Pomegranate red wine brewing method

Abstract

A pomegranate red wine brewing method comprises the following steps: (1) crushing pomegranate seeds, adding crushed pomegranate seeds to a fermenter, adding pectinase and SO2, and carrying out enzymolysis, sterilization and color protection for 24 hours at a normal temperature; (2) activating a saccharomyces cerevisiae of the pomegranate red wine, adding to the fermenter to ferment, carrying out juice and dreg separation, adding white granulated sugar according to a standard, adding 20 ppm of SO2, keeping the temperature between 22 and 25 DEG C, and carrying out mainfermentation; (3) adding strains, adding the white granulated sugar according to a standard, and ending the mainfermentation when a alcohol content and a total white granulated sugar content remain unchanged; (4) reversing the fermenter after aging the pomegranate red wine, removing lees, adding SO2, aging for 2 months after fermenter reversing, carrying out microwave sterilization at a low temperature, adding xylo oligosaccharide, and carrying out deposition after microwave sterilization; and (5) removing fungi and depositions through filtering by cross flow micro-membranes, introducing to the fermenter to be stored, inputting N2 to the fermenter and eliminating air. So a finished product is obtained. The pomegranate red wine brewed by the method is natural, original ecological, beautiful in color, abundant in nutrition and prominent in aroma.

Description

technical field [0001] The invention relates to a method for fermenting pomegranate red wine with whole juice of red pomegranate seeds as raw materials. Background technique [0002] Pomegranate is a plant of the Punica family (Punicacaac). Also known as An pomegranate, Ruoliu, Tianjiang and so on. Originally produced in Central Asia such as Iran and Afghanistan, Han Zhangqian was sent to the Western Regions and introduced to my country along the Silk Road. It was first planted in Xinzhanyecheng and Pishan, and then spread to Shaanxi, Henan, Shandong, Anhui and other places, and now spreads to more than 20 provinces in my country. Yicheng District, Zaozhuang City, Shandong Province has a long history of planting pomegranates. It is currently one of the pomegranate production bases with the largest cultivation area, the most varieties, the highest yield, and the best quality in China. Known as "No. 1 in China and rare in the world", the "Guanshi Pomegranate Garden" in Yich...

AI Technical Summary

Problems solved by technology

The high-temperature sterilization of juice raw materials can easily destroy the original nutrients of pomegranate. Without color protection treatment, the wine quality is easily oxidized, and the red pomegranate wine is easily oxidized into amber, which loses the pleasant color of the wine body; A traditional filtering method, for this kind of pomegranate wine which is extremely rich in nutrients, precipitation will appear in a short time after filtering, which will affect its commodity value

Due to the addition of diatomaceous earth, some harmful ingredients will also enter the wine, which cannot maintain its original ecology

Literature search shows that most of the existing techniques for brewing pomegranate wine adopt the techniques for brewing wine without considering the characteristics of pomegranate wine raw materials, so it is difficult to produce high-quality and distinctive pomegranate red wine

Do not see the bibliographical information that adopts the present invention to brew pomegranate red wine at present

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