Vitis amurensis wine and preparation method thereof

A technology of wild mountain grapes and mountain wine, which is applied in the preparation of wine, biochemical equipment and methods, and the preparation of alcoholic beverages, etc. It can solve the problems of nutrient destruction and lack of taste in wine, and achieve the effect of sweet and pure taste

Inactive Publication Date: 2015-11-04
陆珍凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Grape is a kind of berry. Grape is rich in magnesium, vitamin C and iron. It has the effect of beautifying and delaying aging. Yea...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of wild mountain wine, made of the following raw materials in parts by weight: 41 parts of wild mountain grapes, 19 parts of roses, 18 parts of rock sugar, 12 parts of sweet-scented osmanthus and 10 parts of citric acid.

[0020] A preparation method of wild mountain wine, comprising the following steps:

[0021] Step (1): Washing 41 parts by weight of wild mountain grapes, filtering and drying, and then removing seeds;

[0022] Step (2): mashing the wild mountain grapes after seed removal;

[0023] Step (3): Wash 19 parts by weight of roses and 12 parts by weight of sweet-scented osmanthus, and put them into a sterilizer to sterilize for 30 minutes;

[0024] Step (4): Pour the crushed wild mountain grapes into the wine jar, then pour the sterilized roses and sweet-scented osmanthus into the wine jar, stir evenly, and place in a cool place for fermentation;

[0025] Step (5): ferment for 7 days, put 10 parts by weight of citric acid in the wine ja...

Embodiment 2

[0028] Embodiment 2: a kind of wild mountain wine, made of the following raw materials in parts by weight: 65 parts of wild mountain grapes, 12 parts of roses, 10 parts of rock sugar, 8 parts of sweet-scented osmanthus and 5 parts of citric acid.

[0029] A preparation method of wild mountain wine, comprising the following steps:

[0030] Step (1): Wash 65 parts by weight of wild grapes, filter and dry, and then remove seeds;

[0031] Step (2): mashing the wild mountain grapes after seed removal;

[0032] Step (3): Wash 12 parts by weight of roses and 8 parts by weight of sweet-scented osmanthus, and put them into a sterilizer to sterilize for 45 minutes;

[0033] Step (4): Pour the crushed wild mountain grapes into the wine jar, then pour the sterilized roses and sweet-scented osmanthus into the wine jar, stir evenly, and place in a cool place for fermentation;

[0034] Step (5): ferment for 10 days, put 5 parts by weight of citric acid in the wine jar, stir evenly, and the...

Embodiment 3

[0037] Embodiment 3: a kind of wild mountain wine, made of the following raw materials in parts by weight: 56 parts of wild mountain grapes, 15 parts of roses, 13 parts of rock sugar, 10 parts of sweet-scented osmanthus and 6 parts of citric acid.

[0038] A preparation method of wild mountain wine, comprising the following steps:

[0039] Step (1): Wash 56 parts by weight of wild grapes, filter and dry, and then remove seeds;

[0040] Step (2): mashing the wild mountain grapes after seed removal;

[0041] Step (3): Wash 15 parts by weight of roses and 10 parts by weight of sweet-scented osmanthus, and put them into a sterilizer to sterilize for 40 minutes;

[0042] Step (4): Pour the crushed wild mountain grapes into the wine jar, then pour the sterilized roses and sweet-scented osmanthus into the wine jar, stir evenly, and place in a cool place for fermentation;

[0043] Step (5): ferment for 10 days, put 6 parts by weight of citric acid in the wine jar, stir evenly, and t...

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PUM

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Abstract

The invention provides vitis amurensis wine. The vitis amurensis wine is prepared from the following raw materials in parts by weight: 41-65 parts of vitis amurensis, 12-19 parts of rose, 10-18 parts of rock sugar, 8-12 parts of osmanthus fragrans and 5-10 parts of citric acid. The invention also provides a method for preparing the vitis amurensis wine. The vitis amurensis wine has the beneficial effects that the moisture in the fruits is naturally sublimated; and the vitis amurensis wine tastes mellow, has fragrant rose taste, tastes sweet and pure and has the functions of beautifying the face and preserving health.

Description

technical field [0001] The invention mainly relates to the field of wine making, in particular to a wild mountain wine and a preparation method thereof. Background technique [0002] Grape is a kind of berry. Grape is rich in magnesium, vitamin C and iron. It has the effect of beautifying and delaying aging. Years of history, but the commonly used method of grape wine making, the wine produced lacks the taste, and the nutrients in the grapes are easily destroyed. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a wild mountain wine and its preparation method, the water in the fruit is naturally sublimated, the taste is sweet and pure, and it has the effects of beauty and health. [0004] The technical scheme of the present invention to solve the above-mentioned technical problems is as follows: a kind of wild mountain wine is made of the following raw materials in parts by weight: 41-65 parts of wild grapes, 12-1...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 陆珍凤
Owner 陆珍凤
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