Brewing technology of plum-leaf crab wine

A technology of crabapple fruit and manufacturing process, which is applied in the field of crabapple wine brewing technology, can solve the problems of taste, light aroma, light color of the product, waste of pomace, etc., and achieve the effect of reducing bitterness, bright color, and fresh and refreshing taste

Inactive Publication Date: 2011-04-13
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some defects in the existing technology. The fruit juice and raw wine squeezed out in the process need to be clarified; secondly, pectinase is added when the fruit is crushed and squeezed, and then the pomace is separated, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Select 15 kg of crabapple fruit with a maturity of 80 to 90 percent, golden yellow skin and a slight reddish tinge, wash the fruit with clean water, and dry it in the air. Then crush and squeeze the juice. In order to avoid the bitter taste of the crushed seeds, the crushing should not be too fine, and then add sulfurous acid (SO 2 Content 50mg / L) 7.5ml for sterilization treatment. Add the juice and pomace that have been treated with sulfurous acid into the fermenter, add 0.45g of pectinase (50mg / L), 0.27g of yeast (300mg / L), and 450g of sucrose (calculated according to the alcohol content requirement of 12°, add sucrose The total amount is 900g, add half first), and ferment at 25°C in the dark. After 2 days of fermentation, squeeze and filter with gauze to remove pomace, and continue to ferment the fermentation broth. After the third day of fermentation, when the sugar content drops to 5%, add 450g of sucrose. During fermentation, seal the fermentation bottle with f...

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PUM

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Abstract

The invention discloses a brewing technology of plum-leaf crab wine, comprising the steps of raw material selection and processing, crushing and juicing, pre-fermentation, post-fermentation, ageing and the like, according to the technology the plum-leaf crab, which is not completely mature, is used for brewing, special clarification operations for juice and raw wine are saved; additionally, pectinase, cane sugar and yeast are added in confiture for fermentation for 2d, then pomace is separated, and a traditional step of separating skin dregs is saved, so that juicing rate is improved, and pigment and aromatic substance on pericarp are fully digested, the juicing rate is improved, and moreover, flavor and color of the plum-leaf crab wine are both improved; products have bright color and full-bodied fruity odor, and bitter of fermentation liquor caused by dissolving of components in seeds or pedicle is reduced. Products fermented according to the technology meet national CB2758-81 product quality specification standards on fruit wine.

Description

technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a brewing process of crabapple fruit wine. Background technique [0002] Begonia, also known as sea red fruit, is one of the main systems of the genus Malus in the family Rosaceae. Begonia juice is rich, sweet and sour, and contains a variety of vitamins and minerals necessary for the human body. Modern medical research has found that crabapple fruit is flat in nature, sweet and slightly sour, and enters the spleen and stomach meridians; it has the effects of promoting body fluid and quenching thirst, invigorating the spleen and stopping diarrhea, and supplementing nutrition; it is mainly used to treat indigestion, food accumulation, abdominal distension, enteritis, diarrhea, and hemorrhoids and other diseases. The color of crabapple fruit is bright red, the pulp has high sugar content, strong fruit aroma, and unique flavor. It is a good raw material for brewing high-quality f...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 樊明涛刘晓娇李亚辉
Owner NORTHWEST A & F UNIV
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