Jasmine fragrance wine and preparation method thereof

A production method and wine technology, applied in the field of wine brewing technology, can solve problems such as single brewing flavor

Inactive Publication Date: 2010-06-02
袁森林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problem of relatively single flavor in existing wine brewing, and in order to effectively combine the effects of wine and jasmine, the invention provides a jasmine-flavored wine and a production method thereof

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0019] Select 1000 kg of red grapes that meet the technical requirements, add 30 kg of dried jasmine flowers after destemming, crush them and send them into the fermenter, the amount of grapes entering is about 4 / 5 of the volume. Utilize the fermenting temperature of the wild yeast on the pericarp to be controlled at 25 ℃. Also cycle daily to keep the peel soaked in the juice and prevent "caps" from forming. After the fermentation is completed (detecting fermentable sugars or combining with mouthfeel tasting), the original wine should be separated in time. After the original wine is separated, the container should not be too full, so as to facilitate the post-fermentation of the original wine. After post-fermentation is complete, membrane filtration is performed to remove most of the yeast. When the original wine is clarified, the barrel is changed again. In the future, the original wine can be blended and matched according to the requirements of the final product, so as to...

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PUM

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Abstract

The invention discloses a jasmine fragrance wine and a preparation method thereof. The wine is prepared by adding 3 percent of dry jasmine to grape raw materials, fermenting and brewing. The preparation method is simple and is easy to operate; the finished wine has the jasmine fragrance, thereby enriching the flavor of the wine; moreover, the efficacies of active ingredients in the wine and jasmine are combined, and therefore, the wine is beneficial to the human body after the wine is drunk for long term.

Description

technical field [0001] The invention belongs to the field of wine brewing technology, and in particular relates to a jasmine-flavored wine and a production method thereof. Background technique [0002] At present, the known wine production process selects red grapes that meet the process requirements, destems and crushes them and sends them into the fermentation container, the amount of grapes entering is about 4 / 5 of the volume. At this time, pectinase can be added, and the wild yeast fermentation temperature on the fruit peel can be controlled at 25°C, not exceeding 30°C. Circulate daily or take other methods to keep the peels soaked in juice and prevent "caps" from forming. After the fermentation is completed (detecting fermentable sugars or combining with mouthfeel tasting), the original wine should be separated in time. After the original wine is separated, the container should not be too full, so as to facilitate the post-fermentation of the original wine. After the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
Inventor 袁森林
Owner 袁森林
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