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Preparation method of health wine

A technology of health-preserving wine and main wine, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems of poor taste, uncoordinated liquor taste, and no aroma, etc., and achieve silky and mellow taste, improve taste and smell, and enhance alcoholic beverages. The effect of immune function

Inactive Publication Date: 2019-12-20
双峰县同富堂酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned traditional medicinal wine varieties and self-infused medicinal wine have many congenital shortcomings, such as poor taste of the product, or strong bitterness, traditional Chinese medicine taste, or rough, uncoordinated liquor taste, which smells pungent and difficult. Smell, no aroma at all, poor palatability, difficult to swallow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Base wine: soak the raw materials of kudzu root slices with white wine above 65 degrees for 1 day; then remove and drain the kudzu root slices, add 10 times the amount of raw materials in 45 degrees white wine and soak for 15 days; finally add 20 times the amount of raw materials Soak in 36-degree liquor for 30 days, then filter to get the base liquor.

[0027] 2. Brew the main wine: add 4.5kg of sea cucumber, 1.8kg of Acanthopanax, 1.5kg of asparagus, 2.8kg of pine leaves, and 3.5kg of medlar to every 500kg of base wine, and brew for 50 days, stirring once every 10 days; then press Add 0.8kg of perilla to every 500kg of base wine, stir evenly, let it stand for another 12 days, and then get the main wine. The above-mentioned sea cucumbers, eleuthero, asparagus, pine leaves, wolfberry and perilla are all dried raw materials.

[0028] 3. Preparation of secondary wine: using fresh tree mold, it is made according to the conventional fruit wine fermentation process.

[...

Embodiment 2

[0031] 1. Base wine: soak the raw materials of kudzu root slices with white wine above 60 degrees for 1 day; then remove and drain the kudzu root slices, add 42 degrees white wine with 15 times the amount of raw materials and soak for 20 days; finally add 15 times the amount of raw materials Soak in 39-degree liquor for 30 days, then filter to obtain the base liquor.

[0032] 2. Brew the main wine: add 4kg of sea cucumber, 2kg of Acanthopanax, 2kg of asparagus, 2.5kg of pine leaves, and 4kg of Chinese wolfberry to every 500kg of base wine and brew for 55 days, stirring once every 7 days; After adding perilla 0.5kg in the wine and stirring evenly, leave it to stand and brew for another 10 days to obtain the main wine. The above-mentioned sea cucumbers, eleuthero, asparagus, pine leaves, wolfberry and perilla are all dried raw materials.

[0033] 3. Preparation of secondary wine: using fresh tree mold, it is made according to the conventional fruit wine fermentation process.

...

Embodiment 3

[0036] 1. Base wine: soak the raw materials of kudzu root slices with white wine above 60 degrees for 1 day; then remove and drain the kudzu root slices, add 12 times the amount of raw materials in 45 degrees white wine and soak for 20 days; finally add 18 times the amount of raw materials Soak in 36-degree liquor for 30 days, then filter to get the base liquor.

[0037] 2. Brew the main wine: add 5kg of sea cucumber, 2kg of Acanthopanax, 1.5kg of asparagus, 3kg of pine leaves, and 3kg of Chinese wolfberry to every 500kg of base wine and brew for 60 days, stirring once every 10 days; After adding 1kg of perilla to the wine and stirring evenly, let it stand and soak for 15 days to obtain the main wine. The above-mentioned sea cucumbers, eleuthero, asparagus, pine leaves, wolfberry and perilla are all dried raw materials.

[0038] 3. Preparation of secondary wine: using fresh tree mold, it is made according to the conventional fruit wine fermentation process.

[0039] 4. Blend...

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PUM

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Abstract

The invention relates to a preparation method of health wine. The health wine is drunk by blending main wine and auxiliary wine. The main wine is prepared by the following steps: 1) base liquor preparation: firstly soaking a kudzuvine root slice raw material with white spirit of 60-65 degrees or above for 1 day, then fishing out and draining kudzuvine root slices, adding 42-45-degree white spiritwhich is 10-15 times the amount of the raw materials, performing soaking for 15-20 days, finally adding 36-39-degree white spirit which is 15-20 times the amount of the raw materials, performing soaking for 30 days, and performing filtering to obtain base liquor; and 2) soaking: adding 4-5kg of sea cucumbers, 1.5-2kg of acanthopanax roots, 1-2kg of radix asparagi, 2.5-3kg of pine needles and 3-4kgof Chinese wolfberry fruits into every 500kg of the base liquor, performing soaking for 45-60 days, performing stirring once every 7-10 days, then adding 0.5-1kg of purple perilla into every 500kg ofthe base wine, performing uniform stirring, performing standing, and performing soaking for 10-15 days to obtain the main wine. The auxiliary wine is prepared from fresh raspberries according to a fruit wine fermentation process. The prepared wine is ruddy in color and luster, clear, transparent, glossy, pleasant in fruity flavor and silky and mellow in taste, and has good health preserving effects of resisting fatigue, enhancing immunity and the like.

Description

technical field [0001] The invention relates, in particular, to a method for preparing health-preserving wine. Background technique [0002] With the improvement of people's quality of life and the enhancement of health awareness, the bad drinking habits of love for height, alcoholism and excitement are increasingly abandoned by people, while the new drinking concept of advocating health, nutrition, safety and health care is constantly improving. Health-preserving wine can solve people's alcohol addiction without endangering health, and can use the curative effect of medicine to achieve the purpose of health-preserving. Health and health wine has a long history in China, and there are many very famous products in history, such as Sanbian wine, tiger bone wine, snake gall wine, chrysanthemum white, Wujiabai and so on. In people's daily life, there is also a traditional habit of drinking medicinal wine. Most of them take several medicinal materials, beat a few catties of bulk...

Claims

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Application Information

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IPC IPC(8): C12G3/055
CPCC12G3/055
Inventor 王献华
Owner 双峰县同富堂酒业有限公司
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