CN109536320A - Aromatized wine and preparation method - Google Patents
Aromatized wine and preparation method Download PDFInfo
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- CN109536320A CN109536320A CN201811473434.8A CN201811473434A CN109536320A CN 109536320 A CN109536320 A CN 109536320A CN 201811473434 A CN201811473434 A CN 201811473434A CN 109536320 A CN109536320 A CN 109536320A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
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Abstract
Aromatized wine and preparation method.Its composition of the invention includes: dry red wine, Radix Salviae Miltiorrhizae, fructus lycii, Radix Angelicae Sinensis, Radix Rehmanniae, calamus, rhizome of chuanxiong, Radix Glycyrrhizae, the tuber of multiflower knotweed, Schisandra chinensis, cardamom, pilose antler, oligofructose, the parts by weight of dry red wine are 80~90, the parts by weight of Radix Salviae Miltiorrhizae are 0.1~1.0, the parts by weight of fructus lycii are 0.1~1.0, the parts by weight of the Radix Angelicae Sinensis are 0.06~0.5, the parts by weight of Radix Rehmanniae are 0.06~0.5, the parts by weight of calamus are 0.06~0.5, the parts by weight of rhizome of chuanxiong are 0.05~0.4, the parts by weight of Radix Glycyrrhizae are 0.05~0.4, the parts by weight of the tuber of multiflower knotweed are 0.05~0.4, the parts by weight of Schisandra chinensis are 0.04~0.2, the parts by weight of cardamom are 0.04~0.2, the parts by weight of pilose antler are 0.1~0.3, it is low The parts by weight of Fructooligosaccharides are 8~12.The present invention is used for the preparation of aromatized wine.
Description
Technical field
The present invention relates to a kind of aromatized wine and preparation methods.
Background technique
Grape wine is the fermented wine made of brewing through all or part of alcoholic fermentation using fresh grape or grape juice as raw material.
Modern medicine study shows: white containing phenolic substancess-such as a certain amount of flavonoids with special antioxidation in grape wine
Veratryl alcohol plays good healthcare function to human body cardiovascular and cerebrovascular, often drinks grape wine and be beneficial to health, can reduce people
Intracorporal cholesterol, the prevention and treatment diseases such as artery sclerosis and angiocarpy.
But as the place of production, kind difference and processing technology existing for difference, flavonoid class object in institute's vintage wine
Matter-resveratrol content difference is very big.With people's life increasingly improve and the change of alcohol drinking patterns, especially in it is old
Year group, it is also higher and higher to the attention rate of health, more demand be aided with various tonic Chinese herbal medicines and fragrant plant, can prevention of arterial
Hardening, cardiovascular disease, reducing blood lipid, it is hypoglycemic, enhance human immunity the better grape good wine of effect.
Summary of the invention
The object of the present invention is to provide one kind using claret as raw material, and a certain proportion of Chinese medicine extraction wine is added
Liquid, adjusted ingredient, ageing, cryogenic freezing, aromatized wine made of filtering and preparation method.
Above-mentioned purpose is realized by following technical scheme:
A kind of aromatized wine, composition include: dry red wine, Radix Salviae Miltiorrhizae, fructus lycii, Radix Angelicae Sinensis, Radix Rehmanniae, calamus, rhizome of chuanxiong, Radix Glycyrrhizae, the tuber of multiflower knotweed,
Schisandra chinensis, cardamom, pilose antler, oligofructose, the parts by weight of the dry red wine are 80~90, the parts by weight of the Radix Salviae Miltiorrhizae
It is 0.1~1.0, the parts by weight of the fructus lycii are 0.1~1.0, and the parts by weight of the Radix Angelicae Sinensis are 0.06~0.5, institute
The parts by weight for the Radix Rehmanniae stated are 0.06~0.5, and the parts by weight of the calamus are 0.06~0.5, the weight of the rhizome of chuanxiong
Measuring number is 0.05~0.4, and the parts by weight of the Radix Glycyrrhizae are 0.05~0.4, and the parts by weight of the tuber of multiflower knotweed are 0.05
~0.4, the parts by weight of the Schisandra chinensis are 0.04~0.2, and the parts by weight of the cardamom are 0.04~0.2, described
The parts by weight of pilose antler be 0.1~0.3, the parts by weight of the oligofructose are 8~12.
