Method for preparing fermentation wine by super-high pressure technology

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 isdone 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...

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