Siraitia grosuenorii wine and brewing technology thereof

A technology for wine and Luo Han Guo, which is applied in the field of wine brewing to achieve the effects of good stability, rich nutrition and plump wine quality

Inactive Publication Date: 2014-06-25
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Patent of the present invention: a Luo Han Guo wine and its brewing process, no relevant reports have been seen; the Luo Han Guo mentioned in this patent refers to the fruit of the Luo Han Guo plant, and the fresh fruit of Luo Han Guo can only be stored for more than 20 days after picking. has very important meaning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Choose 900 kg of fresh grapes and 100 kg of fresh Luo Han Guo;

[0034] The preparation method is:

[0035] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take grape pulp for later use; remove the skin of Luo Han Guo, take out the seed pulp, remove the seeds, leave the fruit pulp, and finally crush the fruit pulp for later use ; Then the above-mentioned juices are put into the fermenter and fully mixed;

[0036] (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 fermentation, when the residual sugar is lower than 4g / L, the fermentation ends, and the grape fermented wine is sealed and stored;

[0037] (3) Malic acid-lactic acid fermentation: Pour the stored grape fermented wine, remove the precipitate and take the ...

Embodiment 2

[0041] Choose 850 kg of fresh grapes and 150 kg of fresh Luo Han Guo;

[0042] The preparation method is:

[0043] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take grape pulp for later use; remove the skin of Luo Han Guo, take out the seed pulp, remove the seeds, leave the fruit pulp, and finally crush the fruit pulp for later use ; Then the above-mentioned juices are put into the fermenter and fully mixed;

[0044] (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-fermentation, when the residual sugar is lower than 5g / L, the fermentation ends, and the grape fermented wine is sealed and stored;

[0045] (3) Malic acid-lactic acid fermentation: Pour the stored grape fermented wine, remove the precipitate and take the supernat...

Embodiment 3

[0049] Preferably, 800 kg of fresh grapes and 200 kg of fresh Luo Han Guo are used;

[0050] The preparation method is:

[0051] (1) Pulping and mixing: first remove the stems of the fresh grapes and crush them to take grape pulp for later use; remove the skin of Luo Han Guo, take out the seed pulp, remove the seeds, leave the fruit pulp, and finally crush the fruit pulp for later use ; Then the above-mentioned juices are put into the fermenter and fully mixed;

[0052] (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-fermentation, when the residual sugar is lower than 5g / L, the fermentation ends, and the grape fermented wine is sealed and stored;

[0053] (3) Malic acid-lactic acid fermentation: Pour the stored grape fermented wine, remove the precipitate and take th...

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PUM

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Abstract

The invention discloses a siraitia grosuenorii wine and a brewing technology thereof. The siraitia grosuenorii wine comprises the main raw materials in percent by weight: 70-90% of fresh grape and 10-30% of fresh siraitia grosuenorii. The raw materials are subjected to the following brewing processes: 1, pulping and mixing; 2, alcoholic fermentation; 3, malic acid-lactic acid fermentation; 4, oak barrel storage; and 5, stability processing, and final filtering, loading and bottle storage. The siraitia grosuenorii wine is advanced in technology, unique in fragrance and abundant in nutrition, has the health-care effects of moistening lung, raising human body immunologic function and preventing cardiovascular and cerebrovascular diseases, and has extremely good economic benefit.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a Luo Han Guo wine and its brewing 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, regulating nerves, aiding digestion, preventing and treating cardiovascular diseases, improving internal organs, sterilizing, anti-aging, and losing weight. Drinking in moderation for a long time has a good health care effect on the human body. Especially phenolic substances such as flavonoids in wine can reduce cholesterol in the human body and prevent arteriosclerosis and cardiovascular and cerebrovascular diseases. [0003] Luo Han Guo is a perennial vine deciduous plant, dicotyledonous plants, Cucurbitaceae, Cucurbitaceae, Luo Han Guo. Originated in the tropical and subtropical mountainous areas of Guangxi, Guangdong, ...

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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