CN110878243A

CN110878243A - Peony grape wine

Info

Publication number: CN110878243A
Application number: CN201911318411.4A
Authority: CN
Inventors: 吴新芳; 肖永华; 曹钋
Original assignee: Beijing Bailisheng Wine Industry Co Ltd
Current assignee: Beijing Bailisheng Wine Industry Co Ltd
Priority date: 2019-12-19
Filing date: 2019-12-19
Publication date: 2020-03-13
Anticipated expiration: 2039-12-19
Also published as: CN110878243B

Abstract

The invention relates to a peony flower wine which is prepared by taking red wine as base wine, adding 4-10 g/L of peony flower extract, 1-5 g/L of honeysuckle flower extract and 0.5-2 g/L of liquorice extract, and carrying out blending and brewing again. According to the invention, after the peony flower extract, the honeysuckle flower extract and the liquorice extract in a specific proportion are adopted to be brewed with the red wine again, the medicinal plants and the wine are effectively balanced in substance, so that the wine body is more pleasant in aroma, the five flavors of the wine body are balanced, and the taste is richer, fuller and finer; in addition, the obtained wine is rich in nutrition and excellent in health preserving effect.

Description

Peony grape wine

Technical Field

The invention relates to a grape wine, and in particular relates to a peony grape wine.

Background

The grape wine is a fruit wine brewed by taking grapes as raw materials, and due to the special raw materials and the brewing method, the grape wine not only tastes delicious, but also is rich in nutrition. The wine can effectively prevent cardiovascular diseases, reduce blood fat and arteriosclerosis by drinking properly. Modern researches believe that polyphenols existing in grape skins and seeds and oak polyphenols which are exogenously added in wine brewing enrich the flavor of red wine.

In the process of brewing wine, the oak barrel utilizes exogenous plant polyphenols to influence the flavor expression of wine, and in modern wine brewing, the use of plant polyphenols other than oak barrels, such as acacia, chestnut, cherry, etc., to influence the flavor of wine is still being explored. Modern biomedical research considers that the good nutrition and health preserving effect of the grape wine is also derived from the effect of polyphenols in the grape wine.

It is well known that plant polyphenols are widely present in various plants, especially herbaceous plants. In modern biological medicine and pharmacology research, some plant polyphenols play a positive role in human health. In the national formulary, herbaceous plants and new resource food which are homologous in medicine and food have the characteristics of safety and effectiveness.

The traditional Chinese medicine not only reveals the nutrition and medicinal value of plants, but also reveals different differences of medicinal effects of formula compatibility among different plants; the compatibility of the components has original property. How to utilize plant polyphenol substances to participate in the fermentation process of the wine, influence the flavor of the wine, reduce the production cost, simultaneously exert the traditional advantages of the traditional Chinese medicine and pharmacy, reasonably combine and combine the components, achieve the harmonious balance of the plant polyphenol substances and the flavor of the wine, and increase the content of nutrient components in the wine is a technical blank field.

Disclosure of Invention

The red wine is used as base wine, the peony extract, the honeysuckle extract and the liquorice extract are added according to a specific proportion, and then the mixture is brewed again; therefore, the grape wine which is rich in taste, prominent in flower fragrance, balanced in wine body, long in aftertaste, excellent in nutrition and health-care effects and low in cost is brewed.

The peony extract, the honeysuckle extract and the liquorice extract are extracted by a conventional method, such as water extraction, alcohol extraction or a method combining water extraction and alcohol extraction.

Specifically, the peony flower wine provided by the invention is prepared by taking red wine as base wine, adding 4-10 g/L of peony flower extract, 1-5 g/L of honeysuckle flower extract and 0.5-2 g/L of liquorice root extract, and carrying out blending and brewing again.

The interaction between the medicinal plants and the substances of the wine is just the key point for obtaining excellent mouthfeel and rich nutrition. The uniqueness of the compatibility of the medicinal plant composition and the synergistic effect of the medicinal plant composition and the wine effectively give consideration to the balance of the taste; and the plant polyphenol is used for participating in the secondary curing and brewing of the wine, so that the purpose of the invention is realized.

In addition, the peony flower wine obtained by the invention is delicious in taste and has good health-preserving effect.

Among them, jin Yin Hua is sweet and cold. It enters lung, heart and stomach meridians. Has the functions of clearing away heat and toxic material, and cooling and dispersing wind-heat. It is used in the cloud from Chongqingtang to clear wind-fire, damp-heat, relieve epidemic, foul and foul, and stop liver and gallbladder floating and overtaking wind-yang. It can be used for treating wind-heat, heat-toxin and carbuncle.

Peony, bitter, bland and mild. It enters liver meridian. Has the functions of promoting blood circulation to regulate menstruation, promoting qi circulation and relieving pain.

Licorice root, radix Glycyrrhizae, sweet and neutral. It enters heart, lung, spleen and stomach meridians. Has the functions of clearing away heat and toxic material, eliminating phlegm and stopping cough, relieving spasm and pain and harmonizing the medicines.

The honeysuckle flower and the peony flower can be led to better play the effects of heat penetration and qi transformation, and can promote qi circulation to make the nutrient heat reach outside and the pathogenic heat transform out of the qi system on the basis of clearing nutrient and cooling blood; the sweet and slow characteristics of the raw liquorice also have the effects of clearing heat and removing toxicity on the basis of the harmonizing of the other medicines, and can relieve the pungent and hot qi of the red wine, so that the efficacy and the taste of the red wine are further improved.

In order to further achieve the purpose, 5-7 g of peony extract, 2-4 g/L of honeysuckle extract and 0.5-1.5 g/L of liquorice extract are preferably added into 1L of red wine, and the red wine is brewed into the peony wine again through melting.

Based on the selection of the extracts and the proportion, the inventor finds that the white peony flower and the peony flower have the same medicine property, but the white peony flower has more obvious fragrance, and the color of the white peony flower extract is less likely to interfere with wine color. Raw licorice has the same medicinal properties as licorice, but the medicinal smell of raw licorice is more mellow than that of licorice. When the peony extract is selected from white peony extract; when the Glycyrrhrizae radix extract is selected from Glycyrrhrizae radix extract; the peony flower wine obtained by selecting the two extracts and carrying out the re-melt brewing has more balanced and fine taste and more pleasant aroma, and is most popular with drinkers. The dry red wine base wine is prepared by mixing dry red wine base wine, dry red wine base wine and dry red wine base wine.

Wherein the dry red wine can be in a conventional type; preferably, the alcoholic strength of the dry red wine is 11-13%, the volatile acid is not higher than 1.2g/L, the total sugar is 7.5-9 g/L, and the dry extract is 18-23 g/L.

The invention further provides a preferable scheme, the peony flower wine is prepared by taking dry red wine as base wine, adding 5.5-6.5 g/L of white peony flower extract, 2.8-3.2 g/L of honeysuckle extract and 0.9-1.1 g/L of raw licorice extract, and carrying out blending and brewing again.

In particular, the peony wine is prepared by taking dry red wine as base wine, adding 6g/L of white peony flower extract, 3g/L of honeysuckle extract and 1g/L of raw licorice extract, and carrying out blending brewing again.

In order to enable medicinal plants and red wine to be more fused, the invention preferably adopts the following re-fusing mode, and the re-fusing specifically comprises the following steps: mixing the peony extract, the honeysuckle extract, the liquorice extract and the red wine to obtain a mixture, and standing and curing the mixture for not less than 25 days at the temperature of-5 ℃ under an anaerobic condition;

preferably, the standing and curing time is 25-60 days.

The invention further provides that in the standing and curing process, the mixture is stirred to be fully fused;

preferably, the stirring is specifically performed in the following manner: in the standing and curing process, the circulation stirring in the tank is adopted, at least three days are continued, and the stirring is not less than once every day.

