CN106675935A - Three-berry pure wine and preparation method thereof - Google Patents
Three-berry pure wine and preparation method thereof Download PDFInfo
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- CN106675935A CN106675935A CN201510759008.0A CN201510759008A CN106675935A CN 106675935 A CN106675935 A CN 106675935A CN 201510759008 A CN201510759008 A CN 201510759008A CN 106675935 A CN106675935 A CN 106675935A
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Abstract
The invention aims at preparing three-berry pure wine which takes blueberry fruits, bilberry fruits and raspberry fruits as main materials and honey as an auxiliary material, is pollution-free and pure green, and integrates various nutrition ingredients and a health-care function. The three-berry pure wine comprises the technical content that the three-berry pure wine is prepared from the blueberry fruits, the bilberry fruits, the raspberry fruits and the honey, and is characterized by comprising the following raw materials in percent: 35 percent of blueberry fruits, 25 percent of bilberry fruits, 32 percent of raspberry fruits, and 8 percent of honey. Compared with the prior art, the three-berry pure wine has the advantages that the three-berry pure wine can be drunk for a long time, and has the effects of improving the human body immunity, beautifying the features, resisting aging, promoting blood circulation to remove blood stasis, preventing cancer and the like, thereby overcoming the deficiency in the existing strong wine that the nutrition ingredient and the function are single.
Description
Technical field
The present invention relates to a kind of wine, the pure wine of specifically a kind of three certain kind of berries.
Background technology
Spirit is various alcoholic beverages of the concentration of alcohol higher than former tunning.The Chinese liquor of brandy, whiskey, rum and China belongs to Spirit, is mostly the higher ardent spiritss of the number of degrees.The Chinese liquor of China is usually Jing distillations after grain leads to.Brandy is that wine distillation is formed, and whiskey is that Jing distillations are formed after the fermented grains such as Fructus Hordei Vulgaris are brewed.Rum is then rum Jing distillations.But at present also without a kind of wine that Jing distillations after raw material leads to are done with blue berry, bilberry, Fructus Rubi fruit, the pure wine of three certain kind of berries on domestic and international market.
The content of the invention
The purpose of the present invention is to make one kind with blue berry, bilberry, Fructus Rubi fruit as primary raw material, and Mel is auxiliary material, makes pollution-free, pure green, integrates the pure wine of three certain kind of berries of various nutritions and health care.Its technology contents is formulated by blue berry, bilberry, Fructus Rubi fruit, Mel, be it is characterized in that, is measured in percentage terms, blue berry 35%, bilberry 25%, Fructus Rubi fruit 32%, Mel 8%.The present invention and prior art be than advance, the pure wine of three certain kind of berries, long-term drink, with improve body immunity, beauty, defying age, blood circulation promoting and blood stasis dispelling, anti-cancer the effects such as, so as to overcome the weak point of existing spirits, contained nutrition and single function.
Specific embodiment:The preparing process of the pure wine of three certain kind of berries, putting selected and cleaned blue berry, bilberry, Fructus Rubi fruit into juice extractor in proportion carries out squeezing extracting juice, and addition Mel, the juice adjusted to fermenter is entered, enters and be inoculated with once after fermenter brewer yeast.Brewer yeast adopts artificial dry ferment.Enter line activating with 5% sucrose solution, 35 DEG C of temperature.5% sucrose solution is exactly adjusted, 35 DEG C are heated to, active dry yeast is put into a hour in sucrose solution, seen that bubble and foam are produced just, poured in fermenter at once and stir, control the temperature of bucket, between 18-25 DEG C, about 5-7 days fermentation ends.Ensure to have daily two to three times in the meantime to bucket oxygenation.The fruit wine that fermentation is got, stores sth. in a cellar 3 years, the wine after aging 3 years in injection oak barrel, with the distillation of kettle formula unit, obtain 75 degree of strong alcoholic drink, then be adjusted, perfumery, it is secondary in oak barrel to store sth. in a cellar three months, obtain the pure wine of three certain kind of berries of 65 degree of alcoholic strength.Below the present invention is just constituted.
Claims (3)
1. the pure wine of three certain kind of berries, is characterized in that, measure in percentage terms, blue berry 35%, bilberry 25%, Fructus Rubi fruit 32%, Mel 8%.
2. The fruit wine that juice fermentation obtained in ratio gets in right 1, in injection oak barrel 3 years are stored sth. in a cellar.
3. the wine after the aging for being obtained by right 23 years, with the distillation of kettle formula unit, obtains 75 degree of strong alcoholic drink.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201510759008.0A CN106675935A (en) | 2015-11-10 | 2015-11-10 | Three-berry pure wine and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201510759008.0A CN106675935A (en) | 2015-11-10 | 2015-11-10 | Three-berry pure wine and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
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CN106675935A true CN106675935A (en) | 2017-05-17 |
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Family Applications (1)
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CN201510759008.0A Pending CN106675935A (en) | 2015-11-10 | 2015-11-10 | Three-berry pure wine and preparation method thereof |
Country Status (1)
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CN (1) | CN106675935A (en) |
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2015
- 2015-11-10 CN CN201510759008.0A patent/CN106675935A/en active Pending
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |
|
WD01 | Invention patent application deemed withdrawn after publication |