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Formula of compound wine for enhancing alcohol intensity by utilizing gingers and peppers and preparation process thereof

A technology for preparing wine and formula, which is applied in the field of drinking wine, can solve the problems of low alcohol content, beverage alcohol stimulation, insufficient strength, etc., and achieve the effect of reducing production equipment requirements, low alcohol content, and saving production costs

Pending Publication Date: 2018-08-21
贵州茅台(集团)生态农业产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while pursuing low-alcohol content and not easy to get drunk, it is easy to cause insufficient alcohol stimulation and intensity of the drink, which is more like drinking a drink than wine, so it is criticized by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Base wine pretreatment: add 53% vol Chinese liquor 1500kg, pure water 875kg, activated carbon 125kg into the adsorption tank, stir and adsorb at -8°C for 4 hours, first plate filter, and then fine filter to obtain a reduction to 36% vol The base wine has a pure and refreshing taste;

[0016] B. Blending: at room temperature, taking the production of 6% vol blended wine as an example, add 42 parts of purified water in sequence, add 6 parts of concentrated apple juice, 1 part of concentrated lemon juice, and then add 16 parts of base wine that has been treated with reduced concentration. Add 0.8 part of ginger extract and 0.5 part of capsicum extract, stir for 20 minutes to obtain the prepared wine;

[0017] C, fine filtration: the prepared wine after the deployment of step B gained is filtered through a fine filter, and the pressure before the fine filter is ≤0.45MPa;

[0018] D. High-pressure homogenization: the filtered brewed wine is treated with high-pressure hom...

Embodiment 2

[0021] The first difference between Example 2 and Example 1 is that in step A, the base wine is 1500 kg of 30% vol distilled rice wine, 125 kg of activated carbon, without adding pure water, stirring and adsorbing at -8°C for 4 hours, first plate filtration, and then The base wine is obtained after fine filtration, and its taste is pure and refreshing.

[0022] The second difference between Example 2 and Example 1 is: in step B, take the production of 4% vol compounded wine as an example, add 54 parts of pure water in sequence, then add 8 parts of base wine, and add 1.2 parts of ginger extract , 0.8 parts of chili extract, 7 parts of concentrated apple juice, 2 parts of concentrated blueberry juice were added, and stirred for 20 minutes to obtain a prepared wine.

[0023] Sensory evaluation was carried out on the compounded wine prepared as described in Example 1 and Example 2 of this patent, and 7 people formed a tasting team: 2 of them were national fruit wine judges, 3 were...

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PUM

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Abstract

The invention discloses a formula of compound wine for enhancing alcohol intensity by utilizing gingers and peppers and a preparation process thereof. The wine is prepared by mixing the following rawmaterials in part by weight: 0.1-10 parts of ginger extract, 0.1-10 parts of pepper extract and 3-60 parts of base wine; the alcohol content is adjusted to 0.5-40 percent by volume by adding a properamount of purified water and fruit juice, and no air inflation is performed. The formula of the compound wine and the preparation process thereof disclosed by the invention have the benefits that themouth feeling with high alcohol content is realized under the condition that the alcohol content is not increased; meanwhile, people are not easy to get drunk; therefore, the market prospect and the economic benefits are good.

Description

technical field [0001] The invention relates to the technical field of drinking wine, in particular to a formula and a preparation process of a prepared wine which utilizes ginger and pepper to enhance the alcohol intensity. Background technique [0002] Alcoholic beverages refer to beverages for human consumption with an ethanol content of more than 0.5% vol, including various fermented wines, distilled wines, mixed wines and pre-mixed wines. Low-alcohol blended wines, such as pre-mixed cocktails, are popular among young people. The base wine is mixed with fruit juice, which not only has the fragrance and health of fruits, but also stimulates and cools alcohol, and has a smooth taste. There is also a long aftertaste, fashionable and not easy to get drunk. However, while pursuing low-alcohol content and not easy to get drunk, it is easy to cause insufficient alcohol stimulation and intensity of beverages, which is more like drinking beverages than alcohol, so it is criticiz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 雷良波陈军李赵漫漫曾德勇余英陈笔王莉
Owner 贵州茅台(集团)生态农业产业发展有限公司
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