Fritillaria amur grape wine and preparation method thereof
A wine and mountain grape technology, applied in the preparation of wine, microorganism-based methods, biochemical equipment and methods, etc., can solve the problem of lack of Fritillaria mountain wine, etc., achieve a mellow and long taste, maintain wine and fruit aroma , the effect of improving nutritional value
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Embodiment 1
[0055] A method for preparing Fritillaria mountain wine, said method comprising the following steps:
[0056] (1) Preparation of mountain grape pulp: Select Zuoyouhong which is fully mature and has a soluble solid content between 20% and 23%, and use a destemming machine to destem the fresh grape fruit and crush it. ;Pour it directly into the fermentation device after crushing, and add 100g / L K at the same time 2 SO 3 ;
[0057] (2) Cold treatment of mountain grape pulp: place the above prepared pulp at 12°C for 24 hours;
[0058] (3) Gum treatment of mountain grape pulp: raise the temperature of the cold-treated mountain grape pulp to 23°C; dissolve the JKFL-OP pectinase in warm water at 45°C; add the JKFL-OP pectinase to the pulp to carry out Gluing treatment, the addition amount is 3×10 4 U / L, the processing time is 4h;
[0059] (4) Yeast activation: select active dry yeast CEC01 strain, activate it with warm water at 45°C, add 1 g of water to 1 mg of active strain, an...
Embodiment 2
[0069] A method for preparing Fritillaria mountain wine, said method comprising the following steps:
[0070] (1) Preparation of mountain grape pulp: Select Zuoyouhong which is fully mature and has a soluble solid content between 20% and 23%, and use a destemming machine to destem the fresh grape fruit and crush it. ;Pour directly into the fermentation device after crushing, and add 80g / L K at the same time 2 SO 3 ;
[0071] (2) Cold treatment of mountain grape pulp: place the above prepared pulp at 15°C for 18 hours;
[0072] (3) Gum removal treatment of mountain grape pulp: raise the temperature of the cold-treated mountain grape pulp to 20°C; dissolve the JKFL-OP pectinase in warm water at 45°C; add the JKFL-OP pectinase to the pulp to carry out Gluing treatment, the addition amount is 2×10 4 U / L, the processing time is 6h;
[0073] (4) Yeast activation: select active dry yeast CEC01 strain, activate it with warm water at 45°C, add 1 g of water to 1 mg of active strain...
Embodiment 3
[0083] A method for preparing Fritillaria mountain wine, said method comprising the following steps:
[0084] (1) Preparation of mountain grape pulp: Select Zuoyouhong which is fully mature and has a soluble solid content between 20% and 23%, and use a destemming machine to destem the fresh grape fruit and crush it. ;Pour it directly into the fermentation device after crushing, and add 120g / L K at the same time 2 SO 3 ;
[0085] (2) Cold treatment of mountain grape pulp: place the above prepared pulp at 10°C for 32 hours;
[0086] (3) Gum removal treatment of mountain grape pulp: raise the temperature of the cold-treated mountain grape pulp to 25°C; dissolve the JKFL-OP pectinase in warm water at 45°C; add the JKFL-OP pectinase to the pulp to carry out Gluing treatment, the addition amount is 4×10 4 U / L, the processing time is 2h;
[0087] (4) Yeast activation: select active dry yeast CEC01 strain, activate it with warm water at 45°C, add 1 g of water to 1 mg of active st...
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