CN106939269A - A kind of local flavor wine and its brewing method - Google Patents
A kind of local flavor wine and its brewing method Download PDFInfo
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- CN106939269A CN106939269A CN201610002210.3A CN201610002210A CN106939269A CN 106939269 A CN106939269 A CN 106939269A CN 201610002210 A CN201610002210 A CN 201610002210A CN 106939269 A CN106939269 A CN 106939269A
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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
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Abstract
A kind of local flavor wine and its brewing method, belong to brewing technical field, it is by Chinese herbal medicine plus liquor-making raw material, in Chinese herbal medicine: liquor-making raw material=0.05~0.1: 4.5~5 ratio carries out dispensing, and routinely brewing method brew is formed, with brewing, the finished wine cycle is short, efficiency high of making wine, and saves the advantage of brewing cost；And using animal and plant medicine and grain co-fermentation, organically blended with wine, refine, natural blending, flavouring, lasting, produce a kind of strong unique compound smell, while remaining medicine many bioactive ingredients in itself, improve white wine quality.
Description
Technical field
The invention belongs to brewing technical field, specifically a kind of local flavor wine and its brewing method.
Background technology
Chinese herbal medicine and wine are combined, and not only increase the local flavor of wine, and allow wine to be provided with certain medical value.
The combination of Chinese herbal medicine and wine, at all times generally existing.Chinese herbal medicine is soaked in wine and is referred to as Chinese herbal medicine bubble
Wine, referred to as Chinese herbal medicine blended liquor is blent with extracts of Chinese herbal medicine and wine, and wherein Chinese herbal medicine steeps in wine technique simply,
Among the people relatively conventional, Chinese herbal medicine is steep in wine because directly soaking Chinese herbal medicine in wine, although technique is simple, but medium-height grass
Medicine expands, some impaired Chinese herbal medicine cortical layers by the immersion of wine, and incidentally soil etc. is miscellaneous for Chinese herbal medicine
Matter can all have some and be mingled in wine, have impact on the color and luster of wine, reduce the mouthfeel of wine；Will in addition, steeping in wine
Soaked by long-time, medium-height grass the effective elements of the medicine just can more be dissolved out, this time-consuming steeps in wine
Fermentation technique, can undoubtedly increase brewing cost.The manufacture craft of blended liquor is more more complex than steeping in wine, typically
Chinese herbal medicine fluid is extracted by carrying out high temperature distillation to Chinese herbal medicine, is then blent with the wine brewed, this
Plant Chinese herbal medicine blended liquor separately to prepare extracts of Chinese herbal medicine and wine brewing, then blend, not only time-consuming, and
And the herbal wine blent wants long-time stock, mouthfeel just can be more preferable.
The content of the invention
The purpose of the present invention is：Overcoming the existing deficiency of above-mentioned prior art, there is provided a kind of brew cycle is short
Local flavor wine and its brewing method.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of local flavor wine and its brewing method, it is characterised in that it is by Chinese herbal medicine plus liquor-making raw material brew
Into.The Chinese herbal medicine is selected from Chinese cassia tree, anise, cloves, spiceleaf, the mountain bitter edible plant, cool ripple, the root of Dahurain angelica, date, sweet
Grass, the bark of official magnolia, coix seed, cortex acanthopanacis, Jehol Ligusticum Rhizome, fennel seeds, evodia rutaecarpa, citron, pawpaw, peppermint, life
Chinese ephedra, prepared fleece flower root, Fructus Corni, barrenwort, raw sealwort, radix achyranthis bidentatae, the raw Radix Astragali, Radix Codonopsis and aspongopus
One or more.The liquor-making raw material is the one or more of wheat, corn, rice, sorghum and pea.
In Chinese herbal medicine: liquor-making raw material=0.05~0.1: 4.5~5 ratio carries out dispensing.
Brewageing step is：
1. Chinese herbal medicine is weighed by proportioning, and Chinese herbal medicine powder is broken into meal；
2. liquor-making raw material is weighed by proportioning, step 1. gained Chinese herbal medicine is added after eluriating, soaking, cook cooling
Meal, and suitable quantity of water and appropriate Kunming small garden distiller's yeast are added, by Chinese herbal medicine meal, liquor-making raw material and distiller's yeast
Three is well mixed；
3. by step, 2. gained mixture is placed in fermentation vat, ferments 30~65 days, routinely makes wine at normal temperatures
Method, local flavor wine is produced through high temperature distillation.
The beneficial effects of the invention are as follows：Directly add Chinese herbal medicine wine brewing in liquor-making raw material, on the one hand can shorten
The cycle of finished product local flavor wine is brewed, wine brewing efficiency is improved, saves brewing cost；On the other hand animals and plants are utilized
Medicine and grain co-fermentation, organically blend with wine, refine, natural blending, flavouring, lasting, produce a kind of
Strong unique compound smell, while remaining medicine many bioactive ingredients in itself, improves white wine
Quality；Because Chinese herbal medicine of the present invention proportioning is low, makes local flavor wine and be adapted to different groups, drink to reach for a long time
QI invigorating is refreshed oneself, the function for the shield kidney that whets the appetite, and is the complex of a kind of novel sapor wine and health liquor.
Embodiment
Technical solution of the present invention is described more fully：
Embodiment one
A kind of local flavor wine and its brewing method, it is characterised in that brewageing step is：
1. 0.5 part of Chinese herbal medicine is weighed by proportioning, and Chinese herbal medicine powder is broken into meal；
2. 45 parts of liquor-making raw material is weighed by proportioning, step 1. gained is added after eluriating, soaking, cook cooling
Chinese herbal medicine meal, adds 0.3 part of Kunming small garden distiller's yeast, by Chinese herbal medicine meal, liquor-making raw material and distiller's yeast
Three is well mixed；
3. by step, 2. gained mixture is placed in fermentation vat, ferments 30 days at normal temperatures, routinely brewing method,
Local flavor wine is produced through high temperature distillation；
The Chinese herbal medicine is Chinese cassia tree, anise, cloves, spiceleaf, the mountain bitter edible plant, cool ripple, the root of Dahurain angelica, date；
The liquor-making raw material is wheat, sorghum.
Embodiment two
A kind of local flavor wine and its brewing method, it is characterised in that brewageing step is：
1. 1 part of Chinese herbal medicine is weighed by proportioning, and Chinese herbal medicine powder is broken into meal；
1. proportioning weighs 90 parts of liquor-making raw material, adds after eluriating, soaking, cook cooling and adds step 1. institute
Chinese herbal medicine meal is obtained, 0.6 part of Kunming small garden distiller's yeast is added, by Chinese herbal medicine meal, liquor-making raw material and wine
Qu Sanzhe is well mixed；
2. 2. gained mixture is placed in fermentation vat to step, ferments 60 days at normal temperatures, routinely brewing method,
Local flavor wine is produced through high temperature distillation；
The Chinese herbal medicine be Chinese cassia tree, anise, cloves, spiceleaf, the mountain bitter edible plant, cool ripple, the root of Dahurain angelica, date, Radix Glycyrrhizaes,
The bark of official magnolia, coix seed, cortex acanthopanacis, Jehol Ligusticum Rhizome, fennel seeds, evodia rutaecarpa, citron, pawpaw, peppermint, raw ephedra,
Prepared fleece flower root, Fructus Corni, barrenwort, raw sealwort, Radix Achyranthis Bidentatae, the raw Radix Astragali, Radix Codonopsis and aspongopus；
The liquor-making raw material is wheat, corn, rice, sorghum and pea.
Embodiment three
A kind of local flavor wine and its brewing method, it is characterised in that brewageing step is：
1. 0.7 part of Chinese herbal medicine is weighed by proportioning, and Chinese herbal medicine powder is broken into meal；
2. 60 parts of liquor-making raw material is weighed by proportioning, step 1. gained is added after eluriating, soaking, cook cooling
Chinese herbal medicine meal, adds 0.4 part of Kunming small garden distiller's yeast, by Chinese herbal medicine meal, liquor-making raw material and distiller's yeast
Three is well mixed；
3. will 3. by step 2. gained mixture be placed in fermentation vat, at normal temperatures ferment 50 days, routinely make wine
Method, local flavor wine is produced through high temperature distillation；
The Chinese herbal medicine is spiceleaf, the mountain bitter edible plant, cool ripple, the root of Dahurain angelica, date, Radix Glycyrrhizae, the bark of official magnolia, evodia rutaecarpa, perfume (or spice)
Rafter, pawpaw, prepared fleece flower root, Fructus Corni, barrenwort, raw sealwort, radix achyranthis bidentatae, the raw Radix Astragali, Radix Codonopsis and nine
Fragrant worm；
The liquor-making raw material is corn, rice, sorghum and pea.
Claims (5)
1. a kind of local flavor wine and its brewing method, it is characterised in that it is by Chinese herbal medicine plus liquor-making raw material brew
Form.
2. local flavor wine and its brewing method according to claim 1, it is characterised in that the Chinese herbal medicine choosing
From Chinese cassia tree, anise, cloves, spiceleaf, the mountain bitter edible plant, cool ripple, the root of Dahurain angelica, date, Radix Glycyrrhizae, the bark of official magnolia, coix seed,
Cortex acanthopanacis, Jehol Ligusticum Rhizome, fennel seeds, evodia rutaecarpa, citron, pawpaw, peppermint, raw ephedra, prepared fleece flower root, mountain
The fruit of medicinal cornel, barrenwort, raw sealwort, radix achyranthis bidentatae, the raw Radix Astragali, the one or more of Radix Codonopsis and aspongopus.
3. local flavor wine and its brewing method according to claim 1, it is characterised in that the liquor-making raw material
For the one or more of wheat, corn, rice, sorghum and pea.
