Preparation method of yangtao green fruit wine

A technology for kiwi fruit and kiwi fruit is applied in the field of wine brewing, which can solve the problems that the kiwi fruit wine cannot fully reflect the bright and light green characteristics, the extraction and utilization of kiwi fruit nutrients, and the inability to adapt to the taste of kiwi fruit wine, so as to improve the output value of fruit products. , good health care effect, the effect of increasing economic income

Inactive Publication Date: 2010-04-21
王甲辉
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The kiwi fruit wine produced by this method can not adapt to the needs of more consumers in aspects such as mouthfeel, especially the needs of ordinary white wine consumers, and the chromaticity and the perception of the wine are not good enough, which can not fully reflect the due clear and light taste of the kiwi fruit wine. green feature
In addition, the existing production technology is difficult to fully extract and utilize the nutritional components of kiwifruit, and the health care effect is not ideal.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] The present invention will be further described below in conjunction with embodiment.

[0023] The preparation method of the kiwifruit green fruit wine: raw material proportioning→extraction→filtering→standstill→filtering→finished product.

[0024] The specific process steps are as follows:

[0025] (1) Raw material ratio: prepare raw materials according to the ratio of 10:2-3 of white wine and preserved kiwi fruit by weight;

[0026] (2) Extraction: Pour the prepared raw materials into a clean and sealed vat for soaking and extraction for 25-35 days, and stir once every 2-3 days;

[0027] (3) Filtration: filter the wine liquid obtained after soaking and extraction;

[0028] (4) Stand still: store the filtered wine liquid in a wine tank and let it stand for more than 30 days;

[0029] (5) Re-filtering: the finished product of kiwifruit fruit wine is obtained after filtering the wine liquid after standing still.

[0030] The white wine in the above step (1) is common...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a preparation method of yangtao green fruit wine, comprising the technical steps of mixing materials, extracting, filtering, standing, refiltering and obtaining the finished product. The yangtao green fruit wine prepared by the invention ensures that the nutrient components of the yangtao is fully extracted and utilized, and the yangtao green wine with high or low degrees has limpid and light green chroma, favorable impression and good health-care effect; besides, the variety of the yangtao green fruit wine is increased so as to satisfy the requirements of different consumers.

Description

technical field [0001] The invention relates to wine brewing, in particular to a preparation method of kiwifruit green fruit wine. Background technique [0002] The currently available kiwi fruit wines in the market are mainly fruit wines produced by fermentation process, and the implementation technical standards are mainly the industry standards approved by the Ministry of Light Industry of the People's Republic of China in October 1994 and implemented on June 1, 1995: "Kiwi fruit wine QB / T2027-94". The kiwifruit wine produced by the method can not adapt to the needs of more consumers in aspects such as mouthfeel, especially the needs of ordinary white wine consumers, and the chromaticity and perception of the wine are not good enough, which can not fully reflect the clear and light that the kiwifruit wine should have. Green features. In addition, the existing production technology is difficult to fully extract and utilize the nutritional components of kiwifruit, and th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A23G3/48
Inventor 王甲辉
Owner 王甲辉
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap