Fermentation method of Xanthoceras sorbifolia bunge floral leaf radial root wine brewing

Abstract

The invention discloses a fermentation method of Xanthoceras sorbifolia Bunge floral leaf root wine, and the Xanthoceras sorbifolia Bunge floral leaf root wine is prepared from Xanthoceras sorbifolia Bunge as a fermentation raw material through saccharification and alcoholization fermentation. According to the invention, the xanthoceras sorbifolia bunge is used as a raw material to brew the wine, and the flowers, leaves, stems and roots of the xanthoceras sorbifolia bunge have unique fragrance and taste, so that the xanthoceras sorbifolia bunge can be prepared into the wine with characteristics and unique flavor; according to the invention, the xanthoceras sorbifolia bunge used for making the wine is rich in antioxidant substances such as vitamin C, flavonoid compounds and the like, and the nutrient substances can be better reserved and converted in the wine making process, so that the xanthoceras sorbifolia bunge has multiple effects of resisting oxidation, resisting inflammation, regulating immunity and the like; according to the method, the whole xanthoceras sorbifolia bunge is used for brewing the wine, full development and comprehensive utilization of resources are achieved, and the xanthoceras sorbifolia bunge brewed wine is a product rich in uniqueness and has high market potential.

Description

Technical Field

[0001] The invention relates to the field of wine making, and in particular to a fermentation method for wine making using Xanthoceras sorbifolia flower, leaf, and root. Background Art

[0002] Throughout China's long history of wine culture, a variety of raw materials and unique brewing techniques have brought people a rich and colorful wine experience. Xanthoceras sorbifolia is an economic tree species widely planted in northern China, famous for the high oil content of its nuts. However, its flowers, leaves, stems and roots are often overlooked in traditional use.

[0003] In recent years, with the in-depth exploration of natural plant resources, using natural plants to make wine has become one of the research hotspots. Rich biologically active substances in the leaves, radials and roots of Xanthoceras sorbifolia have gradually been discovered, such as flavonoids, saponins and polyphenols. How to make them into wines with distinctive and unique flavors has become a problem that needs to be solved urgently.

[0004] In view of the above problems, this application document proposes a fermentation method for making wine from the leaves and roots of Xanthoceras sorbifolia, which can effectively solve the above problems. Summary of the invention

[0005] The invention aims to provide a fermentation method for making wine from Xanthoceras sorbifolia flower, leaf and root, so as to solve the problems in the prior art.

[0006] In order to solve the above technical problems, the present invention is achieved through the following technical solutions:

[0007] The present invention discloses a wine brewed from the flower and leaf roots of Xanthoceras sorbifolia, wherein the wine brewed from the flower and leaf roots of Xanthoceras sorbifolia is prepared by saccharification and wine fermentation using Xanthoceras sorbifolia as a fermentation raw material;

[0008] The wine made from the Xanthoceras sorbifolia flower and leaf diameter contains 30-50 parts by weight of Xanthoceras sorbifolia flowers, 45-70 parts by weight of Xanthoceras sorbifolia leaves, 50-80 parts by weight of Xanthoceras sorbifolia tree diameters, 40-60 parts by weight of Xanthoceras sorbifolia roots, and 7-15 parts by weight of Xanthoceras sorbifolia seeds.

[0009] The present invention also provides a fermentation method for making wine from Xanthoceras sorbifolia flower, leaf and root, comprising the following steps:

[0010] S1. Raw material collection: Select healthy Xanthoceras sorbifolia trees and collect flowers, leaves, stems, roots and appropriate amount of seeds as fermentation raw materials;

[0011] S2, pretreatment: clean the collected fermentation raw materials and dry them;

[0012] S3, crushing and soaking: crush the dried raw materials, add appropriate amount of water and soak them at room temperature for not less than 40 minutes;

[0013] S4. Boiling sterilization: Take out the soaked raw materials, put them into a clean container, add water and boil them for no less than 70 minutes;

[0014] S5, saccharification: add appropriate amount of warm water and saccharification koji to the formulated amount of Xanthoceras sorbifolia raw material and stir at a uniform speed, saccharify for 48-72 hours at a temperature of 60-70° C. to obtain saccharification liquid;

[0015] S6, main fermentation: transfer the saccharified liquid into the fermentation tank, add the koji and stir evenly, and ferment for 7-10 days in a low-oxygen sealed environment with a temperature of 18-22°C and a pH value of 4-4.5;

[0016] S7, secondary fermentation: after the primary fermentation is completed, secondary fermentation is carried out;

[0017] S8, extraction and filtration: the original wine after fermentation in step S7 is clarified, filtered, sterilized, and then extracted and filled.

