Extract for enhancing the richness of wine and preparation method thereof

Abstract

The present invention belongs to the technical field of dew wine preparation, specifically relating to an extract for enhancing the body of dew wine and its preparation method. This invention aims to solve the technical problem of significantly improving the body and mellowness of a wine without significantly improving the quality of the base wine. The present invention provides an extract for enhancing the body of dew wine, comprising: 10-30 parts of chrysanthemum, 3-9 parts of pistachio tamarind, 1-4 parts of honey, and 30-60 parts of solid-state liquor. The method involves honey-roasting chrysanthemums and then distilling them through solid-state liquor soaking. The resulting honey-roasted chrysanthemum distillate minimizes the bitterness and astringency of the chrysanthemum. The pistachio tamarind is then hot-air-baked and microwave-baked to remove moisture and astringency, and then soaked in solid-state liquor to obtain a bright, light yellow color that does not fade over time. The extract, obtained by mixing the honey-roasted chrysanthemum distillate with the baked pistachio tamarind soaking solution, has a light chrysanthemum and honey aroma. When added to the base wine, the resulting dew wine is more delicate on the palate, has a long aftertaste, and is mellow and full-bodied.

Description

Technical Field

[0001] The invention belongs to the technical field of wine preparation, and particularly relates to an extract for enhancing the richness of wine and a preparation method thereof. Background Art

[0002] Lujiu (Lujiu) is a beverage alcoholic beverage with a specific flavor profile, made with rice wine or baijiu as its base, supplemented with ingredients that are both food and traditional Chinese medicine, specific food ingredients, or substances that comply with relevant regulations. It is produced through processes such as extraction and / or double distillation, or by directly adding specific ingredients extracted from food. No food additives are added directly or indirectly. To meet current consumer demand for a rich, full-bodied Lujiu, this is typically achieved by increasing the body of the Lujiu. This improvement currently relies primarily on using high-quality base wines, but Lujiu products prepared using this method are typically expensive.

[0003] Currently, the combination of an appropriate base liquor and extracts to enhance the body of botanical wines meets consumer demand for a rich, full-bodied flavor at a relatively affordable price. However, most botanical wines still suffer from a monotonous flavor profile and a lack of fullness. Therefore, further refinement of the wine preparation process and careful blending are necessary to develop a botanical wine with a full-bodied, refreshing, and natural flavor. Summary of the Invention

[0004] The purpose of the present invention is to provide an extract that enhances the mellowness of wine, aiming to solve the problem of significantly improving the mellowness of wine taste without significantly improving the quality of the base wine, and the purpose of adjusting the mellowness of wine can be achieved by adjusting the proportion of extract added.

[0005] In order to achieve the above application objectives, the technical solutions adopted by the present invention are as follows:

[0006] In a first aspect, the present invention provides an extract for enhancing the richness of liquor, wherein the extract comprises: 10 to 30 parts of chrysanthemum, 3 to 9 parts of pistachio, 1 to 4 parts of honey, and 30 to 60 parts of solid-state liquor.

[0007] Wherein, the chrysanthemum is chrysanthemum.

[0008] Wherein, the honey is Qinling honey.

[0009] The solid-state liquor is at least one of a light-aroma, strong-aroma, and sauce-aroma base liquor. Preferably, the solid-state liquor is a 52% vol strong-aroma base liquor.

[0010] In a second aspect, the present invention provides a method for preparing the above-mentioned extract, comprising the following steps:

[0011] S1. Grind and sieve 10 to 30 parts of chrysanthemums, dry and honey-roast with 1 to 4 parts of honey to obtain honey-roasted chrysanthemums, add 10 to 30 parts of solid-state liquor and 5 to 15 parts of water, and distill to obtain honey-roasted chrysanthemum distillate;

[0012] S2, baking 3-9 parts of Sterculia lychnophora and soaking them in 20-30 parts of solid-state liquor, centrifuging and collecting the supernatant to obtain Sterculia lychnophora soaking liquid;

[0013] S3. Mix the honey-roasted chrysanthemum distillate from step S1 and the Sterculia lychnophora soaking solution from step S2, settle, centrifuge, and collect the centrifuge liquid to obtain the extract.

