Production of Cao Bang’s Red Multiflorous Knotweed Liquor

Red multiflorous knotweed is a valuable herb used in traditional medicine. This study was conducted to develop a technologial protocol for production of Cao BangRed multiflorous knotweed derived wine. The roots were soakedin Na2CO30.4% solution for24 hours, cleanedand sliced. The slices werethen boiled inblack bean extract added with red multiflorous knotweed and arrowroot at5:1ratio for2 hours. Boiled red multiflorous knotweed wasdried at 800C for5 hours. Dried materials were groundto powder of approximately 1-2 mmin size, then extracted twice using 70% ethanol at 600Cwith total solvent volume of Red multiflorous knotweed to ethanol at 1:12 ratio forapproximately 6 hours. Ethanol was evaporated to yieldred multiflorous knotweed inspissation. Finally, red multiflorous knotweed liquor was madewith5% red multiflorous knotweed inspissationin Ha NoiVodka(29%)added with 0.3% Angelica polymorphainspissation.