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32results about How to "Reduce higher alcohol content" patented technology
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Monascus fruit wine and preparation method thereof
InactiveCN106520451AAbility to ferment alcoholReduce higher alcohol contentMicroorganism based processesAlcoholic beverage preparationFruit wineFlavor
The invention discloses monascus fruit wine and preparation method thereof. According to the monascus fruit wine, monascus is used as a leavening agent, fresh fruits are used as main raw materials, the fresh fruits are treated by a conventional method to obtain juice or pulp, the juice or pulp is inoculated with the monascus to be fermented, precipitate is separated, and the juice or pulp is subjected to ageing to obtain the monascus fermented fruit wine. The fruit wine is fermented by the monascus, most of reducing sugar in the juice can be converted into ethanol, and the alcohol fermenting ability is high. In a monascus alcohol fermenting process, metabolic by-products such as higher alcohols and esters are generated. Compared with brewer's yeast, the monascus has the characteristics that the content of the produced higher alcohols is low, but the ester production ability is not weak. In the brewing method, the monascus is used as the leavening agent, the ester content of the brewed fruit wine is high, and types of flavor substances are abundant. The monascus fruit wine has aroma, particular ester flavor of the monascus and full-bodied fruity flavor, tastes fresh, is clear in color and is full-bodied.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Method for brewing exogenous amino acid regulating and controlling fruit wine
ActiveCN101260351ATo promote metabolismLow total sugar (g/L glucose meter) contentAlcoholic beverage preparationFruit wineArginine
The invention discloses a brewing method using extraneous source amino acid to regulate and control fruit wine. The method comprises that: fruit raw materials undergo pretreatment, crushing and constituent adjustment, and are added with compound amino acid such as glutamic acid and so on; full-range low temperature fermentation is performed; proline is added, aged, blended, clarified and filtered in post-fermentation process; and finally fermenting fruit wine is obtained through brewing, wherein, amino acid is added before the fermentation until the concentration of the amino acid is between 150 and 210ppm, the complex formula ratio of the fruit wine is that: the mass ratio of glutamic acid, arginine and serine is 3-4:1-2:0-1; when the main fermentation is finished, lees are separated, and the proline is added into wine liquid until the concentration of the wine liquid is between 50 and 100ppm. The fruit wine brewed by the invention has attractive luster, limpidness, mellow taste, strong sense of structure, outstanding typicality, harmonic fruit fragrance and wine fragrance, rich nutrition, simple process and low cost.
Owner:SOUTH CHINA UNIV OF TECH
Saccharomyces cerevisiae mutant strain and application thereof
ActiveCN105018360AImprove reducibilityHigh substance contentFungiBeer fermentationMutant strainFlavor
The invention discloses a saccharomyces cerevisiae mutant strain and application thereof. The preservation number of the saccharomyces cerevisiae mutant strain is CGMCC 10572. Experiments show that the saccharomyces cerevisiae CGMCC NO.10572 can evidently enhance the reducing capacity of diacetyl, increase volatile ester content, lower higher alcohol content and increase beer flavor quality. The saccharomyces cerevisiae mutant strain has the advantages that a new method for applying space mutation to saccharomyces cerevisiae breeding is explored, and a precedent for applying space mutation breeding to beer production is set.
Owner:BEIJING YANJING BREWERY
Malt and bear manufacturing method for effectively controlling composition of bear high-class alcohol and esters
ActiveCN102899209AReduce contentAroma harmonyWort preparationBeer fermentationAlcoholEnergy consumption
The invention discloses a malt and bear manufacturing method for effectively controlling composition of bear high-class alcohol and esters. Barley is used as the main raw material, the barley sprouting is carried out by adding metal ions in certain concentration in a barley dipping section, the finished malt is then used as the main raw material for making bear, the metal ions in certain concentration can be appropriately added in a malt sauce preparation section and a yeast fermentation section, and thus reasonable composition of high-class alcohol and esters can be given to a bear body while the taste of the bear body is improved through the treatment of the metal ions. By utilizing the method disclosed by the invention for making the bear, the malt manufacturing period and the bear fermentation period are obviously shortened, the production cost is greatly lowered, the energy consumption is saved, the quality of the malt, the malt sauce and the finished bear and the taste stability of the bear are all obviously improved, the content and the composition of the high-class alcohol and esters of the finished bear can be effectively controlled in a reasonable range being (4.0 : 1)-(5.5 : 1).
