CN103666911A - Myrtle wine - Google Patents

Abstract

The invention relates to fruit wine, particularly to myrtle wine which is prepared from myrtle fruit, fructus lycii, fructus jujubae, honey and rock candy though alcoholic fermentation and rice wine soaking. The myrtle wine is prepared through natural fermentation and long time ageing, becomes crimson after a long time, is clear and transparent, mellow in taste, long in aftertaste and excellent in quality, and except for unique sensory quality, the myrtle wine further contains unique nutrient content and medicinal components, such as reducing sugar VC, amino acid and flavonoid, and is suitable for men and women, old and young to drink.

Description

A kind of Stenocalyx micheli's wine

Technical field

The present invention relates to a kind of fruit wine.

Background technology

Fruit wine is that the sugar of fruit itself is become the wine of alcohol, the local flavor that contains fruit and alcohol by saccharomycetes to make fermentation.People, generally focus on the epoch of nutrient health, the consumption of fruit wine increases day by day, has good development prospect.

Fruit wine is exactly to have drawn the whole nutrition in fruit and the wine made in simple terms, wherein contains abundant VITAMIN and the amino acid of needed by human body.Even if sometimes eat something rare the nutrition that fruit can not absorb, by fruit wine, but can absorb, because nutritive ingredient has been dissolved in fruit wine completely.In fruit wine, contain a large amount of polyphenol simultaneously, can play and suppress the effect that fat is piled up in human body, make people be not easy to accumulate fat and proud flesh.In addition, compare with other drinks, fruit wine is more obvious for the effect of nursing heart, adjusting women mood.

Summary of the invention

Technical problem to be solved by this invention is to provide the fruit wine that a kind of Stenocalyx micheli's of take fruit, wolfberry fruit, date, honey, rock sugar are raw material.

Technical problem to be solved by this invention is achieved by the following technical programs:

Stenocalyx micheli's wine, take Stenocalyx micheli's fruit, wolfberry fruit, date, honey, rock sugar is raw material, by zymamsis and rice wine, is soaked and is formed.

Further, the parts by weight of described each component are respectively: 15 ~ 25 parts of Stenocalyx micheli's fruits, 3 ~ 7 parts of wolfberry fruit, 3 ~ 7 parts, date, 0.02 ~ 0.08 part of honey, 0.8 ~ 1.2 part, rock sugar.

The preparation method of above-mentioned Stenocalyx micheli's wine, by preparation process is:

(1) zymamsis: Stenocalyx micheli's fruit, wolfberry fruit, date are cleaned, put into honey, rock sugar, add the pure water that accounts for raw material weight 30 ~ 100%, and the active dry yeast of 0.15～0.2 g/L, fermentation 8-12 days;

(2) rice wine soaks: in the product after fermentation, adding alcoholic strength is the rice wine of 40 degree, soaks 7 ~ 9 months at 25 ~ 38 ℃, and the product after fermentation and the amount ratio of rice wine are 4:6 by volume;

(3) filter and clarify;

(4) with height or low rice wine, blend to regulate alcoholic strength to predetermined value the work in-process after filtering and clarifying;

(5) packing.

In the present invention, Stenocalyx micheli's fruit is myrtle Stenocalyx micheli RhodOmyrtustomentosa(Ait.) fruit of Hassk., fruit edible, complete stool hyoscine, have promoting blood circulation and removing obstruction in channels, astringing to arrest diarrhea, the effect of qi-restoratives hemostasis.Wolfberry fruit is the dry mature fruit of plant of Solanaceae lycium barbarum, and the sweet property of taste is flat.Red date has another name called date, and vitamin contents is high, has good health protection effect.The composition of honey also contains various VITAMIN, mineral substance and amino acid except glucose, fructose, nutritious, and the sugariness of adjustable sobriety body and mouthfeel, and rock sugar is for regulating the pol of wine body.Stenocalyx micheli's wine of the present invention, through spontaneous fermentation and long-time ageing, form, laking of a specified duration, clear, mouthfeel is mellow, long times of aftertaste, best in quality, except unique organoleptic quality also contains unique nutritive ingredient and medicinal ingredients, as reducing sugar VC, amino acid, flavonoid, be suitable for the old green grass or young crops of men and women and drink.

