Method for producing osmanthus-flavored wine

A production method and technology for sweet-scented osmanthus wine, applied in the field of production of sweet-scented sweet-scented osmanthus wine, can solve the problems of no sweet-scented sweet-scented osmanthus fragrance, only wine taste, unable to highlight the characteristics of sweet-scented osmanthus, etc., and achieve the effects of high safety, mellow taste and natural fragrance.

Inactive Publication Date: 2012-09-19
CHONGQING HONGJIANG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Now there is a new brewing method of sweet-scented osmanthus wine, which is to cook the grains and add koji medicine to saccharify, then mix and ferment with sweet-scented osmanthus, and then distill to get wine, such as the "production method of sweet-scented osmanthus wine" published by patent number 200910063200.0, which is the method adopted , this method has a big defect that it only has the taste of wine, no scent of osmanthus, and cannot highlight the characteristics of osmanthus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First prepare the orange-flavored mud, dry the kaolin, grind it into a powder, remove impurities and sieve it, mix the powder with chopped citrus peels, banana peels, pears, apples and osmanthus, and add water to form a thick mud until it can be mixed with your hands. Knead out the shape; then dry the water in the fresh sweet-scented osmanthus after cleaning and sieving until it is 80% dry to obtain 50kg of dried sweet-scented osmanthus, then stir it with 3kg of honey and 200g of salt, then put it into the altar, and tie the mouth of the altar with food-grade plastic Tighten it, seal it with orange-flavored mud, place it in a basement at 15°C for 7 days, and make sweet-scented osmanthus pulp; then add 32kg of 52-degree grain wine to the fermented sweet-scented osmanthus pulp, mix it well, and make sweet-scented osmanthus pulp. 85.2kg of wine; then put 426g of fresh lard into the wine, tie the mouth of the jar tightly with food-grade plastic, and then seal it with orange-...

Embodiment 2

[0017] First prepare the orange-flavored mud, dry the kaolin and grind it into powder to remove impurities and sieve, mix the powder with chopped citrus peels, banana peels, pears, apples and sweet-scented osmanthus, add water and make a thick mud until it can be used by hand Knead out the shape and it will be orange-flavored mud; then dry the water in the fresh osmanthus after cleaning and sieving to 80% dry, and get 200kg of dried osmanthus, then stir it with 14kg of honey and 1kg of salt, and then put it into the altar. Tighten it with food-grade plastic, then seal it with kaolin mud, and place it in a basement at 20°C for 7 days to ferment to make sweet-scented osmanthus pulp; then leave 100kg of fermented sweet-scented osmanthus pulp in the wine jar, and then add 52-degree Mix 60kg of grain wine to make 160kg of sweet-scented osmanthus wine; then put 800g of fresh pork suet into the wine, tie the mouth of the jar tightly with food-grade plastic, seal it with orange mud, se...

Embodiment 3

[0019] First prepare the orange-flavored mud, dry the kaolin and grind it into powder to remove impurities and sieve, mix the powder with chopped citrus peels, banana peels, pears, apples and sweet-scented osmanthus, add water and make a thick mud until it can be used by hand Knead out the shape and it will be orange-flavored mud; then dry the water in the fresh osmanthus after cleaning and sieving to 80% dry, and get 150kg of dried osmanthus, then stir it with 12kg of honey and 900g of salt, and then put it into the altar. Tighten it with food-grade plastic, then seal it with kaolin mud, and place it in a basement at 25°C for 8 days to ferment to make sweet-scented osmanthus pulp; then leave 100kg of fermented sweet-scented osmanthus pulp in the wine jar, and then add 52-degree Mix 60kg of grain wine to make 160kg of sweet-scented osmanthus wine; then put 800g of fresh pork suet into the wine, tie the mouth of the jar tightly with food-grade plastic, seal it with orange mud, s...

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PUM

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Abstract

The invention discloses a method for producing an osmanthus-flavored wine. The method comprises five steps: preparing tangerine fragrance mud; honeying osmanthus pulp; conditioning an osmanthus-flavored primary wine; scenting an osmanthus-flavored mother wine; and conditioning the osmanthus-flavored wine. The method has the advantages that the fragrance and juice flavor of osmanthus can be maintained in the pulp by honeying the osmanthus pulp, and can infiltrate the wine by conditioning the osmanthus-flavored primary wine, leaf lard is added to further fuse the juice flavor of the osmanthus and the wine flavor, and the tangerine fragrance mud is used for sealing a jar mouth to add tangerine fragrance into the wine, wherein kaolin mud can make the osmanthus-flavored wine achieve a special fermentation effect; and therefore, the wine is a golden yellow transparent liquid and crystal clean, and has pleasant osmanthus fragrance and mellow, lingering and endless taste; and the osmanthus-flavored wine produced by the method fully integrates the fragrance and juice flavor of the osmanthus.

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] The history of sweet-scented osmanthus wine has been very long in our country, and the Tujia people alone have thousands of years. The Wuling Mountains, where the northeastern part of Chongqing and the northwestern part of Hunan Province border, has beautiful mountains and clear waters, rich vegetation, and is environmentally friendly and pollution-free. This sweet-scented osmanthus wine uses wild August osmanthus flowers in Wuling mountain area, natural honey, "vegetation gold" yew, high-quality corn, sorghum, and Bamian mountain spring water as the main raw materials. It has golden color, pleasant flower fragrance, mellow wine taste, sweet and soft taste, long aftertaste, anti-aging, dispelling cold and broken knots, resolving phlegm and relieving cough, warming stomach, calming liver, clearing awa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 李江
Owner CHONGQING HONGJIANG WINE IND
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