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Fermenting and brewing method of dry type pomegranate wine

A pomegranate wine and pomegranate technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of small, residual, waste of secondary fruit, affect the taste of pomegranate wine, and short shelf life of pomegranate, so as to increase added value, improve comprehensive utilization rate, The effect of bright red color

Inactive Publication Date: 2014-05-21
刘和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short shelf life of pomegranates, a considerable part (accounting for about 25% of the output) of small, residual and secondary fruits will be wasted when they are harvested intensively, resulting in a great waste of resources.
[0003] If pomegranate can be made into pomegranate wine, it can not only prolong its shelf life, avoid waste, but also retain the original nutritional value of pomegranate, but the existing method of making pomegranate wine not only adds many additives in the manufacturing process, such as adding Citric acid, partial tartaric acid, etc. not only affect the taste of pomegranate wine, destroy the original mellow aroma of pomegranate, but also affect the body if added too much; moreover, in order to eliminate the astringency of the existing pomegranate wine, it is generally made into sweet pomegranate Alcohol, making it difficult for people with gastric ulcers, hyperacidity, dental caries and diabetes to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The method for fermenting and brewing dry pomegranate wine comprises the following concrete steps:

[0016] (1) Enzymatic hydrolysis: Peel the fresh pomegranate and take out the meat seeds, then mechanically squeeze the meat seeds to make pomegranate juice, take 2000 L of pomegranate juice and add it to a storage tank at a temperature of -5—0 °C. Take 30 g of pectinase and slowly pour it into the storage tank, use the pump to self-circulate for 6 hours, and let it stand for 3 days to fully enzymolyze the pectin in the pomegranate juice;

[0017] (2) Pre-fermentation: move the pomegranate juice that has been enzymatically hydrolyzed in step (1) to a pre-fermentation tank with a sandwich, and heat it with hot water circulation until the product temperature reaches 28°C-30°C. Take 500 g of yeast and place it in a 25 L container, add 5 kg of deionized water at a temperature of 35-40°C, stir for 15 minutes, let it stand for 15 minutes, and then stir for about 10 minutes, the...

Embodiment 2

[0039] (1) Enzymatic hydrolysis: Peel the fresh pomegranate and take out the meat seeds, then mechanically squeeze the meat seeds to make pomegranate juice, take 2000 L of pomegranate juice and add it to a storage tank at a temperature of -5—0 °C. Take 40 g of pectinase and slowly pour it into the storage tank, use the pump to self-circulate for 10 hours, and let it stand for 2 days to fully enzymolyze the pectin in the pomegranate juice;

[0040] (2) Pre-fermentation: move the pomegranate juice that has been enzymatically hydrolyzed in step (1) to a pre-fermentation tank with a sandwich, heat it with hot water circulation until the product temperature reaches 28°C-30°C, take 600 g of yeast and put it in 25 In the L container, add 6 kg of deionized water at a temperature of 35-40°C, stir for 15 minutes, let it stand for 15 minutes, and stir for about 10 minutes, add 12 L of pomegranate raw water at a product temperature of 28°C-30°C to the container. After 30 minutes, there wi...

Embodiment 3

[0063] The method for fermenting and brewing dry pomegranate wine comprises the following concrete steps:

[0064] (1) Enzymatic hydrolysis: Peel the fresh pomegranate and take out the meat seeds, then mechanically squeeze the meat seeds to make pomegranate juice, take 2000 L of pomegranate juice and add it to a storage tank at a temperature of -5—0 °C. Take 35 g of pectinase and slowly pour it into the storage tank, use the pump to self-circulate for 8 hours, and let it stand for 3 days to fully enzymolyze the pectin in the pomegranate juice;

[0065] (2) Pre-fermentation: move the pomegranate juice that has been enzymatically hydrolyzed in step (1) to a pre-fermentation tank with a sandwich, heat it with hot water circulation until the product temperature reaches 28°C-30°C, take 400 g of yeast and put it in 25 Add 4 kg of deionized water at 35°C to 40°C in L container, stir for 15 minutes, let it stand for 15 minutes, and stir for about 10 minutes, then add 10 L of pomegrana...

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PUM

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Abstract

The invention discloses a fermenting and brewing method of a dry type pomegranate wine. The method comprises juicing, enzymolysis, pre-fermentation, after-fermentation, brewing and after-treatment; the dry type pomegranate wine produced by the method has the sugar content of less than or equal to 4g / L, the alcoholic strength of greater than or equal to 11.5%vol, total SO2 content of less than or equal to 150g / L, total acid content of less than or equal to 7.0g / L, volatile acid content of less than or equal to 0.7g / L, and dry extract content of greater than or equal to 20.0g / L; no iron ions or copper ions are detected in the wine; the total number of bacterial colonies in the wine is less than or equal to 100 / L and the escherichia coli in the wine is less than or equal to 30 / L; the yield of the pomegranate wine is greater than or equal to 95%, and the pomegranate wine is completely up to the national quality standard, and clear and bright in wine color, bright red in luster, mellow in wine aroma and high in nutritive value.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for fermenting and brewing dry pomegranate wine. technical background [0002] Pomegranate tastes sweet and sour, cool in nature, has the effects of promoting body fluid and transforming food, invigorating the spleen and stomach, lowering blood pressure and stopping diarrhea, and anti-inflammation. Whether it is squeezed fresh pomegranate juice or fermented pomegranate wine, its flavonoid content is several times higher than that of wine. Flavonoids can neutralize oxygen free radicals in the human body that induce disease and aging. Studies have found that pomegranate contains high levels of antioxidants that can delay aging, prevent atherosclerosis and slow down cancer. However, due to the short shelf life of pomegranates, a considerable portion (accounting for about 25% of the output) of small, incomplete and secondary fruits will be wasted when they are harvested int...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/048C12H1/06C12H1/07
Inventor 刘和
Owner 刘和
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