阅读说明：本技术 一种改善酒口感的保鲜防腐剂及其制备方法 (Fresh-keeping preservative for improving taste of wine and preparation method thereof ) 是由 周国明 于 2019-10-23 设计创作，主要内容包括：本发明公开了一种改善酒口感的保鲜防腐剂,包括以下原料及重量份百分比如下：A组分40%、B组分35%、C组分25%；其中A组分包括金银花、茉莉花和玫瑰花,B组分包括丁香、肉桂和白芷,C组分包括合欢、金钟菩提、甘草；本发明以三花、三香、三药以粉碎后在稀释提取有效成分作为调味、保鲜、防腐剂,不管是红酒还是其他果酒,在发酵完成后可将防腐剂加入,有效解决了成品酒勾兑中出现的口味寡淡、香气不足、典型风格欠缺等弊端,不仅保持了蒸馏白酒主体风格,而且增加其复杂香味成份,提高了酒的档次,使酒体呈现出诸味谐调、香气幽雅、绵甜爽净、余味悠长的特点。(The invention discloses a fresh-keeping preservative for improving the taste of wine, which comprises the following raw materials in parts by weight: 40% of the component A, 35% of the component B and 25% of the component C; wherein the component A comprises honeysuckle, jasmine and rose, the component B comprises clove, cinnamon and angelica dahurica, and the component C comprises albizia julibrissin, linden and liquorice; the invention takes the effective components of the three flowers, the three spices and the three medicines which are crushed and then diluted to extract as seasoning, fresh-keeping and preservative, and the preservative can be added after the fermentation of the red wine or other fruit wines, thereby effectively solving the defects of slight taste, insufficient fragrance, lack of typical style and the like in the blending of finished wine, not only maintaining the main body style of the distilled liquor, but also increasing the complex fragrance components thereof, improving the grade of the wine and leading the wine body to present the characteristics of harmonious taste, elegant fragrance, sweet and clean taste and long aftertaste.)

1. The fresh-keeping preservative for improving the mouthfeel of the wine is characterized by comprising the following raw materials in parts by weight: 40% of the component A, 35% of the component B and 25% of the component C;

wherein the component A comprises honeysuckle, jasmine and rose, and the weight parts of the components are 10-30 parts of honeysuckle, 10-30 parts of jasmine and 8-20 parts of rose;

the component B comprises 2-20 parts of clove, 5-35 parts of cinnamon and 8-50 parts of angelica dahurica by weight;

the component C comprises 5-18 parts of silktree albizzia, 8-45 parts of linden jingle and 10-40 parts of liquorice by weight.

2. The fresh-keeping preservative for improving the mouthfeel of wine according to claim 1 or 2, wherein: a preparation method of a fresh-keeping preservative for improving the mouthfeel of wine comprises the following steps: firstly, the component A, the component B and the component C are separately crushed according to the proportion, the crushed substances of the components are respectively diluted by water with the ratio of 1 to 5, heated to 80 ℃, and then sealed and stored in a refrigerator with the temperature of 0 to 5 ℃ by using distilled extracting solution in three containers for standby, and the dosage is 1000 jin of wine.

Technical Field

The invention relates to a taste regulator for wine, in particular to a fresh-keeping preservative for improving the taste of wine and a preparation method thereof.

Background

Red wine (Red wine) is one kind of wine, and not necessarily refers to Red wine. The red wine has simple components, is fruit wine brewed by natural fermentation, contains most grape juice, and has a plurality of classification modes. The finished product color can be divided into red wine, white wine and pink wine. Wherein the red wine can be subdivided into dry red wine, semi-sweet red wine and sweet red wine, and the white wine can be subdivided into dry white wine, semi-sweet white wine and sweet white wine. Pink wine is also called peach red wine and rose red wine. The red bayberry wine is brewed by bayberry. The red wine has simple components, is fruit wine brewed by natural fermentation, contains most grape juice accounting for more than 80 percent, and is alcohol naturally fermented by sugar in grapes, the content of the alcohol is generally 10 to 30 percent, the rest substances are more than 1000, more than 300 are important, and other important components of the red wine comprise tartaric acid, pectin, mineral substances, tannic acid and the like.

However, most of the traditional red wine has sour and astringent taste, and people who do not know the wine can not swallow the mouth easily and have no health-preserving effect, and aiming at the problems, the fresh-keeping preservative for improving the wine taste and the preparation method thereof are provided.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide the fresh-keeping preservative for improving the taste of the wine and the preparation method thereof, wherein the fresh-keeping preservative has the effects of improving the taste, keeping fresh, preserving the corrosion and conditioning the body by combining and proportioning the flower fragrance, the spice and the Chinese medicinal material extract.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows: the fresh-keeping preservative for improving the mouthfeel of the wine comprises the following raw materials in parts by weight: 40% of the component A, 35% of the component B and 25% of the component C;

wherein the component A comprises honeysuckle, jasmine and rose, and the weight parts of the components are 10-30 parts of honeysuckle, 10-30 parts of jasmine and 8-20 parts of rose;

the component B comprises 2-20 parts of clove, 5-35 parts of cinnamon and 8-50 parts of angelica dahurica by weight;

the component C comprises 5-18 parts of silktree albizzia, 8-45 parts of linden jingle and 10-40 parts of liquorice by weight.

A preparation method of a fresh-keeping preservative for improving the mouthfeel of wine comprises the following steps: firstly, the component A, the component B and the component C are separately crushed according to the proportion, the crushed substances of the components are respectively diluted by water with the ratio of 1 to 5, heated to 80 ℃, and then sealed and stored in a refrigerator with the temperature of 0 to 5 ℃ by using distilled extracting solution in three containers for standby, and the dosage is 1000 jin of wine.

The invention takes effective components extracted by dilution after crushing three flowers, three spices and three medicines as seasoning, fresh-keeping and preservative, the preservative can be added after the fermentation of red wine or other fruit wine, the yeast can be killed without the fermentation of the fruit wine or the grape wine, the loss can be caused, different red wines have sharp aroma according to different dosage, and the taste is fragrant, and the taste and dopamine of people are greatly stimulated by the fragrance of the wine. Tests have shown that the red wine does not deteriorate in two years, but becomes more mellow as it ages.

Compared with the prior art, the invention has the following beneficial effects: the invention integrates plant aroma and wine aroma into a whole, blends elegant and extraordinary high-quality white spirit, effectively solves the defects of weak taste, insufficient aroma, lack of typical style and the like in blending finished wine, not only keeps the main body style of distilled white spirit, but also increases the complex aroma components, improves the grade of the wine, and ensures that the wine has the characteristics of harmonious taste, elegant aroma, sweet and clean taste and long aftertaste. 300 ml of the health-care tea has no untoward reaction when drunk by all people, and is safe to drink and harmless to human bodies.

Detailed Description

The present invention is further illustrated by the following examples, which include, but are not limited to, the following examples.