CN110878243B

CN110878243B - Peony flower wine

Info

Publication number: CN110878243B
Application number: CN201911318411.4A
Authority: CN
Inventors: 吴新芳; 肖永华; 曹钋
Original assignee: Beijing Bailisheng Wine Industry Co ltd
Current assignee: Beijing Bailisheng Wine Industry Co ltd
Priority date: 2019-12-19
Filing date: 2019-12-19
Publication date: 2023-01-31
Anticipated expiration: 2039-12-19
Also published as: CN110878243A

Abstract

The invention relates to a peony flower wine, which is prepared by taking red wine as base wine, adding 4-10 g/L of peony flower extract, 1-5 g/L of honeysuckle flower extract and 0.5-2 g/L of liquorice extract, and carrying out re-melt brewing. According to the invention, after the peony flower extract, the honeysuckle flower extract and the liquorice extract in a specific ratio are adopted to be brewed with the red wine again, the medicinal plants and the wine are effectively balanced in substance, so that the wine body is more pleasant in aroma, the five tastes of the wine body are balanced, and the taste is richer, fuller and finer; in addition, the obtained wine is rich in nutrition and excellent in health preserving effect.

Description

Peony flower wine

Technical Field

The invention relates to a grape wine, and in particular relates to a peony grape wine.

Background

The grape wine is a fruit wine brewed by taking grapes as raw materials, and due to the special raw materials and the brewing method, the grape wine not only tastes delicious, but also is rich in nutrition. The wine can effectively prevent cardiovascular diseases, reduce blood fat and arteriosclerosis when being drunk moderately. Modern researches believe that polyphenols existing in grape skins and seeds and oak polyphenols which are exogenously added in wine brewing enrich the flavor of red wine.

In the process of brewing wine, the oak barrel utilizes exogenous plant polyphenols to influence the flavor expression of wine, and in modern wine brewing, the use of plant polyphenols other than oak barrels, such as acacia, chestnut, cherry, etc., to influence the flavor of wine is still being explored. Modern biomedical research considers that the good nutrition and health preserving effect of the grape wine is also derived from the effect of polyphenols in the grape wine.

It is well known that plant polyphenols are widely present in various plants, especially herbaceous plants. In modern biological medicine and pharmacology research, some plant polyphenols play a positive role in human health. In the national formulary, herbaceous plants and new resource food which are homologous in medicine and food have the characteristics of safety and effectiveness.

The traditional Chinese medicine not only reveals the nutrition and medicinal value of plants, but also reveals different differences of medicinal effects of formula compatibility among different plants; the compatibility of the components has original property. How to utilize plant polyphenol substances to participate in the fermentation process of the wine, influence the flavor of the wine, reduce the production cost, simultaneously exert the traditional advantages of the traditional Chinese medicine and pharmacy, reasonably combine and combine the components, achieve the harmonious balance of the plant polyphenol substances and the flavor of the wine, and increase the content of nutrient components in the wine is a technical blank field.

Disclosure of Invention

The red wine is used as base wine, the peony extract, the honeysuckle extract and the liquorice extract are added according to a specific proportion, and then the mixture is brewed again; therefore, the grape wine which is rich in taste, prominent in flower fragrance, balanced in wine body, long in aftertaste, excellent in nutrition and health-care effects and low in cost is brewed.

The peony extract, the honeysuckle extract and the liquorice extract are extracted by a conventional method, such as water extraction, alcohol extraction or a method combining water extraction and alcohol extraction.

Specifically, the peony flower wine provided by the invention is prepared by taking red wine as base wine, adding 4-10 g/L of peony flower extract, 1-5 g/L of honeysuckle flower extract and 0.5-2 g/L of liquorice extract, and carrying out blending and brewing again.

The interaction between the medicinal plants and the substances of the wine is just the key point for obtaining excellent mouthfeel and rich nutrition. The uniqueness of the compatibility of the medicinal plant composition and the synergistic effect of the medicinal plant composition and the wine effectively take the balance of the mouthfeel into consideration; and the plant polyphenol is used for participating in the secondary curing and brewing of the wine, so that the purpose of the invention is realized.

In addition, the peony flower wine obtained by the invention is delicious in taste and has good health-preserving effect.

Wherein, honeysuckle flower is sweet and cold. It enters lung, heart and stomach meridians. Has the functions of clearing away heat and toxic material, and cooling and dispersing wind-heat. It is recorded in Chongqingtang Daidan, which can clear collaterals and relieve wind-fire, damp-heat, epidemic foul and foul, and extinguish liver and gallbladder with floating wind-yang. It can be used for treating wind-heat, heat-toxin and carbuncle.

Peony, bitter, bland and mild. It enters liver meridian. Has the functions of promoting blood circulation to regulate menstruation, promoting qi circulation and relieving pain.

Licorice root, radix Glycyrrhizae, sweet and neutral. It enters heart, lung, spleen and stomach meridians. Has the functions of clearing away heat and toxic material, eliminating phlegm and stopping cough, relieving spasm and pain and harmonizing the medicines.

