Method for brewing schisandra chinensis fruit wine
A technology of schisandra and fruit wine, applied in the field of fruit wine brewing, to achieve the effect of natural color and fragrant smell
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Embodiment 1
[0038] Embodiment 1: a kind of brewing method of schisandra fruit wine is characterized in that the method is carried out according to the following steps successively:
[0039] The first stage of fermentation: mix the mature fresh fruit of Schisandra chinensis with dark red skin and white sugar at a mass ratio of 3:1, then place it in a clean earthenware vat and seal it up. After opening the vat, you can see that the leachate is dark red, and the color of Schisandra has turned yellow-green, and shriveled and shrunken Schisandra is produced. When you taste the sour fruit wine, the first stage of fermentation is completed;
[0040] The second stage of fermentation: after the first stage of fermentation is completed, take the corn wine by weighing 48% of the total mass of Schisandra chinensis fruit and white granulated sugar in the crock pot and pour it into the crock pot and stir evenly. The alcohol content of the corn wine is 52 degrees. Seal it again and store it in a cool pl...
Embodiment 2
[0045] Embodiment 2: a kind of brewing method of schisandra fruit wine is characterized in that the method is carried out according to the following steps successively:
[0046] The first stage of fermentation: mix the mature fresh fruit of Schisandra chinensis with dark red skin and white sugar at a mass ratio of 5:1, then place it in a clean earthenware vat and seal it tightly. The earthenware vat is placed in a cool place and sealed and fermented in a natural environment; until After opening the vat, you can see that the leachate is dark red, and the color of Schisandra has turned yellow-green, and shriveled and shrunken Schisandra is produced. When you taste the sour fruit wine, the first stage of fermentation is completed;
[0047] The second stage of fermentation: After the first stage of fermentation is completed, the corn wine is weighed according to the total mass of Schisandra chinensis fruit and white granulated sugar 52% in the crock pot and poured into the crock po...
Embodiment 3
[0052] Embodiment 3: a kind of brewing method of schisandra fruit wine is characterized in that the method is carried out according to the following steps successively:
[0053] The first stage of fermentation: mix the mature fresh fruit of Schisandra chinensis with dark red skin and white sugar at a mass ratio of 4:1, then place it in a clean earthen jar and seal it tightly. After opening the vat, you can see that the leachate is dark red, and the color of Schisandra has turned yellow-green, and shriveled and shrunken Schisandra is produced. When you taste the sour fruit wine, the first stage of fermentation is completed;
[0054] The second stage of fermentation: After the first stage of fermentation is completed, weigh the corn wine according to the total mass of 50% of the total mass of Schisandra chinensis and white sugar in the crock pot and pour it into the crock pot and stir evenly. The alcohol content of the corn wine is 54 degrees. Sealed and stored in a cool place, ...
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