The invention further provides that the preparation method further comprises filtration;

preferably, the filtration is specifically: filtering with a plate-and-frame filter press connected in series with a membrane filter;

more preferably, the pressure difference of the plate-and-frame filter press is not more than 0.25Mpa, and the aperture of the filter membrane of the membrane filter press is 0.75-1.25 μm.

The preparation method provided by the invention provides a preferable scheme, which comprises the following steps:

1) mixing flos moutan extract, flos Lonicerae extract, Glycyrrhrizae radix extract and dry red wine to obtain mixture, and stirring thoroughly;

2) standing and curing the mixture for 25-60 days under an anaerobic condition at the temperature of-5 ℃;

wherein, in the process of standing and curing, the mixture is fully fused by adopting in-tank circulation stirring for at least three consecutive days and stirring for at least once a day.

3) After the aging is finished, filtering the mixture by adopting a plate-and-frame filter press series membrane filter;

wherein the pressure difference of the plate-and-frame filter press is not more than 0.25MPa, and the aperture of the filter membrane of the membrane filter press is 0.75-1.25 mu m.

Preferably, the pore size of the filter membrane is 1 μm.

The invention has at least the following beneficial effects:

1. according to the invention, after the peony flower extract, the honeysuckle flower extract and the liquorice extract in a specific proportion are adopted to be brewed with the red wine again, the medicinal plants and the wine are effectively balanced in substance, so that the wine body is more pleasant in aroma, the five flavors of the wine body are balanced, and the taste is richer, fuller and finer; moreover, the obtained wine is rich in nutrition and excellent in health care effect;

2. the invention can greatly reduce the brewing time and the brewing cost, and particularly, the invention can not adopt the oak storage process, but has unique process aroma and old aroma taste. Compared with the traditional process, the method can obviously save time cost and economic cost.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

1. In the following examples, extracts of peony flower, honeysuckle flower and licorice root were obtained from jaboticaba biotechnology, inc.

2. The quality standards of dry red wine in the following examples are as follows:

TABLE 1

Example 1

The embodiment provides a peony wine, and the raw materials specifically are: 1000L of dry red wine is used as base wine, and 6kg of white peony flower extract, 3kg of honeysuckle flower extract and 1kg of raw licorice extract are added.

Adopting the following re-melting mode:

1) mixing the white peony flower extract, the honeysuckle extract, the raw licorice extract and the dry red wine to obtain a mixture, and fully stirring;

2) standing and curing the mixture for 25-30 days under an anaerobic condition at the temperature of-5 ℃;

wherein, the pressure difference of the plate and frame filter press is not more than 0.25Mpa, and the aperture of the filter membrane of the membrane filter press is 1 μm.

Example 2

This example provides a peony wine, which differs from example 1 only in that: adding 5kg of white peony flower extract, 4kg of honeysuckle flower extract and 1kg of raw licorice extract.

Example 3

This example provides a peony wine, which differs from example 1 only in that: 8kg of the extract of the white peony flower, 2kg of the extract of the honeysuckle flower and 1.5kg of the extract of the raw licorice are added.

Example 4

This example provides a peony wine, which differs from example 1 only in that: adding 4kg of white peony flower extract, 4kg of honeysuckle flower extract and 1kg of raw licorice extract.

Example 5

This example provides a peony wine, which differs from example 1 only in that: the white peony extract is replaced by peony distillate.

Example 6

This example provides a peony wine, which differs from example 1 only in that: the 'raw licorice extract' is replaced by 'honey-fried licorice extract'.

Comparative example 1

The comparative example provides a peony wine, and the difference from example 1 is that the re-melt brewing specifically comprises:

mixing flos moutan extract, flos Lonicerae extract, Glycyrrhrizae radix extract and dry red wine to obtain mixture, stirring, and filtering with plate-and-frame filter press series membrane filter;

Comparative example 2

This comparative example provides a wine which differs from example 1 only in that "licorice extract" is replaced with "atractylodes extract".

