Blended apricot sparkling wine added with compound taste improver and preparation method of blended apricot sparkling wine

The invention provides blended apricot sparkling wine added with a compound taste improver and a preparation method of the blended apricot sparkling wine. The sparkling wine comprises the following raw materials in parts by weight: 10%-20% of apricot juice, 9%-10% of white granulated sugar, 2%-11% o...

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Bibliographic Details
Main Author HE XIAOQUN
Format Patent
LanguageChinese
English
Published 28.03.2023
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention provides blended apricot sparkling wine added with a compound taste improver and a preparation method of the blended apricot sparkling wine. The sparkling wine comprises the following raw materials in parts by weight: 10%-20% of apricot juice, 9%-10% of white granulated sugar, 2%-11% of edible alcohol, 0.08%-0.2% of citric acid, 0.03%-0.04% of compound potassium sorbate, 0.05%-0.1% of the taste improver and 0.05%-0.15% of edible essence. Wherein the taste improver is prepared from the following raw materials in parts by weight: 1 to 5 weight percent of rebaudioside B salt, 1 to 20 weight percent of stevioside and 20 to 25 weight percent of glucosyl stevioside. The dried apricots, the dried red dates and the edible alcohol which are common in China are used as raw materials, so that the cost is low and the processing is simple; meanwhile, the apricot sparkling wine prepared by adding a taste improver compounded from raw materials including stevioside, thaumatin and the like is good in taste, full
Bibliography:Application Number: CN202211700015