KR20080002772U - Low Temperature Liquefied Wine - Google Patents

Abstract

The present invention is a (low-temperature liquefied wine) according to the production of pimps based on grapes produced in rural areas, and by applying the minimum temperature OK freezing point above, the grape juice applying the freezing point of 3 ° C to 3 ° F To ripen with pure grape liquid

From 3 ° C to solidification heat, ice ℉ 3 ° C hourly repetitive form of liquid from ice to ice to heat of fusion from 3 ° C to fusion liquid temperature of 3 ° C. It is characteristic to

In addition, at 3 degrees Celsius, the nutrient loss of grape juice is repeated at the minimum temperature of 3 ℃ to ℉ 3 ℃ by repeating the operation to increase the efficiency from the long-term ripening process to the short time ripening process and

Participation in the grape juice is characterized by the addition of grape juice and shochu (algol) licorice (tree) 헉 hi (herb) medicinal effect (protecting the liver), such as Monday (item)

Low Temperature Liquefied Wine

Description

Low Temperature Liquefied Wine {omitted}

1 is a low-temperature liquefied wine jug bottle

2 cold working temperature low temperature and melting heat;

(Description of the symbols for the main parts in the drawing)

1 grape solution

2 wine jug bottles

3 caps

4 freezer

5 grape containers

6 Grape juice gas or liquid liquid-ice

7 height and volume

8 Norah and the Garden Needle

9 Door

10 Additives Fermented Herbal Medicine (Herbal Medicine)

11 Additives Licorice Thawing Agent

As about this invention low temperature liquefied wine

More specifically, wines sublimated at low temperatures for more than 10 years with vineyard liquids produced in rural areas were liquefied at low temperatures in purely frozen water for a short time under one year. Sublimation at low temperature by aging and time difference given by heat of fusion and solidification at freezing point (regarding low-temperature liquefied wine)

Conventional wines have a long period of time of sublimation at low temperature for a long time, so that the above-mentioned advantages and methods are taken in consideration of the above-mentioned advantages, and the wine liquor is liquefied based on the freezing point. (10) Additives are low-temperature liquefied wine that protects health by protecting them with (liver) medicinal herbs and (11) added licorice antidote.

Therefore, the present invention is the liquefaction of the applied vinegar solution in consideration of the above problems (low temperature ripening process and non-freezing freezing point), the application of the electric force based on the freezing point of the aging process difference from 10 years to 1 year reduction time Its purpose is to produce healthful wines by melting and melting the degrading shape of thermophilic evaporation at 3 ℃ Fahrenheit (3 ℃)

As described above, the present invention achieves the above object by repeating the brow seed 3 ° C. to 3 ° F. on the basis of the device freezing point using the electric power freezer to produce vineyards in rural areas. In the low-temperature liquor wine, a ripening process that requires a long time as a work is produced by short-term ripening using freezing point freezing power.

Based on the freezing point, the repeated brow seed temperature at Fahrenheit temperature is 3 ° C F3 ° for long-term low-temperature storage (freezing point) and solidification to melting heat with short-term aging manufacturing method (destructive) Ice instantaneous is aged with long time sublimation and flying

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Figure 2 is a (5)-(5-1) (5-2) (5-3) (5-4) canning system using a layered undiluted vinegar freezing chamber, the height is taken into account the volume freezing point ice pot Installed

(7) iced to a height, and (6) grape juice containers were gas ice, liquid grape juice, and ice.

Therefore, the present invention (4) by using a freezer compartment for a long time at low temperature for a long period of time to apply the sublimated grape juice and freezing point to ripen the vinegar solution for about a year in the coagulation ~ fusion train (low temperature liquefied wine) production Has a useful effect of making

Another effect is to add health to alcohol, and to protect the health of Yeju by adding a little bit of licorice as a (liver) protective agent as a (liver) protective agent.

Claims (2)

(7) Using the freezing compartment based on the freezing point, (7) using the freezing chamber at 3 ° C. to 3 ° F. (3) by the solidification heat, (7) using the decomposition carburizing phenomenon, and repeating the electric power repeatedly for a long period of time. Low-temperature liquefied wine characterized by ripening the grape stock solution from the grape stock solution to ice from grape stock solution The method according to claim 1, wherein the freezing chamber is used to rapidly produce short-term vinegar liquor in a repetitive operation by applying a cracking heat evaporation shape at the freezing point of 3 ° C. to 3 ° F. (7) freezing point. High temperature liquefied wine

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