JPH0923867A - Post-processing for wine characterized by adding dried lavender herb - Google Patents
Post-processing for wine characterized by adding dried lavender herbInfo
- Publication number
- JPH0923867A JPH0923867A JP7208290A JP20829095A JPH0923867A JP H0923867 A JPH0923867 A JP H0923867A JP 7208290 A JP7208290 A JP 7208290A JP 20829095 A JP20829095 A JP 20829095A JP H0923867 A JPH0923867 A JP H0923867A
- Authority
- JP
- Japan
- Prior art keywords
- wine
- post
- processing
- lavender
- herb
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 32
- 244000178870 Lavandula angustifolia Species 0.000 title claims abstract description 11
- 235000010663 Lavandula angustifolia Nutrition 0.000 title claims abstract description 11
- 239000001102 lavandula vera Substances 0.000 title claims abstract description 11
- 235000018219 lavender Nutrition 0.000 title claims abstract description 11
- 238000012805 post-processing Methods 0.000 title claims description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 abstract description 8
- 238000007796 conventional method Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000008216 herbs Nutrition 0.000 description 5
- 241000219094 Vitaceae Species 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、乾燥したラベンダーハ
ーブを添加することを特徴とするワインの後加工法に関
するものである。FIELD OF THE INVENTION The present invention relates to a post-processing method for wine, characterized by the addition of dried lavender herbs.
【０００２】[0002]
【発明が解決しようとする課題】従来のワインは、使用
するブドウの産地差、年度差およびワイン生産者の醸造
過程での配慮等によって、ブドウのみを原料とするワイ
ンに微妙な差異を付け、販売されていた。しかし、現在
の市場は、ワインの多様化が求められ、ワインにしてワ
インにあらざる飲料が要求されている。本発明は、この
要求に応える飲料の開発を目的としている。With conventional wines, due to differences in the origin of grapes used, year differences, and consideration given to the winemaker's brewing process, there are subtle differences in wines made solely from grapes. It was sold. However, in the current market, there is a demand for diversification of wines, and there is a demand for beverages that can be used as wines and are not like wines. The present invention aims to develop a beverage that meets this need.
【０００３】[0003]
【課題を解決するための手段】前述したワインの多様化
を求める市場の要求に応えるために、種々実験を繰返し
鋭意研究の結果、従来技術によって醸造したワインに、
乾燥したラベンダーハーブと砂糖の混合物を浸漬し、５
０時間貯酒熟成させることを特徴とする本発明のワイン
の後加工法を完成させ、フローラルなラベンダーハーブ
の芳香・風味を該ワインに付加定着させることに成功
し、多様化を求める市場の要求に応えるワインにしてワ
インにあらざる飲料を完成させることに成功した。[Means for Solving the Problems] In order to meet the demands of the market for diversification of the wines described above, various experiments were repeated, and as a result of earnest research, the wines brewed by the conventional technique were
Soak a mixture of dried lavender herbs and sugar and
By completing the post-processing method of the wine of the present invention, which is characterized by aging for 0 hour storage, and succeeding in adding and fixing the aroma and flavor of floral lavender herbs to the wine, the market demands for diversification. We have succeeded in completing a beverage that does not exist as a wine that responds.
【０００４】[0004]
【実施例】実施例について説明すると、従来技術により
醸造したワイン１０ｌに、乾燥したラベンダーハーブ８
０ｇと砂糖５００ｇの混合物を浸漬し、５０時間貯酒熟
成させることにより、該ワインにフローラルなラベンダ
ーハーブの芳香・風味を付加定着させ、多様化を求める
市場の要求に応えるワインにしてワインにあらざる飲料
を完成させた。[Examples] Explaining the examples, 10 liters of wine brewed by the conventional technique and 8 parts of dried lavender herbs
By immersing a mixture of 0 g and 500 g of sugar and aging it for 50 hours, the flavor and aroma of floral lavender herbs are added and fixed to the wine, making it a wine that meets the market demand for diversification. The beverage is complete.
