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Method for preparing wine

A wine-based, green plum technology, applied in the field of green plum wine preparation, can solve the problems of long soaking time, difficulty in preservation, single taste of green plum wine, etc., and achieve the effect of improving the fragrance

Inactive Publication Date: 2017-03-22
丹阳颐和食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the backwardness of production equipment and filtration equipment, although the green plum wine produced by this process has a unique taste, it is not easy to preserve, and the problem of precipitation is not easy to solve
[0004] The above methods all have certain defects. The first method soaks for too long and generally needs to be left for a year before eating. The second method has obvious defects.
And the green plum wine that above-mentioned two kinds of methods prepare all taste is single, can not satisfy actual demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] A kind of preparation method of wine described in a preferred embodiment of the present invention, comprises the following steps:

[0028] (S1) Soak the fresh greengage in salt water until the skin of the greengage is transparent, wash the soaked greengage with clear water, remove the core of the soaked greengage, crush it and get the juice for later use;

[0029] (S2) Mix the green plum juice and wine base according to the volume ratio of 0.03:1-0.05:1, add mint leaves and stir at 60-70°C for 1-2 hours, leave it for 7-15 days after stirring, and filter out the mint leaves ;

[0030] (S3) adding dried shrimps, squid, kelp, jellyfish heads, and sea fungus to the wine base and stirring at 60-70°C for 24 hours, stirring and standing for 7-15 days before filtering;

[0031] (S4) Mix the solutions obtained in step S2 and step S3 according to the volume ratio of 1:0.3 to 1:0.5;

[0032] (S5) A piece of fresh greengage is added to the solution mixed in step S4, placed in a w...

Embodiment 1

[0039] Prepare a saturated salt solution at room temperature, add several greengages and soak until the skin of the greengage is transparent, then wash the soaked greengage with water, remove the core of the greengage and crush it into greengage juice, take 30mL of greengage juice and 1000mL of wine with a volume concentration of 25% Mix with base, add 5 pieces of mint leaves, stir for 1 hour at 60 degrees Celsius, and filter out the mint leaves after standing for 7 days;

[0040] Take 300mL wine base with 25% volume concentration at room temperature, 5.82g dried shrimp, 5.82g squid, 5.82g kelp, 5.82g jellyfish head, 5.82g sea fungus, stir at 60°C for 24 hours, leave it for 7 days after stirring, and then filter it out dipped seafood;

[0041] Mix the above two solutions, take 500mL and put in a fresh greengage, vacuumize and pack.

Embodiment 2

[0043] Prepare a saturated salt solution at room temperature, add several greengages to soak until the skin of the greengage is transparent, then wash the soaked greengage with water, remove the core of the greengage and crush it into greengage juice, take 40mL of greengage juice and 1000mL of wine with a volume concentration of 40% Mix the base, add 5 mint leaves, stir at 65 degrees Celsius for 1.5 hours, and filter the mint leaves after standing for 10 days;

[0044] Take 400mL wine base with 40% volume concentration at room temperature, 7.6g dried shrimp, 7.6g squid, 7.6g kelp, 7.6g jellyfish head, 7.6g sea fungus, stir at 65°C for 24 hours, leave it for 10 days after stirring, and then filter it out dipped seafood;

[0045] Mix the above two solutions, take 500mL and put in a fresh greengage, vacuumize and pack.

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Abstract

The invention discloses a method for preparing wine. The method includes steps of (S1), soaking fresh green plums in saline water until skins of the green plums are transparent, cleaning the soaked green plums by the aid of clear water, removing stone from the soaked green plums and crushing the green plums to obtain juice for standby application; (S2), mixing the green plum juice and wine bases according to a volume ratio of 0.03:1-0.05:1 to obtain first mixtures, adding peppermint leaves into the first mixtures, stirring the peppermint leaves and the first mixtures at the temperature of 60-70 DEG C for 1-2 hours to obtain second mixtures, allowing the stirred second mixtures to stand still for 7-15 days and then filtering the peppermint leaves; (S3), adding dried peeled shrimps, squids, kelp, jelly fish heads and sarcodia montagneana into the wine bases, stirring the dried peeled shrimps, the squids, the kelp, the jelly fish heads, the sarcodia montagneana and the wine bases for 24 hours to obtain third mixtures, allowing the stirred third mixtures to stand still for 7-15 days and then filtering the third mixtures; (4), mixing solution obtained at the step S2 and solution obtained at the step S3 with each other according to a volume ratio of 1:0.3-1:0.5; (S5), adding a fresh green plum into solution mixed at the step S4, placing the solution in a wine bottle and then vacuumizing and packaging the wine bottle. The method has the advantages that the wine not only has taste of the green plums, but also has flavor of seafood.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing green plum wine. [0002] technical background [0003] The production process of green plum wine is mainly divided into two schools: one is soaking green plum wine, represented by some areas of Guangdong, Zhejiang and Jiangsu, using rice wine or yellow rice wine to soak fresh green plum fruit, some Japanese and Korean green plum wine also belongs to This type is typically represented by Qiaoya plum wine and Ikeda plum wine. The other is green plum wine produced by the accumulation and fermentation of green plum fruit. Due to the backwardness of production equipment and filtering equipment, although the green plum wine produced by this process has a unique taste, it is not easy to preserve, and the problem of precipitation is not easy to solve. [0004] Above-mentioned method all has certain defect, and the soaking time of the first method is too long, genera...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 李大海薛晋东吴一连龚金芳王开林苏晋勇王辉何书军吴玉东
Owner 丹阳颐和食品有限公司
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