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34results about How to "Pleasant aftertaste" patented technology

Truffle wine producing process

InactiveCN101659917AIncrease contentWith appetizing wide intestinesAlcoholic beverage preparationAlcohol contentLiquid ratio
The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle motherliquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total amino acid and polysaccharide, contains special effective components of the truffle and has an appropriate nutrient ratio; in addition, the truffle wine organically combines the effective components of the truffle with common wines, and has special nutrients and particular flavor.
Owner:SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +1

Novel Pichia kluyveri strain and its application in producing nonalcoholic red bayberry juice

The present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.
Owner:JIANGNAN UNIV

Fermentation and Brewing Technology of Xiaoqu Fen-flavor Liquor in Small Dressing Ceramic Jar and Small Dressing Ceramic Jar

InactiveCN102286335AReduce dosageReduce or avoid infectionAlcoholic beverage preparationFlavorMetallurgy
The invention relates to a brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation. The brewing process comprises selecting grains, washing the grains, soaking, cooking, spreading and airing, mixing with yeast, saccharifying, fermenting and distilling steps; and the brewing process is characterized by adding yeast-mixed and saccharified fermented grains to a ceramic jar, pottery jar or porcelain jar, uniformly compacting, adding water the amount of which is 90-120% the weight of the fermented grains, sealing and fermenting, adjusting the ambient temperature to guarantee that the internal temperature of the fermentation jar reaches 38-40 DEG C in winter and spring and 33-36 DEG C in summer and autumn within 72 hours, maintaining the ambient temperatureat 24-26 DEG C after the fermented grains is added to the jar for 90-120 hours, and after the fermentation is carried out for 6-8 days or the residual sugar in the fermented grains is approximate to zero, pouring the fermented grains into a retort pot for distilling. In the brewing process provided by the invention, a small-capacity ceramic jar is used as a fermentation container, thereby facilitating cleaning and disinfection, improving wine quality and taste and improving wine yield; and the white wine brewed by the brewing process provided by the invention has elegant and pure flavor as well as mellow, sweet and refreshing taste, and is gentle, natural, harmonious and joyful.
Owner:河南东坡酒业集团有限公司

Strengthened golden-silk jujube vinegar drink and brewing method thereof

The invention relates to a strengthened golden-silk jujube vinegar drink which is prepared by adopting foreshot and feint of golden-silk jujube wine to be automatically and circularly fermented by using a fungus bed to form 5-6% vol of vinegar liquid, being processed by water liquid state circulating fermentation, being diluted acidity by jujube juice and water and being flavored by honey, crystal sugar and spice. The golden-silk jujube vinegar drink not only preserves nutrient contents specially possessed by the golden-silk jujube, but also has the special effects of table vinegar, thus integrating the functions of jujube, vinegar and drink. The golden-silk jujube vinegar drink is mixed with multiple medical and edible Chinese medicinal herbs such as ginseng, medlar, tuckahoe, cistanche salsa, mulberry, black sesame and the like, and has daintily sweet and sour taste, harmonious medicine and vinegar and pleasant aftertaste. The vinegar drink not only can be used for neutralizing the effect of alcoholic drinks and sobering up before or after drinking, but also for health preserving and body-building in the daily life, can be drunk for a long time, and has the effect of improving immunity. The total acid content is 0.5-1.2g / 100ml and the sugar degree is 10-12%.
Owner:HEBEI HUAPENG TECH DEV

Chuanminshen violaceum-ginseng wine and preparation method thereof

The invention discloses a Chuanminshen violaceum-ginseng wine and a preparation method thereof, belonging to the technical field of wine making and solving the problems of poorer moth feel of white wine and stimulation to the esophagus and the stomach in the prior art. The Chuanminshen violaceum and ginseng wine is characterized by comprising the components in parts by weight of 200-240 parts of Chuanminshen violaceum, 4-6 parts of ginseng, 25-35 parts of fagopyrum tararicum, 5-7 parts of broomcorn, 4-6 parts of wheat and 7-9 parts of corn. The invention also provides a preparation method of the Chuanminshen violaceum and ginseng wine. The Chuanminshen violaceum-ginseng wine disclosed by the invention has the advantages of special aroma, excellent mouth feel and no irritation to the esophagus and the stomach, and is a healthy white wine.
Owner:广元市五行天成中药研究所(普通合伙)

