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Production process for burdock wine

A production process, the technology of burdock wine, applied in the field of fruit wine brewing technology, can solve the problems of less research on burdock fermented fruit wine, and achieve the effect of improving utilization rate and added value, comfortable and refreshing taste, and harmonious aroma

Active Publication Date: 2012-03-14
QINGDAO IDEAL WINERY
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AI Technical Summary

Problems solved by technology

At present, there are many domestic studies on burdock tea and burdock distilled wine (white wine), but less research on burdock fermented fruit wine, and no relevant reports have been seen yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Raw materials: Select the high-quality fresh burdock produced in Cangshan County, Linyi and the organic white grapes of Yislin produced by the pollution-free organic grape planting base of Qingdao Aideer Winery through standardized cultivation and management as raw materials to ensure no pollution and no rot.

[0020] Heat treatment of burdock: Rinse the soil on the burdock with clean water, crush it into powder with a tissue grinder, and put the burdock powder into a heat treatment tank with a stainless steel screw pump. The burdock is directly fed into water vapor for heat treatment, kept under 0.15Mpa steam pressure for 2 hours, then stopped heating, cooled, and put into a fermenter after cooling. The purpose of heat treatment of burdock is to remove the raw smell of fresh burdock, and make the aroma of burdock and Riesling grape more harmonious and delicate.

[0021] Juice separation: After crushing and destemming the white grapes of Riesling, the pulp enters the ju...

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PUM

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Abstract

The present invention provides a production process for a burdock wine. According to the present invention, special process technologies of burdock heat treatment, low temperature extraction, low temperature fermentation, an aging and stabilizing treatment, hoarding and the like are adopted; after stopping fermentation, a certain amount of residual sugar is remained to prepare the burdock fruit wine with different types. With the process of the present invention, the utilization rate, the added value and the production efficiency of the burdock can be significantly improved, and the cost for brewing the wine is reduced. The product has characteristics of low alcoholicity, fresh and rich burdock aroma, mellow and delicious taste, persistent flavor and the like. Nutritional ingredients beneficial for the human body are retained, and a certain nutrition healthcare effect is provided.

Description

technical field [0001] The invention provides a fruit wine brewing process, in particular relates to a burdock fermented wine processing process. Background technique [0002] Burdock, also known as Dalizi, belongs to Compositae, a biennial herb native to China. It is rich in various vitamins and minerals needed by the human body. Its carotene content ranks second among vegetables, 150 times higher than that of carrots. The content of protein and calcium is the first in rhizomes, so it has the reputation of "Chinese ginseng". "Compendium of Materia Medica" records in detail that it "opens the twelve channels, eliminates the evil spirits of the five internal organs, and takes it for a long time to lighten the body and resist aging". Burdock is a mild herb that can eliminate waste in the body and promote metabolism. It is known as the best blood purifier in nature. In particular, burdock contains a special nutritional ingredient - inulin, which is a kind of arginine that can...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王连合蔡云立杨启贤
Owner QINGDAO IDEAL WINERY
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