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Malus prunifolia (wild) borkh ice wine and preparation technology thereof

A preparation process, the technology of sea red fruit, applied in the field of food engineering, to achieve the effect of pure taste, sweet and thick taste, natural and unique flavor

Inactive Publication Date: 2013-01-16
中国食品工业(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no record of a kind of sea red fruit ice wine and its preparation technology at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Production method: Choose to pick the sea red fruit in the second or third week of December every year, and the picking is completed before the sun comes out; low temperature pressing is to remove the stem and remove the harvested sea red jelly under the condition of 8℃ Ice debris, remove rotten and diseased fruits, wash with warm water at 35°C, immediately blow off the attached water with an oil-free compressed air device in the vertical direction to keep the ice crystals in the sea red fruit from being melted and broken. Add 100PPM SO during pressing 2 Solution: Fermentation is to add 300PPM yeast at a controlled temperature of 16℃, adjust the sugar to 26Brix, and the fermentation period is 30 days. When the sugar content is 20Brix and the alcohol content is 8% (VOL), stop the fermentation and add 80PPM SO 2 The solution is poured into the tank; the temperature is reduced by using a heat exchange device to reduce the temperature of the fermented juice to below 12°C and ad...

Embodiment 2

[0018] Production method: production method: choose to pick the sea red fruit in the second or third week of December every year, and the picking is completed before the sun comes out; low-temperature pressing is to remove the harvested sea red jelly under the condition of 8℃ Stem, deicing, removing rotten fruits and diseased fruits, clean with 40℃ warm water, immediately blow off the attached water with an oil-free compressed air device in the vertical direction to keep the ice crystals in the sea red fruit from melting and breaking. During the pressing Join 100PPM SO 2 Solution; fermentation is to add 300PPM yeast under the condition of controlled temperature 18℃, adjust sugar to 28Brix, fermentation period is 35 days, measure the sugar content to be 18Brix, alcohol content is 12% (VOL), stop the fermentation, add 80PPM SO 2 The solution is poured into the tank; the temperature is reduced by using a heat exchange device to reduce the temperature of the fermented juice to below ...

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Abstract

The invention relates to a malus prunifolia (wild) borkh ice wine and a preparation technology of the ice wine, in particular to an improvement of the ice wine; and the malus prunifolia (wild) borkh ice wine takes pure frozen malus prunifolia (wild) borkh as a raw material and is prepared in the steps of collecting, squeezing at the low temperature, fermenting, cooling, ageing and freezing. The product has shallow jacinth, is crystal clear and good to see, has the special fruit and wine fragrance of the malus prunifolia (wild) borkh, is pure, sweet and thick in taste, long in aftertaste and natural and unique in flavor, so that the malus prunifolia (wild) borkh resource is reasonably utilized.

Description

technical field [0001] The invention relates to a kind of wine and its preparation process, in particular to a sea red fruit ice wine and its preparation process, and belongs to the field of food engineering. Background technique [0002] Ice wine has developed to a certain extent in countries such as Germany, Canada, mainly is the grape ice wine of raw material production with grape, also does not have at present the sea red fruit ice wine that is raw material production with natural sea red jelly fruit. Haihong fruit tree, Rosaceae apple belongs to Haihong, the scientific name is Xifu crabapple, also known as Haihongzi, mother crabapple, and small fruit crabapple. It is mainly distributed in the junction of Shanxi, Shaanxi and Mongolia provinces (regions) in my country. It is a rare species. Local fruit tree resources. The fruit is flat and round, resembling a hawthorn, with deep red color and milky yellow flesh. The flesh is crisp and juicy. When it is just ripe, it has a...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 孙丽娟冯霖屠振华
Owner 中国食品工业(集团)有限公司
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