CN105779215A - Brewing method of osmanthus-flavored wine - Google Patents
Brewing method of osmanthus-flavored wine Download PDFInfo
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- CN105779215A CN105779215A CN201410838035.2A CN201410838035A CN105779215A CN 105779215 A CN105779215 A CN 105779215A CN 201410838035 A CN201410838035 A CN 201410838035A CN 105779215 A CN105779215 A CN 105779215A
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- flos osmanthi
- osmanthi fragrantis
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Abstract
The invention discloses a brewing method of osmanthus-flavored wine. The osmanthus-flavored wine is prepared from such main raw materials as sweet-scented osmanthus, honey, common salt and the like by such steps as pre-preparing an osmanthus-flavored wine slurry, fermenting an osmanthus-flavored wine pulp, preparing primary liquor, aging, blending and the like. The brewing method disclosed by the invention has the beneficial effects that by adding the base liquor-blended primary liquor to the pre-fermented sweet-scented osmanthus pulp, the fragrance and beneficial ingredients of the sweet-scented osmanthus are fully immersed in the wine; by adding leaf lard during aging, the flavor of sweet-scented osmanthus juice is better mixed with the flavor of the wine; and meanwhile, by aging the sweet-scented osmanthus slurry, which is prepared from crushed orange peels, banana peels, pears, apples and sweet-scented osmanthus, together with kaolin, in the mouth of a fermentor in a sealed mode, the aged osmanthus-flavored wine has the characteristics of being intense in fragrance, mellow and lingering in taste and the like.
Description
Technical field
The present invention relates to brewing technical field, be specially the brewing method of a kind of wine fermented with osmanthus flower.
Background technology
The primary raw material of wine fermented with osmanthus flower is Flos Osmanthi Fragrantis, and it has strengthening the spleen and stomach, the effect such as aid digestion, phlegm retention cough with asthma, amenorrhea stomachache is also had certain curative effect simultaneously.In addition also has effect of looks improving and the skin nourishing and skin protection.Rich in aminoacid, protein and abundant mineral nutrient element in wine fermented with osmanthus flower, there is good effect for treatment toothache, dry mouth, halitosis, also can alleviate the deficiency of the kidney of old people, dysuria etc..
By preparing wine fermented with osmanthus flower after being infiltrated in base liquor by Flos Osmanthi Fragrantis, filtering in tradition wine fermented with osmanthus flower fermentation technique, finished wine does not fully extract beneficiating ingredient contained in Flos Osmanthi Fragrantis, is not pure wine fermented with osmanthus flower；And add, with the corn after steaming and decocting for raw material, the wine fermented with osmanthus flower of redistillation brew that ferments after distillers yeast with Flos Osmanthi Fragrantis, although fully extract the beneficiating ingredient in Flos Osmanthi Fragrantis, but the less Flos Osmanthi Fragrantis fragrance that remains in wine, lack the feature of wine fermented with osmanthus flower.
Summary of the invention
In order to solve the problems referred to above, the invention provides the brewing method of a kind of wine fermented with osmanthus flower, comprise the following steps:
The brewing method of a kind of wine fermented with osmanthus flower, comprises the steps:
(1) prefabricated osmanthus fragrant mud: filter after the slagging-off that is crushed into powder after Kaolin is dried, pulverous Kaolin is added water stir into thick osmanthus fragrant mud with the Pericarpium Citri Reticulatae of broken shape, Pericarpium Musae, pears, Fructus Mali pumilae and Flos Osmanthi Fragrantis；
(2) Flos Osmanthi Fragrantis slurry fermentation: Flos Osmanthi Fragrantis is dried, takes the Flos Osmanthi Fragrantis after drying 100 parts, Mel 6～8 parts by weight, Sal 0.4～0.6 part, inserts in airtight fermentor after mix homogeneously, temperature 15 DEG C～25 DEG C, 7～8 days time, after fermentation ends, prepare Flos Osmanthi Fragrantis slurry；
(3) just wine modulation: take the solid state distillation base liquor of Flos Osmanthi Fragrantis slurry weight 60%, imports solid state distillation base liquor in Flos Osmanthi Fragrantis slurry, prepares Flos Osmanthi Fragrantis just wine；
(4) aging: instilling the leaf fat of its weight 0.5% in the Flos Osmanthi Fragrantis just wine that step (3) prepares, fermentor oral area is sealed by the osmanthus fragrant mud prepared by step (1), aging half a year, obtains Flos Osmanthi Fragrantis mother's wine after membrane filtration；
(5) blend: Flos Osmanthi Fragrantis mother's wine and solid state distillation base liquor 100:3～5 in mass ratio are blent, prepare wine fermented with osmanthus flower.
