Preparation method of Changbai Mountain Hongguo sparkling wine

A technology of sparkling wine and red fruit, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve problems such as poor aroma, poor taste, single nutrition, etc., to avoid excessive acidity, color The effect of being more transparent and improving the fermentation speed

Inactive Publication Date: 2021-04-27
吉林出彩农业产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the technical problems of single nutrition, poor taste and poor aroma existing in the existing brewing method of sparkling wine, and provides a preparation method of Changbai Mountain red fruit sparkling wine, which utilizes Changbai Mountain red fruit deep-processed sparkling wine

Method used

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  • Preparation method of Changbai Mountain Hongguo sparkling wine
  • Preparation method of Changbai Mountain Hongguo sparkling wine
  • Preparation method of Changbai Mountain Hongguo sparkling wine

Examples

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Embodiment 1

[0030] Embodiment 1: the preparation method of the Changbai Mountain red fruit sparkling wine of the present embodiment, comprises the following steps:

[0031] 1. Remove the pests and rotten fruits from the fully mature Changbai Mountain red fruit, wash the soil, microorganisms and pesticides attached to the Changbai Mountain red fruit with running water, and obtain clean Changbai Mountain red fruit;

[0032] 2. Take by weighing 120kg of clean Changbaishan red fruit, 100kg of edible alcohol, 20kg of purified water, 25kg of erythritol, 0.03kg of compound enzyme and compound bacteria mixture;

[0033] Wherein the composite enzyme and composite bacteria mixture described in step 2 is that the ratio of composite enzyme and composite bacteria is formed by the mass ratio of composite enzyme and composite bacteria is 1.2:1;

[0034] The compound enzyme is made by mixing cellulase and protease according to the mass ratio of cellulase and protease at 1:2;

[0035] The compound bacter...

Embodiment 2

[0053] Embodiment 2: the preparation method of the Changbai Mountain red fruit sparkling wine of the present embodiment, comprises the following steps:

[0054] 1. Remove the pests and rotten fruits from the fully mature Changbai Mountain red fruit, wash the soil, microorganisms and pesticides attached to the Changbai Mountain red fruit with running water, and obtain clean Changbai Mountain red fruit;

[0055] 2. Take by weighing 240kg of clean Changbaishan red fruit, 200kg of edible alcohol, 40kg of purified water, 50kg of erythritol, 0.06kg of compound enzyme and compound bacteria mixture;

[0056] Wherein the composite enzyme and composite bacteria mixture described in step 2 is that the ratio of composite enzyme and composite bacteria is formed by the mass ratio of composite enzyme and composite bacteria is 1:1; The ratio is 1:2 by mixing cellulase and protease; the compound bacteria is made by mixing yeast, Bacillus bulgaricus and lactic acid bacteria at a mass ratio of 2...

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Abstract

The invention discloses a preparation method of Changbai Mountain Hongguo (a hybrid of malus pallasiana and plum-leaf crab) sparkling wine, and relates to a preparation method of sparkling wine. The invention aims to solve the technical problems of single nutrition, poor taste and poor aroma of an existing brewing method of the sparkling wine. The method comprises the following steps of fermenting a mixture of Changbai Mountain Hongguo, edible alcohol, purified water, erythritol, compound enzyme and compound bacteria in a fermentation tank, and performing filtering to obtain Changbai Mountain Hongguo fermentation liquor; blending the Changbai Mountain Hongguo fermentation liquid, purified water, a sweetening agent, a sour agent and beer to obtain wine liquid; and pressing carbon dioxide into the wine liquid to obtain the Changbai Mountain Hongguo sparkling wine. The sparkling wine is dark red, clear and transparent liquid, tastes sweet, sour, refreshing and soft, and has rich and harmonious Hongguo flavor and mellow flavor. The preparation method can be applicable to the field of fruit wine preparation.

Description

technical field [0001] The invention relates to a preparation method of sparkling wine. Background technique [0002] Changbaishan Hongguo was discovered in 2005. It is a new hybrid breeding variety of Dingzi and Begonia. After vegetative propagation, it has stable performance, high yield, bright fruit, sweet and sour taste, and strong stress resistance. It is an ornamental and edible fruit. An excellent variety as one. Changbaishan Hongguo fruit contains compounds such as coumarins, ketones, flavonoids, terpenoids, etc. These compounds can play the role of anti-tumor, protect capillaries and treat various inflammations, and are well developed in the pharmaceutical industry Take advantage of prospects. In addition, Changbaishanhong fruit contains a lot of nutrients, such as sugars, vitamins, organic acids, etc., which can supplement the nutrients needed by the human body, improve body functions, and enhance resistance to diseases. . The total acid content is 2.3l%, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/025C12G3/026C12G3/024C12G3/06C12R1/225
CPCC12G3/025C12G3/024C12G3/026C12G3/06
Inventor 郭庆江邵春德王雅珍郭成宇
Owner 吉林出彩农业产品开发有限公司
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