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

A kind of low-grade grape-flavored wine and preparation method thereof

A technology for preparing wine and grapes, which is applied in the field of wine preparation, can solve the problems of high cost and achieve the effects of fast speed, rich taste and enhanced aroma

Active Publication Date: 2020-09-22
SHAANXI XIFENG LIQUOR CO LTD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems of high cost of existing wine products and preparation, the object of the present invention is to provide a method for preparing wine with low grape flavor

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of low-grade grape-flavored wine and preparation method thereof
  • A kind of low-grade grape-flavored wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Preparation of low-grade grape flavored wine

[0022] (1) Preparation of grape juice base liquid:

[0023] Red grape juice concentrate (Black Forest red grape juice concentrate manufactured by Fresh Fruit Juice Industry Co., Ltd., 2.2 kg / barrel) and edible alcohol are mixed in a volume ratio of 1:9 to obtain a grape juice base liquid for use.

[0024] (2) Preparation of oak extract:

[0025] Add 250L of 40% vol edible alcohol into a stainless steel wine tank, accurately weigh 1.0kg dry oak chips, and divide them into 10 food grade gauze bags evenly, and put the gauze bags into the stainless steel wine tank to soak for 3 months. Stir every 15d, take out the gauze bag after the extraction is completed, and keep the extract in a static and sealed state, and reduce to the required degree when blending.

[0026] (3) Decoupling:

[0027] Mix the phoenix flavor base wine, edible alcohol, the grape juice base liquid obtained in step 1), and the oak liquid obtained in step (2) ...

Embodiment 2

[0059] Example 2: Study on the hangover characteristics of oak extract

[0060] The inventor found in the previous experiment that oak extract has a certain anti-drunkenness and anti-alcoholic effect. The experimental research is as follows:

[0061] Preparation of oak extract: put into a stainless steel wine tank, put 50g of dry oak chips into a gauze bag, and immerse the gauze bag in 40% ethanol with a solid-liquid ratio of 1:250 (g / ml), seal and soak Stir every 10d for 2 months. After soaking, take out the gauze bag, leave the extract to stand, filter, the filtrate is rotary evaporated to remove the ethanol, and then diluted with purified water to 100ml for use.

[0062] There are 48 KM mice, and the mice are randomly divided into four groups, 12 in each group, half male and half female. The first group was fed with 0.05ml / 10g of normal saline, the second group was fed with 0.05ml / 10g of oak extract, the third group was fed with 0.1ml / 10g of oak extract, the fourth group , Fed 0...

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 provides a low-alcohol-content grapey compound wine and a preparation method thereof. The method is characterized in that high-quality Xifeng-flavor baijiu is taken as a base wine, concentrated red grape juice is taken as an auxiliary material, and meanwhile, oak liquid is added to elaborately blend the low-alcohol-content grapey compound wine suitable for a majority of people to drink. In addition, compared with a method that an oak barrel is adopted to age wine, a method for adding the oak liquid for ageing is characterized in that speed is higher, and the problems that a storage container and a warehouse are occupied by ageing and enterprise production capital turnover is affected are avoided. In addition, the compound wine prepared with the preparation method combines the flavor of the wine, the flavor of the Xifeng-flavor baijiu and the fragrance of oak into a whole, therefore, all flavors are harmonious, and the low-alcohol-content grapey compound wine has rich taste and is suitable for a majority of people to drink, and drinkers have a small possibility of being drunk. Meanwhile, the compound wine has the advantages of simple technology, is suitable for industrial production and is worthy of being popularized and applied, and the production cost of an enterprise can be greatly lowered.

Description

Technical field [0001] The invention belongs to the field of wine preparation, and specifically relates to a low-grade grape-flavored wine preparation and a preparation method thereof. Background technique [0002] Wine is a world-type drink, with tens of millions of tons sold worldwide every year. It is not only an excellent drink to enhance the atmosphere in people’s daily life, but also a health drink rich in many beneficial substances to the human body. Physiological functions can have a significant effect. At present, wine and grape-related health wine are all fermented from grapes or raw materials that are used for both medicine and food. The fermentation period is relatively long, the wine yield is relatively low, and the fermentation environment and equipment requirements are high. In addition, oak barrel aging is often used in the industry to improve wine taste, stabilize color, enhance aroma and flavor, and promote wine maturity. However, oak barrels are expensive and ...

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 Patents(China)
IPC IPC(8): C12G3/07C12G3/06
CPCC12G3/06C12G3/07
Inventor 贾智勇闫宗科王婧任金玫张永利
Owner SHAANXI XIFENG LIQUOR CO LTD
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