Method for making fresh gastrodia elata fermentation wine

A production method and a technology for fermenting wine, which are applied in the field of wine products and can solve problems such as poor taste and high alcohol content

Inactive Publication Date: 2008-09-03
XINJIANG YUZUN LIQUOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method overcomes the shortcomings of using white wine to soak Gastrodia elata to produce Gastrodia elata wine, resulting in high alcohol content and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash 100 kilograms of fresh gastrodia elata and put them in 6% SO 2 Soak in the aqueous solution for 30s, remove it, put it into a crushing and refining machine, and carry out crushing and refining, control the refining fineness to about 40 meshes, collect all gastrodia elata residues and gastrodia elata juice for mixing. In 100 kg of Gastrodia elata juice, add appropriate amount of citric acid according to different Gastrodia elata varieties, adjust the pH value of the juice to about 3.8, and stir evenly. Then add 40ppm of pectinase and 20ppm of protease for enzymolysis at 26°C for 28 hours. After enzymatic hydrolysis, add sucrose to adjust the sugar content to 22%. Pour 20 grams of solid fruit wine yeast into 300 grams of warm water that has added 6 grams of sucrose and adjusted the water temperature to 38°C for 30 minutes, then add 6 grams of sucrose dissolved in the yeast liquid, and adjust the water temperature to 300 Ke warm water, continue to activate 30min, th...

Embodiment 2

[0019] Example 1 was repeated according to the same steps described above, but the amounts of pectinase and protease were increased to 60 ppm and 45 ppm respectively, and the temperature and time were adjusted to enzymolysis at 36° C. for 12 hours. The quantity of fruit wine yeast is adjusted to 30 grams.

Embodiment 3

[0021] Example 1 was repeated according to the same steps described above, but the amounts of pectinase and protease were increased to 65 ppm and 50 ppm respectively, and the temperature and time were adjusted to enzymolysis at 38° C. for 8 hours. The quantity of fruit wine yeast is adjusted to 40 grams.

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PUM

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Abstract

A preparation of fresh gastrodia tuber fermented wine, including washing gastrodia tuber, immersing with SO2 aqueous solution, grinding paste, adjusting acidity in pH value range of 3.0-6.0, sugar degree between 22%-38%, carrying out enzymolysis with pectic enzyme of 40-65ppm and protease of 20-50ppm, adding yeast, fermenting of 22 days with temperature controlled in 18-22 DEG C, separating wine stone, storing naturally, gastrodia tuber fermented wine is obtained with alcohol strength between 8%(V/V) and 18%(V/V) after aging with ultrasonics.

Description

Technical field: [0001] The invention relates to a method for making low-alcohol drinking wine by using fresh gastrodia elata and adopting a fermentation method. It belongs to the field of wine products. Background technique: [0002] Gastrodia elata wine So far, the method of soaking alone or combining Gastrodia elata with other Chinese medicinal materials is mostly used to make high-grade wine. Chinese patent CN1506450A discloses a fresh gastrodia elata wine and its production method, which is to wash the fresh gastrodia elata, sterilize the whole piece or cut into pieces, soak in white wine for a week, or soak the fresh gastrodia elata after squeezing the juice Fresh Tianma wine. Gastrodia elata wine produced by this method has the disadvantages of high alcohol content, serious loss of nutrients, inability to effectively extract various amino acids contained in gastrodia elata and other necessary nutrients for the human body, serious loss of medicinal components of gast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王怀能王辉
Owner XINJIANG YUZUN LIQUOR
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