CN105838535A - Method for brewing sweet osmanthus wine - Google Patents
Method for brewing sweet osmanthus wine Download PDFInfo
- Publication number
- CN105838535A CN105838535A CN201510015367.5A CN201510015367A CN105838535A CN 105838535 A CN105838535 A CN 105838535A CN 201510015367 A CN201510015367 A CN 201510015367A CN 105838535 A CN105838535 A CN 105838535A
- Authority
- CN
- China
- Prior art keywords
- wine
- flos osmanthi
- osmanthi fragrantis
- white sugar
- rice
- 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
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for brewing sweet osmanthus wine. Fresh sweet osmanthus flowers are taken as a main raw material, and southern rice is taken as a matrix. A method combining steaming and scalding, pickling, soaking, and fermentation is adopted to fully extract medicinal components from the sweet osmanthus flowers and keep the aroma of the sweet osmanthus flowers themselves, thereby obtaining the fragrant and sweet curative sweet osmanthus wine. The wine has the efficacy of sweet osmanthus flowers and rice wine, has the delicate aroma special in sweet osmanthus flowers, is comprehensive in nutritive substances, and has the efficacy of strengthening the spleen and stomach, aiding in digestion, and activating blood and tonifying qi.
Description
Technical field
The invention belongs to wine brewing field, be specifically related to the brewing method of a kind of wine fermented with osmanthus flower.
Background technology
Described in supplementary Amplifications of the Compendium of Materia Medica, Flos Osmanthi Fragrantis reveals clearly the micro-hardship of taste, has soothing the liver effect only having a toothache.
Rice wine effect, lively atmosphere nourishes blood, active stimulate the menstrual flow, enrich blood hemopoietic and lung moistening, appetite stimulator.
Mankind's discovery in ancient times saline can keep the durable aroma of fresh Flos Osmanthi Fragrantis, descendant's discovery white sugar dipping can also realize this effect, and the sucrose solution of proper proportion dipping, the fragrant material in Flos Osmanthi Fragrantis body can be promoted greatly to overflow, I am just according to this special efficacy of white sugar, 1600 jin of rice wine are tested, it is achieved that elegant fragrance of osmanthus in the wine after rice wine immersion, this taste wine fermented with osmanthus flower of band wine with taste of rice in fragrance of osmanthus through 3 years.
The manufacture method of existing wine fermented with osmanthus flower, comprises the following steps: 1) take the Flos Osmanthi Fragrantis just plucked or taken soon, is placed at shady and cool ventilation and makes thinner air-dried 10～15h；2) weigh Flos Osmanthi Fragrantis 1 weight portion after air-drying and crystal sugar 0.3～0.5 weight portion is placed in mix homogeneously in container, be subsequently placed in temperature be 10～20 DEG C, relative humidity be to stand 48～72h under conditions of 65～80%, add Chinese liquor 4～6 weight portion afterwards, seal, it is placed under the same terms placement more than 12 months, Kaifeng, filters；3) in gained filtrate, add Arillus Longan meat 0.1～0.2 weight portion, Radix Ginseng 0.02～0.03 weight portion and Fructus Jujubae 0.2～0.3 weight portion, be again placed under the same terms placing 10～60 days, filter, to obtain final product.Wine fermented with osmanthus flower of the present invention is faint yellow, and entrance sweetness alcohol is continuous, not only has the distinctive delicate fragrance of Flos Osmanthi Fragrantis, but also has strengthening the spleen and stomach, aid digestion, effect of activating blood circulation and supplementing qi.
Existing manufacture method has the drawback that: adjuvant is too much, the non-single Flos Osmanthi Fragrantis original flavor of finished product；And Flos Osmanthi Fragrantis is without steaming, becomes wine and women-sensual pursuits pool the brightest, lacked the yellowish true qualities that Flos Osmanthi Fragrantis is natural.
