Flavored dry white wine and preparation method thereof

A technology for dry white wine and fragrant wine, which is applied in the field of dry white scented wine and its preparation, and can solve the problems of small loss and short cycle

Inactive Publication Date: 2016-06-15
NINGXIA YUFENG TECH CO LTD
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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 aromatized wine with high extraction rate of active ingredients of roses, low loss, short cycle, high efficiency, active ingredients of roses and fragrance.

Method used

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  • Flavored dry white wine and preparation method thereof
  • Flavored dry white wine and preparation method thereof
  • Flavored dry white wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] A dry white flavored wine, mainly prepared from the following raw materials in parts by weight:

[0083] 125 parts of dry white wine, 30 parts of roses, 13 parts of modified dietary fiber, 13 parts of fructooligosaccharide, 13 parts of probiotic powder, 4 parts of lactose;

[0084] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0085] The dry white wine flavor type is rose flavor type.

[0086] The roses are fresh roses.

[0087] 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...

Embodiment 2

[0104] A dry white flavored wine, mainly prepared from the following raw materials in parts by weight:

[0105] 100 parts of dry white wine, 20 parts of roses, 10 parts of modified dietary fiber, 10 parts of fructooligosaccharide, 10 parts of probiotic powder, 2 parts of lactose;

[0106] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0107] The dry white wine flavor type is rose flavor type.

[0108] The roses are dried roses;

[0109] The modified fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;

[0110] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 3:1:1:1.

[0111] The content of the probiotic live bacteria in the probiotic powder is: 6×10 12 cfu / g;

[0112]The probiotic powder is uniformly mixed by the following powders in parts by weight: 35 parts of Lactobacillus planta...

Embodiment 3

[0122] A dry white flavored wine, mainly prepared from the following raw materials in parts by weight:

[0123] 150 parts of dry white wine, 40 parts of roses, 16 parts of modified dietary fiber, 16 parts of fructooligosaccharide, 16 parts of probiotic powder, 6 parts of lactose;

[0124] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0125] The dry white wine flavor type is rose flavor type.

[0126] The roses are fresh roses.

[0127] The modified fiber is obtained from inulin, apple fiber and wheat fiber through enzymatic hydrolysis;

[0128] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 5:3:3:2.

[0129] The probiotic live bacteria content of the probiotic powder is: 8×10 12 cfu / g;

[0130] The probiotic powder is uniformly mixed with the following powders by weight: 40 parts of Lactobacillus plantarum, 35 parts of Bifidob...

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Abstract

The invention discloses a dry white scented wine and a preparation method thereof. Using dry white wine and roses as raw materials, scientifically compound laccase and diatomaceous earth at a certain pH value (2.5-4.0) to process the rose sauce Decolorization can remove 88-92% of phenols and 93-97% of anthocyanins in rose sauce; organically combine low-temperature extraction technologies such as high-voltage pulse electric field, microwave, ultrasound, and biological enzymatic hydrolysis to preserve roses to the greatest extent Functional substances and aroma components of flowers; using probiotics such as functional Lactobacillus plantarum as starter, variable temperature fermentation and batch inoculation can maximize the proliferation of probiotics and the maximum accumulation of functional metabolites; the high-voltage pulse Combined aging with electric field, ultrasonic technology and peracetic acid, the quality index of dry white flavored wine obtained is equivalent to the quality of existing fermented ordinary dry white wine aged for 8-10 years, with good aging effect, short cycle and high efficiency , color and taste stability.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12R1/25C12R1/46C12R1/245C12R1/225C12R1/01
CPCC12G1/00
Inventor 邵素英
Owner NINGXIA YUFENG TECH CO LTD
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