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Banana-aroma-type wine and production method thereof

A production method and wine technology, applied in the field of wine brewing technology, can solve problems such as single brewing flavor

Inactive Publication Date: 2010-05-26
袁森林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problem of relatively single flavor in existing wine brewing, and in order to effectively combine the effects of wine and bananas, the invention provides a banana-flavored wine and a production method thereof

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0019] Select 1000 kg of red grapes that meet the technical requirements, add 50 kg of peeled bananas after destemming and crush them together and send them into the fermenter. The amount of grapes entering is about 4 / 5 of the volume. Utilize the fermenting temperature of the wild yeast on the pericarp to be controlled at 25 ℃. Also cycle daily to keep the peel soaked in the juice and prevent "caps" from forming. After the fermentation is completed (detecting fermentable sugars or combining with mouthfeel tasting), the original wine should be separated in time. After the original wine is separated, the container should not be too full, so as to facilitate the post-fermentation of the original wine. After post-fermentation is complete, membrane filtration is performed to remove most of the yeast. When the original wine is clarified, the barrel is changed again. In the future, the original wine can be blended and matched according to the requirements of the final product, so ...

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PUM

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Abstract

The invention discloses a banana-aroma-type wine and a production method thereof. The wine of the invention is produced by means of fermentation by adding fresh banana accounting for 5% of the volume of all raw materials in the fermentation process of the previous technology. The invention features simple preparation method and easy operation, the product wine enjoys banana aroma, thus enriching flavor of wine; in addition, active ingredients in both wine and banana are integrated into the product wine, as a result, long-term drinking of such a wine can benefit the health of people.

Description

technical field [0001] The invention belongs to the field of wine brewing technology, and in particular relates to a banana-flavored wine and a production method thereof. Background technique [0002] At present, the known wine production process selects red grapes that meet the process requirements, destems and crushes them and sends them into the fermentation container, the amount of grapes entering is about 4 / 5 of the volume. At this time, pectinase can be added, and the wild yeast fermentation temperature on the fruit peel can be controlled at 25°C, not exceeding 30°C. Circulate daily or take other methods to keep the peels soaked in juice and prevent "caps" from forming. After the fermentation is completed (detecting fermentable sugars or combining with mouthfeel tasting), the original wine should be separated in time. After the original wine is separated, the container should not be too full, so as to facilitate the post-fermentation of the original wine. After the ...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 袁森林
Owner 袁森林
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