Fructus rubi-grape wine processing technology

A processing technology and raspberry technology, applied in the field of wine processing, can solve the problems of difficult control of the fermentation process, poor taste and high brewing cost, and achieve the effects of elegant and rich fruit aroma, improved taste and quality

Pending Publication Date: 2018-06-01
TAISHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of processing method of raspberry-wine, solve the problem that wine brewing cost is high in the prior art on the one hand, fermentation process is difficult to control, on the other hand solve the problem that raspberry wine brewing taste is poor alone, also Can improve the health function of wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of raspberry-wine processing technology, described processing technology comprises the steps:

[0030] (1) Collect fresh, mature grape ears without mechanical damage, diseases and insect pests, sort by hand, and prohibit spraying pesticides one month before harvest;

[0031] (2) Put the grape ears into a maceration tank and soak for 5 days in a pressure environment full of carbon dioxide, the temperature in the tank is 15°C, and the pressure is 2.8 bar;

[0032] (3) Alcoholic fermentation: after immersion, transfer the filtrate to a fermenter, add yeast 30mg / L, ferment at 15°C, and stop the fermentation when the residual sugar is lower than 4.0g / L; specifically, the The process of adding yeast is as follows: add the yeast into warm water at 30°C that is 10 times the weight of the yeast, stir evenly, let it stand for 10 minutes, and then use the filtrate to cool the yeast, reduce the temperature of the yeast mother liquid to 16°C, and add it to the fermentation T...

Embodiment 2

[0042] A kind of raspberry-wine processing technology, described processing technology comprises the steps:

[0043] (1) Collect fresh, mature grape ears without mechanical damage, diseases and insect pests, sort by hand, and prohibit spraying pesticides one month before harvest;

[0044] (2) Put the grape ears into a maceration tank and soak for 8 days in a pressure environment full of carbon dioxide, the temperature in the tank is 10°C, and the pressure is 2.5 bar;

[0045](3) Alcoholic fermentation: after the immersion finishes, transfer the filtrate to a fermenter, add yeast 30mg / L, ferment at 18°C, and stop fermentation when the residual sugar is lower than 4.0g / L; The adding process is: add the yeast into 35°C warm water 10 times the weight of the yeast, stir evenly, let it stand for 20 minutes, then use the filtrate to cool the yeast, reduce the temperature of the yeast mother liquid to 25°C, add it to the fermenter for alcohol Fermentation; the alcoholic fermentation ...

Embodiment 3

[0055] A kind of raspberry-wine processing technology, described processing technology comprises the steps:

[0056] (1) Collect fresh, mature grape ears without mechanical damage, diseases and insect pests, sort by hand, and prohibit spraying pesticides one month before harvest;

[0057] (2) Put the grape ears into the dipping tank, and soak for 6 days in a pressure environment full of carbon dioxide, the temperature in the tank is 12 ° C, and the pressure is 2.6 bar;

[0058] (3) Alcoholic fermentation: after the immersion, the filtrate is transferred to a fermenter, and 30 mg / L of yeast is added, and fermented at 16° C., and the fermentation is terminated when the residual sugar is lower than 4.0 g / L; The adding process is: add the yeast into 32°C warm water 10 times the weight of the yeast, stir evenly, let it stand for 15 minutes, then use the filtrate to cool the yeast, reduce the temperature of the yeast mother liquid to 20°C, add it to the fermenter for alcohol Fermen...

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PUM

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Abstract

The invention discloses a fructus rubi-grape wine processing technology. Fructus rubi-grape wine is prepared by fermenting grapes, conducting water extraction and alcohol precipitation on fructus rubiand adding the processed fructus rubi to a grape wine base. According to the processing technology provided by the invention, problems that fructus rubi is not resistant to storage and wine, which isprepared through independent fermentation of the fructus rubi, is relatively poor in taste can be solved; the fragrance of the grape wine is enhanced, and the health-care value of the grape wine is improved.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a raspberry-wine processing technology. Background technique [0002] Raspberry (Rubys chingii Hu) is a perennial vine-like deciduous shrub or small tree belonging to the genus Ruby in the family Rosaceae. The fruit is nearly spherical, densely covered with gray-white pilose, and the fruit is light rose red or orange-yellow, attractive in color, unique in flavor and rich in nutrition. The fruit can be eaten fresh, and can also be made into various foods such as Chinese medicinal materials, beverages, jams, cakes, fruit wine, candies, etc. Among them, the dried fruit used as medicine has a sweet smell, flat, non-toxic, and has the effects of nourishing the kidney, consolidating essence and shrinking urine, nourishing the liver and improving eyesight. It is often used in the treatment of clinical symptoms of spermatorrhea, enuresis, frequent urination, impotence and prema...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12G1/022
CPCC12G1/00C12G1/0203
Inventor 赵现华
Owner TAISHAN UNIV
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