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Production process for peony-cherry fermented fruit wine

A production process, peony flower technology, applied in the field of alcoholic beverage processing, can solve the problems of intolerance to storage, short ripening period of cherries, restrictions on the export of cherries and large-scale production and planting, and achieve the effect of retaining nutrients

Inactive Publication Date: 2013-07-03
LUOYANG INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short ripening period of cherries, they are concentrated on the market and are not resistant to storage, which limits the export and large-scale production and planting of cherries.

Method used

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  • Production process for peony-cherry fermented fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The manufacturing process of peony flower cherry fermented fruit wine, its steps are as follows:

[0017] (1) Heat 5kg of water to boil, add 8kg of white granulated sugar, after the white granulated sugar dissolves, cool down to 10°C, add 0.01kg of vitamin C and dissolve to make sugar solution, soak 1kg of fresh peony flowers in the sugar solution medium, sealed and stored at 3°C ​​to make peony flower sugar dipping solution;

[0018] (2) Destem and crush 80kg of cherries and add them to the fermenter;

[0019] (3) Prepare 0.5kg of sucrose solution with a mass concentration of 5%, add 0.03kg of yeast, and incubate in a constant temperature incubator at 38°C for 30min to obtain activated yeast;

[0020] (4) In the fermenter filled with cherries, add peony flower syrup to form a fermented mash, adjust the sugar content of the fermented mash to 18%, add activated yeast, and then add 0.05kg of pectinase, the enzyme activity is 100,000 u / g, for pre-fermentation, the fermen...

Embodiment 2

[0023] The manufacturing process of peony flower cherry fermented fruit wine, its steps are as follows:

[0024] (1) Heat 6kg of water to boil, add 12kg of white granulated sugar, after the white granulated sugar dissolves, cool down to 30°C, add 0.01kg of vitamin C and dissolve to make sugar solution, soak 1kg of fresh peony flowers in the sugar solution medium, sealed and stored at 5°C to make peony flower sugar dipping solution;

[0025] (2) Destem and crush 120kg of cherries and add them to the fermenter;

[0026] (3) Prepare 0.8 kg of sucrose solution with a mass concentration of 10%, add 0.05 kg of yeast, and incubate in a constant temperature incubator at 40°C for 60 minutes to obtain activated yeast;

[0027] (4) In the fermenter filled with cherries, add peony flower syrup to form a fermented mash, adjust the sugar content of the fermented mash to 20%, add activated yeast, and then add 0.1kg of pectinase, the enzyme activity is 100,000 u / g, for pre-fermentation, the...

Embodiment 3

[0030] The manufacturing process of peony flower cherry fermented fruit wine, its steps are as follows:

[0031] (1) Heat 6kg of water to boil, add 10kg of white granulated sugar, after the white granulated sugar dissolves, cool down to 10-30°C, add 0.01kg of vitamin C and dissolve to make sugar solution, soak 1kg of fresh peony flowers in In the sugar solution, it is sealed and stored under the condition of 3-5°C to make the peony flower sugar solution;

[0032] (2) Destem and crush 100kg of cherries and add them to the fermenter;

[0033] (3) Prepare 0.6kg of sucrose solution with a mass concentration of 8%, add 0.04kg of yeast, and incubate in a constant temperature incubator at 40°C for 50min to obtain activated yeast;

[0034] (4) In the fermenter filled with cherries, add peony flower syrup to form a fermented mash, adjust the sugar content of the fermented mash to 18%, add activated yeast, and then add 0.08kg of pectinase, the enzyme activity is 100,000 u / g, for pre-f...

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Abstract

The invention discloses a production process for peony-cherry fermented fruit wine. The production process comprises the following steps of (1) preparing a sugar solution of the penoy; (2) removing stalks from the cherry, crushing the cherry and adding the cherry in a fermentation tank; (3) preparing an activated yeast; (4) adding the sugar solution of the penoy in the fermentation tank with the cherry to form a fermented mash, pre-fermenting, filtering, putting in an oak barrel for ageing, keeping a temperature at 15-20 DEG C, wiping the oak barrel at regular intervals and ageing for 6 months; and (5) loading and sterilizing. Whole fruit fermentation is adopted in the fermentation processes, so that nutrients can be better retained, the fermentation processes are divided into three processes of pre-fermentation, post-fermentation and ageing, particularly for the pre-fermentation process, a plurality experiments demonstrate that the fermentation time should not be longer than 72 h, or else, the fermented mash presents a thick rice soup state, wine yield is low and wine color becomes thin and yellow.

Description

technical field [0001] The invention relates to a brewing process of fermented fruit wine, which belongs to the technical field of alcoholic beverage processing. Background technique [0002] Luoyang is rich in peony and cherry resources, with a peony planting area of ​​21,000 mu, a total of more than 60 million plants, including more than 1,200 domestic and foreign varieties, and 68 production bases of more than 100 mu. Peony is not only ornamental, but its medicinal and edible value has gradually attracted people's attention. Luoyang has very rich cherry resources. According to incomplete statistics, there are 14,000 mu of large cherry trees and nearly 4,000 mu of small cherry trees planted in Hongshan Township of Luoyang Xigong District, Wutou Township and Cijian Town of Xin'an County. 1.5 million kilograms. [0003] Peonies generally bloom from April to early May. Many peonies fall off naturally after viewing, and the utilization degree is very low. Cherries are also ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张浩玉张柯乔明武尹国杰孙卫华
Owner LUOYANG INST OF SCI & TECH
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