A brewing method of fermented red wine with phyllanthus emblica and honey

Abstract

The present application relates to the technical field of wine-making technology, in particular to a kind of brewing method of phyllanthus emblica fruit and honey fermentation red wine.The present application uses fresh phyllanthus emblica fruit, granulated sugar and honey as raw materials, adopts cleaning, fine screening, crushing, core removal, juice extraction, sterilization, hot fermentation, cold fermentation, low-temperature aging and other methods for brewing, and the obtained red wine has ruby color, full tannin, smooth wine quality, and rich aftertaste, which is a new type of fruit wine with unique characteristics.The red wine brewed by the present application is rich in superoxide dismutase activity, polyphenolic compounds, vitamins, amino acids, trace elements and fatty acids, etc.The red wine brewed by the present application has perfect fusion of sweetness, sourness and astringency, and does not separate layers or affect the mouth, giving people a comfortable and elegant feeling, and has an important role in prolonging life, strengthening body and health, and can be used by general population, and has no toxic and side effects.

Description

Technical Field

[0001] This invention relates to the field of winemaking technology, specifically a method for brewing red wine using amla fruit and honey. Background Technology

[0002] Phyllanthus emblica is a tree belonging to the genus Phyllanthus in the family Euphorbiaceae. It can reach a height of 23 meters and a trunk diameter of 50 centimeters. The bark is light brown; the branches have fine longitudinal stripes and are covered with short, yellowish-brown hairs. The leaves are papery to leathery, distichous, linear-oblong, 8-20 mm long and 2-6 mm wide, with a truncate or obtuse apex, sometimes with a sharp point or slightly concave tip, and a shallowly cordate and slightly oblique base. The upper surface is green, the lower surface is light green, turning reddish or pale brown when dry, and the margins are slightly rolled back. There are 4-7 lateral veins on each side. The petiole is 0.3-0.7 mm long. The stipules are triangular, 0.8-1.5 mm long, brownish-red, and ciliate on the margins. Flowering occurs from April to June, and fruiting from July to September.

[0003] Phyllanthus emblica is a unique deciduous tree or shrub that grows in subtropical and tropical regions of China, particularly in dry-hot river valleys. my country has abundant Phyllanthus emblica resources, with major producing areas distributed in the southern provinces, especially Fujian and Yunnan provinces. Large natural communities of Phyllanthus emblica are distributed in the dry-hot river valleys of the Jinsha River. Phyllanthus emblica is highly nutritious, containing protein, carbohydrates, fat, vitamin C, and minerals such as calcium, phosphorus, and iron. Its vitamin C content is 10 times that of apples and 5 times that of pears and peaches. It is also high in calcium, which is easily absorbed by the human body. However, Phyllanthus emblica resources have not been developed on a large scale, and it is mainly used for fresh consumption. Due to its strong astringent taste, consumption is relatively low, resulting in a significant waste of plant resources.

[0004] In recent years, there have been reports of developing Phyllanthus emblica into wine and juice. For example, the article "Research and Development of Kiwifruit and Phyllanthus emblica Wine" [Food and Fermentation Industries, 2003, Vol. 29, No. 12, pp. 105-160] reports on kiwifruit and Phyllanthus emblica wine made by blending fresh kiwifruit juice with Phyllanthus emblica extract. CN1389562A discloses a Yunnan olive fruit juice wine, which is made by fermenting fresh olive juice with white sugar syrup and yeast. Fresh grape juice can also be added during the preparation process; or fresh Yunnan olives can be crushed, juiced, and the pectin removed, then mixed with pure grain liquor and sugar syrup, and aged at room temperature; it also reports on adding Yunnan olive juice to wine to make blended wine.

