Method for producing fresh and scent sugarcane fruit wine by using pure sugarcane juice

A technology of sugarcane juice and fragrance type, which is applied in the field of sugarcane juice clarification, fermentation and post-treatment to produce sugarcane fruit wine and sugarcane fruit wine. , It is difficult to adapt to the needs of high-quality wine enjoyment, etc., to achieve obvious social and economic benefits, to improve economic benefits, and to achieve good product stability

Active Publication Date: 2012-08-08
云南香格里拉太阳魂酒庄产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The rum production technology using waste honey as raw material is not suitable for the direct fermentation of sugarcane juice, and the raw material processing methods and fermentation processes of the two are different;
[0005] (2) The composition of the main yeas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Get 70Kg of sugarcane, utilize mechanical press to press (the press pressure of mechanical press is between 2-5 kilograms) obtain sugarcane turbid juice 42L, flow and add sulfur dioxide aqueous solution (the mass content of sulfur dioxide in the sulfur dioxide aqueous solution is 6 %) 42mL, add Novozymes company cellulase Celluclast 6mL, pectinase Pectinex Ultra Color 2mL to carry out pectinase treatment to cane juice after pressing finishes, initial sugar content 150g / L, acidity 2.0g / L (calculated as tartaric acid), add Tartaric acid 3g / L, adjust tartaric acid content to 5g / L, add 50g / L sucrose, use 1M / L hydrochloric acid to adjust pH to 2.5, and use freezing to cool down to 6°C, after 10 hours of heat preservation, add potassium bicarbonate to adjust pH to 3.5 , transfer 40L of the supernatant to a 50L fermenter, insert the R2 yeast of Mauri Company in Australia for fermentation, add 3.2g of lysine, 1.5g of arginine, and control the fermentation temperature at 16°C. W...

Embodiment 2

[0036]Get 70Kg of sugarcane, utilize mechanical press to press (the press pressure of mechanical press is between 2-5 kilograms) obtain sugarcane turbid juice 42L, flow and add sulfur dioxide aqueous solution (the mass content of sulfur dioxide in the sulfur dioxide aqueous solution is 10% in the cane juice) during pressing. %) 42mL, add Novozymes company cellulase Celluclast 9mL, pectinase Pectinex Ultra Color 4mL after pressing and carry out pectinase treatment to cane juice, initial sugar content 150g / L, acidity 2.0g / L (calculated as tartaric acid), add Sucrose 50g / L, add tartaric acid 4g / L, adjust the tartaric acid content to 6g / L, use 1M / L hydrochloric acid to adjust the pH to 3.0, and use freezing to cool down to 8°C, after 15 hours of heat preservation, add potassium bicarbonate to adjust the pH to 3.8 , take 40L of the supernatant and transfer it to a 50L fermenter to insert active dry yeast for fermentation, add 3.5g of lysine and 1.8g of arginine, and control the ferm...

Embodiment 3

[0039] Get 70Kg of sugarcane, utilize mechanical press to press (the press pressure of mechanical press is between 2-5 kilograms) obtain sugarcane turbid juice 42L, flow and add sulfur dioxide aqueous solution (the mass content of sulfur dioxide in the sulfur dioxide aqueous solution is 8 %) 42mL, add Novozymes company cellulase Celluclast 12mL, pectinase Pectinex Ultra Color 6mL to carry out pectinase treatment to sugarcane juice after pressing finishes, initial sugar content 150g / L, acidity 2.0g / L (calculated as tartaric acid), add Tartaric acid 3.5g / L, adjust tartaric acid content to 5.5g / L, add 70g / L sucrose, use 1M / L hydrochloric acid to adjust pH to 2.8, and use freezing to cool down to 10°C, after 20 hours of heat preservation, add potassium bicarbonate to adjust pH To 3.8, transfer 40L of the supernatant to a 50L fermenter and insert active dry yeast for fermentation, add 4.0g of lysine and 2.0g of arginine, and control the fermentation temperature at 22°C. When the fe...

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PUM

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Abstract

The invention relates to a method for producing a fresh and scent sugarcane fruit wine by using pure sugarcane juice. The method comprises the following steps of: 1) preparing and clarifying the sugarcane juice; 2) performing acidification and sugar conversion, pH value adjustment and fermentation on the sugarcane juice, specifically, adding an enzymic preparation into the squeezed sugarcane juice, adding cane sugar into the mixture to adjust the sugar degree to 200 to 220g/L, adding an acid to adjust the pH value to 2.5 to 3.0, wherein the fruit juice is subjected to enzymolysis and acidification for 10 to 20 hours, and according to the amount of tartaric acid, adding the tartaric acid until the content of an organic acid is 5 to 6g/L; 3) adding lysine and arginine in a fermentation process to adjust metabolism, and adding an oak product timely to increase flavor; and 4) clarifying and stabilizing the sugarcane wine, and adding proline to cure. The method is simple in process, a fermented drinking wine with the clean aroma of sugarcane and wine aroma is prepared by using the sugarcane planted in China as a raw material, and the vacancy of the fruit wine produced from the sugarcane in China is filled.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a sugarcane fruit wine, in particular to a method for producing sugarcane fruit wine by clarification, fermentation and post-treatment of sugarcane juice. Background technique [0002] China has a long history of planting sugar cane, and sugar cane was cultivated as far back as 400 BC. As a sugar crop, sugarcane is widely planted in China's southern provinces such as Guangxi, Yunnan, Guangdong, Sichuan, and Hainan, which are suitable for planting. At present, the country's total planting area exceeds 27 million mu, and the total sugarcane output exceeds 100 million tons. Due to issues such as industrial policies and geographical restrictions, the direction of deep processing of sugarcane in China is very single, mainly used to produce sucrose. The comprehensive utilization is mainly to produce alcohol, yeast, fertilizer, citric acid, food coloring, etc. from waste materials su...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 刘加强杨华峰王恭堂于淑娟曾新安
Owner 云南香格里拉太阳魂酒庄产业有限公司
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