CN101649281A - Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof - Google Patents

Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof Download PDF

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Publication number
CN101649281A
CN101649281A CN200910187482A CN200910187482A CN101649281A CN 101649281 A CN101649281 A CN 101649281A CN 200910187482 A CN200910187482 A CN 200910187482A CN 200910187482 A CN200910187482 A CN 200910187482A CN 101649281 A CN101649281 A CN 101649281A
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fruit
enzymolysis
blueberry
acanthopanax sessiliflorus
wine
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CN200910187482A
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孙尤海
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Dandong Huaning Tianjian Food Co.,Ltd.
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Dalian Polytechnic University
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Abstract

The invention relates to blueberry acanthopanax sessiliflorus fruit wine and a brewing method thereof. The blueberry acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: blueberry fruit, acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: after mixing the blueberry fruits with the acanthopanax sessiliflorus fruits according to a certain proportion, pumping the blueberry fruits and the acanthopanax sessiliflorus fruits into heating equipment to heat to 40 DEG C to 50 DEG C by a screw pump, enzymolyzing, squeezing, enzymolyzing for the second time, killing enzyme, cooling, filtering, infusing in alcohol, storing, and adding an appropriate amount of red grape wine base, syrup, andthe like when preparing. The product has the advantages of mellow fruity flavour, transparency, brightness, pure taste and rich nutrition, has the functions of resisting the aging and tumors and enhancing the immunity, has the significant effect on preventing cardio-cerebrovascular diseases especially, can improve the human immunity after being drunk frequently and is beneficial to health.

Description

Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof
Technical field
The present invention relates to alcoholic beverage and preparation method thereof, more specifically to utilizing blueberry and fruit of Acanthopanax sessiliflorus brewing blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof.
Background technology
Sessileflower Acanthopanax Bark, Radix Acanthopanacis Senticosi, English name: Manyprickle Acathopanax Root belongs to the Araliaceae Acanthopanax, is born in the woods of hillside to reach in the shrubbery of roadside, is distributed in ground such as northeast, Central China, East China, south China.
Analyze after deliberation that main component is in the Sessileflower Acanthopanax Bark; The carotene of polysaccharide, amino acid, lipid acid, vitamin A, B1, B2 and volume; Contain sesamin, coumarin, flavones, wooden Quan ketone, non-aromaticity unsaturated organic acid, and mineral composition such as manganese, copper, magnesium, cobalt, nickel, zinc, iron, sodium, potassium, calcium.
Modern medicine studies have shown that the effect characteristics and the genseng of Sessileflower Acanthopanax Bark is basic identical, has the disorder of the body of adjusting, makes it to be tending towards normal function, and good antifatigue effect is arranged, and is remarkable than genseng, and can significantly improve hypoxia-bearing capability.Bowl spares, benefit smart, strong will, wind-damp dispelling, strengthen the bone, effects such as blood circulation and promoting silt, the diuresis of being good for the stomach.Obey for a long time " make light of one's life by commiting suicide and endure hardships ".
Sessileflower Acanthopanax Bark contains noticeable composition-Sessileflower Acanthopanax Bark glucoside, and it can stimulate the mind ﹠ body vigor.Numerous scientific publication things about Sessileflower Acanthopanax Bark are verified its antifatigue effect, the ability of enhancing stamina, enhancing alertness and learning capacity.Numerous usages have all obtained confirmation in human experimentation.Sessileflower Acanthopanax Bark is rehabilitation after being ill, bears too much pressure or anxiety, and it is excessive to work, and chronic disease causes weakly crowd and those need reach the very welcome self-medication medicine of philtrum on physiology and psychological performance peak.At present there is the report of considerable quantity to point out that it has the support immunity system equally, recovers improper ypotension, improve the recycle system, make disorderly glycolipid metabolism normalizing.Sessileflower Acanthopanax Bark contains the Sessileflower Acanthopanax Bark glucoside, and suprarenal gland is had good effect, and this small body of gland is positioned at the hormone of suprarenal secretion resisting fatigue.Taking Sessileflower Acanthopanax Bark is considered to advance body to solve the physical stress that is exposed to overwork from heat.And strengthen the disease ability of resisting.The Sessileflower Acanthopanax Bark glucoside demonstrates and can improve acuity and physics endurance, does not but contain the effectiveness that the caffeine product has and goes down.Studies show that Sessileflower Acanthopanax Bark can improve the use of motion muscle to oxygen.This means aerobic exercise that human body can maintain a more long and from exercise fatigue, recover sooner.
