CN113755279A - Lilac flower wine and preparation method thereof - Google Patents
Lilac flower wine and preparation method thereof Download PDFInfo
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- CN113755279A CN113755279A CN202111252860.0A CN202111252860A CN113755279A CN 113755279 A CN113755279 A CN 113755279A CN 202111252860 A CN202111252860 A CN 202111252860A CN 113755279 A CN113755279 A CN 113755279A
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- wine
- lilac
- fresh
- flowers
- sorghum
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a lilac flower wine and a preparation method thereof, the lilac flower wine takes sorghum and fresh lilac flowers which are not picked for more than four hours as raw materials, the sorghum is fermented to prepare a mature fermented material, the fresh lilac flowers are added into the fermented material and are fully and uniformly stirred, the fermentation is continued for 1 to 3 hours, and when petals are melted by themselves, the wine is prepared by immediate distillation and aging. Fresh clove flowers are added into fermented grains prepared by fermenting and ripening sorghum, and are fully and uniformly stirred, and the wine is prepared by solid state fermentation and distillation, so that aromatic substances and nutrient substances of the fresh clove flowers enter the wine body, simultaneously, bitter and astringent components enter the wine body, the taste is not required to be adjusted by adding sugar subsequently, and the health of people who are prohibited from eating sugar is not influenced. The wine is prepared by distillation, and can be prepared into flos Caryophylli wine with various alcohol contents, and is suitable for various people. The flos Caryophylli wine has natural color and rich nutrition, and can effectively regulate endocrine, promote blood circulation, and promote health. But also has effects of caring skin, increasing color, removing acne and caring skin.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to a lilac flower wine and a preparation method thereof.
Background
At present, the conventional alcoholic beverages mainly comprise white spirit, fruit wine, beer and the like, and along with the requirements of nutrition and health care of people, a plurality of health care wine products, such as fresh flower wine, medicinal liquor and the like, are also provided.
The fresh flower wine is prepared by adding edible flower raw materials during wine preparation to prepare leaching liqueur with special flower fragrance, and the history document of China also records the fresh flower wine preparation. The flos Caryophylli is edible flower, and has good fragrance and nutrient substances. However, the lilac flower wine in the current market is prepared wine, which is obtained by simply mixing and infusing lilac flower and alcohol drinks such as white spirit or yellow wine, all alcohol-soluble components in the flower are leached into solution in the infusion process, but because the soaking time is long, some bitter components (such as tannin, anthocyanin and the like) in the lilac flower are leached into the wine body, the taste of the wine is influenced, and sugar needs to be added to improve the taste of the lilac flower wine, so that the prepared lilac flower wine has the problem that the lilac flower wine is not suitable for people who are prohibited from eating sugar. In addition, at present, a method for preparing the lilac flower wine by adopting mixed fermentation also exists, and the problems that the components such as tannin, anthocyanin and the like in the bitter substance polyphenol compound are directly soaked in the wine body in the mixed fermentation process, the taste is influenced, the taste is adjusted by adding sugar, and the wine is not suitable for people who are not suitable for drinking sugar; in addition, the existing clove flower wine prepared by mixed fermentation has the defects that a large amount of water in fresh flowers enters the wine body due to the process reason, the alcohol content is below 30 degrees, high-alcohol-degree wine is difficult to obtain, the wine is not suitable for long-term storage, and the requirements of high-alcohol-degree wine demanders cannot be met. If the clove flower wine is prepared by adopting the double distillation process, although the wine with higher alcohol content can be obtained, the process is complex, long-time extraction is needed, distillation is needed at least twice, the repeated distillation increases the production cost, partial aromatic substances are lost, and the process is not environment-friendly.
Disclosure of Invention
Based on the problems in the prior art, the invention aims to provide a clove flower wine and a preparation method thereof, which can solve the problems that bitter ingredients such as tannin, anthocyanin and the like in polyphenol compounds in clove flowers are also leached into wine bodies to generate bitter feeling, sugar needs to be added to improve the taste of the clove flower wine, so that the prepared clove flower wine is not suitable for people who are not suitable for avoiding sugar to drink, the influence of the fact that the moisture of fresh flowers is not suitable to be controlled to enter the wine bodies, and high-alcohol-content wine which is easy to store for a long time is difficult to obtain in the existing clove flower wine prepared by preparation or mixed fermentation.
The purpose of the invention is realized by the following technical scheme:
the embodiment of the invention provides a lilac flower wine, which is prepared by taking sorghum and fresh lilac flowers harvested for no more than four hours as raw materials, fermenting the sorghum to prepare a mature fermented material, adding the fresh lilac flowers into the fermented material, fully and uniformly stirring, continuing to ferment for 1-3 hours, immediately distilling to prepare a distilled wine when petals are self-melted, and then ageing.
The embodiment of the invention also provides a preparation method of the lilac flower wine, which comprises the following steps:
step 1, fermenting sorghum into mature fermented grains according to a traditional process for making white spirit;
step 2, adding the fresh clove flowers picked for no more than four hours into the fermented grains, fully and uniformly stirring, continuing to ferment for 1-3 hours, and immediately performing step 3;
and 3, distilling to prepare the distilled liquor.
And 4, ageing the distilled liquor to obtain the lilac flower wine.
According to the technical scheme provided by the invention, the clove flower wine and the preparation method thereof provided by the embodiment of the invention have the beneficial effects that:
fresh clove flowers are added into fermented grains prepared by fermenting and ripening sorghum, the fermentation is continued for 1 to 3 hours after the fresh clove flowers are fully and evenly stirred, and the wine is immediately distilled and prepared when petals are melted, so that on the basis of not violating the traditional wine preparation process and not increasing the complexity of the wine preparation process, the wine preparation is performed by one-time fermentation and one-time distillation, aromatic substances and nutrient substances of the fresh clove flowers which are not more than four hours are picked and enter the wine body, simultaneously, the bitter ingredients such as tannin, anthocyanin and the like in polyphenol compounds in the clove flowers are removed and enter the wine body, the subsequent addition of saccharides is not needed for adjusting the taste, the health of people who are not prone to sugar is not affected, the wine is suitable for various crowds to drink, and because of the distilled wine preparation, the moisture of the fresh clove flowers can be effectively controlled to enter the wine body, the preparation of the clove flowers with different degrees is convenient to prepare the high-degree clove flower wine, is convenient to store and meets the requirements of specific people. The flos Caryophylli wine has advantages of good color, fragrant, and harmonious body, and has effects of relieving swelling and inflammation, removing acne, caring skin, invigorating stomach, invigorating qi, eliminating halitosis, promoting estrus, and relieving emotion due to fully extracting nutrient substances of fresh flos Caryophylli, and is beneficial to health.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to the specific contents of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention. Details which are not described in detail in the embodiments of the invention belong to the prior art which is known to the person skilled in the art.
The embodiment of the invention provides a lilac flower wine, which is prepared by taking sorghum and fresh lilac flowers harvested for no more than four hours as raw materials, fermenting the sorghum to prepare a mature fermented substance, adding the fresh lilac flowers into the fermented substance, fully and uniformly stirring, continuing to ferment for 1-3 hours, immediately distilling to prepare a distilled wine when petals are self-melted, and ageing.
In the clove flower wine, the weight of the fresh clove flowers is 10-25% of the weight of the sorghum. Preferably, the sorghum is used in an amount of: the sorghum accounts for 1 to 2.5 times of the weight of the prepared lilac flower wine.
In the clove flower wine, the fresh clove flower is whole fresh clove flower picked between 6 to 9 pm. The aromatic components in the fresh clove flowers in the time period are the most complete, and more aromatic components can enter the wine body.
In the clove flower wine, the sorghum is fermented into mature fermented grains by adopting a traditional solid fermentation process for preparing the white spirit.
The solid state fermentation distillation liquor preparation method decomposes and derives the tannin, anthocyanin and other bitter components in the fresh clove flowers into aromatic acid, aromatic aldehyde and other aromatic substances to enter the liquor body through fermentation and distillation, thereby not only removing the bitter feeling, obtaining the essential oil and other aromatic substances in the fresh clove flowers to the maximum extent, but also well controlling the water content of the fresh clove flowers to enter the liquor body, preparing the clove flower liquor with high alcohol content, being beneficial to long-term storage and meeting the requirements of more types of drinking crowds.
The embodiment of the invention also provides a preparation method of the lilac flower wine, which comprises the following steps:
step 1, fermenting sorghum into mature fermented grains according to a traditional process for making white spirit;
step 2, adding fresh clove flowers into the fermented grains, fully and uniformly stirring, continuously fermenting for 1-3 hours, and immediately performing distillation in step 3 when petals start to melt; the method not only ensures the maximization of the content of the aromatic substances of the fresh clove flowers in the wine body, but also avoids the problem that the extraction time of the existing prepared clove flower wine is long, so that the bitter components in the clove flowers enter the wine body to influence the taste.
And 3, distilling to prepare the distilled liquor.
And 4, ageing the distilled liquor to obtain the lilac flower liquor.
In the preparation method, the weight of the used fresh clove flowers is 10-25% of the weight of the used sorghum. Preferably, the sorghum is used in an amount of: the sorghum accounts for 1 to 2.5 times of the weight of the prepared lilac flower wine.
In the preparation method, the fresh clove flowers are whole fresh clove flowers picked between 6 pm and 9 pm.
In the preparation method, the step 4 further comprises a step of packaging the prepared clove flower wine.
The lilac flower wine and the preparation method thereof have simple process, are prepared by a purely natural preparation method on the premise of not adding any additive, have mellow mouthfeel and harmonious wine body, and provide a safe, safe and nutritional alcoholic beverage for consumers. Due to the adoption of fresh clove flowers, the main aromatic substances (eugenol and caryophyllene acetic acid eugenol ester, methyl amyl ketone and other aromatic substances) and rich vitamins of the clove flowers can be well extracted, so that the clove flower wine has the effects of diminishing swelling and inflammation, removing acnes and beautifying, invigorating stomach and tonifying qi, eliminating halitosis, promoting estrus and relieving emotion and the like, and is beneficial to body health.
The embodiments of the present invention are described in further detail below.
The lilac flower wine takes sorghum and fresh lilac flowers as raw materials, the weight of the fresh lilac flowers is 10-25% of the weight of the sorghum, the weight of the sorghum is 1-2.5 times of the weight of the prepared lilac flower wine, the fresh lilac flowers are picked up from 6 to 9 o' clock in the afternoon, and the aromatic components of the fresh lilac flowers in the period are the most complete; the sorghum is red sorghum;
prepared in the following way:
and step S1, taking 200-500 kg of high-quality fresh clove flowers and 2000 kg of sorghum as raw materials, wherein the content of each raw material can be slightly adjusted according to the actual condition of each batch, and is related to the alcohol concentration of the clove wine to be produced and the like.
Step S2, preparing fermented grains (fragrant grains) of fermented sorghum according to a traditional white spirit process;
step S3, selecting complete fresh clove flowers (picking fresh clove flowers with most complete flower aromatic components within 4 hours, preferably picked flower aromatic components from 6 to 9 pm);
step S4, adding the fresh clove flowers obtained in the step S3 into the fermented grains which are fermented to be mature, fully and uniformly stirring, continuing to ferment for 1-3 hours, immediately distilling when petals start to melt, and ensuring the maximization of the content of aromatic substances in the wine body;
step S5, distilling to prepare distilled liquor; in the step of preparing the wine by distillation, the pigment components such as tannin, anthocyanin and the like in the fresh clove flowers are derived into aromatic acid and aromatic aldehyde to increase the fragrance of the wine body, so that the phenomenon that the components with bitter and astringent feelings such as tannin, anthocyanin and the like in the polyphenol compounds in the clove flowers enter the wine body is avoided, the wine body cannot be bitter and astringent, and the taste does not need to be adjusted by adding sugar;
step S6, aging the distilled liquor to obtain lilac flower liquor;
and step S7, packaging the prepared lilac flower wine and then selling the lilac flower wine on the market.
The distilled liquor is prepared by solid-state fermentation, so that the content of aromatic substances of fresh clove flowers in the liquor can be maximized, and meanwhile, pigment components such as tannin and anthocyanin are derived into aromatic acid and aromatic aldehyde through distillation to increase the aroma of the liquor, so that the phenomenon that the bitter components such as tannin and anthocyanin in polyphenol compounds in the clove flowers enter the liquor is avoided.
Table 1 shows the relative content of fresh clove fragrance
As can be seen from the table 1, the content of the fresh syringol compounds in the half-bloom stage is the highest, while the ester compounds and the terpene compounds are higher, and the fresh syringol compounds in the half-bloom stage are used in the invention, so that more aromatic and nutrient substances can be utilized.
Table 2 shows the comparison of the ingredients of the wine prepared by the present invention and the wine prepared by the prior art
As can be seen from the table 2, the total amount of polyphenol compounds and the content of anthocyanin in the clove flower wine prepared by the invention are both 0, so that components causing bitterness and astringency are not present, and the mouth feel is good, while the clove flower wine prepared by mixed fermentation in the prior art contains a certain amount of total amount of polyphenol compounds and anthocyanin, so that bitterness and astringency are caused, and the use of people who are not suitable for sugar is influenced by adjusting the mouth feel by adding sugar.
