Crategus grape fermentation wine and its brewing technology
A technology for fermenting wine and wine, which is applied in the field of hawthorn grape fermented wine and its brewing technology, which can solve the problems of single flavor and wide difference, and achieve the effects of good flavor, reduced storage costs, and reduced costs
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[0018] Example 1:
[0019] Weigh the fresh ripe white grapes and fresh hawthorns after sorting and washing at a weight ratio of 95%:5%. First, the grapes are crushed and stalked to make a juice, and 80mg / L sulfur dioxide is added to the juice and mixed. Adjust the sugar content to 230g / L with sucrose, add 100mg / L dry yeast to ferment, and ferment at 20℃. When the sugar content is less than 4.0g / L, separate and squeeze to obtain fermented wine clear liquor; then the fresh hawthorn is broken and destemmed to make The fruit juice is added to the fermented wine clear liquor, then 80mg / L sulfur dioxide is added and mixed, the sugar content is adjusted to 230g / L with sucrose, and 100mg / L dry yeast is added for fermentation. The fermentation temperature is 20℃, when the sugar content is less than 4.0g / Separate and squeeze to obtain a clear liquid at L, and add sulfur dioxide to 50mg / L in the clear liquid. The aging period is half a year, and the stubble is removed during the aging perio...
Example Embodiment
[0020] Example 2:
[0021] Weigh the fresh ripe red grapes and fresh hawthorns after sorting and washing at a weight ratio of 86%:14%. First, the grapes are crushed and stalked to make a juice, and 80mg / L sulfur dioxide is added to the juice and mixed. Adjust the sugar content to 250g / L with sucrose, add 100mg / L dry yeast to ferment, and ferment at 21℃. When the sugar content is less than 4.0g / L, separate and press to obtain fermented wine clear liquor; then the fresh hawthorn is broken and destemmed to make The fruit juice is added to the fermented wine clear liquor, then 80mg / L sulfur dioxide is added and mixed, the sugar content is adjusted to 250g / L with sucrose, and 100mg / L dry yeast is added for fermentation. The fermentation temperature is 21℃, when the sugar content is less than 4.0g / Separate and squeeze to obtain a clear liquid at L, and add sulfur dioxide to 50mg / L in the clear liquid. The aging period is half a year, and the wine stems are removed during the aging peri...
Example Embodiment
[0022] Example 3:
[0023] Weigh the fresh ripe white grapes and fresh hawthorns after sorting and washing at a weight ratio of 74%:26%. First, the grapes are crushed and stalked to make a juice, and 80mg / L sulfur dioxide is added to the juice and mixed. Adjust the sugar content to 280g / L with sucrose, add 100mg / L dry yeast to ferment, and ferment at 25℃. When the sugar content is less than 4.0g / L, separate and squeeze to obtain the fermented wine clear liquor; then the fresh hawthorn is broken and destemmed to make The fruit juice is added to the fermented wine clear liquor, then 80mg / L sulfur dioxide is added and mixed, the sugar content is adjusted to 280g / L with sucrose, and 100mg / L dry yeast is added for fermentation. The fermentation temperature is 25℃, when the sugar content is less than 4.0g / Separate and squeeze to obtain a clear liquid at L, and add sulfur dioxide to 50mg / L in the clear liquid. The aging period is half a year, and the stubble is removed during the aging ...
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