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Persimmon wine and brewing method thereof

A persimmon wine and persimmon technology, which is applied in the preparation of alcoholic beverages, can solve the problems of restricting the production and sales of hawthorn fermented wine, high total acid content and high methanol content in hawthorn wine, and achieves easy clarification and filtration, low viscosity, extremely high easy separation effect

Active Publication Date: 2014-12-10
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method of hawthorn wine is to ferment hawthorn with sugar after beating. After the fermentation, the total acid content of hawthorn wine is high, the acidity is strong, and the methanol content is high (>1000mg / L), far exceeding the relevant national food safety standards (≤ 400mg / L), thus restricting the production and sales of hawthorn fermented wine

Method used

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  • Persimmon wine and brewing method thereof
  • Persimmon wine and brewing method thereof
  • Persimmon wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Choose fresh persimmons and hawthorns that are fully mature, free from rot, and free from diseases and insect pests.

[0015] 2 Rinse the fresh persimmons and hawthorns with running water, drain and avoid mechanical damage.

[0016] 3Put 100kg of persimmons in a 200L airtight container, and use a corrosion-resistant container to store persimmons with a mass ratio of 0.07% (70g) of potassium metabisulfite, and seal them for 4 days.

[0017] 4. Remove the calyx from the astringent persimmons and crush them; squeeze and crush 10kg of hawthorns (be careful not to break them), and mix them with the crushed persimmons; add 15kg of cooled 260g / L sucrose solution (add sucrose to dissolved in water); mix thoroughly.

[0018] 5 Activate the active dry yeast according to the instructions for use, the amount of active dry yeast added to the mixture in step 4) is 30g / 100L, mix well, and keep the temperature at 15-18°C for fermentation. Keep the pomace soaked in the fermentation...

Embodiment 2

[0025] 1. Choose fresh persimmons and hawthorns that are fully mature, free from rot, and free from diseases and insect pests.

[0026] 2 Rinse the fresh persimmons and hawthorns with running water, drain and avoid mechanical damage.

[0027] 3 Put 100kg of persimmons in a 200L airtight container, put 0.07% (70g) potassium metabisulfite in a corrosion-resistant container, and seal it for 4 days.

[0028] 4. Remove the calyx of the deastringent persimmon and crush it; squeeze and crush 20kg of hawthorn and mix it with the crushed persimmon; add 30kg of boiled and cooled 260g / L sucrose solution and mix thoroughly.

[0029] 5 Activate the active dry yeast according to the instructions, the inoculum amount is 30g / 100L, mix well, and ferment at a controlled temperature (15-18°C). Keep the pomace soaked in the fermentation broth during the fermentation, and track the progress of the fermentation until the end of the fermentation.

[0030] 6 Pour wine to clarify.

[0031] Table 2 ...

Embodiment 3

[0036] 1. Choose fresh persimmons and hawthorns that are fully mature, free from rot, and free from diseases and insect pests.

[0037] 2 Rinse the fresh persimmons and hawthorns with running water, drain and avoid mechanical damage.

[0038] 3 Put 100kg of persimmons in a 200L airtight container, put 0.07% (70g) potassium metabisulfite in a corrosion-resistant container, and seal it for 4 days.

[0039] 4. Remove the calyx of the deastringent persimmon and crush it; squeeze and crush 30kg of hawthorn and mix it with the crushed persimmon; add 45kg of boiled and cooled 260g / L sucrose solution and mix thoroughly.

[0040] 5 Activate the active dry yeast according to the instructions, the inoculum amount is 30g / 100L, mix well, and ferment at a controlled temperature (15-18°C). Keep the pomace soaked in the fermentation broth during the fermentation, and track the progress of the fermentation until the end of the fermentation.

[0041] 6 Pour wine to clarify.

[0042] Table 3 ...

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Abstract

The invention relates to persimmon wine and a brewing method thereof. The brewing method comprises the following steps: with persimmons as raw material, firstly removing puckery flavor by using potassium metabisulfite for the first time; and mixing a certain proportion of hawthorn in the persimmons to obtain the persimmon wine. According to the brewing method provided by the invention, the potassium metabisulfite (0.05-0.1%) is used in the persimmon puckery flabor removal process for the first time to accelerate the persimmon puckery flavor removal process and avoid microorganism growth in the puckery flavor removal process by means of such characteristics of the potassium metabisulfite as oxygen and moisture absorption, sulfur dioxide release and the like, the obtained fruit has good hardness, and the crushed fruit has low viscosity. The mass ratio of persimmon to hawthorn is determined to 10: (2-3) for the first time to avoid over high acidity and over high methanol content caused by over high hawthorn proportion, so that the problems of over high volatile acid content due to over high hawthorn proportion and high volatile acid content of persimmon wine and high methanol content of hawthorn wine are solved.

Description

(1) Technical field [0001] The invention relates to a persimmon wine and a brewing method thereof, aiming at developing a new type of fruit wine product and improving a production process, belonging to the technical field of food processing. (2) Background technology [0002] Persimmon tree (Diospyros kaki L.) is native to my country and is widely planted in the world. Persimmon fruit is a fruit with high sugar content, mainly glucose, fructose and sucrose, the total sugar can reach up to 220g / kg, and it is also rich in carotene, riboflavin, vitamins and so on. Traditional Chinese medicine believes that it is sweet, cold and slightly astringent, and has the effects of moistening the lungs and resolving phlegm, clearing heat and promoting body fluid, astringing the intestines and stopping dysentery, strengthening the spleen and stomach, promoting body fluid and moistening the intestines, cooling blood and stopping bleeding. Persimmons can be divided into astringent persimmon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 杜金华赵志云张斌张庆宣隋佳霖
Owner SHANDONG AGRICULTURAL UNIVERSITY
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