Production method of flower fermented wine

A production method and technology for fermented wine, applied in the field of fruit wine production, can solve the problems of high alcohol content, loss of flower color, fragrance, and inability to fully release flower nutrients in taste, and achieve increased added value, good economic and social benefits Effect

Inactive Publication Date: 2012-01-04
李易兴
View PDF3 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve many technical problems such as the alcohol content of the traditional flower wine is too high for women and the elderly; the nutrients in the flower cannot be fully released; Nutrients and essences in flowers, and use pure natural substances to carry out anti-oxidation, sterilization and antisepsis in the production process, and maintain the original nutrition and flavor characteristics of flowers. The production method of flower fermented wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the production method of peach blossom fermented wine

[0025] a) Prepare the following components by weight percentage: 22% of peach blossom petals, 12% of sucrose, 12% of honey, 48% of water, 2% of decoction of lilac water, 3% of angel fruit wine yeast, and 1% of propolis.

[0026] b) get peach blossom petals, sucrose, honey and water according to the weight percentage described in step a), put them into a fermentation container, add the lilac decoction described in the weight percentage of step a), stir evenly, and place for 8 minutes;

[0027] c) Add the Angel Wine Yeast in the weight percentage of step a), stir evenly, then put the fermentation container into a constant temperature incubator, control the temperature to 22°C for fermentation, and the fermentation time is 12 days;

[0028] d) After the fermentation is finished, let it stand for 3 days, use the siphon method to draw the clear liquid and inject it into another fermentation container, and ...

Embodiment 2

[0031] Embodiment 2: the production method of rose fermented wine

[0032] a) The following components are prepared by weight percentage, 20% of rose petals, 10% of sucrose, 10% of honey, 50% of water, 3% of lilac water decoction, 5% of angel fruit wine yeast, and 2% of propolis.

[0033] b) Take rose petals, sucrose, honey and water according to the weight percentage described in step a), put them into a fermentation container, add the lilac decoction described in the weight percentage of step a), stir evenly, and place for 10 minutes;

[0034] c) Add the Angel Wine Yeast in the weight percentage of step a), stir evenly, then put the fermentation container into a constant temperature incubator, control the temperature to 23°C for fermentation, and the fermentation time is 13 days;

[0035] d) After the fermentation is finished, let it stand for 5 days, use the siphon method to absorb the clear liquid and inject it into another fermentation container, and then use bentonite to...

Embodiment 3

[0038] Embodiment 3: the production method of lotus flower fermented wine

[0039] a) Prepare the following components by weight percentage, flower petals 18%, sucrose 12%, honey 12%, water 48%, lilac decoction 3%, angel wine yeast 5%, propolis 2%.

[0040] b) take flower petals, sucrose, honey and water according to the weight percentage described in step a), put them into a fermentation container, add the lilac decoction described in the weight percentage of step a), stir evenly, and place for 14 minutes;

[0041] c) adding the Angel Wine yeast in the weight percentage of step a), stirring evenly, and then placing the fermentation container in a constant temperature incubator, controlling the temperature to 29°C for fermentation, and the fermentation time is 13 days;

[0042] d) After the fermentation is finished, let it stand for 6 days, use the siphon method to absorb the clear liquid and pour it into another fermentation container, and then use bentonite to filter until t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a production method of a flower fermented wine, belonging to the technical field of fruit wine production. The invention aims to solve the following technical problems: the traditional flower wine is not suitable for women and old people to drink due to overhigh alcohol content; nutritional ingredients in the flowers can not be completely released; and the traditional flower wine does not have the original color, fragrance, mouthfeel and the like of the flowers. The method comprises the following steps: preparing a mixed solution of flower petals, sucrose, honey and water, and adding Angel fruit wine yeast; carrying out primary fermentation; separating to obtain the wine; carrying out secondary fermentation; filtering and clarifying; carrying out cold treatment; sterilizing; and filling to obtain the finished product.

Description

technical field [0001] The flower fermented wine of the invention relates to the technical field of fruit wine production, and is a production method for fermenting flowers into low-alcohol nutritional health wine. Background technique [0002] The national "21st Century Food Development Outline" determines the development policy of the wine making industry: grain wine to fruit wine, high-alcohol wine to low-alcohol wine, distilled wine to fermented wine, low-grade wine to high-grade wine; at the same time, the national 19 ministries and commissions jointly proposed not to use white wine at the banquet, but to replace it with fruit wine. The promulgation of these policies and measures, on the one hand, shows that changing my country's traditional drinking habits has become the consensus of the whole country, and on the other hand, it also shows the bright prospect of the development of my country's fruit wine industry. With the development of the national economy and the im...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 陈昱州
Owner 李易兴
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap