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Processing method of grape wine

A processing method and wine technology, which is applied in the field of wine processing, can solve the problems of bitter melon blending, etc., and achieve the effect of balanced taste, rich wine taste, and clear and translucent wine liquid

Inactive Publication Date: 2018-01-09
贵州神授酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No research has been done on the incorporation of bitter melon into wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a wine processing method, comprising the following steps:

[0022] Step 1. Selection: select 10kg of bitter gourds free from diseases and insect pests, and clean them for later use;

[0023] Step 2, blanching: put the bitter gourd in boiling water, blanching for 1 minute;

[0024] Step 3. Juicing: Put the bitter gourd into the juicer, then add 2kg of warm water at 50°C and 500g of honey to squeeze bitter gourd juice;

[0025] Step 4. Fermentation: add 20g of yeast powder to the bitter gourd, seal it and place it at 3°C ​​to ferment for 3 days to obtain the bitter gourd fermentation liquid;

[0026] Step 5, blending: mix and blend the bitter melon fermented liquid and dry red wine, the amount of dry red wine added is 40kg, the alcohol content of dry red wine is 8-13%, the mixed liquid after blending is sealed and placed for 10 days, and the temperature at 3°C ​​to obtain mixed liquor;

[0027] Step 6. Filtration: cross-flow filter the mixed wine...

Embodiment 2

[0030] The invention provides a wine processing method, comprising the following steps:

[0031] Step 1. Selection: select 10kg of bitter gourds free from diseases and insect pests, and clean them for later use;

[0032] Step 2, blanching: put the bitter gourd in boiling water, blanching for 2 minutes;

[0033] Step 3. Juicing: put the bitter gourd into the juicer, then add 2kg of warm water at 55°C and 500g of honey to squeeze bitter gourd juice;

[0034] Step 4, fermentation: add 20g of yeast powder to the bitter gourd, seal it and place it at 5°C to ferment for 4 days to obtain the bitter gourd fermentation liquid;

[0035] Step 5, deployment: mix and deploy bitter melon fermented liquid and dry red wine, the addition amount of dry red wine is 45kg, the alcohol content of dry red wine is 8-13%, seal the mixed solution after deployment for 11 days, and place the temperature at 6°C to obtain mixed liquor;

[0036] Step 6. Filtration: cross-flow filter the mixed wine liquid...

Embodiment 3

[0039] The invention provides a wine processing method, comprising the following steps:

[0040] Step 1. Selection: select 10kg of bitter gourds free from diseases and insect pests, and clean them for later use;

[0041] Step 2, blanching: put the bitter gourd into boiling water, blanching for 3 minutes;

[0042] Step 3. Juicing: Put the bitter gourd into the juicer, then add 2kg of warm water at 60°C and 500g of honey to squeeze out bitter gourd juice;

[0043] Step 4, fermentation: add 20g of yeast powder to the bitter gourd, seal it and place it at 7°C for 5 days of fermentation to obtain the bitter gourd fermentation liquid;

[0044] Step 5, blending: mix and blend bitter melon fermented liquid and dry red wine, the amount of dry red wine added is 50kg, the alcohol content of dry red wine is 8-13%, the mixed liquid after blending is sealed and placed for 12 days, and the temperature to 10°C to obtain mixed liquor;

[0045] Step 6. Filtration: cross-flow filter the mixed...

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PUM

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Abstract

The application discloses a processing method of grape wine in the technical field of wine processed products. The processing method comprises the steps of selecting, blanching, juicing, fermenting, blending, filtering and packaging, wherein the step of the blanching is realized by putting bitter gourds into boiling water and blanching for 1 to 3 minutes; the step of the juicing is realized by putting the bitter gourds into a juicer, adding 2kg of warm water with the temperature of 50 to 60 DEG C and 500g of honey and juicing to obtain bitter gourd juice; the step of the fermenting is realizedby adding 20g of yeast powder into the bitter gourds, sealing and fermenting at the temperature of 3 to 7 DEG C for 3 to 5 days to obtain bitter gourd fermentation liquid; the step of the blending isrealized by mixing the bitter gourd fermentation liquid with dry red wine and then blending, wherein the adding amount of the dry red wine is 40 to 50 kg, and the alcohol content of the dry red wineis 8 to 13 percent; sealing and placing the blended mixed solution at the placing temperature of 3 to 10 DEG C for 10 to 12 days to obtain mixed wine liquid. The processed grape wine disclosed by theinvention has nutritional components and the aroma of the bitter gourds; in addition, the wine taste, sourness, sweetness, bitter taste of the wine form a balanced wine structure, and the mouth feel of the wine is more abundant.

Description

technical field [0001] The invention relates to the technical field of wine products, in particular to a wine processing method. Background technique [0002] Wine can only be 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. There are many varieties of wine, and the product styles are different due to different grape cultivation and wine production process conditions. Usually classified by color into red wine, rose wine and white wine, the former is made by macerating and fermenting red grape skins; [0003] Bitter melon (scientific name: Momordica charantia L.) [1] , annual climbing weak herb, much branched; stems and branches pilose. Tendrils slender, not branched. The petiole is slender; the leaves are membranous, green above, light green on the back, and veins palmate. Monoecious. The pedicel of the male flower is slender and puberulent; the b...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12H1/075
Inventor 雷平
Owner 贵州神授酒业有限公司