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Schisandra chinensis ice wine and method for brewing the same

A technology of schisandra and ice wine, applied in the field of wine brewing, can solve the problems of easy residual white sediment, lose its medicinal properties and functions, and lack of nutrients, and achieve the effects of reducing blood transaminases, plumping wine body, and improving neurasthenia.

Inactive Publication Date: 2008-06-25
FUSHUN YIBAO GINSENG ANTLER MEDICINAL MATERIALS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is recorded in "Compendium of Materia Medica": "Schisandra sour and salty enters the liver and nourishes the kidney, hard enters the heart and nourishes the lungs, sweet enters the middle palace to benefit the spleen "It can be seen that the five flavors of schisandra should not be lost, no matter which one is lost, its medicinal properties and functions will be lost. The utilization of schisandra in the prior art will lose at least two of its five flavors, thus failing to make full use of schisandra
[0003] Simultaneously the existing method of brewing schisandra more adopts the method for soaking schisandra in high-grade white wine, and the wine brewed by this method is easy to remain white sediment at normal temperature, and taste is general, and nutritional labeling is few

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Schisandra ice wine: contains 3 parts of black currant, 4 parts of snow lotus, 3 parts of velvet antler, 10 parts of mountain honey, 70% of Schisandra by weight, and 10% of the above-mentioned ingredients.

[0016] Brewing method: Pick Schisandra fruit below -12°C, crush it into a homogenous slurry to obtain pulp, and mix 1-3 parts of black currant, 2-4 parts of snow lotus, 1-3 parts of velvet antler, and 7 parts of honey in parts by weight. - 10 parts of schisandra with the same weight percentage of 70%-80%, mixed evenly, adding 2‰ of the weight of schisandra fruit wine Saccharomyces cerevisiae, fermenting at 15°C for 18 days, separating and removing the precipitate, taking out the original juice and adding the sum of the above ingredients Saccharomyces cerevisiae fermented at 25°C for 15 days again with 10%-30% of granulated sugar and 2‰ of the weight of Schisandra chinensis fruit wine, and the fermented original wine was frozen at -30°C for 40 hours, and then placed a...

Embodiment 2

[0025] Schisandra ice wine: contains 1 part of black currant, 2 parts of snow lotus, 1 part of velvet antler, 7 parts of mountain honey, 80% of Schisandra by weight and 10% of the total sugar of the above ingredients.

[0026] Brewing method: pick Schisandra fruits below -12°C, crush them to obtain fruit pulp, mix 1 part of black currant, 2 parts of snow lotus, 1 part of pilose antler, 7 parts of honey with 80% of Schisandra by weight After uniformity, add 5‰ of the weight of Schisandra fruit wine Saccharomyces cerevisiae, ferment at 20°C for 20 days, separate and remove the precipitate, take out the original juice, and add 10% of the total amount of sugar and 5‰ of the weight of Schisandra fruit wine. Saccharomyces cerevisiae was fermented again at 30°C for 20 days, and the fermented raw wine was frozen at -30°C for 48 hours, and then placed at 20°C for 48 hours, and the cooling and heating operations were repeated 4 times before filtering through diatomaceous earth and carbon...

Embodiment 3

[0035] Schisandra ice wine: contains 2 parts of black currant, 3 parts of snow lotus, 2 parts of velvet antler, 8 parts of mountain honey, 75% by weight of Schisandra and 20% of the total of the above ingredients.

[0036] Brewing method: pick Schisandra fruit below -12°C, crush it to obtain fruit pulp, mix 2 parts of black currant, 3 parts of snow lotus, 2 parts of pilose antler, 8 parts of honey with 75% of Schisandra by weight After uniformity, add 2‰ fruit wine Saccharomyces cerevisiae of the weight of Schisandra fruit, ferment at 18°C ​​for 19 days, separate and remove the precipitate, take out the original juice and add 10%-30% of the total of the above ingredients and 2‰ of the weight of Schisandra fruit Saccharomyces cerevisiae, fermented again at 28°C for 18 days, frozen the fermented raw wine at -30°C for 44 hours, and then placed it at 20°C for 44 hours, repeated the cooling and heating operation 4 times, and then passed through diatomaceous earth, Carbonated sticks...

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PUM

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Abstract

The invention relates to a method for brewing wine, in particular to schisandra ice wine and a brewing method thereof. According to the weight fraction, the components of the wine are: 1 to 3 portion by weight of black currant, 2 to 4 portion by weight of snow lotus, 1 to 3 portion by weight of young pilous antler, 7 to 10 portion by weight of honey, 70- 80 percent by weight of schisandra berry and 10 to 30 percent by weight of granulated sugar against the total weight of the above components. The schisandra wine brewed by the invention which is transparent and full body as well as sweet and acid taste with pure aftertaste has a color of feminine ruby and the full-boiled fruit aroma as well as the wine aroma of schisandra berry and a unique style. After the schisandra berry is brewed, the effective components can be directly absorbed by human. The invention has the effects of invigorating Qi, nourishing the kidney, astringing the lung, arresting seminal emission, generating fluids, quenching thirst, benefiting the intelligence, calming the nerves, etc. If a person usually drinks the schisandra wine, the wine has the functions of protecting the liver, accelerating the rebirth of liver cells, reducing the blood aminotransferase towards the acute and chronic irascibility, improving the neurasthenia, accelerating the blood circulation, improving the asthenia of cardiac muscle and adjusting the cardiovascular system.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a schisandra ice wine and a brewing method thereof. Background technique [0002] Schisandra, Magnoliaceae, deciduous woody vine. Leaves simple, alternate. The flowers are unisexual, axillary, with slender pedicels, white petals, stems and leaves with a fragrant smell; berries are spherical, and the fruits are sour and sweet. There are about 18 species in our country, "Northern Schisandra" produced in the north, with white or light red flowers and dark red fruits. Compendium of Materia Medica records: "Schisandra is now divided into north and south. Those produced in the south are red and those produced in the north are black. When used as a tonic, the north must be used for good." Schisandra chinensis contains more nutrients. Its fruit contains 10.6% protein, 19.6% sugar, 11.2% citric acid, 2% tartaric acid, 33% oil, 20% volatile oil, 10% malic acid, and multivitamins. Seed kernels c...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 李振财张晶王秀全白纯
Owner FUSHUN YIBAO GINSENG ANTLER MEDICINAL MATERIALS
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