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A kind of preparation method of thorn wine

A technology of thorny wine and thorny grapes, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc. It can solve the problems of nutritional value to be improved, adverse effects of wine, and adverse effects on human body, and achieve good antibacterial and anti-inflammatory effects , good anti-inflammatory effect, and the effect of reducing the risk of diabetes

Active Publication Date: 2020-10-02
中方县申太葡萄酒有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At the end of fermentation, sulfur dioxide is generally added to the fermenter to sterilize, but this ingredient is not good for the human body
CN106434082A discloses a preparation method of sulfur-free wine, in which no sulfur dioxide is added for fermentation in the whole preparation process, but the preparation process has strict requirements for each step, requiring aseptic operation, which is very demanding
However, the content of resveratrol in this wine is 1.65mg / L, which is not high, and the nutritional value needs to be improved
[0010] In the prior art, the fermentation time of wine is within 10 days, and the reports of fermentation time exceeding 30 days are almost difficult to find
On the one hand, it may be because prolonging the fermentation time does not produce economic value. On the other hand, it may be considered that this period of fermentation time is enough to convert sugar into alcohol. Continued fermentation may have adverse effects on wine, and even other bacteria may evolve into dominant colonies , making the wine go bad

Method used

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  • A kind of preparation method of thorn wine

Examples

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Effect test

Embodiment 1

[0049] Present embodiment 1 provides a kind of preparation method of prickly wine, comprises the following steps:

[0050] (1) Select ripe thorn grapes as raw materials, the sugar content in the thorn grapes is more than 17%; wherein the thorn grapes are blue-purple-purple, and the thorn grapes with relatively larger particles and thicker skins are selected for picking;

[0051] The specific picking time is 10 days before and after the Mid-Autumn Festival. The location is the wild thorn grapes in the southern Grape Valley of Zhongfang County, Huaihua City, Hunan Province. The vines of the thorn grapes are more than 30 years old, and some are century-old vines;

[0052] (2) Clean the thorny grapes with light salt water and two waters on the day of the picked grapes, and fully dry them with a blower after cleaning; it is beneficial to remove pesticide residues;

[0053] (3) Carry out artificial crushing to the dried thorn grapes, and reject unqualified grapes (such as immature, ...

Embodiment 2

[0084] Brew 200 barrels of thorny wine according to the method of Example 1, the difference is that the time interval of gas outlet is strictly controlled. When the temperature during fermentation exceeds 12°C, a hole is opened at the seal of the container mouth every day, and the gas outlet is carried out after 5 to 10 hours. Sealing, when the temperature during fermentation is 6-12°C, open a hole in the sealing part of the container mouth every 2-5 days, and then seal it after 1-2 hours of degassing. Finally, it was found that the alcohol content was close to that of Example 1, but only 3 barrels had deteriorated, and no bursting occurred. After calculation, the success rate of brewing was increased to 98.5%.

Embodiment 3

[0086] Similarly, by brewing wine according to the method of Example 2, the difference is that sugar is added when crushing, and sweet and semi-sweet wines can be produced.

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Abstract

The invention discloses a preparation method of brier grape wine. The preparation method comprises the following steps: (1) selecting mature brier grapes as a raw material, wherein the sugar content of the brier grapes is 17% or above; (2) cleaning the brier grapes with water, and carrying out blow-drying; (3) crushing the blow-dried brier grapes, so as to obtain a mixture; (4) putting the mixture into a container, and sealing an opening of the container for natural fermentation, wherein the fermentation conditions are as follows: the fermentation time is controlled at 200-240 days, and the temperature in the fermentation is controlled at 0-20 DEG C, thereby obtaining the brier grape wine after the fermentation is finished. The brier grape wine has good nutrition values and health effects.

Description

technical field [0001] The invention relates to a preparation method of thorn wine, which belongs to the field of thorn wine. Background technique [0002] Wine is a drink with an alcoholic content of not less than 8.5% obtained through complete or partial alcoholic fermentation of crushed or unbroken fresh grape fruit or grape juice. Medical research shows that grapes are highly nutritious, and wine made from grapes also contains a variety of amino acids, minerals and vitamins, all of which are nutrients that the human body must supplement and absorb. There are about 600 kinds of ingredients beneficial to human body contained in known wine. The nutritional value of wine has also been widely recognized. [0003] The wine preparation process is roughly divided into the following steps: 1. Select ripe grapes as raw materials, 2. Wash and dry, 3. Crushing, 4. Fermentation, 5. Filtration, cold treatment, disinfection and sterilization. It can be seen that in the whole process...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 申满秀
Owner 中方县申太葡萄酒有限公司