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Sydney black berry adenocarpus red wine and preparation method thereof

A technology of black berry glandular Sorbus and Sorbus red wine, which is applied in the field of wine making, can solve the problems that consumers are not suitable for direct consumption and the fruit has a strong astringent taste, and achieve the prevention of cardiovascular and cerebrovascular diseases, unique taste and rich nutrition. Effect

Active Publication Date: 2021-05-25
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, because the fruit has a strong astringent taste, it is not suitable for direct consumption by consumers, so the deep processing of its fruit has become a necessary link in the development of the rowan industry.

Method used

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  • Sydney black berry adenocarpus red wine and preparation method thereof
  • Sydney black berry adenocarpus red wine and preparation method thereof

Examples

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Effect test

Embodiment 1－6

[0048] Example 1-6 Aronia red wine with black pear fruit and its preparation method

[0049] Embodiments 1-6 are respectively a kind of Aronia red wine with black pear fruit and its preparation method, wherein:

[0050] 1. The raw materials for making them include: 4 to 19 parts by weight of pear, 1 part by weight of Aronia nigra, 80 to 250 mɡ / L of bisulfite, 200 to 500 u / L of pectinase, appropriate amount of sugar, Saccharomyces cerevisiae 1×10 5 ~2×10 7 cfu / mL cfu / mL. The concrete batching situation of each embodiment sees the following table:

[0051]

[0052] Two, the preparation method among the embodiment 1-6 is carried out according to the following sequence of steps (specific technical parameters see the above table):

[0053] (1) Prepare mixed juice

[0054] (11) Pretreatment of Sydney pear and Arana berries

[0055] Wash the Sydney pears and remove the water; remove the stems of the Arana arborica, wash them and remove the water;

[0056] (12) Crushing and ...

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Abstract

The invention discloses a red wine of Aronia adenocarpus with black pears and a preparation method thereof. Using Sydney and Arana adenocarpa as raw materials, the juice is squeezed together, the sugar content is adjusted, Saccharomyces cerevisiae is inoculated, and alcoholic fermentation is carried out to obtain the wine. The red wine has both the elegant fragrance of Sydney and the rich black berry aroma of Aronia adenocarpa. It has a round taste and a long aftertaste. The present invention utilizes the flavonoids contained in Aronia adenocarpa to inhibit the browning phenomenon of pears when the fruit is broken, and the brewed Aronia red wine from Aronia arvensis has unique taste, rich nutrition, and also has the function of preventing heart and brain. Vascular disease, auxiliary treatment of type 2 diabetes, beauty and other effects. The invention is suitable for producing fruit wine by using pears and Aronia berries as raw materials.

Description

technical field [0001] The invention belongs to the technical field of wine making, and relates to the preparation of a kind of red wine, in particular to a kind of pear black berry adenocarpus red wine and a preparation method thereof. Background technique [0002] Native to the eastern part of North America, Sorbus nigra is an economic tree species integrating edible, medicinal, garden and ecological values. There is no such tree species in our country. Since 1989, the Liaoning Provincial Arid Area Afforestation Research Institute has introduced 8 species from abroad. Up to now, our country has rich germplasm resources. At home and abroad, there are few studies on making wine directly from Aronia berries, and the taste of pure fermented wine is poor. [0003] Aronia adenocarba is rich in anthocyanins, flavonoids and other biologically active substances, and has strong antioxidant properties, and is effective in preventing and treating hypertension, heart disease, urinary ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 李艳毛建利牟德华
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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