Sweet kiwi fruit wine and brewing method thereof

A technology of kiwi fruit and kiwi fruit, which is applied to the field of sweet kiwi fruit wine and its brewing, can solve the problems of low alcohol content, dry kiwi fruit wine taste sour and astringent, etc., and achieves the effect of improving alcohol content, pure sweet and greasy taste and outstanding fruit aroma.

Active Publication Date: 2014-02-19
神农架绿源天然食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The primary purpose of the present invention is to solve the problem of dry kiwi fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Select 100kg of kiwifruit with strong fruity aroma and full maturity, wash and crush to obtain 98kg of pulp, put the crushed pulp into a ceramic jar, then add 0.098L of sulfurous acid and 3.92g of pectinase, mix After uniformity, let stand for enzymatic hydrolysis for 4-8 hours.

[0038] (2) After the enzymatic hydrolysis, use a sugar meter to measure the sugar content of the enzymatic hydrolyzed pulp to be 95g / L, and the added sugar content is 85BX 0 Fructose syrup 12.11kg, adjust the sugar content of the pulp to 200g / L. After mixing evenly, activate the yeast with hot water at 30-35° C. with 10 times the mass of active dry yeast, and then add it into the fermenter; the active dry yeast is wine active dry yeast, and its addition amount is 22.02 g.

[0039] (3) After mixing evenly, enter the first pre-fermentation, the temperature is controlled between 22-24°C, and the time is 3-5 days. When the residual sugar is lower than 4g / L, it marks the termination of the fi...

Embodiment 2

[0044] (1) Select 500kg of kiwi fruit with strong fruity aroma and full maturity, wash it, put it into a screw press for crushing and pressing, and obtain 475kg of pulp after squeezing, transfer the squeezed pulp into a fermentation tank, and then add 0.56L of sulfurous acid and 40g of pectinase, after circulating evenly, let stand for enzymolysis for 10-12 hours.

[0045] (2) After the enzymatic hydrolysis, use a sugar meter to measure the sugar content of the enzymatic hydrolyzed pulp to be 100g / L, and the added sugar content is 85BX 0 58.7kg fructose syrup, adjust the sugar content of pulp to 205g / L. After the circulation is uniform, activate the yeast with hot water at 30-35° C. with 10 times the mass of the active dry yeast, and then add it into the fermenter; the active dry yeast is wine active dry yeast, and its addition amount is 133.5 g.

[0046] (3) Enter the first pre-fermentation after the circulation is even, the temperature is controlled between 22-24°C, and the...

Embodiment 3

[0051] (1) Choose 1000kg of kiwi fruit with strong fruity aroma and full maturity, wash it, put it into a screw press for crushing and pressing, and obtain 950kg of fruit pulp after pressing, transfer the squeezed fruit pulp into a fermentation tank, and then add 1. 27L of sulfurous acid and 40g of pectinase, after circulating evenly, let stand for 10-12 hours for enzymatic hydrolysis.

[0052] (2) After enzymatic hydrolysis, use a sugar meter to measure the sugar content of the enzymatic hydrolyzed pulp to be 104g / L, and the added sugar content is 85BX 0 118.5kg fructose syrup, adjust the sugar content of the pulp to 210g / L. After the circulation is uniform, activate the yeast with hot water at 30-35° C. which is 10 times the mass of the active dry yeast, and then add it into the fermenter; the active dry yeast is wine active dry yeast, and its dosage is 320.6 g.

[0053] (3) Enter the first pre-fermentation after the circulation is even, the temperature is controlled betwee...

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PUM

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Abstract

The invention discloses a sweet kiwi fruit wine and a brewing method thereof, and belongs to the field of healthcare foods. The brewing method comprises the following steps: adopting a high fructose syrup to adjust the sugar degree of a fruit pulp; carrying out primary fermentation in a batch sugar addition and batch yeast addition manner twice; adding SO2 to inhibit the fermentation after ending the two-time primary fermentation, and adding deodorized edible alcohol to stop the fermentation; and controlling the ageing temperature after the complete ending of the fermentation in a range of 14-16DEG C for 8-10 months. The brewing method has the advantages of reduction of the production cost, increase of the alcohol degree of the fruit wine, increase of the fragrance generated during the fermentation of the yeast, and acceleration of the esterification reaction of the fruit wine in the ageing process; and the sweet kiwi fruit wine obtained in the invention has the advantages of moderate alcohol degree, protruding fragrance, sour, sweet and tasty taste, pure and sweet mouthfeel, and reduction of the bitter aftertaste, can satisfy demands of different consumer groups, and has a very strong market competitiveness.

Description

[0001] technical field [0002] The invention relates to the field of health food, in particular to a sweet kiwi fruit wine and a brewing method thereof. Background technique [0003] In recent years, my country's economy has continued to maintain rapid growth, and the drinking culture of Chinese people is gradually changing. Alcohol consumption is gradually transitioning from liquor to various fruit wines with moderate alcohol content and nutritional value. Among all fruit wines, dry fruit wine is the most popular, but for most consumers, it is difficult to adapt to the unique sour taste of dry fruit wine for a while, and some dry fruit wines have relatively low alcohol content, which is not conducive to long-term storage at room temperature . [0004] The sweet kiwi fruit wine has a moderate alcohol content and elegant aroma. It has the typical fruity aroma and mellow ester aroma of kiwi fruit. It is rich in various vitamins and minerals and has high nutritional value. H...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 邓杰邓元海陈茂彬曹敬华孙洪浩
Owner 神农架绿源天然食品有限责任公司
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