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Fresh Chinese data red wine and preparing process thereof

The technology of jujube red and fresh jujube is applied in the field of fresh jujube red wine and its preparation, fruit wine and its preparation, which can solve the problems of lack of fruit aroma and nutrition, fermented wine with rich nutrition and poor fruit aroma, etc., so as to improve the sense of mellowness, flavor, Improve typical effect

Inactive Publication Date: 2007-03-14
赵翠萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many varieties of fruit wine. According to the production process, there are mainly three kinds of fruit wine, namely, fermented fruit wine, such as apple wine; soaked fruit wine, such as jujube wine; fruit wine combined with soaking and fermentation, such as green plum wine. Jujube wine is a kind of mixed fruit wine with fermentation and soaking technology, which overcomes the shortcomings of soaked wine with prominent fruity aroma and lack of nutrition, while fermented wine has rich nutrition and poor fruity aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Raw materials: 38 tons of fresh winter dates, 25 tons of Cabernet Sauvignon grapes. Selection: Remove moldy and rotten fruits and raw green fruits, leaving 37.5 tons of fresh jujubes and 24.8 tons of grapes. Cleaning: Only clean the fresh dates, not the grapes. Crushing: Destemming the grapes first, and then crushing the fresh dates. Ingredient adjustment: Mainly adjust the sugar content, the sugar content of the fruit juice is 130g / L. Add 4.36 tons of white sugar. Adjust the sugar to 200-210g / L. Inoculation: Activate the active dry yeast with 3-8% sucrose water, and add it to the fermenter at a ratio of 150 g / ton. The yeast used in this production is 9.4 kg.

[0051] Fermentation: Put the raw materials into the fermenter, control the temperature at 20°C, and finish the fermentation in 10 days. The end is to measure the sugar content of 10.8g / L and the alcohol content of 10.2% (V / V). During the fermentation period, open cycle every day, each cycle time 40- -60 min...

Embodiment 2

[0055] Raw materials: 38 tons of fresh winter dates, 16.3 tons of Cabernet Sauvignon grapes. Selection: Remove moldy and rotten fruits and raw green fruits, leaving 37.5 tons of fresh jujubes and 15.9 tons of grapes. Cleaning: Only clean the fresh dates, not the grapes. Crushing: Destemming the grapes first, and then crushing the fresh dates. Ingredient adjustment: Mainly adjust the sugar content, the sugar content of the fruit juice is 130g / L. Add 4.1 tons of white sugar. Adjust the sugar to 200-210g / L. Inoculation: Activate the active dry yeast with 3-8% sucrose water, and add it to the fermenter at a ratio of 150 g / ton. The yeast used in this production is 9.1 kg.

[0056] Fermentation: Put the product into the fermenter, control the temperature at 20°C, and finish the fermentation in 10 days. The end is to measure the sugar content of 10.8g / L and the alcohol content of 10.2% (V / V). During the fermentation period, open cycle every day, each cycle time 40- -60 minutes....

Embodiment 3

[0061] Use fresh pear jujube as production raw material, other methods are identical with embodiment 1 and 2.

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PUM

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Abstract

The present invention is one kind of fresh date red wine produced with fresh date and Chixiazhu grape as main material, and belongs to the field of wine producing technology. The fresh date red wine is produced with fresh date and grape as main material, and through washing, rushing, inoculation and fermentation, eliminating residue, lactic acid bacteria fermentation, adding gelatin, filtering, ageing, blending, heat treatment, cold treatment, sterilizing, bottling and other steps. The production process has mixed fermentation of both fresh date and Chixiazhu grape to raise the flavor of the red wine, several times of fermentation to improve the taste, and heat treatment to promote the mature of the wine and raise the stability.

Description

(1) Technical field [0001] The invention relates to fruit wine combined with fermentation and soaking technology and a preparation method thereof, in particular to fresh jujube red wine produced by a mixed fermentation process of fresh dates and Cabernet Sauvignon grapes combined with fresh date soaking technology and a preparation method thereof. It belongs to the field of wine products. (2) Background technology [0002] At present, there are many varieties of fruit wine. According to the production process, there are mainly three kinds of fruit wine, namely, fermented fruit wine, such as apple wine; soaked fruit wine, such as jujube wine; fruit wine combined with soaking and fermentation, such as green plum wine. Claret wine is a kind of mixed fruit wine with fermentation and soaking technology, which overcomes the shortcomings of soaked wine with prominent fruity aroma and lack of nutrition, while fermented wine has rich nutrition and poor fruity aroma. (3) Contents of...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 郭意如赵翠萍张志军李淑芳周琳卫薇
Owner 赵翠萍