Method for fermenting waxberry wine by full fruits
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A technology for raw bayberry juice and fermented raw materials, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. Effect
Inactive Publication Date: 2013-10-23
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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[0005] The purpose of the present invention is to propose a new product for processing red bayberry, which is suitable for small and medium-sized enterprises - a method
Method used
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Embodiment 1
[0022] The processing method of this example whole fruit fermented red bayberry wine is:
[0023] (1) Ingredient adjustment: add sucrose to make up for the deficiency of sugar, add 14% sucrose.
[0024] (2) Main fermentation: use "Anqi" brand wine active dry yeast to ferment bayberry wine, and activate it with 20 times 40°C warm water containing 2% sucrose for 45 minutes before use. After 2 days of fermentation, aromatizing yeast was added and fermentation continued for 8 days. Appropriate cooling measures should be adopted during the fermentation process, and the fermentation temperature should be controlled at 26°C.
[0025] (3) Separation of wine residues: pour out the oozing wine, put the wine residues into a filter bag and press to obtain wine residues and wine. The two wines obtained were mixed again.
[0026] (4) clarification agent clarification: after the fermentation finishes, carry out clarification treatment to original wine, clarification agent adopts chitosan....
Embodiment 2
[0031] The processing method of this example whole fruit fermented red bayberry wine is:
[0032] (1) Ingredient adjustment: add sucrose to make up for the lack of sugar, add 16% sucrose
[0033] (2) Main fermentation: use "Anqi" brand wine active dry yeast to ferment bayberry wine, and activate it with 20 times 35°C warm water containing 2% sucrose for 30 minutes before use. After 3 days of fermentation, aromatizing yeast was added and fermentation continued for another 7 days. Appropriate cooling measures should be adopted during the fermentation process, and the fermentation temperature should be controlled at 28°C.
[0034] (3) Separation of wine residues: pour out the oozing wine, put the wine residues into a filter bag and press to obtain wine residues and wine. The two wines obtained were mixed again.
[0035] (4) clarification agent clarification: after the fermentation finishes, carry out clarification treatment to original wine, clarification agent adopts chitosan...
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Abstract
The invention relates to a method for fermenting waxberry wine by full fruits and belongs to the field of fruit processing. The method is characterized in that the full fruits of waxberries are used as raw material and do not need to be pulped and squeezed (previous researches take waxberry normal juice as a fermentation raw material); white sugar is added to adjust components; after the juice of the waxberries is squeezed, an active dry yeast is added to ferment for 2-3 days; an aroma increasing yeast is added to ferment for 7-8 days; and then the full fruit fermented waxberry wine is prepared by the steps of fermenting, separating wine dregs, classifying by a classifying agent, ageing, carrying out cold treatment, finely filtering and the like. The method disclosed by the invention adopts the full fruits of waxberries to ferment; compared with traditional juice fermentation, a process step of squeezing the juice is saved and a process is simplified; the equipment investment of an enterprise is saved; and volatilized aroma components, free amino acids and a color of the waxberry wine obtained by fermenting the full fruits are better than those of the waxberry wine obtained by juice fermentation. The method disclosed by the invention is suitable for middle-size and small-size waxberry processing enterprises and has great significance for improving the consumption amount of waxberry processing raw materials, pulling the price of the waxberries and accelerating the sustainable development of a waxberry processing industry.
Description
Technical field: [0001] The invention relates to a method for fermenting bayberry wine with whole fruits, belonging to the field of fruit processing and comprehensive utilization. Background technique: [0002] The selected raw material Zhejiang Lanxi wood leaf bayberry is a local characteristic bayberry variety in Zhejiang Province. After research, it has been found that Muyemei is mainly distributed in Majian, Baishe and other places, with an area of 667hm 2 Left and right are local varieties of Lanxi. The fruit of this variety is relatively large, the core is small, the edible rate is 93.7%, the single fruit weighs 12.6g, the longitudinal diameter is 2.82cm, and the transverse diameter is 2.5cm. The surface of the fruit is purple-black, the flesh column is purple-red, the top is blunt and round, and the soluble solid content is 11.3%. processing. [0003] Because red bayberry is soft and has no shell, it is difficult to transport, perishable and difficult to preserv...
Claims
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Application Information
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