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Method for making longan dry red wine

A technology of longan and dry red, applied in the field of preparation of longan dry red, can solve the problems of immaturity, easy oxidation of wine, affecting product quality, etc., achieve good anti-oxidative stability, increase the content of polyphenols, and prolong the shelf life Effect

Inactive Publication Date: 2018-06-29
泸州施可富大曲酒厂有限责任公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Longan wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because longan grows in a special geographical environment, its aroma and flavor are unstable during processing, which affects the quality of the product.
The current longan wine processing technology is still very immature, and there are problems such as easy oxidation of wine quality, lack of strong fruit aroma, uncoordinated fruit aroma and wine aroma, unstable color of fruit wine, and easy browning.

Method used

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  • Method for making longan dry red wine

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Effect test

Embodiment 1

[0045] Longan, a species of Sophora japonica in Conghua area, was selected for shearing and screening to obtain 10 tons, which were cleaned in two stages. When shelling, remove the core and press to get 3.35 tons of longan pulp juice, steam at 85-90°C for 30 seconds, adjust the effective amount of sulfur dioxide to 50-60ppm with sulfurous acid, and use mixed acid (tartaric acid and citric acid by 2: 3 mass ratio mixing) adjust longan pulp juice total acid 6.1 g / liter, pH3.7. Pressing Cabernet Sauvignon grapes or Syrah grapes with belt stalks for 1 to 2 days and then filtering, mixing the filtered skin residue with the clarified longan juice, then fermenting naturally for 1 to 30 days, and filtering the skin residue;

[0046] Cool quickly to below 5°C, add 20g of pectinase per ton of longan juice, let it stand for 48 hours, and measure the total sugar of the juice to be 182.5g / liter.

[0047] While drawing the supernatant, pour the tank and add 100 g / ton of active dry yeast fo...

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Abstract

The invention provides a method for making longan dry red wine. On the basis of conventional fruit wine theories, a unique fruit fragrance type longan dry red wine brewing method after long-term exploration and innovation is obtained. On the basis of a conventional longan wine fermentation process, through innovation, enzyme deactivation is carried out, natural antioxidants and stabilizers are used, grapes and longan are fermented, and thus longan wine is relatively good in anti-oxidation stability; the content of polyphenol of the wine can be increased, the longan wine is relatively complex in fragrance and long lasting in after taste, the taste of the longan wine is improved, and the shelf life of the longan wine can be prolonged.

Description

technical field [0001] The invention relates to a method for preparing wine. Specifically relates to a preparation method of longan dry red. Background technique [0002] As we all know, fruit wine produced from tropical and subtropical fruits in the world has not yet formed a large-scale production, and its related research and equipment are still in the initial stage of development. Longan wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because longan grows in a special geographical environment, its aroma and flavor are unstable during processing, which affects the quality of the product. The current longan wine processing technology is still very immature, and there are problems such as wine quality is easy to oxidize, fruity aroma is not strong, fruity aroma and wine aroma are not coordinated, fruit wine color is unstable, and browning is easy to occur. Contents of the invention [0003] In view of this, the inventi...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 曾凡
Owner 泸州施可富大曲酒厂有限责任公司