Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Red wine type sparkling wine and making method thereof

A production method and technology of red wine, which are applied in the field of beverage production, can solve problems such as single taste, low nutritional value, and no health benefits, and achieve the effects of easy operation, high nutritional value, and simple preparation process

Inactive Publication Date: 2018-06-19
中科国思生物科技研究(广州)有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, general sparkling wine has a single taste and low nutritional value, and because it contains alcohol, drinking too much is not good for health, so it is not suitable for female friends or the elderly to drink

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Prepare pineapple fragrant red wine fruit wine, be made by mixing sugar, dry red wine, pineapple fruit juice concentrate, food additives and water, the mass percent of each component is sugar 5%, dry red wine 20%, concentrated pineapple juice 2%, 0.3% citric acid, 0.35% carbon dioxide, 0.02% potassium metabisulfite, 0.05% potassium sorbate, and the balance is water.

[0028] The preparation method of pineapple fragrant red wine fruit wine comprises the steps:

[0029] a. Weigh raw materials and auxiliary materials according to the above ratio, and the weighing error is not greater than 1‰;

[0030] b. Use a quartz filter to flush the water twice, for 12 minutes for forward flushing and 23 minutes for backflushing;

[0031] c. Put the sugar into a glass bottle, fully melt the sugar at 65°C for 15 minutes, and melt the sugar while stirring to prevent the occurrence of caramelization reaction. After filtering through a filter membrane, cool to room temperature to obtain s...

Embodiment 2

[0038] Preparation of rose-flavored red wine fruit wine is made by mixing sugar, red wine, rose extract, food additives and water, and the mass percentage of each component is 5.5% of sugar, 50% of red wine, 0.05% of rose extract, and 0.2% of lemon acid, 0.35% carbon dioxide, 0.02% potassium metabisulfite, 0.05% potassium sorbate, and the balance is water.

[0039] The preparation method of rosé-flavored sparkling wine comprises the steps:

[0040] a. Weigh raw materials and auxiliary materials according to the above ratio, and the weighing error is not greater than 1‰;

[0041] b. Use a quartz filter to flush the water once, for 12 minutes for forward flushing and 23 minutes for backflushing;

[0042] c. Put the sugar into a glass bottle, fully melt the sugar at 65°C for 15 minutes, and melt the sugar while stirring to prevent the occurrence of caramelization reaction. After filtering through a filter membrane, cool to room temperature to obtain syrup;

[0043] d. Dissolve ...

Embodiment 3

[0049] Prepare sweet-scented osmanthus red wine fruit wine, mix and make by sugar, red wine, sweet-scented osmanthus extract, food additive and water, the mass percent of each component is sugar 5.5%, red wine 35%, osmanthus extract 1%, described food additive comprises Accounting for 0.2% of citric acid, 0.35% of carbon dioxide, 0.02% of potassium metabisulfite, 0.05% of potassium sorbate, and the balance being water.

[0050] The preparation method of osmanthus fragrant red wine sparkling wine comprises the steps:

[0051] a. Weigh raw materials and auxiliary materials according to the above ratio, and the weighing error is not greater than 1‰;

[0052] b. Use a quartz filter to flush the water once, for 12 minutes for forward flushing and 23 minutes for backflushing;

[0053] c. Put the sugar into a glass bottle, fully melt the sugar at 65°C for 15 minutes, and melt the sugar while stirring to prevent the occurrence of caramelization reaction. After filtering through a fil...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses red wine type sparkling wine and a making method thereof. The red wine type sparkling wine is prepared from components in percentage by mass as follows: 3%-8% of sugar, 20%-50%of red wine, 0.05%-2% of concentrated extract of plants, fruits and vegetables, 0.35%-0.99% of a food additive and the balance of water, wherein the sparkling wine prepared from the red wine as baseliquor is lower in sugar degree and high in red wine content, although the sparkling wine contains alcohol, the content is quite low as compared with that of baijiu and wine, the sparkling wine has higher nutritional value than baijiu and beer and is better to health; the product is tasty to drink, can be drunk as soft drink after meal or before sleep and is quite beneficial to women and the elderly after long-term drinking; the preparation process of the sparkling wine is simple, easy to operate, good in repeatability and low in energy consumption. The problem about selling of domestic red wine with higher nutritional value but poor flavor and bad vintage is solved, and value transformation and value addition of red wine are realized.

Description

technical field [0001] The invention relates to red wine sparkling wine and a preparation method thereof, which belong to the field of drink manufacture. Background technique [0002] Sparkling wine is a very popular wine in the international market. Since sparkling wine is saturated with a considerable amount of carbon dioxide gas, when the sparkling wine is drunk into the stomach, the carbon dioxide gas overflows from the wine and passes through the esophagus and oral cavity. Take it away, it brings a comfortable and refreshing feeling to people, and drinking it in hot weather also has the effect of cooling off. However, general sparkling wine has a single taste and low nutritional value, and because it contains alcohol, drinking too much is not good for health, so it is not suitable for female friends or the elderly to drink. In addition, many grape production areas are facing the problem that a large number of red wines with poor flavor and poor vintage but high nutriti...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/06
CPCC12G1/06
Inventor 邵辉韩县理李旭娟
Owner 中科国思生物科技研究(广州)有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com