CN101508946A - Gingkgo vinous liquor and brewing method - Google Patents
Gingkgo vinous liquor and brewing method Download PDFInfo
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- CN101508946A CN101508946A CNA2009100644135A CN200910064413A CN101508946A CN 101508946 A CN101508946 A CN 101508946A CN A2009100644135 A CNA2009100644135 A CN A2009100644135A CN 200910064413 A CN200910064413 A CN 200910064413A CN 101508946 A CN101508946 A CN 101508946A
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Abstract
The invention relates to a gingko wine which is brewed by the raw materials based on the parts by weight: 1000 parts of grapes, 5-8 parts of folium ginkgo, 1-3 parts of ginkgo blossoms and 10-15 parts of ginkgo nut. The product of the invention has body-building function; researches prove that the grapes and the gingkoes have more than 170 body-building components which are known at present and include flavonoid, lactones, glucide, amino acids, vitamins, trace elements and the like, so as to have obvious effect on improving and maintaining cardiovascular system, central nervous system and digestive system; especially, flavonol in flavone plays key role on cleaning free radical and resisting aging. The product of the invention is mellow in mouthfeel and has aromatic flavor.
Description
Technical field
The present invention relates to a kind of wine and brew method thereof.Especially relate to a kind of gingkgo vinous liquor and brew method thereof.
Background technology
The ginkgo whole body all is precious.The ginkgo timber structure is well-balanced, texture is fine and close, do not stick up and do not split, and erosion resistance is strong, is the excellent material of technology engraving, exquisite furniture, luxurious building and interior decoration, have the title of " silver-colored incense wood ".Its material has a fine grain, and it is light, bright and clean soft and moist to grow greasy amount, is easy to processing; The fiber high resilience, deadlocked power is strong, and is corrosion-resistant, do not stick up not split indeformablely, has special medicine fragrance concurrently, and the anxiety of free from insect pests is durable in use; Ginkgo Leaf is rich in active substance, is pharmaceutical raw material preferably.All exist the important active substance of two classes in Ginkgo Leaf, ginkgo and the ginkgo nut, be flavonoid compound and lactone compound, can be used for treating coronary heart disease, cardiovascular diseases, stenocardia, the hypermnesis function is treated senile dementia and is prevented and treated tetter, alopecia etc.But utilizing raw materials such as Ginkgo Leaf, ginkgo, ginkgo nut and grape to take brew grape wine at present still is a strange field, and therefore, it is exactly purpose of the present invention that invention utilizes raw materials such as Ginkgo Leaf, ginkgo, ginkgo nut and grape to take brew grape wine.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of gingkgo vinous liquor.
Another technical problem that the present invention will solve provides a kind of brew method of gingkgo vinous liquor.
For solving the problems of the technologies described above, a kind of gingkgo vinous liquor of the present invention is that the raw material brew by following parts by weight forms:
1000 parts of grapes, 5～8 parts of Ginkgo Leaves, 1～3 part of ginkgo, 10～15 parts of ginkgo nuts.
Further, it can also comprise the raw material of following parts by weight: 10～15 parts of Chinese yams.
Further, it can also comprise the raw material of following parts by weight: 1～3 part of chrysanthemum.
Further, it can also comprise the raw material of following parts by weight: 10～15 parts of hawthorn.
Further, it can also comprise the raw material of following parts by weight: 5～8 parts of matrimony vines.
Further, it can also comprise the raw material of following parts by weight: 3～4 parts of Radix Rehmanniae Preparata.
Further, it can also comprise the raw material of following parts by weight: 4～5 parts of Fructus Cornis.
For solving the problems of the technologies described above, the brew method of a kind of gingkgo vinous liquor of the present invention comprises the steps:
1) selection of raw material
Select following materials based on weight for use:
1000 parts of grapes, 5～8 parts of Ginkgo Leaves, 1～3 part of ginkgo, 10～15 parts of ginkgo nuts,
10～15 parts of Chinese yams, 1～3 part of chrysanthemum, 10～15 parts of hawthorn, 5～8 parts of matrimony vines,
3～4 parts of Radix Rehmanniae Preparata, 4～5 parts of Fructus Cornis.
2) processing of raw material
The grape fragmentation is standby; Pulverize Ginkgo Leaf, ginkgo, ginkgo nut oven dry standby; Pulverize chrysanthemum, Chinese yam oven dry standby; With hawthorn, matrimony vine, Radix Rehmanniae Preparata, Fructus Corni boiling, broken then standby;
Grape after the fragmentation, Ginkgo Leaf, ginkgo, ginkgo nut, chrysanthemum, Chinese yam, hawthorn, matrimony vine, Radix Rehmanniae Preparata and Fructus Corni are mixed, stir, get mixture A.