Complex enzyme special for white spirit

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.
Owner:天津科建科技发展有限公司

Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof

The invention discloses a low-temperature multi-stage fermented fruit enzyme highland barley wine and a preparation method thereof and relates to the technical field of food processing. Various fruits and highland barley are taken as raw materials and respectively juiced and soaked for cooking, then the juice and the cooked highland barley are mixed according to a certain volume ratio, and the mixture is fermented by adopting the low-temperature multi-stage fermentation technology to prepare the fen-flavor type fruit enzyme highland barley wine. The low-temperature multi-stage fermented fruit enzyme highland barley wine has unique sweet and sour taste of all the fruits and the rich highland barley smell, is soft and pure in flavor, and is fragrant, enviromental friendly and healthy; the prepared wine is clear in wine liquid, refined and pure in aroma, pleasant and strongly scented, tastes sweet and cool, has a full-bodied taste and higher alcohol content, is accordant in fragrance, and has a good aftertaste and unique style; as spina date seeds and schisandra chinensis are added into the formula, the fruit enzyme highland barley wine has the additional effects of nourishing liver, quieting the heart, soothing the nerves, astringing the lung, replenishing the kidney, promoting production of body fluid and removing sweat.
Owner:JILIN AGRICULTURAL UNIV +2

Fermentation type morchella health care wine preparation technology

The invention discloses a fermentation type morchella health care wine preparation technology, comprising the process of morchella mycelia-ultrasonic crushing-distilled water allocation-sugar and acid adjustment-pasteurization - inoculation-fermentation-morchella health care base liquor-low temperature aging-filtering-morchella health care wine; the fermentation type morchella health care wine preparation technology is simple, easy, and low in cost, and the prepared health care wine is good both in color and flavor.
Owner:吴中区胥口精益生物医药研究所

Heavy-fragrant-type nine-delicate liquor

Heavy-fragrant-type nine-delicate liquor. The invention relates to liquor having health-caring effect on human body and mainly solves a problem of a poor health-caring effect on human body of liquor in the prior art. The liquor is prepared with following main materials comprising: sorghum, wheat, rice, corn, pea; following herbal Chinese medicines including: ginseng, pilose antler, cordyceps militaris, fructus lycii and schisandra chinensis; and following fruits including: apples, nanguo pears, hawthorns and jujubes. The liquor is prepared through following steps: 1) adding 450 kg of rice hull and 750 kg water to following crushed raw materials: 540 kg of the sorghum, 90 kg of wheat, 75 kg of rice, 105 kg of corn, 45 kg of pea, and stirring the mixed raw materials for moistening the raw materials; 2) steam-boiling the mixed raw materials, adding 270 kg of distiller yeast and 3 kg of liquor yeast; 3) adding following rinsed, dried and crushed components: 4.5 kg of the ginseng, 4 kg of the pilose antler, 4.5 kg of the cordyceps militaris, 3 kg of fructus lycii, 4.5 kg of schisandra chinensis, and 7.5 kg of the apples, 7.5 kg of the nanguo pears, 6 kg of the hawthorns and 7.5 kg of the jujubes; 4) performing fermentation; and 5) distilling the liquor on a steamer, blending the liquor and performing association. The liquor has the health-caring effects on human body.
Owner:闵树连

Method for preparing rose extract for cigarette by immobilized saccharomycetes

InactiveCN106957839AImprove the efficiency of fermentation processFacilitate solid-liquid separationTobacco preparationMicroorganismsCross-linkFreeze-drying
The invention provides a method for preparing a rose extract for cigarette by immobilized saccharomycetes. The method comprises the following steps: (1) adding water into rose, repeatedly performing microwave extraction and mixing extracting solutions, thereby acquiring a rose extract A; (2) inoculating saccharomycetes into a bouillon culture medium, culturing and centrifuging, rose acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking with a saturated boric acid solution containing CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized lactobacillus beads; (3) mixing the rose extract A with the immobilized lactobacillus beads and then fermenting, filtering so as to acquire clear fermentation liquor, and performing freeze drying, alcohol precipitation, filtering, concentration and molecular distillation in turn, thereby acquiring a light component, namely the rose extract. The rose extract added into cigarette has rich cigarette flavor, more obvious sweet fragrance and cigarette flavor and better cigarette flavor inducing property.
Owner:WUHAN HUANGHELOU FLAVOR & SPICES

