100 results about "Wine color" patented technology

The invention discloses book reservation dry red grape wine and a brewing method thereof. 'Xiangniang No.1' brier grape is utilized as a raw material for the grape wine, and the physical and chemical indexes of which are as follows: total SO2 is 47mg/L, volatile acid is 0.4g/L, the content of resveratrol is 1.65mg/L and total phenol is 2098/L; and sensory indexes are as follows: the color is purplish red, and the grape wine has varietal fruity aroma and protruding aroma, is pleasant, has no exotic aroma, is mellow and harmonic, and has strong structural feeling and special style. The brewing method comprises the following steps: preparing materials, removing peduncles, smashing, filling into a tank; carrying out open type circulating, dipping, fermenting, separating out from the tank; fermenting malic acid-lactic acid; changing the tank for the first time; blending in balance; and clarifying or fining, stabilizing, ageing, carrying out stability test, filling, bottling and packaging to obtain the finish product. The brewing process of the grape wine is advanced, the raw materials are natural, and no pigment and preservative are added; the wine color is royal purple, and the wine is clear and transparent; the wine has strong fruit and strong typicalness, pleasant and pure aroma and mature fruit; numerous wine columns remain in a cup; and the smooth mouthfeel does not disperse after the wine is drunk.

The invention provides white spirit with an anti-fatigue function, wherein 0.15g-0.16g of ginseng extract, 0.02g-0.03g of astragalus root extract, 0.10g-0.15g of horny goat weed extract and 2.0g-2.5g of wolfberry extract are added to 33-68%Vol white spirit per liter so that the content of total saponins of panax ginseng is greater than or equal to 60mg/L, the content of icariin is greater than or equal to 20mg/L, the content of astragaloside is greater than or equal to 5mg/L and the content of glycine betaine is greater than or equal to 490mg/L in the white spirit by Re. The white spirit with the anti-fatigue function has the advantages that ginseng, astragalus root, horny goat weed and wolfberry are taken as raw materials and the active ingredients total saponins of panax ginseng, astragaloside, icariin and glycine betaine of the raw materials are extracted and added to the white spirit, respectively, and therefore, the original flavor, color and luster as well as taste of the white spirit are remained, the white spirit is clear in ingredients and stable in content, and meanwhile, the white spirit has accurate anti-fatigue function; the white spirit with the anti-fatigue function is yellowish in color, aromatic and elegant, soft, lasting sweet and smooth, harmonious in various aromas, and smooth and clear in taste; judged by professional wine taster, the white spirit with the anti-fatigue function is close to common kaoliang spirit or pure grain wine in style.

The invention relates to a wine regulator for regulating color, smell and taste of wine. The wine regulator is characterized by being made from the following raw materials by weight: 0.08-1 part of carbonyl compound, 1-3 parts of organic alcohol and 0.5-3 parts of xylitol; wherein, the organic alcohol comprises isoamyl alcohol, isobutyl alcohol, glycerol, 2,3-butylene glycol; the carbonyl compound comprises acetaldehyde, acetal, diacetyl and acetoin. The wine regulator for regulating the color, smell and taste of the wine is nontoxic and harmless, and has ecological environmental protection function, and health care function on human body. The wine regulator can be eaten frequently to achieve the functions of regulating blood sugar level, protecting liver, preventing dental caries, inhibiting infection of lung, regulating internal secretion and the like. The wine regulator can be used together with other additives and has good synergetic action.

The invention relates to a process for preparing gastrodia elata wine which comprises, disintegrating the fresh gastrodia elata, charging right amount of strong wine, mixing, beating, filtering, squeezing liquor, and mixing.

The present invention is one kind of tomato wine brewed with tomato as material and its brewing process. The brewing process of tomato wine includes sorting tomato, cleaning, crushing to obtain juice, regulating components, sterilizing, main fermenting, post-fermentation, filtering and inspection. The tomato fruit wine is made through setting tomato in its growth period into some wine bottle with small mouth, picking the tomato after the tomato grows to required color and size and pouring the tomato wine into the bottle. The tomato fruit wine of the present invention is slight yellow and transparent, has low alcohol content and is sweet appetizing drink.

