Purple corn and sugarcane red wine brewing method

A technology of purple corn and sugarcane, applied in the field of red wine brewing technology, can solve problems such as poor flavor

Inactive 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

However, there is a problem of poor flavor in brewing fruit wine with sugarcane juice alone. Generally, sugarcane juice is used as the main raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Purple corn fruit sugarcane red wine brewing method comprises the following steps:

[0016] (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;

[0017] (2) Preparation of sugarcane juice: Squeeze the juice from sugarcane without mold and rot, add sulfur dioxide in time, and immediately send the sugarcane juice containing sulfur dioxide into the...

Embodiment 2

[0024] Purple corn fruit sugarcane red wine brewing method comprises the following steps:

[0025] (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;

[0026] (2) ...

Embodiment 3

[0033] Purple corn fruit sugarcane red wine brewing method comprises the following steps:

[0034] (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 100:15: 0.3:10;

[0035](2) ...

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PUM

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Abstract

The invention discloses a purple corn and sugarcane red wine brewing method. The method comprises the steps of preparation of purple corn pulp and sugarcane pulp, fermentation, separation of skins and residues, after fermentation, ageing as well as gelation and clarification, and blending. Purple corn and sugarcane red 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 sugar cane red wine. Background technique [0002] Sugarcane is grown in all provinces in southern my country. Sugarcane juice has the effect of quenching thirst and eliminating fatigue. It also has the effect of clearing heat, detoxifying and promoting body fluid in medicine. Sugarcane juice is high in sugar and rich in amino acids (18 kinds), protein, calcium, phosphorus, magnesium, organic acids, vitamin A, vitamin C and other nutrients. This kind of fruit juice is not processed into finished fruit juice like other fruits and enters the market. It can only be squeezed and drunk immediately. Most of the sugarcane is used to squeeze sugar, which loses most of the nutrients in the sugarcane. In recent years, sugarcane fruit wine has been produced by directly fermenting sugarcane juice, such as sugarcane juice watermelon rind wine, sugarcane jui...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 赫忠友
Owner 赫忠友
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