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Onion claret and its preparation method

A technology for red wine and dried onion, applied in the field of winemaking, can solve the problems of unpleasant, pungent and spicy taste, single nutrient composition, bad taste, etc., achieve prevention and treatment of cardiovascular and cerebrovascular diseases, inhibit carcinogenic effects, and highlight substantial The effect of features

Inactive Publication Date: 2005-10-19
杨忠良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As we all know, dry red wine brewed by conventional technology is characterized by freshness, refreshing taste and bright color, and has the effects of adjusting metabolism, softening blood vessels, beautifying, nourishing, diuretic, and anti-aging, so it is deeply loved by people, but its nutritional components are single ; And onion is a vegetable with high nutritional value and medicinal value, which can be fried or eaten cold, but because it itself has an unpleasant pungent taste and spicy taste, it has a bad taste when eaten directly, so its edible The surface is very narrow, adding onion juice to the dry red wine to improve the nutritional content of the existing dry red wine, a kind of onion dry red wine that has not been seen so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 selects high-quality Cabernet Sauvignon, removes surface fruit and rotten fruit grains through inspection, then crushes, removes stems, and carries out quality improvement to obtain grape pulp; adopts French SPRINGER wine yeast strain, through activation, Expanded culture, a, liquid medium: grape juice 40%, onion juice 10%, (NH 4 ) 2 SO 4 0.45%, K 2 HPO 4 0.075%, MgSO 4 .7H 2 O 0.01%, the rest is water, and its pH is 4.0; b, solid medium: liquid medium plus 2% agar; c, medium sterilization: 0.1MPa steam sterilization for 20 minutes; d, solid test tube culture, strain 25°C, cultured for 4.5 days; e, liquid test tube culture: cultured at 25°C for 36 hours, when the fermentation was vigorous, it was inserted into the medium of the Erlenmeyer flask; f, cultured in the Erlenmeyer flask, cultured at 25°C for 27 hours, and when the fermentation was vigorous, it was inserted into the above grape juice Carry out fermentation; peel and wash the onion, then ma...

Embodiment 2

[0025] Embodiment 2 selects high-quality Cabernet Sauvignon, removes superficial fruit and rotten fruit particles through inspection, then crushes, removes stems, and carries out quality improvement to obtain grape syrup; adopts French SPRINGER wine yeast strain, through activation, Expanded culture, a, liquid medium: grape juice 40%, onion juice 10%, (NH 4 ) 2 SO 4 0.45%, K 2 HPO 4 0.075%, MgSO 4 .7H 2 O 0.01%, the rest is water, and its pH is 4.0; b, solid medium: liquid medium plus 2% agar; c, medium sterilization: 0.1MPa steam sterilization for 20 minutes; d, solid test tube culture, strain 25°C, cultured for 4 days; e, liquid test tube culture: cultured at 25°C for 24 hours, when the fermentation was vigorous, it was inserted into the culture medium of the Erlenmeyer flask; f, cultured in the Erlenmeyer flask, cultured at 25°C for 24 hours, when the fermentation was vigorous, it was inserted into the above grape juice Carry out fermentation; peel and wash the onio...

Embodiment 3

[0026]Embodiment 3 selects high-quality Cabernet Sauvignon for use, removes superficial fruit and rotten fruit grains through inspection, then crushes, removes stems, and carries out quality improvement to obtain grape pulp; adopts French SPRINGER wine yeast strain, through activation, Expanded culture, a, liquid medium: grape juice 40%, onion juice 10%, (NH 4 ) 2 SO 4 0.45%, K 2 HPO 4 0.075%, MgSO 4 .7H 2 O 0.01%, the rest is water, and its pH is 4.0; b, solid medium: liquid medium plus 2% agar; c, medium sterilization: 0.1MPa steam sterilization for 20 minutes; d, solid test tube culture, strain 25°C, cultured for 5 days; e, liquid test tube culture: cultured at 25°C for 48 hours, when the fermentation was vigorous, it was inserted into the medium of the Erlenmeyer flask; f, cultured in the Erlenmeyer flask, cultured at 25°C for 30 hours, and when the fermentation was vigorous, it was inserted into the above grape juice Carry out fermentation; peel and wash the onion...

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Abstract

The present invention discloses an onion dry red wine and its preparation method. It includes the following steps: using grape pulp and onion pulp to make fermentation to obtain raw wine, then adding enzyme preparation, making clearing treatment, cooling treatment, heating treatment, blending and bottling so as to obtain the invented product which nut only remains the properties of dry red wine, but also increases nutrients of onion, and richly contains trace elements and vitamins. It is a health-care onion dry red wine which can be used for preventing several diseases and used for building up body.

Description

(1) Technical field: [0001] The invention relates to the technical field of winemaking, in particular to an onion dry red wine and a preparation method thereof. (two) background technology: [0002] As we all know, dry red wine brewed by conventional technology is characterized by freshness, refreshing taste and bright color, and has the effects of adjusting metabolism, softening blood vessels, beautifying, nourishing, diuretic, and anti-aging, so it is deeply loved by people, but its nutritional components are single ; And onion is a vegetable with high nutritional value and medicinal value, which can be fried or eaten cold, but because it itself has an unpleasant pungent taste and spicy taste, it has a bad taste when eaten directly, so its edible The face is very narrow, adding onion juice in the dry red wine, a kind of onion dry red wine that improves the nutritional content of the existing dry red wine has not been seen at present. (3) Contents of the invention: [00...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/00C12G3/02
Inventor 孔泽民曲秀娟杨忠良
Owner 杨忠良
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