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Flower and fruit wine and preparation method thereof

A technology of flowers, fruits and liquor, which is applied in the field of wine making, can solve the problems affecting the quality of fermentation rate, achieve high medicinal value, balance nutrients and taste, and improve the effect of fermentation speed and quality

Inactive Publication Date: 2016-11-23
岑健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Plant polyphenols widely exist in plant flowers, fruits, stems, roots, shells and other parts. They are powerful antioxidants that can remove free radicals in the human body and have anti-cancer, anti-cancer and cancer-curing effects. During the brewing process of fruit wine, too much polyphenols will inhibit the yeast, affecting the fermentation rate and the quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 100 parts of durian peels, 100 parts of roses, 100 parts of jasmine flowers, 500 parts of grape peels, 2 parts of pectinase, 5 parts of cellulase and 1 part of lemon juice, mix well, place at 35°C for 6 hours, add 2000 parts of white wine and 10 parts of peach gum are sealed and soaked for 30 days, suck out the clarified wine liquid, squeeze out the wine liquid from the lees, filter it and mix it with the above wine liquid, which is the soaked wine liquid; shell and remove the core of fresh longan, take 3000 parts Longan pulp, crushed and steamed for 20 minutes, poured into a fermenter and cooled to 25°C, then added 3000 parts of grape pulp and 5 parts of yeast, leaving 1 / 2 of the volume, covered and ventilated, and fermented at 25°C. When the fermentation progresses to the third day, stir twice a day, ferment for 8 days, suck out the clarified wine liquid, squeeze out the wine liquid in the lees and mix it with the above wine liquid, which is fermented wine, and th...

Embodiment 2

[0023] Take 150 parts of durian peels, 150 parts of roses, 150 parts of jasmine flowers, 1000 parts of grape peels, 5 parts of pectinase, 10 parts of cellulase and 5 parts of lemon juice, mix them evenly, place them at 45°C for 4 hours, add 4000 parts of white wine and 15 parts of peach gum are sealed and soaked for 15 days, suck out the clarified wine liquid, squeeze out the wine liquid from the lees, filter it and mix it with the above wine liquid, which is the soaked wine liquid; shell and remove the core of fresh longan, take 5000 parts Longan pulp, crushed and steamed for 30 minutes, poured into a fermenter and cooled to 35°C, then added 5000 parts of grape pulp and 10 parts of yeast, leaving 1 / 3 of the volume, covered with a vent, and fermented at 35°C. On the second day of fermentation, stir 3 times a day, ferment for 5 days, and complete the first fermentation; mix soaked wine and fermented wine evenly at a ratio of 1:6, put in cans and leave 1 / 10 of the volume to seal,...

Embodiment 3

[0025] Take 130 parts of durian peels, 130 parts of roses, 130 parts of jasmine flowers, 800 parts of grape peels, 3 parts of pectinase, 8 parts of cellulase and 3 parts of lemon juice, mix well, place at 40°C for 5 hours, add 3000 parts of white wine and 13 parts of peach gum are sealed and soaked for 25 days, suck out the clarified wine liquid, squeeze out the wine liquid from the lees, filter it and mix it with the above wine liquid, which is the soaked wine liquid; shell and remove the core of fresh longan, take 4000 parts Longan pulp, crushed and steamed for 25 minutes, poured into the fermenter and cooled to 30°C, added 4000 parts of grape pulp and 7 parts of yeast, leaving 2 / 3 of the volume, covered with a vent, and fermented at 30°C. On the second day of fermentation, stir 3 times a day, ferment for 7 days, and complete the first fermentation; mix soaked wine and fermented wine evenly at a ratio of 1:5, put in cans and leave 1 / 10 of the volume to seal, and store at 19°C...

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Abstract

The invention discloses flower and fruit wine and a preparation method thereof, and belongs to the technical field of wine making. The flower and fruit wine is prepared by mixing steeping wine and fermented wine according to the weight ratio of 1: (4-6). The preparation method includes the steps: first, treating rose, jasmine, durian skins and grape skins by pectinase and cellulose, adding high-alcohol white spirit for steeping and rapidly dissolving effective components of plants in high-concentration alcohol; second, adding peach gum into the steeping wine with extremely high medicinal values and enough water solubility and viscidity and capable of increasing viscosity of the wine and improving taste; third, mixing and fermenting grape berries and longan fruits to make the wine with rich and mellow taste; finally, mixing the steeping wine and the fermented wine for secondary fermentation and aging. Nutrient components and the taste of the wine are effectively balanced, and the prepared flower and fruit wine has healthcare and beauty effects.

Description

【Technical field】 [0001] The invention relates to the technical field of wine making, in particular to a flower and fruit wine and a preparation method thereof. 【Background technique】 [0002] Plant polyphenols widely exist in plant flowers, fruits, stems, roots, shells and other parts. They are powerful antioxidants that can remove free radicals in the human body and have anti-cancer, anti-cancer and cancer-curing effects. During the brewing process of fruit wine, too much polyphenols will inhibit the yeast, affecting the fermentation rate and the quality of the wine. [0003] Wine is the most common fruit wine. Its mellow taste and rich nutrition are loved by the general public. Red wine is the best. Red wine is made from specific grape varieties. The whole fruit is crushed and put into a fermenter together. It is prepared through fermentation, second fermentation and aging. Its peel is rich in anthocyanins, tannins and resveratrol, all of which are polyphenols. Anthocyan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/02
Inventor 岑健
Owner 岑健
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