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A kind of fragrant white pearl fruit wine and its brewing method

A technology of Baizhu fruit and Baizhu, which is applied in the field of Baizhu fruit wine and its preparation, can solve the problems of high water content, unsuitable for long-distance transportation, unused, etc., and achieve the effect of good taste

Inactive Publication Date: 2015-12-30
杨玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Yunnan red pears have thin skin, high moisture content, are easily damaged, and are not suitable for long-distance transportation. They are usually eaten by local people as fruit, and have not been used for brewing fruit wine, let alone for health-care and good-tasting health-care fruit wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Prepare materials according to the following weight ratios, 1.5 parts, 1.5 parts of mulberries, 0.5 parts of Chinese papaya, 4 parts of red pears, 0.15 parts of Chinese dates, 0.15 parts of lilies, 0.15 parts of poria cocos, and 0.15 parts of flavoring agents. The white pearl fruit is the ripe black and blue fruit of the white pearl tree grown in Chuxiong, and the red pear is the red pear grown in Anning, Kunming. Firstly, add fruit wine koji to white pearl fruit, papaya, jujube, lily, poria cocos and red pear respectively, and ferment for more than 6 months by traditional fermentation brewing process; mulberry fruit is naturally fermented for 6 months, and then mix the above-mentioned various fermented liquors, Soak and age for 3 years; finally filter the soaked and aged wine, take the supernatant wine, add 3% white sugar by weight of the wine, adjust the alcohol content to 12% VOL, and obtain the finished aromatic Baizhu fruit wine.

Embodiment 2

[0021] Embodiment 2: Prepare materials according to the following weight ratios, 2 parts of white pearl fruit, 1 part of mulberry fruit, 1 part of Chinese papaya, 5 parts of red pear, 0.25 part of Chinese jujube, 0.25 part of lily, 0.25 part of Poria cocos, and 0.25 part of flavoring agent. The white pearl fruit is the ripe black and blue fruit of the white pearl tree grown in Yao'an County, and the red pear is the red pear grown in Yao'an County, Chuxiong. Firstly, add fruit wine koji to white pearl fruit, papaya, jujube, lily, poria cocos and red pear respectively, and ferment for more than 6 months by traditional fermentation brewing process; mulberry fruit is naturally fermented for 6 months, and then mix the above-mentioned various fermented liquors, Soak and age for 3 years; finally filter the soaked and aged wine, take the supernatant wine, add 4% white sugar by weight of the wine, adjust the alcohol content to 13% VOL, and obtain the finished aromatic Baizhu fruit wine....

Embodiment 3

[0022] Embodiment 3: Prepare materials according to the following weight ratios, 2.5 parts, 2.5 parts of mulberry fruit, 1.5 parts of Chinese papaya, 7 parts of red pear, 0.35 part of Chinese jujube, 0.25 part of lily, 0.25 part of Poria cocos, 0.25 part of flavoring agent. The black and blue fruit of the white pearl tree grown in Dali is used for the white pearl fruit, and the red pear grown in Lijiang is used for the red pear. Firstly, add fruit wine koji to white pearl fruit, papaya, jujube, lily, poria cocos and red pear respectively, and ferment for more than 6 months by traditional fermentation brewing process; mulberry fruit is naturally fermented for 6 months, and then mix the above-mentioned various fermented liquors, Soak and age for 4 years; finally filter the soaked and aged wine, take the supernatant wine, add 3% white sugar by weight of the wine, adjust the alcohol content to 15% VOL, and obtain the finished aromatic Baizhu fruit wine.

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Abstract

The invention belongs to the technical field of a fruit wine and a preparation method, and concretely relates to a fragrant Gaultheria yunnanensis fruit wine and a brewing method thereof. The fruit wine comprises the following raw materials by weight: 1.5-2.5 parts of Gaultheria yunnanensis, 1.5-2.5 parts of mulberry fruit, 0.5-1.5 parts of pawpaw, 4-7 parts of red pear, 0.15-0.35 parts of jujube, 0.15-0.25 parts of lily, 0.15-0.25 parts of poria cocos and 0.15-0.25 parts of flavoring agent. The brewing method comprises the following steps: respectively adding Gaultheria yunnanensis, mulberry fruit and red pear in fruit wine distiller's yeast and naturally fermenting for more than 6 months; then mixing various broths, adding other raw material pawpaw, jujube, lily and poria cocos for immersing and brewing for more than 3 years, filtering, taking clarified wine liquid, adjusting the alcoholic strength to 12-15%VOL to obtain the finished product wine. The fruit wine has rich fragrant flavor of Gaultheria yunnanensis and mouthfeel of Yunnan red pear, and has the good effects of nourishing, tranquillizing, moistening lung and strengthening muscles and bones.

Description

technical field [0001] The invention belongs to the technical field of fruit wine and its preparation, and in particular relates to a white pearl fruit wine and a preparation method thereof. technical background [0002] Dianbaizhu Gaultheria yunnanensis (Franch.) Rehd A plant that grows in Yunnan for both food and medicine, the fruit of Baizhu is black and blue, with a natural fruity flavor that is overflowing with fragrance and sweet and sour. The roots and leaves are commonly used among folks to treat rheumatoid arthritis, wind-cold colds, coughs, and asthma. Its unique sweet and sour taste is very popular, but for a long time people still use it to eat fruit, or use roots and leaves alone to treat diseases, and have not yet realized its unique aroma, sweet and sour taste and its unique taste. The curative effect of health care medicine is combined in the alcoholic beverage. [0003] The red pears grown in Yunnan from Chuxiong to Dali are bright red in color. The growi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/8967A61P1/14A61P25/20
Inventor 杨玉华
Owner 杨玉华
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