CN108220096A - A kind of production method of wine fermented with osmanthus flower - Google Patents
A kind of production method of wine fermented with osmanthus flower Download PDFInfo
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- CN108220096A CN108220096A CN201611194829.5A CN201611194829A CN108220096A CN 108220096 A CN108220096 A CN 108220096A CN 201611194829 A CN201611194829 A CN 201611194829A CN 108220096 A CN108220096 A CN 108220096A
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- 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
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- 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
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Abstract
A kind of production method of wine fermented with osmanthus flower, it is starched by preparation tangerine fragrant mud, honey sweet osmanthus is starched, modulate sweet osmanthus just wine, totally five big steps are completed for cellar for storing things sweet osmanthus mother wine processed and modulation wine fermented with osmanthus flower, advantage is that the fragrance of sweet osmanthus and juice taste can be retained in slurry by honey sweet osmanthus slurry processed, again by modulating sweet osmanthus at the beginning of wine the fragrance of sweet osmanthus and juice taste can be completely immersed in wine, further sweet osmanthus juice taste can be merged with vinosity after adding in leaf fat, then with tangerine fragrant mud slurry sealing altar, a kind of tangerine of addition in wine can be made fragrant, kaolin mud therein can make wine fermented with osmanthus flower reach a kind of special ferment effect, so that the wine liquid belonging to the present invention becomes a kind of golden transparent liquid, it is glittering and translucent, with comfortable sweet osmanthus fragrance, mouthfeel is aromatic, it is thick and heavy, it is touching, it enjoys endless aftertastes；The fragrance of sweet osmanthus and juice taste feature have adequately been merged using wine fermented with osmanthus flower made from the method for the present invention.
Description
Technical field
The present invention relates to a kind of production method of wine, particularly a kind of production method of wine fermented with osmanthus flower.
Background technology
The history of wine fermented with osmanthus flower has very long in China, and only just there is more than one thousand years in Tujia.Chongqing northeast and Xiangxi
The Wuling mountain area of the critical part in north, with green hills and clear waters, vegetation is enriched, environment friendly and pollution-free.This wine fermented with osmanthus flower selects Wuling mountain area wild eight
Month sweet osmanthus, natural flower honey, " vegetation gold " Chinese yew, high-grade maize, sorghum, octahedral mountain spring water are main raw material, draw soil
The advantages of family's conventional brew technique, fusion modern science and technology equipment are made, and golden yellow color, the fragrance of a flower is pleasant, and vinosity is mellow,
Entrance is sweet, soft, and lingering fragrance is permanent, and normal kitchenware has anti-aging, cold dispelling to break knot, preventing phlegm from forming and stopping coughing, warm stomach, soothing the liver, clearing heat and detoxicating, profit
The health-care efficacies such as dry beauty, the regional common people such as depth is changed by Hunan, Yunnan-Guizhou like." that sees is pleasing, and that hears is refreshing ", drinks it
People is allowed to realize the romantic charm of fragrance of osmanthus in August.
Traditional wine fermented with osmanthus flower is with marinated sweet osmanthus or steams and take sweet osmanthus flower distillate, then with grain neutral spirit is wine base, adds in white sugar allotment
It forms.The patent No. 97107791.6 discloses " wine fermented with osmanthus flower and its production technology ", sweet osmanthus, matrimony vine, jujube is crushed mixed for thick end
Percolator is added in after even and is put into white wine and is infiltrated, refilters and white wine is made, this method adds several drugs, is not pure
Wine fermented with osmanthus flower.
Koji to be added to be saccharified cereal boiling now with new wine fermented with osmanthus flower brewing method, then with sweet osmanthus mixed fermentation, then
Distillation takes wine, such as " a kind of production method of wine fermented with osmanthus flower " that the patent No. 200910063200.0 is announced, this method exactly used,
This method there are one it is larger the defects of be exactly only have vinosity, there is no sweet osmanthus fragrance, sweet osmanthus characteristic can not be highlighted.
Invention content
The mesh of the present invention it is to provide a kind of side starched by honey sweet osmanthus, wine fermented with osmanthus flower processed is sealed and stored using natural tangerine fragrant mud
Method, to achieve the purpose that improve the sweet osmanthus flower flavor and health body-building of wine fermented with osmanthus flower, the healthy diet and life that promote people are sampled.
