutian melody, works well as a base.
3. **Soaking and Cooking**
Black corn kernels are tough and require soaking in fresh water for 8–10 hours. After cleaning, they are steamed until fully cooked. Using an autoclave can speed up the process, but moisture control is important. Typically, 2.5–3 kg of rice per kg of dried corn is used, ensuring the right texture without being too hard or too soft.
4. **Pre-Fermentation**
Once cooked, the corn is cooled to room temperature. Mix the cooked corn with cold boiled water in a 1:1 ratio. Add 0.1–0.15 kg of distiller’s yeast per kg of dry corn. Stir well and place the mixture into a sterilized jar, adding more water as needed. Let it ferment at 20–25°C for 7–10 days, stirring 2–3 times during this period. Then, seal the jar and let it continue fermenting for about 60 days. Keep the temperature moderate to avoid souring.
5. **Wine Clarification**
After the initial fermentation, strain the liquid through multiple layers of fine gauze. Seal the filtrate and let it ferment for another 30 days to allow sedimentation and further refinement.
6. **Storage**
Use an inclined filtration method to separate the clear liquor from the residue. Transfer the final product into sealed jars and store it in a cool, dry place. The longer it is aged, the smoother and more flavorful the wine becomes. This traditional method not only preserves the essence of black corn but also enhances its value as a premium beverage.
Veterinary Drug
A veterinary drug is a medication specifically designed for use in animals to treat or prevent diseases, infections, or other health conditions. These vet drugs may be administered orally, topically, or through injections, and may be used for both domestic and farm animals. animal drugs are regulated by government agencies to ensure their safety and efficacy, and may require a prescription from a licensed veterinarian. Some common types of Veterinary Medicine on line include antibiotics, antiparasitics, anti-inflammatories, and vaccines.Our main products include Veterinary medicine,Premix,Soluble Powder like Albendazole/Amprolium
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