The honeysuckle flower and the peony flower can be led to better play the effects of heat penetration and qi transformation, and can promote qi circulation to make the nutrient heat reach outside and the pathogenic heat transform out of the qi system on the basis of clearing nutrient and cooling blood; the sweet and slow property of the raw liquorice also has the effects of clearing heat and removing toxicity on the basis of harmonizing the medicines, can relieve the pungent and hot qi of the red wine, and further improves the efficacy and the taste of the medicine.

In order to further achieve the aim, the peony flower wine is prepared by adding 5-7 g of peony flower extract, 2-4 g/L of honeysuckle flower extract and 0.5-1.5 g/L of liquorice root extract into 1L of red wine and carrying out melt brewing again.

Based on the selection of the extracts and the proportion, the inventor finds that the white peony flower is consistent with the peony flower in medicinal property, but the white peony flower has more obvious aroma, and the color of the white peony flower extract is less likely to interfere with wine color. Raw licorice has the same medicinal properties as licorice, but the medicinal smell of raw licorice is more mellow than that of licorice. When the peony extract is selected from white peony extract; when the Glycyrrhrizae radix extract is selected from raw Glycyrrhrizae radix extract; the peony flower wine obtained by selecting the two extracts and carrying out the re-melting brewing has more balanced and fine taste and more pleasant aroma, and is most popular with drinkers. The dry red wine base wine is prepared by mixing dry red wine base wine, dry red wine base wine and dry red wine base wine.

Wherein the dry red wine can be in a conventional type; preferably, the alcoholic strength of the dry red wine is 11-13%, the volatile acid is not higher than 1.2g/L, the total sugar is 7.5-9 g/L, and the dry extract is 18-23 g/L.

The invention further provides a preferable scheme, the peony flower wine is prepared by taking dry red wine as base wine, adding 5.5-6.5 g/L of white peony flower extract, 2.8-3.2 g/L of honeysuckle extract and 0.9-1.1 g/L of raw licorice extract, and carrying out melt brewing again.

In particular, the peony wine is prepared by taking dry red wine as base wine, adding 6g/L of white peony flower extract, 3g/L of honeysuckle extract and 1g/L of raw licorice extract, and carrying out blending brewing again.

In order to enable medicinal plants and red wine to be more fused, the invention preferably adopts the following re-fusing mode, and the re-fusing specifically comprises the following steps: mixing the peony extract, the honeysuckle extract, the liquorice extract and the red wine to obtain a mixture, and standing and curing the mixture for not less than 25 days at the temperature of-5 ℃ under the anaerobic condition;

preferably, the standing and curing time is 25 to 60 days.

The invention further provides that in the standing and curing process, the mixture is stirred to be fully fused;

preferably, the stirring is specifically performed in the following manner: in the standing and curing process, the circulation stirring in the tank is adopted, at least three days are continued, and the stirring is not less than once every day.

The invention further provides that the preparation method further comprises filtration;

preferably, the filtration is specifically: filtering with a plate-and-frame filter press connected in series with a membrane filter;

more preferably, the plate and frame filter press is operated with a pressure difference of not more than 0.25Mpa and a filter membrane aperture of 0.75 to 1.25 μm.

The preparation method provided by the invention provides a preferable scheme, which comprises the following steps:

1) Mixing flos moutan extract, flos Lonicerae extract, glycyrrhrizae radix extract and dry red wine to obtain mixture, and stirring thoroughly;

2) Standing and curing the mixture for 25-60 days under an anaerobic condition at the temperature of-5 ℃;

wherein, in the process of standing and curing, the mixture is fully fused by adopting in-tank circulation stirring for at least three consecutive days and stirring for at least once a day.

3) After the curing is finished, filtering the mixture by adopting a plate-and-frame filter press and a membrane filter connected in series;

wherein, the pressure difference of the plate and frame filter press is not more than 0.25Mpa, and the aperture of the filter membrane of the membrane filter press is 0.75-1.25 μm.

Preferably, the pore size of the filter membrane is 1 μm.

The invention has at least the following beneficial effects:

1. according to the invention, after the peony flower extract, the honeysuckle flower extract and the liquorice extract in a specific proportion are adopted to be brewed with the red wine again, the medicinal plants and the wine are effectively balanced in substance, so that the wine body is more pleasant in aroma, the five flavors of the wine body are balanced, and the taste is richer, fuller and finer; moreover, the obtained wine is rich in nutrition and excellent in health care effect;

2. the invention can greatly reduce the brewing time and the brewing cost, and particularly, the invention can not adopt the oak storage process, but has unique process aroma and old aroma taste. Compared with the traditional process, the method can save time cost and economic cost obviously.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

1. In the following examples, extracts of peony flower, honeysuckle flower and licorice root were obtained from jaboticaba biotechnology, inc.

2. The quality standards of dry red wine in the following examples are as follows:

TABLE 1

Example 1

The embodiment provides a peony wine, which comprises the following raw materials: 1000L of dry red wine is used as base wine, and 6kg of white peony flower extract, 3kg of honeysuckle flower extract and 1kg of raw licorice root extract are added.

