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Jaboticaba wine and preparation method thereof

A technology of wine and vine grapes, applied in the field of winemaking technology, to achieve the effect of mellow fruit flavor and deep red wine color

Active Publication Date: 2011-07-20
陈铭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no process that can explore its beneficial functions.

Method used

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Embodiment Construction

[0015] The present invention will be described in further detail below in combination with specific embodiments.

[0016] A kind of tree wine and preparation method thereof, comprises the steps:

[0017] (1) After cleaning the vine grapes, crush the fruit with a crusher;

[0018] (2) Add 200-400g of sulfur dioxide per cubic meter to the smashed fruit pulp containing juice, peel and core, and then send it to the fermentation tank for fermentation, and reserve a quarter of the space in the fermentation tank;

[0019] (3) After 2-3 hours of fermentation, add yeast liquid with a volume of 5-10% fruit pulp into the fermentation tank, and stir well to make the yeast evenly distributed, and then continue to ferment until the specific gravity is 1.02, and the fermentation temperature is 20-25 ℃; transfer to fermentation, reserve a 5-15 cm height gap in the fermentation tank, and leave the tank when the specific gravity drops to 0.993, and the fermentation temperature is 18-20 °C;

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Abstract

The invention discloses a jaboticaba wine and a preparation method thereof. The preparation method comprises the following steps: (1) cleaning jaboticaba, and crushing the fruit by a crusher; (2) adding 200-400g of sulfur dioxide to every cubic meter of the crushed fruit pulp containing juice, peel and kernels, sending the fruit pulp to a fermenting tank, and fermenting, wherein one-fourth of space is reserved in the fermenting tank; (3) after fermenting for 2-3 hours, adding yeast liquor, which accounts for 5-10% by volume of the fruit pulp, into the fermenting tank, intensively mixing so that the yeast is uniformly distributed, continuing to ferment until the specific gravity reaches 1.02, and discharging out of the tank, wherein the temperature for fermentation is 20-25 DEG C; carrying out secondary fermentation at 18-20 DEG C, and discharging out of the tank when the specific gravity drops to 0.993, wherein a gap which is 5-15 centimeters high is reserved in the fermenting tank; (4) aging at 15-20 DEG C for 2-3 years; and (5) blending the aged raw wine. The wine disclosed by the invention is more distinctive, has the advantages of favorable flavor and thick fruit taste, appears deep red, and has a health-care function.

Description

[0001] 【Technical field】 [0002] The invention relates to a winemaking process, in particular to a tree wine and a preparation method thereof. 【Background technique】 [0003] Tree grape, also known as Jiabao fruit, is a fruit that grows on the trunk of a plant in the primitive forests of the Bafei region. After ripening, the fruit looks like a purple-black grape, and the juice is thick and sweet. After testing and analysis, this tree Grapes are very rich in antioxidants such as anthocyanins and macronutrients and vitamins, and their nutritional value is higher than that of various existing grapes. [0004] And there is not yet a kind of technology that can tap its beneficial function. 【Content of invention】 [0005] Aiming at the above-mentioned defects of the prior art, the present invention provides a vine wine and a preparation method thereof, so as to make full use of the nutrient components of the vine grapes. [0006] In order to solve the above technical problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/022
Inventor 陈铭
Owner 陈铭
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