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1. WO2021189758 - BITTER BUCKWHEAT YELLOW RICE WINE AND PREPARATION METHOD THEREFOR

Publication Number WO/2021/189758
Publication Date 30.09.2021
International Application No. PCT/CN2020/109909
International Filing Date 19.08.2020
IPC
C12G 3/026 2019.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
02by fermentation
026with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
CPC
C12G 3/026
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
026with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Applicants
  • 佛山科学技术学院 FOSHAN UNIVERSITY [CN]/[CN]
Inventors
  • 白永亮 BAI, Yongliang
  • 温海祥 WEN, Haixiang
  • 曾荣 ZENG, Rong
  • 夏雨 XIA, Yu
Agents
  • 广州嘉权专利商标事务所有限公司 JIAQUAN IP LAW
Priority Data
202010207259.923.03.2020CN
Publication Language Chinese (zh)
Filing Language Chinese (ZH)
Designated States
Title
(EN) BITTER BUCKWHEAT YELLOW RICE WINE AND PREPARATION METHOD THEREFOR
(FR) VIN DE RIZ JAUNE AU SARRASIN AMER ET SON PROCÉDÉ DE PRÉPARATION
(ZH) 一种苦荞黄酒及其制备方法
Abstract
(EN) A bitter buckwheat yellow wine and a preparation method therefor which, based on the traditional yellow rice wine brewing processes of grain soaking, steaming and boiling, yeast stirring, saccharification and fermentation, reduces flavonoid loss by recycling the bitter buckwheat soaking liquid and and reusing the mash and bitter buckwheat husks, effectively increases flavonoid content through microwave treatment and brewing waste reuse, reduces the bitterness and improves the mediocre scent of pure bitter buckwheat yellow wine, thereby producing bitter buckwheat yellow wine which is flavonoid-rich, scent-rich, good-tasting, provides strong health effect and has the good drinking quality of bitter buckwheat yellow wine.
(FR) L'invention concerne un vin de riz jaune au sarrasin amer et son procédé de préparation qui, sur la base des procédés de brassage traditionnels du vin de riz jaune concernant le trempage, l'étuvage et l'ébullition des grains, le brassage de la levure, la saccharification et la fermentation, réduit la perte de flavonoïdes par recyclage du liquide de trempage de sarrasin amer et réutilisation de la maische et de l'écorce de sarrasin amer, augmente efficacement la teneur en flavonoïdes par le biais d'un traitement par micro-ondes et d'une réutilisation des déchets de brassage, réduit l'amertume et améliore l'odeur médiocre du vin jaune de sarrasin amer pur, ce qui permet de produire du vin jaune de sarrasin amer qui est riche en flavonoïdes, riche en parfum, bon au goût, qui a de grands effets bénéfiques sur la santé et a une bonne qualité de boisson du vin jaune de sarrasin amer.
(ZH) 一种苦荞黄酒及其制备方法,从黄酒的传统酿造工艺角度出发,在泡粮、蒸煮、拌曲、糖化、发酵的酿造工序基础上,通过对苦荞浸泡液进行回收、酒糟和苦荞壳的重利用减少了黄酮的损失量,微波处理及酿造废弃物的重利用,也有效提高了苦荞黄酒的黄酮含量,改善了纯苦荞黄酒苦味重、香气寡淡的不足,从而使制得的苦荞黄酒的黄酮含量高、香气浓厚及风味纯正协调,在具有较强保健作用的同时,同样具有良好的苦荞黄酒的饮用品质。
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