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Colour wine preparing method

A color and color technology, applied in the field of color wine preparation, can solve the problem of unable to change the white color of wine

Inactive Publication Date: 2007-11-28
唐风一
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The pure grain liquor on the market is obtained by fermenting and distilling grains. There is no natural pigment and some nutrients in the wine, such as metal trace elements, amino acids, vitamins, etc. The appearance of pure grain liquor is white. No matter what packaging is used, it will not change the white color of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] purple wine

[0038] Raw materials: 500g of 60% pure grain liquor, 250g of purple cabbage.

[0039] Chop 125g of purple cabbage, wash and dry, put it in a jar with white wine, seal it, and put it in a cool place for soaking and fermentation. The amount of white wine added should be 30mm higher than the soaked purple cabbage. out, then add 125g purple cabbage, the same as above. After soaking for 2 days, remove the soaking material, seal the soaking solution and let it stand still. After 7 days, suck out the soaking solution with a straw and put the semi-finished product in a sealed tank. After 15 days, take out the soaking solution and filter to obtain the finished product - purple wine. Weight 450g, alcohol content 58%.

Embodiment 2

[0041] red wine

[0042] Raw materials: 250g of green core black beans, 500g of 60% pure grain liquor.

[0043] Wash the green-core black beans with water, take them out after soaking for 36 hours, peel off the bean skins and bean cores, wash and dry the bean skins, put the bean skins and white wine into the tank together, seal them, and soak them in a cool place at a temperature of 5-15°C fermentation. After 7 days, use a straw to suck out the soaking liquid, put it in another jar, seal it and let it stand, take out the soaking liquid after 15 days and filter to obtain the finished product---red wine. Weight 450g, alcohol content 58%.

Embodiment 3

[0045] yellow wine

[0046] Raw materials: 500g of 60% pure grain liquor, 250g of green beans,

[0047] Wash and soak the green beans for 36 hours, take out the green beans, dry them, put them into a tank together with white wine, seal them, soak and ferment them, after 20 days, use a straw to suck out the soaking liquid into another tank, seal it and let it stand, and after 7 days, use a straw to soak it Put the liquid into another tank, seal it and let it stand, take out the soaking liquid after 7 days, and filter it to get the finished product---yellow wine. Weight 450g, alcohol content 57%.

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PUM

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Abstract

This invention relates to a preparation mthod for color wines, which selects pure grain distilled spirit over 50-60deg., cleans trucks, fruits and beans and puts them into different containers to be added with the distilled spirit, seals the container and puts it in a shadow place under 8-26deg.C to be dipped and fermented, then fishes out the dipped subjects and puts the solution aside then aspirates the solution to be put in another container to be added with the pure grain spirit or distilled water to get color wines of different degrees and colors.

Description

1. Technical field [0001] The invention relates to a preparation method of colored wine, which belongs to the field of food. 2. Background technology [0002] The pure grain liquor on the market is obtained by fermenting and distilling grains. There is no natural pigment and some nutrients in the wine, such as metal trace elements, amino acids, vitamins, etc. The appearance of pure grain liquor is white. No matter what kind of packaging is used, the white color in the wine cannot be changed. [0003] There are more or less traditional Chinese medicine ingredients in health wine. As for fruit wine, although they all have different colors in appearance, the alcohol content of fruit wine cannot be too high. 3. Contents of the invention [0004] The technical problem solved by the invention is: to increase the internal nutritional components of the wine, the wine has different appearance colors, and the alcohol content can be high or low. [0005] Technical solution: [00...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 唐风一
Owner 唐风一
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