A kind of brewing method of yew fruit wine

Abstract

The invention relates to taxus chinensis fruit wine, and in particular to a brewing method for taxus chinensis fruit wine. The brewing method for taxus chinensis fruit wine comprises the following steps of: heating the first pot of grain wine and then pouring the grain wine in a container, adding fresh taxus chinensis fruits in the container, stirring the fruits and carrying out primary brewing; fishing out the fruits, and removing kernels in the fruits; placing the fruits after kernel removal in a measuring flask, and then pouring in the second pot of grain wine, and soaking; and sealing the measuring flask in which the fruits are soaked. The brewing method for taxus chinensis fruit wine disclosed by the invention is simple in production process and short in flow, and reserves all the nutritional ingredients of taxus chinensis fruits; the taxus chinensis fruit wine is brewed by a physical method, free from any additive, and safe and healthy in drinking; and the kernels are removed, thus the finished wine is mellow and sweet, and good in taste.

Description

technical field [0001] The invention relates to yew fruit wine, in particular to a brewing method of yew fruit wine. Background technique [0002] At present, there are already many yew wines made by soaking the branches, leaves, roots and bark of yew in white wine, but only the fat-soluble taxines and part of the water-soluble The substances dissolve into the wine, but the nutrients in the fruit cannot be fully utilized. [0003] There is the technology that utilizes yew to prepare fruit wine in the prior art, but its fruit contains fruit pit, and taste is bitter after processing, affects the taste of wine. In addition, the preparation of yew fruit wine is generally processed by steaming. Although its volatile components such as safflower oil can be extracted, many other non-volatile active components are easily lost. At the same time, due to the high temperature during steaming, some components such as Components such as paclitaxel are destroyed when they encounter high ...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many yew wines made by soaking the branches, leaves, roots and bark of yew in white wine, but only the fat-soluble taxines and part of the water-soluble The substance dissolves into the wine, and the nutrients in the fruit cannot be fully utilized

[0003] In the prior art, there is a process of using yew to prepare fruit wine, but its fruit contains stones, which taste bitter after processing, which affects the taste of the wine

In addition, the preparation of yew fruit wine is generally processed by steaming. Although its volatile components such as safflower oil can be extracted, many other non-volatile active components are easily lost. At the same time, due to the high temperature during steaming, some components such as Seclitaxel and other ingredients are destroyed by high temperature