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Brewing method of medlar grape dry red wine

A technology of raisins and wolfberry, which is applied in the brewing of wolfberry raisin red wine and wolfberry raisin red wine. Full-bodied effect

Inactive Publication Date: 2012-05-30
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this patent, raisins are added during the immersion alcohol fermentation stage of wine. Although the sugar content in the fermented liquid is increased, the sugar content in the fermented liquid cannot reach the level of the sugar content in the ice grape fermented liquid. Therefore, it cannot reach the level of ice wine. taste

Method used

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  • Brewing method of medlar grape dry red wine
  • Brewing method of medlar grape dry red wine
  • Brewing method of medlar grape dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A brewing method of wolfberry raisin red wine, comprising the steps of:

[0025] (1) 48kg of raisins and 12kg of wolfberry are mixed uniformly to obtain raw materials;

[0026] (2) Add 90kg of water to the raw material prepared in step (1), mix evenly to obtain a mixed solution, then add 9000mg of food-grade H 2 SO 3 (purchased from Tianjin Chemical Reagent Co., Ltd.), let it stand for 12 hours, complete the rehydration of the raw materials, and then add 45g of yeast in an amount of 0.3g / L (the yeast needs to be activated with warm water for 20min, and the amount of water used for activation is 10 times the mass of the yeast. water temperature 35-40°C), ferment for 120h under the condition of 20°C, and stop when there are no more bubbles in the fermentation liquid to obtain the fermentation feed liquid;

[0027] (3) transfer the fermented feed liquid obtained in step (2) into a squeezer and pass through an 80-mesh sieve to squeeze and separate, and get the precipitate...

Embodiment 2

[0033] The brewing method of Lycium barbarum raisin red wine as described in Example 1, the difference is that after the raw material is rehydrated for 12 hours, the pasteurization method is used instead of adding food-grade H 2 SO 3 Sterilization, the sterilization temperature is 78°C, the time is 0.5h, cooling, see Example 1 for other operations. The physical and chemical indicators of the obtained wine sample are as follows:

[0034]

[0035] Through analysis above-mentioned embodiment 1-2 can know, in embodiment 2, the step of pasteurization after raw material rehydration has been increased on the process of Lycium barbarum raisin red wine, has saved SO 2 Sterilize. This somewhat avoids SO 2 Unpleasant smell and side effects on the body. The above differences lead to refreshing taste, pure aroma, and decreased bitterness and sourness. The fermentation process needs to be strictly aseptic to prevent browning and bacterial contamination.

Embodiment 3

[0037] The brewing method of wolfberry raisin red wine as described in Example 1, the difference is that 48kg of raisins and 12kg of wolfberry are mixed evenly, and the amount of water added in the raw material is 120kg. The physical and chemical indicators of the obtained wine sample are as follows:

[0038]

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Abstract

The invention relates to a brewing method of a medlar grape dry red wine, particularly relates to a method for brewing a medlar grape dry red wine by adopting Turpan grape dry and Ningxia red medlar as raw materials, and the flavor of the medlar grape dry red wine is similar with the flavor of the ice grape wine, belonging to the technical field of grape wine brewing. The method comprises the following steps: (1) evenly mixing the grape dry and the medlar in proportion to obtain the raw material; (2) adding water the mass of which is 1.0-1.5 times of the raw material in the raw material, evenly mixing to obtain a mixed solution; rehydrating the raw material, sterilizing, adding active yeast and fermenting to obtain a fermentation liquid; (3) squeezing and filtering the fermentation liquid, and taking the liquid to obtain a wine sample; and (4) ageing and clarifying the wine sample to obtain the medlar grape dry red wine. In the method, the grape dry and the medlar are adopted as raw materials to brew the grape wine, and the grape wine has higher alcohol content and sweetness, and mellow and elegant mouthfeel, and has much closer flavor to that of the ice wine.

Description

technical field [0001] The invention relates to a method for brewing wolfberry raisin red wine, in particular to a method for brewing wolfberry raisin red wine with a taste similar to ice wine flavor by using native Turpan seedless white raisins and Ningxia red wolfberry as raw materials, and belongs to the technical field of wine brewing. Background technique [0002] Icewine has the characteristics of smooth taste, sweet and mellow, refreshing after refrigeration, dry and refreshing. However, because the raw materials are limited by the region, climate and traditional production techniques, ice wine is a low-yield and high-grade wine product. Even in the famous ice wine producing areas, it is a rare enjoyment to taste ice wine. The labor value, process cost, risk investment and taste characteristics contained in each bottle of ice wine are completely equivalent. In recent years, ice grapes have been used as raw materials to produce ice wine, and the sales have been boomin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12R1/865
Inventor 刘天明王可陈翠翠
Owner QILU UNIV OF TECH
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