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Brewing method of osmanthus-flavored wine

A technology of sweet-scented osmanthus wine and sweet-scented sweet-scented osmanthus, which is applied in the field of winemaking, can solve the problems of not retaining the fragrance of sweet-scented sweet-scented osmanthus, lacking the characteristics of sweet-scented sweet-scented osmanthus wine, etc., and achieve the effect of rich fragrance and mellow taste.

Inactive Publication Date: 2016-07-20
SHANGHAI SHUNYI WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional osmanthus wine brewing process, sweet-scented osmanthus is soaked in the base wine and filtered to make osmanthus wine. The finished wine does not fully extract the beneficial ingredients contained in osmanthus, so it is not pure osmanthus wine; instead, the cooked grains are used as raw materials The sweet-scented osmanthus wine made by adding koji, fermented and distilled with sweet-scented osmanthus, although the beneficial ingredients in sweet-scented osmanthus are fully extracted, but less of the scent of sweet-scented osmanthus is retained in the wine, which lacks the characteristics of sweet-scented osmanthus wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A brewing method of sweet-scented osmanthus wine, comprising the steps of:

[0016] (1) Prefabricated cinnamon mud: dry kaolin, grind it into powder, remove slag and filter, mix powdered kaolin with broken orange peel, banana peel, pear, apple and sweet-scented osmanthus with water to form a thick cinnamon mud;

[0017] (2) Fermentation of sweet-scented osmanthus pulp: dry the sweet-scented osmanthus, take 50 kg of dried sweet-scented osmanthus, 3 kg of honey, and 0.2 kg of salt, mix them evenly, and put them in a closed fermenter at a temperature of 15°C to 25°C , the time is 7-8 days, and the osmanthus pulp is prepared after the fermentation is completed;

[0018] (3) First wine preparation: take 32 kg of solid-state distillation base wine, import the solid-state distillation base wine into sweet-scented osmanthus pulp, and make 85.2 kg of sweet-scented osmanthus first wine;

[0019] (4) Aging: drip 426g of lard into the Osmanthus fragrans wine prepared in step (3), ...

Embodiment 2

[0023] A brewing method of sweet-scented osmanthus wine, comprising the steps of:

[0024] (1) Prefabricated cinnamon mud: dry kaolin, grind it into powder, remove slag and filter, mix powdered kaolin with broken orange peel, banana peel, pear, apple and sweet-scented osmanthus with water to form a thick cinnamon mud;

[0025] (2) Fermentation of sweet-scented osmanthus pulp: dry sweet-scented osmanthus, take 100 kg of dried sweet-scented osmanthus by weight, 8 kg of honey, and 0.6 kg of salt, mix them evenly and put them in a closed fermenter at a temperature of 15°C to 25°C. The time is 7 to 8 days, and the sweet-scented osmanthus pulp is prepared after the fermentation is completed;

[0026] (3) First wine preparation: take 65 kg of solid-state distillation base wine, and introduce the solid-state distillation base wine into sweet-scented osmanthus pulp to obtain first sweet-scented osmanthus wine;

[0027] (4) aging: drop 868g of lard into the Osmanthus fragrans wine prep...

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PUM

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Abstract

The invention discloses a brewing method of osmanthus-flavored wine. The osmanthus-flavored wine is prepared from such main raw materials as sweet-scented osmanthus, honey, common salt and the like by such steps as pre-preparing an osmanthus-flavored wine slurry, fermenting an osmanthus-flavored wine pulp, preparing primary liquor, aging, blending and the like. The brewing method disclosed by the invention has the beneficial effects that by adding the base liquor-blended primary liquor to the pre-fermented sweet-scented osmanthus pulp, the fragrance and beneficial ingredients of the sweet-scented osmanthus are fully immersed in the wine; by adding leaf lard during aging, the flavor of sweet-scented osmanthus juice is better mixed with the flavor of the wine; and meanwhile, by aging the sweet-scented osmanthus slurry, which is prepared from crushed orange peels, banana peels, pears, apples and sweet-scented osmanthus, together with kaolin, in the mouth of a fermentor in a sealed mode, the aged osmanthus-flavored wine has the characteristics of being intense in fragrance, mellow and lingering in taste and the like.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of sweet-scented osmanthus wine. Background technique [0002] The main raw material of sweet-scented osmanthus wine is sweet-scented osmanthus, which has the functions of invigorating the spleen and stomach and helping digestion. In addition, it also has the effect of beauty and skin care. Osmanthus wine is rich in amino acids, proteins and rich mineral nutrients. It has a good effect on treating toothache, dry mouth and bad breath, and can also relieve kidney deficiency and dysuria in the elderly. [0003] In the traditional osmanthus wine brewing process, sweet-scented osmanthus is soaked in the base wine and filtered to make osmanthus wine. The finished wine does not fully extract the beneficial ingredients contained in osmanthus, so it is not pure osmanthus wine; instead, the cooked grains are used as raw materials The osmanthus wine made by adding koji an...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 陈达祥
Owner SHANGHAI SHUNYI WINE IND CO LTD