CN106434220A - Fruit wine and preparation method thereof - Google Patents
Fruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN106434220A CN106434220A CN201611058121.7A CN201611058121A CN106434220A CN 106434220 A CN106434220 A CN 106434220A CN 201611058121 A CN201611058121 A CN 201611058121A CN 106434220 A CN106434220 A CN 106434220A
- Authority
- CN
- China
- Prior art keywords
- wine
- fructus rosae
- rosae normalis
- yeast
- aging
- 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
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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention discloses fruit wine and a preparation method thereof. The fruit wine comprises, by weight, 10-14 parts of Daqu liquor, 3-5 parts of roxburgh rose fruit strong liquor, 0.1-0.2 part of dry yeast and 0.3-0.4 part of 2%o of diatomite. The preparation method includes the steps: selecting materials; preparing the roxburgh rose fruit strong liquor; mixing; aging; filtering; refrigerating and the like. The fruit wine is health wine and has the advantages that the fruit wine is unique in taste, sour, sweet, delicious, rich in nutrition and vitamin C and has detoxifying and beautifying functions.
Description
Technical field
The invention belongs to the technical field of wine brewing is and in particular to a kind of fruit wine and preparation method thereof.
Background technology
The nutrition of Fructus Rosae Normalis is very abundant, it was found that Vc can promote the formation of antibody, plays antiinflammatory, anti-allergic effects.According to thorn
Pears expert Xie Hui people etc. study, and vitamin C and nitrous acid amine etc. have alkylating agent matter interaction, make nitrous acid lose cause
Cancer acts on.Taking in abundant vitamin C can make vitamin C deficiency be treated, therefore vitamin C claims ascorbic acid.Contain abundant in Fructus Rosae Normalis
Superoxide dismutase（SOD）, edible Fructus Rosae Normalis fresh fruit and processed goods can improve the activity of SOD in human body, reduce lipid peroxide
（LPO）, have obvious anti-aging effects.Vitamin B1（Thiamine acid）It is one of necessary six kinds of vitamin of human body, people's is normal
Growth is indispensable with metabolism.Be deficient in vitamin B1 when, vitamin B1 deficiency occurs, sensory nerve affects peripheral nerve with nervus motoriuies
, there is pathological changes vitamin B2 in organ with tissue in inflammation（Riboflavin）It is one of vitamin of shortage in Chinese's recipe.When scarce
During weary B2, often suffer from cheilitis and glossitis.Male Coming-of-Age Day requirement 1.8mg, female's Coming-of-Age Day requirement 1.3mg, Sucus Rosae Normalis containing Vb20 are
0.3mg/100g, after taking the Sucus Rosae Normalis of a theorem, can treat stomatitis disease.Carotene is the predecessor of vitamin A and has the work of its physiology
Property, during shortage, upgrowth and development of children can be led to bad, lead to nyctalopia.Take the deficiency disease that Sucus Rosae Normalis can treat vitamin A.
SOD enter in remarks will deposition free radical scavenging, make the lipoprotein of precipitation again become free state, vascular patency disease
Naturally mitigate or fully recover.SOD, to cardio-cerebrovascular disease, prevents alzheimer disease effective.
With the gradually intensification of people's health preserving consciousness, there are the drinks of health care function, be in current drinks field
Hot topic, but the drinks product possessing the mouthfeel that health maintenance effect has had simultaneously again is actually rare, however existing mode prepare foster
Raw wine, the feature of wine product is still without throwing off the shortcoming that the higher poor taste of wine degree, flavour of a drug again etc. are not suitable for women.
Content of the invention
It is an object of the invention to provide a kind of process is simple, fruit wine with low cost, in good taste, with health role.
Another object of the present invention is to providing the preparation method of this fruit wine.
A kind of fruit wine of the present invention, based on its weight portion, is made up of following raw material：Yeast wine 10-14 part, Fructus Rosae Normalis dope 3-
5 parts, dry yeast 0.1-0.2 part, 2 ‰ kieselguhr 0.3-0.4 part.
