Coconut wine and brewing method thereof

A technology of coconut wine and coconut, which is applied in the field of wine making, can solve the problems of unfavorable deep processing and comprehensive utilization of coconut, few research reports on the industrialization of coconut water, and low level of deep processing and utilization, so as to achieve low cost, promote development, and increase added value.

Inactive Publication Date: 2011-09-14
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The annual output of coconut fruit in my country is about 300,000 tons, and the source of coconut water is rich, but there are few reports on the industrialization of coconut water, and the level of deep processing and utilization is also very low. When processing coconuts, most coconut proc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Raw material of coconut water: Take 5-7 months old fresh coconuts and cut them open to get water, and add 60ppm of SO 2 , use ordinary filter cloth to quickly filter and put into the tank.

[0024] 2. Fermentation: add brandy to the coconut water after entering the tank to make the alcohol content reach 4% vol, add 10% activated yeast and ferment at 30°C, when the concentration of reducing sugar in the fermentation liquid is less than 3g / L , to stop fermentation.

[0025] 3. Separation and clarification: take the supernatant liquid by siphon method, add 120ppmSO in the supernatant liquid 2 , special grade edible alcohol to adjust the alcohol content to 16% vol, add 4g / L bentonite at the same time, let it stand for 20d, and filter it with a diatomaceous earth filter.

[0026] 4. Aging: the coconut wine after the above treatment is moved into oak barrels and sealed for storage for 2 years.

[0027] 5. Alcohol adjustment, acid reduction, and fragrance adjustment: adj...

Embodiment 2

[0031] 1. Raw material of coconut water: Take 5-7 months old fresh coconuts and cut them open to get water, and add 80ppm of SO 2 , use ordinary filter cloth to quickly filter and put into the tank.

[0032] 2. Fermentation: Add special grade edible alcohol to the coconut water after entering the tank to make the alcohol content reach 4% vol, add 8% activated yeast and ferment at 28°C, when the concentration of reducing sugar in the fermentation liquid is less than 3g / When L, stop fermentation.

[0033] 3. Separation and clarification: take the supernatant by siphon method, add 100ppm SO in the clear night 2 , special-grade edible alcohol to make the alcohol content reach 12% vol, and add bentonite in an amount of 3g / L at the same time, let it stand for 20 days, and filter with a diatomaceous earth filter.

[0034] 4. Aging: the coconut wine after the above treatment is moved into oak barrels and sealed for storage for 3 years.

[0035] 5. Alcohol adjustment, acid reductio...

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PUM

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Abstract

The invention discloses the technical field of brewing, and relates to coconut wine and a brewing method thereof. The method comprises the following steps: taking coconut water; and adding SO2 into the coconut water; placing the mixture into a fermentation tank; taking supernatant after adjusting alcoholic strength and inoculating yeast for fermentation; adding SO2 in the supernatant; adjusting the alcoholic strength; adding bentonite; standing and filtering to obtain a rough product of the coconut wine; sealing and storing the rough product; adjusting the alcoholic strength; reducing the acidity; blending the flavor; clarifying and filtering the rough product subjected to refrigeration; degerming and filtering; identifying at low temperature and carrying out sterility test; and packaging to obtain the finished product coconut wine. The brewing method of the coconut method provided by the invention has the advantages of simple process, low cost and environmental friendliness, and can be used for effectively improving the additional value of the coconut, and is beneficial to promoting the development of the coconut and relevant industries in China; and the coconut wine has rich coconut aroma, conforms to the national edible wine stand, is a wine product with tropical amorous feelings, and has realistic significance.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a coconut wine and a brewing method thereof, in particular to a coconut wine prepared from coconut water as a raw material and a brewing method thereof. Background technique [0002] Coconut (Cocos nucifera L.) is a typical woody oil crop and food and energy crop in tropical areas, and occupies an important position in Hainan's economic crops. Coconut water is the liquid endosperm in the cavity of coconut fruit. It is a natural beverage with high nutritional and health value. Its main chemical components are sugar and minerals, and fat and nitrogen compounds only account for a small part. Fresh coconut water is sweet and thirst-quenching, has the same osmotic pressure as the human body, and is easy to be digested and absorbed. In particular, it contains functional ingredients that can promote cell growth and development, as well as hormone substances, diuretic substances, cooling s...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 牛成王江曹阳吴周新李开绵
Owner HAINAN UNIVERSITY
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