Liquorice wine

Abstract

The invention provides liquorice grape wine, which is prepared from the following raw materials in parts by weight: 50 to 80 parts of grape base wine and 20 to 50 parts of extraction wine. A preparation method of the extraction wine comprises the following steps: step 1, mixing 50 to 100 parts of base wine and 5 to 50 parts of liquorice or liquorice-containing mixed liquor; step 2, soaking and placing at room temperature for 24-144 hours; step 3, filtering and collecting liquid, namely extracting wine; the base wine is one or more of red wine, white wine and brandy. Compared with the prior art, the method has the advantages that the glycyrrhizic acid in the liquorice is extracted by using the extraction wine, the glycyrrhizic acid is mixed with the grape base wine to form the aroma-enhanced grape wine, the sweet taste of the grape wine is mellower and lingering by using the glycyrrhizic acid, the grape wine has the advantage of low sugar, tannin contained in the liquorice is effectively obtained, the taste of the grape wine is effectively adjusted, and the taste of the grape wine is improved. The compact taste of the grape wine is increased, and the quality of the grape wine is obviously improved.

Description

Technical Field

[0001] The invention relates to liquorice wine, and relates to wine and a preparation process thereof. Background Art

[0002] Licorice is the root and rhizome of the genus Glycyrrhiza in the legume family. It is the most common Chinese herbal medicine and economic plant. It has the effects of tonifying the spleen and replenishing qi, clearing away heat and detoxifying, removing phlegm and relieving cough, relieving acute pain and harmonizing various medicines.

[0003] Modern chemical research shows that licorice mainly contains glycyrrhizic acid components, among which liquiritin and glycyrrhizic acid have the highest content. Glycyrrhizic acid belongs to the triterpenoid saponin compound, which has anti-inflammatory, antiviral and liver protection pharmacological effects, and its sweetness is 200 times that of sucrose, so it can be used as a sweetener in food.

[0004] Wine is a low-concentration alcoholic beverage made from grapes. It has a rich taste and a variety of varieties, and can be used as a side dish. With the popularity of wine around the world, the processing technology of wine itself is subject to strict industry restrictions. In particular, the amount of exogenous sugar used in the wine brewing process is strictly limited, resulting in the limited sweetness that the wine itself can achieve. Only botrytis wine and ice wine have strong sweetness and fruity aroma due to their raw materials or processing technology. Although glycyrrhizic acid has a strong sweetness, it cannot be added to wine in a purified form. It can only be used as a category of flavored wine. Licorice wine or licorice soaked in wine or base wine can achieve the addition of glycyrrhizic acid. Therefore, the process of using licorice in wine is limited. Summary of the invention

[0005] The invention provides a liquorice wine to achieve the fusion of liquorice and wine.

[0006] The present invention provides a liquorice wine, which comprises the following raw materials in parts by weight:

[0007] 50-80 parts by weight of grape base wine, 20-50 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0008] Step 1: Mix 50-100 parts by weight of base wine and 5-50 parts by weight of licorice or a licorice-containing mixed solution;

[0009] Step 2: Soak at room temperature for 24 to 144 hours;

[0010] Step 3: Filter and collect the liquid to extract the wine;

[0011] The base wine is one or more of red wine, white wine and brandy.

[0012] Furthermore, the alcohol concentration of the grape-based wine is not less than 12%.

[0013] Furthermore, the extraction wine preparation method comprises:

[0014] Step 1: Mix 50-100 parts by weight of brandy and 20-50 parts by weight of a liquorice-containing mixed solution;

[0015] Step 2: Soak at room temperature for 24 to 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 3 to 10 hours;

[0016] Step 3: Take it out and heat it up, then place it at room temperature for 24 to 144 hours, filter and collect the liquid to extract the wine.

[0017] The alcohol concentration of the brandy is above 45%.

[0018] Furthermore, the extraction wine preparation method comprises:

[0019] Step 1: Mix 50-100 parts by weight of red wine or white wine and 5-20 parts by weight of liquorice;

[0020] Step 2: Soak at room temperature for 24 to 144 hours;

[0021] Step 3: Filter and collect the liquid to extract the wine;

[0022] The alcohol concentration of the red wine and white wine is not less than 14%.

