Method for preparing nutrient-rich full juice fermented jujube wine

A nutrient-rich jujube wine technology, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of dry jujube wine with weak aroma, loss of variety aroma, and weak aroma, etc. problems, to avoid the loss of heat-sensitive and easily oxidized nutrients and flavor components, to coordinate the aroma of fermentation and variety, and to improve the quality of flavor

Active Publication Date: 2013-05-22
XINJIANG TIAOJIAOHONG AGRI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, simply imitating wine brewing to develop jujube wine products, the dry jujube wine produced has a weak aroma and sour taste. When drinking, it not only has no pleasure, but also has a very bad flavor like drinking medicine; while the sweet jujube wine has a sweet and greasy taste. , weak aroma
The reason is that compared with grapes, there is a big difference in the co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] A preparation method of nutrient-rich full-juice fermented jujube wine is carried out according to the following steps:

[0085](1) Dilution Dilute the Tanzao concentrated juice to 22oBx with pure water treated by reverse osmosis;

[0086] (2) Ingredients Prepare jujube juice, passion fruit juice, Hetian twig rose buds and jujube leaves according to the following parts by weight:

[0087] 1000 parts of jujube juice, 0.7 part of passion fruit juice with a concentration of 10oBx, 0.2 part of Hetian twig rosebud, and 8 parts of jujube leaves are mixed to obtain the fermentation liquid;

[0088] (3) Pre-fermentation Add activated yeast liquid to the to-be-fermented liquid, the inoculation amount is calculated as 8% by volume percentage of the to-be-fermented liquid; the filling coefficient is 75%, at a temperature of 25°C to 28°C After 7 days of fermentation, when the residual sugar drops to 0.9%, there is a small amount of CO on the surface of the fermentation liquid 2 W...

Embodiment 2

[0111] A preparation method of nutrient-rich full-juice fermented jujube wine is carried out according to the following steps:

[0112] (1) Dilution Dilute the Tanzao concentrated juice to 20oBx with pure water treated by reverse osmosis;

[0113] (2) Ingredients Prepare jujube juice, passion fruit juice, Hetian twig rose buds and jujube leaves according to the following parts by weight:

[0114] 1000 parts of jujube juice, 0.2 part of passion fruit juice with a concentration of 10oBx, 0.05 part of Hetian twig rosebud, 3 parts of jujube leaves, and mix to obtain the fermentation liquid;

[0115] (3) For pre-fermentation, insert activated yeast liquid into the to-be-fermented liquid, and the inoculation amount is calculated as 5% based on the volume percentage of the to-be-fermented liquid; the filling coefficient is 80%, at a temperature of 20°C to 23°C After 15 days of fermentation, when the residual sugar drops to 0.7%, there is a small amount of CO on the fermentation liqu...

Embodiment 3

[0138] A preparation method of nutrient-rich full-juice fermented jujube wine is carried out according to the following steps:

[0139] (1) Dilution Dilute the Tanzao concentrated juice to 21oBx with pure water treated by reverse osmosis;

[0140] (2) Ingredients Prepare jujube juice, passion fruit juice, Hetian twig rose buds and jujube leaves according to the following parts by weight:

[0141] 1000 parts of jujube juice, 0.5 part of passion fruit juice with a concentration of 10oBx, 0.1 part of Hotan twig and rosebud, and 6 parts of jujube leaves are mixed to obtain the fermentation liquid;

[0142] (3) Pre-fermentation Add activated yeast liquid to the to-be-fermented liquid, the inoculation amount is calculated as 7% based on the volume percentage of the to-be-fermented liquid; the filling coefficient is 77%, at a temperature of 24°C to 25°C After 10 days of fermentation, when the residual sugar drops to 0.8%, there is a small amount of CO on the fermentation liquid surf...

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PUM

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Abstract

The invention provides a method for preparing a nutrient-rich full juice fermented jujube wine, relates to the technical field of fruit wine brewing, and especially provides a method for producing a full juice fermented jujube wine. The invention aims to provide a method for preparing the nutrient-rich juice fermented jujube wine which is excellent in matching of finished product wine fermentation fragrance and variety fragrance, rich and typical in jujube fragrance and obvious in indulgence; and the adopted technical proposal is as follows: the method comprises the following steps of: diluting and blending: preparing the following raw materials in parts by weight: 1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice having the concentration of 10oBx, 0.05-0.2 part of dry rosebud and 3-8 parts of jujube leaf; evenly mixing all the materials to obtain liquor to be fermented; and then performing pre-fermentation, post-fermentation, primary blending and ageing, thereby obtaining the finished product wine. The method provided by the invention is widely applied to the full juice fermentation technical field of the jujube juice.

Description

technical field [0001] The invention relates to a method for preparing nutrient-rich full-juice fermented jujube wine, which relates to the technical field of fruit wine brewing, and in particular provides a production method for whole-juice fermented jujube wine. Background technique [0002] Jujube is a unique fruit resource in China. my country has more than 98% of the world's jujube planting area and output, as well as 100% of the international trade in jujube products. There are more than 700 varieties of jujube in my country, among which there are more than 10 main varieties with a planting area of ​​more than one million mu across the country, such as Jinsixiaozao, Lvliangmuzao, Jiaocheng Junzao, and Taigu Huping Jujube, Henan gray jujube, etc. At present, the planting area of ​​jujube in the country is more than 20 million mu, and the output is more than 4.3 million tons. It is the largest dried fruit and the seventh largest fruit in my country. [0003] Jujube in...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 张佩舜康振奎徐峥陈建忠姚文俊李伟平
Owner XINJIANG TIAOJIAOHONG AGRI TECH DEV
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