Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for making fruit-flavored wine

A fruit-flavored and light-flavored technology, which is applied in the field of preparation of fruity-flavored wines, can solve problems such as monotony and tediousness, and achieve the effects of light wine flavor, good palatability, and obvious hanging cups

Inactive Publication Date: 2005-09-21
刘代锋
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of wine sold in the market, but their tastes are similar. Among them, there are many varieties such as strong-flavored and sauce-flavored.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: 80 parts of raw fruit wine and 20 parts of compound fragrant seasoning wine are selected. The proportioning relationship of compound fragrant seasoning wine is: first-grade seasoning wine accounts for 95 parts of compound fragrant seasoning wine, and special seasoning wine accounts for compound 1 part of fragrant seasoning wine, high-ester seasoning wine occupies 4 parts of compound fragrant seasoning wine. After the above components are fully evened, pure water is added to adjust the required alcohol content and make it even, and then go through the association period After that, multiple filtrations are performed, and finally canned wine with a fragrance.

Embodiment 2

[0016] Example 2: Select 90 parts of raw fruit wine, 2 parts of compound fragrant seasoning wine, and 18 parts of compound luzhou-flavor seasoning wine. The ratio of compound luzhou-flavor seasoning wine is: first-level seasoning wine accounts for compound luzhou-flavor seasoning 90 parts of wine, half-year aging accounted for 4 parts of compound luzhou-flavor seasoning wine, special seasoning wine accounted for 1 part of compound luzhou-flavor seasoning wine, double-wheel base seasoning wine accounted for 3 parts of compound luzhou-flavor seasoning wine, acid ester Liquor occupies 1 part of compound luzhou-flavor seasoning wine, and aged seasoning wine (over 20 years) occupies 1 part of compound luzhou-flavor seasoning wine. After the above components are fully evened, pure water is added to adjust the required alcohol content. And make it uniform, and then after the association period, multiple filtrations are performed, and finally canned wine with a fragrance.

Embodiment 3

[0017] Example 3: Select 97 parts of raw fruit wine, 1.5 parts of compound flavored seasoning wine, 0.4 part of compound strong-flavor seasoning wine, 0.1 part of oak powder, 1 part of caramel color, and mix the above components fully and uniformly, then add purified water to make The required alcohol content is uniform, and after the association period, multiple filtration is performed, and finally canned to obtain a fresh-flavored wine.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

This invention relates to a fruit scent wine's making process, characterized by the following steps: first, fruit original wine's portion is 80-90%, and compound fragrant flavoring wine 3-20%; second, mixing above compositions even, filling pure water to concoct to right degree; third, in an association period, repeatedly filtering it, and potting it to get finished product. The wine prepared in this process has the advantages of having mellow fragnance, doing no harm to head, little physiological reaction.

Description

Technical field [0001] The invention relates to a method for preparing fruit-flavored wine. technical background [0002] There are many varieties of wine sold in the market, but their tastes are similar. Among them, there are many varieties such as strong-flavor type and sauce-flavor type, which are relatively single, and drinking too much seems boring. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing fruit-flavored wine with mellow aroma, full-bodied wine, not easy to top, and small physiological reaction. [0004] The technical scheme of the present invention is: [0005] The ratio by weight of the raw materials selected in the present invention is: 80-97 parts of raw fruit wine, 3-10 parts of compound fragrant seasoning wine. After the above components are fully uniform, purified water is added to adjust the required alcohol content and make it Evenly, after the association period, multiple fil...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 刘代锋
Owner 刘代锋
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com