Preparation method of Pyracantha fortuneana fruits nutritional fermented wine
A production method and a technology for fermenting wine, which are applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of the loss of natural aroma of Pyracantha chinensis, the lack of prominent product flavor, and low alcohol content of products, etc. problem, achieve the effect of shortening the fermentation time, shortening the brewing cycle, and reducing the pollution of bacteria
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[0018] (1) Raw material pretreatment: select Pyracantha, remove the mechanical bruises and pests, then clean it, drain it and pulverize it with a crusher, soak it with 1:1 volume of water for about 1 hour, boil it for 15 minutes, and extract the juice (2 extractions and 3 extractions), finally combine the juice and concentrate;
[0019] (2) Enzymatic hydrolysis: prepare pectinase solution, first activate EX pectinase with 30℃ warm water, then prepare 5% pectinase solution and prepare 2% sodium bisulfite solution, add 0.1% and 100mg / L respectively Put it into the pyracantha juice, mix well, and take the juice after sealing for 2h~3h;
[0020] (3) Sugar content adjustment: Add fructose syrup to firethorn juice to make the sugar concentration in firethorn juice reach 12%, then add 0.3% citric acid, 50mg / L sodium bisulfite, and mix it into the fermentation tank;
[0021] (4) Yeast activation: dissolve granulated sugar to make a 5% sugar solution, boil, cool to 30℃~40℃, add 0.02% active ...
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