[0023] Furthermore, the extraction wine preparation method comprises:

[0024] Step 1: Mix 50-100 parts by weight of base wine and 5-50 parts by weight of licorice or a licorice-containing mixed solution;

[0025] Step 2: Soak at room temperature for 24 to 144 hours;

[0026] Step 3: Filter and collect the liquid to extract the wine;

[0027] The base wine is a mixture of 20 parts by weight of brandy and 10 to 50 parts by weight of red wine or 10 to 50 parts by weight of white wine. The alcohol concentration of the grape base wine is not less than 12%, and the alcohol concentration of the brandy is more than 45%.

[0028] Furthermore, the liquorice wine also includes a secondary fermentation process:

[0029] Step 1: Mix grape base wine and extract wine;

[0030] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 20~60 days.

[0031] Furthermore, the container is an oak barrel.

[0032] Furthermore, the preparation method of the liquorice-containing mixed solution is:

[0033] Step 1: taking 1 part by weight of licorice in 3-10 parts by weight of an aqueous solution and soaking it at 20-50° C. for 1-2 hours;

[0034] Step 2: Place the mixture in a freezer, control the freezer temperature to drop from 5°C to -15°C, and freeze for 3 to 10 hours;

[0035] Step 3: Take out the frozen solid and warm it to room temperature to obtain a licorice-containing mixed solution.

[0036] Furthermore, the licorice is smoked licorice.

[0037] Furthermore, the extract wine also includes 0.1 to 2 parts by weight of an aromatic extract, and the aromatic extract is one or more of osmanthus extract, peach blossom extract, peony flower extract, and honeysuckle extract.

[0038] Compared with the prior art, the present invention uses extraction wine to extract glycyrrhizic acid from licorice, and forms flavored wine by mixing it with grape-based wine. Glycyrrhizic acid is used to make the sweetness of the wine more mellow, and it has the advantage of low sugar, which meets the current low-sugar diet needs of people. In addition, the extraction method of the present invention can effectively obtain tannins contained in licorice, effectively adjust the taste of wine, increase the firm taste of the wine itself, and significantly improve the taste of wine. DETAILED DESCRIPTION

[0039] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only embodiments of a part of the present invention, rather than all embodiments.

[0040] The present invention and the comparative example use Baicheng licorice to prepare licorice wine. Baicheng licorice has the characteristics of thick and uniform root strips, flat appearance, slender fibers, high glycyrrhizic acid and liquiritin content, low water content, etc. The physical and chemical indicators of Baicheng licorice are: glycyrrhizic acid content (%) ≥ 2.1, liquiritin content (%) ≥ 0.55. The red wines used in Examples 1-10 are all dry red Cabernet Sauvignon wines.

[0041] Example 1

[0042] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0043] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0044] Step 1: Mix 100 parts by weight of base wine and 5 parts by weight of liquorice;

[0045] Step 2: Soak at room temperature for 144 hours;

[0046] Step 3: Filter and collect the liquid to extract the wine;

[0047] The base wine is red wine with an alcohol content of 8% to 10%; the alcohol content of grape base wine is 10 to 12%.

[0048] The liquorice wine also includes a second fermentation process:

[0049] Step 1: Mix grape base wine and extract wine;

[0050] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0051] Example 2

[0052] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0053] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0054] Step 1: Mix 100 parts by weight of base wine and 5 parts by weight of liquorice;

[0055] Step 2: Soak at room temperature for 144 hours;

[0056] Step 3: Filter and collect the liquid to extract the wine;

[0057] The base wine is red wine with an alcohol concentration of 14%, and the grape base wine is red wine with an alcohol concentration of 14%.