【０００５】[0005]
【発明の効果】本発明は、現在の市場がワインの多様化
を求め、ワインにしてワインにあらざる飲料を要求して
いるのに応えてなされたもので、従来技術によって醸造
したワインに、乾燥したラベンダーハーブと砂糖の混合
物を浸漬し、５０時間貯酒熟成させ、フローラルなラベ
ンダーハーブの芳香・風味を該ワインに付加定着させる
ことを特徴とする本発明のワインの後加工法によって、
ワインを主原料として、ワインにしてワインにあらざる
飲料への後加工に成功し、多様化を求めるワイン市場の
要求に充分に応えられる多大なる効果が得られた。INDUSTRIAL APPLICABILITY The present invention has been made in response to the present market demanding diversification of wines and demanding beverages that cannot be used as wines, and to wines brewed by conventional techniques, By the post-processing method of the wine of the present invention, which comprises soaking a dry mixture of lavender herb and sugar, aging for storage for 50 hours, and additionally fixing the aroma and flavor of the floral lavender herb to the wine.
It succeeded in the post-processing of wine, which is made from wine as the main raw material, into a beverage that does not appear as wine, and the great effect of being able to sufficiently meet the demand of the wine market for diversification was obtained.
Claims (1)
砂糖の混合物を浸漬し、５０時間貯酒熟成させることを
特徴とするワインの後加工法。1. A post-processing method for wine, which comprises immersing a dry mixture of lavender herb and sugar in wine and aging it for storage for 50 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7208290A JPH0923867A (en) | 1995-07-11 | 1995-07-11 | Post-processing for wine characterized by adding dried lavender herb |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7208290A JPH0923867A (en) | 1995-07-11 | 1995-07-11 | Post-processing for wine characterized by adding dried lavender herb |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0923867A true JPH0923867A (en) | 1997-01-28 |
Family
ID=16553812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7208290A Pending JPH0923867A (en) | 1995-07-11 | 1995-07-11 | Post-processing for wine characterized by adding dried lavender herb |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0923867A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215855A (en) * | 1997-02-01 | 1998-08-18 | Junji Yasusato | Millet brandy and production of millet brandy, ice and production of ice |
| CZ305195B6 (en) * | 2014-01-17 | 2015-06-03 | Petr Marcinčák | Process for preparing lavender wine |
-
1995
- 1995-07-11 JP JP7208290A patent/JPH0923867A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215855A (en) * | 1997-02-01 | 1998-08-18 | Junji Yasusato | Millet brandy and production of millet brandy, ice and production of ice |
| CZ305195B6 (en) * | 2014-01-17 | 2015-06-03 | Petr Marcinčák | Process for preparing lavender wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7270687B2 (en) | Method for producing plum wine | |
| EP3452572A1 (en) | Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juice | |
| JPH0113354B2 (en) | ||
| JPH0923866A (en) | Post-processing for wine characterized by adding dried rose herb | |
| JPH0923868A (en) | Post-processing for wine characterized by adding dried linden herb | |
| US4840812A (en) | Method of adjusting the qualtity of liquors | |
| JPH0923870A (en) | Post-processing for wine characterized by adding undried chamomile herb | |
| JPH0923871A (en) | Post-processing for wine characterized by adding undried oregano herb | |
| KR20000056670A (en) | Process for preparing of chrysanthemum wine | |
| CN117731042A (en) | Method for giving fragrance to cigar tobacco leaves with sweet fragrance | |
| JPH0923869A (en) | Post-processing for wine characterized by adding undried mint herb | |
| JPS6211085A (en) | Production of ume wine | |
| JPH0923872A (en) | Post-processing for wine characterized by adding undried lemon balm herb | |
| JP2742803B2 (en) | How to make plum wine | |
| RU2084502C1 (en) | Method for production of grape wine | |
| JPS61100182A (en) | How to make white grape wine | |
| JP3333557B2 (en) | How to make persimmon wine | |
| RU2159281C1 (en) | Method of brandy production | |
| JPH01157372A (en) | Production of oak modified liquors | |
| JPH10262641A (en) | Production of liqueur | |
| SCLIFOS et al. | The origin and trend of Orange wines | |
| JPH01320983A (en) | Persimmon liqueur and production thereof | |
| RU2086633C1 (en) | Vodka "osobaya smorodinovaya" | |
| RU2232802C1 (en) | Method for producing soviet champagne in continuous flow | |
| US2243513A (en) | Method of making a sparkling sakelike beverage |