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Koji for grape wine brewing

A technology of wine and distiller's yeast, applied in the field of health wine, can solve the problems of unfavorable health, bad taste and color, etc., and achieve the effect of mellow taste and bright red color

Inactive Publication Date: 2017-07-04
GUIZHOU FUQUAN HAPPY FARM ECOLOGICAL DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the taste and color of the finished wine are not good. In addition, in order to increase the taste and color of the wine, some merchants usually add additives such as flavoring agents during the brewing process. Although the addition of these additives can improve the wine’s Taste and color, but long-term drinking is not conducive to people's health

Method used

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  • Koji for grape wine brewing
  • Koji for grape wine brewing
  • Koji for grape wine brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A wine making method: take fresh grapes, crush them, put them in a fermentation tank, mix them with 5% grape koji, ferment them anaerobically at 25-35°C for 30 days, filter them, and put them in a kiln. Store below 15°C.

[0042] The spontaneous distiller's koji comprises 15g of Badixiang, 30g of Langyacai, 10g of Bayanxiang, 20g of Yizhuxiang, 30g of horsewhip shoots and 30g of millet.

Embodiment 2

[0044] A wine making method: take fresh grapes, crush them, put them in a fermentation tank, mix them with 10% grape koji, ferment them anaerobically at 25-35°C for 35 days, filter them, and put them in a kiln. Store below 15°C.

[0045] The spontaneous distiller's yeast comprises 20g of Badixiang, 50g of Langyacai, 20g of Bayanxiang, 30g of Yizhuxiang, 50g of horsewhip shoots and 50g of millet.

Embodiment 3

[0047] A wine making method: take fresh grapes, crush them, put them in a fermentation tank, mix them with 10% grape koji, ferment them anaerobically at 25-35°C for 35 days, filter them, and put them in a kiln. Store below 15°C.

[0048] The spontaneous distiller's yeast contains 1g of Badixiang, 10g of Langya, 1g of Bayanxiang, 1g of Yizhuxiang, 10g of horsewhip shoots and 10g of millet.

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Abstract

The present invention discloses koji for grape wine brewing, wherein the koji comprises gerbera piloselloides (l.) cass, langyacai, caulis piper wallichii, common anotis herb, sambucus japonica reinw and setaria italica. According to the present invention, the grape wine brewed by using the koji of the present invention has characteristics of bright red color, mellow, sweet and smooth taste, slight aroma, no additive, safety, and no side effect.

Description

technical field [0001] The invention relates to a distiller's yeast used for brewing wine, which belongs to the technical field of health-care wine. [0002] technical background [0003] Grape is a high-grade drink with various nutrients. Moderate drinking of wine can directly affect the nervous system of the human body and increase muscle tension. In addition, a variety of amino acids, minerals and vitamins contained in wine can be directly absorbed by the human body. Therefore, wine can play a good role in maintaining and regulating the physiological functions of the human body. Drinking it in moderation for a long time has a good health care effect on the human body. [0004] Along with the raising of quality of life, wine is also more and more subject to people's favor. Wines of different varieties and qualities are sold on the market. However, in the process of brewing most wines, crude enzyme preparations are often used as distiller's yeast. However, the enzyme a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/02
Inventor 杜杰
Owner GUIZHOU FUQUAN HAPPY FARM ECOLOGICAL DEV CO LTD
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