Novel method for making novel high-quality wine with high-medium degrees in low-temperature freezing way

A technology of low-temperature freezing and a new method, applied in the preparation of alcoholic beverages, etc., can solve the problems of affecting the taste and flavor of wine, affecting the taste of high-medium fruit wine, etc.

Inactive Publication Date: 2012-07-25
雷晓明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The problem is that in the process of processing, especially in the process of heating and heating, the active ingredients, nutrients, flavor substances and medicinal substances of many fruits, vegetables, grains and Chinese herbal medicines will be consumed and lost due to the increase of temperature, which will affect the quality of wine. mouthfeel and local flavor, especially the taste of high-medium fruit wine, need to study new technology to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0026] Implementation case 1, using grapes (all fruits and vegetables such as apples, pears, pineapples, pomegranates, kiwis, cherries, citrus, grapefruit, etc.) as raw materials

[0027] (1) The raw materials are processed and sorted according to the current normal or traditional process, and then fermented;

[0028] (2) Low-temperature freezing: put the wine mash or raw liquor after the termination or completion of fermentation into vacuum freeze-drying equipment or low-temperature freezing equipment in batches, and control the temperature from zero to minus 100 degrees Celsius to form ice cubes;

[0029] (3) Control the temperature to extract the original liquor with different alcohol degrees: control the temperature of the ice cubes of the original liquor in the vacuum freeze-drying equipment or low-temperature equipment to rise gradually; The difference in the physical properties of substances, etc., and water, etc., can be obtained from high to low alcohol content in sec...

Embodiment example 2

[0035] Implementation case 2, using sorghum (corn, barley, wheat, rice, glutinous rice, peas, rye, oats, potatoes) as raw materials

[0036] (1) The raw materials are processed according to the current normal or traditional process, and after finishing, they are cooked, saccharified, and fermented;

[0037] (2) Low-temperature freezing: Put the fermented or fermented mash or raw liquor in batches into vacuum freeze-drying equipment or low-temperature freezing equipment, and control the temperature from 0°C to minus 100°C to form ice cubes ;

[0038] (3) Temperature control to extract the original liquor with different alcohol degrees: control the temperature of the ice cubes of the original liquor in the vacuum freeze-drying equipment or low-temperature equipment to gradually rise; in the process of different temperature ranges, according to the alcohol, spices, and nutrients The difference in physical properties between the original liquor and water, etc., can be obtained fr...

Embodiment example 3

[0044] Implementation case 3, using wolfberry (agave, onion, ginger, jujube, angelica, astragalus, codonopsis, Radix multiflorum, licorice, safflower and all Chinese herbal medicines and all edible plants) as raw materials

[0045] (1) Crush the raw materials, add various starchy foods or sugars, process them according to the current normal or traditional process, arrange them, cook them, saccharify them, and ferment them (most of the medicinal wines in ancient times were drugs that were added to the raw materials for fermentation) Instead of the maceration method commonly used in later generations. The main reason may be that wine preservation in ancient times was not easy, and the maceration method would easily lead to rancidity of wine. Before the medicinal ingredients are fully dissolved, the wine will deteriorate. Using the simultaneous fermentation of medicinal materials and wine-making raw materials, Due to the long fermentation time, the drug ingredients can be fully di...

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PUM

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Abstract

The invention relates to the field of deep processing of fruit wine, vegetable wine, food wine and Chinese herbal medicinal steeping wine, in particular to a novel method for making novel high-quality wine with high-medium degrees. The method is characterized by comprising the following steps of: freezing fully-brewed fermented raw wines with and without mash into an ice cube by using vacuum freeze-drying equipment or low-temperature freezing equipment, controlling the gradual heating of the vacuum freeze-drying equipment or the low-temperature freezing equipment to gradually unfreeze the ice cube, extracting the wines to obtain wines with different alcohol degrees in a subsection mode in the unfreezing process by utilizing the physical characteristic that the alcohol and fragrant substances in the wine are volatized and unfrozen before water, and subsequently blending the wines with different alcohol degrees according to needs. The wine made by the method has better mouth-feel; active ingredients in raw materials can be better reserved; and moreover, the whole brewing process is more environment-friendly.

Description

technical field [0001] The invention relates to the field of deep processing of fruit wine, vegetable wine, grain wine and wine soaked in Chinese herbal medicine, in particular to a new method for making new-type high-quality, medium-bodied wine. Background technique [0002] Fresh fruits, vegetables, grains and Chinese herbal medicines are rich in nutrients and are essential foods in people's lives. With the improvement of people's living standards and the continuous improvement of food processing technology, people have invented the combination of fermentation and distillation to make and produce high and medium fruit wine, vegetable wine, grain wine and Chinese herbal medicine (and all edible plants) wine . [0003] However, the technology of making and producing medium-alcoholic alcohol through the combination of fermentation and distillation, which has been maturing for thousands of years, has almost reached the extreme! With the improvement of people's living standar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/14C12G3/04C12H6/04
Inventor 雷晓明
Owner 雷晓明
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