Compared with the prior art, the preparation method of the lilac flower wine comprises the steps of adding fresh lilac flowers after preparing the fragrant grains by traditional solid fermentation, continuing to ferment for 1-3 hours, and immediately distilling to prepare the wine when petals start to self-melt. On the basis of the traditional wine making process, the lilac flower wine with various alcohol contents including high alcohol content can be made by one-time fermentation and one-time distillation wine making; the liquor is prepared by solid fermentation and distillation, so that the content of aromatic substances in fresh clove flowers in the liquor can be maximized, and meanwhile, pigment components such as tannin and anthocyanin are derived into aromatic acid and aromatic aldehyde through distillation to increase the aroma of the liquor, so that the problem that the taste is influenced because the bitter components such as tannin and anthocyanin in polyphenol compounds in the clove flowers enter the liquor in the existing mixed fermentation process is solved; the prepared wine has the advantages of good color, fragrant smell, harmonious wine body, detumescence, anti-inflammation, acne removing, beauty, stomach invigorating, qi benefiting, halitosis eliminating, estrualization promoting, emotion relieving and the like, and is beneficial to the health.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (8)
1. The lilac flower wine is characterized in that sorghum and fresh lilac flowers which are not picked for more than four hours are used as raw materials, the sorghum is fermented to prepare a mature fermented substance, the fresh lilac flowers are added into the fermented substance and are fully and uniformly stirred, the fermentation is continued for 1-3 hours, and when petals are melted, the wine is immediately distilled to prepare distilled wine and then aged to prepare the wine.
2. The lilac flower wine as claimed in claim 1, wherein the weight of fresh lilac flower used is 10-25% of the weight of sorghum used.
3. The lilac flower wine according to claim 1 or 2, wherein the fresh lilac flowers are whole fresh lilac flowers picked between 6 and 9 pm.
4. The lilac flower wine according to claim 1 or 2, wherein the sorghum is fermented into a mature fermented material by a traditional solid fermentation process for making white spirit.
5. The preparation method of the lilac flower wine is characterized by comprising the following steps:
step 1, fermenting sorghum into mature fermented grains according to a traditional process for making white spirit;
step 2, adding fresh clove flowers picked for no more than four hours into the fermented grains, fully and uniformly stirring, continuing to ferment for 1-3 hours, and immediately performing step 3 when petals start to self-melt;
and 3, distilling to prepare the distilled liquor.
And 4, ageing the distilled liquor to obtain the lilac flower wine.
6. The method for preparing lilac flower wine according to claim 5, wherein the weight of the fresh lilac flower is 10-25% of the weight of the sorghum used.
7. The method for preparing lilac flower wine according to claim 5 or 6, wherein the fresh lilac flower is whole fresh lilac flower picked between 6 and 9 pm.
8. The method for preparing lilac flower wine as claimed in claim 5 or 6, wherein the step 4 is followed by a step of packaging the obtained lilac flower wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111252860.0A CN113755279A (en) | 2021-10-27 | 2021-10-27 | Lilac flower wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111252860.0A CN113755279A (en) | 2021-10-27 | 2021-10-27 | Lilac flower wine and preparation method thereof |
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| CN113755279A true CN113755279A (en) | 2021-12-07 |
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| CN202111252860.0A Pending CN113755279A (en) | 2021-10-27 | 2021-10-27 | Lilac flower wine and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693864A (en) * | 2009-11-05 | 2010-04-14 | 纪念军 | Syringa reticulata var. mandshurica wine |
| CN103266045A (en) * | 2013-05-21 | 2013-08-28 | 洛阳理工学院 | Brewage technique capable of enhancing trace ester content in fermented distilled white spirit |
| CN103666901A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Brewing process of rose wine |
| CN104818182A (en) * | 2015-03-26 | 2015-08-05 | 黑龙江省带岭林业科学研究所 | Fermentation type syringa reticulata wine and preparation method thereof |
| CN113136289A (en) * | 2021-05-29 | 2021-07-20 | 赣州市梦里酒乡酒业贸易有限公司 | Clove sauce wine and preparation method thereof |
-
2021
- 2021-10-27 CN CN202111252860.0A patent/CN113755279A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693864A (en) * | 2009-11-05 | 2010-04-14 | 纪念军 | Syringa reticulata var. mandshurica wine |
| CN103666901A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Brewing process of rose wine |
| CN103266045A (en) * | 2013-05-21 | 2013-08-28 | 洛阳理工学院 | Brewage technique capable of enhancing trace ester content in fermented distilled white spirit |
| CN104818182A (en) * | 2015-03-26 | 2015-08-05 | 黑龙江省带岭林业科学研究所 | Fermentation type syringa reticulata wine and preparation method thereof |
| CN113136289A (en) * | 2021-05-29 | 2021-07-20 | 赣州市梦里酒乡酒业贸易有限公司 | Clove sauce wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨建峰: "《药酒大全》", 江西科学技术出版社 * |
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