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Method for making full pineapple juice sweet wine

A manufacturing method and liqueur technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of affecting long-distance transportation and commodity value, pineapple fruit intolerance to storage, brewing whole juice pineapple sweetness Problems such as wine, to shorten the production cycle, improve the quality of wine, and the effect of pleasant wine fragrance

Active Publication Date: 2012-12-26
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, pineapple fruit is not resistant to storage, which affects long-distance transportation and commodity value. Therefore, the processing, development and utilization of fresh pineapple fruit are carried out to solve the current series of problems such as low product processing rate and low added value, so as to fully utilize the harvested pineapple fruit. For the purpose of economic and social benefits, sweet wine is a very popular wine in the international market
The raw materials of traditional liqueur are mainly late-harvested grapes, and currently no pineapple fruit is used as raw material to brew liqueur

Method used

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  • Method for making full pineapple juice sweet wine

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Embodiment Construction

[0011] The invention crushes and squeezes the pineapple fruit that has reached the optimum maturity to obtain clarified juice for partial alcoholic fermentation, stops the alcoholic fermentation by adding a corresponding amount of alcohol, retains natural residual sugar, and obtains full-juice pineapple liqueur. The specific implementation steps are as follows:

[0012] 1. The control of the maturity of pineapple raw materials The acid content in the fruit (the acid content will reach 5-7g / L) is used as the index to determine the pineapple harvesting period, and the raw materials are harvested manually when the raw materials reach the optimum maturity.

[0013] 2. Cooling down: the pineapple fruit is subjected to cold treatment to make the temperature reach 2°C.

[0014] 3. Peeling: Remove the skin of the fruit, taking care not to remain in the pulp.

[0015] 4. In the process of crushing and squeezing the juice, add sulfur dioxide at 50-100mg / L to prevent the juice from oxid...

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Abstract

The invention relates to a method for making full pineapple juice sweet wine, which can retain the original fragrance, natural value, natural alcohol volume and residual sugar of pineapple fruit, avoid damaging the mouthfeel of the fruit wine by adding sugar manually and simplifying the brewing process. The method comprises the following operation steps: (1) controlling the maturity of the raw material; (2) grinding, squeezing, and adding sulfur dioxide; (3) defoaming mechanically; (4) clarifying; (5) fermenting part of alcohol; (6) adding alcohol and terminating fermentation; (7) adding sulfur dioxide and separating; (8) refrigerating and aging; and (9) sterilizing, filtering and bottling.

Description

1. Technical field: [0001] The invention relates to a method for manufacturing whole juice pineapple liqueur. 2. Background technology: [0002] Pineapple fruit has an aromatic smell, moderate sweet and sour, rich juice, and rich nutrients. At present, the processing and utilization of pineapple mainly include canned pineapple, candied pineapple, pineapple juice, preserved pineapple, dried pineapple, frozen pineapple and minced pineapple. Pineapple fruit contains amino acids needed by the human body and rich vitamin B 1 , B 2 , B 6 , B 12 , C and K, Na, Ca, Mg, Fe and other mineral elements have the effects of appetizing, invigorating the spleen and lowering blood fat. [0003] However, pineapple fruit is not resistant to storage, which affects long-distance transportation and commodity value. Therefore, the processing, development and utilization of fresh pineapple fruit are carried out to solve the current series of problems such as low product processing rate and low ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 王华
Owner NORTHWEST A & F UNIV
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