In order to solve the above technical problems, the technical solution adopted in the present invention is a kind of production method of wine fermented with osmanthus flower, by pre-
Just totally five big steps are completed for wine, cellar for storing things sweet osmanthus mother wine processed and modulation wine fermented with osmanthus flower for standby tangerine fragrant mud slurry, honey sweet osmanthus slurry, modulation sweet osmanthus, tool
Body method is as follows.
In order to solve the above technical problems, the technical solution adopted in the present invention is a kind of production method of wine fermented with osmanthus flower, by pre-
Just totally five big steps are completed for wine, cellar for storing things sweet osmanthus mother wine processed and modulation wine fermented with osmanthus flower for standby tangerine fragrant mud slurry, honey sweet osmanthus slurry, modulation sweet osmanthus, tool
Body method is as follows.
(1) tangerine fragrant mud slurry is prepared：Be crushed into powder removal of impurities sieving after kaolin is dried, by powder and the orange peel, the perfume (or spice) that mince
Any of several broadleaf plants skin, pears, apple and sweet osmanthus add water to be mixed into thick mud, until that can pinch out shape, as tangerine fragrant mud with hand
Slurry.
(2) honey sweet osmanthus is starched：The moisture content cleaned in the fresh sweet osmanthus after sieving is dried in the air to eighty per cant dry, then with honey, salt
Stirring, places into altar, and altar is tightened with food grade plastic, then is starched and sealed with tangerine fragrant mud, is positioned over 15 DEG C~25 DEG C temperature
Storage fermentation 7~8 days at shady and cool ventilation, as sweet osmanthus are starched；Wherein the weight ratio of sweet osmanthus, honey and salt is 100:6~8:0.4
~0.6.
(3) the first wine of modulation sweet osmanthus：Grain wine is poured into the sweet osmanthus slurry fermented, is sufficiently mixed, as the first wine of sweet osmanthus,
The weight proportion of middle sweet osmanthus slurry and grain wine is 5:3, the Alcohol degree of grain wine is 52 degree.
(4) kiln sweet osmanthus mother wine：The fresh leaf fat of 5 ‰ weight is put into wine at the beginning of sweet osmanthus, by wine jar altar food-grade
Plastics tighten, then are starched and sealed with tangerine fragrant mud, seal up for safekeeping take out after half a year filtering sweet osmanthus mother's wine.
(5) wine fermented with osmanthus flower is modulated：Sweet osmanthus mother wine is blent with grain wine, wine fermented with osmanthus flower；Wherein grain wine and sweet osmanthus mother's wine
It is 100 to blend weight ratio:3~5, the Alcohol degree of grain wine is 52 degree.
The beneficial effects of the invention are as follows can be retained in the fragrance of sweet osmanthus and juice taste in slurry, then lead to by honey sweet osmanthus slurry processed
Just the fragrance of sweet osmanthus and juice taste can be completely immersed in wine ovennodulation sweet osmanthus by wine, can be further by sweet osmanthus juice taste after addition leaf fat
It is merged with vinosity, then starches sealing altar with tangerine fragrant mud, can make a kind of tangerine perfume of addition, kaolin mud therein in wine that can make osmanthus
Dinner party with singsong girls in attendance reaches a kind of special ferment effect so that the wine liquid belonging to the present invention becomes a kind of golden transparent liquid, sparkling and crystal-clear to pick
Thoroughly, there is comfortable sweet osmanthus fragrance, mouthfeel is aromatic, it is thick and heavy, touching, enjoy endless aftertastes, sweet osmanthus wine flavour is natural, pure and fresh.This hair
Bright no any chemical addition agent of addition, has tight security, belongs to green drinking food product；The present invention was in traditional fermentation in thousand
The method that honey system, natural tangerine fragrant mud envelope and cellar for storing things system are created on the basis of wine fermented with osmanthus flower, fills wine fermented with osmanthus flower made from the method for the present invention
That divides has merged the fragrance of sweet osmanthus and juice taste feature so that wine fermented with osmanthus flower becomes really " flower of promoting blood circulation beauty treatment ".
