89results about How to "Full-bodied wine" patented technology

The invention discloses a method for producing white spirit. By adopting the method, the white spirit which is characterized by clearness and transparentness, full-bodied cellar vinasse, soft, sweet and mellow taste, harmonious flavors, and safety and health by green raw materials selection, steaming and impurity removal, mixed steaming and reaction in an aged pit mud, double aspergillus driving,high and low combination, high-temperature accumulation, polyxenie coexistence, same tank and different vinasse, thermophilic fermentation, laminated distillation, liquor storage according to quality, long air storage and aborative blending. The method has the advantages of simplicity and easily controlled condition and the produced white spirit is characterized by clearness and transparentness, full-bodied cellar aroma, secluded soya sauce, comfortable aroma, soft, sweet and full-bodied taste, harmonious favors, thick wine body, unique style and typical character.

This invention discloses a lichee aquavit and its preparation method, which takes pulps pulping kernels, broken bits as the raw material to be fermented with an equal volume of saccharide acid water to become the lichee raw spirit to be distilled for the first and second times in a method of breaking off both ends, the rough raw aquavit after the first time distillation is at 18-20%(v / v) and the second time is at 55-60%(v / v), then the distilled one is aged in an oak drum for cold stable process under -10 to -18deg.C to be added and filtered finally.

The invention discloses a method for preparing a hawthorn wine, without independent denucleating and cooking of hawthorns, and the hawthorn wine prepared by using the method. The preparation method comprises the following steps: material selecting: selecting hawthorns which are red in color, high in degree of ripeness, and free from pests and diseases damage, and cleaning up the hawthorns; crushing; conducting enzymolysis: adding 0.01 percent by weight of pectinase, and conducting enzymolysis for 3 h at the temperature of 40 DEG C; blending: adding 18 percent by weight of white granulated sugar and 0.1-0.3 percent by weight of wine yeast; conducting primary fermentation: filling a fermentation vessel with raw pulp formed through blending, and fermenting for 7-10 days at the temperature of 26-30 DEG C; conducting pomace-liquid separation; and conducting secondary fermentation: filling the fermentation vessel with separated wine liquid, hermetically putting the fermentation vessel filled with the wine liquid to a light resistant part, and fermenting for 15-30 days to obtain the finished product. The hawthorn wine and the preparation method have the advantages that the production process is simple, the production cycle is short, the cost is low, and the hawthorns do not need to be pulped and denucleated, so that the production cost is lowered, and the raw material waste is reduced.

The invention discloses a preparation method of an amur grape beibinghong dry red wine. The method comprises the steps of preparing grape mash by artificially threshing and crushing raw materials; adding potassium metabisulfite; adjusting the sugar content of the grape mash by adding sugar; performing first fermentation by adding active dry yeast; separating skins and dregs to obtain a supernatant liquor; performing second fermentation on the supernatant liquor; separating wine lees to obtain a raw wine; performing tank turning and ageing; rapidly cooling the raw wine by adding a clarification stabilizer, and freezing; filtering and sterilizing; bottling; storing. The preparation method is scientific, reasonable and easy to control operations, and can be applied to special wine manors for producing high-grade dry red wines in a small scale.

The invention relates to raspberry wine and a preparing method thereof. The raspberry wine is prepared by mixing and blending raspberry low-temperature fermentation raw wine and a raspberry ethyl alcohol extract liquid and a raspberry original juice. Raspberry having rich functional ingredients is adopted as raw material, frozen fruits of the raspberry after icing are utilized to be directly squeezed, technologies of low-temperature temperature-control fermentation, heat sterilization combined with ultrahigh pressure sterilization and the like are adopted, so that the technical problems of large acidity, instability colors, poor taste and serious nutritional ingredient loss in a raspberry wine brewing process are solved, and the wine which is clear, transparent, sweet and refreshing, and has mellow wine aroma, plump wine body, rich nutritional value, outstanding health-care function and unique raspberry wine characteristics is produced. The preparation method has hygienic, safe and simple operation process, low energy consumption and no pollution, shortens the production cycle, and reduces the cost.

