CN107201294A - A kind of Yangtao wine and its brewing method - Google Patents
A kind of Yangtao wine and its brewing method Download PDFInfo
- Publication number
- CN107201294A CN107201294A CN201710613416.4A CN201710613416A CN107201294A CN 107201294 A CN107201294 A CN 107201294A CN 201710613416 A CN201710613416 A CN 201710613416A CN 107201294 A CN107201294 A CN 107201294A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- kiwi berry
- grams
- parts
- yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 123
- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 394
- 230000004151 fermentation Effects 0.000 claims abstract description 394
- 235000021028 berry Nutrition 0.000 claims abstract description 229
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 222
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 216
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 151
- 240000007594 Oryza sativa Species 0.000 claims abstract description 119
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 119
- 235000009566 rice Nutrition 0.000 claims abstract description 119
- 241000411851 herbal medicine Species 0.000 claims abstract description 93
- 239000007788 liquid Substances 0.000 claims abstract description 70
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 40
- 230000005070 ripening Effects 0.000 claims abstract description 16
- 244000298715 Actinidia chinensis Species 0.000 claims abstract 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 106
- 239000000843 powder Substances 0.000 claims description 101
- 239000002994 raw material Substances 0.000 claims description 71
- 235000013339 cereals Nutrition 0.000 claims description 59
- 244000062793 Sorghum vulgare Species 0.000 claims description 58
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 46
- 239000000203 mixture Substances 0.000 claims description 38
- 240000004713 Pisum sativum Species 0.000 claims description 36
- 235000010582 Pisum sativum Nutrition 0.000 claims description 34
- 235000015099 wheat brans Nutrition 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 28
- 239000012530 fluid Substances 0.000 claims description 26
- 239000011812 mixed powder Substances 0.000 claims description 26
- 239000011265 semifinished product Substances 0.000 claims description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 21
- 240000004922 Vigna radiata Species 0.000 claims description 21
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 21
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 21
- 240000005979 Hordeum vulgare Species 0.000 claims description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 240000008042 Zea mays Species 0.000 claims description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 16
- 235000005822 corn Nutrition 0.000 claims description 16
- 235000019713 millet Nutrition 0.000 claims description 16
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 15
- 241000258920 Chilopoda Species 0.000 claims description 15
- 241000723346 Cinnamomum camphora Species 0.000 claims description 15
- 241000254173 Coleoptera Species 0.000 claims description 15
- 244000247747 Coptis groenlandica Species 0.000 claims description 15
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 15
- 241000934856 Daphne Species 0.000 claims description 15
- 241000934790 Daphne mezereum Species 0.000 claims description 15
- 241001465251 Ephedra sinica Species 0.000 claims description 15
- 241000772413 Lutrogale perspicillata Species 0.000 claims description 15
- 241000522620 Scorpio Species 0.000 claims description 15
- 244000290970 Tetrapanax papyrifer Species 0.000 claims description 15
- 240000003243 Thuja occidentalis Species 0.000 claims description 15
- 235000008109 Thuja occidentalis Nutrition 0.000 claims description 15
- 229960000846 camphor Drugs 0.000 claims description 15
- 229930008380 camphor Natural products 0.000 claims description 15
- 210000003608 fece Anatomy 0.000 claims description 15
- 239000009490 scorpio Substances 0.000 claims description 15
- 241001647745 Banksia Species 0.000 claims description 14
- 241000212321 Levisticum Species 0.000 claims description 14
- 241000737253 Lygodium japonicum Species 0.000 claims description 14
- 235000004347 Perilla Nutrition 0.000 claims description 14
- 244000124853 Perilla frutescens Species 0.000 claims description 14
- 241000270273 Ptyas dhumnades Species 0.000 claims description 14
- 241000220317 Rosa Species 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 240000008027 Akebia quinata Species 0.000 claims description 13
- 235000007756 Akebia quinata Nutrition 0.000 claims description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 13
- 239000011425 bamboo Substances 0.000 claims description 13
- 239000003610 charcoal Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000007493 shaping process Methods 0.000 claims description 13
- 241001522129 Pinellia Species 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000005072 Vigna sesquipedalis Nutrition 0.000 claims description 4
- 239000003463 adsorbent Substances 0.000 claims description 4
- 235000021278 navy bean Nutrition 0.000 claims description 4
- 244000013123 dwarf bean Species 0.000 claims description 2
- 235000021331 green beans Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims 4
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000036651 mood Effects 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 206010013954 Dysphoria Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 244000298697 Actinidia deliciosa Species 0.000 description 201
- 230000001476 alcoholic effect Effects 0.000 description 14
- 239000011669 selenium Substances 0.000 description 14
- 241001330002 Bambuseae Species 0.000 description 12
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 12
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 11
- 229910052711 selenium Inorganic materials 0.000 description 11
- 244000025254 Cannabis sativa Species 0.000 description 9
- 239000002253 acid Substances 0.000 description 6
- 150000002148 esters Chemical class 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000282553 Macaca Species 0.000 description 4
- 240000005809 Prunus persica Species 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 244000090207 Vigna sesquipedalis Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000029684 Vitex negundo var. negundo Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/12—Ketones
- A61K31/122—Ketones having the oxygen directly attached to a ring, e.g. quinones, vitamin K1, anthralin
- A61K31/125—Camphor; Nuclear substituted derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/58—Reptiles
- A61K35/583—Snakes; Lizards, e.g. chameleons
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/60—Fish, e.g. seahorses; Fish eggs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/646—Arachnids, e.g. spiders, scorpions, ticks or mites
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/648—Myriapods, e.g. centipedes or millipedes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/11—Pteridophyta or Filicophyta (ferns)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/13—Coniferophyta (gymnosperms)
- A61K36/14—Cupressaceae (Cypress family), e.g. juniper or cypress
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/17—Gnetophyta, e.g. Ephedraceae (Mormon-tea family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/254—Acanthopanax or Eleutherococcus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/284—Atractylodes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/285—Aucklandia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/535—Perilla (beefsteak plant)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
- A61K36/718—Coptis (goldthread)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/83—Thymelaeaceae (Mezereum family), e.g. leatherwood or false ohelo
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/83—Thymelaeaceae (Mezereum family), e.g. leatherwood or false ohelo
- A61K36/835—Aquilaria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/85—Verbenaceae (Verbena family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/888—Araceae (Arum family), e.g. caladium, calla lily or skunk cabbage
- A61K36/8884—Arisaema, e.g. Jack in the pulpit
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/888—Araceae (Arum family), e.g. caladium, calla lily or skunk cabbage
- A61K36/8888—Pinellia
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Engineering & Computer Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Insects & Arthropods (AREA)
- Organic Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Marine Sciences & Fisheries (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of Yangtao wine and its brewing method, the Yangtao wine includes Kiwi berry, fermented glutinous rice and distiller's yeast.Its brewing method is as follows：Kiwi berry is taken, accelerates the ripening, be ground into juice, fermented glutinous rice is added and Chinese herbal medicine distiller's yeast carries out liquid state fermentation, distills, displays, filtering Yangtao wine is made.The present invention obtains Yangtao wine using Chinese herbal medicine distiller's yeast and fermented glutinous rice fermentation Kiwi berry, with selection is natural, health and safety, brewing method is simple, mouthfeel is naturally pure, the advantages of effect is diversified, the Yangtao wine brewageed is fumet wine, rich in antioxidant vitamin C, effectively suppresses indigestion, prevents cancer, stable mood, only calm mood, sudden and violent thirsty, solution dysphoria with smothery sensation, is the good merchantable brand of face and skin beautifying.
