CN1249334A - Process for making ginkgo-grape wine - Google Patents
Process for making ginkgo-grape wine Download PDFInfo
- Publication number
- CN1249334A CN1249334A CN 99108573 CN99108573A CN1249334A CN 1249334 A CN1249334 A CN 1249334A CN 99108573 CN99108573 CN 99108573 CN 99108573 A CN99108573 A CN 99108573A CN 1249334 A CN1249334 A CN 1249334A
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- grape
- glucoside
- glass bottle
- rice wine
- packing
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Abstract
A gingko-grape wine is made of gingko leaf, haw leaf flavonoid glycoside, grape, gynostemma pentaphyllum sapoin, wolfberry fruit and red sage root, and features its health-care functions of expanding arteria coronaria, promoting blood circulation, activating fibrinolytic enzyme system, improving nutrition of cardiac muscle, promoting conversion of cholesterol, and preventing thrombus, coronary heart disease, angina pectoris and cancers.
Description
The invention relates to process for making ginkgo-grape wine, particularly the compound method of gingkgo vinous liquor multiple components.
The present invention is to be main raw material with Ginkgo Leaf, crataegutt glucoside, grape, adds gypenoside, the red sage root, medlar extract liquid, through science formulated gingkgo vinous liquor meticulously.This wine contains abundant flavonoid glycoside, polymerization flavanoid, vitamin P activity, vitamin-E, protein, tanshinol and calcium, phosphorus etc., have coronary artery dilator, strengthen volume of blood flow, anticoagulant activates the plasmin system, improves myocardial nutrition, promote cholesterol to transform, keep effects such as blood vessel elasticity, control thrombus, coronary heart disease, stenocardia, cerebral vasospasm and anti-cancer and cancer-preventing.
Working method of the present invention is that the herbal medicine of the above-mentioned all flavor integration of drinking and medicinal herbs of employing is a raw material, after will choosing the fermentation of the broken adding of sophisticated uva yeast juice, getting its clear liquid mixes with wolfberry fruit, liquid salvia, call in after Ginkgo Leaf, crataegutt glucoside, gypenoside seal one month up for safekeeping, use the gingkgo vinous liquor of 22 ° of 50 ° of pure rice wine furnishings handling through deodorization to use green mat glass bottle and high white glass bottle packing after filtering.
Claims (3)
1, a kind of process for making ginkgo-grape wine, it is characterized in that adopting ginko leaves flavone glucoside 1%, crataegutt glucoside 1%, gypenoside 1%, wolfberry fruit 3%, the red sage root 3%, fresh grape 60%, 1 liter of yeast juice, 50 ° of rice wine 30% are raw material, in the jar fermenter of sterilizing of packing into after the ripe grape fragmentation of choosing, add yeast juice, on stay 1/4 space, tying, put 20 ℃ of bottom fermentations, behind the fermenting-ripening, elimination skin slag, get clear liquor with through 50 ° of rice wine dips wolfberry fruit after two months, liquid salvia mixes, and calls in Ginkgo Leaf, the crataegutt glucoside, gypenoside, stir evenly, after sealing one month up for safekeeping, use 50 ° of pure rice wine furnishings handling through deodorization to filter finished product for 22 °, with green mat glass bottle of capacity 500cm and high white glass bottle packing.
2, require " 1 " described according to the power example, process respectively, and measure the gingkgo vinous liquor that is mixed with 22 ° of brown xanchromatic by a certain percentage by each composition working method.
3, according to claim " 2 ", the gingkgo vinous liquor that have quality with being processed into, health reaches the national requirements standard is used green frosted bottle and the high white glass bottle packing of capacity 500cm respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99108573 CN1249334A (en) | 1999-06-17 | 1999-06-17 | Process for making ginkgo-grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99108573 CN1249334A (en) | 1999-06-17 | 1999-06-17 | Process for making ginkgo-grape wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1249334A true CN1249334A (en) | 2000-04-05 |
Family
ID=5273375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99108573 Pending CN1249334A (en) | 1999-06-17 | 1999-06-17 | Process for making ginkgo-grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1249334A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555487A (en) * | 2013-11-16 | 2014-02-05 | 王跃进 | Making process of compound red wine |
| CN107937194A (en) * | 2017-12-31 | 2018-04-20 | 定远县佩璋生态园有限公司 | One kind is promoted longevity health wine and preparation method thereof |
-
1999
- 1999-06-17 CN CN 99108573 patent/CN1249334A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555487A (en) * | 2013-11-16 | 2014-02-05 | 王跃进 | Making process of compound red wine |
| CN103555487B (en) * | 2013-11-16 | 2014-10-22 | 王跃进 | Making process of compound red wine |
| CN107937194A (en) * | 2017-12-31 | 2018-04-20 | 定远县佩璋生态园有限公司 | One kind is promoted longevity health wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |