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Juniper berry distilled wine and brewing method thereof

A technology of distilling wine and alcohol content, which is applied in the food field to achieve the effect of reasonable formula, complex aroma and long-lasting aroma

Inactive Publication Date: 2019-01-22
SINO FRENCH JOINT VENTURE DYNASTY WINERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many types of distilled wine, but they are all made of grapes, mainly in various red colors, and mostly sweet in taste, so none of them can be loved by young people for a long time

Method used

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  • Juniper berry distilled wine and brewing method thereof
  • Juniper berry distilled wine and brewing method thereof
  • Juniper berry distilled wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In this embodiment, 10 parts of juniper berries, 3 parts of cinnamon, 6 parts of tangerine peel, 3 parts of licorice and 30 parts of grapes are used.

[0028] A preparation method of juniper berry distilled wine, comprising the steps of:

[0029] 1) Raw material selection, strict sorting of grape raw materials after picking, requiring the ears to be neat and mature, with a coloring rate of 100%, and thoroughly removing diseased, rotten and pesticide-contaminated fruits;

[0030] 2) Crushing and destemming the grape raw materials to form fruit pulp, which is pumped into the clarification tank;

[0031] 3) Add tartaric acid to adjust the acidity of the pulp to 10g / L;

[0032] 4) Clarify naturally, control the temperature at 14°C, stand still for 2 hours after the tank is full, and separate the grape juice;

[0033] 5) The clarified grape juice is input into a clean fermenter, the fermentation temperature is controlled at 25°C, and the fermentation temperature and specif...

Embodiment 2

[0042] In this embodiment, 11 parts of juniper berries, 4 parts of cinnamon, 5 parts of tangerine peel, 4 parts of licorice and 35 parts of grapes are used.

[0043] A preparation method of juniper berry distilled wine, comprising the steps of:

[0044] 1) Raw material selection, strict sorting of grape raw materials after picking, requiring the ears to be neat and mature, with a coloring rate of 100%, and thoroughly removing diseased, rotten and pesticide-contaminated fruits;

[0045] 2) Crushing and destemming the grape raw materials to form fruit pulp, which is pumped into the clarification tank;

[0046] 3) Add tartaric acid to adjust the acidity of the pulp to 10g / L;

[0047] 4) Clarify naturally, control the temperature at 15°C, stand still for 3 hours after the tank is full, and separate the grape juice;

[0048] 5) The clarified grape juice is input into a clean fermenter, the fermentation temperature is controlled at 26°C, and the fermentation temperature and specif...

Embodiment 3

[0057] In this embodiment, 12 parts of juniper berries, 5 parts of cinnamon, 4 parts of tangerine peel, 5 parts of licorice and 40 parts of grapes are used.

[0058] A preparation method of juniper berry distilled wine, comprising the steps of:

[0059] 1) Raw material selection, strict sorting of grape raw materials after picking, requiring the ears to be neat and mature, with a coloring rate of 100%, and thoroughly removing diseased, rotten and pesticide-contaminated fruits;

[0060] 2) Crushing and destemming the grape raw materials to form fruit pulp, which is pumped into the clarification tank;

[0061] 3) Add tartaric acid to adjust the acidity of the pulp to 10g / L;

[0062] 4) Clarify naturally, control the temperature at 16°C, stand still for 4 hours after the tank is full, and separate the grape juice;

[0063] 5) The clarified grape juice is input into a clean fermenter, the fermentation temperature is controlled at 27°C, and the fermentation temperature and specif...

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Abstract

The invention provides juniper berry distilled wine. The juniper berry distilled wine is mainly prepared from juniper berries, cortex cinnamomi, pericarpium citri reticulatae, licorice roots and grapes. The invention further discloses a preparation method of the juniper berry distilled wine. The finally prepared juniper berry distilled wine has the following indexes: alcohol content 40.8% (vol), methanol 0.98g / L, 3.51g / L of non-alcohol volatiles, 0.03g / L of volatile acid, 1.69g / L of esters, 0.07g / L of aldehydes, and 1.72g / L of higher alcohols. The juniper berry distilled wine and the preparation method have the advantages that the formula is reasonable, the preparation process is strict, perfume is added into the wine for two times, and thus the fragrance is well reserved; finally, purplecabbage extract is adopted for color modulation, so that the color is beautiful and natural, and meanwhile, no injuries are caused to the human body; for the finally obtained wine, the mellow aroma ofwine and the strong fragrance of the natural perfume are ingeniously integrated, so that the aroma is complex and has the sense of layering; and the wine is slightly blue, is clear, transparent and bright, is sweet, moist and delicate in mouthfeel, and has the lasting fragrance.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a juniper berry distilled wine and a brewing method thereof. Background technique [0002] In the 13th century, the Dutch ships that transported salt to the coast of France transported the wines rich in the Cognac region of France to the countries along the North Sea, and these wines were very popular. By the 16th century, due to the increase in wine production and the long journey by sea, French wine deteriorated and became unmarketable. At this time, smart Dutch businessmen used these wines as raw materials to process them into grape distilled wine. Not only would such distilled wine not deteriorate due to long-distance transportation, but the freight cost was greatly reduced due to the high concentration, and the sales volume of grape distilled wine gradually increased. , the distillation equipment set up by the Dutch in the Charente area was also gradually improved, and the Fr...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12H6/02
CPCC12G3/02
Inventor 刘莹王辉李艳华俞然王芳张军
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
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