Some province output of wild Sessileflower Acanthopanax Bark main product three provinces in the northeast of China and North China are many with three provinces in the northeast of China, according to relevant department the wild Radix Et Caulis Acanthopanacis Senticosi standing stock investigation in three provinces in the northeast of China is shown, be about 10,000 tons before the eighties in 20th century, from 2000, the peasant of three provinces in the northeast of China spontaneously carries out the artificial growth Sessileflower Acanthopanax Bark, the total area of three provinces in the northeast of China's artificial culture Sessileflower Acanthopanax Bark in 2000 has just reached about 2000 mu, because with the Sessileflower Acanthopanax Bark is the new drug of main material production, the output of special medicine and Chinese patent medicine increases by a fairly big margin, built and newly-built medicine materical crude slice manufacturing enterprise, the manufacturing enterprise of healthcare products manufacturing enterprise and production Sessileflower Acanthopanax Bark wine is more, the Sessileflower Acanthopanax Bark demand increases severely, more than ten thousand mu of Sessileflower Acanthopanax Bark cultivated area fast development to 1, because the continuous increase of artificial culture Sessileflower Acanthopanax Bark area is for good raw material basis has been established in the Sessileflower Acanthopanax Bark deep processing.
Blue berry formal name used at school Vaccinium uliginosum has another name called all persimmons, and blue berry contains sugared 8-11%; Total acid 2-2.5%; Contain 16 seed amino acids and contain VITAMIN such as vitamins C, VITMAIN B1, vitamin P.Also has various trace elements simultaneously.According to nearest research, blue berry has the cranial nerve of preventing aging, cardiac function enhancing, make eye bright and unique effects such as anticancer.
The blueberry juice look purplish red, and sweet and sour has the distinctive fragrance of blueberry.Blueberry juice is of many uses, can produce fruit wine, jam, nectar, can also make candy, ice cream, sandwich cake etc., can also extract natural pigment simultaneously.Anthocyanin pigment content in the blueberry fruit branch is very high, and according to the pertinent data record, wild blueberry anthocyanin pigment appetite is up to 0.33-3.38g/100g, and kind is abundant.Just contain delphinidin, anthocyanidin, primulin, petunidin when mazarine when fruit maturation or blueness, 5 kinds of anthocyanins such as paeonidin, this anthocyanin is very remarkable to the effect of eyes, has made health care medicine in Europe, and its effect has obtained common recognition.
In recent years, the development and use of blueberry industry are favored in China the Northeast.Because blue berry has high anti-oxidant activity, its pulp exquisiteness, sweet acid appropriateness, through behind the scientific allocation, blueberry beverage series and the pleasant delicate fragrance of tool produced with advanced person's sterile filling, get consumer reception very much, these " blueberry epoch " that show the scientists indication arrive.
According to expert's research, blue berry gives birth in the virgin forest area in large and small Xing'an Mountains, China northeast, for perennial fallen leaves or evergreen tree, has another name called cowberry, is commonly called as the city fruit, and its fruit is a berry, is blue, and subcircular is a kind of natural wild fruit.Owing to be rich in anthocyanidin in its fruit, can remove the free radical of infringement human body effectively.According to the high new projects of Chinese agriculture research centre to the blue berry assay determination, contain 4790 milligrams in amino acid, protein 400-700 milligram, fatty 500-600 milligram, carbohydrate 12.3-15.3 milligram in every hectogram blueberry fresh fruit, and contain multiple nutrients compositions such as vitamin E2, vitamin A, superoxide-dismutase, belong to the good fruit of nutrition in fact.External scientist thinks that blue berry has high anti-cancer function.A research report in USDA human nutrition research centre is pointed out: blue berry is the anti-oxidant activity height in 41 kinds of tested fruits and vegetables, and its healthy nutritive value is higher than fruit such as apple, grape, orange, can be rated as " king of world's fruit ".The Japan blueberry scientist of association discovers: wild blueberry really contains a kind of to human body and the indispensable important element of retina, can the human activin cell, delay senility, easing eyes fatigue, make eyes brighter.Thus, blueberry food is sold very fiery in the Japanese market.Just because of blue berry has unique nutrition and health care effect aspect the sub-health status solving human modern disease and improve, blueberry food is classified as one of human five big heath food by Food and Argriculture OrganizationFAO.