The invention discloses mulberry wine and a preparation method thereof. The mulberry health-care wine comprises a pure grain liquor, mulberries, mulberry roots, astragalus membranaceus and salviae miltiorrhizae. The preparation method of the mulberry wine comprises the steps as follows: the mulberries and the mulberry roots are steamed and then aired, then the astragalus membranaceus, the salviae miltiorrhizae and the pure grain liquor are added, mixed and stirred, then the mixture is immersed at the room temperature of 25-30 DEG C for 15-30 days, and the wine is precipitated and filtered, so that the wine and the residues are separated; mint, the fruits of Chinese wolfberries and longan flesh into the wine for adjustment are added according to standard wine quality, wine colors, wine flavor and wine aroma, and then the mixture is immersed for 8-12 days for ageing; and finally wine pulp is subjected to refined filtration, so that the mulberry health-care wine is prepared. The mulberry health-care wine is lower in alcohol content and convenient to drink, tastes good, and has health-care functions of reducing blood pressure, tonifying liver and kidney, nourishing yin, supplementing blood, promoting production of body fluid, and lubricating the intestines and the like.

The invention provides an enzyme method for accelerating red wine aging, which is characterized in that the method comprises the following steps: (1) selecting, stripping, cleaning and fragmenting grapes and transferring grapes to a dipping apparatus for dipping 1-7 days; (2) transferring the grapes and primary soluble substances to a fermentation cylinder, continuously fermenting for 15-60 days without stopping until most of the sugars in the fermentation cylinder have converted into alcohol; filtering and depriving grape skin residues, obtaining the primary new wine, and transferring new wine to a container without oxygen and with plug; (3) placing polyphenoloxidase which is contained in a semi-permeable membrane bag into a new wine container, adding 0.001-2.0 g/L (dry enzyme weight/grape volume) of polyphenoloxidase, controlling pH in the range of 2-8 and reaction temperature in the range of 10-50 DEG C. and reaction time in the range of 1-120 min; completing the reaction, fetching polyphenoloxidase and obtaining the old wine after accelerated aging. The red wine processed by the invention can reach the maturation degree which is more than one year in one to two weeks with sable wine color and vigorous mouthfeel, thereby the red wine aging time is substantially shortened.

The invention discloses a production process for peony-cherry fermented fruit wine. The production process comprises the following steps of (1) preparing a sugar solution of the penoy; (2) removing stalks from the cherry, crushing the cherry and adding the cherry in a fermentation tank; (3) preparing an activated yeast; (4) adding the sugar solution of the penoy in the fermentation tank with the cherry to form a fermented mash, pre-fermenting, filtering, putting in an oak barrel for ageing, keeping a temperature at 15-20 DEG C, wiping the oak barrel at regular intervals and ageing for 6 months; and (5) loading and sterilizing. Whole fruit fermentation is adopted in the fermentation processes, so that nutrients can be better retained, the fermentation processes are divided into three processes of pre-fermentation, post-fermentation and ageing, particularly for the pre-fermentation process, a plurality experiments demonstrate that the fermentation time should not be longer than 72 h, or else, the fermented mash presents a thick rice soup state, wine yield is low and wine color becomes thin and yellow.

The invention discloses a fermenting and brewing method of a dry type pomegranate wine. The method comprises juicing, enzymolysis, pre-fermentation, after-fermentation, brewing and after-treatment; the dry type pomegranate wine produced by the method has the sugar content of less than or equal to 4g/L, the alcoholic strength of greater than or equal to 11.5%vol, total SO2 content of less than or equal to 150g/L, total acid content of less than or equal to 7.0g/L, volatile acid content of less than or equal to 0.7g/L, and dry extract content of greater than or equal to 20.0g/L; no iron ions or copper ions are detected in the wine; the total number of bacterial colonies in the wine is less than or equal to 100/L and the escherichia coli in the wine is less than or equal to 30/L; the yield of the pomegranate wine is greater than or equal to 95%, and the pomegranate wine is completely up to the national quality standard, and clear and bright in wine color, bright red in luster, mellow in wine aroma and high in nutritive value.

The invention provides a preparation method of wild grape wine. The wild grape wine is mainly prepared from wild grapes and crystal sugar as raw materials through cleaning, airing, crushing, supplementing sugar, sealing, fermenting, filtering and the like. The wild grape wine brewed by using the method does not contain antiseptics, saccharin, pigments, essences and other chemical constituents and has the characteristics of short fermentation period, pure wine color, fragrant wine aroma and original taste.

The invention belongs to the technical field of grain processing and fruit processing and in particular relates to a method for preparing a nutritional wine brewed by fruit and millet, wherein the millet and the fruit are used raw materials; the millet is subjected to elutriation, soaking, steaming, drenching cooling and saccharification to prepare pre-mashing solution; the fruit is subjected to selection, cleaning, peeling, denucleation, beating and enzymolysis to prepare juice; according to 40 to 100 weight portions of the dry millet, 60 to 100 weight portions of the fruit, 0 to 40 weight portions of water and 0.1 to 0.5 weight portion of yeast, the pre-mashing solution, the juice, the water and the yeast are evenly mixed and subjected to multi-material mixed fermentation for 7 to 14 days at a temperature of between 30 and 34 DEG C; and finally, the fermented materials are subjected to squeezing, clarification, sterilization, aging and other working procedures to prepare the nutritional wine brewed by the fruit and millet. The produced nutritional wine brewed by the fruit and millet has crystal and transparent wine color, mild mouthfeel, no foreign flavor and no abnormal flavor, forms unique mouthfeel and flavor, contains abundant natural nutrients and has the efficacy of adjusting human body function.

The invention relates to the technical field of health care wine and in particular relates to a glossy ganoderma alcohol and a preparation method thereof. The preparation method has the advantages that the glossy ganoderma medicinal liquor, glutinous rice fermented liquid, thorn pear sugar, flavouring liquor and medicinal liquor are mixed and combined with the multi-time storage filtering operation in the processing step, so that the prepared glossy ganoderma alcohol has good taste, moderate sweet and sour degree, aroma pure vinosity and full coordination wine body, and the glossy ganoderma alcohol is outstanding in taste, abundant in nutrition, obvious in health care function and suitable for mass groups, the alcohol content is 21-23% of vol, the wine color is bright and transparent, the glossy ganoderma alcohol can be used together with the ice or heated for use according to the change of season, the glossy ganoderma alcohol does not include any food additive, and the product quality is stable as the good item of the wine.

The invention belongs to the technical field of wine brewing and particularly relates to a method for improving the wine quality by use of the wine lees aging technology. The technical scheme comprises the following steps: sorting the grape raw material; performing stalk removal and breaking; performing alcoholic fermentation; after main fermentation, separating wine lees and clarifying wine liquid, and collecting the fine wine lees; supplementing sulfurous acid, adding a mixed enzyme, performing ultrasonic treatment and aging the wine lees; separating the wine lees, transferring tank and performing storage management; and clarifying, stabilizing, filtering and bottling. The wine lees aging method provided by the invention effectively improves the wine body quality, enhances the stability of wine color, increases the complexity and richness of wine aroma and raises the body mellowness.

The invention relates to the field of fruit wine brewing, in particular to a roxburghii fruit wine and a production method. It uses roxburghii as the main raw material, supplemented with Chinese medicinal materials such as longan, chestnut, plum leaf, curcuma, yam, etc., and undergoes raw material treatment and enzymolysis. , fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

The invention belongs to the technical field of fruit wine and particularly provides fructus schisandrae chinensis-grape wine. By organically combining fructus schisandrae chinensis with grapes, the fructus schisandrae chinensis-grape wine with health efficacies is obtained by virtue of a brewing process provided by the invention and has the efficacies of nourishing blood, beautifying face, nourishing livers, tonifying kidneys, reducing blood fat, softening blood vessels, preventing cardiovascular diseases and the like. The fructus schisandrae chinensis-grape wine is bright red and has strong fragrance, palatable sourness and sweetness, fresh, cool and pure taste, the adopted raw materials are natural, and any preservative and additive are not used. The fructus schisandrae chinensis-grape wine provided by the invention has special flavors of two existing products including grape wine and fructus schisandrae chinensis wine, and the flavors of the grape wine and the fructus schisandrae chinensis wine can be well blended so as to form a special taste and style of the fructus schisandrae chinensis-grape wine.

The invention relates to cherry health care wine and a preparation method thereof. The cherry health care wine is prepared from, by weight, 100-200 parts of cherries, 15-20 parts of Chinese wolfberry fruits, 10-15 parts of tuckahoe, 5-10 parts of ginseng, 5-10 parts of gastrodia elata, 5-10 parts of Chinese angelica roots, 1-5 parts of prepared rhizome of rehmannia, 1-5 parts of Chuanxiong rhizome and 100-150 parts of Baijiu. The cherry health care wine is prepared by the preparation method and high in nutrient value, most nutrient substances in the cherries can be effectively retained, wine color is pure, and the wine is more savory, mellow and smooth, has light cherry fragrance, integrates comprehensive functions of the Chinese wolfberry fruits, the tuckahoe, the ginseng, the gastrodia elata, the Chinese angelica roots, the prepared rhizome of rehmannia and the Chuanxiong rhizome, does not contain any chemical preparations, has no toxic and side effects on human bodies, can be drank for a long time, has excellent health care functions, can enhance immunity and can function in prolonging life. The problem that the cherries are not easily stored and cannot be eaten by people all the year round is solved. The preparation method is simple, short in production cycle, low in cost and capable of realizing large-scale production.