The invention relates to the field of fruit wind preparation, and in particular relates to a preparation method of red pitaya icewine. The method comprises the following steps: (1) freezing and squeezing red pitaya to prepare red pitaya juice; (2) adding a clarifying agent to the red pitaya juice, carrying out freezing preservation for 2-4 days, filtering the juice and adding potassium metabisulfite; (3) adjusting the sugar content and the acidity of the red pitaya juice, adding saccharomyces cerevisiae and pectinase for carrying out temperature-controlled fermentation, cooling and freezing the product and adding the potassium metabisulfite for terminating fermentation; (4) filtering and separating wine lees to obtain raw wine; and (5) carrying out low-temperature ageing, and filtering, sterilizing and filling the raw wine. The prepared red pitaya icewine has a unique sweet fragrance of the pitaya, mellow in bouquet and smooth and refreshing in mouthfeel; the wine body is full and coordinated; and the red pitaya icewine is long in aftertaste, and has a good health function.

The invention discloses a brewing method of polygonatum sibiricum health wine. The brewing method takes polygonatum sibiricum as raw materials and takes sweet potato as a matrix; and the polygonatum sibiricum health wine is processed by the following steps: preteating the raw materials, preparing the matrix, adding chemicals, carrying out primary fermentation, carrying out post-fermentation, squeezing and ageing, packaging, sterilizing, storing and the like. According to the brewing method, a whole plant of polygonatum sibiricum is used; roots, stems, leaves and fruits are completely utilized so that the utilization rate of polygonatum sibiricum is improved and the nutrition of the polygonatum sibiricum wine is balanced; the sweet potato is used as the matrix so that the production cost is reduced; the polygonatum sibiricum wine has lots of nutrients, mellow wine aroma and soft aftertaste after being aged; and the polygonatum sibiricum health wine has the effects of tonifying qi, nourishing yin, tonifying spleen and moistening lung, and lowering pressure and blood glucose.

The invention relates to a preparation method of a lychee wine, belonging to the technical field of fruit wine brewing. The preparation method comprises the steps of after cleaning fresh lychee serving as raw materials, peeling and removing kernels to obtain pulp; after smashing the pulp, regulating components, then, fermenting and distilling to obtain a lychee wine; ageing the lychee wine obtained by distillation in an oak barrel, and carrying out cold stabilization on the aged lychee wine at the temperature of -10 to -18 DEG C below zero; and finally, blending and filtering. The lychee wine provided by the invention is low in residual sugar content, free of sediments after being subjected to cold stabilization, strong in fragrance and mellow in taste so as to be an elegant and fragrant lychee wine.

The invention relates to a production method of corn wine, and belongs to the technical field of wine processing. The production method comprises the following steps of: cooking, fermenting and roasting. The production method has the beneficial effect that the corn wine brewed by adopting the production method is soft in taste, mellow in aroma, and safe and reliable to drink.

The invention discloses fruit wine yeast with the high yield of glutathione and application of the fruit wine yeast and belongs to the technical field of bioengineering. The yeast is preserved in the China Topical model culture collection center on September 15th in 2015, the preservation number is CCTCC NO:M2015544. The glutathione producing capability of the yeast can reach 106 mg / L, wherein the extracellular yield reaches 70 mg / L or above, and a strain with the property of restraining browning in cider wine or hawthorn wine in the fermentation process is included. The GSH content of fruit wine made through fermentation of the wine making yeast can maximally reach 14-18 mg / L which is 5-9 times that of contrast finished wine, and the yeast has the properties of lowering the chroma of the fruit wine, improving the oxidation resistance of the fruit wine and reducing the using amount of antioxidant such as SO2. According to the fruit wine yeast with the high yield of glutathione and the application of the fruit wine yeast, the influence of browning on the quality of the fruit wine is reduced through a biological method, a reference is provided for developing high-quality fruit wine, cost is reduced on the premise that the safety of the fruit wine is improved, and wide research prospects are achieved.

The invention discloses a brewing method for Polygonatum cyrtonema health wine, and relates to the field of health wine brewing technology. The brewing method comprises the following six steps: opretreating Polygonatum cyrtonema pretreatment; steaming and cooling glutinous rice; preparing the mixture to be fermented; fermentation; squeezing; aging. According to the brewing method for Polygonatum cyrtonema health wine, the Polygonatum cyrtonema is blended into the whole process of brewing of the wine, and the beneficial ingredients of the Polygonatum cyrtonema is fully dissolved. Therefore, after aging of the Polygonatum cyrtonema wine, the wine is rich in nutrition, wine color is orange and shiny, wine flavor is mellow, wine smell is fragrant and refined, wine taste is soft and sweet, and the Polygonatum cyrtonema health wine has the effects of boosting qi and nourishing yin, strengthening spleen, nourishing lung and tonifying kidney.

