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Dry red wine capable of removing freckles and brewing method thereof

A technology for dry red wine and freckle removal, applied in the field of dry red wine brewing, can solve the problems of weak freckle removal effect and lack of fruity aroma, etc., achieve the effect of strengthening freckle removal, enriching wine structure, and promoting skin microcirculation

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

[0005] The purpose of the present invention is to overcome the shortcomings of the existing wine brewing due to light tannin and acidity, lack of fruity aroma, and weak spot removal effect, and provide a new method for brewing functional wine. The method utilizes self-made enzyme agent, It can enrich the structure of the wine, with a round taste and long-lasting aftertaste, and achieve the effect of promoting skin microcirculation and strengthening freckle removal

Method used

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  • Dry red wine capable of removing freckles and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Enzyme preparation: ① Accurately weigh 50g Poria cocos, 30g Astragalus membranaceus, and 40g persimmon leaves, mix and grind them into powder to 70-80 mesh to obtain dry enzyme powder; ② Mix 3g tannase, 2g pectinase, 6g citric acid Dissolve in distilled water at 20-25°C, add 70 mesh dry enzyme powder, mix evenly, ferment at constant temperature for 28-35 hours, filter to remove residue, and obtain enzyme agent, take 200ml and store in a 4°C refrigerator for later use.

[0021] (2) Take raw materials: Take 1000g of mature Merlot, remove the stem, remove the rotten grape beads and shriveled grape beads, soak for 2 hours, and then remove and air-dry the epidermis.

[0022] (3) Sterilization of brewing barrels: Dilute and wash the ceramic barrels with 200ml of edible alcohol, then sterilize at 220-258°C for 20-25s, and cool naturally for 6 hours.

[0023] (4) Preparation of fermented jam a: Mix air-dried Merlot, some Merlot stalks, 120g almonds, 110g dried pear, 40g dri...

Embodiment 2

[0028] (1) Enzyme preparation: ① Accurately weigh 65g Poria cocos, 35g Astragalus membranaceus, and 45g persimmon leaves, mix and grind them into powder to 80-90 mesh to obtain dry enzyme powder; ② Mix 4g tannase, 4g pectinase, and 8g citric acid Dissolve in distilled water at 20-25°C, add 80 mesh dry enzyme powder, mix evenly, ferment at constant temperature for 28-35 hours, filter to remove residue, and obtain enzyme agent, take 220ml and store in a 4°C refrigerator for later use.

[0029] (2) Take raw materials: take 1250g of mature Merlot, remove stems, remove rotten grape beads and shriveled grape beads, soak for 2 hours, remove and air-dry the epidermis.

[0030] (3) Sterilization of brewing barrels: Dilute and wash the ceramic barrels with 250ml of edible alcohol, then sterilize at 220-258°C for 20-25s, and cool naturally for 6 hours.

[0031] (4) Preparation of fermented jam a: Mix air-dried Merlot, some Merlot stalks, 135g almonds, 120g dried Sydney, and 50g dried lem...

Embodiment 3

[0036] (1) Enzyme preparation: ① Accurately weigh 80g Poria cocos, 40g Astragalus membranaceus, and 50g persimmon leaves, mix and grind them into powder to 85-95 mesh to obtain dry enzyme powder; ② Mix 5g tannase, 6g pectinase, and 9g citric acid Dissolve in distilled water at 20-25°C, add 90 mesh dry enzyme powder, mix evenly, ferment at constant temperature for 28-35 hours, filter to remove residue, and obtain enzyme agent, take 300ml and store in a 4°C refrigerator for later use.

[0037] (2) Take raw materials: Take 1500g of mature Merlot, remove stems, remove rotten grape beads and shriveled grape beads, soak for 2 hours, and remove and air-dry the epidermis.

[0038] (3) Sterilization of brewing barrels: Dilute and wash the ceramic barrels with 300ml of edible alcohol, then sterilize at 220-258°C for 20-25s, and cool naturally for 6 hours.

[0039] (4) Preparation of fermented jam a: Mix air-dried Merlot, some Merlot stalks, 150g almonds, 130g dried pears, and 60g dried ...

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Abstract

The invention relates to the field of wine brewing, in particular to dry red wine capable of removing freckles and a brewing method thereof. The method includes: using mature Merlot, almond, dried snow pear, dried lemon peel, enzyme agent and the like to brew the dry red wine capable of removing freckles, to be more specific, using purple black Merlot with medium-sized clusters, tight fruit and rich grass flavor as the raw material of the wine, removing stems, soaking, airing, crushing, barreling for primary fermentation, fermenting after feeding sulfur dioxide, clarifying and distilling, and barreling and aging to obtain the dry red wine capable of removing freckles. The dry red wine capable of removing freckles has the advantages that the self-made enzyme agent is added into the dry red wine, so that the wine structure can be enriched, the wine is mellow and full in taste and lasting in aftertaste, and skin microcirculation can be promoted to intensify the freckle removing effect.

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 the effect of removing freckles. Background technique [0002] The scientific name of Merlot is Merlot (Merlot), also known as Merlot and Merlot juice. It is native to Bordeaux, France. This variety has strong cold resistance, drought resistance and thin tolerance, and is suitable for planting in sandy land or hillsides. It was introduced into my country in the 1980s and is commonly planted in Hebei, Shandong, Xinjiang and other places. It is a very popular variety. Excellent variety popular for making red wines. [0003] Meile ears are medium-sized, conical, with an average ear weight of 240 grams. The fruit is round, densely planted, purple-black, with juicy flesh, and the weight of 100 seeds is about 180 grams. Has a unique aroma of European strawberries. Merlot is composed of fruit stems, peels, fruit brushes, pulp and grape seeds. It...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 陈燕妮
Owner 陈燕妮