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Preparation process of sweet-scented osmanthus and grape fruit wine

A preparation process, a technology of grape fruit wine, applied in the field of food and wine making, can solve the problems of poor taste and not recognized by consumers, and achieve the effects of improving light transmittance and stability, improving color and flavor, and improving stability

Pending Publication Date: 2022-05-27
BEIJING INDAL TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the deep processing of raspberries, there is only concentrated juice. Because of its special flavor, the traditional technology has not been improved, which makes the taste bad and is not recognized by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 50 kg of fresh sweet-scented osmanthus flowers, 250 liters of edible white wine, leaching at 4°C for 21 days, and low-temperature filtration to remove slag to obtain 210 liters of primary filtrate. 100g of polyvinylpyrrolidone and 200g of bentonite were added to the primary filtrate, and the solution was placed at 8°C for clarification for 3d. The clarified extract is subjected to ultrafiltration using ultrafiltration equipment. The molecular weight of the membrane is 5000~50000. First pass through a membrane with a molecular weight of 50000 and then pass through a membrane of 5000~10000 to obtain the finished Osmanthus fragrans extract. The light transmittance of the extract is greater than 85. %. Then, by blending 6 parts of osmanthus extract, 20 parts of noble wine, 40 parts of Cabernet Sauvignon wine, and 10 parts of raspberry wine, the alcohol content of osmanthus wine is 11%vol, the total acid content is 3g / L, and the total acidity is 3g / L. Sugar 100g / L.

Embodiment 2

[0019] 50 kg of fresh sweet-scented osmanthus flowers, 250 liters of edible white wine, leaching at 4°C for 21 days, and low-temperature filtration to remove slag to obtain 210 liters of primary filtrate. 100g of polyvinylpyrrolidone and 200g of bentonite were added to the primary filtrate, and the solution was placed at 8°C for clarification for 3d. The clarified extract is subjected to ultrafiltration using ultrafiltration equipment. The molecular weight of the membrane is 5000~50000. First pass through a membrane with a molecular weight of 50000 and then pass through a membrane of 5000~10000 to obtain the finished Osmanthus fragrans extract. The light transmittance of the extract is greater than 85. %. Then, blend 8 parts of sweet-scented osmanthus extract, 30 parts of noble wine, 30 parts of Cabernet Sauvignon wine, and 15 parts of raspberry wine, to obtain the alcohol degree of osmanthus grape wine is 13%vol, the total acid content is 4.5g / L, Total sugar 120g / L.

Embodiment 3

[0021] 50 kg of fresh sweet-scented osmanthus flowers, 250 liters of edible white wine, leaching at 4°C for 21 days, and low-temperature filtration to remove slag to obtain 210 liters of primary filtrate. 100g of polyvinylpyrrolidone and 200g of bentonite were added to the primary filtrate, and the solution was placed at 8°C for clarification for 3d. The clarified extract is subjected to ultrafiltration using ultrafiltration equipment. The molecular weight of the membrane is 5000~50000. First pass through a membrane with a molecular weight of 50000 and then pass through a membrane of 5000~10000 to obtain the finished Osmanthus fragrans extract. The light transmittance of the extract is greater than 85. %. Then, by blending 10 parts of osmanthus extract, 40 parts of noble wine, 20 parts of Cabernet Sauvignon, and 20 parts of raspberry wine, the alcohol content of osmanthus wine is 15%vol and the total acid content is 5.4g / L, Total sugar 140g / L.

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Abstract

The invention relates to a process method for preparing sweet-scented osmanthus and grape fruit wine from sweet-scented osmanthus extract liquid, raspberry wine, Guipeople fragrant wine and cabernet sauvignon wine, which comprises the following steps: extracting fresh sweet-scented osmanthus flowers with white spirit, carrying out low-temperature filtration, clarification, filtration and other processes on the extract liquid, and blending the extract liquid with self-made raspberry wine, wine and the like to prepare a finished product. The prepared fruit wine is rich in special flavors of flower fragrance and fruit fragrance, mellow and soft in taste and stable in color, the longer the storage time is, the better the color is, and the shelf life is long.

Description

technical field [0001] The invention relates to the preparation of an osmanthus fragrans extract, in particular to a production process of osmanthus grape wine, and belongs to the technical field of food winemaking. Background technique [0002] Osmanthus, belonging to the genus Oleaceae, is one of the top ten traditional famous flowers in my country and one of the sources of precious spices and food. It has a long history of use in my country. Ming Li Shizhen's "Compendium of Materia Medica" records that sweet-scented osmanthus is the top grade of the classics, "pungent, warm, non-toxic", "promoting body fluid, deodorizing, treating wind, insect and toothache", "curing all diseases, nourishing spirit, and color, it is the first of all medicines. Employed general envoys, Jiufu is light and not old, the face is radiant, and the beauty is always like a boy." Osmanthus is non-toxic, edible, suitable for people with cold constitution and weak spleen and stomach. It can enter th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12G3/055C12G3/06C12G3/04C12H1/056C12H1/048C12H1/07
CPCC12G1/00C12G3/055C12G3/06C12G3/04C12H1/0424C12H1/0408C12H1/063C12G2200/21Y02A50/30
Inventor 吴明辉宋昊王冬向祎祎窦海杰
Owner BEIJING INDAL TECH RES INST
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