Description
Technical field
The present invention relates to wine brewing field, and in particular to a kind of Yangtao wine and its brewing method.
Background technology
Kiwi berry contains substantial amounts of vitamin C, potassium, calcium, iron, vitamin E, carbohydrate, egg as " king of fruit "
The amino acid of white matter and needed by human body, nutritive value enriches, can strengthening immune system, promotion wound healing and the suction to irony
Receive；Inositol and amino acid that it is rich in, can suppress depression, supplement mental consumed nutrition；Its low-sodium and high-potassium it is complete
U.S. ratio, can supplement the lost muscle power of overtime work of staying up late.The wine brewageed by Kiwi berry, is also to mend not only with unique delicious food
Fill the convenient way of nutrition.
Formed more than Yangtao wine common at present using the fermentation of existing yeast, its mouthfeel is not good, and its raw material sources
The pollution of chemical industry fertilizer and chemical pesticide is had, is unfavorable for health.Can adulterate alcohol, perfume (or spice) in Yangtao wine brewing process
A variety of auxiliary materials such as essence, it is impossible to embody the genuineness and its nutritive value of wine.Commercially available Yangtao wine is single due to raw material,
Its function is limited, and the preventing and treating for some diseases can not be played and reliably ensured comprehensively.Meanwhile, people can also be damaged by drinking
Stomach and liver.
The content of the invention
For problems of the prior art, it is an object of the invention to provide a kind of Yangtao wine and its side of brewageing
Method, the Yangtao wine has selection natural health, and nutritious, mouthfeel is naturally pure, and brewing method is simple, to human injury
It is small, the advantages of effect is diversified, it is adaptable to industrialized production.
In order to achieve the above object, the present invention is achieved using following technical scheme.
(1) a kind of Yangtao wine, including following raw material：Kiwi berry, fermented glutinous rice and distiller's yeast；The alcoholic strength of the Yangtao wine
To be not more than 30%vol.
Preferably, the selenium rich kiwi fruit that the Kiwi berry is planted for selenium-rich area north slope.
Preferably, the raw material of the fermented glutinous rice is：Rice, sorghum seed, mung bean and pea.
Preferably, the distiller's yeast is Chinese herbal medicine distiller's yeast.
Preferably, the Chinese herbal medicine distiller's yeast includes following raw material：Ground rice, wheat bran, rice bran, sorghum seed, beans, five grain buds,
Kiwi berry branch water and Chinese herbal medicine.
It is further preferred that the sorghum seed is growth 2.5-3 months, immature sorghum seed, i.e., green sorghum seed.
Preferably, the beans is the one or more in soybean, pea or mung bean.
Preferably, the five grain bud is the bud stem of wheat, barley, corn, millet and pea.
Preferably, the Chinese herbal medicine includes following traditional Chinese medicinal components：Fruit of negundo, centipede, scorpio, dung beetle, sea otter, agalloch eaglewood, day
Southern Star, Lygodium japonicum, the banksia rose, purple perilla, girald daphne bark, camphor, radix glycyrrhizae, rattletop, wilsonii, red heron scapular, akebi, rhizoma atractylodis, the coptis, solely
Living, red white two ball, radix semiaquilegiae, the stem pith of the rice-paper plant, the tuber of pinellia, arborvitae, cortex acanthopanacis, zaocys dhumnade and Chinese ephedra.
Preferably, the parts by weight of the raw material are：4-16 parts of 100-300 parts of Kiwi berry, 5-15 parts of fermented glutinous rice and distiller's yeast.
It is further preferred that the parts by weight of the raw material are：10 parts of 200 parts of Kiwi berry, 10 parts of fermented glutinous rice and distiller's yeast.
It is further preferred that the mass percent of the raw material of the fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean
10% and pea 10%.
Preferably, the material quality percentage of the Chinese herbal medicine distiller's yeast is：Ground rice 40-60%, wheat bran 5-15%, rice bran 5-
15%th, sorghum seed 5-15%, beans 5-15%, five grain bud 0.2-0.4%, Kiwi berry branch water 5-8% and Chinese herbal medicine 1.8-
3.4%.
It is further preferred that the material quality percentage of the Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 10%, rice bran
10%th, sorghum seed 10%, beans 11%, five grain buds 0.3%, Kiwi berry branch water 6.7% and Chinese herbal medicine 2%.
Preferably, wherein wheat in the five grain bud, barley, corn, the mass ratio of the bud stem of millet and pea are 1:1:
1:1:1。
Preferably, the parts by weight of the traditional Chinese medicinal components of the Chinese herbal medicine are：1-5 parts of fruit of negundo, 10-40 parts of centipede, scorpio
10-40 parts, 5-20 parts of dung beetle, 5-20 parts of sea otter, 0.5-2.5 parts of agalloch eaglewood, 20-40 parts of rhizoma arisaematis, 20-40 parts of Lygodium japonicum, the banksia rose
20-40 parts, 30-50 parts of purple perilla, 10-30 parts of girald daphne bark, 10-20 parts of camphor, 50-100 parts of radix glycyrrhizae, 20-50 parts of rattletop, wilsonii
20-40 parts, 10-30 parts of red heron scapular, 20-40 parts of akebi, 20-40 parts of rhizoma atractylodis, 20-40 parts of the coptis, 20-40 parts of levisticum, red white two
30-60 parts of ball, 10-30 parts of radix semiaquilegiae, 20-40 parts of the stem pith of the rice-paper plant, 10-20 parts of the tuber of pinellia, 20-40 parts of arborvitae, 20-40 parts of cortex acanthopanacis, crow
50-150 parts of 250-350 parts of tip snake and Chinese ephedra.
(2) a kind of brewing method of Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, is accelerated the ripening, juice is ground into, Kiwi berry juice is obtained；
Step 2, Chinese herbal medicine distiller's yeast is prepared, following sub-step is included：
Sub-step 2a, Feedstock treating
Sub-step 2a1, powder is respectively crushed into by ground rice, wheat bran, rice bran, sorghum seed, beans and Chinese herbal medicine, is obtained raw material and is mixed
Powder is closed, it is standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, bud is won
Stem, dries or dries, and is ground into powder, mixing, obtains five grain bud powder, standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed or pound flat, be cut into Mi
Monkey peach branch section, is soaked in water, stirring, until water becomes viscous liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch
Bar water, it is standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, the raw material mixed powder and five grain bud powder are mixed, and add the Kiwi berry branch water, are stirred,
Obtain distiller's yeast composition；
Sub-step 2b2, the distiller's yeast composition is put into compressing in mould, obtains distiller's yeast block；
Sub-step 2c, fermentation
The distiller's yeast block is embedded in abrotanum and fermented, after the completion of fermentation, the distiller's yeast containing Chinese herbal medicine is produced；The hair
Ferment was included with the next stage：
First fermentation stage：The fermentation time of first fermentation stage is 34-38 hours, and fermentation temperature is 42-46 DEG C,
Fermentation humidity is 80-90%；
Second fermentation stage：The fermentation time of second fermentation stage is 22-26 hours, and fermentation temperature is 30-34 DEG C,
Fermentation humidity is 60-68%；
3rd fermentation stage：The fermentation time of 3rd fermentation stage is 46-50 hours, and fermentation temperature is 28-32 DEG C,
Fermentation humidity is 50-60%；
4th fermentation stage：The fermentation time of 4th fermentation stage is 10-14 hours, and fermentation temperature is 26-30 DEG C,
Fermentation humidity is 45-50%；
5th fermentation stage：The fermentation time of 5th fermentation stage is 10-14 hours, and the temperature of fermentation is 48-55
DEG C, fermentation humidity is 38-42%；
6th fermentation stage：The fermentation time of 6th fermentation stage is 22-26 hours, and fermentation temperature is 62-68 DEG C；
Fermentation completion obtains Chinese herbal medicine distiller's yeast.By the Chinese herbal medicine distiller's yeast monoblock sealing preserve, powder can be also ground into,
Graininess diameter is less than or equal to 5 millimeters of pack sealing preserves, standby；
Step 3, liquid state fermentation：Fermented glutinous rice and the Chinese herbal medicine distiller's yeast are added into the Kiwi berry juice, liquid hair is carried out
Ferment, obtains Kiwi berry zymotic fluid；
Step 4, distill：The Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：The Kiwi berry condensate liquid is displayed, Yangtao wine semi-finished product are obtained；
Step 6, filter：The Yangtao wine semi-finished product are filtered using adsorbent, Yangtao wine is obtained.
Preferably, in step 1, the time accelerated the ripening is 5-10 days, and Kiwi berry 80% softens.
Preferably, in sub-step 2a1, the ground rice is the old paddy of more than 3 years, and beating powder through shelling is made.
Preferably, in sub-step 2a1, the raw material mixed powder is 40-120 mesh powders.
Preferably, in sub-step 2a2, the length of the bud stem is 2-3cm.
Preferably, in sub-step 2a3, the length of the Kiwi berry branch section is 2-3cm.
Preferably, in sub-step 2a3, the mass ratio of the Kiwi berry branch and water is 3:100-7:100.
Preferably, described when being soaked in water in sub-step 2a3, the temperature of water is 50-60 DEG C.
Preferably, in sub-step 2a3, the time of the stirring is 1-3 hours.
Preferably, in sub-step 2b1, the time of the stirring is 10-15 minutes.
Preferably, in sub-step 2b2, the distiller's yeast block is shaped as rectangle, square or circular.
Preferably, in sub-step 2c, burying for the abrotanum covers thickness for 1-3 centimetres.
Preferably, in step 3,16-24 DEG C of the temperature of the liquid state fermentation, the 18-20 days time of liquid state fermentation.
Preferably, in step 5, the temperature displayed is 18-22 DEG C, and the time displayed is 0.8-1.2 months.
Preferably, in step 6, the adsorbent is bamboo charcoal powder.
Compared with prior art, beneficial effects of the present invention are：
The present invention obtains Yangtao wine using herbal wine koji fermentation Kiwi berry, not only with preparing, take simplicity, the property of medicine
Stable, safely and effectively advantage, more because wine assisting drug, wine help medicine gesture and gives full play to effect, improves curative effect.
The brewing method of Yangtao wine of the present invention is simple, easily implement, and brewing process is formed using traditional wine koji fermentation,
It is cheap, and undoped with auxiliary materials such as alcohol, essence, the Yangtao wine brewageed is fumet wine, rich in antioxidant-Wei Sheng
Plain C, effectively suppress indigestion, prevent cancer, stable mood, only calm mood, sudden and violent thirsty, solution dysphoria with smothery sensation, being the good of face and skin beautifying
Product.
The Kiwi berry grown on Yangtao wine produced by the present invention, the southern selenium-rich area yellow soil territory block in selected Shan, does not make
With chemical industry fertilizer and chemical pesticide, selection is natural, health and safety, meanwhile, trace elements of selenium has anti-oxidant, anti-ageing to human body
Always, protection and repair cell, improve a variety of functions such as the oxygen carrying capacity and enhancing body immunity of red blood cell.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the present invention.
Embodiment 1：
A kind of Yangtao wine, includes the raw material of following quality：1118 kilograms of Kiwi berry, 55.9 kilograms of fermented glutinous rice and herbal wine
It is bent 55.9 kilograms；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea
10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 10%,
Soybean 11%, five grain buds 0.3%, Kiwi berry branch water 6.7% and Chinese herbal medicine 2%；The weight of traditional Chinese medicinal components is：3 grams of fruit of negundo,
33 grams of centipede, 33 grams of scorpio, 14 grams of dung beetle, 13 grams of sea otter, 1 gram of agalloch eaglewood, 27 grams of rhizoma arisaematis, 33 grams of Lygodium japonicum, 30 grams of the banksia rose, purple
Soviet Union 40 grams, 22 grams of girald daphne bark, 15 grams of camphor, 78 grams of radix glycyrrhizae, 22 grams of rattletop, 33 grams of wilsonii, 21 grams of red heron scapular, 28 grams of akebi,
33 grams of rhizoma atractylodis, 30 grams of the coptis, 25 grams of levisticum, red white 48 grams of two ball, 18 grams of radix semiaquilegiae, 33 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia, arborvitae 32
Gram, 28 grams of cortex acanthopanacis, 110 grams of 300 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 5 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 80 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 100 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 3cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2cm Kiwi berrys
Branch section, is soaked with 55 DEG C of water, and the mass ratio of Kiwi berry branch and water is 5：100, stir 2 hours, until water becomes thick
Liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 12 minutes, are obtained
Distiller's yeast composition；Wherein, the amount for adding water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape；
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 2 centimetres, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 36 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 85%；
Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 64%；
3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 55%；
4th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 47%；
5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 51 DEG C, and fermentation humidity is 40%；
6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 65 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 16 DEG C
Lower fermentation 20 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 20 DEG C 1 month, Yangtao wine semi-finished product are obtained；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
China's white wine standard GB/T/requirements of the T10781.1-2006 to low wine physical and chemical index be：Alcoholic strength (%
Vol) it is 25-40；Total acid (with Acetometer g/L) is top grade >=0.3, one-level >=0.25；Total ester (g/L in terms of ethyl acetate) is excellent
Level >=1.5, one-level >=1.0；Ethyl hexanoate (g/L) is top grade 0.70-2.20, one-level 0.40-2.20；Solid content (g/L)≤
0.70。
Using the Yangtao wine of embodiment 1, through examining its alcoholic strength to be that 28%vol, total acid are that 1.31g/L, total ester are
2.52g/L, ethyl hexanoate are that 0.85g/L, solid content are 0.03g/L, and indices comply with the national standard requirements.The Kiwi berry
The color of wine is micro- green.
