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Method for brewing wine by using wild fruits in mountain forest

A technology of wild fruits and forests, applied in the field of winemaking, to achieve the effect of low energy consumption, favorable sustainable development policy and mild wine.

Inactive Publication Date: 2013-05-08
刘绍国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to scientific and technological data verification and market research, there is no successful report on the use of mountain wild fruits (acorns, chestnuts, ginkgo, etc.) in liquid winemaking in China.

Method used

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  • Method for brewing wine by using wild fruits in mountain forest

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The present embodiment adopts three kinds of mountain wild fruits of acorn, plantain, and ginkgo to make wine, comprising the following steps:

[0058] 1) Raw material preparation: The main raw materials are collected, stored, sorted, and the defective products are crushed into 40-mesh particles; the water content is about 15%, and acorns, plantains, and ginkgo are mixed into 50kg at a ratio of 1:1:1.

[0059] 2) Fermentation: add 150kg of water, mix it with raw materials, put it in a ceramic fermenter, add active dry yeast powder with a weight ratio of 0.7% of raw materials, mix evenly, cover with non-toxic super-grade kraft paper, and place it at a temperature of 25-28 ℃ fermentation, stirring evenly once a day.

[0060] 3) End of fermentation: After 9 days, there is no floating substance on the surface, the raw material sinks to the bottom of the cellar, the material liquid is in a static state, without bubbles, the liquid changes from turbid to clear brown or beer c...

Embodiment 2

[0066] Present embodiment adopts ginkgo to make wine, comprises the following steps:

[0067] 1) Raw material preparation: The main raw materials are collected, stored, sorted and defective products are crushed into 40-mesh particles; the water content is about 15%, 50kg.

[0068] 2) Fermentation: add 150kg of water, mix with the raw materials, place in a glass fermenter, add active dry yeast powder with a weight ratio of 0.7% of the raw materials, mix evenly, cover with non-toxic super-grade kraft paper, and place at a temperature of 28- Ferment at 30°C and stir evenly once a day.

[0069] 3) End of fermentation: After 8 days, there is no floating substance on the surface, the raw material sinks to the bottom of the cellar, the material liquid is in a static state, without bubbles, the liquid changes from turbid to clear brown or beer color, and the liquid surface is covered by mold spores, the fermentation is over When the pH value was 4.6, the fermentation ended.

[0070]...

Embodiment 3

[0075] Present embodiment adopts acorn and ginkgo two kinds of mountain forest wild fruits to make wine, comprising the following steps:

[0076] 1) Raw material preparation: The main raw materials are collected, stored, sorted, and the defective products are crushed into 40-mesh particles; the water content is about 15%, and acorns and ginkgo are mixed into 50kg at a ratio of 2:1.

[0077] 2) Fermentation: add 150kg of water, mix with raw materials, place in a 304 stainless steel fermenter, add active dry yeast powder with a weight ratio of 0.7%, mix evenly, cover with non-toxic super-grade kraft paper, and place at a temperature of 30- Ferment at 32°C and stir evenly once a day.

[0078] 3) End of fermentation: After 7 days, there is no floating substance on the surface, the raw material sinks to the bottom of the cellar, the material liquid is in a static state, without bubbles, the liquid changes from turbid to clear brown or beer color, and the liquid surface is covered b...

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Abstract

The invention discloses a method for brewing wine by using wild fruits in mountain forest. The method comprises the following steps of: 1) preparing raw materials; 2) fermenting; 3) completing the fermentation; 4) distilling; and 5) storing and aging. The method for brewing the wine by using the wild fruits in the mountain forest has the characteristics that green, delicious and healthy wine with pure taste, soft and continuous flavor, full fruit aromas and mild alcoholic degree is brewed by using a liquid brewing method, the raw materials can be saved, the wine output can be increased, the fermentation field can be saved, the fermentation period can be saved, and the cost of labor and machinery can be saved, and the method is beneficial to developing cyclic economy in rural areas. Therefore, the method having the characteristics of liquid brewing, convenient process, low energy consumption, cost saving and grain replacement is beneficial to carrying out the sustainable development strategy in China.

Description

technical field [0001] The invention adopts the fruits of green forest wild plants to replace grain to carry out wine making in a liquid state, and belongs to the field of wine making. Background technique [0002] Acorns, chestnuts, ginkgo and other mountain wild fruits are rich in starch. These wild fruits are all dried fruits, containing trace elements and a variety of amino acids that the human body needs but cannot produce. "Compendium of Materia Medica" and "Dictionary of Chinese Medicine" claim that it has the "three highs" of fitness, non-toxic, edible, and resistant to germs and prevention, and can enhance the development of old age and strengthen bones. [0003] Acorns (green sticks): 23 provinces and cities in the country have abundant resources. "Compendium of Materia Medica" states that acorns are low-heat, non-toxic, nutritious and edible. The "Dictionary of Chinese Medicine" points out that taking acorns and eating them as powder can strengthen people, astrin...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 刘绍国曾弢钟晓
Owner 刘绍国
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