Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Wine and preparation method thereof

A wine and a production method technology, applied in the field of beverage wine, can solve the problems of difficult preservation, short fruit ripening season, etc., and achieve the effects of low cost, rich fruit aroma and clear wine taste

Inactive Publication Date: 2017-04-26
广西陆川县泓源食品有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although grapes are delicious and have rich nutritional value, their ripening season is short and they are not easy to preserve. In addition, some grapes with relatively poor quality cannot be sold at a good price in the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of wine and preparation method thereof, is prepared according to the following method:

[0015] (1) Select unripe grapes, wash and remove the cores, then beat them, add sugar, and stir evenly; (2) Add pectinase and cellulase to the grape pulp for enzyme treatment, and the addition of pectinase The amount is 0.01% of the total weight of the grape pulp; the added amount of cellulase is 0.008% of the total weight of the grape pulp, and the enzymolysis is carried out at 40°C for 12 hours; (3) the grape pulp after the enzymolysis is centrifuged, and the supernatant is taken Grape juice is sterilized; (4) the sterilized grape juice and glutinous rice fermented glutinous rice are mixed in a mass ratio of 2:3, stirred evenly, placed in a fermenter, and 0.1% of the total mass of yeast strains is added to ferment, The fermentation time is controlled to be 15 days; (5) After the fermentation is finished, the original wine is released from the valve at the bottom of the ferm...

Embodiment 2

[0017] A kind of wine and preparation method thereof, is prepared according to the following method:

[0018] (1) Select unripe grapes, wash and remove the cores, then beat them, add sugar, and stir evenly; (2) Add pectinase and cellulase to the grape pulp for enzyme treatment, and the addition of pectinase The amount is 0.03% of the total weight of the grape pulp; the added amount of cellulase is 0.01% of the total weight of the grape pulp, and the enzymolysis is carried out at 60° C. for 10 hours; (3) the grape pulp after the enzymolysis is centrifuged, and the supernatant Grape juice is sterilized; (4) the sterilized grape juice and glutinous rice fermented glutinous rice are mixed in a mass ratio of 2:3, stirred evenly, placed in a fermenter, and 0.2% of the total mass of yeast strains is added to ferment, The fermentation time is controlled to be 22 days; (5) after the fermentation is finished, the raw wine is released from the valve at the bottom of the fermenter, filter...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a wine and a preparation method thereof. The preparation method includes: (1) selecting unripe grapes, conducting washing and pitting, then performing pulping, adding white sugar, and stirring the substances evenly; (2) adding pectinase accounting for 0.01%-0.03% of the total weight of the grape pulp and cellulose accounting for 0.008%-0.012% of the total weight of the grape pulp into the grape pulp to carry out enzymolysis at 50-60DEG C for 10-14h; (3) then conducting centrifugal separation on the grape pulp subjected to enzymolysis, taking the supernatant grape juice, and performing sterilization treatment; (4) mixing the sterilized grape juice and fermented glutinous rice in a mass ratio of 2:3, stirring the substances evenly, placing the mixture in a fermentation tank, adding a yeast strain accounting for 0.2% of the total mass to conduct fermentation, and controlling the fermentation time at 20-25 days; (5) at the end of the fermentation, discharging raw wine from a fermentation tank bottom valve, carrying out filtering for deslagging by a centrifuge, and then conducting sterilization and low temperature filling; and (6) controlling the fermentation temperature at 28-38DEG C.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of drinking wine, in particular to wine and a preparation method thereof. [0003] 【Background technique】 [0004] Grape color, fragrance and taste are all good, known as the king of fruit. The fruit is rich in nutrients, the sugar content is as high as 16% to 23%, and it contains 5.56% protein, 16.1% fat, and 67.29% carbohydrates. It is also rich in vitamin A, vitamin B, and vitamin C, and the content of vitamin A is the highest. s King. In addition, it also contains a small amount of calcium, phosphorus, iron and other minerals. The fruit is not only suitable for fresh consumption, but also suitable for processing, which can meet the diversified needs of consumers for fruit. Grapes grow fast, bear fruit early, and have high and stable yields. They are good varieties for fruit farmers to get rich. [0005] Grapes are rich in nutrients. Eating grapes has the effects of fighting cancer, beautifying the skin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 罗忠发
Owner 广西陆川县泓源食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com