Method for brewing schisandra chinensis fruit wine

A technology of schisandra and fruit wine, applied in the field of fruit wine brewing, to achieve the effect of natural color and fragrant smell

Inactive Publication Date: 2014-09-03
罗中平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many kinds of schisandra fruit wines on the market, there is no fruit wine made by combining schisandra chinensis, papaya and other appropriate amount of Chinese medicinal materials, either on the market or in Chinese patent documents.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: a kind of brewing method of schisandra fruit wine is characterized in that the method is carried out according to the following steps successively:

[0039] The first stage of fermentation: mix the mature fresh fruit of Schisandra chinensis with dark red skin and white sugar at a mass ratio of 3:1, then place it in a clean earthenware vat and seal it up. After opening the vat, you can see that the leachate is dark red, and the color of Schisandra has turned yellow-green, and shriveled and shrunken Schisandra is produced. When you taste the sour fruit wine, the first stage of fermentation is completed;

[0040] The second stage of fermentation: after the first stage of fermentation is completed, take the corn wine by weighing 48% of the total mass of Schisandra chinensis fruit and white granulated sugar in the crock pot and pour it into the crock pot and stir evenly. The alcohol content of the corn wine is 52 degrees. Seal it again and store it in a cool pl...

Embodiment 2

[0045] Embodiment 2: a kind of brewing method of schisandra fruit wine is characterized in that the method is carried out according to the following steps successively:

[0046] The first stage of fermentation: mix the mature fresh fruit of Schisandra chinensis with dark red skin and white sugar at a mass ratio of 5:1, then place it in a clean earthenware vat and seal it tightly. The earthenware vat is placed in a cool place and sealed and fermented in a natural environment; until After opening the vat, you can see that the leachate is dark red, and the color of Schisandra has turned yellow-green, and shriveled and shrunken Schisandra is produced. When you taste the sour fruit wine, the first stage of fermentation is completed;

[0047] The second stage of fermentation: After the first stage of fermentation is completed, the corn wine is weighed according to the total mass of Schisandra chinensis fruit and white granulated sugar 52% in the crock pot and poured into the crock po...

Embodiment 3

[0052] Embodiment 3: a kind of brewing method of schisandra fruit wine is characterized in that the method is carried out according to the following steps successively:

[0053] The first stage of fermentation: mix the mature fresh fruit of Schisandra chinensis with dark red skin and white sugar at a mass ratio of 4:1, then place it in a clean earthen jar and seal it tightly. After opening the vat, you can see that the leachate is dark red, and the color of Schisandra has turned yellow-green, and shriveled and shrunken Schisandra is produced. When you taste the sour fruit wine, the first stage of fermentation is completed;

[0054] The second stage of fermentation: After the first stage of fermentation is completed, weigh the corn wine according to the total mass of 50% of the total mass of Schisandra chinensis and white sugar in the crock pot and pour it into the crock pot and stir evenly. The alcohol content of the corn wine is 54 degrees. Sealed and stored in a cool place, ...

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PUM

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Abstract

The invention discloses a method for brewing schisandra chinensis fruit wine. The method is characterized by being carried out according to the following steps: a first stage of fermentation, namely mixing fresh schisandra chinensis fruits and white granulated sugar into a ceramic jar to ferment according to the mass ratio of (3-5):1 until lixivium is carmine, the schisandra chinensis becomes yellow-green, shriveled and wizened schisandra chinensis is generated and acerb wine taste exists; a second stage of fermentation, namely weighing a corn liquor which is 48-52% of total mass of the fresh schisandra chinensis fruits and the white granulated sugar, pouring into the ceramic jar to stand for 90-150 days, weighing 4-6% of medlar, 4-6% of acanthopanax skin, 4-6% of radix curcumae, 4-6% of root of kudzu vine and 4-6% of pine needle, containing in another container to soak for 30-50 days by using the corn liquor, and filtering out traditional Chinese medicine soaking liquid; a third stage of fermentation, namely weighing 3-5% of honey and 5-8% of papaya based on total mass of the fresh schisandra chinensis fruits and the white granulated sugar to pour into the ceramic jar, pouring the traditional Chinese medicine soaking liquid into the ceramic jar to seal for 40-80 days, separating residues from liquid, and boiling the liquid for 20-30 minutes, so as to obtain shiny red schisandra chinensis fruit wine.

Description

1. Technical field [0001] The invention relates to a brewing method of fruit wine. 2. Background technology [0002] Schisandra chinensis is rich in organic acids, vitamins, flavonoids, phytosterols and lignans (such as schisandrin A, schisandrin B or schisandrin) with strong restoration effects. One of the few herbal medicines with great benefits, it can nourish qi and strengthen the liver, improve the efficiency of cells to eliminate waste, supply more oxygen, create and use energy, improve memory and sexual endurance. In ancient times, Russian hunters must take Schisandra chinensis to strengthen their body and invigorate their energy before hunting. Li Shizhen, a medical scientist in the Ming Dynasty, said: "Schisandra is sour and salty into the liver to nourish the kidney, hard into the heart to nourish the lungs, sweet into the middle palace to benefit the spleen and stomach." It has the functions of nourishing qi and nourishing the kidney, astringing the lung and rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/9066A61P1/14A61P25/20
Inventor 罗中平罗雷
Owner 罗中平
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