Production process for changkou hawthorn dry red wine

A production process, hawthorn technology, applied to the preparation of alcoholic beverages, microorganisms, methods based on microorganisms, etc., can solve the problems of few applied researches, immature brewing technology of hawthorn dry red wine, etc., and achieve good wine body stability, Solve the effect of not being easy to store for a long time and having a good taste

Inactive Publication Date: 2012-03-14
WEIFANG ENG VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the brewing technology of hawthorn dry red wine has been studied at home and abroad, but the brewing technology of hawthorn dry red wine is still immature, and there are few researches on the application of industrialized large-scale production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Weigh 20 kg of red, non-rotten and mature exposed hawthorns. The hard fruits need to be stacked for 3 to 6 days to make the fruits ripe, increase the aroma and reduce the acidity of the original wine, and rinse with running tap water.

[0019] (2) Add 20kg of pure water to pre-boil, boil for 2 minutes, then add 10kg of pure water to cool down, beat while hot, separate the fruit core, take the hawthorn slurry, and use the fruit core for another application.

[0020] (3) Add 10kg of purified water containing 12% edible alcohol to the hawthorn serum (that is, pure water with an alcohol content of 12%) and 80mg / L based on the hawthorn serum (SO 2 / volume of hawthorn serum) SO 2 Stir well, when the temperature of the slurry is around 50°C, add liquid pectinase at a rate of 0.8 ml / kg based on the amount of hawthorn, and let it work for 24 hours after stirring well. The clarification and stability of the wine are improved. The amount of pure water to be added is based o...

Embodiment 2

[0030] (1) Weigh 20 kg of red, non-rotten and mature exposed hawthorn, and wash it twice with tap water.

[0031] (2) Add 10kg of purified water to pre-boil, boil for 3 minutes, then add 5kg of purified water, beat while hot, separate the fruit core, take the hawthorn slurry, and use the fruit core for another application.

[0032] (3) Add 5kg of purified water containing 10% edible alcohol and 60mg / L of SO in the hawthorn serum 2 , when the temperature of the slurry is below 48°C, add 0.6 ml / kg of liquid pectinase based on the amount of hawthorn, stir well and act for 20 hours.

[0033] (4) According to the alcohol content requirements of the finished dry hawthorn wine, weigh 2 / 3 of the required amount of white sugar, heat it with the same weight of pure water to fully dissolve it, and add it to the fermentation tank. Then add the yeast culture solution accounting for 6% of the hawthorn serum, stir well, and ferment at 22°C for 3 days, then dissolve the remaining 1 / 3 of the...

Embodiment 3

[0042] (1) Weigh 20 kg of red, non-rotten and mature open-mouthed hawthorn, and wash it twice with water until it is clean.

[0043] (2) Add 20kg of purified water to pre-boil, keep boiling for 5 minutes, then add 7.5kg of purified water, beat while hot, separate the fruit core, take the hawthorn slurry, and use the fruit core for another application.

[0044] (3) Add 7.5kg of purified water containing 6% edible alcohol and 70mg / L of SO in the hawthorn serum 2 , when the temperature of the slurry is below 52°C, add 0.7 ml / kg of liquid pectinase based on the amount of hawthorn, stir well and act for 30 hours.

[0045] (4) According to the alcohol content requirements of the finished dry hawthorn wine, weigh 2 / 3 of the required amount of white sugar, heat it with the same weight of pure water to fully dissolve it, and add it to the fermentation tank. Then add the yeast culture solution accounting for 8% of the hawthorn serum, stir well, and ferment at 28°C for 3 days, then dis...

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PUM

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Abstract

The invention discloses a production process for changkou hawthorn dry red wine. The production process comprises the following steps of: adding purified water into high-quality changkou hawthorn serving as a raw material in an amount which is the same as the weight of the hawthorn, boiling and pulping; adding purified water containing 6-12 percent of alcohol in an amount of a quarter based on the weight of the hawthorn; adding 60-80 mg / L of SO2 based on the amount of hawthorn pulp; adding 0.6-0.8 ml / kg of pectinase based on the amount of the hawthorn, and treating for 20-30 hours; adding sugar into a stainless steel fermentation tank; adding a yeast liquid for brewing the wine; performing main fermentation at the temperature 20-28 DEG C for 7-10 day; performing post fermentation at the temperature 17-20 DEG C for 25-30 days; transferring into a pool, separating and deacidifying to obtain raw wine; and adding gelatin for clarifying, ageing, separating and filtering to obtain the hawthorn dry red wine. The hawthorn dry red wine has hawthorn flavor, is tartish, astringent, clear and transparent, is in a rubine color, is rich in amino acid, crataegolic acid, flavone, vitamin C, trace elements and the like, and has a good health-care function.

Description

technical field [0001] The invention relates to a production process of exposed hawthorn dry red wine. Background technique [0002] Hawthorn, also known as fairy fruit, contains almost all the nutrients of the fruit. The content of 18 kinds of amino acids, especially vitamin C, is 89 grams, which is 17 times higher than that of apples and 30 times higher than that of pears. Its main components are: maslinic acid, flavonoids, vitamin C. There are many varieties of hawthorn, among which the exposed hawthorn in Qingzhou is the most famous. According to the records of Qingzhou Prefecture, it has been cultivated for more than 500 years. The fruit of the exposed hawthorn is flat and round, the peel is painted red, the fruit spots are yellowish-white, dense, the peel is rough, dull, because the calyx tube is large and deep, and the sepals are opened to form an "open". Qingzhou exposed hawthorn is large in size, high in quality, suitable for processing, strong in stress resistan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 高清山魏怀生邢继德燕淑海鲁梅窦建芝张玉清张明岗
Owner WEIFANG ENG VOCATIONAL COLLEGE
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