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    • 1. 发明申请
    • METHOD FOR PRODUCING A SEMISWEET FRUIT WINE
    • 生产半水果葡萄酒的方法
    • WO2009145667A2
    • 2009-12-03
    • PCT/RU2009000233
    • 2009-05-15
    • OBSCHESTVO S ORGANICHENNOI OTV
    • GAMAJUNOVA LJUDMILA AFANASEVNA
    • C12G1/00
    • C12G1/00C12G3/02
    • The invention relates to the wine-making industry, in particular to methods for producing fruit wines with aromatic and flavoring ingredients. The aim of the inventive method is to produce a natural microbiologically stable wine from fruits without using ethyl alcohol in production, to increase the nutrition value of the fruit wine, to improve the organoleptic properties thereof and to reduce a sediment in the wine during the long term storage thereof. The technical result is achieved by the method involving using fermented wine materials produced from a fruit juice by adding a nitrogen feed thereto and by propagating pure yeast, subsequently filtering it at a temperature ranging from 1 to 3°C and sterilizing sorted and washed fresh fruits in several stages by gradually raising a temperature T and reducing the sterilisation time in a following manner: 40-50°C for 5-6 minutes, 60-70°C for 2 minutes and 80-100°C for 1 minute. After sterilisation, the fruits are blown by air at a temperature of 80-85°C for 3 minutes.
    • 本发明涉及制酒业,特别涉及生产具有芳香和调味成分的水果葡萄酒的方法。 本发明方法的目的是在生产中不使用乙醇从水果中生产天然微生物稳定的葡萄酒,以提高果酒的营养价值,改善其酒的感官特性,并在长时间内减少葡萄酒中的沉淀物 长期储存。 技术结果是通过以下方法实现的:通过向果汁中加入氮素,通过使纯酵母繁殖,然后在1〜3℃的温度下过滤,对经过分级洗涤的新鲜水果进行灭菌, 在几个阶段通过逐渐升高温度T并以下列方式减少灭菌时间:40-50℃5-6分钟,60-70℃2分钟和80-100℃1分钟。 灭菌后,将水果在80-85℃的温度下空气吹3分钟。