[0005] However, the aforementioned fruit wines or juices are all blended and prepared later, resulting in distinct layers of taste and flavor (rather than a unified flavor); the original liquid has a white color when it foams, and the foam disappears quickly; it is thin and slippery when rubbed on the glass and by hand; and some even have obvious pigment residue. In response to these defects, the inventor of this technology has provided a brand-new brewing method to brew amla wine, which maximizes the preservation and utilization of the nutritional and medicinal value of amla. Summary of the Invention

[0006] The purpose of this invention is to provide a method for brewing red wine using amla fruit and honey.

[0007] A method for brewing red wine using amla fruit and honey, comprising the following steps:

[0008] (1) Wash, finely sieve, crush and remove the pits from fresh amla fruits, select 75% of the amla fruit pulp by weight to extract juice and pasteurize it.

[0009] (2) Add 15% by weight of rock sugar, control the temperature at 55℃-60℃, and stir repeatedly until the rock sugar is completely dissolved;

[0010] (3) Cool down to 30℃-35℃, add 5% honey by weight, stir well, seal, and ferment for 3-4 weeks. Then pour out the liquid and boil for 10-20 minutes.

[0011] (4) Add 3% honey by weight, cool down again and control the temperature at 18℃-22℃, stir well, seal, cold ferment for 6 weeks, pour out, and boil for 10-20 minutes.

[0012] (5) Filter to remove impurities, pour into a container, add 2% honey by weight, control the temperature at 15℃-22℃, seal, continue fermentation for 2-3 weeks, pour out, and boil for 10 minutes.

[0013] (6) After fermentation, the upper layer of original liquid is separated, and then the upper layer of original liquid is poured into a storage tank, controlled at 8℃-12℃, sealed, and aged for 30 days for low-temperature sedimentation.

[0014] (7) After aging, the upper layer of original liquid is removed and poured into storage tanks, controlled at 8℃-12℃, sealed, and left to stand for 45 days.

[0015] (8) After standing, the mixture is sterilized at high temperature and the fusel oil is removed before being put into the filling machine for dispensing;

[0016] (9) Sterilize the packaging container in advance, fill the original liquid with an automatic filling machine, seal the container, and you will get the amla fruit and honey fermented red wine.

[0017] Furthermore, in step (3), the Baume degree of the honey is ≤39 degrees; in step (4), the Baume degree of the honey is ≤39 degrees; and in step (5), the Baume degree of the honey is ≥41 degrees.

[0018] In summary, the present invention has the following beneficial effects:

[0019] This invention uses fresh amla fruit, rock sugar, and honey as raw materials, employing methods such as washing, fine sieving, crushing, pitting, juicing, sterilization, hot fermentation, cold fermentation, and low-temperature aging to produce a red wine with a ruby ​​color, full tannins, smooth texture, and a mellow aftertaste. It is a unique and novel fruit wine. The red wine produced by this invention is rich in superoxide dismutase activity, polyphenolic compounds, vitamins, amino acids, trace elements, and fatty acids. The red wine produced by this invention has a perfect blend of sweetness, acidity, and astringency, without any distinct layers or unpleasant taste, giving a pleasant and elegant feeling. It plays an important role in prolonging life and strengthening the body, and is suitable for the general population. Moderate consumption has no toxic side effects. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] A method for brewing red wine using amla fruit and honey, comprising the following steps:

[0022] (1) Wash, finely sieve, crush and remove the pits from fresh amla fruits, select 75% of the amla fruit pulp by weight to extract juice and pasteurize it.

[0023] (2) Add 15% by weight of rock sugar, control the temperature at 55℃-60℃, and stir repeatedly until the rock sugar is completely dissolved;

[0024] (3) Cool down to 30℃-35℃, add 5% by weight of honey with a Baume degree of ≤39 degrees, stir well, seal, and ferment for 3-4 weeks. Then pour out the liquid and boil for 10-20 minutes. Preferably, use large-grain honey.

[0025] (4) Add 3% by weight of honey with a Baume degree of ≤39 degrees, cool down again and control the temperature at 18℃--22℃, stir evenly, seal, cold ferment for 6 weeks, pour out, and boil for 10-20 minutes; preferably, use large-grain honey.