Adopting the following re-melting mode:

1) Mixing the white peony flower extract, the honeysuckle extract, the raw licorice extract and the dry red wine to obtain a mixture, and fully stirring;

2) Standing and curing the mixture for 25 to 30 days under an anaerobic condition at the temperature of between 5 ℃ below zero and 5 ℃;

wherein, the pressure difference of the plate and frame filter press is not more than 0.25Mpa, and the aperture of the filter membrane of the membrane filter press is 1 μm.

Example 2

This example provides a peony wine, which differs from example 1 only in that: adding 5kg of white peony flower extract, 4kg of honeysuckle flower extract and 1kg of raw licorice extract.

Example 3

This example provides a peony wine, which differs from example 1 only in that: 8kg of the extract of the white peony flower, 2kg of the extract of the honeysuckle flower and 1.5kg of the extract of the raw licorice are added.

Example 4

This example provides a peony wine, which differs from example 1 only in that: adding 4kg of white peony flower extract, 4kg of honeysuckle flower extract and 1kg of raw licorice extract.

Example 5

This example provides a peony wine, which differs from example 1 only in that: the white peony extract is replaced by peony distillate.

Example 6

This example provides a peony wine, which differs from example 1 only in that: the 'raw licorice extract' is replaced by 'honey-fried licorice extract'.

Comparative example 1

The comparative example provides a peony wine, and the difference from example 1 is that the re-melt brewing specifically comprises:

mixing flos moutan extract, flos Lonicerae extract, glycyrrhrizae radix extract and dry red wine to obtain mixture, stirring, and filtering with plate-and-frame filter press series membrane filter;

Comparative example 2

This comparative example provides a wine, differing from example 1 only in that "licorice extract" was replaced with "white atractylodes rhizome extract".

Experimental example 1

According to the 100-point system "Chinese wine sensory evaluation system rating table" (see Table 2 below) jointly issued by the Chinese wine industry Association, the Chinese food industry Association, and the Chinese horticulture society in 2018.

TABLE 2

In the case of a 6-wine professional blindness, the peony wines described in examples 1 to 6 were evaluated in sensory comparison with the base wine, and the average scores are shown in the following table.

TABLE 3

	Appearance of the product	Fragrance	Taste of the product	Integral body	Evaluation score
						Base wine	7	20	40	4	71
Example 1	8	28	49	9	94
						Example 2	8	26	47	8	89
Example 3	8	26	48	7	89
						Example 4	8	25	46	8	87
Example 5	8	25	46	7	86
						Example 6	8	24	44	7	83
Comparative example 1	8	23	43	6	80
						Comparative example 2	7	22	38	5	72

Therefore, the peony flower wine in the embodiments 1 to 6 is obviously improved in color, aroma and taste (taste and typicality) compared with the base wine; in particular to the peony wine provided in the embodiments 1-4.

Wherein, the overall balance and fullness of the wine body are the best in the embodiment 1 and the worst in the embodiment 6. The wine provided in example 1 was ruby red, clear and transparent, free of suspended matter, and free of visible foreign matter. Has fruity and special compound aroma, and the wine is full, mellow, comfortable and harmonious.

Experimental example 2

The peony flower wine provided in examples 1 to 6 was compared in health care effect.

18 volunteers all had the constitution of easily getting inflamed; when spicy food is eaten in daily life, the peony flower grape wine is matched, and the drinking amount is 200-500 ml each time. After drinking for many times (not less than 10 times), the comprehensive feeling is as follows. Wherein each volunteer drinks a single type, for example: volunteers 1 had been matched with the peony wine provided in example 1.

TABLE 4

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto without departing from the scope of the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A peony wine is characterized in that dry red wine is used as base wine, 6g/L of white peony extract, 3g/L of honeysuckle extract and 1g/L of raw licorice extract are added, and the wine is prepared by re-melting and brewing;

the re-brewing specifically comprises the following steps: mixing the white peony flower extract, the honeysuckle extract and the raw licorice extract with dry red wine to obtain a mixture, and standing and aging the mixture for 25 to 30 days under the anaerobic condition at the temperature of-5 to 5 ℃.

2. The peony wine according to claim 1, wherein the alcoholic strength of the dry red wine is 11-13%, the volatile acid is not higher than 1.2g/L, the total sugar is 7.5-9 g/L, and the dry extract is 18-23 g/L.

3. The peony wine as described in claim 1, wherein during said standing and aging, the mixture is stirred to be fully blended.

4. The peony wine according to claim 3, wherein the stirring is performed in the following manner: in the standing and curing process, the circulation stirring in the tank is adopted, at least three days are continued, and the stirring is not less than once every day.

5. The peony wine according to claim 1 or 3, further comprising filtration.

6. The peony wine according to claim 5, wherein the filtration is specifically: and (4) connecting a plate-and-frame filter press with a membrane filter for filtering.

7. The peony wine according to claim 6, wherein the pressure difference of the plate and frame filter press is not more than 0.25MPa, and the aperture of the filter membrane of the membrane filter is 0.75 to 1.25 μm.