Production method of rose flavored wine

A kind of fragrant wine and the technology of production method, applied in the field of beverage wine, can solve the problems of short fruit ripening season and difficult preservation, and achieve the effect of strong wine, low cost and clear wine taste

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

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0015] (1) Select immature muscat grapes, wash and remove the pits, then beat them, add sugar, and stir evenly; (2) add pectinase and cellulase to the muscat grape pulp for enzyme treatment, pectin The amount of enzyme added is 0.02% of the total weight of muscat pulp; the amount of cellulase added is 0.01% of the total weight of muscat pulp, and enzymolysis is carried out at 60° C. for 12 hours; (3) the enzymolyzed rose The muscat pulp is centrifuged, and the muscat juice is taken for sterilization; (4) the sterilized muscat juice and glutinous rice glutinous rice are mixed in a mass ratio of 2:3, stirred evenly, and placed in a fermenter. Add 0.1% of the total mass of yeast strains to ferment, and the fermentation time is controlled to be 23 days; (5) after the fermentation is completed, the original wine is released from the valve at the bottom of the fermenter, filtered by a...

Embodiment 2

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

[0018] (1) Select immature muscat grapes, wash and remove the pits, then beat them, add sugar, and stir evenly; (2) add pectinase and cellulase to the muscat grape pulp for enzyme treatment, pectin The added amount of enzyme is 0.03% of the total weight of muscat pulp; the added amount of cellulase is 0.005% of the total weight of muscat pulp, and it is enzymolyzed at 55°C for 10 hours; (3) the enzymatically hydrolyzed rose The muscat pulp is centrifuged, and the muscat juice is taken for sterilization; (4) the sterilized muscat juice and glutinous rice glutinous rice are mixed in a mass ratio of 2:3, stirred evenly, and placed in a fermenter. Add 0.1% of the total mass of yeast strains to ferment, and the fermentation time is controlled to be 20 days; (5) after the fermentation is finished, the original wine is released from the valve at the bottom of the fermenter, filtered by...

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PUM

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Abstract

The invention relates to a production method of rose flavored wine. The production method comprises the following steps: (1) selecting rose flavored grapes which are not fully mature; washing and removing seeds; pulping the grapes and adding white sugar; stirring uniformly; (2) adding pectinase and cellulase into rose flavored grape pulp and carrying out enzyme treatment, wherein the adding amount of the pectinase is 0.01%-0.03% of the total weight of the rose flavored grape pulp and the adding amount of the cellulase is 0.005%-0.01% of the total amount of the rose flavored grape pulp; carrying out enzymolysis at 40 DEG C-60 DEG C for 8h-12h; (3) centrifugally separating the rose flavored grape pulp subjected to the enzymolysis; taking supernatant rose flavored grape juice and carrying out sterilization treatment; (4) mixing the sterilized rose flavored grape juice and fermented glutinous rice at the mass ratio of 2 to 4 and uniformly stirring; putting a mixture into a fermentation tank and adding a yeast strain which is 0.1% of the total mass; fermenting and controlling fermentation time to be 20-25 days; (5) after fermentation is finished, releasing raw wine from a bottom valve of the fermentation tank, filtering and removing dreg through a centrifugal machine; sterilizing and filling at a low temperature; and (6) controlling a fermentation temperature to be 26 DEG C-30 DEG C.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of drinking wine, in particular to a method for preparing muscat rosé wine. [0003] 【Background technique】 [0004] Muscat grapes have excellent color, fragrance and taste, and are the best-tasting grape variety among grape fruits, known as the king of fruit. The fruit is rich in nutrition, the sugar content is as high as 20% to 23%, and it contains 5.56% protein, 16.1% fat, and 67.29% carbohydrate. 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. Muscat grapes grow fast, bear fruit early, and have high and stable yields. They are good varieties for fruit farmers to get rich. [0005] Muscat grapes are rich ...

Claims

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Application Information

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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
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