Method for preparing fermentation wine by super-high pressure technology

An ultra-high pressure technology and fruit wine technology, applied in the preparation of alcoholic beverages, can solve problems such as adverse effects on the final quality of fruit wine, loss of heat-sensitive substances, etc., and achieve the effects of shortening the production cycle, preserving integrity and safety, and saving costs.

Active Publication Date: 2008-05-21
山东康来农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some people have studied the use of heat treatment to process fermentation raw materials, but this will cause loss of heat-sensitive substances in the raw materials, especially some important nutrients, and have a serious adverse effect on the final quality of fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] Example 1: Utilize ultra-high pressure technology to ferment sulfur-free mulberry fruit wine:

[0021] Select purple-red, high-maturity, high-sugar-content, and special-aroma mulberries, remove debris and moldy, rotten fruits, wash them with water that meets hygienic standards, fully crush them with a juicer, beat them, and press 0.2mL Add Novozymes liquid pectinase / kg, enzymatically hydrolyze at 45°C for 1h and centrifuge at a speed of 5000rpm for 30min, get clarified juice, and adjust the soluble solids of mulberry juice to 20% or so. 300MPa, 10min high-pressure treatment, add 0.5g / L Angel Wine Yeast, ferment for 7 days at 20°C, separate the wine liquid from the lees, and post-ferment the wine liquid in the wine storage container below 15°C until the residual sugar drops to 0.1 %the following. The clarified original wine is sterilized under high pressure at 300MPa for 20 minutes, which can eliminate the smell of raw wine at the same time, make its aroma soft and acc...

example 2

[0022] Example 2: Utilize ultra-high pressure technology to ferment sulfur-free bayberry fruit wine:

[0023] Select fresh, highly mature, and undamaged bayberry, remove sundries and rotten fruit, wash it with water that meets hygienic standards, and after removing the core, use a juicer to fully crush it, beat it, and add Novi at 0.1mL / kg Xinliu pectinase, enzymolysis at 45° C. for 1 hour and centrifugation at 3000 rpm for 15 minutes to get clarified juice, and adjust the soluble solid content of bayberry juice to about 20 percent with syrup (concentration: 65 percent). 100MPa, 60min high-pressure treatment, add 0.3g / L Angel wine yeast, ferment for 7 days at 20°C, separate the liquor from the lees, and post-ferment the liquor in the wine storage container below 15°C until the residual sugar drops to 0.1 %the following. The clarified original wine is sterilized under high pressure at 200MPa for 60 minutes, which can eliminate the smell of raw wine at the same time, make its a...

example 3

[0024] Example 3: Fermentation of sulfur-free strawberry wine using ultra-high pressure technology:

[0025]Select fresh, highly ripe, undamaged strawberries, remove sundries and rotten fruits, wash them with water that meets hygienic standards, fully crush them with a juicer, beat them, and add Novozymes liquid fruit at a rate of 0.45mL / kg Glue enzyme, after enzymolysis at 50°C for 1h, centrifuge at a speed of 5000rpm for 20min, take clarified juice, adjust the soluble solids of strawberry juice to about 20% with honey (concentration of fructose and glucose is 60%), adjust the pH value with malic acid to 3.5. After 1000MPa, 3min high-pressure treatment, add 0.3g / L Angel wine yeast, ferment for 7 days at 20°C, separate the wine liquid from the lees, and post-ferment the wine liquid in the wine storage container below 15°C until the residual sugar drops to 0.1% or less. The clarified original wine is sterilized under high pressure at 500MPa for 30 minutes, which can eliminate...

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PUM

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Abstract

The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g/L to 0.5g/L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g/L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.

Description

technical field [0001] The invention belongs to the deep processing technology of fruit and vegetable products, and in particular relates to a method for preparing fermented fruit wine by using ultra-high pressure technology without adding sulfur dioxide. Background technique [0002] In recent years, the output of fruit in our country is large, according to statistics, there are nearly 100 million tons per year, but about 20% to 30% cannot be digested in time, causing great waste. Along with consumer's demand and the development of science and technology, utilize it to ferment the research and production of fruit wine and have had great progress. [0003] However, most of the research and production of fruit wine refer to the technology of wine, stick to the traditional fermentation method, use SO 2 to process fermented raw materials. SO 2 As a fungicide, it kills or inhibits the growth of unwanted bacteria and yeast, inhibits the activity of phenoloxidase, and has certa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 马永昆周日兴叶华
Owner 山东康来农业科技发展有限公司
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