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Manufacturing method of myrtle sparkling wine

A production method, the technology of myrtle, applied in the preparation of alcoholic beverages, etc., can solve the problems of easy to change taste and smell, not resistant to foam, and the nutritional components of myrtle are not fully soluble in wine, etc., to meet the taste, tangy effect

Inactive Publication Date: 2013-08-21
郑通彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But directly use fresh fruit to make wine. First, there is a strong strange smell when drinking, which covers the fruity aroma of myrtle; The nutrients of myrtle are not fully dissolved in the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of myrtle sparkling wine, comprising the following steps:

[0022] 1) Myrtle pretreatment: wash the myrtle; cook it repeatedly at 70°C for 3 times, and the repeated cooking times are: 35 minutes for the first time, 25 minutes for the second time, and 20 minutes for the third time Minutes, and dried; sterilized; powdered its particle size is 120 mesh.

[0023] 2) Production of myrtle sparkling wine:

[0024] A2. get 38 ° of liquor, add the above-mentioned pretreated myrtle of liquor weight 60%, the Codonopsis pilosula of liquor weight 8% and the Chinese wolfberry of liquor weight 7% carry out uniform stirring to obtain mixture;

[0025] B2. put the mixed material prepared in step A2 into a tank, and leave it to age for 5 months at a temperature of 28° C. to prepare the myrtle wine.

Embodiment 2

[0027] A preparation method of myrtle sparkling wine, comprising the following steps:

[0028] 1) Myrtle pretreatment: wash the myrtle; cook it twice at a temperature of 80°C for 40 minutes for the first time and 25 minutes for the second time, and dry it in the sun; Sterilization; the particle size of powder is 100 mesh.

[0029] 2) Production of myrtle sparkling wine:

[0030] A2. get 40 ° of liquor, add the above-mentioned pretreated myrtle of liquor weight 80%, the Codonopsis Radix of liquor weight 5% and the wolfberry of liquor weight 10% carry out uniform stirring to obtain mixture;

[0031] B2. put the mixture prepared in step A2 into a tank, and leave it to age for 3 months at a temperature of 25° C. to prepare the myrtle wine.

Embodiment 3

[0033] A preparation method of myrtle sparkling wine, comprising the following steps:

[0034] 1) Myrtle pretreatment: wash the myrtle; cook it repeatedly at 60°C for 4 times. Minutes, 10 minutes for the fourth time, and dried in the sun;

[0035] 2) Production of myrtle sparkling wine:

[0036] A2. get 36 ° of white wine, add the above-mentioned pretreated myrtle of 40% of white wine weight, the Codonopsis 10% of white wine weight and the Chinese wolfberry of 5% of white wine weight and stir evenly to obtain the mixture;

[0037] B2. Put the mixture prepared in step A2 into a tank, and leave it to age for 6 months at a temperature of 32° C. to prepare the myrtle wine.

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Abstract

The invention discloses a manufacturing method of a myrtle sparkling wine containing myrtle, wine and some other Chinese herbal medicines. The manufacturing method comprises the steps of: cooking, drying, sterilizing and crushing a mature myrtle; then mixing the treated myrtle, some Chinese herbal medicines and wine according to a certain proportion; placing the mixture into a tank; and standing for ageing at a certain environment temperature. The myrtle sparkling wine is heavy in flavor, sufficient in nutritive value and suitable for being drunk by men, women, the old and the young, and has light vinous flavor in fruity flavor and effects of nourishing the blood and hemoslasis, astringing the intestine to stop diarrhea, improving eyesight, strengthening muscles and bones and treating rheumatism and back pain.

Description

technical field [0001] The invention belongs to a preparation method of health-care fruit wine, and in particular relates to a preparation method of myrtle infused wine. Background technique [0002] Myrtle, commonly known as "Nianzi", is produced in the hilly shrubs and barren hills and grasslands in southern my country, and the mature fruits are harvested from September to October. Rich in nutrients such as amino acids, phenols, flavonoids, and sugars, it has the functions of nourishing blood and stopping bleeding, astringent intestines, strengthening essence, improving eyesight, and strengthening bones and muscles. At present, directly adopt its fresh fruit to add Chinese herbal medicine to make wine and drink together, which has reached the purpose of health care. But directly use fresh fruit to make wine. First, there is a strong strange smell when drinking, which covers the fruity aroma of myrtle; The nutrients of myrtle are not fully dissolved in the wine. Content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 郑通彪
Owner 郑通彪
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