Owner:YANGZHOU UNIV
Beer additive
The invention discloses a beer additive, belonging to the production field of beer and aiming to provide a beer additive. The beer additive contains 40% to 60% of ginseng extract particles, 3% to 6% of zinc sulfate, 0.5% to 1% of threonine, 0.5% to 2% of methionine, 0.5% to 1% of valine, 0.5% to 1% of glycine, 0.5% to 1% of glutamic acid, 0.5% to 1% of lysine, and the balance of ginseng extract particles. The beer additive can not only increase nutrient components in the beer, but also greatly enhance and improve beer quality so that the beer has the advantages of harmonious smell, heavy mouthfeel, fine foam, aging delay, extension of and fresh-keeping period, and the beer additive has obvious effect on beer with poor alcohol bases.
Owner:山东新银麦啤酒有限公司
Secondary fermentation process of blueberry fruit wine
ActiveCN107304395AReduce higher alcohol contentImprove typicalityAlcoholic beverage preparationMicroorganism based processesFruit wineBiotechnology
The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.
Owner:天津市农业科学院
Method for rapid ageing of fruit type baijiu
InactiveCN108467815AShorten the ripening timeReduce manufacturing costAlcoholic beverage preparationTemperature controlMicrowave
The invention discloses a method for rapid ageing of fruit type baijiu. The method includes the following steps of firstly, conducting ultrasonic treatment; secondly, conducting intermittent temperature-control microwave treatment for ageing of baijiu; thirdly, conducting ultrafiltration on the baijiu processed in the second step through an ultrafiltration film to obtain ultrafiltration liquor; fourthly, conducting microwave sterilizing after the liquor is cooled to 20 DEG C; fifthly, conducting pulse electric field treatment for 2-5 min to obtain liquor; sixthly, conducting electric field treatment, and raising the temperature to the normal temperature to obtain the fruit type baijiu soft in taste. The ageing of the fruit type baijiu is conducted by means of the mode of innovatively integrating and combining ultrasonic treatment, intermittent temperature-control microwave treatment and electric field treatment, the ageing time is greatly shortened, production cost is reduced, conditions are milder compared with the ageing treatment at high temperature, the extraction of special fruit aroma substances is promoted, the taste is soft and mellow, the content of fatty aroma substancesis improved, the content of higher alcohols in distilled ethyl alcohol is reduced, and the quality of the brewed liquor is improved.
Owner:镇江虎瑞生物科技有限公司
Processing method of fresh malus micromalus makino fruit
InactiveCN109321409AImprove dissolution rateLow alcohol to ester ratioAlcoholic beverage preparationFood sciencePolyphenolMalus × micromalus
The invention belongs to the technical field of processing of fruits, and discloses a processing method of fresh malus micromalus makino fruit. The fresh malus micromalus makino fruit is used as a rawmaterial; the raw material is juiced and fermented by using saccharomyces cerevisiae and non-saccharomyces cerevisiae as fermentation strains; the obtained fermentation liquor is distilled, so that the distilled malus micromalus makino fruit wine and still residue are obtained; the distilled malus micromalus makino fruit wine is low in content of higher alcohols, and the alcohol-ester ratio content is reduced; the still residue contains organic acids such as amino acids and malic acid as well as rich vitamins and trace elements; the still residue is concentrated, and is blended with honey, sothat concentrated fruit acid is obtained; the total titrable acid content of the fruit acid is greater than 3.5%, and the density is about 1.05; the product is rich in substances such as polyphenols,flavonoids and amino acids, thus being applied to the technical fields such as nutritional fruit vinegar and nutritional oral liquid.
