Compound fragrance type wine and production method thereof

A compound flavor type and wine technology, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of developing and utilizing passion fruit drinks, the lack of nutritional value of grapes, and the taste of grapes. Sour and astringent problems can be overcome to achieve the effect of overcoming rough taste, refreshing and smooth taste, and full-bodied wine

Inactive Publication Date: 2016-12-14
广西中天领御酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems that the direct consumption of grape fruit tastes sour and difficult to enter, the nutritional value of grape grapes cannot be reasonably developed and utilized, and the problem that the passion fruit drink is relatively simple, to provide a compound flavor wine and its Production Method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Picking: picking fresh and ripe, disease-free, no rotten fruit grapes, sorting and removing the stems of the wool grapes, and then cleaning the sorted wool grapes; picking ripe, mildew-free passion fruit, It is cleaned;

[0024] (2) Pretreatment: Put 80kg of wild grape fruit at a temperature of 1℃ for 3h; then put the fruit of wild grape at 45℃ for 1h, repeat this step 5 times; squeeze 30kg of passion fruit into passion fruit juice ;

[0025] (3) Primary fermentation: crush the pretreated wool grapes to prepare wool grape juice, add 25kg of sucrose and passion fruit juice to the wool grape juice, seal the fermentation for 3 days, stir once every 1 day, the fermentation temperature is 25 ℃, get the primary Fermentation broth

[0026] (4) Post-fermentation: Add 3kg of yeast to the primary fermentation broth, control the fermentation temperature to 18℃, and the fermentation time is 10 days. Stir once every 3 days to let it ferment evenly. After the fermentation, pour 6kg of...

Embodiment 2

[0031] (1) Picking: picking fresh and ripe, disease-free, no rotten fruit grapes, sorting and removing the stems of the wool grapes, and then cleaning the sorted wool grapes; picking ripe, mildew-free passion fruit, It is cleaned;

[0032] (2) Pretreatment: Put 100kg of wild grape fruits at a temperature of 15℃ for 3h; then put the wild grapes at 25℃ for 4h, repeat this step 8 times; squeeze 50kg of passion fruit into passion fruit juice ;

[0033] (3) Primary fermentation: The pretreated wool grapes are crushed to prepare wool grape juice, 40kg of sucrose and passion fruit juice are added to the wool grape juice, sealed and fermented for 5 days, stirring once every 1 day, and the fermentation temperature is 20℃ to obtain the primary Fermentation broth

[0034] (4) Post-fermentation: add 5kg of yeast to the primary fermentation broth, control the fermentation temperature at 15°C, and the fermentation time is 15 days. Stir once every 3 days to let it ferment evenly. After the fermen...

Embodiment 3

[0039] (1) Picking: picking fresh and ripe, disease-free, no rotten fruit grapes, sorting and removing the stems of the wool grapes, and then cleaning the sorted wool grapes; picking ripe, mildew-free passion fruit, It is cleaned;

[0040] (2) Pretreatment: Place 90kg of wild grape fruits at a temperature of 10°C for 4 hours; then place the wild grape fruits at 35°C for 2 hours, repeat this step 13 times; squeeze 40 kg of passion fruit into passion fruit juice ;

[0041] (3) Primary fermentation: the pretreated wool grapes are crushed to prepare wool grape juice, 35kg of sucrose and passion fruit juice are added to the wool grape juice, sealed and fermented for 4 days, stirring once every 1 day, the fermentation temperature is 22 ℃, to obtain the primary Fermentation broth

[0042] (4) Post-fermentation: Add 3kg of yeast to the primary fermentation broth, control the fermentation temperature to 16°C, the fermentation time is 13 days, and stir once every 3 days to let it ferment eve...

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PUM

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Abstract

The invention discloses compound fragrance type wine and a production method thereof. The compound fragrance type wine is produced by, by weight, 80-100 parts of downy grapes, 30-50 parts of passion fruits, 25-40 parts of cane sugar, 6-15 parts of cold boiled water and 3-5 parts of saccharomycetes. The production method includes: temperature change processing is conducted on the fresh and mature downy grapes, then crushing is performed to make downy grape juice, the cane sugar and the passion fruits are added into the downy grape juice, sealed fermentation is performed, and then post-fermentation, clarification, aging and sterilization are performed to obtain the compound fragrance type wine. The compound fragrance type wine and the production method thereof have the advantages that the process and process parameters adopted by the compound fragrance type wine make the produced wine retain the fragrance characteristic of the wild downy grapes, a natural value is kept, the defects of rough taste and bitter aftertaste are overcome, and various fragrance of the passion fruits is also added to allow the wine to have compounded fragrance; the sealed fermentation is performed in the fermentation process, and the production process is simplified.

Description

Technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and specifically relates to a compound aroma wine and a preparation method thereof. Background technique [0002] Wool grapes contain 18 kinds of amino acids, multiple vitamins and more than 20 kinds of trace elements necessary for the human body such as strontium and iodine, and SOD anti-aging elements with a content of up to 910 units per gram, and are the best raw materials for wine making. People between 18-50 years old can consume 100g of grapes a day to meet their daily needs for calcium, potassium, magnesium and iron. However, wild grapes have the problems of low sugar content, high acid content, rough taste and bitter aftertaste, making the grapes unreasonable. [0003] Passion fruit is rich in amino acids, multiple vitamins, carotenoids, superoxide dismutase, selenium and various trace elements required by the human body. It tastes sweet and sour and has ref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
CPCC12G1/02
Inventor 罗炳初罗文吴永革
Owner 广西中天领御酒业有限公司
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