Fermented sap wine and preparation method thereof

A fermented and fermented liquid technology, applied in the field of low-alcohol wine, can solve the problems of easy oxidation of sap wine, low quality of sap wine, difficult storage and aging, etc.

Inactive Publication Date: 2019-11-26
万盈贝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is that the sap wine is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Example 1 A dry sap wine, after filtering the birch sap, put it into a stainless steel fermentation tank, add citric acid to adjust the pH value of the sap to between 3.0-3.5, add SO 2 Make the sap contain SO 2 100mg / L, add sugar so that the sugar content of 1L of sap is 272g, fully mix to prepare a fermentation broth, add 4g / L of oak chips to the fermentation broth, calculate as 1g of fruit wine dry yeast in 1L of fermentation broth, add fermentation broth after activation Fermentation in medium temperature control at 25-28°C. After the main fermentation, the juice slag is separated and fermented after resting. When the residual sugar drops below 4g / L, it is aged for more than 3 months in inverted tanks, and the temperature is controlled below 20°C. Glue and clarify the aged wine to obtain birch sap raw wine, adjust the alcohol content, sugar content, and acidity of the raw wine, so that the alcohol content of the finished wine is 16°, and the total sugar is ≤ 4g / L, an...

example 2

[0024] Example 2 A kind of sap semi-dry wine, after filtering the sugar maple sap, put it into a stainless steel fermentation tank, add citric acid to adjust the pH value of the sap between 3.0-3.5, add SO 2 Make the sap contain SO 2 80mg / L, add sugar so that the sugar content of 1L of sap is 204g, fully mix to prepare a fermentation broth, add 8g / L of oak planks to the fermentation broth, calculate as 0.7g of fruit wine dry yeast in 1L of fermentation broth, add fermentation after activation Fermentation is carried out in the liquid, the temperature is controlled at 22-24°C, the juice residue is separated after the main fermentation is completed, and the fermentation is carried out after resting. When the residual sugar drops below 4g / L, it is aged for more than 3 months in inverted tanks, and the temperature is controlled below 20°C. , carry out glue clarification to aged wine, obtain sugar maple sap raw wine, carry out alcohol content, sugar content, acidity adjustment to r...

example 3

[0025] Example 3 A kind of sap semi-sweet wine, after filtering the sugar maple and white birch sap, the sugar maple sap is 10% by mass percentage, and the white birch sap is 90%, put it into a stainless steel fermenter for mixing, add citric acid Adjust the pH value of the sap between 3.0-3.5, add SO 2 Make the sap contain SO 2 50mg / L, add sugar to make the sugar content of 1L sap 170g, fully mix to prepare a fermentation broth, add 6g / L of oak blocks to the fermentation broth, calculate by adding 0.6g fruit wine dry yeast to 1L fermentation broth, add fermentation after activation Fermentation is carried out in the liquid, the temperature is controlled at 19-21°C, the juice residue is separated after the main fermentation, and the fermentation is done after resting. When the residual sugar drops below 4g / L, it is aged for more than 3 months in inverted tanks, and the temperature is controlled below 20°C. , carry out glue clarification to the aged wine, obtain the original w...

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PUM

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Abstract

The invention relates to the technical field of tree sap wine brewing, and discloses fermented sap wine and a preparation method thereof. The fermented sap wine is prepared from ingredients of sugar maple sap, white birch sap and an oak product. The collected sugar maple sap and white birch sap are filtered, then the one or two types of sap are loaded into a fermentation container in a mixed mode,the sugar degree and the acidity are adjusted through white sugar and citric acid, SO2 is added, and fermentation broth is prepared; then the oak product is added, fermentation, aging, blending, clarification, filtration and bottling are conducted through a low-wine brewing technology, and the alcohol content of the finished wine is 7-16% vol.; and the wine is clear and transparent, shows colorless, straw yellow or golden yellow, is cool in taste and aroma, has no peculiar smell, and is shelf-stable.

Description

technical field [0001] The invention relates to the technical field of fermented low-alcohol wine brewing, in particular to a low-alcohol wine fermented with tree sap as a raw material. Background technique [0002] According to records in Heilongjiang Tree Chronicles, the sugar maple (Acer negundo) is a tree of the genus Aceraceae in the Aceraceae family. Generally, it grows well in the north and has few diseases. Sugar maple sap contains sugar, and the sugar quality is good, so it is a good economic tree species for sugar and beverages. As early as the seventeenth century, North America began to use sugar maple sap to make sugar, and 60% of Canada's edible sugar comes from sugar maple. [0003] According to records in Heilongjiang Tree Chronicles, birch belongs to Betulaceae Betula genus, arbor, widely distributed in various mountainous areas of Heilongjiang Province, Jilin, Liaoning, Inner Mongolia, North China, Northwest China, Sichuan, Yunnan, and southeast Tibet, as ...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12G3/02
CPCC12G3/02
Inventor 万盈贝
Owner 万盈贝
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