The parts by weight of the aromatized wine, the dry red wine are 80, and the parts by weight of the Radix Salviae Miltiorrhizae are
0.1, the parts by weight of the fructus lycii are 0.1, and the parts by weight of the Radix Angelicae Sinensis are 0.06, the parts by weight of the Radix Rehmanniae
It is 0.06, the parts by weight of the calamus are 0.06, and the parts by weight of the rhizome of chuanxiong are 0.05, the weight of the Radix Glycyrrhizae
Number is 0.05, and the parts by weight of the tuber of multiflower knotweed are 0.05, and the parts by weight of the Schisandra chinensis are 0.04, the cardamom
Parts by weight be 0.04, the parts by weight of the pilose antler are 0.1, and the parts by weight of the oligofructose are 8.
The parts by weight of the aromatized wine, the dry red wine are 90, and the parts by weight of the Radix Salviae Miltiorrhizae are
1.0, the parts by weight of the fructus lycii are 1.0, and the parts by weight of the Radix Angelicae Sinensis are 0.5, the parts by weight of the Radix Rehmanniae
It is 0.5, the parts by weight of the calamus are 0.5, and the parts by weight of the rhizome of chuanxiong are 0.4, the parts by weight of the Radix Glycyrrhizae
Number is 0.4, and the parts by weight of the tuber of multiflower knotweed are 0.4, and the parts by weight of the Schisandra chinensis are 0.2, the weight of the cardamom
Measuring number is 0.2, and the parts by weight of the pilose antler are 0.3, and the parts by weight of the oligofructose are 12.
The aromatized wine, the Radix Salviae Miltiorrhizae, the fructus lycii, the Radix Angelicae Sinensis, the Radix Rehmanniae, the Chang
Pu, the rhizome of chuanxiong, the Radix Glycyrrhizae, the tuber of multiflower knotweed, the Schisandra chinensis, the cardamom, the pilose antler are known as growing
Bowl spares medicine.
A kind of preparation method of aromatized wine, this method step 1: extraction wine base preparation, by parts by weight be 65
The extra dry red wine Fructus Vitis viniferae wine base that~70 grape original brandy is 30~35 with parts by weight mixes, and makes the alcohol content of its alcohol
For 40~50% vol；Step 2: weighing each parts by weight tonic Chinese herbal medicine is separately added into pot for solvent extraction；Step 3: extraction, to extraction
A certain amount of extraction wine base is added in tank, stirs evenly, tonic Chinese herbal medicine and extraction the ratio between wine base are 1:10, every 2 in leaching process
Circulation primary is beaten within~3 days, extraction squeezes after 15 days, filters to obtain Chinese medicine wine liquid；Step 4: parts by weight are 80~90 by allotment
Dry red wine and parts by weight be oligofructose that 10~20 Chinese medicine wine liquids mixed and added wine liquid total weight 8~12%, stirring is equal
It is even, closed storage 6 months or more, the quality of aromatized wine is made further to improve and improve.Then, using 0.4-1.0g/l
Bentonite carry out clarifying treatment, carries out freezing in 5~7 days under the conditions of -4~-5 DEG C of temperature, it is cold it is steady it is qualified after elder generation it is laggard
The filtering of row diatomite, cardboard filter and microporous barrier aseptic filtration, finally under aseptic conditions it is filling, required finished product is made.
The preparation method of the aromatized wine, Chinese medicine extraction wine base are that parts by weight are white for 65~70 grape original
The extra dry red wine Fructus Vitis viniferae wine base for being bluely 30~35 with parts by weight mixes, and the alcohol content of wine base is 40~50% vol.
