CN113831977A - Method for preparing wine by fermenting fresh flowers and plants - Google Patents
Method for preparing wine by fermenting fresh flowers and plants Download PDFInfo
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- CN113831977A CN113831977A CN202110848090.XA CN202110848090A CN113831977A CN 113831977 A CN113831977 A CN 113831977A CN 202110848090 A CN202110848090 A CN 202110848090A CN 113831977 A CN113831977 A CN 113831977A
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 241000196324 Embryophyta Species 0.000 claims abstract description 31
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 6
- 238000009924 canning Methods 0.000 claims abstract description 4
- 238000001514 detection method Methods 0.000 claims abstract description 4
- 241000209504 Poaceae Species 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 7
- 230000001276 controlling effect Effects 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000190633 Cordyceps Species 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims 4
- 238000007689 inspection Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 6
- 241000109329 Rosa xanthina Species 0.000 description 6
- 241000205585 Aquilegia canadensis Species 0.000 description 3
- 241000723353 Chrysanthemum Species 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 3
- 244000242564 Osmanthus fragrans Species 0.000 description 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 239000008868 Flower Essence Substances 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
- 208000028659 discharge Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- -1 for example Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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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
-
- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention provides a method for making wine by fermenting fresh flowers and plants, putting the fresh flowers and plants which are preserved by white granulated sugar into a fermentation tank, adjusting the pH value of liquid to 3.5-4.0, keeping the temperature of the liquid at 20-25 ℃ during fermentation, and continuously stirring for 8-10 days during fermentation; adding a proper amount of yeast and fermentation aid after the acid adjustment treatment, uniformly stirring, controlling the temperature of liquid, performing fermentation treatment on the flower and grass wine in a semi-open state, and continuously stirring the flower and grass wine in a tank during the fermentation treatment; detecting various physical and chemical indexes of the fermented flower and grass wine, blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time; filtering the herbal liquor after freezing, filtering the liquor, sterilizing the liquor at 68-75 deg.C for 15min, storing the liquor at low temperature, and canning. The invention has deep and long sweet taste and soft and sweet wine body.
Description
Technical Field
The invention belongs to the technical field of preparation methods of fermented wine, and particularly relates to a method for preparing wine by fermenting fresh flowers and plants.
Background
The flower wine has a lot of varieties, the flower fragrance of the wine is improved, the flower essence of flowers is usually blended into the brewed wine to form the flower wine, the flower wine has the flower fragrance, the taste of the traditional wine is greatly improved, but the method cannot soak beneficial ingredients in the flowers into the wine, particularly, different flowers contain different effective ingredients, for example, saffron has the effects of promoting blood circulation and relaxing muscles and tendons, and roses have the effects of regulating qi and resolving depression, promoting blood circulation and removing blood stasis, and treating liver and stomach qi pain, new and chronic wind arthralgia, hematemesis and hemoptysis, irregular menstruation, leucorrhea with reddish discharge, dysentery, tumors and the like. At present, people simply soak roses in wine, only a few effective components in the roses are leached into the wine, most of the effective components are still remained in petals, and the method cannot fully utilize the effective components of flowers.
Therefore, the method for making the wine by fermenting the fresh flowers and plants is provided, the edible fresh roots, stems, leaves and flowers of the plants, such as tea leaves, cordyceps sinensis, honeysuckle flowers, roses, sweet osmanthus flowers and chrysanthemum flowers, are used as materials, the nutritional ingredients, the color and the smell of the flowers and plants are maintained, and the flower and plant wine has unique lasting fragrance, glittering and translucent and bright wine color, mellow and clean wine quality, deep and long aftertaste, sweet, soft and sweet wine body.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing wine by fermenting fresh flowers and plants, which comprises the following raw materials: fresh flowers and plants, yeast, fermentation aid and water which are preserved by white granulated sugar are adopted, and the method for preparing the wine by using the fresh flowers and plants comprises the following steps:
s1: fermentation treatment: putting the fresh flowers and grasses which are preserved by white granulated sugar into a fermentation tank, carrying out acid adjustment treatment, adding a proper amount of yeast and fermentation aid after the acid adjustment treatment, uniformly stirring, controlling the temperature of liquid, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and continuously stirring the flowers and grasses wine in the tank during the fermentation treatment;
s2: and (3) testing the flower and grass wine: detecting various physical and chemical indexes of the fermented flower and grass wine;
s3: blending: blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time;
s4: and (3) storage: filtering the herbal liquor after freezing, filtering the liquor, sterilizing the liquor, storing the liquor at low temperature after sterilizing, and canning.
Preferably, the herb wine is prepared from edible fresh plant roots, stems, leaves and flowers, such as tea leaves, cordyceps, honeysuckle, roses, sweet osmanthus flowers and chrysanthemum.
Preferably, the pH value of the liquid is adjusted to 3.5-4.0 by the acid adjusting treatment, the temperature of the liquid during fermentation is kept at 20-25 ℃, and the uninterrupted stirring time during fermentation is 8-10 days.
Preferably, the sterilization treatment is carried out by pasteurization, the sterilization temperature is 68-75 ℃, and the sterilization time is 15 min.
Preferably, the temperature during the storage is 3-15 ℃, and the storage time is 4-6 months.
Compared with the prior art, the invention has the beneficial effects that: the invention adjusts the acidity of fresh flowers and plants after being soaked with sugar and ferments, and the brewed flower and plant wine not only maintains the nutrient components, color and smell of the flowers and plants, but also has unique lingering charm, crystal and bright wine color, pure and cool wine quality, deep and long aftertaste, sweet, soft and sweet wine body.
Drawings
FIG. 1 is a schematic diagram of the process steps of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments 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 of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention is further described below:
example (b):
as shown in attached figure 1, the method for preparing the wine by fermenting fresh flowers and plants comprises the following raw materials: fresh flowers and plants, yeast, fermentation aid and water which are preserved by white granulated sugar are adopted, and the method for preparing the wine by using the fresh flowers and plants comprises the following steps:
s1: fermentation treatment: putting the fresh-keeping fresh flowers and grasses with white granulated sugar into a fermentation tank, carrying out acid regulation treatment, wherein the pH value of liquid is regulated to 3.5-4.0, adding a proper amount of yeast and fermentation auxiliary agent after the acid regulation treatment, uniformly stirring, controlling the temperature of the liquid to be kept at 20-25 ℃, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and carrying out uninterrupted stirring on the flowers and grasses wine in the tank for 8-10 days during the fermentation treatment;
s2: and (3) testing the flower and grass wine: detecting various physical and chemical indexes of the fermented flower and grass wine;
s3: blending: blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time;
s4: and (3) storage: freezing, filtering to obtain filtrate, pasteurizing at 68-75 deg.C for 15min, storing at 3-15 deg.C for 4-6 months, and canning.
Specifically, the herbal wine is prepared from edible fresh plant roots, stems, leaves and flowers, such as tea leaves, cordyceps sinensis, honeysuckle, roses, sweet osmanthus flowers and chrysanthemum.
Example 1
S1: putting the fresh flowers and grasses which are preserved by white granulated sugar into a fermentation tank, carrying out acid regulation treatment, wherein the pH value of liquid is regulated to 3.7, adding a proper amount of yeast and fermentation aid after the acid regulation treatment, uniformly stirring, controlling the temperature of the liquid to be kept at 25 ℃, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and carrying out uninterrupted stirring on the flowers and grasses wine in the tank for 10 days during the fermentation treatment;
s2: and (3) testing the flower and grass wine: and detecting various physical and chemical indexes of the fermented flower and grass wine.
Example 2
S1: putting the fresh flowers and plants preserved by white granulated sugar into a fermentation tank, performing acid regulation treatment, wherein the acid regulation treatment is to regulate the pH value of liquid to 4, adding a proper amount of yeast and fermentation aid after the acid regulation treatment, uniformly stirring, controlling the temperature of the liquid to be kept at 25 ℃, performing fermentation treatment on the flowers and plants wine in a semi-open state, and continuously stirring the flowers and plants wine in the tank for 10 days during the fermentation treatment;
s2: and (3) testing the flower and grass wine: and detecting various physical and chemical indexes of the fermented flower and grass wine.