Also having the brewing method of a kind of wine fermented with osmanthus flower in prior art, with Fructus Lycii, Flos Osmanthi Fragrantis as primary raw material, Rhizoma Dioscoreae esculentae is substrate, and the method using soaking fermentation to combine can fully be extracted the nutritional labeling of Fructus Lycii and Flos Osmanthi Fragrantis, improve the utilization rate of the raw material such as Fructus Lycii, Flos Osmanthi Fragrantis.Beneficial effect: using the step of the present invention, more comprehensively, mellow in taste, fruity is strong, long times of aftertaste for the wine fermented with osmanthus flower nutrient substance produced.There is bone and muscle strengthening, promoting blood circulation, warm waist knee joint, health-care effect except congestion.
Above-mentioned manufacture method has the drawback that: becomes wine and women-sensual pursuits pool the brightest, has lacked the yellowish true qualities that Flos Osmanthi Fragrantis is natural；Becoming wine without distillation, for fermented wine, alcohol content is too low, it is impossible to fully extract Flos Osmanthi Fragrantis fragrance, and wine is difficult to preserve.
Summary of the invention
For the deficiencies in the prior art, the invention discloses the brewing method of a kind of wine fermented with osmanthus flower, with fresh Flos Osmanthi Fragrantis as primary raw material, south rice is substrate, use steam, method that pickled, soaking fermentation combines, can fully extract the medicinal ingredient of Flos Osmanthi Fragrantis and retain this taste fragrance, it is thus achieved that fragrant and sweet health preserving wine fermented with osmanthus flower, collection has effect of Flos Osmanthi Fragrantis and rice wine.
The technical scheme that the present invention is concrete is the brewing method of a kind of wine fermented with osmanthus flower, comprises the following steps:
1) Flos Osmanthi Fragrantis blooms, and depletion osmanthus headdress flower selects decontamination, steams 10 minutes with boiled water, then pulls out to put and dry at cool place, it is generally required to 24 hours；Fresh Flos Osmanthi Fragrantis is after treatment, weight the most original 1/3, fresh Flos Osmanthi Fragrantis boiled water is steamed, puckery hardship of going can be removed, retain original flavor fragrant, medical value, it is ensured that wine fermented with osmanthus flower color is yellowish micro-green, and fresh Flos Osmanthi Fragrantis boiled water steams process, can avoid, because of natural air drying, flower blackout, causing the brown shape of the wine fermented with osmanthus flower brewageed；
2) Flos Osmanthi Fragrantis and white sugar are put into Tao Tan, Flos Osmanthi Fragrantis shop fixtures, white sugar clad can, one layer of white sugar of one layer of Flos Osmanthi Fragrantis, seal, put into and store at cool place, maintain the temperature at about 20 degree；Ratio 5:4 of fresh Flos Osmanthi Fragrantis and white sugar is optimum state.
The pickled Flos Osmanthi Fragrantis of white sugar, can accelerate the fermentation of Flos Osmanthi Fragrantis, promotes the fragrant material in Flos Osmanthi Fragrantis body to overflow greatly, and white sugar clad can has also completely cut off air oxidation, it is ensured that Flos Osmanthi Fragrantis quality.
Can substitute white sugar with crystal sugar, mouthfeel has nuance, and fermentation time length is a little, but does not affects into the color and luster of wine；
3) after white sugar and Flos Osmanthi Fragrantis merge fermentation 60 days, orange, thick Flos Osmanthi Fragrantis juice, Flos Osmanthi Fragrantis fragrance is refreshing.
4) with rice as substrate, after the steaming of rice, pickled, soaking fermentation, obtain moderate 25 °-40 ° of rice wine of distillation, take 30 °-40 ° moderate wine, then reenter altar and store 90 days, have ready conditions and can hide with hole, be esterified wine.
5) in the ratio of 1:8, take Flos Osmanthi Fragrantis juice and esterification wine enters altar, sealing and fermenting 30 days, obtain this taste wine fermented with osmanthus flower.
Flos Osmanthi Fragrantis juice ratio is the highest, wine fermented with osmanthus flower is the most fragrant, storage temperature 15 degree 25 degree, carries out storage and can reach the effect that hole is hidden, and especially about 20 degree is optimal, the distillation rice wine that method caching obtains is hidden with hole, decreasing zest, also mitigate the harmful substance in Chinese liquor, mouthfeel can become soft soft, absorb the breath taste of mountain stone earth, aroma uniqueness the most very.
