Kiwifruit wine and method for brewing same

A technology of kiwi fruit and Saccharomyces cerevisiae, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, which can solve problems such as increased total acid and volatile acid, low alcohol production rate, and toxic and side effects for drinkers , to achieve the effects of promoting fermentation and alcoholization, wide maturity and high nutritional value

Active Publication Date: 2012-11-14
河南伏牛山生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is difficult to press on the one hand, and the second is that the color of the wine is deepened, the tannin content is increased, the total acid and volatile acid are increased, and the wine yield is low because the peel is soaked for too long;
[0005] 3) During the brewing process, there are many kinds of chemical synthetic preparations such as additives and preservatives, which not only easily destroy the nutrients in kiwifruit, but also cause different degrees of toxic and side effects to drinkers, which is not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] The weight ratio of each component raw material of the kiwi wine of the present invention can be: 80 parts of kiwi fruit; 25 parts of white sugar; 0.003 parts of potassium bicarbonate; 0.08 parts of sulfur dioxide; 0.1 parts of pectinase; 0.10 parts of saccharomyces cerevisiae.

[0029] The brewing process of the kiwi wine is: first take the fresh kiwi fruit according to the stated ratio, and the maturity can be more than 70%, pick out the bad fruit, wash the dust and fluff sticking on the skin, and wash the skin surface. Dry the water and crush it with a crusher to make a kiwi fruit paste. Then the primary fermentation is carried out by taking 33% of the total amount of white sugar, 50% of the total amount of pectinase, 50% of the total amount of Saccharomyces cerevisiae, 60% of the total amount of sulfur dioxide, and adding potassium bicarbonate according to the stated ratio. 1 Prepare the kiwi fruit pulp, stir it evenly, pour it into the brewing tank, ...

Example Embodiment

[0030] Example 2

[0031] The weight ratio of each component raw material of the kiwi wine of the present invention can also be: 100 parts of kiwi fruit; 30 parts of white sugar; 0.004 parts of potassium bicarbonate; 0.12 parts of sulfur dioxide; 0.2 parts of pectinase; 0.12 parts of Saccharomyces cerevisiae. The brewing method of the kiwi wine is basically the same as in Example 1, except that the first fermentation time is 6 days; the first fermentation juice secondary fermentation time is 1.5 months; the primary fermentation pomace second fermentation time is 9 days, the primary fermentation The aging time of clear liquor and secondary fermentation clear liquor is 1.5 years.

Example Embodiment

[0032] Example 3

[0033] The weight ratio of each component raw material of the kiwi wine of the present invention can also be: 120 parts of kiwi fruit; 35 parts of white sugar; 0.005 parts of potassium bicarbonate; 0.15 parts of sulfur dioxide; 0.3 parts of pectinase; and 0.14 parts of saccharomyces cerevisiae. The brewing method of the kiwi wine is basically the same as in Example 1, except that the first fermentation time is 4 days; the first fermentation juice second fermentation time is 1 month; the first fermentation pomace second fermentation time is 7 days, and the first fermentation The aging time of clear liquor and secondary fermentation clear liquor is 1 year.

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PUM

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Abstract

The invention relates to kiwifruit wine and a method for brewing the same. The kiwifruit wine is brewed by subjecting kiwifruits, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and saccharomyces cerevisiae to the process steps of kiwifruit clear pulp preparation, primary fermentation, press separation, secondary fermentation, ageing and the like. According to the kiwifruit wine andthe method for brewing the same, no preservative is needed to be added in finished products and the brewing process, and the products can be guaranteed to be stored for a long time without deterioration. The kiwifruit wine of different grades is fermented through the fermentation of juice and pomaces, and nutritional ingredients of the kiwifruits are completely maintained, the fermented kiwifruitwine has excellent taste and color and luster, keeps the yellow-green color of the fresh kiwifruits, and is clear and smooth. The alcohol content is more than 10 % (v/v), the kiwifruit wine drinks pure and sweet and has aromatic smell and lingering aftertaste.

Description

technical field [0001] The invention belongs to the technical field of kiwi fruit wine production, and in particular relates to a kiwi fruit wine and a brewing method thereof. Background technique [0002] With the continuous strengthening of wild plant protection awareness and the development of planting economy, the wild and planted kiwifruit resources in my country have gradually expanded and increased, and its resource utilization has attracted more and more attention from the society. Industry research shows that kiwi fruit is not only rich in nutrition, but also contains a variety of amino acids, vitamins and trace elements such as copper, calcium, magnesium, manganese, potassium, lithium, selenium, iron, phosphorus, etc. It has unique medical care for human body functions and metabolism. effect. However, due to fresh-keeping factors, the utilization of kiwifruit resources is greatly limited, resulting in a large amount of spoilage and waste, which brings great econom...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 杨艺新杨永锋
Owner 河南伏牛山生物科技股份有限公司
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