The preparation method of the aromatized wine, it is main that claret, which is with grape varieties such as Cabernet Sauvignon, plum pleasures,
Raw material is brewed according to a conventional method, and color is in ruby red or deep ruby red, fruity, wine with pure, graceful harmony
Fragrant fragrant with oak, flavour is coordinated, and wine body is complete, constituent analysis: alcoholic strength 10.5%vol, total reducing sugar 3.9g/L, total sulfur dioxide
60mg/L, 0.6 g/L of volatile acid, 22.6 g/L of sugar-free extract, other physicochemical requirements: meeting GB 15037-2006, and health is wanted
It asks: meeting GB 2758.
The preparation method of the aromatized wine, grape original brandy used are kettle formula kettle distillation Fructus Vitis viniferae wine bases
And obtain, alcohol content is 60~70% vol.
Beneficial effect
1. the present invention is aided with 10 pleasant impression tonic Chinese herbal medicines and fragrant plant, the Portugal be brewed on the basis of high-quality claret
Grape drinking utensils nutritious abundant, disease-prevention health, the effect improved the immunity of the human body, have the due color of claret and
Graceful harmonious botanical medicine is fragrant, and fragrance faint scent is quiet and tastefully laid out, wine body is plentiful complete, unique style.
Grape original brandy (its alcohol content 60~70% vol) and 30~35% extra dry red wine Portugals of the present invention using 65~70%
The extraction wine base that grape former wine mixes extracts the effective elements of the medicine in 10 multi-taste nourishings, makes the color of aromatized wine
All good, quality is more excellent.
Radix Angelicae Sinensis used in the present invention has benefiting blood and regulating blood circulation, and menstruction regulating and pain relieving, moisturizing dryness and lubricating intestine, Adjust-blood lipid, blood pressure lowering, enhancing are immune
The effect of power；Rhizome of chuanxiong can help recuperating qi-blood, have effects that wind-expelling pain-stopping, activating microcirculation and removing stasis medicinal；Radix Salviae Miltiorrhizae has promoting blood circulation, supports
The effect of blood and tranquilizing mind, reducing blood lipid, heart tonifying;Pilose antler has antifatigue, improvement sleep, heart tonifying, the effect enhanced human immunity；Chinese holly
Qi has the function of tonifying kidney and nourishing liver, moistening lung improving eyesight, blood pressure lowering, hypoglycemic, prevention of arterial atherosis and coronary heart disease, has and delays to decline
Always, antifatigue and enhancing immune function of human body.
Schisandra chinensis used in the present invention has liver protection, heart tonifying, antihypertensive effect, improves the nutrition and enhancing cellular immunity of cardiac muscle
Function；Radix Glycyrrhizae have clearing heat and detoxicating, the functions such as moistening lung to arrest cough, coordinating the drug actions of a prescription, and have it is anti-inflammatory, antiviral, protecting liver and detoxication and
The effects of enhancing immune function.
The tuber of multiflower knotweed used in the present invention has the function of preferable reducing blood lipid, antiatherosclerosis, is suitable for cardiovascular system
The adjuvant treatment of system Disease；Radix Rehmanniae has an anti-radiation, liver protection, blood pressure lowering, hypoglycemic, heart tonifying, hemostasis, diuresis, antimycotic
The effects of, it can be applied to various diseases.
Cardamom used in the present invention contains volatile oil, has the gas of fragrance, has good key stomach to act on；Calamus opens with fragrance
The effect of key, calmness, stomach invigorating, analgesia, diuresis；Oligofructose has different physiological roles, physiological property the most noticeable
It is that it can be obviously improved microbial population ratio in enteron aisle；Oligofructose is mainly used for adjusting the mouthfeel of wine, makes its comfortable easy drink,
Adapt to the taste of most consumers.
Used in the present invention together by the material matching of 12 kinds of integration of drinking and medicinal herbs, function interpromoting relation in five elements is suitable between each raw material, matches
5 rationally, meet theory of traditional Chinese medical science, have comprehensive health, promote health, enhance the effect of immunity of organisms.
