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.
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[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...
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