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Radix codonopsis wine and preparation method thereof

A technology for ginseng wine and dry red wine, applied in the field of Codonopsis wine and its preparation, can solve the problems of daily drinking, poor taste of dew, difficult for consumers, etc., and achieve the effects of easy acceptance, increased leaching amount, and full wine body structure.

Inactive Publication Date: 2019-03-19
甘肃圣源中药材有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Compared with the wine soaked in white wine, the wine soaked in wine has a poorer taste
In the prior art, in order to improve the poor taste of wine soaked in wine, the method of blending wine, rice wine and white wine is adopted, or a certain flavoring agent is added to the wine soaked in wine, or Chinese medicinal materials and grapes are co-fermented to produce into wine
These methods can only improve the mouthfeel of certain wine-soaked wine, but the prepared wine still has the taste of traditional Chinese medicine, and it is difficult for consumers to drink it as a daily drink.

Method used

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Effect test

preparation example Construction

[0027] The invention provides a preparation method of Codonopsis wine, comprising the following steps:

[0028] Dry red wine and Codonopsis pilosula are mixed according to the mass ratio of 20-50:1, the obtained mixture is leached at 14-20 DEG C for 25-40 days, filtered and clarified to obtain Codonopsis pilosula wine.

[0029] The invention mixes the dry red wine and the Codonopsis pilosula according to the mass ratio of 20-50:1 to obtain the mixture. Codonopsis pilosula itself has a strong medicinal taste, and the wine brewed with Codonopsis ginseng will inevitably have a strong medicinal taste, which is difficult for some consumers to accept. In the present invention, dry red wine is mixed with Codonopsis pilosula, which is different from ordinary red wine or white wine used in the conventional technology to make dew wine. The present invention finds that soaking Codonopsis pilosula in dry red wine can effectively improve the taste of dew wine and overcome the taste of dew ...

Embodiment 1

[0064] One, the brewing of dry red wine (flow chart as figure 1 shown)

[0065] 1. Requirements for fresh grapes

[0066] The red grapes from the common planting base in Gansu Hexi Corridor are selected as grape raw materials, and the grape raw materials should meet the following standards:

[0067] (1) Raw grapes must be well-ripe and have variety characteristics.

[0068] (2) Raw grapes must be clean, hygienic and pollution-free, with moldy and rotten grains ≤ 2%; fruit grains intact, damage rate ≤ 2%; raw green grains ≤ 1.5%.

[0069] (3) If a single variety is purchased, its purity should be greater than 90%.

[0070] (4) The specific gravity of grape raw materials is greater than or equal to 1.100.

[0071] (5), no pests and diseases, no pesticide damage;

[0072] (6), sugar content ≥ 150g / L

[0073] 2. Sorting

[0074] (1) When feeding, pick out the raw green fruit, moldy ears, branches and leaves, weeds, soil clods, sticks and other sundries in the grape raw mate...

Embodiment 2

[0113] Example 2 In this test, the sensory evaluation of Codonopsis pilosula wine was carried out.

[0114] 1. Experimental object: the Codonopsis pilosula wine obtained in Example 1 is used as the experimental group, and the commercially available high-quality wine (Hongya series on the moon, Gansu 38 Degree Winery Co., Ltd.) is used as the control group.

[0115] 2. Evaluation method: According to the sensory evaluation principle of the international universal 100-point system for wine, see Table 1 for specific sensory evaluation rules.

[0116] 3. Evaluators: employ 20 people who have basic knowledge of wine tasting, including 10 men and 10 women, aged 27-45.

[0117] 4. Evaluation results: see Table 2 for specific evaluation results.

[0118] Table 1. Wine sensory scoring rules

[0119]

[0120] Table 2. Sensory evaluation score

[0121] project

[0122] It can be seen from Table 1 and Table 2 that the wine with Codonopsis pilosula added in the present inve...

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Abstract

The invention provides radix codonopsis wine and a preparation method thereof, relating to the technical field of juice wine. The preparation method comprises the steps of mixing dry red wine with radix codonopsis in a mass ratio of (20-50) to 1, extracting the obtained mixture at 14-20 DEG C for 25-40 days, filtering, and clarifying, so as to obtain the radix codonopsis wine. By controlling the mixing proportion of radix codonopsis and the dry red wine, the radix codonopsis wine is good in taste and strong in wine aroma and has the health efficacies of benefiting vital energy, nourishing blood, harmonizing spleen and stomach, helping the production of saliva, clearing away the lung-heat, prolonging life and preventing cancers. By virtue of the preparation method, the flavor similar to thedry red wine can be achieved even the medical flavor of radix codonopsis is relatively strong, and the blank of juice wine with a good flavor at present is filled up.

Description

technical field [0001] The invention relates to the technical field of dew wine, in particular to a Codonopsis pilosula wine and a preparation method thereof. Background technique [0002] Wine processing is a biochemical process in which glucose is converted into alcohol by utilizing the action of microorganisms in nature. In the process of wine processing, some biochemical agents are usually used to obtain production efficiency, such as enzyme preparations, clarifying agents, filter aids, etc., and finally form wine products with their own flavor characteristics. Wine is a kind of drinking wine that is popular among consumers. It has high nutritional value. Wine contains a variety of amino acids, minerals and vitamins. These substances are nutrients that must be supplemented and absorbed by the human body. There are about 600 kinds of ingredients beneficial to human body contained in known wine. The nutritional value of wine has also been widely recognized. [0003] Luj...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12G1/022A61K36/87A61P1/14A61P7/06A61P11/00A61P39/00A61P35/00
CPCA61P1/14A61P7/06A61P11/00A61P35/00A61P39/00A61K36/344A61K36/87C12G1/00C12G1/0203
Inventor 王瑛琦王玉兰杨永健李建银
Owner 甘肃圣源中药材有限公司
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