3) fermentation
Mixture A is dropped into fermentation equipment to ferment; Prior fermentation 12～17 days, zymamsis finishes; Later stage fermentation 15～45 days gets mixture B.
4), ageing
The ageing in early stage: later stage fermentation finishes later mixture B belt leather, slag ageing 90～110 days, and elimination skin slag is called the belt leather ageing then, and anti-oxidant, the antidotal material that is beneficial to increase in the wine liquid forms;
Later stage ageing: continue ageing 80～100 days behind the elimination skin slag, make gingkgo vinous liquor.
Product of the present invention has body-building function: according to research, kind surplus the body-building composition of present known grape and ginkgo has 170, contain flavonoid, lactone, carbohydrate, amino acid, VITAMIN, trace element etc., to cardiovascular systems, the improvement of central nervous system, Digestive tract and maintenance function have flavonol in the remarkable effect, particularly flavones at the cleaning free radical, play a crucial role aspect anti-ageing.Mellow, the aromatic flavour of product mouthfeel of the present invention.
Embodiment
Embodiment 1
A kind of gingkgo vinous liquor is that the raw material brew by following parts by weight forms:
1000 parts of grapes, 5 parts of Ginkgo Leaves, 1 part of ginkgo, 10 parts of ginkgo nuts,
10 parts of Chinese yams, 1 part of chrysanthemum, 10 parts of hawthorn, 5 parts of matrimony vines,
3 parts of Radix Rehmanniae Preparata, 4 parts of Fructus Cornis.
The brew method of a kind of gingkgo vinous liquor of the present invention comprises the steps:
1) selection of raw material
Select following materials based on weight for use:
1000 parts of grapes, 5 parts of Ginkgo Leaves, 1 part of ginkgo, 10 parts of ginkgo nuts,
10 parts of Chinese yams, 1 part of chrysanthemum, 10 parts of hawthorn, 5 parts of matrimony vines,
3 parts of Radix Rehmanniae Preparata, 4 parts of Fructus Cornis;
2) processing of raw material
The grape fragmentation is standby; Pulverize Ginkgo Leaf, ginkgo, ginkgo nut oven dry standby; Pulverize chrysanthemum, Chinese yam oven dry standby; With hawthorn, matrimony vine, Radix Rehmanniae Preparata, Fructus Corni boiling, broken then standby;
Grape after the fragmentation, Ginkgo Leaf, ginkgo, ginkgo nut, chrysanthemum, Chinese yam, hawthorn, matrimony vine, Radix Rehmanniae Preparata and Fructus Corni are mixed, stir, get mixture A;
3) fermentation
Mixture A is dropped into fermentation equipment to ferment; Prior fermentation 12 days, zymamsis finishes; Later stage fermentation 45 days;
4), ageing
The ageing in early stage: belt leather, slag ageing were 90 days after later stage fermentation finished, and elimination skin slag is called the belt leather ageing then, and anti-oxidant, the antidotal material that is beneficial to increase in the wine liquid forms;
Later stage ageing: continue ageing 100 days behind the elimination skin slag, make gingkgo vinous liquor.
Embodiment 2
A kind of gingkgo vinous liquor is that the raw material brew by following parts by weight forms:
1000 parts of grapes, 8 parts of Ginkgo Leaves, 3 parts of ginkgoes, 15 parts of ginkgo nuts,
15 parts of Chinese yams, 3 parts of chrysanthemums, 15 parts of hawthorn, 8 parts of matrimony vines,
4 parts of Radix Rehmanniae Preparata, 5 parts of Fructus Cornis.
The brew method of a kind of gingkgo vinous liquor of the present invention comprises the steps:
1) selection of raw material
Select following materials based on weight for use:
1000 parts of grapes, 8 parts of Ginkgo Leaves, 3 parts of ginkgoes, 15 parts of ginkgo nuts,
15 parts of Chinese yams, 3 parts of chrysanthemums, 15 parts of hawthorn, 8 parts of matrimony vines,
4 parts of Radix Rehmanniae Preparata, 5 parts of Fructus Cornis;
2) processing of raw material
The grape fragmentation is standby; Pulverize Ginkgo Leaf, ginkgo, ginkgo nut oven dry standby; Pulverize chrysanthemum, Chinese yam oven dry standby; With hawthorn, matrimony vine, Radix Rehmanniae Preparata, sweet potato boiling, broken then standby;
Grape after the fragmentation, Ginkgo Leaf, ginkgo, ginkgo nut, chrysanthemum, Chinese yam, hawthorn, matrimony vine, Radix Rehmanniae Preparata and Fructus Corni are mixed, stir, get mixture A;
3) fermentation
Mixture A is dropped into fermentation equipment to ferment; Prior fermentation 17 days, zymamsis finishes; Later stage fermentation 15 days.
