Sea buckthorn fruit wine brewing method

A technology of seabuckthorn fruit wine and seabuckthorn juice, which is applied in wine brewing and food fields, can solve the problems of bitter taste, affecting quality, instability of seabuckthorn fruit wine, etc., and achieve the effect of bright color and soft taste

Inactive Publication Date: 2009-12-09
白青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some technical problems in the development and utilization of seabuckthorn. Seabuckthorn fruit wine is brewed with fresh seabuckthorn fruit or seabuckthorn juice. At present, wine brewing technology is mostly used. Because of the high acid content in seabuckthorn juice, acid reduction technology is often used in the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0010] Example 1

[0011] Manufacture sea buckthorn fruit wine with an alcohol content of 13 degrees, measure 100 kg of sea buckthorn juice that meets food standards, measure the total sugar concentration of sea buckthorn juice as a percentage by weight: 3.0%, add 40 kg of saturated glucose solution, prepare and add it to the sea buckthorn juice Medium, mix well;

[0012] 2) Mix 40 kg of the above saturated glucose solution with 100 kg of sea buckthorn juice, take 28 g of active dry yeast for brewing, and activate it;

[0013] 3) Disperse the activated active dry yeast evenly into the mixture of glucose solution and sea buckthorn juice, and start fermentation. Keep the fermenter at 18-28 degrees Celsius, protected from light, and sealed. Stir slowly every 3 days. Fermentation period is 21. ~28 days.

[0014] 4) After the fermentation, the product can be filled after clarification, filtration, aging, and qualified inspection to obtain the product.

Example Embodiment

[0015] Example 2

[0016] Manufacture sea buckthorn fruit wine with an alcohol content of 15 degrees. Measure 100 kg of sea buckthorn juice that meets food standards. The total sugar concentration of sea buckthorn juice is measured as a percentage by weight: 2.0%. The amount of saturated glucose solution added is 52 kg, which is prepared and added to the sea buckthorn juice. Medium, mix well.

[0017] 2) Mix 52 kg of the above saturated glucose solution with 100 kg of sea buckthorn juice, take 29.6 g of active dry yeast for brewing, and activate it;

[0018] 3) Disperse the activated active dry yeast evenly into the mixture of glucose solution and sea buckthorn juice, and start fermentation. Keep the fermenter at 18-28 degrees Celsius, protected from light, and sealed. Stir slowly every 3 days. Fermentation period is 21. ~28 days.

[0019] 4) After the fermentation, the product can be filled after clarification, filtration, aging, and qualified inspection to obtain the product.

Example Embodiment

[0020] Example 3

[0021] Manufacture sea buckthorn fruit wine with an alcohol content of 18 degrees. Measure 100 kg of sea buckthorn juice that meets food standards. The total sugar concentration of sea buckthorn juice is measured as a percentage by weight: 5.0%. The amount of saturated glucose solution added is 52.5 kg, prepared and added to sea buckthorn In the juice, mix well.

[0022] 2) Mix 52.5 kg of the above saturated glucose solution with 100 kg of sea buckthorn juice, take 48.75 g of active dry yeast for brewing, and activate it;

[0023] 3) Evenly disperse the activated active dry yeast into the mixture of glucose solution and sea buckthorn juice, and start fermentation. Keep the fermenter at 18-28 degrees Celsius, avoid light and seal, and slowly stir once every 3 days. The fermentation period is 21. ~28 days.

[0024] 4) After the fermentation, the product can be filled after clarification, filtration, aging, and qualified inspection to obtain the product.

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PUM

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Abstract

The invention relates to a sea buckthorn fruit wine brewing method, belonging to the field of food and wine brewing. The invention is characterized in that: sea buckthorn juice L is taken to measure the total sugar concentration N, then according to the desired alcoholic strength V, the amount of saturated glucose solution is calculated, and the glucose solution is added into the sea buckthorn juice. The brewing method is that the preparation formula is as follows: X=(V-N)*L*(4.0-4.5); wherein, X is used to represent the saturated glucose solution; the temperature is room temperature; the solution temperature is 25-35 degrees; the measurement units of X and L are the same; V is the alcoholic strength of the desired sea buckthorn juice and V is not less than 13 and not more than 18; N is the total sugar concentration of sea buckthorn juice; L is used to represent the sea buckthorn juice. The saturated glucose solution X is mixed with the sea buckthorn juice L; AADY is taken to add; then the processes of activation and fermentation are carried out and the fermentation period is 21-28d. The alcoholic strength of the invention is controlled within 13-18%(V/V); the invention is golden yellow to brownish red with light texture, and has special sea buckthorn wine perfume, soft mouth feel, rich afteraste, and sweet and rondeur taste.

Description

1. Technical field [0001] The invention relates to a brewing method of seabuckthorn fruit wine, which belongs to the field of food and wine brewing. 2. Background technology [0002] Seabuckthorn is an important sand-protecting plant in my country, and has extremely high nutritional and economic value. However, there are some technical problems in the development and utilization of seabuckthorn. Seabuckthorn fruit wine is brewed with fresh seabuckthorn fruit or seabuckthorn juice. At present, wine brewing technology is mostly used. Because of the high acid content in seabuckthorn juice, acid reduction technology is often used in the process. Potassium carbonate, potassium bicarbonate, calcium carbonate, potassium tartrate and other chemical substances are used to reduce the acidity. The seabuckthorn fruit wine after acid reduction is unstable, and the taste is bitter, astringent and sour, which affects the quality and affects the production and sales of seabuckthorn fruit wi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 白青
Owner 白青
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