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Method for reserving purple highland barley epidermis color in wine making technology

A technology of highland barley and color, which is applied in the field of preserving the skin color of purple highland barley in the brewing process, and can solve the problems that the skin color of purple highland barley cannot be preserved.

Inactive Publication Date: 2016-01-20
SHANGRI LA WINE CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the problem that the existing highland barley wine cannot retain the color of the purple highland barley skin, the present invention proposes a method for retaining the color of the purple highland barley skin in the brewing process

Method used

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  • Method for reserving purple highland barley epidermis color in wine making technology

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Embodiment 1

[0012] Example 1 : the method for keeping purple highland barley skin color in the brewing process of the present invention is characterized in that it is implemented in the following steps:

[0013] Pour 3 tons of peeled purple highland barley into a wheat soaking tank, soak the highland barley with 3.5 tons of pure water, adjust the pH value to 4 with citric acid, and add 1.38 g / L of citric acid. Soak for 24 hours. When the water level is found to be lower than the highland barley during the soaking process, add water until it covers the highland barley, and stir occasionally during the soaking process.

[0014] Fully stirring and separating the soaked liquid and highland barley to obtain barley soaking water, and adjusting the pH value of the barley soaking water to approach 4; extracting the purple highland barley anthocyanin extract after sterilizing the barley soaking water, which is ready for use;

[0015] With clear water soaking purple highland barley as 1# sample, t...

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Abstract

The invention relates to a method for reserving the purple highland barley epidermis color in the wine making technology and relates to the technical field of wine making methods. The method is characterized by comprising the following steps that by weight, 1 part of stripped purple highland barley is poured into a barley steeping tank and steeped with 1-1.5 parts of pure water, and the pH value is adjusted to be 3.5-4.5 through citric acid; after steeping is carried out for 24 hours, the sufficiently-steeped liquid and the barley are fully stirred and separated to obtain barley steeping water, the barley steeping water is sterilized, and then a purple barley anthocyanin extracting solution is obtained through extraction; the purple highland barley anthocyanin extracting solution is added to highland barley fermented mash or added in subsequent blending, and highland barley fermented wine with the purple red color is made. By means of the method, the perfect color of highland barley natural pigment can be reserved in the highland barley fermented wine, and the healthcare function of anthocyanin in the highland barley is fully utilized.

Description

technical field [0001] The invention relates to the technical field of wine production methods, in particular to a method for retaining the skin color of purple highland barley in the wine making process. Background technique [0002] Highland barley dry wine has a unique aroma and extremely mellow body, which can leave an unforgettable feeling. The taste is characterized by strong aroma, mellow, round, delicate, long aftertaste, typical and unique. [0003] The natural pigment contained in purple barley is cyanidin, which is not only a safe and beautiful natural edible red pigment, but also has important physiological functions such as antibacterial, anti-aging, and reducing the incidence of cancer and cardiovascular diseases. The main function of anthocyanins is to scavenge free radicals. Many diseases related to old age, such as heart disease, cancer, wrinkles, eye diseases, Parkin's disease and Alzheimer's Alzheimer's disease, etc., are all related to free radicals. of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 舒世平曹建宏黄正兴曹海阔
Owner SHANGRI LA WINE CO LTD
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