Dry red wine capable of maintaining beauty and brewing method thereof

A dry red wine, beauty and beauty technology, applied in the field of dry red wine brewing, can solve the problems of weak beauty and beauty effect, jerky taste, lack of richness, etc., to improve the sense of thickness and structure, increase acidity and aroma, anti-aging effect

Inactive Publication Date: 2015-12-02
陈燕妮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the shortcomings of the existing brewed wine, which are affected by tannins, the taste is jerky, lack of richness, and the beauty and beauty effect is not strong, and provide a new method for brewing functional wine. The method uses dried sweet-sce...

Method used

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  • Dry red wine capable of maintaining beauty and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of clarifying agent: ① Take several fresh eggs, remove the yolk after breaking the shell, take 40 mg of egg white, dilute it to a certain volume with 12% edible alcohol solution, and store it in a refrigerator at 4°C for later use; ② Accurately weigh the soap Dissolve 250mg of soil and 50mg of gelatin in distilled water, soak for 2 hours, stir evenly, take 1000ml of bentonite gelatin solution for later use; ③ take 15mg of casein, 10mg of tannin, and mix them with bentonite solution evenly. Homogenize at 35-48°C, then sterilize at 180-198°C for 2-5s, cool to 11-15°C, add egg white liquid diluted with alcohol and 15mg of pectinase, ferment at constant temperature for 24-28h, filter to remove slag, and get As clarifier, take 800ml and store it in a 4°C refrigerator for later use.

[0021] (2) Take raw materials: take 500g of mature Cabernet Sauvignon, remove stems, remove rotten grape beads and shriveled grape beads, soak and rinse gently, and air-dry the s...

Embodiment 2

[0028] (1) Preparation of clarifying agent: ① Take several fresh eggs, remove the yolk after breaking the shell, take 52 mg of egg white, dilute it with 12% edible alcohol solution to a certain volume, and store it in a refrigerator at 4°C for later use; ② Accurately weigh the soap Dissolve 300mg of soil and 65mg of gelatin in distilled water, soak for 2 hours, stir evenly, and take 1000ml of bentonite gelatin solution for later use; ③Take 22mg of casein and 12mg of tannin, and mix them with the bentonite solution evenly. Homogenize at 38-52°C, then sterilize at 180-198°C for 2-5s, cool to 11-15°C, add egg white solution diluted with alcohol and 16mg of pectinase, ferment at constant temperature for 24-28h, filter to remove slag, and get Clarifying agent, take 1000ml and store in a 4°C refrigerator for later use.

[0029] (2) Take raw materials: take 900g of mature Cabernet Sauvignon, remove stems, remove rotten grape beads and shriveled grape beads, soak and rinse gently, and...

Embodiment 3

[0036](1) Preparation of clarifying agent: ① Take several fresh eggs, remove the yolk after breaking the shell, take 60 mg of egg white, dilute it with 12% edible alcohol solution to a certain volume, and store it in a refrigerator at 4°C for later use; ② Accurately weigh the soap Dissolve 320mg of soil and 80mg of gelatin in distilled water, soak for 2 hours, stir evenly, and take 1000ml of bentonite gelatin solution for later use; ③Take 25mg of casein and 15mg of tannin, mix them evenly with the bentonite solution, and mix them evenly with the bentonite solution at a pressure of 16-20Mpa and a temperature of Homogenize at 38-52°C, then sterilize at 180-198°C for 2-5s, cool to 11-15°C, add egg white liquid diluted with alcohol and 20mg of pectinase, ferment at constant temperature for 24-28h, filter to remove slag, and get As clarifier, take 1200ml and store it in a 4°C refrigerator for later use.

[0037] (2) Take raw materials: take 1000g of mature Cabernet Sauvignon, remov...

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Abstract

The invention relates to the field of wine brewing, in particular to dry red wine capable of maintaining beauty and a brewing method thereof. The method includes: using mature Cabernet sauvignon, dried sweet osmanthus, dried lemon peel, clove, ginger and the like to brew the dry red wine capable of maintaining beauty, to be more specific, using purple black Cabernet sauvignon with medium-density fruit and grass flavor as the raw material of the wine, removing stems, soaking, airing, crushing, barreling and feeding sulfur dioxide, performing primary fermentation, performing secondary fermentation, clarifying, distilling, and barreling and aging to obtain the dry red wine capable of maintaining beauty. The dry red wine capable of maintaining beauty has the advantages that the dried sweet osmanthus and the dried lemon peel are used to increase the acidity and fragrance of the Cabernet sauvignon; the clove and the ginger are added to increase the thickness and structure of the wine. The brewing method is simple in flow, the Cabernet sauvignon, the dried sweet osmanthus and dried lemon peel are fully utilized to brew the dry red wine, and the beauty maintaining effect is intensified.

Description

technical field [0001] The invention relates to a brewing method of dry red wine, in particular to a brewing method of dry red wine with beautifying and beautifying effects. Background technique [0002] Cabernet Sauvignon is a red grape variety used to make wine. It is native to the Bordeaux region of France. It is easy to produce and is suitable for many different climates. It has been commonly planted in Xinjiang, Ningxia, Gansu, Hebei, Shaanxi, Yantai and other places in my country. As a high-quality red grape, Cabernet Sauvignon is a kind of high-quality red grape. The red wine produced by it has a full-bodied taste. In addition, it also has fruity aromas of black currants, berries, and even some pepper, which is endlessly memorable. Therefore, Cabernet Sauvignon can be regarded as the king of winemaking. [0003] Cabernet Sauvignon is composed of fruit stem, fruit skin, fruit brush, fruit pulp and grape seeds. Different parts bring different substances, or color, or t...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 陈燕妮
Owner 陈燕妮
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