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Purple skin onion wine and preparation process thereof

A technology for purple onion and wine, applied in the field of wine brewing, can solve the problems of turbid precipitation, poor stability, decomposition of flavonoids and the like

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

The conclusion is that the 50% ethanol cold soaking method extracts the most flavonoids, which may be related to the long soaking time of onions and the extraction is sufficient; the water decoction method and 50% ethanol reflux method are less, which may be due to high temperature extraction leading to the decomposition of some flavonoids
[0005] Onion wine has a variety of health effects, but the onion juice mixed in wine should not exceed 20%, because the onion aroma is not in harmony with the wine aroma, and onion wine is more prone to turbidity and precipitation when stored for a long time, and the stability of the wine will deteriorate

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0024] This health wine is prepared by:

[0025] (1) Pulp making and mixing: first remove the stems of the fresh grapes, crush them and take the grape pulp for later use; peel the fresh purple onions (leathery scales and outer fleshy scales), slice, blanch (temperature 70-80 ℃, time 3-5min), squeeze the juice, and obtain onion juice for later use; clean the peeled purple onion skin, rinse, and vacuum dry (vacuum degree 0.06-0.08Mpa, temperature 50-60℃, time 60-90min), Crush to 40-60 mesh, soak in 4-6 times the volume of 30-38% grape distilled alcohol, soak at room temperature for 5-7 days, extract the onion skin extract for later use; then put the above-mentioned juices into the fermentation tank in proportion Mix thoroughly.

[0026] (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-...

Embodiment 1

[0035] Choose 900 kilograms of fresh grapes, 50 kilograms of purple onions, and 50 kilograms of purple onion skins.

[0036] The preparation method is:

[0037] (1) Pulp making and mixing: Firstly, fresh grapes are destemmed and crushed to take grape pulp for later use; peel the purple onion (epidermal scales and outer fleshy scales), slice, blanch (temperature 70°C, time 5min), squeeze the juice, and get the onion juice for later use; clean the peeled purple onion skin, rinse, vacuum dry (vacuum degree 0.06Mpa, temperature 50°C, time 90min), crush to 40 mesh, soak in 4 times the volume of 38 soak in 100% grape distilled alcohol at room temperature for 5 days, and extract the onion skin extract for later use; then put the above juices in proportion to the fermenter and mix them thoroughly.

[0038] (2) Alcoholic fermentation: add 25 mg / L sulfur dioxide to the juice fully mixed in the fermenter in step (1), add 100 mg / L active dry yeast, carry out early alcohol fermentation at...

Embodiment 2

[0043] Choose 750 kg of fresh grapes, 150 kg of purple onion and 100 kg of purple onion skin.

[0044] The preparation method is:

[0045](1) Pulp making and mixing: Firstly, fresh grapes are destemmed and crushed to take grape pulp for later use; peel the purple onion (epidermal scales and outer fleshy scales), slice, blanch (temperature 80°C, time 3min), squeeze the juice, and get the onion juice for later use; clean the peeled purple onion skin, rinse, vacuum dry (vacuum degree 0.08Mpa, temperature 60°C, time 60min), crush to 60 mesh, soak in 6 times the volume of 30 Grape distilled alcohol, soaked at room temperature for 7 days, and extract the onion skin extract for later use; then put the above-mentioned juices into the fermenter according to the proportion and mix them thoroughly.

[0046] (2) Alcoholic fermentation: add 35 mg / L sulfur dioxide to the juice fully mixed in the fermenter in step (1), add 150 mg / L active dry yeast, carry out early alcohol fermentation at a...

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Abstract

The invention discloses purple skin onion wine and a preparation process thereof, and belongs to the technical field of wine making. The invention discloses a purple skin onion wine technology. The purple skin onion wine comprises the following main raw materials in percentage by weight: 70 to 90 percent of fresh grapes, 5 to 20 percent of purple skin onion, and 5 to 15 percent of skin of purple skin onion. The purple skin onion wine is prepared by the following brewing working procedures of: 1, pulping and mixing; 2, performing alcoholic fermentation; 3, performing malic acid-lactic acid fermentation; 4, storing in an oak barrel; and 5, performing stability treatment, and finally, filtering, filling and bottling. The purple skin onion health-care wine is advanced in process, and has the advantages that the content of flavonoid substances is higher, the fragrance of onions is coordinated with the fragrance of wine, and the stability of the wine is higher; the purple skin onion health-care wine has the health-care effect of preventing arteriosclerosis and cardiovascular and cerebrovascular diseases; and the purple skin onion health-care wine has good economic and environmental protection benefits.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a purple onion wine and a preparation technology thereof. 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 visceral functions, sterilizing, anti-aging, and losing weight. Drinking in moderation for a long time has good health effects on the human body, especially the flavonoids and other phenols in wine. It can reduce cholesterol in the human body, prevent arteriosclerosis and cardiovascular and cerebrovascular diseases. [0003] Onion belongs to Liliaceae Allium, a 2-year-old herb. The edible part of the onion is the underground hypertrophic bulb (that is, the onion). According to the difference in the shape of the bulb,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
Inventor 李鹏
Owner QILU UNIV OF TECH
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