Purple corn and red grape wine brewing method

A red wine and purple corn technology, applied in the field of red wine brewing technology, can solve the problems of low grape yield, low wine yield, high production cost, etc.

Active Publication Date: 2013-04-03
赫忠友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

More importantly, this kind of wine is not limited to use special wine grapes, such as Cabernet Sauvignon, Cabern

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Purple corn fruit red wine brewing method is characterized in that, comprises the following steps:

[0019] (1) Preparation of purple corn fruit slurry: remove the purple corn fruit mesosperm and endosperm from the dried purple corn fruit to obtain the purple corn fruit raw material; the purple corn fruit raw material is crushed and passed through a 50-mesh sieve to obtain purple corn fruit powder, and the purple corn fruit powder is obtained by weight ratio Purple corn fruit powder and water are extracted in a ratio of 1:6 to make purple corn fruit mash, and the purple corn fruit mash is heated to 70 degrees, and microwaved for 4 minutes to obtain purple corn fruit slurry, which is cooled to room temperature for later use; The raw material of the purple corn fruit is purple corn cobs;

[0020] (2) Grape juice preparation: select colored or colorless grapes with strong aroma to remove impurities, rotten fruits, stems, and crush them into juice. After adding sulfur dioxi...

Embodiment 2

[0027] Purple corn fruit red wine brewing method is characterized in that, comprises the following steps:

[0028] (1) Preparation of purple corn fruit slurry: remove the purple corn fruit mesosperm and endosperm from the dried purple corn fruit to obtain the purple corn fruit raw material; the purple corn fruit raw material is crushed and passed through a 50-mesh sieve to obtain purple corn fruit powder, and the purple corn fruit powder is obtained by weight ratio Purple corn fruit powder and water are extracted in a ratio of 1:6 to make purple corn fruit mash, and the purple corn fruit mash is heated to 90 degrees, and microwaved for 6 minutes to obtain purple corn fruit slurry, which is cooled to room temperature for later use; The purple corn fruit raw material is a mixture of purple corn cobs, purple corn husks, purple corn filaments and purple corn husks; the weight ratio of purple corn cobs, purple corn husks, purple corn filaments and purple corn husks is 100:14: 0.2:9...

Embodiment 3

[0036] Purple corn fruit red wine brewing method is characterized in that, comprises the following steps:

[0037] (1) Preparation of purple corn fruit slurry: remove the purple corn fruit mesosperm and endosperm from the dried purple corn fruit to obtain the purple corn fruit raw material; the purple corn fruit raw material is crushed and passed through a 50-mesh sieve to obtain purple corn fruit powder, and the purple corn fruit powder is obtained by weight ratio Purple corn fruit powder and water are extracted in a ratio of 1:6 to make purple corn fruit mash, and the purple corn fruit mash is heated to 80 degrees, and microwaved for 5 minutes to obtain purple corn fruit slurry, which is cooled to room temperature for later use; The purple corn fruit raw material is a mixture of purple corn cobs, purple corn husks, purple corn filaments and purple corn husks; the weight ratio of purple corn cobs, purple corn husks, purple corn filaments and purple corn husks is 100:16: 0.3:1...

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PUM

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Abstract

The invention discloses a purple corn and red grape wine brewing method. The method comprises the steps of preparation of purple corn pulp and grape pulp, fermentation, separation of skins and residues, after fermentation, ageing as well as gelation and clarification, and blending. Purple corn and red grape wine prepared by the method is purple red, is clear and transparent, is free from suspended matters and impurities, is fresh and pure in fragrance, has a mellow, elegant, joyous and harmonious wine flavor, is pure and refreshing in mouthfeel, allows a drinker to feel fresh and cool when the drinker drinks the red wine, and is mellow, full, gentle and pleasant.

Description

technical field [0001] The invention relates to a red wine brewing process, in particular to a brewing method of purple corn fruit red wine. Background technique [0002] As we all know, wine is a high-grade drink and a good tonic. The first is to delay aging; the second is to prevent cardiovascular and cerebrovascular diseases; the third is to prevent cancer; the fourth is to beautify the skin; the fifth is to prevent diabetes; Wine has the above six beneficial effects on the human body. Among them, the anthocyanins (flavonoids) contained in the grape fruit play the most important role. In order to increase the content of anthocyanins in wine, people have been breeding varieties, improving cultivation conditions, and improving brewing techniques to increase the content of anthocyanins in wine for thousands of years. content of anthocyanins. One of these methods is that the grape yield is low, and the grape yield of high-end wine is only one thousand catties; the other is...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/865
Inventor 赫忠友
Owner 赫忠友
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