[0014] Wherein, in step S1, the chrysanthemum is dried at a temperature of 60 to 70° C. and a drying time of 0.5 to 2 hours.

[0015] Among them, in step S1, the honey roasting method is to mix honey water with a volume ratio of honey to water of 1:2-5 with chrysanthemum, simmer until the chrysanthemum completely absorbs the honey water, bake at 125-150℃ for 30-40min, and dry at 75-80℃.

[0016] In step S1, the distillation is terminated when the collected distillate reaches the same volume as the added solid-state liquor.

[0017] Wherein, in step S2, the Sterculia lychnophora is baked in a hot air baking method of 75-85° C. for 20-30 min; and then microwave baking in a 30-50 kHz, 600-800 W mode for 20-30 min.

[0018] Wherein, in step S2, the baked Sterculia lychnophora is soaked for 20 to 30 days and shaken 2 to 3 times a day.

[0019] In a third aspect, the present invention provides liquor containing the above-mentioned extract.

[0020] The volume of the extract added is 5% to 20%, preferably 15%.

[0021] The base wine of the dew wine is a Luzhou-flavor base wine. Preferably, the Luzhou-flavor base wine is 52% vol.

[0022] Beneficial effects: The present invention uses chrysanthemum, honey, and Sterculia lychnophora as raw materials, adds solid-state liquor, and prepares an extract that enhances the mellowness of dew wine. The chrysanthemum is honey-roasted and then soaked and distilled by solid-state liquor. The obtained honey-roasted chrysanthemum distillate reduces the bitterness and astringency of the chrysanthemum to the greatest extent. Sterculia lychnophora is subjected to hot air baking and microwave baking to remove moisture and astringency, and can obtain a bright light yellow color after being soaked in solid-state liquor, which does not fade for a long time. The extract obtained by mixing the honey-roasted chrysanthemum distillate with the baked Sterculia lychnophora soaking liquid has a light chrysanthemum aroma and honey aroma. When added to the base liquor, the prepared dew wine is more delicate in taste, has a long aftertaste, and is mellow and full-bodied. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a graph showing the significant differences in the overall sensory scoring results of the extracts added in different amounts in comparative example 6 in 52% vol Luzhou-flavor base wine.

[0024] Figure 2 This is a graph showing the sensory significance differences in the mellowness (single dimension) of the extracts added in different amounts in Comparative Example 6 in 52% vol Luzhou-flavor base wine. DETAILED DESCRIPTION

[0025] In order to make the technical problems, technical solutions and beneficial effects to be solved by this application more clear, the application is further described in detail below in conjunction with the embodiments. Unless otherwise defined, all scientific and technical terms used herein have the same meanings as understood by ordinary technicians in this field.

[0026] Solid-state liquor: a liquor made from grains as raw materials, with daqu, xiaoqu, and glutinous rice as saccharification and fermentation agents, using solid-state fermentation or semi-solid fermentation technology to obtain the base liquor, which is aged and blended. It does not directly or indirectly add edible alcohol or color, aroma, and flavor substances not produced by its own fermentation, and has the inherent style characteristics of this product.

[0027] Chrysanthemum: A perennial herbaceous plant in the Asteraceae family, it is a commonly used traditional Chinese medicinal ingredient. With a sweet and bitter taste and a slightly cold nature, it enters the lung and liver meridians. It has been shown to lower blood pressure, dilate coronary arteries, and inhibit bacteria. Long-term consumption can increase calcium levels, regulate myocardial function, and lower cholesterol, making it suitable for middle-aged and elderly people and for preventing epidemic conjunctivitis. Chrysanthemum also has a potent sedative effect; regular consumption can relax the limbs and invigorate the mind. Chrysanthemum tea is a good remedy for reducing internal heat, and drinking moderate amounts can clear away internal heat and relieve summer heat.

