Method for brewing beauty and health care wine
A technology of health-preserving wine and nutrient, applied in the field of wine brewing, can solve the problems of high cost, complicated formula and process, unfavorable quality of life, etc., and achieve the effect of low cost, high nutritional and medicinal value, and improvement of quality of life
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Embodiment 1
[0023] Get raw material by weight ratio:
[0024] 1 part of longan, 1 part of grape, 1 part of lemon juice, 5 parts of water; add in the preparation process: water, organic acid, pectinase, nutrient, Vc, SO 2 Appropriate amount of excipients.
[0025] Preparation steps:
[0026] Select 1Kg each of selected high-quality longan, grapes, and lemon juice, add 5Kg of water, and add 0.03g of pectinase at the same time, fully soak, stir and dissolve. Take its solution and dissolve 6 g of citric acid, 0.3 g of nutrient FERMAID K, 0.18 g of Vc, and 4 ml of sulfurous acid, add and mix after dissolving to obtain a fermented liquid.
[0027] Take 0.7L of fermentation liquid and activate 0.6g of active dry yeast into seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it to the fermentation liquid. The temperature is controlled at 12°C, and the sealing fermentation time is 4 days.
[0028] When the residual sugar is less than 4g / L, the fermenta...
Embodiment 2
[0037] Get raw material by weight ratio:
[0038] 50 parts of longan, 50 parts of grape, 50 parts of lemon juice, 250 parts of water, 3 parts of tartaric acid; add in the preparation process: pectinase, nutrient, Vc, SO 2 Appropriate amount of excipients.
[0039] Preparation steps:
[0040]Select 50Kg each of selected high-quality longan, grape and lemon juice, add 250Kg of water, add pectinase 15 at the same time, fully soak, stir and dissolve. Get its solution and dissolve 500g of tartaric acid, 60g of nutrient FERMAID K, 30g of Vc, and 300ml of sulfurous acid, add and mix after dissolving to obtain a fermented liquid.
[0041] Take 4L of fermented liquid and activate 50g of active dry yeast into seed liquid, add it into the fermented liquid after the fermented seed liquid is vigorous, control the temperature at 15°C, and seal the fermentation time for 8 days.
[0042] When the residual sugar is less than 4g / L, the fermentation is over, and the supernatant part of the wi...
Embodiment 3
[0051] Get raw material by weight ratio:
[0052] 100 parts of longan, 100 parts of grapes, 100 parts of lemon juice, 400 parts of water, 5 parts of tartaric acid; add in the preparation process: , pectinase, nutrients, Vc, SO 2 Appropriate amount of excipients.
[0053] Preparation steps:
[0054] Select 100Kg each of selected high-quality longan, grape and lemon juice, add 400Kg of water, and add 50g of pectinase at the same time, fully soak, stir and dissolve. Get its solution and dissolve 750g of malic acid, 200g of nutritional agent FERMAIDK, 100g of Vc, and 1000ml of sulfurous acid, add and mix after dissolving to obtain a fermented liquid.
[0055] Take 6L of fermented liquid and activate 125g of active dry yeast into seed liquid, add it into the fermented liquid after the fermented seed liquid is vigorous, control the temperature at 18°C, and seal the fermentation time for 12 days.
[0056] When the residual sugar is less than 4g / L, the fermentation is over, and the...
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