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Sugarcane tea wine brewing process

A technology of sugar cane and tea wine, applied in the field of winemaking, to achieve the effect of rich aroma

Inactive Publication Date: 2018-06-29
宜宾市云天曲酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clarification and polyphenol content of tea wine in the traditional brewing process still need to be further improved

Method used

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  • Sugarcane tea wine brewing process
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Embodiment Construction

[0021] Below in conjunction with accompanying drawing and embodiment the technical solution of the present invention is further described:

[0022] Such as figure 1 Shown, the present invention provides a kind of brewing process of sugarcane tea wine, comprises the following steps:

[0023] 1) Handling of raw materials:

[0024] Processing of sugarcane: clean the fresh sugarcane, peel and squeeze the juice after drenching, the measured soluble solid content is 18 ° Bx, and mix the slag juice for later use;

[0025] Treatment of tea leaves: First, the tea leaves are ground into tea powder, and then extracted with water;

[0026] 2) Adjustment of the components of the fermentation broth: adjust the soluble solids and acidity of the mixture to be fermented, the initial soluble solids are 18°Bx, the fermentation temperature is 20°C, the initial pH is 4.0, and the yeast inoculation amount is 3%;

[0027] 3) Main fermentation: Take a certain amount of active dry yeast, activate i...

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Abstract

The invention relates to the technical field of wine brewing and in particular to a sugarcane tea wine brewing process which comprises the following steps: treating a raw material, namely treating sugarcane, that is, cleaning fresh sugarcane, performing spraying drying, peeling off, juicing, testing that the content of soluble solids is 18 degree Bx, and mixing dregs and juice for later use; treating tea leaves, namely crushing tea leaves into tea powder firstly, and further performing soaking extraction with water; adjusting components of a fermentation liquid, namely blending soluble solidsof a mixture to be fermented, and adjusting the acidity of the mixture, wherein the content of primary soluble solids is 18 degree Bx; the fermentation temperature is 20 DEG C; the yeast inoculation amount is 3%. By adopting the sugarcane tea wine brewing process provided by the technical scheme of the invention, the clarity of the tea wine and the polyphenol content of the tea wine can be increased, and the wine can be relatively god in quality.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of sugarcane tea wine. Background technique [0002] The content of dry extract and the degree of clarity are important factors affecting the quality of tea wine. Wine with high clarity brings sensory pleasure to people and increases the desire to buy. The higher the content of dry extract, the more ingredients the wine contains and the better the taste. Especially for tea wine, we need the content of tea polyphenols to reach a certain objective amount to make it have antioxidant properties. Therefore, before producing tea wine, usually need to carry out certain processing to raw material, make the tea wine produced by fermentation have good quality. The clarification and polyphenol content of tea wine in the traditional brewing process still need to be further improved. Contents of the invention [0003] The technical problem to be solved by the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/048
CPCC12G3/02C12H1/0408
Inventor 雷开文邓波
Owner 宜宾市云天曲酒厂
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