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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.

Active Publication Date: 2011-08-10
府谷县聚金邦农产品开发公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lin Qinbao, Li Lili (Lin Qinbao; Li Lili. Haihong Fruit Wine and Its Manufacturing Method [P]. Application No. 200810054422.), (Li Lili. Preparation and Analysis of Haihong Fruit Wine [D]. Master's Degree Thesis of Shanxi University, 2008.6 .) et al. used the dried and fresh fruit of Haihong fruit as raw materials to prepare Haihong fruit wine through juice extraction, fermentation, clarification, cold treatment and membrane filtration. The ratio of raw materials to water is about 1:8. In order to obtain the sugar and acidity required for fermentation, the removal of water is large, the energy consumption is large, and the industrial production value is not large. If the concentration ratio is reduced, the extracted sea red juice will The concentration is very small; in addition, the leaching temperature is 90°C, coupled with long-term evaporation and concentration, the aroma components will be greatly damaged, which is unfavorable to the quality of the final Haihong fruit wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention discloses a method for producing Malus micromalus Makino wine, which is to brew Malus micromalus Makino wine by using concentrated juice of Malus micromalus Makino as a raw material and removing tannin by gelatin and by a heat-cooling treatment and flocculence combined clarifying process. The brewed Malus micromalus Makino wine has strong fruit smell, obvious characteristics of Malus micromalus Makino, bright orange color, high clarity, pure wine fragrance and full body.

Description

technical field [0001] The invention belongs to the field of fruit wine production, and in particular relates to a production method of Haihong fruit wine. Background technique [0002] Haihongguo is a geographical landmark fruit in Fugu County, Shaanxi Province. It is a unique fruit in Fugu County and its surrounding areas. In addition to rich in protein, vitamins and minerals, it also contains flavonoids, which are very beneficial to human health. Calcium The content is particularly rich, known as the "king of calcium" in fruits. Haihong fruit wine production is a deep processing technology of Haihong fruit. At present, laboratory research has been reported, and industrial production technology is in the preparation stage. Lin Qinbao, Li Lili (Lin Qinbao; Li Lili. Haihong Fruit Wine and Its Manufacturing Method [P]. Application No. 200810054422.), (Li Lili. Preparation and Analysis of Haihong Fruit Wine [D]. Master's Degree Thesis of Shanxi University, 2008.6 .) et al. u...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 杨辉刘子贤
Owner 府谷县聚金邦农产品开发公司
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