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Dry red wine and production method thereof

A technology of dry red wine and powder, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., and can solve the problems of low utilization rate of active ingredients and large loss of rose aroma components, etc.

Inactive Publication Date: 2016-06-08
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned disclosed patent uses dried rose petals as raw materials, which are made by rehydrating at 50°C, crushing at room temperature, and rubber milling at room temperature. The fragrance components of roses still lose a lot and the utilization rate of active components is low.

Method used

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  • Dry red wine and production method thereof
  • Dry red wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] A kind of dry red wine, mainly prepares by the raw material of following parts by weight:

[0080] 85 parts of dry red wine, 40 parts of roses, 13 parts of modified dietary fiber, 13 parts of honey, 7 parts of probiotic powder, 4 parts of lactose;

[0081] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0082] The dry red wine flavor type is rose flavor type.

[0083] The roses are fresh roses.

[0084] The modified dietary fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;

[0085] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 4:2:2:1.

[0086] The content of the probiotic live bacteria in the probiotic powder is: 7×10 12 cfu / g;

[0087] The probiotic powder includes the following probiotic powder: Lactobacillus plantarum, Bifidobacterium bifidum, B.infantis, B.longum...

Embodiment 2

[0100] A kind of dry red wine, mainly prepares by the raw material of following parts by weight:

[0101] 70 parts of dry red wine, 30 parts of roses, 10 parts of modified dietary fiber, 10 parts of honey, 5 parts of probiotic powder, 2 parts of lactose;

[0102] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0103] The dry red wine flavor type is rose flavor type.

[0104] The roses are dried roses;

[0105] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber at a mass ratio of 6:3:1, adding water five times its mass, and ultrasonically extracting at room temperature 200W and 37KHz for 13min , and then under the conditions of electric field strength 30kV / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 13 minutes; use lactic acid to adjust the pH value to ...

Embodiment 3

[0121] A kind of dry red wine, mainly prepares by the raw material of following parts by weight:

[0122] 100 parts of dry red wine, 50 parts of roses, 16 parts of modified dietary fiber, 16 parts of honey, 9 parts of probiotic powder, 6 parts of lactose;

[0123] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0124] The dry red wine flavor type is rose flavor type.

[0125] The roses are fresh roses.

[0126] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber in a mass ratio of 5:2:1, adding water three times its mass, and ultrasonically extracting at room temperature at 100W and 35KHz for 10min , and then under the conditions of electric field intensity 20kV / cm, pulse time 300μs, and pulse frequency 200Hz, conduct high-voltage pulse electric field treatment for 10 minutes; use lactic acid to adjust the pH val...

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Abstract

The invention discloses dry red wine and a production method thereof. The dry red wine and the production method thereof have the advantages that red white wine and rose are used as raw materials; low-temperature extracting technologies such as high-pressure pulse electric field, microwave, ultrasonic and biological enzymolysis are organically combined, and the functional substances and fragrance components in the rose can be kept to the maximum extent; probiotics such as functional lactobacillus plantarum are used as the fermenting agents, temperature-changing fermentation and inoculation performed in several times are used to acquire the maximum accumulation of probiotics proliferation and functional metabolite, and the malic acid in the dry red wine can be further converted into lactic acid so as to eliminate the sourness of the dry red wine and increase the taste, healthcare function and wine body stability of the dry red wine; the high-pressure pulse electric field and ultrasonic technologies are combined with peroxyacetic acid to accelerate aging, the quality index of the obtained dry red wine is equivalent to the wine quality of existing fermentation type common dry red wine aged 8-10 years, and the method is good in aging effect, short in cycle and high in efficiency.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a dry red wine and a preparation method thereof. Background technique [0002] Rose is the petal of Rosarugosa Thunb open flower, warm in nature, sweet in taste, slightly bitter, mainly produced in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongolia and other provinces (regions). In addition to its ornamental value, roses have many uses. Modern medicine shows that roses contain more than 300 kinds of chemical components, including substances that are beneficial to beauty such as quercetin, fatty oils containing essences, and organic acids; Elimination of free radicals, anti-oxidative activity, anti-thrombotic, anti-cancer, anti-inflammatory, anti-bacterial, immune regulation, lowering blood fat and preventing heart disease; flowers also contain 18 kinds of amino acids and trace elements needed by the human body, which have the functions of relieving boredom, detoxify...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
CPCC12G1/00
Inventor 李建树李政
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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