Schisandra chinensis ice wine and method for brewing the same

A technology of schisandra and ice wine, applied in the field of wine brewing, can solve the problems of easy residual white sediment, lose its medicinal properties and functions, and lack of nutrients, and achieve the effects of reducing blood transaminases, plumping wine body, and improving neurasthenia.

Inactive Publication Date: 2008-06-25
FUSHUN YIBAO GINSENG ANTLER MEDICINAL MATERIALS
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is recorded in "Compendium of Materia Medica": "Schisandra sour and salty enters the liver and nourishes the kidney, hard enters the heart and nourishes the lungs, sweet enters the middle palace to benefit the spleen "It can be seen that the five flavors of schisandra should not be lost, no matter which one is lost, its medicinal properties and functions will be lost. The utilization of

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] Schisandra ice wine: Contains 3 parts of black currant, 4 parts of snow lotus, 3 parts of velvet antler, 10 parts of mountain honey, 70% by weight of Schisandra and 10% of the sum of the above ingredients.

[0016] Brewing method: pick the schisandra fruit below -12℃, crush it into a homogenate to obtain the pulp, and mix 1-3 parts of blackcurrant, 2-4 parts of snow lotus, 1-3 parts of velvet antler and honey 7 parts by weight. -10 parts of schisandra (70%-80% by weight) are mixed, and then 2‰ of the weight of schisandra is added to the saccharomyces cerevisiae, fermented at 15°C for 18 days, separated and removed the precipitate, taken out the original juice and added the sum of the above ingredients Saccharomyces cerevisiae with 10%-30% of granulated sugar and 2‰ of the weight of schisandra fruit wine were fermented again at 25°C for 15 days. The fermented raw wine was frozen at -30°C for 40 hours, and then placed at 20°C for 40 hours After repeating th...

Example Embodiment

[0024] Example 2

[0025] Schisandra ice wine: In terms of weight, it contains 1 part of black currant, 2 parts of snow lotus, 1 part of velvet antler, 7 parts of mountain honey, 80% by weight of Schisandra and 10% of the total sugar of the above ingredients.

[0026] Brewing method: pick schisandra fruit below -12°C, crush it to obtain fruit pulp, mix 1 part blackcurrant, 2 parts snow lotus, 1 part velvet antler, and 7 parts honey with 80% schisandra by weight. After homogenization, add 5‰ of the fruit wine saccharomyces cerevisiae by weight of schisandra, ferment at 20°C for 20 days, separate and remove the precipitate, remove the original juice, and add 10% sugar of the sum of the above ingredients and 5‰ of the fruit wine by weight of schisandra Saccharomyces cerevisiae is fermented again at 30°C for 20 days. The fermented raw wine is frozen at -30°C for 48 hours, and then placed at 20°C for 48 hours. After repeated cooling and heating operations for 4 times, it is filtered th...

Example Embodiment

[0034] Example 3

[0035] Schisandra ice wine: Contains 2 parts of black currant, 3 parts of snow lotus, 2 parts of velvet antler, 8 parts of mountain honey, 75% by weight of Schisandra and 20% of the total sugar of the above ingredients.

[0036] Brewing method: pick the schisandra fruit at -12°C and crush it to obtain the pulp. In parts by weight, mix 2 parts black currant, 3 parts snow lotus, 2 parts velvet antler, and 8 parts honey with 75% schisandra by weight. After homogenization, add 2‰ fruit wine saccharomyces cerevisiae by weight of schisandra, ferment at 18℃ for 19 days, separate and remove precipitation, take out the original juice, and add 10%-30% sugar of the sum of the above ingredients and 2‰ fruit of schisandra weight Alcoholic Saccharomyces cerevisiae is fermented again at 28°C for 18 days. The fermented raw wine is frozen at -30°C for 44 hours, and then placed at 20°C for 44 hours. The cooling and heating operations are repeated 4 times and then passed through d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for brewing wine, in particular to schisandra ice wine and a brewing method thereof. According to the weight fraction, the components of the wine are: 1 to 3 portion by weight of black currant, 2 to 4 portion by weight of snow lotus, 1 to 3 portion by weight of young pilous antler, 7 to 10 portion by weight of honey, 70- 80 percent by weight of schisandra berry and 10 to 30 percent by weight of granulated sugar against the total weight of the above components. The schisandra wine brewed by the invention which is transparent and full body as well as sweet and acid taste with pure aftertaste has a color of feminine ruby and the full-boiled fruit aroma as well as the wine aroma of schisandra berry and a unique style. After the schisandra berry is brewed, the effective components can be directly absorbed by human. The invention has the effects of invigorating Qi, nourishing the kidney, astringing the lung, arresting seminal emission, generating fluids, quenching thirst, benefiting the intelligence, calming the nerves, etc. If a person usually drinks the schisandra wine, the wine has the functions of protecting the liver, accelerating the rebirth of liver cells, reducing the blood aminotransferase towards the acute and chronic irascibility, improving the neurasthenia, accelerating the blood circulation, improving the asthenia of cardiac muscle and adjusting the cardiovascular system.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a schisandra ice wine and a brewing method thereof. Background technique [0002] Schisandra, Magnoliaceae, deciduous woody vine. Leaves simple, alternate. The flowers are unisexual, axillary, with slender pedicels, white petals, stems and leaves with a fragrant smell; berries are spherical, and the fruits are sour and sweet. There are about 18 species in our country, "Northern Schisandra" produced in the north, with white or light red flowers and dark red fruits. Compendium of Materia Medica records: "Schisandra is now divided into north and south. Those produced in the south are red and those produced in the north are black. When used as a tonic, the north must be used for good." Schisandra chinensis contains more nutrients. Its fruit contains 10.6% protein, 19.6% sugar, 11.2% citric acid, 2% tartaric acid, 33% oil, 20% volatile oil, 10% malic acid, and multivitamins. Seed kernels c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
Inventor 李振财张晶王秀全白纯
Owner FUSHUN YIBAO GINSENG ANTLER MEDICINAL MATERIALS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products