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Preparation method for yiwei SOD longan dry red wine

A longan and dry red technology, which is applied in the field of preparation of Yiwei SOD longan dry red wine, can solve the problems such as the difficulty in cultivating longan fruit and the difficulty in the composition of Yiwei SOD, and achieve stable content, soft and mellow taste, and high content. Effect

Active Publication Date: 2007-09-26
陈丰生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cultivation process of planting high-content Yiwei SOD longan fruit is difficult to master, and it is even more difficult to further brew the fruit into sugar-free longan dry red wine and maintain the composition of Yiwei SOD

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0018] a The cultivation of high-content SOD fruit was sprayed with Yiwei SOD diluted solution four times. The equipment used for spraying shall be machine belt spraying equipment or high-pressure portable equipment, avoiding large-area covering equipment, so as to improve the actual adhesion rate of SOD.

[0019] (1) For the first time, since the third day of the longan tree's full flowering period, the selected temperature is 22°C and is sprayed on the blooming flowers and the surrounding branches and leaves. The SOD dilution solution is calculated by weight, wherein water and Yiwei SOD The matching ratio is 850:1. Within seven hours after spraying, if there is no rain, it will take effect. If it rains within seven hours, it needs to be re-sprayed according to the regulations after the rain. It can be sprayed simultaneously with other medicines or protective agents other than sterilization.

[0020] (2) For the second time, the diluted SOD solution is calculated in parts b...

specific Embodiment approach 2

[0023] b Longan fruit brewing dry red wine process:

[0024] Low-temperature drying and coloring→crushing and beating→ingredients→pre-fermentation→post-fermentation→inverting tanks→sealed storage→freezing→filtering

[0025] (1) After the fruit is harvested, the longan shell and fruit are peeled off by machine, and then put into a low-temperature dryer for coloring and drying at 50°C. During this period, 6.8% of water is lost, and the color is brown-red pulp, so as to use its brown-red fruit color to produce primary-color wine juice .

[0026] (2) Crushing and beating the dried and colored longan meat, adding pectin mold and sulfurous acid, putting it into a fermentation wine tank, adding yeast for dry red wine, and carrying out pre-fermentation.

[0027] (3) Circulate into another fermentation tank with a beverage pump for post-fermentation, and the fermentation temperature is controlled at about 28°. According to the difference of fermentation temperature, carry out 6 round...

specific Embodiment approach 4

[0037] b Longan fruit brewing dry red wine process:

[0038] Low-temperature drying and coloring→crushing and beating→ingredients→pre-fermentation→post-fermentation→inverting tanks→sealed storage→freezing→filtering

[0039] (1) After the fruit is harvested, the longan shell and fruit are peeled off by machine, and then put into a low-temperature dryer for coloring and drying at 40°C. During this period, 8% of water is lost, and the color is brown-red pulp, so as to use its brown-red fruit color to produce primary-color wine juice .

[0040] (2) Crushing and beating the dried and colored longan meat, adding pectin mold and sulfurous acid, putting it into a fermentation wine tank, adding yeast for dry red wine, and carrying out pre-fermentation.

[0041] (3) Circulate into another fermentation tank with a beverage pump for post-fermentation, and the fermentation temperature is controlled at about 25°. According to the difference of fermentation temperature, carry out 8 round-t...

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Abstract

The invention discloses a preparing method of longan wine in brewing craft domain of wine, which comprises the following steps: planting SOD longan of high content; spraying at least one time benefit micro SOD diluting solution; setting the mass ratio of water and benefit micro SOD at 300-900 : 1; drying under low temperature; bruising and beating the grape; allocating; front-yeasting; rear-yeasting; reserving the tank; sealing and storing; freezing; filtering. This SOD content of the longan wine is high and stable without sugar element, which is an ideal health food.

Description

technical field [0001] The invention belongs to the field of wine brewing technology, in particular to a preparation method of Yiwei SOD longan dry red wine. Background technique [0002] Longan has been regarded as a precious tonic since ancient times. In addition to rich nutrients and more vitamin C, it also contains niacin and vitamin K, and the high content is rare in other fruits. Its medicinal value has the effects of nourishing blood and calming the nerves, strengthening the brain and will, and nourishing the heart and spleen. SOD is superoxide dismutase, which is a biologically active enzyme preparation that can remove harmful substances in cells. Yiwei SOD is prepared from endophytic symbiotic Bacillus in plants. Compared with extracting from animal blood The SOD security is better. Yiwei SOD's longan is not only big and delicious, but also has many functions such as anti-aging and improving immunity. However, the cultivation process of planting high-content Yiw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A01G17/00
Inventor 高庆元
Owner 陈丰生
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