Method for producing Malus micromalus Makino wine
A production method and technology for sea red fruit are applied in the field of production of sea red fruit wine, and can solve the problems of large damage to aroma components, unfavorable quality of sea red fruit wine, and insignificant characteristics.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0025] 1) Dilute and remove tannins
[0026] Use the concentrated juice of sea red fruit with a sugar content greater than 63°, dilute the concentrated juice to a sugar content of 15°, add 1L of gelatin solution with a mass concentration of 1% for every 20ml of juice in the diluted juice, and remove it by siphon after standing for 7 days Precipitate;
[0027] 2) Juicing and yeast activation
[0028] With the Haihong fruit juice processed in step 1) as the fermented fruit juice, control the pH value of the fermented fruit juice with citric acid to be 4.0, inoculate 0.15 g of high-activity Angel fruit wine dry yeast per liter of juice, and use the Haihong fruit juice at 10° Activate the yeast in a 30°C incubator, and then add it to the fermented juice;
[0029] 3) Pre-fermentation
[0030] Ferment at 18°C, when the sugar content of the fermented mash drops to 8-10°, add sugar to the liquor at a rate of 10g / 100mL, and the sugar supplement adopts the flow-adding syrup method; ...
Embodiment 2
[0043] 1) Dilute and remove tannins
[0044] Use the concentrated fruit juice of sea red fruit with a sugar content greater than 63°, dilute the concentrated juice to a sugar content of 15°, add 1L of gelatin solution with a mass concentration of 1% per 50ml of juice in the diluted juice, and remove it by siphoning after standing for 7 days Precipitate;
[0045] 2) Juicing and yeast activation
[0046] With the Haihong fruit juice after step 1) as the fermented fruit juice, control the pH value of the fermented fruit juice with citric acid to be 4.1, inoculate 0.20 g of high-activity Angel fruit wine dry yeast per liter of juice, and use the Haihong fruit juice at 10° Activate the yeast in a 30°C incubator, and then add it to the fermented juice;
[0047] 3) Pre-fermentation
[0048] Ferment at 15°C, when the sugar content of the fermented mash drops to 8-10°, add sugar to the liquor at a rate of 10g / 100ml, and the sugar supplement adopts the flow-adding syrup method;
[0...
Embodiment 3
[0061] 1) Dilute and remove tannins
[0062]Use the concentrated juice of sea red fruit with a sugar content greater than 63°, dilute the concentrated juice to a sugar content of 15°, add 1L of gelatin solution with a mass concentration of 1% for every 40ml of juice in the diluted juice, and remove it by siphon after standing for 7 days Precipitate;
[0063] 2) Juicing and yeast activation
[0064] With the Haihong fruit juice processed in step 1) as the fermented fruit juice, control the pH value of the fermented fruit juice with citric acid to be 4.2, inoculate 0.25 g of high-activity Angel fruit wine dry yeast per liter of juice, and use the Haihong fruit juice at 10° Activate the yeast in a 30°C incubator, and then add it to the fermented juice;
[0065] 3) Pre-fermentation
[0066] Ferment at 20°C, when the sugar content of the fermented mash drops to 8-10°, add sugar to the liquor at a rate of 10g / 100ml, and add sugar by adding syrup method;
[0067] During the ferme...
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap