Brewing method of red wine of bayberry claret

A production method and dry red technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of the taste, chroma, and transparency of bayberry wine not being in a good state, and the production process method is outdated, so as to achieve rich varieties of colors and long aftertastes. , the effect of improving the quality level

Inactive Publication Date: 2009-12-16
周文兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Making red bayberry into bayberry wine is an important development of bayberry added value. Traditional bayberry wine is soaked with white wine. The production process is outdated, and the taste, color and transparency of the bayberry wine made are not good enough.

Method used

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  • Brewing method of red wine of bayberry claret

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Embodiment Construction

[0019] figure 1 The invention is a flow chart of the production method of bayberry dry red wine. Including the following steps:

[0020] Red bayberry sorting: remove immature and rotten bayberries and other impurities; collect bayberry in sunny days, sort out mature fruits, remove green fruits and moldy and rotten fruits, sort them and wash them with clean water.

[0021] Crushing and beating: Use a beater to break the bayberry and remove the core; add a certain amount of preservatives in time to prevent the fruit from being contaminated by bacteria.

[0022] Squeezing and extracting juice: Squeeze the crushed and beaten juice with a press; filter the juice with a press and put it in a tank.

[0023] Ingredient adjustment: analyze the fruit juice, adjust the sugar content to about 14% and bisulphite to 0.012% according to the first addition of sugar; after the component analysis, if the sugar content is 7.3%, calculate the finished product alcohol content as 115% per liter o...

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Abstract

Production of red bayberry red wine is carried out by classifying red bayberry, crush pulping, squeezing, adjusting ingredients, cooling, pre-fermenting, post-fermenting, clarifying, freeze brewing, blending and hyperfiltration membrane filtering. The red wine reaches to 11degree. It is clear and transparent, stable and nutritious and has health-care function.

Description

【Technical field】 [0001] The invention relates to a production method of bayberry dry red wine. 【Background technique】 [0002] Red bayberry is mainly produced in Jiangsu, Zhejiang, and Fujian in my country, and it has a large number of fields. Yangmei, as a fresh fruit, is hot and rainy during the ripening period, and is extremely intolerant to transportation. There is a saying that "the first day is fresh, the next day changes color, and the third day changes taste". The amount of waste due to rot and deterioration is very large every year, which has a serious impact on the income of fruit farmers. , has seriously hindered the economic development of the place of origin, so, under the situation that the fresh-keeping problem cannot be effectively solved, it is an important subject of our research to carry out deep processing on bayberry and develop the added value of bayberry. Making waxberry wine from bayberry is an important development of the added value of bayberry. T...

Claims

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Application Information

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