Method for preparing osmanthus wine

A production method, the technology of sweet-scented osmanthus wine, is applied in the production field of sweet-scented osmanthus wine, which can solve the problems of local characteristics, difficulty in experiencing the fragrance of osmanthus flowers, and difficult consumption groups, and achieve a high degree of drinking safety and a sweet taste effect

Inactive Publication Date: 2009-12-16
李净
View PDF1 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Publication No. CN1180740A discloses sweet-scented osmanthus wine and a production method thereof. The method is to extract juice from sweet-scented osmanthus, Chinese wolfberry, jujube, Wuliang Luzhou-flavored wine or sorghum wine, and add rock sugar to prepare it. The sweet-scented osmanthus wine, the base wine Wuliang Luzhou-flavor Baijiu used, has a kill

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

Embodiment 1

[0017] Soak 500kg of sorghum, steam the grain, take it out of the retort and let it cool, add 2.0kg of koji and mix well, put it into the box to cultivate bacteria and saccharify for 22-26 hours, add 10kg of fresh osmanthus, mix it with the grain and blow it to cool at 18°C-25°C and put it into the cement pool to solidify Ferment for 6-7 days, distill in a retort barrel, pinch the head and remove the tail, put 270kg of the middle wine into storage, store it in oak barrels for three years, and then blend it into sweet-scented osmanthus wine.

Embodiment 2

[0019] Soak 500kg of wheat, steam the grain, take it out of the retort and let it cool, add 2.0kg of koji and mix well, put it into the box to cultivate bacteria and saccharify for 22-26 hours, add 20kg of fresh osmanthus, mix it with the grain and blow it to cool at 18°C-25°C and put it into the cement pool to solidify Ferment for 6-7 days, distill in a retort barrel, pinch the head and remove the tail, put 270kg of the middle wine into storage, store it in oak barrels for three years, and then blend it into sweet-scented osmanthus wine.

Embodiment 3

[0021] Soak 500kg of rice, steam it, take it out of the retort and let it cool, add 2.0kg of koji and mix well, put it into the box to culture and saccharify for 22-26 hours, add 30kg of fresh osmanthus, mix it with the grain and blow it to cool at 18°C-25°C and put it into the cement pool to solidify Ferment for 6-7 days, distill in a retort barrel, pinch the head and remove the tail, put 260kg of the middle wine into storage, store it in oak barrels for three years, and then blend it into sweet-scented osmanthus wine.

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 preparing osmanthus wine. Cereal raw materials are soaked and stewed, quyao is added for solidifying and saccharifying the raw materials, osmanthus soused by fresh osmanthus or white sugar is added to well saccharified flavor according to the content of 2 to 6 percent of cereal raw materials by weight, and the step of pit entry solid fermentation of blended grains is carried out; and well fermented grains are distilled and taken out to be stored with original degree in an oak barrel for three or more years, thereby obtaining the osmanthus wine. The osmanthus wine prepared by the method of the invention belongs to fermented and distilled osmanthus wine, the distilled wine is stored in the oak barrel for three or more years, and oaken quercitrin enters into the wine during storage. The wine is golden yellow transparent liquid, is glittering and translucent, and has pleasing and harmoniously mixed osmanthus fragrance, alcoholic fragrance and oaken fragrance and sweet and refreshing mouthfeel, the osmanthus fragrance thereof is naturally and harmoniously mixed with the wine fragrance, and the osmanthus wine is not provided with any spice and food addiitive and has high drinking safety; and the invention integrates Chinese white spirit and international distilled liquor into a whole, and can enable the Chinese wine to step into the international market.

Description

technical field [0001] The invention relates to a production method of wine, in particular to a production method of sweet-scented osmanthus wine. Background technique [0002] Xianning is the hometown of sweet-scented osmanthus, and the food, beverages and wines produced with sweet-scented osmanthus as raw materials are relatively traditional. The production method of traditional sweet-scented osmanthus wine is simply pickling sweet-scented osmanthus or steaming sweet-scented osmanthus dew, taking edible alcohol or grain white wine as the base wine, adding white sugar, etc., and the technology content of the product is relatively low. Chinese Publication No. CN1180740A discloses sweet-scented osmanthus wine and a production method thereof. The method is to extract juice from sweet-scented osmanthus, Chinese wolfberry, jujube, Wuliang Luzhou-flavored wine or sorghum wine, and add rock sugar to prepare it. The sweet-scented osmanthus wine of making, its used base liquor Wuli...

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): C12G3/02C12G3/12C12H1/22C12H6/02
Inventor 李净
Owner 李净
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

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap