Low-degree fresh plum wine and preparation method thereof

A plum and fresh technology, applied in the field of low-alcohol fresh plum wine and its preparation, to achieve the effects of improving clarity, improving abiotic stability, obvious color and flavor

Inactive Publication Date: 2013-12-11
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few wines produced from plums on the market at present, and individual reports only produce distilled wine or soaked wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing low-alcohol fresh plum wine, comprising the following steps:

[0026] Step 1: Take the washed fresh plum fruit, remove the core, cut it crosswise, immerse it in the color protection solution, let it stand for 40 minutes, then add pectinase with 0.03% of the fresh plum fruit mass, adjust the pH value to 5.0, and then enzyme at 55°C After 4 hours of hydrolysis reaction, mixed mash was obtained;

[0027] Among them, the color protection solution is a mass concentration of 40ppm SO 2 The aqueous solution, the amount of adding color protection solution is 1.5 times of the quality of plum fresh fruit;

[0028] Step 2: Add Angel Wine High Active Dry Yeast Activation Solution to the mixed mash, and ferment for 2 days at 21°C to form pre-fermented wine mash;

[0029] Wherein, the Angel wine high-activity dry yeast activation solution is prepared by adding high-activity dry yeast into 5% sugar water and activating it for 20 minutes at 30°C, wherein the qu...

Embodiment 2

[0035] A method for preparing low-alcohol fresh plum wine, comprising the following steps:

[0036] Step 1: Take the washed fresh plum fruit, remove the core, cut it crosswise, immerse it in the color protection solution, let it stand for 40 minutes, then add pectinase with 0.04% of the fresh plum fruit mass, adjust the pH value to 4.8, and then enzyme at 50°C Decomposition reaction 5h, obtains mixed mash;

[0037] Among them, the color protection solution is a mass concentration of 40ppm SO 2 The aqueous solution, the amount of color-protecting solution added is 2.0 times of the quality of plum fresh fruit;

[0038] Step 2: Add Angel Wine High Active Dry Yeast Activation Solution to the mixed mash, and ferment for 2 days at 23°C to form pre-fermented wine mash;

[0039] Wherein, the Angel wine high-activity dry yeast activation solution is prepared by adding high-activity dry yeast into 5% sugar water and activating it for 25 minutes at 30°C, wherein the quality of high-act...

Embodiment 3

[0044]A method for preparing low-alcohol fresh plum wine, comprising the following steps:

[0045] Step 1: Take the washed fresh plum fruit, remove the core, cut it crosswise, immerse it in the color protection solution, let it stand for 40 minutes, then add pectinase with 0.05% of the mass of the fresh plum fruit, adjust the pH value to 5.2, and then enzyme at 53°C Decomposition reaction 4.5h, obtain mixed mash;

[0046] Among them, the color protection solution is a mass concentration of 40ppm SO 2 The aqueous solution, the amount of color-protecting solution added is 1.8 times of the quality of plum fresh fruit;

[0047] Step 2: Add Angel Wine High Active Dry Yeast Activation Solution to the mixed mash, and ferment for 2 days at 25°C to form pre-fermented wine mash;

[0048] Wherein, the Angel wine high-activity dry yeast activation liquid is prepared by adding high-activity dry yeast into 5% sugar water and activating for 30 minutes at 30°C, wherein the quality of high-a...

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Abstract

The invention discloses low-degree fresh plum wine and a preparation method thereof, which belong to the field of preparation of fermented fruit wine. The preparation method comprises the following steps: 1. taking fresh denucleated plums, cross cutting the fresh denucleated plums and immerging the fresh denucleated plums in color protecting liquid and standing, and then, adding pectinase to perform enzymolysis so as to obtain mixed mash; 2. Adding an angel wine dry yeast activation solution with high activity into the mixed mash, and fermenting to obtain primary fermented mash; 3. carrying out solid-liquid separation on the primary fermented mash, adding sugar into the obtained supernatant, and fermenting to obtain secondary fermented wine; 4. removing the wine lees, collecting supernatant, maintaining the temperature, cooling to the room temperature, standing, carrying out siphoning on supernatant, standing at 2-4 DEG C to remove the wine lees, and collecting the upper layer clear wine; 5. measuring the alcoholic strength of the wine, regulating the sugar degree and acidity, adding SO2, and then, filtering, bottling and sterilizing to obtain the low-degree fresh plum wine. According to the fresh plum wine prepared by the preparation method disclosed by the invention, the alcoholic strength is 5-7%, the sugar degree is 10-12%, the total acidity is 0.5%, and the fresh plum wine has proper sweet and sour taste and has obvious plum color and flavor.

Description

technical field [0001] The invention belongs to the field of fermented fruit wine preparation, in particular to a low-alcohol fresh plum wine and a preparation method thereof. Background technique [0002] All kinds of fruits have excellent wine-making performance. Through modern wine-making technology, the rich nutrients and functional components in the fruit can be transferred to the fruit wine. Therefore, the fruit wine should not only reflect the aroma, characteristics and functional components of the raw fruit itself, but also contain Various flavor components and nutrients produced by yeast metabolism. The fruit wine brewed from fruit has broad prospects for development because it conforms to the policy of the country's wine development, that is, "the conversion of high-alcohol wine to low-alcohol wine, the conversion of grain wine to fruit wine, and the conversion of distilled wine to fermented wine". Most of the fruit wines currently on the market are wines, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 贺小贤刘昌蒙郑茂奎王旭刘欢
Owner SHAANXI UNIV OF SCI & TECH
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