Owner:府谷县聚金邦农产品开发公司
Control method for alcohol-ester ratio of haihong fruit wine
ActiveCN108690768AAlcohol to ester ratio decreasedImprove qualityMicroorganism based processesAlcoholic beverage preparationHorticultureSaccharomyces cerevisiae
The invention belongs to the technical field of fruit wine brewing and particularly discloses a control method for alcohol-ester ratio of haihong fruit wine. In the fermentation process of the haihongfruit wine, fermentation with Kloechera apiculata and saccharomyces cerevisiae are successively carried out, wherein fermentation technical parameters are controlled, so that types and contents of aroma-producing substances in the haihong fruit wine are increased, content of higher alcohols is significantly reduced, and alcohol-ester ratio is significantly reduced. The haihong fruit wine is improved in quality, has a mellow fruit fragrance and various and pure taste; besides, the control method is carried out at low temperature, thus saving energy resource and reducing production cost.
Owner:府谷县聚金邦农产品开发公司
Method for making white spirit
InactiveCN101082019AHigh in acidHigh fat contentAlcoholic beverage preparationAlcohol contentHigh fat
The present invention relates to food producing technology, and is especially spirit producing liquid process and semi-liquid process. The spirit producing process includes the following steps: fermenting to obtain liquid fermented product, heating to sterilize, storing in a container for certain time, and distilling to obtain spirit. The spirit producing process is superior to available spirit producing liquid process and semi-liquid process in that the produced spirit has the advantages of high acid content, high fat content, low higher alcohol content, unique flavor and unique taste.
Owner:朱乙彬
Production method of wolfberry fruit wine
InactiveCN110885730AReduce lossesEliminate the glue processAlcoholic beverage preparationBiotechnologyFruit wine
The invention belongs to the technical field of food processing, and relates to a production method of wolfberry fruit wine. The production method comprises the following steps: 1, raw material preparation: selecting fresh Chinese wolfberry fruits or dried Chinese wolfberry fruits as the raw materials, 2, pulping: pulping the raw materials to obtain a wolfberry fruit juice, 3, enzymolysis, 4, separation: separating a clarified wolfberry fruit juice and insoluble pulp, 5, ultrafiltration: carrying out ultrafiltration to obtain an ultrafiltered wolfberry fruit juice and a trapped fluid, 6, fermentation: taking the ultrafiltered wolfberry fruit juice or a mixture of the ultrafiltered wolfberry fruit juice and insoluble pulp as a fermentation raw material, and separating wine lees from a wineliquid, 7, ageing, and 8, fining, rough filtering, fine filtering and filling so that the wolfberry fruit wine is obtained. According to the production method, the content of higher alcohol formed inthe fermentation process is effectively reduced, the quality, stability and health-care functions of the wine are improved, and the comprehensive utilization rate of raw materials is increased.
Owner:宁夏红枸杞产业有限公司
Preparation method of yin-nourishing and health-care yellow wine
InactiveCN105062813AAlcoholic alcoholFull of nutritionDigestive systemAlcoholic beverage preparationPolygonum odoratumAlpha-amylase
The invention discloses a preparation method of yin-nourishing and health-care yellow wine. The yin-nourishing and health-care yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 12-15 parts of crab meat, 2-3 parts of sea cucumber, 3-4 parts of lucid ganoderma powder, 0.8-0.9 parts of radix polygonati officinalis, 0.7-0.9 parts of mango seed, 0.6-0.7 parts of prepared rehmannia root as well as proper amounts of egg white powder, alpha-amylase, saccharifying enzyme and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, aromatic and pleasant, rich in nutrition and good in taste; and by adding various Chinese herbal medicines during processing, the yellow wine disclosed by the invention has functions of invigorating stomach and helping digestion, enriching yin and nourishing kidney, reducing phlegm and promoting circulation of qi, relaxing tendons and benefiting qi.