[0026] (5) Filter to remove impurities, pour into a container, add 2% by weight of honey with a Baume degree of ≥41 degrees, control the temperature at 15℃-22℃, seal, continue fermentation for 2-3 weeks, pour out, and boil for 10 minutes; preferably, use large-grain honey.

[0027] (6) After fermentation, the upper layer of original liquid is separated, and then the upper layer of original liquid is poured into a storage tank, controlled at 8℃-12℃, sealed, and aged for 30 days for low-temperature sedimentation.

[0028] (7) After aging, the upper layer of original liquid is removed and poured into storage tanks, controlled at 8℃-12℃, sealed, and left to stand for 45 days.

[0029] (8) After standing, the mixture is sterilized at high temperature and the fusel oil is removed before being put into the filling machine for dispensing;

[0030] (9) Sterilize the packaging container in advance, fill the original liquid with an automatic filling machine, seal the container, and you will get the amla fruit and honey fermented red wine.

[0031] This invention uses fresh amla fruit, rock sugar, and honey as raw materials, employing methods such as washing, fine sieving, crushing, pitting, juicing, sterilization, hot fermentation, cold fermentation, and low-temperature aging to produce a red wine with a ruby ​​color, full tannins, smooth texture, and a mellow aftertaste. It is a unique and novel fruit wine. The red wine produced by this invention is rich in superoxide dismutase (SOD) activity (60,000 IU / 100g), over 17% polyphenolic compounds (also known as tannins), 12 vitamins (especially rich in heat-resistant and highly stable vitamin C, with a content reaching 6500-8000mg / 100g), 17 amino acids (total content reaching 185mg / 100g), 16 trace elements, and 26% fatty acids, etc. The red wine brewed by this invention has a perfect blend of sweetness, sourness, and astringency, without any separation or unpleasant taste, giving people a pleasant and elegant feeling. It plays an important role in prolonging life and strengthening the body. It can be consumed by the general population, and when consumed in moderation, it has no toxic side effects.

[0032] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions claimed by the present invention.

Claims

1. A method for brewing red wine using amla fruit and honey, characterized in that, Includes the following steps: (1) Wash, finely sieve, crush and remove the pits from fresh amla fruits, select 75% of the amla fruit pulp by weight to extract juice and pasteurize it; (2) Add 15% by weight of rock sugar, control the temperature at 55℃-60℃, and stir repeatedly until the rock sugar is completely dissolved; (3) Cool down to 30℃-35℃, add 5% honey by weight, stir well, seal, and ferment for 3-4 weeks. Then pour out the liquid and boil for 10-20 minutes. (4) Add 3% honey by weight, cool down again and control the temperature at 18℃-22℃, stir well, seal, cold ferment for 6 weeks, pour out, and boil for 10-20 minutes. (5) Filter to remove impurities, pour into a container, add 2% honey by weight, control the temperature at 15℃-22℃, seal, continue fermentation for 2-3 weeks, pour out, and boil for 10 minutes. (6) After fermentation, the upper liquid is separated and then poured into a storage tank. The temperature is controlled at 8℃-12℃, sealed, and aged for 30 days for low-temperature sedimentation. (7) After aging, the upper layer of original liquid is removed and poured into storage tanks, controlled at 8℃-12℃, sealed, and left to stand for 45 days. (8) After standing, the product is sterilized at high temperature and the fusel oil is removed before being put into the filling machine for dispensing; (9) Sterilize the packaging container in advance, fill it with the original liquid using an automatic filling machine, and seal it to obtain amla fruit and honey fermented red wine.

2. The brewing method for red wine fermented from amla fruit and honey as described in claim 1, characterized in that, In step (3), the Baume degree of the honey is ≤39 degrees; in step (4), the Baume degree of the honey is ≤39 degrees; and in step (5), the Baume degree of the honey is ≥41 degrees.