After fresh Flos Osmanthi Fragrantis boiled water steams process, without soaking with sugar, directly merging with esterification wine soaks, fermentation time length is a little, and the later stage with crystal sugar, increases sugariness and mouthfeel according to individual's mouthfeel demand.
This is the manufacture method that another is close, is not the step in this patent, and the wine fermented with osmanthus flower made in this way does not has bitterness yet, and color is just the same, and finished product is close to the effect realizing this patent method.
Moderate distillation rice wine (30 °-40 °), soaking fermentation, favourable reservation Flos Osmanthi Fragrantis fragrance.Alcohol content is too low, it is impossible to fully extract Flos Osmanthi Fragrantis fragrance, and wine is difficult to preserve；Alcohol content is too high, and Flos Osmanthi Fragrantis fragrant is diluted, chemical combination falls；
The invention has the beneficial effects as follows this taste wine fermented with osmanthus flower using the inventive method to produce, fully extract the medicinal ingredient of Flos Osmanthi Fragrantis and retain this taste fragrance, obtain fragrant and sweet health preserving wine fermented with osmanthus flower, collection has effect of Flos Osmanthi Fragrantis and rice wine, the brightest, yellowish green, mellow in taste is micro-sweet, not only has the distinctive delicate fragrance of Flos Osmanthi Fragrantis, nutrient substance is comprehensive, but also has strengthening the spleen and stomach, aid digestion, effect of activating blood circulation and supplementing qi.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but is not limitation of the present invention.
Embodiment 1: the brewing method of a kind of wine fermented with osmanthus flower, comprises the following steps:
1) Flos Osmanthi Fragrantis blooms, and depletion osmanthus headdress flower selects decontamination, steams 10 minutes with boiled water, then pulls out to put and dry at cool place, it is generally required to 24 hours；Fresh Flos Osmanthi Fragrantis is after treatment, weight the most original 1/3, fresh Flos Osmanthi Fragrantis boiled water is steamed, puckery hardship of going can be removed, retain original flavor fragrant, medical value, it is ensured that wine fermented with osmanthus flower color is yellowish micro-green, and fresh Flos Osmanthi Fragrantis boiled water steams process, can avoid, because of natural air drying, flower blackout, causing the brown shape of the wine fermented with osmanthus flower brewageed；
2) Flos Osmanthi Fragrantis and white sugar are put into Tao Tan, Flos Osmanthi Fragrantis shop fixtures, white sugar clad can, one layer of white sugar of one layer of Flos Osmanthi Fragrantis, seal, put into and store at cool place, maintain the temperature at about 20 degree；Ratio 5:4 of fresh Flos Osmanthi Fragrantis and white sugar is optimum state.
The pickled Flos Osmanthi Fragrantis of white sugar, can accelerate the fermentation of Flos Osmanthi Fragrantis, promotes the fragrant material in Flos Osmanthi Fragrantis body to overflow greatly, and white sugar clad can has also completely cut off air oxidation, it is ensured that Flos Osmanthi Fragrantis quality.
Can substitute white sugar with crystal sugar, mouthfeel has nuance, and fermentation time length is a little, but does not affects into the color and luster of wine；
3) after white sugar and Flos Osmanthi Fragrantis merge fermentation 60 days, orange, thick Flos Osmanthi Fragrantis juice, Flos Osmanthi Fragrantis fragrance is refreshing.
4) with rice as substrate, after the steaming of rice, pickled, soaking fermentation, obtain moderate 25 °-40 ° of rice wine of distillation, take 30 ° of moderate wine, then reenter altar and store 90 days, have ready conditions and can hide with hole, be esterified wine.
5) in the ratio of 1:8, take Flos Osmanthi Fragrantis juice and esterification wine enters altar, sealing and fermenting 30 days, obtain wine fermented with osmanthus flower, it is also possible to be referred to as this taste wine fermented with osmanthus flower.
