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Processing method of wild grape wine

A processing method and technology of wild grapes, applied in the field of wild wine processing, can solve the problems of destroying nutrients and flavor substances, not having a mellow taste, environmental pollution, etc., to reduce the possibility of harmful bacteria, and to achieve high alcohol conversion rate and high alcohol conversion rate. economic effect

Inactive Publication Date: 2016-03-16
广西中天领御酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pressing grapes will destroy the nutrients and flavor substances in the grapes, resulting in poor taste and mellow taste of the fruit wine, and the fruit wine obtained by pressing will not be clear and the color will be affected to a certain extent
In addition, the pomace formed by pressing is usually not fully utilized, but is directly thrown away, which not only causes a waste of resources, but also causes environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Select fresh, ripe, pest-free, and rot-free wild grapes, clean them, drain the water, and crush the grapes to make grape pulp;

[0021] (2) Peel and remove the seeds of citrus for later use, and beat them for later use;

[0022] (3) Put 10-25 parts of citrus and 0.1 part of distiller's yeast into the fermentation container, seal and ferment for 8 hours to obtain yeast;

[0023] (4) Put 100 parts of grape pulp into the fermentation container, add 7 parts of 50-degree rice wine, sterilize for 30 minutes, add yeast and 5 parts of white sugar, stir well, immediately seal and ferment, ferment at 22 °C for 5 days, filter , remove slag, obtain primary fermentation liquid;

[0024] (5) Put the primary fermentation liquid filtered in step (4) into a fermentation container and seal it, and carry out the second fermentation for 15 days at 25°C. After the fermentation is completed, filter and remove the slag to obtain the secondary fermentation liquid;

[0025] (6) The second...

Embodiment 2

[0027] (1) Select fresh, ripe, pest-free, and rot-free wild grapes, clean them, drain the water, and crush the grapes to make grape pulp;

[0028] (2) Peel and pit the mango for later use, and beat it for later use;

[0029] (3) Put 10-25 parts of mangoes and 0.5 parts of distiller's yeast into the fermentation container and seal and ferment for 12 hours to obtain yeast;

[0030] (4) Put 80 parts of grape pulp into the fermentation container, add 3 parts of 60-degree rice wine, and after sterilizing for 20 minutes, add yeast and 15 parts of white sugar, stir evenly, seal and ferment immediately, and ferment at 25°C for 8 days, filter , remove slag, obtain primary fermentation liquid;

[0031] (5) Put the primary fermentation liquid filtered in step (4) into a fermentation container and seal it, and carry out the second fermentation for 30 days at 30°C. After the fermentation is over, filter to remove the slag to obtain the secondary fermentation liquid;

[0032] (6) The seco...

Embodiment 3

[0034] (1) Select fresh, ripe, pest-free, and rot-free wild grapes, clean them, drain the water, and crush the grapes to make grape pulp;

[0035] (2) Peel and remove the seeds from the citrus and peel and remove the core from the mango for later use, and beat them for later use;

[0036] (3) Put 20 parts of citrus and mango and 0.3 parts of koji into a fermentation container and ferment for 10 hours to obtain yeast;

[0037] (4) Put 90 parts of grape pulp into a fermentation container, add 5 parts of 55-degree rice wine, and after sterilizing for 25 minutes, add yeast and 10 parts of white sugar, stir evenly, seal and ferment immediately, ferment at 23°C for 6 days, filter , remove slag, obtain primary fermentation liquid;

[0038] (5) Put the primary fermentation liquid filtered in step (4) into the fermentation container and seal it, and carry out the second fermentation at 28°C for 20 days. After the fermentation is completed, filter and remove the slag to obtain the seco...

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PUM

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Abstract

The invention discloses a processing method of wild grape wine. The wild grape wine is prepared from 80-100 parts of wild grapes, 10-25 parts of auxiliary fruits, 3-7 parts of rice wine, 0.1-0.5 part of yeast for brewing wine and 5-15 parts of white granulated sugar; the auxiliary fruits comprise oranges or mangoes. The processing method includes the steps that wild grape juice is mixed with saccharomycetes processed through the auxiliary fruits, the rice wine and the granulated sugar are added for preliminary fermentation, preliminary fermented liquid is subjected to secondary fermentation for 15-30 days at the temperature of 25-30 DEG C, and secondary fermentation liquid is obtained; the secondary fermentation liquid is subjected to third fermentation for 90-1120 days at the temperature of 18-23 DEG C, after fermentation, sterilization, bottling and seal-capping are conducted, and a finished product is obtained. The processing method of the wild grape wine is simple, easy to operate and high in alcohol conversion rate, the cost is saved, no environmental pollution exists, and high economic benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a processing method of wild wine. Background technique [0002] Grapes contain minerals such as calcium, potassium, phosphorus, iron, glucose, fructose, protein, tartaric acid and various vitamins B1, B2, B6, C, P, etc., and also contain a variety of amino acids needed by the human body, with high nutritional value. Regular consumption of grapes is of great benefit to neurasthenia and excessive fatigue. In addition, it also contains a variety of substances with physiological functions. Wine is an alcoholic beverage fermented from fresh grapes or grape juice. Its alcohol content is low, and drinking in moderation is beneficial to human health. With the increasing consumption of wine and the improvement of people's requirements for wine quality, the competition in the wine market is becoming increasingly fierce. Brewing high-quality ...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 罗炳初
Owner 广西中天领御酒业有限公司
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