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Grapy sweet wine and preparation method thereof

A grape and liqueur technology, applied in the field of liqueur, can solve problems such as insufficient sugar content, dissolution, difficulty in mixing, and uncoordinated taste

Active Publication Date: 2016-07-27
董博性
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are difficulties in dissolving and mixing when adding sugar to high-grade wine, while mixing high-grade wine with wine with high sugar content has the disadvantages of uncoordinated taste and insufficient sugar content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In a specific embodiment of the present disclosure, a grape-flavored liqueur is produced by:

[0028] Put 100 kg of grape grains, 10 kg of grape stalks and 0.8 kg of small rice into a stainless steel fermenter;

[0029] Keep the temperature in the fermenter at the fermentation temperature, the fermentation temperature is 30°C, and the holding time is 20 hours;

[0030] Add 100 kg of homemade 52-degree rice wine into the fermenter;

[0031] Leaving the fermenter sealed for 20 days; and

[0032] The fermented product in the fermenter is filtered to obtain grape-flavored liqueur.

Embodiment 2

[0034] In another specific embodiment of the present disclosure, liqueur with grape flavor is produced by:

[0035] Put 0.5 kg of Fuan Jufeng grape grains and 2 grams of oatmeal into a 20L clay pot;

[0036] Keep the temperature in the fermenter at the fermentation temperature, the fermentation temperature is 33°C, and the holding time is 30 hours;

[0037] 0.75 kg of 42-degree Luzhou Laojiao Touqu Luzhou-flavor liquor is added to the fermenter;

[0038] Leaving the fermenter sealed for 28 days; and

[0039] The fermented product in the fermenter is filtered to obtain grape-flavored liqueur.

[0040] Using sweet wine and fortified wine (Lillet wine) made according to the above method, a double-blind test was carried out among 30 Chinese consumers who have a preference for drinking baijiu, and the following evaluation results were obtained:

[0041] Number of people who answered yes to the following questions

Example 1

Example 2

Lillet

"This wine ...

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PUM

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Abstract

The invention relates to a preparation method of grapy sweet wine. The preparation method includes putting grapes and distiller's yeast into a fermentation pot, keeping the temperature in the fermentation pot at the fermentation temperature of 25-38 DEG C, preferably, 28-32 DEG C, for 15-40 hours, preferably, 18-24 hours; adding baijiu with the alcohol content of not less than 15% into the fermentation pot; placing the fermentation pot hermetically for 10-30 days, preferably, 18-22 days; filtering ferments in the fermentation pot to obtain the grapy sweet wine. The invention further relates to the grapy sweet wine prepared according to the preparation method.

Description

technical field [0001] The present disclosure relates to the manufacture of rum, and more particularly to methods of making rum with a grape flavor and rum made according to the method. Background technique [0002] Sweet wine generally refers to wine containing more than 2.5% sucrose or glucose. The sugar in wine generally comes from the raw materials for brewing, that is, the sugar that exists in the raw materials for brewing, or the hydrolysis of starch or polysaccharides in the raw materials for brewing. [0003] During the winemaking process, sugar is gradually converted into alcohol, thereby increasing the alcohol content of the wine and reducing the sugar content of the wine. Therefore, generally fully fermented and / or distilled alcoholic beverages have very low sugar content. For example, common liquor, beer and wine on the market have low sugar content and no obvious sweet taste. [0004] In order to achieve the unique taste of high alcohol and high sugar content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203C12G3/04C12H6/00C12G1/02C12G2200/21
Inventor 董博性
Owner 董博性