A kind of preparation method of fruit wine of the present invention, comprises the following steps：
（1）Sorting：Choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
（2）Prepare Fructus Rosae Normalis dope：
A, by step（1）The Fructus Rosae Normalis obtaining are placed in the yeast wine of 2-4 times of weight and soak 33-35 days, so that the material of Fructus Rosae Normalis becomes
Divide and fully leach, obtain soak, standby；
B, in soak add 0.1-0.2 part dry yeast and at 26-28 DEG C low temperature storage, fermentation 54-56 days, make generation
After fermentation biochemical reaction, produces the fragrance of fermented wine, and the Fructus Rosae Normalis in immersion are drained liquid after terminating and pull out by aging, remaining liquid
Body is Fructus Rosae Normalis dope；
（3）Mixing：The Fructus Rosae Normalis extracting solution of the yeast wine wine of 10-14 part and 3-5 part is carried out mixed preparing, standby；
（4）Aging, filtration, cold preservation：By step（3）The mixing wine liquid of preparation is placed in aging 15-17 days in oak barrel, obtains basis
Wine, then adds 2 ‰ kieselguhr 0.2-0.4 part in base liquor and is refrigerated to -6～-4 DEG C, with the micropore of 0.3-0.4 μ
Filter is filtered into rice wine, and rice wine fill, capping are obtained final product.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions:By to Daqu (massive raw stater for alcholic liquor)
Add Fructus Rosae Normalis dope liquid in wine and make that the fruit wine that this invention is obtained has special taste, sweet and sour taste, nutritious, toxin expelling are supported
Face, be rich in ascorbic advantage.
Specific embodiment
Embodiment 1
A kind of preparation method of fruit wine, comprises the following steps：
（1）Sorting：Choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
（2）Prepare Fructus Rosae Normalis dope：
A, by step（1）The Fructus Rosae Normalis obtaining are placed in the yeast wine of 4 times of weight and soak 33 days, so that the material composition of Fructus Rosae Normalis is abundant
Leach, obtain soak, standby；
B, add in soak 0.2Kg dry yeast and at 26 DEG C low temperature storage, fermentation 56 days, make generation after fermentation biochemical
Reaction, produces the fragrance of fermented wine, and the Fructus Rosae Normalis in immersion are drained liquid after terminating and pull out by aging, and remaining liquid is Fructus Rosae Normalis
Dope；
（3）Mixing：The Fructus Rosae Normalis extracting solution of the yeast wine wine of 10Kg and 5Kg is carried out mixed preparing, standby；
（4）Aging, filtration, cold preservation：By step（3）The mixing wine liquid of preparation is placed in aging 15 days in oak barrel, obtains base liquor,
Then add 2 ‰ kieselguhr 0.4Kg in base liquor and be refrigerated to -6 DEG C, be filtered into rice wine with the microporous filter of 0.4 μ,
Rice wine fill, capping are obtained final product.
Embodiment 2
A kind of preparation method of fruit wine, comprises the following steps：
（1）Sorting：Choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
（2）Prepare Fructus Rosae Normalis dope：
A, by step（1）The Fructus Rosae Normalis obtaining are placed in the yeast wine of 3 times of weight and soak 34 days, so that the material composition of Fructus Rosae Normalis is abundant
Leach, obtain soak, standby；
B, in soak add 0.15Kg dry yeast and at 27 DEG C low temperature storage, fermentation 54-56 days, make generation after fermentation
Biochemical reaction, produces the fragrance of fermented wine, and the Fructus Rosae Normalis in immersion are drained liquid after terminating and pull out by aging, and remaining liquid is
Fructus Rosae Normalis dope；
（3）Mixing：The Fructus Rosae Normalis extracting solution of the yeast wine wine of 12Kg and 4Kg is carried out mixed preparing, standby；
（4）Aging, filtration, cold preservation：By step（3）The mixing wine liquid of preparation is placed in aging 16 days in oak barrel, obtains base liquor,
Then add 2 ‰ kieselguhr 0.3Kg in base liquor and be refrigerated to -5 DEG C, be filtered into clearly with the microporous filter of 0.35 μ
Wine, rice wine fill, capping are obtained final product.
