Fructus rubi-grape wine processing technology

A processing technology and raspberry technology, applied in the field of wine processing, can solve the problems of difficult control of the fermentation process, poor taste and high brewing cost, and achieve the effects of elegant and rich fruit aroma, improved taste and quality

Pending Publication Date: 2018-06-01
TAISHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of processing method of raspberry-wine, solve the problem that wine brewing cost is high in the prior art on the one

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] A raspberry-wine processing technology, the processing technology includes the following steps:

[0030] (1) Collect fresh, mature grape ears without mechanical damage or pests, and manually sort them, and spray pesticides one month before harvest;

[0031] (2) Put the grape ears into the dipping tank and immerse them in a pressure environment full of carbon dioxide for 5 days. The temperature in the tank is 15°C and the pressure is 2.8 bar;

[0032] (3) Alcohol fermentation: After the immersion, the filtrate is transferred to the fermentor, 30mg / L of yeast is added, and the fermentation is carried out at 15°C, and the fermentation is terminated when the residual sugar is lower than 4.0g / L; specifically, the The process of adding yeast is: add the yeast to 30℃ warm water 10 times the weight of the yeast, stir it evenly, let it stand for 10 minutes, then use the filtrate to cool the yeast, reduce the temperature of the yeast mother liquor to 16℃, and add it to...

Example Embodiment

[0041] Example 2

[0042] A raspberry-wine processing technology, the processing technology includes the following steps:

[0043] (1) Collect fresh, mature grape ears without mechanical damage or pests, and manually sort them, and spray pesticides one month before harvest;

[0044] (2) Put the grape ears into the dipping tank and dipping for 8 days in a pressure environment full of carbon dioxide, the temperature in the tank is 10°C, and the pressure is 2.5 bar;

[0045] (3) Alcohol fermentation: After the immersion, the filtrate is transferred to the fermentation tank, 30mg / L of yeast is added, and the fermentation is carried out at 18°C, and the fermentation is terminated when the residual sugar is lower than 4.0g / L; The adding process is as follows: add the yeast into the 35℃ warm water 10 times the weight of the yeast, stir evenly, let it stand for 20 minutes, and then use the filtrate to cool the yeast, reduce the temperature of the yeast mother liquor to 25℃, and add it to the ...

Example Embodiment

[0054] Example 3

[0055] A raspberry-wine processing technology, the processing technology includes the following steps:

[0056] (1) Collect fresh, mature grape ears without mechanical damage or pests, and manually sort them, and spray pesticides one month before harvest;

[0057] (2) Put the grape ears into the dipping tank and immerse them in a pressure environment full of carbon dioxide for 6 days, the temperature in the tank is 12°C, and the pressure is 2.6 bar;

[0058] (3) Alcohol fermentation: After the immersion, the filtrate is transferred to the fermentation tank, 30mg / L of yeast is added, and the fermentation is carried out at 16°C. The fermentation is terminated when the residual sugar is lower than 4.0g / L; The adding process is: add the yeast into 10 times the weight of the yeast in 32℃ warm water, stir it evenly, let it stand for 15min, then use the filtrate to cool the yeast, reduce the temperature of the yeast mother liquor to 20℃, and add it to the fermentation tank...

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PUM

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Abstract

The invention discloses a fructus rubi-grape wine processing technology. Fructus rubi-grape wine is prepared by fermenting grapes, conducting water extraction and alcohol precipitation on fructus rubiand adding the processed fructus rubi to a grape wine base. According to the processing technology provided by the invention, problems that fructus rubi is not resistant to storage and wine, which isprepared through independent fermentation of the fructus rubi, is relatively poor in taste can be solved; the fragrance of the grape wine is enhanced, and the health-care value of the grape wine is improved.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a raspberry-wine processing technology. Background technique [0002] Raspberry (Rubys chingii Hu) is a perennial vine-like deciduous shrub or small tree belonging to the genus Ruby in the family Rosaceae. The fruit is nearly spherical, densely covered with gray-white pilose, and the fruit is light rose red or orange-yellow, attractive in color, unique in flavor and rich in nutrition. The fruit can be eaten fresh, and can also be made into various foods such as Chinese medicinal materials, beverages, jams, cakes, fruit wine, candies, etc. Among them, the dried fruit used as medicine has a sweet smell, flat, non-toxic, and has the effects of nourishing the kidney, consolidating essence and shrinking urine, nourishing the liver and improving eyesight. It is often used in the treatment of clinical symptoms of spermatorrhea, enuresis, frequent urination, impotence and prema...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12G1/022
CPCC12G1/00C12G1/0203
Inventor 赵现华
Owner TAISHAN UNIV
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