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Making method of Vitis davidii wine

A technology of thorny wine and thorny grapes, which is applied in the field of food processing, can solve the problems such as unsatisfactory, achieve the effect of low cost, good use effect, and avoid contamination of miscellaneous bacteria

Inactive Publication Date: 2017-02-22
晴隆县绿源食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dry red wine brewed by traditional crafts is mostly characterized by astringency and heavy taste, which cannot meet people's various needs for fresh and refreshing taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of brewing method of thorn wine, comprises the steps:

[0016] (1) Material selection: select 180Kg of wild thorny grapes with bright color and no pests and diseases, remove residual fruit, immature fruit, and fruit stalk, and set aside;

[0017] (2) Rinse the prickly grapes obtained in step (1) with clean water, drain, and crush with clean hands. While crushing, add 36 Kg of sugar and 0.54 Kg of yeast, stir well, and set aside;

[0018] (3) Fermentation: Pour the mixture obtained in step (2) into the fermenter, seal the mouth of the barrel with a plastic film and tie the sealed plastic film tightly with a rubber band, and then move the fermenter to a temperature of 26°C Fermentation is carried out in the fermentation room for 11 days, during which the slag is stirred on the 4th day until the fermentation is completed;

[0019] (4) Filter wine: Filter the wine that has been fermented in step (3) through a filter to obtain the obtained wine.

Embodiment 2

[0021] A kind of brewing method of thorn wine, comprises the steps:

[0022] (1) Material selection: select 190 kg of wild thorny grapes with bright color and no pests and diseases, remove residual fruit, immature fruit, and fruit stalk, and set aside;

[0023] (2) Rinse the prickly grapes obtained in step (1) with clean water, drain, and crush with clean hands. While crushing, add 38 Kg of sugar and 0.57 Kg of yeast, stir well, and set aside;

[0024] (3) Fermentation: Pour the mixture obtained in step (2) into the fermenter, seal the mouth of the barrel with a plastic film and tie the sealed plastic film with a rubber band, and move the fermenter to a temperature of 28°C Fermentation is carried out in the fermentation room for 12 days, during which the slag is stirred on the 3rd day until the fermentation is completed;

[0025] (4) Filter wine: Filter the wine that has been fermented in step (3) through a filter to obtain the obtained wine.

Embodiment 3

[0027] A kind of brewing method of thorn wine, comprises the steps:

[0028] (1) Material selection: choose 200 kg of wild thorny grapes with bright color and no pests and diseases, remove residual fruit, immature fruit and fruit stalk, and set aside;

[0029] (2) Rinse the prickly grapes obtained in step (1) with clean water, drain, and crush with clean hands. While crushing, add 40Kg of sugar and 0.6Kg of yeast, stir evenly, and set aside;

[0030] (3) Fermentation: Pour the mixture obtained in step (2) into the fermenter, seal the mouth of the barrel with a plastic film and tie the sealed plastic film tightly with a rubber band, and then move the fermenter to a temperature of 30°C Fermentation is carried out in the fermentation room for 11 days, during which the slag is stirred on the second day until the fermentation is completed;

[0031] (4) Filter wine: Filter the wine that has been fermented in step (3) through a filter to obtain the obtained wine.

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PUM

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Abstract

The invention discloses a making method of Vitis davidii wine. The making method comprises steps as follows: (1) material selection: 180-200 parts of wild Vitis davidii with bright color and without pest and disease damage are selected, and defected fruits, immature fruits and stems are rejected for later use; (2) pretreatment: the Vitis davidii obtained in step (1) is cleaned with clear water, drained and crushed with clean hands, 36-40 parts of white sugar and 0.54-0.6 parts of yeast are added during crushing, and the mixture is evenly stirred for later use; (3) fermentation: the mixture obtained in step (2) is poured into a fermentation barrel, the barrel opening is sealed with a plastic film, the plastic film sealing the barrel opening is fastened with rubber bands, the fastened fermentation barrel is moved into a fermentation room for fermentation for 11-13 days, and residue stirring is performed from the second day to the fourth day until fermentation is finished; (4) wine filtration: completely fermented wine in step (3) is filtered through a filter, and the Vitis davidii wine is made. The made wine has the strong fruit fragrance and tastes mellow, full and pleasant.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for brewing thorn wine. Background technique [0002] Prickly grape (scientific name: Vitis davidii var. davidii) is a variety of Vitis viticae. Woody vine of grape family. It is produced in Qinling Mountains, Funiu Mountains and other provinces, autonomous regions and cities to the south. The thorn grape has the largest fruit among wild grapes, and is a valuable material for vertical greening and grape cross breeding. Branchlets of this species are glabrous and have prickles, which are well distinguished from other species of this genus. Adapt to high temperature and humid conditions, and have a certain ability to resist diseases and insect pests; the root is used for medicine, which can cure muscle and bone pain. [0003] The world's wine grapes mostly use Eurasian populations, American populations, etc. At present, most of the wine grape variet...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/865
CPCC12G1/0203
Inventor 易洪芳严兴龙蒋万艳张万荭
Owner 晴隆县绿源食品科技有限责任公司
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