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

Inactive Publication Date: 2013-05-15
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to climate conditions, cultivation management and other factors, there are often phenomena such as insufficient maturity of grapes and low sugar content. The sugar content of such grape juice must be adjusted before fermentation. In production, the method of adding white sugar is generally used to increase the sugar content. Doing so affects the quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention relates to a fistular onion stalk grape wine and a brewing technology of the same and belongs to the technical field of grape wine brewing. The fistular onion stalk grape wine contains the following main materials in percent by weight: 70-90% of fresh grapes, 5-20% of fresh fistular onion stalk and 5-15% of Chinese dates. The brewing technology comprises the following brewing processes: 1. pulp preparation and mixing; 2. alcohol fermentation; 3. malic acid-lactic acid fermentation; 4. storage in an oak barrel; and 5. stabilization treatment, filtration, filling, and storage in bottles. The fistular onion stalk health-care grape wine is advanced in brewing technology and has a remarkable auxiliary effect to cardiovascular and cerebrovascular diseases after being drunk for a long time.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to scallion white wine and its preparation technology. Background technique [0002] Wine is made from fresh grapes or grape juice through full or partial fermentation, and contains a certain alcohol content of fermented wine. Wine has the effects of nourishing, recovering from fatigue, stimulating nerves, improving blood circulation, etc. Drinking it in moderation for a long time has a good health care effect on the human body. [0003] Due to climate conditions, cultivation management and other factors, there are often phenomena such as insufficient maturity of grapes and low sugar content. The sugar content of such grape juice must be adjusted before fermentation. In production, the method of adding white sugar is generally used to increase the sugar content. Doing so affects the quality of the wine. This patent proposes to use dried jujube instead of white granulated suga...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 李鹏
Owner QILU UNIV OF TECH
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