Longan flower semi-sweet flavored wine and brewing process thereof

A technology for fragrant wine and longan flowers, which is applied in the field of wine brewing to achieve the effects of sweet and sour coordination, good development prospects and sweet aftertaste

Inactive Publication Date: 2014-03-05
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Patent of the present invention: a longan flower semi-sweet flavored wine and its brewing process, no related reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Choose 980 kg of fresh grapes and 20 kg of dried longan flowers;

[0041] The preparation method is:

[0042] (1) Preparation of longan flower: in the season when longan flower is in full bloom in spring and summer, collect longan flower in the afternoon, remove the pedicels, get petals and stamens, spread the petals and stamens in a single layer in a vacuum drying oven sample tray, and the temperature is 55 ℃, pressure 600Pa, drying time 180 minutes, and then the dried petals and stamens are ready for use;

[0043] (2) Fresh grape pulping: Grape fruit consists of three parts: peel, fruit seeds, and pulp. First, the fresh grapes are destemmed, and then the grape skins, seeds, and flesh are crushed together. The grape seeds cannot be crushed to prepare grape pulp. ;

[0044] (3) Alcohol fermentation in the early stage: Put the dried petals and stamens in step (1) and the grape juice prepared in step (2) into the fermenter at a ratio of 98% of fresh grapes and 2% of dri...

Embodiment 2

[0052] Select 940 kg of fresh grapes and 60 kg of dried longan flowers;

[0053] The preparation method is:

[0054] (1) Preparation of longan flower: in the season when longan flower is in full bloom in spring and summer, collect longan flower in the afternoon, remove the pedicels, get petals and stamens, and lay the petals and stamens in a single layer in a vacuum drying oven sample tray at a temperature of 65 ℃, pressure 1000Pa, drying time 120 minutes, and then the dried petals and stamens are ready for use;

[0055] (2) Fresh grape pulping: Grape fruit consists of three parts: peel, fruit seeds, and pulp. First, the fresh grapes are destemmed, and then the grape skins, seeds, and flesh are crushed together. The grape seeds cannot be crushed to prepare grape pulp. ;

[0056] (3) Alcohol fermentation in the early stage: put the dried petals and stamens in step (1) and the grape juice prepared in step (2) into the fermenter at a ratio of 94% of fresh grapes and 6% of dried...

Embodiment 3

[0064] Preferably use 950 kilograms of fresh grapes, 50 kilograms of dried longan flowers;

[0065] The preparation method is:

[0066] (1) Preparation of longan flower: in the season when longan flower is in full bloom in spring and summer, collect longan flower in the afternoon, remove the pedicels, get petals and stamens, and spread the petals and stamens in a single layer in a vacuum drying oven sample tray at a temperature of 60 ℃, pressure 800Pa, drying time 160 minutes, and then the dried petals and stamens are ready for use;

[0067] (2) Fresh grape pulping: Grape fruit consists of three parts: peel, fruit seeds, and pulp. First, the fresh grapes are destemmed, and then the grape skins, seeds, and flesh are crushed together. The grape seeds cannot be crushed to prepare grape pulp. ;

[0068] (3) Alcoholic fermentation in the early stage: Put the dried petals and stamens in step (1) and the grape pulp prepared in step (2) into the fermenter at a ratio of 95% of fresh ...

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Abstract

The invention discloses a brewing technique of longan flower semi-sweet flavored wine. The longan flower semi-sweet flavored wine comprises the following main raw materials in percentage by weight: 92-98% of fresh grapes and 2-8% of dried longan flowers. The longan flower semi-sweet flavored wine is prepared through the brewing processes of 1, preparing the longan flowers; 2, pulping the fresh grapes; 3, performing prophase alcohol fermentation; 4, performing anaphase alcohol fermentation; 5, performing malic acid-lactic acid fermentation; 6, storing in an oak barrel; 7, mixing and blending; 8, performing stability treatment; 9, filling and storing in bottles. The wine brewed by the process has a unique longan flower flavor, the alcohol content is 15%v/v, and the sugar content is 35g/L. The wine which is rich in beneficial components of longan flowers and longan honey and has a Cantonese custom and a unique flavor has very good development prospects.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a longan flower semi-sweet aromatized wine and its brewing technology. Background technique [0002] Definition of wine standard GB15037-2006: wine is made from fresh grapes or grape juice through full or partial fermentation, fermented wine with a certain alcohol content; semi-sweet wine: sugar content 12.0g~45.0g / L Aromatic wine: A wine made with wine as the base, soaked in aromatic plants or added to the extract (or slip) of aromatic plants. [0003] Longan is an evergreen tree, also known as longan, dicotyledonous plant class, primitive perianth subclass, Sapiniata, Sapindaceae, longan, widely cultivated from southwest to southeast of my country. [0004] The height of the longan tree is usually more than 10 meters, and the tree diameter can reach 1 meter. The flowering period is spring and summer, and the number of flowers is large. The mixed inflorescence of the cyme ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
Inventor 张天晓李鹏
Owner QILU UNIV OF TECH
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