Owner:ANHUI CHENYAOHU RICE WINE
A kind of yellow rice wine brewing method that reduces the higher alcohol content of yellow rice wine
ActiveCN103966053BReduce higher alcohol contentReduce harmMicroorganism based processesAlcoholic beverage preparationAlcohol contentYeast
The invention discloses a rice wine making method capable of lowering content of high alcohol, which belongs to the technical field of wine making. From four aspects of assimilable nitrogen source, wheat koji, yeast and post-fermenting temperature and based on a rice wine making technology, the invention provides the rice wine making method capable of lowering content of high alcohol of the rice wine and reducing influences on comfort of consumers. The content of high alcohol in the rice wine prepared by the method is 56.91%-89.47% that of high alcohol in the rice wine prepared by a traditional fermentation technology, so that the damage to wine body harmony caused by excess high alcohol is alleviated, the foreign flavor and the injury to human bodies resulting from the excess high alcohol are reduced, and the drinking comfort of the rice wine is enhanced.
Owner:JIANGNAN UNIV +1
Immobilized fermentation method for controlling higher alcohol content of yellow rice wine
PendingCN111500386ASimplify the linkThe ability of other miscellaneous bacteria is goodAlcoholic beverage preparationMicroorganism based processesChemistryBiotechnology
The invention discloses an immobilized fermentation method for controlling the higher alcohol content of yellow rice wine. The method comprises the following steps: 1, preparing refined and white riceflour pulp of rice; 2, adopting yellow rice wine yeast to make cells reach a logarithmic phase, uniformly mixing yeast, collected by centrifuging yellow rice wine yeast, with a 1.8-2.0% sodium alginate solution of which the weight is 9 times that of the yellow rice wine yeast, dropwise adding the obtained mixture into a 4% CaCl2 solution by using a porous injector, immobilizing for 1 hour under awater bath condition of 20 DEG C, washing with sterile water for multiple times, putting into a 0.05% CaCl2 solution, and balancing overnight at 4 DEG C to obtain immobilized yeast particles; 3, canning; and 4, fermenting. According to the immobilized fermentation method for controlling the higher alcohol content of the yellow rice wine, the immobilized strain can be repeatedly used, so that theexpanding culture process of yellow rice wine yeast is greatly omitted, and the production cost is saved; and meanwhile, the proliferation multiple of yeast in the fermentation process is low, and thecontent of higher alcohols in the yellow rice wine can be effectively controlled.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Preparation method of arabian jasmine flower scented yellow rice wine
The invention relates to a preparation method of arabian jasmine flower scented yellow rice wine. The arabian jasmine flower scented yellow rice wine is prepared from the following raw materials in parts by weight: 200-220 parts of sticky rice, 20-22 parts of distiller's yeast, 8-9 parts of jasmine flower petals, 3-4 parts of rice vinegar, 2-3 parts of pineapple peel, 0.5-0.7 part of lalang grass rhizome, 0.7-0.9 part of armstrong, 0.5-0.7 part of burdock root, a suitable amount of egg white powder, a suitable amount of alpha-amylase, a suitable amount of saccharifying enzyme, and a suitable amount of pullulanase. The arabian jasmine flower scented yellow rice wine has fragrance of arabian jasmine flowers, gladdens the heart and refreshes the mind, and is good in mouth taste and high in nutrition; multiple Chinese herbal medicines are added during the preparation process, and the arabian jasmine flower scented yellow rice wine has the efficacies of cooling blood and stopping bleeding, reducing fever and causing diuresis, dispelling wind and heat, detoxifying and relieving swelling, and resisting aging.
