Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Micro-fermented citrus limon grape wine and preparation method thereof

A wine, micro-fermentation technology, applied in the field of wine processing, to achieve the effect of rich nutrition

Inactive Publication Date: 2012-04-11
DALIAN ZHAOYANG SOFTWARE TECH
View PDF0 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And lemon contains niacin and rich organic acids, its taste is extremely sour, citric acid juice has a strong bactericidal effect, which is very good for food hygiene, experiments show that lemon juice with strong acidity can decompose sea shells in 15 minutes kills all bacteria in the body, and there is currently no wine health drink that combines lemon extract with wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh selected lemons, peeled fresh grapes, schisandra, ginseng, Tianqi, licorice and angelica according to their weight percentages and send them to the crusher for crushing; squeeze the crushed fresh grapes and lemons; squeeze the juice to obtain Add yeast to the celery, keep the temperature at 15°C, ferment for 4 hours, and the alcohol content is 0.5 (V / V); so the yeast is active dry yeast, and the dosage is 0.01%; crushed fresh grapes, Schisandra, ginseng, Tianqi, licorice and angelica Squeeze the juice, and mix it with honey yeast liquid and xylitol weighed according to its weight percentage; send the mixture of the fourth step above into the fermentation jar for sealing and self-fermentation, and the amount of feeding accounts for 2 / 3 of the volume of fermentation brewing , the fermentation temperature is 15°C, and the fermentation time is 4 months; the slightly fermented lemon juice is blended with the wine prepared in the fifth step, and cross-flow filtered with ...

Embodiment 2

[0017] Weigh the selected lemons, fresh grapes, schisandra, ginseng, Tianqi, licorice and angelica according to their weight percentages and send them to the crusher for crushing; squeeze the crushed fresh grapes and lemons; squeeze the celery obtained from the juice Add yeast, keep the temperature at 10°C, ferment for 6 hours, alcohol content 0.4 (V / V); so the yeast is active dry yeast, the dosage is 0.03%; crushed fresh grapes, schisandra, Tianqi, ginseng, licorice and angelica are squeezed , and mixed with honey yeast liquid and xylitol weighed by its weight percentage; the mixture of the fourth step above is sent into the fermentation jar for sealing and self-fermentation. The temperature is 25°C, and the fermentation time is 3 months; the slightly fermented lemon juice is blended with the wine prepared in the fifth step, and cross-flow filtered with a microporous membrane with a pore size of 0.4 μm; the finished product is obtained by aseptic filling.

Embodiment 3

[0019] Weigh the selected lemons, fresh grapes, schisandra, ginseng, Tianqi, licorice and angelica according to their weight percentages and send them to the crusher for crushing; squeeze the crushed fresh grapes and lemons; squeeze the celery obtained from the juice Add yeast, keep the temperature at 12.5°C, ferment for 5 hours, alcohol content 0.45 (V / V); so the yeast is active dry yeast, the dosage is 0.02%; crushed fresh grapes, schisandra, Tianqi, ginseng, licorice and angelica are squeezed , and mixed with honey yeast liquid and xylitol weighed by its weight percentage; the mixture of the fourth step above is sent into the fermentation jar for sealing and self-fermentation. The temperature is 20°C, and the fermentation time is 2.5 months; the slightly fermented lemon juice is blended with the wine prepared in the fifth step, and cross-flow filtered with a microporous membrane with a pore size of 0.45 μm; aseptically filled to obtain a finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a grape wine and a preparation method thereof, specifically to a preparation method for a micro-fermented citrus limon grape wine, and belongs to the field of grape wine processing. The citrus limon grape wine of the present invention is prepared by the following steps, wherein the steps comprise: mixing and blending micro-fermented citrus limon juice and naturally-fermented grape wine; carrying out cross-flow filtration by a microporous filtration membrane; carrying out aseptic filling to obtain the micro-fermented citrus limon grape wine. According to the present invention, complex biochemical changes of the citrus limon juice are generated by the micro-fermentation so as to generate complex nutrient substances and remain the nutrition of the citrus limon; ginseng and other Chinese herbal medicine are added to the micro-fermented citrus limon grape wine of the present invention, such that the micro-fermented citrus limon grape wine has effects of qi reinforcing and health care, and rich nutrition; the great benefits are provided for the human body after the people drinks the micro-fermented citrus limon grape wine for a long time.

Description

technical field [0001] The invention relates to a wine preparation method, in particular to a slightly fermented lemon wine and a preparation method thereof, belonging to the field of wine processing. Background technique [0002] Lemon, the English name Citrus limon is an evergreen small tree of the Rutaceae Citrus genus, native to Southeast Asia. Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, orange peel Glycosides, naringin, coumarin, high potassium and low sodium, etc., are very beneficial to the human body. Vitamin C can maintain the production of various tissues and intercellular substances in the human body, and maintain their normal physiological functions. The matrix, bonding and colloid in the human body all need vitamin C to protect. And lemon contains niacin and rich organic acids, its taste is extremely sour, citric aci...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/00C12R1/865
Inventor 曲淑华
Owner DALIAN ZHAOYANG SOFTWARE TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com