Fuya flavor liquor fermentation pit and construction method

PendingCN110747100APremium BreedingHigh quality living environmentCellar toolsBiotechnologyMicroorganism
The invention belongs to the technical field of liquor production and particularly relates to a Fuya flavor liquor fermentation pit. The Fuya flavor liquor fermentation pit is surrounded by a pit walland a pit bottom; the side wall of the lower portion of the pit wall is provided with Fuya flavor artificial pit mud with the thickness of 8-12 cm; the side wall of the upper portion of the pit wallis a brick wall, and an anti-seepage layer is poured in the middle of the brick wall; the lower bottom portion of the pit bottom is soil, a tamped and non-seeping pottery clay cushion layer of 8-12 cmis laid on the pit bottom, and the Fuya flavor artificial pit mud of 13-17 cm is laid on the pottery clay cushion layer. The pit provided by the invention has the beneficial effects that a high-quality reproduction and living environment is provided for the bottom fermentation microorganism; compared with the strong-flavor pit, the upper brick pit wall of the pit of the invention produces flavorsubstances different from the strong flavor, and the flavor substances are enriched; and the liquor produced by the Fuya flavor liquor fermentation pit is colorless, transparent, elegant in the Fuya flavor, soft, fine, full, smooth in aftertaste and unique in style.
Owner:SHANDONG YIMENGLAOQU WINE IND

Production method of fougere-flavor liquor

The invention belongs to the technical field of baijiu production, and particularly relates to a production method of fougere-flavor liquor. The method disclosed by the invention comprises three mainsteps of solid-state fermentation liquor brewing, base liquor treatment, and blending. The method is characterized in that: Zaopei is fermented in a fougere cellar, Mianzao is used as Diuzao, and Diuzao is used as the next round of Mianzao; and grains are added into middle first vinasse, middle second vinasse and bottom vinasse, stirring is performed, a steamer is filled with obtained mixture, wine steaming, grain steaming, water measuring, spreading, airing, yeast adding (mixing multiple yeasts), stacking, second-time yeast adding and cellaring are carried out, obtained material is used as the next round of Mianzao, and continuous fermentation is carried out. In the production process, fermented grains in one cellar are always fermented in an accumulation area, the cellar to be distilledon the same day is opened, clean fermented grains are discharged, and the fermented grains in the accumulation area are subjected to the second-time yeast adding and fermented in a cellar, so that thecellar opening time after the cellar is opened is shortened. Due to the diversity of the yeasts, a special style of yeast wine is formed by the special fermentation cellar and the special second-timeyeast adding process.
Owner:SHANDONG YIMENGLAOQU WINE IND

Method for preparing raspberry extract for cigarette by immobilized acetic bacteria

InactiveCN106957724AImprove the efficiency of fermentation processFacilitate solid-liquid separationTobacco treatmentEssential-oils/perfumesCross-linkFreeze-drying
The invention provides a method for preparing a raspberry extract for cigarette by immobilized acetic bacteria. The preparation method comprises the following steps: (1) repeatedly performing aqueous extraction on dry raspberry fruit at 95-100 DEG C and mixing extracting solutions, thereby acquiring a raspberry extract A; (2) inoculating the acetic bacteria into a bouillon culture medium, culturing and centrifuging, thereby acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking in a saturated boric acid solution containing 1-3% of CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized acetic bacteria beads; (3) mixing the raspberry extract A with the immobilized acetic bacteria beads at mass ratio of (5-10):1 and then fermenting, filtering so as to acquire clear fermentation liquor, performing freeze drying and then adding alcoholic solution sediment, filtering and concentrating, thereby acquiring the raspberry extract. The raspberry extract added into cigarette has the functions of enriching the cigarette flavor, endowing the cigarette with typical fragrance and acid fragrance of raspberry, softening and fining the smoke, promoting the smoke clustering property, increasing the smoke concentration, reducing irritation and improving the throat comfort.
Owner:WUHAN HUANGHELOU FLAVOR & SPICES