[0018] Preferably, it also includes wine body analysis, wherein the wine body analysis comprises index analysis and flavor analysis, wherein the index analysis comprises physical and chemical indexes of alcohol content, total acid, volatile acid and residual sugar, and the flavor analysis comprises sensory analysis and chromatographic technology analysis.

[0019] Preferably: in the step S2, the bark of the Xanthoceras sorbifolia needs to be removed before cleaning.

[0020] Preferably: in steps S3, S4, S5 and S6, the liquid level in the container is higher than the height of the raw materials.

[0021] Preferably, in step S5, the saccharification koji used is rice saccharification koji or wheat saccharification koji.

[0022] Preferably, in step S6, the mixture is gently stirred 1-2 times a day during the first 3-4 days of fermentation.

[0023] Preferably: in step S7, the secondary fermentation temperature is maintained at 15°C.

[0024] Preferably, in step S8, the pore size of the filter membrane is 0.1-0.2 μm.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1. In the present invention, the wine is made by taking Xanthoceras sorbifolia as raw material. The flowers, leaves, stems and roots of Xanthoceras sorbifolia have their own unique aroma and taste, and can be made into wine with characteristics and unique flavor.

[0027] 2. In the present invention, the Xanthoceras sorbifolia used for winemaking is rich in antioxidant substances such as vitamin C and flavonoids. These nutrients may be better retained and converted during the winemaking process, and have multiple effects such as antioxidant, anti-inflammatory, and immunomodulatory.

[0028] 3. In the present invention, the whole plant of Xanthoceras sorbifolia is used to make wine, which realizes the full development and comprehensive utilization of resources. Moreover, as a product rich in uniqueness, the wine made from Xanthoceras sorbifolia has a high market potential. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The present invention discloses a wine brewed from the flower and leaf roots of Xanthoceras sorbifolia, wherein the wine brewed from the flower and leaf roots of Xanthoceras sorbifolia is prepared by saccharification and wine fermentation using Xanthoceras sorbifolia as a fermentation raw material;

[0031] The wine made from the Xanthoceras sorbifolia flower and leaf diameter contains 30-50 parts by weight of Xanthoceras sorbifolia flowers, 45-70 parts by weight of Xanthoceras sorbifolia leaves, 50-80 parts by weight of Xanthoceras sorbifolia tree diameters, 40-60 parts by weight of Xanthoceras sorbifolia roots, and 7-15 parts by weight of Xanthoceras sorbifolia seeds.

[0032] The specific application of this embodiment is a fermentation method for brewing wine using Xanthoceras sorbifolia flower, leaf and root, comprising the following steps:

[0033] S1. Raw material collection: Select healthy Xanthoceras sorbifolia trees and collect flowers, leaves, stems, roots and appropriate amount of seeds as fermentation raw materials;

[0034] S2, pretreatment: clean the collected fermentation raw materials and dry them;

[0035] S3, crushing and soaking: crush the dried raw materials, add appropriate amount of water and soak them at room temperature for not less than 40 minutes;

[0036] S4. Boiling sterilization: Take out the soaked raw materials, put them into a clean container, add water and boil them for no less than 70 minutes;

[0037] S5, saccharification: add appropriate amount of warm water and saccharification koji to the formulated amount of Xanthoceras sorbifolia raw material and stir at a uniform speed, saccharify for 48-72 hours at a temperature of 60-70° C. to obtain saccharification liquid;

[0038] S6, main fermentation: transfer the saccharified liquid into the fermentation tank, add the koji and stir evenly, and ferment for 7-10 days in a low-oxygen sealed environment with a temperature of 18-22°C and a pH value of 4-4.5;

[0039] S7, secondary fermentation: after the primary fermentation is completed, secondary fermentation is carried out;

[0040] S8, extraction and filtration: the original wine after fermentation in step S7 is clarified, filtered, sterilized, and then extracted and filled.

[0041] It is understandable that after the wine is produced, it needs to undergo wine body analysis. The wine body analysis includes index analysis and flavor analysis. The index analysis includes physical and chemical indicators of alcohol content, total acid, volatile acid, and residual sugar. The flavor analysis includes sensory analysis and chromatographic technology analysis. By continuously adjusting the formula ratio of Xanthoceras sorbifolia raw materials, the stability of the fermentation process and the uniqueness of the flavor are ensured, ensuring that it meets food safety standards.

