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Preparation method of honey vitis amurensis wine

A technology of mountain wine and mountain grape, which is applied in the field of preparation of honey mountain wine, can solve the problems of aroma loss, poor stability, incomplete wine body structure, etc., and achieve the effects of mellow wine taste, coronary heart disease alleviation and treatment, clear and uniform color

Active Publication Date: 2014-10-29
SHANDONG YITELI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The original mountain wine production process is simple and aging. After the grapes are fermented, edible distilled alcohol and white sugar are added to adjust according to the physical and chemical indicators of the product, resulting in loss of aroma, incomplete wine body structure, and poor stability. consumer group requirements
Moreover, in the prior art of the so-called honey mountain wine, it is also prepared with sucrose or honey after the mountain wine is fermented, and there are problems such as incomplete wine body structure and poor stability. It is not brewed by adding honey before the fermentation of the mountain wine. Therefore, the taste and color are not satisfactory

Method used

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  • Preparation method of honey vitis amurensis wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Take mountain grapes (Princess White 8kg, Shuangyou 32kg) and clean them, pick the grapes and crush them and transfer them to the fermentation tank. The amount of the grapes into the tank is controlled at 60% of the total volume of the fermentation tank.

[0027] 2. Adding sulfurous acid: In order to inhibit the growth of miscellaneous bacteria in the fermenter, while breaking into the tank, add ≥6% (in SO2) according to the amount of 2L / T grape juice. 2 100 mL of sulfurous acid in total).

[0028] 3. Add pectinase: Then add 1g of high-quality red wine special pectinase (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and a commercially available product), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectin Enzymatic breakdown.

[0029] 4. Alcohol fermentation: 24 hours after adding pectinase, add 5kg of honey to the fermentation tank, and stir the honey and grape juice evenly. Then activate 10 g of yeast powder (purchased f...

Embodiment 2

[0033] 1. Take the mountain grapes (Princess White 12kg, Shuangyou 28kg) and clean them, pick the grape grains and crush them and transfer them to the fermentation tank. The amount into the tank is controlled at 60% of the total volume of the fermentation tank.

[0034] 2. Adding sulfurous acid: In order to inhibit the growth of miscellaneous bacteria in the fermenter, while breaking into the tank, add ≥6% (in SO2) according to the amount of 2L / T grape juice. 2 100 mL of sulfurous acid in total).

[0035] 3. Add pectinase: Then add 1g of high-quality red wine special pectinase (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and a commercially available product), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectin Enzymatic breakdown.

[0036] 4. Alcohol fermentation: 24 hours after adding pectinase, add 7.5kg of honey to the fermentation tank, and stir the honey and grape juice evenly. Then activate 10 g of yeast powder (purchased fr...

Embodiment 3

[0040] 1. Take the mountain grapes (Princess White 16kg, Shuangyou 24kg) and clean them, pick the grape grains and crush them and transfer them to the fermentation tank, and the amount into the tank is controlled at 60% of the total volume of the fermentation tank.

[0041] 2. Adding sulfurous acid: In order to inhibit the growth of miscellaneous bacteria in the fermenter, while breaking into the tank, add ≥6% (in SO2) according to the amount of 2L / T grape juice. 2 100 mL of sulfurous acid in total).

[0042] 3. Add pectinase: Then add 1 g of high-quality red wine special pectinase (purchased from Shandong Longkete Enzyme Preparation Co., Ltd. and a commercially available product), stir once every 3 hours, and stir for 5 minutes each time to accelerate pectinase decomposition.

[0043] 4. Alcohol fermentation: 24 hours after adding pectinase, add 10kg of honey to the fermentation tank, and stir the honey and grape juice evenly. Then activate 10 g of yeast powder (purchased f...

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Abstract

The invention relates to a preparation method of honey vitis amurensis wine, and the method comprises the procedures of taking vitis amurensis for removing stems and crushing, adding sulfurous acid, adding pectinase, then adding honey for alcoholic fermentation, filtering, filling and storing and the like. The honey vitis amurensis wine prepared by the method is stable in structure, bright in color, pleasant in aroma, mellow in taste, and better in nutrition and health functions.

Description

technical field [0001] The invention relates to a preparation method of honey mountain wine, belonging to the field of mountain wine processing. Background technique [0002] Mountain grape is a pure natural green health food, which is rich in protein, carbohydrates, minerals and vitamins and other nutrients. It is sweet and sour, and it is a delicious mountain treasure. Among them, resveratrol and flavonoids have the functions of preventing cardiovascular disease, anti-cancer and anti-aging, and the content is 2 to 3 times that of Cabernet Sauvignon. The most important thing is that the mountain grape does not use chemical fertilizers, it comes from nature, and it is a real green food. [0003] Gongzhubai and Shuangyou, as two varieties of mountain grape series, have their own advantages in winemaking. Gongzhubai has high sweetness, aroma, low acidity, but poor chroma; Shuangyou has high sweetness, low acidity, and chroma. Good but fragrance free. When these two varietie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 郭思俊李天娇程碧君
Owner SHANDONG YITELI BIOTECH CO LTD
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