Rice wine blending method

The invention discloses a rice wine blending method, relating to the technical field of brewing of wine. The rice wine blending method comprises the following steps: weighing the following materials in percentage by volume: 3% of foreshot, 90% of a medium product, 5% of after-run, 25% of glutinous rice wine preserved for three years or a longer time, mixing the abovementioned components to obtain base wine, and mixing aged sauce-flavor wine with the volume being 0.02% of that of the base wine and aged strong-flavor wine with the volume being 0.02% of that of the base wine to prepare seasoning wine; and stirring, absorbing, standing and filtering the base wine, and adding the seasoning wine to blend the rice wine. The rice wine blending method solves the problems that the existing rice wine is single in mouthfeel, and easily causes the uncomfortable feeling in the head after drinking.
Owner:广西丹泉酒业有限公司

Full-juice fermentation liquor of original ecology hawthorn

The invention provides full-juice fermentation liquor of original ecology hawthorns. The full-juice fermentation liquor of the original ecology hawthorns is characterized in that the ripe hawthorns are fully fermented in the mode of alternately changing the temperatures from the normal temperature to the low temperature after being crushed, and then, the filtrate of the fermented rip hawthorns isdistilled to obtain strong liquor; and the alcoholic strength of the strong liquor is 17-23 degrees (V / V). The full-juice fermentation liquor of original ecology hawthorns is prepared through the following specific steps: adding yeast into all the crushed hawthorns to be fermented at the temperature of 17-23DEG C; lowering the temperature to minus 3-0 DEG C, and maintaining the temperature for 10-15 days; rising the temperature to 17-23DEG C, and keeping the temperature for 15-20 days; repeating the previous two steps after 3-4 months from the fermentation, and separating the solid and the liquid to obtain filtrate and filter residue; and distilling the filtrate to obtain the hawthorn fermenting liquor. The liquor provided by the invention is colorless or pale yellow, and transparent. Theliquor has no suspended matters and precipitates, and has typical hawthorn flavor. The liquor provided by the invention has the advantages of flavor coordination, pure, mild and sweet taste, and favorable aftertaste. The liquor provided by the invention can be used for successfully solving the difficulty in preparing hawthorn resources into the top grade liquor, and also overcoming the old problems of low liquor yield, liquor bitterness and poor taste through a unique temperature-variable circular fermentation process.
Owner:HONGHE KOUTIAN WINE IND

Method for preparing donkey-hide gelatin wine

The invention discloses a method for preparing donkey-hide gelatin wine. According to the method for preparing the donkey-hide gelatin wine, the donkey-hide gelatin wine is prepared from donkey-hide gelatin base wine by blending; the donkey-hide gelatin base wine is prepared from, by weight, 1-2 parts of donkey-hide gelatin, 0.3-0.6 part of ginseng, 0.3-0.6 part of lycium chinensis, 0.3-0.6 part of longan pulp, 0.2-0.4 part of rhizoma polygonate, 0.2-0.4 part of astragalus membranaceus, 0.2-0.4 part of rhizoma dioscoreae, 0.2-0.4 part of roots of hairy asiabell, 0.2-0.4 part of rehmannia glutinosa, 0.1-0.2 part of bighead atractylodes rhizome, 0.1-0.2 part of cortex cinnamomic, 40-50 parts of baijiu and 3-5 parts of white granulated sugar. By means of the method, the internal character andquality of the prepared donkey-hide gelatin wine are improved; precipitation of macroscopic flocculent substances at the bottom of a donkey-hide gelatin wine bottle is prevented during the shelf lifeof the donkey-hide gelatin wine, the clarity, that is, the light transmittance of the donkey-hide gelatin wine is increased, and the donkey-hide gelatin wine strengthens the muscles and bones of people and enhances the immunity of people.
Owner:山东福地龙泉酒业有限公司 +1

Complex enzyme special for white spirit

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.
Owner:天津科建科技发展有限公司

Preparation method of hami melon solid-state fermented wine

InactiveCN104277952AHarmonize and unify the aroma of wineHarmonious cantaloupe aromaAlcoholic beverage preparationPolygonum fagopyrumAdditive ingredient
The invention discloses a preparation method of hami melon solid-state fermented wine, belonging to the field of an alcoholic drink product. The hami melon wine is characterized by comprising the following active ingredients in parts by weight: 220-260 parts of hami melon, 20-40 parts of wolfberry, 5-15 parts of safflower, 60-85 parts of sorghum bicolor, and 80-100 parts of tartary buckwheat. The hami melon wine not only has the same alcoholic strength as that of the common spirits, but also basically has no sugar, and the nutritional ingredients and excellent mouth feeling of the hami melon wine can be better reflected.
Owner:王怀能 +2

