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Mixed fermented wine of haw and grape and its brewing process

A technology of mixed fermentation and wine, applied in the preparation of alcoholic beverages, can solve the problems of single flavor and far difference, and achieve the effect of reducing storage costs, pure and harmonious hawthorn flavor, and cost reduction.

Inactive Publication Date: 2006-10-18
谢明勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these two wines have their own characteristics, the flavors are relatively single.
Wine is a kind of fruit wine with excellent flavor and high nutritional value. It has a certain health care effect, but its health care effect is far behind that of hawthorn wine.

Method used

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  • Mixed fermented wine of haw and grape and its brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Mix the sorted and cleaned fresh and ripe white grapes with fresh hawthorn at a weight ratio of 95%:5%, crush and remove the stems, and make a pulp, add 80mg / L of sulfur dioxide to the pulp and mix evenly, adjust with sucrose When the sugar content reaches 230g / L, add 100mg / L dry yeast for fermentation, and the fermentation temperature is 20°C. When the sugar content is less than 4.0g / L, separate and press to obtain the clear liquid, and add sulfur dioxide to the clear liquid to 50 mg / L. During the aging period Half a year, remove the wine legs during the aging period, then use bentonite for gumming treatment, and then filter, freeze, fine filter and other processes, put it aside for one month, and then use sucrose to make dry fermented hawthorn wine (total sugar ≤ 4.0g / L ), thermally stabilized at 72°C (1.5 hours), cooled and filtered, and then pasteurized for bottling to make fermented hawthorn wine.

Embodiment 2

[0022] Mix the sorted and cleaned fresh ripe red grapes with fresh hawthorn at a weight ratio of 86%:14%, then crush and remove the stems to make fruit juice or pulp, add 80mg / L of sulfur dioxide to the pulp and mix evenly. Use sucrose to adjust the sugar content to 250g / L, add 100mg / L dry yeast for fermentation, and ferment at 21°C. When the sugar content is less than 4.0g / L, separate and press to obtain the clear liquid, and add sulfur dioxide to the clear liquid to 50mg / L , the aging period is half a year. During the aging period, the wine legs are removed, and then the glue is treated with bentonite, and then filtered, frozen, and finely filtered. ~12.0g / L), thermally stabilized at 70°C (1.8 hours), cooled and filtered, and then pasteurized for bottling to make fermented hawthorn wine.

Embodiment 3

[0024] Mix the sorted and cleaned fresh ripe white grapes with fresh hawthorn at a weight ratio of 74%:26%, crush and remove the stems, and make a pulp, add 80mg / L of sulfur dioxide to the pulp and mix evenly, adjust with sucrose When the sugar content reaches 280g / L, add 100mg / L dry yeast for fermentation, and the fermentation temperature is 25°C. When the sugar content is less than 4.0g / L, separate and press to obtain the clear liquid, and add sulfur dioxide to the clear liquid to 50 mg / L. During the aging period Half a year, remove the wine legs during the aging period, then use bentonite for gumming treatment, and then filter, freeze, fine filter and other processes, let it stand for a month, and then use sucrose to make semi-sweet fermented hawthorn wine (total sugar 12.1~50.0g / L), thermally stabilized at 76°C (1 hour), cooled and filtered, and then pasteurized in bottling to make fermented hawthorn wine.

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Abstract

The present invention relates to mixed fermented wine of haw and grape and its brewing process. The mixed fermented wine of haw and grape is made with haw and grape in certain ratio, and through crushing, eliminating stem, making juice or mashed fruit, adding SO2, cane sugar or glucose, inoculating yeast, fermentation and regulating sugar content. It has the flavor and health functions of both haw wine and grape wine, excellent look and fragrance, high quality, sour and sweet taste and other advantages.

Description

1. Technical field [0001] The invention relates to a hawthorn grape mixed fermented wine and a brewing method thereof. 2. Background technology [0002] Hawthorn is a traditional Chinese medicine for both medicine and food. It has the functions of digesting food and invigorating the stomach, promoting qi and dispelling blood stasis. It is used for meat food stagnation, epigastric fullness, diarrhea and abdominal pain, blood stasis amenorrhea, postpartum stasis, confidant tingling, hernia pain , hyperlipidemia, etc. Modern pharmacological research shows that hawthorn is rich in organic acids, vitamin C, various trace elements and minerals, and its medicinal ingredients are mainly flavonoids, ursolic acid substances and triterpene acids, which can lower blood pressure and lower blood pressure on the human body. Blood lipids, increase cardiac blood flow and other effects. The method of making wine with hawthorn has existed in my country for a long time, and the brewing method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 谢明勇钟虹光聂少平
Owner 谢明勇
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