Present invention process matching method is advanced rationally, is easy to grasp and operate, equipment investment is few, manpower and production cost
Low, the method energy accurate instruction of use produces and is suitble to mass production needs, has production practical significance.
Specific embodiment
Embodiment 1:
A kind of aromatized wine, composition include: dry red wine, Radix Salviae Miltiorrhizae, fructus lycii, Radix Angelicae Sinensis, Radix Rehmanniae, calamus, rhizome of chuanxiong, Radix Glycyrrhizae, the tuber of multiflower knotweed,
Schisandra chinensis, cardamom, pilose antler, oligofructose, the parts by weight of the dry red wine are 80~90, the parts by weight of the Radix Salviae Miltiorrhizae
It is 0.1~1.0, the parts by weight of the fructus lycii are 0.1~1.0, and the parts by weight of the Radix Angelicae Sinensis are 0.06~0.5, institute
The parts by weight for the Radix Rehmanniae stated are 0.06~0.5, and the parts by weight of the calamus are 0.06~0.5, the weight of the rhizome of chuanxiong
Measuring number is 0.05~0.4, and the parts by weight of the Radix Glycyrrhizae are 0.05~0.4, and the parts by weight of the tuber of multiflower knotweed are 0.05
~0.4, the parts by weight of the Schisandra chinensis are 0.04~0.2, and the parts by weight of the cardamom are 0.04~0.2, described
The parts by weight of pilose antler be 0.1~0.3, the parts by weight of the oligofructose are 8~12.The Chinese medicine extracts wine
Liquid is 10~20,
Embodiment 2:
The parts by weight of aromatized wine described in embodiment 1, the dry red wine are 80, and the parts by weight of the Radix Salviae Miltiorrhizae are
0.1, the parts by weight of the fructus lycii are 0.1, and the parts by weight of the Radix Angelicae Sinensis are 0.06, the parts by weight of the Radix Rehmanniae
It is 0.06, the parts by weight of the calamus are 0.06, and the parts by weight of the rhizome of chuanxiong are 0.05, the weight of the Radix Glycyrrhizae
Number is 0.05, and the parts by weight of the tuber of multiflower knotweed are 0.05, and the parts by weight of the Schisandra chinensis are 0.04, the cardamom
Parts by weight be 0.04, the parts by weight of the pilose antler are 0.1, and the parts by weight of the oligofructose are 8.
Embodiment 3:
The parts by weight of aromatized wine described in embodiment 1, the dry red wine are 90, and the parts by weight of the Radix Salviae Miltiorrhizae are
1.0, the parts by weight of the fructus lycii are 1.0, and the parts by weight of the Radix Angelicae Sinensis are 0.5, the parts by weight of the Radix Rehmanniae
It is 0.5, the parts by weight of the calamus are 0.5, and the parts by weight of the rhizome of chuanxiong are 0.4, the parts by weight of the Radix Glycyrrhizae
Number is 0.4, and the parts by weight of the tuber of multiflower knotweed are 0.4, and the parts by weight of the Schisandra chinensis are 0.2, the weight of the cardamom
Measuring number is 0.2, and the parts by weight of the pilose antler are 0.3, and the parts by weight of the oligofructose are 12.
Embodiment 4:
Aromatized wine described in embodiment 1, it is the Radix Salviae Miltiorrhizae, the fructus lycii, the Radix Angelicae Sinensis, the Radix Rehmanniae, described
Calamus, the rhizome of chuanxiong, the Radix Glycyrrhizae, the tuber of multiflower knotweed, the Schisandra chinensis, the cardamom, the pilose antler claim
For tonic Chinese herbal medicine.