[0058] The liquorice wine also includes a second fermentation process:

[0059] Step 1: Mix grape base wine and extract wine;

[0060] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0061] Example 3

[0062] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0063] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0064] Step 1: Mix 100 parts by weight of base wine and 25 parts by weight of liquorice mixture;

[0065] Step 2: Soak at room temperature for 144 hours;

[0066] Step 3: Filter and collect the liquid to extract the wine;

[0067] The base liquor is brandy with an alcohol content of 45% or more. The licorice mixed solution is obtained by taking 1 part by weight of licorice in 3 parts by weight of an aqueous solution and soaking it at 20-30° C. for 2 hours.

[0068] The alcohol concentration of the grape-based wine is not less than 14%.

[0069] The liquorice wine also includes a second fermentation process:

[0070] Step 1: Mix grape base wine and extract wine;

[0071] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0072] Example 4

[0073] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0074] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0075] Step 1: Mix 100 parts by weight of base wine and 25 parts by weight of liquorice mixture;

[0076] Step 2: Soak at room temperature for 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 10 hours;

[0077] Step 3: Take it out and heat it up, and place it at room temperature for 144 hours, filter and collect the liquid to extract the wine.

[0078] The alcohol content of the brandy is above 45%. The liquorice mixture is obtained by taking 1 part by weight of liquorice in 3 parts by weight of aqueous solution and soaking it at 20-30° C. for 2 hours.

[0079] The alcohol concentration of the grape-based wine is not less than 14%.

[0080] The liquorice wine also includes a second fermentation process:

[0081] Step 1: Mix grape base wine and extract wine;

[0082] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0083] Example 5

[0084] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0085] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0086] Step 1: Mix 100 parts by weight of base wine and 5 parts by weight of liquorice;

[0087] Step 2: Soak at room temperature for 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 10 hours; warm up to room temperature and soak for 144 hours;

[0088] Step 3: Filter and collect the liquid to extract the wine;

[0089] Among them, the base wine is red wine with an alcohol concentration of 14% and above, and the grape base wine is red wine with an alcohol concentration of 14% and above.

[0090] The liquorice wine also includes a second fermentation process:

[0091] Step 1: Mix grape base wine and extract wine;

[0092] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0093] Example 6

[0094] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0095] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0096] Step 1: Mix 100 parts by weight of base wine and 5 parts by weight of liquorice;

[0097] Step 2: Soak at room temperature for 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 10 hours; warm up to room temperature and soak for 144 hours;

[0098] Step 3: Filter and collect the liquid to extract the wine;

[0099] The base wine is a mixture of 20 parts by weight of brandy and 50 parts by weight of red wine. The base wine is brandy with an alcohol content of more than 45%, and the alcohol content of the red wine is 14%.

[0100] The liquorice wine also includes a second fermentation process:

[0101] Step 1: Mix grape base wine and extract wine;

[0102] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0103] Example 7

[0104] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0105] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0106] Step 1: Mix 100 parts by weight of base wine and 25 parts by weight of liquorice mixture;

[0107] Step 2: Soak at room temperature for 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 10 hours;

[0108] Step 3: Take it out and heat it up, and place it at room temperature for 144 hours, filter and collect the liquid to extract the wine.

[0109] The alcohol content of the brandy is above 45%. The preparation method of the liquorice-containing mixed liquid is as follows:

[0110] Step 1: Take 1 part by weight of licorice in 3 parts by weight of aqueous solution and soak it at 20-30° C. for 2 hours;

[0111] Step 2: Place the mixture in a freezer, control the freezer temperature to drop from 5°C to -15°C, and freeze for 3 hours;

[0112] Step 3: Take out the frozen solid and warm it to room temperature to obtain a licorice-containing mixed solution.

[0113] The alcohol concentration of the grape-based wine is not less than 14%.

[0114] The liquorice wine also includes a second fermentation process:

[0115] Step 1: Mix grape base wine and extract wine;

[0116] Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0117] Example 8

[0118] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0119] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0120] Step 1: Mix 100 parts by weight of base wine and 5 parts by weight of liquorice;

[0121] Step 2: Soak at room temperature for 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 10 hours; warm up to room temperature and soak for 144 hours;

[0122] Step 3: Filter and collect the liquid to extract the wine;

[0123] Among them, the base wine is red wine with an alcohol concentration of 14% and above, and the grape base wine is red wine with an alcohol concentration of 14% and above.

