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Preparation method for pomegranate wine

A technology of pomegranate wine and pomegranate, which is applied in the field of pomegranate wine preparation, can solve problems such as color loss of fruit juice, achieve the effects of reducing microbial content, reducing usage, and ensuring microbial index requirements

Active Publication Date: 2011-08-03
耿福能
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The above preparation methods of pomegranate wine each have their own advantages and disadvantages. The common feature is that the color of the juice is seriously lost, and the amount of preservatives used is close to the upper limit of the standard.

Method used

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Examples

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Effect test

preparation example Construction

[0022] The preparation method of the pomegranate wine provided by the present invention comprises the following steps: A. Using fresh mulberry fruit as a raw material to prepare mulberry juice for later use, and using fresh pomegranate fruit as a raw material to prepare pomegranate juice with a sugar content of 10-13% and a Pomegranate juice concentrate with a sugar content of 64-66% for use; B. Mix mulberry juice, pomegranate juice and pomegranate juice concentrate, wherein the weight percent of each component is 5-15% of mulberry juice, 60-80% of pomegranate juice, and pomegranate concentrate Juice 10-30%; C. In the mixed solution in step B, add 0.005-0.01% pectinase according to the volume ratio, and then add flavor-enhancing fruit wine active dry yeast according to 100-150mg / l and 50-100mg according to / l Add active dry yeast for color-protecting fruit wine to obtain a fermentation broth with a density of 1070-1080g / l, and control the temperature to ferment at 15-18°C for 1...

Embodiment 1

[0034] Mix 5L mulberry juice, 80L pomegranate juice and 10L pomegranate juice concentrate; wherein, the sugar content of pomegranate juice is 10% and the sugar content of pomegranate juice concentrate is 66%; add 4.75ml of pectinase, and then add 9.5g respectively The aroma-enhancing fruit wine active dry yeast and 4.75g color-protecting fruit wine active dry yeast were used to obtain a fermentation broth with a density of 1070g / l, and the temperature was controlled to ferment at 15°C for 15 days to obtain the original wine with a density of 930g / l; The type of active dry yeast for aroma-type fruit wine is F5, and the type of active dry yeast for color-protecting fruit wine is RB2; after that, the fermented original wine is separated into another aging tank, and the pomegranate original wine is sealed in a double-layer polyethylene plastic bag. In a high-pressure container, pressurize to 400MPa at a product temperature of 20°C, sterilize the original wine for 8 minutes, and the...

Embodiment 2

[0036] Mix 15L mulberry juice, 60L pomegranate juice and 30L pomegranate juice concentrate; wherein, the sugar content of pomegranate juice is 13% and the sugar content of pomegranate juice concentrate is 64%; add 10.5ml of pectinase, and then add 15.75g respectively The aroma-enhancing fruit wine active dry yeast and 10.5g color-protecting fruit wine active dry yeast were used to obtain a fermentation broth with a density of 1080g / l, and the fermentation was carried out at a temperature of 18°C ​​for 12 days to obtain the original wine with a density of 960g / l; The type of active dry yeast for aroma-type fruit wine is F5, and the type of active dry yeast for color-protecting fruit wine is RB2; after that, the fermented original wine is separated into another aging tank, and the pomegranate original wine is sealed in a double-layer polyethylene plastic bag. In a high-pressure container, pressurize to 600MPa at a product temperature of 20°C, then autoclave the original wine for ...

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Abstract

The invention discloses a preparation method for pomegranate wine. The preparation method comprises the following steps of: mixing fresh mulberry juice and pomegranate juice according to a certain proportion and introducing a special yeast for increasing flavor and protecting colors for the mixture for mixing and fermenting; improving the sugar content of fermentation solution by using concentrated pomegranate juice, carrying out low-temperature fermentation and then carrying out ultrahigh-pressure sterilization treatment on a raw wine obtained after fermentation; carrying out oxygen-isolatedageing on the processed raw wine and then carrying out stability treatment; and finally, bottling a semi-finished product in time after the ultrahigh-pressure sterilization. The pomegranate wine brewed by the method has vivid ruby red color, more comfortable mouth feeling, fuller wind body, more abundant nutriment and low content of preservative and is especially suitable for modern people to pursuit nutriment and health care.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits, in particular to a preparation method of pomegranate wine. technical background [0002] The existing pomegranate wine preparation technology usually includes the following: [0003] ①Soaking method: Soak fresh pomegranate pulp with alcohol (or liquor), and prepare the soaking liquid after soaking. Pomegranate fruit wine brewed by soaking method, although the process is simple, has a certain fruity aroma and strong typicality, but the wine body is often not full. The alcohol smell is prominent. The satisfaction of modern people for a high quality of life cannot be implemented. [0004] ②Fermentation method: Fresh pomegranate fruit is brewed by peeling, juicing, clarification, artificial yeast addition, temperature-controlled fermentation, and oxygen barrier storage. The fermented fruit wine, the color is right, the aroma is pure and elegant, the taste is delicate, plump, mel...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 耿福能刘彬黄婉怡黄钦
Owner 耿福能
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