The invention discloses a manufacturing method for pomegranate distilled liquor. The manufacturing method comprises the following steps: diluting pomegranate concentrated juice, and carrying out enzymolysis, primary fermentation, after fermentation, brewing, earlier-stage processing of distillation, first distillation, second distillation, color mixing, curing and storage. The alcoholic strength of the manufactured pomegranate distilled liquor is more than or equal to 3.8vol, the content of methanol is not detected, and the yield of the distilled liquor is 22%, which completely meets the national standard; in addition, the pomegranate distilled liquor is clear in color, mellow in fragrance, and higher in nutritional value.

The invention provides a method for preparing reinforced sweet persimmon wine. The method comprises the steps: (1) raw material selection and treatment, (2) persimmon peeling, crushing and pulping, (3) squeezing treatment, (4) fermenting, (5) squeezing and fermentation again, (6) distilling, (7) blending, (8) aging and bottling. The method has the advantages that used persimmons are good in quality, astringency removal is carried out at a primary stage, and the obtained reinforced sweet persimmon wine has the styles and characteristics of light golden yellow and clarified transparency, has rich and strong persimmon aroma, honey aroma and dried fruit aroma and complicated and elegant oak aroma and aged aroma, aromas are integrated, and the taste is strong, mellow, delightful, complicated, mellow-full and coordinated and is durable in aftertaste. Persimmon liquor has the styles and characteristics that fresh and clean persimmon aroma is typical and outstanding, the aroma is fine and graceful, the liquor aroma is rich and mellow, the taste is mellow, lasting-sweet, delicate and complete, and the aftertaste is lasting.

The invention relates to a fermenting method for the biological freezing point of a peach bee wine, belonging to the technical field of the fruit wine fermentation. Aiming at the characteristics of peaches, the peaches are stored for several days in the freezing point of the peaches so as to induce the addition of the sugar degree and increase the taste of fruit; and the fruit juice before being fermented is conditioned (acidity, enzymolysis and sugar degree are conditioned) so as to cause the fruit juice to reach the optimal state; in particular, the sugar degree is regulated to cause the peach bee wine to reach the alcoholic strength required by liquor products. The peach bee wine is aged in low temperature or the critical point of the biological point of the liquor, has mellow bouquet and fragrant fruity, which causes that the peach bee wine becomes the fruit wine easily accepted by consumers in general.

The invention belongs to the technical field of fermented wine, and especially relates to a rhizoma gastrodiae fermented wine. The rhizoma gastrodiae fermented wine is prepared via combination of rhizoma gastrodiae, Chinese wolfberry, and red date through certain fermentation and preparation technology. The rhizoma gastrodiae fermented wine is golden in color, is clear and transparent; no suspension matter or precipitation matter is left; ragrance is achieved; thick and pure Rosa roxburghii wine fragrance and the unique rhizoma gastrodiae flavor are achieved; the taste is mellow and thick; therhizoma gastrodiae fermented wine is sour and sweet; the wine body is harmonious; no adverse peculiar smell is left; the gastrodin content is relatively high; and the rhizoma gastrodiae effective utilization rate is increased.

The invention discloses beta-glucan enriched grain unstrained liquor and a brewing method thereof. The method comprises the following steps: washing and cleaning grain raw materials, soaking the grains at room temperature for 2-10h, filtering and removing moisture until water absorption of the raw materials is 25-35%, wherein the raw materials include long grains, oats and highland barley; respectively crushing the soaked oats and highland barley; steaming the soaked and crushed raw materials in a steamer by virtue of steam until starch is completely gelatinized; rapidly cooling the cooked materials to be less than 40 DEG C; adding water and a fermenting agent, and fermenting at 20-25 DEG C, wherein aerobic fermentation is adopted within previous 48h and sealed fermentation is implemented for 6-9d; and post-fermenting, homogenizing, filtering and sterilizing so as to obtain the grain unstrained liquor. The invention provides the beta-glucan enriched grain unstrained liquor, which is high in nutrition value and good in suspension stability, as well as the brewing method of the unstrained liquor; and meanwhile, the international technical problem that the suspension stability of unstrained liquor fails to last for 30min at present.

