Low-mouth-dryness compound wine

A technology for preparing wine and dryness, which is applied in the preparation of medical preparations containing active ingredients, pharmaceutical formulas, and alcoholic beverages, and can solve the problems of uneven comfort and quality after drinking.

Inactive Publication Date: 2018-11-13
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that there are many kinds of prepared wines in the market, the quality is different, and the comf

Method used

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  • Low-mouth-dryness compound wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] A kind of low mouth dryness prepared wine of the present embodiment comprises the following steps:

[0076] (1) Add 10g of L-theanine to 0.2L of purified water, and stir to fully dissolve the L-theanine; the purity of the L-theanine is ≥99%.

[0077] (2) Add the semi-finished prepared wine that has been added with other raw materials but not fixed volume to the result of step (1); add purified water and base wine to make the volume up to 5L, after the volume is fixed, the alcohol content of the prepared wine is 28 degrees; stir evenly ; Obtain 28 degrees of low mouth dryness mixed wine, the content of L-theanine in the present embodiment is 2g / L.

Embodiment 2

[0079] A kind of low mouth dryness prepared wine of the present embodiment comprises the following steps:

[0080] (1) Add 15g of L-theanine and 5g of tremella polysaccharide in 0.2L of purified water, stir to fully dissolve L-theanine and tremella polysaccharide;

[0081] (2) Add the semi-finished prepared wine that has been added with other raw materials but not fixed volume to the result of step (1); add purified water and base wine to make the volume up to 5L, after the volume is fixed, the alcohol content of the prepared wine is 28 degrees; stir evenly Obtain 28 degrees of low mouth dryness mixed wine, the content of L-theanine in the present embodiment is 3g / L, and the content of tremella polysaccharide is 1g / L.

Embodiment 3

[0083] A kind of low mouth dryness prepared wine of the present embodiment comprises the following steps:

[0084] (1) Add 20g of L-theanine, 0.5g of tremella polysaccharide, and 5g of olive kernel extract into 0.2L of purified water, and stir to fully dissolve L-theanine, tremella polysaccharide, and olive kernel extract;

[0085] (2) Add the semi-finished prepared wine that has been added with other raw materials but not fixed volume to the result of step (1); add purified water and base wine to make the volume up to 5L, after the volume is fixed, the alcohol content of the prepared wine is 28 degrees; stir evenly Obtain 28 degree low mouth dryness compounded wine, the content of L-theanine is 4g / L in the present embodiment, the tremella polysaccharide content is 0.1g / L, the olive kernel extract 1g / L.

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Abstract

The invention discloses low-mouth-dryness compound wine, the low-mouth-dryness compound wine has the advantages that L-theanine is added into a wine body appropriately, or compositions comprising theL-theanine and one or more of tremella polysaccharide, olive kernel extract, penthorum chinense pursh herb extract and honey are added into the wine body appropriately to reduce the mouth dryness of the wine body; the comfort level of drinkers after drinking is improved, and quality of the wine is improved; additives in the wine are the L-theanine or the compositions comprising the L-theanine andone or more of the tremella polysaccharide, the olive kernel extract, the penthorum chinense pursh herb extract and the honey, which meet corresponding national quality standards; corresponding reviewby professional judges and animal experimental researches are completed, and results show that the mouth dryness of the wine can be reduced no matter whether the L-theanine is added or the compositions comprising the L-theanine and other plant extract are added, so that the obvious positive effect on quality improvement of the compound wine is achieved, and the compound wine plays a leading rolein safety healthy development of the wine industry.

Description

technical field [0001] The invention relates to a health-care liquor, in particular to a prepared liquor with low mouth dryness. Background technique [0002] Blended wine is a relatively complex series of wine products, such as aperitif, dessert wine, liqueur (including Chinese health wine), and health liquor added with functional factors that have recently emerged in China. Although the domestic market size of formulated liquor is not as good as that of traditional liquor, it is gradually expanding. There are many kinds of base wines with different quality, and simple or complex exogenous substances are added, so the feeling after drinking is mixed. Mouth dryness is one of the main safety indicators to measure the comfort level of wine after drinking. Improving the mouth dryness of prepared wine plays a very important role in improving the overall quality of wine. Therefore, researching and developing a kind of low mouth dryness mixed wine has important practical value a...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/32A61K36/185A61P1/14A61K31/198A61K31/715A61K35/644
CPCA61K31/198A61K31/715A61K35/644A61K36/185A61K36/32A61P1/14C12G3/04A61K2300/00
Inventor 刘涛涛吴少勋王磊刘胜华石莹莹李强刘源才
Owner JING BRAND
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