Production method and product of fermented green plum wine

A production method and fermented technology, which is applied in the production of fermented plum wine and its products, can solve the problems of poor stability and insufficient leaching of aroma components, and achieve the effect of increasing stability, ideal effect and good effect

Inactive Publication Date: 2011-12-21
YUNFU HUANAN LIQUOR
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Because it adopts the soaking method, the extraction of the aroma components is not sufficient. According to the test, the types of the aroma components of the green plum wine produced by the soaking method are far less than those prepared by the fermentation method. Filtration, no post-processing, poor stability

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  • Production method and product of fermented green plum wine
  • Production method and product of fermented green plum wine

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Embodiment Construction

[0024] First of all, select the green plum fruit as raw material, select the fresh fruit that is more than seven or eight mature, remove the rotten fruit, the fallen fruit, and the fruit that is too small and not mature enough, thoroughly clean the qualified ones, and then crush them with a beater. And add SO at 30mg / L 2 , transfer the green plum pulp into a temperature-controllable dipping tank, add pectinase (30-40) mg / L, cellulase (100-150) mg / L, stir evenly, and control the dipping temperature at 15°C-18°C , maintained for 6 hours to 10 hours. The juice yield can reach more than 45%.

[0025] After the enzymatic hydrolysis is completed, add potassium tartrate to the juice to adjust the acidity to reduce the acidity. During the adjustment, the temperature is lowered to -6°C to -8°C, and the adjustment time is 48 hours to 72 hours, and then filtered at this temperature while it is cold Clarification; then use macroporous weakly basic anion exchange resin for cyclic adsorpt...

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Abstract

The invention discloses a production method of a fermented green plum fruit wine and a product thereof. The production method comprises the following steps: picking, cleaning and smashing on fresh green plum fruit utilized as a raw material, adding pectinase and cellulase to perform enzymolysis at 15-18 DEG C, then adding potassium tartrate to adjust and reduce the acidity at minus 6 DEG C to minus 8 DEG C, and using anion exchange resin to perform adsorption and reduce the acidity to 15g/L which is favorable for fermentation; placing clear juice in a fermentation tank, adding Saccharomyces cerevisiae to perform low-temperature fermentation; and adding bentonite and tannin in the fermented wine solution to perform compound purification, then performing low temperature freezing and clarification, blending, removing bacteria and filtering. The method has the advantages of good acidity-reducing effect and high composite enzymolysis juice yield; and by adopting the composite purification and freezing, the stability of the wine can be enhanced. The method is suitable for the production of the fermented green plum fruit wine.

Description

technical field [0001] The invention relates to a production method of fully fermented fruit wine, in particular to a production method of fermented plum wine and its products. Background technique [0002] Green plum fruit is a kind of fruit with unique flavor. It is nearly round in shape, uniform in color and light yellow-green in color, sweet in taste, large in size, thin in skin, with an average weight of about 28 grams, thick in flesh, small in core, and fine in flesh. Crisp, mellow aroma, sour and sweet, edible rate> 89%. Its pulp contains 7.0% soluble solids, and the total acid content is >4.3%. C, especially its citric acid content is the most in various fruits, and citric acid is an important acid that is indispensable for human cell metabolism. It can promote the decomposition and excretion of lactic acid, restore fatigue, and is beneficial to the absorption of calcium. At present, as processed products of greengage, there are only preserved greengage, extr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/048C12H1/16C12R1/865
Inventor 郭正忠寇兆民黄星源杨家权杨谚初
Owner YUNFU HUANAN LIQUOR
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