CN1724627A

CN1724627A - Red hayberry wine

Info

Publication number: CN1724627A
Application number: CN 200410101022
Authority: CN
Inventors: 黄卫全
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-12-02
Filing date: 2004-12-02
Publication date: 2006-01-25

Abstract

The invention discloses a method to brew waxberry wine that adopts waxberry as raw material and follows the process of filtering, coring, compressing, fermenting, barreling, storing, and bottling to brew waxberry wine. It is abundant in microelement and mineral matter.

Description

Red bayberry wine

The present invention relates to brewageing of a kind of red bayberry wine.

Along with the progress of society and improving constantly of people's living standard, people ask more and more higher for the quality of cooking culture in the daily life, wine is indispensable a kind of drink during people live, wine is of a great variety at present, its their characteristics are respectively arranged, but wanting to have a kind of is color, pure for one, and the green wine of being rich in nutrition again, appetizing but seldom.

It is color, pure for one that purpose of the present invention will provide a kind of exactly, and the red bayberry wine of the green of being rich in nutrition again, appetizing.

For achieving the above object, the present invention adopts following prescription and Technology solution.

The main raw material of brew red bayberry wine is fresh red bayberry, because this fruit of red bayberry is produced on the high mountain, it is no insect pest, pollution-free green fruit, and also be rich in the many kind trace elements and the mineral substance of needed by human body in the red bayberry, red bayberry wine is put into natural wine of special molten device after treatment by red bayberry, and alcohol makes owing to the zymic effect changes into the sugar in the cranberry juice part.

The making method of red bayberry wine is such; (1) screening; Filter out gale branch and leaves and the prematurity and the septic red bayberry of carrying under one's arms in fresh red bayberry, this is for freshness that guarantees red bayberry wine and purity.(2) stoning; Remove the nuclear in the red bayberry, the step of stoning is not omissible in brewageing red process of spilling.(3) squeezing; Red bayberry after the stoning is squeezed, but cranberry juice all can not be extruded, only need squeeze out about 30% and get final product, this is for the ease of better fermentation, (4) fermentation; The pure perfume (or spice) of taste for red bayberry wine, red bayberry after the squeezing and cranberry juice are put into special molten device sealing together to ferment, contained sugar part is transformed into alcohol and carbonic acid gas gradually in the red bayberry by fermentation, decides the time and the temperature of fermentation according to the kind difference of required brew wine.(5) filter; Filter fermenting red bayberry wine, this is one important technology, cannot contact with airborne oxygen because of fermenting red bayberry wine, because airborne oxygen is with after cranberry juice contacts, can cause oxygenizement, make the wine will soon spoiled variable color,, when filtration, must under vacuum state, carry out in order to ensure the fresh fruit flavor and the bright colourity of red bayberry wine.(6) barrelling; With special the spilling in the bucket of packing into of the red bayberry wine after filtering, carry out Secondary Fermentation, just the growth stage of red bayberry wine.(7) storage; Red bayberry wine will be held very accurately at storage period, if that the taste of too short red bayberry wine of time will become is jerky, it is bitter to do, if but stored for a long time, it is deep that wine liquid can become.(8) bottling; Usually red bayberry wine needs just can bottle later through five to nine in storage, the sealing at once of bottling back bottleneck.

It is lived individuality that red bayberry is spilt, as long as it is not also drunk, its life is just in continuation, it just constantly grow up, development, maturation.

Claims

1. the main raw material of a brew red bayberry wine is a red bayberry, because this fruit of red bayberry is born on the high mountain, it is no insect pest, pollution-free green fruit, and red bayberry also is rich in the various trace elements and the mineral substance of needed by human body, red bayberry wine does not need to add any foodstuff additive in process of production, and red bayberry wine is put into special molten device by cranberry juice and is formed by sending out naturally to make, be to make owing to the zymic effect is converted to alcohol by the sugar part in the cranberry juice, therefore red bayberry wine is look, fragrant, flavor, pure is one, and the green wine of polytrophic appetizing again.

2. according to the described red bayberry wine of claim (1), it is characterized in that; Red bayberry wine is to have selected for use not pollute fresh red bayberry as raw material, through filtering out gale branch and leaves and the prematurity and the septic red bayberry of carrying under one's arms, has guaranteed the freshness and the purity of golden plum wine.

3. according to the described red bayberry wine of claim (1), it is characterized in that; Red bayberry wine is by after earlier the nuclear of red bayberry being removed, and the squeezing of choosing row appropriateness again will reduce the acidity of red bayberry wine like this, has also improved the purity of red bayberry wine simultaneously, also is convenient to red bayberry wine and better ferments.

4. according to the described red bayberry wine of claim (1), it is characterized in that; For the pure perfume (or spice) of taste that makes red bayberry wine, red bayberry after the squeezing and cranberry juice are put into special molten device Zhong Mi village together and ferment, contained sugar part is gradually transformed into alcohol and carbonic acid gas in the red bayberry by fermentation, decides the time and the temperature of fermentation according to the kind difference of required brew wine.

5. according to the described red bayberry wine of claim (1), it is characterized in that; For the really fresh fruity and the bright colourity of red bayberry wine, when filtering, must under vacuum state, carry out because cranberry juice with can cause oxygenizement after airborne oxygen contacts, make the wine will soon spoiled and variable color.

6. according to the described red bayberry wine of claim (1), it is characterized in that red bayberry wine is after fermentation and filtering, also need to pack in the special fat, carry out Secondary Fermentation, just growth stage red bayberry wine will be held very accurately at storage period, if the taste of too short red bayberry wine of time will be jerky, it is bitter to do, if but stored for a long time, the wine liquid deep red bayberry wine that will become generally need just can have been bottled through five to nine months from fermenting to storing.