The invention discloses a processing and making method of ice wine, belonging to the technical field of wine making. The processing and making method is characterized in that the alcohol and weight of the processed and made ice wine are respectively 8-16 degrees and 10kg; and winter grapes, 3kg of cane sugar, three wooden fermentation vats, an electronic scale and a sugar degree gauge are required in the processing and making method of ice wine. The processing and making method of ice wine comprises the following steps: S1: raw material preparation; S2: raw material weighing; S3: breaking; S4: cane sugar addition and fermentation; S5: filtration; and S6: cold storage. The processing and making method has the beneficial effects that the method is simple in making and easy in material selection; and the made wine has better taste, is mellow, tasty and refreshing after being hermetically stored for one year or a longer time and is worthy of being widely popularized.

The invention discloses a method for producing soft-taste sesame-flavor liquor. The liquor comprises 480-560 parts of sorghum, 120-200 parts of wheat, 80-120 parts of rice, 40-80 parts of corn, 160-208 parts of steamed rice husks and 240-408 parts of mixed distiller yeast. 24-40 parts of the steamed rice husks are mixed into smashed unprocessed food grains to be moistened, cooked and gelatinized; large fermented grains and returned fermented grains of the last turn are taken out of a pond layer by layer, 104-120 parts of the steamed rice husks are stirred into the large fermented grains, and the remaining steamed rice husks serve as returned bottom grains for the next time; 32-48 parts of the rice husks are stirred into the returned fermented grains, sesame-flavor returned raw liquor is obtained after distillation, and returned materials obtained after liquor distillation serve as waste lees; supplemented bottom grains are stirred into the gelatinized raw materials to be ventilated and cooled, the 240-408 parts of mixed distiller yeast are added, mash liquor is poured in, and fermented grains to enter the pond are obtained through accumulation; 24-32 parts of the mixed distiller yeast are added into the returned bottom grains to obtain returned grains to enter the pond, and the returned grains to enter the pond and the fermented grains to enter the pond are placed in the pond to be fermented so that fermentation grains for the next time can be obtained. The technology is simple, and product quality is stable.

The invention relates to the field of health products and particularly relates to a preparation method of pilose antler blood-cordyceps militaris health wine. The preparation method comprises the following steps: preparing a pilose antler blood component: adding 20g of pilose antler blood into 500g of raw wine, and soaking for 15 days; preparing a medicinal material wine component: adding 10g of wolfberries, 15g of deer blood, 15g of radix ophiopogonis, 20g-30g of longan, 5g of cordyceps militaris, 3g of red ginseng and 3g of liquorice into 500g of raw wine, and soaking for one week; encapsulating the soaked wine, wherein the encapsulated wine includes 20% of pilose antler blood component and 80% of medicinal material wine component. The preparation method has the beneficial effects that by inheriting a traditional process, the pilose antler blood-cordyceps militaris health wine has the special treatment effects of warming the kidney, tonifying yang, promoting the secretion of saliva or body fluid, nourishing blood, replenishing marrow, strengthening bones, invigorating lung and kidney, dispelling wind, eliminating dampness and enhancing the immunity of the organism, is mellow in alcohol aroma, rich in nutrients and is a treasure for nourishing body and preserving health.

The invention discloses a wine processing technology. The wine processing technology comprises 1, selecting grapes with sugar content greater than or equal to 12%, removing decayed, diseased and broken grapes and foreign materials and adding potassium metabisulfite into the grapes according to a weight ratio of 1: 25000-1: 6000, 2, breaking the grapes, putting the grapes into a tank, carrying out natural fermentation at the room temperature of 20-22 DEG C, when the fermentation residual sugar ratio is 0.2% or less, discharging the grape paste out of the tank and carrying out distillation,3, treating oak chips through 0.06-0.07 mol of alkali lye at a temperature of 10-15 DEG C for 2 days, putting the oak chips into the fermented wine, storing the wine at a temperature of 20-25 DEG C for 6-8 months, carrying out bottling, adjusting alcoholic strength to 40 and cane sugar content to 0.5%, adding essence into the wine, carrying out refrigeration, standing and filtration and then carrying out bottling. The wine processing technology has simple processes and short aging time and realizes a thick wine fragrance.

