Method for preparing hawthorn wine

A technology of hawthorn wine and hawthorn, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of affecting the taste and appearance of hawthorn wine, increasing production costs, and long aging time, etc., to achieve Enhance market competitiveness, reduce production costs, and have a plump and mellow taste

Active Publication Date: 2011-08-03
ZHONGJINFENGLI WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hawthorn wine prepared by the traditional preparation process is prone to a lot of flocculent precipitation, and its quality is not stable, which affects the taste and appearance of hawthorn wine, and its aging time is long, which increases the production cost

Method used

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Examples

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Effect test

Embodiment 1

[0018] The preparation method of embodiment 1 hawthorn wine of the present invention

[0019] After the hawthorn is cleaned, it is crushed with a crusher. It is required that the pulp is broken and the core is complete, and then it is extracted with an extraction tank (the extraction solvent is 30% (volume / volume) ethanol aqueous solution) for more than 10 hours. Remove the pulp, add complex enzymes (protease, amylase, cellulase and lipase) to the extraction juice, the dosage is 5-8‰ (mg / L), and keep warm at 25-65°C for more than 8 hours. Diatomaceous earth filter to filter the clear juice for fermentation, add 2‰ (mg / L) wine yeast, and keep the fermentation temperature at 25°C until the residual sugar value is ≤4g / L. Stand still for 14 days after the end of fermentation, transfer to a heating tank and raise the temperature to 60°C for heat treatment and keep it for more than 10 minutes. Then, freeze and glue in a freezer tank at a temperature of -4°C for one week. The gummi...

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PUM

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Abstract

The invention provides a method for preparing hawthorn wine. The preparation method comprises the following steps of: (1) filtering hawthorn extract with 25 to 40 percent (volume / volume) aqueous solution of ethanol, and adding wine dry yeast into the filtrate to perform fermentation; and (2) heating the fermentation solution to the temperature of between 50 and 76 DEG C, and keeping the temperature for 10 minutes to 2 hours. The hawthorn wine fermented and aged by using the preparation method basically avoids flocculent sediment, only a little amount of granular sediment is generated, and thedefect that the traditional process for producing the hawthorn wine cannot avoid generating the flocculent sediment is overcome. Compared with the traditional preparation process, the method has the advantages that: when the hawthorn juice is fermented into dry wine lower than 4 grams per liter sugar, the third-party expert group evaluation (blind taste comparison) results in the industry show that the hawthorn wine prepared by the method is softer and more exquisite in mouthfeel compared with the hawthorn wine fermented by the traditional process.

Description

technical field [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing hawthorn wine. Background technique [0002] my country is rich in hawthorn resources, making hawthorn wine is an effective way to further process hawthorn and fully enhance its value. The traditional production process of hawthorn wine includes two methods: first, the hawthorn is cleaned and crushed, then extracted with alcohol, then frozen, glued, filtered, and the ingredients are adjusted before filling; second, the hawthorn is washed and crushed, then water is added to adjust the ingredients Post-fermentation, then freezing and gumming, filtration, aging and filling. Hawthorn wine prepared by the traditional preparation process is prone to a large number of flocculent precipitation problems, and its quality is also unstable, which affects the taste and appearance of the hawthorn wine, and its aging time is long, which increases the production cost. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 曾明
Owner ZHONGJINFENGLI WINE
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