CN101085956A - Preparation method for carrot wine - Google Patents
Preparation method for carrot wine Download PDFInfo
- Publication number
- CN101085956A CN101085956A CN 200710016615 CN200710016615A CN101085956A CN 101085956 A CN101085956 A CN 101085956A CN 200710016615 CN200710016615 CN 200710016615 CN 200710016615 A CN200710016615 A CN 200710016615A CN 101085956 A CN101085956 A CN 101085956A
- Authority
- CN
- China
- Prior art keywords
- wine
- carrot
- juice
- dauci sativae
- radix dauci
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing carrot wine. It comprises following steps: adding yeast in carrot juice or condensed juice, fermenting at 15- 35 Deg. C for 10- 50 days, getting wine mash with alcohol content being 3- 4%, compressing and filtering, curing for 10 -30 days, removing deposition and getting orange-yellow wine; disinfecting at low temperature and getting carrot wine that can be stored for long time. If the raw material is condensed carrot juice, the alcohol content will be higher, for example, if the carrot juice is 4- 5 times condensed, the alcohol content can reach 120- 150 g/l. If the prepared carrot wine is filled with carbon dioxide, the gas wine can be got; if the wine mash is distilled with normal method, the distilled wine can be produced, and the distilled wine is not stimulus, though the alcohol content is high.
Description
Technical field
The present invention relates to a kind of method for making of fruit and vegetable wine, especially method for preparing carrot wine belongs to the health promoting wine field.
Background technology
Radix Dauci Sativae contains that moisture is about 90%, about 8% (starch and dextrin 3%, sucrose 2%, the reducing sugar 3%) of carbohydrate, the about 13000IU of carotene, ash content are about 0.5%, pectin and robust fibre etc. are about 1.5%, is the very high vegetables of a kind of nutritive value.In order to open up the new purposes of Radix Dauci Sativae, invented method for preparing carrot wine.
Summary of the invention
In Radix Dauci Sativae juice or its concentrated solution, add yeast, carry out direct fermentation then.Utilize Radix Dauci Sativae, it is red or yellow that drinks, and can improve the local flavor of drinks, makes its sweet-smelling agreeable to the taste.
Raw material uses Radix Dauci Sativae juice or its concentrated solution, both can use bright product, can use the Radix Dauci Sativae after 100 ℃ of following short period of time (3min) heating or boiling processing again.With make grape wine equally, directly add yeast, under 15～35 ℃ of product temperature, carry out direct zymamsis, fermentation time is 10～50d.
Can get ethanol content by fermentation is 3%～4% distiller's wort.Behind the squeeze and filter, after-ripening 10～30d removes precipitation, gets orange color wine liquid, carries out cold sterilization more according to a conventional method, just obtains carrot wine with long preservation period.
This carrot wine is a kind of orange-yellow low alcohol, is well suited for modern's taste.
Concentrate Radix Dauci Sativae juice if raw material uses, can make high-proof carrot wine.For example use when concentrating 4～5 times Radix Dauci Sativae juice, the ethanol concn of its goods can reach 120～150g/L.In case of necessity, can add carbohydrates such as glucose, sucrose, malt sugar, syrup and molasses, promote zymamsis, increase ethanol concn.
During the fermentation, the peculiar smell completely dissolve of Radix Dauci Sativae, the carrot wine excellent flavor of making.
If in the carrot wine of brewageing, charge into carbon dioxide, also can be made into gas wine.In addition, if distiller's wort is distilled according to a conventional method, also can be made into the Radix Dauci Sativae liquor.The stingless excitation of this liquor, although ethanol concn is higher, inlet still feels very soft.
Embodiment
Example 1
Get Radix Dauci Sativae juice 15kg, inoculation cereuisiae fermentum 20g at 15～30 ℃ of bottom fermentation 10d, gets distiller's wort.
With the distiller's wort squeeze and filter, the 30d that ferments according to a conventional method removes the post precipitation bottling, gets the low carrot wine of ethanol concn 30～40g/L.
Example 2
With the Radix Dauci Sativae juice in 3 times of concentrated solutions replacements of the Radix Dauci Sativae juice of selling on market example 1, other conditions and example 1 are identical, get the sweet wine type carrot wine of ethanol concn 85g/L.
