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Tilia amurensis-perfumed semi-sweet wine and brewing technology thereof

A technology of fragrant wine and linden flower, which is applied in the field of wine brewing to achieve the effect of rich aroma, sweet aftertaste and complete wine body

Inactive Publication Date: 2014-03-12
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] Patent of the present invention: Tilia flower semi-sweet aromatized wine and its brewing process, no related reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Select 990 kilograms of fresh grapes and 10 kilograms of purple linden flowers;

[0042] The preparation method is:

[0043] (1) Preparation of Tilia flowers: in the flowering season of Tilia trees in July, collect Tilia flowers, remove pedicels and calyxes, take petals and stamens, and sterilize petals and stamens by ultraviolet light irradiation in a sterile room For 20 minutes, wash with freshly boiled and cooled to room temperature distilled water for 3 to 5 times, drain off the water, and crush to obtain linden flower pulp;

[0044] (2) Fresh grape pulping: The grape fruit consists of three parts: peel, seed, and pulp. First, the fresh grapes are de-stemmed, and then the grape skin, seeds, and meat are crushed together. The grape seeds cannot be crushed to prepare grape pulp. ;

[0045] (3) Early-stage alcohol fermentation: Put the tilia flower pulp prepared in step (1) and the grape pulp prepared in step (2) into the fermentation barrel according to the ratio o...

Embodiment 2

[0053] Select 960 kg of fresh grapes and 40 kg of Tilia flowers;

[0054] The preparation method is:

[0055] (1) Preparation of linden flower: in the flowering season of linden tree in July, collect linden flower, remove the pedicel and calyx, get petals and stamens, and sterilize the petals and stamens with ultraviolet lamp irradiation in a sterile room For 30 minutes, wash with freshly boiled distilled water cooled to room temperature for 3 to 5 times, drain the water, and crush to prepare Tilia flower pulp;

[0056] (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. ;

[0057] (3) Alcoholic fermentation in the early stage: put the linden flower pulp produced in step (1) and the grape pulp produced in step (2) into the fermentation tank according to the ratio of 96% of fres...

Embodiment 3

[0065] Preferably use 980 kilograms of fresh grapes, 20 kilograms of Tilia flowers;

[0066] The preferred method of preparation is:

[0067] (1) Preparation of linden flower: in the flowering season of linden tree in July, collect linden flower, remove the pedicel and calyx, get petals and stamens, and sterilize the petals and stamens with ultraviolet lamp irradiation in a sterile room For 25 minutes, wash with freshly boiled distilled water cooled to room temperature for 3 to 5 times, drain the water, and crush to prepare Tilia flower pulp;

[0068] (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. ;

[0069] (3) Alcoholic fermentation in the early stage: put the Tilia flower pulp prepared in step (1) and the grape pulp prepared in step (2) into the fermentation tank accord...

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Abstract

The invention discloses a tilia amurensis-perfumed semi-sweet wine brewing technology. The main raw materials for preparing the wine comprise the following components: 94-99% of fresh grape, and 1-6% of tilia amurensis. The brewing procedures comprises the following steps: 1. preparation of tilia amurensis, 2. pulping of the fresh grape, 3. early-stage alcoholic fermentation, 4. late-stage alcoholic fermentation, 5. malic acid-lactic acid fermentation, 6. preservation and storage in oak barrels, 7. mixing and blending, 8. stabilization treatment, and 9. filling and storing in bottles. The wine brewed by the technology is of special tilia amurensis fragrance, 16% v / v of alcoholic strength, and 22 g / L of sugar degree. The wine is rich in beneficial ingredients of tilia amurensis and tilia amurensis honey, has peculiar flavor, and is good in development prospect.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a semi-sweet aromatized wine from Tilia flower 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] Tilia is a deciduous tree with a height of 20-30 meters and a diameter of 1 meter. It belongs to Dicotyledoneae, Malvaceae, Tiliaceae, and Tilia genus. Tilia is a tree species native to China. It is produced in Heilongjiang, Jilin and Liaoning. It has strong cold resistance. Its vertical distribution in Changbai Mountain and Xiaoxing'an Mountains in Northeast China can reach an altitude of more than 1,100 meters. [000...

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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