CN105713772A - Method for improving alcohol degree of fruit wine - Google Patents
Method for improving alcohol degree of fruit wine Download PDFInfo
- Publication number
- CN105713772A CN105713772A CN201610165530.0A CN201610165530A CN105713772A CN 105713772 A CN105713772 A CN 105713772A CN 201610165530 A CN201610165530 A CN 201610165530A CN 105713772 A CN105713772 A CN 105713772A
- Authority
- CN
- China
- Prior art keywords
- cereals
- fruit wine
- clinker quality
- alcohol degree
- fermentation process
- 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.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of wine making, in particular to a method for improving the alcohol degree of fruit wine. According to the method, in the fermentation process of cooked cereals, plantain herb accounting for 1%-5% by mass of the cooked cereals, peach leaves accounting for 2%-6% by mass of the cooked cereals and dark tea accounting for 1%-5% by mass of the cooked cereals are added, and therefore the guarantee period of the fruit wine is prolonged.
Description
Technical field
The present invention relates to brewing technical field, especially a kind of method improving fruit wine alcoholic degree.
Background technology
Fruit wine refers to that the sugar of fruit itself is become the wine of ethanol, its local flavor containing fruit and ethanol by yeast fermentation.
At present, fruit wine is respectively with Fructus actinidiae chinensis, Fructus Myricae rubrae, orange, Fructus Vitis viniferae, blue berry, Fructus Jujubae, Fructus Pruni pseudocerasi, Fructus Litchi, honey peach, Fructus Kaki, Fructus Fragariae Ananssae for raw material, carries out fermenting referring especially to fermentation process vinous and obtains.There is a lot of problem in this preparation method of fruit wine, for instance: fruit wine finished product alcoholic degree is not good, the discordant problem of mouthfeel.
Summary of the invention
It is an object of the invention to provide a kind of method improving fruit wine alcoholic degree, it can solve the fruit wine that existing alcoholic method prepares and have that alcoholic degree is not good, the discordant problem of mouthfeel.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
It includes in Cereals cooked material fermentation process, attaches the postfermented tea of the Herba Plantaginis of described Cereals clinker quality 1%～5%, the peach leaf of Cereals clinker quality 2%～6% and Cereals clinker quality 1%～5%.
Owing to have employed technique scheme, the present invention compared with prior art has following remarkable result:
The present invention by Cereals cooked material fermentation process, attaches the postfermented tea of the Herba Plantaginis of described Cereals clinker quality 1%～5%, the peach leaf of Cereals clinker quality 2%～6% and Cereals clinker quality 1%～5%, thus extending the shelf-life of fruit wine.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not intended to be limited to following example.
Embodiment 1
This method improving fruit wine alcoholic degree is as follows:
In Cereals cooked material fermentation process, attach the postfermented tea of the Herba Plantaginis of described Cereals clinker quality 4%, the peach leaf of Cereals clinker quality 2% and Cereals clinker quality 5%.
The shelf-life of the fruit wine that the present embodiment prepares is more than 10 years.
Embodiment 2
This method improving fruit wine alcoholic degree is as follows:
In Cereals cooked material fermentation process, attach the postfermented tea of the Herba Plantaginis of described Cereals clinker quality 5%, the peach leaf of Cereals clinker quality 4% and Cereals clinker quality 1%.
The shelf-life of the fruit wine that the present embodiment prepares is more than 10 years.
Embodiment 3
This method improving fruit wine alcoholic degree is as follows:
In Cereals cooked material fermentation process, attach the postfermented tea of the Herba Plantaginis of described Cereals clinker quality 1%, the peach leaf of Cereals clinker quality 6% and Cereals clinker quality 3%.
The shelf-life of the fruit wine that the present embodiment prepares is more than 10 years.
Claims (1)
1. the method improving fruit wine alcoholic degree, it is characterised in that: in Cereals cooked material fermentation process, attach the postfermented tea of the Herba Plantaginis of described Cereals clinker quality 1%～5%, the peach leaf of Cereals clinker quality 2%～6% and Cereals clinker quality 1%～5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165530.0A CN105713772A (en) | 2016-03-22 | 2016-03-22 | Method for improving alcohol degree of fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165530.0A CN105713772A (en) | 2016-03-22 | 2016-03-22 | Method for improving alcohol degree of fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713772A true CN105713772A (en) | 2016-06-29 |
Family
ID=56157898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610165530.0A Pending CN105713772A (en) | 2016-03-22 | 2016-03-22 | Method for improving alcohol degree of fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105713772A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176998A (en) * | 1996-08-21 | 1998-03-25 | 吴卫清 | Tech. for bacteriostasis, preservation, Flavouring and increasing effect for yellow rice wine |
| CN104024395A (en) * | 2011-11-11 | 2014-09-03 | 红黎明Ip控股有限公司 | Improved process for the manufacture of alcoholic beverages and products produced by such process |
-
2016
- 2016-03-22 CN CN201610165530.0A patent/CN105713772A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176998A (en) * | 1996-08-21 | 1998-03-25 | 吴卫清 | Tech. for bacteriostasis, preservation, Flavouring and increasing effect for yellow rice wine |
| CN104024395A (en) * | 2011-11-11 | 2014-09-03 | 红黎明Ip控股有限公司 | Improved process for the manufacture of alcoholic beverages and products produced by such process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160629 |
|
| RJ01 | Rejection of invention patent application after publication |