Production method of Hutai mistelle wine

A manufacturing method, the technology of filling honey sweet wine, applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of short shelf life of table grapes, tedious brewing process, adverse effects of wine, etc. problems, to avoid adverse effects, simplify the brewing process, and achieve the effect of rich aroma

Active Publication Date: 2013-05-15
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the rapid expansion of its cultivation area, the increase of output, and the short shelf life of table grapes, it is necessary to develop high value-added products according to the fruit characteristics of Hutai No. 8 grapes
The existing honey sweet wine is prepared by fermentation and maceration. Fermentation is easy to cause damage to the fruit. Wild yeast will have adverse effects on the wine. The brewing process is cumbersome and the risk of disease in the wine is high.

Method used

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  • Production method of Hutai mistelle wine

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Experimental program
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Effect test

Embodiment

[0018] ①Control of raw material maturity: measure the reducing sugar and total acid of the raw material, and when the optimum maturity is reached (the acid content reaches 6-7g / L, calculated as tartaric acid; the sugar content reaches 130-160g / L) artificially Harvest.

[0019] ②Harvesting: Try to keep the fruit intact when harvesting without damage. Try not to bruise during transportation, and send it to the production place immediately.

[0020] ③Sorting of raw materials: Select fruits with relatively good maturity and no diseases, and remove fruits with poor maturity and mildew.

[0021] ④ Dipping: Put the unbroken fruit into an airtight container, add deodorant edible alcohol with a concentration of 95%, adjust the alcohol to 17% (V / V); add SO 2 50-80mg / L; the impregnation temperature is controlled at 25°C-28°C; the impregnation time is controlled at 5-7 days, and the impregnation process is fully stirred twice a day.

[0022] ⑤ Separation and pressing: Separation and ...

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Abstract

The invention relates to a wine production method, especially to a production method of a Hutai mistelle wine. A product prepared by the method of the invention has the advantages of abundant nutrition, heavy fragrance and pure taste. Destruction on fruits by fermentation can be avoided, and simultaneously, adverse influence from wild yeast on the wine is avoided, and the brewing process is simplified. Meanwhile, the danger of disease occurrence in the wine can be avoided. The method of the invention comprises the following steps of: (1) ripening degree control of a raw material; (2) harvesting and sorting; (3) dipping; (4) separating and squeezing; (5) aging; (6) filtering and filling.

Description

1. Technical field: [0001] The invention relates to a method for manufacturing wine, in particular to a method for manufacturing Hutai honey sweet wine. 2. Background technology: [0002] Honey sweet wine is a very popular sweet wine in the world. Foreign honey sweet wine is usually made by fermenting and macerating the berries of wine grapes. The raw material used in Hutai honey wine is Hutai grape. Hutai grape is a table grape variety. It has well-developed root system, strong growth and germination ability, and strong flowering ability in winter and summer early maturity buds. Under the regional climate conditions at the northern foot of Qinling Mountains in Huxian County, it can mature three times a year. The yield per mu is 2000 kg. mid month. The ear weight is 600-1000g, the average weight of a single grain is 10.4g, the maximum grain weight is 18g, the sugar content is above 17-21%, the acid content is 0.5%, the fruit powder is thick, the peel is medium thick, pur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/00
Inventor 王华李华
Owner NORTHWEST A & F UNIV
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