Owner:ANHUI CHENYAOHU RICE WINE
Wickerhamomyces anomalus and application thereof in rice wine
PendingCN114752510AImprove qualityReduce higher alcohol contentFungiMicroorganism based processesBiotechnologyLees
The invention discloses Wickerhamomyces anomalus and an application thereof in rice wine, the Wickerhamomyces anomalus FBKL2.00K8 is preserved in China Center for Type Culture Collection in Wuhan on June 30, 2020, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, and the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, and the preservation number is CCTCC NO: M2020249. The method for preparing the flavored rice wine comprises the following operation steps: preparing materials; performing saccharification; culturing a yeast seed solution; performing fermentation; performing secondary fermentation; and filtering and clarifying: after fermentation is finished, filtering out vinasse to obtain a finished rice wine product. The obtained rice wine is better in flavor, more in aroma components and low in higher alcohol content, so that the rice wine is not easy to drunken and cause headache after being drunk.
Owner:GUIZHOU UNIV
Preparation method of wind-dispelling and intestine-moistening wheat-flavored yellow wine
InactiveCN105062812AAlcoholic alcoholFull of nutritionAntipyreticAnalgesicsIntestinal structureAlpha-amylase
The invention discloses a preparation method of wind-dispelling and intestine-moistening wheat-flavored yellow wine. The wind-dispelling and intestine-moistening wheat-flavored yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 4-6 parts of sesame, 8-12 parts of wheat, 4-5 parts of fruit of Chinese wolfberry, 0.5-0.6 parts of common cnidium fruit, 0.6-0.8 parts of radix tetrastigme, 0.8-0.9 parts of glabrous sarcandra herb, 0.9-1.1 parts of Japanese raisintree fruit as well as proper amounts of egg white powder, alpha-amylase, saccharifying enzyme and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, aromatic and pleasant, rich in nutrition and good in taste; and by adding various Chinese herbal medicines during processing, the yellow wine disclosed by the invention has functions of warming kidney and enhancing yang, dispelling wind and relieving itching, clearing away heat and toxic materials, smoothening secretion, dispelling wind and removing obstruction in meridians.
Owner:ANHUI CHENYAOHU RICE WINE
A kind of saccharomyces cerevisiae mutagenic strain and application thereof
ActiveCN105018360BImprove reducibilityHigh substance contentFungiBeer fermentationFlavorAlcohol content
The invention discloses a saccharomyces cerevisiae mutant strain and application thereof. The preservation number of the saccharomyces cerevisiae mutant strain is CGMCC 10572. Experiments show that the saccharomyces cerevisiae CGMCC NO.10572 can evidently enhance the reducing capacity of diacetyl, increase volatile ester content, lower higher alcohol content and increase beer flavor quality. The saccharomyces cerevisiae mutant strain has the advantages that a new method for applying space mutation to saccharomyces cerevisiae breeding is explored, and a precedent for applying space mutation breeding to beer production is set.
Owner:BEIJING YANJING BREWERY
A kind of secondary fermentation process of blueberry fruit wine
ActiveCN107304395BImprove typicalityIncrease total sugarMicroorganism based processesAlcoholic beverage preparationBiotechnologyFruit wine
Owner:天津市农业科学院
Method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan
PendingCN114480049AAlcoholic and refreshingLow acetaldehydeAlcoholic beverage preparationActive enzymeEngineering
The invention discloses a method for producing Luzhou-flavor liquor by adopting sorghum rich in beta-glucan, which belongs to the technical field of liquor brewing, and comprises the following steps: adding 80kg-85kg of sorghum rich in beta-glucan or 80kg-85kg of common sorghum and 600-2000g of beta-glucan into per cubic meter of cellar-out distillers' grains, then adding 15kg-20kg of bran hulls, uniformly mixing, steaming liquor, and proportioning water, so as to obtain the Luzhou-flavor liquor. Then adding a medium-temperature starter and an active enzyme preparation for decomposing beta-glucan into the cooled vinasse, uniformly mixing, putting the vinasse into a pit, and carrying out sealed fermentation for 55-70 days; after the fermentation is finished, taking out vinasse, stirring and distilling to obtain the Luzhou-flavor liquor. The Luzhou-flavor liquor produced by the method is mellow, clean and tasty, the content of acetaldehyde and higher alcohol is lower, the content of acetal is higher, the later storage and aging time is effectively shortened, and the liquor yield is also improved.
