Persimmon fumet wine and production method thereof

A production method and technology of original juice wine, applied in the field of persimmon original juice wine and its production, can solve problems such as poor taste and color, heavy astringency, and influence, and achieve rich variety of colors, long aftertaste, and high nutritional value Effect

Inactive Publication Date: 2010-12-08
周文兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the heavy astringency of persimmon, which is rich in tannin and protein, it affects the elimination of astringency and the clarification of wine in persimmon wine making, making the wine taste and color poor;

Method used

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  • Persimmon fumet wine and production method thereof
  • Persimmon fumet wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] figure 1 It is a flow chart of persimmon original juice wine and a production method thereof. Including the following steps:

[0025] Raw material selection and cleaning: the raw material selection is ripe, the fruit is plump, and there is no mildew and rotten fresh persimmon fruit, rinsed with running water;

[0026] Deastringency: Soak persimmon fruit in quicklime and salt water for 2 days;

[0027] Crushing and beating: use a beater to crush and beat the persimmons;

[0028] Squeeze the juice: extract the fruit juice that has been crushed and beaten with a press machine, and add 0.07% ascorbic acid in the squeezed juice;

[0029] Sterilization and enzymatic hydrolysis: heat the squeezed juice to 80°C, keep it warm for 15 minutes, cool the juice to 50-60°C with a thin plate cooler, add pectinase in a proportion of 2 / 10,000 of the weight of the juice and stir evenly. Hold for 2 hours for enzymatic hydrolysis;

[0030] Component adjustment: analyze the fruit juice,...

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Abstract

The invention relates to persimmon fumet wine and a production method thereof. The produced persimmon fumet wine has clear and transparent color and mellow bouquet, is golden yellow and has persimmon fragrance and bouquet. The production method of the persimmon fumet wine comprises the following steps of: selecting raw materials, cleaning, carrying out deastringency, crushing and pulping, juicing, sterilizing and carrying out enzymolysis, regulating components, cooling, carrying out principal fermentation, performing after fermentation, clarifying, freezing, ageing, preparing and the like.

Description

[0001] 【Technology field】 [0002] The invention relates to persimmon juice wine and a production method thereof. 【Background technique】 [0003] Persimmon has been cultivated in my country for more than three thousand years and is widely distributed throughout the country. The main production areas are in five provinces including Shandong, Hebei, Henan, Shanxi and Shaanxi. Persimmon is rich in nutrition, and it has the highest content of multivitamin A among all fruits; persimmon has high nutritional value, containing a lot of carotene, vitamin C, glucose, fructose, calcium, phosphorus, iron and other minerals, and enjoys the title of "the holy fruit in fruit". product" reputation. However, due to its own characteristics, deep processing and utilization are seldom used. Except for fresh sales, most of them are marketed as persimmons and persimmon slices. Due to the heavy astringency of persimmon, which is rich in tannin and protein, it affects the elimination of astringenc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 周文兴
Owner 周文兴
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