Embodiment 2：
A kind of Yangtao wine, includes the raw material of following quality：800 kilograms of Kiwi berry, 40 kilograms of fermented glutinous rice and Chinese herbal medicine distiller's yeast
32 kilograms；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea 10%；
The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 10%, mung bean
5%th, pea 5%, five grain buds 0.3%, Kiwi berry branch water 6.3% and Chinese herbal medicine 3.4%；The weight of traditional Chinese medicinal components is：Five-leaved chaste tree
3 grams of son, 25 grams of centipede, 25 grams of scorpio, 12.5 grams of dung beetle, 12.5 grams of sea otter, 1.5 grams of agalloch eaglewood, 30 grams of rhizoma arisaematis, Lygodium japonicum 30
Gram, 30 grams of the banksia rose, 40 grams of purple perilla, 20 grams of girald daphne bark, 15 grams of camphor, 75 grams of radix glycyrrhizae, 35 grams of rattletop, 30 grams of wilsonii, red heron scapular
20 grams, 30 grams of akebi, 30 grams of rhizoma atractylodis, 30 grams of the coptis, 30 grams of levisticum, red white 45 grams of two ball, 20 grams of radix semiaquilegiae, 30 grams of the stem pith of the rice-paper plant, half
93.5 grams of 15 grams of summer, 30 grams of arborvitae, 30 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 6 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating：
Sub-step 2a1, is respectively crushed into 40 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 120 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：By wheat, barley, corn, millet, five kinds of grains of pea are germinateed, when
When bud stem length is to 2cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is pounded flat, be cut into 3cm Kiwi berrys
Branch section, is soaked with 60 DEG C of water, and the mass ratio of Kiwi berry branch and water is 4：100, stir 1 hour, until water becomes thick
Liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 15 minutes, are obtained
Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape and square.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 1 centimetre, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 46 DEG C, and fermentation humidity is 80%；
Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 67%；
3rd fermentation stage：Fermentation time is 46 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 60%；
4th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 50%；
5th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 48 DEG C, and fermentation humidity is 38%；
6th fermentation stage：Fermentation time is 26 hours, and fermentation temperature is 68 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 24 DEG C
Lower fermentation 20 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 18 DEG C 1.2 months, obtain Yangtao wine half into
Product；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
Using the Yangtao wine of embodiment 2, through examining its alcoholic strength to be that 29%vol, total acid are that 1.56g/L, total ester are
2.44g/L, ethyl hexanoate are that 0.92g/L, solid content are 0.15g/L, and indices comply with the national standard requirements.The Kiwi berry
The color of wine is micro- green.
Embodiment 3：
A kind of Yangtao wine, includes the raw material of following quality：2685 kilograms of selenium rich kiwi fruit, 134.25 kilograms of fermented glutinous rice and in
44.75 kilograms of herbal medicine distiller's yeast；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10%
With pea 10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 40%, wheat bran 14%, rice bran 15%, green sorghum seed
15%th, mung bean 5%, five grain buds 0.4%, Kiwi berry branch water 8% and Chinese herbal medicine 2.6%；The weight of traditional Chinese medicinal components is：Fruit of negundo
3 grams, 33 grams of centipede, 33 grams of scorpio, 20 grams of dung beetle, 13 grams of sea otter, 0.5 gram of agalloch eaglewood, 27 grams of rhizoma arisaematis, 33 grams of Lygodium japonicum, the banksia rose
30 grams, 40 grams of purple perilla, 22 grams of girald daphne bark, 15 grams of camphor, 78 grams of radix glycyrrhizae, 22 grams of rattletop, 33 grams of wilsonii, 21 grams of red heron scapular, wood
Logical 28 grams, 33 grams of rhizoma atractylodis, 30 grams of the coptis, 25 grams of levisticum, red white 48 grams of two ball, 18 grams of radix semiaquilegiae, 33 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia,
150 grams of 32 grams of arborvitae, 28 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 7 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 40 mesh powders, by Chinese herbal medicine by ground rice, wheat bran, rice bran, green sorghum seed, beans
80 mesh powders are ground into, raw material mixed powder is obtained, it is standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 3cm, bud stem is won, bud stem is won, dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2.5cm macaques
Peach branch section, is soaked with 50 DEG C of water, and the mass ratio of Kiwi berry branch and water is 7：100, stir 3 hours, until water becomes sticky
Shape liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 10 minutes, are obtained
Distiller's yeast composition；Wherein, the amount for adding water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape, square and circle.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 3 centimetres, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 38 hours, and fermentation temperature is 46 DEG C, and fermentation humidity is 85%；
Second fermentation stage：Fermentation time is 26 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 60%；
3rd fermentation stage：Fermentation time is 50 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 60%；
4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 45%；
5th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 55 DEG C, and fermentation humidity is 38%；
6th fermentation stage：Fermentation time is 26 hours, and fermentation temperature is 62 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 20 DEG C
Lower fermentation 18 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 18 DEG C 1.1 months, obtain Yangtao wine half into
Product；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
Using the Yangtao wine of embodiment 3, through examining its alcoholic strength to be that 27%vol, total acid are that 2.62g/L, total ester are
2.53g/L, ethyl hexanoate are that 0.88g/L, solid content are 0.09g/L, selenium 0.007mg/L, and indices meet national standard
It is required that.The color of the Yangtao wine is micro- green.
Embodiment 4：
A kind of Yangtao wine, includes the raw material of following quality：875 kilograms of selenium rich kiwi fruit, 43.75 kilograms of fermented glutinous rice and medium-height grass
Medicinal liquor is bent 70 kilograms；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea
10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：It is ground rice 60%, wheat bran 5%, rice bran 13%, green sorghum seed 5%, green
Beans 5%, pea 5%, five grain buds 0.2%, Kiwi berry branch water 5% and Chinese herbal medicine 1.8%；The weight of traditional Chinese medicinal components is：Five-leaved chaste tree
5 grams of son, 30 grams of centipede, 28 grams of scorpio, 15 grams of dung beetle, 15 grams of sea otter, 2.5 grams of agalloch eaglewood, 25 grams of rhizoma arisaematis, 40 grams of Lygodium japonicum, wood
Fragrant 40 grams, 40 grams of purple perilla, 25 grams of girald daphne bark, 10 grams of camphor, 75 grams of radix glycyrrhizae, 22 grams of rattletop, 30 grams of wilsonii, 23 grams of red heron scapular,
25 grams of akebi, 35 grams of rhizoma atractylodis, 38 grams of the coptis, 35 grams of levisticum, red white 60 grams of two ball, 20 grams of radix semiaquilegiae, 30 grams of the stem pith of the rice-paper plant, the tuber of pinellia 18.5
Gram, 40 grams of arborvitae, 33 grams of cortex acanthopanacis, 150 grams of 350 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 8 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 120 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 80 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 2.5cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2cm Kiwi berrys
Branch section, is soaked with 60 DEG C of water, and the mass ratio of Kiwi berry branch and water is 5：100, stir 2 hours, until water becomes thick
Liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 13 minutes, are obtained
Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape, square and circle.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 1 centimetre, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 38 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 80%；
Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 34 DEG C, and fermentation humidity is 68%；
3rd fermentation stage：Fermentation time is 47 hours, and fermentation temperature is 29 DEG C, and fermentation humidity is 50%；
4th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 45%；
5th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 48 DEG C, and fermentation humidity is 42%；
6th fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 62 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 16 DEG C
Lower fermentation 20 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 22 DEG C 1 month, Yangtao wine semi-finished product are obtained；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
Using the Yangtao wine of embodiment 4, through examining its alcoholic strength to be that 30%vol, total acid are that 2.44g/L, total ester are
2.53g/L, ethyl hexanoate are that 0.99g/L, solid content are 0.07g/L, selenium 0.008mg/L, and indices meet national standard
It is required that.The color of the Yangtao wine is micro- green.
