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Purple sweet potato medlar dry red wine

A technology of dried purple sweet potato and wolfberry, applied in the field of wine brewing, can solve problems such as weak wine body

Inactive Publication Date: 2012-12-19
YANTAI VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing purple sweet potato wine and wolfberry wine are wines made from purple sweet potato and wolfberry respectively. Although the wine made from purple sweet potato can have a high pigment content, the wine body is relatively weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1, a kind of dry red wine of purple sweet potato and wolfberry is finished through the following brewing steps: (1) freezing or drying the fruit of wolfberry through screening and removing impurities; : 1 Add water for beating, add 0.4 gram of high-temperature type α-amylase per kilogram of purple sweet potato at the same time, adjust the temperature to be liquefied at 85-90°C, finish in 10 minutes, reduce the temperature to 55°C, add 3 grams of saccharification per kilogram of purple sweet potato Enzyme, saccharification ends in 6 hours. Lower the temperature to 40°C, then add 0.3 grams of pectinase per kilogram of purple sweet potato, and hydrolyze for 40 minutes; Add 50-100 mg of sulfur dioxide to purple sweet potatoes, add sulfurous acid or liquid sulfur dioxide, and add 200 grams of activated wine active dry yeast per ton of purple sweet potatoes, and dry them in a ratio of 1:9 between dried wolfberry and purple sweet potatoes. The preserved wolfberry i...

Embodiment 2

[0008] Embodiment 2, a kind of dry red wine of purple sweet potato and wolfberry is completed through the following brewing steps: (1) freezing or drying and storing the fruit of wolfberry through screening and removing impurities; : 1 Add water for beating, add 0.4 gram of high-temperature type α-amylase per kilogram of purple sweet potato at the same time, adjust the temperature to be liquefied at 85-90°C, finish in 10 minutes, reduce the temperature to 55°C, add 3 grams of saccharification per kilogram of purple sweet potato Enzyme, saccharification ends in 6 hours. Lower the temperature to 40°C, then add 0.3 grams of pectinase per kilogram of purple sweet potato, and hydrolyze for 40 minutes; Add 50-100 mg of sulfur dioxide to purple sweet potatoes, add sulfurous acid or liquid sulfur dioxide, and add 200 grams of activated wine active dry yeast per ton of purple sweet potatoes, and add 15% of purple sweet potatoes directly to the fermenter for frozen storage Lycium barba...

Embodiment 3

[0009] Embodiment 3, a kind of dry red wine of purple sweet potato and wolfberry is finished through the following brewing steps: (1) freezing or drying and storing the fruit of wolfberry that has been screened and removed of impurities; : 1 Add water for beating, add 0.4 gram of high-temperature type α-amylase per kilogram of purple sweet potato at the same time, adjust the temperature to be liquefied at 85-90°C, finish in 10 minutes, reduce the temperature to 55°C, add 3 grams of saccharification per kilogram of purple sweet potato Enzyme, saccharification ends in 6 hours. Lower the temperature to 40°C, then add 0.3 grams of pectinase per kilogram of purple sweet potato, and hydrolyze for 40 minutes; Add 50-100 mg of sulfur dioxide to purple sweet potatoes and add sulfurous acid or liquid sulfur dioxide. At the same time, add 200 grams of activated wine active dry yeast per ton of purple sweet potatoes, and thaw lycium barbarum and purple sweet potato at a ratio of 2:8. Add...

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Abstract

The invention relates to a method for brewing a purple sweet potato medlar dry red wine through combined fermentation of medlar and purple sweet potato. The invention belongs to the technical field of brewed wine processing. With the method, current defects such as weak wine body and light color caused by respective brewing of the two materials can be solved. Pigment content of wine brewed by using purple sweet potato can be high, but the wine body is weak. Pigment content of wine brewed by using medlar is relatively low, such that a true dry red wine cannot be obtained. According to the invention, the two materials with different production places and maturity stages are adopted. One of the materials is stored with a freezing or dying method, such that defects of the materials can be made up by each other. The two can be mixed according to a certain ratio, and a dry red wine can be brewed by fermentation. With the method, required sensory demands can be satisfied; more beneficial components in medlar fruits can be leached; product nutrition and flavor can be enriched; a health-care function can be enhanced; and a health-care beverage wine novel product with a unique flavor can be obtained. According to the invention, 1-50% of medlar and 51-99% of a purple sweet potato saccharified liquid are mixed and fermented, such that the purple sweet potato medlar dry red wine is brewed.

Description

technical field [0001] The invention relates to purple sweet potato and wolfberry dry red wine brewed by co-fermenting wolfberry and purple sweet potato. It belongs to the technical field of brewing wine. Background technique [0002] Existing purple sweet potato wine and wolfberry wine are wines brewed from purple sweet potato and wolfberry respectively. Although the wine made from purple sweet potato can have a high pigment content, the wine body is relatively weak. The wine brewed from wolfberry can't brew a veritable dry red wine at all because of its low pigment content. Contents of the invention [0003] Purpose of the present invention is exactly to propose a kind of brewing method brewing purple sweet potato wolfberry dry red wine with wolfberry and purple sweet potato cooperating fermentation. Another object of the present invention is to obtain the extremely unique beverage wine new product of style with a kind of novel brewing method. The brewing method of pu...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 臧剑甬刘玉田孙友平
Owner YANTAI VOCATIONAL COLLEGE
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