Red bean ice wine and preparation method thereof
By using wild red beans and birch sap from the Greater Khingan Mountains as raw materials and controlling fermentation conditions and process parameters, a red bean ice wine with harmonious aroma and full body has been prepared, solving the problem of the scarcity of ice wine technology using red beans as raw materials and providing a pure, natural, green and healthy beverage.
Patent Information
- Application Number
- CN202610059209.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-16
- Publication Date
- 2026-05-01
AI Technical Summary
Most existing ice wines are made from fruits such as grapes and blueberries, with an alcohol content of around 12°. The technology for ice wine made from red beans is relatively scarce, and there is little research and development on red beans and birch sap in China, resulting in a lack of pure, natural, green, and healthy beverages based on these wild ingredients.
Using wild red beans from the Greater Khingan Mountains as the main ingredient and birch sap as an auxiliary ingredient, red bean ice wine is made through secondary fermentation. The weight ratio of red beans to birch sap is controlled at 8:(1.8-2), and fermentation is carried out within a specific temperature and time range. Combined with underground storage and pasteurization, product quality is ensured.
This process produces red bean ice wine with a harmonious aroma, no off-flavors, a full body, a mellow taste, an alcohol content of 38-52% (V/V), and a sugar content of 0.06g/L-0.1g/L (W/W). It preserves the original components and nutritional value of the wild fruit, enriching the flavor and nutrition of the beverage.