As a powerful water-soluble antioxidant, vitamin C can resist active oxygen in the body, improve skin immunity and reduce sub-health problems such as dullness and yellow gas. At the same time, vitamin C, as one of the most commonly used whitening ingredients, can effectively dilute melanin, improve skin color and enhance skin transparency; And promote the production of collagen and strengthen the dermis of skin.
2. Rosa roxburghii wine history Rosa roxburghii, the title of which is Rosa roxburghii, has thorns, so it is called "Rosa roxburghii". The record of making Rosa roxburghii wine from Rosa roxburghii in history first appeared in a poem by Wu Songliang in the 13th year of Qing Daoguang (A.D. 1833) in "Returning to Qianxi": "A newly brewed Rosa roxburghii is invited to get drunk, and it is a shame to be full of fragrant rice for three years".
As a powerful water-soluble antioxidant, vitamin C can resist active oxygen in the body, improve skin immunity and reduce sub-health problems such as dullness and yellow gas. At the same time, vitamin C, as one of the most commonly used whitening ingredients, can effectively dilute melanin, improve skin color and enhance skin transparency; And promote the production of collagen and strengthen the dermis of skin.
3. The historical origin of dried Rosa roxburghii. The record of brewing Rosa roxburghii wine with Rosa roxburghii in history first appeared in Wu Songliang's poem "Returning to Qianxi" in the 13th year of Qing Daoguang (A.D. 1833): "When a newly brewed Rosa roxburghii is invited to get drunk, it will be a shame to be full of fragrant rice for three years". Earlier or later than this poem, Bei Qingqiao's "Miao Customs" contains: "A Rosa roxburghii is sweet and sour, and the wine is very fragrant." In the 20th year of Daoguang (A.D. 1840), the book "Continued Records of Sinanfu" said: "Rosa roxburghii is wild, but it is small and prickly like a pomegranate, and its room can be used for making wine ..." In the same year, Records of Renhuai Zhilu Hall also recorded the wine of Rosa roxburghii. In the Records of Guiyang in the 30th year of Daoguang (A.D. 1850), it is recorded that "... those who make wine with Rosa roxburghii and glutinous rice are sweet and can digest food". Zhang Yongkang's "Seru Ji Cao": "The sunflower shoots are paid by every family, and the thorns are everywhere." According to A Brief History of Buyi People, "Huaxi Rosa roxburghii glutinous rice wine is famous at home and abroad. It was first created by Buyi people in Longjing Village and Guankouzhai Village near Qingyan during the reign of Emperor Xianfeng of Qing Dynasty".
Legend has it that during the Three Kingdoms period, Zhuge Liang led 100,000 troops to capture Meng Huo seven times, which is a well-known story in China. In the story, Zhuge Liang's intelligence conquered Meng Huo, guaranteed the security of Shu, and also dumped everyone who listened to the story. However, there is a story that is little known to the people and has been circulating among the people: Please listen to me and tell you slowly.
At that time, Meng Huo rose up and rebelled in Xinyi and Anshun on the Yunnan-Guizhou border, where the climate was subtropical, often filled with miasma and plagues prevailed. Peter said that Zhuge army arrived in Anshun in a mighty way, which coincided with the local rainy season. The army picked up the highlands and camped, burying pots and cooking. And send people around to inquire about the military situation. Just want to point soldiers, suddenly, ZhongJun to report. Many soldiers in the camp don't know what's going on, abdominal pain and nausea, and they are sick to a lot. Zhuge Liang was frightened when he heard the news. This hundred thousand troops are the lifeblood of national security, and there can be no mistakes! If Meng Huo can't be leveled, there will never be peace on the border. He ordered the army doctor to go for treatment. Who knows, the sergeant didn't get any better after taking the medicine. On the contrary, it is heavier. What should we do? Zhuge Liang was sad and sick.
At this time of crisis, someone suddenly came to see Zhuge Liang and said that he had a good plan to inform him! Zhuge Liang hurriedly recruited the camp. This person is a Han Chinese, and the ancestor of "drunk gourd" was called Sergeant Liu Bang. Later, he was taken in for treatment by local natives because of combat injuries, and later he stayed here. He admired Zhuge Liang and heard that Liu Bei was a descendant of Liu Bang. If you are in trouble, come and make suggestions!
He asked Zhuge Liang about his illness and all the soldiers, unhurriedly took out a gourd from his arms, pulled off the plug and took a sip. At this moment, a strange fragrance rushed into everyone's nostrils. Drunk gourd handed the gourd to the sergeant and gave it to Zhuge. Zhuge only took one sip, and he felt relaxed and happy. He was so happy that he immediately asked the officer under the account to try it, and the officer was much better on the spot. Zhuge Liang asked drunk gourd, I am an army of 100,000, and the sick have accounted for 30%. What should I do? See drunk gourd smile yue. I have a good plan. Please send someone with me!
Soon, all the soldiers brought back more than a dozen big jars with horses, all of which were very fragrant and good wine. Everyone who was sick had a glass, and all the soldiers drank this wine, and their illness recovered and their skill increased greatly. The three armed forces are all rejoicing. I thought that if I met a fairy, I would help. The morale was greatly shaken, which laid the foundation for seizing the pass and capturing Meng Huo seven times.
Afterwards, Zhuge Liang asked drunk gourd why this wine had such a magical power. drunk gourd said: The only cure for the miasma and plague in Xinyi and Anshun on the Yunnan-Guizhou border is to use Yunguo (Rosa roxburghii). I saw drunk gourd pointing to a cluster of small trees on a high mountain cliff. Look, Yunguo, when everyone looked at it, sure enough, clouds surrounded the high mountain cliff and vaguely saw a row of small trees with red spots. Ah! Yunguo! Zhuge Liang hurriedly asked the army doctors to write it down and asked the sergeant to collect samples, making it a sacred product in the army.
Rosa roxburghii has the functions of detoxicating, invigorating stomach, promoting digestion, promoting blood circulation and removing blood stasis, and can play a magical role in preventing cancer. After making wine, Rosa roxburghii has multiple functions, which is really a magical health wine for preventing diseases! It can be called another magical national treasure in China, and it is a great contribution of Guizhou people to the culture of Chinese wine!
4. What does Guizhou Xinmanyuan Wine Industry do? Xinmanyuan Wine Industry, a subsidiary of Guizhou Xinmanyuan Ecological Agriculture Development Co., Ltd., was established according to Bijie's natural geography and climate. After two years of investigation and demonstration, it invested 50 million yuan in 20 141February. The star product of our company, "Liyuan Distillery", is a rookie in the new health care wine market, and Rosa roxburghii wine is "beyond Guizhou". The poem "Lotus is peeled back to the white" and "Rosa roxburghii is contending for the stalk" is a vivid description of the wine amount of Rosa roxburghii by the ancients, which shows that the method of brewing Rosa roxburghii wine has a long history in Guizhou.
Taste of Rosa roxburghii wine: the wine has unique aroma, full taste and long aftertaste.
Efficacy of Rosa roxburghii: cancer prevention, anti-aging, arthritis treatment, beauty care, digestion aid, heart protection, myocardial vitality enhancement, prevention of atherosclerosis and prevention of senile dementia.
5. How to brew pear wine: raw material selection → cleaning → washing → crushing → squeezing → main fermentation → cylinder change → post-fermentation → aging → blending → bottling → sterilization → finished product.
Production method
1. raw materials: good pears can be used to make high-quality wine. Ordinary pear wine can be brewed by using inferior fruit (excluding rotten fruit) and canned pear leftovers.
2. Cleaning: remove the fruit stalks and pick out impurities such as leaves and weeds.
3. Washing: Wash the silt and dirt in the clear water tank.
4. Crushing: Crushing with a crusher. The diameter of the crushed pieces should be 0. 15~0.2 cm. Too small is easy to paste, which is not good for juicing. Too large is not good for juicing. If there is no crusher, it can be mashed in a stone mortar.
5. Squeezing: When there is no special squeezer, a wooden stick or a new white cloth bag can be used instead. After natural fermentation, 6.5% chaff is added to the squeezed pomace for distillation to obtain shochu, which can be used to adjust the alcohol content and prepare fruit wine.
6. Main fermentation: adding10g of potassium pyrosulfite to every100kg of juice for sterilization. You can also smoke sulfur, introduce sulfur dioxide into the jar, and pour the juice into the jar at the same time. When the juice contains 0. 1% sulfur dioxide, the activity of miscellaneous bacteria can be inhibited. Pour the fruit juice into the glaze jar, the amount of which is four fifths of the jar capacity, add 5~ 10% yeast liquid, and fully stir to make the yeast evenly distributed in the fermentation liquid. The normal liquid temperature of fermentation is about 20℃. If the temperature is higher, the aroma of fruit wine will be poor. After two to three weeks of fermentation, taste the juice, the sweetness fades and the wine flavor increases, which means that most of the sugar has turned into alcohol and the main fermentation is over.
7. Cylinder changing: After the main fermentation, clear new wine is sucked out by siphon, and then transferred to another fermentation tank after washing and sterilization for post-fermentation. Add edible alcohol to adjust the alcohol content to 14, and the wine residue and fruit residue can be used as raw materials for distilled wine.
8. Post-fermentation: The fermentation time is about 25~30 days. During post-fermentation, the wine temperature should be controlled between 12~ 15℃, and sulfur dioxide should be added to the new wine after post-fermentation to make the sulfur content reach 0.0 1%. If the alcohol content is too low, edible alcohol can be added to make the alcohol content reach 16.
9. Aging: It takes about two years for high-quality pear wine to age, and one year for ordinary wine. The cylinder needs to be inverted several times in the middle, and filtered to remove turbid substances.
10. blending: add edible alcohol, sugar, etc. Every 100 ml of common pear wine contains about 0.2 g of sugar and 0.3 ml of total acid.
1 1. bottling and sterilization: put the wine into a glass jar sterilized by boiling water, and it must not leak when covered, and then heat it in hot water at 70~72℃ for sterilization.
Quality standard: the liquor is clear and transparent, with the unique color of pear wine, pear fragrance and aged wine ester fragrance, sour but not sweet. Every 100 ml of pear wine contains more than alcohol 16 ml, less than 0.2 g of residual sugar, about 0.5 g of total acid, less than 0.07 g of volatile acid and less than 0.04 g of tannin.