Method for brewing emblic leafflower fruit wine
A technology of emblica wine and emblica, which is applied in the field of health products and food, can solve the problems of easy growth of bacteria, sour taste, slow fermentation, etc., and achieve the effect of easy absorption by the human body, refreshing taste and sweet aftertaste
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[0059] Example 1
[0060] The Phyllanthus emblica fruit is sorted manually and cleaned. Put 100Kg of Phyllanthus emblica into a coarse crusher to crush, then manually sort to remove the core, add 300kg of purified water, and put it into the fine crusher to get the remaining Ganzi puree. Add 30ppm sulphurous acid, 100ppm pectinase, let stand for 24 hours, put it into the squeezer, filter to obtain 300kg amla clarified juice, add sucrose to 15% sugar concentration, add citric acid to adjust the acidity to 4g / L, add amla fermentation stock 6L, temperature control 18℃, proper stirring, ferment for 7 days, remove the wine feet, pour the tank and continue fermentation for 7 days, after the post-fermentation, pour the tank, put it into the wine tank, control the temperature at 14℃, airtight, and age for 70 days, that is Get 280kg of emblane wine. Repack it.
Example Embodiment
[0061] Example 2
[0062] The Phyllanthus emblica fruit is sorted manually and cleaned. Put 100Kg of Phyllanthus emblica into a coarse crusher to crush, then manually sort to remove the core, add 400kg of purified water, and put it into the fine crusher to get the remaining Ganzi puree. Add 65ppm sulfurous acid, 300ppm pectinase, let it stand for 24 hours, put it into the squeezer, filter to obtain 380kg of amla clarified juice, add sucrose to 20% sugar concentration, add citric acid to adjust the acidity to 6g / L, add amla fermentation stock 10L, temperature controlled at 20℃, properly stirred, fermented for 10 days, remove the wine feet, and continue to ferment for 10 days. After the post-fermentation, pour the tank and put it in the wine tank, control the temperature at 10℃, airtight, and age for 100 days, that is Get 330kg of emblane wine. Repack it.
Example Embodiment
[0063] Example 3
[0064] The Phyllanthus emblica fruit is sorted manually and cleaned. Put 100Kg of Phyllanthus emblica into a coarse crusher to crush, then manually sort to remove the core, add 500kg of purified water, and put it into the fine crusher to obtain the remaining Ganzi puree. Add 100ppm sulphurous acid, 500ppm pectinase, let stand for 24 hours, put it into the squeezer, filter to obtain 460kg amla clarified juice, add sucrose to 25% sugar concentration, add citric acid to adjust the acidity to 8g / L, add amla fermentation stock 20L, control the temperature at 24℃, stir properly, ferment for 14 days, remove the wine feet, and continue to ferment for 14 days. After the post-fermentation, pour the tank and put it in the wine tank, control the temperature at 8℃, airtight, and age for 140 days. 400kg of emblane wine. Repack it.
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