Fermentation preparation method of codonopsis pilosula wine

By using a phased approach of adding Codonopsis pilosula and wheat bran as a compound moistening agent and controlling the temperature during fermentation, the problems of low dissolution efficiency of active ingredients and the fusion of medicinal and wine aromas in Codonopsis pilosula wine have been solved, thus achieving efficient dissolution and natural fusion in the preparation of Codonopsis pilosula wine.

CN122146423APending Publication Date: 2026-06-05SHANXI JINRENFANG PURE GRAIN BREWING CO LTD
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Patent Information

Application Number
CN202610602050.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-05-05
Publication Date
2026-06-05

AI Technical Summary

Technical Problem

In existing methods for preparing Codonopsis pilosula wine, the dissolution efficiency of active ingredients from Codonopsis pilosula is low, the aroma of the medicinal herbs is difficult to blend with the aroma of the wine, and chemical agents are often introduced to destroy the natural properties of the wine.

Method used

Using sorghum, rice husks, wheat bran, pea koji, and Codonopsis pilosula as raw materials, the active ingredients of Codonopsis pilosula are released and biotransformed in situ during the fermentation process by adding Codonopsis pilosula-wheat bran compound lubricant in stages and controlling the temperature during fermentation, thus avoiding the addition of chemical additives.

Benefits of technology

It improves the retention rate and dissolution efficiency of active ingredients in Taiwan Codonopsis pilosula wine, achieves a natural fusion of medicinal aroma and wine aroma, and maintains the pure grain solid-state fermentation characteristics of the wine.

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Abstract

The invention discloses a fermentation preparation method of codonopsis pilosula wine, and relates to the technical field of wine brewing. According to the method, sorghum, rice husks, bran, codonopsis pilosula and pea koji are used as raw materials, and the codonopsis pilosula wine is brewed in the mode that a codonopsis pilosula-bran composite moistened material is prepared, and the composite moistened material is put in stages and subjected to segmented temperature control fermentation is combined. Mixing the codonopsis pilosula powder and bran, moistening with water, and stacking to form a composite moistened material; after sorghum is subjected to gradient soaking and three-stage cooking gelatinization, pea koji is inoculated, a first part of composite moistened materials are added, the mixture is put into a cellar at the temperature of 18 DEG C to 22 DEG C, and first-stage fermentation is conducted at the temperature of 28 DEG C to 32 DEG C under segmented temperature control; adding a second part of the composite moistened material from the 13th day to the 15th day to carry out second-stage fermentation until the total fermentation is carried out for 20-25 days; mixing the fermented grains with steamed rice husks, distilling with slow fire, and picking 50% vol to 65% vol of middle-stage wine section by section for aging, so as to obtain the wine. No chemical additive is added in the whole process, and in-situ release of active ingredients of the tapioca asiabell roots and natural fusion of bouquet are achieved through the bran slow-release carrier and staged biotransformation.
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