Functional compound berry wine and production method thereof
A production method and technology for berry wine, which are applied to functional compound berry wine and the production field thereof, can solve the problems of unbalanced taste, reduced wine quality and nutritional efficacy, long recovery time and the like, so as to achieve retention of functional ingredients and complex aroma. Intense, taste-improving effect
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Embodiment 1
[0031] Example 1 Functional compound berry wine, take berry raw materials according to the following percentage by weight: cranberry (5% cranberry, 4% cranberry), gooseberry (6% black currant, 5% red currant) , Raspberry (red raspberry 12%, black raspberry 20%, yellow raspberry 6%), pineapple berry 8%, strawberry 7%, seabuckthorn 8%, mulberry 12%, wolfberry 7%.
[0032] Present embodiment 1 functional compound berry wine production method, concrete steps are as follows:
[0033] 1) Take cranberry, bilberry, black currant, red currant, red raspberry, black raspberry, yellow raspberry, pineapple berry, strawberry, seabuckthorn, mulberry, wolfberry by weight percentage in Example 1, and clean up .
[0034] 2) The berries of Example 1 were mixed and frozen at a low temperature at -20° C. for 24 hours to make the cell walls of the berries burst.
[0035] 3) Pour the berries whose cell walls have burst into a fermenter, and at the same time raise the temperature so that the temperat...
Embodiment 2
[0042] Example 2 Functional compound berry wine, take berry raw materials according to the following percentage by weight: cranberry (6% cranberry, 5% cranberry), gooseberry (7% black currant, 5% red currant) , Raspberry (red raspberry 12%, black raspberry 20%, yellow raspberry 7%), pineapple berry 7%, strawberry 6%, seabuckthorn 7%, mulberry 11%, wolfberry 6%.
[0043] The specific steps of the production method of embodiment 2 functional compound berry wine are as follows:
[0044] 1) Take cranberry, bilberry, black currant, red currant, red raspberry, black raspberry, yellow raspberry, pineapple berry, strawberry, seabuckthorn, mulberry, wolfberry by weight percentage in embodiment 2, clean up .
[0045] 2) The berries of Example 2 were mixed and frozen at a low temperature, at a freezing temperature of -20° C., and a freezing time of 24 hours, so that the cell walls of the berries were swelled and broken.
[0046] 3) Pour the swollen mixed berries into the fermenter, and...
Embodiment 3
[0053] Example 3 Functional compound berry wine, take berry raw materials according to the following percentage by weight: cranberry (7% cranberry, 6% cranberry), gooseberry (8% black currant, 7% red currant) , Raspberry (red raspberry 14%, black raspberry 22%, yellow raspberry 8%), pineapple berry 5%, strawberry 4%, seabuckthorn 5%, mulberry 9%, wolfberry 5%.
[0054] The specific steps of the production method of embodiment 3 functional compound berry wine are as follows:
[0055] 1) Take cranberry, cranberry, black currant, red currant, red raspberry, black raspberry, yellow raspberry, pineapple berry, strawberry, seabuckthorn, mulberry, wolfberry by weight percentage in embodiment 3, clean up .
[0056] 2) The above-mentioned berries are mixed with low-temperature freezing treatment, the freezing temperature is -20° C., and the freezing time is 24 hours, so that the cell walls of the berries are broken.
[0057] 3) Pour the swollen mixed berries into the fermenter, and s...
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