[0028] Pteroca dahurica: The dried mature seeds of Pteroca dahurica, a plant of the family Sterculiaceae. The surface is brown or dark brown, slightly shiny, with irregular shrinkage wrinkles. It tastes sweet, is cold in nature, and enters the lung and large intestine meridians. It can clear heat and moisten the lungs: Pteroca dahurica is sweet, cold in nature, and enters the lung and large intestine meridians. It has the effect of clearing lung qi, clearing heat and moistening the lungs. It can be used for lung qi stagnation, phlegm-heat cough, etc. Pteroca dahurica has the effect of relieving sore throat and opening voice. People with dry cough, aphonia, and dry and sore throat can soak it in water alone and take it instead of tea; It can moisten the intestines and relieve constipation: Pteroca dahurica has the effect of moistening the intestines and relieving constipation. It can treat symptoms such as bloody stools and headaches caused by heat-stagnation constipation.

[0029] Honey: Contains a variety of vitamins and organic acids, as well as fructose, glucose, protein and a variety of minerals. Regular consumption can prevent and treat anemia, heart disease, gastrointestinal diseases, etc., and can enhance human immunity.

[0030] The taste of wine is the first thing people notice when they drink it, and body is a crucial aspect of wine's flavor. Lack of body can make a wine feel bland and lacking in fullness. This taste characteristic is primarily due to the interaction of various flavor components in the wine, such as alcohols, esters, and acids.

[0031] Based on the above raw materials, in a first aspect, in one embodiment of the present invention, an extract for enhancing the thickness of liquor is provided, wherein the extract comprises: 10 to 30 parts of chrysanthemum, 3 to 9 parts of pistachio, 1 to 4 parts of honey, and 30 to 60 parts of solid-state liquor.

[0032] In a specific embodiment of the present invention, there is no particular limitation on the source of Sterculia lychnophora, and any commercially available product in the art can be used. The chrysanthemum is Hangzhou white chrysanthemum, and the honey is honey from Qinling Mountains.

[0033] In a specific embodiment of the present invention, the solid-state liquor is selected from at least one of light-flavor, strong-flavor, and sauce-flavor base liquors. Preferably, the solid-state liquor is a 52% vol strong-flavor base liquor.

[0034] In a second aspect, in one embodiment of the present invention, a method for preparing the above-mentioned extract is provided, comprising the following steps:

[0035] S1. Grind and sieve 10 to 30 parts of chrysanthemums, dry and honey-roast with 1 to 4 parts of honey to obtain honey-roasted chrysanthemums, add 10 to 30 parts of solid-state liquor and 5 to 15 parts of water, and distill to obtain honey-roasted chrysanthemum distillate;

[0036] S2, baking 3-9 parts of Sterculia lychnophora and soaking them in 20-30 parts of solid-state liquor, centrifuging and collecting the supernatant to obtain Sterculia lychnophora soaking liquid;

[0037] S3. Mix the honey-roasted chrysanthemum distillate from step S1 and the Sterculia lychnophora soaking solution from step S2, settle, centrifuge, and collect the centrifuge liquid to obtain the extract.

[0038] In a specific embodiment of the present invention, the chrysanthemums need to be crushed and sieved before being dried. The present invention has no special limitation on the specific method of crushing, and any conventional crushing method in the art can be used. The mesh size of the sieve is preferably 18 to 30 meshes.

[0039] In a specific embodiment of the present invention, the chrysanthemum is crushed and sieved, and then dried at a temperature of 60 to 70° C. for 0.5 to 2 hours.

[0040] In a specific embodiment of the present invention, the chrysanthemum is dried and then honey-roasted. The specific operation is to mix honey and water in a volume ratio of 1:2 to 5 to obtain diluted honey, mix the diluted honey with the chrysanthemum, and place the mixture until the chrysanthemum completely absorbs the diluted honey. The mixture is then baked at 125 to 150°C for 30 to 40 minutes, and then taken out and dried at 75 to 80°C.

[0041] The honey roasting process uses pure and sweet Qinling honey, which has a softer sweetness, not greasy, and a honey aroma. After being soaked in base wine, the sweetness is soft, delicate and long-lasting. The honey water is mixed with chrysanthemums by spraying, which is more conducive to the chrysanthemums fully absorbing the honey water.

[0042] In a specific embodiment of the present invention, solid-state liquor and water are added to the dried honey-roasted chrysanthemum, and then distillation is performed. The amount of solid-state liquor added for distillation is 10 to 30 parts, and the amount of water added for distillation is 5 to 15 parts. The distillation is terminated when the distillate is collected to the same volume as the added solid-state liquor.

