Sterile cold-filling method of dry type goji berry fruit wine

Abstract

The invention relates to a sterile cold-filling method of dry type goji berry fruit wine. The method is characterized by comprising the following steps: disinfecting and sterilizing all the devices and apparatuses contacted by dry type goji berry fruit wine in the process of filling firstly, then degerming and filtering the dry type goji berry fruit wine and finally completing processes of filling, corking and sealing of the wine liquid in a sterile and clean space, and thus completing sterile cold-filling. The invention provides a sterile cold-filling method of dry type goji berry fruit wine; the quality of the product is ensured by the sterile cold-filling; the wine is filled under a normal-temperature aseptic condition in cold-filling, so that the intrinsic colour and luster, fruity flavor, taste and nutritional ingredient are maintained at a maximum extent; the requirement on the bottle in the cold filling is low, so that the bottle body is prevented from bearing hot and cold shock; and consumption a great amount of steam is not needed in the cold filling, and only the normal-temperature filling is needed.

Description

technical field [0001] The invention relates to an aseptic cold filling method of dry wolfberry fruit wine. Background technique [0002] Generally, dry wines contain a certain amount of alcohol and sugar content lower than 4g / L, so cold filling under relatively strict hygienic conditions can achieve the purpose of biological stability during the shelf life. Other dry and sweet fruit wines must be hot-filled or pasteurized after filling to kill the microorganisms on the wine liquid and the container to achieve the purpose of biological stability. On the one hand, the process of hot filling or pasteurization will consume a lot of energy, resulting in high production costs, and the process is complicated and time-consuming; on the other hand, high temperature has a great impact on the heat-sensitive nutrients in wine liquid. The destructive effect of the wine body, and cause adverse effects on the aroma, color and taste of the wine body. [0003] Because the dry type wolfber...

AI Technical Summary

Problems solved by technology

On the one hand, the process of hot filling or pasteurization will consume a lot of energy, resulting in high production costs, and the process is complicated and time-consuming; on the other hand, high temperature has a great impact on the heat-sensitive nutrients in wine liquid. The destructive effect of alcohol, and have adverse effects on the aroma, color and taste of the wine body

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