4), ageing
The ageing in early stage: belt leather, slag ageing were 110 days after later stage fermentation finished, and elimination skin slag is called the belt leather ageing then, and anti-oxidant, the antidotal material that is beneficial to increase in the wine liquid forms;
Later stage ageing: continue ageing 80 days behind the elimination skin slag, make gingkgo vinous liquor.
Embodiment 3
A kind of gingkgo vinous liquor is that the raw material brew by following parts by weight forms:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts,
13 parts of Chinese yams, 2 parts of chrysanthemums, 12 parts of hawthorn, 6.5 parts of matrimony vines,
3.5 parts of Radix Rehmanniae Preparata, 4.5 parts of Fructus Cornis.
The brew method of a kind of gingkgo vinous liquor of the present invention comprises the steps:
1) selection of raw material
Select following materials based on weight for use:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts,
13 parts of Chinese yams, 2 parts of chrysanthemums, 12 parts of hawthorn, 6.5 parts of matrimony vines,
3.5 parts of Radix Rehmanniae Preparata, 4.5 parts of Fructus Cornis;
2) processing of raw material
The grape fragmentation is standby; Pulverize Ginkgo Leaf, ginkgo, ginkgo nut oven dry standby; Pulverize chrysanthemum, Chinese yam oven dry standby; With hawthorn, matrimony vine, Radix Rehmanniae Preparata, Fructus Corni boiling, broken then standby;
Grape after the fragmentation, Ginkgo Leaf, ginkgo, ginkgo nut, chrysanthemum, Chinese yam, hawthorn, matrimony vine, Radix Rehmanniae Preparata and Fructus Corni are mixed, stir, get mixture A;
3) fermentation
Mixture A is dropped into fermentation equipment to ferment; Prior fermentation 15 days, zymamsis finishes; Later stage fermentation 35 days;
4), ageing
The ageing in early stage: belt leather, slag ageing were 100 days after later stage fermentation finished, and elimination skin slag is called the belt leather ageing then, and anti-oxidant, the antidotal material that is beneficial to increase in the wine liquid forms;
Later stage ageing: continue ageing 90 days behind the elimination skin slag, make gingkgo vinous liquor.
Embodiment 4
Repeat embodiment 1, its difference only is: select following materials based on weight for use:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts,
13 parts of Chinese yams, 2 parts of chrysanthemums, 12 parts of hawthorn, 6.5 parts of matrimony vines,
3.5 parts of Radix Rehmanniae Preparata.
Embodiment 5
Repeat embodiment 2, its difference only is: select following materials based on weight for use:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts,
13 parts of Chinese yams, 2 parts of chrysanthemums, 12 parts of hawthorn, 6.5 parts of matrimony vines.
Embodiment 6
Repeat embodiment 3, its difference only is: select following materials based on weight for use:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts,
13 parts of Chinese yams, 2 parts of chrysanthemums, 12 parts of hawthorn.
Embodiment 7
Repeat embodiment 3, its difference only is: select following materials based on weight for use:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts,
13 parts of Chinese yams, 2 parts of chrysanthemums.
Embodiment 8
Repeat embodiment 3, its difference only is: select following materials based on weight for use:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts,
13 parts of Chinese yams.
Embodiment 9
Repeat embodiment 3, its difference only is: select following materials based on weight for use:
1000 parts of grapes, 6.5 parts of Ginkgo Leaves, 2 parts of ginkgoes, 12 parts of ginkgo nuts.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (8)
1, a kind of gingkgo vinous liquor is characterized in that, is that the raw material brew by following parts by weight forms:
1000 parts of grapes, 5～8 parts of Ginkgo Leaves, 1～3 part of ginkgo, 10～15 parts of ginkgo nuts.
2, gingkgo vinous liquor according to claim 1 is characterized in that, it also comprises the raw material of following parts by weight: 10～15 parts of Chinese yams.
3, gingkgo vinous liquor according to claim 1 and 2 is characterized in that, it also comprises the raw material of following parts by weight: 1～3 part of chrysanthemum.
4, gingkgo vinous liquor according to claim 3 is characterized in that, it also comprises the raw material of following parts by weight: 10～15 parts of hawthorn.