Owner:SICHUAN HUI TAI AGRI TECH CO LTD
Beer additive
The invention discloses a beer additive, belonging to the production field of beer and aiming to provide a beer additive. The beer additive contains 40% to 60% of ginseng extract particles, 3% to 6% of zinc sulfate, 0.5% to 1% of threonine, 0.5% to 2% of methionine, 0.5% to 1% of valine, 0.5% to 1% of glycine, 0.5% to 1% of glutamic acid, 0.5% to 1% of lysine, and the balance of ginseng extract particles. The beer additive can not only increase nutrient components in the beer, but also greatly enhance and improve beer quality so that the beer has the advantages of harmonious smell, heavy mouth feel, fine foam, aging delay, extension of and fresh-keeping period, and the beer additive has obvious effect on beer with poor alcohol bases.
Owner:山东新银麦啤酒有限公司
Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters
ActiveCN102899209BReduce higher alcohol contentImproved flavor stabilityWort preparationBeer fermentationEnergy consumptionMetal
Owner:YANGZHOU UNIV
Litchi beer and brewing method thereof
ActiveCN114591794AReduce higher alcohol contentControl generationWort preparationBeer fermentationBiotechnologyLychee fruit
The invention provides litchi beer and a brewing method thereof, and relates to the technical field of fruit beer brewing processes. The lychee beer is prepared by the following brewing method: inoculating activated low-alcohol yeast into sterilized lychee juice, fermenting until the fermentation degree is 20-30%, and sterilizing to obtain pre-fermented lychee juice; barley wort is taken, Lagger beer yeast is inoculated, fermentation is conducted till the fermentation degree is 30%-40%, tender beer is obtained, pre-fermented litchi juice is added, the adding amount of the pre-fermented litchi juice is 40%-60% of the weight of the barley wort, uniform mixing is conducted, fermentation continues till the fermentation degree is 60%-65%, cooling is conducted, and wine liquid is obtained; and adding sterilized litchi juice into the wine liquid, the addition amount of the litchi juice being 45-55% of the addition amount of the pre-fermented litchi juice, cooling, and storing for several days to obtain the litchi beer. The lychee beer is low in acetaldehyde and higher alcohol content, moderate in sugar-acid ratio, rich in lychee aroma and good in flavor and taste.
Owner:广州南沙珠江啤酒有限公司 +1
Method for producing fresh and scent sugarcane fruit wine by using pure sugarcane juice
ActiveCN102628013BTypical elegant fragranceTypical sugarcane varietiesMicroorganism based processesAlcoholic beverage preparationSucroseFruit juice
Owner:云南香格里拉太阳魂酒庄产业有限公司
Preparation method of stomach nourishing peanut yellow wine
InactiveCN105087312AReduce higher alcohol contentShorten fermentation timeDigestive systemAlcoholic beverage preparationTremellaAlpha-amylase
The invention discloses a preparation method of stomach nourishing peanut yellow wine. The yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 4-5 parts of white fungus, 3-4 parts of black jujube, 8-9 parts of peanut, 0.6-0.8 parts of pericarpium arecae, 0.5-0.7 parts of lemongrass, 0.5-0.7 parts of bay leaf, 0.5-0.7 parts of sunflower leaf as well as proper amounts of egg white powder, alpha-amylase, glucoamylase and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, and is aromatic and pleasant; and the yellow wine, which is added with various Chinese herbal medicines during processing, has functions of tonifying spleen and stomach, promoting diuresis and expelling toxin, moistening skin, lowering qi downwards and removing stagnation of qi.
