Method for fermenting red bayberry with dregs

A fermentation method and technology with slag, which is applied in the field of fermentation of bayberry with slag, can solve the problems of no thick feeling and imbalance, and achieve the effect of improving utilization rate and high nutritional value

Inactive Publication Date: 2011-09-21
湖南瑞生源生物科技有限公司
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of tannin determines the texture of the wine. Bayberry wine lacking in t

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh the raw materials according to the ratio of raw materials, mix them evenly, and add them to the fermenter; control the sulfur dioxide content in the fermenter to 80-100PPM, the temperature is 24°C-26°C, and the pH value is 2.8-3.0, and the bayberry is mixed with a sanitary pump. The fermentation liquid is drawn from the bottom of the tank, enters from the filling top, and is sprayed circularly for 2 hours / day; ferment for 15-18 days, and stop fermentation when the residual sugar in the fermentation tank is 5-10g / L; separate the bayberry wine liquid and bayberry residue, Control the temperature in the fermentation tank at 21°C-23°C, pH value: 2.8-3.0, sulfur dioxide content: 50-80PPM, ferment for 30-35 days, and obtain 1 cubic bayberry wine after fermentation.

Embodiment 2

[0023] Weigh the raw materials according to the ratio of raw materials, mix them evenly, and add them to the fermenter; control the sulfur dioxide content in the fermenter to 80-100PPM, the temperature is 24°C-26°C, and the pH value is 2.8-3.0, and the bayberry is mixed with a sanitary pump. The fermentation liquid is drawn from the bottom of the tank, enters from the filling top, and is sprayed circularly for 2 hours / day; ferment for 15-18 days, and stop fermentation when the residual sugar in the fermentation tank is 5-10g / L; separate the bayberry wine liquid and bayberry residue, Control the temperature in the fermentation tank at 21°C-23°C, pH value: 2.8-3.0, sulfur dioxide content: 50-80PPM, ferment for 30-35 days, and obtain 1 cubic bayberry wine after fermentation.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for fermenting red bayberry with dregs. The raw materials comprise 0.9 to 1.0 cubic meter of red bayberry juice, 0.2 to 0.3 cubic meter of red bayberry dregs, 130 to 150 kilograms of white granulated sugar, 0.18 to 0.2 kilogram of food-grade potassium metabisulfite and 107 to 108 cfu/mL of red bayberry wine yeast. The fermenting method comprises the following steps of: weighing the raw materials according to the proportion of the raw materials; mixing the raw materials uniformly; adding the mixture into a fermenting tank; pumping the red bayberry fermenting liquid from the tank bottom by using a sanitary pump; entering from the tank top and circularly spraying for 2 hours per day; fermenting for 15 to 18 days; when the residual sugar in the fermenting tank is 5 to 10 g/L, stopping fermenting; separating the red bayberry wine and the red bayberry dregs; and fermenting to brew 1 cubic meter of the red bayberry wine. By the method, the red bayberry is utilized reasonably; the utilization ratio of the raw materials is increased; and the nutritional value of the produced red bayberry wine is high.

Description

technical field [0001] The invention relates to a fermentation method of bayberry, in particular to a fermentation method of bayberry with slag. Background technique [0002] Red bayberry is a characteristic fruit of China, and there is no red bayberry wine produced abroad. The red bayberry wine made at present in my country is mainly soaked wine and clear juice fermented red bayberry wine. Soaked wine is made by soaking fresh red bayberry fruit in white wine, and then properly adjusting the sugar content, alcohol content, and acidity. Bayberry fruit contains a variety of aroma substances, such as sugar substances, ester substances, aldehyde substances, phenolic substances, etc. During the fermentation process of bayberry wine, yeast and other microorganisms metabolize a series of enzymes and other by-products, Promote the mutual degradation and combination of various substances, and transform the aroma substances such as low-level sugars, low-level esters, low-level aldehy...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02C12R1/645
Inventor 周传云曾长青
Owner 湖南瑞生源生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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