Embodiment 3
A kind of preparation method of fruit wine, comprises the following steps：
（1）Sorting：Choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
（2）Prepare Fructus Rosae Normalis dope：
A, by step（1）The Fructus Rosae Normalis obtaining are placed in the yeast wine of 2 times of weight and soak 35 days, so that the material composition of Fructus Rosae Normalis is abundant
Leach, obtain soak, standby；
B, add in soak 0.1Kg dry yeast and at 28 DEG C low temperature storage, fermentation 54 days, make generation after fermentation biochemical
Reaction, produces the fragrance of fermented wine, and the Fructus Rosae Normalis in immersion are drained liquid after terminating and pull out by aging, and remaining liquid is Fructus Rosae Normalis
Dope；
（3）Mixing：The Fructus Rosae Normalis extracting solution of the yeast wine wine of 14Kg and 3Kg is carried out mixed preparing, standby；
（4）Aging, filtration, cold preservation：By step（3）The mixing wine liquid of preparation is placed in aging 17 days in oak barrel, obtains base liquor,
Then add 2 ‰ kieselguhr 0.2Kg in base liquor and be refrigerated to -4 DEG C, be filtered into rice wine with the microporous filter of 0.3 μ,
Rice wine fill, capping are obtained final product.
The above, be only presently preferred embodiments of the present invention, not the present invention is made with any pro forma restriction, appoints
What any is simply repaiied according to what the technical spirit of the present invention made to above example without departing from technical solution of the present invention content
Change, equivalent variations and modification, all still fall within the range of technical solution of the present invention.
Claims (2)
1. a kind of fruit wine, based on its weight portion, is made up of following raw material：Yeast wine 10-14 part, Fructus Rosae Normalis dope 3-5 part, dry yeast
0.1-0.2 part, 2 ‰ kieselguhr 0.3-0.4 part.
2. a kind of preparation method of fruit wine, comprises the following steps：
（1）Sorting：Choose bright color, the fresh Fructus Rosae Normalis of no disease and pests harm, clean, remove the peel, standby；
（2）Prepare Fructus Rosae Normalis dope：
A, by step（1）The Fructus Rosae Normalis obtaining are placed in the yeast wine of 2-4 times of weight and soak 33-35 days, so that the material of Fructus Rosae Normalis becomes
Divide and fully leach, obtain soak, standby；
B, in soak add 0.1-0.2 part dry yeast and at 26-28 DEG C low temperature storage, fermentation 54-56 days, make generation
After fermentation biochemical reaction, produces the fragrance of fermented wine, and the Fructus Rosae Normalis in immersion are drained liquid after terminating and pull out by aging, remaining liquid
Body is Fructus Rosae Normalis dope；
（3）Mixing：The Fructus Rosae Normalis extracting solution of the yeast wine wine of 10-14 part and 3-5 part is carried out mixed preparing, standby；
（4）Aging, filtration, cold preservation：By step（3）The mixing wine liquid of preparation is placed in aging 15-17 days in oak barrel, obtains basis
Wine, then adds 2 ‰ kieselguhr 0.2-0.4 part in base liquor and is refrigerated to -6～-4 DEG C, with the micropore of 0.3-0.4 μ
Filter is filtered into rice wine, and rice wine fill, capping are obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611058121.7A CN106434220A (en) | 2016-11-27 | 2016-11-27 | Fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611058121.7A CN106434220A (en) | 2016-11-27 | 2016-11-27 | Fruit wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106434220A true CN106434220A (en) | 2017-02-22 |
Family
ID=58218918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611058121.7A Pending CN106434220A (en) | 2016-11-27 | 2016-11-27 | Fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434220A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109652277A (en) * | 2017-10-11 | 2019-04-19 | 贵州布依深泉养殖专业合作社 | A kind of thorn pear wine and preparation method thereof rich in SOD |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| CN104031803A (en) * | 2014-04-30 | 2014-09-10 | 阮元忠 | Making method of health preserving and life prolonging liquor containing Rosa roxbunghii and Emblica officinalis extracts |
