Jasmine-flavored wine

A technology for flavoring wine and jasmine, which is applied in the field of wine to achieve the effects of high alcohol concentration, good taste and mellow wine taste

Inactive Publication Date: 2016-05-18
何婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Amino acids, vitamins, minerals and other nutrients needed by the human body, but the taste of wine is relatively conventional and not many, which cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of jasmine-flavored wine, is made up of following raw material by weight: 13 parts of jasmine, 200 parts of grapes, 20 parts of white granulated sugar, 10 parts of honey, it is made through the following steps:

[0019] (1) Choose fresh grapes, wash them and put them in a glass container,

[0020] (2) After mashing the grapes, add white granulated sugar and distiller's mother, keep the room temperature at 15°C for fermentation, and ferment for 25 days;

[0021] (3) Open the lid of the glass container, stir twice a day with a stirrer, press the floating peel into the foam, and place until the solid and liquid start to separate;

[0022] (4) The time for the second fermentation is when the solid and liquid are separated for 5 days, the residue sinks, the peel floats up, and the wine is turbid. After standing for about a week, the wine starts to become turbid and becomes clear;

[0023] (5) Filter the clarified liquor and residue with a filter,

[0024] (6) Extrac...

Embodiment 2

[0027] A kind of jasmine-flavored wine, is made up of the raw material of following parts by weight: 14 parts of jasmine, 260 parts of grapes, 35 parts of white granulated sugar, 13 parts of honey, and it is made through the following steps:

[0028] (1) Choose fresh grapes, wash them and put them in a glass container,

[0029] (2) After crushing the grapes, add white granulated sugar and distiller's mother, keep the room temperature at 18°C ​​for fermentation, and ferment for 28 days;

[0030] (3) Open the lid of the glass container, stir twice a day with a stirrer, press the floating peel into the foam, and place until the solid and liquid start to separate;

[0031] (4) The time for the second fermentation is when the solid and liquid are separated for 6 days, the residue sinks, the peel floats up, and the wine is turbid. After standing for about a week, the wine starts to become turbid and becomes clear;

[0032] (5) Filter the clarified liquor and residue with a filter, ...

Embodiment 3

[0036] A jasmine-flavored wine is made up of the following raw materials in parts by weight: 15 parts of jasmine, 300 parts of grapes, 50 parts of white granulated sugar, and 15 parts of honey, which is produced through the following steps:

[0037] (1) Choose fresh grapes, wash them and put them in a glass container,

[0038] (2) After crushing the grapes, add white granulated sugar and distiller's mother, keep the room temperature at 25°C for fermentation, and ferment for 30 days;

[0039] (3) Open the lid of the glass container, stir twice a day with a stirrer, press the floating peel into the foam, and place until the solid and liquid start to separate;

[0040] (4) The time for the second fermentation is when the solid and liquid are separated for 7 days, the residue sinks, the peel floats up, and the wine is turbid. After standing for about a week, the wine starts to become turbid and becomes clear;

[0041] (5) Filter the clarified liquor and residue with a filter,

...

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PUM

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Abstract

The invention discloses a jasmine-flavored wine, which is composed of the following raw materials (by weight): 2-4 parts of Chinese yam, 6-10 parts of angelica dahurica, 2-5 parts of liquorice, 2-3 parts of moutan bark, 3-8 parts of mint, 6-12 parts of dried orange peel, 10-18 parts of fresh jasmine flower, 80-100 parts of glutinous rice and 2-5 parts of distiller's yeast. The jasmine-flavored wine provided by the invention has faint scent, has efficacy of promoting digestion and improving appetite, has mellow mouthfeel, has good curative effect, has no side effect if taken for a long time, and is suitable for the elderly population.

Description

technical field [0001] The invention relates to a wine, in particular to a jasmine wine. Background technique [0002] In China, the culture of wine has a long history, and wine is divided into liquor, wine, rice wine, rice wine, etc. Compared with other [0003] In terms of wine types, wine is rich in nutrition, simple in production process, and low in pure sweetness, so it is deeply loved by people. Wine contains [0004] Amino acids, vitamins, minerals and other nutritional components needed by the human body, but the taste of wine is more conventional, not many tastes, can not meet people's needs. Contents of the invention [0005] The purpose of the invention is to solve the above problems, and the invention discloses a jasmine-flavored wine. [0006] In order to achieve the above object, the present invention provides the following technical proposal: a jasmine-flavored wine, consisting of the following raw materials in parts by weight: 13-15 parts of jasmine, 200...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 何婷
Owner 何婷
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