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Myrica rubra grape wine

A technology of bayberry wine and grapes, applied in the field of bayberry wine, can solve the problems of easy deterioration, intolerance to storage, affecting nutritional value and economic value, etc.

Inactive Publication Date: 2018-08-17
姚伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a fresh fruit, red bayberry is not resistant to storage and is easy to deteriorate, which affects its nutritional value and economic value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] The technical content of the present invention is according to the volume ratio: 60 liters of grape brandy, 30 liters of red bayberry extract.

[0006] The specific implementation steps are:

[0007] 1) Selection of waxberry: the fruit surface is dry, no water marks, large and round, full fruit, round thorns, small core, juicy and sweet.

[0008] 2) Washing and denucleation: the bayberry obtained by the above screening is washed and denucleated, and the water is controlled to dry for later use.

[0009] 3) Juice extraction: extract the red bayberry after denuclearization using nanotechnology, centrifugation, clarification and other processes to obtain a bayberry extract.

[0010] 4) Fermentation and standing: put 60 liters of brandy made from grapes with an alcohol content of 52 degrees and 30 liters of the above-mentioned red bayberry extract into a container after cellaring in oak barrels for more than 3 years, and obtain the present invention after standing for one ...

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PUM

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Abstract

The invention discloses a Myrica rubra grape wine, which is prepared from 60-80% by volume of grape brandy and 20-40% by volume of a Myrica rubra extraction liquid. The Myrica rubra grape wine of thepresent invention has the original effects of grape brandy, has effects of digestion benefiting, appetite promoting, astringing, inflammation eliminating, diarrhea checking, cancer prevention, anticancer, summer heat dispelling, body fluid regeneration, weight reducing and the like, can be drunk by general population, and is especially suitable for people with dampness-heat and yin deficiency bodyconstitution, dysentery, abdominal pain, diarrhea.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a bayberry wine. Background technique [0002] Although grape brandy is rich in nutrition and unique in flavor, excessive drinking is very harmful due to its high alcohol content. The sugar content of high-quality bayberry pulp is 12%-13%, and the acid content is 0.5%-1.1%. It is rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 kinds of beneficial to human body. Amino acid, the content of calcium, phosphorus and iron in its fruit is more than 10 times higher than that of other fruits. Because red bayberry is not resistant to storage as a fresh fruit, it is easy to deteriorate, thereby affecting its nutritional value and economic value. The invention effectively combines the advantages of grape brandy and red bayberry, not only reduces the harm of excessive consumption of grape brandy to human body, but also effectively maintains the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
CPCC12G1/00
Inventor 姚伟
Owner 姚伟