CN109207292A - A kind of grape wine essence - Google Patents
A kind of grape wine essence Download PDFInfo
- Publication number
- CN109207292A CN109207292A CN201710528954.3A CN201710528954A CN109207292A CN 109207292 A CN109207292 A CN 109207292A CN 201710528954 A CN201710528954 A CN 201710528954A CN 109207292 A CN109207292 A CN 109207292A
- Authority
- CN
- China
- Prior art keywords
- formula ratio
- grape wine
- butanone
- hydroxy
- polyalcohol
- 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
Classifications
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
-
- 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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of grape wine essence, the product belongs to wine field of essence manufacture, grape wine essence is by type-odor, help pastil, fixastive composition, produce the raw material that the product uses includes: diethyl succinate 40%-42% by weight ratio, polyalcohol 30%-32%, ethyl lactate 12%, 3- hydroxy-2-butanone 8%, cinnamon oil 8%, preparation method is: the diethyl succinate of formula ratio is first sent into modulation container, it is heated to 40-42 DEG C, the polyalcohol of formula ratio is added while stirring, continue to stir, sequentially add the ethyl lactate of formula ratio, 3- hydroxy-2-butanone, room temperature is cooled to after stirring uniformly, add the cinnamon oil of formula ratio, finished product is obtained after mixing evenly.
Description
Technical field:
The invention belongs to wine field of essence manufacture more particularly to a kind of preparation methods of grape wine essence.
Background technique:
Grape wine is to form through all or part of fermentation brew using fresh grape or grape juice as raw material and alcoholic strength is not less than 7.0%
Alcoholic beverages, usual dividend grape wine and two kinds of white wine, the former is that red grape belt leather dipping ferments, and the latter is Portugal
Made of the fermentation of grape juice.Grape wine essence also by type-odor, help pastil, fixastive to form, product of the present invention is a kind of preparation
The essence that grape wine uses mainly is prepared using artificial synthesized fragrance, and the present invention is with diethyl succinate, polyalcohol
For type-odor, ethyl lactate, 3- hydroxy-2-butanone are to help pastil, are prepared using cinnamon oil as fixastive, which examines through practice
It tests, using effect is good.
Summary of the invention:
Present invention mainly solves the problem of be that raw material that the product uses is produced by weight ratio by a kind of grape wine essence
It include: diethyl succinate 40%-42%, polyalcohol 30%-32%, ethyl lactate 12%, 3- hydroxy-2-butanone 8%, cinnamon oil 8%.
The present invention can be achieved through the following technical solutions:
The diethyl succinate of formula ratio is first sent into modulation container, is heated to 40-42 DEG C, the more of formula ratio are added while stirring
First alcohol continues to stir, and sequentially adds ethyl lactate, the 3- hydroxy-2-butanone of formula ratio, is cooled to room temperature after stirring uniformly,
The cinnamon oil for adding formula ratio, obtains finished product after mixing evenly.
Preferably, the diethyl succinate concentration is 70%.
Preferably, the polyhydric alcohol concentration is 60%.
The beneficial effects of the present invention are: providing a kind of grape wine essence and preparation method thereof, this method has technique
Simply, at low cost, easy to operate, convenient for batch production, the advantages that good product quality, product dedicated for preparing grape wine, with
Form unique mouthfeel.
Specific embodiment
Below with reference to specific embodiment, the present invention is described in further detail.
Embodiment 1
The diethyl succinate for accounting for total amount 40% is first sent into modulation container, is heated to 40 DEG C, is added accounts for total amount 32% while stirring
Polyalcohol, continue to stir, the 3- hydroxy-2-butanone for sequentially adding and accounting for the ethyl lactate of total amount 12%, account for total amount 8%, stirring is equal
It is cooled to room temperature after uniformly, the cinnamon oil for accounting for total amount 8% is added, obtains finished product after mixing evenly.
Embodiment 2
The diethyl succinate for accounting for total amount 41% is first sent into modulation container, is heated to 41 DEG C, is added accounts for total amount 31% while stirring
Polyalcohol, continue to stir, the 3- hydroxy-2-butanone for sequentially adding and accounting for the ethyl lactate of total amount 12%, account for total amount 8%, stirring is equal
It is cooled to room temperature after uniformly, the cinnamon oil for accounting for total amount 8% is added, obtains finished product after mixing evenly.
