3 results about "Low alcohol wine" patented technology

This invention relates to the field of alcoholic beverage processing technology, and discloses a polysaccharide compound stabilizer for improving the foam performance of low-alcohol baijiu (Chinese white liquor) and its application. The compound stabilizer comprises astragalus polysaccharide, tanshinone polysaccharide, and β-cyclodextrin. The mass ratio of astragalus polysaccharide to tanshinone polysaccharide is 1:3 to 3:1, and the two polysaccharides account for more than 70% of the solid mass of the compound stabilizer. β-cyclodextrin accounts for more than 0% and no more than 30% of the solid mass. The compound stabilizer is added to low-alcohol baijiu (Chinese white liquor) obtained by blending or reducing the alcohol content of light-aroma baijiu, with a final alcohol content of 5% vol to 15% vol, at an addition amount of 15 g / 100 mL to 20 g / 100 mL. After mixing, dispersion, static stabilization, and membrane filtration, low-alcohol baijiu with improved foam performance is obtained. This invention can increase the maximum foam height of low-alcohol baijiu and prolong the foam disappearance time, while maintaining the clarity, suitable viscosity, and sensory harmony of the liquor.

The invention provides rich flower and fruit flavor liquor and a preparation method thereof.The preparation method comprises the steps that after flower and fruit raw materials are subjected to enzymolysis treatment through flavor compound enzyme, on one hand, the flower and fruit raw materials are soaked in low-alcohol after-run for pre-fusion, and cross steaming is conducted through a double-kettle / series method to obtain low-concentration main flavor base liquor; on one hand, the flower and fruit raw materials are extracted with front-stage high-degree wine, purification treatment is performed with egg white liquid to obtain high-concentration aroma extraction liquid, aroma substances in the flower and fruit raw materials are transferred into a baijiu body through the two modes, and finally the aroma substances in the flower and fruit raw materials are blended according to different proportions. The natural mixed liquor with different intense flower and fruit fragrance is flexibly prepared.

The invention discloses a method for relieving hydrolysis of low-alcohol wine and improving the taste plumpness of the low-alcohol wine, belongs to the technical field of wine brewing, and aims to solve the problems that the existing low-alcohol wine is easy to hydrolyze and boring in taste, and the improvement method has flavor loss. The bamboo container ageing base wine prepared by adopting an innovative process is not less than 3 years, low-hardness alcohol-reducing water rich in strontium, metasilicic acid and other trace elements is prepared, 0.008-0.012% of aloe vera mud glue and chitosan oligosaccharide are added into the base wine, the alcohol-reducing water is used for adjusting the alcohol content to be below 40% vol, and the finished product is obtained through standing and filtering. According to the method, through the synergistic effect of the base wine, the alcohol content reducing water and the composite additive, a multiple stable system is constructed, acid ester hydrolysis is remarkably delayed, the plumpness and harmony of the wine body are improved, no artificial chemical additive is added in the whole process, the natural health requirement is met, and the method is suitable for industrial popularization.