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

Dry red wine with good aging effects and method for manufacturing dry red wine

A technology of dry red wine and powder, which is applied in the preparation of wine, biochemical equipment and methods, and the preparation of alcoholic beverages, etc. It can solve the problems of low utilization rate of active ingredients and large loss of rose aroma components, etc.

Inactive Publication Date: 2016-06-08
TIANJIN ZHONGTIAN JINGKE SCI & TECH
View PDF17 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned disclosed patent uses dried rose petals as raw materials, which are made by rehydrating at 50°C, crushing at room temperature, and rubber milling at room temperature. The fragrance components of roses still lose a lot and the utilization rate of active components is low.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Dry red wine with good aging effects and method for manufacturing dry red wine
  • Dry red wine with good aging effects and method for manufacturing dry red wine
  • Dry red wine with good aging effects and method for manufacturing dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] A dry red wine with good aging effect is mainly prepared from the following raw materials in parts by weight:

[0079] 125 parts of dry red wine, 40 parts of roses, 13 parts of modified dietary fiber, 7 parts of honey, 13 parts of probiotic powder, 4 parts of lactose;

[0080] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0081] The dry red wine flavor type is rose flavor type.

[0082] The roses are fresh roses.

[0083] The modified dietary fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;

[0084] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 4:2:2:1.

[0085] The content of the probiotic live bacteria in the probiotic powder is: 7×10 12 cfu / g;

[0086] The probiotic powder includes the following probiotic powder: Lactobacillus plantarum, Bifidobacterium bifidum,...

Embodiment 2

[0099] A dry red wine with good aging effect is mainly prepared from the following raw materials in parts by weight:

[0100] 100 parts of dry red wine, 30 parts of roses, 10 parts of modified dietary fiber, 5 parts of honey, 10 parts of probiotic powder, 2 parts of lactose;

[0101] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0102] The dry red wine flavor type is rose flavor type.

[0103] The roses are dried roses;

[0104] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber at a mass ratio of 6:3:1, adding water five times its mass, and ultrasonically extracting at room temperature 200W and 37KHz for 13min , and then under the conditions of electric field strength 30kV / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 13 minutes; use lactic acid to ad...

Embodiment 3

[0120] A dry red wine with good aging effect is mainly prepared from the following raw materials in parts by weight:

[0121] 150 parts of dry red wine, 50 parts of roses, 16 parts of modified dietary fiber, 9 parts of honey, 16 parts of probiotic powder, 6 parts of lactose;

[0122] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0123] The dry red wine flavor type is rose flavor type.

[0124] The roses are fresh roses.

[0125] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber in a mass ratio of 5:2:1, adding water three times its mass, and ultrasonically extracting at room temperature at 100W and 35KHz for 10min , and then under the conditions of electric field intensity 20kV / cm, pulse time 300μs, and pulse frequency 200Hz, conduct high-voltage pulse electric field treatment for 10 minutes; use lactic acid ...

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

PropertyMeasurementUnit
particle diameteraaaaaaaaaa
particle diameteraaaaaaaaaa
absorbanceaaaaaaaaaa
Login to View More

Abstract

The invention discloses dry red wine with good aging effects and a method for preparing the dry red wine. The dry red wine with the good aging effects and the method have the advantages that the dry red wine with the good aging effects is made of dry red wine and flos rosae rugosae, high-voltage pulse electric fields, microwave, ultrasonic and biological enzymatic hydrolysis low-temperature extraction technologies and the like are organically combined with one another, and accordingly functional substances and aroma components in the flos rosae rugosae can be kept to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, the probiotics can be proliferated to the greatest extent by means of temperature-variable fermentation and fractional inoculation, functional metabolites can be maximally accumulated to the greatest extent by means of temperature-variable fermentation and fractional inoculation, malic acid in the dry red wine can be further converted into lactic acid, accordingly, sourness and astringency of the dry red wine can be eliminated, taste, healthcare functions and the wine body stability of the dry red wine can be enhanced, aging can be accelerated by high-voltage pulse electric fields, ultrasonic technologies and peracetic acid jointly, quality indexes of the dry red wine with the good aging effects are equivalent to quality indexes of the vinosity of existing fermentation type common dry red wine which is aged for 8-10 years, the good aging effects can be realized, and the method is short in cycle and high in efficiency.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a dry red wine with good aging effect and a preparation method thereof. Background technique [0002] Rose is the petal of Rosarugosa Thunb open flower, warm in nature, sweet in taste, slightly bitter, mainly produced in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongolia and other provinces (regions). In addition to its ornamental value, roses have many uses. Modern medicine shows that roses contain more than 300 kinds of chemical components, including substances that are beneficial to beauty such as quercetin, fatty oils containing essences, and organic acids; Elimination of free radicals, anti-oxidative activity, anti-thrombotic, anti-cancer, anti-inflammatory, anti-bacterial, immune regulation, lowering blood fat and preventing heart disease; flowers also contain 18 kinds of amino acids and trace elements needed by the human body, which have the functions of reli...

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): C12G1/00C12R1/25C12R1/46C12R1/245C12R1/225C12R1/01
CPCC12G1/00
Inventor 李建树李政
Owner TIANJIN ZHONGTIAN JINGKE SCI & 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