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Fructus schisandrae chinensis-grape wine and brewing method thereof

A technology for Schisandra and wine, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., to achieve the effects of improving health care functions, refreshing and pure taste, and bright red color

Inactive Publication Date: 2017-08-11
王清和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Obviously, the technology disclosed in this patent application is still aimed at improving the taste of wine, and does not involve the health benefits of wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of schisandra wine, the specific brewing method is as follows:

[0031] S1. Take grapes, remove the stems and crush them to obtain grape pulp. Put the grape pulp into the fermentation tank for one fermentation. The first fermentation is natural fermentation. The fermentation temperature of natural fermentation is 26°C, and the fermentation time of natural fermentation is 7 days . After the primary fermentation, the solid-liquid separation is carried out to obtain the fermented liquid, and the fermented liquid is subjected to secondary fermentation to convert the residual sugar in the fermented liquid, and the grape juice wine is obtained after the secondary fermentation.

[0032] S2. Take Schisandra chinensis, wash and remove the stalks, and crush to obtain Schisandra fruit pulp. Put the Schisandra fruit pulp into a fermentation tank for primary fermentation. The primary fermentation is natural fermentation. The fermentation temperature of natural fermentation is...

Embodiment 2

[0035] A kind of schisandra wine, the specific brewing method is as follows:

[0036] S1. Take grapes, remove the stems and crush them to obtain grape pulp. Put the grape pulp into the fermentation tank for one fermentation. The first fermentation is natural fermentation. The fermentation temperature of natural fermentation is 27°C, and the fermentation time of natural fermentation is 6 days. . After the primary fermentation, the solid-liquid separation is carried out to obtain the fermented liquid, and the fermented liquid is subjected to secondary fermentation to convert the residual sugar in the fermented liquid, and the grape juice wine is obtained after the secondary fermentation.

[0037]S2. Take Schisandra chinensis, wash and remove the fruit stems, and crush to obtain Schisandra fruit pulp. Put the Schisandra fruit pulp into a fermentation tank for primary fermentation. The primary fermentation is natural fermentation. The fermentation temperature of natural fermentati...

Embodiment 3

[0040] A kind of schisandra wine, the specific brewing method is as follows:

[0041] S1. Take grapes, remove the stems and crush them to obtain grape pulp. Put the grape pulp into the fermentation tank for one fermentation. The first fermentation is natural fermentation. The fermentation temperature of natural fermentation is 28 ° C, and the fermentation time of natural fermentation is 5 days . After the primary fermentation, the solid-liquid separation is carried out to obtain the fermented liquid, and the fermented liquid is subjected to secondary fermentation to convert the residual sugar in the fermented liquid, and the grape juice wine is obtained after the secondary fermentation.

[0042] S2, take Schisandra chinensis, wash and remove the fruit stalks and crush to obtain Schisandra fruit pulp, put the Schisandra fruit pulp into the fermentation tank for primary fermentation, the primary fermentation is natural fermentation, the fermentation temperature of natural fermen...

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PUM

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Abstract

The invention belongs to the technical field of fruit wine and particularly provides fructus schisandrae chinensis-grape wine. By organically combining fructus schisandrae chinensis with grapes, the fructus schisandrae chinensis-grape wine with health efficacies is obtained by virtue of a brewing process provided by the invention and has the efficacies of nourishing blood, beautifying face, nourishing livers, tonifying kidneys, reducing blood fat, softening blood vessels, preventing cardiovascular diseases and the like. The fructus schisandrae chinensis-grape wine is bright red and has strong fragrance, palatable sourness and sweetness, fresh, cool and pure taste, the adopted raw materials are natural, and any preservative and additive are not used. The fructus schisandrae chinensis-grape wine provided by the invention has special flavors of two existing products including grape wine and fructus schisandrae chinensis wine, and the flavors of the grape wine and the fructus schisandrae chinensis wine can be well blended so as to form a special taste and style of the fructus schisandrae chinensis-grape wine.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a schisandra wine and a brewing method thereof. Background technique [0002] Wine first originated in Persia. Along with ancient wars and commercial activities, wine-making technology spread from Persia and Egypt to Greece, Rome and France, and then spread to European countries through France and Greece. Because Europeans believe in Christianity, Christians regard bread and wine as the flesh and blood of God, and regard wine as an indispensable drink in life, so wine has developed in European countries, so France, Italy, and Spain have become the most important wines in the world today. The "lake" of wine, European countries are also the countries with the most wine per capita in the world today. The wine production of European countries accounts for more than 80% of the world's total wine production. Wine can only be a drink with an alcoholic content of not les...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 王清和
Owner 王清和
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