CN105713767A - Waxberry fruit wine - Google Patents
Waxberry fruit wine Download PDFInfo
- Publication number
- CN105713767A CN105713767A CN201610165524.5A CN201610165524A CN105713767A CN 105713767 A CN105713767 A CN 105713767A CN 201610165524 A CN201610165524 A CN 201610165524A CN 105713767 A CN105713767 A CN 105713767A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruit wine
- brown sugar
- waxberry fruit
- waxberry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007270 Gaultheria hispida Nutrition 0.000 title claims abstract description 25
- 235000009134 Myrica cerifera Nutrition 0.000 title claims abstract description 25
- 235000012851 Myrica pensylvanica Nutrition 0.000 title claims abstract description 25
- 235000019990 fruit wine Nutrition 0.000 title abstract description 7
- 244000024215 Myrica gale Species 0.000 title abstract description 3
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims description 17
- 235000009392 Vitis Nutrition 0.000 claims description 12
- 241000219095 Vitis Species 0.000 claims description 12
- 235000019225 fermented tea Nutrition 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000124033 Salix Species 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 2
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 2
- 235000009569 green tea Nutrition 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000011514 vinification Methods 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 241000219433 Myrica Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000007652 Arbutus Nutrition 0.000 description 1
- 240000008327 Arbutus unedo Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a waxberry fruit wine, and belongs to the technical field of wine making. The waxberry fruit wine is prepared from, by weight, 100 parts of waxberries, 2-5 parts of grape seeds, 5-10 parts of dark green tea, 1-5 parts of willow leaves, 80-90 parts of brown sugar and 20-30 parts of water. According to the waxberry fruit wine, in the production process of the waxberry fruit wine, grape seeds, dark green tea, willow leaves and brown sugar are added in a certain proportion, and therefore the produced waxberry fruit wine is unique in flavor, suitable in alcohol content and long in shelf life.
Description
Technical field
The present invention relates to brewing technical field, especially a kind of waxberry wine.
Background technology
Fructus Myricae rubrae belongs to the fruit of Myruca ceas Myrica(Myrica) dungarunga or shrub plant, also known as Sheng Shengmei, Bai Dimei, tree prunus mume (sieb.) sieb.et zucc., has significantly high medicinal and edibility.Fructus Myricae rubrae, except eating raw, also can be processed into the food such as canned arbutu in syrup, fruit jam, preserve, fruit juice, dried fruits, fruit wine.
Wherein, traditional waxberry wine is using waxberry powder as raw material, fermented grade and obtain, but the finished product alcoholic degree that the method obtains is not good, weak flavor, shelf-life are short.
Summary of the invention
It is an object of the invention to provide a kind of waxberry wine, the problem that it can solve, and existing waxberry wine alcoholic degree is not good, weak flavor, shelf-life are short.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
It is prepared by the raw material of following parts by weight:
100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 2 parts～5 parts, postfermented tea 5 parts～10 parts, Folium Salicis Babylonicae 1 part～5 parts, 80 parts～90 parts of brown sugar, 20 parts～30 parts of water.
In technique scheme, technical scheme is more specifically: 100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 5 parts, postfermented tea 7 parts, Folium Salicis Babylonicae 1 part, 85 parts of brown sugar, 20 parts of water.
Further, 100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 2 parts, postfermented tea 10 parts, Folium Salicis Babylonicae 3 parts, 80 parts of brown sugar, 30 parts of water.
Further, 100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 4 parts, postfermented tea 5 parts, Folium Salicis Babylonicae 5 parts, 90 parts of brown sugar, 25 parts of water.
Owing to have employed technique scheme, the present invention compared with prior art has following remarkable result:
The present invention is by, in waxberry wine production process, adding a certain proportion of Semen Vitis viniferae, postfermented tea, Folium Salicis Babylonicae, brown sugar, so that the waxberry wine unique flavor produced, alcoholic degree is suitable for, and long shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not intended to be limited to following example.
Embodiment 1
Should waxberry wine be that to adopt Fructus Myricae rubrae 1000g, Semen Vitis viniferae 50g, postfermented tea 70g, Folium Salicis Babylonicae 10g, brown sugar 850g, water 200g be raw material, fermented and obtain.
The waxberry wine unique flavor that the present embodiment prepares, alcoholic degree is suitable for, and the shelf-life was up to more than 10 years.
Embodiment 2
Should waxberry wine be that to adopt Fructus Myricae rubrae 1000g, Semen Vitis viniferae 20g, postfermented tea 100g, Folium Salicis Babylonicae 30g, brown sugar 800g, water 300g be raw material, fermented and obtain.
The waxberry wine unique flavor that the present embodiment prepares, alcoholic degree is suitable for, and the shelf-life was up to more than 10 years.
Embodiment 3
Should waxberry wine be that to adopt Fructus Myricae rubrae 1000g, Semen Vitis viniferae 40g, postfermented tea 50g, Folium Salicis Babylonicae 50g, brown sugar 900g, water 250g be raw material, fermented and obtain.
The waxberry wine unique flavor that the present embodiment prepares, alcoholic degree is suitable for, and the shelf-life was up to more than 10 years.
Claims (4)
1. a waxberry wine, it is characterised in that adopt the raw material of following weight portion to prepare:
100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 2 parts～5 parts, postfermented tea 5 parts～10 parts, Folium Salicis Babylonicae 1 part～5 parts, 80 parts～90 parts of brown sugar, 20 parts～30 parts of water.
2. waxberry wine according to claim 1, it is characterised in that: 100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 5 parts, postfermented tea 7 parts, Folium Salicis Babylonicae 1 part, 85 parts of brown sugar, 20 parts of water.
3. waxberry wine according to claim 1, it is characterised in that: 100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 2 parts, postfermented tea 10 parts, Folium Salicis Babylonicae 3 parts, 80 parts of brown sugar, 30 parts of water.
4. waxberry wine according to claim 1, it is characterised in that: 100 parts of Fructus Myricae rubrae, Semen Vitis viniferae 4 parts, postfermented tea 5 parts, Folium Salicis Babylonicae 5 parts, 90 parts of brown sugar, 25 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165524.5A CN105713767A (en) | 2016-03-22 | 2016-03-22 | Waxberry fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165524.5A CN105713767A (en) | 2016-03-22 | 2016-03-22 | Waxberry fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713767A true CN105713767A (en) | 2016-06-29 |
Family
ID=56158983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610165524.5A Pending CN105713767A (en) | 2016-03-22 | 2016-03-22 | Waxberry fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105713767A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312679A (en) * | 2017-08-23 | 2017-11-03 | 董军 | A kind of waxberry wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN103695263A (en) * | 2013-11-28 | 2014-04-02 | 安徽明龙酒业有限公司 | Wine containing Artemisia capillaris and edible fungus |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105395961A (en) * | 2015-11-24 | 2016-03-16 | 安徽省水磨坊酒业有限公司 | Health-care wine with toxin eliminating and beautifying functions |
-
2016
- 2016-03-22 CN CN201610165524.5A patent/CN105713767A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN103695263A (en) * | 2013-11-28 | 2014-04-02 | 安徽明龙酒业有限公司 | Wine containing Artemisia capillaris and edible fungus |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105395961A (en) * | 2015-11-24 | 2016-03-16 | 安徽省水磨坊酒业有限公司 | Health-care wine with toxin eliminating and beautifying functions |
Non-Patent Citations (1)
| Title |
|---|
| 吴葆杰: "《中草药药理学》", 30 November 1983, 人民卫生出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312679A (en) * | 2017-08-23 | 2017-11-03 | 董军 | A kind of waxberry wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160629 |