[0124] The liquorice wine also includes a second fermentation process:

[0125] Step 1: Mix grape base wine and extract wine;

[0126] Step 2: Pour the mixed liquid into oak barrels and ferment under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0127] Example 9

[0128] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0129] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0130] Step 1: Mix 100 parts by weight of base wine and 5 parts by weight of liquorice;

[0131] Step 2: Soak at room temperature for 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 10 hours; warm up to room temperature and soak for 144 hours;

[0132] Step 3: Filter and collect the liquid to extract the wine;

[0133] The base wine is red wine with an alcohol concentration of 14% or more, the grape base wine is red wine with an alcohol concentration of 14% or more, and the licorice is smoked licorice.

[0134] The liquorice wine also includes a second fermentation process:

[0135] Step 1: Mix grape base wine and extract wine;

[0136] Step 2: Pour the mixed liquid into oak barrels and ferment under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0137] Example 10

[0138] The embodiment of the present invention provides a liquorice wine, wherein the liquorice wine comprises the following raw materials in parts by weight:

[0139] 80 parts by weight of grape base wine, 20 parts by weight of extracted wine, the preparation method of the extracted wine is as follows:

[0140] Step 1: Mix 100 parts by weight of base wine, 5 parts by weight of liquorice, and 0.1 parts by weight of osmanthus extract;

[0141] Step 2: Soak at room temperature for 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 10 hours; warm up to room temperature and soak for 144 hours;

[0142] Step 3: Filter and collect the liquid to extract the wine;

[0143] The base wine is red wine with an alcohol concentration of 14% or more, the grape base wine is red wine with an alcohol concentration of 14% or more, and the licorice is smoked licorice.

[0144] The liquorice wine also includes a second fermentation process:

[0145] Step 1: Mix grape base wine and extract wine;

[0146] Step 2: Pour the mixed liquid into oak barrels and ferment under anaerobic conditions at -5~5℃ for 60 days to obtain licorice wine.

[0147] Ten wine tasters were selected to score conventional dry red Cabernet Sauvignon wine (alcohol content ≥ 14%) and the licorice wines of Examples 1-5, 9, and 10 in terms of color, sweetness, aroma, taste, and overall quality of the wine, and the average values ​​are shown in the table below.

[0148]

[0149] In Examples 1-10 of the present invention, the extraction of glycyrrhizic acid in licorice is achieved by using extraction wine, and by mixing with grape base wine, a flavored wine is formed, and glycyrrhizic acid is used to make the sweetness of the wine more mellow, and it has the advantage of low sugar, which meets the current low-sugar diet needs of people. In addition, the extraction method of the embodiment of the present invention can effectively obtain the tannin contained in licorice, effectively adjust the taste of the wine, and increase the tight taste of the wine itself. As shown in the above table, the taste of the wine is significantly improved.

[0150] In addition, during the subsequent fermentation process, if the alcohol content of the wine is insufficient, the inhibitory ability to the bacteria is insufficient, and the glycyrrhizic acid and other substances in the licorice extract will be metabolized, affecting the subsequent taste and causing the sweetness of the wine to decrease. This results in the sweetness of Example 1 of the present invention being significantly lower than that of Example 2. However, Example 2 of the present invention, by adjusting the alcohol content of the wine base wine to not less than 14%, can form a stronger inhibitory ability to the bacteria after fusion, thereby preventing the bacteria from degrading extracts such as glycyrrhizic acid during the subsequent fermentation process, and ensuring that the wine still has a good sweetness.

[0151] In addition, compared with Example 3, Example 4 adds a freezing process and utilizes ice crystals to destroy the internal structure of licorice, thereby improving the subsequent extraction efficiency of glycyrrhizic acid and other substances. From the actual taste point of view, Example 4 has a more obvious licorice sweetness than Example 3.