Owner:ANHUI CHENYAOHU RICE WINE
Cladosporium p-1 and its application in aging of base wine
ActiveCN111205989BAccelerated agingSolve the problem of long aging timeFungiAlcoholic beverage preparationHeptyl alcoholPhenethyl alcohol
Owner:LUZHOU LAOJIAO CO LTD +2
A method for controlling the alcohol-ester ratio of Haihong fruit wine
ActiveCN108690768BImprove qualityIncrease varietyAlcoholic beverage preparationMicroorganism based processesBiotechnologyFruit wine
Owner:府谷县聚金邦农产品开发公司
Wine quality optimizer
PendingCN109988697AExtended service lifeNo secondary pollutionAlcoholic beverage preparationFlavorElectrolysis
The invention provides a wine quality optimizer, which comprises a machine frame, a catalytic filtration mechanism, an electrolysis mechanism, a power mechanism, a control mechanism and a power mechanism, wherein the catalytic filtration mechanism, the electrolysis mechanism and the power mechanism are sequentially connected in series through a pipeline; and the electrolysis mechanism and the power mechanism are electrically connected with the control mechanism and the power mechanism. According to the wine quality optimizer, mid-low-end or hedge wine is treated by the catalytic filtration mechanism and the electrolysis mechanism, foreign flavor in the wine can be removed, pungency is decreased, soft taste feeling and decorous feeling are improved, the taste and the aroma of the wine are similar to those of long-term cellared wine, and meanwhile, harmful substances in the wine are decreased, so that the wine is healthier.
Owner:QILU UNIV OF TECH
Method for brewing exogenous amino acid regulating and controlling fruit wine
ActiveCN101260351BTo promote metabolismLow total sugar (g/L glucose meter) contentAlcoholic beverage preparationFruit wineArginine
The invention discloses a brewing method using extraneous source amino acid to regulate and control fruit wine. The method comprises that: fruit raw materials undergo pretreatment, crushing and constituent adjustment, and are added with compound amino acid such as glutamic acid and so on; full-range low temperature fermentation is performed; proline is added, aged, blended, clarified and filtered in post-fermentation process; and finally fermenting fruit wine is obtained through brewing, wherein, amino acid is added before the fermentation until the concentration of the amino acid is between150 and 210ppm, the complex formula ratio of the fruit wine is that: the mass ratio of glutamic acid, arginine and serine is 3-4:1-2:0-1; when the main fermentation is finished, lees are separated, and the proline is added into wine liquid until the concentration of the wine liquid is between 50 and 100ppm. The fruit wine brewed by the invention has attractive luster, limpidness, mellow taste, strong sense of structure, outstanding typicality, harmonic fruit fragrance and wine fragrance, rich nutrition, simple process and low cost.
Owner:SOUTH CHINA UNIV OF TECH
Preparation method of tea-flavor yellow rice wine capable of clearing away heat
The invention relates to a preparation method of tea-flavor yellow rice wine capable of clearing away heat. The tea-flavor yellow rice wine is prepared from the following raw materials in parts by weight: 200-220 parts of sticky rice, 20-22 parts of distiller's yeast, 8-10 parts of cucumber, 4-5 parts of henry steudnera tuber, 8-12 parts of broadleaf holly leaf, 0.6-0.8 part of dried rehamnnia root, 0.6-0.8 part of bulbus fritillariae cirrhosae, 0.7-0.8 part of spicate clerodendranthus herb, 0.5-0.6 part of zinnia elegans jacq, a suitable amount of egg white powder, a suitable amount of alpha-amylase, a suitable amount of saccharifying enzyme, and a suitable amount of pullulanase. The tea-flavor yellow rice wine is sweet and mellow in vinosity, fragrant and pleasant, rich in nutrition, and good in mouthfeel; multiple Chinese herbal medicines are added during the preparation process, and the tea-flavor yellow rice wine has the efficacies of removing heat to cool blood, nourishing Yin and generating body fluid, clearing heat and eliminating moisture, and removing urinary calculus and promoting diuresis.
Owner:ANHUI CHENYAOHU RICE WINE
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