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Method for preparing pineapple wine

A technology of pineapple pulp and pineapple, which is applied in the field of preparing pineapple fruit wine, can solve the problems of loss of original fruit aroma of fruit wine, and achieve the effects of solving the difficulty of maintaining aroma, enhancing flavor, and enhancing aroma

Active Publication Date: 2010-12-08
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the pineapple fruit has a strong aroma, the original fruit aroma of the fruit wine brewed with pineapple juice alone is relatively large

Method used

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  • Method for preparing pineapple wine
  • Method for preparing pineapple wine

Examples

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Effect test

preparation example Construction

[0028] Preparation of yeast culture: mix 1g of yeast with 10ml of 5% (mass percentage) white sugar aqueous solution, activate it at 38℃, 39℃ or 40℃ for 30 minutes, gently every 10 minutes Stir once to obtain a yeast culture.

[0029] The pineapple juice used in the examples is prepared according to the following method: the pineapple fruit is washed and peeled, crushed and then squeezed to obtain the pineapple juice;

[0030] The pineapple pulp used in the examples is the remaining part after the pineapple is peeled and cored. The specific preparation method is as follows: Fresh pineapple fruit is peeled and cored, and then cut into a size of 2×2×2mmm~8× Ding shape of 8×8mm.

[0031] The concept of sugar content: the mass percentage of soluble solids.

Embodiment 1

[0032] Example 1. Fermentation of pineapple juice and pineapple pulp to prepare fruit wine

[0033] test group:

[0034] 1. Juice treatment: mix 990g of pineapple juice with 10g of 2×2×2mm diced pineapple (pineapple juice and diced pineapple are used as raw materials), then add sodium sulfite (50mg sodium sulfite:1kg raw material), and adjust the sugar content to 22°Brix (The adjustment method is: first use a handheld refractometer to detect the sugar content of the juice, then add white sugar to it and dissolve it until the juice sugar content reaches 22°Brix).

[0035] 2. Fermentation: insert EC1118 yeast culture into the mixture of step 1, so that the mass ratio of yeast culture and raw materials is 5g yeast culture: 1000g raw materials, and then perform main fermentation and post-fermentation; All of the substances are recorded as fermentation products. The yeast culture was activated at 38°C for 30 minutes.

[0036] Main fermentation: the temperature is 15°C, and the time is 10...

Embodiment 2

[0050] Example 2: Fermentation of pineapple juice and pineapple pulp to prepare fruit wine

[0051] test group:

[0052] 1. Juice treatment: Mix 850g of pineapple juice with 150g of 5×5×5mmmm diced pineapple (pineapple juice and diced pineapple are used as raw materials), then add sodium metabisulfite (the ratio is 200mg sodium metabisulfite:1kg raw material), and adjust the sugar content To 24°Brix (method is the same as described in Example 1).

[0053] 2. Fermentation: Add D254 yeast culture to the mixture in step 1, so that the mass ratio of yeast culture and raw materials is 60g yeast culture: 1000g raw materials, and then perform main fermentation and post-fermentation; All of the substances are recorded as fermentation products. The yeast culture was activated at 39°C for 30 minutes.

[0054] The main fermentation temperature is 20°C and the time is 8 days; the post-fermentation temperature is 18°C ​​and the time is 20 days.

[0055] 3. Siphon: Siphon the fermentation product ...

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Abstract

The invention discloses a method for preparing pineapple wine. The method comprises the following steps of: carrying out main fermentation and after fermentation sequentially on pineapple juice and pineapple pulp which are used as raw materials to obtain the pineapple wine; or the method comprises the following steps of: carrying out main fermentation on the pineapple juice used as the raw material, adding the pineapple pulp into a main fermentation product and carrying out after fermentation to obtain the pineapple wine. The tropical fruit wine is produced by mixing pineapple and diced pineapple, so the method can obviously strengthen the aroma of the pineapple wine, solves the problem of difficult aroma preservation in the production process of the pineapple wine, is also favorable for strengthening the flavor of the pineapple wine and has great significance for producing the high-quality pineapple wine.

Description

Technical field [0001] The invention relates to a method for preparing pineapple fruit wine. Background technique [0002] In recent years, the output of pineapple has been increasing, but the pineapple production is seasonal, mature and harvested more concentrated, and due to the high moisture content, crisp texture, and high temperature in the south, it is easy to rot and deteriorate after harvest. In order to effectively improve the edible value of pineapple and increase its economic added value, it is particularly important to carry out deep processing research. Pineapple has moderate sugar acid content, strong aroma and high nutritional value, and is a good raw material for wine making. Therefore, vigorously developing the production of pineapple wine can promote the development and utilization of resources and increase the income of fruit farmers. Although the pineapple fruit has a strong aroma, the original fruit aroma of the wine made with pineapple juice alone has a gr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645C12R1/865
Inventor 李从发陈文学刘四新
Owner HAINAN UNIVERSITY
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