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Vitis heyneana wine preparation method

A kind of wool wine and the technology of its production method are applied in the fields of food processing and biological fermentation, which can solve the problems of being difficult to import, the nutritional value of wool grapes cannot be developed and utilized, and the taste of wool grape fruit is sour and astringent, so as to improve the quality, overcome the rough taste, Refreshing and comfortable effect

Inactive Publication Date: 2016-02-10
LUOCHENG MULAO AUTONOMOUS COUNTY YONGFU ECOLOGICAL PLANTING & BREEDING FARMERS SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the taste of the grape fruit is sour when eaten directly, it is difficult to eat, and the nutritional value of the grape cannot be rationally developed and utilized, and to provide a grape wine and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 100 parts of grapes, 30 parts of sucrose, and 5 parts of yeast; the production includes the following steps:

[0019] (1) Destem and crush fresh ripe grapes to prepare grape juice, add sucrose and sulfur dioxide to the grape juice, inoculate yeast, carry out alcoholic fermentation, and seal the fermentation for 5 days at a fermentation temperature of 22°C to obtain primary fermentation liquid;

[0020] (2) Ferment the primary fermentation liquid in a closed container for 30 days at a fermentation temperature of 25°C to obtain the primary fermentation liquid;

[0021] (3) Put the secondary fermentation liquid in an airtight container, ferment for 8 months, the wine lees will sink naturally, and the raw wine of mao wine will be obtained;

[0022] (4) Freezing, gluing, filtering and sterilizing the raw grape wine, the finished product.

Embodiment 2

[0024] 80 parts of raw grapes, 20 parts of sucrose, and 3 parts of yeast; the production includes the following steps:

[0025] (1) Destem and crush fresh ripe grapes to prepare grape juice, add sucrose and sulfur dioxide to the grape juice, inoculate yeast, carry out alcoholic fermentation, and seal the fermentation for 3 days at a fermentation temperature of 25°C to obtain primary fermentation liquid;

[0026] (2) Ferment the primary fermentation liquid in a closed container for 20 days at a fermentation temperature of 28°C to obtain the primary fermentation liquid;

[0027] (3) Put the secondary fermentation liquid in an airtight container, ferment for 6 months, the wine lees will sink naturally, and the raw wine of mao wine will be obtained;

[0028] (4) Freezing, gluing, filtering and sterilizing the raw grape wine, the finished product.

Embodiment 3

[0030] 90 parts of grapes, 25 parts of sucrose, and 4 parts of yeast; the production includes the following steps:

[0031] (1) Destem and crush fresh ripe grapes to prepare grape juice, add sucrose and sulfur dioxide to the grape juice, inoculate yeast, carry out alcoholic fermentation, and seal the fermentation for 4 days at a fermentation temperature of 23°C to obtain primary fermentation liquid;

[0032] (2) Ferment the primary fermentation liquid in a closed container for 25 days at a fermentation temperature of 27°C to obtain the primary fermentation liquid;

[0033] (3) Put the secondary fermentation liquid in an airtight container, ferment for 7 months, the wine lees will sink naturally, and the raw wine of mao wine will be obtained;

[0034] (4) Freezing, gluing, filtering and sterilizing the raw grape wine, the finished product.

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PUM

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Abstract

The invention discloses a vitis heyneana wine preparation method. Vitis heyneana wine is prepared from, by weight, 80-100 parts of vitis heyneana, 20-30 parts of saccharose and 3-5 parts of saccharomyces cerevisiae. The vitis heyneana wine preparation method includes the steps of stemming and crushing fresh mature vitis heyneana to prepare vitis heyneana juice, adding the saccharose and sulfur dioxide into the vitis heyneana juice, inoculating the saccharomyces cerevisiae, and performing alcoholic fermentation at the fermentation temperature of 22-25 DEG C for 3-5 days hermetically so as to obtain primary fermentation broth; fermenting the primary fermentation broth in a hermetic vessel at the fermentation temperature of 25-28 DEG C for 20-30 days so as to obtain secondary fermentation broth; fermenting the secondary fermentation broth in the hermetic vessel for fermentation for 6-8 months until wine sediments sink naturally so as to obtain raw vitis heyneana wine; freezing, clarifying, filtering and sterilizing the raw vitis heyneana wine so as to obtain a finished product. The vitis heyneana wine preparation method has the advantages that final alcoholicity of the vitis heyneana wine product is increased, so that the vitis heyneana wine is mellower and fuller in taste, and the original healthcare effect of a vitis heyneana fruit wine product is kept.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a kind of hair wine and a brewing method thereof. Background technique [0002] Wine is fermented from grapes. It is rich in polyphenols, resveratrol and other substances that are beneficial to human health. Daily drinking can reduce cholesterol in the human body and prevent cardiovascular and cerebrovascular diseases, which makes wine have other advantages. The incomparable health function of beverages makes it an ideal daily drink. Studies have shown that drinking 50-100mL of wine per day can exert certain health effects, but overall, the health effects of wine appear to be relatively single. [0003] Vinegrass contains 18 kinds of amino acids, multivitamins, more than 20 kinds of essential trace elements such as strontium and iodine, and SOD anti-aging elements with a content of up to 910 units per gram, and is the best raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 吴国富
Owner LUOCHENG MULAO AUTONOMOUS COUNTY YONGFU ECOLOGICAL PLANTING & BREEDING FARMERS SPECIALIZED COOP
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