As preferably, wherein step (3), the solid state distillation base liquor described in step (5) are that the alcoholic strength of described solid state distillation base liquor is 52% (V/V) with rice, Oryza glutinosa, Semen Tritici aestivi and Sorghum vulgare Pers. for main material brew in a traditional way solid state distillation base liquor out.
The invention has the beneficial effects as follows: in the Flos Osmanthi Fragrantis slurry fermented in advance, add base liquor modulation just wine, the fragrance making Flos Osmanthi Fragrantis immerses in wine fully with beneficiating ingredient, adding leaf fat in aging makes the juice taste of Flos Osmanthi Fragrantis and vinosity well merge, aging after the osmanthus fragrant mud sealing and fermenting device oral area simultaneously made with Kaolin and the Pericarpium Citri Reticulatae of broken shape, Pericarpium Musae, pears, Fructus Mali pumilae and Flos Osmanthi Fragrantis, the wine fermented with osmanthus flower after aging has the aromatic advantage such as touching of aromatic flavor, mouthfeel.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment one:
The brewing method of a kind of wine fermented with osmanthus flower, comprises the steps:
(1) prefabricated osmanthus fragrant mud: filter after the slagging-off that is crushed into powder after Kaolin is dried, pulverous Kaolin is added water stir into thick osmanthus fragrant mud with the Pericarpium Citri Reticulatae of broken shape, Pericarpium Musae, pears, Fructus Mali pumilae and Flos Osmanthi Fragrantis；
(2) Flos Osmanthi Fragrantis slurry fermentation: Flos Osmanthi Fragrantis is dried, takes the Flos Osmanthi Fragrantis after drying 50, Mel 3, Sal 0.2 part by weight, insert in airtight fermentor after mix homogeneously, temperature 15 DEG C～25 DEG C, 7～8 days time, after fermentation ends, prepare Flos Osmanthi Fragrantis slurry；
(3) just wine modulation: take the solid state distillation base liquor of 32, imports solid state distillation base liquor in Flos Osmanthi Fragrantis slurry, prepares the Flos Osmanthi Fragrantis just wine of 85.2kg；
(4) aging: instilling the leaf fat of 426g in the Flos Osmanthi Fragrantis just wine that step (3) prepares, fermentor oral area is sealed by the osmanthus fragrant mud prepared by step (1), aging half a year, obtains Flos Osmanthi Fragrantis mother's wine after membrane filtration；
(5) blend: Flos Osmanthi Fragrantis mother's wine is blent with solid state distillation base liquor 100:3 in mass ratio, prepare wine fermented with osmanthus flower.
Wherein step (3), the solid state distillation base liquor described in step (5) are that wherein the alcoholic strength of solid state distillation base liquor is 52% (V/V) with rice, Oryza glutinosa, Semen Tritici aestivi and Sorghum vulgare Pers. for main material brew in a traditional way solid state distillation base liquor out.
Embodiment two:
The brewing method of a kind of wine fermented with osmanthus flower, comprises the steps:
(1) prefabricated osmanthus fragrant mud: filter after the slagging-off that is crushed into powder after Kaolin is dried, pulverous Kaolin is added water stir into thick osmanthus fragrant mud with the Pericarpium Citri Reticulatae of broken shape, Pericarpium Musae, pears, Fructus Mali pumilae and Flos Osmanthi Fragrantis；
(2) Flos Osmanthi Fragrantis slurry fermentation: Flos Osmanthi Fragrantis is dried, takes the Flos Osmanthi Fragrantis after drying 100, Mel 8, Sal 0.6 by weight, insert in airtight fermentor after mix homogeneously, temperature 15 DEG C～25 DEG C, 7～8 days time, after fermentation ends, prepare Flos Osmanthi Fragrantis slurry；
(3) just wine modulation: take the solid state distillation base liquor of 65, imports solid state distillation base liquor in Flos Osmanthi Fragrantis slurry, prepares Flos Osmanthi Fragrantis just wine；
(4) aging: instilling the leaf fat of 868g in the Flos Osmanthi Fragrantis just wine that step (3) prepares, fermentor oral area is sealed by the osmanthus fragrant mud prepared by step (1), aging half a year, obtains Flos Osmanthi Fragrantis mother's wine after membrane filtration；
(5) blend: Flos Osmanthi Fragrantis mother's wine is blent with solid state distillation base liquor 100:5 in mass ratio, prepare wine fermented with osmanthus flower.