Embodiment 5：
A kind of Yangtao wine, includes the raw material of following quality：218 kilograms of Kiwi berry, 109 kilograms of fermented glutinous rice and Chinese herbal medicine distiller's yeast
54.5 kilograms；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea
10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：It is ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 6%, big
Beans 5%, mung bean 5%, pea 5%, five grain buds 0.3%, Kiwi berry branch water 6.7% and Chinese herbal medicine 2%；The weight of traditional Chinese medicinal components
For：3 grams of fruit of negundo, 35 grams of centipede, 30 grams of scorpio, 15 grams of dung beetle, 13 grams of sea otter, 1 gram of agalloch eaglewood, 30 grams of rhizoma arisaematis, Lygodium japonicum 33
Gram, 30 grams of the banksia rose, 40 grams of purple perilla, 20 grams of girald daphne bark, 20 grams of camphor, 70 grams of radix glycyrrhizae, 20 grams of rattletop, 33 grams of wilsonii, red heron scapular
20 grams, 30 grams of akebi, 33 grams of rhizoma atractylodis, 30 grams of the coptis, 25 grams of levisticum, red white 30 grams of two ball, 18 grams of radix semiaquilegiae, 33 grams of the stem pith of the rice-paper plant, half
100 grams of 15 grams of summer, 33 grams of arborvitae, 20 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 10 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 120 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 40 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 2cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is pounded flat, be cut into 3cm Kiwi berrys
Branch section, is soaked with 60 DEG C of water, and the mass ratio of Kiwi berry branch and water is 6：100, stir 3 hours, until water becomes thick
Liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 10 minutes, are obtained
Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape and circle.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 2 centimetres, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 42 DEG C, and fermentation humidity is 90%；
Second fermentation stage：Fermentation time is 23 hours, and fermentation temperature is 34 DEG C, and fermentation humidity is 68%；
3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 29 DEG C, and fermentation humidity is 50%；
4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 26 DEG C, and fermentation humidity is 50%；
5th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 52 DEG C, and fermentation humidity is 42%；
6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 68 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 18 DEG C
Lower fermentation 19 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 22 DEG C 1 month, Yangtao wine semi-finished product are obtained；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
The alcoholic strength of Yangtao wine made from the above method is 30%vol, and color is micro- green.
Embodiment 6：
A kind of Yangtao wine, includes the raw material of following quality：2685 kilograms of Kiwi berry, 134.25 kilograms of fermented glutinous rice and Chinese herbal medicine
44.75 kilograms of distiller's yeast；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea
Beans 10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 15%, rice bran 5%, green sorghum seed 15%,
Pea 5%, five grain buds 0.4%, Kiwi berry branch water 7% and Chinese herbal medicine 2.6%；The weight of traditional Chinese medicinal components is：3 grams of fruit of negundo,
33 grams of centipede, 33 grams of scorpio, 20 grams of dung beetle, 13 grams of sea otter, 0.5 gram of agalloch eaglewood, 27 grams of rhizoma arisaematis, 33 grams of Lygodium japonicum, 30 grams of the banksia rose,
40 grams of purple perilla, 22 grams of girald daphne bark, 15 grams of camphor, 78 grams of radix glycyrrhizae, 22 grams of rattletop, 33 grams of wilsonii, 21 grams of red heron scapular, akebi 28
Gram, 33 grams of rhizoma atractylodis, 30 grams of the coptis, 25 grams of levisticum, red white 48 grams of two ball, 18 grams of radix semiaquilegiae, 33 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia, arborvitae
150 grams of 32 grams, 28 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 10 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 80 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 100 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 3cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2.5cm macaques
Peach branch section, is soaked with 55 DEG C of water, and the mass ratio of Kiwi berry branch and water is 5：100, stir 1 hour, until water becomes sticky
Shape liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 12 minutes, are obtained
Distiller's yeast composition；Wherein, the amount for adding water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape；
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 1 centimetre, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 38 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 85%；
Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 34 DEG C, and fermentation humidity is 60%；
3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 50%；
4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 50%；
5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 52 DEG C, and fermentation humidity is 42%；
6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 65 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 20 DEG C
Lower fermentation 19 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 22 DEG C 1 month, Yangtao wine semi-finished product are obtained；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
The alcoholic strength of Yangtao wine made from the above method is 29%vol, and color is micro- green.
Embodiment 7：
A kind of Yangtao wine, includes the raw material of following quality：1305 kilograms of selenium rich kiwi fruit, 65.25 kilograms of fermented glutinous rice and in
43.5 kilograms of herbal medicine distiller's yeast；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, the and of mung bean 10%
Pea 10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 60%, wheat bran 5%, rice bran 13%, green sorghum seed
5%th, mung bean 10%, five grain buds 0.2%, Kiwi berry branch water 5% and Chinese herbal medicine 1.8%；The weight of traditional Chinese medicinal components is：Fruit of negundo
1 gram, 10 grams of centipede, 10 grams of scorpio, 5 grams of dung beetle, 5 grams of sea otter, 1 gram of agalloch eaglewood, 20 grams of rhizoma arisaematis, 20 grams of Lygodium japonicum, 20 grams of the banksia rose,
30 grams of purple perilla, 10 grams of girald daphne bark, 10 grams of camphor, 50 grams of radix glycyrrhizae, 20 grams of rattletop, 25 grams of wilsonii, 30 grams of red heron scapular, akebi 20
Gram, 20 grams of rhizoma atractylodis, 20 grams of the coptis, 25 grams of levisticum, red white 35 grams of two ball, 10 grams of radix semiaquilegiae, 20 grams of the stem pith of the rice-paper plant, 10 grams of the tuber of pinellia, arborvitae
50 grams of 30 grams, 25 grams of cortex acanthopanacis, 250 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 7 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 40 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 80 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 2cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is pounded flat, be cut into 3cm Kiwi berrys
Branch section, is soaked with 50 DEG C of water, and the mass ratio of Kiwi berry branch and water is 7：100, stir 3 hours, until water becomes thick
Liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 10 minutes, are obtained
Distiller's yeast composition；Wherein, the amount for adding water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape, square and circle.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 3 centimetres, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 46 DEG C, and fermentation humidity is 85%；
Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 68%；
3rd fermentation stage：Fermentation time is 46 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 55%；
4th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 26 DEG C, and fermentation humidity is 50%；
5th fermentation stage：Fermentation time is 14 hours, and the temperature of fermentation is 48 DEG C, and fermentation humidity is 40%；
6th fermentation stage：Fermentation time is 26 hours, and fermentation temperature is 68 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 18 DEG C
Lower fermentation 19 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 22 DEG C 0.8 month, obtain Yangtao wine half into
Product；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
The alcoholic strength of Yangtao wine made from the above method is 28%vol, and color is micro- green, and Se content is 0.003mg/
L。
Embodiment 8：
A kind of Yangtao wine, includes the raw material of following quality：650 kilograms of selenium rich kiwi fruit, 5 kilograms of fermented glutinous rice and herbal wine
It is bent 10 kilograms；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea
10%；The material quality percentage of Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 6%, soybean
5%th, mung bean 5%, pea 5%, five grain buds 0.3%, Kiwi berry branch water 6.7% and Chinese herbal medicine 2%；The weight of traditional Chinese medicinal components
For：5 grams of fruit of negundo, 40 grams of centipede, 40 grams of scorpio, 20 grams of dung beetle, 20 grams of sea otter, 1 gram of agalloch eaglewood, 35 grams of rhizoma arisaematis, Lygodium japonicum 35