The invention discloses a soybean protein polypeptide. The soybean protein polypeptide preparation method comprises: an alkali dissolving step, a first enzymatic hydrolysis step, a second enzymatic hydrolysis step, and an enzyme inactivation step, wherein a microwave assisted technology is respectively used in each step. According to the present invention, the preparation method is simple, the process is less, the yield and the purity of the obtained soybean protein polypeptide are high, and the obtained soybean protein polypeptide has high biological activity and can effectively improve the physical condition of the drinker. The invention further discloses a soybean protein polypeptide wine, which has fragrant and mellow taste, can make human body highly absorb the peptide, and has effects of nutrition supplementing, human immunity improving, blood circulation promoting, and good health effect.

The invention discloses a raspberry wine brewing process, which comprises the following steps of raw material selection, refrigeration, pulping, enzyme addition, secondary yeast addition for fermentation, cellaring and normal-temperature and ultrahigh-pressure sterilization. The raspberries with rich nutritional ingredients are used as a raw material; ultralow temperature treatment is used; squeezing is performed at low temperature; raw material characteristics are used for reaching the characteristics of naturally regulating sugar, regulating acid and the like; the technical problems of high acidity, unstable color, poor mouthfeel and serious nutritional ingredient loss in a raspberry wine brewing process are solved; the problems of high raw material heated temperature, and serious loss of fragrance, flavor, mouthfeel and nutritional ingredient in the raspberry wine processing process are relieved; the raspberry wine with bright and stable color and luster, proper acidity, mellow wine fragrance, full wine body, sweet and cool effect and high nutritive value is produced; the health care function is prominent; the fruit wine with the unique raspberry wine characteristic is realized; the operation process is simple and sanitary; the energy consumption is low; no pollution exists.

The invention provides solid state fermented peony wine and a preparation process thereof. The peony wine is prepared by fermenting to brew fermented grains by taking rice, sorghum, wheat, peas, corns, ginseng, fructus ziziphi jujubae and medlar as raw materials; distilling the obtained fermented grains; taking wine tailings; adding peony into the wine tailings; extracting; performing secondary fermenting on the extracted mixture and distilling to obtain finished peony wine. According to the process for preparing the peony wine provided by the invention, respective advantages of a fermenting process and an extracting process are absorbed; the peony is extracted by adopting the wine tailings obtained by distilling the fermented grains, so that the peony is effectively dispersed and fermenting is benefited; meanwhile, nutrient elements, such as vitamins and minerals, in the wine tailings are remained; in addition, active ingredients and aroma in the peony are fully extracted by the winetailings; the extracted mixture is subjected to secondary fermenting, so that active ingredients in the peony are further separated out, and the active ingredients and the aroma in the peony in the finished peony wine are improved; moreover, food additives are not required to be added, and the requirements of modern customers on natural and additive-free food are met.

The invention relates to a production process of fermented rose wine, belongs to the technical field of food processing, and particularly belongs to the technical field of wine brewing .The process includes the steps that at least one of black rice and purple sweet potato is cleaned, soaked, stewed and cooled and then is subjected to primary fermentation to be saccharified with Chinese yeast to obtain fermented mash; rose leaves frozen at minus 23-minus 18 DEG C are added into the fermented mash to conduct after fermentation, and squeezing, filtering and ageing are conducted to obtain the fermented rose wine .The fermented rose wine has special fragrance of roses and has the low-alcohol nutrient effects of yellow wine .The project is beneficial for development of rose planting industry, increasing peasant income and promoting traditional cooking culture of yellow wine .The flower type yellow wine new variety range is broadened, and the ever-growing requirement for low-alcohol, nutrient and healthy wine products of the market is met.

