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Method for making green plum fruit wine

A production method, technology of green plum fruit wine, applied to the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effects of improving comprehensive economic value, production continuity, and sufficient space utilization

Inactive Publication Date: 2011-01-12
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0010] Although there have been many research reports on greengage processing and utilization in China at present, there are still gaps in the research on greengage fruit wine fermentation, which is based on the active substances in greengage fruit and the yield rate of wine, especially in the development of functional foods. More and more attention and market favor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] Taking the small fermentation test as an example, the non-limitative implementation process is as follows:

[0031] 1. Fermentation technology route

[0032] It mainly includes 2 links:

[0033] (1) Raw material processing Raw material selection and harvesting, and pretreatments such as removing impurities, washing, crushing, pitting, beating, etc., so that the greengage fruit becomes pulp. Then add 40-120mg / Kg pectinase directly into the green plum pulp, then adjust the sugar content and acidity of the pulp with white granulated sugar and calcium carbonate and sterilize it. It is required that the sugar content in the pulp reaches 8-18%. PH value is 3.0-3.8;

[0034] (2) Step-by-step cultivation of yeast: the dry yeast is gradually expanded and cultivated through the first, second and third stages, so that the yeast is in the stage of vigorous growth and reproduction. At the same time, the number of yeasts needs to reach 10 7 a / ml;

[0035] (3) fully mixing the fru...

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Abstract

The invention discloses a method for making green plum fruit wine. Green plum fruits are used as a raw material. The method for making the green plum fruit wine comprises preparation of a culture medium, pulp blending, amplified culture of active dry yeast, main fermentation, post fermentation, blending, inspection and storage. The method has the advantages of innovativeness of the fermentation process, unique process, low cost, full space utilization and capability of improving the utilization rate and comprehensive economic value of the green plum resource; and the brewed green plum fruit wine has high total flavone content (141.48mg / L), high wine yield (260.1 percent) and high alcoholic strength (10.2 percent).

Description

technical background [0001] The present invention relates to the field of fruit wine production, in particular to a method of using greengage pulp, strictly following the fermentation technology route, adding the strain of active dry yeast after expansion and cultivation, and using the total flavonoid content, alcohol content, and wine yield as indicators to investigate greengage The method of wine fermentation effect. Background technique [0002] Fermentation technology has been an important technology in agricultural product processing since ancient times. Fermentation has a long history in the production of fruit wine. In modern society, the application of fermentation technology is a subject research that is becoming more complete and mature, but needs to be improved urgently. The environment of fruit wine fermentation is complicated, the elegant flavor is difficult to fully present, and the problem of whether the active substances in plant fruits can be preserved in f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 丁之恩李阿娜任琪李晋丽丁昱屈晓清
Owner ANHUI AGRICULTURAL UNIVERSITY
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