Fistular onion stalk grape wine and brewing technology of same
A wine and grape technology, applied in the field of wine brewing, can solve the problems of insufficient ripeness of grapes, low sugar content, and impact on wine quality, and achieve the effect of full and coordinated wine quality, rich nutrition and significant curative effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0040] Choose 900 kilograms of fresh grapes, 50 kilograms of fresh scallions, and 50 kilograms of dried jujubes.
[0041] The preparation method is:
[0042] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take the grape pulp for later use; soak the dried jujubes in water at 95°C until the tissues swell and soften, then filter the water, remove the jujube pits, crush them, and take the jujube pulp Set aside; remove the green onion leaves and roots of the fresh scallions, blanching (temperature 70-80°C, time 3-5 minutes), crushing, and take the scallion white pulp for later use; then put the above-mentioned juices into the fermentation tank and mix them thoroughly;
[0043] (2) Alcoholic fermentation: Add 25mg / L sulfur dioxide to the juice fully mixed in the fermenter in step (1), add 150mg / L active dry yeast, carry out early alcohol fermentation at a temperature of 25°C, and separate for 7 days skin dregs, and then enter the later stage of...
Embodiment 2
[0048] Choose 750 kilograms of fresh grapes, 150 kilograms of fresh scallions, and 100 kilograms of dried jujubes.
[0049] The preparation method is:
[0050] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take the grape pulp for later use; soak the dried jujubes in water at 95°C until the tissues swell and soften, then filter the water, remove the jujube pits, crush them, and take the jujube pulp Set aside; remove the green onion leaves and roots of the fresh scallions, blanching (temperature 70-80°C, time 3-5 minutes), crushing, and take the scallion white pulp for later use; then put the above-mentioned juices into the fermentation tank and mix them thoroughly;
[0051](2) Alcoholic fermentation: add 35 mg / L sulfur dioxide to the juice fully mixed in the fermenter in step (1), add 100 mg / L active dry yeast, carry out early alcohol fermentation at a temperature of 28°C, and separate for 5 days skin dregs, and then enter the post-fermen...
Embodiment 3
[0056] Choose 800 kilograms of fresh grapes, 120 kilograms of fresh scallions, and 80 kilograms of dried jujubes.
[0057] The preparation method is:
[0058] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take the grape pulp for later use; soak the dried jujubes in water at 95°C until the tissues swell and soften, then filter the water, remove the jujube pits, crush them, and take the jujube pulp Set aside; remove the green onion leaves and roots of the fresh scallions, blanching (temperature 70-80°C, time 3-5 minutes), crushing, and take the scallion white pulp for later use; then put the above-mentioned juices into the fermentation tank and mix them thoroughly;
[0059] (2) Alcoholic fermentation: Add 32mg / L sulfur dioxide to the juice fully mixed in the fermenter in step (1), add 120mg / L active dry yeast, carry out early alcohol fermentation at a temperature of 26°C, and separate for 6 days skin dregs, and then enter the post-fermenta...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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