Brewing process of cao-apricot sparkling wine

A sparkling wine and process technology, applied in the preparation of alcoholic beverages, microorganism-based methods, microorganisms, etc., can solve the problem of single application direction of Cao Xing, and achieve a clear and transparent appearance, high content of phenolic compounds, and strong aroma. Effect

Inactive Publication Date: 2016-05-11
刘世东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to: provide a kind of brewing process of cao apricot

Method used

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Examples

Experimental program
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Embodiment 1

[0031] A brewing process of Cao Xing sparkling wine includes the following steps:

[0032] 1) Sorting and cleaning; choose fully mature, complete, and no rot, pests and diseases; clean with pure water and drain;

[0033] 2) Baking: After mechanically removing the core, bake the apricot meat with hot air at 180~280℃ for 10~50 minutes, and bake until the water content is ≤25%;

[0034] 3) Smoked and roasted: Smoked and roasted apricot with peat, the amount of peat is 0.05~0.2kg / kg of apricot; Peat smoked and roasted can increase the content of phenolic compounds in Cao apricot;

[0035] 4) Extraction: The smoked and roasted apricot meat is extracted twice with edible alcohol, the first time is extracted with 30-50% alcohol which is 2-10 times the weight of apricot meat for 1-7 days, and the second time is extracted with apricot meat weight 2 ~10 times 50-75% alcohol extraction for 1-7 days, the two extracts are combined to obtain apricot meat extract wine for later use; alcohol extracti...

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PUM

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Abstract

The invention discloses a brewing process of cao-apricot sparkling wine. The brewing process comprises the following steps: sorting, washing, baking, flue curing, extracting, liquid fermenting, semi-solid fermenting, catalytically aging, storing, blending, aging, filling gas and filling apricot flesh which is used as a raw material. By adopting the baking and flue curing with peat, the fragrance and the phenol content are increased; by adopting the alcohol extraction, the alcohol-soluble active ingredients and nutrients of the apricot flesh can be conveniently extracted; by adopting the adsorption treatment, impurities causing bad flavor are removed, so that the fragrance and the flavor of the wine are greatly improved; the apricot flesh residue and liquid fermented precipitates are mixed and fermented, so that the resource of the apricot flesh is sufficiently utilized, not only is the cost saved, but also the economic benefit is increased, and the environmental pollution is avoided; by virtue of storage, blending and aging, the wine is mature, tender and soft. The apricot flesh sparkling wine is clear, transparent, strong in fruit fragrance, moderate in acid and sweetness, exquisite in foam and pleasant in taste and has the unique flavor of apricot flesh wine.

Description

Technical field [0001] The invention belongs to the technical field of health wine brewing, and specifically relates to a brewing process of Cao Xing sparkling wine. Background technique [0002] Cao Xing is a common apricot belonging to the genus Apricot of the Rosaceae. The fruit of Cao Xing is medium and large, oblate, with a longitudinal diameter of 3.94 cm and a transverse diameter of 4.1 cm. The average fruit weight is 35 grams, and the large fruit weighs 62.5 grams; the sutures are medium and deep, the flesh is asymmetrical, the top is relatively concave, and the top depression is medium deep , The fruit top is round, the style remains, the stem is deep and narrow; the peel background color is orange-yellow, the sunny side is bright red, the skin is thin, medium and tough, and the hair is less; the flesh is orange-yellow, the texture is soft and dense, and the fiber is extremely Less, consistent maturity, more serum, sweet taste and strong aroma. Cao Xing pulp contains 1...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H1/16C12R1/865C12R1/72C12R1/645C12H6/02
CPCC12G3/02C12G3/04C12H1/16C12H6/02
Inventor 刘世东
Owner 刘世东
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