Embodiment

Below in conjunction with embodiment, the present invention will be described in detail, and embodiment is only the preferred embodiment of the present invention, is not limitation of the invention.

embodiment 1

Stenocalyx micheli's wine, is prepared from as follows:

(1) zymamsis: 5 parts of 25 parts of Stenocalyx micheli's fruits, 3 parts of wolfberry fruit, date are cleaned, put into 0.05 part of honey, 1 part, rock sugar, add the pure water that accounts for raw material weight 50%, and the active dry yeast of 0.15g/L pure water, ferment 10 days;

(2) rice wine soaks: in the product after fermentation, adding alcoholic strength is the rice wine of 40 degree, soaks 7 ~ 9 months at 25 ~ 38 ℃, and the product after fermentation and the amount ratio of rice wine are 4:6 by volume;

(3) filter and clarify;

(4) work in-process after filtering and clarifying are blent to regulate alcoholic strength to 32 degree with height or low rice wine;

(5) packing.

Stenocalyx micheli's wine prepared by the present embodiment, alcoholic strength (20 ℃) 32%vol, total reducing sugar (with glucose meter)≤500 g/L, forms through spontaneous fermentation and long-time ageing, laking of a specified duration, clear, mouthfeel is mellow, long times of aftertaste, best in quality, except unique organoleptic quality also contains unique nutritive ingredient and medicinal ingredients, as reducing sugar VC, amino acid, flavonoid, be suitable for the old green grass or young crops of men and women and drink.

embodiment 2

Stenocalyx micheli's wine, is prepared from as follows:

(1) zymamsis: 3 parts of 15 parts of Stenocalyx micheli's fruits, 7 parts of wolfberry fruit, date are cleaned, put into 0.08 part of honey, 0.8 part, rock sugar, add the pure water that accounts for raw material weight 30%, and the active dry yeast of 0.2g/L pure water, ferment 10 days;

(2) rice wine soaks: in the product after fermentation, adding alcoholic strength is the rice wine of 40 degree, soaks 7 ~ 9 months at 25 ~ 38 ℃, and the product after fermentation and the amount ratio of rice wine are 4:6 by volume;

(3) filter and clarify;

(4) work in-process after filtering and clarifying are blent to regulate alcoholic strength to 32 degree with height or low rice wine;

(5) packing.

Stenocalyx micheli's wine prepared by the present embodiment, alcoholic strength (20 ℃) 32%vol, total reducing sugar (with glucose meter)≤500 g/L, forms through spontaneous fermentation and long-time ageing, laking of a specified duration, clear, mouthfeel is mellow, long times of aftertaste, best in quality, except unique organoleptic quality also contains unique nutritive ingredient and medicinal ingredients, as reducing sugar VC, amino acid, flavonoid, be suitable for the old green grass or young crops of men and women and drink.

Claims (3)

1. Stenocalyx micheli's wine, is characterized in that: take Stenocalyx micheli's fruit, wolfberry fruit, date, honey, rock sugar is raw material, by zymamsis and rice wine, is soaked and is formed.

2. according to the Stenocalyx micheli's wine shown in claim 1, it is characterized in that: the parts by weight of described each component are respectively: 15 ~ 25 parts of Stenocalyx micheli's fruits, 3 ~ 7 parts of wolfberry fruit, 3 ~ 7 parts, date, 0.02 ~ 0.08 part of honey, 0.8 ~ 1.2 part, rock sugar.

3. a preparation method for the Stenocalyx micheli's wine described in claim 1 or 2, is characterized in that preparation process is:

(1) zymamsis: Stenocalyx micheli's fruit, wolfberry fruit, date are cleaned, put into honey, rock sugar, add the pure water that accounts for raw material weight 30 ~ 100%, and the active dry yeast of 0.15～0.2 g/L, ferment 8 ~ 12 days;

(2) rice wine soaks: in the product after fermentation, adding alcoholic strength is the rice wine of 40 degree, soaks 7 ~ 9 months at 25 ~ 38 ℃, and the product after fermentation and the amount ratio of rice wine are 4:6 by volume;

(3) filter and clarify;

(4) with height or low rice wine, blend to regulate alcoholic strength to predetermined value the work in-process after filtering and clarifying;

(5) packing.