It should be noted that, in this document, moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A method for preparing wine by fermenting fresh flowers and plants is characterized in that the fresh flowers and plants wine comprises the following raw materials: fresh flowers and plants, yeast, fermentation aid and water which are preserved by white granulated sugar are adopted, and the preparation steps of the wine made by the fresh flowers and plants are as follows:
s1: acid adjusting treatment: putting the fresh flowers and grasses preserved by white granulated sugar into a fermentation tank, and carrying out acid regulation treatment, wherein the pH value of the liquid is regulated to 3.5-4.0, the temperature of the liquid is kept at 20-25 ℃ during fermentation, and the uninterrupted stirring time is 8-10 days during fermentation;
s2: fermentation treatment: adding a proper amount of yeast and fermentation aid after the acid adjustment treatment, uniformly stirring, controlling the temperature of liquid, performing fermentation treatment on the flower and grass wine in a semi-open state, and continuously stirring the flower and grass wine in a tank during the fermentation treatment;
s3: and (3) inspection and blending: detecting various physical and chemical indexes of the fermented flower and grass wine, blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time;
s4: and (3) storage: filtering the herbal wine after freezing, filtering out the wine, sterilizing the wine by pasteurization at 68-75 deg.C for 15min, storing the wine at low temperature, and canning.
2. The method for producing wine by fermenting fresh flowers and plants according to claim 1, wherein the temperature during storage is 3-15 ℃.
3. The method for preparing wine by fermenting fresh flowers and plants as claimed in claim 1, wherein the storage period is 4-6 months.
4. The method for preparing wine by fermenting fresh flowers and plants as claimed in claim 1, wherein the flowers and plants wine is prepared from edible fresh plant roots, stems, leaves and flowers, such as tea, Cordyceps, flos Lonicerae, flos Rosae Rugosae, flos Osmanthi Fragrantis and flos Chrysanthemi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110848090.XA CN113831977A (en) | 2021-07-27 | 2021-07-27 | Method for preparing wine by fermenting fresh flowers and plants |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110848090.XA CN113831977A (en) | 2021-07-27 | 2021-07-27 | Method for preparing wine by fermenting fresh flowers and plants |
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| Publication Number | Publication Date |
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| CN113831977A true CN113831977A (en) | 2021-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110848090.XA Pending CN113831977A (en) | 2021-07-27 | 2021-07-27 | Method for preparing wine by fermenting fresh flowers and plants |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107964480A (en) * | 2018-01-15 | 2018-04-27 | 林长流 | A kind of green grass fermented wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1060722A (en) * | 1962-11-27 | 1967-03-08 | Guinness Son & Co Ltd A | An improved process for the fermentation of brewers wort |
| CN111944629A (en) * | 2020-08-11 | 2020-11-17 | 李永红 | Method for preparing wine by fermenting fresh cordyceps militaris |
| CN111961557A (en) * | 2020-07-27 | 2020-11-20 | 李新 | Method for preparing wine by fermenting fresh flowers and plants |
-
2021
- 2021-07-27 CN CN202110848090.XA patent/CN113831977A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1060722A (en) * | 1962-11-27 | 1967-03-08 | Guinness Son & Co Ltd A | An improved process for the fermentation of brewers wort |
| CN111961557A (en) * | 2020-07-27 | 2020-11-20 | 李新 | Method for preparing wine by fermenting fresh flowers and plants |
| CN111944629A (en) * | 2020-08-11 | 2020-11-17 | 李永红 | Method for preparing wine by fermenting fresh cordyceps militaris |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107964480A (en) * | 2018-01-15 | 2018-04-27 | 林长流 | A kind of green grass fermented wine and preparation method thereof |
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Application publication date: 20211224 |
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