Wherein step (3), the solid state distillation base liquor described in step (5) are that wherein the alcoholic strength of solid state distillation base liquor is 52% (V/V) with rice, Oryza glutinosa, Semen Tritici aestivi and Sorghum vulgare Pers. for main material brew in a traditional way solid state distillation base liquor out.
The foregoing is only the preferred embodiment of the present invention, protection scope of the present invention is not limited in above-mentioned embodiment, and every technical scheme belonging to the principle of the invention belongs to protection scope of the present invention.For a person skilled in the art, the some improvement carried out under the premise without departing from principles of the invention, these improvement also should be regarded as protection scope of the present invention.
Claims (2)
1. the brewing method of a wine fermented with osmanthus flower, it is characterised in that comprise the steps:
(1) prefabricated osmanthus fragrant mud: filter after the slagging-off that is crushed into powder after Kaolin is dried, pulverous Kaolin is added water stir into thick osmanthus fragrant mud with the Pericarpium Citri Reticulatae of broken shape, Pericarpium Musae, pears, Fructus Mali pumilae and Flos Osmanthi Fragrantis；
(2) Flos Osmanthi Fragrantis slurry fermentation: Flos Osmanthi Fragrantis is dried, takes the Flos Osmanthi Fragrantis after drying 100 parts, Mel 6～8 parts by weight, Sal 0.4～0.6 part, inserts in airtight fermentor after mix homogeneously, temperature 15 DEG C～25 DEG C, 7～8 days time, after fermentation ends, prepare Flos Osmanthi Fragrantis slurry；
(3) just wine modulation: take the solid state distillation base liquor of Flos Osmanthi Fragrantis slurry weight 60%, imports solid state distillation base liquor in Flos Osmanthi Fragrantis slurry, prepares Flos Osmanthi Fragrantis just wine；
(4) aging: preparing Flos Osmanthi Fragrantis just wine to step (3) and instill the leaf fat of its weight 0.5%, fermentor oral area is sealed by the osmanthus fragrant mud prepared by step (1), aging half a year, obtains Flos Osmanthi Fragrantis mother's wine after membrane filtration；
(5) blend: Flos Osmanthi Fragrantis mother's wine and solid state distillation base liquor 100:3～5 in mass ratio are blent, prepare wine fermented with osmanthus flower.
2. the brewing method of a kind of wine fermented with osmanthus flower according to claim 1, it is characterized in that, wherein step (3), the solid state distillation base liquor described in step (5) are that the alcoholic strength of described solid state distillation base liquor is 52% (V/V) with rice, Oryza glutinosa, Semen Tritici aestivi and Sorghum vulgare Pers. for main material brew in a traditional way solid state distillation base liquor out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838035.2A CN105779215A (en) | 2014-12-25 | 2014-12-25 | Brewing method of osmanthus-flavored wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838035.2A CN105779215A (en) | 2014-12-25 | 2014-12-25 | Brewing method of osmanthus-flavored wine |
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| Publication Number | Publication Date |
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| CN105779215A true CN105779215A (en) | 2016-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410838035.2A Pending CN105779215A (en) | 2014-12-25 | 2014-12-25 | Brewing method of osmanthus-flavored wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315138A (en) * | 2018-03-31 | 2018-07-24 | 哈尔滨伟平科技开发有限公司 | A kind of production method of wine fermented with osmanthus flower |
| CN110257204A (en) * | 2019-07-15 | 2019-09-20 | 山东福地龙泉酒业有限公司 | A kind of preparation method of rose flower wine |
-
2014
- 2014-12-25 CN CN201410838035.2A patent/CN105779215A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315138A (en) * | 2018-03-31 | 2018-07-24 | 哈尔滨伟平科技开发有限公司 | A kind of production method of wine fermented with osmanthus flower |
| CN110257204A (en) * | 2019-07-15 | 2019-09-20 | 山东福地龙泉酒业有限公司 | A kind of preparation method of rose flower wine |
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Application publication date: 20160720 |
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| WD01 | Invention patent application deemed withdrawn after publication |