The invention provides red wine anthocyanin developing test paper, a preparation method, application and a using method. The red wine anthocyanin developing test paper is characterized in that a substrate is provided with a comparison region and a test paper storage region, wherein the comparison region is internally provided with a full-juice red wine color code identification card, a color code identification card of red wine blended by natural pigment and a color code identification card of red wine blended by synthetic pigment; test paper sheets which are arranged in a stacked mode are bound in the test paper storage region; each test paper sheet is prepared by drying a base layer dipped by an alkaline substance. According to the invention, when the red wine anthocyanin developing test paper is used for detecting red wine, special equipment and reagents and professional operators are not required, and only a plurality of drops of tested red wine are dropwise added on the test paper sheets or the test paper sheets are dipped by the tested red wine to be soaked; by observing the display color of the test paper sheets, whether synthetic pigment or natural pigment is added into the red wine or not can be rapidly and simply detected, and the red wine anthocyanin developing test paper is particularly suitable for the daily use by consumers.

The invention discloses a preparation process of Dendrobium nobile wine, which relates to a processing method of health wine, including pretreatment of purple sweet potato, glutinous rice, and Dendrobium nobile in the early stage, and then mixing raw materials, adding medicine, initial fermentation, and post-processing. It is prepared through the processes of fermentation, pressing, clarification, decoction, and inspection. Dendrobium nobile is frozen and cooled, and the ice crystals formed at low temperature are used to destroy the cell wall. Then, the release of functional components is promoted by heating and refining, and the nutritional value of the wine is improved. In addition, sweet potatoes are used to replace glutinous rice in a suitable raw material ratio, which reduces the manufacturing cost and improves the fermentation effect. The prepared Dendrobium nobile wine has clear color and mellow taste. It has various health effects such as promoting digestion, enhancing memory, immunity, delaying aging, improving hypoxia capacity, and preventing osteoporosis. The method is easy to master and can be produced on a large scale.

The invention relates to the field of fruit wine brewing, in particular to a yellow peach fruit wine and a production method. It uses yellow peach as the main raw material, supplemented with Chinese medicinal materials such as cypress kernels, gynostemma pentaphyllum, nutmeg, longan, and frondosa frondosa. , enzymatic hydrolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

The invention relates to the field of fruit wine brewing, in particular to a cantaloupe fruit wine and a production method. It uses cantaloupe as the main raw material, supplemented with traditional Chinese medicinal materials such as Atractylodes macrocephala, moxibustion licorice, Baiwei, Baiziren, locust bean, etc. After raw material treatment, enzyme Decomposition, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

The present invention relates to the field of fruit wine brewing, in particular to an apple wine and a production method, which uses apples as the main raw material, supplemented with Chinese medicinal materials such as Guanyin bamboo, yellow peel fruit, radish root, golden silk grass, and horse heart. Raw material processing, enzymatic hydrolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

The present invention involves the field of fruit wine brewing, which specifically involves a lemon fruit wine and production method. It is based on lemon as the main raw material, supplemented by Chinese medicinal materials such as thorns, white thorns, Tangli leaves, honeycomb grass, angelica, and angelica., Eased, fermentation, preparation of traditional Chinese medicine solution and preparation of fruit wine and other steps.The present invention uses low temperature fermentation, which is conducive to enhancing the aroma of fruit wine and improving the color and taste of fruit wine; solve the lack of traditional winemaking methods, simple production technology, short production cycle, greatly reduced production costs, improved production efficiency, easy -to -large production productionEssence

The invention relates to a flos notoginseng wine and a preparation technology thereof. The flos notoginseng wine is prepared by compounding the following components of flos notoginseng, mulberry fruit, rhizoma polygonati, fructus chaenomelis lagenariae, mume fructus and honey according to a certain ratio, and soaking and extracting by Baijiu. The preparation method comprises the following steps ofcleaning and airing the raw materials; firstly, soaking the flos notoginseng, the rhizoma polygonati and the mume fructus by low-degree Baijiu; then, respectively packaging the mulberry fruit and thesliced fructus chaenomelis lagenariae into bags, and soaking by high-degree Baijiu together with the flos notoginseng, the rhizoma polygonati and the mume fructus which are soaked by low-degree Baijiu; after soaking, filtering, washing by the low-degree Baijiu in the primary soaking process, and mixing the Baijiu in the secondary soaking process, so as to obtain the health-care wine. The flos notoginseng wine has the advantages that the cooperation functions of the selected raw materials are utilized, so that the soaked wine is suitable for different populations to drink, and is also free from the taboo of the common soaked wine; the prepared health-care wine is clear and bright in color, the flavor is pleasant, the mouth feel is smooth, and the health-care effect is obvious.