| CN104450367A (en) * | 2013-09-25 | 2015-03-25 | 林庆光 | Health fruit wine prepared by using fruits of cherokee roses and preparation method of health fruit wine |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105154283A (en) * | 2015-09-22 | 2015-12-16 | 贵州扶风亭酒业有限公司 | Golden thorn pear alcohol brewing method |
-
2016
- 2016-11-27 CN CN201611058121.7A patent/CN106434220A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450367A (en) * | 2013-09-25 | 2015-03-25 | 林庆光 | Health fruit wine prepared by using fruits of cherokee roses and preparation method of health fruit wine |
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| CN104031803A (en) * | 2014-04-30 | 2014-09-10 | 阮元忠 | Making method of health preserving and life prolonging liquor containing Rosa roxbunghii and Emblica officinalis extracts |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105154283A (en) * | 2015-09-22 | 2015-12-16 | 贵州扶风亭酒业有限公司 | Golden thorn pear alcohol brewing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109652277A (en) * | 2017-10-11 | 2019-04-19 | 贵州布依深泉养殖专业合作社 | A kind of thorn pear wine and preparation method thereof rich in SOD |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103966057B (en) | A kind of preparation method of Fragrant fruit wine | |
| CN103275849B (en) | Raspberry compound health preserving wine and production process thereof | |
| CN107087694A (en) | A kind of Green health-preserving sweet osmanthus tea beverage and preparation method thereof | |
| CN101285023B (en) | Red raspberry health wine and brewing process thereof | |
| CN104522821A (en) | Functional fruit beverage for improving immunity of astronaut and preparation method of functional fruit beverage | |
| CN106360200A (en) | Soda water beverage and preparation method of same | |
| CN105255695A (en) | Making method for composite cherry fruit vinegar | |
| KR101690413B1 (en) | Manufacturing method of vinegar using aronia berry | |
| CN102178315B (en) | Dragon fruit flower vinegar and production method thereof | |
| CN106753995A (en) | A kind of brew of Malus spectabilis fruit wine | |
| CN104031800A (en) | Preparation method of carambola wine | |
| CN103540474A (en) | Preparation method of black date wine | |
| CN109022192A (en) | A kind of preparation method of hot submersion method sweet tea type strawberry wine | |
| KR101267509B1 (en) | Method for manufacturing multi-functional energy drink and multi-functional energy drink manufactured thereby | |
| CN107794207A (en) | A kind of fruit vinegar of beautifying face and moistering lotion and preparation method thereof | |
| CN102370017B (en) | Green plum fruit tea and preparation method thereof | |
| CN106350336A (en) | Grape wine and preparation method thereof | |
| CN105380056A (en) | Processing method of Chinese magnoliavine fruit and shiitake mushroom fermented beverage | |
| CN106434220A (en) | Fruit wine and preparation method thereof | |
| KR101506454B1 (en) | Process for Preparing Mulberry Leaves Seasoned with Jang for Enhanced Flavor and Preservability | |
| CN109251813A (en) | Jujube coconut juice fermented wine and its brew method | |
| KR101014458B1 (en) | Method of manufacturing rapid fermented liquor using refined sugar and yeast | |
| CN104172333B (en) | A kind of mango beverage and preparation method thereof | |
| CN107446792A (en) | A kind of preparation method of Jasmine apple vinegar | |
| CN103215160A (en) | Preparation method of white mulberry and blueberry extra dry red wine |
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: 20170222 |
|
| WD01 | Invention patent application deemed withdrawn after publication |