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

Inactive Publication Date: 2018-03-23
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although Fritillary and mountain wine has extremely high health care value, there is no Fritillary mountain wine on the market, and there is even a lack of Fritillary mountain wine with high extraction rate of active ingredients, good taste and good flavor.

Method used

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  • Fritillaria amur grape wine and preparation method thereof
  • Fritillaria amur grape wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to fritillaria amur grape wine and a preparation method thereof. The preparation method includes following steps: preparing an amur grape fermentation matrix; preparing a fritillaria fermentation matrix; fermentating: a, well mixing the amur grape fermentation matrix and the fritillaria fermentation matrix according to a mass ratio of 150-250:1 to obtain a total fermentationmatrix; b, inoculating 15-30mg/L of brewer's yeast into the total fermentation matrix; c, allowing the total fermentation matrix to be in main fermentation at temperature below 23 DEG C for 10-15 days, and adding sugar accounting for 5-8% of mass of fermentation liquid during 6th-8th days of fermentation; d, after main fermentation is finished, filtering to remove residue to obtain fermented liquid, and performing post-fermentation and/or aging on the fermented liquid to obtain fritillaria amur grape wine. By the method, dissolving-out of active ingredients like alkaloid in fritillaria can beeffectively promoted, and taste and flavor of amur grape wine are improved.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a method for preparing Mount Fritillaria wine and the prepared Mount Fritillaria wine. Background technique [0002] Fritillaria is the dried bulb of a perennial herb of the genus Fritillaria in the family Liliaceae. Fritillaria has the effects of clearing away heat and moistening the lungs, reducing phlegm and relieving cough. Cough, expectorant, asthma, anti-ulcer and effects on cardiovascular and smooth muscle, while water-soluble thymidine and adenosine have anti-platelet aggregation effect. [0003] Mountain grape, also known as Northeast mountain grape, has round and small fruit, thick skin residue, many seeds, less juice, purple-black juice, sour taste, astringent taste, and is not suitable for raw food. It has the characteristics of "four highs and two lows": high acidity, High in tannin polyphenols, high in dry extract and high in nutrients; low in sugar and low in juice yield. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/865
CPCC12G1/0203
Inventor 刘迎雪张宝香艾军范书田杨义明许培磊王振兴赵滢秦红艳
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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