The beneficial effects of the invention are as follows can be retained in the fragrance of sweet osmanthus and juice taste in slurry, then lead to by honey sweet osmanthus slurry processed
Just the fragrance of sweet osmanthus and juice taste can be completely immersed in wine ovennodulation sweet osmanthus by wine, can be further by sweet osmanthus juice taste after addition leaf fat
It is merged with vinosity, then starches sealing altar with tangerine fragrant mud, can make a kind of tangerine perfume of addition, kaolin mud therein in wine that can make osmanthus
Dinner party with singsong girls in attendance reaches a kind of special ferment effect so that the wine liquid belonging to the present invention becomes a kind of golden transparent liquid, sparkling and crystal-clear to pick
Thoroughly, there is comfortable sweet osmanthus fragrance, mouthfeel is aromatic, it is thick and heavy, touching, enjoy endless aftertastes, sweet osmanthus wine flavour is natural, pure and fresh.This hair
Bright no any chemical addition agent of addition, has tight security, belongs to green drinking food product；The present invention was in traditional fermentation in thousand
The method that honey system, natural tangerine fragrant mud envelope and cellar for storing things system are created on the basis of wine fermented with osmanthus flower, fills wine fermented with osmanthus flower made from the method for the present invention
That divides has merged the fragrance of sweet osmanthus and juice taste feature so that wine fermented with osmanthus flower becomes really " flower of promoting blood circulation beauty treatment ".
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
Tangerine fragrant mud slurry is prepared first, and be crushed into powder removal of impurities sieving after kaolin is dried, by powder and the orange peel, the banana that mince
Skin, pears, apple and sweet osmanthus add water to be mixed into thick mud, until that can pinch out shape with hand；Then it will clean
The moisture content in fresh sweet osmanthus after sieve dries in the air to eighty per cant dry, obtains dried sweet-scented osmanthus 50kg, is then stirred with 3kg honey and 200g salt,
It places into altar, altar is tightened with food grade plastic, then is starched and sealed with tangerine fragrant mud, is positioned over the basement fermentation 7 of 15 DEG C of temperature
My god, sweet osmanthus slurry is made；Then 52 degree of grain wine 32kg is added to the sweet osmanthus slurry fermented, be allowed to be sufficiently mixed, osmanthus is made
Spend just wine 85.2kg；Then the fresh leaf fats of 426g are put into wine, altar is tightened with food grade plastic, then are starched with tangerine fragrant mud
Sealing, seal up for safekeeping take out after half a year filtering sweet osmanthus mother's wine；Then sweet osmanthus mother's wine 3kg and 52 degree of grain wine 100kg is taken to blend,
Produce the pale yellow wine fermented with osmanthus flower 103kg of color.
Embodiment 2：
Tangerine fragrant mud slurry is prepared first, and be crushed into powder removal of impurities sieving after kaolin is dried, by powder and the orange peel, the banana that mince
Skin, pears, apple and sweet osmanthus add water mixing and into thick mud, are tangerine fragrant mud slurry until that can pinch out shape with hand；So
The moisture content cleaned in the fresh sweet osmanthus after sieving is dried in the air to eighty per cant dry afterwards, obtains dried sweet-scented osmanthus 200kg, then with 14kg honey and
1kg salt stirs, and places into altar, and altar is tightened with food grade plastic, then is sealed with kaolin mud, is positioned over 20 DEG C of temperature
Basement ferment 7 days, be made sweet osmanthus slurry；Then the sweet osmanthus fermented slurry 100kg sweet osmanthus slurries are stayed in wine jar, adds 52
The grain wine 60kg of degree, is allowed to be sufficiently mixed, and sweet osmanthus just wine 160kg is made；Then the fresh leaf fats of 800g are put into wine, it will
Altar is tightened with food grade plastic, then is starched and sealed with tangerine fragrant mud, seal up for safekeeping take out after half a year filtering sweet osmanthus mother's wine；Then osmanthus is taken
Female wine 4kg and 52 degree of grain wine 100kg is spent to blend, that is, produces the golden yellow wine fermented with osmanthus flower 104kg of color.
Embodiment 3：
Tangerine fragrant mud slurry is prepared first, and be crushed into powder removal of impurities sieving after kaolin is dried, by powder and the orange peel, the banana that mince
Skin, pears, apple and sweet osmanthus add water mixing and into thick mud, are tangerine fragrant mud slurry until that can pinch out shape with hand；So
The moisture content cleaned in the fresh sweet osmanthus after sieving is dried in the air to eighty per cant dry afterwards, obtains dried sweet-scented osmanthus 150kg, then with 12kg honey and
900g salt stirs, and places into altar, and altar is tightened with food grade plastic, then is sealed with kaolin mud, is positioned over 25 DEG C of temperature
The basement of degree ferments 8 days, and sweet osmanthus slurry is made；Then the sweet osmanthus fermented slurry 100kg sweet osmanthus slurries are stayed in wine jar, added
52 degree of grain wine 60kg, is allowed to be sufficiently mixed, and sweet osmanthus just wine 160kg is made；Then the fresh leaf fats of 800g are put into wine,
Altar with food grade plastic is tightened, then is starched and sealed with tangerine fragrant mud, seal up for safekeeping take out after half a year filtering sweet osmanthus mother's wine；Then it takes
Sweet osmanthus mother's wine 5kg and 52 degree of grain wine 100kg is blent, that is, produces the deep yellow wine fermented with osmanthus flower 105kg of color.
Claims (1)
1. a kind of production method of wine fermented with osmanthus flower, it is characterised in that as preparation tangerine fragrant mud slurry, honey sweet osmanthus slurry, modulation sweet osmanthus at the beginning of wine,
Totally five big steps are completed for cellar for storing things sweet osmanthus mother wine processed and modulation wine fermented with osmanthus flower, and specific method is as follows：
(1) tangerine fragrant mud slurry is prepared：Be crushed into powder removal of impurities sieving after kaolin is dried, by powder and the orange peel, the banana that mince
Skin, pears, apple and sweet osmanthus add water to be mixed into thick mud, until that can pinch out shape with hand；
(2) honey sweet osmanthus is starched：The moisture content cleaned in the fresh sweet osmanthus after sieving is dried in the air to eighty per cant dry, is then stirred with honey, salt
It mixes, places into altar, altar is tightened with food grade plastic, then is starched and sealed with tangerine fragrant mud, is positioned over the cool place of 15 DEG C ~ 25 DEG C temperature
Ventilation storage fermentation 7 ~ 8 days, as sweet osmanthus is starched；Wherein the weight ratio of sweet osmanthus, honey and salt is 100:6~8:0.4~0.6；
(3) the first wine of modulation sweet osmanthus：Grain wine is poured into the sweet osmanthus slurry fermented, be sufficiently mixed, as the first wine of sweet osmanthus, wherein osmanthus
The weight proportion of flower slurry and grain wine is 5:3, the Alcohol degree of grain wine is 52 degree；
(4) sweet osmanthus mother wine processed is stored：The fresh leaf fat of 5 ‰ weight is put into wine at the beginning of sweet osmanthus, by wine jar altar food grade plastic
Tighten, then starched and sealed with tangerine fragrant mud, seal up for safekeeping take out after half a year filtering sweet osmanthus mother's wine；
(5) wine fermented with osmanthus flower is modulated：Sweet osmanthus mother wine is blent with grain wine, wine fermented with osmanthus flower；Wherein grain wine and sweet osmanthus mother's wine is blent
Weight ratio is 100:3 ~ 5, the Alcohol degree of grain wine is 52 degree.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611194829.5A CN108220096A (en) | 2016-12-22 | 2016-12-22 | A kind of production method of wine fermented with osmanthus flower |
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| CN201611194829.5A CN108220096A (en) | 2016-12-22 | 2016-12-22 | A kind of production method of wine fermented with osmanthus flower |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156597A (en) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | A kind of red bean ice lolly and preparation method thereof with fragrance of osmanthus |
-
2016
- 2016-12-22 CN CN201611194829.5A patent/CN108220096A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156597A (en) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | A kind of red bean ice lolly and preparation method thereof with fragrance of osmanthus |
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Application publication date: 20180629 |