Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof

Abstract

A composite vermouth of sugarcane, pineapple and ginger juice is brewed by the following raw and auxiliary materials: the raw material comprises, by weight, 70%-72% of cane juice, 25.4%-27.4% of pineapple juice, and 1.8%-2.6% of ginger juice; the auxiliary materials comprises, by volume of the raw materials, 50mg / L of sulfur dioxide, 35g / ton of pectase, 200g of active dry yeast per ton of fermentation broth, 4g of bentonite per liter of wine liquid, and white granulated sugar fulfilling the requirements of vermouth in alcoholic strength and residual sugar content. The brewage method includes:mixing the 70%-72% of cane juice, 25.4%-27.4% of pineapple juice, and 1.8%-2.6% of ginger juice; adjusting the sugar content to be 12% (v / v) of the potential alcohol content and performing a low-temperature dipping fermentation under 20 DEG C; ageing to ripe by proceeding a primary fermentation, placement of 2-3 weeks, and a post-fermentation in sequence; and stabilizing and clarifying the wine after ageing by a method of bentonite clarification. The wine has a golden yellow body, the characteristics and styles of typical fermenting materials of sugarcane, pineapple and ginger juice, pure andcool fruit fragrance. The alcoholic strength and acid are mutually fused and the wine body is integrated.

Description

technical field [0001] The invention belongs to a sugarcane, pineapple and ginger juice compound vermouth and a brewing method thereof. Background technique [0002] Sugarcane is widely planted in my country. At present, sugarcane output is mainly based on "sugar-energy" co-production, and the joint production of sugar and ethanol is implemented. The processing industry chain is relatively simple and the economic benefits are low. [0003] Pineapple, also known as pineapple, is a famous tropical fruit with a cultivation history of nearly 400 years in my country. In recent years, the Ministry of Agriculture has encouraged the development of agricultural products, expanded the pineapple planting area in Yunnan, Guangxi, Fujian, Guangdong and other places in my country, and proposed to increase the industrialized production of pineapple to increase economic benefits. However, the current level of industrialization of pineapple is relatively low, mainly raw food, and a small am...

AI Technical Summary

Problems solved by technology

Because ginger is difficult to store and the utilization rate of ginger is low, the processing of ginger is mainly based on family workshops of roasted ginger pieces and sun-dried ginger slices. The processing level is low. Most of the products are low-end products in the industrial chain with low added value. Therefore how to realize the industrialized production of ginger, improve product added value and economic benefit, is the main problem that exists at present

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