Gram, 35 grams of the banksia rose, 50 grams of purple perilla, 30 grams of girald daphne bark, 20 grams of camphor, 100 grams of radix glycyrrhizae, 40 grams of rattletop, 40 grams of wilsonii, red heron scapular
29 grams, 20 grams of akebi, 40 grams of rhizoma atractylodis, 40 grams of the coptis, 40 grams of levisticum, red white 60 grams of two ball, 30 grams of radix semiaquilegiae, 40 grams of the stem pith of the rice-paper plant, half
250 grams of 20 grams of summer, 30 grams of arborvitae, 20 grams of cortex acanthopanacis and zaocys dhumnade and 70 grams of Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 8 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 80 mesh powders, by Chinese herbal medicine by ground rice, wheat bran, rice bran, green sorghum seed, beans
80 mesh powders are ground into, raw material mixed powder is obtained, it is standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 2.5cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2.5cm macaques
Peach branch section, is soaked with 60 DEG C of water, and the mass ratio of Kiwi berry branch and water is 5：100, stir 2 hours, until water becomes sticky
Shape liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 13 minutes, are obtained
Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape, square and circle.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 2 centimetres, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 36 hours, and fermentation temperature is 43 DEG C, and fermentation humidity is 84%；
Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 60%；
3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 50%；
4th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 50%；
5th fermentation stage：Fermentation time is 10 hours, and the temperature of fermentation is 52 DEG C, and fermentation humidity is 42%；
6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 64 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 16 DEG C
Lower fermentation 20 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 20 DEG C 1 month, Yangtao wine semi-finished product are obtained；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
The alcoholic strength of Yangtao wine made from the above method is 30%vol, and color is micro- green, and Se content is 0.009mg/
L。
Embodiment 9：
A kind of Yangtao wine, includes the raw material of following quality：650 kilograms of Kiwi berry, 65 kilograms of fermented glutinous rice and Chinese herbal medicine distiller's yeast
26 kilograms；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea 10%；
The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 9.8%, soybean
10%th, five grain buds 0.3%, Kiwi berry branch water 6.5% and Chinese herbal medicine 3.4%；The weight of traditional Chinese medicinal components is：5 grams of fruit of negundo, Wu
10 grams of centipede, 10 grams of scorpio, 5 grams of dung beetle, 5 grams of sea otter, 1.5 grams of agalloch eaglewood, 40 grams of rhizoma arisaematis, 20 grams of Lygodium japonicum, 20 grams of the banksia rose, purple perilla
30 grams, it is 10 grams of girald daphne bark, 20 grams of camphor, 55 grams of radix glycyrrhizae, 50 grams of rattletop, 40 grams of wilsonii, 10 grams of red heron scapular, 40 grams of akebi, grey
27.5 grams of art, 20 grams of the coptis, 20 grams of levisticum, red white 45 grams of two ball, 10 grams of radix semiaquilegiae, 20 grams of the stem pith of the rice-paper plant, 10 grams of the tuber of pinellia, arborvitae 20
Gram, 40 grams of cortex acanthopanacis, 50 grams of 250 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 7.5 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 120 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 90 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 2.5cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is pounded flat, be cut into 2cm Kiwi berrys
Branch section, is soaked with 55 DEG C of water, and the mass ratio of Kiwi berry branch and water is 6：100, stir 1 hour, until water becomes thick
Liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 15 minutes, are obtained
Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape and circle.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 2 centimetres, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 80%；
Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 60%；
3rd fermentation stage：Fermentation time is 46 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 50%；
4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 45%；
5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 55 DEG C, and fermentation humidity is 38%；
6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 62 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 18 DEG C
Lower fermentation 19 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 22 DEG C 0.8 month, obtain Yangtao wine half into
Product；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
The alcoholic strength of Yangtao wine made from the above method is 30%vol, and color is micro- green.
Embodiment 10：
A kind of Yangtao wine, includes the raw material of following quality：820 kilograms of Kiwi berry, 61.5 kilograms of fermented glutinous rice and herbal wine
It is bent 41 kilograms；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea
10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 15%, rice bran 5%, green sorghum seed 15%, pea
Beans 5%, five grain buds 0.4%, Kiwi berry branch water 7% and Chinese herbal medicine 2.6%；The weight of traditional Chinese medicinal components is：3 grams of fruit of negundo, Wu
25 grams of centipede, 25 grams of scorpio, 12.5 grams of dung beetle, 12.5 grams of sea otter, 1.5 grams of agalloch eaglewood, 30 grams of rhizoma arisaematis, 30 grams of Lygodium japonicum, the banksia rose 30
Gram, 40 grams of purple perilla, 20 grams of girald daphne bark, 15 grams of camphor, 71.5 grams of radix glycyrrhizae, 35 grams of rattletop, 30 grams of wilsonii, 20 grams of red heron scapular, wood
Logical 30 grams, 30 grams of rhizoma atractylodis, 30 grams of the coptis, 30 grams of levisticum, red white 45 grams of two ball, 20 grams of radix semiaquilegiae, 30 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia,
75 grams of 30 grams of arborvitae, 30 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 6 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 120 mesh powders, by medium-height grass by ground rice, wheat bran, rice bran, green sorghum seed and beans
Medicinal powder is broken into 80 mesh powders, obtains raw material mixed powder, standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 2.5cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 3cm Kiwi berrys
Branch section, is soaked with 55 DEG C of water, and the mass ratio of Kiwi berry branch and water is 3：100, stir 3 hours, until water becomes thick
Liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 12 minutes, are obtained
Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 1 centimetre, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 37 hours, and fermentation temperature is 45 DEG C, and fermentation humidity is 82%；
Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 31 DEG C, and fermentation humidity is 63%；
3rd fermentation stage：Fermentation time is 47 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 54%；
4th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 47%；
5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 54 DEG C, and fermentation humidity is 39%；
6th fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 65 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 20 DEG C
Lower fermentation 20 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 18 DEG C 1 month, Yangtao wine semi-finished product are obtained；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
The alcoholic strength of Yangtao wine made from the above method is 30%vol, and color is micro- green.
Embodiment 11：
A kind of Yangtao wine, includes the raw material of following quality：820 kilograms of selenium rich kiwi fruit, 82 kilograms of fermented glutinous rice and Chinese herbal medicine
41 kilograms of distiller's yeast；Wherein, the mass percent of the raw material of fermented glutinous rice is：Rice 40%, sorghum seed 40%, mung bean 10% and pea
10%；The mass percent of the raw material of Chinese herbal medicine distiller's yeast is：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 10%,
Soybean 2%, mung bean 3%, pea 5%, five grain buds 0.3%, Kiwi berry branch water 6.5% and Chinese herbal medicine 2%；The weight of traditional Chinese medicinal components
Measure and be：1 gram of fruit of negundo, 15 grams of centipede, 12 grams of scorpio, 5 grams of dung beetle, 8 grams of sea otter, 1 gram of agalloch eaglewood, 22 grams of rhizoma arisaematis, Lygodium japonicum 22
Gram, 25 grams of the banksia rose, 33 grams of purple perilla, 13 grams of girald daphne bark, 11 grams of camphor, 55 grams of radix glycyrrhizae, 22 grams of rattletop, 28 grams of wilsonii, red heron scapular
15 grams, 30 grams of akebi, 20 grams of rhizoma atractylodis, 22 grams of the coptis, 25 grams of levisticum, red white 35 grams of two ball, 12 grams of radix semiaquilegiae, 22 grams of the stem pith of the rice-paper plant, half
50 grams of 11 grams of summer, 30 grams of arborvitae, 25 grams of cortex acanthopanacis, 250 grams of zaocys dhumnade and Chinese ephedra.
