Low-yield methanol and higher alcohol fruit wine brewing process

Abstract

The invention relates to a fruit wine brewing method, and in particular relates to a low-yield methanol and higher alcohol fruit wine brewing process. The product prepared by the method disclosed by the invention fills blank of specific fruit wine brewing technology research in China, improves product quality of specific fruit wine, and enhances purity and typical aroma characteristic of wine and increases sense quality of the specific fruit wine, so as to make it possible to produce high-quality fruit wine products in many excellent fruit production zones. The technical scheme adopted by the invention comprises the following operation steps: (1) sorting fruit raw materials; (2) crushing, pulping and adding into a tank; (3) adding sulfur dioxide; (4) adding pectinase, and standing at low temperature; (5) naturally increasing temperature, adding a yeast culture liquor to start fermentation; (6) fermenting at controlled temperature, and monitoring fermentation; (7) separating, squeezing and continuing to ferment; (8) transferring to another tank, adding sulfur dioxide and storing; (9) aging in the presence of wine lees; and (10) clarifying, stabilizing, filtering and bottling.

Description

1. Technical field:

[0001] The invention relates to a method for producing fruit wine, in particular to a low-yield methanol and high-alcohol fruit wine brewing process. 2. Background technology:

[0002] my country has a vast land and abundant resources, and fruits are spread all over the place. Fruit wine is a deep-processing product of fruits. As a green and healthy alcoholic drink, it is now attracting more and more attention from consumers. The sensory quality of fruit wine is related to the quality of processed raw materials, the climate and ecological conditions of the place of origin, and of course also affected by the brewing process. There are characteristic fruits in almost all parts of our country. With the development of economy and the improvement of people's living standards, the market demand for fruit wine is increasing, especially for green and healthy fruit wine products. Fruit wine enterprises have gradually become the key support objects of local fruit d...

Examples

Embodiment Construction

[0017] The invention integrates a series of fruit wine brewing techniques, reduces the production of higher alcohols in the brewing process, and improves the overall sensory quality of the brewed wine. The specific implementation steps are as follows:

[0018] (1) In the raw material sorting process, unhygienic raw materials are removed, raw material sugar, acid, etc. are tested, and product indicators such as alcohol content and total acid are designed. Different fruit sugar and acid have different requirements, as long as they meet the requirements of normal ripening.

[0019] (2) Fruit crushing and beating should be carried out at <15°C, and the operation should be completed within 1 to 2 hours.

[0020] (3) Add SO in the process of beating into the tank 2 , SO 2 The added amount is 50mg / L, mix well.

[0021] (4) Add 30-50 mg / L of pectinase at an interval of 0.5-1 hour, and mix well.

[0022] (5) After 1 hour, let it stand at 10°C for 12-24 hours.

[0023] (6) Naturall...

1. Technical field:

[0001] The invention relates to a method for producing fruit wine, in particular to a low-yield methanol and high-alcohol fruit wine brewing process. 2. Background technology:

[0002] my country has a vast land and abundant resources, and fruits are spread all over the place. Fruit wine is a deep-processing product of fruits. As a green and healthy alcoholic drink, it is now attracting more and more attention from consumers. The sensory quality of fruit wine is related to the quality of processed raw materials, the climate and ecological conditions of the place of origin, and of course also affected by the brewing process. There are characteristic fruits in almost all parts of our country. With the development of economy and the improvement of people's living standards, the market demand for fruit wine is increasing, especially for green and healthy fruit wine products. Fruit wine enterprises have gradually become the key support objects of local fruit d...

Examples

Embodiment Construction

[0017] The invention integrates a series of fruit wine brewing techniques, reduces the production of higher alcohols in the brewing process, and improves the overall sensory quality of the brewed wine. The specific implementation steps are as follows:

[0018] (1) In the raw material sorting process, unhygienic raw materials are removed, raw material sugar, acid, etc. are tested, and product indicators such as alcohol content and total acid are designed. Different fruit sugar and acid have different requirements, as long as they meet the requirements of normal ripening.

[0019] (2) Fruit crushing and beating should be carried out at <15°C, and the operation should be completed within 1 to 2 hours.

[0020] (3) Add SO in the process of beating into the tank 2 , SO 2 The added amount is 50mg / L, mix well.

[0021] (4) Add 30-50 mg / L of pectinase at an interval of 0.5-1 hour, and mix well.

[0022] (5) After 1 hour, let it stand at 10°C for 12-24 hours.

[0023] (6) Naturall...

Images