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Chinese yew fruit wine and making method thereof

A technology of yew fruit and yew, applied in the field of drinking products, to achieve the effect of simple brewing method and low production cost

Inactive Publication Date: 2015-06-24
旌德县板桥现代渔业家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the yew fruit is mainly used for washing and eating directly, but there are few reports on using the yew fruit as a raw material for brewing wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The raw materials of this embodiment include the following mass fractions: 50% of yew fruit, 30% of red grapes, 5% of medium-warm koji and 15% of rock sugar.

[0054] The brewing process of the present embodiment is:

[0055] 1) select ripe, fresh yew fruit and grapes and clean, dry;

[0056] 2) the dried fruit is broken into skins;

[0057] 3) Stir and mix the broken fruit, koji and sugar evenly, put them into a large ceramic vat, store them in an unsealed state at 20°C, stir them every 24 hours, keep them fermented for 500 hours, and take them out in due course;

[0058] 4) Put the fermented wine mash into a clean cloth bag for pressure filtration, let the filtrate stand for 1 hour, and take the supernatant;

[0059] 5) Put the supernatant liquid into a constant temperature disinfection box, treat it at 60°C for 20 minutes to sterilize, then let it stand for stratification, take the supernatant liquid, put it into a sterilized winery, seal it, and store it in a cool...

Embodiment 2

[0061] The raw materials of this embodiment are prepared from the following raw materials in mass fraction: 85% of yew fruit, 9% of white grape, 1% of Daqu and 5% of white sugar.

[0062] The brewing process of the present embodiment is:

[0063] 1) select ripe, fresh yew fruit and grapes and clean, dry;

[0064] 2) the dried fruit is broken into skins;

[0065] 3) Stir and mix the broken fruit, koji and sugar evenly, put it into a large ceramic vat, store it at 18°C ​​without sealing, stir it every 24 hours, keep it warm for 700 hours, and take it out in time;

[0066] 4) Put the fermented wine mash into a clean cloth bag for pressure filtration, let the filtrate stand for 1.5 hours, and take the supernatant;

[0067] 5) Put the supernatant liquid into a constant temperature disinfection box, treat it at 80°C for 50 minutes to sterilize, then let it stand for stratification, take the supernatant liquid, put it into a sterilized winery, seal it, and store it in a cool place ,...

Embodiment 3

[0069] The raw materials of this embodiment include the following mass fractions: 70% of yew fruit, 20% of black grapes, 5% of koji and 5% of soft white sugar.

[0070] The brewing process of the present embodiment is:

[0071] 1) select ripe, fresh yew fruit and grapes and clean, dry;

[0072] 2) the dried fruit is broken into skins;

[0073] 3) Stir and mix the broken fruit, koji and sugar evenly, put it into a large ceramic vat, store it at 15°C without sealing, turn it over and stir once every 24 hours, keep it warm for 800 hours, and take it out in due course;

[0074] 4) Put the fermented wine mash into a clean cloth bag for pressure filtration, let the filtrate stand for 2 hours, and take the supernatant;

[0075] 5) Put the supernatant liquid into a constant temperature disinfection box, treat it at 100°C for 30 minutes to sterilize, then let it stand for stratification, take the supernatant liquid, put it into a sterilized winery, seal it, and store it in a cool pla...

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PUM

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Abstract

The invention discloses Chinese yew fruit wine. The Chinese yew fruit wine is made from, by weight, 50% to 85% of Chinese yew fruit, 10% to 30% of grape, 1% to 5% of distillers' yeast and 3% to 15% of cane sugar. The invention further discloses a making method of the Chinese yew fruit wine. The making method includes the steps of washing and air-drying mature, fresh Chinese yew fruits and grape; breaking peels of the fruits air-dried; fully mixing the fruits with the peels broken, the distillers' yeast and the cane sugar, loading mixture in a large jar, holding the temperature for fermentation, and performing extracting in time; loading fermented mash into a clean cloth bag, performing press-filtering, allowing filtrate to stand, and extracting supernate; sterilizing the supernate in a constant-temperature sterilizing box, allowing the supernate to stand and layer, extracting supernate, hermetically loading the supernate in a sterilized castle sterilized, and allowing storage in the shade. The Chinese yew fruit wine has no any additive, has the effect of regulation and health maintenance and is a nutrient wine product of original taste.

Description

technical field [0001] The invention relates to drinking products, in particular to a yew fruit wine and a brewing method thereof. Background technique [0002] Yew is a plant left over from the ancient Quaternary glaciers. In some areas of our country, it has the reputation of "sacred tree" because it has a variety of medicinal ingredients and its medicinal effects are miraculous. Yew is an evergreen tree with a diameter at breast height of more than 1 meter and a height of 20 meters. It has very special requirements for the small environment in which it grows. It can only be seen in the deep mountains and dense forests at an altitude of 2500-3000 meters, and it takes 50-250 years to mature. [0003] The yew fruit is the fruit of the yew. It is rich in taxol protein, calcium, phosphorus, iron and other minerals and vitamins. It has anti-oxidation, anti-aging, anti-cancer, anti-hypertension, anti-hyperlipidemia , Spleen and kidney weakness, yin deficiency and blood stasis,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 季观林
Owner 旌德县板桥现代渔业家庭农场
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