Chrysanthemum dry red wine

A technology for dry red wine and chrysanthemum, which is applied in the preparation of wine, the preparation of alcoholic beverages, microorganisms, etc., can solve the problems of weak aroma and single flavor, and achieve the effects of rich aroma, rich nutrition, and prevention of hyperlipidemia.
CN101955867BInactive Publication Date: 2012-11-14HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Publication Date
2012-11-14
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses chrysanthemum dry red wine. A finished product is prepared by the following steps of: selecting materials; washing, destemming and crashing grapes and chrysanthemum; mixing; leaching; regulating juice; inoculating; fermenting; squeezing and filtering; aging; blending; matching; filtering; packing and sterilizing. On the basis of nutrient health of the traditional dry red wine, the effective components of the chrysanthemum are increased, and the chrysanthemum dry red wine has various physiological activities of expelling wind and heat, clearing the liver, improving vision, expelling phlegm, arresting coughing, regulating Qi to alleviate pain, treating coronary heart diseases, reducing blood pressure, preventing hyperlipemia, resisting bacteria, viruses, inflammations and ageing, and the like. The chrysanthemum dry red wine has rich nutrient content, full and harmonious wine body and strong incense. The incense is retained in the mouth after drinking the chrysanthemum dry red wine.
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Description

technical field

[0001] The invention relates to a chrysanthemum dry red wine, which mainly improves the technical formula of the dry red wine and effectively improves the nutrition and health care function of the wine. Background technique

[0002] Dry red wine is made from dark grapes as raw materials, after crushing and destemming, component adjustment, main fermentation, post-fermentation, and aging. Dry red wine has become the main product occupying the wine market in my country because of its functions of beautifying the skin and softening blood vessels. Although the dry red wine has excellent quality, it needs to be further improved and perfected because of the shortcomings of weak fragrance and single flavor. Contents of the invention

[0003] In view of the above-mentioned present situation, the purpose of the present invention is to provide a kind of chrysanthemum-flavored dry red wine with strong fragrance, nutritious taste and unique flavor in order to adapt to...

Claims

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