Cortex acanthopanacis wine brewing process

Abstract

The invention provides a cortex acanthopanacis wine brewage process. The process comprises the following steps: (1) preparation of the medicinal juice: soaking and filtering the compatible Chinese medicinal materials to obtain the medicinal juice; (2) primary purification treatment: adding the activated carbon powder into the medicinal juice, and then cyclically pumping the medicinal juice into apurifier with a sieve to absorb a suspended matter until the medicinal juice is clear, and passing a stability test; and semi-finished wine preparation: mixing the purified medicinal juice with sugarliquid, honey wine, white wine and water to obtain semi-finished wine; (3) secondary purification treatment: adding the activated carbon powder into the semi-finished wine, and then cyclically pumpingthe semi-finished wine into the purifier with the sieve for adsorption of the suspended matter; and (4) filling: filtering the semi-finished wine again to obtain the finished wine and then filling ofthe wine. The process adopts the activated carbon to absorb the suspended matter in the medicinal juice, and circulates and filters, and effectively reduces the generation of turbid sediment and improves the visual effect of the cortex acanthopanacis wine; and the prepared cortex acanthopanacis wine is placed for a long time without suspension and impurities.

Description

technical field [0001] The invention relates to a medicinal wine brewing process, in particular to a Wujiapi wine brewing process. Background technique [0002] Wujiapi wine is a traditional famous wine in Zhejiang. It adopts the knowledge of traditional medicine and modern nutrition in my country. It selects more than 20 Chinese medicinal materials such as Wujiapi, angelica, amomum, gardenia, and polygonatum. After soaking in refined special brewed white wine, Add glutinous rice honey wine, sugar, honey, and use the unique "nine altar fermentation, four-degree leaching" brewing process and Qiandao Lake water to refine it. [0003] Since Wujiapi wine contains many flavors of Chinese herbal medicines and a variety of base wines, the ingredients are relatively complex, so it is easy to flocculate to form turbid precipitation. Acanthopanax wine precipitation is divided into two types, cold turbidity and hot turbidity. Hot turbidity refers to the turbid precipitation produced by...

AI Technical Summary

Problems solved by technology

Due to the problem of precipitation after standing for a period of time in the medicinal liquid prepared from some Chinese medicinal materials, this method is prone to heat turbidity after short-term storage at room temperature, and is prone to cold turbidity at low temperatures, especially in winter. Seriously affect the visual effect of the product, reduce consumers' desire to buy, and thus affect the sales of Wujiapi wine

[0005] Publication No. CN101824376 discloses a method for preventing precipitation and turbidity of Wujiapi wine. In this method, boron mud composite flocculant is added after the preparation of Wujiapi wine is completed, and a special clarifier of bentonite wine is added after 5-10 hours. Afterwards, it is filtered with diatomaceous earth. This method effectively alleviates the heat turbidity generated by long-term storage at room temperature and the cold turbidity generated at low temperature, and improves the sensory effect of Wujiapi wine. However, since the boron mud composite flocculant is a kind of The water-soluble polymer flocculant containing magnesium, iron, aluminum and other inorganic salts is partially dissolved in the wine liquid during the flocculation process and is difficult to separate, so it has a certain impact on the taste of Wujiapi wine