Concentrated wine containing purple onions and preparation method of concentrated wine

Abstract

The invention discloses concentrated wine containing purple onions, brandy with an onion flavor and a preparation method of the concentrated wine and the brandy. Grapes and the purple onions are taken as raw materials, and onion pieces and a mixture of grape juice, grape skin and seed are subjected to biological fermentation. The fermentation process is performed as follows: yeast aerobic fermentation and alcohol fermentation are performed, and the concentrated wine containing the purple onions and a byproduct, the brandy with the onion flavor, are prepared after freeze concentration, reduced pressure distillation, ultra-filtration sterilization, sterile filling and other processes. With the adoption of the preparation method, the problems about onion odor elimination and effective protection of non-volatile flavor substances and nutritional ingredients are solved, the concentration of nutritional and functional materials of the purple-onion-containing concentrated wine prepared with the method is increased by 5-6 times, the onion flavor and the fragrance of the wine and the brandy are rich, the tastes are extremely good, and the health-care function is remarkable. Little residual onion odor in the byproduct, the brandy with the onion flavor, can generate a special stimulation to the taste and the smell of a drinker, and accordingly, the unique flavor and taste of the brandy with the onion flavor are formed.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to concentrated purple onion wine made from grapes and purple onions as raw materials, by-product purple onion brandy and a preparation method thereof. technical background [0002] As a common vegetable, purple onion has high nutritional value. Purple onion contains flavonoid compounds, phenylpropanoid phenolic compounds, sulfur-containing compounds, steroidal saponins, prostaglandins and other ingredients, which have antibacterial and anti-cancer, anti-platelet aggregation, lowering blood sugar and blood lipids, anti-oxidation, Regulate human metabolism and so on. However, because onions contain disulfide and trisulfide compounds such as thioethers, mercaptans, thiosulfinates, and thiosulfonates, odors will be produced during the processing of onion wine, especially But in the case of increasing the proportion of onion in the raw material, the smell is more obvious. The ex...

AI Technical Summary

Problems solved by technology

Therefore, the onion wine produced by the existing technology has lower concentrations of nutrients and functional substances, and the onion flavor and wine aroma are not strong enough; in terms of edibility and health preservation, its effect is relatively poor