Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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 effects of simple process, elimination of pollution, and saving of fermentation cycle

Inactive Publication Date: 2014-07-30
刘绍国
View PDF4 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for brewing wine by using wild fruits in mountain forest

Examples

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
boiling pointaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for brewing wine with wild fruits in mountains and forests, which comprises the following steps: 1) preparation of raw materials; 2) fermentation; 3) completion of fermentation; 4) distillation; 5) storage and aging. The method for brewing wine with mountain and forest wild fruits described in the present invention adopts a liquid brewing method to brew healthy wine that is green, environmentally friendly, pure in taste, soft in taste, rich in fruit aroma, mild in nature, and tasty, which can save raw materials, improve Liquor production, saving fermentation site, saving fermentation cycle, saving labor and machinery costs are beneficial to the development of circular economy in rural areas. Liquid wine making, simple process, low energy consumption, cost saving, and alternative food are very beneficial to my country's sustainable development policy.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 刘绍国刘宏杨
Owner 刘绍国
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com