[0043] In a specific embodiment of the present invention, the sterculia lychnophora is baked, the first half of the baking is hot air baking at 75-80°C for 20-30 minutes, and the second half of the baking is microwave baking, the microwave frequency is 30-50kHz, the microwave power is 600-800W, and the microwave time is 20-30 minutes, and the sterculia lychnophora is baked.

[0044] In a specific embodiment of the present invention, the baked Sterculia lychnophora is soaked in solid-state liquor for 20 to 30 days, and the supernatant is centrifuged to obtain a soaking liquid. During the soaking, the Sterculia lychnophora is shaken 2 to 3 times a day.

[0045] The peculiar smell of Sterculia lychnophora can be removed by cleaning and baking the Sterculia lychnophora, and then soaking it in base wine.

[0046] In a specific embodiment of the present invention, the honey-roasted chrysanthemum distillate and the sterculia lychnophora soaking solution are mixed and then allowed to stand at 4°C for preferably 8 to 12 days. After the standing is completed, the precipitate is removed to obtain the extract.

[0047] The extract prepared by the present invention is added to the base wine to obtain a mellow-tasting wine. The wine is light yellow in color, clear and transparent, has no impurity precipitation, and has a faint chrysanthemum aroma and wine aroma. Chrysanthemum and honey contain more sugar substances, and Sterculia lychnophora contains more fatty acids and sugar substances. The main contribution of the sugar substances is sweetness and smoothness of the taste, which helps to improve the comfort of the wine in the mouth, thereby making the taste fuller and increasing the mellow taste. The higher alcohols and esters in the extract give the wine a mellow and full taste.

[0048] Specific examples will be listed below to explain the scheme of the present invention. Those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not specified in the examples, they are carried out according to the techniques or conditions described in the literature in this area or according to the product specifications. Where the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be obtained commercially.

[0049] The chrysanthemum used is chrysanthemum from Hangzhou, and the honey is honey from Qinling Mountains. There is no special restriction on the source of Sterculia lychnophora, and any conventional commercial product in the art can be used.

[0050] Example 1

[0051] Take 30 parts of chrysanthemum, crush through an 18-mesh sieve, and place in a drying oven at 65°C for 1.5 hours. Take 2 parts of honey, add 10 parts of water to dilute, spray into 30 parts of chrysanthemum, mix well, and simmer until the chrysanthemum completely absorbs the honey water. Place in an oven, bake at 135°C with top and bottom heat for 35 minutes, place in a drying oven, and bake at 78°C to dry, to obtain honey-roasted chrysanthemum. Place the honey-roasted chrysanthemum in a distillation apparatus, add 20 parts of 52%vol light-fragrant solid-state liquor, then add 5 parts of water and distill. When the collected distillate reaches the same volume as the added solid-state liquor, end the distillation, seal the chrysanthemum distillate, and set aside. Take 9 parts of pistachio tamarind, hot air bake at 75°C for 25 minutes in the first half, and microwave bake in the second half at a frequency of 40kHz, a power of 800W, and a microwave baking time of 20 minutes. Remove and let cool. Set aside. The roasted Sterculia lychnophora was soaked in 20 parts of 52% vol light-fragrant solid-flavor liquor, shaken twice a day for 25 days, allowed to settle, and the supernatant was collected and centrifuged at 8000 r / min. The centrifuge was collected and set aside. The honey-roasted chrysanthemum distillate was mixed with the Sterculia lychnophora soaking liquid, allowed to settle, and centrifuged at 8000 r / min to obtain the centrifuge. The centrifuge was allowed to stand at 4°C for 12 days, the precipitate was removed, and the extract was obtained by bottling.

[0052] Example 2

[0053] Take 20 parts of chrysanthemum, crush through a 30-mesh sieve, and place in a drying oven at 70°C for 1 hour. Take 4 parts of honey, dilute with 10 parts of water, spray it into 20 parts of chrysanthemum, mix well, and simmer until the chrysanthemum completely absorbs the honey. Place in an oven with top and bottom heat at 125°C for 40 minutes, then place in a drying oven and bake at 80°C to dry. This will give the honey-roasted chrysanthemum. Place the honey-roasted chrysanthemum in a distillation apparatus, add 15 parts of 52%vol Luzhou-flavor solid-state liquor, then add 5 parts of water and distill. When the collected distillate reaches the same volume as the added solid-state liquor, end the distillation, seal the chrysanthemum distillate, and set aside. Take 7 parts of Sterculia lychnophora, bake in hot air at 80°C for 20 minutes in the first half, and microwave at 40kHz, 750W, for 25 minutes in the second half. Remove and let cool. Set aside. The roasted Sterculia lychnophora was soaked in 30 parts of 52% vol Luzhou-flavor solid-flavor liquor, shaken twice daily for 30 days, allowed to settle, and the supernatant was collected and centrifuged at 8000 r / min. The centrifuge was collected and set aside. The honey-roasted chrysanthemum distillate was mixed with the Sterculia lychnophora soaking liquid, allowed to settle, and centrifuged at 8000 r / min to obtain the centrifuge. The centrifuge was allowed to stand at 4°C for 10 days, the precipitate was removed, and the extract was obtained by bottling.

[0054] Comparative Example 1

[0055] The alcohol content of the solid-state liquor was changed, and 42% vol and 60% vol light-fragrance base liquors were used. Other preparation methods and parameter settings were the same as those in Example 1.

[0056] Comparative Example 2

[0057] The alcohol content of the solid-state liquor was changed, and 42% vol and 60% vol Luzhou-flavor base liquors were used. Other preparation methods and parameter settings were the same as those in Example 2.

[0058] Professional tasters evaluated the extracts obtained from solid-state liquors of different alcohol content from Examples 1-2 and Comparative Examples 1-2 by sensory evaluation, and also separately scored the mellowness dimension (out of 10 points). The results showed that the 52% vol extract performed better than the 42% vol and 60% vol extracts in both overall sensory evaluation and mellowness. Regarding the two base liquors with different flavor profiles, the strong-flavored version had a better mouthfeel, followed by the light-flavored version. The sensory evaluation criteria are shown in Table 1, and the sensory scoring results are shown in Table 2. This extract, which enhances the body of baijiu, consists of chrysanthemum, pistachio, honey, and solid-state liquor. In addition to the higher alcohols and esters in the base liquor, the extract is rich in sugars and acids. These components enhance the sweetness and fullness of the extract in the mouth, helping to improve the wine's comfort in the mouth, resulting in a fuller flavor and a mellower mouthfeel. The relative contents of these components are shown in Table 3.

[0059] Table 1 Sensory scoring criteria for plant-infused liquor

[0060]

[0061] Table 2 Sensory scoring results

[0062]

[0063] Table 3 Relative content of sugars and acids

[0064] Component name sucrose D-glucose fructose citric acid Succinic acid gluconic acid Example 1 4.911 7.12 7.132 5.286 4.735 5.032 Example 2 4.925 7.146 7.157 5.319 4.764 5.069

[0065] Comparative Example 3

[0066] The difference from Example 2 is that chrysanthemum and chrysanthemum-related processing processes are not included, and the rest are the same as Example 2.

[0067] Comparative Example 4

[0068] The difference from Example 2 is that it does not contain Sterculia lychnophora and the relevant processing technology of Sterculia lychnophora, and the rest is the same as Example 2.

[0069] Comparative Example 5

[0070] The difference from Example 2 is that honey is not contained, and the rest is the same as Example 2.

[0071] Comparative Example 6

[0072] The extract was added to 52% of Luzhou-flavor base wine in different volume ratios (5%, 10%, 15%, 20%). The results are shown in Table 5 and Figure 2 shown.

[0073] When any one of the raw materials is missing, it has a great impact on the taste. Comparative Examples 3 to 5 changed the addition of the formula raw materials respectively, and added them to the base wine of the same degree (52%vol strong-flavor base wine). The sensory results showed obvious changes. These raw materials are indispensable and must cooperate with each other to ensure the overall mellow taste. The results are shown in Table 4. In Comparative Example 6, the extract was added to the wine in different amounts (5%, 10%, 15%, 20%) for tasting of the mellowness. The sensory results showed that the extract was added to the base wine of the same degree (52%vol strong-flavor wine) at an amount of 15%, and the mellowness was the best. The results are shown in Table 5. After statistical analysis, the overall sensory score results (P<0.001) and the score results of the mellowness dimension (P<0.05) were significantly different. The mellowness of each experimental group was the best when the addition amount was 15%. The results are as shown in Table 5. Figure 1 and Figure 2 shown.