Embodiment 5:
A kind of preparation method of aromatized wine, this method step 1: Chinese medicine extraction wine base preparation, by parts by weight be 65
The extra dry red wine Fructus Vitis viniferae wine base that~70 grape original brandy is 30~35 with parts by weight mixes, and makes the alcohol content of its alcohol
For 40~50% vol；Step 2: weighing each parts by weight tonic Chinese herbal medicine is separately added into pot for solvent extraction；Step 3: extraction, to extraction
A certain amount of extraction wine base is added in tank, stirs evenly, tonic Chinese herbal medicine and extraction the ratio between wine base are 1:10, every 2 in leaching process
Circulation primary is beaten within~3 days, extraction squeezes after 15 days, filters to obtain Chinese medicine wine liquid；Step 4: parts by weight are 80~90 by allotment
Dry red wine and parts by weight be oligofructose that 10~20 Chinese medicine wine liquids mixed and added wine liquid total weight 8~12%, stirring is equal
It is even, closed storage 6 months or more, the quality of aromatized wine is made further to improve and improve.Then, using 0.4-1.0g/l
Bentonite carry out clarifying treatment, carries out freezing in 5~7 days under the conditions of -4~-5 DEG C of temperature, it is cold it is steady it is qualified after elder generation it is laggard
The filtering of row diatomite, cardboard filter and microporous barrier aseptic filtration, finally under aseptic conditions it is filling, required finished product is made.
Embodiment 6:
The preparation method of aromatized wine described in embodiment 5, extraction wine base are that parts by weight are white for 65~70 grape original
The extra dry red wine Fructus Vitis viniferae wine base for being bluely 30~35 with parts by weight mixes, and the alcohol content of wine base is 40~50% vol.
Embodiment 7:
The preparation method of aromatized wine described in embodiment 5, claret are based on the grape varieties such as Cabernet Sauvignon, plum pleasure
Want raw material to brew according to a conventional method, color in ruby red or deep ruby red, fruity with pure, graceful harmony,
Aroma and oak are fragrant, and flavour is coordinated, and wine body is complete.Constituent analysis: alcoholic strength 10.5%vol, total reducing sugar 3.9g/L, total sulfur dioxide
60mg/L, 0.6 g/L of volatile acid, 22.6 g/L of sugar-free extract, other physicochemical requirements: meeting GB 15037-2006, and health is wanted
It asks: meeting GB 2758.
Embodiment 8:
The preparation method of aromatized wine described in embodiment 6, grape original brandy be kettle formula kettle distillation Fructus Vitis viniferae wine base and
, 60~70% vol of alcohol content.
Embodiment 9:
The parts by weight of aromatized wine described in embodiment 1, the dry red wine are 83, and the parts by weight of the Radix Salviae Miltiorrhizae are
0.3, the parts by weight of the fructus lycii are 0.3, and the parts by weight of the Radix Angelicae Sinensis are 0.1, the parts by weight of the Radix Rehmanniae
It is 0.1, the parts by weight of the calamus are 0.1, and the parts by weight of the rhizome of chuanxiong are 0.1, the parts by weight of the Radix Glycyrrhizae
Number is 0.1, and the parts by weight of the tuber of multiflower knotweed are 0.1, and the parts by weight of the Schisandra chinensis are 0.1, the weight of the cardamom
Measuring number is 0.1, and the parts by weight of the pilose antler are 0.1, and the parts by weight of the oligofructose are 9.
Embodiment 10:
The parts by weight of aromatized wine described in embodiment 1, the dry red wine are 85, and the parts by weight of the Radix Salviae Miltiorrhizae are
0.5, the parts by weight of the fructus lycii are 0.5, and the parts by weight of the Radix Angelicae Sinensis are 0.1, the parts by weight of the Radix Rehmanniae
It is 0.1, the parts by weight of the calamus are 0.1, and the parts by weight of the rhizome of chuanxiong are 0.2, the parts by weight of the Radix Glycyrrhizae
Number is 0.2, and the parts by weight of the tuber of multiflower knotweed are 0.2, and the parts by weight of the Schisandra chinensis are 0.1, the weight of the cardamom
Measuring number is 0.1, and the parts by weight of the pilose antler are 0.2, and the parts by weight of the oligofructose are 10.
