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Onion and mulberry wine and brewing technology thereof

A technology of mulberry wine and onion, which is applied in the field of wine making, can solve problems such as the lack of taste of wine liquid, and achieve the effects of harmonious and comfortable taste and aroma, bright color and clear wine liquid

Pending Publication Date: 2018-03-02
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the wine obtained through pomace fermentation usually has the presence of pomace odor, which makes the wine taste lacking, so other plant aromatic components are often added to remove the odor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Onion and mulberry wine is prepared from freshly picked mulberries as raw materials. The production process is as follows:

[0034] Fruit sorting: mulberry raw materials are manually sorted to remove raw green fruits, spoiled fruits and sundries;

[0035] Crushing: After passing through the double-roll crusher, the raw material enters the hopper-type screw pump and directly enters the fermentation tank. Add the dissolved potassium metabisulfite directly in the hopper, the addition amount is 100mg / L;

[0036] Enzymolysis: set the temperature in the fermenter to 15°C, add 40 mg / L pectinase EX~V, and let it stand for 48 hours;

[0037] Sugar correction: calculated according to the weight-volume ratio of mulberry pulp, add 200g / L sucrose;

[0038] Inoculation fermentation: After the fruit juice circulates evenly, inoculate the yeast Lalvin ICV D47, calculate according to the weight-to-volume ratio of mulberry pulp, and inoculate at a rate of 200mg / L; after the activation ...

Embodiment 2

[0051] Fruit sorting: mulberry raw materials are manually sorted to remove raw green fruits, spoiled fruits and sundries;

[0052] Crushing: After passing through the double-roll crusher, the raw material enters the hopper-type screw pump and directly enters the fermentation tank. Add dissolved potassium metabisulfite directly in the hopper, calculated according to the weight-to-volume ratio of mulberry pulp, and the addition amount is 80mg / L;

[0053] Enzymolysis: Set the temperature in the fermenter to 15°C, calculate according to the weight-to-volume ratio of mulberry pulp, add 40 mg / L pectinase EX~V, and let stand for 48 hours;

[0054] Sugar correction: calculated according to the weight-volume ratio of mulberry pulp, add 200g / L sucrose;

[0055] Inoculation fermentation: After the juice is circulated evenly, yeast Lalvin ICV D47 is inoculated, calculated according to the weight-to-volume ratio of mulberry pulp, and the inoculation dose is 180mg / L. After the activation ...

Embodiment 3

[0068] Fruit sorting: mulberry raw materials are manually sorted to remove raw green fruits, spoiled fruits and sundries;

[0069] Crushing: After passing through the double-roll crusher, the raw material enters the hopper-type screw pump and directly enters the fermentation tank. Add dissolved potassium metabisulfite directly in the hopper, calculated according to the weight-to-volume ratio of mulberry pulp, and the addition amount is 120mg / L;

[0070] Enzymatic hydrolysis: set the temperature in the fermenter to 25°C, calculate according to the weight-to-volume ratio of mulberry pulp, add 50 mg / L pectinase EX~V, and let stand for 48 hours;

[0071] Sugar correction: calculated according to the weight-to-volume ratio of mulberry pulp, add 200g / L sucrose;

[0072] Inoculation fermentation: After the fruit juice circulates evenly, calculate according to the weight-to-volume ratio of mulberry pulp, inoculate yeast LalvinICV D47, and the inoculation dose is 220mg / L. After the a...

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PUM

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Abstract

The invention discloses onion and mulberry wine and a brewing technology thereof. According to the brewing technology, the onion and mulberry wine with medium or low alcoholic content is prepared by taking fermented wine made from juice, squeezed from whole mulberry fruits, as a wine base, and taking onion wine, subjected to extraction with secondary distilled liquor of squeezed mulberry peel residues, as a preparation raw material. The onion and mulberry wine brewed by adopting the technology is clear in win liquid and bright in color, not only has harmonious and comfortable mouth feel and fragrance, but also contains multiple active components such as quercetin, and has a certain health care function.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to onion and mulberry wine and a brewing process thereof. Background technique [0002] Mulberry fruit, also known as mulberry fruit, mulberry jujube, etc., is an ingredient recorded in "Compendium of Materia Medica" that "medicine and food have the same origin", has high nutritional and medicinal value, and is listed as a raw material for "both food and medicine" by the Ministry of Health one. Mulberry contains a large amount of free acid and various amino acids, as well as trace elements needed by the human body. Medical research shows that mulberry has significant curative effect on various diseases such as lowering blood fat, neurasthenia and arteriosclerosis. However, fresh mulberry fruit has a strong seasonality, is difficult to store for a long time, and is perishable. It is often preserved as a product, such as mulberry vinegar (201610084168.4), mulberry fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12A61K36/8962A61P1/14C12H6/02
CPCA61K36/605A61K36/8962C12G3/02C12G3/04C12H6/02A61K2300/00
Inventor 刘念孙中理谢邦祥王超凯张磊张翼余航常少健郭杰蔡海燕彭奎刘义会张颖
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS