Brewing method of wild vaccinium vitis-idaca linn blended rose-scented pink wine

A technology for fragrant rosé wine and rosé grapes, which is applied in the field of wine brewing, can solve problems such as affecting the commercial value and sales of bilberry products, reducing the taste and stability of bilberry wine, etc., so as to improve gastrointestinal function and enhance immunity. , the effect of light body

Inactive Publication Date: 2021-04-13
TIANJIN AGRICULTURE COLLEGE
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] If it is made into wine with grapes, it can increase the nutritional value of wine and improve the taste of wine, but the higher acid content...

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
  • Brewing method of wild vaccinium vitis-idaca linn blended rose-scented pink wine
  • Brewing method of wild vaccinium vitis-idaca linn blended rose-scented pink wine
  • Brewing method of wild vaccinium vitis-idaca linn blended rose-scented pink wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A brewing method of wild red fruit bilberry blended rose-scented rosé wine, the method comprises the following steps:

[0041] A. Raw material selection:

[0042] Grapes: choose fresh Tianjin rosé grapes, naturally ripened and colored, with a sugar content of 185g / L;

[0043] Red-fruited bilberry: choose the naturally mature Daxinganling wild red-fruited bilberry, clean it after picking, and divide it into two parts: one is freeze-dried, pulverized, and put into a sealed bag for vacuum storage; the other is directly frozen and stored with the berries ;

[0044] B, raw material processing:

[0045] Grapes: de-stemming, lightly crushing, and separating fruit seeds; adding 5%wt (weight percent of grape pulp) wild red bilberry jelly powder to pulp; then adding SO to pulp 2 50mg / L, add CL pectinase 0.02g / L; then add first-grade white sugar to adjust the sugar content to 200g / L, add tartaric acid, and the acidity reaches 7.5g / L;

[0046] Red bilberry: thaw the frozen fru...

Embodiment 2

[0058] A brewing method of wild red fruit bilberry blended rose-scented rosé wine, the method comprises the following steps:

[0059] A. Raw material selection:

[0060] Grapes: choose fresh Tianjin rosé grapes, naturally ripened and colored, with a sugar content of 190g / L;

[0061] Red-fruited bilberry: choose the naturally mature Daxinganling wild red-fruited bilberry, clean it after picking, and divide it into two parts: one is freeze-dried, pulverized, and put into a sealed bag for vacuum storage; the other is directly frozen and stored with the berries ;

[0062] B, raw material processing:

[0063] Grapes: de-stemming, lightly crushing, and separating fruit seeds; adding 8%wt (weight percent of grape pulp) wild red bilberry jelly powder to pulp; then adding SO to pulp 2 45mg / L, add CL pectinase 0.02g / L; then add first-grade white sugar to adjust the sugar content to 204g / L, add tartaric acid, and the acidity reaches 8.0g / L;

[0064] Red-fruited bilberry: thaw the fro...

Embodiment 3

[0076] A brewing method of wild red fruit bilberry blended rose-scented rosé wine, the method comprises the following steps:

[0077] A. Raw material selection:

[0078] Grapes: choose fresh Tianjin rosé grapes, naturally ripened and colored, with a sugar content of 198g / L;

[0079] Red-fruited bilberry: choose the naturally mature Daxinganling wild red-fruited bilberry, clean it after picking, and divide it into two parts: one is freeze-dried, pulverized, and put into a sealed bag for vacuum storage; the other is directly frozen and stored with the berries ;

[0080] B, raw material processing:

[0081] Grapes: de-stemming, lightly crushing, and separating fruit seeds; adding 10%wt (weight percent of grape pulp) wild red bilberry jelly powder to pulp; then adding SO to pulp 2 50mg / L, add CL pectinase 0.03g / L; then add first-grade white sugar to adjust the sugar content to 210g / L, add tartaric acid, and the acidity reaches 8.0g / L;

[0082] Red bilberry: thaw the frozen fru...

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 provides a brewing method of wild vaccinium vitis-idaca linn blended rose-scented pink wine. According to the method, brewing of the blended pink wine is realized through the steps of raw material selection, raw material treatment, primary fermentation, secondary fermentation, wine mixing, post-treatment and the like. By adding wild vaccinium vitis-idaca linn to introduce natural pigment components and various nutrient substances of the wild vaccinium vitis-idaca linn and adjusting the brewing method, the appearance color quality of the pink wine is improved, and the aroma, taste complexity and color stability of the pink wine are improved.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a brewing method of wild red bilberry blended rose-scented rosé wine. Background technique [0002] Red-fruited bilberry is a perennial and extremely cold-resistant evergreen dwarf shrub of the genus Rhododendron, commonly known as red bean, tooth pimple, Wenpu, bearberry, etc. It is mainly distributed in the Greater Khingan Mountains and is an important wild Berry Resources. Bilberry fruit is a berry, oval or oblong, red when ripe, full of juice, bright color, sweet and sour fruit, sweet and sour fruit, can be eaten raw or made into jam, juice, fructose and other foods. [0003] Bilberry berries are rich in nutrients, among which organic acids are the most abundant, including citric acid, succinic acid, fumaric acid, malic acid, tartaric acid, benzoic acid, oxalic acid, quinic acid, etc., so they have certain effects on gastrointestinal ulcers. curative effect. The fruit...

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
IPC IPC(8): C12G1/02C12G1/022C12G1/04C12H1/06C12H1/048C12H1/07C12H1/22
CPCC12G1/02C12G1/0203C12G1/04C12H1/0408C12H1/06C12H1/063C12H1/22
Inventor 张军俞然杨梅韩焱郭营营李涛冯瀚杰石禾云钱坤
Owner TIANJIN AGRICULTURE COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap