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Preparation method of jujube wine

A production method and technology of jujube wine, applied in the field of jujube wine production, can solve problems such as easy on the head, dry mouth, mixed taste and high content

Inactive Publication Date: 2012-09-26
杨中华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of this wine is complex. Due to the high content of methanol, acetaldehyde, and fusel oil, it is easy to get headache and dry mouth after drinking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Preparation of Jujube Puree Wine

[0033] a) cleaning

[0034] Select and soak the golden jujube, rinse, turn and stir with running water until there is no dirt on the surface of the jujube.

[0035] b) Steaming of jujube

[0036] Put the cleaned golden jujube into the interlayer heat preservation pot, add pure water at a ratio of jujube: pure water of 5:6, open the steam valve, keep the heat preservation pot at 85-100°C, cook for 30 minutes, then close the valve for heat preservation and aging 2 hours.

[0037] c) pulping

[0038] Put the steamed jujube and its juice into a single-pass beater at a weight ratio of 3:1 for peeling and denucleation to form a slurry.

[0039] d) Multi-strain fermentation

[0040] The slurries that form will be metered (500kg) according to requirement and be packed in the stainless steel insulated fermenter, pectinase is with the saccharomycetes of the amount of 0.8wt% with the amount of 1.4wt% of the amount of the golden jujube, Root...

Embodiment 2

[0048] Except that the amount of pectinase in step d) of embodiment 1 is replaced by 0.6wt% of the amount of jujube, the present embodiment is carried out with the same steps and parameters as in embodiment 1.

Embodiment 3

[0050] Except that the amount of pectinase in step d) of embodiment 1 is replaced by 1.2wt% of the amount of jujube, the present embodiment is carried out with the same steps and parameters as in embodiment 1.

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PUM

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Abstract

The invention relates to a preparation method of jujube wine, comprising the following steps: multi-strain fermentation, secondary distillation and / or jujube immersing in primary pulp wine. Jujube wine prepared by the method can have the nutrition of fruit wine and the style of white wine, can also have jujube flavor of prepared wine, and at the same time can reach mellow of wine quality and rich jujube flavor.

Description

technical field [0001] The invention relates to a production method of wine, in particular to a production method of jujube wine. Background technique [0002] The types of wine produced from jujube include: soaked mixed wine, fermented low-alcohol fruit wine and fermented distilled liquor. The main processes of their respective production are as follows: [0003] Preparation of wine: Soak the jujube with edible alcohol or high-grade liquor to extract its active ingredients, then add water to reduce the concentration and season with sugar and acid. The wine has a simple process, thin wine taste, sweet and greasy, and is generally not suitable for public drinking because of the addition of other Chinese herbal medicines and flavors and fragrances. [0004] Fermented low-alcohol fruit wine: By steaming and beating the jujube, using a single yeast as a starter for liquid fermentation, and then seasoning with sugar and acid. This wine has low alcohol content, thin and sour ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 杨中华杨进军
Owner 杨中华
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