The brewing method of above-mentioned Yangtao wine, including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, accelerates the ripening 7 days, is ground into juice, obtain Kiwi berry juice；
Step 2, Chinese herbal medicine distiller's yeast is prepared：Include following sub-step
Sub-step 2a, Feedstock treating
Sub-step 2a1, is respectively crushed into 80 mesh powders, by Chinese herbal medicine by ground rice, wheat bran, rice bran, green sorghum seed, beans
80 mesh powders are ground into, raw material mixed powder is obtained, it is standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem
When length is to 2.5cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2.5cm macaques
Peach branch section, is soaked with 60 DEG C of water, and the mass ratio of Kiwi berry branch and water is 5：100, stir 2 hours, until water becomes sticky
Shape liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch water, standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, are stirred 13 minutes, are obtained
Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；
Sub-step 2b2, distiller's yeast composition is put into mould and is molded, distiller's yeast block is obtained, being shaped as distiller's yeast block is rectangular
Shape, square and circle.
Sub-step 2c, fermentation
Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 2 centimetres, after the completion of fermentation, produces and contains
The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：
First fermentation stage：Fermentation time is 36 hours, and fermentation temperature is 43 DEG C, and fermentation humidity is 84%；
Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 60%；
3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 50%；
4th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 50%；
5th fermentation stage：Fermentation time is 10 hours, and the temperature of fermentation is 52 DEG C, and fermentation humidity is 42%；
6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 64 DEG C.
Step 3, liquid state fermentation：Fermented glutinous rice and Chinese herbal medicine distiller's yeast are added into Kiwi berry juice, liquid state fermentation is carried out, at 24 DEG C
Lower fermentation 20 days, obtains Kiwi berry zymotic fluid；
Step 4, distill：Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：Kiwi berry condensate liquid is displayed, displayed at 22 DEG C 1 month, Yangtao wine semi-finished product are obtained；
Step 6, filter：Yangtao wine semi-finished product are filtered using bamboo charcoal powder, Yangtao wine is obtained.
The alcoholic strength of Yangtao wine made from the above method is 30%vol, and color is micro- green, and Se content is 0.013mg/
L。
Using embodiment 5-11 Yangtao wine, through examining its alcoholic strength, total acid, total ester, ethyl hexanoate and solid content each
Item index meets standard GB/T/T10781.1-2006 requirement.
Although the present invention is described in detail with a general description of the specific embodiments in this specification,
But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.
Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model
Enclose.
Claims (10)
1. a kind of Yangtao wine, it is characterised in that including following raw material：Kiwi berry, fermented glutinous rice and distiller's yeast；The wine of the Yangtao wine
Precision is not more than 30%vol.
2. Yangtao wine according to claim 1, it is characterised in that the raw material of the fermented glutinous rice is：It is rice, sorghum seed, green
Beans and pea.
3. Yangtao wine according to claim 1, it is characterised in that the distiller's yeast is Chinese herbal medicine distiller's yeast；The Chinese herbal medicine
Distiller's yeast includes following raw material：Ground rice, wheat bran, rice bran, sorghum seed, beans, five grain buds, Kiwi berry branch water and Chinese herbal medicine；Wherein,
The beans is the one or more in soybean, pea or mung bean；The five grain bud is wheat, barley, corn, millet and pea
Bud stem；The Chinese herbal medicine includes following traditional Chinese medicinal components：Fruit of negundo, centipede, scorpio, dung beetle, sea otter, agalloch eaglewood, rhizoma arisaematis, Hai Jin
Sand, the banksia rose, purple perilla, girald daphne bark, camphor, radix glycyrrhizae, rattletop, wilsonii, red heron scapular, akebi, rhizoma atractylodis, the coptis, levisticum, red white two
Ball, radix semiaquilegiae, the stem pith of the rice-paper plant, the tuber of pinellia, arborvitae, cortex acanthopanacis, zaocys dhumnade and Chinese ephedra.
4. Yangtao wine according to claim 3, it is characterised in that the parts by weight of the raw material are Kiwi berry 100-
4-16 parts of 300 parts, 5-15 parts of fermented glutinous rice and Chinese herbal medicine distiller's yeast.
5. Yangtao wine according to claim 4, it is characterised in that the material quality percentage of the Chinese herbal medicine distiller's yeast
For：Ground rice 40-60%, wheat bran 5-15%, rice bran 5-15%, sorghum seed 5-15%, beans 5-15%, five grain bud 0.2-0.4%,
Kiwi berry branch water 5-8% and Chinese herbal medicine 1.8-3.4%；The parts by weight of the traditional Chinese medicinal components are：1-5 parts of fruit of negundo, centipede
10-40 parts, 10-40 parts of scorpio, 5-20 parts of dung beetle, 5-20 parts of sea otter, 0.5-2.5 parts of agalloch eaglewood, 20-40 parts of rhizoma arisaematis, Lygodium japonicum
20-40 parts, 20-40 parts of the banksia rose, 30-50 parts of purple perilla, 10-30 parts of girald daphne bark, 10-20 parts of camphor, 50-100 parts of radix glycyrrhizae, rattletop
20-50 parts, 20-40 parts of wilsonii, 10-30 parts of red heron scapular, 20-40 parts of akebi, 20-40 parts of rhizoma atractylodis, 20-40 parts of the coptis, levisticum
20-40 parts, red white 30-60 parts of two ball, 10-30 parts of radix semiaquilegiae, 20-40 parts of the stem pith of the rice-paper plant, 10-20 parts of the tuber of pinellia, 20-40 parts of arborvitae, five
Plus 50-150 parts of 20-40 parts of skin, 250-350 parts of zaocys dhumnade and Chinese ephedra.
6. a kind of brewing method of Yangtao wine, it is characterised in that including following preparation process：
Step 1, Kiwi berry is handled：Kiwi berry is taken, is accelerated the ripening, juice is ground into, Kiwi berry juice is obtained；
Step 2, Chinese herbal medicine distiller's yeast is prepared, following sub-step is included：
Sub-step 2a, Feedstock treating
Sub-step 2a1, powder is respectively crushed into by ground rice, wheat bran, rice bran, sorghum seed, beans and Chinese herbal medicine, obtains raw material mixing
Powder, it is standby；
Sub-step 2a2, prepares five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, bud stem is won,
Dry or dry, and be ground into powder, mix, obtain five grain bud powder, it is standby；
Sub-step 2a3, prepares Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed or pound flat, be cut into Kiwi berry
Branch section, is soaked in water, stirring, until water becomes viscous liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch
Water, it is standby；
Sub-step 2b, stirring shaping
Sub-step 2b1, the raw material mixed powder and five grain bud powder are mixed, and add the Kiwi berry branch water, are stirred, are obtained wine
Bent composition；
Sub-step 2b2, the distiller's yeast composition is put into compressing in mould, obtains distiller's yeast block；
Sub-step 2c, fermentation
The distiller's yeast block is embedded in abrotanum and fermented, after the completion of fermentation, the distiller's yeast containing Chinese herbal medicine is produced；The fermentation bag
Containing with the next stage：
First fermentation stage：The fermentation time of first fermentation stage is 34-38 hours, and fermentation temperature is 42-46 DEG C, fermentation
Humidity is 80-90%；
Second fermentation stage：The fermentation time of second fermentation stage is 22-26 hours, and fermentation temperature is 30-34 DEG C, fermentation
Humidity is 60-68%；
3rd fermentation stage：The fermentation time of 3rd fermentation stage is 46-50 hours, and fermentation temperature is 28-32 DEG C, fermentation
Humidity is 50-60%；
4th fermentation stage：The fermentation time of 4th fermentation stage is 10-14 hours, and fermentation temperature is 26-30 DEG C, fermentation
Humidity is 45-50%；
5th fermentation stage：The fermentation time of 5th fermentation stage is 10-14 hours, and the temperature of fermentation is 48-55 DEG C, hair
Ferment humidity is 38-42%；
6th fermentation stage：The fermentation time of 6th fermentation stage is 22-26 hours, and fermentation temperature is 62-68 DEG C；
Step 3, liquid state fermentation：Fermented glutinous rice and the Chinese herbal medicine distiller's yeast are added into the Kiwi berry juice, liquid state fermentation is carried out, obtains
Kiwi berry zymotic fluid；
Step 4, distill：The Kiwi berry zymotic fluid is distilled, Kiwi berry condensate liquid is obtained；
Step 5, display：The Kiwi berry condensate liquid is displayed, Yangtao wine semi-finished product are obtained；
Step 6, filter：The Yangtao wine semi-finished product are filtered using adsorbent, Yangtao wine is obtained.