Embodiment 11:
The parts by weight of aromatized wine described in embodiment 1, the dry red wine are 88, and the parts by weight of the Radix Salviae Miltiorrhizae are
0.8, the parts by weight of the fructus lycii are 0.8, and the parts by weight of the Radix Angelicae Sinensis are 0.4, the parts by weight of the Radix Rehmanniae
It is 0.4, the parts by weight of the calamus are 0.4, and the parts by weight of the rhizome of chuanxiong are 0.3, the parts by weight of the Radix Glycyrrhizae
Number is 0.3, and the parts by weight of the tuber of multiflower knotweed are 0.3, and the parts by weight of the Schisandra chinensis are 0.16, the weight of the cardamom
Measuring number is 0.16, and the parts by weight of the pilose antler are 0.2, and the parts by weight of the oligofructose are 11.
Embodiment 12:
The preparation method of aromatized wine described in above-described embodiment, the preparation of extra dry red wine Fructus Vitis viniferae wine base, the first step prepare grape fruit
Fresh grape is crushed after removing stalk first and grape fruit stock pump is taken to enter fermentor by slurry；Second step alcoholic fermentation is added in grape pulp
Sulfur dioxide, the 150~180g/T active dry yeast (French import D254 active dry yeast) of 40~60mg/L, in temperature 25
It is carried out alcoholic fermentation 5~7 days under conditions of~28 DEG C, the fermentation ends when residual sugar is lower than 4.0g/L, separation skin squeezes, close
Envelope storage；The grape fermentation wine of second step storage is carried out pouring, takes supernatant liquor, adjust by third step malic acid-lactic fermentation
The dry lactic acid bacteria of activity is accessed after PH 3.0~3.4, and malic acid-lactic fermentation 10 is carried out under conditions of 18~20 DEG C of temperature
~20 days；The sulfur dioxide for calling in 50~60mg/L immediately after malic acid disappears, filters to obtain Fructus Vitis viniferae wine base；4th step rubber
Wooden barrel storage, Fructus Vitis viniferae wine base is fitted into France or U.S.'s oak barrel and is stored, the phenolic substances in oak barrel is made to be melted into Portugal completely
In grape former wine, the ambient humidity of storage is 70~90%, and temperature controls between 12~18 DEG C, period of storage control half a year with
On.
Embodiment 13:
The preparation method of aromatized wine described in above-described embodiment, the preparation of Chinese medicine wine liquid: the preparation of first step wine base: by 65
~70% grape original brandy (60~70% vol of its alcohol content) mixes, wine base with 30~35% extra dry red wine Fructus Vitis viniferae wine bases
Alcohol content in 40~50% vol；Rare Chinese medicine used in second step: Radix Salviae Miltiorrhizae, Radix Angelicae Sinensis, Radix Rehmanniae, calamus, rhizome of chuanxiong, Radix Glycyrrhizae, head
Crow, fructus lycii, Schisandra chinensis, cardamom, pilose antler etc.；Third step rare Chinese medicine each component (by weight percentage): Radix Salviae Miltiorrhizae: 0.1~1.0,
Fructus lycii: 0.1~1.0, Radix Angelicae Sinensis: 0.06~0.5, Radix Rehmanniae: 0.06~0.5, calamus: 0.06~0.5, rhizome of chuanxiong: 0.05~0.4, it is sweet
Grass: 0.05~0.4, the tuber of multiflower knotweed: 0.05~0.4, Schisandra chinensis: 0.04~0.2, cardamom: 0.04~0.2, pilose antler: 0.1~0.3, it is low
Fructooligosaccharides: 8~12；The preparation of 4th step Chinese medicine wine liquid: weighing various tonic Chinese herbal medicines, is added separately to Fructus Vitis viniferae wine base and grape steams
It evaporates and is stirred evenly in the wine base that wine is configured to, extracted, buy circulation primary, tonic Chinese herbal medicine and wine within every 2~3 days in leaching process
The ratio between base is 1:10；Squeezing, filtering, obtain Chinese medicine wine liquid after extraction 15 days；
Embodiment 14:
The preparation method of aromatized wine described in above-described embodiment, allotment be by Chinese medicine wine liquid in 10~20 ratios be added to through
In the Fructus Vitis viniferae wine base of oak barrel storage, composition adjustment is then carried out according to product standard；Storage is will be close after adjusting component qualification
It closes storage 6 months or more, the quality of aromatized wine is made further to improve and improve；Disposal of stability and it is filling be that will store 6
A month aromatized wine carries out clarifying treatment using the bentonite of 0.4-1.0g/l, then in-4~-5 DEG C of temperature condition
It is lower to carry out freezing in 5~7 days, it is cold it is steady it is qualified after successively carry out diatomite filtering, cardboard filter and microporous barrier aseptic filtration, most
Afterwards under aseptic conditions it is filling, required finished product is made.
