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Brewing method for a fruit wine

A fruit wine and fruit technology, applied in the field of brewing technology, can solve the problems of restricting the development of fruit wine brewing industry, long fermentation time, poor stability, etc., and achieve the effect of maintaining the original taste of fruit wine, short time and good stability.

Inactive Publication Date: 2008-12-03
海南省工业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because most of the existing tropical fruit wine brewing techniques have too long fermentation time, the original taste is not correct, the stability is not good, and the shelf life is shorter, thereby restricting the development of fruit wine brewing industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for brewing fruit wine: its raw material ratio is calculated by weight percentage: 71% of fruit juice, 21% of white sugar, 6% of expanded culture solution of yeast strains and 2% of expanded culture solution of lactic acid bacteria; its production is according to the following process Process production:

[0025] ① Squeeze and filter the emblica fruit and add sulfur dioxide (SO 2 ) to a concentration of 100 mg / kg;

[0026] ② Juice clarification treatment: add 0.1% pulp mixed enzyme at 16°C-20°C, stir and let it stand for 10-12 hours to separate the juice residue to obtain clarified juice;

[0027] ③Pre-fermentation: Adjust the total sugar content in the clarified fruit juice to 20-25%, and the acidity to 4-6g / L, add about 6% yeast strain expansion culture medium and 2% lactic acid bacteria strain expansion culture medium, at 12°C-16 Under the condition of ℃ open fermentation to below 1% of residual sugar, replace the fermenter and remove the wine legs;

[00...

Embodiment 2

[0034] A kind of brewing method of fruit wine: its raw material ratio is counted as: 80% of fruit juice, 13% of white sugar, 5% of expanded culture solution of yeast strain and 2% of expanded culture solution of lactic acid bacteria; its production is according to the following process Process production:

[0035] ① Squeeze the carambola juice and add sulfur dioxide (SO 2 ) to a concentration of 150 mg / kg;

[0036] ② Juice clarification treatment: add 0.3% pulp mixed enzyme at 16°C-20°C, stir and let it stand for 10-12 hours to separate the juice residue to obtain clarified juice;

[0037] ③Pre-fermentation: Adjust the total sugar content in the clarified fruit juice to 20-25%, and the acidity to 4-6g / L, add about 5% yeast strain expansion culture medium and 2% lactic acid bacteria strain expansion culture medium, at 12°C-16 Under the condition of ℃ open fermentation to below 1% of residual sugar, replace the fermenter and remove the wine legs;

[0038] ④ Post-fermentation:...

Embodiment 3

[0044] A method for brewing fruit wine: the ratio of raw materials is calculated by weight percentage: 85% of fruit juice, 10% of white sugar, 4% of expanded culture solution of yeast strains and 1% of expanded culture solution of lactic acid bacteria; its production is as follows Process production:

[0045] ①Squeeze and filter the dragon fruit juice, add coconut water of the same weight, and then add sulfur dioxide (SO 2 ) to a concentration of 150 mg / kg;

[0046] ② Juice clarification treatment: add 0.05% pulp mixed enzyme at 16°C-20°C, stir and let it stand for 10-12 hours to separate the juice residue to obtain clarified juice;

[0047] ③Pre-fermentation: Adjust the total sugar content in the clarified fruit juice to 20-25%, and the acidity to 4-6g / L, add about 4% yeast strain expansion culture medium and 1% lactic acid bacteria strain expansion culture medium, at 12°C-16 Under the condition of ℃ open fermentation to below 1% of residual sugar, replace the fermenter and...

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Abstract

The invention discloses a method for brewing a fruit wine. The raw materials of the fruit wine comprise the following components by weight percentage: 71wt%-86wt% of fruit crude juice, 9wt%-21wt% of white sand sugar, 4wt%-6wt% of yeast strain amplification culture solution and 1wt%-2wt% of lactobacillus strain amplification culture solution. The technological process of the method comprises the steps as follows: (1) juicing fruits, filtering and adding sulfur dioxide (SO2); (2) clarifying the fruit juice; (3) carrying out the primary fermentation; (4) carrying out the secondary fermentation; (5) clarifying the crude wine; (6) blending; (7) carrying out the cold treatment; and (8) sterilizing and canning. The method has the advantages that the strain amplification culture solution is subjected to the primary fermentation and the secondary fermentation, therefore, the fermentation speed is high, the fermentation time is short, and the fruit wine has good original taste and good stability; and the bentonite-loaded chitosan is adopted to carry out the clarifying treatment and a diatomite filter is used for filtering, thereby the fruit wine has pure original taste; and the 6-second flash sterilization at the high temperature of 105 DEG C is carried out to prolong the shelf life of the fruit wine.

Description

technical field [0001] The invention relates to a brewing process, in particular to a method for brewing fruit wine. Background technique [0002] At present, fruit wine is mainly brewed from various fruits. As a type of drink in alcoholic beverages, fruit wine has low alcohol content, high nutritional content, and is helpful for beauty, so it is very popular among consumers. There are many varieties of fruit wine, and the brewing process is complicated and diverse. But because most of the existing tropical fruit wine brewing techniques have too long fermentation time, the original taste is not correct, the stability is not good, and the shelf life is shorter, thereby restricting the development of the fruit wine brewing industry. Contents of the invention [0003] The present invention is just a kind of brewing method of fruit wine designed in order to solve the problems of the technologies described above. [0004] The technical solution adopted by the present inventio...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王天陆李俊侃
Owner 海南省工业研究所
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