[0152] In Example 5 and Example 2, a freezing process is added during the licorice soaking process, and ice crystals are used to destroy the internal structure of the licorice, thereby improving the subsequent extraction efficiency of glycyrrhizic acid and other substances. From the actual taste point of view, Example 5 has a more obvious licorice sweetness than Example 2.

[0153] In Example 9, by providing smoked licorice, the licorice wine itself has a strong smoky taste, which enhances the flavor of the wine itself, and can effectively improve the taste of the wine when combined with the licorice extract. In Example 10, by adding osmanthus extract, the wine also has an osmanthus aroma, further improving the aroma of the wine.

[0154] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that after reading the specification of this application, the technicians can still modify or replace the specific implementation mode of the present invention with equivalents, but these modifications or changes do not deviate from the scope of protection of the pending claims of the present application.

Claims

1. A liquorice wine, characterized in that: The liquorice wine comprises the following raw materials in parts by weight: 50-80 parts by weight of grape base wine, 20-50 parts by weight of extracted wine, the preparation method of the extracted wine is as follows: Step 1: Mix 50-100 parts by weight of base wine and 5-50 parts by weight of licorice or a licorice-containing mixed solution; Step 2: Soak at room temperature for 24 to 144 hours; Step 3: Filter and collect the liquid to extract the wine; The base wine is one or more of red wine, white wine and brandy.

2. The liquorice wine according to claim 1, characterized in that: The alcohol concentration of the grape-based wine is not less than 12%.

3. The liquorice wine according to claim 1, characterized in that: The extraction wine preparation method comprises: Step 1: Mix 50-100 parts by weight of brandy and 20-50 parts by weight of a liquorice-containing mixed solution; Step 2: Soak at room temperature for 24 to 72 hours, place the mixture in a freezer, control the freezer temperature to drop from 5°C to -30°C, and freeze for 3 to 10 hours; Step 3: Take it out and heat it up, then place it at room temperature for 24 to 144 hours, filter and collect the liquid to extract the wine.

4. The liquorice wine according to claim 1, characterized in that: The extraction wine preparation method comprises: Step 1: Mix 50-100 parts by weight of red wine or white wine and 5-20 parts by weight of liquorice; Step 2: Soak at room temperature for 24 to 144 hours; Step 3: Filter and collect the liquid to extract the wine; The alcohol concentration of the red wine and white wine is not less than 14%.

5. The liquorice wine according to claim 1, characterized in that: The extraction wine preparation method comprises: Step 1: Mix 50-100 parts by weight of base wine and 5-50 parts by weight of licorice or a licorice-containing mixed solution; Step 2: Soak at room temperature for 24 to 144 hours; Step 3: Filter and collect the liquid to extract the wine; The base wine is a mixture of 20 parts by weight of brandy and 10 to 50 parts by weight of red wine or 10 to 50 parts by weight of white wine.

6. The liquorice wine according to claim 1, characterized in that: The liquorice wine also includes a second fermentation process: Step 1: Mix grape base wine and extract wine; Step 2: Pour the mixed liquid into a container and ferment it under anaerobic conditions at -5~5℃ for 20~60 days.

7. The liquorice wine according to claim 6, characterized in that: The container is an oak barrel.

8. The liquorice wine according to claim 1, characterized in that: The preparation method of the liquorice-containing mixed solution is as follows: Step 1: taking 1 part by weight of licorice in 3-10 parts by weight of an aqueous solution and soaking it at 20-50° C. for 1-2 hours; Step 2: Place the mixture in a freezer, control the freezer temperature to drop from 5°C to -15°C, and freeze for 3 to 10 hours; Step 3: Take out the frozen solid and warm it to room temperature to obtain a licorice-containing mixed solution.

9. The liquorice wine according to claim 1, characterized in that: The licorice is smoked licorice.

10. The liquorice wine according to claim 1, characterized in that: The extract wine also includes 0.1 to 2 parts by weight of an aromatic extract, wherein the aromatic extract is one or more of osmanthus extract, peach flower extract, peony flower extract, and honeysuckle extract.

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