4. local flavor wine and its brewing method according to claim 1, it is characterised in that by Chinese herbal medicine: make
Liquor raw material=0.05~0.1: 4.5~5 ratio carries out dispensing.
5. a kind of local flavor wine and its brewing method, it is characterised in that brewageing step is：
1. Chinese herbal medicine is weighed by proportioning, and Chinese herbal medicine powder is broken into meal；
2. liquor-making raw material is weighed by proportioning, step 1. gained medium-height grass is added after eluriating, soaking, cook cooling
Medicine meal, and 0.6~0.7% Kunming small garden distiller's yeast is added, by Chinese herbal medicine meal, liquor-making raw material and distiller's yeast three
Person is well mixed；
3. by step, 2. gained mixture is placed in fermentation vat, ferments 30~65 days, routinely makes wine at normal temperatures
Method, local flavor wine is produced through high temperature distillation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610002210.3A CN106939269A (en) | 2016-01-01 | 2016-01-01 | A kind of local flavor wine and its brewing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610002210.3A CN106939269A (en) | 2016-01-01 | 2016-01-01 | A kind of local flavor wine and its brewing method |
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| CN106939269A true CN106939269A (en) | 2017-07-11 |
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| CN201610002210.3A Pending CN106939269A (en) | 2016-01-01 | 2016-01-01 | A kind of local flavor wine and its brewing method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107603809A (en) * | 2017-10-25 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of black tea glutinous rice wine and preparation method thereof |
| CN107739684A (en) * | 2017-10-29 | 2018-02-27 | 贵州布依深泉养殖专业合作社 | A kind of chamomile wine and preparation method thereof |
| CN108264982A (en) * | 2018-02-13 | 2018-07-10 | 王铁超 | A kind of rice-fragrant type health-care spirit and preparation method thereof |
| CN110387302A (en) * | 2019-08-07 | 2019-10-29 | 四川灵草中药材有限公司 | A kind of rhizoma polygonati brewed wine and its preparation method and application |
| CN110484396A (en) * | 2019-09-05 | 2019-11-22 | 楚雄和康中草药有限公司 | A kind of brewage process and formula of sealwort wine |
| CN111139162A (en) * | 2018-10-16 | 2020-05-12 | 云南大衍古道生物科技有限公司 | Brewing method of traditional Chinese medicine wine |
| CN111534403A (en) * | 2020-05-07 | 2020-08-14 | 张磊 | Plum brandy and preparation method thereof |
| CN111635841A (en) * | 2020-06-08 | 2020-09-08 | 陈辉 | Solid-state radix angelicae dahuricae wine and production method thereof |
| CN113150928A (en) * | 2021-04-09 | 2021-07-23 | 唐云祥 | Production method of wine |
| CN113308325A (en) * | 2021-05-19 | 2021-08-27 | 辽宁永椿酒业有限公司 | Method and device for preparing fen-flavor liquor |
| CN114921303A (en) * | 2022-05-26 | 2022-08-19 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
-
2016
- 2016-01-01 CN CN201610002210.3A patent/CN106939269A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107603809A (en) * | 2017-10-25 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of black tea glutinous rice wine and preparation method thereof |
| CN107739684A (en) * | 2017-10-29 | 2018-02-27 | 贵州布依深泉养殖专业合作社 | A kind of chamomile wine and preparation method thereof |
| CN108264982A (en) * | 2018-02-13 | 2018-07-10 | 王铁超 | A kind of rice-fragrant type health-care spirit and preparation method thereof |
| CN111139162A (en) * | 2018-10-16 | 2020-05-12 | 云南大衍古道生物科技有限公司 | Brewing method of traditional Chinese medicine wine |
| CN110387302A (en) * | 2019-08-07 | 2019-10-29 | 四川灵草中药材有限公司 | A kind of rhizoma polygonati brewed wine and its preparation method and application |
| CN110484396A (en) * | 2019-09-05 | 2019-11-22 | 楚雄和康中草药有限公司 | A kind of brewage process and formula of sealwort wine |
| CN111534403A (en) * | 2020-05-07 | 2020-08-14 | 张磊 | Plum brandy and preparation method thereof |
| CN111635841A (en) * | 2020-06-08 | 2020-09-08 | 陈辉 | Solid-state radix angelicae dahuricae wine and production method thereof |
| CN113150928A (en) * | 2021-04-09 | 2021-07-23 | 唐云祥 | Production method of wine |
| CN113308325A (en) * | 2021-05-19 | 2021-08-27 | 辽宁永椿酒业有限公司 | Method and device for preparing fen-flavor liquor |
| CN114921303A (en) * | 2022-05-26 | 2022-08-19 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
| CN114921303B (en) * | 2022-05-26 | 2023-11-28 | 李石德 | Intelligent production system of osmanthus-flavored white spirit |
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Application publication date: 20170711 |
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| WD01 | Invention patent application deemed withdrawn after publication |