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Recipe for blackcurrant sparkling wine

A formula and technology of sparkling wine, applied in the preparation of alcoholic beverages, etc., can solve problems such as single taste, and achieve the effect of unique and beautiful aroma, strong and bright color

Inactive Publication Date: 2018-01-12
黑龙江德旺科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sparkling wine is also known as sparkling wine or sparkling wine, because the wine contains a certain amount of carbon dioxide to form bubbles; carbon dioxide is naturally formed in the bottle through the fermentation of wine, such as the champagne method or in a large wine storage tank such as the Sharma method, or Injected into wine; the existing sparkling wine is mostly prepared with grapes as raw materials, sparkling wine is usually white or pink, and the taste is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A black currant sparkling wine formula prepared from raw materials with the following important component percentages:

[0020] White granulated sugar 7~10%;

[0021] Sweetener 2~6%;

[0022] Blackcurrant original juice 0.5~3%;

[0023] Blackcurrant pigment 0~0.2%;

[0024] Citric acid 0~0.16%;

[0025] Flavor 0~0.007%;

[0026] Ethyl maltol 0~0.0005%;

[0027] Deodorized alcohol 1~5%.

[0028] The deodorized alcohol has an alcohol content of 4% vol.

[0029] It is made from the following optimal ratio of raw materials: white sugar 8%; sweetener 4%; blackcurrant raw juice 1%; blackcurrant pigment 0.2%; citric acid 0.16%; flavor 0.007%; ethyl maltol 0.0005%; Deodorized alcohol 1%.

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PUM

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Abstract

The invention discloses a recipe for a blackcurrant sparkling wine. The blackcurrant sparkling wine is prepared from the following raw materials by weight: 2 to 3% of original blackcurrant juice, 1 to3% of original amur grape juice, 0 to 1% of roselle juice, 10 to 15% of white granulated sugar, 0 to 0.5% of citric acid, 0 to 0.01% of essence BBA, 0 to 0.0005% of ethyl maltol and 0 to 0.015% of potassium sorbate. With the recipe, the blackcurrant sparkling wine has physiological activity, is thick and gorgeous in color, unique and elegant in fragrance and capable of soothing the mind, eliminating fatigue, enriching blood and nourishing the heart.

Description

Technical field [0001] The invention relates to a black currant sparkling wine formula, which belongs to the technical field of wine processing. Background technique [0002] Sparkling wine is also known as sparkling wine or sparkling wine, because the wine contains a certain amount of carbon dioxide to form bubbles; carbon dioxide is naturally formed in the bottle through the fermentation of the wine, such as the champagne method or the large wine storage tank such as the Salma method, or It is poured into wine; the existing sparkling wines are mostly prepared with grapes as raw materials. Sparkling wines are usually white or pink with a simple taste. Blackcurrant is rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins, and phenolic substances; its mature fruit is small black berries, which are rich in vitamin C, anthocyanins, etc., which can be eaten; can also be processed Fruit juice, jam, canned food, beverages and other foods; black currant has a good ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 张淑清
Owner 黑龙江德旺科技有限公司