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Low-alcohol fermented liqueur and brewing method thereof

A technology of fermented wine and dew wine, which is applied in the field of food processing, can solve the problems of jujube wine with weak jujube flavor, no characteristics of jujube wine, and single raw materials, and achieve the effects of simple brewing process, improved sensory quality and edible value, and low cost

Inactive Publication Date: 2020-10-09
湖南鼎康酒业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing low-alcohol fermented dew wine is brewed from jujube as a raw material. Due to the single raw material of jujube, the jujube wine after fermentation has a lighter jujube fragrance and no obvious jujube smell, so that there is no jujube wine in the wine market. characteristics, resulting in a lower market value for low-alcohol fermented wine
Therefore, there is an urgent need to provide a fermented liquor wine with a strong jujube fragrance to solve the problem that the jujube fragrance of the jujube wine is relatively weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for brewing low-alcohol fermented wine, comprising the following steps:

[0020] 1) Pretreatment of raw materials: select jujubes without mildew and impurities for cleaning and set aside;

[0021] 2) Baking of red dates: put the red dates in an oven with a temperature of 110°C for 2 hours, then cool for later use;

[0022] 3) Selection of Fen-flavor base wine: Choose a Fen-flavor base wine with a light aroma and good quality, with an alcohol content of 60%;

[0023] 4) Red dates soaking: Soak the roasted red dates in the fragrance-type base wine for 48 hours to obtain the soaking solution;

[0024] 5) Decrease degree of soaking liquid: add water to the soaking liquid to reduce the degree of soaking liquid to 6 degrees;

[0025] 6) Adjustment of sugar and acid: add white sugar and acid to the steeping solution after step 5) to ferment the alcohol to 14 degrees to obtain a fermented liquid. The amount of acid added is 4g / L;

[0026] 7) Fermentation: Add yeast ...

Embodiment 2

[0029] A method for brewing low-alcohol fermented wine, comprising the following steps:

[0030] 1) Pretreatment of raw materials: select jujubes without mildew and impurities for cleaning and set aside;

[0031] 2) Baking of red dates: put the red dates in an oven at 100°C for 1 hour, then cool for later use;

[0032] 3) Selection of Fen-flavor base wine: Choose a Fen-flavor base wine with a light aroma and good quality, with an alcohol content of 45%;

[0033] 4) Soaking red dates: Soak the roasted red dates in the fragrance-type base wine for 24 hours to obtain a soaking solution;

[0034] 5) Decrease degree of soaking liquid: add water to the soaking liquid to reduce the degree of soaking liquid to 4 degrees;

[0035] 6) Adjustment of sugar and acid: add white sugar and acid to the steeping solution after step 5) to ferment the alcohol to 14 degrees to obtain a fermentation broth. The amount of acid added is 3g / L;

[0036] 7) Fermentation: Add yeast to the fermentation ...

Embodiment 3

[0039] A method for brewing low-alcohol fermented wine, comprising the following steps:

[0040] 1) Pretreatment of raw materials: select jujubes without mildew and impurities for cleaning and set aside;

[0041] 2) Baking of red dates: put the red dates in an oven at 120°C for 3 hours, then cool for later use;

[0042] 3) Selection of Fen-flavor base wine: Choose a Fen-flavor base wine with a light aroma and good quality, with an alcohol content of 70%;

[0043] 4) Soaking red dates: Soak the roasted red dates in the fragrance-type base wine for 72 hours to obtain a soaking solution;

[0044] 5) Decrease degree of soaking liquid: add water to the soaking liquid to reduce the degree of soaking liquid to 8 degrees;

[0045] 6) Adjustment of sugar and acid: add white sugar and acid to the steeping solution after step 5) to ferment the alcohol to 14 degrees to obtain a fermented liquid. The amount of acid added is 5g / L;

[0046] 7) Fermentation: Add yeast to the fermentation b...

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PUM

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Abstract

The invention discloses low-alcohol fermented liqueur and a brewing method thereof. The brewing method comprises the following steps of: (1) pretreating raw materials; (2) baking red dates: baking thered dates in an oven at 100-120 DEG C for 1-3 hours, and cooling the red dates for later use; (3) selecting fen-flavor base liquor; (4) soaking the red dates: putting the baked red dates into the fen-flavor base liquor to be soaked for 24-72 hours to obtain a soaking solution; (5) lowering the degree of the soaking solution; (6) adjusting sugar acid to obtain fermentation liquor; (7) fermenting to obtain fermented wine; (8) carrying out ageing and blending. The brewing process is simple and low in cost; a method of combining red date baking and fen-flavor base liquor red date extraction is adopted. The brewing process is simple and low in cost. By adopting a method of combining red date baking and red data leaching in the fen-flavor base liquor, nutrient substances of the red dates are reserved to the maximum extent, and the fragrance of the red dates is blended into the base liquor to the maximum extent, so that the brewed low-alcohol fermented liqueur is good in taste and rich in jujube fragrance, the problem that the jujube fragrance of the fermented jujube liqueur is relatively light is solved, and the sensory quality and the edible value of the low-alcohol fermented liqueur are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-alcohol fermented wine and a brewing method thereof. Background technique [0002] Jujube is a nutritious fruit, and the planting area in our country is also increasing. At present, the consumption forms of red dates are mainly dried dates, jujube slices, candied dates, etc., which are extremely rare in the form of drinks and fruit wine. It is of far-reaching significance to increase the color and variety of jujube products and promote the deep processing and application of jujube. [0003] my country's liquor brewing is mainly grain wine, its variety is single, and the output of fruit wine is seldom. With the continuous improvement of consumption level, the types and functions of wine are becoming more and more perfect. In recent years, with the country's restrictions on liquor production and the promotion of fruit wine production, my country's jujube fruit wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/025C12G3/024
CPCC12G3/025C12G3/024
Inventor 曾建新肖湘奥曾江桥刘文明黄六斌胡平雄陆海波
Owner 湖南鼎康酒业发展有限公司