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Grape wine and manufacturing method thereof

A technology for grape fruit wine and a production method, which is applied in the field of winemaking, can solve the problems of low wine yield, poor flavor, and poor finished product alcohol, and achieves the effects of improving wine yield and controlling bitterness and astringency.

Inactive Publication Date: 2017-10-27
三江县李红辉酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of grape wine and its preparation method, which can solve the problems of low wine yield, poor finished product alcohol and poor flavor existing in existing wine and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1——grape wine and preparation method thereof

[0024] It includes the following components in parts by weight: 5 parts of grape glass barrel original wine, 1 part of grape glass barrel original wine soaked in 60-degree red sorghum original white wine;

[0025] Wherein, the grape glass barrel original wine is obtained by the following method:

[0026] Rinse the grapes that have just been picked within 2 hours, dry them until there are no drops of water on the surface, then crush them until the average skin breaking rate of each grape is 20%, put them into a fermenter, add 5 % of pomelo leaves, Polygonum waterus accounting for 5% of the volume of the grapes and sugar accounting for 1% to 5% of the volume of the fermented material in the fermenter are sealed and fermented naturally to obtain the grape glass barrel wine;

[0027] The 60-degree red sorghum original liquor soaked in grape glass barrel original wine is obtained by the following method:

[0028] Ta...

Embodiment 2

[0032] Embodiment 2——grape wine and preparation method thereof

[0033] It includes the following components in parts by weight: 6 parts of grape glass barrel original wine, 1 part of grape glass barrel original wine soaked in 60-degree red sorghum original white wine;

[0034] Wherein, the grape glass barrel original wine is obtained by the following method:

[0035] Rinse the grapes within 2 hours of just picking them up, dry them until there are no drops of water on the surface, then crush them until the average skin breaking rate of each grape is 26%, put them into the fermenter, add 6 % of pomelo leaves, Polygonum hydroponica accounting for 6% of the grape volume and sugar accounting for 3% of the fermentation material volume of the fermenter are sealed and naturally fermented to obtain the original grape wine in glass barrels;

[0036] The 60-degree red sorghum original liquor soaked in grape glass barrel original wine is obtained by the following method:

[0037] Take...

Embodiment 3

[0041] Embodiment 3——grape wine and preparation method thereof

[0042] It includes the following components in parts by weight: 8 parts of grape glass barrel original wine, 1 part of grape glass barrel original wine soaked in 60-degree red sorghum original white wine;

[0043] Wherein, the grape glass barrel original wine is obtained by the following method:

[0044] Rinse the grapes within 2 hours after picking them, dry them until there are no drops of water on the surface, then crush them until the average skin breaking rate of each grape is 30%, put them into the fermenter, and add 8 % of pomelo leaves, Polygonum hydroponica accounting for 8% of the grape volume and sugar accounting for 5% of the fermentation material volume of the fermenter are sealed and naturally fermented to obtain the original grape wine in glass barrels;

[0045] The 60-degree red sorghum original liquor soaked in grape glass barrel original wine is obtained by the following method:

[0046] Take ...

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PUM

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Abstract

The invention relates to a grape wine and a manufacturing method thereof. The grape wine comprises the following components in parts by weight: 5-8 parts of grape glass bucket bulk wine and 1 part of grape glass bucket bulk wine soaked in 60-degree red sorghum white spirit. The grape glass bucket bulk wine is prepared according to the method which comprises the following steps: cleaning and airing the grape, and then crumbing and putting into a fermentation container, adding grapefruit leaves, polygonum and sugar, sealing and naturally fermenting. The grape glass bucket bulk wine soaked in 60-degree red sorghum white spirit is prepared according to the method which comprises the following steps: cleaning and airing the grape till no water drop exists on the surface, and then soaking in the 60-degree red sorghum white spirit, sealing and naturally fermenting. The two bulk wines are blended, the mixture is clarified, filtered and then transferred into an oak barrel for storing and the steps of sterilizing, filling, packaging and putting into storage are performed. According to the invention, the polygonum and the grapefruit leaves are added in the manufacturing process of the grape glass bucket bulk wine and the additive amount thereof is properly adjusted, so that the wine yield can be increased and the alcohol degree is better.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to grape wine and a preparation method thereof. Background technique [0002] Fruit wine is made from a variety of artificially grown or wild fruits, such as apples, grapes, pomegranates, hawthorns, mountain grapes, kiwis, etc., and is carefully brewed and blended through processes such as crushing, juicing, fermentation or soaking. low-alcohol alcohol. The production of fruit wine has a long history. As early as 2000 years ago, my country began to make wine and other fruit wines. In recent years, with the improvement of people's living standards, the demand and processing of fruit wine have developed by leaps and bounds. Consumers' pursuit of fruit wine quality has largely promoted the in-depth research of new techniques and technologies in fruit wine producers. [0003] Wine refers to beverages with an alcohol content between 7 and 22 degrees obtained from fresh grapes or gr...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 李红辉
Owner 三江县李红辉酒厂
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