Method for brewing vitis davidii wine

A technology of thorny wine and thorny grapes, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc. It can solve the problems of thorny grape contamination, variety structure and single taste and flavor, and achieve rich taste, The taste is rich and thick, and the effect of stability is good

Inactive Publication Date: 2021-05-11
南方葡萄沟酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The thorn grape is a plant of the genus Vitis vinifera, which is a specialty in southern China. It grows on hillsides, valley forests or bushes at an altitude of 600-1800 meters. The fruit has high nutritional value and is rich in sugars, mainly glucose and fructose. There are a lot of organic acids, and the fruit also contains protein, pectin, potassium, calcium, phosphorus, iron and other mineral elements, multivitamins, etc. It is an excellent raw material for wine making, and perilla has a cultivation history of more than 2,000 years in China. A traditional multi-purpose economic plant with a variety of medicinal and edible effects. It is also one of the first batch of 60 Chinese medicines that are both medicine and food promulgated by the Ministry of Health. In addition to vitamins and mineral

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The brewing method of the thorn wine described in the present embodiment may further comprise the steps:

[0023] 1) Raw material processing: select thorn grapes with full grains and no pests and diseases, soak them in perilla water, wash them, drain them, and then remove the fruit stalks for later use; the perilla water is dried perilla leaves in micro Extracted under boiling state for 25 minutes, filtered, and cooled the filtrate to obtain;

[0024] 2) Initial fermentation: 150 parts of prickly grapes, 55 parts of rock sugar, and 0.7 parts of yeast treated in step 1) were placed in a fermenter and stirred evenly. Fermentation was carried out at room temperature. The fermenter was equipped with a stirring device, and the fermenter was left to stand for 50 hours Then start the stirring device until the initial fermentation is completed, and the base wine is obtained when the fermentation reaches a sugar content of 65g / L;

[0025] 3) Secondary fermentation: add perilla ...

Embodiment 2

[0028] A kind of brewing method of thorn wine, comprises the steps:

[0029] 1) Raw material processing: select thorny grapes with full grains and no pests and diseases, soak them in perilla water, wash them, drain them, and then remove the fruit stalks for later use; the perilla water is dried perilla leaves in micro After boiling for 30 minutes, filter and cool the filtrate.

[0030] 2) Initial fermentation: 200 parts of prickly grapes, 50 parts of rock sugar, and 0.6 parts of yeast treated in step 1) are placed in a fermenter and stirred evenly. Fermentation is carried out at room temperature. The fermenter is equipped with a stirring device, and the fermenter is left to stand for 48 hours Then start the stirring device until the initial fermentation is completed, and the base wine is obtained when the sugar content is 60g / L.

[0031] 3) Secondary fermentation: Add perilla juice into the mixing tank and continue to ferment. After the fermentation is completed, filter to ob...

Embodiment 3

[0034] A kind of brewing method of thorn wine, comprises the steps:

[0035] 1) Raw material processing: select thorn grapes with full grains and no pests and diseases, soak them in perilla water, wash them, drain them, and then remove the fruit stalks for later use; the perilla water is dried perilla leaves in a micro After boiling for 20 minutes, filter and cool the filtrate.

[0036] 2) Initial fermentation: 300 parts of thorny grapes, 60 parts of rock sugar, and 0.8 parts of yeast treated in step 1) were placed in a fermenter and stirred evenly. Fermentation was carried out at room temperature. The fermenter was equipped with a stirring device, and the fermenter was left to stand for 64 hours Then start the stirring device until the initial fermentation is completed, and the base wine is obtained when the fermentation reaches a sugar content of 70g / L.

[0037] 3) Secondary fermentation: Add perilla juice into the mixing tank and continue to ferment. After the fermentation...

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PUM

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Abstract

The invention relates to a method for brewing vitis davidii wine. The method comprises the following steps: 1) raw material treatment: selecting full-grained vitis davidii free from plant diseases and insect pests, carrying out soaking with purple perilla water, carrying out washing, then, carrying out draining, and then, removing fruit stems for later use; 2) primary fermentation: placing 200-300 parts of the vitis davidii treated in the step 1), 50-60 parts of crystal sugar and 0.6-0.8 part of yeast in a fermentation cask, carrying out uniform stirring, and carrying out fermentation until the sugar content is 60g/L-70g/L, so as to obtain base wine; and 3) secondary fermentation: adding purple perilla juice into a stirring barrel, then, continuing to carry out fermentation, and carrying out filtering after the fermentation is completed, thereby obtaining the wine. The vitis davidii wine obtained by the method is unique in taste and fragrance and has a certain healthcare action on human bodies, the category of the vitis davidii wine is enriched, the pollution rate of infectious microbes during brewing is lowered obviously, and thus, the vitis davidii wine has a very good market development value.

Description

technical field [0001] The invention relates to the technical field of deep processing of thorn grapes, in particular to a brewing method of thorn wine. Background technique [0002] The thorn grape is a plant of the genus Vitis vinifera, which is a specialty in southern China. It grows on hillsides, valley forests or bushes at an altitude of 600-1800 meters. The fruit has high nutritional value and is rich in sugars, mainly glucose and fructose. There are a lot of organic acids, and the fruit also contains protein, pectin, potassium, calcium, phosphorus, iron and other mineral elements, multivitamins, etc. It is an excellent raw material for wine making, and perilla has a cultivation history of more than 2,000 years in China. A traditional multi-purpose economic plant with a variety of medicinal and edible effects. It is also one of the first batch of 60 Chinese medicines that are both medicine and food promulgated by the Ministry of Health. In addition to vitamins and mine...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 蒲宏钢钱虹尹健
Owner 南方葡萄沟酒庄有限公司
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