Preparation method of liqueur

A technique for dew wine and base wine, applied in the field of dew wine preparation, can solve the problems of long storage period, high time cost, slow association process between wine and fruit juice, etc., and achieves soft wine taste, shortened storage time, and obvious fruit fragrance. taste effect

Inactive Publication Date: 2016-10-05
伊犁肖尔布拉克酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has a long storage period, resulting in high time cost. At the same time, during the storage process, the association process of wine and fruit juice is relatively slow, and the effect is poor.

Method used

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  • Preparation method of liqueur

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This embodiment provides a kind of preparation method of dew wine, specifically carries out according to the following steps:

[0018] S101. Blending: Pour 10kg of apple juice into a blending tank, add base wine for blending, accurate measurement is required during blending, and the amount of base alcohol should be added according to the moisture content of the auxiliary materials during blending. The alcohol content of blending is about 1.5% vol; Use an air pump to stir for 5 hours during deployment;

[0019] S102. Clarification treatment and coarse filtration: add bentonite to the blended wine and let it stand naturally for 7 days, then filter with a diatomite filter, the amount of bentonite added is 0.6 g / L.

[0020] S103. Storage: after coarse filtration, physical and chemical data analysis is required every two days, and stored in a blending tank for 10 days at a storage temperature of 25°C;

[0021] S104. Heating: use a heater to heat until 5 minutes after boilin...

Embodiment 2

[0024] This embodiment provides a kind of preparation method of dew wine, specifically carries out according to the following steps:

[0025] S201. Blending: Pour 10kg of apple juice into a blending tank, add base wine for blending, accurate measurement is required during blending, and the amount of base alcohol should be added according to the moisture content of the auxiliary materials during blending. The blended alcohol content is about 20% vol; Use an air pump to stir for 5 hours during deployment;

[0026] S202. Clarification and coarse filtration: add bentonite to the blended wine and let it stand naturally for 7 days, then filter it with a diatomite filter, the amount of bentonite added is 1.2 g / L;

[0027] S203. Storage: After coarse filtration, it is required to analyze the physical and chemical data once every two days, and store it in a blending tank for 7 days at a storage temperature of 30°C;

[0028] S204. Heating: use a heater to heat to 8 minutes after boilin...

Embodiment 3

[0031] This embodiment provides a kind of preparation method of dew wine, specifically carries out according to the following steps:

[0032] S301. Blending: Pour 10kg of apple juice into a blending tank, add base wine for blending, the measurement must be accurate during blending, and the amount of base alcohol should be added according to the moisture content of the auxiliary materials during blending. The blended alcohol content is about 38% vol; Use an air pump to stir for 5 hours during deployment;

[0033] S302. Clarification treatment and coarse filtration: add bentonite to the blended wine and let it stand naturally for 7 days, then filter it with a diatomite filter, the amount of bentonite added is 1 g / L;

[0034] S303. Storage: After coarse filtration, physical and chemical data analysis is required every two days, and stored in a blending tank for 15 days at a storage temperature of 30°C;

[0035] S304. Heating: use a heater to heat until 6 minutes after boiling, s...

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Abstract

The invention discloses a preparation method of a liqueur. The preparation method comprises steps of mixing and blending base liquor and adjuvant materials, conducting clarifying treatment, conducting coarse filtration, conducting storage, conducting refined filtration and conducting re-storage, and further comprises a step of heating the stored liqueur between the step of conducting storage and the step of conducting refined filtration. The preparation method of the liqueur disclosed by the invention, which further comprises the step of heating the stored liqueur between the step of conducting storage and the step of conducting refined filtration, can promote better and rapider association of the base liquor and the adjuvant materials within a relatively short time, so that a storage time is shortened, and meanwhile, the prepared liqueur is soft in taste and is significant in delicate fragrance of fruits.

Description

technical field [0001] The invention relates to dew wine, in particular to a preparation method of dew wine. Background technique [0002] At present, the production of fruit juice blended wines on the market may cause uncoordinated taste and less soft body. The solution to take is to prolong the storage period. After placing for a long time, generally about three months, the wine and fruit juice are associated, and only then can it be packaged and listed. This way has a long storage period, resulting in higher time cost, and simultaneously in the storage process, the association process of wine and fruit juice is relatively slow, and the effect is relatively poor. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the preparation process of wine in the prior art, and to provide a method for preparing wine, through which the storage period can be shortened, thereby reducing the time cost, and the prepared wine access...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 黎贤书
Owner 伊犁肖尔布拉克酒业有限责任公司
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