[0074] Table 4 Sensory evaluation results of different extracts added to base wine Sensory evaluation results

[0075]

[0076] Table 5 Sensory results of different addition amounts in 52% vol Luzhou-flavor base wine

[0077]

Claims

1. An extract for enhancing the richness of wine, characterized by: The extract comprises: 10-30 parts of chrysanthemum, 3-9 parts of pistachio, 1-4 parts of honey, and 30-60 parts of solid-state liquor; the extract is prepared by the following steps: S1. Grind and sieve 10 to 30 parts of chrysanthemums, dry and honey-roast with 1 to 4 parts of honey to obtain honey-roasted chrysanthemums, add 10 to 30 parts of solid-state liquor and 5 to 15 parts of water, and distill to obtain honey-roasted chrysanthemum distillate; S2, baking 3-9 parts of Sterculia lychnophora and soaking them in 20-30 parts of solid-state liquor, centrifuging and collecting the supernatant to obtain Sterculia lychnophora soaking liquid; S3. Mix the honey-roasted chrysanthemum distillate from step S1 and the Sterculia lychnophora soaking solution from step S2, settle, and centrifuge to collect the centrifuge liquid, which is the extract.

2. The extract for enhancing the body of wine according to claim 1, characterized in that: Meet at least one of the following: The chrysanthemum is chrysanthemum; The honey is Qinling honey; The solid-state liquor is at least one of light-flavor, strong-flavor, and sauce-flavor base liquors.

3. The extract for enhancing the body of wine according to claim 2, characterized in that: The solid-state liquor is a 52%vol Luzhou-flavor base liquor.

4. The method for preparing the extract according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1. Grind and sieve 10 to 30 parts of chrysanthemums, dry and honey-roast with 1 to 4 parts of honey to obtain honey-roasted chrysanthemums, add 10 to 30 parts of solid-state liquor and 5 to 15 parts of water, and distill to obtain honey-roasted chrysanthemum distillate; S2, baking 3-9 parts of Sterculia lychnophora and soaking them in 20-30 parts of solid-state liquor, centrifuging and collecting the supernatant to obtain Sterculia lychnophora soaking liquid; S3. Mix the honey-roasted chrysanthemum distillate from step S1 and the Sterculia lychnophora soaking solution from step S2, settle, and centrifuge to collect the centrifuge liquid, which is the extract.

5. The method for preparing the extract according to claim 4, wherein: In step S1, the chrysanthemum is dried at a temperature of 60 to 70° C. for 0.5 to 2 h.

6. The method for preparing the extract according to claim 4, wherein: In step S1, the honey roasting method comprises mixing honey water prepared by honey and water in a volume ratio of 1:2-5 with chrysanthemum, stewing until the chrysanthemum completely absorbs the honey water, roasting at 125-150° C. for 30-40 min, and drying at 75-80° C.

7. The method for preparing the extract according to claim 4, wherein: In step S1, the distillation is terminated when the collected distillate reaches the same volume as the added solid-state liquor.

8. The method for preparing the extract according to claim 4, wherein: In step S2, the Sterculia lychnophora is baked in a hot air baking method at 75-85° C. for 20-30 min; and then baked in a microwave baking method at 30-50 kHz and 600-800 W for 20-30 min.

9. The method for preparing the extract according to claim 4, wherein: In step S2, the baked Sterculia lychnophora is soaked for 20 to 30 days and shaken 2 to 3 times a day.

10. A liquor characterized by: Contains the extract according to any one of claims 1 to 3.

11. The liquor according to claim 10, characterized in that: Meet at least one of the following: The added volume of the extract is 5% to 20%; The base wine of the dew wine is a Luzhou-flavor base wine.

12. The liquor according to claim 11, characterized in that: The extract was added in an amount of 15% by volume.

13. The liquor according to claim 11, characterized in that: The Luzhou-flavor base wine is 52%vol.

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