Embodiment 3
The diethyl succinate for accounting for total amount 42% is first sent into modulation container, is heated to 42 DEG C, is added accounts for total amount 30% while stirring
Polyalcohol, continue to stir, the 3- hydroxy-2-butanone for sequentially adding and accounting for the ethyl lactate of total amount 12%, account for total amount 8%, stirring is equal
It is cooled to room temperature after uniformly, the cinnamon oil for accounting for total amount 8% is added, obtains finished product after mixing evenly.
Claims (3)
1. a kind of grape wine essence, produce the raw material that the product uses includes: diethyl succinate 40%- by weight ratio
42%, polyalcohol 30%-32%, ethyl lactate 12%, 3- hydroxy-2-butanone 8%, cinnamon oil 8%, it is characterized in that: by the fourth of formula ratio
Diethyl adipate is first sent into modulation container, is heated to 40-42 DEG C, and the polyalcohol of formula ratio is added while stirring, continues to stir, according to
Secondary ethyl lactate, the 3- hydroxy-2-butanone that formula ratio is added, is cooled to room temperature after stirring uniformly, adds the meat of formula ratio
Oil of bay obtains finished product after mixing evenly.
2. a kind of grape wine essence according to claim 1, it is characterized in that: the diethyl succinate concentration is
70%。
3. a kind of grape wine essence according to claim 1, it is characterized in that: the polyhydric alcohol concentration is 60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710528954.3A CN109207292A (en) | 2017-07-01 | 2017-07-01 | A kind of grape wine essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710528954.3A CN109207292A (en) | 2017-07-01 | 2017-07-01 | A kind of grape wine essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109207292A true CN109207292A (en) | 2019-01-15 |
Family
ID=64993048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710528954.3A Pending CN109207292A (en) | 2017-07-01 | 2017-07-01 | A kind of grape wine essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109207292A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111411032A (en) * | 2020-01-17 | 2020-07-14 | 华中农业大学 | Blueberry fruit wine essence |
| CN115261174A (en) * | 2022-06-24 | 2022-11-01 | 泛亚（武汉）食品科技有限公司 | Taste-modifying essence for low-alcohol wine |
-
2017
- 2017-07-01 CN CN201710528954.3A patent/CN109207292A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111411032A (en) * | 2020-01-17 | 2020-07-14 | 华中农业大学 | Blueberry fruit wine essence |
| CN115261174A (en) * | 2022-06-24 | 2022-11-01 | 泛亚（武汉）食品科技有限公司 | Taste-modifying essence for low-alcohol wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105942450B (en) | Method for improving sauce flavor of soy sauce through multi-strain synergistic fermentation | |
| CN101569398B (en) | Method for producing soy sauce and soybean chili sauce at the same time | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN105380227B (en) | A kind of soy sauce brewing wine with dregs technique and soy sauce crude oil brewage process | |
| CN106675989B (en) | Process method for brewing Shanxi mature vinegar by using multi-grain multi-micro total starter raw materials | |
| CN105820925B (en) | A kind of pit mud formula, pit mud and its manufacture craft of wine brewing | |
| CN102363742B (en) | Method for producing sesame flavor distilled spirit by using fresh mouldy bran | |
| CN110577871A (en) | Semi-sweet Chinese chestnut health yellow wine and preparation process thereof | |
| CN104762180A (en) | Waxberry wine and brewing process thereof | |
| CN106010848B (en) | A kind of low degree of fermentation muddiness wheat dry beer and its brewing method | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| CN110283683A (en) | A kind of fruit rice wine and preparation method thereof | |
| CN109207292A (en) | A kind of grape wine essence | |
| CN104789411A (en) | Production method of lotus seed liquor | |
| KR20140047416A (en) | Vinegar manufacturing method using purple sweet potato makgealli | |
| CN103798869A (en) | Apple vinegar beverage | |
| CN105733874A (en) | Rice wine and preparation method thereof | |
| CN104357281A (en) | Production method of rice-grade blended wine | |
| CN104031801A (en) | Method for brewing distilled spirit by using rice as raw material | |
| JP2001321154A (en) | Liquid koji and method for producing sake using the same | |
| CN104450381B (en) | A kind of production technique of Maotai-flavor liquor | |
| CN104799202B (en) | A kind of dry methods of bean flour sauce | |
| CN104222309B (en) | The preparation method of a kind of fermented bean curd and goods thereof | |
| CN105639593A (en) | Soybean sauce preparation method | |
| CN107252053A (en) | A kind of pot type fermentation preparation technology of chilli oil bean cotyledon |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190115 |
|
| WD01 | Invention patent application deemed withdrawn after publication |