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Method for producing Malus micromalus Makino wine

A production method, the technology of Haihong fruit, which is applied in the production field of Haihong fruit wine, can solve the problems of large damage to aroma components, large energy consumption, and low concentration of Haihong fruit juice, etc.

Active Publication Date: 2012-12-19
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]. Shanxi University Master's Degree Thesis, 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 content 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) Dilution and removal of 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 method after standing for 7 days Precipitate;

[0027] 2) Juicing and yeast activation

[0028] Use the Haihong juice treated in step 1) as the fermented juice, use citric acid to control the pH value of the fermented juice to 4.0, inoculate 0.15g of high-activity angel fruit wine dry yeast per liter of juice, and inoculate with 10° Haihong juice 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;

[0031] Dur...

Embodiment 2

[0043] 1) Dilution and removal of 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 to the diluted juice, let it stand for 7 days, and remove it by siphon method Precipitate;

[0045] 2) Juicing and yeast activation

[0046] Use the Haihong juice treated in step 1) as the fermented juice, use citric acid to control the pH of the fermented juice to 4.1, inoculate 0.20g of high-activity Angel Wine dry yeast per liter of juice, and inoculate with 10° Haihong juice 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;

[0049] During the ferme...

Embodiment 3

[0061] 1) Dilution and removal of tannins

[0062] 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 40ml of juice to the diluted juice, let it stand for 7 days, and remove it by siphon method Precipitate;

[0063] 2) Juicing and yeast activation

[0064] Use the sea red fruit juice treated in step 1) as the fermented fruit juice, use citric acid to control the pH of the fermented juice to 4.2, inoculate 0.25g of high-activity angel fruit wine dry yeast per liter of juice, and inoculate with the sea red 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 ...

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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 number 200810054422.), (Li Lili. Preparation and analysis of Haihong fruit wine [D]. Shanxi University master's degree thesis, 2008.6 .) et al. u...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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