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A kind of brewing method of strawberry flavor rosé wine

A technology of rosé wine and strawberry, which is applied in the field of wine brewing, can solve problems such as the loss of nutrients, and achieve the effects of increasing alcohol content, increasing complexity, and improving quality

Active Publication Date: 2022-04-08
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current brewing method cannot well retain the nutritional components of strawberries, which will cause the loss of nutritional components during the brewing process.

Method used

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  • A kind of brewing method of strawberry flavor rosé wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for brewing strawberry-flavored rose wine, the method comprising the steps of:

[0029] 1) Choose fresh ripe Muscat or Kyoho grapes, naturally ripened and colored with a sugar content of 175g / L; choose freshly picked Zhangji strawberries, and the weight ratio of strawberries to grapes is 20%;

[0030] 2) Destemming and slightly crushing the grapes, separating the seeds to obtain grape pulp; cutting 90% of the strawberries into thin slices with a thickness of 0.5 cm for later use. Slicing can reduce the precipitation of pulp and pectin, which is beneficial to later clarification and Filter; the remaining strawberries are freeze-dried and then vacuum-packed for subsequent use;

[0031] 3) Add strawberry slices to grape pulp, then add SO to the pulp 2 50mg / L, add CL pectinase 0.02g / L; add first-grade white sugar to adjust the sugar content to 200g / L, add tartaric acid to make the acidity reach 8.0g / L, add VL1 yeast 0.2g / L, temperature-controlled dipping fermentat...

Embodiment 2

[0036] A method for brewing strawberry-flavored rose wine, the method comprising the steps of:

[0037] 1) Choose fresh and ripe Muscat or Kyoho grapes, with naturally mature and colored sugar content above 180g / L; choose freshly picked Zhangji strawberries, and the weight ratio of strawberries to grapes is 25%;

[0038] 2) Destemming and slightly crushing the grapes, separating the seeds to obtain the grape pulp; cutting 92% of the strawberries into thin slices with a thickness of 0.8 cm for later use. Slicing can reduce the precipitation of pulp and pectin, which is beneficial to later clarification and Filter; the remaining strawberries are freeze-dried and then vacuum-packed for subsequent use;

[0039] 3) Add strawberry slices to grape pulp, then add SO to the pulp 2 60mg / L, add CL pectinase 0.02g / L; adjust the sugar content to 210g / L, add tartaric acid to make the acidity reach 7.5g / L, add VL1 yeast 0.15g / L, temperature-controlled dipping and fermentation for 3 days, th...

Embodiment 3

[0044] A method for brewing strawberry-flavored rose wine, the method comprising the steps of:

[0045] 1) Choose fresh ripe Muscat or Kyoho grapes, with natural ripening and coloring sugar content above 195g / L; choose freshly picked Zhangji strawberries, the weight ratio of strawberries to grapes is 30%;

[0046] 2) Destemming and slightly crushing the grapes, separating the seeds to obtain grape pulp; cutting 94% of the strawberries into slices with a thickness of 1.0 cm for later use. Slicing can reduce the precipitation of pulp and pectin, which is beneficial to later clarification and Filter; the remaining strawberries are freeze-dried and then vacuum-packed for subsequent use;

[0047] 3) Add strawberry slices to grape pulp, then add SO to the pulp 2 50mg / L, add CL pectinase 0.04g / L; adjust the sugar content to 204g / L, add tartaric acid to make the acidity reach 8.5g / L, add VL1 yeast 0.2g / L, temperature-controlled dipping and fermentation for 2 days, the temperature is co...

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Abstract

The invention provides a method for brewing strawberry-flavored pink wine. The method comprises the following steps: 1) selecting fresh grapes and strawberries; 95% of the strawberries are cut into thin slices with a slicer for later use, and the remaining strawberries are freeze-dried and then vacuum-packed for later use; 3) Add the strawberry slices to the grape pulp for fermentation, and separate the clear juice; 4) Continue the temperature-controlled fermentation of the separated clear juice ; 5) leave the fermented wine liquid at low temperature, then add the freeze-dried strawberries into the supernatant after crushing and mix evenly; 6) add bentonite to the wine liquid, and obtain original wine. The brewing method of the strawberry-flavored rosé wine of the invention better retains the flavor substances and nutritional components in the strawberry, embodies the characteristics of the strawberry flavor, and improves the taste and quality of the wine.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method for brewing strawberry-flavored pink wine. Background technique [0002] Strawberries are rich in nutritional value and known as the "Queen of Fruits". They are rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine , pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanins and other nutrients. Especially the vitamin C contained in it is 7-10 times higher than that of apples and grapes. The content of malic acid, citric acid, vitamin B1, vitamin B2, carotene, calcium, phosphorus, and iron is 3 to 4 times higher than that of apples, pears, and grapes. Strawberries are rich in carotene and vitamin A, which can relieve night blindness, maintain the health of epithelial tissue, improve eyesight and nourish the liver, and promote growth and development. Strawberries...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12G3/024C12G3/055
Inventor 张军杜晴云钱坤俞然张顺屹杨婧爽唐磊
Owner TIANJIN AGRICULTURE COLLEGE
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