Method for brewing faint scent type Xiaoqu wine

A process for brewing the light leavened spirit with refreshing fragrance features that its raw materials are more kinds of grains including sorghum grain, rice, glutinous rice, corn and buckwheat, which are respectively mixed and immersed and then steamed segmentally. Said light leavened spirit features refreshing fragrance, high contents of ethyl acetate and ethyl lactate, and agreeable taste.
Owner:龙运川

A kind of low-temperature multi-stage fermentation type fruit enzyme highland barley wine and its preparation method

The invention discloses a low-temperature multi-stage fermented fruit enzyme highland barley wine and a preparation method thereof and relates to the technical field of food processing. Various fruits and highland barley are taken as raw materials and respectively juiced and soaked for cooking, then the juice and the cooked highland barley are mixed according to a certain volume ratio, and the mixture is fermented by adopting the low-temperature multi-stage fermentation technology to prepare the fen-flavor type fruit enzyme highland barley wine. The low-temperature multi-stage fermented fruit enzyme highland barley wine has unique sweet and sour taste of all the fruits and the rich highland barley smell, is soft and pure in flavor, and is fragrant, enviromental friendly and healthy; the prepared wine is clear in wine liquid, refined and pure in aroma, pleasant and strongly scented, tastes sweet and cool, has a full-bodied taste and higher alcohol content, is accordant in fragrance, and has a good aftertaste and unique style; as spina date seeds and schisandra chinensis are added into the formula, the fruit enzyme highland barley wine has the additional effects of nourishing liver, quieting the heart, soothing the nerves, astringing the lung, replenishing the kidney, promoting production of body fluid and removing sweat.
Owner:JILIN AGRICULTURAL UNIV +2

Method for preparing arabian jasmine flower extract for cigarette by immobilized saccharomycetes

InactiveCN106957867AImprove the efficiency of fermentation processFacilitate solid-liquid separationTobacco preparationTobacco treatmentCross-linkFreeze-drying
The invention provides a method for preparing an arabian jasmine flower extract for cigarette by immobilized saccharomycetes. The method comprises the following steps: (1) adding water into arabian jasmine flower, repeatedly performing microwave extraction and mixing extracting solutions, thereby acquiring an arabian jasmine flower extract A; (2) inoculating saccharomycetes into a bouillon culture medium, culturing and centrifuging, thereby acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking with a saturated boric acid solution containing CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized lactobacillus beads; (3) mixing the arabian jasmine flower extract A with the immobilized lactobacillus beads and then fermenting, filtering so as to acquire clear fermentation liquor, and performing freeze drying, alcohol precipitation, filtering, concentration and molecular distillation in turn, thereby acquiring a light component, namely the arabian jasmine flower extract. The arabian jasmine flower extract added into cigarette has the functions of enriching cigarette flavor, increasing the characteristic arabian jasmine flower fragrance and achieving more obvious sweet fragrance and better cigarette flavor inducing property.
Owner:WUHAN HUANGHELOU FLAVOR & SPICES

Beverage

Provided are beverages suitable for the way of drinking in small quantities over a prolonged period in order to alleviate the dryness of the mouth. The osmotic pressure of the beverages is adjusted to lie within a specified range and the makeup of saccharides in the beverages is also adjusted.
Owner:SUNTORY HLDG LTD

Brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation and small-capacity ceramic jar

The invention relates to a brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation. The brewing process comprises selecting grains, washing the grains, soaking, cooking, spreading and airing, mixing with yeast, saccharifying, fermenting and distilling steps; and the brewing process is characterized by adding yeast-mixed and saccharified fermented grains to a ceramic jar, pottery jar or porcelain jar, uniformly compacting, adding water the amount of which is 90-120% the weight of the fermented grains, sealing and fermenting, adjusting the ambient temperature to guarantee that the internal temperature of the fermentation jar reaches 38-40 DEG C in winter and spring and 33-36 DEG C in summer and autumn within 72 hours, maintaining the ambient temperatureat 24-26 DEG C after the fermented grains is added to the jar for 90-120 hours, and after the fermentation is carried out for 6-8 days or the residual sugar in the fermented grains is approximate to zero, pouring the fermented grains into a retort pot for distilling. In the brewing process provided by the invention, a small-capacity ceramic jar is used as a fermentation container, thereby facilitating cleaning and disinfection, improving wine quality and taste and improving wine yield; and the white wine brewed by the brewing process provided by the invention has elegant and pure flavor as well as mellow, sweet and refreshing taste, and is gentle, natural, harmonious and joyful.
Owner:河南东坡酒业集团有限公司

Full-juice fermentation liquor of original ecology hawthorn

The invention provides full-juice fermentation liquor of original ecology hawthorns. The full-juice fermentation liquor of the original ecology hawthorns is characterized in that the ripe hawthorns are fully fermented in the mode of alternately changing the temperatures from the normal temperature to the low temperature after being crushed, and then, the filtrate of the fermented rip hawthorns isdistilled to obtain strong liquor; and the alcoholic strength of the strong liquor is 17-23 degrees (V / V). The full-juice fermentation liquor of original ecology hawthorns is prepared through the following specific steps: adding yeast into all the crushed hawthorns to be fermented at the temperature of 17-23DEG C; lowering the temperature to minus 3-0 DEG C, and maintaining the temperature for 10-15 days; rising the temperature to 17-23DEG C, and keeping the temperature for 15-20 days; repeating the previous two steps after 3-4 months from the fermentation, and separating the solid and the liquid to obtain filtrate and filter residue; and distilling the filtrate to obtain the hawthorn fermenting liquor. The liquor provided by the invention is colorless or pale yellow, and transparent. Theliquor has no suspended matters and precipitates, and has typical hawthorn flavor. The liquor provided by the invention has the advantages of flavor coordination, pure, mild and sweet taste, and favorable aftertaste. The liquor provided by the invention can be used for successfully solving the difficulty in preparing hawthorn resources into the top grade liquor, and also overcoming the old problems of low liquor yield, liquor bitterness and poor taste through a unique temperature-variable circular fermentation process.
Owner:HONGHE KOUTIAN WINE IND

Chuanminshen violaceum-ginseng wine and preparation method thereof

The invention discloses a Chuanminshen violaceum-ginseng wine and a preparation method thereof, belonging to the technical field of wine making and solving the problems of poorer moth feel of white wine and stimulation to the esophagus and the stomach in the prior art. The Chuanminshen violaceum and ginseng wine is characterized by comprising the components in parts by weight of 200-240 parts of Chuanminshen violaceum, 4-6 parts of ginseng, 25-35 parts of fagopyrum tararicum, 5-7 parts of broomcorn, 4-6 parts of wheat and 7-9 parts of corn. The invention also provides a preparation method of the Chuanminshen violaceum and ginseng wine. The Chuanminshen violaceum-ginseng wine disclosed by the invention has the advantages of special aroma, excellent mouth feel and no irritation to the esophagus and the stomach, and is a healthy white wine.
Owner:广元市五行天成中药研究所(普通合伙)

Preparation method of wine through compounding of Elaeagnus angustifolia and Pinot Noir grapes

The invention discloses a preparation method of wine through compounding of Elaeagnus angustifolia and Pinot Noir grapes. The preparation method includes the following steps: collecting grape fruit, performing sorting, removing stalks, performing crushing and dipping, separating peel residues, adding Elaeagnus angustifolia for introduction of yeasts, performing fermentation, filtration and ageing,and performing bottling. After aging is performed on the Elaeagnus angustifolia-Pinot Noir grape compounded wine for 30 days in the wine-making process, the alcohol content is 11.0-11.5%, the residual sugar is 3.65-6.80 g / L, the total acid is 6.0-6.5 g / L, and requirements of relevant national standards can be met by the microbial indicators; according to the Elaeagnus angustifolia-Pinot Noir grape compounded wine which is produced by using the process, not only can the sour obscure taste of single wine be reduced, but also the fruity and flower fragrance can be more harmonious, so that the wine is transparent and shiny, and has mellow taste, thick alcoholic fragrance and pleasant aftertaste.
Owner:GANSU AGRI UNIV
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