At present, mainly utilize Sessileflower Acanthopanax Bark to be raw material production Sessileflower Acanthopanax Bark medicinal extract, Sessileflower Acanthopanax Bark tea, Sessileflower Acanthopanax Bark medicine both at home and abroad.Publication number is CN101074415A, denomination of invention utilizes Radix Et Caulis Acanthopanacis Senticosi to be raw material for " Wilsonii wine and preparation method thereof " discloses, and added natural Chinese medicinal herb such as the Radix Astragali, matrimony vine, Chinese yam, hawthorn, genseng, hippocampus, Cordyceps sinensis, adopt behind the decocting method extracting effective components to blend to form with allotments such as liquor, bee pollen, honey, royal jelly.Publication number is CN1159430C, and denomination of invention forms for the fermentation of prepared using traditional technology for " a kind of acanthopanax root grape wine and preparation method thereof " discloses with Radix Acanthopanacis Senticosi fruit and Vitis Amurensis.
Summary of the invention
The invention provides a kind of fruit of Acanthopanax sessiliflorus that utilizes, be equipped with raw materials such as blue berry,, call in allotments such as the former wine of an amount of fermentation red grape, granulated sugar again and form through enzymolysis, squeezing, secondary enzymolysis, the enzyme that goes out, cooling, filtration, alcohol infuse, storage.The smell of fruits is very sweet for this product, limpid bright, pure taste, nutritious, often drinks and can improve body immunity, and the Dietotherapy health fruit tonic wine of useful health of human body is the new variety of fruit wine class.Not only contain the Sessileflower Acanthopanax Bark rich nutrient substances in the blueberry acanthopanax sessiliflorus fruit wine, the multiple nutritional components of also having replenished blue berry is often drunk, and is good for health.
A kind of blueberry acanthopanax sessiliflorus fruit wine, be made up of blue berry, fruit of Acanthopanax sessiliflorus, the former wine of red grape, alcohol, sucrose and brewing water, the per-cent that blue berry, fruit of Acanthopanax sessiliflorus, the former wine of red grape, deodorizing alcohol, sucrose and brewing water raw material weight separately account for gross weight is respectively: 15-30%, 15-40%, 5-15%, 5-15%, 5-20%, 30-50.
The inventive method can reach by following measure:
A, fruit of Acanthopanax sessiliflorus, blue berry proportionally mixed after, pump into spiral pump and to be heated to 40 ℃ to 50 ℃ in the warming-up device;
B, the fruit juice after will heating pump into enzymolysis in the enzymatic vessel, and the polygalacturonase consumption is 0.4kg-1.5kg/10000kg, and hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
Behind c, the enzymolysis enzymolysis fruit juice pumped in the squeezing machine and squeeze;
D, the fruit juice that squeezing is produced pump into and carry out secondary enzymolysis in the secondary enzymolysis jar; The polygalacturonase consumption of secondary enzymolysis is 0.2kg-0.8kg/10000kg; Hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
E, with the enzyme that goes out of the enzymolysis fruit juice after the secondary enzymolysis, the enzyme that goes out can be in the enzyme jar that goes out airtight carrying out, 95 ℃-100 ℃ of enzyme-removal temperatures, time 5-10 minute; Be cooled to normal temperature then;
F, cooled fruit juice is filtered with diatomite filter;
G, the fruit juice after will filtering transfer to the alcoholic amount of fruit juice 10%-20% by weight with the deodorizing alcohol of 60%-70% by weight, and be standby;
H, get above-mentioned alcoholic fruit juice when joining wine and call in the former wine 5-15% of red grape; Sucrose 5-20%; Brewing water 30-60%; With deodorizing alcohol above-mentioned work in-process acanthopanax sessiliflorus fruit wine alcoholic strength is adjusted into 5%-15% by weight; Stir; Can after filtration,, be packaged to be the blueberry acanthopanax sessiliflorus fruit wine finished product.
The present invention possesses following advantage:
1, utilizes water-fast materials such as pectin in pectinase enzymatic hydrolysis fruit of Acanthopanax sessiliflorus, the blue berry, Mierocrystalline cellulose, polysaccharide, shortened the ageing brewing time of fruit wine greatly, kept the fragrance and the style of original fruit, do not destroy the nutritive ingredient of fruit.
2, fruit of Acanthopanax sessiliflorus, blue berry are made the former wine ageing of immersion through enzymolysis, squeezing, secondary enzymolysis, the enzyme that goes out, alcohol infuse, make fruit of Acanthopanax sessiliflorus, blue berry are produced fruital preferably, call in the red grape fermented wine during allotment, make blueberry acanthopanax sessiliflorus fruit wine contain fermented wine Chen Xiang preferably, fruital, aroma are harmonious, make that the blueberry acanthopanax sessiliflorus fruit wine fruital is outstanding, long, the pure taste, nutritious, pleasant agreeable to the taste of aftertaste.