5, gingkgo vinous liquor according to claim 4 is characterized in that, it also comprises the raw material of following parts by weight: 5～8 parts of matrimony vines.
6, gingkgo vinous liquor according to claim 5 is characterized in that, it also comprises the raw material of following parts by weight: 3～4 parts of Radix Rehmanniae Preparata.
7, gingkgo vinous liquor according to claim 6 is characterized in that, it also comprises the raw material of following parts by weight: 4～5 parts of Fructus Cornis.
8, a kind of brew method of gingkgo vinous liquor is characterized in that, comprises the steps:
1) selection of raw material
Select following materials based on weight for use:
1000 parts of grapes, 5～8 parts of Ginkgo Leaves, 1～3 part of ginkgo, 10～15 parts of ginkgo nuts,
10～15 parts of Chinese yams, 1～3 part of chrysanthemum, 10～15 parts of hawthorn, 5～8 parts of matrimony vines,
3～4 parts of Radix Rehmanniae Preparata, 4～5 parts of Fructus Cornis.
2) processing of raw material
The grape fragmentation is standby; Pulverize Ginkgo Leaf, ginkgo, ginkgo nut oven dry standby; Pulverize chrysanthemum, Chinese yam oven dry standby; With hawthorn, matrimony vine, Radix Rehmanniae Preparata, Fructus Corni boiling, broken then standby;
Grape after the fragmentation, Ginkgo Leaf, ginkgo, ginkgo nut, chrysanthemum, Chinese yam, hawthorn, matrimony vine, Radix Rehmanniae Preparata and Fructus Corni are mixed, stir, get mixture A.
3) fermentation
Mixture A is dropped into fermentation equipment to ferment; Prior fermentation 12～17 days, zymamsis finishes; Later stage fermentation 15～45 days.
4), ageing
The ageing in early stage: belt leather, slag ageing were 90～110 days after later stage fermentation finished, then elimination skin, slag;
Later stage ageing: continue ageing 80～100 days behind elimination skin, the slag, make gingkgo vinous liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100644135A CN101508946A (en) | 2009-03-18 | 2009-03-18 | Gingkgo vinous liquor and brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100644135A CN101508946A (en) | 2009-03-18 | 2009-03-18 | Gingkgo vinous liquor and brewing method |
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| CN101508946A true CN101508946A (en) | 2009-08-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2009100644135A Pending CN101508946A (en) | 2009-03-18 | 2009-03-18 | Gingkgo vinous liquor and brewing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955867A (en) * | 2010-10-11 | 2011-01-26 | 河北科技师范学院 | Chrysanthemum dry red wine |
| CN102813869A (en) * | 2012-09-06 | 2012-12-12 | 苏州谷力生物科技有限公司 | Health care product with effect of preventing senile dementia |
| CN103232911A (en) * | 2013-05-13 | 2013-08-07 | 焦作市易生元酒业股份有限公司 | Chinese yam and grape wine and brewing method thereof |
| CN103275845A (en) * | 2013-05-28 | 2013-09-04 | 贵州苗都酒业有限公司 | Preparing method of blueberry beverage |
| CN103476917A (en) * | 2010-11-29 | 2013-12-25 | 高思 | Grape wine of nutritional enhancement |
| CN105725186A (en) * | 2016-02-03 | 2016-07-06 | 程雪娇 | Health care liquid which can enhance human immunity and resist ageing and preparation method of health care liquid |
-
2009
- 2009-03-18 CN CNA2009100644135A patent/CN101508946A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955867A (en) * | 2010-10-11 | 2011-01-26 | 河北科技师范学院 | Chrysanthemum dry red wine |
| CN101955867B (en) * | 2010-10-11 | 2012-11-14 | 河北科技师范学院 | Chrysanthemum dry red wine |
| CN103476917A (en) * | 2010-11-29 | 2013-12-25 | 高思 | Grape wine of nutritional enhancement |
| CN102813869A (en) * | 2012-09-06 | 2012-12-12 | 苏州谷力生物科技有限公司 | Health care product with effect of preventing senile dementia |
| CN103232911A (en) * | 2013-05-13 | 2013-08-07 | 焦作市易生元酒业股份有限公司 | Chinese yam and grape wine and brewing method thereof |
| CN103275845A (en) * | 2013-05-28 | 2013-09-04 | 贵州苗都酒业有限公司 | Preparing method of blueberry beverage |
| CN105725186A (en) * | 2016-02-03 | 2016-07-06 | 程雪娇 | Health care liquid which can enhance human immunity and resist ageing and preparation method of health care liquid |
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Application publication date: 20090819 |