Chrysanthemum dry red wine

A technology for dry red wine and chrysanthemum, which is applied in the preparation of wine, the preparation of alcoholic beverages, microorganisms, etc., can solve the problems of weak aroma and single flavor, and achieve the effects of rich aroma, rich nutrition, and prevention of hyperlipidemia.

Inactive Publication Date: 2012-11-14
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although dry red wine has excellent quality, it needs to be further improved and perfected due to the shortcomings of weak fragrance and single flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Raw and auxiliary materials: select mature, non-rotten, non-damaged, fresh Cabernet Sauvignon dark grapes, and select dried chrysanthemums with complete flowers, uniform size, no impurities, no mold and rot, and a delicate smell;

[0022] Ingredients: yeast, pectinase, white sugar, sulfurous acid;

[0023] 2. Washing: Rinse the grapes in flowing water for 10 minutes to wash off the dust and pesticides on the surface of the fruit, and drain the surface water;

[0024] 3. Destemming and crushing: Grapes are destemmed with a vertical destemming crusher, and the fruit is crushed to obtain grape pulp;

[0025] 4. Inoculation fermentation: add 0.5% chrysanthemum, sulfur dioxide 60mg / L, and pectinase 20mg / L to the grape pulp, stir well, adjust the sugar content of the grape juice to 20%, the acid content to 0.6%, and inoculate 0.3% During the fermentation, control the fermentation temperature below 30°C and stir 4 times a day to press the floating chrysanthemum and pomace ...

Embodiment 2

[0034] 1. Raw and auxiliary materials: Merlot dark grapes, dried chrysanthemums;

[0035] Ingredients: yeast, pectinase, white sugar, sulfurous acid;

[0036] 2. Washing: Rinse the grapes in flowing water for 10 minutes to wash off the dust and pesticides on the surface of the fruit, and drain the surface water;

[0037] 3. Destemming and crushing: Grapes are destemmed with a vertical destemming crusher, and the fruit is crushed to obtain grape pulp;

[0038] 4. Hot extraction: add 0.5% chrysanthemum to grape pulp, extract at 75°C for 2 hours, cool down naturally to below 50°C, add sulfur dioxide 30mg / L and pectinase 20mg / L, stir well;

[0039] 5. Inoculation fermentation: adjust the sugar content of the grape juice to about 20%, the acid content to 0.6%, inoculate 0.3% wine yeast for fermentation, control the fermentation temperature below 30°C during the fermentation, stir 4 times a day, so that the floating Chrysanthemum and pomace pressed into grape juice;

[0040] 6. S...

Embodiment 3

[0048] 1 Raw materials: merlot dark grapes, dried chrysanthemum;

[0049] Ingredients: yeast, pectinase, white sugar, sulfurous acid;

[0050] 2. Washing: Rinse the grapes in flowing water for 10 minutes to wash off the dust and pesticides on the surface of the fruit, and drain the surface water;

[0051] 3. Destemming and crushing: Grapes are destemmed with a vertical destemming crusher, and the fruit is crushed to obtain grape pulp;

[0052] 4. Dipping: add 0.8% chrysanthemum, 60 mg / L sulfur dioxide, and 20 mg / L pectinase to the grape pulp, stir well, and soak at 45°C for 4 hours or at room temperature for 12 hours;

[0053] 5. Inoculation fermentation: adjust the sugar content of grape juice to 20%, acid content to 0.8%, inoculate 0.3% wine yeast for fermentation, control the fermentation temperature below 30°C during fermentation, stir 4 times a day, so that the floating chrysanthemum and pomace pressed into the must;

[0054] 6. Squeeze and filter: when the residual su...

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Abstract

The invention discloses chrysanthemum dry red wine. A finished product is prepared by the following steps of: selecting materials; washing, destemming and crashing grapes and chrysanthemum; mixing; leaching; regulating juice; inoculating; fermenting; squeezing and filtering; aging; blending; matching; filtering; packing and sterilizing. On the basis of nutrient health of the traditional dry red wine, the effective components of the chrysanthemum are increased, and the chrysanthemum dry red wine has various physiological activities of expelling wind and heat, clearing the liver, improving vision, expelling phlegm, arresting coughing, regulating Qi to alleviate pain, treating coronary heart diseases, reducing blood pressure, preventing hyperlipemia, resisting bacteria, viruses, inflammations and ageing, and the like. The chrysanthemum dry red wine has rich nutrient content, full and harmonious wine body and strong incense. The incense is retained in the mouth after drinking the chrysanthemum dry red wine.

Description

technical field [0001] The invention relates to a chrysanthemum dry red wine, which mainly improves the technical formula of the dry red wine and effectively improves the nutrition and health care function of the wine. Background technique [0002] Dry red wine is made from dark grapes as raw materials, after crushing and destemming, component adjustment, main fermentation, post-fermentation, and aging. Dry red wine has become the main product occupying the wine market in my country because of its functions of beautifying the skin and softening blood vessels. Although the dry red wine has excellent quality, it needs to be further improved and perfected because of the shortcomings of weak fragrance and single flavor. Contents of the invention [0003] In view of the above-mentioned present situation, the purpose of the present invention is to provide a kind of chrysanthemum-flavored dry red wine with strong fragrance, nutritious taste and unique flavor in order to adapt to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12R1/865
Inventor 李凤英刘俊李敬川张建才
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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