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Onion beard grape wine and preparation process thereof

A wine and grape technology, applied in the field of wine brewing, can solve problems such as insufficient ripeness of grapes, low sugar content, and influence on wine quality.

Inactive Publication Date: 2011-09-14
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to climate conditions, cultivation management and other factors, there are often phenomena such as insufficient maturity of grapes and low sugar content. The sugar content of such grape juice must be adjusted before fermentation. In production, the method of adding white sugar is generally used to increase the sugar content. Doing so affects the quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] This health wine is prepared by:

[0027] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take the grape pulp for later use; soak the dried jujubes in water at 95°C until the tissue swells and softens, then remove the cores and crush them to take the jujube pulp for later use; put the green onions at 30 Soak in ~40% grape distilled alcohol for 15 ~ 30 days, extract the scallion silk extract for later use; then put the above juices in proportion to the fermenter and mix them thoroughly.

[0028] (2) Alcoholic fermentation: add 25-35 mg / L of sulfur dioxide to the juice fully mixed in the fermenter in step (1), add 100-150 mg / L of active dry yeast, and carry out the preliminary stage at a temperature of 25-28°C Alcoholic fermentation, 5-7 days to separate the pomace, and then enter the later stage of fermentation. When the residual sugar is lower than 4-5g / L, the fermentation ends, and the grape fermented wine is sealed and stored.

[...

Embodiment 1

[0038] Choose 900 kilograms of fresh grapes, 50 kilograms of scallions, and 50 kilograms of dried jujubes.

[0039] The preparation method is:

[0040] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take the grape pulp for later use; soak the dried jujubes in water at 95°C until the tissue swells and softens, then remove the cores and crush them to take the jujube pulp for later use; put the green onions at 30 After soaking for 30 days in the distilled alcohol of grapes, extract the scallion mustard extract for later use; then put the above juices into the fermenter according to the proportion and mix them thoroughly.

[0041] (2) Alcoholic fermentation: add 25 mg / L sulfur dioxide to the fully mixed juice in the fermenter in step (1), add 150 mg / L active dry yeast, carry out early alcohol fermentation at a temperature of 28°C, and separate for 5 days The pomace then enters the post-fermentation, and when the residual sugar is lower than 5...

Embodiment 2

[0046] Choose 750 kilograms of fresh grapes, 150 kilograms of scallions, and 100 kilograms of dried jujubes.

[0047] The preparation method is:

[0048] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take the grape pulp for later use; soak the dried jujubes in water at 95°C until the tissue expands and softens, then remove the core and crush them to take the jujube pulp for later use; put the green onions at 38 After soaking for 15 days in the distilled alcohol of grapes, extract the scallion mustard extract for later use; then put the above juices into the fermenter according to the proportion and mix them thoroughly.

[0049] (2) Alcoholic fermentation: Add 35 mg / L sulfur dioxide to the fully mixed juice in the fermenter in step (1), add 120 mg / L active dry yeast, carry out early alcohol fermentation at a temperature of 26°C, and separate for 6 days The pomace then enters the post-fermentation, and when the residual sugar is lower than...

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Abstract

The invention relates to an onion beard grape wine and a preparation process thereof, belonging to the technical field of grape wind brewing. The invention discloses an onion beard grape wind technology, adopting the following main raw materials in percentage by weight: 70-90% of fresh grape, 5-20% of onion beard and 5-15% of Chinese date. The onion beard grape wine is brewed by the following brewing procedures of: 1, pulping and mixing; 2, alcoholic fermentation; 3, malic acid-lactic acid fermentation; 4, oak bucket storage; and 5, stabilizing, and finally filtering, filling and storing in bottles. The onion beard health care grape wine provided by the invention is brewed by an advanced technology, can be used for regulating blood fat and improving immunity after drunk for a long time and has obvious assisted effect on heart cerebrovascular diseases.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to onion whiskers wine and its preparation technology. Background technique [0002] Wine is made from fresh grapes or grape juice through full or partial fermentation, and contains a certain alcohol content of fermented wine. Wine has the effects of nourishing, regulating nerves, aiding digestion, preventing and treating cardiovascular diseases, improving internal organs, sterilizing, anti-aging, and losing weight. Drinking in moderation for a long time has a good health care effect on the human body. Wine is also a kind of art, whether you see it, smell it or taste it, you can deeply feel its charm. Wine has been favored by consumers for its unique health care and fashion. [0003] Due to climate conditions, cultivation management and other factors, there are often phenomena such as insufficient maturity of grapes and low sugar content. The sugar content of such grape juice...

Claims

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Application Information

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IPC IPC(8): C12G1/00
Inventor 李鹏
Owner QILU UNIV OF TECH
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