Dry white wine and production method thereof

A technology for dry white wine and powder, applied in the field of dry white wine and its preparation, can solve the problems of small loss, short cycle and the like

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

[0012] Therefore, using dry white wine and roses as raw materials, it is very challenging to prepare a dry white wine with high e

Method used

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  • Dry white wine and production method thereof
  • Dry white wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] A kind of dry white wine, mainly prepares by the raw material of following parts by weight:

[0082] 125 parts of dry white wine, 30 parts of roses, 13 parts of modified dietary fiber, 7 parts of fructooligosaccharide, 7 parts of probiotic powder, 4 parts of lactose;

[0083] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0084] The dry white wine flavor type is rose flavor type.

[0085] The roses are fresh roses.

[0086] 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 adjus...

Embodiment 2

[0103] A kind of dry white wine, mainly prepares by the raw material of following parts by weight:

[0104] 100 parts of dry white wine, 20 parts of roses, 10 parts of modified dietary fiber, 5 parts of fructooligosaccharide, 5 parts of probiotic powder, 2 parts of lactose;

[0105] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0106] The dry white wine flavor type is rose flavor type.

[0107] The roses are dry roses;

[0108] The modified fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;

[0109] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 3:1:1:1.

[0110] The content of the probiotic live bacteria in the probiotic powder is: 6×10 12 cfu / g;

[0111] The probiotic powder is uniformly mixed by the following powders in parts by weight: 35 parts of Lactobacillus plantarum, 30...

Embodiment 3

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

[0122] 150 parts of dry white wine, 40 parts of roses, 16 parts of modified dietary fiber, 9 parts of fructooligosaccharide, 9 parts of probiotic powder, 6 parts of lactose;

[0123] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

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

[0125] The roses are fresh roses.

[0126] The modified fiber is obtained from inulin, apple fiber and wheat fiber through enzymatic hydrolysis;

[0127] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 5:3:3:2.

[0128] The probiotic live bacteria content of the probiotic powder is: 8×10 12 cfu / g;

[0129] The probiotic powder is uniformly mixed with the following powders by weight: 40 parts of Lactobacillus plantarum, 35 parts of Bifidobacteri...

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Abstract

The invention discloses dry white wine and a production method thereof. The dry white wine and the production method thereof have the advantages that dry white wine and rose are used as raw materials, laccase and diatomite are scientifically compounded under certain pH (2.5-4.0) to decolor rose sauce, and 88-92% of phenols and 93-97% of anthocyanidin in the rose sauce can be removed; 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, and temperature-changing fermentation and inoculation performed in several times are used to acquire the maximum accumulation of probiotics proliferation and functional metabolite; the high-pressure pulse electric field and ultrasonic technologies are combined with peroxyacetic acid to accelerate aging, the quality index of the obtained dry white wine is equivalent to the wine quality of existing fermentation type common dry white wine aged 8-10 years, and the method is good in aging effect, short in cycle, high in efficiency and good in color and taste stability.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a dry white 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, detoxi...

Claims

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Application Information

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