Method for producing raspberry icewine

A production method and technology of raspberry, applied in the field of preparation of raspberry alcoholic beverages, can solve the problems of complex production process, long production cycle, poor color of finished products, etc., and achieve the effect of ensuring sugar content, mellow and delicious flavor, and pure taste

Inactive Publication Date: 2013-05-22
SHENYANG GUOTIAN AGRI SCI & TECH DEV
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method to solve the problems in the prior art such as long

Method used

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Embodiment 1

[0029] 1. Picking of raspberry fruit:

[0030] In the ice wine brewing process, the picking time is very important, which is not only related to the flavor of the ice wine, but also related to its sugar content. Ice wine is usually picked in severe winter, when the temperature reaches -10°C~-14°C. At this time, the raspberry is covered with ice and snow and becomes a hockey puck.

[0031] 2. Selection of brewing materials:

[0032] The picked frozen raspberry fruits are screened, and the raspberries with no damage in appearance and no corrosion of pathogenic bacteria are selected for pressing. The screening should also be carried out under low temperature conditions to retain the nutrients in them to the greatest extent. Screening is preferably carried out at -10°C~-14°C.

[0033] 3. Squeeze:

[0034] Squeeze at -8°C to 12°C to obtain pure raspberry pulp with a feeding amount of 10wt% to 15wt%.

[0035] 4. Rewarming treatment:

[0036] The raspberry pulp after pressing s...

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Abstract

The invention provides a method for producing raspberry icewine. The method comprises the following steps of: picking up ice-covered raspberry fruits in ice ball shapes at -10 to -14 DEG C; selecting out raspberry fruits perfect in appearance and free of corrosion caused by diseases and pests, and putting the selected raspberry fruits in a sealed fermentation tank; pressing at the temperature below -8 DEG C and only remaining 10%-15% of pure raspberry pulp after pressing; heating the raspberry pulp pressed previously to the range of 7 to 14 DEG C; adding 20 mg/L of pectinase to the raspberry pulp for enzymolysis, and then standing for clarification; adding yeast to the fermentation tank for fermentation at 8-15 DEG C; when the alcohol content reaches 9-13%, stopping fermentation to obtain raw raspberry icewine; pumping the raw raspberry icewine into an oak barrel for ageing; adding diatomite to the aged raspberry icewine for fining, performing clarifying treatment, standing for cold storage after sterile filtration; and filling after filtering out the precipitates, thereby obtaining the finished product.

Description

technical field [0001] The invention belongs to the field of preparation of raspberry alcoholic beverages, in particular to a production method of raspberry ice wine. Background technique [0002] my country has a long history of fruit wine making. Because of its low alcohol content and high nutritional value, fruit wine occupies an important position in the market. People have followed the brewing method of traditional fruit wine for a long time, adopt processes such as fermentation, aging, storage. However, the traditional aging and storage process requires at least two years. It is obvious that the production cycle is too long, the cost is high, the utilization rate of equipment is low, the semi-finished product inventory occupies an excessively large area, and there is a large backlog of funds, which makes it difficult to meet market demand. And raspberry is because of its own characteristics that it is not easy to store for a long time, so it has very strict requireme...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 王兆坤王泰瑀张俭波
Owner SHENYANG GUOTIAN AGRI SCI & TECH DEV
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