7. the brewing method of Yangtao wine according to claim 6, it is characterised in that in step 1, the time accelerated the ripening
For 5-10 days, Kiwi berry 80% softened.
8. the brewing method of Yangtao wine according to claim 6, it is characterised in that in step 3, the liquid state fermentation
16-24 DEG C of temperature, the 18-20 days time of liquid state fermentation.
9. the brewing method of Yangtao wine according to claim 6, it is characterised in that in step 5, the temperature displayed
For 18-22 DEG C, the time displayed is 0.8-1.2 months.
10. the brewing method of Yangtao wine according to claim 6, it is characterised in that in step 6, the adsorbent is
Bamboo charcoal powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710613416.4A CN107201294A (en) | 2017-07-25 | 2017-07-25 | A kind of Yangtao wine and its brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710613416.4A CN107201294A (en) | 2017-07-25 | 2017-07-25 | A kind of Yangtao wine and its brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107201294A true CN107201294A (en) | 2017-09-26 |
Family
ID=59912179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710613416.4A Pending CN107201294A (en) | 2017-07-25 | 2017-07-25 | A kind of Yangtao wine and its brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107201294A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126566A (en) * | 2020-10-29 | 2020-12-25 | 湄潭县金凤猕猴桃开发有限责任公司 | Kiwi fruit wine and preparation method thereof |
| CN114672388A (en) * | 2021-12-20 | 2022-06-28 | 洛阳君山红酒业有限公司 | Kiwi fruit distilled liquor and preparation process thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642621A (en) * | 2013-11-21 | 2014-03-19 | 张亚丽 | Kiwifruit rice wine preparation method |
| CN105255660A (en) * | 2015-11-26 | 2016-01-20 | 李文向 | Novel brewing yeast and making method thereof |
| CN105368664A (en) * | 2015-11-20 | 2016-03-02 | 巫溪县灯霸宾馆 | Preparation method of kiwifruit wine |
| CN105524796A (en) * | 2016-02-21 | 2016-04-27 | 黄平县醉苗乡酒业有限责任公司 | Brewing method of kiwi fruit local wine |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106118989A (en) * | 2016-07-07 | 2016-11-16 | 孙备宽 | A kind of selenium-rich distillers yeast and the production method of selenium-rich wine |
| CN106118999A (en) * | 2016-08-25 | 2016-11-16 | 广西德保新贝侬酒厂有限公司 | A kind of brewing method of Yangtao wine |
| CN106244377A (en) * | 2016-08-29 | 2016-12-21 | 贵州省攀峰酒曲有限公司 | A kind of Chinese herbal medicine distillers yeast formula and preparation method thereof |
| CN106244368A (en) * | 2016-07-28 | 2016-12-21 | 桐庐富莲农业开发有限公司 | A kind of Yangtao wine |
-
2017
- 2017-07-25 CN CN201710613416.4A patent/CN107201294A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642621A (en) * | 2013-11-21 | 2014-03-19 | 张亚丽 | Kiwifruit rice wine preparation method |
| CN105368664A (en) * | 2015-11-20 | 2016-03-02 | 巫溪县灯霸宾馆 | Preparation method of kiwifruit wine |
| CN105255660A (en) * | 2015-11-26 | 2016-01-20 | 李文向 | Novel brewing yeast and making method thereof |
| CN105524796A (en) * | 2016-02-21 | 2016-04-27 | 黄平县醉苗乡酒业有限责任公司 | Brewing method of kiwi fruit local wine |
| CN106118989A (en) * | 2016-07-07 | 2016-11-16 | 孙备宽 | A kind of selenium-rich distillers yeast and the production method of selenium-rich wine |
| CN106244368A (en) * | 2016-07-28 | 2016-12-21 | 桐庐富莲农业开发有限公司 | A kind of Yangtao wine |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106118999A (en) * | 2016-08-25 | 2016-11-16 | 广西德保新贝侬酒厂有限公司 | A kind of brewing method of Yangtao wine |
| CN106244377A (en) * | 2016-08-29 | 2016-12-21 | 贵州省攀峰酒曲有限公司 | A kind of Chinese herbal medicine distillers yeast formula and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126566A (en) * | 2020-10-29 | 2020-12-25 | 湄潭县金凤猕猴桃开发有限责任公司 | Kiwi fruit wine and preparation method thereof |
| CN114672388A (en) * | 2021-12-20 | 2022-06-28 | 洛阳君山红酒业有限公司 | Kiwi fruit distilled liquor and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103289860B (en) | White spirit and brewing method thereof | |
| CN101089169B (en) | Cordial and its preparation process | |
| CN103704623B (en) | A kind of agate card fermented nutrient food | |
| CN104673589A (en) | Formula and preparation method for moringa health wine | |
| CN107400601A (en) | A kind of distiller's yeast containing Chinese herbal medicine and preparation method thereof | |
| CN103098978B (en) | Feed prepared from green natural plant and preparation method thereof | |
| CN106866266A (en) | A kind of preparation method and application of tobacco leaf nutrient solution | |
| CN107227231A (en) | A kind of firethorn fruit wine and its brewing method | |
| CN106966827A (en) | Cultivate the compound trace element fertilizer powder of selenium-rich multielement rice | |
| CN101971972A (en) | Preparation method for simultaneously extracting Tibet barley serum and Tibet barley dietary fiber | |
| CN103460991A (en) | Cultivation method for ganoderma lucidum with functions of moistening lung and protecting health | |
| CN107201294A (en) | A kind of Yangtao wine and its brewing method | |
| CN107325947A (en) | A kind of dulcis wine and its brewing method | |
| CN109673385A (en) | A kind of tea resource substituting stuff cultivation ganoderma lucidum formula | |
| CN107400602A (en) | A kind of Fagopyrum tataricum wine and its brewage method | |
| CN106146144A (en) | A kind of oily odorless ecological organic fertilier special with Paeonia suffruticosa and preparation method thereof | |
| CN105394515A (en) | Pleurotus sajor-caju-cattail solid-state fermented functional drink and preparation method | |
| CN110402761A (en) | A kind of Pleurotus eryngii culture medium and preparation method thereof | |
| CN110256165A (en) | A kind of tomato selenium-rich fertilizer | |
| CN105085031A (en) | High-nutrient plant base fertilizer special for planting grapes and preparing method of high-nutrient plant base fertilizer | |
| CN107325946A (en) | A kind of persimmon wine and its brewing method | |
| CN107338173A (en) | A kind of morat and its brewing method | |
| CN107189908A (en) | A kind of liquor made from sorghum and its brewing method | |
| CN107254401A (en) | A kind of cherry wine and its brewing method | |
| Jakkeral et al. | Medicinal uses of red rice in coastal Karnataka |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170926 |