Experimental example 1

According to the 100-point system "Chinese wine sensory evaluation system rating table" (see Table 2 below) jointly issued by the Chinese wine industry Association, the Chinese food industry Association, and the Chinese horticulture society in 2018.

TABLE 2

When 6 wine professionals are organized and the wine is blind, the peony wine and the base wine in the examples 1-6 are subjected to sensory comparison evaluation, and the average score is shown in the following table.

TABLE 3

	Appearance of the product	Fragrance	Taste of the product	Integral body	Evaluation score
						Base wine	7	20	40	4	71
Example 1	8	28	49	9	94
						Example 2	8	26	47	8	89
Example 3	8	26	48	7	89
						Example 4	8	25	46	8	87
Example 5	8	25	46	7	86
						Example 6	8	24	44	7	83
Comparative example 1	8	23	43	6	80
						Comparative example 2	7	22	38	5	72

Therefore, the peony flower wine in the embodiments 1 to 6 is obviously improved in color, aroma and taste (taste and typicality) compared with the base wine; in particular to the peony wine provided by the embodiment 1-4.

Wherein, the overall balance and fullness of the wine body are the best in the embodiment 1 and the worst in the embodiment 6. The wine provided in example 1 was ruby red, clear and transparent, free of suspended matter, and free of visible foreign matter. Has fruity and special compound aroma, and the wine is full, mellow, comfortable and harmonious.

Experimental example 2

And comparing the health care effect of the peony wine provided by the embodiments 1-6.

18 volunteers all had the constitution of easily getting inflamed; when spicy food is eaten in daily life, the peony flower grape wine is matched, and the drinking amount is 200-500 ml each time. After drinking for many times (not less than 10 times), the comprehensive feeling is as follows. Wherein each volunteer drinks a single type, for example: volunteers 1 had been matched with the peony wine provided in example 1.

TABLE 4

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. The peony flower wine is characterized in that red wine is taken as base wine, 4-10 g/L of peony flower extract, 1-5 g/L of honeysuckle flower extract and 0.5-2 g/L of liquorice extract are added, and the wine is prepared by re-blending.

2. The peony wine according to claim 1, wherein 5-7 g of peony extract, 2-4 g/L of honeysuckle extract and 0.5-1.5 g/L of licorice extract are added into 1L of red wine, and the wine is prepared by re-melting and brewing.

3. The peony wine according to claim 1 or 2, wherein the peony extract is a white peony extract.

4. The peony wine according to any one of claims 1 to 3, wherein the licorice extract is a raw licorice extract.

5. The peony wine according to any one of claims 1 to 4, wherein the red wine is a dry red wine.

6. The peony wine according to claim 5, wherein the dry red wine has an alcoholic strength of 11-13%, a volatile acid content of not higher than 1.2g/L, a total sugar content of 7.5-9 g/L, and a dry extract content of 18-23 g/L.

7. The peony wine according to any one of claims 1 to 6, wherein the wine is prepared by using dry red wine as a base wine, adding 5.5 to 6.5g/L of the white peony flower extract, 2.8 to 3.2g/L of the honeysuckle flower extract and 0.9 to 1.1g/L of the raw licorice extract, and carrying out re-melting brewing.

8. The peony wine according to any one of claims 1 to 7, wherein the re-brewing is specifically: mixing the peony extract, the honeysuckle extract, the liquorice extract and the red wine to obtain a mixture, and standing and curing the mixture for not less than 25 days at the temperature of-5 ℃ under an anaerobic condition;

preferably, the standing and curing time is 25-60 days.

9. The peony wine as claimed in claim 8, wherein during said standing and aging, the mixture is stirred to be fully fused;

10. The peony wine according to claim 7 or 8, further comprising filtering;