Preparation method of horseradish tree leaf wine

A wood wine and grape technology, applied in the field of preparation of Moringa wine, can solve the problem of rare natural yeast nutrients and the like, achieve the effects of improving fermentation power and speed, avoiding delay and stagnation, and improving nutritional value

Pending Publication Date: 2019-07-23
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the yeast nutrients on the market are chemically

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of Moringa wine, comprising the following steps:

[0026] A Raw material processing: After the mature red grapes are harvested, remove the grape leaves, immature or diseased grapes, put them into the grape destemming crusher, put the crushed grape juice and pomace into the fermenter, And add sulfur dioxide, pectinase and Moringa powder, mix evenly, control the temperature at 20°C, and soak for 24 hours;

[0027] B Alcohol fermentation: Prepare yeast for activation, prepare pure water 10 times the weight of yeast, add yeast when the temperature drops to 38-40°C, stir evenly, let the yeast suspension stand for 25 minutes, then directly add to the fermenter, the temperature is controlled at 25-30°C, the fermentation time is 7 days, the cap is pressed 3 times a day, the residual sugar is reduced to 4g / L, and the main fermentation is over;

[0028] C skin dregs separation and pressing: separate the skin dregs and take the supernatant and add it to anoth...

Embodiment 2

[0040] A preparation method of Moringa wine, comprising the following steps:

[0041] A Raw material processing: After the mature red grapes are harvested, remove the grape leaves, immature or diseased grapes, put them into the grape destemming crusher, put the crushed grape juice and pomace into the fermenter, And add sulfur dioxide, pectinase and Moringa powder, mix evenly, control the temperature at 20°C, and soak for 20 hours;

[0042] B Alcoholic fermentation: Prepare yeast for activation, prepare pure water 12 times the weight of yeast, add yeast when the temperature drops to 38-40°C, stir evenly, let the yeast suspension stand for 20 minutes, then directly add it to the fermenter, the temperature is controlled at 25-30°C, the fermentation time is 10 days, the cap is pressed 3 times a day, the residual sugar is reduced to 4g / L, and the main fermentation is over;

[0043] C skin dregs separation and pressing: separate the skin dregs and take the supernatant and add it to...

Embodiment 3

[0054] A preparation method of Moringa wine, comprising the following steps:

[0055] A Raw material processing: After the mature red grapes are harvested, remove the grape leaves, immature or diseased grapes, put them into the grape destemming crusher, put the crushed grape juice and pomace into the fermenter, And add sulfur dioxide, pectinase and Moringa powder, mix evenly, control the temperature at 20°C, and soak for 30 hours;

[0056] B Alcoholic fermentation: Prepare yeast for activation, prepare pure water 8 times the weight of yeast, add yeast when the temperature drops to 38-40°C, stir evenly, let the yeast suspension stand for 30 minutes, then directly add it to the fermenter, the temperature is controlled at 25-30°C, the fermentation time is 14 days, the cap is pressed 3 times a day, the residual sugar is reduced to 4g / L, and the main fermentation is over;

[0057] C skin dregs separation and pressing: separate the skin dregs and take the supernatant and add it to ...

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PUM

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Abstract

The invention discloses a preparation method of horseradish tree leaf wine, including the following six steps: raw material treatment, alcohol fermentation, skin and residue separating and squeezing,malolactic fermentation, natural clarificant clarifying and precipitation separating treatment and filtering and bottling. The preparation method can effectively improve the power and speed of wine fermentation, avoid the slow and stagnation of alcohol fermentation and increase the rich flavor and mouthfeel of the wine by adding horseradish tree leaf powder to the wine soaking and fermenting process to utilize amino acids, vitamins, minerals and other nutrients of the horseradish tree leaf powder as natural yeast nutrients; at the same time, active ingredients in the horseradish tree leaf powder are extracted during the fermentation process, including polyphenols, flavonoids, astragalin, chlorogenic acid, carbamate, carbamate sulfide, etc., increasing the activity of the wine in lowering blood glucose and blood lipid, resisting bacteria, diminishing inflammation, resisting cancer, resisting oxidation, resisting ulcer, etc.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a preparation method of Moringa oleifera wine. Background technique [0002] Moringa is a perennial tropical plant, which requires less water and sufficient nutrient cycle, and can adapt to many different ecological environments. Moringa leaves are rich in protein, vitamins, calcium, potassium, iron and other minerals, various essential amino acids and trace elements, etc. In addition, Moringa leaves contain a variety of biologically active components, such as flavonoids, astragalin, chlorogenic acid, carbamate, sulfurized carbamate, isothiocyanate, pyrrole alkaloid, etc., so it has pharmacological activities such as antibacterial, anti-inflammatory, anti-cancer, anti-oxidation, anti-ulcer, lowering blood sugar and blood lipids, etc. In November 2012, Moringa leaf was approved as a new resource food and developed. But existing Moringa wine belongs to soaking wine mostly, o...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 朱怡凡田洋陈裕绰刘丽静韩光煜邵建辉孙庆扬赵悦
Owner YUNNAN AGRICULTURAL UNIVERSITY
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