Brewing process of red raspberry health wine and uses thereof

A technology of red raspberry and mangrove, which is applied in the brewing of low-sugar small berry fruit wine and high-acid field, can solve the problems of insufficiently maintaining the nutrients and biological functions of red raspberry, and achieve rich taste, rich and mellow taste, and rich fermentation. The effect of wine aroma

Inactive Publication Date: 2008-10-15
SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention patent of the prior art CN03134577.8 "A Production Method of Red Raspberry Dry Wine" adopts a single-bacteria fermentation process of adding RC212 active dry yeast at one time, and at the same time, the acid adjustment is to use D380 ion exchange resin to reduce acid after fermentation method, as a result, the fermented fruit cannot fully maintain the unique nutritional components and biological functions of the red raspberry fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Red raspberry sorting, fruit crushing and enzymatic hydrolysis: select red raspberry fruit with good maturity, high sugar content, no insects, and no rot, rinse with clean water; then crush the fruit, and add fruit juice during the crushing process to produce Natural temperature treatment with pectinase and cellulase;

[0022] Adjust the acidity and adjust the ingredients: add 200g / L white granulated sugar to the fruit juice to make the sugar content of the adjusted fruit juice reach 22°Bx Baume degree, add 60ml / L potassium tartrate with a concentration of 0.5mol / L, add SO 2 make where SO 2 The content is 30mg / L; the pH of the juice is adjusted to 3.3 before fermentation, and the acidity of the juice is adjusted to 8g / L by dilution method.

[0023] Main fermentation (pre-fermentation): Add 250g / ton of activated Saccharomyces cerevisiae into the fruit juice, mix well and carry out pre-fermentation at 28°C for 5-6 days until the sugar content in the fermented liquor reac...

Embodiment 2

[0036] The difference from Example 1 is:

[0037] Adjust the acidity and adjust the ingredients: add 250g / L white granulated sugar to the fruit juice to make the sugar content of the adjusted fruit juice reach 28°Bx Baume, add 65ml / L of potassium tartrate with a concentration of 0.5mol / L, add SO 2 make where SO 2 The content is 50mg / L; the pH of the juice before fermentation is adjusted to 2.9, and the acidity of the juice is adjusted to 6g / L by the dilution method.

[0038] Main fermentation (pre-fermentation): add activated 100g / ton of Saccharomyces cerevisiae to the fruit juice, mix well and carry out pre-fermentation at 25°C for 6-7 days. The content of sugar in the liquid reaches 10-12g / L, and the alcohol content reaches 8-9%. After the pre-fermentation is completed, reverse pouring and solid-liquid separation are carried out.

[0039] Post-fermentation: add 150 g / ton of activated Hansenula anomormoesters to the fruit juice after solid-liquid separation, and leave it at...

Embodiment 3

[0049] The difference from Example 1 is:

[0050] Adjust the acidity and adjust the ingredients: add 300g / L white granulated sugar to the fruit juice to make the sugar content of the adjusted fruit juice reach 35°Bx Baume degree, add 62ml / L potassium tartrate with a concentration of 0.5mol / L, add SO 2 make where SO 2 The content is 35mg / L; the pH of the juice is adjusted to 3.0 before fermentation, and the acidity of the juice is adjusted to 7g / L by dilution method.

[0051] Main fermentation (pre-fermentation): Add 150g / ton of activated Saccharomyces cerevisiae into the fruit juice, mix well and carry out pre-fermentation at 26°C for 6-7 days, after the pre-fermentation is completed, carry out reverse pouring and solid-liquid separation; until the fermented wine The content of sugar in the liquid reaches 10-12g / L, and the alcohol content reaches 10-14%. After the pre-fermentation is completed, reverse pouring and solid-liquid separation are carried out.

[0052] Post-fermen...

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PUM

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Abstract

The invention relates to a method for brewing high-acid low-sugar small berry fruit wine, in particular to a method for brewing raspberry wine using raspberry as a fermenting material and an application for carrying out the same. The method comprises the following steps of: crushing rinsed raspberry fruits which are free of insects and unrotten, adding pectinase and cellulose during crushing to perform zymohydrolysis, and adding white granulated sugar; performing primary acidity regulation by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation, and performing back flow and solid-liquid separation after the primary fermentation; adding active aster flavor yeast into the fruit juice which is performed with the solid-liquid separation to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally, performing the solid-liquid separation to receive filtrate, namely raspberry brut, and receiving the raspberry wine which is the aged brut. The method uses two yeasts with different fermentation functions for brewing to acquire the raspberry fruit wine with soft taste and full-bodied ester flavor, and maintains special flavor peculiar to the raspberry fruits, nutrient contents in the raspberry, oxidation resistance and other biological functions.

Description

technical field [0001] The invention relates to a brewing method of high-acid, low-sugar small berry fruit wine, in particular to a brewing method of red raspberry wine using red raspberry berries as fermentation raw materials and its application. Background technique [0002] Raspberry (Rubus idaeus) belongs to the perennial small shrub of Rubus in the family Rosaceae, commonly known as tray, raspberry, etc. in the northeast region. The fruit is an aggregate fruit, and it is a red fruit when ripe. Its ripe fruit is soft and juicy, pleasant in color and unique in flavor. Raspberry berries are rich in sugar, organic acids, vitamin C, vitamin E, vitamin P, vitamin B9 and hematopoietic compounds, and become a medicinal food that is beneficial to disease prevention and treatment. Raspberry fruits contain a large amount of tanned acid (content Up to 1.5-2.0mg / 100g fresh fruit) and a large number of natural plant SOD (superoxide dismutase), raspberry ketone, salicylic acid (natur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张惠文张成刚李旭苏振成吕英杰
Owner SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI
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