The invention provides a making method of glossy privet fruit liquor. The making method comprises the steps of S1 washing picked fresh glossy privet fruits to remove impurities on the surfaces, and afterwards, conducting beating to obtain puree-type glossy privet fruit pulp; S2, adding complete glossy privet fruits which are washed to remove the impurities on the surface, fruit wine yeast, saccharose and water into the puree-type glossy privet fruit pulp prepared in S1, conducting uniform mixing, conducting fermentation under the condition of 18-25 DEG C for 25-30 d, and obtaining and preserving fermentation liquid 1 for use; S3, adding saccharose and water into a fermentation material of the fermentation liquid taken out in S2, conducting fermentation under the condition of 18-25 DEG C for 10-15 d, and obtaining and preserving fermentation liquid 2 for use; S4, uniformly mixing filtration liquid 1 and filtration liquid 2, and conducting clarification, sterilization and filtration to obtain the glossy privet fruit liquor. The glossy privet fruit liquor made by means of the method has unique flavor, soft and full mouthfeel and rich nutrients, does not get turbid or precipitate, andhas stable quality and a high marketing value.

The invention discloses a method for brewing health liquor containing magnolia officinalis. The method comprises the following steps: selecting root barks of dry and disease-free magnolia officinalis; performing cleaning, pulping, compound enzyme treatment, blending, sterilization, yeast fermentation, filtration, aging, canning and sterilization to brew the health wine. According to the method for brewing health wine containing magnolia officinalis, the root barks of magnolia officinalis are pulped after being cleaned and chopped, and the compound enzyme enzymolysis technology is used to decompose the pectin layer of magnolia officinalis and separate out more nutrients, so that the loss of nutrients is reduced, the utilization rate of root barks of magnolia officinalis is improved, and the liquor containing magnolia officinalis has soft taste, mellow and thick flavor and balanced nutrition, and has the health effects of promoting qi circulation to remove stagnation, drying dampness and eliminating fullness, lowering the adverse qi and relieving asthma and the like.

The beer disclosed by the present invention comprises the following raw material (by weight percent), germinated barley 72-88%, degreased cocoa powder 6-14%, hop 3-7%, rice and white sugar 3-7%. The invention also discloses the process for preparing the beer.

The invention relates to a healthcare corn wine. The wine is prepared from, by weight, 85-90 parts of corn wine, 5-8 parts of papaya, 1-3 parts of herba epimedii, 0.5-1.5 parts of fructus lycii, 1-2 parts of ginseng, 1-2 parts of pseudo-ginseng and 1-2 parts of radix astragali. The papaya, herba epimedii and fructus lycii have faint scent and sour and sweet taste; by adding the papaya, herba epimedii and fructus lycii to the corn wine, the defects of the spicy taste and wine fume explosion of the corn wine can be effectively reduced; meanwhile, by adding healthcare components to the corn winespecies, the taste of the corn wine is improved, and meanwhile a healthcare function is added to the corn wine.

The invention relates to a solid-state fermentation type Huilou yam liquor and a preparation process thereof, belonging to the technical field of food processing. The yam liquor provided by the invention uses Huilou yams and Ganoderma lucidum yams as main raw materials and sorghum, glutinous rice and wheat as auxiliary materials and is prepared by filling a special pit with the main raw materialsand the auxiliary materials and carrying out solid-state fermentation. According to the invention, the method of infiltrating yam raw materials with after-run is adopted to overcome the problem that yams have too great viscosity and are prone to caking and difficult to ferment after cooking through steaming, and the method reduces material viscosity and maximally reserves nutrients in the yams. The prepared Huilou yam liquor has stable quality, presents the same gas quality and fragrance as traditional liquor, reserves nutrients in the Huilou yams and the Ganoderma lucidum yams, and is capableof invigorating the spleen, nourishing the stomach, relaxing bowels, maintaining beauty, nourishing yin and tonifying yang.

The invention discloses a brewing method of blackberry fruit wine. The brewing method is characterized in that the raw materials comprise blackberry fruit, pectinase, wine yeast, saccharifying enzyme, purified edible alcohol and purified water; smashing and pulping the blackberry fruit; performing enzymatic hydrolysis fermentation on the pulp; and making the pulp not to change color, spoil and to produce brown stain. The blackberry fruit wine produced by the brewing method has amino acid and a plurality of mineral matter elements, has very high phamaceutical value, has the effects of regulating metabolism functions, improving immunity and delaying senescence, does not change color, spoil and produce brown stain, and has soft mouthfeel, stable quality and full-bodied wine fragrance.