Method for producing dismutase loquat wine
A production method and technology of loquat wine, applied in the production field of dismutase loquat wine, to achieve the effect of strong aroma and good flavor of the wine
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[0020] The production method of dismutase dismutase loquat wine, comprises the following steps:
[0021] A) Select fresh and ripe fruits, disinfect the peels with 1 / 5000 potassium permanganate solution, wash them with clean water, remove the pits manually, press the juice with a press, take the juice and send it into the fermentation tank;
[0022] B) After the fruit juice enters the tank, it occupies about 1 / 3-1 / 2 of the tank volume, so that there is enough oxygen space, add pre-dissolved 3-11% white sugar solution and mix well, then inoculate fresh Sacch Cervisiae culture solution, the inoculation amount 0.01-1%, stored for no more than 24 hours, cultured at 33°C ± 3°C for 96-168h, to make it proliferate in aerobic conditions, the number of viable bacteria can reach more than 100 million / ml, and then ferment after implementation;
[0023] C) Post-fermentation is called anaerobic fermentation. Fill the mouth of the fermentation tank with the pre-fermentation liquid without le...
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