[0042] Among them, in the step S2, the Xanthoceras sorbifolia needs to be peeled before washing to make the wine purer.

[0043] Specifically, in steps S3, S4, S5 and S6, the liquid level in the container is higher than the height of the raw material, so that the raw material can be fully used.

[0044] It should be noted that in step S5, the saccharification koji used is rice saccharification koji or wheat saccharification koji, which have good saccharification and fermentation capabilities and can decompose starch and fiber in Xanthoceras sorbifolia into fermentable sugars.

[0045] Among them, in the step S6, gently stirring 1-2 times a day in the early 3-4 days of fermentation is helpful to evenly distribute nutrients and yeast. It should be added that the stirring frequency should be reduced or not stirred in the later stage to avoid excessive oxidation.

[0046] Specifically, in step S7, the secondary fermentation temperature is maintained at 15° C., and the wine may be put into wooden barrels for aging to increase the taste and complexity of the wine.

[0047] Wherein, in the step S8, the pore size of the filtering membrane is 0.1-0.2 μm.

[0048] The above content is a further detailed description of the present invention in combination with specific implementation methods. It cannot be determined that the specific implementation of the present invention is limited to these descriptions. For ordinary technicians in the technical field to which the present invention belongs, several simple deductions or substitutions can be made without departing from the concept of the present invention, which should be regarded as belonging to the protection scope determined by the claims submitted for the present invention.

Claims

1. A wine brewing method using Xanthoceras sorbifolia flower, leaf and root, characterized in that: The wine made from the flower and leaf diameter of Xanthoceras sorbifolia is prepared by using Xanthoceras sorbifolia as a fermentation raw material through saccharification and wine fermentation; The wine made from the Xanthoceras sorbifolia flower and leaf diameter contains 30-50 parts by weight of Xanthoceras sorbifolia flowers, 45-70 parts by weight of Xanthoceras sorbifolia leaves, 50-80 parts by weight of Xanthoceras sorbifolia tree diameters, 40-60 parts by weight of Xanthoceras sorbifolia roots, and 7-15 parts by weight of Xanthoceras sorbifolia seeds.

2. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 1, characterized in that: The steps include: S1. Raw material collection: Select healthy Xanthoceras sorbifolia trees and collect flowers, leaves, stems, roots and appropriate amount of seeds as fermentation raw materials; S2, pretreatment: clean the collected fermentation raw materials and dry them; S3, crushing and soaking: crush the dried raw materials, add appropriate amount of water and soak them at room temperature for not less than 40 minutes; S4. Boiling sterilization: Take out the soaked raw materials, put them into a clean container, add water and boil them for no less than 70 minutes; S5, saccharification: add appropriate amount of warm water and saccharification koji to the formulated amount of Xanthoceras sorbifolia raw material and stir at a uniform speed, saccharify for 48-72 hours at a temperature of 60-70° C. to obtain saccharification liquid; S6, main fermentation: transfer the saccharified liquid into the fermentation tank, add the koji and stir evenly, and ferment for 7-10 days in a low-oxygen sealed environment with a temperature of 18-22°C and a pH value of 4-4.5; S7, secondary fermentation: after the primary fermentation is completed, secondary fermentation is carried out; S8, extraction and filtration: the original wine after fermentation in step S7 is clarified, filtered, sterilized, and then extracted and filled.

3. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 2, characterized in that: It also includes wine body analysis, which includes index analysis and flavor analysis. The index analysis includes physical and chemical indicators of alcohol content, total acid, volatile acid, and residual sugar, and the flavor analysis includes sensory analysis and chromatographic technology analysis.

4. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 2, characterized in that: In the step S2, the bark of the Xanthoceras sorbifolia needs to be removed before cleaning.

5. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 2, characterized in that: In the steps S3, S4, S5 and S6, the liquid level in the container is higher than the height of the raw material.

6. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 2, characterized in that: In the step S5, the saccharification koji used is rice saccharification koji or wheat saccharification koji.

7. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 2, characterized in that: In step S6, the fermentation is gently stirred 1-2 times a day during the first 3-4 days.

8. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 2, characterized in that: In step S7, the secondary fermentation temperature is maintained at 15°C.

9. The fermentation method for brewing wine with Xanthoceras sorbifolia leaves and roots according to claim 2, characterized in that: In the step S8, the pore size of the filter membrane is 0.1-0.2 μm.