Grape wine with truffles and preparation method of grape wine
A wine and truffle technology is applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc. The effect of cost saving and utilization of raw materials
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Example Embodiment
[0018] Example 1: The truffle wine is obtained by mixing and fermenting the following raw materials in parts by weight: 16 parts of fresh truffles, 25 parts of grapes, and 0.4 parts of yeast.
[0019] The concrete preparation steps of the preparation method of this truffle wine are as follows:
[0020] (1) Pretreating the raw materials, taking fresh truffles with a moisture content of 38% and grape raw materials with a sugar content of 300g / kg, removing impurities and mildew and deteriorating parts, washing them and drying them for later use;
[0021] (2) Proportionately take the raw truffles and grapes processed in step (1), freeze them at -1°C for 100 minutes, take them out, thaw them at 15°C for 6 minutes, and then quickly freeze them at -6°C for 70 minutes;
[0022] (3) Pulverize the truffles obtained in step (2) into truffle particles of 2 mm; add 18 g / L sulfur dioxide to the grapes treated in step (2), squeeze them into grape juice, and filter to obtain a mixture of grap...
Example Embodiment
[0027] Example 2: The truffle wine is obtained by mixing and fermenting the following raw materials in parts by weight: 10 parts of fresh truffles, 20 parts of grapes, and 0.3 parts of yeast.
[0028] The concrete preparation steps of the preparation method of this truffle wine are as follows:
[0029] (1) Pretreating the raw materials, taking fresh truffles with a moisture content of 40% and grape raw materials with a sugar content of 200 g / kg, removing impurities and mildew and deteriorating parts, washing them and drying them for later use;
[0030] (2) Proportionately take the raw truffles and grapes processed in step (1), freeze them at -12°C for 60 minutes, take them out, thaw them at 3°C for 22 minutes, and then quickly freeze them at -18°C for 50 minutes;
[0031] (3) pulverize the truffles obtained in step (2) into truffle particles of 3 mm; add 32 g / L sulfur dioxide to the grapes treated in step (2) and squeeze them into grape juice, and filter to obtain a mixture ...
Example Embodiment
[0036] Example 3: The truffle wine is obtained by mixing and fermenting the following raw materials in parts by weight: 20 parts of fresh truffles, 30 parts of grapes, and 0.5 part of yeast.
[0037] The concrete preparation steps of the preparation method of this truffle wine are as follows:
[0038] (1) Pretreating the raw materials, taking fresh truffles with a moisture content of 42% and grape raw materials with a sugar content of 250g / kg respectively, removing impurities and mildew and deteriorating parts, washing them and drying them for later use;
[0039] (2) Proportionately take the raw truffles and grapes processed in step (1), freeze them at -6°C for 70 minutes, take them out, thaw them at 10°C for 15 minutes, and then quickly freeze them at -10°C for 60 minutes;
[0040] (3) Pulverize the truffles obtained in step (2) into truffle particles of 2.5 mm; add 25 g / L sulfur dioxide to the grapes treated in step (2) and squeeze them into grape juice, and filter to obtain...
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