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A technology for the fermentation of kiwi fruit and fruit wine, which is applied in the field of fruit wine fermentation, and can solve the problems of high pectin content and difficulty in producing juice in kiwi fruit, and achieve the effect of rich variety and good palatability
Inactive Publication Date: 2011-08-24
SHENYANG AGRI UNIV
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[0003] The purpose of the present invention is to provide a method for fermenting kiwifruit fruit wine. Using kiwifruit as raw material, two kinds of enzymes are used to mix and treat fruit juice to produce fermented fruit wine, which solves the
Method used
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Embodiment 1
[0018] 1. Select 20kg of soft jujube kiwi fruit with the same maturity, wash with water, remove the stem, and drain the water.
[0019] 2. Beating: Put 20kg of fresh fruit into the beater for beating, and the fresh fruit will become viscous juice.
[0020] 3. Juice clarification: add 0.6 g of cellulase and 0.8 g of pectinase to the juice, first dissolve the enzyme with a small amount of juice, then add it to the whole juice, mix well, and let it stand at 20-25°C for 4 hours.
[0021] 4. Adjustment: add 20 kg of water; add 6.8 kg of white sugar, first dissolve the sugar with a small amount of fruit juice, then add it to all the fruit juice, and stir evenly.
[0022] 5. Yeast activation: Take 28 grams of Angel Wine yeast inoculum, put the yeast into 10 times sugar water with 5% sugar content and 30°C for half an hour to activate.
[0023] 6. Amount of potassium metabisulfite: The amount of potassium metabisulfite added is 2 grams, directly added to the fruit juice and stirred e...
Embodiment 2
[0030] 1. Select 100kg of soft jujube kiwi fruit with the same maturity, wash with water, remove the stem, and drain the water.
[0031] 2. Beating: Put 100kg of fresh fruit into the beater for beating, and the fresh fruit will become viscous juice.
[0032] 3. Juice clarification: add 3.5 grams of cellulase and 4.5 grams of pectinase to the fruit juice, first dissolve the enzymes with a small amount of fruit juice, then add it to the whole fruit juice, mix well, and let it stand at 20-25°C for 4 hours.
[0033] 4. Adjustment: add 100kg of water; add 36kg of white granulated sugar, first dissolve the sugar with a small amount of fruit juice, then add to all the fruit juice, and stir evenly.
[0034] 5. Yeast activation: take 200 grams of Angel Wine yeast inoculum, put the yeast into 10 times sugar water with 5% sugar content and 30°C for half an hour to activate.
[0035] 6. Amount of potassium metabisulfite: The amount of potassium metabisulfite added is 12 grams, directly a...
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Abstract
The invention provides a fermentation method of a taravine fruit wine. The fermentation method comprises the following steps: treating fresh taravines; pulping; clarifying the obtained juice: mixing the juice with cellulase and pectinase, namely, dissolving the cellulase and the pectinase with a small amount of the juice, adding the dissolved cellulase and pectinase to all the juice, evenly mixing, and keeping standing at the temperature of 20-25 DEG C for 4 hours, wherein, based on the weight of the juice, 30-40mg of the cellulose and 40-50mg of the pectinase are added to each kilogram of the juice; adding water and sucrose for adjustment; carrying out primary fermentation and secondary fermentation; and preserving and aging for 1 year to finally obtain the taravine wine. The fermentation method provided by the invention has the positive effects that the taravines are taken as raw materials, and the cellulase and the pectinase are mixed with the juice to obtain the fermented fruit wine, which solves the difficulties of taravines such as high pectin content and low possibility of juice extraction, opens up a new field for utilization of taravine resources in China and enriches the variety of fruit wine products in the market; and the finished wine is yellow green, clarified and transparent, has unique taravine fragrance and good palatability without abnormal taste.
Description
technical field [0001] The invention relates to a method for fermenting fruit wine, in particular to a method for fermenting kiwifruit fruit wine. Background technique [0002] Actinidia arguta (Actinidia arguta), commonly known as soft jujube, is a deciduous vine of Actinidiaceae Actinidia. It is distributed in parts of Northeast China and North China, and has relatively rich reserves. The fruit is emerald green, fragrant and refreshing, soft and juicy, rich in VC, the fruit It also contains amino acids, vitamins, magnesium, iron, potassium, sodium and other nutrients, as well as SOD, flavonoids, polysaccharides and other biologically active substances, which have the functions of nourishing and strengthening the body, promoting body fluid and moistening the lungs. The biggest feature of kiwifruit is that it is harvested The fruit softens quickly, the ripening period of the fruit is concentrated and it is not resistant to storage. Therefore, kiwifruit should be well process...
Claims
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Application Information
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