Brewing method of red date wine through multi-strain combined fermentation

A technology of combined fermentation and red jujube wine, applied in the field of winemaking, can solve the problems of dull taste and poor taste of jujube wine, and achieve the effects of mellow wine body, improved taste of jujube wine and unique style

Inactive Publication Date: 2011-05-11
太原市汉波食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a multi-strain joint fermentation jujube wine and its brewing method, which mainly solves the problem that jujube wine has a bad taste and too flat taste caused by fermentation of a single Saccharomyces cerevisiae

Method used

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  • Brewing method of red date wine through multi-strain combined fermentation
  • Brewing method of red date wine through multi-strain combined fermentation
  • Brewing method of red date wine through multi-strain combined fermentation

Examples

Experimental program
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Effect test

Embodiment 1

[0028] The preparation method of red jujube wine of the present invention is as follows: 1. jujube pretreatment: select complete red dates without rotten diseases and insect pests, rinse with clean water, drain, and treat with 400w microwave for 5min; 2. jujube juice extraction: add red dates to microwave-treated red dates 10 times the weight of water and 0.2% of the weight of red dates with sodium bisulfite, leaching at 70°C for 3 hours, filtering to obtain filtrate a and jujube dregs, beating the obtained jujube dregs to remove the date pits, adding water 8 times the weight of jujube pulp, and leaching at 60°C 3h, filter to obtain filtrate b, then mix filtrate a and filtrate b to obtain jujube juice; ③enzymolysis: add citric acid to jujube juice to adjust pH to 3.5, control temperature at 50°C, add 0.03% compound enzyme for enzymolysis, enzymatic hydrolysis Decomposition time is 3h, filter after enzymolysis, and described compound enzyme is the mixture of α-amylase: pectinase...

Embodiment 2

[0035]The preparation method of jujube wine of the present invention is as follows: 1. jujube pretreatment: select complete jujubes without rotten diseases and insect pests, rinse with clean water, drain, and treat with 400w microwave for 8min; 12 times the weight of water and 0.25% of the weight of red dates with sodium bisulfite, leaching at 80°C for 3 hours, filtering to obtain filtrate a and jujube dregs, beating the obtained jujube dregs to remove the date pits, adding water 8 times the weight of jujube pulp, and leaching at 70°C 3h, filter to obtain filtrate b, then mix filtrate a and filtrate b to obtain jujube juice; ③enzymolysis: add citric acid to jujube juice to adjust pH to 3.5, control temperature at 50°C, add 0.02% compound enzyme for enzymolysis, enzymatic hydrolysis Decomposition time is 3h, filter after enzymolysis, and described compound enzyme is the mixture of α-amylase: pectinase=1: 1.2; ④ Sterilization: after enzymolysis, fill the SO of 110mg / L in jujube j...

Embodiment 3

[0042] The preparation method of jujube wine of the present invention is as follows: 1. jujube pretreatment: select complete jujubes without rotten diseases and insect pests, rinse with clean water, drain, and treat with 500w microwave for 10min; 12 times the weight of water and 0.25% of the weight of red dates with sodium bisulfite, leaching at 70°C for 2.5 hours, filtering to obtain filtrate a and jujube dregs, beating the obtained jujube dregs to remove the date pits, adding water 7 times the weight of jujube pulp, and soaking at 60°C Extract for 2.5 hours, filter to obtain filtrate b, then mix filtrate a and filtrate b to obtain jujube juice; ③ enzymatic hydrolysis: add citric acid to jujube juice to adjust the pH to 3.5, control the temperature at 50°C, and add 0.05% compound enzyme for enzymolysis , the enzymolysis time is 3h, filter after enzymolysis, the compound enzyme is the mixture of α-amylase: pectinase=1: 1.5; ④ Sterilization: after enzymolysis, fill in 110mg / L of...

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Abstract

The invention discloses multi-strain combined fermentation red date wine and a brewing method thereof, which belongs to the technical field of brewing. The red date wine is produced by taking red date as raw materials through such processes as pretreatment, digestion, enzymolysis, sterilization, fermentation, aging and clarification. The adopted Candida, Kloeckera, Hanseniaspora and Pichia pastoris move at the early stage of fruit wine fermentation generally, so that a great deal of aromatic substances and special flavor components can be generated, the quality of fruit wine is improved, and positive impact is generated on the total flavour of the red date wine. Non-brewing yeast and brewing yeast are accessed at different fermentation stages, the species and content of the flavor substances in the date wine can be increased through the combined fermentation of multiple strains, thereby improving the mouthfeel of the date wine and the quality of the date wine; the date wine has unique style, rich wine body, sweet and pure bouquet, fresh mouthfeel and typicality.

Description

technical field [0001] The invention relates to multi-strain co-fermented jujube wine and a brewing method thereof, belonging to the technical field of wine making. Background technique [0002] Jujube is the ripe fruit of Rhamnaceae Jujube plant, which is one of the unique fruits in my country. It has a large cultivation area in northern my country, and its cultivation area and output account for more than 90% of the world. Jujube has extremely high nutritional and health value. It is a health food that integrates the three functions of medicine, food and tonic. It is known as "woody food, good nourishing product". Jujube is one of the four major longevity foods. It has the reputation of "king of all fruits", "live vitamin pills" and "natural vitamins". In this regard, as early as in ancient Chinese agricultural and medical books, there have been very quintessential expositions. Therefore, jujube has good prospects for development and utilization. In recent years, the fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/72C12R1/645C12R1/84C12R1/865
Inventor 马强
Owner 太原市汉波食品工业有限公司
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