213results about How to "Rich bouquet" patented technology

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention discloses a method to brew the Cherokee rose wine through constant temperature fermenting, the method comprises the steps of saccharification, fermenting and distilling. Two methods of brewing the fruit wine and the white wine with the Cherokee rose are combined, thus the Cherokee rose distilling white wine with the quality of the Cherokee rose fruit wine can be produced, the liquor-making rate of the Cherokee rose wine brewed by the method is high, and can reach to 8 to 12 percent accounted as per the standard 50 degree(percentage V/V), the quality of the wine can be greatly enhanced, the color of the wine is bright and transparent, the fragrance of the wine is dense, the Cherokee rose wine is provided with the typical compound fragrance that the fruit fragrance of the Cherokee rose is taken as the main characteristic, the fragrance is natural, aromatic and permanent, the feeling in the mouth is not acerbic, the taste of the wine is pure, mellow and plentiful, and the residual taste is long. After detected, each physical and chemical index of the Cherokee rose wine is higher than the index of the superior grade wine, simultaneously, the nutritive substances such as amino acid, vitamin, calcium, iron, carotene, thiamin and ascorbic acid etc are rich in the Cherokee rose wine. The method is suitable for the large-scale production of the industrialization.

The invention provides condensed cold impregnated bulk wine and a production method thereof. The production method of the condensed cold impregnated bulk wine comprises the following steps: crushing and removing stems; adding sulphurous acid and pectinase; separating grape juice; freezing and concentrating the grape juice; cold-impregnating residual grape pulp for 48 hours; pumping the concentrated grape juice into the grape pulp; adding yeasts for fermentation; and fermenting by apple milk. By creatively combining a process of cold-impregnation with freezing concentration, the problem that the quality of wine in China is relatively low at present is solved, and the fragrance of the wine is enhanced and the taste of the wine is improved. Finally, a purpose of brewing high-quality wine which is rich in fragrance, is smooth, elegant, and has coordinated and fruity taste is achieved.

The invention relates to a preparation method of a product with pumpkins as raw materials, more specifically to a preparation method of a pumpkin wine. The pumpkin wine processed by the preparation method provided in the invention has mellow wine flavor and rich nutrition. The technological steps of the method include: conducting washing, peeling, dicing and pulping on pumpkins, immediately adding potassium metabisulfite, then adding 0.03-0.05mg of pectinase into every 100ml of pumpkin juice, and conducting thermal preservation at a temperature of 40-60DEG C for 2-3h; adding white sugar, adjusting the sugar content of the pumpkin juice to 15-20%, adding citric acid to adjust the acidity of the pumpkin juice to 0.5-0.7; inoculating 10-20% of active dry yeast into a sucrose solution with a concentration of 8%, and carrying out activation at 25-30DEG C for 1-2h so as to obtain a yeast activation solution; then inoculating 10-20% of the yeast activation solution into pumpkin juice clarified by pasteurization, and carrying out activation at 25-30DEG C for 20-24h; and performing fermentation, aging, blending, clarification as well as sterilization.

The invention provides kadsura coccinea fermentation-type fruit wine and a brewing method thereof. The brewing method of the kadsura coccinea fermentation-type fruit wine comprises the following steps: breaking kadsura coccinea fruits into pulp to obtain primary pulp; mixing the primary pulp, water and cane sugar according to the weight ratio of 1:(2-4):(1-1.5), regulating a pH (Potential Of Hydrogen) value to 3.4-4.3 to obtain liquid to be fermented; adding yeast activate fluid into the liquid to be fermented according to the weight ratio of 3-10%, and fermenting and successively deslagging and ageing to obtain a finished product. The kadsura coccinea fermentation-type fruit wine keeps effective ingredients in the kadsura coccinea fruits to a large extent and has a dark read, clarified and transparent wine body, a mellow, pure, soft, fresh and sweet taste, a fresh aroma and a strong fruity flavor. The brewing method has the advantages of simple technology and high fermentation yield.

The invention relates to the technical field of brewing wine, in particular to a brewing process of brandy, comprising the following steps: raw material treatment-fermentation-distillation-storage-preparation, aging-filtration, filling-finished product. As for the quality characteristic of male wine No.1 grape, the invention directionally develops the raw juice brandy and the skin residue brandy through the skin juice separation technology and the specific process adopted in the invention, and successfully solves the problem that the green smell in the fruit of the male wine No.1 grape occursin the wine in the prior art. The raw juice prepared by the invention is amber, clear and transparent, glossy, fruity and wine fragrance, and the aging fragrance is harmonious and elegant, rich, softand delicate in taste, and sweet and moisturizing in aftertaste. The brewing process has the advantages of light golden yellow brandy, clear and transparent, glossy, rich fragrance, harmony, mellow taste, long aftertaste.

The invention discloses a preparation method of roxburgh rose juice and roxburgh rose wine. The roxburgh rose juice is prepared by the following production processes: rinsing, screening, juice squeezing, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The roxburgh rose wine is prepared by the following production processes: rinsing, screening, juice squeezing and primary fermentation, secondary fermentation, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The prepared roxburgh rose juice has high nutrient content, unique flavor, fresh and cool taste, rich vitamins, amino acid and superoxide dismutase SOD, and low sugar, can be directly drunk or diluted for drinking and has relatively good health efficacy, the nutrient contents are sufficiently released and are easily absorbed by a human body, and the utilization rate of roxburgh rose fruits is high; the roxburgh rose wine is rich in vitamins, amino acid and superoxide dismutase SOD and has the fruit flavor of the roxburgh rose fruits as well as the efficacies of refreshing and helping produce saliva and slake thirst after being drunk, the contents of vitamin C and vitamin P are far higher than the contents of other fruit wine, and the alcoholic strength is 11-13 degrees; the roxburgh rose juice and the roxburgh rose wine have the efficacies of preventing cancers, helping digestion, relieving tedium and delaying senescence.

The invention relates to a process for brewing high-grade dry botrytis sweet white wine. The process is characterized by comprising the following steps of: picking white grapes of which the sugar content is more than or equal to 200g/L and the total acidity is between 6 and 8g/L, removing rotten and unripe grapes, drying complete strings of white grapes on a bamboo curtain externally covered by gauze in a dry, rainproof and well ventilated place, pressing at room temperature, and controlling the juice yield to be 20 to 40 percent; adding 60 to 100 mg of liquid sulfurous acid for wine-making industry into the each liter of obtained grape juice, clarifying for 24 to 72 hours, and separating clear juice; and controlling the temperature and fermenting the clear juice at the temperature of between 14 and 16 DEG C and then separating, and aging for 12 to 24 months. The high-grade dry botrytis sweet white wine brewed by the method has sweet and wet mouthfeel, strong fruity flavor and wine fragrance, also has some botrytis characteristics and can adapt to the mouthfeel of the majority of consumers.

The invention discloses a rhizopus which is collected in the CCTCC (China Center for Type Culture Collection) and has a collection number of No. M 2011323 and the application of the rhizopus to the preparation of a rice wine yeast, belonging to the field of microorganism. The invention further discloses the rice wine yeast prepared from the rhizopus and a method for preparing the rice wine yeast.The rhizopus used for preparing the rice wine yeast is obtained through screening, the rice wine brewed by using the rice wine yeast has high alcohol and sugar content and tastes sweeter and more fragrant than the rice wine brewed by using the existing rhizopus rice wine yeast.

The invention relates to the field of health products, and discloses a preparation method of red bean honey health wine. The waste is turned into the wealth by utilizing a red bean processed precooked solution so as to realize high-efficiency utilization of resources and reduce the pollution, and a nutrition and health product is provided for consumers. The preparation method of red bean honey health wine disclosed by the invention comprises the following steps: 1) taking the red bean processed precooked solution to carry out sterilization processing; 2) adding honey into an obtained solution in the step 1) under an aseptic condition, adjusting the sugar degree of the solution till 17%-20%; 3) inoculating activated active dry yeast to the obtained solution in the step 2) at the temperature of 32-38 DEG C, wherein the mass fraction of the active dry yeast is 0.08% to 0.12%; 4) fermenting for 48-96h at the temperature of 26-30 DEG C; 5) carrying out sterilization processing again; 6) cooling, standing, filtering and packaging under the aseptic condition. According to the method, various nutritional ingredients in red bean are fully reserved, and wine body is rich in fermented mellow fragrance.

The present invention belongs to the technical field of baijiu brewing and provides a method for manufacturing baijiu by cellar-in-cellar fermentation. The method comprises the following steps: S1, raw materials are pretreated: raw materials are weighed, the weighed raw materials are mixed, a mixture is crushed, water is added for soaking to obtain a wet mixture, the wet mixture is boiled, and cooling and air-drying are conducted to obtain brewed grains; and the raw materials are composed of the following components in parts by weight: 23-50 parts of sorghum, 16-35 parts of polished round-grained rice, 8-26 parts of tartary buckwheat, 5-16 parts of corns, 2-13 parts of sophora flowers and 2-6 parts of lotus flowers; S2, fermentation materials are prepared: koji block powder is added into the brewed grains obtained in the S1 and the materials are mixed evenly to obtain fermented materials; S3, fermentation is conducted: a cellar-in-cellar fermentation is used, a layer of corn cob is first sprinkled in a pool bottom of a cellar pool of a cellar-in-cellar, then a layer of the fermentation materials is added, then a layer of lotus receptacles is then sprinkled, then a layer of the fermented materials is added, cellar mud is used to seal a top, fermentation is conducted for 3 months and fermented grains are obtained after being taken out from the cellar; and S4, the fermented grainsare distilled to obtain the baijiu. The above technical solution solves problems that in the prior art, koji adding amount is low and pool entering temperature is low, thereby affecting yield and fragrance of the baijiu.