CN103642651A - Brewing method of osmanthus flower wine - Google Patents

Brewing method of osmanthus flower wine Download PDF

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Publication number
CN103642651A
CN103642651A CN201310599150.4A CN201310599150A CN103642651A CN 103642651 A CN103642651 A CN 103642651A CN 201310599150 A CN201310599150 A CN 201310599150A CN 103642651 A CN103642651 A CN 103642651A
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wine
grain
matrimony vine
osmanthus
sweet
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CN201310599150.4A
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Chinese (zh)
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张俊辉
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Individual
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Abstract

The invention discloses a brewing method of an osmanthus flower wine. The method takes wolfberry and osmanthus flower as the main materials and sweet potato as the basic material, adopts a combined method of soaking and fermentation in order to fully extract the nutritional components in wolfberry and osmanthus flower, and improves the utilization rate of raw materials such as wolfberry and osmanthus flower. The brewing method has the advantage that: the prepared osmanthus flower wine has more comprehensive nutrients, a rich and pure taste, a rich fruity flavor, and a long-lasting aftertaste, and has the healthcare functions of strengthening muscles and bones, promoting blood circulation, warming waist and knees, and removing extravasated blood.

Description

A kind of brewing method of wine fermented with osmanthus flower
Technical field
The present invention relates to the brewing method of health promoting wine, especially relate to a kind of brewing method of wine fermented with osmanthus flower.
Background technology
Sweet osmanthus is Oleaceae.Aiphyllium, high 3-15 rice, branch grey.Leaf is to life, keratin, oblong, long 6-12 centimetre, wide 2-4.5 centimetre, full edge.Flowers are born in axil, flower yellowish white, and 4 split.Drupe is oval, atropurpureus when ripe.Spend fragrance, extract perfume oil, osmanthus concrete processed, can be used for the production of food, makeup.The effect that flower is used as medicine to be had loose cold broken knot, act as expectorant.Fruit oil expression, edible.Also be ornamental plant.Sweet osmanthus taste is pungent, and its flower all can be used as medicine with root.Have reduce phlegm, cough-relieving, promote the production of body fluid, the effect such as toothache only.Sweet osmanthus taste is fragrant lasting, can cake processed, candy, and can make wine.
Sweet osmanthus tree root has good pharmaceutical use, and its root has strengthening the bones and muscles, promoting blood circulation, warm waist knee, except the effect of extravasated blood; The function that its flower has expelling phlegm for arresting cough and whets the appetite along lung.
Matrimony vine, the multi-branched shrub plant of Solanaceae Lycium, call red ear pendant, frame, dark purple green pepper etc., the traditional Chinese medical science thinks, its taste is sweet, property flat, returns Liver Channel, kidney channel, lung channel.< < property of medicine opinion > > records: energy help essence various symptoms and signs of deficiency, and color, bleaches, and improving eyesight is calmed the nerves.< < Shiliao Bencao > > records: hard muscle is resistance to old, and except wind, help muscles and bones, the beneficial people of energy, removes consumptive disease.Modern medicine confirms, matrimony vine is containing trimethyl-glycine, coromegine l-tropine tropate, and multiple amino acids and various trace elements are nutritious, has the effect that production of sperm is mended marrow, enriching yin and nourishing kidney, benefiting vital QI for tranquillizing, improved the health, delays senility.
With sweet osmanthus tree root and matrimony vine, be raw material brewing wine, technique is simple, and Nutrition and health care are worth high, has opened up the new way to sweet osmanthus root and matrimony vine utilization.
Summary of the invention
To be solved by this invention is the defect that in prior art, fermenting process is more complicated, nutritive ingredient is single, and the brewing method of the wine fermented with osmanthus flower that a kind of nutrition is abundanter, brewing process is easy is provided.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for wine fermented with osmanthus flower, is characterized in that: adopt following steps:
A, raw materials pretreatment: select fresh sweet osmanthus root through cleaning, by sweet osmanthus root particulate state, granularity is 8-12/grams;
B, immersion: by matrimony vine, sweet osmanthus grain in mass ratio the ratio of 1:2 mix, matrimony vine, sweet osmanthus are placed in to the above high spirit of 55 degree, white wine covers raw material completely, sealing is soaked more than 20 days;
C, filtration: matrimony vine, sweet osmanthus grain and wine filtering separation by through soaking, make matrimony vine, sweet osmanthus soaking wine, matrimony vine, sweet osmanthus grain drain stand-by;
D, sweet potato pre-treatment: fresh sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 8-10/grams;
E, boiling: sweet potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make horse sweet potato material;
F, raw material mix: get sweet potato material 120-150 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 45-60 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 20-30 weight parts, distiller's yeast 12-15 weight parts, add water 150-160 weight parts;
H, just fermentation: by product temperature control at 25-30 ℃, through 60-72 hours, more than in wine unstrained spirits, ethanol concn reaches 13% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 90-150 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, the packing finished product of ascending the throne.
Compared to prior art, adopt step of the present invention, more comprehensively, mouthfeel is mellow for the wintersweet wine nutritive substance of producing, and fruity is strong, and long times of aftertaste has strengthening the bones and muscles, promoting blood circulation, warm waist knee, except the health-care effect of extravasated blood.
Embodiment
Embodiment 1: a kind of brewing method of wine fermented with osmanthus flower, adopts following steps:
A, raw materials pretreatment: select fresh sweet osmanthus root through cleaning, by sweet osmanthus root particulate state, granularity be 10-12 grain/gram;
B, immersion: by matrimony vine, sweet osmanthus grain in mass ratio the ratio of 1:1 mix, matrimony vine, sweet osmanthus are placed in to the above high spirit of 55 degree, white wine covers raw material completely, sealing is soaked more than 25 days;
C, filtration: matrimony vine, sweet osmanthus grain and wine filtering separation by through soaking, make matrimony vine, sweet osmanthus soaking wine, matrimony vine, sweet osmanthus grain drain stand-by;
D, sweet potato pre-treatment: fresh sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 8-12/grams;
E, boiling: sweet potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make horse sweet potato material;
F, raw material mix: get sweet potato material 130-160 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 55-60 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 26-32 weight parts, distiller's yeast 13-16 weight parts, add water 150-165 weight parts;
H, just fermentation: by product temperature control at 25-30 ℃, through 60-75 hours, more than in wine unstrained spirits, ethanol concn reaches 13.5% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 120-150 days time, more than alcoholic strength reaches 20% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, the packing finished product of ascending the throne.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. a brewing method for wine fermented with osmanthus flower, is characterized in that: adopt following steps:
A, raw materials pretreatment: select fresh sweet osmanthus root through cleaning, by sweet osmanthus root particulate state, granularity is 8-12/grams;
B, immersion: by matrimony vine, sweet osmanthus grain in mass ratio the ratio of 1:2 mix, matrimony vine, sweet osmanthus are placed in to the above high spirit of 55 degree, white wine covers raw material completely, sealing is soaked more than 20 days;
C, filtration: matrimony vine, sweet osmanthus grain and wine filtering separation by through soaking, make matrimony vine, sweet osmanthus soaking wine, matrimony vine, sweet osmanthus grain drain stand-by;
D, sweet potato pre-treatment: fresh sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 8-10/grams;
E, boiling: sweet potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make horse sweet potato material;
F, raw material mix: get sweet potato material 120-150 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 45-60 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 20-30 weight parts, distiller's yeast 12-15 weight parts, add water 150-160 weight parts;
H, just fermentation: by product temperature control at 25-30 ℃, through 60-72 hours, more than in wine unstrained spirits, ethanol concn reaches 13% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 90-150 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, the packing finished product of ascending the throne.
CN201310599150.4A 2013-11-25 2013-11-25 Brewing method of osmanthus flower wine Pending CN103642651A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104830619A (en) * 2015-05-16 2015-08-12 张俊辉 Brewing process of kumquat fruit wine
CN104830596A (en) * 2015-05-03 2015-08-12 张俊辉 Brewing method for shepherd's purse root wine
CN105062799A (en) * 2015-09-18 2015-11-18 吴义顺 Brewage technique of peony/camellia/gardenia face-beautifying wine
CN105368627A (en) * 2014-08-28 2016-03-02 封政 Osmanthus-flavored wine and preparing method thereof
CN105385537A (en) * 2015-12-25 2016-03-09 王国会 Osmanthus fragrans nutrition rice wine

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1180740A (en) * 1997-11-25 1998-05-06 何明志 Wine fermented with osmanthus flowers and production technology thereof
CN1895608A (en) * 2006-06-28 2007-01-17 陈江 Weikangning beverage
CN101040966A (en) * 2007-04-30 2007-09-26 陈江 Osmanthus fragrans beverage for regulating stomach
CN101412953A (en) * 2007-10-21 2009-04-22 叶界平 Method convenient for brewing sweet wine
CN102827722A (en) * 2011-06-16 2012-12-19 烟台职业学院 Purple sweet potato medlar dry red wine
CN103045434A (en) * 2012-12-14 2013-04-17 彭常安 Medlar and trichosanthes kirilowii maxim wine and brewing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1180740A (en) * 1997-11-25 1998-05-06 何明志 Wine fermented with osmanthus flowers and production technology thereof
CN1895608A (en) * 2006-06-28 2007-01-17 陈江 Weikangning beverage
CN101040966A (en) * 2007-04-30 2007-09-26 陈江 Osmanthus fragrans beverage for regulating stomach
CN101412953A (en) * 2007-10-21 2009-04-22 叶界平 Method convenient for brewing sweet wine
CN102827722A (en) * 2011-06-16 2012-12-19 烟台职业学院 Purple sweet potato medlar dry red wine
CN103045434A (en) * 2012-12-14 2013-04-17 彭常安 Medlar and trichosanthes kirilowii maxim wine and brewing method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
杨玺: "《中老年保健小验方》", 30 June 2006, article "桂花防病治病" *
陈重明: "《漫步百草园》", 30 June 2004, article "桂花" *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105368627A (en) * 2014-08-28 2016-03-02 封政 Osmanthus-flavored wine and preparing method thereof
CN104830596A (en) * 2015-05-03 2015-08-12 张俊辉 Brewing method for shepherd's purse root wine
CN104830619A (en) * 2015-05-16 2015-08-12 张俊辉 Brewing process of kumquat fruit wine
CN105062799A (en) * 2015-09-18 2015-11-18 吴义顺 Brewage technique of peony/camellia/gardenia face-beautifying wine
CN105385537A (en) * 2015-12-25 2016-03-09 王国会 Osmanthus fragrans nutrition rice wine

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Application publication date: 20140319