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Strong-flavor dry white aromatized wine and method for preparing same

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

Inactive Publication Date: 2016-06-15
邵素英
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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 challenging to prepare a Luzhou-flavored 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. very strong

Method used

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  • Strong-flavor dry white aromatized wine and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] A kind of Luzhou-flavored 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 rose, 13 parts of modified dietary fiber, 13 parts of fructooligosaccharide, 13 parts of probiotic powder, 13 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 min...

Embodiment 2

[0104] A kind of Luzhou-flavored 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, 10 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 part...

Embodiment 3

[0122] A kind of Luzhou-flavored 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, 16 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 plant...

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Abstract

The invention discloses strong-flavor dry white aromatized wine and a method for preparing the same. The strong-flavor dry white aromatized wine and the method have the advantages that the strong-flavor dry white aromatized wine is made of dry white wine and flos rosae rugosae, flos rosae rugosae jam is decolorized by the aid of scientifically compounded laccase and diatomaceous earth under the condition of certain pH (potential of hydrogen) values (of 2.5-4.0), and 88-92% of phenols and 93-97% of anthocyanidin in the flos rosae rugosae jam can be removed; low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, so that functional substances and aroma components in the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, and proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes; aging can be accelerated by the aid of the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, accordingly, quality indexes of the strong-flavor dry white aromatized wine are equivalent to the vinosity of existing fermentation type common dry white wine which is aged for 8-10 years, good aging effects can be realized, the method is short in period and high in efficiency, and the strong-flavor dry white aromatized wine is good in color and taste stability.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a Luzhou-flavored 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 o...

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
CPCC12G1/00C12G2200/05
Inventor 邵素英
Owner 邵素英
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