Embodiment 2: the brewing method of a kind of wine fermented with osmanthus flower, comprises the following steps:
1) Flos Osmanthi Fragrantis blooms, and depletion osmanthus headdress flower selects decontamination, steams 10 minutes with boiled water, then pulls out to put and dry at cool place, it is generally required to 24 hours；Fresh Flos Osmanthi Fragrantis is after treatment, weight the most original 1/3, fresh Flos Osmanthi Fragrantis boiled water is steamed, puckery hardship of going can be removed, retain original flavor fragrant, medical value, it is ensured that wine fermented with osmanthus flower color is yellowish micro-green, and fresh Flos Osmanthi Fragrantis boiled water steams process, can avoid, because of natural air drying, flower blackout, causing the brown shape of the wine fermented with osmanthus flower brewageed；
2) Flos Osmanthi Fragrantis and white sugar are put into Tao Tan, Flos Osmanthi Fragrantis shop fixtures, white sugar clad can, one layer of white sugar of one layer of Flos Osmanthi Fragrantis, seal, put into and store at cool place, maintain the temperature at about 20 degree；Ratio 5:4 of fresh Flos Osmanthi Fragrantis and white sugar is optimum state.
The pickled Flos Osmanthi Fragrantis of white sugar, can accelerate the fermentation of Flos Osmanthi Fragrantis, promotes the fragrant material in Flos Osmanthi Fragrantis body to overflow greatly, and white sugar clad can has also completely cut off air oxidation, it is ensured that Flos Osmanthi Fragrantis quality.
Can substitute white sugar with crystal sugar, mouthfeel has nuance, and fermentation time length is a little, but does not affects into the color and luster of wine；
3) after white sugar and Flos Osmanthi Fragrantis merge fermentation 60 days, orange, thick Flos Osmanthi Fragrantis juice, Flos Osmanthi Fragrantis fragrance is refreshing.
4) with rice as substrate, after the steaming of rice, pickled, soaking fermentation, obtain moderate 25 °-40 ° of rice wine of distillation, take 40 ° of moderate wine, then reenter altar and store 90 days, have ready conditions and can hide with hole, be esterified wine.
5) in the ratio of 1:8, take Flos Osmanthi Fragrantis juice and esterification wine enters altar, sealing and fermenting 30 days, obtain wine fermented with osmanthus flower.
Claims (4)
1. a brewing method for wine fermented with osmanthus flower, is characterized in that comprising the following steps:
1) Flos Osmanthi Fragrantis blooms, and depletion osmanthus headdress flower selects decontamination, steams 10 minutes with boiled water, then pulls out to put and dry at cool place, it is generally required to 24 hours；
2) Flos Osmanthi Fragrantis and white sugar are put into Tao Tan, Flos Osmanthi Fragrantis shop fixtures, white sugar clad can, one layer of white sugar of one layer of Flos Osmanthi Fragrantis, seal, put into and store at cool place, maintain the temperature at about 20 degree；
3) after white sugar and Flos Osmanthi Fragrantis merge fermentation 60 days, orange, thick Flos Osmanthi Fragrantis juice；
4) with rice as substrate, after the steaming of rice, pickled, soaking fermentation, obtain moderate 25 °-40 ° of rice wine of distillation, take 30 °-40 ° moderate wine, then reenter altar and store 90 days, have ready conditions and can hide with hole, be esterified wine；
5) take Flos Osmanthi Fragrantis juice and esterification wine enters altar, sealing and fermenting 30 days, obtain this taste wine fermented with osmanthus flower.
The brewing method of a kind of wine fermented with osmanthus flower the most according to claim 1, is characterized in that step 2) described in fresh Flos Osmanthi Fragrantis and ratio 5:4 of white sugar.
The brewing method of a kind of wine fermented with osmanthus flower the most according to claim 1, is characterized in that step 2) described in sugar be crystal sugar.
The brewing method of a kind of wine fermented with osmanthus flower the most according to claim 1, is characterized in that the ratio of the Flos Osmanthi Fragrantis juice described in step 5) and ester is in the ratio of 1:8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510015367.5A CN105838535A (en) | 2015-01-13 | 2015-01-13 | Method for brewing sweet osmanthus wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510015367.5A CN105838535A (en) | 2015-01-13 | 2015-01-13 | Method for brewing sweet osmanthus wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105838535A true CN105838535A (en) | 2016-08-10 |
Family
ID=57177892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510015367.5A Pending CN105838535A (en) | 2015-01-13 | 2015-01-13 | Method for brewing sweet osmanthus wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105838535A (en) |
Cited By (4)
| 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 |
| CN109810867A (en) * | 2018-12-29 | 2019-05-28 | 武夷学院 | A kind of fermentation preparation of sweet osmanthus leaf of bamboo pure mellow wine |
| CN110527610A (en) * | 2019-09-24 | 2019-12-03 | 贵州文松发酵食品有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
| CN111378530A (en) * | 2020-04-28 | 2020-07-07 | 兰星平 | Extraction method of osmanthus fragrans fragrant substance and floral essence solution obtained by extraction method |
-
2015
- 2015-01-13 CN CN201510015367.5A patent/CN105838535A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 徐民生等: "《新编养花问答1000例》", 29 February 2000, 中国林业出版社 * |
| 百度经验: "怎么酿制桂花酒", 《HTTPS://JINGYAN.BAIDU.COM/ARTICLE/455A9950E77FE1A1662778FD.HTML》 * |
Cited By (4)
| 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 |
| CN109810867A (en) * | 2018-12-29 | 2019-05-28 | 武夷学院 | A kind of fermentation preparation of sweet osmanthus leaf of bamboo pure mellow wine |
| CN110527610A (en) * | 2019-09-24 | 2019-12-03 | 贵州文松发酵食品有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
| CN111378530A (en) * | 2020-04-28 | 2020-07-07 | 兰星平 | Extraction method of osmanthus fragrans fragrant substance and floral essence solution obtained by extraction method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN102391939B (en) | Sweet osmanthus rose wine and preparation method thereof | |
| CN106177055A (en) | A kind of pummelo pee tablets and processing method thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN103666913A (en) | Natural health-care bamboo rice wine and preparation method thereof | |
| CN105838535A (en) | Method for brewing sweet osmanthus wine | |
| CN102391940B (en) | Sophora flower wine and preparation method thereof | |
| CN105395673A (en) | Cherokee rose fruit liquor and making method thereof | |
| CN104893897B (en) | A kind of preparation method of health liquor | |
| CN106306961A (en) | Sugar orange and cherry juice and making method | |
| CN106434251A (en) | Vinegar koji block with health medicinal materials | |
| KR100839790B1 (en) | The mixing vinegar making method contain of egg and diastatic liquid | |
| CN105985895A (en) | Health-preserving wine and preparation technique thereof | |
| CN103436416B (en) | Anti-hypertension healthcare wine and production method thereof | |
| CN106343284A (en) | Assorted fruit juice and making method thereof | |
| CN106616710A (en) | Preparation method of sea-buckthorn pear syrup | |
| CN106753952A (en) | Honey essence with beer flavor makes fermented wine containing vapour and preparation method thereof | |
| CN106701413A (en) | Brewing method of rhizoma polygonati hawthorn fruit wine | |
| CN106562291A (en) | Preparation method of dried emblic leafflower fruit slices | |
| CN105733885A (en) | Biological fermentation making method of semen astragali complanati wine | |
| CN105176731A (en) | Fruity rhodomyrtus tomentosa wine | |
| CN104738772A (en) | A preparing method of a ginkgo-milkvetch root-Chinese wolfberry composite healthcare beverage | |
| CN104195019A (en) | Kumquat fruit wine and preparation method thereof | |
| CN109362926A (en) | One kind is clear liver and improved vision haw thorn and chrysanthemum tea and its processing method | |
| CN104273616B (en) | Yacon drink and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160810 |
|
| WD01 | Invention patent application deemed withdrawn after publication |