Chestnut fermentation virgin pulp wine and fermentation method thereof

A technology of puree wine and chestnut, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of poor fermentation process and low wine yield, etc., and achieve the effects of improving wine yield, low cost and increasing appetite.

Inactive Publication Date: 2015-03-18
张建平
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its poor fermentation process, the wine yield is low

Method used

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Embodiment Construction

[0017] In order to illustrate the technical solution of the present invention more clearly, the technical solution of the present invention will be introduced in detail below in conjunction with specific embodiments.

[0018] Chestnut puree wine with chestnuts as raw material for brewing, and its brewing method comprises the following steps:

[0019] Wash the ripe chestnuts, shell them, and crush them into mung bean-sized particles; steam the crushed chestnuts for 3-4 hours, spread them out and cool them down to 23-27°C, preferably to 25°C. Then, put the chilled chestnuts into the fermentation tank, and add wine cakes to the chestnuts at a ratio of 300:1 by weight of chestnuts and wine cakes, and stir evenly; saccharify at a constant temperature of 25-30°C for 24 hours . After saccharification, add sterile water to the fermenter at a ratio of 1:1 by weight of the material in the fermenter and water, and ferment for 10-12 days at a constant temperature of 25-30°C; All compone...

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Abstract

The invention relates to a chestnut fermentation virgin pulp wine made from chestnut as the raw material and a fermentation method thereof. The method comprises the following steps: washing, peeling and crushing chestnut, steaming for 5-6 hours, cooling to 23-27 DEG C by spreading out, saccharifying for 24 hours at the constant temperature of 25-30 DEG C after a caky starter is added, fermenting for 10-12 days at the constant temperature of 25-30 DEG C after water is added inside, and then distilling to obtain the chestnut fermentation virgin pulp wine. Based on the method disclosed by the invention, the technology and technological parameters of fermenting wine with chestnut as the raw material are optimized, and saccharomyces cerevisiae cultured with chestnut as the culture medium is used as the caky starter which is more suitable for wine fermentation technology with chestnut as the raw material. As a result, the method disclosed by the invention has the advantages of high yield, low cost and short period; the chestnut fermentation virgin pulp wine disclosed by the invention has the functions of nourishing the stomach and strengthening the spleen, promoting appetite, reinforcing the kidney, activating blood circulation and restraining bleeding, is especially suitable for aged people with liver depression and kidney insufficiency, and can achieve the efficacy of strengthening the body and curing diseases after being drunk for long time.

Description

technical field [0001] The invention relates to a production process of fruit wine, in particular to chestnut puree wine and a brewing method thereof. Background technique [0002] Chestnut has the functions of nourishing the stomach, strengthening the spleen, nourishing the kidney and strengthening the tendons. "Compendium of Materia Medica": "Chestnut is sweet and warm in nature, and enters the spleen, stomach and kidney channels." "Compendium of Materia Medica" pointed out: "Chestnut treats kidney deficiency, weakness of the waist and legs, can unblock the kidney and replenish qi, and thicken the stomach." ""Some people have internal cold, violent diarrhea like injection, and eat twenty or thirty slices of simmered chestnuts to heal immediately. "Eating chestnuts can benefit qi and blood, nourish the stomach, nourish the kidneys, strengthen the liver and spleen; raw food also has the effect of treating sore waist and legs, relaxing tendons and activating collaterals. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02C12H6/02
Inventor 张建平
Owner 张建平
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