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Fruit wine and preparation method thereof

A technology of fruit wine and Daqu wine, which is applied in the field of wine making, can solve the problems of high alcohol content, heavy medicinal taste, and poor taste, and achieve the effect of rich vitamin C and unique taste

Inactive Publication Date: 2017-02-22
覃泉芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the gradual deepening of people's health awareness, wines with health care effects are currently hot in the field of wines, but there are few wine products that have health effects and good taste at the same time. However, health wines prepared by existing methods However, the characteristics of the wine have not yet got rid of the disadvantages of high alcohol content, poor taste, strong medicinal taste, etc. that are not suitable for women to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of fruit wine, comprising the following steps:

[0017] (1) Material selection: select fresh prickly pears with bright color and no pests and diseases, wash, peel, and set aside;

[0018] (2) Prepare Rosa roxburghii Concentrate:

[0019] a. Soak the Rosa roxburghii obtained in step (1) in 4 times the weight of Daqu wine for 33 days, so as to fully extract the material components of Rosa roxburghii, obtain the soaking liquid, and set aside;

[0020] b. Add 0.2Kg of dry yeast to the soaking liquid and store at 26°C for 56 days at low temperature, so that the post-fermentation biochemical reaction occurs and the aroma of fermented wine is produced. After the aging is over, drain the prickly pear in the soaking liquid Take it out, and the remaining liquid is the prickly pear concentrate;

[0021] (3) Mixing: mix 10Kg of Daqu liquor with 5Kg of Rosa roxburghii extract, and set aside;

[0022] (4) Aging, filtering, and refrigeration: put the mixed wine...

Embodiment 2

[0024] A preparation method of fruit wine, comprising the following steps:

[0025] (1) Material selection: select fresh prickly pears with bright color and no pests and diseases, wash, peel, and set aside;

[0026] (2) Prepare Rosa roxburghii Concentrate:

[0027] a. Soak the Rosa roxburghii obtained in step (1) in 3 times the weight of Daqu wine for 34 days, so that the material components of Rosa roxburghii are fully extracted, and the soaking liquid is obtained for subsequent use;

[0028] b. Add 0.15Kg of dry yeast to the soaking liquid and store at 27°C for 54-56 days at low temperature, so that the post-fermentation biochemical reaction will occur and the aroma of fermented wine will be produced. After aging, drain the prickly pear in the soaking liquid Take out the dry liquid, and the remaining liquid is the prickly pear concentrate;

[0029] (3) Mixing: 12Kg of Daqu liquor and 4Kg of Rosa roxburghii extract are mixed and prepared for later use;

[0030] (4) Aging, ...

Embodiment 3

[0032] A preparation method of fruit wine, comprising the following steps:

[0033] (1) Material selection: select fresh prickly pears with bright color and no pests and diseases, wash, peel, and set aside;

[0034] (2) Prepare Rosa roxburghii Concentrate:

[0035] a. Soak the Rosa roxburghii obtained in step (1) in 2 times the weight of Daqu wine for 35 days, so that the material components of Rosa roxburghii are fully leached, and the soaking liquid is obtained for subsequent use;

[0036] b. Add 0.1Kg of dry yeast to the soaking liquid and store at 28°C for 54 days at low temperature, so that the post-fermentation biochemical reaction occurs and the aroma of fermented wine is produced. After the aging, drain the prickly pear in the soaking liquid Take it out, and the remaining liquid is the prickly pear concentrate;

[0037] (3) Mixing: 14Kg of Daqu liquor and 3Kg of Rosa roxburghii extract are mixed and prepared for later use;

[0038] (4) Aging, filtering, and refriger...

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PUM

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Abstract

The invention discloses fruit wine and a preparation method thereof. The fruit wine comprises, by weight, 10-14 parts of Daqu liquor, 3-5 parts of roxburgh rose fruit strong liquor, 0.1-0.2 part of dry yeast and 0.3-0.4 part of 2%o of diatomite. The preparation method includes the steps: selecting materials; preparing the roxburgh rose fruit strong liquor; mixing; aging; filtering; refrigerating and the like. The fruit wine is health wine and has the advantages that the fruit wine is unique in taste, sour, sweet, delicious, rich in nutrition and vitamin C and has detoxifying and beautifying functions.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to fruit wine and a preparation method thereof. Background technique [0002] Rosa roxburghii is very nutritious. According to research, Vc can promote the formation of antibodies and exert anti-inflammatory and anti-allergic effects. According to the research of prickly pear expert Xie Huimin and others, vitamin C interacts with nitrous acid amines and other substances with alkylating agents to make nitrous acid lose its carcinogenic effect. Abundant intake of vitamin C can treat scurvy, so vitamin C is called antibic acid. Rosa roxburghii is rich in superoxide dismutase (SOD). Eating fresh fruits and processed products of Rosa roxburghii can increase the activity of SOD in the human body, reduce lipid peroxide (LPO), and have obvious anti-aging effects. Vitamin B1 (thiamine) is one of the six essential vitamins for the human body, and is indispensable for normal ...

Claims

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Application Information

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