Technique for brewing fruit wine

A technology of fruit wine brewing and technology, applied in the field of tropical fruit wine brewing technology, can solve the problems affecting the taste and appearance of tropical and subtropical fruit processed products, affecting the quality, flavor and nutrition of fruit wine, weakening the competitiveness of products, etc., to achieve bright color of wine body , the color is pleasing to the eye, the effect of stable quality

Inactive Publication Date: 2008-12-31
蔡锦波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Severe browning occurs when the fruit is squeezed in the traditional production process, which affects the flavor of the juice. At the same time, harmful substances produced by the browning are brought into the fruit wine, which in turn affects the quality, flavor and nutrition of the fruit wine.
In particular, the oxidative browning of products during the shelf life has seriously affected the taste and appearance of tropical and subtropical fruit processed products, weakening the competitiveness of products in the international market, and has become a bottleneck in fruit wine (juice) processing

Method used

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  • Technique for brewing fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 100kg of fresh and ripe loquat fruit, rinse with clean water, check and remove rotten fruit, soak in clean water and 0.5% salt water for 30 minutes, blanch for 5 seconds at a temperature of 85°C, remove the core, and carry out in a tissue masher. Mashing treatment, filtering the mashed juice, observing the blanching treatment results, taking the juice with the best effect and putting it into the fermenter respectively, and adding high-temperature-resistant yeast (wine yeast Szccharomyces ellipsoideus) to ferment at 32 ° C, time For 10 days, the fermented juice with a alcohol content of 5-15 degrees was obtained; after the fermented juice was filtered, 0.01% liquid SO2 was added to the supernatant fermented juice 2 , and adding 0.05% of the total weight of the fruit juice to carry out aging treatment of hydrophilic sucrose fatty acid esters; blending the aged and aging wine base, adding honey accounting for 3% of the total weight of the juice, freezing treatment, and...

Embodiment 2

[0016] Get 100kg of fresh ripe loquat fruit, rinse with clear water, check and remove rotten fruit, soak in clear water and 0.5% salt water for 30 minutes respectively, be 92 ℃ in temperature, blanch in medium for 5 seconds, remove the core, all the other steps are the same as embodiment 1 .

Embodiment 3

[0018] Get 100kg of fresh ripe loquat fruit, rinse with clear water, check and remove the rotten fruit, soak in clear water and 0.5% salt water for 30 minutes respectively, be 95 ℃ in temperature, blanch in medium for 5 seconds, remove the core, all the other steps are the same as embodiment 1

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PUM

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Abstract

The invention relates to a fruit wine brewing technique of tropical fruit, which comprises steps of: a. pre-processing: including coarsely cutting the fruit and soaking the fruit in salt water, blanching treatment, and immediate cooling after the blanching; b. extraction of juice: including squeezing juice of the coarsely cut fruit treated by blanching; c. fermentation: comprising fermenting the fruit juice and obtaining the fermented juice with the alcoholic strength at between 6 and 13 degrees; and d. aging: including filtering the fermented fruit juice and adding liquid SO2 thereto for aging. The fruit wine treated by the technique of the invention has advantages of gaily colored wine body, improved taste, stable quality of finished wine, good-looking color, stable and unchanged color after long-term storage and mellow taste.

Description

[0001] Field [0002] The invention belongs to a fruit processing technology, in particular to a technology for brewing fruit wine from tropical fruits. technical background [0003] Deep processing of fruit to make fruit wine is beneficial to the utilization of fruit. The fruit wine made of fruit is rich in nutrition and has a good color, fragrance and taste, and is a kind of wine that the masses like. Severe browning occurs when fruit juice is squeezed by traditional production technology, which affects the flavor of fruit juice. At the same time, harmful substances produced by browning are brought into fruit wine, which in turn affects the quality, flavor and nutrition of fruit wine. In particular, the oxidative browning problem of products during the shelf life has seriously affected the taste and appearance of tropical and subtropical fruit processed products, weakened the competitiveness of products in the international market, and has become a bottleneck in fruit wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 蔡锦波陈敏
Owner 蔡锦波
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