Method for producing acerbity-removing persimmon wine

A production method and technology of persimmon wine, applied in the field of processing technology of non-astringent persimmon wine, can solve the problems of affecting juice yield and microbial fermentation, adverse effects of abiotic stability of finished products, and affecting clarity of fermented wine, etc., to achieve wine Full body, shortened production cycle, pure and thick taste

Active Publication Date: 2008-07-09
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is directly used for fermentation, it will not only affect the juice yield and microbial fermentation, but also bring difficulties to the clarification of fruit wine, affect the clarity of fermented wine, and have an adverse effect on the abiotic stability of the finished product
[0005] Due to the biological characteristics of persimmon itself, the fermented wine obtained by conventional methods often has a strong astringent taste, the wine is too turbid, the fermentation period is long and the color of persimmon wine is too dark. Therefore, there is no related persimmon wine on the market. product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: select eighty-nine mature fresh persimmons 100kg, clean the persimmon epidermis pollutants with clear water or a solution that adds 0.2g potassium permanganate per kilogram of clear water, drain after cleaning, remove the fruit stalk and flower disc, and fresh fruit is broken, Add 20g vitamin C and 20g citric acid for color protection. Then the pulp was heated to 45°C, 20g of pectinase was added, and the enzyme was hydrolyzed at 50°C for 90 minutes; persimmon juice was obtained by filtration. Add 30g of gelatin to the persimmon juice, let it stand for 30min, clarify, and filter; use citric acid to adjust the pH value to about 3.5, add sucrose to make the sugar content per kilogram of juice 200g, add 68.5g of activated Danbaoli to the persimmon juice Saccharomyces high-activity dry yeast (based on the mass of dry yeast powder, produced by Guangdong Danbaoli Yeast Co., Ltd.). 1:100g / ml, then add white granulated sugar according to 4% of the water weight, st...

Embodiment 2

[0036] Embodiment 2: select eighty-nine mature fresh persimmons 100kg, clean the persimmon epidermis pollutants with clear water or a solution of adding 0.4g potassium permanganate per kilogram of clear water, drain after cleaning, remove the fruit stalk and flower disc, and fresh fruit is broken, Add 24g vitamin C and 24g citric acid for color protection. Then the pulp was heated to 50°C, 22g of pectinase was added, and the enzyme was hydrolyzed at 55°C for 95 minutes; persimmon juice was obtained by filtration. Add 38g of gelatin to the persimmon juice, let it stand for 35min, clarify, and filter; use citric acid to adjust the pH value to about 4.0, add sucrose to make the sugar content per kilogram of juice 220g, add 72.2g of activated Danbaoli to the persimmon juice Saccharomyces high-activity dry yeast (based on the mass of dry yeast powder, produced by Guangdong Danbaoli Yeast Co., Ltd.). 1:100, g / ml, then add white sugar according to 4% of the water weight, stir evenly...

Embodiment 3

[0037]Embodiment 3: select eighty-nine mature fresh persimmons 100kg, clean the persimmon epidermis pollutants with clear water or a solution of adding 0.5g potassium permanganate per kilogram of clear water, drain after cleaning, remove the fruit stalk and flower disc, and fresh fruit is broken, Add 28.5g vitamin C and 28.5g citric acid for color protection. Then heat the pulp to 55°C, add 24g of pectinase, and enzymolyze it at 60°C for 100 minutes; filter to get the persimmon juice. Add 60g of gelatin to the persimmon juice, let it stand for 40min, clarify, and filter; use citric acid to adjust the pH value to about 4.5, add sucrose to make the sugar content per kilogram of juice 240g, add 76g of activated Danbaoli wine to the persimmon juice High active dry yeast (based on the mass of dry yeast powder, produced by Guangdong Danbaoli Yeast Co., Ltd.), after activation, it means that Danbaoli Saccharomyces high active dry yeast is first rehydrated with warm water at 35°C for ...

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PUM

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Abstract

The invention discloses a production method for persimmon wine to remove acerbity, which comprises the following procedures: (1) selecting fruits, cleaning and beating; (2) protecting the color; (3) enzymolysising; (4) removing acerbity and clarifying; (5) adjusting ingredient; (6) fermenting; (7) ageing; (8) filtering, filling in bottles and sterilizing; (9) stocking, wherein removing acerbity and clarifying is completed via charging 0.3-0.6g gelatin into one kilogram persimmon juice, standing for 30-40 minutes, clarifying and filtering. The invention protects the color of persimmon juice and reduces oxidation by adding ascorbic acid and citrate, applies gelatin to remove acerbity and clarify, which can effectively remove acerbity and suspended granules in persimmon juice and enable persimmon wine without acerbity and to be easily clarified,) and employs brewing dry yeast to ferment at higher temperature, which has short ferment period. The persimmon wine is clear, transparent, lucidus and free of sediment, which has typical style, good taste, pure flavour, coordinated alcohol and acerbity, full wine body, tasty, good aftertaste, no objectionable odour, fresh persimmon flavour and wine flavour.

Description

technical field [0001] The present invention relates to the production of fruit wine, in particular to the processing technology of non-astringent persimmon wine brewed by using persimmons as raw materials. The persimmon wine produced by the process is light yellow or golden in color, clear and transparent, shiny and has outstanding wine aroma. Short fermentation period, no astringency, good taste. Background technique [0002] Persimmon is a characteristic traditional bulk fruit in my country. It is juicy and sweet, with a sugar content as high as 20%-22%. It is not only bright in color and sweet in taste, but also rich in nutrition and has medicinal value. According to the theory of traditional Chinese medicine, persimmon can "whet the appetite, eliminate phlegm, relieve cough, moisten the heart and lungs, and clear the stomach". According to a study published in the American Chemical Society's Journal of Agricultural and Food Chemistry, persimmons are more heart-healthy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 白卫东刘晓艳赵文红
Owner ZHONGKAI UNIV OF AGRI & ENG
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