Multi-fruit wine and method of producing the same

A manufacturing method and technology for fruit wine, applied in the field of fruit wine, can solve the problems of many process equipment, changing quality and nutrients, and high process cost, and achieve the effects of low process cost, diversified taste and short process time.

Active Publication Date: 2008-04-02
浙江台州京大生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention also aims at the defect that the existing method for producing fruit wine needs many process equipments, high process cost, and changes the quality and nutrition of the or

Method used

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  • Multi-fruit wine and method of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Preparation of fruit juice

[0040] (1), the manufacturing process of apple juice:

[0041] Choose apples that are more than 70 years old and wash them with a towel and toothbrush without peeling or scraping the pedicles, and keep the natural yeast for cleaning. After soaking in tap water for 10 minutes, pick up and drain the water, and put them in a sealed bucket to be squeezed. Apples are crushed with a stainless steel grinder to a fineness of about 3 mm, and the crushed apples are squeezed with a stainless steel juicer, and put into a sterilized container after the juice is squeezed. The container disinfection process Soak in tap water with 0.6ppm of bleaching powder for 15 minutes; the capacity of the juice in the container should not exceed 80%, and carry out natural fermentation for 3 months under dark and room temperature conditions, until the alcohol concentration of the supernatant is about Stop the fermentation after reaching 2%, and get the supernatant fo...

Embodiment 2

[0053] 1. Preparation of fruit juice

[0054] (1), the manufacturing process of apple juice:

[0055] Choose apples that are more than seven ripe and wash them with a towel and toothbrush. Do not peel or scrape the stems, and keep the natural yeast for cleaning. After soaking in tap water for 12 minutes, pick up and drain the water, and put them in a sealed bucket to be squeezed. The raw juice is made of stainless steel. The grinder grinds the apples to a fineness of about 5 mm, and the crushed apples are squeezed with a stainless steel juicer, and put into a sterilized container after the juice is squeezed. The disinfection process of the container is as follows: Soak in tap water with 0.4ppm of bleaching powder for 25 minutes; the capacity of the juice in the container should not exceed 80%, and carry out natural fermentation for 5 months under dark and room temperature conditions, until the alcohol concentration of the supernatant is about 3 %, stop the fermentation and ta...

Embodiment 3

[0067] 1. Preparation of fruit juice

[0068] (1), the manufacturing process of apple juice:

[0069] Choose apples that are more than seven ripe and wash them with a towel and toothbrush. Do not peel or scrape the stems, and keep the natural yeast for cleaning. After soaking in tap water for 15 minutes, pick up and drain the water, and put them in a sealed bucket to be squeezed. The raw juice is made of stainless steel. The pulverizer crushes the apples until the fineness is about 7 mm, and the crushed apples are squeezed with a stainless steel juicer, and put into a sterilized container after the juice is squeezed. The disinfection process of the container is as follows: Soak in tap water with 0.3ppm of bleaching powder for 30 minutes; the capacity of the juice in the container is not more than 80%, and it is naturally fermented for 6 months under the condition of dark and room temperature, and the alcohol concentration of the supernatant is about 6 %, stop the fermentation...

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Abstract

The invention relates to a fruit wine produced by a plurality of fruits. The invention is a fruit wine mainly comprising the ingredients with following weight (share) dosing ratios: pineapple juice (5 to 25), greengage juice (5 to 25), apple juice (30 to 70) and honey (5 to 20); wherein, the alcohol concentration of the apple juice is between 2 percent and 6 percent, the alcohol concentration of the pineapple juice is between 10 percent and 15 percent and the alcohol concentration of the greengage juice is between 5 percent and 10 percent. The invention also provides the production method of the multi-fruit wine. The multi-fruit wine of the invention has rich nutrition composition, diversified taste and good heath care function; the multi-fruit wine of the invention has full-bodied fragrance, pure fragrant and sweet taste, harmonious wine, mellowness and harmony, long aftertaste, clear and transparent wine quality, and no apparent suspensions as well as sediments. The production method of the multi-fruit wine of the invention needs less process equipments, has low process cost and short process time, and can ensure the quality and the nutrition compositions of the original fruits.

Description

technical field [0001] The present invention relates to a kind of fruit wine, especially relates to a kind of fruit wine made from multiple fruits, and also relates to the preparation method of the multi-fruit wine. Background technique [0002] Liquor is a general term for various alcoholic beverages. According to the amount of alcohol content and different manufacturing methods, wine can be divided into three categories; beer: made from malt fermentation, usually containing 3% to 6% alcohol; Brewed wine: made from cereals or fruits fermented or matured by yeast, usually with an alcohol concentration of 12% to 14%, and additional alcohol is added to make it reach an alcohol concentration of 18% to 20%; distilled wine: It is made by brewing wine and then distilled and stored for maturity. It usually contains 40% to 50% alcohol concentration. Distilled wine has a relatively high alcohol content and often leads to addiction. The resulting alcohol abuse not only affects social ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 梁建国陈金玲梁艺
Owner 浙江台州京大生物科技有限公司
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