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Crategus grape fermentation wine and its brewing technology

A technology for fermenting wine and wine, which is applied in the field of hawthorn grape fermented wine and its brewing technology, which can solve the problems of single flavor and wide difference, and achieve the effects of good flavor, reduced storage costs, and reduced costs

Inactive Publication Date: 2007-02-14
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these two wines have their own characteristics, the flavors are relatively single.
Wine is a kind of fruit wine with excellent flavor and high nutritional value. It has a certain health care effect, but its health care effect is far behind that of hawthorn wine.

Method used

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  • Crategus grape fermentation wine and its brewing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The fresh ripe white grapes and fresh hawthorn after sorting and cleaning are weighed in a weight ratio of 95%: 5%. First, the grapes are broken and destemmed to make juice, and 80mg / L of sulfur dioxide is added to the juice and mixed evenly. Use sucrose to adjust the sugar content to 230g / L, add 100mg / L dry yeast for fermentation, and ferment at 20°C. When the sugar content is less than 4.0g / L, separate and press to obtain the fermented wine serum; then crush and remove the stems from the fresh hawthorn to produce Fruit juice, add to the fermented wine clear liquid, then add 80mg / L sulfur dioxide and mix well, adjust the sugar content to 230g / L with sucrose, add 100mg / L dry yeast to ferment, the fermentation temperature is 20°C, when the sugar content is less than 4.0g / L Separation and pressing at L to obtain the clear liquid, and add sulfur dioxide to the clear liquid to 50mg / L. The aging period is half a year. During the aging period, the wine legs are removed, and th...

Embodiment 2

[0021] The fresh ripe red grapes and fresh hawthorn after sorting and cleaning are weighed in a weight ratio of 86%: 14%. First, the grapes are broken and destemmed to make juice, and 80mg / L of sulfur dioxide is added to the juice and mixed evenly. Use sucrose to adjust the sugar content to 250g / L, add 100mg / L dry yeast for fermentation, and ferment at 21°C. When the sugar content is less than 4.0g / L, separate and press to obtain the fermented wine serum; then crush and remove the stems from the fresh hawthorn to produce Fruit juice, add to the fermented wine clear liquid, then add 80mg / L sulfur dioxide and mix well, adjust the sugar content to 250g / L with sucrose, add 100mg / L dry yeast to ferment, the fermentation temperature is 21℃, when the sugar content is less than 4.0g / L Separation and pressing at L to obtain the clear liquid, and add sulfur dioxide to the clear liquid to 50mg / L. The aging period is half a year. During the aging period, the wine legs are removed, and then...

Embodiment 3

[0023] The fresh ripe white grapes and fresh hawthorn after sorting and cleaning are weighed according to the weight ratio of 74%: 26%. First, the grapes are crushed and destemmed to make juice, and 80mg / L of sulfur dioxide is added to the juice and mixed evenly. Use sucrose to adjust the sugar content to 280g / L, add 100mg / L dry yeast for fermentation, and ferment at 25°C. When the sugar content is less than 4.0g / L, separate and press to obtain the fermented wine serum; then crush and remove the stems from the fresh hawthorn to produce Fruit juice, add to the fermented wine clear liquid, then add 80mg / L sulfur dioxide and mix well, adjust the sugar content to 280g / L with sucrose, add 100mg / L dry yeast to ferment, the fermentation temperature is 25℃, when the sugar content is less than 4.0g / L Separation and pressing at L to obtain the clear liquid, and add sulfur dioxide to the clear liquid to 50mg / L. The aging period is half a year. During the aging period, the wine legs are re...

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PUM

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Abstract

The invention relates to a haw grape fermented wine and the making process thereof, weighing haws and grapes in the weight ratio of (1%-99%) to (99%-1%), using grapes as raw material and fermenting into grape wine, then extracting haw juice and adding the haw juice in the made grape wine, further fermenting and mixing into fermented haw grape wine, then mixing into different sugar degrees, heat-treating, cold-treating, filtering, bottling, sterilizing and making it. And it has characters of double flavor of haw and grape, nutrition and health protection effects, excellent flavor, color and aroma, and quality, etc.

Description

technical field [0001] The invention relates to a hawthorn grape fermented wine and a brewing process thereof. Background technique [0002] Hawthorn is a traditional Chinese medicine for both medicine and food. It has the functions of digesting food and invigorating the stomach, promoting qi and dispelling blood stasis. It is used for meat food stagnation, epigastric fullness, diarrhea and abdominal pain, blood stasis amenorrhea, postpartum stasis, confidant tingling, hernia pain , hyperlipidemia, etc. Modern pharmacological research shows that hawthorn is rich in organic acids, vitamin C, various trace elements and minerals, and its medicinal ingredients are mainly flavonoids, ursolic acid substances and triterpene acids, which can lower blood pressure and lower blood pressure on the human body. Blood lipids, increase cardiac blood flow and other effects. The method of making wine with hawthorn has existed in my country for a long time, and the ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 聂少平谢明勇钟虹光付志红
Owner NANCHANG UNIV
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