Example 3
The distiller's wort that example 2 is produced carries out vacuum distilling according to a conventional method, gets the Radix Dauci Sativae liquor of ethanol concn 350g/L.The vinosity of this liquor is good.
Claims (3)
1. method for preparing carrot wine is characterized in that: add yeast, direct fermentation in Radix Dauci Sativae juice or its concentrated solution.
2. according to claim 1, it is characterized in that: raw material uses Radix Dauci Sativae juice or its concentrated solution, both can use bright product, can use the Radix Dauci Sativae after 100 ℃ of following short period of time (3min) heating or boiling processing again.Under 15～35 ℃ of product temperature, carry out 10～50d zymamsis.
3. according to claim 2, it is characterized in that: can get ethanol content after the fermentation and be 3%～4% distiller's wort.Behind the squeeze and filter, after-ripening 10～30d removes precipitation and gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710016615 CN101085956A (en) | 2007-06-28 | 2007-06-28 | Preparation method for carrot wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710016615 CN101085956A (en) | 2007-06-28 | 2007-06-28 | Preparation method for carrot wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101085956A true CN101085956A (en) | 2007-12-12 |
Family
ID=38937114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200710016615 Pending CN101085956A (en) | 2007-06-28 | 2007-06-28 | Preparation method for carrot wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101085956A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014191596A1 (en) * | 2013-05-27 | 2014-12-04 | Artezana Land, S.L. | Method for producing an alcoholic carrot beverage |
| CN108315129A (en) * | 2018-03-21 | 2018-07-24 | 云南彝云农业种植有限公司 | Radish wine and its production technology |
| CN113881536A (en) * | 2021-11-04 | 2022-01-04 | 李杨 | Fructus amomi wine and preparation method thereof |
-
2007
- 2007-06-28 CN CN 200710016615 patent/CN101085956A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014191596A1 (en) * | 2013-05-27 | 2014-12-04 | Artezana Land, S.L. | Method for producing an alcoholic carrot beverage |
| ES2539731A1 (en) * | 2013-05-27 | 2015-07-03 | Artezana Land, S.L. | Procedure for obtaining a carrot alcoholic beverage (Machine-translation by Google Translate, not legally binding) |
| CN108315129A (en) * | 2018-03-21 | 2018-07-24 | 云南彝云农业种植有限公司 | Radish wine and its production technology |
| CN113881536A (en) * | 2021-11-04 | 2022-01-04 | 李杨 | Fructus amomi wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102864061B (en) | Method for producing strong flavor type dark rum by using pure sugar cane juice | |
| CN102140405B (en) | Fermented orange wine and preparation method thereof | |
| CN105273895B (en) | Betel nut flavor alcohol-free beer and preparation method thereof | |
| CN110564533A (en) | Preparation method of mangosteen beer | |
| CN107475015B (en) | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof | |
| CN102154084A (en) | Production method of wild kiwi fruit wine | |
| CN109055125A (en) | A kind of health fruit wine and preparation method thereof | |
| CN105614639A (en) | Persimmon vinegar beverage processing method | |
| CN101735920B (en) | Sweet litchi wine and production method thereof | |
| CN103695282A (en) | Processing technology of kiwi fruit vinegar | |
| JP2006180804A (en) | Low-alcoholic beverage comprising fructooligosaccharide and method for producing the same | |
| CN103966042B (en) | A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof | |
| CN101586068A (en) | Fructus momordicae wine | |
| KR101042576B1 (en) | Manufacturing method for fermented drink using korean pear | |
| CN103243003A (en) | Method for producing low-methanol purple sweet potato liquor | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN101085956A (en) | Preparation method for carrot wine | |
| CN104046544A (en) | Preparation method of fermented fructus momordicae wine | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN102925310A (en) | Preparation method of wine and grape fruit vinegar | |
| CN113025455B (en) | Two-stage fermentation method of cider | |
| CN109554253A (en) | A kind of brewing method of winter jujube, fructus lycii craft beer | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN101649269B (en) | Method for brewing longan cane-juice wine | |
| CN114410411A (en) | Momordica grosvenori wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071212 |