Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of dandelion fermented wine

A technology of dandelion and fermented wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effect of rich aroma, coordinated components, and complete wine body

Inactive Publication Date: 2019-02-01
青海珠峰冬虫夏草工程技术研究有限公司
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the research on dandelion is focused on the development of dandelion scented tea and beverages, and there is still little research on the preparation of dandelion fermented wine with dandelion as the main raw material.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of dandelion fermented wine
  • Preparation method of dandelion fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Dandelion fermented wine is prepared by the following steps:

[0045] 1) Raw material processing: select fresh dandelions, remove dead leaves, impurities and other unusable parts, wash and drain and then chop;

[0046] 2) Mixing: mix the chopped dandelion with water in a weight ratio of 1:3;

[0047] 3) Sugar adjustment: add white sugar to adjust the total sugar content to 180g / L;

[0048] 4) Adjust sulfur and acid: add a certain amount of potassium metabisulfite to adjust the sulfur dioxide content to 30mg / L, and add 0.5g / L citric acid and 0.1g / L phosphoric acid to adjust the pH to 3.8;

[0049] 5) Fermentation: inoculate 0.1g / L activated active dry yeast, and add 0.1g / L FN502 fermentation aid to ferment at 15°C, and stop fermentation when the residual sugar is less than 4g / L;

[0050] 6) Sulfur adjustment: reverse pouring to separate the wine lees, then add a certain amount of potassium metabisulfite to adjust the sulfur dioxide content to 30mg / L;

[0051] 7) Bento...

Embodiment 2

[0058] Dandelion fermented wine is prepared by the following steps:

[0059] 1) Raw material processing: select fresh dandelions, remove dead leaves and impurities, wash, drain and chop;

[0060] 2) Mixing: mix the chopped dandelion with water in a weight ratio of 1:4;

[0061] 3) Adjust sugar: add white sugar to adjust the total sugar content to 200g / L;

[0062] 4) Sulfur and acid adjustment: Add a certain amount of potassium metabisulfite to adjust the sulfur dioxide content to 55mg / L, add 0.8g / L citric acid and 0.2g / L phosphoric acid, and adjust the pH to 3.5;

[0063] 5) Fermentation: Inoculate 0.3g / L of activated active dry yeast, and add 0.2g / L of FN502 fermentation aid to ferment at 20°C, and stop fermentation when the residual sugar is less than 4g / L;

[0064] 6) Sulfur adjustment: back pouring, separation of wine lees, and then adding an appropriate amount of potassium metabisulfite to adjust the sulfur dioxide content to 33mg / L;

[0065] 7) Bentonite treatment: ad...

Embodiment 3

[0072] Dandelion fermented wine is prepared by the following steps:

[0073] 1) Raw material processing: select fresh dandelions, remove dead leaves and impurities, wash, drain and chop;

[0074] 2) Mixing: mix the chopped dandelion with water in a weight ratio of 1:5;

[0075] 3) Adjust sugar: Add white granulated sugar to adjust the total sugar content to 230g / L;

[0076] 4) Adjust sulfur and acid: add potassium metabisulfite to adjust sulfur dioxide content to 80mg / L, add 1g / L citric acid and 0.2g / L phosphoric acid to adjust pH to 3.2;

[0077] 5) Fermentation: Inoculate 0.5g / L of activated active dry yeast, and add 0.3g / L of FN502 fermentation aid to ferment at 25°C, and stop fermentation when the residual sugar is less than 4g / L;

[0078] 6) Sulfur adjustment: back pouring, separation of wine lees, and then adding an appropriate amount of potassium metabisulfite to adjust the sulfur dioxide content to 35mg / L;

[0079] 7) Bentonite treatment: add 0.1 g / L bentonite to so...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of wine processing, and more specifically relates to a preparation method of a dandelion fermented wine. The preparation method comprises following steps:raw material processing, mixing, sugar adjusting, sulfur adjusting, acid adjusting, inoculation and fermentation, bentonite processing, refrigeration processing, and press filtration. The preparationmethod is simple; the dandelion fermented wine is thick in wine fragrance; the wine body is complete; wine components are coordinative; no precipitate or suspension substance is generated; and the medical efficiency of dandelion is achieved.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a preparation method of dandelion fermented wine. Background technique [0002] Dandelion is a perennial herb of the genus Dandelion in the Compositae family. It is widely distributed in Europe, Asia, and the American continent, and it is distributed in most parts of my country. Dandelion contains dandelion alcohol, organic acid, inulin, glucose, vitamin A, vitamin C, vitamin D, carotene and other nutrients and rich trace elements. It is a plant with the same origin as medicine and food. [0003] At present, most of the research on dandelion focuses on the development of dandelion flower tea and beverages, and there is little research on the preparation of dandelion fermented wine with dandelion as the main raw material. Contents of the invention [0004] The purpose of the present invention is to solve the above problems and provide a method for preparing...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 余存昌刘勇伟王玉华
Owner 青海珠峰冬虫夏草工程技术研究有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com