Aromatized wine organoleptic requirements and physicochemical requirements:
1) organoleptic requirements:
Appearance: clarifying, be glossy, in deep ruby red or ruby red micro-strip brown；
Fragrance and flavour: having pure, graceful, harmonious fruity, aroma and plant fragrance, and wine body is plentiful complete；
2) physicochemical requirements:
Alcoholic strength: 13~16(20 DEG C, %Vol)
Total reducing sugar: 4~12.0(g/L)
Sugar-free extract: >=18.0(g/L)
Volatile acid :≤1.2(g/L)
Other projects: meet GB 15037-2006
Hygienic requirements: meet GB 2758
Embodiment 15:
The preparation method of aromatized wine described in embodiment 5, this method be by parts by weight be 80~90 dry red wine and
Parts by weight are the mixing of 10~20 Chinese medicine wine liquids, and the oligofructose of addition wine liquid total weight 8~12% is prepared；It weighs each heavy
It measures number tonic Chinese herbal medicine and pot for solvent extraction is added, carry out the extraction of effective component；Every 2~3 days circulation primaries in leaching process, in nourishing
The ratio between medicine and extraction wine base are 1:10；Extraction squeezes after 15 days, filters to obtain Chinese medicine wine liquid.
Aromatized wine is drunk, it is proposed that drinks 50~100ml each time, daily 1~2 time, long-term drinking can prevent to move
Arteries and veins hardening, cardiovascular disease, reducing blood lipid, it is hypoglycemic, enhance human immunity.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
In the technical scope disclosed by the present invention, any changes or substitutions that can be easily thought of by anyone skilled in the art,
It should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of aromatized wine, composition includes: dry red wine, Radix Salviae Miltiorrhizae, fructus lycii, Radix Angelicae Sinensis, Radix Rehmanniae, calamus, rhizome of chuanxiong, Radix Glycyrrhizae, head
Crow, Schisandra chinensis, cardamom, pilose antler, oligofructose, it is characterized in that: the parts by weight of the dry red wine are 80~90, it is described
The parts by weight of Radix Salviae Miltiorrhizae are 0.1~1.0, and the parts by weight of the fructus lycii are 0.1~1.0, the parts by weight of the Radix Angelicae Sinensis
It is 0.06~0.5, the parts by weight of the Radix Rehmanniae are 0.06~0.5, and the parts by weight of the calamus are 0.06~0.5,
The parts by weight of the rhizome of chuanxiong are 0.05~0.4, and the parts by weight of the Radix Glycyrrhizae are 0.05~0.4, the tuber of multiflower knotweed
Parts by weight are 0.05~0.4, and the parts by weight of the Schisandra chinensis are 0.04~0.2, and the parts by weight of the cardamom are
0.04~0.2, the parts by weight of the pilose antler are 0.1~0.3, and the parts by weight of the oligofructose are 8~12.
2. aromatized wine according to claim 1, it is characterized in that: the parts by weight of the dry red wine are 80, it is described
The parts by weight of Radix Salviae Miltiorrhizae be 0.1, the parts by weight of the fructus lycii are 0.1, and the parts by weight of the Radix Angelicae Sinensis are 0.06, institute
The parts by weight for the Radix Rehmanniae stated are 0.06, and the parts by weight of the calamus are 0.06, and the parts by weight of the rhizome of chuanxiong are
0.05, the parts by weight of the Radix Glycyrrhizae are 0.05, and the parts by weight of the tuber of multiflower knotweed are 0.05, the weight of the Schisandra chinensis
Number is 0.04, and the parts by weight of the cardamom are 0.04, and the parts by weight of the pilose antler are 0.1, the oligomeric fruit
The parts by weight of sugar are 8.
3. aromatized wine according to claim 1, it is characterized in that: the parts by weight of the dry red wine are 90, it is described
The parts by weight of Radix Salviae Miltiorrhizae be 1.0, the parts by weight of the fructus lycii are 1.0, and the parts by weight of the Radix Angelicae Sinensis are 0.5, institute
The parts by weight for the Radix Rehmanniae stated are 0.5, and the parts by weight of the calamus are 0.5, and the parts by weight of the rhizome of chuanxiong are 0.4,
The parts by weight of the Radix Glycyrrhizae are 0.4, and the parts by weight of the tuber of multiflower knotweed are 0.4, and the parts by weight of the Schisandra chinensis are
0.2, the parts by weight of the cardamom are 0.2, and the parts by weight of the pilose antler are 0.3, the weight of the oligofructose
Number is 12.
4. aromatized wine according to claim 1, it is characterized in that: the Radix Salviae Miltiorrhizae, the fructus lycii, described working as
Return, is the Radix Rehmanniae, the calamus, the rhizome of chuanxiong, the Radix Glycyrrhizae, the tuber of multiflower knotweed, the Schisandra chinensis, described
Cardamom, the pilose antler are known as tonic Chinese herbal medicine.
5. a kind of preparation method of aromatized wine, it is characterized in that: this method step 1: the preparation of extraction wine base, by weight
The extra dry red wine Fructus Vitis viniferae wine base that the grape original brandy that number is 65~70 is 30~35 with parts by weight mixes, and makes its alcohol
Alcohol content be 40~50% vol；Step 2: weighing each parts by weight tonic Chinese herbal medicine is separately added into pot for solvent extraction；Step 3: leaching
It mentions, a certain amount of extraction wine base is added into pot for solvent extraction, stirs evenly, the ratio between tonic Chinese herbal medicine and extraction wine base are 1:10, extraction
Circulation primary is beaten within every 2~3 days in the process, and extraction squeezes after 15 days, filters to obtain Chinese medicine wine liquid；Step 4: allotment, is by parts by weight
Number is that 10~20 Chinese medicine wine liquids mix and add the oligomeric of wine liquid total weight 8~12% for 80~90 dry red wine and parts by weight
Fructose stirs evenly, and closed storage 6 months or more, the quality of aromatized wine is made further to improve and improve；Then, it uses
The bentonite of 0.4-1.0g/l carries out clarifying treatment, and freezing in 5~7 days is carried out under the conditions of-4~-5 DEG C of temperature, cold steady
Diatomite filtering, cardboard filter and microporous barrier aseptic filtration are successively carried out after qualification, finally under aseptic conditions it is filling, institute is made
Need finished product.
6. the preparation method of aromatized wine according to claim 5, it is characterized in that: extraction wine base is to be by parts by weight
The extra dry red wine Fructus Vitis viniferae wine base that 65~70 grape original brandy is 30~35 with parts by weight mixes, the alcohol content of wine base
For 40~50% vol.
7. the preparation method of aromatized wine according to claim 5, it is characterized in that: claret be with Cabernet Sauvignon,
The grape varieties such as Mei Le are that primary raw material is brewed according to a conventional method, and the color of claret is in ruby red, and fragrance is pure
Positive graceful, flavour is coordinated, and wine body is complete, and physicochemical requirements meet GB 15037-2006, hygienic requirements: meeting GB 2758.
8. the preparation method of aromatized wine according to claim 6, it is characterized in that: grape original brandy is kettle formula
Kettle distills Fructus Vitis viniferae wine base and obtains, 60~70% vol of alcohol content.
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