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wine preparation method

A wine base and whiskey technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of long brewing cycle and low production capacity, and achieve the effects of small footprint, high production efficiency and improved absorption

Active Publication Date: 2016-08-31
SHANGHAI KAISHENG BIOLOGICAL PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems in the prior art that the brewing cycle is too long and the production capacity is low in order to obtain better wine taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment is a method for preparing brandy or whiskey. In this method, the wine base is mixed with oak particles and then the wine is prepared by a boiling reflux method. The volume concentration of the wine base is 30-60%. It is made by mixing distilled wine and water. The oak particle size is in the range of 3-10mm. The equipment used is the conventional boiling reflux equipment, namely the boiling reflux extractor. This is clear to those skilled in the art. The boiling reflux extractor contains heating devices such as direct electric heating, partition electric heating, thermal oil electric heating and steam jacket heating, etc. The boiling reflux extractor is placed with oak particles, containing wine base, and the volume of oak particles The feed ratio per weight is 1~5:1. The upper part of the boiling reflux extractor is a condensing device. The boiling wine base is refluxed after condensation. The bottom heating device directly heats the wine base and oak pa...

Embodiment 2

[0025] The preparation method of the wine of the present invention is also suitable for suitable wood particles / stones other than oak. The equipment is similar to that in Example 1, and is a conventional boiling reflux equipment.

[0026] According to the method of the present invention, hawthorn kernel particles, first-grade edible alcohol and water are used as raw materials,

[0027] Get the hawthorn brandy, the specific steps are as follows:

[0028] The wood particles used: Hawthorn nucleus, hawthorn seeds, with a peculiar aroma, reddish, hard, with a particle size of 3-5mm.

[0029] Wine base used: It is made by mixing high-quality edible alcohol made from corn fermentation and water. The concentration of the wine base is 52%.

[0030] The weight ratio of wine base to particles used is 2:1.

[0031] Basic operation: Put the wine base and hawthorn nuclei particles in a boiling reflux extractor, and heat the wine base and hawthorn nuclei until boiling. Boiling steam bubbling through...

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Abstract

The invention relates to a method for preparing wine. In the method, the wine base is mixed with oak particles and / or fruit cores and then boiled and refluxed to obtain the wine. Because the contact area between wine and oak particles is much larger than that of oak barrels, The wine can better absorb the color, aroma and tannin of oak. The heating and boiling operation is adopted. Compared with the static and low-temperature contact in the prior art, a large amount of steam and bubbles are generated during boiling. The bubbles contact the surface of the oak particles, which can improve the absorption of the color and aroma of the oak by the wine, and shorten the time for wine making. cycle; the wine made by the method of the present invention has better color, aroma, smaller floor space for its production and storage equipment, higher production efficiency, and reflux of condensation reduces the volatilization loss of wine in the preparation process, greatly reducing the cost .

Description

[Technical Field] [0001] The invention relates to a method for preparing wine. [Background technique] [0002] It is a traditional method to prepare brandy / whiskey by storing wine in oak barrels. The wine is contained in it and comes into contact with the oak barrels to incorporate the color, fragrance and other components of the oak into the wine, forming the typical characteristics of wine color and fragrance. However, the contact between wine and oak is only on the inner wall of the barrel, and its contact area is small, and it is static contact and low temperature contact. Therefore, this wine storage and winemaking method has room for further research and innovation. As the pace of society becomes faster and the demand for wine continues to rise, modern society needs a wine preparation method that can speed up the production of wine while maintaining the original taste and even bringing new tastes. [Summary of the Invention] [0003] The purpose of the present invention is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/07
Inventor 周洪仁周华英周益群
Owner SHANGHAI KAISHENG BIOLOGICAL PROD CO LTD
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