Method for preparing and formulating colorful fragrant wine

A fragrance and color technology, which is applied in the production and preparation of drinking wine, to achieve the effect of rich and beautiful colors, attractive fragrance and improved drinking value

Inactive Publication Date: 2009-08-19
刘忠全
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved is to avoid or reduce the limitations of existing various drinking wines and their production techniques as far as possible, and provide a method for produ

Method used

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Experimental program
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Embodiment Construction

[0020] The preparation steps are as follows:

[0021] 1. Use qualified liquor or beer as the base wine;

[0022] 2. According to the color, aroma, taste and other effects that the finished wine needs to achieve, design the proportion of adding food coloring and food spices or extracts of vegetables, fruits, flowers, grains, dried fruits, etc. and other additives;

[0023] 3. Calculate and accurately weigh the required amount of pigments, spices and other additives;

[0024] 4. Add the additives to the base wine and stir well;

[0025] 5. The obtained mixed liquid is sealed and kept away from light at room temperature for 1 to 7 days;

[0026] 6. Take the mixed solution without precipitation for inspection, filling, light-proof packaging, and sales.

[0027] The production and preparation of color-flavored beer must add carbon dioxide before filling.

[0028] When conditions permit, natural pigments and natural flavors should be used as much as possible. Additives that are...

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PUM

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Abstract

The invention relates to a method for producing and confecting colored fragrant wine which belongs to the field of foods. The method is characterized in that various drinking wines which have excellent color, smell and taste can be produced simply and rapidly with large scale and low cost by adopting the method. Wines which can be produced and confected comprise white spirit and beer. The method comprises the following steps that food dyes and edible flavors or extractives, such as vegetables, fruits, flowers, cereals, dried fruits, and the like and other approved additives are added into wine and fully stirred and evenly mixed, and the mixture solution stands for 1-7 days at normal temperature and away from sunlight. The mixture solution without sediments is detected, canned, packed away from sunlight and sold. The colored fragrant wine which is produced and confected by adopting the method has simple process, low cost, short time, less limit, easily-controlled quality, abundant and beautiful color, seductive flavor, better mouthfeel, integrates the color, the smell and the taste into a whole body and greatly improves the driving value and the commercial value of the wine.

Description

technical field [0001] The invention provides a production and preparation method of drinking wine integrating color, fragrance and belongs to the field of food. Background technique [0002] China has thousands of years of wine production history and drinking culture. As a consumer product, wine is an indispensable drink for fun on many occasions and is loved by many people. In most cases, people drink alcohol to add to the fun or enjoy the fun therein, and need to obtain more and better feelings from vision, smell and taste. However, as a colorless liquor, no matter what kind of aroma is produced by which manufacturer, the aroma and taste of the liquor are similar. The color and taste of beer from various manufacturers are mostly the same. Affected by its formula components, traditional Chinese medicine health liquor is mostly yellow to yellowish brown or red to reddish brown in color, and most of them have obvious medicinal taste, and its specific function determines a ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 刘忠全
Owner 刘忠全
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