Production method of black tea wine
A production method and wine technology, applied in the field of wine, can solve the problems that the sensory quality cannot be combined, the nutritional value of tea leaves are destroyed, the flavor and taste are not good, and the effects of strong taste, improved sensory evaluation, and increased intensity are achieved.
Inactive Publication Date: 2018-02-23
NORTHWEST A & F UNIV
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Problems solved by technology
However, the sensory quality of tea wines on the market generally cannot combine the two well. Some destroy the nutritional value of tea leaves, and some have high nutritional value but poor flavor and mouthfeel. How to brew tea with unique flavor and certain health benefits? Efficacy of tea wine has become an important task at present
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[0020] A production method of black tea wine:
[0021] The specific steps of the method are:
[0022] ① Grape-by-grain screening: Manually select grape raw materials with good ripeness, remove green fruits, inferior fruits and rotten fruits, and remove fruit stems at the same time;
[0023] ②Add high-quality black tea and crush it together with grapes: add 5g of black tea to 16kg of grapes, and mix the two for manual crushing;
[0024] ③Inoculation of activated yeast: 0.2g / L of activated yeast is inoculated, and the activation method is as follows: the mass ratio of grape juice to water is 1:1 to dissolve the yeast, and activate it in a 37°C water bath for 30 minutes;
[0025] ④Tea and grapes are fermented together, and then the skin residue is separated: the broken tea leaves and grapes are added to the fermentation tank together for fermentation, the temperature is controlled at 25±2℃, the specific gravity is measured every day, and the skin residue is separated after 5-8 d...
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The invention relates to the technical field of wine, in particular to a production method of black tea wine. The typicality of the wine taste is guaranteed, the intensity of the fragrance is enhanced, the appearance, the fragrance and the taste of the wine are comprehensively improved, the sensory evaluation of the newly prepared tea wine is between 77 and 85 scores and is obviously improved compared with the sensory evaluation, namely 65 to 74 scores, of the control wine, and the sense, the flavor and the nutritional substances of the tea wine are organically combined. According to the technical scheme, the production method comprises the following steps: (1) screening grapes one by one; (2) adding high-quality black tea and crushing the grapes and the black tea; (3) inoculating the activated yeast; (4) performing common fermentation on the tea and the grape dregs, and separating skin from dregs; (5) continuously performing alcohol fermentation and stopping fermentation when the specific gravity maintains to be 0.996 unchanged and the residual sugar is measured to be less than 2 g / L; and (6) naturally clarifying, pouring, filtering and bottling.
Description
1. Technical field: [0001] The invention relates to the technical field of wine, in particular to a method for producing black tea wine. 2. Background technology: [0002] Tea is one of the traditional cultures in my country. Since the 1980s, there have been about 10 kinds of tea wines developed and produced by various tea-producing provinces and cities in my country. The research and development of tea wine is a new form of showing tea culture. It makes full use of tea resources, broadens the tea industry, and enriches the diversity of wine products, which is of great significance to promoting the development of my country's economy. [0003] At present, the processing methods of tea wine mainly include fermentation type, preparation type and sparkling wine type. The products that have been developed are mainly tea sparkling wine, tea beer, green tea wine and so on. The development of tea wine is firstly based on the preference of consumers for tea products, and secondly, ...
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CPCC12G1/0203
Inventor 袁春龙任亚梅房玉林陶永胜毛培文罗洋时思文张碧莹陈力维
Owner NORTHWEST A & F UNIV