3, the inventive method blueberry acanthopanax sessiliflorus fruit wine is with short production cycle, and can allocate about general half a year and dispatch from the factory, and also superior in quality, the former wine that has changed traditional technology needs long storage, take a large amount of bunkerages, overstock the shortcoming of substantial contribution, greatly reduce the fruit wine production cost.
Embodiment
Embodiment 1
Get 300 kilograms of fruit of Acanthopanax sessiliflorus, 100 kilograms of blue berry, the mixing back pumps into spiral pump and is heated to 50 ℃ in the Cooling or heating jar; Add polygalacturonase 60 grams, stirring, enzymolysis; After 2 hours enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 320 kilograms in enzymolysis juice; 320 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 24 gram polygalacturonases, hydrolysis temperature is controlled at 45 ℃-50 ℃, enzymolysis after 2 hours enzymolysis juice temperature risen to 95 ℃ 10 minutes, be cooled to normal temperature; Filter with diatomite filter, obtain 300 kilograms in the clear juice of enzymolysis; The clear juice of 300 kilograms of enzymolysis are added by weight 100 kilograms of 70% deodorizing alcohol, make ethanol content 17% fruit juice by weight, store; Get 400 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 50 kilograms of 15% former wine of red grape by weight, call in by weight 100 kilograms of 70% deodorizing alcohol; In addition, in sugar dissolving kettle, add 110 kilograms of white sugars, add 380 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the blueberry acanthopanax sessiliflorus fruit wine finished product.
Embodiment 2
Get 1500 kilograms of fruit of Acanthopanax sessiliflorus, 1500 kilograms of blue berry, the mixing back pumps into spiral pump and is heated to 40 ℃ in the Cooling or heating jar; Add polygalacturonase 120 grams, stirring, enzymolysis; After 1 hour enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 2400 kilograms in enzymolysis juice; 2400 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 60 gram polygalacturonases, hydrolysis temperature is controlled at 30 ℃-35 ℃, enzymolysis after 1 hour with enzymolysis juice by the heat exchanger enzyme that goes out, enzyme-removal temperature is controlled at 120 ℃, and 5 second of time, postcooling was to normal temperature; Filter with diatomite filter, obtain 2150 kilograms in the clear juice of enzymolysis; The clear juice of 2150 kilograms of enzymolysis are added by weight 416 kilograms of 60% deodorizing alcohol, make ethanol content 10% fruit juice by weight, store; Get 2500 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 1500 kilograms of 15% former wine of red grape by weight, call in by weight 42 kilograms of 60% deodorizing alcohol; In addition, in sugar dissolving kettle, add 250 kilograms of white sugars, add 5800 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the blueberry acanthopanax sessiliflorus fruit wine finished product.
Embodiment 3
Get 150 kilograms of fruit of Acanthopanax sessiliflorus, 250 kilograms of blue berry, the mixing back pumps into spiral pump and is heated to 45 ℃ in the Cooling or heating jar; Add polygalacturonase 40 grams, stirring, enzymolysis; Squeeze 1.5 after hour enzymolysis juice pumped in the squeezing machine; Obtain squeezing 330 kilograms in enzymolysis juice; 330 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 18 gram polygalacturonases, hydrolysis temperature is controlled at 35 ℃-40 ℃, enzymolysis after 1.5 hours enzymolysis juice temperature risen to 100 ℃ 5 minutes, be cooled to normal temperature; Filter with diatomite filter, obtain 310 kilograms in the clear juice of enzymolysis; The clear juice of 310 kilograms of enzymolysis are added by weight 87 kilograms of 65% deodorizing alcohol, make ethanol content 15% fruit juice by weight, store; Get 400 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 150 kilograms of 15% former wine of red grape by weight, call in by weight 100 kilograms of 65% deodorizing alcohol; In addition, in sugar dissolving kettle, add 160 kilograms of white sugars, add 250 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the blueberry acanthopanax sessiliflorus fruit wine finished product.
Embodiment 4
Get 1000 kilograms of fruit of Acanthopanax sessiliflorus, 2000 kilograms of blue berry, the mixing back pumps into spiral pump and is heated to 40 ℃ in the Cooling or heating jar; Add polygalacturonase 450 grams, stirring, enzymolysis; After 1 hour enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 2400 kilograms in enzymolysis juice; 2400 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 200 gram polygalacturonases, hydrolysis temperature is controlled at 40 ℃-45 ℃, enzymolysis after 1.5 hours with enzymolysis juice by the heat exchanger enzyme that goes out, enzyme-removal temperature is controlled at 110 ℃, and 10 second of time, postcooling was to normal temperature; Filter with diatomite filter, obtain 2150 kilograms in the clear juice of enzymolysis; The clear juice of 2150 kilograms of enzymolysis are added by weight 470 kilograms of 60% deodorizing alcohol, make ethanol content 12% fruit juice by weight, store; Get 2500 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 1500 kilograms of 15% former wine of red grape by weight, call in by weight 150 kilograms of 60% deodorizing alcohol; In addition, in sugar dissolving kettle, add 200 kilograms of white sugars, add 5850 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the blueberry acanthopanax sessiliflorus fruit wine finished product.

