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Wild grape wine

A technology for wild grapes and wine, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of short fruit ripening season and difficult preservation, and achieve simple processing technology, low cost, and wine taste. The effect of alcohol

Inactive Publication Date: 2020-02-25
广西陆川县泓源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although wild grapes are delicious and rich in nutritional value, their ripening season is short and they are not easy to preserve. In addition, some wild grapes with relatively poor quality cannot be sold at a good price in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A wild wine, prepared as follows:

[0014] (1) Select ripe wild grapes, wash them, beat them, add sugar, and stir well; (2) Add pectinase and cellulase to wild grape pulp for enzyme treatment, and the amount of pectinase added is wild 0.01% of the total weight of grape pulp; the amount of cellulase added is 0.005% of the total weight of wild grape pulp, and enzymatically hydrolyzed at 40°C for 12 hours; (3) Centrifuge the wild grape pulp after enzymolysis, and take the supernatant Wild grape juice is sterilized; (4) Mix the sterilized wild grape juice and glutinous rice glutinous rice in a mass ratio of 2:3, stir evenly, put it in a fermentation tank, and add 0.1% of the total mass of yeast strains to carry out Fermentation, the fermentation time is controlled at 15 days; (5) After the fermentation is completed, the raw wine is released from the valve at the bottom of the fermentation tank, filtered by a centrifuge to remove residue, sterilized, and filled at low temper...

Embodiment 2

[0017] A wild wine, prepared as follows:

[0018] (1) Select ripe wild grapes, wash them, beat them, add sugar, and stir well; (2) Add pectinase and cellulase to wild grape pulp for enzyme treatment, and the amount of pectinase added is wild 0.03% of the total weight of grape pulp; the amount of cellulase added is 0.01% of the total weight of wild grape pulp, and enzymatically hydrolyzed at 6°C for 8 hours; (3) Centrifuge the wild grape pulp after enzymolysis, and take the supernatant Wild grape juice is sterilized; (4) Mix the sterilized wild grape juice and glutinous rice glutinous rice in a mass ratio of 2:3, stir evenly, put it in a fermentation tank, and add 0.1% of the total mass of yeast strains to carry out Fermentation, the fermentation time is controlled to 20 days; (5) After the fermentation is completed, the raw wine is released from the valve at the bottom of the fermentation tank, filtered by a centrifuge to remove residue, sterilized, and filled at low temperatu...

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PUM

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Abstract

The invention relates to a wild grape wine. A preparation method of the wild grape wine comprises the following steps: (1) selecting mature wild grapes, cleaning, pulping, adding white sugar, and uniformly stirring the materials; (2) adding pectinase and cellulase into the wild grape pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01%-0.03% of the total weight of the wild grape pulp; wherein the addition amount of cellulase is 0.005%-0.01% of the total weight of the wild grape pulp, and carrying out enzymolysis at 40-60 DEG C for 8-12 hours; (3) carrying out centrifugal separation on the wild grape pulp subjected to enzymolysis, taking a supernatant wild grape juice, and carrying out sterilization treatment; (4) mixing the sterilized wild grape juice with fermented glutinous rice according to a mass ratio of 2: 3, performing uniform stirring, putting the mixture in a fermentation tank, adding yeast strains accounting for 0.1% of the total mass, and performing fermentation for 15-20 days; and (5) after the fermentation is finished, discharging the raw wine from a bottom valve of the fermentation tank, filtering by a centrifuge to remove slag, sterilizingand filling at low temperature.

Description

technical field [0001] The invention relates to the field of drinking wine, in particular to wild wine. Background technique [0002] Wild grapes have excellent color, fragrance and taste, and are known as the king of fruit. The fruit is rich in nutrients, with sugar content as high as 12% to 20%, protein 5.56%, fat 16.1%, carbohydrate 67.29%, and rich in vitamin A, vitamin B, and vitamin C, and vitamin A is the highest among all fruits. rare. In addition, it also contains a small amount of calcium, phosphorus, iron and other minerals. Wild grapes grow fast, bear fruit early, and have high and stable yields. They are good tree species for fruit farmers to get rich. [0003] Wild grapes are rich in nutrients. Eating wild grapes has the effects of anti-cancer, beautifying the skin, preventing high blood pressure, arteriosclerosis, preventing constipation, and clearing the stomach. Wild grapes have the effects of promoting body fluid and quenching thirst, benefiting stomach...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 罗忠发
Owner 广西陆川县泓源食品有限公司
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