Brier grape enzyme beverage and brewing process thereof

A thorn grape and process technology, which is applied in the field of thorn grape enzyme beverage and its brewing process, can solve problems such as insufficiency, and achieve the effects of easy implementation, perfect brewing results, and simple process flow

Inactive Publication Date: 2016-09-07
湖南湘易源酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Can not meet people's demand for grape deep enzyme drink

Method used

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  • Brier grape enzyme beverage and brewing process thereof
  • Brier grape enzyme beverage and brewing process thereof
  • Brier grape enzyme beverage and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Raw materials (grape sorting:)

[0042] The raw materials for winemaking are thorny grapes from Hunan, China. The thorny grapes that enter the processing point must be carefully sorted again by hand. The ears are in direct contact with the land, and the equipment used to transport the grapes must be non-toxic and tasteless to ensure that the fresh fruits will not be crushed. The grapes are picked quantitatively according to the processing volume of the day, and the cut grapes must not be stored in the field or at the processing site for more than 24 hours.

[0043] 2. Destemming and crushing:

[0044] The grape berries are separated from the stems with a destemmer crusher, while the crushed pulp is immediately pumped into the fermenter. The purpose of destemming and crushing is to reduce the low-quality tannins in the fruit stems, enter the fermentation liquid, reduce the smell of the fruit stems, reduce the sense of astringency, and make the peels rupture and the j...

Embodiment 2

[0052] On the basis of embodiment 1, further comprising steps 7-12:

[0053] 7. Separation by pressing

[0054] On the 140th-150th day of fermentation (ie the end of the third stage of fermentation), the grape skins are separated from the sediment.

[0055] 8. Aging and clarification

[0056] Continue to age the fermented liquid after fermentation and separation, pay attention to the changes in temperature and specific gravity, keep the temperature below 28°C, and remove the sediment by pouring tanks (barrels) (3-4 times a year depending on the situation).

[0057] 9. Cold and stable treatment

[0058] Freeze naturally in winter or process with a freezer in other seasons. To let the fermented liquid go through the freezing of the winter stage, it is to cool the grape fermented liquid to minus 4-5°C (the critical value of the freezing point), and keep it at this temperature for a period of time (usually 7-10 days, depending on the effect), so that The turbidity sinks, the c...

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PUM

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Abstract

The invention discloses a brier grape enzyme beverage and a brewing process thereof. The brier grape enzyme beverage brewed by adopting the brewing process has bright color and luster, has a fresh and pleasant natural aroma, brings delighted feeling, is palatable in sweetness and sourness, contains rich nutrients and physiological active substance contents, has the quality characteristics significantly different from enzyme beverages brewed by mixed fruit juice and other brier grape beverages produced by other processes, and has a unique style.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable fermented drinks, and relates to a thorn grape enzyme drink and a brewing process thereof. Background technique [0002] The world's wine grapes mostly use Eurasian populations, American populations, etc. At present, most of the wine grape varieties planted in my country belong to Eurasian populations native to Europe. East Asian populations mainly originated from my country, and the more important wild resources include V. amurensis Rupr., V. pentagona, and V. davidii. Most of the traditional wines are brewed from Eurasian grapes, which form the inherent characteristics of Westerners in terms of color, aroma, and taste, but fail to reflect the national characteristics of China. China is rich in wild grape resources, which have been developed and utilized. What is used in wine processing is limited to the mountain grapes in the northeast and the hairy grapes in Guangxi, and it is stil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00
Inventor 石曙光石曙明
Owner 湖南湘易源酒业有限公司
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