Claims (2)

1, a kind of blueberry acanthopanax sessiliflorus fruit wine, be made up of blue berry, fruit of Acanthopanax sessiliflorus, the former wine of red grape, alcohol, sucrose and brewing water, it is characterized in that: the per-cent that blue berry, fruit of Acanthopanax sessiliflorus, the former wine of red grape, deodorizing alcohol, sucrose and brewing water raw material weight separately account for gross weight is respectively: 15-30%, 15-40%, 5-15%, 5-15%, 5-20%, 30-50.
2, a kind of brewing method of brewageing the described blueberry acanthopanax sessiliflorus fruit wine of claim 1 is characterized in that:
A, fruit of Acanthopanax sessiliflorus, blue berry proportionally mixed after, pump into spiral pump and to be heated to 40 ℃ to 50 ℃ in the warming-up device;
B, the fruit juice after will heating pump into enzymolysis in the enzymatic vessel, and the polygalacturonase consumption is 0.4kg-1.5kg/10000kg, and hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
Behind c, the enzymolysis enzymolysis fruit juice pumped in the squeezing machine and squeeze;
D, the fruit juice that squeezing is produced pump into and carry out secondary enzymolysis in the secondary enzymolysis jar; The polygalacturonase consumption of secondary enzymolysis is 0.2kg-0.8kg/10000kg; Hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
E, with the enzyme that goes out of the enzymolysis fruit juice after the secondary enzymolysis, enzyme airtight the carrying out in the enzyme jar that goes out of going out, 95 ℃-100 ℃ of enzyme-removal temperatures, time 5-10 minute; Be cooled to normal temperature then;
F, cooled fruit juice is filtered with diatomite filter;
G, the fruit juice after will filtering transfer to the alcoholic amount of fruit juice 10%-20% by weight with the deodorizing alcohol of 60%-70% by weight, store;
H, get above-mentioned alcoholic fruit juice when joining wine and call in the former wine 5-15% of red grape; Sucrose 5-20%; Brewing water 30-60%; With deodorizing alcohol above-mentioned work in-process blueberry acanthopanax sessiliflorus fruit wine alcoholic strength is adjusted into 5%-15% by weight; Stir; Filtration, can, be packaged to be the blueberry acanthopanax sessiliflorus fruit wine finished product.
CN200910187482A 2009-09-17 2009-09-17 Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof Pending CN101649281A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102220216A (en) * 2011-05-20 2011-10-19 大连工业大学 Acanthopanax sessiliflorus white spirit and brewing method thereof
CN103992918A (en) * 2014-04-24 2014-08-20 安徽金鹰农业科技有限公司 Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof
CN106047597A (en) * 2016-07-29 2016-10-26 李洪南 Healthcare fruit wine with effect of reducing hyperlipidemia, hypertension and hyperglycemia
CN106190740A (en) * 2016-07-25 2016-12-07 天津科技大学 A kind of variable color wine and preparation method thereof
CN109022232A (en) * 2018-10-15 2018-12-18 李百权 A kind of distillation method for preparing medicated wine retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102220216A (en) * 2011-05-20 2011-10-19 大连工业大学 Acanthopanax sessiliflorus white spirit and brewing method thereof
CN102220216B (en) * 2011-05-20 2012-11-14 大连工业大学 Acanthopanax sessiliflorus white spirit and brewing method thereof
CN103992918A (en) * 2014-04-24 2014-08-20 安徽金鹰农业科技有限公司 Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof
CN103992918B (en) * 2014-04-24 2015-04-29 安徽金鹰农业科技有限公司 Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof
CN106190740A (en) * 2016-07-25 2016-12-07 天津科技大学 A kind of variable color wine and preparation method thereof
CN106047597A (en) * 2016-07-29 2016-10-26 李洪南 Healthcare fruit wine with effect of reducing hyperlipidemia, hypertension and hyperglycemia
CN109022232A (en) * 2018-10-15 2018-12-18 李百权 A kind of distillation method for preparing medicated wine retaining Sessileflower Acanthopanax Bark fruit fermentation fragrance

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