How to prepare pine pollen wine

Deodorize alcohol above grade 2 to colorless, tasteless, spicy and sweet. Pulverize pine pollen with superfine pulverizer until the cell wall is completely broken, add deodorized alcohol, stir for 30 minutes, then soak at room temperature for 24 hours, filter, soak in new alcohol 12 hours, filter, recover alcohol, combine the obtained solutions for three times, and clarify for later use. Mix crystal sugar with purified water 100kg, add egg white solution, mix and stir, slowly boil, melt, and filter while it is hot to make mixed sugar solution. According to the extraction amount of pine pollen, alcohol content and wine base, the addition amount of 55% Luzhou-flavor liquor was converted and measured for later use. Mix pine pollen extract and Luzhou-flavor liquor with wine base, then add sugar solution, add about 500kg of purified water, and stir evenly to determine the alcohol content of 20-40%. Storing, filtering, bottling, sterilizing, storing at normal temperature for a proper time according to flavor and stability, filtering, bottling, and pasteurizing (70-75 DEG C for 25-30 minutes) to fuse the components of the wine.

Pine pollen wine has the characteristics of light yellow color, rich aroma, enduring, refreshing body and mind after drinking, and rich pine fragrance. The purpose of using wall-broken pine pollen is to break the wall, so that the functional components can be easily leached, and the extraction time can be shortened, so that the components can be completely leached. Compared with the traditional extraction method, the extraction time is shorter and the yield is higher. Excerpted from/news/201132595131.htm for reference/