Health care function of Schisandra chinensis wine
Schisandra wine can protect the five internal organs of human body-heart, liver, spleen, lung and kidney. Schisandra chinensis is a popular monograph in Japanese and China Pharmacopoeia. As early as more than 2,000 years ago, royal aristocrats and famous Chinese medicine teachers have widely adopted this traditional fitness product.
Schisandra wine is rich in organic acids, vitamins, flavonoids, phytosterols and lignans (such as schisandrin A, schisandrin B or schisandrin A), which has a strong recovery effect. It is also one of the few medicinal materials with three functions of nourishing essence, qi and spirit, which can replenish qi, strengthen liver, improve the elimination of cell waste, improve efficiency, supply more oxygen, create and utilize energy, and improve memory and sexual endurance. In ancient times, Russian hunters used Schisandra chinensis to strengthen the body and invigorate qi before each long-distance hunting.
Preparation method of Schisandra chinensis wine
1. Because the fruit of Schisandra chinensis is low in sugar and high in acid, the mixed fermentation method of adding white sugar solution to dilute the acidity was adopted.
2. Adjust the alcohol content of gravity juice to about 13 (volume%), and freeze and filter. Specific operation: after the fruit is crushed, the self-flowing juice is stored in a clean pool (within 6 hours), deodorized alcohol is adjusted to 13 (volume%), then fermented, and then frozen and filtered. Generally, the amount of self-flowing juice accounts for about 1 1% of the total fermented wine.
3. The pre-fermentation temperature is controlled at about 20℃, the fermentation time is generally within 4 days, and the juice is poured once a day. Adopting this brewing method with short fermentation time and low temperature can not only make the original wine fruity, but also reduce the source of excessive methanol in the original wine.
4. The quality requirements of fermented juice before main fermentation: the liquor content is above 3.5 (volume%), the total acid 1. 1 ~ 1.9, and the volatile acid is below 0.05. Quality requirements of fermented juice before secondary fermentation: alcohol content is still above 3.5 (volume%), total acid 1. 1 ~ 1.6, and volatile acid is below 0.05.
5. Before the first and second fermentation, add the white sugar solution to the fermented juice to carry out the fermentation stage. The temperature is controlled at 65438 08 ~ 22℃ and the fermentation time is about 25 days.
6. Quality requirements of post-fermented juice: ruby red with fresh fruit fragrance. Alcohol 1 1 ~ 18 (volume%), total acid 0.9 ~ 1.8%, volatile acid below 0.08, tannin below 0.07% and residual sugar below 0.5.
7. The fermented raw wine must be stored in a special barrel. It is required to separate once before freezing, and the freezing temperature should be controlled at 65438 0℃ above the freezing point of the original wine for half a month. Then, it was filtered at low temperature. The storage temperature is controlled at about 65438 00℃.
8. After the second fermentation, immediately separate, add sugar to the separated pomace, and ferment for half. The juice after 3-4 days is called the third juice. Juice the pomace for three times, then mix the two juices, and add sugar to continue fermentation. When the alcohol content reaches 7 ~ 8, it can be stored for about 1 week, and then distilled, that is, the Schisandra brandy that has been sealed and aged for more than half a year can be used.
9. Before blending Schisandra Chinensis wine, the original fermented wine and gravity juice should be blended according to the ratio of 9: 1. The year of the original wine is below 1 year, and the finished wine can only be blended after the stability observation test.
Formula of Schisandra chinensis soaked wine
Schisandra chinensis is a mature fruit of Schisandra chinensis, which is warmer than gastric acid. After taking it, it has a good health care effect on lung and heart meridian, and can effectively treat some symptoms such as cough, diarrhea, neurasthenia, night sweats, fluid deficiency and thirst. There are many ways to eat Schisandra chinensis. Besides soaking in wine, it can also be used to make soup or porridge, and the effect is very good.
First: Schisandra chinensis and Semen Platycladi wine
Materials: Fructus Schisandrae Chinensis, Semen Platycladi, Ganoderma lucidum, and Chinese liquor.
Practice: Wash the fungus Ganoderma lucidum, then put it in a bottle with Platycladus orientalis and Schisandra chinensis, add white wine, seal it, put it in a cool place, shake it once a year, and take it after half a month.
Efficacy: This medicinal liquor is very suitable for white-collar workers, because it has the functions of refreshing the brain, nourishing the heart and calming the nerves, and effectively protects the health. It is recommended to take five milliliters every morning and evening.
Second: dodder and Schisandra wine
Materials: Semen Cuscutae, Fructus Schisandrae Chinensis, and Chinese Liquor.
Practice: Put Schisandra chinensis and Cuscuta chinensis together in a cotton bag, then put them in a bottle and soak them in white wine. Sealed and placed in the shade, filtered after one week. It is recommended to take it two or three times a day, and each time it is controlled at 20 to 30 ml.
Efficacy: It has the functions of nourishing liver, improving eyesight, tonifying kidney and replenishing essence, and is suitable for some cases such as impotence, nocturnal emission, blurred vision and tinnitus caused by liver and kidney deficiency.
Third: Schisandra chinese wolfberry wine
Materials: Fructus Schisandrae Chinensis, Fructus Lycii, Radix Ophiopogonis, Rhizoma Polygonati, Herba Epimedii, and Chinese Liquor.
Practice: put the prepared materials into the bottle, then add 50 degrees Celsius liquor, remember that the bottle must be disinfected. It can be taken fifteen days after sealing. It is recommended to shake the bottle every day.
Efficacy: The main function of this medicinal liquor is to protect the internal organs, especially the liver and kidney, and it also has the effect of expelling wind and removing dampness.
Fourth: anti-aging five-flavor wine
Materials: Schisandra chinensis, longan pulp, Codonopsis pilosula, Salvia miltiorrhiza, Platycladus orientalis seed and Chinese liquor.
Practice: all Chinese herbal medicines are crushed, then wrapped in cotton cloth, soaked in white wine and sealed. Put the bottle in a cool place, shake it every day, and it can be quoted after fourteen days.
Efficacy: The medicated liquor is very suitable for patients with deficiency of both qi and blood, especially for patients with palpitation, physical weakness, forgetfulness and insomnia. However, this medicinal liquor is not suitable for some patients with cold, fever and stagnation, so as not to aggravate discomfort.