Rubus chingii Hu wine brewing method

A technology for palm leaf raspberry and wine, which is applied in the field of palm leaf raspberry wine brewing, can solve the problems of inappropriateness, loss of beneficial components, limited sugar content of fresh fructose, etc., and achieves the effects of calming the internal organs, protecting blood vessels, and delighting the skin

Pending Publication Date: 2018-03-27
台州市农业科学研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, raspberries are mainly used in the form of fresh fruit, green fruit used as medicine, and preparation of wine. Water and white sugar are used as raw materials for natural fermentation and brewing to produce alcoholic beverages; this method is mainly a single fermentation method. Due to the limited sugar content of fresh raspberry fruit, more white sugar needs to be added for mixed fermentation in order to brew moderate fruit wine. The taste of the finished product is weak, which has a great impact on the flavor quality; (2) The base wine is prepared with raspberry, which is made by beating, concentrating, mixing, and filtering raspberry palm leaf, compound fruit ingredients and base wine as raw materials ; This method is a mixing method,

Method used

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  • Rubus chingii Hu wine brewing method

Examples

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Effect test

Embodiment 1

[0020] Palm leaf raspberry dry red wine brewing method, get 6kg of palm leaf raspberry dry fruit after removing impurities, use concentration as 150mg / L SO 2 After soaking in the aqueous solution for 15 minutes, take it out and wash it with sterile pure water, soak it with 4kg of pure water for 5-10 hours after cleaning, filter off the pure water to get the soaked raspberry palm leaves for later use; sort and remove impurities from the picked fresh grapes 1. Take 60kg after destemming for subsequent use; mix the raspberry and grapes after soaking into the fermenter, and add SO in batches to the fermenter 2 Aqueous solution, mixed well, SO 2 The amount of aqueous solution added is 30 mg per liter of solution, and 3.6 g of pectinase is added after two hours to treat it for 2 hours, and then 12 g of activated yeast is added to start the fermentation. Control at 18-25 degrees Celsius, take out the dregs after 5-8 days, when the residual sugar is 2 Stop the fermentation, then natu...

Embodiment 2

[0022] Palm leaf raspberry dry red wine brewing method, get 6kg of palm leaf raspberry dry fruit after removing impurities, use concentration as 150mg / L SO 2 After soaking in the aqueous solution for 15 minutes, take it out and wash it with sterile pure water, soak it with 4kg of pure water for 5-10 hours after cleaning, filter off the pure water to get the soaked raspberry palm leaves for later use; sort and remove impurities from the picked fresh grapes 1. Take 300kg after destemming for subsequent use; mix the raspberry and grapes after soaking into the fermenter, and add SO in batches to the fermenter 2 Aqueous solution, mixed well, SO 2 The amount of aqueous solution added is 45mg per liter of solution, and 18g of pectinase is added after two hours to treat for 2 hours, and then 60g of activated yeast is added to start the fermentation. At 18-25 degrees Celsius, take out the dregs after 5-8 days, when the residual sugar is 2 Stop the fermentation, then naturally clarify ...

Embodiment 3

[0024] Palm leaf raspberry dry red wine brewing method, get 6kg of palm leaf raspberry dry fruit after removing impurities, use concentration as 150mg / L SO 2 After soaking in the aqueous solution for 15 minutes, take it out and wash it with sterile pure water, soak it with 4kg of pure water for 5-10 hours after cleaning, filter off the pure water to get the soaked raspberry palm leaves for later use; sort and remove impurities from the picked fresh grapes 1. Take 600kg after destemming for subsequent use; mix the raspberry and grapes after soaking into the fermenter, and add SO in batches to the fermenter 2 Aqueous solution, mixed well, SO 2 The amount of aqueous solution added is 60mg per liter of solution, and 36g of pectinase is added after two hours to treat for 2 hours, and then 120g of activated yeast is added to start the fermentation. At 18-25 degrees Celsius, take out the dregs after 5-8 days, when the residual sugar is 2 Stop the fermentation, then naturally clarify...

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Abstract

The invention discloses a rubus chingii Hu wine brewing method, which adopts the following steps: 1, preprocessing rubus chingii Hu; 2, preprocessing grapes; 3, starting fermentation; 4, ending fermentation. According to the invention, in one aspect, nutritional ingredients contained in the rubus chingii Hu, which are beneficial to human bodies, can be sufficiently extracted, processing fermentation is carried out by utilizing nearly matured dry fruits with medicinal value in the best period, and beneficial ingredients, such as amino acid, ellagic acid, salicylic acid, a great quantity of raspberry ketone and the like, are enabled to be well fused with wine under the sufficient enzymolysis and temperature controlled fermentation actions; in the other aspect, active ingredients of the rubuschingii Hu wine are easier to absorb by the human bodies, and by controlling content of rubus chingii Hu and crushed grapes or grape juice, a content ratio of the beneficial ingredients of the rubuschingii Hu in each bottle of wine in finished products can be enabled to be in a human body absorbable range so as to avoid excess.

Description

technical field [0001] The invention belongs to the technical field of health wine, in particular to a method for brewing raspberry palmate wine. Background technique [0002] Raspberry palm leaf, the green fruit of which is used as medicine, has the functions of nourishing the kidney, strengthening essence, shrinking urination, nourishing the liver and improving eyesight, etc. Containing amino acid, tannic acid, natural aspirin (salicylic acid) and flavonoids, it has significant pharmacological effects such as anti-oxidation, anti-inflammation, lowering blood fat, promoting vasodilation, anti-osteoporosis, anti-tumor and anti-aging. It is the only raspberry selected in the "Chinese Pharmacopoeia" among 194 species of Rubus plants, and it is a characteristic plant of "medicine and food from the same source". Wine is rich in anthocyanins, phenols, tannins, resveratrol and various mineral nutrients, which have good anti-cancer and anti-cancer effects and soften blood vessels....

Claims

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Application Information

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IPC IPC(8): C12G1/022A61K36/87A61P13/12A61P15/00A61P1/16A61P27/02A61P17/00A61P35/00A61P9/14
CPCA61K36/73A61K36/87C12G1/0203A61K2300/00
Inventor 江景勇王云冰陈珍邱莉萍
Owner 台州市农业科学研究院
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