Method for brewing wine by using peel residue

Abstract

The invention relates to a method for brewing wine by using peel residue. The method comprises the following steps of firstly putting peel residue which is remained after acanthopanax fruits and / or short-stem acanthopanax fruits are subjected to juicing or fermented juicing and peel residue which is remained after grapes are subjected to juicing or fermented juicing, into a container, mixing, sequentially adding water, sugar as well as tartaric acid and yeast into the container, fermenting for 3-12 days while controlling the internal temperature of the container to 23-30 DEG C, then, putting liquid generated by distillation into stainless-steel or oaken barrels, and preserving for 1-4 years, thereby obtaining finished wine. According to the method for brewing the wine by using the peel residue, alcohol is generated through fermenting the peel residue which serves as a raw material, and then is distilled so as to prepare the wine, and thus, the wine is similar to brandy and has a very good taste; through brewing the mixture of the acanthopanax fruit peel residue and the grape peel residue, the wine has a certain amount of nutritional ingredients, and waste utilization can be achieved.

Description

technical field [0001] The invention relates to a method for making wine by using skin dregs. Background technique [0002] Grapes contain flavonoids and glucose, as well as a variety of inorganic salts and vitamins. Among them, flavonoids are a powerful antioxidant that can resist aging and remove free radicals in the body. Chinese medicine also points out that grapes have the functions of nourishing qi and blood, benefiting Liver and kidney, body fluid, strong bones and other functions, can treat symptoms such as weak qi and blood, lung anxiety, cough, palpitations, night sweats, and rheumatic pain; Acanthopanax is rich in flavonoids, saponins, anthocyanins, and cloves Glycosides, and other biologically active ingredients, as well as starch, sugar substances and aromatic substances, potassium, calcium, iron, copper, phosphorus, selenium, magnesium, sodium, manganese and other essential trace elements and all essential amino acids and superoxide Nutrients such as dismutase...

AI Technical Summary

Problems solved by technology

It can be seen that although this kind of Acanthopanax wine is not easy to deteriorate and can increase the yield, it does not propose the technical inspiration of using the skin dregs to make wine